Happy Chinese New Year + Poppyseed Honey Cookies

A very happy, healthy and prosperous Chinese year of the Rat to you and your family.

With my brother and sisters in Malaysia and Australia, it is a quiet day indeed. Only on Saturday will we throw a party for a few friends who have volunteered to provide some CNY cuisine while I, as usual, make a fav curry of the moment, carrot-celery-head pickles and biryani rice.


There's no holiday here and the other half was out of town for work, so I went to visit a friend up in a village 10km away for lunch. The dog I'm dog-sitting was left at home to mind the floor. (Didn't think she'd appreciate the twisty bus ride up some mountain roads.)


Dog-ward for five weeks Tigi says: 'Call me Sister Tigi. I was self-ordained. Did you say Year of the Rat? Yikes, bats without hats! Now be a dear and pass me one of those fragrant cats.'



I have made two batches of cookies for fun. Here is the recipe which I adapted from a nice square book called 'Big, Soft, Chewy Cookies':





Poppyseed Honey Soft Cookies

4/5 cup honey (that's almost a cup!)
50g butter
1/4 tsp baking soda
3/4 tsp baking powder
2 eggs
2 1/2 cups flour
1/2 tsp salt
2 tbs poppy seeds

Place honey and butter in a medium saucepan and boil for a minute. Remove from heat and stir baking soda into it. Set aside to cool.

Heat oven to 175 degrees Celsius (350 degrees F). Beat eggs in butter mix. Mix baking powder and salt with flour, adding salt and poppy seeds. Stir flour mix into butter mix till dough stiffens.

Line cookie tray with baking paper. Drop a tablespoon of dough for each cookie, leaving 5cm space in between. Bake cookies for about 10 minutes, or when they're firm to the touch. Be careful not to overbake. Use spatula to transfer cookies to wire rack for cooling.


This soft, tender cookie has the lovely subtle taste of honey and the light crunch of poppy seeds - perfect for teatime or coffee!

A jolly good 2008 to you!

Hope the new year has begun well for you. We were near Munich over the new year and went walking up Wallberg as the queue for the sleds and chairlifts was too long.

The collected snow between branches and twigs reminded me of the Malaysian ice-kacang, one of my favourite desserts.


The night before, we went with friends to the heart of Munich. I experienced for the first time the lighting of many, many fireworks by private individuals at Odeonplatz. It amazed me that people would spend so much on pyrotechnics. It was also a bit scary as 'rockets' whooshed past quite nearby, and there were lots of broken bottles in the
Marienplatz after the fireworks. 'Collective irresponsibility' I called it, as normally people would not break glass in the streets or leave so much litter for the street cleaners the next day.



Here's a toast to a year in which we achieve more than we felt we could. May your days be full of love, discernment and peace.

May everything you do and say be measured if not positively spontaneous. Be true to yourself!


P.S. There is still no snow on the ground in Cham, Switzerland, where we live. Is it going to snow in February or March?! It's six degrees Celsius today - so 'warm' for winter, no?



For lovers of Pannacotta, that smooth and creamy but not-so-calorie-laden Italian dessert, here's a recipe I adapted from German chef Schubeck:

400ml milk (can be low-fat)
4 leaves of gelatine
1 tsp of vanilla sugar with bits of real vanilla in it
4 tbs sugar
100ml cream

Soak the gelatine leaves in cold water. Gently heat the milk with the vanilla and sugar till simmering. Remove from heat. Stir in the softened gelatine leaves till dissolved. Leave to cool.

Whip the cream till thick but not too stiff. When milk-gelatine mixture is cool and starting to gel, stir the whipped cream into it. Scoop into 6 bowls. Place in refrigerator to cool and completely gel for an hour or more.

Note: You can increase the milk amount by 80ml without adding more gel leaves. Lessen the sugar if you prefer Pannacotta less sweet.


For topping, choose your fav: caramelised sugar syrup, poached peaches, rhubarb in sweet ginger sauce, thawed blueberries or raspberries.

You can also vary the flavour of the Pannacotta. I've substituted the vanilla flavour with ginger, stirring in a packet of ginger tea granules. Adding half a teaspoon of fresh ginger juice would strengthen the 'heat' deliciously. This reminded me of my late mum's steamed egg custard flavoured with ginger. Mmm...



:)

Mellow Days and Evenings

The days are short - 7.50am till 4.40pm -- and the sun shines like a shy maiden (now you see her, now you don't). Daily temperatures tell us winter is here but there's no snow on the ground yet.


(Right) The bakery round the corner from the apartment building where I live.

