Sunday, June 14, 2015
Friday, March 6, 2015
This rub will leave your whole body feeling soft and rejuvenated.
Add a teaspoon of used coffee grounds to your conditioner for extra soft and shiny hair.
Massage a mixture of 1⁄4 cup coffee grounds and 1⁄4 cup coconut oil into your scalp for a luxurious but deep clean. The caffeine can stimulate hair growth and give your locks fresh luster while dispelling build-up. The coconut oil will moisturize your scalp and hydrate dry strands of hair. Rinse out with an apple cider vinegar rinse. Note: This works best on dark hair, as coffee grounds may stain lighter tresses.
Pour used coffee grounds down the sink or bathtub drain, followed by 3 drops of dish soap and a pot of boiling water. This will clean and clear the drain of clogs and built up grease.
Tired of your neighbors cats traipsing through your flowers? Just sprinkle some coffee grounds and orange peel where you don’t want them to walk.
Using a coffee-soil mix for your flower vase not only looks cool and lengthens your cut flowers’ life, it also acts as an air freshener in the room.
When you give your dog a bath, add a tablespoon of used coffee grounds to the shampoo to help repel fleas.
Just like baking soda, used coffee grounds can absorb unpleasant odours. Combine a week’s worth of used coffee grounds in an open jar, then place it in the back of your refrigerator or freezer to naturally deodorise the space.
Reinvigorate scratched wood surfaces: Mix 1⁄4 cup coffee grounds with 1⁄4 cup warm water and 1⁄4 cup vinegar, let steep for an hour, then apply mixture to scratched wood surfaces using a washcloth. (For smaller scratches, use a cotton swab.) Let the stain sit for about five minutes for light-coloured surfaces, or up to an hour for dark-coloured surfaces, before wiping away. Note: If you are worried about the stain getting too dark, apply in small increments until you achieve the colour you want.
Rub coffee grounds into your palms after handling smelly foods such as garlic, onion or even fish. The grounds will absorb the smell, as well as any oil that may have hitched a ride on your hands.
- Scour Power. For a quick abrasive cleaner – mix equal parts of old coffee grounds and baking soda. Use to scour away grease and grime from your pots and pans. Rinse thoroughly. (Be careful of using this on surfaces that are susceptible to stains!)
- For a better-smelling garbage disposal, pour a tablespoon each of coffee grounds and baking soda down the drain to clean the blades. Note: This works best with newer disposal units. If you are unsure about your drain efficiency, consult your owners’ manual for tips.
- Before cleaning out your fireplace, sprinkle damp coffee grounds liberally over the ashes to cut down on airborne dust as you sweep them up.
Want the warm scent of a coffee shop in your home without roasting beans all day long? Repurpose used coffee grounds into a homemade candle: In a small jar, place a metal-based wick in the center of the container, then fill the jar with alternating layers of coffee grounds and melted beeswax. (Allow the beeswax to solidify between layers.) This candle will release a subtle coffee scent that will help perk you up after a long day—without the caffeine.
Combine 1⁄2 cup coffee grounds with 1⁄4 cup ground pepper and 3 tablespoons kosher salt for a savory coffee meat rub. Sprinkle the rub on your favorite raw meat before grilling. (For best results use fresh, finely ground coffee.)
Coffee grounds make a phenomenal fertilizer. They are slightly acidic, which is great for acid-loving plants such as blueberries, tomatoes, roses and hydrangeas. Plus, they attract worms, who love this gritty material. Coffee grounds help worms’ digestion, yielding great soil in return, and give worms a boost of caffeine, helping them work at double the speed. Dump used grounds into a compost bin or straight onto your garden.
- Freshen up your autumn wardrobe. Add a pot of freshly brewed coffee and the grounds to a load of wash, toss in any brown clothing and walk away. The coffee stains the material and keeps dark colors looking great.
- Thanks again to coffee grounds’ acidic nature, you can deepen the blue color of your hydrangeas—or even turn pink hydrangeas blue—by composting with coffee grounds. Hydrangeas’ color is dependent on the pH of the soil.
Reset your sense of smell:
Sniff coffee grounds to clear your nose after testing or sampling different perfumes....this will 'reset' your sense of smell.
