When was the last time I updated my page? Let me check.....5th September???!!! And today is the 24th September already!!! OMG, it's been like almost 20 days this blog was left untouched! Goodness me, what had happened? Is this blog closing?
Well, life had been VERY HECTIC for me since the last 2 weeks of Ramadhan and still is till today. During Ramadhan, I was busy baking tart shells, cookies, brownies and cupcakes for orders. I was very thankful that Eid was on Friday and not Thursday! That Friday, I just had to freeze my baking activities and concentrate on clearing the upside down house first. I wiped the furnitures as much as I could, swept the floor, mopped the whole house and change the curtains! And would you believe it if I said, I baked another cookies after Isyak that day! Well this year, I've learnt my lesson the hard way. I must stop delaying my work even if it seems like there's not much to be done because once you start doing it, you'll be surprise how much the load of work is! Remember that MamaFaMi!!!!
At the moment, I am still busy baking another batch of tart shells for a few ladies who had placed their orders earlier on. I do really appreciate their understanding. Besides baking tart shells, I am my hubby's loyal chaperone. I am always on standby mode. So, to all my YM and SKYPE gangs, sorry all, I hardly go online nowadays......
Note : I still have two Eid cards to collect! Oh gosh, hopefully I would be able to do so, soonest possible....
The recipe that I'll be sharing today comes from the ever famous chef in Sedenak whom I managed to drop by his place during the first week of Eid, accompanied by dearest hubby, MamaZieza and her lovely daughter, Diana. Thank you so much Mat for your warm hospitality. Not to mention, our heartful thanks to Mak Yah, Bak and Brother Mat for keeping us company throughout our stay. It was such a pleasure to know all of you in person and hope to meet again one day. At least, now, when I mentioned Mat, I don't have to imagine anymore....
ROLLED BLUEBERRY TARTS (cookies)
50g icing sugar
2 egg yolks
1 teaspoon vanilla essence
40g custard powder
Purple food coloring
Egg yolk ~ for brushing
Enough colourful chocolate vermicelli
1. Cream ingredients A until just combined.
2. Add in flour until a soft dough is formed.
3. Press the dough through a pineapple tart mould.
4. Place the filling in middle and roll. Place in a small papercups and arrange on the baking tray.
5. Brush with some egg yolk, mixed with a drop of yellow food coloring. Sprinkle with a bit of colorful vermicelli.
6. Bake in a preheated oven till done.
Have a nice day!