May 31, 2008

Click Special Edition for Bri

A month ago, Bee of Jugalbandi wrote to me and asked if I would like to be one of the judges for Click Photo Event in June. It was a bit of a shock because I am not used to being a judge or putting marks on people's works. I do put a lot of comments, though, although I don't think they are the same. I had to talk to Dita as my old blogger buddy who now lives in Kuwait about it and ask for her opinion as she is one of those photographers who already is a professional. She sounded really excited about it and gave me good insights of how and how come. Moreover, I do believe that Bee trusts me and so I should appreciate her effort. And so I said I'd love to help her.

This month Click is rather different from the previous lots because here we are also fund-raising for Briana who is still battling her cancer.






This is an appeal on behalf of a group of food bloggers who are friends of Briana Brownlow @ Figs With Bri.



Bri was diagnosed with breast cancer two and half years ago. A mastectomy, chemotherapy and two years of relatively good health later, the cancer is back. It has metastasized to other parts of her body. At the age of 15, Bri lost her 41-year old mother to the disease. Now, she’s waging her own war against breast cancer. More about it here.



She is going through intensive chemo and other treatments and needs to focus single-mindedly on healing and finding what treatment works best for her. Her health insurance, unfortunately, does not cover holistic alternatives which she would like to try. Bri and her husband Marc have enough on their plates right now in addition to worrying about her medical bills.



The team organising the JUNE edition of CLICK at Jugalbandi has organised a fundraiser to help Bri and her family meet her out-of-pocket medical costs for ONE YEAR.



CLICK is a monthly theme-based photography contest hosted by Jugalbandi. This month’s theme is: YELLOW for Bri



Yellow is the colour of hope. Through the work of the LiveStrong Foundation, it has also come to signify the fight against cancer.



The entries can be viewed HERE. The deadline for entries is June 30, 2008. The fundraiser will extend until July 15, 2008.



The target amount is 12,000 U.S. dollars. We appeal to our fellow bloggers and readers to help us achieve this. Bri deserves a chance to explore all options, even if her insurance company thinks otherwise.



There’s a raffle with exciting prizes on offer. After viewing the list, you may make your donation HERE or at the Chip-In button on any participating site.



Your donation can be made securely through credit card or Pay Pal and goes directly to Bri’s account.



This month’s photo contest also has some prizes. Details HERE.



You can support this campaign by donating to the fundraiser, by participating in CLICK: the photo event, and by publicising this campaign.






Have a great weekend, everyone! Stay strong, Bri!

May 30, 2008

KBB#5-Banoffie Pie


Klub Berani Baking is now at its 5th task, Banoffie Pie. My oven was not fixed yet at the time I was making the pie. The door was still wide open and I had to use the old oven in the cottage. I hate to tell you that I don't enjoy baking when everything is not at all handy. I had to work in my kitchen and then brought the pastry case to bake to the cottage. It is not far from the main house, really but it's just a nuisance. Anyway, I don't think that is something to go on whining about, so I did my entry.

banoffie pie



***

Tantangan kali ini membuat pastry. Sudah sering sih bikin pastry meskipun belum begitu puas dengan hasil sendiri. Masih terus eksperimen satu resep dengan resep lainnya. Sampai saat ini belum ada yang ngalahin resepnya Mum mertua. Beliau selalu enak pastrynya kalo bikin apple pie. Tipis tapi renyah. Kapan-kapan pengen dicobain ke banoffie pie kali ya.


kbb5-banoffie pie-steps1


Membuat Banoffie Pie tidak begitu menemui kesulitan yang banyak, hanya memberi modifikasi di bahan pie base yaitu dengan menambahkan kulit jeruk lemon. Aku suka wanginya jeruk lemon dan menurutku enak untuk menambah aroma dalam pastry, meskipun dengan filling karamel agak tersamar aroma kulit jeruknya.


kbb5-banoffie pie-steps2


Untuk karamel juga tidak mengalami kesulitan yang bikin kolaps. Aku tidak menambahkan gula karena susu kental manis sudah cukup untuk membuat pie secara keseluruhan manis. Waktu selesai dimasak sih warnanya agak gelap tapi begitu difoto lah kok pucat ya? Mungkin ga segelap kalo ditambahin sama gula. Anyway, aku suka yang begitu soalnya masih ada efek runnynya, good for photograph! Selain itu juga lebih berasa krimi dan manisnya ga kelewat-lewat.


kbb5-banoffie pie-steps3


Pisang di NZ aku tidak tahu persis jenis apa, hanya saja memang seperti pisang ambon dan selalu barang kiriman dari Filipina. Aku cuma memilih pisang yang sudah matang tapi masih padat.

