Coconut & White Chocolate Baby Mud Cakes

How's everyone's last two weeks been? Good? I'm sorry to report that I've been feeling rather LAZY these two weeks. I did nothing much at all. I did not do any blogging. Neither did I bake anything besides this. Did I have LOTS of things waiting for me to do? Yes. But did I feel like doing them? No. Unfortunately, this is how we feel sometimes and we just want to escape. For me, it was an escape into fictional lives in the form of Korean Drama. I take it like I'm in 'maintenance' mode - I make sure my tear ducts are in good working order... ok, ok, sad excuse I know, but that was how my two weeks was. And do you know what's scary? For the last two weeks, my Pastor's message was on a series called " Do not waste your Life". Guilty as charged, Pastor D, but knowing how full of hope you are in mankind and in me, I will say that I have not made a permanent mistake.



I just remembered I did something else in the last two weeks. I auditioned for the worship team in Church. How did it go? Well, the week leading up to the audition, I felt ok, not nervous or anything even though my girls kept asking me whether I was. I know now why I wasn't - I wasn't Me that week, I was the Korean Drama Heroine! But I was Myself again as soon as I stepped on that stage on the evening of the audition. What can I say? I forgot the words to the songs, I had to look at the lyrics. My mouth went all dry, my tongue was numb and I couldn't hear my own voice so I couldn't control it. I really felt BAD for the musicians and the worship team who were looking on encouragingly yet sympathetically. AMAZINGLY enough, I was accepted into the worship team, though it will be 3-6 months before I'm comfortable to be rostered for Sunday Worship. A word of advice for all of you out there who believe you have talent, 'Use it or you will lose it!'





On a more positive note, Ming gave his first lesson on 'Women's Self Defense' yesterday. It was a fun and informative class and the girls and I really enjoyed it. Ming was assisted by his two trusty 'Organic' punching bags, Christian and Rudy. The ten week course serves to raise female awareness of how we can use our bodies as 'weapons' should we find ourselves in situations where our lives are in danger. In the following weeks, we will explore Blocking and Counter attacks, Escape techniques, 'Weapons' around you and how to use them, the Krav Maga technique etc. The course is free and held in THEROCKS Church on Mondays at 7 pm. If you live in the Perth metropolitan area and are interested in attending these classes, email ming@wekyso.com.au . This is the best thing we can do for ourselves, Ladies, the worst , on the other hand is having the mentality that 'it will not happen to me'.



Today's recipe is a really easy one, almost as easy as if it came out of a box, and don't we like recipes like these? This recipe is adapted from Haalo's Beautiful Blog 'Cook Almost Anything'. The Original recipe is from a cookbook called 'AWW's Cakes, Biscuits and Slices'. Now, here's my take on the recipe: As a standard, I've used Salted butter. I've also reduced the sugar content, quite heftily I might add, from the original recipe that required a whopping 330 g! I personally do not enjoy 'sickeningly sweet' desserts, and frankly who needs that much sugar?






Coconut and White Chocolate Baby Mud Cakes
Makes 15 cupcakes or 1x 22 cm / 9 inch cake



250 g salted butter
1 lemon, use rind only, grated finely
180 g white Chocolate, chopped
200 g caster sugar
180 ml milk
225 g plain flour
75 g self raising flour
2 eggs, lightly beaten

Coconut White Chocolate Ganache

140 ml coconut cream
360 g white chocolate, chopped

Moist flaked coconut, (not dessiccated, please) to decorate

Pre-heat oven to 170 degrees celsius. Line muffin tray/s with cupcake papers, or if making a whole cake, line and grease a 22 cm / 9 inch cake pan, preferably springform. Put the butter, lemon zest, chocolate, sugar and milk into a medium sized saucepan over low heat and stir till the chocolate is melted and the mixture is smooth. Set aside to cool for 15 minutes.
Sift the flours together into a bowl and stir in the cooled chocolate mixture followed by the lightly beaten eggs and mix till combined and smooth.

Pour this into the prepared pan or if you are making cupcakes, fill the cupcake papers to 3/4s full. A whole cake will take, and I quote," 1 hour and 40 minutes" in the oven, though I personally feel that this will dry out and brown the cake too much. So, my advice is if you are baking a whole cake, lower the oven temperature to 160 degrees celsius, put a timer on for an hour and by the end of that time if the cake isn't cooked and looks like it's browning too much, cover the pan with some foil and check again every 5-10 minutes to see if it's cooked through. If you are making cupcakes, they will cook in 25-30 minutes at 170 degrees celsius.

