Saturday, July 16, 2016

黄金海绵蛋糕 Golden Sponge Cake


Many thanks to Nasi Lemak Lover for sharing this crack free cottony soft and yummy cake recipe. It's truly yummy.
这道无裂,松软即美味的蛋糕食谱来自Nasi Lemak Lover 。感恩!


黄金海绵蛋糕
Golden Sponge Cake
Recipe credits from Nasi Lemak Lover 


Ingredients 材料
(A)
100g Salted Butter 咸牛油
100g Cake Flour 蛋糕粉
6 Grade A Eggs Yolks 蛋黄
110g Milk 鲜奶
1 Tsp Pure Vanilla Extract 香草精

(B)
6 Egg Whites 蛋清
70g Castor Sugar 细糖
12g Corn Starch 玉米粉


Directions 做法

Preheat oven to 140C degrees.
烤箱预热至140C度。


Combine castor sugar and corn starch (B) together into a small bowl. Set aside.
把B细糖和玉米粉一起混入小碗,混匀后搁置待用。

Heat up butter (A) in saucepan until melted and bubbles started to form. Remove from heat.
把咸牛油A装入锅里烧热直到融化而气泡开始形成就立刻离火。

Stir in sifted cake flour (A) into the hot butter mixture to combine into paste. Add milk to the paste until the mixture becomes batter.
拌入已过沥的蛋糕粉A混合成糊状。接着便加入鲜奶不停的搅拌均匀。

Whisk in one egg yolk to the cake batter and stir non stop until combine. Continue the same process for the balance egg yolks until fully incorporated. Add vanilla extract and mix evenly. Set aside.
拂入一粒蛋黄搅匀,继续将剩余的蛋黄随着同样的做法一个一个的混入蛋糕糊直用完为止。再倒入香草精混匀。搁置待用。




In the bowl of a clean and dry mixer, beat egg whites till foamy. Add 1/3 of the castor sugar corn starch mixture (B) and continue beating for a until soft peak. Add in the balance sugar and corn starch mixture in 2 batches while beating the egg whites until stiff peaks.
把蛋清装入一个干净即无油脂的搅拌盆,以中速打至起泡后加入1/3细糖继续打至浓稠。再分两次加入其余的细糖和玉米粉继续以高速打至硬性发泡即可。

Transfer 1/3 of the beaten egg whites into the cake batter and use a hand whisk to mix to incorporate.
Transfer another 1/3 of the beaten egg whites into the batter and gently fold to combine.  Repeat the same process for the remaining egg whites till well combined.
取1/3蛋白糊拌到蛋黄糊中,用手拂混合纳入。再取出1/3蛋白糊拌入蛋黄糊中,轻轻的从下向上翻至拌匀。继续采用刚刚同样的做法将其余的蛋清混入, 迅速搅拌均匀。




Transfer cake batter into an 8 inch round cake pan and place the cake at the lower rack of the oven. Bake at 140C degrees for 25 mins and later increase the oven temp to 170C for another 25-30 mins until cooked. ( I use an 'no fan' convection oven).
把蛋糕糊转移入8寸的原型模具,入烤箱前摔一下模使面糊表面平整内部无大气泡。送入已预热好的烤箱的下部搁架移140C度烘烤25分钟,再调高热度至170C继续烘烤25-30分钟至蛋糕熟透即可 (我采用的是无风扇的对流炉)。

Flip the cake upside down and allow the cake to completely cool in the pan before unmoulding.
蛋糕烤熟马上倒扣在铁架上待凉,等冷却后才脱模。



Do link back to Coco Sweet Tooth if you have used any information as published in this blog. 

Friday, July 15, 2016

素豆腐意大利面 Vegetarian Spaghetti Tofu Bolognese

Recently I saw the video version of the similar recipe which pique my interest and hence bookmarked it to try out.
前一阵子在电视上看到一项相似的食谱而马上激起我的兴趣来尝试。

For this recipe I have made some adaptations to suit my preference. As it turns out, this vegetarian version of bolognese spaghetti taste as good as the original meat version plus the added advantage of humanity as no killing of abuse of animal is involved.
我从那食谱做了少许改进来配合家人的喜好。结果,这道制做出来的全素本版的番茄意大利面并不输于肉食版。味道即美味而即没采用到任何杀伤动物的必要,真是太好了!