Banoffee Pie

Ini entryku untuk KBB#5 Banoffie Pie, yang putaran ini digawangi oleh Vin dan Shanti. Pie ini kalo dimakan sama whipped cream lebih berasa rasa keseluruhannya ketimbang dimakan satu bagian per bagian. Rasa pastrynya yang agak buttery dipadu dengan filling manis rasa karamel serta pisang yang sayup-sayup jadi lebih mantap dimakan bareng krim.

May 28, 2008

French Macarons and Tag

I have been wanting to try to make macaroons for a long, long, long time. Because I am not really fond of meringues-type biscuits, I have to have a good excuse to eventually get myself do it. Minko of Couture Cupcakes apparently is successful of making me 'do try it' kick by organizing this lovable Mad for Macarons in May. Yes, it is macarons, instead of macaroons, because it is French type of macaroons.

I have tried to make these lovely flat top macarons by using a recipe which I thought would work for me but the result was zero. The batter gone quite hard to get through the noozle, it wasn't quite light as I expected. Then, I made myself browsing recipes on the internet and came across The Amateur Food Nerd article on David Lebovitz' French Macarons. I almost dared myself to get into the kitchen with printed papers on my hand instead of attending the weedy gardens or raking up Autumn leaves.

macarons

Actually, I am not happy with the result. After the whole hours to make them right, they still don't look good. They are cracked and they have pointed hats. What did I do wrong? I think I've whisked the egg whites with all my heart and fold the almond powder gently with other ingredients. I also make sure that all the ingredients are well-combined before folded in. And, I still have cracked tops? It's not fair!


french macarons

Anyway, first time can't always be perfect, I said to myself. With these similar events might come up, I will still have more excuses to get better in making these lovely biscuits.

french macarons


Now, I've been tagged for 10 best photographs by Deeba of Passionate about Baking and Beyond. I am thinking that I don't think I have the "best" so far, but I do have the most favourite ones which I like. My best photos may not always be your preferences. I may think one photo is lovely while others may think it's ordinary. So, it is all about taste.

Food photography is new to me because I do love taking nature or outdoor lives rather than tucking myself in a dark room or a table where all food and properties grouped and shot. I have my 6 shots I love to view from natures, including flowers, pets, and insects. Do let me know what you think, if you feel like to.

luv ya perspective pearls loving it lick the dews orange beauty

And yet, food photography becomes a joy, now although, I am still very much a learner. I think I will always be a learner because there is always something new in technology. You can't really think you're super, can you? I am not that kind of person who takes herself a pride but I do become critical in taking pictures, especially when they are going to be enjoyed by others.

I love learning from others and I love this kind of topic in conversation. I can talk about it on and on. I feel like this world is a field I enjoy the most, the world of creative minds through the scientific knowledge of photogenic and its technology. I am using my sense of art, the balance of brain and heart.

If you view my photostream from the very beginning until today, you may find the process and the progress I have made so far. That is learning all about. The process may take a long time to become visible in the progress. It takes pain, time and mistakes. Yet, it pays the price: the joy. If you are enjoying my photos, that is a success on me. That is an achievement and it is priceless, and I am thankful to you.

spoonfuls #2 butterscotch cupcakes two blues knife egg #3 lindt lindor 60% banana and coconut pudding #1 tempe goreng tepung tapioca pearls #2 classic sourdough bread banoffie pie

Through the same passion (perhaps, I can borrow this term to describe the joy of taking photos), I have found many bloggers as well as professional photographers and wannabees through many groups and clubs on flickr. In Food Photography Club, there are talented people and there are always supportive and constructive comments I can find useful for great feedbacks in the future portfolios. I also have made interesting niche with some of the members. It is nice.