Pin Cushion :
Filling your pin cushion with coffee grounds will prevent your pins from rusting. Plus, it’s like a sachet of good smells every time you use it. Make sure to dry them thoroughly first by spreading them on a cookie sheet and placing them in the freezer for an hour or two
Thursday, January 1, 2015
Wednesday, September 10, 2014
2. Meanwhile, whisk together the flour, sugar, baking powder, and salt in a medium bowl until well combined. Add the milk and stir just until combined. A few small lumps are fine.
When the butter is fully melted, take the skillet out of the oven and pour the batter over the melted butter. Do not mix it together. Scatter the fruit over the batter, keeping most of it in the middle of the dish, rather than the edges. Do not mix it in, either.
Tuesday, September 9, 2014
- Cream cheese
- Cottage cheese
- Farmer's cheese
- Some types of mozzarella
- Microbial Rennet is derived from moulds. Soft cheeses can be made using rennet that has been derived from bacteria. The bacteria itself is created and fermented under controlled conditions, to ensure that the mould is "clean" and safe for human consumption.
- Genetically Modified or Engineered Rennet is derived from plants that have been injected with cow genes. It is made by combining bacteria or yeast with the calf genes that contain rennin. Once the initial rennet is made, it can be genetically modified and bio-engineered so that no further animal products are needed to continue reproduction. This type of rennet is safe for vegetarians as long as there is no further animal-based rennet used during the cheese making process.
- Vegetable Rennet is made from certain vegetables that have coagulation properties as well. Several sources of plant-based rennet are perfectly suitable to make cheese. Some of these plant sources include:
- Wild Thisel
- Fig leaves or bark
- Stinging nettle
- Any cheese labeled kosher is safe for vegetarians to eat. This is because kosher foods cannot contain any combination of meat products and milk. Check kosher specialty food stores or markets for these cheeses.
- Other alternatives include soy cheese and other non-dairy cheeses that are made from tofu.
- There is even a product on the market that mimics parmesan cheese, but it is made from ground walnuts, called Parma Raw Parmesan Cheese Alternative.
Monday, September 8, 2014
This juice is packed with vitamin B3, niacin and folic acid. Makes 200ml. I doubled it.
Basic 200ml recipe :
Juice the apple, celery and kiwi. Transfer to blender with avocado and whizz for 20 seconds. Decorate with kiwi slices if desired.
Slurp away and enjoy!
Tuesday, June 3, 2014
200 g cream cheese
130 g strawberries, some blackberries, 1 kiwi or any fruit.
1-2 tsp natural Strawberry Flavouring
1-2 tablespoons powdered sugar
5 g gelatine or agar agar (I had some of my halal gelatine which I brought from Malaysia)
250 g strawberries for decoration
- Dissolve gelatin in 2 tablespoons cold water.
- Add 1 tsp natural flavouring and heat in a water bath.
- Stir until dissolved.
- In a bowl mix cream cheese and yogurt.
- Add gelatin mixture.
- Wash, clean and chop strawberries. beat them in a blender with 1-2 tsp natural strawberry flavouring.
- Strain the puree through a sieve to remove seeds. Add it to the remaining mixture, stir.
- Sweeten to taste with 1-2 tbsp sugar.
- Divide cream into 4 dessert glasses.
- Chill the cheesecake for at least 3 hours.
- Serve with fresh fruit. (I arranged kiwi slices on the side of glasses before pouring the mixture into the glasses.)
Friday, May 30, 2014
Tuesday, May 27, 2014
- 2 tablespoons olive oil and a little more to drizzle on bread.
- 2 small Baguette rolls (2x150gm)
- 150 gm Goats cheese sliced
- 150-200 gm cream cheese mixed with 1 teaspoon of any favourite herbs. I used rosemary, chopped fresh mint and a pinch of freshly ground pepper.
- 2 Large Onions sliced thinly
- 1-2 tablespoons Balsamic vinegar
- 2 tableapoons Brown sugar
- Few soft figs sliced (soft center and not too dried)
- Fresh mint leaves
- Toasted almond flakes and sunflower seeds.
- Honey or agave syrup (optional)
- Slice onions and fry with olive oil till limp, add balsamic vinegar and cook few minutes then add brown sugar. Cook till no liquid and onions brown and caramelised. Set aside.
- Baguette bread..cut into half and slice horizontally, halving it; place on oven tray. drizzle or spray little olive oil on each slice and toast in the oven at 200C for 8-10 mins or till slightly brown and crisp.
- While bread in oven, Slice goats cheese and Mix cream cheese with favourite herbs.
- When bread is done, divide the onions equally on each slice.