Now, for the Ganache, place the coconut cream and chocolate into a saucepan over low heat and just stir till the chocolate dissolves and the mixture is smooth. Pour this into a bowl and into the fridge ( if you don't mind waiting till the cows come home..) or freezer (YES!) if you are impatient like me, stirring occasionally as it cools and removing as soon as it becomes a spreadable consistency. Spread the ganache evenly over the cooled cake/ cupcakes before applying a generous coat of coconut.
Enjoy the rest of your week!

My Pear and Frangipane Tart

Let's talk about that 'voice' in our heads. Have you noticed that it never shuts up? I'm talking about that voice that told you that your Date hasn't called because he's avoiding you. He's avoiding you because you're not 'his type'. You are not 'his type' because you are a little on the heavy side. And you shouldn't have had dessert - it made you look like a glutton after that rich T-bone with the fried shallot and peppercorn cream sauce. Maybe you should have had a salad instead. And no dessert. That dress sure didn't help - it's just not you. He was friendlier the first time you met and you were wearing that comfy old pair of jeans with the lime green top. That dress just made you look like a 'try-hard'. It also made your calves look chunky. Oh, and that T-bone! $46! What were you thinking? This was your first date and you whacked him with an expensive main course! Why would he call you? He thinks you're a Gold Digger. You should have split the bill. And what was that comment you made about him moving back home? You made him sound like a 'Mommy's Boy'. Great Job ! You sure did yourself in! Why on earth would you..



That voice in your head SHOULD SHUT UP ALREADY! Aren't you miserable enough? How many times have we allowed that 'voice' in our heads to ruin our day? Our week? Shape us into who we are today even? We spend most our lives interpreting other's words and actions or the lack of words and action thereof towards us. We let the 'voice' in our heads govern how we feel, decide the course of action for each and every circumstance in our lives. Why is this so? It's because we are afraid. We are afraid of 'looking bad'. We are worried about what others MIGHT think of us. I used the word 'might' because we are not a 100% sure whether what we think others are thinking of us are accurate. It's all Guess work if you will. Still, we have allowed this Guess work to dictate our lives. We quit our jobs because of it. We are estranged from our parents for 20 years because of it. We end our marriages because of it. Bad experiences in our lives are very often designed by ourselves through what we PERCEIVE to be true. Those bad experiences in turn CONSTRAINTS us from actually LIVING our lives. We become 'by standers' in our own lives toying with the possibilities of 'what if's', 'should have's', 'could have's'..






Ming and I attended a Seminar over the weekend. No. Correction - I attended the first day and gave up, while Ming finished the 3 day course. I'm not here to make excuses for myself. I will say however that I am glad that Ming completed the course and was able to share with me what I had missed. The Seminar was an 'enquiry' of what it is that is stopping us from achieving what we want in life. What is it that is holding us back. This Seminar's (that I will not name) methodology is the believe that once we recognize the constraints in our lives and deal with them, we free ourselves to embrace our dreams.

On the second day of the seminar, Ming came home, cupped my face with his hands, looked me in the eyes and said;

"Do you know that I Love you?
Do you know that I don't care what the whole world thinks of me, but I care what you think of me?
I'm sorry for all the times that I misinterpreted what you said to me and we fought because of it. I know that you Love me and that everything that you've ever said to me was said out of love,concern and at times to protect me. From now on, I will take in everything that you say as an opinion without being defensive. Ok?"

All the time Ming was talking, I just kept nodding, my eyes wide in disbelieve. I didn't want to say anything and ruin the moment. He could have been SO LUCKY that night but we stayed up and talked about the seminar and how in our own relationship, we have been self-inflicted victims of the 'voice' in our heads. So many times in my own life, I have put aside my dreams because of FEAR. Fear of people judging me, fear of failure, fear of rejection, fear of looking bad. Today, I present my Frangipane Tart to you, braving judgement, rejection and the possibility of looking bad. Why? just as an exercise I guess, because I wasn't going to feature it in the first place. Don't get me wrong, it was delicious, but I didn't like the photos. I guess amongst other things, I'm trying to learn to cut myself some slack too.