The soft tofu adds a touch of creaminess to the broth which could easily be used to replace minced meat. Everyone loves the sauce texture! Thumbs up !
采用豆腐碎来取代肉类还有助于汤酱的浓稠度,家里的人员都超爱吃。赞!


素豆腐意大利面
Vegetarian Spaghetti Tofu Bolognaise

Ingredients 材料
(A)
250g Spaghetti 意大利面

(B)
250g Soft Tofu 软豆腐
450g Tomatoes 番茄 (diced切丁)
280g Potatoes 马铃薯 (peeled and cubed 去皮切丁)
125g Fresh White Mushrooms 双孢菇 (diced 切丁)

(C)
600ml Water 清水
1 Tsp Mixed Whole Herbs 意大利混合香料
1 Tsp Italian Herbs 意大利香草
1/4 Tsp Dried Parsley Flakes 干香菜片
1 Tsp Oregano 干牛至
2 Pcs Bay Leaves 月桂叶
1 Bot Prego Mushroom Pasta Sauce 请蘑菇意粉酱 (680g)
3 Tbsp Olive Oil 橄榄油
1-2 Tsp Salt 盐
8-10 Tbsp Tomato Ketchup 茄酱
1-2 Tsp Sugar 糖 (optional自选 )
Black Pepper to Taste 黑胡椒少许


Directions 做法

In the bowl of a food processor, add tofu (B) and 1/3 of the diced tomatoes and pulse blend until shredded. Transfer the contents into a pot.
将豆腐B及1/3的番茄丁一起混入食品加工机打碎后转入煮锅。

Stir in 1/2 of the water (C) and another 1/3 of the diced tomatoes (B) into the pot and allow to boil under medium high heat.   Add 1/2 bottle of the Prego mushroom pasta sauce and continue to simmer the mixture under medium low heat for 15mins.
把1/2的清水C和另1/3的番茄丁加入锅里用大火一起煮熟。再混入1/2瓶的请蘑菇意粉酱混匀,以小火继续焖煮15分钟。


Add Mixed Whole Herbs, Italian Herbs, Oregano, Bay Leaves and dried parsley. Stir to combine.  Allow the sauce to simmer for another 5 mins.
这时便可加入意大利混合香料,意大利香草,干牛至,月桂叶及干香菜片。混匀后又再继续焖煮5分钟。

During this time, heat up 3 Tbsp of Olive oil in another deep frying pot. Toss in diced mushrooms and stir fry for a minute.
在另一个炒锅内,倒入3大汤匙的橄榄油烧热。将双孢菇丁放入翻炒1分钟。

Stir in diced potatoes and continue stir frying for another minute before adding in the balance diced tomatoes.
再放入马铃薯丁,继续翻炒1分钟后才加入剩余的番茄丁翻炒1分钟。

Pour in the balance of the Prego mushroom pasta sauce and water.  Allow the sauce to boil for 3-4 minutes before adding in pepper and salt. Transfer the sauce into the simmering tofu tomato sauce mixture and stir to combine.
将其余的半瓶的请蘑菇意粉酱,清水混入炒锅搅拌均匀。再继续用中小火煮3-4分钟并用盐和胡椒粉调味。再转移入烧开的豆腐番茄酱混合。


Lastly add in tomato ketchup and sugar to the sauce and continue stirring the tofu bolognese sauce under low heat for another 10-15 mins until it reach the desired creamy consistency.
最后加入番茄酱及糖调味,继续翻拌酱料以小火焖煮10至15分钟直到达到理想的浓稠度即可。


Cook spaghetti in a large cooking pot with salted boiling water for 8-10 mins until tender. Drain.
将一大锅略加盐的水烧开,把意大利面放入并搅拌,煮8-10分钟到变软,沥干备用。

Divide the cooked pasta among serving bowls. Spoon the sauce over the pasta and serve warm.
将煮熟的面条倒入各自的盤中,把酱料淋在意大利面上即可





Do link back to Coco Sweet Tooth if you have used any information as published in this blog. 

