My name is Joyce, author of Eat What Tonight. Spending time in the kitchen has been one of my greatest therapeutic passion thus far even though I couldn't do it on a more often basis than I wish I could. I do not prized myself as a great cook or baker, after all I am a one-woman show in the kitchen and blogging scene. Nevertheless, I hope this little space of mine can aspire anyone like myself to appreciate and enjoy the best of oneself's efforts in every single home made dish.
It’s been a good 4 months that I have not been posting anything. Other than the interim move and the final move, there were just so much things to be done. Coordination, renovation, packing & unpacking, cleaning up, shopping for the necessities, the list can go on.
Finally, we moved into the new place almost a month back. Though more spacious which may seem like a good thing, but the amount of cleaning up increases as well. I guess that’s the price to pay for “upgrading”. But then we didn’t really have a choice there and then. It’s the first new flat that we applied from HDB and at that point of application, rules were such that we were only allowed for upgrading. So we put in a ballot position and somehow, we got it by a tweak of luck.
Nevertheless, a new place is always nice, I guess. I love the height, the convenience and the new environment. With a cosy country theme that was laid for the house, I certainly hope that can motivate me to keep up with the maintenance and cleanliness.
Here are a few shots of the new place :
Starting off with the kitchen…
Because the household shelter opens in the kitchen and that really limits the space I can do in the area, so this layout is the best I can think of. Even though it’s just a month into here, but look at the messiness of the place !
Due to limited work area, so I had another area of the kitchen filled with additional cabinets and worktop.
A whole lot of stuffs, microwave, food processor, bread maker and rice cooker.
Some kitchen details :
Now the dining area…
Yes, there’s the dog under the bench. Haha. Her second favourite spot.
And the details…
The Hall :
Finally, the chosen wallpaper for the themed bedroom …..
The gals will love it ! But not the men, I guess. Haha ! As the bedroom is not fully furnished yet, and still in the midst of looking for “sponsors” for bedside and dressing tables, we shall leave that aside for the time being.
Finally, time for some good baking and get the oven to work. Although it’s still pretty early for the Chinese New Year, here I am baking some pineapple for own’s desire. This is not my first time cooking the pineapple paste and yet I faced the same problem year after year. As I wanted the natural sweetness from the fresh pineapples rather than increasing sugar intake, I cooked the pineapple with the juice for a few hours, allowing the fragrance and sweetness to seep into the grinded pineapples, with the addition of some pandan leaves, cloves and cinnamon sticks and stirring and cooking till they are dry. However, as I leave it to stand, the pineapple paste becomes moist again and makes it difficult to handle.
I start to wonder, was it because store bought paste are done commercially to the extent that all juice can be totally drained out and they use the addition of sugar and artificials, such that the paste becomes so sweet and dry ? And was it because I am using fresh pineapples, and naturally fresh fruits will have water moisture after standing for sometime ?
Another issue, I even bought a pineapple slicer to ensure that I cut away the core and the “eyes” of the pineapple nicely this time so that only the fresh good meat of the pineapple are used. There were quite a fair bit of wastage but for the sake of good home-made pineapple tarts, I have no choice. However, the feeling of the pineapple fibre “cutting” the tongue still exists. Anyway to eliminate this ?
Nevertheless, you can really taste that this is home-made pineapple tarts, very different from commercial ones. The flaky melt-in-mouth butter cookie combined with the freshly grinded pineapples paste.
This is my first-time doing the “enclosed” pineapple tart and I certainly did not do a good job ! It’s really more difficult than the open ones as the liquid in the pineapple paste will cause the dough to tear easily during wrapping. And I guess I lost the pastry brush during the move, the egg wash was not evenly done either, causing the uneven bake tones on the tarts. More practice to go.
Usually I think cloves are used as the stalk in these enclosed tarts. But since cloves are not meant to be eaten on its own and the hassle of removing it before enjoying the tart, I used these heart-shaped candy flakes instead.
Are the little crack lines symbolic of such enclosed pineapple tarts ?