Monday, May 11, 2009
Pineapple Rum Cake - Devirginizing My New Kitchen
How should I devirginize my new kitchen?
- By sacrificing a virgin suckling pig? Nah, too cruel.
- By spritzing holy water all over it? Ehm, maybe some cleaning solution instead?
- With a prayer? Our Father who art in heaven, please bless this kitchen with less food disasters...
- With a ceremony involving dancing naked in front of the kitchen window? Hmm, tempting idea, but may result in multiple law suits from the neighbors...
So I opted to go with baking something dead easy instead.
Pineapple Rum Cake
Pineapple and rum? New best friends in my new kitchen!
(yields 6 small muffins and 2 cakes in small ramekins)
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/3 cup sugar
- 1/2 tsp salt
- 1 egg
- 1/4 cup olive oil
- 2/3 cup milk
- 1 tsp rum
- 3/4 cup pineapple chunks (half of very small pineapple, peel skin, remove core, cut into bite sized chunks, or you can use canned pineapple)
Preheat oven to 180C/350F. Mix all dry ingredients in a bowl, mix all wet ingredients (except pineapple) in a bowl. Mix dry and wet ingredients, add pineapple chunks, pour into muffin tray lined with paper cups until 3/4 full and bake for about 15-20 minutes or until a toothpick inserted in the middle comes out clean.
? vs !
Now, let me refresh your memory on my old kitchen...
Space? What space? There was almost no working space for me...and don't even think of working on living/dining room. Space is one luxurious thing I couldn't have.
I haven't taken pictures of the whole new kitchen. Surely it is not as spacious as normal kitchens, this is Hong Kong after all, but I am grateful of the every square centimeter (not meter) of working space I could have.
More pictures of the new kitchen coming, stay tuned!
PS. I bet my new kitchen kinda enjoyed the devirginisation ritual. I was gentle. ^_*