I have decided to add my favorite recipes here in my blog. Not only can I share them, but I can also easily access them. Here is an excellent Tiramisu recipe by Graziella Alessi that I found in the SBS Food Safari website.
Ingredients:
3 egg yolks
60g castor sugar (1/4 cup)
500g mascarpone
1/4 cup Kahlua
1 packet savoiardi biscuits
100g dark chocolate, chopped
1L hot coffee
Ground coffee
Italian Meringue:
100mL water
250g castor sugar (1 cup)
125mL egg whites (whites from 5 eggs)
Preparation:
Place the egg yolks and caster sugar in a mixing bowl, and whisk on high speed until pale and fluffy. Add the mascarpone and on a medium speed, whisk until it starts to thicken. Be sure not to over mix as you may split the mascarpone.
Add the liqueurs and mix until just combined. Place to one side and make the Italian meringue.
Add the water to a clean, grease free saucepan. Slowly add the sugar making sure that all the grains get wet. Place over a medium heat and bring to soft ball stage.
Making sure that your mixing bowl is completely grease free, put in your egg whites and whisk on high speed until they are white and fluffy. As your egg whites reach medium peak, start to slowly add your hot sugar. Once all the sugar has been added, continue to whisk until the Italian meringue has completely cooled.
Take your Italian meringue, and carefully fold into the mascarpone mix.
Take your sponge finger biscuits, and soak in the coffee, a few at a time. Give the biscuits a light squeeze to remove any excess coffee. (Try not to soak your biscuits all the way through. There should still be a little portion in the middle that has not been soaked in the coffee).
Line your bowl with the biscuits. Once the bowl has been completely covered with the biscuits, sprinkle with a little of the chopped chocolate.
Add a little of the mascarpone mix, coming up the bowl, one third of the way. Cover with some more of the coffee soaked sponge finger biscuits, and sprinkle again with the chopped chocolate. Place some more mix onto the sponge finger biscuit, coming up another third of the way up the bowl. Repeat this process once more, leveling out the mix with the top edge of the bowl.
Place in the fridge, and allow the tiramisu to become firm enough to cut, minimum 2 hours.
Just before serving, sprinkle the top with freshly ground coffee.
Friday, December 10, 2010
Tiramisu Recipe
Sunday, December 05, 2010
Work Trip to Derby, UK
In November, I flew to England with my boss, Paul, to give a presentation to Egg Bank on a project which we were working on for them. We spent 2 weeks in Derby, where the client was situated. It was 2 hours by train from London. I experienced zero degree temperature for the first time. This was a good dress rehearsal for our winter European holiday in December.
I had the opportunity to visit my friends, Colin and Patrick, in their new home in Cambridge. They showed me around, and I found Cambridge to be a really charming university town.
Through the power of my boss' American Express Platinum card, I was able to get a ticket to the sold out show 'Passion' at the Donmar Warehouse.
This is a musical written by Stephen Sondheim. Unlike the mega musicals showing at the West End, this one was showing at an intimate theatre of around 400 seats. The show was magnificent. I absolutely loved it. The music was beautiful and moving, the sets were simple but effective, and the actors were excellent, especially the male lead, David Thaxton. He is going to be a big star on the West End in the very near future. At one hour and 40 minutes with no intermission, the show just swept you away with its story of love, obsession, pain and tragedy. After seeing so many theatrical productions through the years, it is reassuring to know that there are still productions out there that can move me like this. I was so grateful to Paul for getting me the ticket. He actually came along with me, and he said that he enjoyed it too, which was a relief for me.
During this trip, I got to experience flying first class during the flight from Heathrow back to Sydney. Oh my, how the other half lives. The champagne was French and vintage 2000. It was a 3 course meal with white table cloth. The gave us pyjamas to change to. And when you are ready to sleep, you call on the stewardess to prepare your bed. She adjusts your seat to the horizontal position, put a white quilted bed cover over it, and add a white pillow and a white blanket. It will be very hard to fly economy ever again.
Tuesday, October 12, 2010
Ramon
I met Ramon in 1989. I have just migrated to Australia, and was getting settled in Sydney. He was one of the first Filipino friends that I made, together with Jaime and Herman. He was nice, quiet and introspective. We used to hang around the bars together looking for Mr. Right. I remembered that all he wanted was to fall in love.
