Ginger Grapefruit Curd

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Curds and Jams

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…

Adzuki Bean Jam + Milk Muffins

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Breakfast

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.

Blueberry Buckle

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Breakfast

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…

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