i hv a weakness for lemon curd. when i first tasted a jar of waitrose organic lemon curd, i knew i had to make some myself. that was many years back and it (homemade, not storebought!) became a pantry staple ever since. i like having it with scones, tarts and as a filling for macarons. and this time round i decided to try out a lemon curd recipe from cannelle et vanille's blog coz i got curious after seeing the recipe. first of all it doesn't require any cornflour and secondly the way its cooked is exactly how you would a creme anglaise or ice cream. the one i frequently use is actually good enough but there'd always be some annoying bits of cooked egg whites in there and i'd often end up picking them out or blending them back in.
i've been making smoothies rather frequently these days. i see it as an alternative to eating something i don't like and in this case its plain yogurt and strawberries.
finally i feel like i've made enough desserts to compile them into an entry. read my previous instalments of desserts i made part I here and part II here. my momentum for making them this year has dropped to an all-time low. apart from family birthdays and some practising in order to prevent my dessert making skills from getting "rusty" i haven't been making very much. on average i'm making just one every month, i wish i could make desserts every other day but sadly, the waistline just cannot afford it!
clockwise from top left : purple sweet potato mont blanc, opera tiramisu verrines, strawberry shortcake, orange choc cake, pistache-abricot entremet & almond raspberry financiers.
dolsot bibimbap, or korean hotstone mixed rice is one of my favorite korean dishes and i like it for both its color & taste. despite not being the easiest thing to make (lots of chopping, boiling & frying), i think its worth the effort consider how good it is. theres virtually no difference between homemade and those from the eateries/restaurants so this is something i will never order when i'm out in korean restaurants. ingredients i used are carrot, japanese cucumber, large bean sprouts, chinese spinach, dried shiitake mushrooms, ground beef & korean hot pepper paste (gochujang). served on a bed of japanese rice of course!
when i want something simple (and most importantly low fat), i'll invariably choose to cook simple japanese food at home. i usually hv chawanmushi and miso soup as well but since i was feeling lazy i just whipped up sushi and cold soba noodles.
despite not being a fan of local/nyonya food, i actually adore coconut quite alot! and what better way to make ice cream with it. i think avocado and coconut is an ingenious combination, its even better with a drizzle of gula melaka (palm sugar). given the success of my pulut hitam ice cream, i decided to give a flavored coconut ice cream another go. this recipe is from poh ling yeow, the runner-up in masterchef australia. indeed, its very good. cool, creamy and very coconutty. this is also the first time i'm using single pouring cream instead of whipping cream as per recipe instruction. seriously, i don't see any difference! its still very creamy so i'm sticking to single cream in future since its lower in fat.