Thursday, July 14, 2016

沙葛素蒸包 Vegetarian Steam Bao with Sweet Turnip


How many of you love eating steam buns but aren't confident of making them? Here is one relatively simple recipe which you might want to consider trying.
相信有不少喜爱吃蒸包的人都像我一样,爱吃而却没信心尝试去做吧?经过了多次的试验,我终于可以跟您分享这道难度不高的包食谱,或许可以启发您去尝试。


沙葛素蒸包
Vegetarian Steam Bao with Sweet Turnip

Ingredients 材料
(makes 24)

(A)
600g Hong Kong Pao Flour 包粉
6g Instant DryYeast 速发干酵母
6g Baking Powder 发粉
45g Castor Sugar 细糖
340g Water 清水
45g Corn Oil 玉米油

(B)
220g Carrot 红萝卜
600g Sengkuang / Sweet Turnip 沙沙葛
55g Chinese Mushrooms 花菇
1 Tbsp Sesame Oil 麻油
1 Tbsp Cooking Oil 食油
2 Tsp Ginger 姜 (chopped 切碎)
1 Tsp Salt 盐
1 Tsp Light Soy Sauce 酱清
2 Tsp Mushroom Powder 香菇粉
1 Tsp Pepper 胡椒粉
A Pinch Five Spice Powder 少许五香粉 (Optional自选)



Method 做法

Wash and peel the carrot and sengkuang. Cut into strips. Set aside.
把红萝卜及沙葛洗净后切丝。搁置待用。

Soak chinese mushrooms in water for 1 hour till soften. Slice into thin strips. Set aside.
花菇泡浸一小时以上至软化后切幼片。搁置待用。


Heat up sesame and cooking oil in a wok. Add chopped ginger and saute till fragrant.
将麻油倒入炒锅烧热,再放入姜蓉爆香。

Add mushroom strips and lightly stir fry for a min before adding in carrots and sengkuang strips.
再加入香菇片继续翻炒一分钟,又再放入萝卜与沙葛丝。

Continue stir frying for 2 minutes till the sengkuang softens but not soggy.
继续翻炒两分钟至沙葛稍微软化而不潮湿即可。

Add salt, mushroom powder, soy sauce and pepper and stir fry to combine. Remove from heat and set aside to cool.
这时便可加入盐,香菇粉,酱清与胡椒粉翻炒一会儿至入味后即可离火。搁置待凉。

Combine all ingredients from (A) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined. 
将所有材料(A)倒入搅拌器的钢盆中以慢速度搅拌搓揉成为一个不粘手的面团.


Adjust the mixer to medium low and continue kneading for another 15-18 mins to form a smooth and stretchable elastic dough.
将搅拌器转用中速把面团搓15-18分钟至面团表面光滑及有弹性能伸缩的面团即可。

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for 1 hour or until the dough doubled in size.

将揉好的面团滚圆, 收口朝下捏紧放入涂抹少许油的盆中, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约1小时钟或至少两倍大.

Punch down the dough. Remove the dough from the bowl and place it on a floured worktop. Divide the dough into 24 equal portions and mould it round. 
工作桌上洒上一些高筋面粉. 将发酵好的面团从盆子中移出. 面团表面也洒上一些包粉, 然后将面团用手压下去将气体挤出来. 把面团平均分割成24等份, 然后滚成圆形.



Flatten each dough into a flat disc and place 1 heaping tablespoon of vegetable filling (B) in the middle of the dough. Gather the edges and pinch to seal the seams. Place each dough on individual  slightly greased parchment paper. Repeat the same process for the remaining doughs.
将每个面团用手掌压扁成扁圆皮,把一大汤匙的沙葛馅料B放置面团的中间,一边折一边转最后将收口捏紧然后各自摆上涂抹少许油的烘培纸再排在蒸盘上。继续以同样的做法完成其余的面团。

Cover the buns loosely  with damp cloth  and allow to prove for another 20-25 mins.
然后在包团表面铺上湿布,搁置发酵约25分钟。