He eventually left Sydney, and migrated to the U.S. He ended up in New York and worked as a graphic designer for a publishing company that also published gay porn magazines. I always caught up with him whenever I visited New York, and he used to give me free porn. He eventually met Paul and fell in love. He fulfilled his dream of moving to the country side and running his own antique business. I had the pleasure of visiting Ramon and Paul in 2004 in Callicoon. They have a charming country home with matching red barn. They decorated the place beautifully with vintage furniture and soft furnishings. It was very shabby chic. He was so content and settled there. A few months ago, he emailed me pictures of some of his paintings. I was so impressed with the portrait that he painted of Paul. I commented on it, and he offered to paint one of me. I was supposed to send him a good picture to work off.
Ramon passed away suddenly on Oct. 7. I still cannot believe he is gone. Ramon, you are sorely missed.
Sunday, September 05, 2010
Chocolate Fondant Recipe
This recipe is courtesy of Gordon Ramsey.
Ingredients:
50g melted butter, for brushing
cocoa powder, for dusting
200g good-quality dark chocolate, chopped into small pieces
200g butter, in small pieces
200g golden caster sugar (1/2 and 1/3 cup)
4 eggs and 4 yolks
200g plain flour (1 and 1/3 cup)
Caramel sauce and vanilla ice cream, to serve
Preparation:
First get your moulds ready. Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with 1 the next mould.
Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift the flour into the eggs, then beat together.
Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
Starting from the middle of each plate, squeeze a spiral of caramel sauce - do all the plates you need before you go on to the next stage.
Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream.
Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.
Variations
Once you have mastered the fondants it's very easy to adapt their flavour. For a boozy version add a generous splash of Baileys to the melted chocolate. You can also make a chocolate and orange version by adding the finely grated zest of 1 large orange and an optional splash of orange liqueur.
Ingredients:
50g melted butter, for brushing
cocoa powder, for dusting
200g good-quality dark chocolate, chopped into small pieces
200g butter, in small pieces
200g golden caster sugar (1/2 and 1/3 cup)
4 eggs and 4 yolks
200g plain flour (1 and 1/3 cup)
Caramel sauce and vanilla ice cream, to serve
Preparation:
First get your moulds ready. Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with 1 the next mould.
Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift the flour into the eggs, then beat together.
Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
Starting from the middle of each plate, squeeze a spiral of caramel sauce - do all the plates you need before you go on to the next stage.
Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream.
Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.
Variations
Once you have mastered the fondants it's very easy to adapt their flavour. For a boozy version add a generous splash of Baileys to the melted chocolate. You can also make a chocolate and orange version by adding the finely grated zest of 1 large orange and an optional splash of orange liqueur.
Friday, July 30, 2010
Thursday, July 08, 2010
Peter at Hair Expo 2010
Peter was once again approached to do a show for Hair Expo 2010 held at the Darling Harbour Exhibition and Convention Centre. Schwarzkopf Creative Manager, Leesa Smith, and show producer, Sally Clarke, asked him to design the costumes for the Schwarzkopf Essential Looks Gala to be presented at the Hair Expo Awards Night.
Schwarzkopf has taken the key fashion trends from the season and has formulated 5 essential looks in which to market their hair products. The 5 looks were categorized as Uniform, Cyber Sport, Punk Goddess, Boudoir, and New Rebel. They now needed fashion garments to match their hair trend creations.
This was Peter’s biggest challenge to date. He had to design and produce 39 individual garments for the show. He had to do this from Ulladulla, when his suppliers and sewers are 3 hours away in Sydney. When Peter went to the initial meeting with the show producers, he had every intention of declining the job. Instead, he came back all excited about the design possibilities. He also thought of the great opportunity this will give his fashion design students. All the difficulties and obstacles disappeared from Peter’s mind once he got excited about the show.
As usual, I was the one more worried than him. I took it upon myself to create a production budget for him. I wanted to make sure he was left with some earnings at the end.
When he finished the designs and got approval, he only had 4 weeks left for production. Luckily, he was able to convince his boss to run the project through the institute and involve his students. The students were very excited. He also involved his 2 teachers at the institute. Joanne is an excellent pattern maker and sewer. They worked together as designer and technician on the project. They were working till 3 in the morning during the final 2 weeks.
Peter was also driving back and forth to Sydney (3 hours drive one way) to buy fabrics, deliver fabrics to the sewers, meet with the show producer, pick out shoes and pick up the finished garments during this period. He was supervising his students in finishing off the garments, adding trims, scouting around for accessories, styling the look, and making various adjustments.
