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My recent obsession – A meaningful look at womanhood that i recently find in this Darling Magazine. It seems more than a magazine and more like a movement… This is what I am reading every morning with my coffee…
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Often, it’s the details that make an outfit standout from the crowd. Like this in simple black with little details shows a little bit of somewhere of the body sexily…For details visit: http://www.honoreparis.com/products/guitry-black
So looking forward to the opening of the first “Jamie’s Italian” in HK this summer…
Check out the video of him speaking Cantonese : 「今個夏天我會喺銅鑼灣開間好正嘅意大利餐廳」- Good PR move!
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What would you usually do while watching oscar on-air in TV? Bet you may chilling on couch, discussing and guessing with bff who’s the best dressed actress? Look!! This is what we call it “artistic” – a Fashion Illustrator was … Continue reading
The Greatest And Most Retweeted Selfie Of All Time! Bradley’s arm was longer. Best photo ever.
Simple dinner in one pot. This is one of a kind that easy and good for beginner and most importantly easy to manage for one person portion.
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Have you ever dream of your future when you were little? What you wanted to be? i was thinking I could be a good actress, I could be a good singer, I could be a good mum (haha…this wasn’t something … Continue reading
Thinking Simple Recipes for Great Food at all time. How to make a nice perfect dish with the leftover in the fridge? Here a C’s creation of Braised Beef Brisket with tons of different vegetables (it’s already in fridge from last cooking) most importantly Beetroots! This is a very simple recipe need relatively longer prep time (but mostly unattended). I made this a night before and served for lunch the next day to give enough time for the meat getting tender enough yet juicy in texture.
Ingredients:
500g beef brisket, clean and cut slightly bigger than bite-size
1 medium carrot, peeled and cut in bite-size
1 baking potato, peeled and cut in bite-size
3 stalks celery, clean and cut in bite-sized
2 cloves garlic, minced
2 shallots, clean and leave it uncut
3 slices ginger, peeled and sliced
1 stalk spring onion
6 pearl red onions
1 medium fresh beetroot
a handful of cabbage (adjustable to your preference)
a handful of french beans
2 bay leaves
2 stalk mint leaves
1 teaspoon dried basil
1 tablespoon chinese rice wine
corn flour (to buff on the surface of meat)
1 pack dried bean curd (optional, taste amazingly good soaked up the juice)
Seasoning:
1 cup chicken stock
sea salt and pepper to taste
tablespoon honey dijon mustard
Directions:
1. Mix salt, black pepper and corn flour in a small bowl and rub the mixture over both sides of brisket.
2. Heat a large casserole or Dutch over low heat olive oil, add garlic, shallot and red onion. Cook and stir until onion and shallot slightly softened and browned. Set aside.
3. Keep garlic, add brisket and brown well on both sides.
4. Turn to medium heart. Add chicken broth bring to boil. Add bay leaves, mint and ginger. Cover and simmer (reduce to low heat) for 1.5 hour until meat tendered. Add more stock or water if the liquid level has reduced.
5. Turn off the heat, covered and leave it for overnight (or at least 3-4 hours)
6. Reheat the pot. Add potatoes, carrots bring to boil. Reduce to low heat, add french beans and cabbage, cook for 5 minutes.
7. Stir well to make sure all vegetables are almost softened (getting 60%). Add beetroots and cook for another 5 minutes then return the shallots and red onions.
8. Turn off the heat keep the lid on for 5 minutes. Serve with sprinkled paresly for garnishing.
9. Good to sever with rice for a more filling enjoyment, or like what I did serve with the beetroot at the bottom as a main dish (perhaps with a piece of bread or two)
Personally like this illustrations so much – with a hint of girlish yet unique and sophisicated. Fashion on a piece of Paper…
Katie Rodgers is the mastermind behind “Paper Fashion”. Created her world with a professional set of watercolors. Fashion, whimsy, and nature have forever been lurking inside her mind and onto the blank pages of her water-colour blocks.
(check http://paperfashion.net for details)
It can be easily achieved by a can of Campbell’s. However, I am never a fan of instant or canned food and especially this could easily make it myself, with chopped mushrooms, homemade chicken stock (if we have some on hand), and rich cream. Tasted a real mushroom soup for the first time (homemade always the best). Those awful tins of mushroom soup just became a distant memory!
Ingredients:
olive oil
1 box fresh mushrooms (white button preferred), clean and sliced
1 portobello, clean and sliced
1/4 red onion, peeled and finely chopped
1 clove garlic, minced
1 shallot, chopped
1 tbsp chopped fresh thyme or 1 teaspoon dried thyme
1 litre organic chicken or vegetable stock
minced parsley for garnish
Seasoning:
freshly ground black pepper
sea salt to taste
truffle oil (optional)
Directions:
1. Heat a saucepan add a good couple of lugs of olive oil and your fresh mushrooms
2. Stir around very quickly for a minute, then add garlic, shallot, onion and thyme.
3. Sauté over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms disappears. (sauté portobello slices and set aside a few attractive mushroom slices for garnish later, if desired.)
4. Season to taste, and add stock. Bring to the boil and simmer for around 20 minutes.
5. Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
6. Return soup to pot and stir in cream. Add salt, pepper, cream and bring to boil. Reduce heat and simmer for 20 minutes.
7. Add cornstarch and simmer for 10 minutes, stirring constantly.
8. Correct seasoning and add more lemon juice to taste.
9. Serve sprinkled with a little parsley.
A "Hi" from "Letter C" 