Heat up water in the steamer. Once the water starts to boil, place in the buns and steam at medium to high heat for 12-14 mins (To prevent water from dripping onto the buns, wrap the cooking lid with a piece of big cloth). Remove and serve.
准备蒸锅,把蒸锅里的水用大火烧热。再把蒸盤放入锅内以中上火蒸12至14分钟即可。蒸熟后即可马上食用.(注意:为了防止蒸锅盖的水汽滴落在包的表面上,我在锅盖包上了一块干布协助吸入蒸锅的水气)。

The leftovers may be stored in air tight containers and referigerate for later consumption. 
剩余的包可以存储在气密容器冷藏待用。



Do link back to Coco Sweet Tooth if you have used any information as published in this blog. 

Thursday, July 7, 2016

松软全麦面包 Fluffy Wholemeal Bread


Lately I have been experimenting on the use of egg whites in bread making and after several successful attempts, I am starting to think that egg whites is a good ingredients in creating soft texture bread. 
我近期来正试验着用蛋清来取代蛋黄于面包材料中,而从中多次得到良好的效果。因此我开始认定蛋清用于面包制作中有助于面包的松软的功效。

Whilst wholemeal breads are generally drier with coarser texture, I am happy to say that this bread recipe yields fairly soft and fluffy bread texture.
特别是用在全麦面包的制做上大有帮助,烘烤出来的面包松软可口,从这食谱所得到的效果我非常满意。赞!




松软全麦面包
Fluffy Wholemeal Bread



Water Roux / Tangzhong 汤中面糊(A)
70g Bread Flour 面包粉
155g Milk 牛奶

Combine ingredients (A) into a heatproof saucepan and cook over medium heat while stirring continuously until the mixture thickens with no visible lumps. Once the mixture reaches 65C degrees the water roux is ready. I just cook and stir until it has thickened like baby porridge. 
将材料A里的水和高筋面粉加入耐热锅/盆搅拌均匀成面糊,然后以中小火加热,边煮边搅拌一直煮到面糊开始变浓稠就关火继续搅拌至无粒粒或如婴儿粥般就好了。


Transfer the water roux paste to a clean bowl and place a piece of cling wrap directly over the top of the mixture to prevent skin from forming on the surface. Allow the mixture to cool before using. 
把汤种面糊倒入一个干净的碗内然后表层铺上一层保鲜纸以防面糊表面上生一层皮。汤种糊一旦冷却后便可加入面包材料里混合。


Main Dough 主面团 (B)

195g Tangzhong 汤种面糊 (A)
500g Bread Flour 面包粉
30g Low Protein Flour
50g Wholemeal Flour 全麦面粉
20g Milk Powder
7g Instant Yeast 速发干酵母
65g Castor Sugar 细砂糖
130g Egg Whites
115g Water
55g Double Cream
1 Tbsp Apple Cider Vinegar
7g Salt 盐

(C)
45g Unsalted Butter 无盐奶油




Method 做法

In a  bowl of the stand mixer with dough hook attachment, combine ingredients (A) & (B) and mix with lower speed until all ingredients are well combined. 
将所有材料(A)和(B) 倒入搅拌器的钢盆中以慢速度搅拌搓揉成为一个不粘手的面团.

Add in butter (C) and slowly increase the speed to medium and continue kneading for approx 20-25 mins, until the dough becomes smooth and elastic. 
把切成小块的奶油C加入然后依照片揉面标准程序继续以中速把面团搅拌(大约20-25分钟)成为富有弹性和光滑的面团.

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for 1 - 2 hours or until the dough doubled in size.
将揉好的面团滚圆, 收口朝下捏紧放入涂抹少许油的盆中, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约1-2小时钟或至少两倍大.



Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it.
第一次发酵完成后, 用手指沾上低筋面粉, 然后直接插入面团中心. 如果插出的洞陵没有弹回的迹象, 便完成第一次发酵. 

