Garden Weeds

Garden weedsWeeds is the only plant can grow on the little crack on pavement, driveway or a corner of wall. You had pull it off very frequently and it grow back again within few days; it drive you absolutely mad!

On the supermarket shelves offering all kind of products for removing weeds, but when you think about it, how much chemical you had disposed into the environment because of this little weeds, beside it cost you a lot to buying weeds killer products from the supermarket shelves in long period of time.

I got a cheapest solution for that, and it is easy with no harm to environment at all. The magic ingredient in your kitchen cupboard Bicarbonate of Soda (Baking Soda)

If the weather had been no rain for weeks you might need to moist the ground that the weeds grow on it, then sprinkle bicarbonate of soda. The reason of moisture on the ground is to draw the soda into the roots of weeds.

What does the bicarbonate of soda does to the plant? Bicarbonate of Soda is a neutralization of acid, most ground content acid, when bicarbonate of soda added it will neutralized the acid ground so weeds doesn’t have much food food to absorb from the neutralized ground and starve to death, then you can pull the weeds off easily.

This will last at least about six weeks, if you see any weeds is growing back just repeat the application of bicarbonate of soda.

Sage & Honey


Look at the amber gold colour of sage honey, and these simple ingredients is a good remedy for sore throat. The word Sage comes from the Latin word meaning “to Save”, because it has very strong anti-inflammatory, decongestant and antiseptic properties, so when you combine sage with honey, which has anti-bacterial and healing properties, it makes a very effective remedy for sore throats. Here’s how to make it:

  • Fresh bunch of sage leaves (wash and dry)
  • Runny honey just enough to cover the sage leaves
  1. Get a large jar of good quality runny honey,and a large bunch of fresh sage leaves. Give the sage a good wash, and dry it a bit.
  2. Put the sage into the large non-stick pan, (the reason to use large pan because the honey can easily over boil the pan) add in honey to cover the sage leaves.
  3. Heat on high, make sure you watch it carefully until it starts to boil, then turn it to the lowest heat and leave it for simmering 1 hour, stirring it occasionally. (this is the time when honey will start bubble up, so keep an eye on it)
  4. After 1 hour leave it to cool slightly while you sterilised the jars. (you sterilise by putting into the sink with boiling water) Remove the sage leave from the pan before you strain the honey into sterilised the jars (be careful on the hot sugary honey when you handle it, don’t let it got on your skin, it will burn your skin)
  5. To make them look appealing, you can add a small stem of sage leaves to each jar, then seal them with the lid. The sage honey will set hard in the jar, so when you consuming it make sure your spoon is clean, dry and heavy duty spoon.

Keep a jar in your cupboard for the day when you get a sore throat, then just get a clean and dry teaspoon of the honey and let if slowly dissolve in your mouth, so that the honey and sage can do it’s work! You can have it 3 or 4 times daily.

If you have a cold, you can add a teaspoon of the sage honey to a sachet of cold remedy such as Lemsip.

Storage, a jar of this will keep for 6 months, although I have been able to keep it for much longer than that. I treat it as a candy-on-spoon and let the honey melt slowly into mouth, not only tasty yet good for throat. Hope you enjoy it too!

Peanut Butter Ice Cream Tart


I’m not sure is this seductive enough for you to dig into the ice cream tart. I particularly love this way of making ice cream, as you don’t need an ice cream maker and can make ice cream in 5 minutes. This kind of tip came in handy when you need pleasure and indulgence. This 24cm tart can be easily make dessert center piece.

Tart Base

Home made Ice Cream

Whipped cream topping

  • 200ml Double cream
  1. Process the biscuit and butter to sandy rubble and press into the sides and bottom of a deep-sided fluted tart tin. (save some the mixture up for sprinkle later) Place in the freezer (or fridge if that is not possible) for about 10-15 minutes.
  2. To make ice cream, simply pour cream, sugar, cooled peanut butter into small freezer bag, give it a good shake in the bag. In another larger freezer bag half filled it with crushed ice, coarse salt. Quickly put the cream freezer bag into the larger bag. Then give a shake for about 5 to minutes. Make sure the crushed ice is coated the small freezer bag.
  3. Once is done, you can scoop the ice cream onto the tart and leave it in the freezer for a while; while that’s happen, whipping the cream until thick enough to spread over the top of the tart.
  4. Spread the whipped cream onto tart and place the tart in the fridge, preferably overnight, though for at least 4 hours. If you like serving it cold return the tart into a freezer for 10-20 minutes, then sprinkle the remaining biscuit mix on top of the tart.

This is one of the easy tart I had ever made, very comforting. I particular love the vanilla ice cream, is one of the classic ice cream that goes well with mostly everything. This is one of the very versatile tart it can be lemon, vanilla, strawberry… Wonderful!

Flour Subsitutes


Flour, is one of ingredient should be stocked in all the time but in the market got many kind of flour even the recipe did calling for different flour. Think again, back to the period of Victorian and Edwardian, the household during that time  only have basic flour; therefore they could bake, cook, literally everything.

All-purpose flour is the most versatile flour ever. Indeed it is a basic flour you will need.

If your recipe calling for cake flour, self-raising flour, etc

Cake flour

For 125g / 1 cup of cake flour:

Substitute 15g (2 tbsps) of cornstarch/cornflour + 109g (¾ cup + 2tbsps) of all purpose flour

The Substitution: 1 part cornstarch + 7 parts of all-purpose flour

Self-raising flour

For 150g/1 cup/6oz of  self flour:

Self-raising flour contains baking powder but as baking powder will expire after a period of time you need to use up self-raising flour more quickly than plain flour.

In US self-raising flour contains around ½ teaspoon of salt per cup which can lead to some of the recipe tasting a little too salty in the flour.

Substitute with 150g/6oz/1 cup of plain flour and add in 2 teaspoons of baking powder then sift the flour and baking powder together into a bowl before using, to make sure the baking powder is thoroughly distributed. If your recipe call for buttermilk, cocoa or yogurt then add in ¼ teaspoon of bircabonate of soda (baking soda) as well as baking powder.