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Panna Cotta With Strawberry Puree

Yesterday was Jana Faith's 7th birthday.

This year I didn't bake her any cake but of course I made her something ! We had Panna Cotta as her 'birthday cake' this year. Why Panna Cotta ? In fact, there's a story to it....

My girls grew up with diary cream so obviously they like cream, especially when whipped. We had a dinner at Al-fresco last weekend to celebrate JF's birthday. Since there's a band there so I got them to sing her a birthday song & I thoght it would be nice to have a dessert to go along with it. Browsing through the dessert menu, I saw Panna Cotta with raspberry crisps & that seemed interesting. When the dessrt arrived, served in a huge glass, with a thin pathetic layer of raspberry jelly & crumbed pieces of what seemed to me butter cookies. The Panna Cotta tasted like a thick milky agar agar, not like a creamy dessert. We pushed it around among the four of us & when we left there's still like almost half left. The kids commented that the Panna Cotta was awful !

So I thought I could make Panna Cotta while the girls were still sleeping yesterday morning & be ready for lunch.

Few months back, I saw on Jenny's blog about her Panna Cotta, I was so attracted to it, so pretty served in a tall glass. This is the link to the original recipe .




I made some changes to the original recipe & this is my version :

Serves 4

1 cup (250ml) strawberry puree
2 tablespoon (30g) water
8g powdered gelatin
1 vanilla bean
2 cup (500 ml) heavy cream
1/4 cup (50gr) sugar


Fill 4 champagne flutes with strawberry puree up to 1/4 height, let freeze till firm.

Place the water in a small bowl and sprinkle the gelatin over it. Let it bloom while you prepare the cream. On a flat surface, cut the vanilla bean in half lengthwise without cutting all the way through. With a pairing knife, scrape the seeds from the pods. Set aside.
In a medium saucepan, heat the heavy cream with the sugar and vanilla bean seeds until the cream is just about to boil, stirring occasionally to make sure the sugar dissolves completely. Remove from the heat and stir in the gelatin until it is completely melted. Let cool for about 10 minutes. Let cool to room temperature. You can speed up the process by placing your saucepan over a bowl filled with ice but keep and eye on it as it will thicken faster. Once the cream is cooled, slowly pour it over the frozen fruit till about half full. When it almost set, pour in another layer of strawberry puree, let freeze till firm & pour the remaining cream on top of the puree. Let chill till firm before serving, at least 2 hours. Garnish with strawberry before serving.

Pudding - Mango Mango

I couldn't get enough of mangoes. Each time the season is here, you can find loads of mangoes in my kitchen. I waited for some mangoes to become very ripe to whip up this pudding.

This recipe is adapted from Japanese pastry chef, Susumu Koyama's
The Sweet Trick. I've tried some of the recipes in this book & they turned out really good. The book is published in Mandarin so I have the recipe translated :

Serves 10

Mangoes 430g (peeled weight), roughly diced
Lemon juice 5g
Sour cream 10g
Sugar 85g
Gelatin leave 6g (abt 3pcs) * or 3 tsp gelatin powder
Water 240g
Milk 70g
Cream 35g


Mix mango cubes with the lemon juice & mash with a wooden spoon (I've used a whisk). Add sour cream & combine well, set aside.

Soak gelatin leaves in 150g of water till soft, drain. In a saucepan, heat sugar, water & milk till boiling, remove from heat, add the gelatin leaves & stir till dissolved. Place the saucepan of the milk mixture over a large bowl of iced water, continue stirring until the mixture is cool. Pour mixture over the mashed mangoes, followed by the cream, combine well.

Pour into individual serving glass. Chill until firm before serving.

Sauce for the pudding :

Milk 100g
Milk powder 25g
Sugar 8g

Place all ingredients in a saucepan & cook till boiling. When cool, chill it. Drizzle sauce over pudding when serving.

* I've tried using gelatin leaves for this pudding but I find the texture too soft. So this time I made the pudding with gelatin powder & it turned out great. Just add the gelatin powder to the saucepan with the sugar, water & milk before cooking. I didn't make the sauce this time as I find it too milky. We enjoyed the pudding as it is, all the goodness of mangoes in every spoonful.

Berry Pie

My sweet tooth is aching again this morning. This time I wanted something not so sweet yet easy to prepare & bake. I happened to be browsing through Alex Goh's Irresistible Pastry & his berry pie caught my eyes.