Punch down the dough. Divide the dough into 6 equal portions and mould it round. Let it rest for another 15 mins.
工作桌上洒上一些高筋面粉. 将发酵好的面团从盆子中移出.  面团表面也洒上一些高筋面粉, 然后将面团用手压下去将气体挤出来. 把面团平均分割成6等份, 然后滚成圆形, 盖上拧干的湿布或保鲜膜再让面团休息15分钟.

Sprinkle the worktop with bread flour, use a rolling pin to roll each dough into long rectangle shape with width to fit the baking pan. Start rolling out from the shorter end of the dough into a roulade. Repeat the process for the balance 5 ps of dough. 
台座上撒些高筋面粉,将休息好的面团用擀面棍把面团擀成长方形,宽度同烤模短向宽,然后由短卷起。再重复同样的做法把其余的五份面团完成。



Place the 3 cylindrical bread dough (seams down) into a greased loaf pan 21cmx11.5cmx6.5cmD. Repeat the same process for the balance 3 bread dough into another greased loaf pan of equivalent size.
将卷好的三份面团收口朝下朝内排入已涂抹不可融化奶油的面包烤模中21x11.5x6.5cmD以免沾粘。再把其余的三份面团排入另一个同等及已涂抹不可融化奶油的面包烤模中。

Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 50-60 mins.
将烤模放入未开火的烤箱中, 面团表面喷些水然后盖上烤箱门, 再侍发酵50-60分钟至两倍大.

8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 170C degrees.
发酵好前8-10分钟, 将烤盘从烤箱中取出, 烤箱打开预热刊至170C度.

Bake in the lowest level of a preheated oven at 170C degrees for 35-40 mins.
然后送入已经预热至170C度的烤箱中层烘烤35-40分钟.

Remove bread from oven and turn it out onto cooling rack to cool.
烤好后马上倒扣出来放在铁网架上放凉。





Do link back to Coco Sweet Tooth if you have used any information as published in this blog. 

Monday, July 4, 2016

樱桃卡士达面包 Cherry Custard Bread


Hello, it's been so long since my last posting. I have been traveling and busy with series of events which leave me little time to indulge in my kitchen adventures.
大家好!好久没在博客上出现分享任何讯息了!这两个月里我都一直忙着飞往外地,所以就没什么机会在厨房内下手尝试新的食谱于您分享,家里全全有女庸打点。

So now after a long absence from home and finally settled in to a new house in Jakarta, our 2 maids and live in gardener took off for their 2 weeks 'Lebaran' holidays while leaving me and hubby to care for our fur babies and the upkeep of a huge house.
经过这许久的出外,现在终于可以停顿下来在刚新搬迁的住所歇脚,结果家中的两位女庸及一位园丁却放两个星期的长假回家渡过开斋节, 剩下我和丈夫两人来照顾狗儿们及打理一间大房子的家务事项。

Anyway, this is one of the bakes I made 2 months ago and I thought it is such a delight to share the recipe with you.
这是一道我两个月前制做的面包,就在此跟您一起分享。


樱桃卡士达面包
Cherry Custard Bread


Ingredients 材料
(A)
500g UHT Fresh Milk 鲜奶
50g Castor Sugar 细砂糖
100g Cherry Juice 樱桃汁
1 Tsp Vanilla Extract 香草精

(B)

3 Egg Yolks 蛋黄
40g Castor Sugar 细砂糖

(C)

125g UHT Fresh Milk 鲜奶
25g Corn Flour 玉米粉
38g Low Protein Flour 低筋面粉

(D)

25g Unsalted Butter 无盐牛油

(E)

540g Bread Flour 高筋面粉
60g Low Protein Flour 低筋面粉
1 Tsp Instant Yeast 速发干酵母
2 Medium Eggs 鸡蛋(中)
60g Castor Sugar 细砂糖
1/2 Tsp Sea Salt 海盐
300ml Fresh Milk 鲜奶

(F)

60g Unsalted Butter 无盐牛油


Method 做法


Combine milk, castor sugar and cherry juice (A) into saucepan and boil until bubbles starts to form at the side. Remove from heat and add in vanilla extract till mixed. Set aside to cool.
将材料A的鲜奶,细砂糖和樱桃汁一起倒入锅里混匀,再用小火煮沸,加入香草精搅匀后熄火。搁置待凉。

