Friday AG Meeting

Every 2nd, 3rd and 4th Friday of the month, I attend my church AG meeting. AG stands for Action Group. I always look forward to these meetings because it is a time where we church members fellowship with one another over God's Word and Supper. My AG is studying the book of Mark and last Friday we learnt from the book Mark 4 about the parable of the sower.
The sower sows the Word and soils represent the people. The seeds that are sown on wayside soil(v15) are hearers only.Seeds on stony ground(V16) are not growing spiritually,but received God shallowly. Seeds that are sown on thorny ground(V19) are people who love God and worldly things. Seeds which are sown on good soil receive God's Word whole heartedly,truly understand it and bear friuts.

What kind of soil describe you?

Chicken,leek and potato pie

The meetings usually end with a pot luck supper. I made these chicken,leek and potato pie.

Quick Fritatta Lunch

My younger son is on study break. He hardly goes out except to the gym. I don't usually make lunch and this is an exception. I did'nt want him to buy his lunch from a coffeeshop, This fritatta is so simple and fast to prepare.
All you need are eggs,milk bacon,potatoes and cheese.

Fritatta 

Nigella's Best

I think this is one of Nigella's best dessert recipe.Pardon my photography skill, the fresh whipped cream looks yellow in the photo. Make this today and impress your friends.

Nigella Lawson's Chocolate Raspberry Pavlova

For the chocolate meringue base
6 medium egg white
300g caster sugar
3 tablespoon cocoa powder sieved
1 teaspoon balsamic vinegar
50g dark chocolate finely chopped

For the topping
500ml double cream
500g raspberries
3 tablespoon dark chocolate grated

Preheat oven to 180C and line a baking tray with baking parchment.
Beat egg whites until satiny peaks form,and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar,and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. Mound on to a baking sheet in a circle approximately 23cm in diameter,smoothing the sides and top.Place in the oven, then immediately turn the temperature down to 150C and cook for about 1 to 1/4 hours.
When it's ready it should look crisp around the edges and on the sides and be dry on top,but when you prod the centre you should feel the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.
When you're ready to serve,invert on to a big,flat bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue,then scatter over the raspberries. Coarsely grate the chocolate so that you get curls rather than rubble, as you don't want the raspberries'luscious colour and form to be obscured, and sprinkle haphazardly over the top,letting some fall,as it will,on the plate's rim.

Welcome

Pink Ombré Rose Red Velvet Cake

Welcome to my first post. Have tea with me and enjoy the Pink Ombre Red Velvet Cake with Swiss Meringue.

RED VELVET CAKE
2 cups flour
1/2 cup natural cocoa powder
1/2 tsp baking soda
1 tsp salt

1 cup buttermilk
1 tbsp vanilla extract
4 tablespoon red food coloring

2 sticks unsalted butter
1 cup sugar

4 large eggs

350F for layer cakes(20-30mins),grease two 9 inch pan. Make 36 cupcakes(15-25mins)
Sift flour,cocoa,baking powder,baking soda and salt. Stir together with a spoon.
Mix the buttermilk together with food coloring and vanilla extract.
Beat butter on low speed until soft. Add the sugar in a steady stream at the side of bowl. Increase speed for 2mins until light and fluffy.
Stop mixer and scrape bowl;mixer on low,add eggs one at a time and beat for 20 seconds after each addition.
After the eggs have been added,increase the mixer speed to medium and beat for 2mins. With the mixer on low,add the flour mixture in 3 equal portions,alternating with the milk in 2 equal portions,beginning and ending with the flour.
Note: add flour and liquid ingredients in increments quickly.
After completing the last addition of flour,stop the mixer and scrape side and bottom and then,let the mixer run for 30secs on low. DO NOT OVERMIX.

SWISS MERINGUE BUTTERCREAM
6 egg white
1 cup sugar
452g unsalted butter(cubed)
2 tsp vanilla extract

Whisk egg white with 1 cup sugar in a double boiler. Whisk until sugar dissolve and not grainy.
Transfer to mixer and whisk at high speed. Whisk until mixing bowl is cool. Add in butter and continue whisking. Add 2 tsp vanilla extract.
Buttercream can be kept in the fridge for 1 week or 3 months in freezer.

Pink Ombré Rose Red Velvet with Swiss Meringue