I remembered there's still a portion of sweet pastry in the freezer. So I decided I could whip up a berry pie since there's frozen berries in the freezer too.

Sweet Pastry Recipe :

70g Icing sugar
150g Butter
1 Egg
260g Flour
1 Tbsp Milk powder

Mix icing sugar & butter till well combined, add in egg & cream till smooth.
Add flour & milk powder, mix till well blended. Refrigerate for 30 mins or till firm.

*The weight of the pastry is 540g.

Berry Pie :

300g Sweet pastry

Filling :

600g Berries
80g Sugar
2 Tbsp Corn flour
1 Tbsp lemon juice
Grated zest of 1 lemon

Toss the berries with sugar, cornflour, lemon juice & zest together in a bowl till well combined. Pour them into pie dish & egg wash the edges. Roll out pastry between 2 sheets of waxed paper to 3-mm thickness. Cover the pie dush with the pastry. Press the sides with fork & trim the excess. Brush the top with egg wash.
Bake at preheated oven of 200C for 35 mins or until golden brown.


The yummy berries in my ramekin, before baking.

Yummy berry pie, half gone, perfect with coffee !



As I only have 180g of sweet pastry left in the freezer, I had to make it into 3 small pies in my ramekins. For 180g of sweet pastry, I used 3 ramekins, 2 of 1/2 cup capacity & 1 of 3/4 capacity.
As for the filling, I halved it. A combination of strawberries & blueberries have been used for the pie filling.
This pie is not at all sweet & over filling since there's only pastry on top. This recipe is a real keeper, am going to be baking this very often as everyone loves it.

Strawberry Tartlets

I've been saving the last punnet of Korean strawberry that I brought back from Singapore for these tartlets. These strawberries really last for along time, at least 10 days in my chiller ! Strawberries that I get from TH never last more than a week, they get mouldy & mushy !

While waiting for my ice-cream cakes to firm up in the freezer, I decided that I should start on my tartlets, I need DESSERTS !!!!

Crust Ingredients :
A
100g Butter
50g Icing sugar
1/4 tsp Pure vanilla

B
1 Egg Yolk

C
210g Plain flour
1/2 T Milk powder

Cream A lightly & add in B. Cream until smooth. Add in C & mix till well blended.
Let chill for 30 mins before using the dough.
Divide dough into 10 pcs of 40g each. Press each dough ball into a 3 " tart mould. Bake in a preheated oven of 180C for 18-20mins. Remove tart shells from moulds & let cool on wire rack.

Cream Patisserie
Ingredients :

250ml Milk
3 Egg yolks
5g Corn flour
60g Caster sugar
20g Plain flour
1 T Rum

In a saucepan, cook milk, egg yolks, cornflour, caster sugar & plain flour over low heat, stirring constantly. Remove from heat when the mixture thickens, stir in rum. If mixture is lumpy, press through a sieve till smooth, into a bowl. Cover the bowl & let the mixture cool.

When the cream patisserie is cooled, put it into a piping bag & pipe onto the tart shells.
Place sliced strawberries on top of the cream patisserie & refrigerate.


* I omitted the rum & add a dash of pure vanilla instead. This portion of cream patisserie is only enough for 7 tartlets so I froze the remaining 3 tart shells for next time. I did a lousy job in arranging the strawberry slices onto the cream patisserie. Nevertheless the good taste was able to make up for my incapability of arranging the strawberry slices !

Double Boiled Loquats With Osmanthus

I have been rather down since last weekend. It's kind of unusual for my bubbly character, which make me talking (& nagging) all the time ! I thought a lot about things happening around me recently - being betrayed by a so called close friend few months back. I still can't get over it & hubby thinks I'm silly to be upset over it ! I also thought about nasty words/things being said/done to me over the past year (you know how I feel, Terri !)

Oh, I'm drifting away from my post today, I'm supposed to be talking about loquats.......



This bunch of loquats (批杷） was from a friend, all the way from Taiwan. These fruits survived well. My friend gave them to me more than a week ago & I wasn't in the mood to think what to do with them. As these loquats were harvested while still immature, they were not very sweet, in fact, they were rather bland.

After a search with Google, I found many ways with loquats. They can be made into jam, jelly, chutney, or even pies or tarts. I don't have enough loquats for these delicacies, so I decided on a sweet soup - double boiling.

