> My long awaiting Sashami :)


The Aya Japanese Restaurant
1193 High Street, Armadale - Melbourne, VIC, Australia

• 1 3/4 cups (385g) caster sugar
• 4 peaches, peeled, stoned, each cut into 6 wedges
• 250g unsalted butter, softened
• 1 tsp vanilla extract
• 1 1/2 cups (225g) plain flour
• 3 tsp baking powder
• 1/2 cup (60g) ground almonds
• 6 eggs
• Thick cream/ice cream, to serve

Method

1. Preheat oven to 170°C. Grease and line base of a 24cm springform tin with baking paper. Place 3/4 cup sugar and 1/2 cup water in a small, heavy-based saucepan. Stir over medium heat until sugar dissolves. Bring to the boil. Simmer until a dark caramel forms. Immediately pour caramel into base of tin, then top with peach wedges, skin-side down.
2. Place butter, vanilla and remaining 1 cup sugar in the bowl of an electric mixer. Beat until light and fluffy. Sift flour, baking powder, ground almonds and 1/2 tsp salt over butter mixture. Add all eggs then beat on low speed until mixture is smooth and just combined.
3. Spoon batter over peaches then level. Bake for 30 minutes. Cover top with baking paper to prevent over-browning, then bake for a further 45 minutes or until a skewer inserted into the centre comes out clean. Stand in tin for 10 minutes. Release side of pan then place a plate over top. Invert cake on to plate. Remove base and paper. Serve with thick cream.

> Made this on the weekend, was so yum!

> Some cards i made for christmas this year.

I am halfway there! The top of my uterus now reaches my belly button and will grow about a centimetre per week. The fetus measures around 15 centimetres long from crown to rump and weighs about 240 grams.

How exciting :)

>Dana = DJ's niece

8 or so plums, thickly sliced, or apricots, or 3 peaches, or the original calls for 3 tart apples, peeled and thinly sliced
a squeeze of lemon juice, if you’re using apples
3/4 cup + 3 Tbsp. sugar (or to taste, according to the sweetness of the fruit)
1/2 tsp. cinnamon (or to taste)
1/2 cup butter
2 large eggs
1 cup all-purpose flour

Preheat the oven to 350°F and butter a pie plate.

Toss your fruit in a bowl (or the pie plate) with about 2 Tbsp. sugar and the cinnamon; spread into the plate. Melt the butter in a small saucepan and keep cooking it, swirling the pan occasionally, for about 5 minutes or until it turns golden. Pour into a bowl.

Stir the 3/4 cup of sugar into the butter, then the eggs, then the flour. Pour over the fruit and sprinkle with the last tablespoon of sugar.

Bake for 40-45 minutes, until golden and crusty, and the juices ooze from around the edges. Serve warm with vanilla ice cream, whipped cream or thick vanilla yogurt.

Serves 8.

I used apples in this recipe.

> Belly Belt allows you to turn your regular clothes into maternity clothes. Thanks MIL for recommending it.

> at 8 weeks, it's confirmed

> bl**dy awesome for my 1st attempt :)

> not bad 4 first attempt :)

Moist lemon cake

INGREDIENTS

125g butter, softened
1 tablespoon finely grated lemon rind
1 cup (220g) caster sugar
2 eggs
1 cup (150g) self-raising flour
½ cup (75g) plain flour
½ cup (125ml) milk

Topping
½ cup (125ml) lemon juice
¼ cup (55g) caster sugar

NOTE: This recipe can be made two days ahead.

METHOD

Preheat the oven to moderate (180°/160°C fan-forced). Grease a deep 20cm round cake pan, then line the base with baking paper.

Beat the butter, rind and sugar in a small bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, beating until combined between additions.

Stir in the sifted flours in two batches with the milk.

Spread the mixture into the prepared pan and bake in a moderate oven for about 45 minutes or until the cake is cooked when tested.

For the topping, combine the lemon juice and sugar in a jug; stir until the sugar is dissolved.

Pour the topping over the hot cake; allow cake to stand for 15 minutes before turning the cake onto a wire rack to cool.

Suitable to freeze. Not suitable to microwave.

Ingredients:

(2 bananas used for this recipe)

¼ cup milk
1 teaspoon lemon juice
250g (8oz) bananas
1 cup sugar
2 cups self raising flour
2 eggs
60 g (2 oz) butter

Method:

Combine milk and lemon juice. Peel and mash bananas, put into bowl of electric mixer. Add sugar, sifted flour, lightly beaten eggs, softened butter and combined milk and lemon juice. Beat on low speed until combined, then beat on medium speed 2 minutes. Turn mixture into greased 23 cm x 12 cm (9 in x 5 in) loaf tin which has the base lined with greased greaseproof paper. Bake in low to moderate oven 35 minutes or until cooked when tested. Cool in tin 10 minutes before turning out on wire rack to complete cooling.

> I'm having fun!

> with Yao, wc & doug. JL joined us for XO crabs later.

> with Ah hui, PY & friends

> some photoshop background :)

> Wicked on the 3rd of july

> of course sauce was from the packet, just add coconut milk, water and ingredients!

> Thanks Isabelle & Matt

> Close up - not bad for first attempt

Pasta with mussels in wine
1. 1 pounds Mussels (in their shells)
2. White wine (enough to fill a large shallow saucepan about 1/2 an inch)
3. 2 large Cloves garlic, finely chopped
4. 2 tablespoon Freshly ground pepper
5. 3 tablespoon Chopped fresh basil
6. 1 large Tomato, coarsely chopped
7. 2 pounds Pasta (good with a ribbon noodle like linguine or fettucini)

Thoroughly wash the mussels, pulling off all beards, and scraping shells as necessary.
Place in saucepan with wine. Cover tightly and steam until the shells open (don't overcook or they will become rubbery).

Remove mussels with a slotted spoon, leaving the wine broth in the pan.
While the mussels cool a bit, put wine broth over medium heat and add garlic, olive oil, pepper, tomato, and basil.

(Use less oil to make this low-fat dish even lower in fat).

Simmer until mixture reduces to about 2/3 or half its original volume. While it is simmering, remove the mussels from their shells.

When sauce has reduced, add mussels to sauce, and simmer another minute.

Pour sauce over hot linguini or fettucini and serve! This was a great low-fat dinner, and served with a boston lettuce salad with an olive oil/balsamic vinegar/fresh basil/ground pepper dressing was just fabulous!

> after

> Before
INGREDIENTS
1. 6 eggs, beaten
2. 150 g Italian-style dry bread crumbs
3. 5 g grated Parmesan cheese
4. 0.9 g dried parsley
5. 1 clove garlic, minced
6. 0.5 g pepper
7. 2 g salt

DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a medium bowl combine eggs, bread crumbs, Parmesan cheese, parsley, garlic, salt and pepper. Mixture should be moist and sticky, but should hold together when formed into balls.
3. Bake in preheated oven for 30 minutes.

Rain, wind and dust hurled across state as it's lashed by cyclone's tail.