Many bakeries in Switzerland like to decorate the store facade according to the seasons and festivities. They sometimes remind me of the edible house in the story 'Hansel and Gretel'.


















(Above) The children's books in German I borrowed from the library and have read. I love the illustrations.

Learning German is hard-going if one does not use it every day. However, I enjoy choosing and reading children's books in the language. My other half helps me with the vocabulary and turns of phrases.


(Right) Where the lake in Cham pours into a river, there is a fishermen's boat-house with a backdrop of a church spire.


Other than writing and reading, I take walks in the lake park. When the day is sunny, despite the cold, lots of people stroll about - mothers with prams and children, people with their dogs, and a motley crew of other folk.


At the beginning of winter, a flock of greylag geese made a pit-stop at the Cham lake park. What's the marching soundtrack?!

For me, the best part of the lake park is the wildlife, the many swans, ducks, geese and water fowl that change their feathers with the seasons - just like fashion!


(Right) This could be Small Duck, actually a female Common Pochard (Tafelente in German), all grown up now and probably has a mate (the rusty-headed chap below). There are around 20 of her breed, both males and females, on the river and lake these days - Small Duck is no longer one of a kind.





Nearby is a yoga school, the building of which is fronted by a restaurant that was probably a milk-collection place - hence perhaps the cow statue?



Now that this is such a mish-mashy post, tell me which recipe you want and I will blog it:

Lemon iced cupcake

Naked coconut-milk cupcake

English scone (below right)




Or, lemon curdy pudding (below)?













Here's the recipe for Coconut-Milk Cupcake as requested by Cynthia:

80g butter
5 tbs sugar
7g packet of vanilla sugar or 1/2 tsp of vanilla essence
1 egg
4 tbs coconut cream or coconut milk
3 tbs plain yoghurt
1 cup flour
1 tsp baking powder
1/4 tsp salt

Cream sugar into butter. Add vanilla, egg, yoghurt and coconut cream. Mix gently. Mix baking powder and salt into the flour and mix the whole lot gently into the butter mixture. Spoon 3/4 full into paper cups in medium cupcake or muffin tray. Bake in a preheated oven at 175 degrees C for 22 minutes or until top is golden brown. Cool on wire rack. Makes 7 or 8 cupcakes.

Note: To make it extra special, top each cupcake with a few chunks of white chocolate before baking.


For Wonda, the Lemon Iced Cupcake:

For the cupcakes, use the cupcake recipe above, except that instead of the coconut cream, use 1 more egg, 4 tbs lemon juice and 1/2 cup of ground almond or hazelnut.

For the icing, use a handmixer to whip up:

100g butter
1 cup icing (powdered) sugar
3 tbs lemon juice
(add a drop of food colouring if you like)

Ice cupcakes when they've become cool.

:)

Feathered Friends Flock Together

One of the best things about living in Switzerland is the many lakes dotted around the country between mountains and hills. On a calm day, the surrounding highlands, some snow-capped for most of the year, are reflected in the water, which can range from an aquamarine green to turquoise. On a windy day, the waves can make even a fish chuck up.

One of the best things about living near a lake is the presence of many water birds. My favourites are the ducks, swans and 'bonneted divers' Great Crested Grebe (these have long necks and a sort of bonnet structure around their heads; they dive expertly for fish). Lake gulls and Eurasian coots (black with white beaks) are more common and less enchanting to watch, unless they're accompanied by their young.



'Hi there. Any more bread in your pockets?' One of the cute, not yet all-white, teenage swans gives me its best hungry and enquiring look.


I mistook this Carolina duck for a Mandarin duck, so I said 'ni hau?' to him every time I saw him. His modus operandi is to take a small piece of bread from the grass and dive onto the lake to eat it. Timid, sweet, very low in the pecking order, gets chased by mallards and coots.



Meet Mr & Mrs Mallard. She's always ravenous (maybe because she lays the eggs) and her man often gives in to her as far as getting eats is concerned. In this picture, she's nearer my feet than Mr Mallard -- as usual.



Mr Duck strikes his handsomest pose (below).














In the last photo, a Eurasian Coot swims by an adult swan. The bossier swans often try to prevent the blur teenage swans from getting near me (i.e. the food) but I try my best to throw bread to the skinnier ones on the periphery. Gotta fight that 'survival of the fittest or most beautiful' thing.

Two of the oft-bullied teenage swans have very skinny necks, one of which has something like a tumour growing from one side (I hope it's NOT a tumour though). The one without the 'tumour' is very slow in catching bread -- even the ducks get the better of it, so your timing must be pretty good and your throwing skilful to feed this blur-as-sotong fellow.