250g peeled & halved loquats, 6 cups of boiling water, 1 teaspoon dried osmanthus flowers (桂花) & rock sugar to taste are all it takes for this sweet soup. I placed all the ingredients in a ceramic pot, in a larger pot, steamed for 3 hours. I think this sweet soup is best served chilled.

Tart au Citron

I love sourish stuff of any kind, even though I'll have a hard time after that due to my gastric problem.
This lemon tart is one of my favourite desserts. I've got so many favourites that if you ask me which is on the top of the list, I can't decide, I'm an absolutely dessert person, in fact a cake person !!
Hubby is not a fan of lemon. So each tiem I have extra almost drying up lemons in the chiller, I would whip up this tart but will make it into a smaller one because it'll be only CJ & I eating it.

Ingredients :

12 oz Pie pastry
Grated rind of 2 lemons
2/3 Cup freshly squeezed lemon juice
1/2 Cup caster sugar
1/4 Cup whipping cream
4 Eggs, plus 3 egg yolks
Icing sugar, for dusting

Preheat oven to 190C. Roll out the pastry thinly & use it to line the bottom of a 9" tart pan. Prick the bottom of the pastry. Line the pastry sheet with baking paper & fill with baking beans.
Bake for 15 mins, until the edges are set & dry, remove the baking paper & continue baking for another 5 mins, until slightky golden.

Place the lemon rind, juice & sugar in a bowl. Beat until combined & gradually add the whipping cream, beat until well blended. Beat in the eggs, one at a time, then beat in the egg yolks and pour the filling into the pastry shell. Bake for 15-20 mins, until the filling is set. If the pastry begins to brown too much, cover the edges with foil. Let cool & dust with icing sugar before serving.

* I usually fill the pastry shell with soya beans when it comes to blind baking. I'll keep the same batch of soya beans so each time I make tarts I'll use them over & over again. When the sides of the filling have set & the centre still slightly wobbly, I'll remove the tart from the oven. It will be firm as it cools. The filling will crack upon cooling if it's over-baked. The taste is still good but will not be very presentable if you're serving it at a dinner party.

Aloe Vera Sweet Soup

It's been a long time since I made some Chinese sweet soup.

I was doing my weekly marketing yesterday & came across some aloe vera blades at one of the stalls. A sweet soup idea came to my mind right away & without hesitating I bought 2 large blades.

Something I learnt from previous experience, never use a wooden chopping board to cut aloe vera. The green sap will leave a deep yellowish stain on the chopping board & it seems to be permanent there. I mind the stains on my chopping board so I ended up buying a new one. So now each time I have to cut a blade of aloe vera, I'll use a tempered glass chopping board for easier clean up. And, oh yes, wear a pair of disposable gloves too.
Peel the aloe vera & wash the green away until it's no longer sticky. Cut the gel into cubes & set aside for making the sweet soup.

Ingredients :

2 Blades aloe vera, cleaned & cut into cubes
10 Pandan leaves, cleaned & tied into a knot
20 Dried red dates
2 Heads dried snow fungus
1/2 Cup dried longan
Rock sugar to taste

Soak both red dates & dried longan in hot water for 5 mins. Rinse & drain. Soak the snow fungus in a seperate bowl until they are well plumped up, tear them into small pcs & discard the harder yellow 'core', rinse several times under running water until they are clean.
Place 3L of water into a large pot, add pandan leaves, snow fungus, red dates & dried longan into it. Bring to boil, turn down heat & let it simmer for about 1hr. Discard pandan leaves, add rock sugar accordingly to taste. Turn off heat & add the aloe vera cubes into the soup, serve.

Mixed Berry Cheesecake

I've been drooling at Rei's Chilled Blueberry Cheesecake ever since she posted it up her blog last month. My baking schedule had been quite hectic towards the end of October then thereafter I was off for a short trip to Brunei. Finally I had the time to try out this recipe on Thursday. Rei's recipe uses a 7" pan, I made some slight modifications & made it into a 8" cake.

The recipe as follows :

180g Digestive biscuits, crushed
60g Butter, melted

150g Cream cheese, softened to room temperature
150g Yoghurt
90g Caster sugar

18g Gelatine powder
5 Tbsp boiling water

250g Frozen mixed berries, thawed
250ml Dairy cream, whipped

Combine the crushed digestive biscuits with melted butter. Mix well & press firmly onto the bottom of a 8" springform pan, set aside.

