Frustrating

Been having problems with my macarons in the last three tries. The first had a runny batter that spread too much before it could enter the oven, the second and third had a few crack tops and the feet were lopsided (same old problem I had previously). My family and neighbours are more than happy to eat the failures but it irks me I had only one success and things had gone downhill from there.

I've note a few things I've done differently. Hopefully with these observations, I can rectify the problems I've been facing.

1. The egg whites used were relatively fresh. Hee...all thanks to the great rapport my mum has with the egg seller. I had previously used eggs that had been 3 weeks old and the whites aged in the fridge for 3 days.

2. Sifting of the TPT. I usually just use them straight after a good blizz in the food processor. This time round, I sieved the TPT thinking it will help in the folding into the meringue. Hmm...got to reduce the number of folds since the TPT do get mix in easier with the sifting.

3. Instead of gradually adding in the sugar during the whipping of the meringue, I've dump it in at one shot.

4. Reduce the drying out time to 30 mins. Need to gauge the drying out time according to the weather.

Getting better....

Finally a batch with decent dome and feet. I think my God has heard my desire to master these finicky little guys.

My nemesis - macarons

The way to overcome fear is to face it head on. Still far from perfection, but at least they have feet :)

Tuna Potato in Soy Sauce

This dish is so simple you'll be surprise how good it taste. Unlike the usual braised potato dishes that can be pretty heavy on the palate, this one taste remarkably light. I think it has something to do with the addition of vinegar at the end of the cooking.

Source: 小小米桶的写食厨房

Ingredients:

3 potatos, peeled and cut into big chunks

1 can tuna in oil, drain off the oil

100ml water

1Tbsp japanese soy sauce

1Tbsp soju (japanese wine)

1Tbsp mirin

1/2 tsp sugar (optional)

1/2 tsp vinegar

chopped spring onions (for garnishing)

Method:

1. Place potatoes and tuna in a saucepan. Add in water, soy sauce, soju, mirin and sugar.

2. Cover the saucepan and cook till potatoes have softened. Add in vinegar and cook for another minute or two.

3. Garnish with chopped spring onions and serve.

Note:

1. I've increased the water by 50ml as I like to have a bit more sauce to go with the rice.

2. It is not necessary to add in the sugar. The use of mirin has given the dish sufficient sweetness.

Fruitcake

rich chocolate fruitcake baked using valrhona cocoa and guanaja chocolate

cross-section of rich chocolate fruitcake

regular fruitcake

cross-section of regular fruitcake

Managed to quickly take some pictures of the fruitcakes before the weather take a turn for the worst. I can't believe my mum and me managed to finish a quarter of each cake after the photo-taking session. Tried to comfort myself by saying that's my lunch :P

Gingerbread revisited

Made a batch of regular and extra spicy gingerbread man. My friend C gave me the inspiration for the extra spicy version. Too bad I can't mail it to her :(

Christmas Baking...#1

A mixture of sultanas, golden raisins, cranberries, candied ginger, candied citrus peels, glaced cherries and grated citrus zest macerating in the goodness of jamaican rum, honey and rosewater.

Two more weeks....before I can wake them up from their month long slumber.