I'm a tomboy, a kid at heart, lover of art + photography, crazy about cooking and eating. Striving to become a future chef. Welcome to my world
Catching Elephant is a theme by Andy Taylor
Aside from food, music is life to me. Its 5 am now and the sun is rising soon, i can’t sleep. Looks like I’ll have to turn to my music again to put me to rest, have a good night
SEVEN LIVES - Calling out to all food lovers in Toronto! Come check us out and support us at at the Toronto Underground Market on Saturday June 9/2012
PLEASE REBLOG and help get the name out, thanks!
If you have any questions or need more info, send me a msg here at kuroihasu.tumblr.comLots of love, Mandy/Kuroihasu.tumblr
My best friend and her talented bf asked me a few weeks ago to help support their dreams of opening up a food business. They decided to test their food ideas out at the Toronto Underground Market (http://yumtum.ca/) this year where the dishes could can be sampled by you and food lovers from all over.
So I will be there cooking it up with them on Saturday June 9/2012 there. Their food business name is Seven Lives (http://www.sevenlives.ca/), so if you are going to be at the market on that day, please drop by our stand and try our awesome food. I will be updating up to the actual day to keep you all posted.
You can also follow along on twitter for updates www.twitter.com/sevenlivesTO
PLEASE REBLOG to help me and my best friend out, I would appreciate this so much!
I look forward to seeing you guys, if you see me there, don’t be shy and yell out Kuroi or Mandy haha, I would love to meet each and every one of you.
In French, you don’t really say “I miss you.” You say “tu me manques,” which is closer to “you are missing from me.”
I love that. “You are missing from me.” You are a part of me, you are essential to my being. You are like a limb, or an organ, or blood. I cannot function without you.
(Source: timorleste)
Yesterday night downtown, I came across this with a good friend of mine. Somebody poured soap into the the fountain water, now it’s a giant bubble bath lol. Too awesome XD
We were tempted to jump in but thought maybe it wouldn’t be such a good idea , don’t want to ruin our fun night by being arrested for being in there and suspected of soaping up the fountain haha
(Source: homevanila)
(Source: justtouchedawkwardly)
SEVEN LIVES - Calling out to all food lovers in Toronto! Come check us out and support us at at the Toronto Underground Market on Saturday June 9/2012
PLEASE REBLOG and help get the name out, thanks!
If you have any questions or need more info, send me a msg here at kuroihasu.tumblr.comLots of love, Mandy/Kuroihasu.tumblr
My best friend and her talented bf asked me a few weeks ago to help support their dreams of opening up a food business. They decided to test their food ideas out at the Toronto Underground Market (http://yumtum.ca/) this year where the dishes could can be sampled by you and food lovers from all over.
So I will be there cooking it up with them on Saturday June 9/2012 there. Their food business name is Seven Lives (http://www.sevenlives.ca/), so if you are going to be at the market on that day, please drop by our stand and try our awesome food. I will be updating up to the actual day to keep you all posted.
You can also follow along on twitter for updates www.twitter.com/sevenlivesTO
PLEASE REBLOG to help me and my best friend out, I would appreciate this so much!
I look forward to seeing you guys, if you see me there, don’t be shy and yell out Kuroi or Mandy haha, I would love to meet each and every one of you.
Dark chocolate, pear and pistachio cake
(Oh my gawd, could there be any more yummy ingredients?!)
Cake:
1 cup + 1 tablespoon (150g) all purpose flour
1 teaspoon baking powder
pinch of salt
200g dark chocolate (70% cocoa solids), coarsely chopped – I used one with 53% cocoa solids
½ cup (65g) unsalted pistachios
2/3 cup (150g) unsalted butter, softened
¾ cup (150g) granulated sugar
3 eggs
1 teaspoon vanilla extract
1 Packham pear, cored and coarsely chopped
Chocolate ganache:
1/3 cup (80ml) heavy cream
100g dark chocolate (70% cocoa solids), coarsely chopped – I used one with 53% cocoa solids
handful of pistachios, for decorating
Cake: preheat oven to 180°C/350°F. Butter a 22cm (9in) springform cake pan*, line the bottom with baking paper and butter the paper as well.
In a medium bowl, sift together the flour, baking powder and salt.
Process chocolate and pistachios in a food processor until coarse crumbs form, set aside. Beat butter and sugar in an electric mixer until light and fluffy (2-3 minutes). Add eggs one at a time, beating until well combined, then beat in the vanilla. Stir in the flour mixture, followed by the pistachio and chocolate mixture and the pear. Pour into prepared pan and bake until risen and golden and a skewer inserted in the center of the cake comes out clean, 30-40 minutes. Cool in the pan over a wire rack for 20 minutes then carefully unmold onto the rack. Cool completely.
Chocolate ganache: Heat cream in a small saucepan over medium heat to just below boiling, add chocolate, stand until chocolate melts (3-5 minutes), then stir until smooth. Set aside until slightly thickened (5-10 minutes). Pour ganache over the cake, scatter with pistachios, set aside to set (20-30 minutes), then serve. Cake will keep, stored in an airtight container, for 3 days.
* I made the exact same recipe using a 20cm (8in) cake pan (with a removable bottom)
Serves 10From Technicolor Kitchen
(Source: laughingfits)