I accompanied Peter in his various errands around Sydney. One weekend when I was in Ulladulla, we visited his student, Emily, at her home to check out the progress of the New Rebel outfits. Her father owns a company that makes camper vans, and she volunteered to produce the futuristic designs Peter came up with. We spent the whole day working with her and her father, Michael, to produce the shapes out of fibreglass and somehow make them wearable. I was amazed at their commitment to the project. I am not sure you can find this same involvement from a student in Sydney.
On the big day, we were there with all his students and teachers fitting the models and making final adjustments. It was very exciting for everyone.
The show was fantastic, and Peter’s designs looked magnificent on stage accompanied by the lights, screen projections, music and choreography. The students, teachers and Emily’s parents were in awe of the whole experience. I do not think they realised the scale and professional level of the show. This was not just some fashion parade at a mall. Peter certainly earned his street credentials that day.
Schwarzkopf was very happy. They have produced similar shows worldwide to promote their Essential Looks, but one of the directors said that this was the best he has seen.
I am so proud of Peter. It is his best designs ever. He basically produced 5 different collections in one show. He readily sacrificed the budget in order to produce the best outfits. It is not good for the bank balance, but that is what makes him an artist and a designer.
Schwarzkopf has taken the key fashion trends from the season and has formulated 5 essential looks in which to market their hair products. The 5 looks were categorized as Uniform, Cyber Sport, Punk Goddess, Boudoir, and New Rebel. They now needed fashion garments to match their hair trend creations.
This was Peter’s biggest challenge to date. He had to design and produce 39 individual garments for the show. He had to do this from Ulladulla, when his suppliers and sewers are 3 hours away in Sydney. When Peter went to the initial meeting with the show producers, he had every intention of declining the job. Instead, he came back all excited about the design possibilities. He also thought of the great opportunity this will give his fashion design students. All the difficulties and obstacles disappeared from Peter’s mind once he got excited about the show.
As usual, I was the one more worried than him. I took it upon myself to create a production budget for him. I wanted to make sure he was left with some earnings at the end.
When he finished the designs and got approval, he only had 4 weeks left for production. Luckily, he was able to convince his boss to run the project through the institute and involve his students. The students were very excited. He also involved his 2 teachers at the institute. Joanne is an excellent pattern maker and sewer. They worked together as designer and technician on the project. They were working till 3 in the morning during the final 2 weeks.
Peter was also driving back and forth to Sydney (3 hours drive one way) to buy fabrics, deliver fabrics to the sewers, meet with the show producer, pick out shoes and pick up the finished garments during this period. He was supervising his students in finishing off the garments, adding trims, scouting around for accessories, styling the look, and making various adjustments.
I accompanied Peter in his various errands around Sydney. One weekend when I was in Ulladulla, we visited his student, Emily, at her home to check out the progress of the New Rebel outfits. Her father owns a company that makes camper vans, and she volunteered to produce the futuristic designs Peter came up with. We spent the whole day working with her and her father, Michael, to produce the shapes out of fibreglass and somehow make them wearable. I was amazed at their commitment to the project. I am not sure you can find this same involvement from a student in Sydney.
On the big day, we were there with all his students and teachers fitting the models and making final adjustments. It was very exciting for everyone.
The show was fantastic, and Peter’s designs looked magnificent on stage accompanied by the lights, screen projections, music and choreography. The students, teachers and Emily’s parents were in awe of the whole experience. I do not think they realised the scale and professional level of the show. This was not just some fashion parade at a mall. Peter certainly earned his street credentials that day.
Schwarzkopf was very happy. They have produced similar shows worldwide to promote their Essential Looks, but one of the directors said that this was the best he has seen.
I am so proud of Peter. It is his best designs ever. He basically produced 5 different collections in one show. He readily sacrificed the budget in order to produce the best outfits. It is not good for the bank balance, but that is what makes him an artist and a designer.
Sunday, May 30, 2010
Time Flies
I was looking through my pseudo diary recently, where I jotted down important dates. Going through them reminded me of how quickly time flies. Here are just some examples:
My group walked out of the Marcos-Aquino Presidential Election tabulation center on February 9, 1986.
I moved to Australia on October 1988.
My first trip to Europe was in April 1992. This was followed by my first trip to the USA in September 1993.
I bought my Enmore flat in February 1995, and finished paying it off in 10 years.
I had Lasik eye surgery in June 1997. Money well spent.
I went on the Mexican Riviera cruise in October 2004. It was a fun-filled all gay cruise.
I was sent on my first business trip overseas in September 2006 to Copenhagen and Leicester, UK. The trip was cut short by a week, which enabled me to attend the Sleaze Ball party in Sydney on September 30, 2006. This was where I met Peter.
My group walked out of the Marcos-Aquino Presidential Election tabulation center on February 9, 1986.