Pear and Frangipane Tart
Serves 6-8
Takes 50 minutes to make and 1 hour 15-20 minutes to bake, plus chilling and cooling


For the pastry
225g plain flour, plus extra for dusting
110g butter
110g caster sugar
3 medium egg yolks, lightly beaten

For the frangipane
125g butter, softened
125g caster sugar
2 eggs
125g ground almonds
1 tbsp plain flour

For the poached pears
250g caster sugar, plus 2 tsp extra
4 good-sized pears
1 cinnamon stick, broken in half
3 cloves
1/2 lemon
2-3 strips thickly pared orange zest
1/2 vanilla pod



1. Make the pastry. Tip the flour onto a work surface. Cut the butter into cubes and dot over the flour. Sprinkle with the caster sugar. Using your fingertips, rub the butter, flour and sugar together until the mixture resembles breadcrumbs. Make a well in the centre, add the egg yolks and, using your fingers, gradually draw in the flour. Knead lightly, until it comes together in a smooth ball – you might need to add 1 teaspoon cold water if the dough is very crumbly. Wrap in cling film and chill for at least 30 minutes. You will need a 23 x 2.5cm round, deep, fluted, loose-bottomed flan tin for this tart.

2. Make the frangipane filling. Cream the butter and sugar together in a large bowl until light and fluffy. Gradually beat in the eggs, one at a time, then fold in the ground almonds and flour. Mix well and chill until needed.

3. Make the poached pears. Put the sugar in a saucepan, pour in 500ml water and place over a medium heat. Stir until the sugar has dissolved. Peel the pears and add to the pan, along with the cinnamon and cloves. Squeeze the juice from the lemon into the pan and add the squeezed lemon and orange zest. Split the vanilla pod in half, scrape out the seeds and add to the pan with the pod. Add some more water to just cover the pears.

4. Cut out a circle of baking paper large enough to fit inside the pan, and lay on top of the pears. Weigh down with a saucer or small saucepan lid so that the pears stay submerged in the poaching liquor. Simmer for 20 minutes, then remove the pears to a plate with a slotted spoon and discard the liquor and solids. Set aside for 15 minutes, or until cool enough to handle.

5. Preheat the oven to 190°C/fan170°C/gas 5. On a lightly floured work surface, roll out the pastry to a circle large enough to line the tart tin. Don’t worry if it breaks up, as this is a very short, crumbly pastry – you can just patch it together in the tin and mould it up the sides, making sure it is even all over. Trim off any excess pastry and spread the frangipane evenly on top.

6. Cut the pears in half lengthways and, using a teaspoon, scoop out and discard the core from the centre. Cut each pear half in slices, widthways, then lift onto your knife and push down on the pears slightly to fan them out. Lift into the pastry case and arrange in a circle. Fill in the gaps between each pear half with a few more slices and arrange some in the centre. Bake for 55 minutes to 1 hour, until the pastry is golden and the filling is set. Sprinkle with the extra 2 teaspoons caster sugar and bake in the oven for a further 15 minutes to finish off the browning. Cool in the tin slightly, then remove and transfer to a wire rack. Serve warm or at room temperature with a dollop of crème fraîche.

On another note, I'm submitting my Little Lemon Meringue cakes as an entry into Jugalbandi's February 08 Click event entitled 'Flour'. Thanks Jai and Bee, you rock!



I leave you with an insight into the fate of this tortured soul..

You can't call her, not after looking like an idiot, a cheap idiot too! How could you have exceeded your credit limit? What could be more embarrassing on a first date? What a dork! She must think you're broke too, moving back home! Too late now to wonder what could have been.

Little Yoghurt and Orange Blossom Hearts for my Valentine!

"How much do I love thee? Let me count the ways.." Have you ever heard this one before? or how about this one, " Love is... Never having to say you're sorry". Whoever wrote this crap probably never ever had a relationship. Our wedding theme song was 'Never gonna let you down' (yeah, how naive were we?), just in case you've never heard it before, here's some of the lyrics..




Forever, I will love you
Forever, I will be true
Forever, I'll always be right here by your side
and every morning I'll be there when you open your eyes

Never gonna let you down
I'll always be around
I'll be there for you
because I love you
Ohhh...
(Never no never will let you down)



Have you had enough? Since that song was sung at our wedding almost 15 years ago, there's been countless times that Ming and I had let each other down and there were times we wondered if we did love each each other. What IS Love exactly?
Is it that warm fluttering feeling one feels in the stomach ? Nope. That sounds more like an early warning for food poisoning.




