Has it been more than two years already since I've lain dormant? Really? Two whole years?!! Oh my... then it's about time that I make a come-back, don't you think ?😊
It's been a hectic time for me in the last couple of years juggling an ever-challenging and demanding career while balancing time with the family. Finally I decided to pull down the curtain and take a breather from the rat-race life to fully concentrate on the family.
And now that I'm off the 'work-force' and spending time to be a full-time home minster (for now) for the past one year, I'll try to find some time to start blogging again. May take a while to get back in the groove again.
I have to admit that I'm quite lazy to start writing again and editing and uploading the photos too.. 😁
In fact, when I opened my blog I stared at it for a while trying to figure out how do I navigate and start a new post not to mention that I am at a loss for words too... lol. Also, wanted to change the look and feel of my blog to start anew! See... I'm a bit rusty.
Every now and then I do miss the work-life especially my friends and 'social lunches' and feeding them with my goodies. Not to mention the month end pay check too... sigh! Well, you have to sacrifice some and gain some right! I do however, get together with my ex-colleagues who became my close and good friends for lunch or weekend tea whenever their busy schedule permit. I, on the other hand, is keeping 'me'-self pretty busy too playing the dotting mom and cooking and ferrying my kids from school and tuition.
So, I've not been the 'lady-of-leisure' as some of my friends put it. Being a home minister is not a glamorous job 👩🍳👩🌾. You are constantly planning, executing, implementing, budgeting and sweating 😅 (literally due to no air conditioning unlike at the office). Well, every job has it's perks and challenges even a non-wage job 🤣 but the returns is high. Life is even busier than when I was a career woman but this is a 'nice and satisfying' kinda busy feeling if you know what I mean. 😉
I am actually enjoying my new role especially when I was not able to do this when my children were younger. Better late than never.
Anyways, that's my brief 'what's been going-on with my life of late' for you.. 😜😜😜
So to start off after missing in action, here's a dessert which I recently baked.. Pavlova.
This is my second try at baking this pav. The first was a week ago and by popular demand from hubby, here's the second bake. I always thought that it's difficult to bake this dessert but actually it's quite simple. The important part was to whip the egg whites well but not to over beat them. Bake them at very slow oven for more than an hour and you'll get a crispy white shell with a soft marshmallow-like center. Fill it with whipped cream after it's cooled and throw in some berries or any fruits that you like. Goes well with a little lemon curd if you have them.
You will need ...
6 egg whites at room temperature
1 cup sugar
2 tsp corn starch
1/2 tbsp lemon juice
1/2 tbsp vanilla extract
1.5 cup cold heavy whipping cream } whipped till soft peaks
2 tbsp sugar }
mixed berries or kiwis or peaches etc
1. Pre-heat oven to very low at 115 degree Celsius. Line a baking tray with a baking parchment paper and draw one 8inch circle or six 4inch circles for a mini pavs. Turn the paper over with the drawings facing down.
2. Using a stand mixer, beat the 6 egg whites on high speed for 1 min until soft peak forms. With mixer running, gradually add 1 cup of sugar and beat for 10 mins on high until stiff peaks form. Mixture will be smooth and glossy.
3. Use a spatula to quickly fold in the lemon juice, vanilla extract and the corn starch. Mix well.
4. Pipe the meringue onto the parchment paper following the circles to form a nest. Level the bottom with spatula and bake for 1 hour and 15 mins until the outer meringue is crispy. Turn off the oven and leave it in the oven with door close for another 30 mins to let it dry. The outside outside will be dry and crisp to the tap and pale cream color (almost white) and the inside will be marshmallow soft.
5. Transfer the pav with the parchment paper on the counter or cookie rack to cool at room temperature. Once cool, top it with whipped cream and fruit.
The pavlova shell can be stored in an airtight container and leave at room temperature for 3-5 days.
There! I made it. My 'come-back' post after two long years. (Good job! Giving myself a pat on my shoulder for completing this and posting it 👍)
Let's not wait for another two years shall we.. 😉😎
Until then.. see ya again.. soon.. I hope ... errr... bye!