Beat cream cheese, yoghurt & caster sugar until smooth. Combine gelatine powder with boiling water, stir until the gelatine has completely dissolved. Fold the thawed berries into the whipped cream until well blended. Add this mixture into the cream cheese mixture with the gelatin mixture. Fold until well combined, pour mixture into the springform pan. Level the top of the cheesecake with a spatula, chill the cake for at least 3 hrs before serving.

*This unbaked cheesecake recipe is a keeper . It is easy to prepare & low in fat as well as sugar, I love the tartness of the berries combined with cream cheese & yoghurt. Will be making it again, probably with frozen blueberries or maybe even mangoes.
Thank you Rei, for such a great recipe !!

Mini Dark Cherry Tarts

I thought I said I'm not baking myself a cake today ?? Hey, this is not a cake !
I just have to bake something for myself.

I spent 2 hours making pastry, moulding them, cooking the pastry cream & garnishing them with fruits. Everything was done at 3pm, thereafter I took a 1 1/2 hrs nap. At 5pm, I was having my coffee with the mini fruit tarts.

The pastry cream recipe is adapted from Kevin Chai's A Touch Of Classic Baking.

Ingredients :
500ml Milk
5 Egg yolks
10g Cornflour
40g Plain flour
120g Caster sugar
2 Tbsp Rum

To cook the pastry cream, combine milk, egg yolks, cornflour, flour & sugar in a saucepan. Stir continuously over low heat until thickened, stir in rum. Cover the pastry cream to prevent a skin forming, let cool.

I did not add any rum to the cream, just a dash of pure vanilla , didn't bother to strain the cream, find that a waste of time. What I usually do is to place the pastry cream into my food processor & whizz it, you'll get smooth & lump free pastry cream in seconds.

As for the pastry, use your favourite short crust. I've used my mini 12-hole muffin pan, with 20g of pastry for each tart. Bake the tart cases at preheated 180C for 15 mins & let cool.

After the tart cases have cooled down, fill a piping bag with the cooled pastry cream, pipe the cream into the tart cases & top them with dark cherries. I've used canned pitted dark cherries, cut into halves.

I've made 28 tarts & still left with some pastry cream. I think it should be sufficient to fill 36 tarts (3 mini pans).

Apple Streusel Pie

The weather has been cool these few afternoons & my mind started wandering for desserts again ! I was at a supermarket doing some grocery shopping last week & I noticed a bag of Granny Smith among some apples. Apple pie immediately crossed my mind so I grabbed a bag.
It was until yesterday morning that I finally started working on the pie. There's 10 apples in the bag, just nice for a pie, I like my pie with lots of apples ! My helper will be here only after lunch, so to be able to serve this for lunch, I'll have to peel & cut the apples myself, which I find it time consuming but what to do, the apples are smiling at me ........
I've used a disposable 9 " aluminum foil pie pan, no washing & greasing required.

Pastry :

100g Butter
45g Icing sugar
1/2 Egg
175g Flour
2 Tsp Milk powder

Mix butter & icing sugar till well combined, add egg & cream till smooth. Add in sifted flour & milk powder, mix until well blended.
Refrigerate the dough for 30 mins, roll between 2 sheets of plastic wrap to 3-mm thickness & line the pie pan with the pastry. Prick the pastry all over with a fork.

Filling :

10 Granny Smith apples, cored, peeled & cut into chunks
80g Sugar
20g Butter
60G sultanas
1 Tsp Cinnamon powder

Cook apples with sugar in a saucepan until sligtly softened, discard any liquid in the pan. Add butter, cinnamon powder & sultanas, mix well & set aside to cool.

Streusel Topping :

80g Cold butter
55g Icing sugar
100g Flour
40g Ground almonds
50g Walnuts, chopped

Cut the cold butter into smaller pieces, with fingertips, mix with the other ingredients until coarse paste consistency, refrigerate for 30mins.

Place the apple filling into the pastry shell & sprinkle the streusel topping over the filling. Bake at preheated 190C oven for 35-40 mins or until golden brown.

