Marble Chiffon Cake

Assalamualaikum and a very good day guys. Early this week my aunt asked me to share a write up of her chicken rice recipe from my blog utk bagi kat kawan dia ….. yes.. her recipe, not mine. I guess she malas nak type it, so I searched up the recipe and bagi l link tu kat dia and suddently, terasa rindu pulak kat my blog ni.. so here I am, trying to kuatkan semangat and update my blog hahaha.

This recipe I took from the video here but I did tweak the recipe a bit… bukan sebab I terlebih pandai but I adjust it to suit my taste. One might ask, how would I know the taste kalau this is my first time baking this recipe… well, I have baked quite a number of chiffon cake before this, so, I can roughly agak2 how the cake will taste. Therefore, I add one or two things that I think will make the cake taste better. The actual name of this cake is Hurricane Cake but since mine doesn’t look like hurricane at all, so I called it marble chiffon lah hehehe. This chiffon cake is very soft and fluffy. Not too sweet and my better half just loved them, alhamdulillah.

Happy baking guys.

INGREDIENTS

• 10g cocoa powder (step1)
• 2 Tbsp. water (step 1)
• 5 egg yolks
• 50 g sugar (step3)
• 50 ml vegetable oil
• 65 ml milk
• 75 g cake flour
• 1 tsp. vanilla essence
• 5 egg whites
• 1/4 tsp cream of tartar
• 65 g sugar (step5)

INSTRUCTIONS

1. Preheat the oven to 150ºC. You will also need a 17 cm (7”) chiffon cake pan.
2. Put cocoa powder into a small bowl and then pour in 2 tbsp. water. Mix well until it form a runny paste. Set aside.
3. In a large bowl, whisk milk and vegetable oil until fully incorporated. Add in sugar and mix till sugar dissolved.
4. Sift cake flour into the mixture and mixed well. Add in egg yolk and vanilla essence, whisk till fully incorporated. Make sure there are no lumps. Set aside.
5. In another bowl, whip the egg whites on medium-low speed until you see large bubbles begin to appears. Add cream of tartar and whip till they become foamy and frothy. Add the sugar slowly and continue whipping until stiff peaks form.
6. Using a spatula, fold in ⅓ of the egg whites to the batter until the mixture is homogeneous. Fold in the rest of egg whites in 2-3 increments and fold gently until the mixture is homogeneous.
7. Pour 170g of the cake mixture into a bowl of cocoa mixture from step2. Mix well using folding method.
8. Pour the remaining batter into the ungreased 17 cm(7”) chiffon cake pan and then add the cocoa cake batter on top. Run a skewer into the batter to make some marbling effect.
9. To remove or prevent air pockets before baking, tap the pan gently a few times.
10. Bake for about 35 to 40 minutes or until a toothpick inserted comes out clean.
11. The cake must be cooled upside down in its pan so that it stretch down instead of collapsing. Let it cool completely.

Homemade Chili Crisp Oil

Chili crisp oil is a condiment consisting of oil infused with peppers and other flavourful, often crispy, crunchy ingredients. Can’t really tell when I started to like this Chinese condiment… hmm maybe after watching a lot of Marion’s Kitchen food channel la kot. The recipe below is the quick and easy version for people yang not so rajin like me but nak makan jugak this condiment with macam2 dish hehehe. Most people will dry blend the dried red chili to make chili flakes but I just beli the chili flakes from Mydin. My fried shallots and garlic, I bought them from my favourite stall kat pasar pagi USJ. You can make your own fried garlic and shallot kalau you rajin.. as for me, I choose the short cut version hehehe.

INGREDIENTS

• 50g red chili flakes 
• ¼ cup fried shallots 
• 3 tbsp fried garlic
• 1 tbsp finely chopped ginger 
• 1 tbsp sugar 
• 1 tbsp sea salt 
• 1 tbsp anchovies stock powders
• 6 garlic cloves, finely sliced 
• 2 cups vegetable oil 

INSTRUCTIONS

STEP 1

Place the red chili flakes into a large heat-proof bowl. Add the fried shallots, fried garlic, ginger, sugar, salt and stock powder. Set aside for later. 

STEP 2

In a small saucepan, place the garlic and the oil. Place over a medium heat and allow the oil to heat up and start sizzling. Gently continue cooking the garlic for another 2-3 minutes or until the garlic is just golden. Turn the heat off and allow the oil to cool for 2-3 minutes. Then carefully pour the warm oil over the chilli mixture. Mix until well combined. 

