Two of My Recipe Books Collection

These are two recipe books from my cook books collection. The book on the right hand side is a very old book, it is almost as old as my eldest daughter. 

Our Workshops' Exhibition At Burwood Library On The 25th November 2014

Yesterday was the opening day for our workshops exhibition at Burwood library at 5:30pm. The Mayor of Burwood gave a speech to mark the opening of the exhibition. All the tutors were present except our Chinese painting tutor 'cos he had muddle up with the date of the exhibition. Lucky for him that I gave him a call asking him for his whereabout. If not, we all have to wait till Kingdom come for his arrival. All was good in the end, was tired due to helping to mount the art work the whole morning but happy.

White honeycomb rice pudding/白唐糕

Whenever I see this rice pudding it brings back lots of bitter sweet memories of my younger days. This is the kuih that grandma used to sell at her backlane store. If you are interested in the making of this pudding, you can pop over to http://roseskitchen.wordpress.com/

A Half Treble Herringbone 'n A Chevron Stitch Cowl

You can called me a cowl fanatic, I like cowl regardless whether it's a small and just fitting one or long huge one. You don't have to worry about it being blown off by the wind or fall off when you bend down and it keeps you warm too.

Starburst Cowl

My inner child must have knocked her head when she was out playing 'cos both of us were seeing stars for a while. Here is a starburst cowl that I've made for a very dear friend.

Starburst Rubberband Bracelet

My inner child came out to play a week ago and this is what she made. This is the new craft that took over the teens' world. 

Kumara Soy Milk Loaf

Kumara aka orange sweet potato and soy milk bread


Adapted from Carol's Original Flavour

150g sweet potato, cooked, mashed and cooled


250g bread flour


30g Wholemeal flour


3/4 tsp dry instant yeast


15g sugar
1/4 tsp salt


15g oil
150ml warm soy milk


1 egg, beaten for glazing

12 oz (20 cm x 10 cm x 10 cm) loaf tin.

Place the soy milk into a mixing bowl, add in the yeast and give it a stir.
Sift the flour into the yeast solution and add the rest of the ingredients.
Mix it into a dough and turn the mixture onto the working table top and knead till smooth and elastic or window pane stage. 
Shape dough into a ball and lightly oil the dough. Place in a lightly oiled mixing bowl and spray some water onto the dough, cover and leave to proof for 60 minutes or till double it bulk.
Knead dough back to original size, cover and rest dough for 15 minutes.
Divide dough into two and shape into balls, then roll dough out into an oblong shape and roll it up like a Swiss roll. Make sure to pinch the end securely, do the same to the other ball, cover and rest dough for 15 minutes.
Roll the dough out again into an oblong shape and roll it up like a Swiss roll again, do the same to the other one too, place dough into a greased loaf tin, spray some water onto the dough and cover with a lightly oiled plastic wrap. 
Prove for 60-90 minutes or till dough almost reaches the top of the tin.
Preheat oven to 170 deg. C, 10 minutes before end of proving time.
Glaze the top with beaten egg and bake for 35-40 minutes or till golden brown.