Saturday, January 24, 2015
Saturday, December 13, 2014
Friday, December 05, 2014
How to make spaghetti sack lunch....
Sack lunch is the term for packed lunch without lunch box/containers that kidz have to bring on field trips.
My daughter really likes to have spaghetti today, hence, mommy have to improvise spaghetti sack lunch without necessary container or tools to carry along with during field trips. Something they can just toss away after eating so they dont have to carry lunch boxes everywhere.
Spaghetti wrapped in spring roll skin (vietnamese cuisine uses this a lot). No mess! In the bag goes spaghetti for lunch and banana for snacks. Easy! Just toss it away!
She's so proud of it and took a pen for me to write something on the bag.. Oh sweet!
Saturday, September 20, 2014
Make the meringue:
4 egg whites
1 pinch cream of tartar, (alternatively salt can be used)
2 tsp. vinegar
1 ½ cup sugar
2 tsp. corn starch
1 tsp. Vanilla essence
1. Preheat oven to 180 degrees C. (Gas 4)
2. Cut baking paper into 5 inch squares (make 6 squares)
3. Draw a circle at bottom side of the baking paper. Use this as a guide when you put meringue in each portion. Set aside.
4. In a dry clean bowl, place the egg whites and cream of tartar.
5. Beat the egg white using electric beater until soft peak
6. gradually add sugar whilst continue beating until
7. Add vinegar and cornstarch
8. Add vanilla essence
9. continue beating until stiff. The meringue must look smooth, silky and holds a stiff peak when you lift the beater.
10. In the prepared baking paper, spoon in the meringue making a circular pattern as per the guide, working from the center, create a small well and spread the meringue to the edge of the pattern.
11. Pipe around the meringue to create a little well, where you will put the whipped cream later on.
12. Bake for 1 hour and half. Turn the oven off and leave the meringue to cool completely inside the oven. It is best to do this at night and leave the meringue in the oven overnight. The meringue should be firm and crisp.
13. Store the meringue in an airtight container until you will use them.
|Spoon the meringue on a lined baking sheet and make a well in the middle but not|
going through the bottom. Leave room for a base.
|It will look like this. A base with a little room for the the topping.|
|I made some spiky just for fun.|
|The final Look. |