Anyone who browse online bookstores lately would knew what’s the rave on the bestseller list lately. The phenomenal 50 Shades Trilogy stays put on top three for months till today. I ignored it initially because a queue of novels on my shelf are waiting for me to read and collecting dust at the same time so I try (very hard) not to lengthen the queue, and also because I wasn’t aware of the erotic content of the bestseller trilogy, until I saw an article from a female magazine. Who isn’t curious about the universally well-known erotic novels? So I started reading it with ebook (no extra load on the shelf).
In the month of Ramadan, Muslims around the world will fast from sunrise to sunset and according to the tradition, a few dates and a small amount of water are used to break the fast, hence in line of this demand, dates are distributed in abundance.
Berries season is coming to an end but I am not done with them yet. There are so many things I wanna make with those beautiful berries and in this STILL very hot weather, all I want is something cold and refreshing, so i made verrines with strawberries.
Recently I bought pink garlic. In abundance. Let me explain, the garlic is not pink, it’s the papery skin that has a pinkish hue. I thought they look sweet and remembered mom said those were good garlic. So I ended up with way too much of them sitting in the kitchen begging to be used. Frantically, I thought of making chicken with 40 cloves of garlic, garlic soup, garlic bread and garlic ice cream. Ok, maybe not the ice cream. But when you still have abundance after making garlic dinners, preserving is the solution. So I made garlic confit.
When I was looking for a recipe for grapefruit curd, google showed up this ginger grapefruit curd from 101 Cookbooks with really gorgeous pictures. I thought ginger and grapefruit seems like a good marriage plus I love ginger so this recipe was a perfect find. When I was reading through the recipe, the part that interest me was that Heidi concentrates the grapefruit juice by simmering and reducing the juice to half the amount. This method greatly intensifies the flavour of the grapefruit. The ginger was noticeable but I prefer the ginger in my sweets to be really deep and spicy, so the next time I’ll probably try to simmer bruised ginger pieces with the grapefruit juice in addition to the original…
I am never a fan of red bean confections to begin with and tao sar bao is something I detest but I’ll gleefully welcome red bean ice 红豆冰. I am not talking about ice kachang, but the drink that is made up of red beans cooked to an almost mushy state, sweetened and topped with crushed ice and a drizzle of evaporated milk. There aren’t many places in Singapore selling it. My memories of the sweet concoction was however, from Malaysia where it is commonly sold in the eateries as a homemade drink.
Blueberries are probably the most affordable berries, at least here in Singapore it is. It usually came in a small box of 125g, but sometimes if you’re lucky, you can find a bigger packaging at a slightly lower price. Blueberries are one of the fruits that I’ve eaten the most. I always eat them with yogurt, oatmeal, or blend it with banana and turn it into what I like to call, a bluenana smoothie, and of course it’s a wonderful fruit to bake with. So when I got the book The Back In The Day Bakery Cookbook, the first recipe that caught my eye was the blueberry buckle. So what the heck is a blueberry buckle? Well it’s actually a single layer sour cream cake bursting…