STEP 3

Transfer the chilli oil mixture into jars. It’s best served a day after making. The flavour and colour will develop as it sits for longer. Chili oil can be stored at room temperature in a sealed jar for a few weeks, or up to six months in the refrigerator.

Earl Grey Chiffon Cake

Earl Grey Chiffon Cake

Assalamualaikum and good day guys. Recently I have been experimenting with new recipes, attempting new flavours that are uncommon in chiffon cake. Last few days I tried Tiramisu Chiffon cake and it was a hit. The cake finished before I got a change to take pictures. I promise I will share the recipe next time I bake it.

Today’s lucky recipe is Earl Grey Chiffon cake. Recipe was taken from this blog. To tell you truth I was a bit skeptical about this recipe simply because the recipe asked for a powdered earl grey tea to be added into the batter.. worried that it will taste weird but I was wrong.. it taste wonderful. We loves earl grey tea and it is a must have tea in our home. If you have not tried earl grey tea before, do give it a try. The flavour is unique. We also loves Russian Earl Grey tea but cant seem to find it here.

Anyways… let me tell you about this cake. It is so light, spongy and airy with nice fragrance from earl grey tea, this delightful Earl Grey Chiffon Cake is a perfect dessert for your afternoon tea! I did tweak a little bit on the sugar part simply because the recipe ask for very little sugar and from experience, I know that with that amount of sugar the cake wont be sweet and for me.. cake is a dessert, therefore it need to be sweet LOL. Do try this recipe and I promise you that it will be worth you while. Happy baking.

INGREDIENTS

• 2 tsp Earl Grey loose tea leaves  (For step 2)
• 1 Tbsp Earl Grey loose tea leaves (For step 3)
• 6 Tbsp hot water
• 3 egg yolks
• 60 g sugar (original recipe ask for 30 g)
• 3 Tbsp vegetable oil
• 75 g cake flour
• 1 tsp baking powder

• 3 egg whites
• 1/4 tsp cream of tartar (not in the recipe)
• 70 g sugar (original recipe ask for 55 g)

INSTRUCTIONS

1. Preheat the oven to 170 ºC. You will also need a 17 cm(7”) chiffon cake pan.
2. Put 2 tsp Earl Grey loose tea leaves in a food processor and grind them to fine powder. Set aside.
3. Put 1 Tbsp. Earl Grey loose tea leaves in a fine sieve over a bowl and pour 6 Tbsp of hot water to seep a strong tea. After cooling down, remove the tea leaves and use ONLY 4 Tbsp Earl Grey tea and set aside.
4. In a large bowl, whisk egg yolks and sugar. Add vegetable oil, 4 Tbsp earl grey tea and whisk all together until combined.
5. Add the powdered Earl Grey tea in the egg mixture and mix well.
6. Sift cake flour and baking powder into the egg mixture and whisk until totally incorporated and make sure there are no lumps.
7. In another bowl, whip the egg whites on medium-low speed until you see large bubbles begin to appears. Add cream of tartar and whip till they become foamy and frothy. Add the sugar slowly and continue whipping until stiff peaks form.
8. Using a spatula, fold in ⅓ of the egg whites to the batter until the mixture is homogeneous. Fold in the rest of egg whites in 2-3 increments and fold gently until the mixture is homogeneous.
9. Pour the batter into the ungreased 17 cm(7”) chiffon cake pan ( Since I don’t have 17cm pan, I use my 22 cm pan, therefore my cakes a not as tall). To remove or prevent air pockets before baking, run a skewer (chopstick, knife or spatula) through the batter and then drop gently a few times.
10. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted comes out clean.
11. The cake must be cooled upside down in its pan so that it stretch down instead of collapsing. Let it cool completely.