Through my baking club on Flickr, I also have two moderators who also are fond of taking food photographs: Dita in Kuwait and Rita in Australia. Our club members are also interacting with each other to get more knowledge and more involved in food photography by sharing experiences, developing techniques, and also entering the monthly food photography challenges.

Therefore, I am passing the baton to my friends in the FPC and KBB-Flickr:

Sabra
Peter
Melody
Dita
Rita





May 26, 2008

HHDH#20: Playing with Choux


Our first task of Indonesian Baking Club was under choux pastry category. I thought everyone's results on making Paris-Brest was pretty impressive. There were variations using one same recipe.

Gougeres are Paris-Brest cousin, I suppose, so I cook them to fit in the theme Choux for HHDH#20 hosted by Suzanna of Home Gourmets.

gougeres

From the recipe provided, I only used the choux based and added 50g raclette cheese (Cheddar is okay) and 2 Tbs finely chopped Italian parsley. As soon as they are baked and removed from the oven, I sprinkle ground smoked paprika. They are superb for appetizer or packed for picnic!

I also want to update the Books for Love auctions that I am organizing, in case you're interested in participating or donating your books.


Ice Cream Book (sold)
Daddy's Long Legs (sold)
What to Expect When You're Expecting (sold)

Permainan Yang Mencerdaskan Bayi
Buttercream: Cake Bingkisan Hari Raya dan Ulang Tahun (sold)
Easy Fish & Seafood (sold)
Kiwi Kitchen with Richard Till (sold)
Hunger for The Wild (sold)
The Art of Sugarcraft: Royal Icing (sold)
Passion Chocolat (sold)
1 set of Margaret Fulton's Cookbooks (sold)

Kehamilan Apa Yang Anda Hadapi Bulan per Bulan
Harry Potter: The Deathly Hollows
Cara Merawat Anak-Anak
Tumimbal Lahir
The Story of Zahra
Cara Baru Mendidik Anak Sejak Dalam Kandungan
Jejak-Jejak Jejaka dan Mimi Elektrik
Time and Again
Thai Cooking Book
Fine Patchwork & Quilting

I am so glad that many Indonesian bloggers are participating on this event, raising fund for cancer kids in Indonesia. We don't really put any target as I do believe that generosity does not have to be underlined on amount of money, however, as I say, even a dollar does count.

One thing that makes me put more hope on international bloggers that the fact I do believe there are still many people out there who care about other people. Christelle Le Ru is one of gourmet author in New Zealand. She's a French and she helps Books for Love project by donating 10 copies of her books. How generous of her and I thank her so much that she takes part on this.

May 24, 2008

Classic Sourdough Bread

The starter

1 cup water
1 cup flour
2 tsps dried active yeast

Combine everything and let sit for 3-5 days, depending on how much wild yeast you've got in your kitchen or around. You will find it will rise and then fall back. When it's ready, it will smell sour without developing any black fungus. If it does, you have to start again.

After you've got the starter, you can replenish it once a week with the same amount of flour and water. Let sit in the fridge or in the cool place. If you find that your starter starts to separate, that is normal. Just stir to combine them before you use it for baking.

This is the classic sourdough bread I usually make. This recipe is adapted from King Flour Cookbook.

classic sourdough bread

1 cup sourdough starter
5-6 cups high-grade flour (white flour with high gluten content), plus extra for kneading
1-2 tsp salt
1-2 tsp sugar
1 tsp baking soda
cornmeal to sprinkle
boiling water to bake in the oven

First, make the sponge by combining the starter with 3 cups of flour. Stir until well mixed, covered and let sit overnight.

Second, you will find your sponge is puffy by now, it's a good sign which means that your starter works! Now, you need to combine the rest of the flour with salt, sugar and baking soda. Add this to the sourdough sponge until thoroughly mixed and it will for a ball.

Tip this ball out on the bench top and start kneading for 3-4 minutes. Let rest while you're cleaning and greasing the ceramic bowl to sit the kneaded dough in. Knead the dough again until smooth and elastic for 3-4 minutes more. Then sit into the greased bowl, let the greased one up. Covered and let sit for 2-4 hours. I know it's a time-consuming work but certainly will worth the effort!

