Food: simple Tiramisu

Ingredients:

1 pound of mascarpone cheese
1 cup of heavy whipping cream
1 cup granulated sugar (you can use brown sugar for a not as sweet choice)
3 tbs of rum (brandy works well but if you don't like rum or you plan to eat with kids, then you can take this out)
approximately 20 lady fingers (a long, light Italian cookie that has sugar along the top side of the cookie
2 shots of espresso or you can use a dark roast coffee
cocoa powder (to cover the top of the cake)

Directions:

1. you need to pour the bowl of cream in a bowl (preferably big) then chill in the refrigerator
2. beat the cream until stiff peaks form
3. put the cheese, brandy, and sugar in a medium bowl and mix until smooth (add more sugar and brandy as you like)
4. FOLD cream into cheese mixture do not whip because this will cause the cream to lose it's 'air'
5. soak lady fingers in espresso (you can use a spoon to lay it on if you do not want it to turn out moist) but not for too long because this will make the cake soggy
place the lady fingers on a tray about 20X20 place the cheese mixture on spread evenly and then put another layer of lady fingers and spread another layer of cheese.
6. cover with cocoa powder, cover and place in fridge to chill for approximately 5 hours to overnight

when ready to serve, cut into approximately 8 pieces. and serve whilst cold

Food - Cottage Cheese Cake

Ingredients:
Cake base:
digestive biscuit base
Filling:
(A)
500g of cottage cheese
60g of melted butter
1 lemon zest, grated
1 1/2 tbs lemon juice
4 egg yolks

(B)
15g cornflour
15g flour

(C)
4 egg whites
100g sugar
2 tsp of lemon juice



Directions:

Preheat your oven to 160°C

1. Press the digestive biscuit base into the bottom of a greased 23 cm springform tin.

2. Press the cottage cheese through a sieve and mix it with the rest of (A) until it is well blended.

3. Add (B) and mix until well combined.

4. In a separate bowl, whip the egg whites in (C) until foamy. Then add the remaining (C) ingredients. Whip until stiff. Add it to the cheese mixture and fold it in until well incorporated.
Remember to fold and not mix because that will make the cake not as fluffy.

5. Pour the cheese filling into the prepared biscuit base in the baking tin.

6. Bake for 50-60 minutes or until the center is set and golden brown. Remove the cake from the oven. Set aside to cool. Refrigerate for 5 hours or overnight.
* Because the cake is baked directly in the oven, the cake will crack even when slightly over-baked. To avoid this, turn off the oven after baking for 45 minutes and leave the cake in the oven for 30-40 minutes with the door slightly open the cake will shrink by at least 1/3 but its is normal.
This is how it would look like, when decorated and served.

Food- Classic Cheesecake

Serves 8 people


Ingredients:
50g/2 oz/(2/3) cup of digestive biscuits crumbs or buy whole biscuits and crush them

900g/2lb/4 cups of cream cheese at room temperature

N.B. For a healthier choice, try using brown sugar and for the cream cheese, try using light cream cheese or even ultra light. It will not affect the outcome but it will be less fattening. ^^

This is where you have to choose:

If you have a sweet tooth, then you would like most likely want
245g/(8 3/4) oz/a generous 1 1/4 cup of granulated sugar

But if you are like me, then you would want
196g/7 oz/1 cup of granulated sugar

grated rind of 1 lemon

45ml/3tbsp of lemon juice

5ml/1 tsp of vanilla essence

4 eggs


Directions:
1. Preheat the oven to 160°C/ 325°F. Grease a 20 cm/ 8 in. springform tin. Place 30 cm/ 12 in. circle of foil or parchment paper. Press it up to the sides tightly. Press the crushed biscuits into the base of the tin.
* many people mistaken wax paper for parchment paper but they are not the same. Do not use wax paper.

2. Beat the cream cheese until smooth. Add the sugar, lemon rind and juice, and vanilla and beat until it is blended and you don't see clumps. Beat the eggs in, one at a time.

3. Pour mixture into the prepared tin. set the tin in a larger baking tray and place in the oven. pour enough hot water in the outer tray to come to approximately 2.5 cm/1 in. up to the side of the tin.

4. Bake until the top is golden brown, approximately 1 1/2 hours. cool in the tin.

5. Run a knife around the edge to loosen, then remove the rim of the tin. When room temperature, place in fridge (refrigerator). Chill for at least 4 hours before serving.

Music-My Fave Boyband

My fave boyband is 棒棒堂/Bang Bang Tang/ Lollipop

They originated from a taiwan variety show called muo fan bang bang tang
They have 6 members and my favourite is WangZi.

WangZi/王子
also known as Prince

Actual chinese name is 邱勝翊 / Qiu Sheng Yi

He is both an actor and a singer.
He stared in Brown Sugar Macchiato/ 黑糖瑪奇朵 / Hei Tang Ma Qi Duo as himself
and will appear in They Kiss Again/惡作劇2吻 / 恶作剧2吻 / E Zuo Ju 2 Wen as Ah Nuo/阿諾
The variety shows that he has been on are Wo Ai Hei Se Hui/我愛黑澀會/I Love Blackie Show hosted by Blackie/黑人/陳建州 as Teaching Assistant and Muo Fan Bang Bang Tang/模範棒棒堂 as one of the di di/boys

He was born on April 14, 1989 in Taiwan. He has a younger brother that is also in Muo Fan Bang Bang Tang.

He is the youngest member of Lollipop.

He is 173cm and 53 KG. Blood Type is O.

He is currently in university studying performance arts and is in the same class as GuiGui from Hei Se Hui Mei Mei