Flour substitute

We human often ask WHY ME whenever we are faced with a test. The actual question is, WHY NOT YOU? And we, most of the time think that the test is so huge that we can’t handle it. Actually, you think you can’t but Allah says you can as He says in Surah Al Baqarah verse 286.. “Allah does not burden a soul beyond that it can bear…” literally means that He does not ask a soul what is beyond its ability. So, when my biopsy result came back positive for breast cancer, as sad as I was to hear that news, I have to accept it with open heart. The good news is, it is at a very very early stage. The biopsy result concluded that the samples taken were consistent with papillary ductal carcinoma in situ (DCIS); multicentric. Dr Normayah said this is Stage 0 but I still need to go through full mastectomy because it is multicentric. She wanted to do the operation as soon as possible but since I was scheduled to travel to UK for my daughter’s graduation in 3 weeks, she agreed to do it in August after my trip. In the mean time I was given a medicine to “control the cancer”. So… I had about 7 weeks to prepare myself for the operation. My feeling? Actually, i can’t describe it… you have to be in my shoes to understand. Whatever it is Alhamdulillah that I found out about this at a very early stage and the doctor said that I do not need to go through chemotherapy.

Okay.. enough with my life story for now.. today we will be talking about homemade flour substitutions. All-purpose flour is the most common flour called for in recipes, for both cooking and baking. So, it is common that this AP flour is a staple ingredient in any household. Cake flour, self raising flour and pastry flour on another hand is not always available in any home. So.. what can we do if the recipe call for cake flour but we only have normal AP flour? 

HOW TO MAKE HOMEMADE CAKE FLOUR SUBSTITUTES?

Take 1 cup of all-purpose flour – Remove 2 tbsp.
Add 2 tbsp of cornstarch/cornflour.
Sift the all-purpose flour + cornstarch.

It is very important that the flour is well mixed, so if necessary sift twice.
Sifting aerates the flour and adds lightness to the cake batter.

Now, measure out 1 cup – you may have a little extra because sifting adds volume to the flour.
Now, you have a substitute for cake flour.

HOW TO MAKE HOMEMADE SELF-RISING FLOUR SUBSTITUTES?

Take 1 cup of all-purpose flour
Add 1 ½ teaspoons of baking powder
Add ¼ teaspoon of salt
Sift the all-purpose flour + baking powder + salt.

Now you can use as directed in the recipe in place of the self-rising flour.

HOMEMADE SUBSTITUTE FOR PASTRY FLOUR

For 1 cup of Pastry Flour You’ll Need:
3/8 cup of All Purpose Flour
5/8 cup of Cake Flour

Sift the all-purpose flour + cake flour
Now you can use your homemade pastry flour as directed in the recipe

Am I using a correct flour

Assalamualaikum guys… gosh, cant even remember when was the last time I wrote in this blog of mine. Today, I would like to share some tips on baking and I hope that this tips will be of some help to someone out there, but before that I would like to share with you guys about what happened to me last year.

Well, last year was a very challenging year for me. On 11 June 2019, about 1 week after Eid, I was diagnosed with breast cancer during a normal yearly mammogram check up. I was quite calm when the breast surgeon in SJMC said that I have breast cancer and most probably I have to do mastectomy. Dr Yip asked me to do a biopsy just to reconfirm. She sent me to Sunway Medical to do a biopsy as SJMC does not have a precise equipment to do my biopsy due to the nature of my cancer. She convinced me that my cancer is still at a very early stage. So, we went to see Dr Normayah the very next day and she scheduled for my biopsy to be done the following day. She said the result will be out the next week as the biopsy was done on Thursday. It was the longest weekend in my life.

Never thought that I would be tested with this sickness but I believe that Allah test His slave that He loves the most with the biggest test. Whatever it is.. Alhamdulillah for the wake up call. Insyaallah I will write more about my journey to fight this cancer but as for now.. lets talk about flour.

So.. the question here is .. Am I using a correct flour?

Different baked goods required different structural supports, hence different type of flour. The primary differentiator in the flour is the protein content. The more protein equals more gluten equals more strength. And more strength translates into more volume and a chewier texture. So, dough made from high-protein flours are more elastic (stretch further) and have a better structural support. 4 most common wheat flours:

1. All-purpose flour (A-P flour) has a protein content of 10 to 12 % . If a recipe calls for “flour,” it’s calling for all-purpose flour. While not necessarily good for all purposes, this flour is the most versatile of flours, capable of producing flaky pie crusts, fluffy biscuits and chewy breads. This type of flour normally found in all household.

2. Cake flour, has the lowest protein content, about 5 to 8% . Cake flour is ideal for tender baked goods, such as cakes, biscuits, muffins and scones. It has capacity to absorb more liquid and sugar, and thus ensure a moist cake.

3. Bread flour has a protein content of 11 to 13%. Bread flour is the strongest of all flours, providing the most structural support. We use it in bread like pizza, where we want that extra elasticity.

