Sunday, March 30, 2008

My weekend off

After 3 months of hardwork this year, 6 days every week, i decided to give myself the weekend off to spend some time with the family. Clients expect you to work 7 days, when i tell them we are closed this saturday, some will ask why? *rolls eyes* To some of the more annoying ones i will reply, "Oh because we've earned enough for this month already!" hehehe

We were supposed to bring Kayden for his first movie on Saturday but after the bicycle ride at Punggol Park (he rode a whole kilometre!), he was quite poofed so that didn't happen.

I dunno what was wrong with him that day, while on his bicycle he refused to let me take any pictures of him, anytime i pointed the camera in his direction he will squeal and whine :s it was as though i was some annoying papparazzi. Here are his feet running away from me!

this photo below if you take a look at the reflections in his sunglasses, you will see the mummy papparazzi on one side and daddy on the other side :p

Then today, i tried making Nigella's Strawberries and Meringue Cream after seeing her do it on Nigella Express.

It was my first time using balsamic vinegar in a recipe and i love it!
The recipe called for a packet of meringue nests which i have no idea where to get, so i baked some from scratch with an old pavlova recipe.

The result as you can see was quite heavenly. The cruch and chewiness of the meringue pieces in the cream together with the sweet and sour strawberries were delicious :) Try making this! It's easy!

Strawberries and Meringue Cream

500g strawberries
2 teaspoons caster or vanilla sugar
1 teaspoon balsamic vinegar
500ml whipping cream
1 packet of individual meringue nests

Hull and finely chop the strawberries and put into a bowl. Add the sugar and balsamic vinegar and leave to macerate for about 10 minutes.

Whip the cream in a large bowl until thick but still soft. Roughly crumble in 4 of the meringues nests – you will need chunks for texture and fine dust.

Take out about half a cupful of the chopped strawberries for the garnish later, and fold the cream and rest of the fruit mixture together.

Arrange on 4 serving plates in a mound, and top each one with some of the remaining macerated strawberries.

Serves 4

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