* I forgot to check the apples while they're cooking so it's a bit overcooked , thus the filling is too mushy this time, I prefer my apples still chunky. I've ommited the walnuts for the streusel topping as I run out of them.

Passion Fruit Sorbet

Project No. 3

The last 2 cups of passion fruit pulp have been in my fridge for a week now, the girls have been asking me to make ice-cream out of it but I think sorbet is a better choice, fat free ! I finally have time to make it yesterday afternoon, went through my cookbooks, there are so many passion fruit sorbet recipes, decided on this easy one from Hamlyn Complete Cook.

Ingredients :

10 passion fruit
1 Tbsp lime juice
100 ml water
1 egg white
1 tsp sugar

Sorbet syrup :
300g sugar
300ml

First prepare the sorbet syrup. Place the sugar & water in a pan, heat to boiling point, stirring continuously to dissolve the sugar, allow to cool.

Scoop the flesh out of the passion fruit. Liquidize with the lime juice & water for about 10 secs. Strain the juice into a freezer container & combine with the sorbet syrup. Place the container in the freezer & freeze for 2-3 hrs or until almost solid.

Whisk the egg white & sugar until stiff. remove the sorbet from the freezer & beat in the egg white. Return the sorbet to the freezer for 1-2 hrs or until set. If the sorbet has been in the freezer for 24 hrs or longer, transfer to the refrigerator 15 mins before serving to soften slightly.

* I've used 2 cups of pulp, that should be more than 10 passion fruit. I've omitted the lime juice as the passion fruit is sourish enough. After straining the juice, I added the remaining pulp & some of the seeds back to the juice, together with the sorbet syrup & I've reduced the sugar to 250g. After freezing it over night, my girls & I had the sorbet in the late afternoon, it was very refreshing !

Sweet Water Chesnut Soup (生磨马蹄露）

Saturday is the day I do my weekly marketing at Foh Sang next to the big drain. I'll buy a week's supply of meat or fish & some fruits. Back home I'll cut up whatever I've bought, portion them & freeze in individual containers. I just have to defrost them when I've decided what to cook the following week, that makes it easier for me because when I get busy with my baking I don't need to run out to the market just to get a chicken breast or maybe some prawns ! This is also the day I prepare my stock to be frozen for later use & to make desserts too ! Today I didn't make any stock, instead whipped up few desserts that will last us for a few days ........

I got 2 bags of water chesnut this morning, 1 kg in total weight. I always but extra because there's always some rotten ones in the bag. From these water chesnuts, I make ourselves some sweet water chesnut soup (生磨马蹄露）.

Ingredients :

1kg Water chesnut, peeled
10 Pandan leaves, tied into a knot
3 Tbsp Corn flour
3 Egg whites
Rock sugar to taste

With a chopper or food processor, mince water chesnut till fine. In a saucepan with about 5-6 cups water of water, add pandan leaves, bring to boil, add rock sugar to taste, remove pandan leaves & 1/2 cup of the syrup. Add minced water chesnut to the sugar syrup, bring to boil again.
Mix the cornflour with the 1/2 cup cooled sugar syrup, add this to the water chesnut mixture to thicken it & turn off the heat. Lastly, add the eggwhites into the soup in a light swirl.

I will post the other desserts & recipes when I come back from my annual 7K run @ Sutera Harbour, got to go load some carbo into my tummy for the run............

Cheng Tng (清汤）

Dried snow fungus (彰洲雪耳），dried lily bulb, dried longan, barley (生意米）,
pang da hai (胖大海）


osmanthus (桂花） agar agar


Besides Ice Kacang & Bubur Chacha, Cheng Tng can be found at almost all dessert stalls at hawker centres & foodcourts in Singapore. Since my girls are on their summer holiday, I have all the time & no excuse not to make my hubby's favaourite dessert, can't remember when was the last time I made this, lots of preparation work, lazy........

The usual ingredients in this sweet soup are dried snow fungus, dried lily bulb, dried longan, barley, pang da hai, sweet potato, large sago & agar agar cubes/strips. I've used snow fungus from Zhang Zhou (彰州）which is of better quality than the normal white bleached one, this variety appears to be very dirty, took a while to rinse off the dirts. As for the dried longan, this smaller version is better than the almost black type which I think is sweetened. The barley that I used is called 生意米, like the nutty taste as compared to the pearl barley which I think gets too soft after cooking. I only found out last night that pang da hai is called sterculia seeds, soak them in water for about 30mins drain & remove the skin, I've used 8 pcs of this seeds, which is a lot, think Cheng Tng is incomplete without this ! I've used a small orange flesh sweet potato, cut into cubes. Cook the large sago in boiling water until they turn transparent, plunge in cold water & drain, it took 30 mins to cook the large sago. Instead of plain agar agar cubes, I made mine flavoured with osmanthus syrup (桂花酱), cut into cubes & set aside.