4. Pastry flour has a protein content of about 8 to 9%. With protein levels somewhere between cake flour and all-purpose flour, pastry flour strikes the ideal balance between flakiness and tenderness, making it perfect for pies, tarts and many cookies.

Orait.. that’s all that I have for this time. Hope to write again soon.

Assalamualaikum

Poached Eggs

Honey bunny, sweetie pie, my boo, my beau, pumpkin, baby, darling, sayang, abe… these are common nicknames for the significant half in our life.  Sometimes it’s a shortening of a first name, a childhood name, or something that only you two knows why… this can gives you a unique feeling of love and being loved. Here in Malaysia… more often than not, I noticed that the wife will call the husband the same name that the kids call their dad and vice versa. You can hear almost everyone called their significant half like daddy, pa, ummi, ma. In my opinion, this is just not romantic. I did few times asked them why do they called their husband or wife like that and most people say …’senang or dah terbiasa.. or dah tua ni tak payah nak romantik sgt..’ well.. I beg to differ. I totally think that you need to try to maintain the special feeling between both of you walaupun dah tua. The older you guys get, the more reason to be romantic… what do you think? 2 weeks ago.. I met this couple.. a reasonably young couple and they called each other ‘suami’ and ‘isteri’.. my significant half and I were quite amazed by it. It is quite unique.. some of their conversation went like this ‘ herbs apa yang isteri letak baru ni yang suami suka sangat tu?’ ‘isteri letak tuala muka dalam beg suami pagi tadi’ hehehe… terhibur I dengar conversation dia org ni. Funny and somewhat romantic, don’t you think? Well.. whatever lah, as long as you guys happy. Assalamualaikum and salam jummat everyone.

Okay.. today I wanted to share a method of making poached egg. I love poached egg in egg benedict.. one of my favourite breakfast dish that I usually ordered masa kat middle east, kat sini susah la nak cari and most of the time the price is ridiculously expensive. So.. no other way to enjoy this type of egg except do it your self.

For me, poached eggs are a delicious, easy, healthy breakfast recipe. They are just beautiful…the whites are just firm enough on the outside to contain an oozy, golden yolk in a round little egg package. The trick to make this egg is to use the freshest egg in your kitchen. This blog, gives you all the good tips when making the poached egg from the height of the water in the pot to the how to crack the egg. Do read the blog if you have time. Next entry maybe I will do egg Benedict recipe. Say tuned.

INGREDIENTS

• 1 large egg
• 1-2 tbsp vinegar (optional)

DIRECTIONS

1. Bring a large pot of water to a boil.
2. While waiting for the water to boil, crack an egg into a small fine mesh sieve over a bowl. Swirl the egg in the sieve until all the liquidy egg whites have been removed. Then, place the egg in a ramekin.
3. Stir the vinegar into the water and create a vortex. Add the egg to the middle of the vortex and cook the egg for 3 minutes.
4. Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water. Serve immediately.
5. Alternatively, if making the poached eggs for meal prep or ahead of time, transfer the cooked poached eggs to an ice water bath and refrigerate for a couple of days. When ready to serve, add boiling water to a bowl, then add the cold poached egg and submerge for 20-30 seconds or until warmed through. Remove the poached egg with a slotted spoon, dab dry and serve immediately.

Rich Marble Cake

Assalamualaikum and good morning people. I really hope that you guys have a peace and quiet morning everyday.. sadly, that will never happen to me… why? I tell you why.. I live next door to a crazy school. When I say crazy.. I really mean craaazyyyy. Every morning the school has an assembly.. yes… you heard it right.. every single day without fail. The crazy thing is, they had a loud speaker on and the teacher is still shouting. They starts “blabbering” as early as 7.20am and it will go on and on until 8 am and on some days, until 8.40am. Doesn’t the class should starts at 7.40am? Everyday they will ask the student that already at the assembly place to sit down and open a book and read before they start talking at 7.30am. Among other things that they always blabbering are scolding students that come late i.e 7.33am, complain about the parents and sometimes they even test the students’ English or Arabic vocabulary there. They seems to have a lot of activities.. price giving for god knows what competition, read poem, sing and lots of other stuff and all is done in the morning. I have talked to some of the neighbors and all of them are really annoyed by the school but we don’t know who do we complain to. My husband did called the school once and told them that they should not talk that loud as they already have the loud speaker… they apologized and reduce the volume for few day and after that back to their normal self. Hmm… pening makcik!

