chronicles of young

I'm supposed to sleep now cos I need to wake up at the unearthly hour of 2 tomorrow to catch a flight, and the labtop is dangerously close to shutting down by itself. But still, let me humbly dedicate this post (though there's like 80% chance no one would read it) to the wonderful website Joy of Baking . I don't know how I started baking, but I know that I started to love it when I saw all the photos of those glorious baked cookies, pies, cakes over there. And not only that! They have interesting anecdotes behind everything, like the history behind that cookie. Sad to say, I just got reminded of its presence while doing recipe searchs for an upcoming bake sale (excited!), and am suddenly overcome with gratitude and a tinge of guilt for forgetting it. Ah, the joy of baking and sharing!

Foreword: No recipe shared here! (Initially the title of this post was something like Maiden Vegan but nevermind) It didn't go well. The dough was so resistant to coming together to form what it should be- nice cookie dough that I can place nicely on the baking tray without them close to disintegrating into its components. Why is a knife there? Cos the smart me decided that it was impossible to 'drop teaspoonfuls of dough' like what the recipe called for, so I gave it cold treatment in the fridge and cut the dough to tame it. As usual, the plus side was that no matter how weird the baked dough/batter comes out, the uncooked dough usually tastes nice. Coconut-oat-sugar crumbs. Free of raw eggs too. It wasn't too bad. Right? This batch is the crunchy batch cos I wanted to find out what will happen if I baked it for 5 minutes longer. A lot, I realised. This is the better one. Both crunch and chew in the cookie. 

Grating is good for the arms. That's why you should make this. Plus the fact that you can add whatever you want into it. Nice. For me it was black pepper ham, onion slices, garlic, a bit of minced meat topped with mozarella cheese. Yummy. Add salt and pepper too! For a brownie-pan-full, coarsely grate 500g of floury potatoes, squeezing out the liquid for a crispier rosti. Add in 1 egg and a scant 1/4 cup AP flour. Mix together. Then add in all the stuff that works with you. Mix again. Easy huh. Bake in a preheated oven at 200 degrees C for around 20 mins or until lightly browned. Inspired by recipes+ (Sep 2011)

I love making pies/tarts.  As you will most probably notice, I baked this in a tart tin. I was nearly going to get a pie dish today, but in the end, pragmatism prevailed and we got a baking dish instead because it can be used for other purposes when I'm not baking pies. Next time I will make a real pie following this . But still in a tart tin. Till then, I still have 2 slices of this in the fridge. Yum. Recipe from Beatrice Osakanga's Light and Easy Baking CRUST 1 cup AP flour 1/4 teaspoon salt 1/4 cup canola oil 2 tablespoons ice water FILLING 1/3 cup AP flour 1 cup granulated sugar 1/4 teaspoon salt 1/2 teaspoon grated lemon zest (I used more) 5 tablespoons fresh lemon juice 3 large eggs separated 1 cup skim milk (but I used the normal milk anyway) Preheat oven to 220 degrees Celsius. Crust: In a small bowl, stir flour and salt together. In another, combine oil and water. With a fork, stir the liquid ingredients into the dry ingredients...

I like to say I don't know. Not that I am lazy and can't be bothered to respond. I think it encapsulates my perception about the permanent uncertainty in life. I know I know, I should totally change the description of this blog so that it is not just a blog about baking. I don't even know (hah, see how useful this phrase is) whether I am cut out to open a bakeshop selling delectable stuff people are willing to buy. And how it can fit with me wanting to be a social worker. I guess I really wanted to be a social worker cos of the kids over at BSS Henderson. I remember one of the best sessions had me walking behind them and thinking I could be with these kids always. Not because I know they need some kinda help, I don't even know if I am doing something, but cos I enjoy being with them. wordswordswords. Not good for the occasional person who pops by and knows nothing about me. But whatever. I think I am a people person. I have always liked to look at random people on...