Archive | 10:26 pm

love mail

11 Jun
guess what came in the mail a few days ago?

and it was sent in the morning of my first paper
which gave me a boost! hehe

"Happy Birthday Three!"
from someone who i love and miss dearly. (:
thank you thank you thank you!

I will definitely be baking something for u the next time I see u!
I will not forget your treat! hehe
you can take your pick!

im really lucky to have a friend and sister like you.


healthy lifestyle

11 Jun

no. im not intending to sign up for a yoga class.
rather it has been hitting me.
during this times of stress.
that exams make me fat.
cause I dun wanna waste time going to the gym for an hour.
and think that I can revise more in that hour.
(of course, it’s more than an excuse than anything. haha)

i snack alot when I am studying.
when I am stress. I look for things to eat.
and I can’t stop. haha.

after my paper.
to make myself happy or celebrate.
we cook something nice.

so no doubt. exams make me fat.
But I am determined to change that
with 2 papers to go.
I am going to try to at least walk for 30-45mins everyday.
it may be difficult.
But I’m sure I can do it! haha.

and it’s winter now.
so have to layer and layer plus an extra bulky jacket so that I dun freeze my butt off. haha
so yes. RAHHHHH! (:

okie. haha.
let’s just hope I am able to keep up to my goal.
I really wanna get healthy. fit. toned. and yes.
lastly. skinny. though I know being skinny is of the least importance.
So yes. at least I put HEALTHY first! (:

so do you have new health plans?
SHARE! would love to hear them. hehe

sticky date pudding : Recipe

11 Jun

here it is! (:

Recipe by Kirsten Jenkins – Masterchef Australia

Ingredients : 
(Makes 8)

180g dates, pitted and roughly chopped
1¼ cups (310ml) water
½ tsp bicarbonate of soda
¾ cup (165g) firmly packed brown sugar
60g butter, softened chopped
2 eggs
1 cup (150g) self-raising flour
Almond praline
½ cup (110g) caster sugar
¼ cup (35g) slivered almonds
Butterscotch sauce

50g butter
1 cup (220g) brown sugar
1 cup (250ml) cream
1 tsp vanilla extract

Steps :

1. Preheat oven to 180˚C (160˚C fan-forced).
Lightly grease eight (½ cup capacity) metal dariole moulds.
(I used ramekins! turned out good too!)

2. Place dates and water in a saucepan and bring to the boil over a high heat.
Remove from the heat.
Add bicarbonate of soda, stir until dates start to break down, set aside to cool, stirring occasionally.
3. Beat butter and sugar in a bowl using a hand beater,
gradually add eggs one at a time, beat until light and fluffy.
4. Add date mixture, stir to combine.
Carefully fold through sifted flour, divide mixture evenly between the eight moulds, until 2/3 full.
5. Place moulds in a baking tray,
carefully pour water in tray until it comes up 1/3 of the side of the moulds.
Bake in oven for 40 minutes or until golden and skewer comes out clean.
6. Meanwhile, for the almond praline, combine sugar and 2 tablespoons water in a saucepan over medium heat
and cook caramel without stirring, swirling pan, until deep golden.
Scatter almonds onto a baking paper-lined oven tray, pour over caramel and cool until set.
Break praline into pieces.

Enjoy! (: