Chocolate Biscuit Cake

Bonsoir,

Chocolate biscuit cake or batik cake, one of the cakes that everyone loved the most. It was enjoyed by all! During my formation, every time I made this cake, I had such a fantastic compliments for the cake, even from the chef where I had my training few months back. Somehow, I was so happy they loved the cake so much. It was a simple cake for me, easy to make but for some, the cake was fantastic!

For those who want to try to make this cake at home, easy peasy, just a few ingredients and no oven needed, here goes the recipe!

CHOCOLATE BISCUIT CAKE

Ingredients;

200g butter
1 can of condensed milk (or less)
200g chocolate milk powder
1 tablespoon cocoa powder
2 packets of 'petit beurre'/butter biscuits, broken into small pieces

METHOD:

- Prepare baking pan, greased with butter or lined with plastic or aluminium foil to be easy to take it out.
- Melt butter in a saucepan or wok over low heat and add condensed milk.
- Add in chocolate milk powder and cocoa powder, continue to stir until the mixture smooth and no lumps.
- Turn off the fire and add the biscuits. Stir with wooden spoon or spatula until biscuits are well coated.
- Pour the mixture into prepare pan and press the mixture. It should feel firm.
- Made the chocolate ganache and pour over the cake. Without ganache, this cake is delicious on its own.
- Cover the top with plastic wrap and chill in the refrigerator for at least 4-5 hour before serve.

Enjoy the cake!

La formation est terminée

Bonsoir à tous...

The day has finally arrived. Sentiments mitigés dernier jour de formation aujourd'hui ça fait 5 mois avec mes amis et mes formatrices. Ce stage m'a plu, c'etait très intéressant, expérience incroyable et fructueuse. Cette formation m'a beaucoup aidé autant d'expérience, d'exemples que de théorie à faire partager.

It is with the mixed feeling that I write this as we have enjoyed our time together for almost 5 months. The pictures below were taken during our formation with some of the important people in the region that we met for the first time.

I'm just someone who likes cooking and for those who sharing food is a form of expression."Food is such a good hug for people"

Bon appétit!

The first events that we had organised, "Fêtes de fin d'année"

We had a great meeting with deputy LREM Mdm Christine CLOAREC. She'd tried some Asian snacks that I've made and I'm glad everyone likes it

We get the opportunity to visit one of the center formation in the city, GRETA. 

"Life is made of small moments like this", small party before we begin our second stage

Sometimes we just need to do a little thing, called "do what we want and eat what we can"

The editor from Vitré journal, Maryse CROSNIER visits our class 

The short visits from Mdm Céline RAGEUL, ID'EES Interim to our class

We had a nice visit from the PC FLE group Fougères to exchange ideas and knowledge and at the same time meeting others stagiaires from different countries

Les photos du dernier jour de formation. Tout le monde va me manquer.

Bon courage et bonne continuation à tout le monde...

Baby Shrimp Fritters

Hello,

It's been a while now, yeah quite a while since my last post last month. I've been quite busy lately, busy with formation, busy with stage and soon busy with exam for DCL FLE diplôme in March. Despite my busy schedule sometimes, I still cooking our own meals because home cooking are always the best.

One light snack for our tea time that I made this afternoon was baby shrimp fritters or what we called it in Malay "cucur udang geragau/ cucur bubuk". I've ordered these dried shrimps from Malaysia recently, the parcel arrived safely and I was so happy.

BABY SHRIMP FRITTERS

Ingredient;

1 cup flour
1 tablespoons rice flour
1 teaspoon baking powder
A handful dried baby shrimp, rinsed and dry
1 potato, diced
1 small onion, thinly sliced
I red chili, sliced
Salt to taste

METHOD;

- Combine all ingredients and add water little by little until it forms a sticky batter.
- Heat some oil in a wok or saucepan and drop a spoonful of batter into hot oil, turning once or twice and fry until fritters are golden brown.
- Remove the fritters to a paper towels, serve with sweet chili sauce or ketchup.

Bon appétit!

Fêtes de fin d'année au CLPS

Bonsoir,

I've been quite busy these past few weeks. Not to say that I have a lot of things to do but the fact is, my time in the kitchen not as much as before I attended the training in CLPS. In this training, to be precise will takes five months and it took two times stage or twice practical in the enterprise. It would be fun though, and also it will be good for me in the future when I start working. I feel so glad and happy to be in this formation with others 11 friends coming from different country and nationality.

All of the lesson that we learned from this formation was really nice and full with information and we learned something new every day. We have another 3 months to finish and get the diploma in Français Langue Etrangère.

Last weeks was the last day of the formation for this year before we begin training in the enterprise and will begin the class again in January. We organised a lunch party and everyone comes with the traditional food from their country, some game and presentation in the afternoon. It was fun and everyone enjoyed the small gathering before Christmas. Great party indeed!

Vegetables With Satay Sauce

Hello,

Another quick stir-fry vegetables that we used to cooked at home are vegetables with satay sauce. These satay dishes also popular in Chinese restaurant, normally they cooked with meat like chicken or seafood but the sauce for me was too watery, while I like my vegetables satay a bit dry. Mon mari likes the creamy vegetables satay but I like mine without cream, just as simple as that.

VEGETABLES WITH SATAY SAUCE

Ingredients;

Vegetables (carrot, courgette, onion, dry mushroom, pepperoni)
1 clove garlic, chopped
1 shallot, chopped
2 tablespoons satay powder
Salt and pepper to taste
Cream liquid

METHOD;

- Heat a few tablespoons oil in a wok or frying pan and fry garlic and shallot until fragrant.
- Add satay powder, stir well for a few seconds, add little water if it to dry.
- Add all vegetables, cover and cook until vegetables are tender. Stirring occasionally.
- Season with salt and pepper, and for the creamy vegetables satay, add in the cream and cook for a few seconds.

Happy cooking!