During UPSR, I learnt HTML coding.
During PMR, I read all available Artemis Fowl novels as well as a whole stack of others and watched all available seasons of House M.D., 3 episodes a day.
For the SPM countdown, I've been burying myself with Harry Potter novels and movies but now that I'm done with all; plus some current movies as well as a potpourri of great reruns such as The Lord of the Rings Trilogy. I've moved on to more baking.
Two days ago I made shortbread.
It's not because I'm ready for my exams that I'm baking though SPM is a week away. It's because I'm not, that's why. This is the irony of the state of mind needing to relax and relish the mild sedation of pure enjoyment for the download and retention of extensive data with a fast approaching dateline.
After googling through, I've decided adventurously on a maverick instead of the traditonal.
Recipe from here.
Ingredients
- 1 cup white sugar
- 2 cups butter, softened
- 3 1/2 cups all-purpose flour
- 1 cup white rice flour
- 2 tablespoons white sugar
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream butter and 1 cup of sugar until very fluffy. Gradually add the flour and rice flour. As the dough gets stiffer, turn it out onto a well floured surface, and knead it until smooth.
- Press dough into a 10x15 inch jellyroll pan, score into bars and prick with a fork. Sprinkle remaining sugar over the top, and bake for 30 to 35 minutes in the preheated oven, until golden brown. Cut along scored lines into bars while still warm. Cool before serving.
After thoroughly messing the kitchen,
Shortbread ready!
It's crumbly [just right] and melts in the mouth ergo the quick disappearance of the loot.
Maybe I should try making the traditional one next time.
Today we made pavlova.
*squeals*
It wasn't my idea to make it. After Japhia watched AFC, she was inspired to try it out and so we got to work.
Pavlova recipe from here.
Meringue Cake:
4 large (120 grams) egg whites
1 cup (200 grams) superfine (castor) sugar
1 teaspoon white vinegar
1/2 tablespoon cornstarch (corn flour)
Topping:
1 cup (240 ml) heavy whipping cream
1 1/2 tablespoons (20 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice
Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper.
In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in.
Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)
Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)
The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.
Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.
Serves 6 to 8.
Japhia: What's that called already ah? Pav...Pasembor?
Japhia: Palo...?
Japhia: Pavlavo?
To remind my dear sister forever, it's PAVLOVA.
