It was a good way to make pastries without too much fuss. Just roll out the puff pastry, place all the toppings inside, wrap them all up and then bake them till the cheese melts. In this sense, you do not really need a timer because once the cheese melts, the pastry should be ready too.
It is not easy at all to make fondant cakes.
I’ve seen a lot of pictures of fondant cakes online – they all look so beautiful, in fact too good to be eaten. Hence I thought of doing a simple one for my little one on his birthday too.
Made a piggy fondant cake for the little bub’s first year birthday celebration last week. Am glad it turned out better than I thought, though the whole process was rather messy, given that I didn’t have the right tools to handle the fondant with, including the fondant smoothing plate and the turntable. But I survived; the cake survived the entire one hour journey without melting away as well. Most importantly, the candle was blown and the cake was cut and all went well till the end of the day.
Which finally marks the first milestone of the little bub, with more to come of course.
The word ‘stroganoff’ has been teasing my mind for the longest time now, arousing great curiosity in me as to where it originated from and what the word means. It only came to my attention recently that ‘stroganoff’ has its origins from Russia and that the dish was typically named after the household that the cook was cooking for – this being a common practice in the olden days of the communistic country.
Why not? Covering my rice noodles with a thick layer of gravy and beef slices makes me really happy. In fact, I love eating the gravy more than I love eating the noodles.