I don't know how Valentine's Day came to be a day of celebration for lovers and frankly, I'm not interested. Just hearing last Sunday's sermon on 'LOVE' and the staggering statistics of the divorce rate in the U.S. tells me that WE ARE ALL VERY DISILLUSIONED ABOUT WHAT LOVE IS. Marriage vows are spoken mindlessly and Pre-nuptual agreements are on the rise. Couples who go into marriage with pre-nupts are really setting themselves up for a Marriage break up, because a pre-nuptual agreement spells DISTRUST.




I have come to understand that we are all here for the one purpose of learning to Love. Sadly, some of us will never grasp the true meaning of 'LOVE'. 1 Corinthians 13: 4-7 of the Holy Bible ( New Living Translation) states;

Love is patient and kind. Love is not jealous or boastful or proud or rude. It does not demand it's own way. It is not irritable, and it keeps no record of being wronged. It does not rejoice about injustice but rejoices whenever the truth wins out. Love never gives up, never loses faith, is always hopeful, and endures through every circumstance.





I have a lot to learn. How about you? I guess, when we can change the sentence from "I love so and so because of..." to " I love so and so in spite of... we are on the right track. As for Ming and myself, we are soldiering on, I hope that you will too. With that thought in mind, I made some Little Yoghurt and Orange Blossom Heart Cakes for my Darling Valentine, Ming Chong. I'm also submitting these little Love Hearts to Zorra's 'A Heart for your Valentine' event. Thanks, Zorra, you are a true romantic!

Little Yoghurt and Orange Blossom Cakes
(Adapted from Gourmet Traveller Annual Cookbook 2007)
Makes 6 Love Hearts

300 g (2 cups) plain flour
2 tsp baking powder
300 g vanilla yoghurt
60 ml (1/4 cup) buttermilk
200 g salted butter, softened
220 g (1 cup) white sugar
2 tsp ( rind from a whole medium sized navel orange)
4 eggs
100 g vanilla Persian Fairy Floss

Orange Blossom Icing

50 g butter
250 g pure icing sugar, sifted
1 tsp orange blossom water
1 tbsp vanilla yoghurt



Preheat oven to 150 degrees celsius, fan forced. Grease and line the bottoms of two sponge pans, allowing some baking paper to hang over the two sides of each pan for easy removal of the cake. ( sorry, I don't have the measurements). Sift flour and baking powder and set aside. Whisk yoghurt and buttermilk together in a bowl and set aside. Using an electric mixer, beat butter, sugar and orange rind until pale and creamy.

Add eggs, one at a time, beating briefly between each addition. With the mixer on low speed, add one-third of the flour and mix to combine, then add one-third of the yoghurt mixture and mix to combine. Repeat with remaining mixtures, alternating, until incorporated. Mix till the batter is smooth, then pour into the lined sponge pans, tapping the base to level the batter. Bake for 40 minutes or until a skewer inserted draws clean. Cool completely in pans on a wire rack, then loosen the edges of the cakes with a spatula and then lift them out of the pans by holding on to the 'hanging bits' of baking paper.

Using a heart shaped cookie cutter, cut out as many hearts as you can. Keep the heart shaped cakes in an air tight container until ready to fill.

For the Orange Blossom Icing, beat all the ingredients in an electric mixer for 1 minute or until smooth. Add more yoghurt if necessary to adjust the consistency of the icing. Spread some icing on one heart shaped piece of cake and top that with another heart shaped piece of cake. Spread icing on the second piece of cake as well and top with a final piece of cake. Spread some icing on the surface of the cake and top with some Persian Fairy Floss just before serving. Enjoy!

Chocolate Mousse and a cure for a hot day!

I had my first taste of Mousse when I was about 16 - Man, it was yucky. It was a strawberry mousse and the airy texture looked very much like the hair sculpturing mousse that I used at the time - think Madonna, Cyndi Lauper, Duran Duran hairstyles, we all needed mousse for our high tide fringes - you teenagers in the 80s will know exactly what I'm on about. That strawberry whatever really put me off mousse for many years. It was not until I had a Chocolate mousse torte at a french patisserie here some uh-mmm 20 years later that I discovered that the REAL THING had a BODY to it. It didn't feel like FOAM in my mouth. In fact, it felt silky and tasted really good.




I found myself fancying Chocolate mousse more and more, so much so that last Christmas saw me featuring a Gianduja Mousse Torte for dessert. I LOVE Chocolate pots too, but in this scorching heat, you want something lighter on your taste buds. There's a bonus too, it's sooooooo easy to prepare. I bet Paige could make it all by herself with her eyes closed.