Okay… enough about complaining, back to the recipe. It has been awhile since I last bake. Being thinking about baking a cake for couple of weeks already but couldn’t find the “mood rajin” anywhere hehehe. I have a couple of recipes that I wanted to try and the lucky pick for this week is Rich Marble Cake and definitely it is a good choice. The cake is soft, fluffy and chocolaty. The finish product definitely depends on the ingredient that you used.. to get a good cake, do use a good butter and also a good chocolate. Mind you, the price of these 2 ingredients in Malaysia are really crazy.. I always stock them up whenever there is a promotions as normal cost for a good butter is never lower than  RM10 per 250g and don’t get me talking about a good imported chocolate.. hmm… insanely expensive oh.. how I miss shopping in Middle East.

The recipe was taken from here. Give it a try if you feel like baking. Have a good day people!

Ingredients

• 125 g salted butter
• 125 g sugar
• 125 g melted dark chocolate ( I used milk chocolate)
• 155 g self raising flour
• 2 eggs
• 1 tsp vanilla extract
• 80 ml evaporated milk or fresh milk ( I used fresh milk)

Method

• Melt dark chocolate and let it cool (micro or use double boiler method)
• Cream butter and sugar till creamy
• Add egg one at a time and continue to beat till well blended
• Add vanilla extract
• Add in flour alternating with fresh milk.. (flour-milk-flour-milk-flour)
• Divide batter into two parts and add melted chocolate into one..
• Pour batter alternately and make a swirl using chopstick or butter knife
• Bake in a preheated oven of 170 C for 35 – 45 mins

Panna Cotta with Berry Sauce

Panna Cotta is an Italian dessert that looks and tastes fancy but is truly not that difficult to make! First time I tasted it was at a buffet dinner in Shangri-La Barr Al Jissah Oman. Wow! It was silky smooth and just firm.. with gentle wobble. The sauce that came with it was raspberry sauce. Raspberry sauce gave the panna cotta a slight tangy taste and I was instantly felt in love with this dessert. At that moment I never though that I could recreate this dessert.. looks to me like a difficult dessert to make. So.. I only enjoy them whenever we visited Shangri-La.

Then… I saw how people make panna cotta in a TV show called My Kitchen Rules (MKR)… MKR is one of the Australian cooking TV shows that my family and I enjoy watching every summer. Why summer? Well.. the show runs like any other TV series but we always make it a point to watch this together and since the last 3 years Aina and Nurin were in UK.. so we have to wait for them to be home and then only we watch the whole season of My Kitchen Rules. Since we are a family who loves cooking, this series give us inspiration to better ourselves. We enjoy looking at all the dishes that they created and also the drama that came with it hehehe.

Okay… back to panna cotta.. so in this TV show they always make panna cotta for dessert even though sometimes they failed. They always say that if you put a lot of gelatin, it will be hard and if not enough gelatin, it will not set. Hmm.. I always ask the question… why don’t you follow the recipe to the letter? Easier said than done, right? So.. Aina and I decided to challenge ourselves and attempt to make them AND…. it was a success. Well.. credit goes to Aina, she is the one who made them, I just assist. I am so happy with the recipe. Give it a try if you have a sweet tooth like me. Totally worth it.

Ingredients

Panna Cotta:

• 1 cup whole milk
• 1 packet (2 1/2 tsp) unflavored gelatin
• 2 cups heavy whipping cream
• 1/2 cup + 1 Tbsp sugar
• pinch of salt
• 1 tsp vanilla extract
• 1 cup sour cream

Berry Sauce:

• 2 cups berries divided (I used blueberries as I cant find any strawberries at my local groceries store at that time )
• 3 Tbsp granulated sugar
• 1/2 Tbsp lemon juice

Methods

Panna Cotta:

• Place 1 cup milk in a medium sauce pan and sprinkle the top with 1 packet gelatin. Let stand 3-5 min or until gelatin is softened. Place pan over medium/low heat and stir until gelatin dissolves and mixture is steaming, about 4-5 min (do not boil).
• Add 2 cups heavy whipping cream, 1/2 cup + 1 Tbsp sugar, 1 tsp vanilla and a pinch of salt. Continue stirring about 5 min until sugar is fully dissolved and mixture is steaming (do not boil). Remove from heat and let cool 5 minutes.
• Place sour cream in a medium bowl with a pouring lip. Whisking constantly, gradually add warm cream. Once the mixture is completely smooth, divide it into 6 wine glasses or 8 ramekins. Refrigerate until fully set; 4 to 6 hours.

