SnzjbPastryAddiction

Nice Shortbread

2009-01-18T04:38:00.000-08:00

My family received some shortbread from zarifah's family who went to new zealand on holiday.
It's called 'RiverMill New Zealand Kiwifruit & Chocolate Shortbread'.

It was very good!!
It wasn't too sweet & it had a raisin taste to it although it was actually kiwi.
The chocolate chips completed the flavourful shortbread.
However, it was very nice(:
A must try.
I'll give it ***1/2 stars:D

very good shortcakes(:

Change Skin

2009-01-05T18:15:00.001-08:00

Just changed and edited the skin.
I'll be putting up recipes soon.
Dragging alot...
But nevermind, i'll try to update asap.

snzjb off

Finally Over

2008-11-12T02:16:00.000-08:00

My exams are finally over!!!
Feeling so glad and tired.
So will soon be posting recipes.
A potential site of mine will be set up with more stuff like video tutorials, pictures and links to very good culinary or pastry websites.
Keep updated(:

-nadiah

Macroons

2008-10-09T00:58:00.000-07:00

This recipe is very easy and simple to make. But remember to always keep an eye on your pastry the whole time you're doing it. Seriously, or it'll fall and won't hold its shape.

Ingredients:
140 g finely ground almond
250 g icing sugar
100 g egg whites

Method:
1. Blend ground almond and icing sugar in a food processor till fine.

2. Whisk egg white till they are white and foamy. Turn the speed up to high and whip them just until they are firm, glossy and supple.

3. Fold in the dry ingredients gently into the whites. Keep folding and you'll get everything in. Don't worry if the whites lose its fluffiness and the batter looks a little runny.

4. When all the dry ingredients are together, lift the batter with your finger. It should form a gentle and stiff peak. (although mine was a little runny, but it turn out fine)

5. Spoon mixture into a piping bag fitted with a plain nozzle (actually, any kind of nozzle is ok). Pipe into small rounds about the size of a ping pong ball onto the baking paper, leaving about 2cm to 3cm between each round. Leave macaroons aside for about 20 minutes.

6. Bake at 180 degree C for 10 to 12 minutes.(or until you think the macroons are ready - i took 15 minutes)

7. Remove macaroons from the baking paper - remove as soon as they come from the oven. Create moisture under the cookies. Carefully loosen the baking paper, lift it and pour a little hot water under. (not too much) Allow the macaroons to stay on the baking sheet for about 15 seconds, then peel the macaroons off and place them on a cooling rack.

8. Sandwich them with any ideal filling. (i prefer chocolate ganache or nutella)

www.thegooseberryfool.com

Many First Times

2008-09-12T01:15:00.000-07:00

Honestly, this is not my 1st blog.
Sadly to say, this is the countless times i made one.
However, when something has to be done, IT HAS TO BE DONE!!!

Ok ok.
You're actually wasting your precious time reading my only one and miserable post.
But this is obviously not the content of my blog.

My blog is about, of course, myself and many facts & info about food....in particular, desserts & pastries!!!
Definitely my forte(:

So i'll update you on the infos coming up in once a fortnight - sorry because im sitting for my GCE 'O' Level exams this end of year but don't worry, i'll post(:

some pictures of my 1st flourless cake