Busy Sat

Of the days of the week, Saturday remains the most hectic but fruitful one.

Finally managed to catch up with dear friends from STB over breakfast at Riders Cafe. It is a tranquil area overlooking a horse ranch which can be a treat for kiddos. They seem fascinated by the 4-legged animals. Thankfully, we were early and got a table at the balcony. Time seemed to come to a standstill as we savoured the beautiful morning. All three of us had ‘The Usual’ which comprises Eggs, Back Bacon (I changed to spinach) , Breakfast Banger, Mushrooms, Tomato & Sourdough. The meal was hearty and the service good. It’s kid-friendly too.

20121028-164839.jpgThen to the visit to the gynae. I’m officially at the 36th week now. Congratulations! It’s been about 9 months! Received the hospital admission letter from Dr Poon and the nurse commented that this is like a graduation cert. Hahhaah. Faith only gained about 200g since the last visit and her weight is about 2.3 to 2.4kg. Sigh. Dr Poon said she’s on the small size but nothing to worry about. She’s still not engaged and he predicted that it might happen after 37th week. Heartbeat is good and he also examined my inner left thigh since I complained that it has been painful. Probably a muscle strain and not the tendon which is okay.

Weight: 60kg
BP: 109/64

Went back home and started to make Japanese Cotton Cheesecake with fruit topping for the CG while the hubs cleaned the floor and do up Faith’s cot. One thing at a time!

Didn’t know that it was T’s and F’s birthday but thankfully the cheesecake can serve as birthday cake for them. Our CG has grown in terms of the number of children. Think would need to supply more food now.

Photo credits: Jac Ng

Recipe
125g cream cheese
90ml milk
15g unsalted butter

30g cake flour
24g cornstarch
3 egg yolks

3 egg whites
pinch of salt
1/8 tsp cream of tartar
75g caster sugar

1. In a heavy saucepan, cook cream cheese, butter and milk until thick and smooth. Set aside.
2. Preheat oven at 160C. Boil some water.
3. After the cream cheese mixture has turned warm, mix in both flour. Stir with a whisk until smooth.
4. Put egg yolks into the cheese mixture and stir until well combined.
5. In a clean bowl, beat egg whites until frothy. Put in cream of tartar and beat until soft peaks. Add in sugar (rain method) and beat until stiff peak.
6. Fold 1/4 of the egg white mixture into cheese mixture, and then 1/4 of the egg whites.
7. Pour the cheese mixture into the remaining egg whites and fold.
8. Pour batter into a lined springform pan.

9. Place pan into a slightly bigger, shallower pan. Fill the latter with boiling water and bake at 150C for 45 min.


10. Unmould the cake immediately upon removal from oven.

Topping:
1/2 tsp gelatin
1 tbsp water
150ml whipping cream
1.5 to 2 tbsp caster sugar

1. Put water into a heatproof bowl. Sprinkle gelatin unto water. Wait for 2 minutes. Using double-boil, heat mixture and let it cool down totally.
2. Freeze mixing bowl and beaters for 5 minutes. Then remove them and pour in whipping cream.
3. Beat whipping cream until visible streaks can be seen. Pour in cooled gelatin mixture and sugar and beat until stiff peaks. Do not over beat.
4. Mould whipping cream until cooled cake and top up with diced fresh fruits.
5. Chill in fridge for at least 2 hours before serving.

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