When the dough is puffy, punch it down and then shape it to anything you might think of. I like to make long French sticks and also round ones just for a change. Let rest for another 2 hours or so.

Third, 15 minutes before the rising period ends, pre-heat your oven to 450F. Put an oven tray on the bottom of the oven and let it be hot. While you're waiting for the oven to get really hot, put the jug on. Arrange the bread (you may brush the top with egg whites or milk, it's up to you) on the baking trays and put them on the upper racks, and then pour this boiling water on to the hot oven tray to create steam. Close the oven door and let the steam do its amazing work!

And last, remove the bread from the oven when you get nice crispy crust and chewy sponge inside. That is heavenly made for good home-made bread!

classic sourdough bread

Enjoy!

Baked Beans with Sausages and Gremolata

The good news is that we now have a local farmer shop which provides fresh ingredients in Pukekohe. On some vegetables, you still can find dirt on them. Perhaps, somebody was too rushy and did not take the time to wash the dirt off. However, there's probably another sign that the vegetables are just pulled out of somewhere near.

In this shop, I can find beans in all kinds which are packed separately in a convenience amount for small use on our small household. I found haricot beans, red kidney beans, and lately I could find black beans as well.

The good dry haricot beans are great to cook with sausages. They won't take long to cook, depending on how old they are, once they're soaked in water for several hours or overnight. I like making my own baked beans and I find them tastier than the cans versions (that's because I say so). Plus, we still can find fresh tomatoes from the garden. A bonus!


lunch

Baked Beans with Sausages and Gremolata

The use of gremolata with the whole lot gives more flavour of the freshness of parsley and the tangy of lemon. I quite like it. So does everyone else in the family. I use venison sausages and we love eating this dish with sourdough bread, a home-made, of course!

baked beans with sausages and gremolata

2 cups haricot beans, soaked and cooked
1 onion, finely chopped
3 cloves garlic, finely chopped
1 sprig rosemary, finely chopped
8 venison sausages
2 cups chicken stock or water
6 tomatoes, chopped (you can use a can of tomatoes in juice, if you prefer so)
1 Tbs tomato paste
2 bay leaves
salt
pepper
oil

Heat the oil. Cook the chopped onion until soft. Add in the garlic, cook again until fragrant. Add in the chopped tomatoes, paste and rosemary. Add stock or water. Cook until bubbly. Add in sausages and bay leaves. Remove from the stove and pour into a casserole dish. Add in the beans and cook in the oven for 20-30 minutes or until the sausages are cooked through. Serve hot and sprinkled with gremolata.


Gremolata: just mix yourself chopped Italian parsley, zest of lemon, and garlic.



I am sending this as an entry for Click: Beans and Lentils hosted by Bee and Jai.

May 21, 2008

Grana with Pecan & Fig Wafers


This is my entry for Waiter... This time hosted by Andrew of Spittoon Extra with Dried Fruits and Nuts theme. I'm still a bit low, and so is the weather. Very moody. However, I am still standing tall.

Source: Fiona Smith. Cuisine.

I store the wafers until next time we go shopping to look for Italian cheese.


fig and pecan wafer


3 eggs,
1/3 cup caster sugar,
1 ¼ cups (190g) flour, sifted,
½ cup pecans,
½ cup figlets, hard stalks removed

Preheat the oven to 160C. Line a loaf tin (around 24cm x 8cm) with baking paper. Whisk eggs and sugar until creamy. Fold in flour, pecans, and figlets, gently. It is necessary not to over-mix it. Spread the mixture in the tin and bake for 45 minutes or until lightly coloured. Cool on a wire rack and wrap in tin foil. Keep in the fridge overnight.

Preheat the oven to 150C. Slice the loaf thinly and arrange on baking trays lined with baking paper. Bake for 20-25 minutes until browned. Cool on a wire rack. Makes 50.



May 17, 2008

Putting Up: Lemon and Raspberry Curd


And yet, another post for Putting Up. I know, I have been cooking a lot and taking photos a lot, but I am so far behind in writing the recipes. I just don't enjoy sitting in front of the computer too long at the moment. I am having a problem with my back.

Anyway, the auctions of Books for Love are very amusing amongst Indonesian bloggers. There are many of us are enthusiastic in helping these cancer kids. This is the list updated on book auctions Indonesian bloggers are holding at present, you may want to participate:

Dyah: Ice Cream Book

Irma: Daddy's Long Legs; What To Expect When You're Expecting; Permainan yang Mencerdaskan Bayi

Rachmah: Buttercream: Cake Bingkisan Hari Raya dan Ulang Tahun

Caroline: Easy Fish & Seafood

Me: Kiwi Kitchen with Richard Till; Hunger for the Wild, The Art of Sugarcraft: Royal Icing, Passion Chocolat; Margaret Fulton's Cakes and Baking plus Wholefood Cooking;

And I am still looking forward for your participating on the event. I am sure there are still many kind and generous people out there. One dollar does count and I believe the cancer children will appreciate the effort even more :)

This is my second entry after Plum Stew for Putting Up event, hosted by duo Rosie and Pixie.

Lemon Curd

Source: Taste Magazine.

lemon and lime curd

225g caster sugar
125g unsalted butter
zest and juice of 3 lemons (I add 1 lime)
2 eggs
1 egg yolk

Put the sugar, lemon zest and juice in a heatproof bowl set over a pan of simmering water. Stir occasionally until the butter is melted and the sugar has dissolved. Whisk the eggs and yolk together until well combined and strain through a sieve into the butter and lemon mixture. Continue to cook until the mixture is thicken and coats the back of the spoon. Remove from the heat, cool completely, cover and chill until needed. (I did: Pour into a lidded jar. Let cool and seal. Cool in the fridge until needed).

Raspberry Curd

Source: Taste Magazine.

raspberry curd


300g fresh or frozen raspberries
125 caster sugar
125g unsalted butter
2 eggs
2 egg yolks
lemon juice, to taste

Mash the raspberries with a fork and push through the sieve into a heatproof bowl. Add the sugar and butter and place over a pan of simmering water. Stir frequently until the butter is melted and the sugar has dissolved. Beat the eggs and yolks together until well combined and strain through the sieve. Continue to cook until the mixture is thicken and coats the back of the spoon. Add a little lemon juice to taste, then remove from the oven. Cool completely before covering with plastic wrap, then chill until needed. (for some reason, my raspberry curd becomes paler than those shown on the magazine. Perhaps the use of egg yolks give different colour. Our free-range egg yolks tend to be much brighter than those from supermarkets. The colour was deep red before the eggs mixture were poured in. So, next time I'm going to use smaller amount of yolks).

Putting Up: Fruit Delights


What can I say? You Say Tomahto, I Say Tomato... Different hemisphere, different seasons. You're heading toward Summer, we're beginning feeling the chill toward Winter. The Summer has finished with arrays of preserved fruits and vegetables, as the note of work we've done previously. Although now it is finished, I still have piles and piles of our fruitful labour that we still can enjoy until today.

Rosie of Rosie Bakes A Piece of Cake and Pixie of You Say Tomato, I Say Tomato are currently organizing Putting Up, the denotation of the Summer leftover, and perhaps it's merely the celebration in the pinnacle of colourful berries and delicious stone-fruits season which are stored in jars to be enjoyed in the next coming seasons. Summer can't be really lingered too long, I don't think.

black dorris-billington

In Summer, I usually keep jars of stewed stone-fruits and jams. I did make several more plum cheese this year but didn't do the same to apples as we had had bad crops.

Here is my entry for Putting Up event, hosted by Rosie and Pixie.

Black Dorris Plum Stew

black dorris stew


2kg Black Dorris
sugar (about 2 cups or more, depending on how sweet/tart they are. I tend to use small amount of sugar first and I can always add more if it's required)
1 vanilla bean, split and scrapped
1 cup water

Put everything in the saucepan. Let boil, then simmer until the plums are cooked. This stew is great with either yogurt or ice cream. If I make in large batch, I used to seal them in freezer bags for later use (usually, can't be kept too long, because we all love eat them as a dessert in long Summer evenings).