Easy Peasy Chocolate Mousse
Makes approximately 6 espresso sized cups

70g good quality dark chocolate
1 tsp granulated gelatine
2 tbsp hot water
1 egg at room temperature
1 egg yolk at room temperature
150 ml thickened cream



Melt the chocolate and set aside. Place the gelatine in a bowl and dissolve with hot water, stirring continuously. Strain the gelatine to make sure you get rid of any lumps. In a separate bowl, beat the egg and the egg yolk until light and fluffy, then stir in the melted chocolate. Very quickly, mix in the gelatine.



In another bowl, whip the cream until just thickened and then fold into the chocolate mixture. Fill your cups or moulds with the mousse, then refrigerate for at least 3 hours before serving.



Another yummy treat we've been making a lot here are Ribena Icypoles. Yes, I know all about that dirty Ribena scandal - there are probably NO vitamins whatsoever in the syrup, but I didn't LOVE Ribena for the loads of Vitamic C that was supposedly in them. Carol Rode LOVES UNCONDITIONALLY. Enough said.




Icypoles are so quick and easy to make, and the children look forward to having them, especially if they've made it themselves. I know its more convenient to just buy a pack of ready made icypoles but there are so many nasties (additives) in these products. I made sure (in fact, I have a Ribena bottle in front of me) that Ribena has no artificial colors, flavors or sweeteners in it, but if someone proves that is not the case, I shall have to re-evaluate the unconditional love thing.



So, go get the kids an Icypole mold, mom, it does'nt matter what syrup you choose, it's gonna be healthier than the stuff you get from the supermarket freezer. Oh, if anyone wants the recipe for the Icypoles, please e-mail me, I would love to 'chat' with you, and then I'll get paige to tell you how to make the Icypoles.




Last weekend (26th January) was Australia Day! We had an awesome time at our friend's home having dinner and watching the spectacular skyworks. I put a pavlova together for dessert and had Ming record the whole thing hoping to post it on youtube and on my blog. I need to edit the recording but have no idea whatsoever on how to go about it. So, if anyone of you out there can educate me, I'd be very grateful.




Have a great week, EVERYBODY!

The Best Buttermilk Waffles and my Rock Chic!

Every once in a while in the Rode-Chong household, we have ‘family-initiative’ cook-offs – what this means is, every family member gets involved in the food prep and the cooking itself. We have had ‘Sushi evenings’, ‘Popiah afternoons’ and last Saturday, we decided to make waffles for breakfast together. We got up bright and early and still in our PJs, we scurried downstairs into the kitchen. Unfortunately, the photos that follow only show Paige and I in action, as we look better in the morning compared to Ming, and Chloe insisted on being photographed only if she’s washed and dressed. Hhumppph! Teens!



The waffle making process.. separating the eggs, buttermilk makes the waffles sooooo flavorsome! Paige was really getting into it!


Whisking the egg whites... adding cornflour into the waffle batter makes it crisp on the outside and soft on the inside! That's me on the right. What? were you hoping to see me with sleep lines all over my face??!



1. The naked waffle...





2. with the delicious dollop...



3. Ta.......Da! Sink your teeth into this! ...a drizzle of maple syrup and a dusting of powdered sugar to finish off...



Here is the recipe for the Buttermilk Waffles we made;

2 cups all purpose flour
½ cup corn flour
2 cups buttermilk
8 tbsp melted butter
1 tsp baking soda
2 tsp baking powder
4 eggs, separated
1 tsp. vanilla extract

Lightly whisk the dry ingredients together. Add the egg yolks to the buttermilk and blend well. Add the dry ingredients into the buttermilk mixture, then the melted butter and beat with a few quick strokes, then fold in the beaten eggwhites.
Heat up the waffle iron and bake the waffles according to the manufacturer’s instructions till golden. Serve warm with vanilla ice cream and maple syrup.

Earlier in the month, we celebrated Chloe’s 14th Birthday – she had wanted a guitar for a while now, so we granted her wish. She sure looks good with the guitar draped over her shoulders. I wish I were more like her when I was 14, beautiful and confident. I have to admit, I’m living vicariously through my daughters!




The only problem is, we really need to get her some lessons soon. We’ve been watching ‘Friends’ re-runs lately, and hearing Phoebe belt out …
“Smelly cat, smelly cat, what are they feeding you?!
Smelly cat, smelly cat, it’s not your fau…lt…!”
… So guess what Chloe’s been singing?? Go figure...