Berry Sauce:

• In a small sauce pan, combine 1 cup berries, 1/2 Tbsp lemon juice and 3 Tbsp sugar. Bring to a low boil and cook 4-5 min or until syrupy.
• Stir in remaining 1 cup of fresh berries and remove from heat. When syrup is at room temp or just barely warm, spoon it over the top of chilled panna cottas.

 

Tortilla

Last week Aina’s shipment from UK just arrived and it means we need to clear some of our unwanted stuff in the closet. Well… to be honest.. we kept a lot of our old stuff … we have a hard time to let go most of our things… I still have the duvet and duvet cover from my study years in Sheffield 27 years ago hehehe. Hoarders? Nay… we are not hoarders hahaha… we are just people who are attached to their belongings 🙂

I am not looking forward to the whole exercise of clearing the closet space to make space for Aina’s stuff but I am so excited to receive these…

As I told you in my last posting, my other half always buy me the Lilliput cottages whenever we go to UK. This year is no exception. He ordered them through eBay couple of months prior to our trip and get them shipped to Aina and Nurin’s house. This year we were a bit unlucky because one of the cottages got damage during the shipment but the seller was very good… we got back our money almost immediately after we send him the photos of the chipped cottage. I am looking forward to re arrange my collection.. hopefully soon. Need to find some time and do it. Will share with you guys the photos soon.

Okay… as for the recipe today… I am glad that I found it. One of my dear friend posted it in her blog and I am pleased to let you know that I have been using this recipe for few times already. It is so easy to make and trust me.. you would not regret making it. They are sooo soft. I use these homemade tortillas for many things from fajitas, shawarma, pizza base or simply eat them with curry. What I love about this homemade tortillas is you can freeze them for later use… simply defrost them in microwave and then heat them up on the pan. They still taste like a fresh made one.

Ingredients

• 3 cups all purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 1/3 cup vegetable oil
• 1 cup warm water

Methods

• Combine flour, salt and baking powder in a bowl of a mixer. Using a dough hook, mix the dry ingredients until well combined.
• Add oil and water with the mixer running on medium speed. When mixture comes together and begins to form a ball decrease the speed to low. Continue to mix for another 2 minutes or until the dough is smooth.
• Transfer the dough onto a floured work surface. Divide into 16 equal portions. Form each piece into a ball and cover them with a clean kitchen towel and allow to rest for at least 15 minutes before proceeding.
• After the rest period, heat a large pan over medium heat. Roll each ball into a rough circle, about 6-7 inches in diameter, keep the work surface and rolling pin lightly floured.

• When the pan is hot, place a dough circle into the pan and allow to cook about 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly.

• Flip to the other side and cook for another 15-20 seconds.

• Remove from the pan and stack them in a covered container or zippered bag to keep them soft.

Okay guys… happy cooking and enjoy your weekends with family. Assalamualaikum.

Lilliput Lane Cottage Part5

Every year I will tell my other half that I don’t want any Lilliput lane cottages anymore.  I have enough Lilliput Lane cottages in my collection and have no place to display them but… he still purchase them for me. Thank you for being able to read my actual thoughts hehehe.  He normally purchased them via eBay and get them to be sent to our daughter’s house in the UK as the postage within UK is free. If you intend to purchase them from the shop… be prepared to pay a very premium price as I think the price has gone up since the demise of the founder Dave Tate in January 2017 after a nine-year battle with cancer. So my advice is.. get them from eBay.

Let’s look at two of my collections..

Make A Wish.

It is from The British Collection and was introduced by Lilliput lane in 1988 and is now retired. This lovely little wishing well is truly amazing. It measures approximately 2.3″ H, 2″ L, 2″ W. You can find this type of fancy well head in a formal gardens or parks.

 

Gulliver’s Wishing Well

It is from Visitors Centre Special collections. It was introduced in 2003 was retired in 2009. Measures approximately 7.4cm x 5.6cm x 5.4cm. Gulliver’s Wishing Well was located on the original company site at Skirsgill, Penrith, Cumbria.  A lot of Visitor Centre tourist has had their photo taken at the well and Lilliput Lane finally decided to issue a memento for those dedicated collectors.

Okay.. that’s all that I have time for today. See you again next time.