Sunday, July 9, 2017

Win A Trip To Korea


The Embassy of the Republic of Korea organizes the Preliminary Competition in Kuwait for the “2017 Quiz on Korea” contest.

1. Time and Venue
6pm, 27(Thu) July, 2017 at the Embassy of the Republic of Korea in Mishref

 2. Contestant eligibility
 a) Kuwaiti Nationals & Expats who can speak English and/or Korean.
  • Korean nationals and those who and whose (grand) parent have (had) Korean nationality are not eligible for this contest.  
 b) Participants in the Preliminary Competition will be divided in two groups.
  • i) Kuwaiti Nationals who are 18 years old or more (reference date for age : July 27, 2017)
  • ii) Kuwaiti Nationals who are under 18 years old and Non-Kuwaiti Nationals
  • Participation in the final round in Seoul, Korea on 15 Sep, 2017 will go to the grand prize winner of the group i) for whom flight ticket(Economy) and accommodation will be provided. (Tentative visit schedule to Korea : 11 Sep, 2017 to 16 Sep, 2017)
 c) If the grand prize winner of the group i) is not available for the trip to Korea, the second-best contestant of the group i) will be given the opportunity to visit Korea and participate in the final round in Seoul, Korea on 15 Sep, 2017.

d) Good result holders for the group ii) will also be granted some prizes and souvenirs.

 3. Application
a) Individuals who want to participate in the Quiz Contest must send “Application form”to the e-mail address, kculturekuwait@gmail.com by July 22, 2017.

b) Spectators who will not participate in the Quiz Contest can visit the Embassy Premise without prior registration.

 4. Quiz Guideline
Contestants can prepare for the Quiz by downloading or viewing books about Korea at:

 (English) http://www.korea.net ► Resources ► Publication ► About Korea

5. Contact point 

kculturekuwait@gmail.com or call us at: 2537-8621/2/3/4/5

------------------------------
Organizing Committee
Korean Kuwaiti Cultural Diwaniya
 
Follow us on:
 
Facebook: Korean Culture Diwaniya
Instagram: @Han_Kut
Twitter:      @Han_Kut



The Countdown Is On - France Here We Come..



Make my child watch Les Miserables, again - done

Brushed up French using fabulous app called Duolingo - done

Made plenty of restaurant bookings and drooled over their websites - done

Booked a trip on the Seine, up the Arc De Triomphe, Louvre - done

Ensure we are suitably placed for fireworks on Bastille Day - done

Lose weight so I can eat as many croissants as I want - in progress

Reserved car with Avis with GPS and Wi-fi and got a Groupon 25%, looking forward to seeing family in Nantes and visiting the amazing Machines de l'Ile de Nantes, the Jazz Festival in Saint Emilion, visiting the chateaux in Bordeaux and eating way too much. More days in Le Marais, Paris and a 2 day Eurodisney finale. 








Piano Night at 20 Grams Coffee Shop in Kuwait City

Thursday, July 6, 2017

Starring My Yummy Tiramisu


Remember 'Life is short, eat dessert first'.
Recipe here.
Short video, too eager to eat it.






Wednesday, July 5, 2017

Looking For Fun And Exciting Travel Ideas?




Amazing destinations and really fun adventures to be had with Rahhalah.Com. I would so do this if I was single and not having to keep the husband and the 14 year old daughter happy. Who knows maybe I can talk them into it next year.




Tuesday, July 4, 2017

Impressive Pavlova Easy Recipe


Pavlova Recipe:

4 large (120 grams) egg whites
1 cup (200 grams) superfine (castor)sugar or powder sugar
1/2 teaspoon pure vanilla extract
1 teaspoon white vinegar
1/2 tablespoon cornstarch (corn flour)

Topping:
1 cup (240 ml) heavy whipping cream
1 1/2 tablespoons (20 grams) powder sugar(or to taste)
1/2 teaspoon pure vanilla extract
Berries, chocolate sauce.


Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper. Turn the parchment paper over so the circle is on the reverse side.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Beat in the vanilla extract. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, gently fold in. Spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)

Bake for 60 to 75 minutes or until the outside is dry and is a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.) 

The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days. 

Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.
Serves 6 to 8.




Read more and view on Youtube: http://www.joyofbaking.com/Pavlova.html#ixzz4lr4SaY6t

Top tip: Make sure you feel the pavlova and it has started to harden whilst baking in oven, if it hasn't give it more time. Once done I keep the door closed and leave over night or for as long as possible to cool down slowly in the oven. 

Always a huge hit!





The Best Tiramisu Recipe







































Dessert Cuisine: Italian 
Servings: 9 
Calories: 490 kcal 
Author: Chef Dennis Littley 

Ingredients 6 large egg yolks 1 cup sugar (201 gm) 1 1/4 cup mascarpone cheese - room temperature (284 gm) 1 3/4 cup heavy whipping cream (420 ml) 2 -7 oz packages Italian Lady fingers (Savoiardi) 1 cup cold espresso or strong coffee (240 ml) 1/2 cup coffee flavored Liqueur optional (120 ml) 1 ounce cocoa for dusting (30 gm) Instructions 

1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. This is your sabayon, remove from the heat and whip yolks until thick and lemon colored. Let cool.

2. Add Mascarpone to whipped yolks, beat until combined. 

3. In a separate bowl, whip cream to stiff peaks. 

4. Gently fold the whipped cream in the mascarpone sabayon mixture and set aside. The mascarpone does not have to be at room temperature, but it will help it mix in easier if it is. Take it out of the refrigerator as you gather ingredients to make the recipe. 

5. Mix the cold espresso with the coffee liquor and dip the lady fingers into the mixture just long enough to get them wet, do not soak them! 

6. Arrange the lady fingers in the bottom of a 9 inch square baking dish (or container similarly sized) 

7. Spoon half the mascarpone cream filling over the lady fingers. 

8. Repeat process with another layer of lady fingers and cream. 9. Refrigerate 4 hours or overnight. 

9. Sieve/sprinkle a thin layer of the cocoa powder on top.

Okay now for my twist...

Instead of mascarpone cheese, which is frightfully expensive, you can just double the whipped cream (I use 3 small KDD red whipping cream whip until thick). 
And I use 1 additional small cream heated and then add in 250grms of dark chocolate (Al Seedawi is fine) and a tablespoon of powder sugar this will give you a chocolate sauce which you can pour onto the layer of sponge fingers before you add the cream/sabayon mix. 

I add 1 teaspoon of sugar to my strong black coffee (1 and a 1/2 tsp of instant coffee per cup of boiling water, you may need more than one cup depending on how much your sponge fingers soak up).

1 sm carton of whipped cream for piping on the very top or just spread it on. Then sprinkle with cocoa powder.

 So that's 1.250 ltrs total of whipping cream. Which is why it's so delicious.

Here's mine..






Top tip: Make sure everything has cooled (coffee, sabayon, chocolate) before using and layering. Both recipes are fab! Enjoy! Now you have 6 egg whites left over to make a fab Pavlova see next recipe.




Sunday, July 2, 2017

The Adorable Eid Story


Eid Al Fitr morning Moslem kids and parents get up early to go visit and wish their relatives Eid Mubarak and the kids get to collect Eidiya (crispy dinar notes) from their relatives but as it's the first day after a Ramadan sleeping routine they either don't sleep or sleep only a few hours hence the kids are fast asleep at the end of the video. Hopefully dad will collect their Eidiya for them. 
Too cute. 



Cooking Lessons at Saveco Al Rai

One of The Largest Kids Play Areas In Kuwait Opens in Saveco Qurain

Summer Camp Crafting Club


Call 94045500