- Place goats cheese slices on both ends of bread and add a blob of cream cheese mixture in the center of each slice on top of the onions.
- Dress with a mint leaf and toasted almond flakes and sunflower seeds. You can drizzle some honey if desired.
- Serve warm and immediately so the goats cheese slices melt just slightly with the hot toasts, making it a perfect texture.
- Best served with red wine. I personally do not drink alcohol at all, so I take it with NON alcohol red wine....yes it's a perfect match!!
Thursday, May 22, 2014
|Spicy Rice filled Eggplant/Aubergine with yogurt and salad.|
|Stuffed Eggplant/Aubergine ready for the oven|
- Optional : 250 gm ground beef
- 1 cup basmati rice ( i just cooked extra to have extra fried rice on the side.
- 2 large aubergines/eggplants
- 1-2 tablespoons olive oil
- 1 large brown onion, halved, finely chopped
- 1 red capsicum, halved, deseeded, finely chopped (I used one half red and one half yellow)
- 2 garlic cloves, crushed (I used 5)
- 2 teaspoons ground coriander (I used 1 tsp coriander seeds)
- 1 teaspoon finely grated fresh ginger (I chopped a thumb size dried ginger)
- 1 teaspoon finely chopped fresh red chilli or 1/2 teaspoon chilli flakes
- 1/4 teaspoon ground turmeric, fresh or dry is fine.
- 1 cup coarsely chopped fresh continental parsley - I used 3 stalks.
- 2 teaspoons finely grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 cup yoghurt. Greek, plain or fat-reduced...any will do perfectly fine.
- 2 tablespoons coarsely chopped fresh mint (I had no mint so I just made a simple raita mix of chopped tomatoes and chives instead…just as good)
- salt and pepper to taste.
- pinch of garam masala or chilli powder for the yogurt (only if you like a spicy flavour)
|Ground beef and capsicum|
|Fried Rice with ground beef|
Sunday, May 11, 2014
There is one precious gift that any parent would want and wish for...and rightly so deserve, and that is to be in their kids daily prayers just as they have their kids in theirs. My mum has been there for me from the day I was born, through all my ups and downs even till today, even thousands of miles away... her love, support, care, advice, words and most of all, her prayers are with me. While appreciation for any parent should be every day of the year, most of us still love to extra appreciate mothers on this special day. I had no idea how hard (yet so rewarding and amazing) motherhood was until I got there myself. So my love and respect for my own mum and anyone out there who has ever raised a child grows more and more every day.
Although I really value the thinking behind Mother’s Day—recognition of our mothers and everything that our mothers have done for us - I think that part of being a mom is turning every day into Mother’s Day. Mother’s Day is all about being appreciated for everything they do all of our lives every single day....and as a mother myself, I don’t need anything fancy to show me that. I just need to look for signs of it in my daily living to turn every day into Mother’s Day.
Happy Mother's Day to my very own amazing mom..and to all of you mummies and mamas out there!
Thursday, May 8, 2014
- Boiling potatoes, 4 small or 2 medium potatoes, rinsed and scrubbed
- 2 stalks celery sliced small
- 1/2 cup cold water
- 1 tabs olive oil
- 1/4 teaspoon salt
- Generous pinch dried herbs or spices, such as oregano, basil, Italian herbs, tarragon, thyme, herbes de Provence, paprika, or ground cumin.(optional). I added a little mixed masala, rosemary, thyme, basil, dried coriander.
- 3 large eggs
- 1 scallions, thinly sliced
- 1/3 cup grated or crumbled cheese, such as aged or extra-sharp Cheddar, pepper Jack, feta, goat cheese, Gruyere, aged Swiss, provolone, or regular or smoked mozzarella.
- 1 tablespoon chopped fresh herbs, such as basil, parsley, cilantro or dill (optional)
- 1. Dice the potatoes pretty small but not super tiny. (You want them small enough so they more or less fit in a single layer in an 8-inch nonstick skillet and will cook quickly. Aim for about 1/2 inch dice–no larger.)
- 2. Combine the potatoes, water, oil, and salt in the skillet over high heat. Cover and bring to a boil. Reduce the heat slightly, cover, and set the timer for 5 minutes. Let the potatoes cook, stirring once or twice if you think of it, while you prep the rest of your ingredients. By the end of the 5 minutes, the water should have just evaporated and the potatoes should be barely tender and maybe even have started to brown.
