Sana Sini 9

This is a multi-Tiered chocolate biscuit cake were served to the guests who attended the marriage of royal Prince William & Kate Middleton's yesterday. For those who want to try the following recipe ... this past crowded like this can make the cake for the wedding ..

A traditional English fruitcake will be served at Prince William and Kate Middleton's wedding reception. However the future King of England's groom's cake is getting some global attention. The chocolate English biscuit cake is said to be one of the prince's favorite childhood desserts. Local chocolatier Elle Feldman showed Maria Neider how to make the no-bake confection on Ozarks Today this morning. The recipe posted below is from Princess Diana's chef.

You can also find Elle's signature homemade lavender marshmallows for your royal tea party at her Springfield patisserie in the historic Pickwick neighborhood. It's located at 1454 E. Cherry Street.

Chocolate Biscuit Cake (Source: www.ky3.com)

Serves 8 commoners.

From Eating Royally by Darren McGrady

1/2 teaspoon soft butter

8 ounces McVities rich tea biscuits

4 ounces soft butter

1/2 cup sugar

4 ounces dark chocolate

1 egg, beaten

8 ounces dark chocolate for icing

1 ounce white chocolate for decoration

1. Line the base of a spring form pan with silicone paper, and butter the sides. Break the biscuits into almond-sized pieces and set aside.

2. Cream the sugar and butter in a bowl. Melt 4 ounces dark chocolate and mix with butter, add the beaten egg and mix well. Add biscuits and coat well.

3. Pour into the pan, making sure the bottom is well covered as this will be the top of the cake when it is unmoulded. Let set in a fridge for three hours. Let partially warm outside of the fridge while 8 ounces dark chocolate and white chocolate are melted. Flip cake and drizzle chocolate on top.

Sabah Chief Minister's 60th birthday

March is special to Sabah chief minister Datuk Musa Aman . Chief Minister's birthday cakes presentation by Sutera Harbour, Nexus, Beverly, Shangri-la group, Grand Borneo, Le meridian, Promenade, Lembah Impian, Hyatt Hotel, Palace Hotel and Sabah Tourism. Presented their cake creation in conjunction with the Sabah Chief Minister's 60th birthday, Sabah, Malaysia.

Valentine

St. Valentine's Day was originally a day to mourn a martyred priest named Valentine. He disobeyed the emperor's order and performed wedding. Ceremonies for lover secretly, and he was caught and arrested and put to death on February 14, later people used this day to express their love, not only to lovers, but also to family and friend. Today no matter who you spend this day with, Chocolate has become the best way to express you love.

Hakka Pink Glutinous Rice Delight (Hei Paan)

Hakka cuisine may be seen as too provincial for a lighter palate. But many of their dishes are still a firm favourite with the Chinese who may have to work a little harder to find the few and far in between restaurants that serve authentic Hakka fare.

Many Hakka dishes reflect the ingenuity of its people who were forced by war and chaos to flee their homeland in Northern China in centuries past. In their migratory move down south, the Hakkas learned to persevere under harsh conditions and even hostility, as they were often not welcomed in their new settlements.

However the Hakkas are a practical lot and have a long tradition of making the best of a bad situation. They have no qualms in moving on to anther place in search of a better life and hence earned their name - Hak, which means "Guest" and Ka, mean "Family".

Hakka Pink Glutinous Rice Delight (Hei Paan) for the Lunar New Year celebrations. It is usually eaten on the seventh day of the new lunar year, the day when mankind celebrate a common birthday.


Hakka Hei Paan recipe:
ingredients for starter: 210g plain flour, 1 1/2 tsp instant yeast, 300ml water,
A: 300g sugar, 375ml water and 3 blades pandan leave (knotted)
B: 240g plain flour, 150g glutinous rice flour, 1 1/2 tbsp cooking oil and pinch of red colouring

1. place ingredients for starter in big mixing bowl. Mix evenly and cover. Leave it to ferment for 1-2 hours.

2. Bring ingredient (A) to a boil. Remove pandan leaves, cool solution.

3. Sieve flour and glutinous rice flour of ingredients (B). Add into no. 1, mix in oil. Pour in no. 2, colouring and combine properly. Cover and ferment for 1-4 hour.

4. Place no.3 through a sieve. Spread into banana leaves around 4' in diameter. Cover and proof for 20-40 minutes. steam for 10 minutes.