Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Saturday, 25-Apr-2009 14:22 Email | Share | | Bookmark
Bloemencorso van de Bollenstreek

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Flower Parade 2009
The theme for this year's parade is "Famous Books".

Some of the participating performers and marching bands

Decorated luxury cars and vintage cars (Models sold separately)

Who should it be among the crowds but Malaysia very own Chef Ismail himself !!

....he finally found the love of his life.....
(" don't run, don't run....I can cook for you....")

Thursday, 23-Apr-2009 08:20 Email | Share | | Bookmark
Floral Arrangement

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The Dutch-Flemish flower arrangement style were based on baroque floral still life of arrangement seen through flower paintings by the great masters of that age, most famous was Ambrosius II Bosschaert (1573-1621).

These arrangements are well-proportion and quite compact. Traditionally it is arrange in a tall urn-shaped vase, usually about 1 1/2 the height of the vessel itself. Another distinguishing characteristic of the arrangement is the great variety of flowers within one bouquet.
It is thought that the artists of that period never actually arranged the flower bouquets or painted their pictures using an actually arrangements.
This explains why short-stemmed flowers are positioned high and flower from all seasons are placed side by side.

Wednesday, 22-Apr-2009 20:06 Email | Share | | Bookmark
Thai-style Rice Vermicelli Salad

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Thai-style Rice Vermicelli Salad

1 small packet Rice vermicelli
scallion, thinly sliced
fresh coriander, chopped
4 eggs, made into thin crepe-like omelette and sliced thinly
roasted peanuts, crushed
chillie flakes (optional)

2 tbsp fish sauce
2 tbsp brown sugar
lime juice from 1 lime
a few drops of sesame oil

Soak rice vermicelli in boiling water till softened. Drain and run under tap water. Drain and toss the noodles again till no excess water running out.

Mix all the ingredients for the marinade, adjusting the seasoning to suit your taste.

To serve, toss all ingredients in a big bowl.

Monday, 20-Apr-2009 21:43 Email | Share | | Bookmark
Pear Torte


Pear Torte

1 cup flour
1/4 tsp salt
1 tsp baking powder
8 tbs unsalted butter, room temp
3/4 cup sugar
2 eggs
1 tsp vanilla extract

1 ripe pear, rinsed, cored, thinly sliced
2 tsp fresh lemon juice
1 tsp light brown sugar
1 tsp cinnamon powder

Preheat oven to 180C. Lightly butter and flour an 8-inch cake pan; pour out any excess flour.

In a small bowl, whisk together the flour, salt, and baking powder and set aside.

In another bowl, cream the butter and sugar together with an electric mixer until light and fluffy. Add the eggs one at a time, mixing well after each addition. Beat until smooth. Blend in the vanilla. Add the dry ingredients and mix to form a smooth thick batter. Spread the batter evenly in the prepared cake pan.

Toss the fruit with the lemon juice and sugar. Arrange the topping decoratively over the batter, using just enough fruit to cover the batter in a single overlapping layer. Sprinkle with the sugar and spice, and bake in the middle of the oven until lightly browned around the edges and just set in the middle, 30-35 minutes.

Sunday, 19-Apr-2009 07:04 Email | Share | | Bookmark
Keukenhof IV

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