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| Rating: |  |
| Prep Time: | 25 Minutes |
| Cook Time: | 40 Minutes |
Financier cake, cheese mousse and elderberry flower gelatine.
| Rating: | |
| Prep Time: | 20 Minutes |
| Cook Time: | 60 Minutes |
Wasabi cheesecake is probably the first you've ever heard of! Interestingly, this experiment of mine turned out better than I thought - like another fusion food! I added lemon initially but I felt that the wasabi did not seems to go well with it, so I lef…
| Rating: | |
| Prep Time: | 20 Minutes |
| Cook Time: | 10 Minutes |
Here is another recipe from my GrandMother's cookbook. As I went along I was tasting so to rectify the amounts of sugar as I have noticed the palette from years ago.
Agar Agar, a 100 % vegetarian gelatine, is an thickening agent made from red algae, mostly from the algae genera Gelidium and Gracilaria. As common gelatine is made from conjunctive ...Read more... (read full article)
Ever since discovering Gelupo‘s extensive range of frozen treats I’ve been a frequent visitor to the gelateria, especially on sweltering days when a scoop of gelato or slushy cup of granita provides a welcome respite. I’m hopelessl (read full article)
Salmon Tataki With ponzu Sweet Sauce is a healthy seafood with a tasty and creamy flavor. Ingredients: 65 ounces sashimi grade salmon Ponzu Gelee: 2 tablespoons powdered galatine 1 tablespoon Kikkoman soy sauce 1 / 2 tbsp lemon juice 1 tablespoon sug (read full article)
草莓冻芝士蛋糕 配方摘自孟老菜虫的烘焙笔记 文字说明：小岚 材料（22cm圆形蛋糕模）： 奶油芝士159g，糖100g，草莓200g，鱼胶粉1汤匙（1 tablespoon），柠檬汁¼量杯，鲜奶油1量杯，消化饼 (read full article)
I only got hold of the brand-spanking new Hix Oyster & Chop House cookbook (reviewed yesterday) a few weeks back, but have already made the heavenly creamy Elderflower and Buttermilk Pudding with Summer Fruits thrice so thought it warranted its (read full article)
As a child I loved jub jub. This is what I knew as a snack long time and not the artificially flavoured stuff we call now-a-days as snacks. We enjoyed red mango, toolum, preserved fruit candies, sugar cake... they were all sweet and delicious. The (read full article)
A couple of posts back I mentioned a vanilla panna cotta from Jason Atherton’s Gourmet food for a Fiver, which has the unusual addition of plum tomatoes. He reasons that as tomatoes are technically fruit, there’s no reason why they would (read full article)
Soy sauce Fish sauce Chocolate sauce Balsamic vinegar Golden syrup Olives Peas Cocoa Seaweed flakes Ketchup Orange curd Chinese 5 spice Chilli powder Veg stock cubes Cumin Pine nuts Curry powder Soba noodles Prunes Miso soup Sushi ginger Thyme Mixed (read full article)
Okay, fine, I’m admitting it now! I’m a closet fan of Kitchenomics and, yeah, now I’m coming out! Bwahaha! Del Monte Kitchenomics was, and still, one the many great influences why I’m a food blogger now. I dunno what’s with Kitchenomi (read full article)
Samalamig Ingredients: drops of banana essence 3 cups sago muscovado sugar (regular brown sugar will do) big chunks of ice 3 gallons of water Samalamig Procedures: 1. Mix the sugar with water. 2. Stir until dilluted. Others, prefer to mix the sugar (read full article)
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