“The lip of truth shall be established forever;
but a lying tongue is but for a moment.”
Do you hear the people sing?
Singing a song of angry men
It is the music of a people who will not be slaves again!
When the beating of your heart
echoes the beating of the drums
There is a life about start when tomorrow comes!
And this is how I’m feeling now. This song from my favorite musical in the world echoes the exact thoughts in my head. The general elections are coming right up and I do hope for a change in government this very year, when I finally have the right to vote. Not that my vote is that big a deal, but perhaps, this country will make the turning point we sorely need.
Les Miserables. There are so many ways to describe it, but the one thing I can say is that it is definitely the best musical I’ve seen around. There’s no doubt to it. The cast and music are absolutely brilliant, taking you on an emotional roller coaster ride, which you might never want to get off. This song (as above) was what that got me listening to the whole musical over and over again. It’s crazy, but perhaps I have the desire for revolution to take place here… That might do the country some good eh?
As addicted to the musical as I am to chocolate. And as silly as it may sound, chocolate and I go way back into time. From a mountain of chocolate coins, to pilfering my mother’s chocolates, to binging on thick hot chocolate sauce, I must say, it was meant to be…chocolate and me. While I prefer bittersweet chocolate in my desserts at the moment, I still like an ‘occasional’ candy fix. A twix bar, kit kat or a s’more. Sometimes a simple chocolate dessert can be so gratifying.
Like this yogurt chocolate cake. It’s so perfect on its own. You don’t need to go through the unnecessary fuss of frosting. Although, it is absolutely wonderful with a scoop of vanilla ice cream…Don’t bother complicating the simplicity of this cake. But if you wish, try making an almost s’more cake with homemade marshmallows! It’s a little over the top for me (ridiculous, I know), but…still, it’s pretty good.
I think it’s good to share. Well, sometimes. It’s nice to share a box of cookies, a tub of ice cream, or even your good running shoes (uhm, perhaps not). But when it comes to your friend’s husband (please get a hold of yourself), or the food from the day before…you know where to draw the line.
“Sharing is caring”. Or so I hear.
I’ve also heard this from someone I know. At a church event, a lady (who by the way, is a sunday school teacher) asked her to help herself with the food at one table. But soon after, this lady whispered (loud enough) to a man, that he should go to the other table, where the food is fresher.
I know what you’re thinking. Why the heck do they serve overnight food at church?
It’s like seeing pork being served at a Mosque.
Evil women and pork aside, I’m absolutely stoked that I finally, finally attempted at my favorite french food. Beef Bourguignon. It’s quite simple really, though time-consuming. BUT, so worth it. Mine didn’t turn out perfect, so for a first time, I’ll rate it 7 out of 10. I didn’t follow the recipe to a tee, leaving out leeks and especially the carrot puree. If you haven’t enough carrots to make a puree to thicken the stew, feel free to add all-purpose flour, a little at a time, if you might.
And don’t worry about leftovers. This tastes even better the next day.
28 March 2011 update: I tried the full recipe together with carrot puree. That said, it takes a lot, a lot of effort to puree carrots, particularly with a drum sieve. Below, I’ll give you just the adapted version of the recipe. Otherwise, simply click on the chef’s name and it’ll bring you to the original. Your choice. (:
French food is my top favorite cuisine besides Cantonese and Thai. I was first taught about this dish watching Guillaume make his recipe on Food Safari, and I’ve been wanting to make this ever since. It’s perfect for a chilly wet day, when you feel like staying in bed all day. To make this, do plan ahead.
1kg beef (I used chuck), cut into large chunks
300g speck (bacon may be used), cubed
½ cup extra virgin olive oil
2 carrots, peeled, halved and sliced
2 celery sticks- leaves intact, halved then sliced
1 leek, halved and sliced
1 onion, peeled and chopped
5 shallots – halved
10 sprigs of thyme
7 bay leaves
1 bunch of parsley
1 bottle red wine, brought to the boil and simmered to remove acidity (or enough wine to cover your meat)
Salt & pepper to taste
300g button mushrooms
A few teaspoons of all purpose flour (your discretion)
6 large desiree potatoes, skin on
Bread, to serve.
Heat oil in a pan over med-high heat.Seal the beef in batches until golden brown then drain and set aside – reserve the oil.
Repeat until all beef is sealed – reserve oil.
Using the same pan and oil as the beef, add all vegetables except the mushrooms and cook for 5-8 minutes.
Place meat in a large casserole dish, top with the vegetables, bay leaves, thyme and speck. Stir to combine.
Pour red wine over the beef and vegetables, season with salt and pepper and cover with lid.
Place on the stove and bring to the boil, then reduce heat to very low and cook for 40 minutes.
While the bourguignon is cooking prepare the mash potatoes.
Just before serving, add the flour (to thicken) and mushrooms, stir through and cook for a further 10 minutes. Sprinkle with chopped parsley.
Serve with mashed potatoes and bread.
Place whole unpeeled potatoes into a pot of cold water. Bring to the boil and add salt.
Cook until soft.
Peel while still hot.
Pass through a tamis, fine sieve or use a fork.
Heat milk in a saucepan until warm.
While the milk is heating, return the mashed potatoes to their pot and stir over medium heat for about 3-5 minutes to remove excess water (this will also add air to the potatoes and make them more light and fluffy).
Add warm milk in small amounts and stir in the butter – mix until combined.
Place cling wrap on top of the potatoes and set aside until ready to serve.
Transfer the dough to a clean bowl (or wash out the mixer bowl and use it), cover with plastic wrap and leave at room temperature until nearly doubled in size, 40 to 60 minutes, depending upon the warmth of your room.