Tie 10 pandan leaves into a knot, fill a large pan with water, add pandan leaves, snow fungus, barley,dried longan, bring to boil, add sweet potato & dried lily last as these get mushy if overcooked, add rock sugar to taste. Turn off heat, add pang da hai & cooked sago, when the soup is cooled, add the agar agar cubes. Transfer to container & refrigerate, I like my dessert really cold..........

Mango Pomelo & Sago Dessert

Finally, waited for my mangoes to very very ripe, with black spots on the skin, I have used 10 mangoes, a combination of Harum Manis & another unkwown species which has a fantastic aroma but not as sweet as Harum Manis.

Ingredients :

Mangoes, blended into puree
Sugar syrup, cooked with 2 cups of water & rock sugar added to individual taste
1 cup sago, cooked in boiling water till transparent, plunge in cold water & drained
1 small pomelo, peeled & sacs loosened into small pcs

I did not use any milk or cream like some recipes as we like the pure taste of mango in our dessert. I pureed 9 mangoes & cut the other into cubes. Place the mango puree, mango cubes, cooked sago & pomelo sacs into a large bowl, adjust consistency with the rock sugar syrup, we like our dessert slightly thick, so I won't dilute the mango mixture very much. How nice to be enjoying all the goodness of mangoes in a bowl, yummy...............

Almond Jelly

CJ calls this fruit salad, she simply adores it, a very basic dessert, it's actually almond jelly with fruit salad. I've used SPC fruit salad in pear/apple juice with no added sugar, added in an extra 1/2 chopped mango & pureed the other 1/2 before adding it to the mixture.
The almond jelly is made from Holly Farms brand that I got from LTS, just follow the instructions on the package, very easy.............

Osmanthus Jelly

After I've tried osmanthus (桂花) jelly in a Chinese restaurant in Singapore during CNY, I fell in love with it ! So I bought a big packet of dried osmanthus but I didn't get osmanthus honey while I was there so I decided to make my own, after searching through the internet, I managed to come up with 2 jars of thick osmanthus syrup made from rock sugar & honey ! So I decided to try making the jelly 2 days ago.To make it simple, I bought a packet of jelly (agar agar)powder from LTS, I've used the Flying Swallows brand & noticed that there is different colour for the jelly powder, luckily my eyes are sharp enough to notice that the packet that I grabbed was white !
My jellies were made from :

1 pkt of jelly powder
950ml water
100g sugar
6 TBSP osmanthus syrup

Well, these little jellies were easy to make, just stirring, boiling, pouring & chilling, with this I made 10 heart shape jellies & filled 3 jelly cups too !
These came at the right time cos Thursday was a very hot & humid day in KK !

Still craving for some cooling desserts last nite, had been busy this 2 days so that left my fridge with no desserts. So we went to City Mall, checked out the Maxim dessert shop there, I had the 杨枝金露 but it was very bland, only a tiny bit of pomelo & sago & no aroma of mango, the few pcs of mango in it was already turning dark so I believed that it has been displayed for a few days, the price at RM5.80 for that tiny bowl of the dessert was definitely steep ! Hubby had the red bean soup with glutinous rice ball, same thing bland & diluted with a miserable glutinous ball with tiny bit of red bean filling in it !
This afternoon at one of the fruit shop in Damai, I bought a pomelo & over 2kgs of mangoes, in my fruit basket now, waiting for them to ripen further so I can make my own 杨枝金露 !

Apple Crumble

I was rather free today & was craving for some sweet stuff. It was raining on & off the whole day with gusts of strong winds too, so I was thinking why not make something warm ? I still have some pie pastry in the freezer after making a apple pie for hubby on Father's Day, so with that portion of pastry, 2 apples, sultanas & an hour later at 3pm, 7 little apple crumbles were ready ! That was my tea break, with my favourite cup of coffee..........