- 3. Uncover the potatoes and use a spatula to loosen them from the skillet. Cover again and cook over medium to medium-high heat until lightly browned, stirring occasionally, 2 to 5 minutes longer. If using dried herbs/spices, sprinkle them over the potatoes now.
- 4. In a small bowl, lightly beat the eggs. Pour the eggs over the browned potatoes, strew with the scallion, and scramble until the eggs are just set, maybe a minute or so. Sprinkle the eggs with the cheese and fresh herbs, remove the skillet from the heat, and let the whole shebang stand until the residual heat melts the cheese and finishes cooking the eggs. (If you don’t mind losing a little crispness on the potatoes, you can cover the skillet so the cheese melts more quickly and evenly.) Scoop the mess from the skillet, place it onto plates, and pass the forks.
Thursday, April 24, 2014
Friday, April 11, 2014
Thursday, April 10, 2014
Tuesday, February 25, 2014
Though she never showed it but she was suffering in silence. She always put a strong front and helped others with council and in any way she could. She led a full life of helping others and right to the end she was still counceling and giving. Aunty Betty was a dedicated nurse and councillor...she touched many lives and was an inspiration to many.
|Aunty Betty with one of her grandkids|
Those we love remain with us for love itself lives on, and cherished memories never fade because a loved one’s gone. Those we love can never be more that a thought apart. For as long there is a memory, they’ll live on in our hearts. They walk beside us every day, unseen, unheard but always near...still loved...still missed and very dear. Wherever they are....They will always be in our hearts. With sincere heartfelt sympathy...I wish my cousins and our family members the peace to bring them comfort, the courage to face the days ahead and loving memories to forever hold in their hearts.
Monday, February 24, 2014
It's been few months now in Belgium and I have connected with other Malaysian families only once through a pastry class organised by the Malaysian Embassy. The was fun and more of a gathering connecting with other Malaysians and of course had a good spread of Malaysian favourites. The most important thing is that this one crucial meet made me feel not so alien anymore. I am adapting well and surprisingly, I love the cool weather....I can do anything at all without kicking up a sweat and it somehow gives my skin a healthy glow. 😎😊😘
The Malaysians I met that one time all live a distance away, far from train stations and they are busy with their own lives busy with family and kids. Most of them are posted to Belgium on a 2 year contract by the Embassy. What I would love to have now are friends living close by to where I live...ones who I can connect with in real time at ANY time....as companions for shopping, exploring common interests...those who are familiar with the train routes to help me familiarise with it so that I will be a little more secure taking it on my own without getting lost......companions that I can meet up with for coffee occasionally.
I have no complaints of boredom or being alone though....my time is well filled up with lots of stuff in house now too and I do meet up with the BTB group once or twice a week during their rehearsals and gigs and sometimes for pizza and chat. The beauty of this group is that it consists of a Mauritius, two Belgians and a Dutch...and with myself thrown in....that makes a mini cosmopolitan 'muhibbah' group!
On the note of Pizzas...it's really amazing that the Turk pizza and snack shops can be found in almost every area. I have to say that the pizza I had last week was way better and tastier than Pizza Hut or Dominoes pizza back home in Malaysia. They had many varieties ...100% Halal...with or without meat and many of which are suitable for vegetarians as well.
The weekends are never boring...there is always something to do or somewhere to visit. I realise though that it is VERY necessary to learn either Dutch or French...best if both, to be able to move around with ease on my own and be independent. Not everyone here is able to speak English and sometimes I have to rely on sign language in supermarkets...lol. I am living in a Flemish area, so learning Dutch will be first on the list. I am also in the midst of paperwork with the commune for preparations to live in Belgium...yes I have finally decided to live in this Country that I once complained so much about being boring and slow paced. I guess my priorities or rather, my needs, and perspective of life has changed to a certain degree. It's really all in the mind and I am very grateful to my family and friends for giving me the support to make solid changes in my life. When the mind is closed...everything seems impossible and scary.....but when you keep an open mind, you will be able to see so many possibilities and positives.
For a start, I have been exploring the different food stores that sell specific ingredients and food items be able to bake my speciality cakes and cook typical Malaysian dishes whenever I crave for such .
|Chocolate Cheese Brownie Bars|
Photos of my various travels, adventures and foods are shared on Instagram @sweetsharings and these include snaps from previous visits to the beautiful medieval towns in Belgium, France, Germany and Holland. I should start a private online photo blog as there are thousands more which are not on IG either....all for future throwback posts.