Boy, was she strummin' ma pain! Ouch! classes soon for sure!

Lemon Polenta Cranberry Cookies and my first DMBLGIT win!

In my previous post, I mentioned that Paige and I baked a batch of Lemon Polenta Cookies after Christmas – some of you who know us would have had little puzzled expressions on your faces. “ Paige??” no, don’t you mean ‘Chloe’??” you might think aloud. Nope. It was Paige. These days Chloe bakes all on her own and might I add, very confidently too. Paige on the other hand becomes an eager assistant if we’re making something she loves.


...And she definitely LOVES this!!



I saw this recipe on JenJen's fabulous blog last year I think it was, I tried it, had first time success and fell in love with the cookie ever since. The only difference to the recipe was that JenJen used raisins (or was it sultanas?) (Both) of which I’m not a big fan. I prefer cranberries, but you can substitute them with a dried fruit of your choice. The most gorgeous thing about this cookie is the incredible texture that the polenta imparts. The grainy texture will leave your taste buds very happy and if you think you have the will power to stop at one cookie, you are kidding yourself. I love to watch Paige eat something she totally loves – it’s as if that cute little mole on the side of her mouth is dancing!




I have lots to show and tell today so I’ll get on with the recipe, shall I?




Lemon Polenta Cranberry Cookies
Makes: Approximately 56 Yummylicious Cookies

220 g salted butter, softened
1-cup caster sugar
2 tsp lemon zest
½ tsp salt
4 large egg yolks
1 cup Polenta
2 ½ cups plain all purpose flour
1-cup cranberries

Add softened butter to sugar in a mixer and whizz until just combined. Add zest, yolks and salt, whizz again just for about 5-6 seconds. Then add the flour, polenta and cranberries. Whizz again until it all comes together, but only just. Make sure you do not over beat the cookie dough! Knead the dough into 2 balls, then using some cling wrap, cover and shape the balls into 2 cylinders, then using a rolling motion to smooth and neaten the cylinders. I find it helps to wrap the cylinders with 3-4 folds of the cling wrap. Chill in the freezer for about 45 minutes before slicing and baking in a pre-heated oven of 180 degrees Celsius. The cookies only need 2cms apart on the baking sheets.
Tip: resist the temptation of adding more than the recommended amount of cranberries, as this would undermine the quality of the texture.



Two days ago when I was having my dinner in front of the TV, I accidentally spilled some water onto the glass table while adjusting its position. (You know the type of side table with castors that are sometimes used as Cocktail servers – I just love them, they are so retro! And so versatile too!) I didn’t worry about it too much and continued to enjoy my dinner and my current Korean soap. Then with an excited tone of voice, Paige said, “Mom! There’s a heart-shaped puddle of water on your table!” And sure enough, there it was, a naturally formed heart-shape water puddle! It’s just one of those wonderfully peculiar unexplainable things. All at once the other family members were crowding around my dinner and my pretty water puddle. “Don’t move Lou Poh!” (Meaning ‘wife’ in Cantonese) In a flash, Ming had the camera in his hands, my dinner was removed by the camera crew, i.e. Chloe and Paige, my soap was put on ‘pause’ and I was instructed not to breathe.



Ming started ‘clicking’ left, right and centre. Isn’t it beautiful? What do you think? Incidentally, this month’s ‘click’ (a monthly themed photo competition hosted by Jai and Bee of Jugalbandi) theme is ‘Liquid Comfort’. I don’t know if this water puddle will qualify as an entry, but I’m going to submit it anyway and let the Judges decide.





Next but not least in today’s order of news.. (Drum roll…..) I’m very happy and honoured to announce that I’m the Third Overall Winner (in all three categories, Edibility, Aesthetics and Originality) in the December 2007 DMBLGIT (Does my blog look good in this) Photo Competition hosted by Dayna of Food and Photography. Thank you Dayna, Andrew of Spittoon Extra the Organiser of this wonderful event and the Judges, namely
Bea of La Tartine Gourmande
JenJen of I love milk and cookies
Lara of Cook and Eat
Haalo of Cook (Almost) Anything
Patricia of Technicolor Kitchen
Congratulations to all the other winners!


Third Overall Winner in three Categories: Edibility, Aesthetics and Originality





This is indeed a very special event for me as it’s my first win in the DMBLGIT Competition – I see it as my 1st Blog Birthday Present.