In another mixing bowl, combine (B) egg yolks and castor sugar together with whisk. Set aside.
把材料B的蛋黄及细砂糖倒入一个盆里,用打蛋器混合均匀。搁置待用。

Prepare another bowl, add (C) milk into the sifted low protein flour and corn flour mixture till combined. Transfer the batter into the egg yolks mixture (B) and mix to combine.
准备另一个盆,将材料C的牛奶加入混合均匀的低筋面粉及玉米粉中搅拌均匀。再转入之前混匀的材料B中搅拌均匀。


Gradually add in the boiled cherry milk mixture (A) while stirring continuously till combined.
接着再把煮沸好的材料A慢慢加入,一边加入一边搅拌。


Sift the mixture before transferring the mixture back to the stove and cook while stirring continuously till the mixture thickens. Remove from heat.
搅拌均匀后再把面糊过沥。再用小火加热,一边煮一边搅拌至浓稠便离火。

Immediately stir in butter (D) to combine.
马上将D材料的牛油加入搅拌均匀即可。

Place a plastic or cling wrap over the surface of the cooked batter while its hot. Set aside to cool.
面糊表面趁热封上保鲜膜以免干燥,搁置待凉。


Combine all ingredients from (E) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined. 

将所有材料(E)倒入搅拌器的钢盆中以慢速度搅拌搓揉成为一个不粘手的面团.


Add (F) butter and slowly increase the speed to medium for approx. 20-22 mins, until a smooth window pane effect is formed. 
把切成小块的奶油F加入然后依照片揉面标准程序继续以中速把面团搅拌(大约20-22分钟)成为撑得起薄膜的面团.


Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for an hour or until the dough doubled in size.
将揉好的面团滚圆, 收口朝下捏紧放入涂抹少许油的盆中, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约60分钟或至少两倍大.


Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it. If not, continue to proof for another 5-10 mins before using the finger to poke and perform the test.
第一次发酵完成后, 用手指沾上低筋面粉, 然后直接戳入面团中心. 如果戳出的洞陵没有弹回的迹象, 便完成第一次发酵. 如果戳出的洞渐渐回缩, 则再继续发酵5-10分钟, 然后再用同样的方方式测试.

Punch down the dough. Remove the dough from the bowl and place it on a floured worktop. Divide the dough into 20 equal portions and mould it round. Let it rest for another 15 mins.
工作桌上洒上一些高筋面粉. 将发酵好的面团从盆子中移出. 面团表面也洒上一些高筋面粉, 然后将面团用手压下去将气体挤出来. 把面团平均分割成20等份, 然后滚成圆形, 盖上拧干的湿布或保鲜膜再让面团休息15分钟.


Flatten each dough into a flat disc and place 1 heaping tablespoon of custard cream filling in the middle of the dough. Gather the edges and pinch to seal. Place the bun on the baking tray lined with parchment paper. Repeat the same process for the remaining buns.
将每个面团用手掌压扁成扁圆皮,把一大汤匙的樱桃卡士达馅料放置面团的中间,一边折一边转最后将收口捏紧,排在已铺上了烘培纸的烤盘上。继续将其余的面团完成。

Final proof the buns in a unheated oven for another 50-60 mins.
将面团放入烤箱中, 再侍完成第二次发酵50-60分钟至两倍大.

8-10 Mins prior to baking time, remove baking tray from oven and turn on the oven heat to 170C degrees.
发酵好前8-10分钟, 将面包模具从烤箱中取出, 烤箱打开预热刊至170C度.

Apply egg wash and pipe the custard cream fillings to decorate the buns.
面包表层刷上鸡蛋液后在面包表面上挤出布丁馅料为装饰即可


Bake the buns in the middle level of a preheated oven at 180C degrees for 15-17 mins or until golden brown.
放进已经预热至180C度的烤箱中层烘烤15-17分钟, 至表面呈现金黄色即可.

Remove buns from oven and turn it out onto cooling rack to cool.
烤好后马上倒扣出来放在铁网架上放凉。






Do link back to Coco Sweet Tooth if you have used any information as published in this blog. 


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