May 15, 2008

Books for Love: Kiwi Blokes Prepare Meals

on the way to hamilton

We were going through other countrysides on the way to Hamilton. As far as we went, there were no people, but sheep, cattle, horses and goats on landscaping pastures with rolling hills spreading since we left our place until we reached Hamilton.

leeks in pukekawa hill

I just love New Zealand. I love its green pastures, the panoramic landscapes, the country people, and some of the food. The more rural the area, the tranquility it may be found. It's so peaceful, although sometimes its quietness makes me long for companies, like I can find easily around me back home.



Anyway, I have come to love a Kiwi bloke. He's my special handy man who does not like to be in the kitchen longer than to prepare a cup of coffee. Yes, I am the only cook with my little sous chefs, sometimes, but my dear husband is good at brewing coffee and he usually is the one who serves guests after-dinner coffee (with me, of course, with plates of sweets). The good thing is that he always, always appreciates what I do in the kitchen. He gives me time to be 'myself with my creations' in the kitchen and he's the one who always cheers up with the kids when food is served, either at lunch or dinner time. No wonder my kids love food. Their daddy encourages them so.



There are many Kiwi blokes (read: New Zealand men) who can prepare good food with charm, like Richard Till. I love, love, love his show. I can't miss a single one! I love his profile, his wit and his character. Just like the lady in the bookshop said 'a character'. With 143 pages, published in 2008 (I know it's brand new!) by Renaissance Publishing with title "Kiwi Kitchen with Richard Till". The book is absolutely 100% Kiwi. Now, if you say you like to get to know New Zealand and to taste it, this book is for you! It worths NZD 29.99.




There are also restaurateurs Steve Logan and Al Brown who are traveling around New Zealand to taste the wild side of Kiwi country. They make a success and award-winning television series, Hunger for the Wild, which I didn't follow (not sure why exactly). The book is all about their journey on many places nationwide (yes, you can expect fabulous sceneries throughout the country pictured in this book) to taste "New Zealand's finest, freshest and tastiest food". I found some interesting journeys and food in here. The special thing about this book is that it offers you the homey feeling, the sense of belonging, the warmth of the people, and the greatest Kiwi taste. I wish I were recruited to go around New Zealand. Reading their book is one way or another. It title is Hunger for The Wild, first printed in 2007 and this is the second print, 2008, published by Random House New Zealand. It worths NZD 34.99.

These books are brand new and if you are the winner of the auction, you will notice there's a price tag on the right corner of the book I've tried to pluck of but no luck. Some of the sticky part is still there. Over all, the books are very, very pristine :)



For Books for Love event, I am contributing these two books for you to fetch and bid. I will start the bid with NZD 30.00, and if you keen, you can use buy now price for NZD 100.00. The auction will finish at anytime in 22 May 2008. You may leave your price on the reply box. Thank you!

Other Indonesian bloggers have also been running their auction, you may view and participate.

Dyah: Ice Cream Book
Irma: Daddy's Long Legs; What to Expect When You're Expecting; Permainan yang Mencerdaskan Bayi
Rachmah: Buttercream: Cake Bingkisan Hari Raya dan Ulang Tahun

Happy Bidding!

May 12, 2008

Books for Love


Indonesian version, please visit FoodnGarden journal: Menggalang Dana: Books for Love, Untuk Anak-Anak Penderita Kanker di Indonesia.

I have mentioned on Cooking to Combat Cancer#2 post last time that I have been having thoughts on helping cancer kids in Indonesia, to raise fund for them. I have been talking to the people of Indonesian Care of Cancer Kids Foundation (Yayasan Kasih Anak Kanker Indonesia-YKAKI) and the information that I gathered is that there are at least 400 children they've been helping to fund and there are at least 2-4 children come to their door for treatment.

The increasing numbers of Indonesian children suffer from cancer these days are notably the responsibility of lacking information and education of good food, malnutrition, and poverty. These children who come to YKAKI are coming from low-income families that cannot afford the treatments a cancer kid should receive, let alone funding themselves a fee to see a doctor.

The YKAKI is founded by parents who once had cancer kids in the family, whom received treatments until they're recovered in Netherlands. Now, they've gone back to Indonesia to help the children from poor families and to raise funds for them through many fund-raising events back home. As a mother who has had a breast tumor when she was young, I am called to help these children to get better treatments that hopefully will lead them to a healthy state in the future, as well as to educate parents and other social organizations to provide information and education of healthy living and of providing good food.

