Sunday, February 19, 2017

Project: blueberry soufflé

EN

Last week I made soufflés as supposedly a topic for Valentines day but I came in short of time. Instead I came with a quick last minute no-bake cookie recipe, which you can check it here if you haven't already.
Anyway! V-day or no V-day, I'm still happily to post and share this recipe with you guys, the blueberry soufflé! It's quite easy to make and mostly it's fresh and delish, enjoy!  
NL

Vorige week heb ik soufflés gemaakt die eigenlijk voor Valentijnsdag bedoeld was, maar ik kwam alweer in tijdnood en wist maar net op tijd de 'no-bake' koekjes recept te posten. Je kan het hier alles over lezen. De soufflé blogpost ga ik dus vandaag delen met jullie en hopelijk ga je deze maken! Hij is makkelijk te maken en smaakt vooral lekker luchtig! Eet smakelijk. 

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The Ingredients
Melted butter for coating

2 egg whites
100 gr (fresh or frozen) blue berries
1 tsp. corn flour/maïzena
80 gr granulated sugar + extra for coating
First, make jam
And you can use frozen blueberries!
Congratulations, you have just made jam. And honestly this selfmade version taste so much better than store-bought!
You can use the leftovers compote as a nice spread on toast.
Second, make meringue
If you want you can drop a couple of blueberries in the soufflé-filling.
Top and serve immediately, soufflé always drop quickly once it`s out of the oven sadly.
1. Butter 4 - 6 ramekins with melted butter on the inside and let it chill in the fridge to set. Then brush another layer. Sprinkle with sugar and coat the inside entirely. Place the ramekins on a baking tray.
2. Place the blueberries along with half of the sugar in a pan and bring it to a simmer on medium-low heat.
3. Add the cornflour and 2 teaspoon of water and let it cook for about half hour on low heat. Stir occasionally. It should turn into a nice jammy, thick compote. Weight out 50 gr of it and let it go through a sieve for smooth texture. You can use the remaining compote as spread on toast!

Preheat oven to 180°C.

4. Time to make the meringue. Whisk the egg whites until foamy and gradually add the leftover sugars init until it reaches soft peak stage.
5. Fold about ⅓ of the egg white to the compote and mix well until the egg white is dissolved. Add the compote mixture to the rest of the egg white and fold carefully until everything is well combined, fluffy and glossy looking.
6. Scoop the soufflé mixture into the prepared ramekins. Make sure you have a clean edge around the ramekins otherwise the soufflé wont rise! Bake for about 8 minute in the oven, remove and serve straight away.

Friday, February 17, 2017

From Am to PM with me // in Hong Kong #tb

EN

Another peek in one of my life back in Hong Kong 2016. Also, happy weekend!  
NL

Bekijk en lees alles over mijn leven in Hong Kong destijds in 2016. Ook wens ik jullie een vrolijk weekend alvast! 

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11:02 AM - yoga & laundry
Practice the `dancer` yoga pose and doing and letting my laundry dry.

12.51 PM - lunch
It was raining outside that day so I decided to stay at home and cook something simple for lunch.
Just an easy rice dish and instant coffee.
3:02 PM - going to Tsuen Wan
And it was still raining but me and my dad decided to get out anyways and do some groceries such as in buying dried Chinese herbs. We did that in Tsuen Wan town and because of the convenience we also went to the Tsuen Wan Plaza mall.
When we are in Hong Kong we also stock up our Chinese herbs in our pantry so we visit one of the many authentic Chinese pharmacy. These are no worms by the way but I`m not so sure anymore ha.
3:32 PM - mall strolling
Tsuen Wan Plaza - Tsuen Wan - Hong Kong
One cute popup store of Finnish cartoon/comic character Moomin!
Having a zen moment at my all time favorite shop Muji.
10:02 PM - Taiwanese food
While I was on my way to Tsuen Wan that day, I`ve spotted this restaurant that specializes in Taiwanese food and it made me realize how I miss Taiwan and their amazing food. Stinky tofu anyone? Yeah! Anyway, while it was getting dark and our belly started grumble for dinner, me and my dad went over this place called Taiwan Kitchen.
Taiwan Kitchen - Tsuen Wan - Hong Kong

The food turns out to be nowhere close as the authentic Taiwanese food alas, it was an ok comfort filling food.
We ordered a veggie side dish and a bowl of noodle soups. It appears that Taiwan Kitchen does not have a vegetarian noodle option at all, so I have ordered the pork with preserved vegetables noodles without the pork. It was ok once again.
11:23 PM - late night munchies
These HKD16 mango flavored muffins could have more mango flavors inside but overall it was a nice muffin.


Wednesday, February 15, 2017

Night sky in Holland 2

EN

It's official, I am addicted in making night sky pictures. Especially the starry skies. I'm even setting money aside for a better camera lens because my current 12-50mm from Olympus is not the best for nightsnaps honestly. Here are my recent night shootings!  
NL

Het is officieel, ik ben zot geworden op het schieten van nachtfoto's en vooral de sterrenhemel. Ik ben nu ook aan het sparen voor een betere cameralens want de lens die ik nu heb (12-50mm van Olympus) is niet echt geschikt voor nachtkiekjes. Maar goed. Hier zijn mijn meest recente nachtkiekjes!

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Horror and beauty
Here at a nearby mini forest in my hometown. Pretty scary at night if you ask me and other than that. It is also a popular place where dog owners let their dog out so I was also scared that me or my tripod being victimized with feces.
Learning from a flaw like this one.
A lonesome 14 Feb.
Valentines Day yesterday got rewarded with a clear night sky! So I went outside and took this opportunity to snap and improve my starry night pictures. Here are the result. As you will see I`ve brought a light prop as well!
Standing and holding still (and failing) like a statue for 13 sec while holding this Christmas light on battery.
So I`ve decided to dance.
And be free.