I moved to Australia on October 1988.
My first trip to Europe was in April 1992. This was followed by my first trip to the USA in September 1993.
I bought my Enmore flat in February 1995, and finished paying it off in 10 years.
I had Lasik eye surgery in June 1997. Money well spent.
I went on the Mexican Riviera cruise in October 2004. It was a fun-filled all gay cruise.
I was sent on my first business trip overseas in September 2006 to Copenhagen and Leicester, UK. The trip was cut short by a week, which enabled me to attend the Sleaze Ball party in Sydney on September 30, 2006. This was where I met Peter.
Sunday, February 28, 2010
Leche Flan Recipe
Ingredients:
8 egg yolks
1 egg
1 can condensed milk
1-1/3 can water (using can of condensed milk)
1 tsp. vanilla extract
1/2 cup sugar
water
Preparation:
Combine the first 5 ingredients in a bowl and mix well. Do not beat.
Place sugar in a flan pan. Add enough water to just cover the sugar. Place the pan on the stove and let boil until the sugar caramelises. Do not burn. Place the hot pan in a tray of water to cool it off.
Pour the egg mixture into the pan, and cover with aluminum foil.
Place pan in a tray with an inch of water. Put in oven on 200 degrees, and bake for 40 minutes.
To check if it is ready, insert a knife in the middle of the flan. If it comes out clean, then the flan is done.
To serve, run a plastic knife around the sides, and turn upside down on a serving tray.
8 egg yolks
1 egg
1 can condensed milk
1-1/3 can water (using can of condensed milk)
1 tsp. vanilla extract
1/2 cup sugar
water
Preparation:
Combine the first 5 ingredients in a bowl and mix well. Do not beat.
Place sugar in a flan pan. Add enough water to just cover the sugar. Place the pan on the stove and let boil until the sugar caramelises. Do not burn. Place the hot pan in a tray of water to cool it off.
Pour the egg mixture into the pan, and cover with aluminum foil.
Place pan in a tray with an inch of water. Put in oven on 200 degrees, and bake for 40 minutes.
To check if it is ready, insert a knife in the middle of the flan. If it comes out clean, then the flan is done.
To serve, run a plastic knife around the sides, and turn upside down on a serving tray.
Monday, January 25, 2010
Sunday, January 10, 2010
Card Smart AGM 2010 in Launceston
Our company Annual General Meeting this year was held at the Country Club Launceston in Tasmania. It was wonderful catching up with everyone, with their families.
Peter and I explored the city centre and Cataract Gorge (see pic above), watched 'Avatar in 3D' to escape the heat, and dined at the fine dining restaurant 'Stillwater'.
We, who work for Card Smart, are blessed to have such generous directors as Paul Lemaire and Matt Holani. We do this annually at the company's expense. We are very grateful for their generosity.
Peter on the Trapeze
The Card Smart challenge this year at our AGM was trapeze lessons. I was chicken to do it, but luckily, Peter was willing to. Here he is. Listen carefully to the commands from the instructor and Peter's grunts. Watch and be impressed like I was.
Sunday, January 03, 2010
New Year's Eve 2010 at Sensation in Melbourne
Wasn't that amazing? That was the Sensation 'Oceans of White' party held on New Year's Eve in Melbourne. It is a white party, so everyone is required to wear white.
Sensation paid for Peter and I to be there to dress the VIP hostesses. After we finished, Peter and I joined the party. We were able to get passes to the deluxe rooms, where we met a lot of fun people. The girls love the gay boys, so we spent a lot of time drinking and dancing with them.
Saturday, January 02, 2010
Sensation 'Oceans of White' VIP Hostesses
Peter was commissioned once again by Sensation to design and produce the outfits for the VIP hostesses for their New Year's Eve dance party in Melbourne. The theme was 'Oceans of White'. Peter designed a dress inspired by 1940's swim suits.
For the accessories, we purchased rubber sea creatures from the Fish Market, which we spent Christmas and Boxing Day gluing and glittering. The octopus, lobsters and crabs made perfect headdresses.
We also bought styrofoam balls, which we painted, glittered, skewered and made into 'pearl' sashes. Peter completed the outfits with handmade star fishes.
For the accessories, we purchased rubber sea creatures from the Fish Market, which we spent Christmas and Boxing Day gluing and glittering. The octopus, lobsters and crabs made perfect headdresses.
We also bought styrofoam balls, which we painted, glittered, skewered and made into 'pearl' sashes. Peter completed the outfits with handmade star fishes.
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