I am announcing Books for Love, an event to raise funds for the Indonesian cancer children.

First of all, this is about trusting me as the organizer that, in this case, the money you sent me when you win the bids will be sent to the YKAKI once the auction has finished. I will keep the amount of money we've raised posted as soon as Book for Love has done its last moment. I am honestly wanting to help these children and I do need your help, please, to help this event really happens, and most of all, to help the cancer children get better treatments.

The rules are simple. You can be,

A donator

you have a book or books to donate which you believe is/are in prime conditions, does/do not contain any sexual content or nudity images, and you're willing to send this/those book/books to the bidder/bidders who wins/wins the bidding on your own expense.

You can also put a bid on books other donators might organize in another auction.

The type of books are preferably cookbooks, autobiography chefs, restaurateurs, or cooks, food and travel, travel (while you're promoting tourism of your own country), healthy diets, or food photography guides.

Once you've chosen your book/books, you may post about it with a review of the book/books (including author, issued year, pages) on your blog and then send me your name, your location, your post link, and a photo attachment 150pxl width for rounding-up at arfi.binstedATgmailDOTcom.

You can donate several books in different auction, if you like.

You may start your own price with your own currency, and let your readers do the bid. It should be fun and worthy for everyone.

Your auction time is a week from the day you start blogging.

The winning bidder should be announced and noticed, and will proceed with the payment to the bank account I will advise in an email, therefore, I should also be noticed once the winner has been announced (will appreciate that!).

A bidder

you are willing to help to raise fund for the cancer kids and trust yourself that you can afford certain bid if you win and pay the right amount of the final price the auction you've agreed to bid.

You will give me and the donator your exact name, email address, and location (PO BOX is accepted), therefore, the payment and delivery of your book/books can be done nicely.

I need you to be honest, too.

You will be noticed the bank account number once you win the bidding.

The event dates:

12 May 2008-12 July 2008

The auction is organized within these days, approaching the Indonesian Children National Day, with the hope that more children can be funded and received better treatments, so they still can smile to celebrate their special day in a year.

I will keep the auction links on my blog posted so other bloggers and readers will know where can go to view and to bid on books they're interested in.

In the end of the auction days, I will do the round-up together with the amount of money we've raised and will let you know the day I transfer the fund to the YKAKI person, therefore, she/he should give us a notice if they have received it. I will keep you posted.

Please, feel free to use the logo above and spread the words of this event to your readers or to other parties who might be interested in donating with giving credits to this event link and the YKAKI website link.

Shall be there any questions about the above event, please feel free to email me.

I am thanking you so much, on the behalf of YKAKI and cancer kids, to whatever you decide to do to help me with this fund-raising. Bless you!

May 10, 2008

Lemon Posset

First of all,

calendula


Happy Mother's Day, Mums!
I am thinking of you all today.




Back to business, Helen of Tartelette is hosting Sugar High Friday #43 this month with the theme fits the season here in New Zealand. As our citrus trees are growing and becoming fruitful each month, I should not skip the chance to make one of my favourite desserts for this event.

lemon posset #1

I do love dessert which is a small in quantity but big on flavour. My choice of dessert of all is something creamy: creme brulee, creme caramel, flan de Naranja, and posset, you name it! I can lick the last cream lingered on the spoon, without being disgraceful. Well, I will manage.

Helen, this is for you.

Lemon Spiced Posset

lemon posset #2

300ml cream
100g sugar (can add more if you want it sweeter)
zest of 2 lemons
1/4 cup freshly squeezed lemon juice
1 stick cinnamon
6 whole cloves

lemon posset #3

Put the cream in a saucepan with lemon zest, cinnamon and cloves. Heat and bring to boil. Simmer for a minute. Remove from the stove and let rest for at least 30 minutes. Strain and discard the spices and lemon zest. Re-heat and add in sugar. Boil and let it simmer for 5 minutes or until the mixture is slightly thicken. Add in the lemon juice. Stir well. Remove from the stove and pour into 4 small ramekins. Cover and let rest in the fridge for several hours until the mixture is set. Serve cold with chocolate and coconut shaves (actually, this finish touch is up to you). Makes 4.