Monthly Archives: October 2011

Clarified Butter

{I could have done a better job in skimming the milk solids. Forgive me?}

Those who don’t cooked with clarified butter don’t really know what they’ve been missing.  It’s called by different names depending on the countries you’re in (i.e. it is known as ghee in India and Pakistan). Regardless how you wish to call your clarified butter, it’s sole purpose, in my mind, is to make your dishes taste as if it has been cooked by a pro.

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Mini Pavlovas with Pineapple and Pastry Cream

When I had my first pavlova (pav), I immediately fell in love with its contrasting texture of a crispy exterior and  marsmallowy interior. Top with dollops of whipped cream and fresh fruits (most commonly passion fruit /berries),  you’ve got to agree that pav makes an irrestible dessert to pass up, right?

Although the ingredients required to make a pav is an easy one, the technique of making one can be tricky!

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Strawberry Limenade

There’s something so refreshing about bubbly drinks.  When I feel a little exhausted or after a bad day and when “I need a drink” moment seems to be the most logical thing to do – my drink of choice is something along the line of mocktails, lemonade or just a simple sparkling mineral water with slices of lemon. (Unfortunately, alcohol and I don’t mix).

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Pineapple, Tomato & Brie Galette with Polenta Crust {Sweet & Savoury}

When I was invited to participate in a competition which requires me to create a recipe using a fresh pineapple, the immediate recipe which came to mind was my mum’s pineapple tarts that I used to fight for (with my dad and sister) during Chinese New Year. But then I thought it’s too easy and conveniet. You know,  me, the Asian girl and the Chinese New Year pineapple tarts, it’s like no brainer there. So I tried to think of other recipes which might be more “creative”.

Anyway, I’ve tried a pineapple dessert recipe which didn’t turn out as what I expected (which I’ll blog about it later this week) and believe it or not, pineapple stir fry crossed my mind. But since the gifted pineapples (courtesy of King of Fruit) were too sweet and juicy to be bulldoze by lots seasonings, I feel I have to do the pineapple justice by keeping the recipe as simple as possible.

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