Chocolate Hazelnut Cookies

This is another simple yet delicious cookie that I love to bake. Basically, you will need equal weight of butter, flour, ground hazelnuts, and half portion of sugar. This recipe yields about 80 small cookies but if you want you can easily adjust the recipe to bake the amount you wanted.



Christmas is only a few days away so I hope this Christmas season brings you joy, happiness, and a wonderful holiday. Be sure to check out my YouTube channel and don’t forget to subscribe. Thanks everyone.





Chocolate Hazelnut Cookies

Ingredients

250 grams Unsalted Butter, softened (@room temperature)
125 grams Sugar
250 grams All-Purpose Flour
250 grams Ground Hazelnut
1/4 tsp Sea Salt
1 tsp Vanilla Paste/Extract
80 pieces Bittersweet Chocolate Chips

Method

Preheat oven to 325˚F/170˚C. Lined two cookie sheets with parchment paper.

Place butter and sugar in a large mixing bowl. Mix well with a wooden spoon. Then mix in vanilla paste/extract. Stir in the salt, flour, and ground hazelnut. Use your hand or spatula to mix the dough until well blended.

Roll the dough mixture into 80 small balls (about 10 to 12 grams each) and press a piece of chocolate chip on top of each cookie. Bake for about 18 to 20 minutes. Remove the cookie and let it cool a few minutes. Then transfer to a rack and let cool completely.

Makes 80 cookies

Happy New Year & 2012 Top Ten Recipes

Today is the last day of 2012 and it’s only appropriate I wish all my loyal readers a Happy and Prosperous New Year filled with peace, joy, happiness, and health. With that, I’d like to complete this year’s final post with a highlight of the ten most popular recipes in seasaltwithfood for 2012.

Parmesan, Herb, And Garlic Pull-Apart Bread

                  

Candied Bacon

Veggie Stromboli

Veggie Stromboli is a hearty rolled pizza where the filling is cooked inside the dough. This tasty Italian dish uses ready made pizza dough and it's filled with kale, mushrooms, sundried tomatoes, mozzarella, and seasoned with garlic, sea salt, and black pepper. As usual, feel free to experiment with some other filling of your choice and enjoy!

Veggie Stromboli

Ingredients

1 (310g) Ready-made Pizza Dough
1/2 Cup or more Shredded Mozzarella Cheese
3 Kale Leaves, chopped, blanched, drained
3 Cremini Mushrooms, blanched and sliced
4 Sundried Tomatoes, sliced
1 Small Clove Garlic, finely grated or chopped
1 Tbsp Extra Virgin Olive Oil
Sea salt
Freshly Ground Black Pepper

Method

Preheat the oven to 400˚F. Line a baking tray with parchment paper.

In a medium bowl, combine kale, mushrooms, sundried tomatoes, garlic, olive oil, and season with salt and pepper.

On a lightly floured surface, roll the dough out to a rough rectangle about 16 by 8 inches. Scatter the cheese over the dough, top with kale mixture. Roll up the long side, tuck the short sides in and slide onto the baking tray, seal side down. Make a few cuts on top of the dough and bake for about 25 to 30 minutes or until cooked through and browned. Leave to cool slightly before serving.

Serves 2

Scallion And Ginger Noodles

Scallion or spring onion, and ginger are the two essential ingredients for Chinese cooking. These two seasonings are often paired together to create a balance taste and flavor, the scallion is the "Ying" and the ginger is the "Yang". So, I would like to share a simple "Ying and Yang" Scallion And Ginger Noodles recipe today. The humble noodles taste wonderful as it is; but, it's usually served with your preferred toppings, such as stewed meat, chicken, or an easy fried egg as shown on the pictures.

I have a little news to share too. Seasaltwithfood made the Babble's 2011 Top 100 Mom Bloggers list, together with many other talented mummy bloggers. Do check it out, just click the link over here or at the badge on the right side on my blog. Have fun!



Scallion And Ginger Noodles

Ingredients

400 – 450 g Dried Yellow Noodles, cooked as per manufacturer’s instructions
2 Tbsp Finely Chopped Ginger
2 Cloves Garlic, finely chopped
1 Bunch Scallions (about 10 stalks), thinly sliced
3 Tbsp Soy Sauce
½ tsp Sea Salt, or to taste
6 – 8 Tbsp Peanut Oil

Method

Heat the oil in a large pan or wok until smoking and remove from the heat. Add in the ginger, garlic, and scallions. Give the mixture a quick stir and toss in the noodles. Season the noodles with soy sauce and sea salt. Serve warm.

Serves 4

Breakfast Pizza

Besides being a versatile wrap for sandwiches, Pita bread is also a great homemade-pizza crust. It makes a great light and thin crispy crust. Traditionally, consumed in the Middle East and the Mediterranean region, now it’s easily accessible at any grocery store’s bread section! Here, I have used it as the crust for this quick Breakfast Pizza. Try it, nothing out of the ordinary; just use the usual favorite breakfast ingredients, such as bacon, eggs, roasted peppers, onions, sausages, etc.

Well, before I pop the champagne to welcome the New Year, I would like to wish all of you a very Happy and Prosperous New Year! I hope year 2011 would bring more joy, happiness, health, and opportunities for all! Cheers!


Breakfast Pizza

Ingredients

2 Pita Breads (about 6 ½ to 7 inches)
Olive Oil
Mozzarella Cheese
Parmesan Cheese
4 Large Eggs
A handful of Grape Tomatoes, halved
2 Stalk Scallions, chopped
Freshly Ground Black Pepper
Sea Salt

Method

Preheat the oven to 450˚F.

Brush the pita bread (the under side) with olive oil and spread some Mozzarella and Parmesan cheese over the entire surface.

Slide the pizza in the oven and bake for about 3 minutes. Remove the pizza from the oven. Crack 2 eggs into each pizza; scatter the tomatoes, scallions and season with sea salt, freshly ground black pepper and drizzle with a little olive oil.

Bake the pizza in the oven for about 5 to 6 minutes. Garnish with chopped scallions and serve immediately.

Serves 2

Very Tangy Lemon Bars

These are Very Tangy Lemon Bars. They are delicious and ideal when served as dessert after a heavy meal. I made this for the Christmas party and they were a hit! The lemon bars are best eaten the day it’s made or by the following day. Well, I don’t think you will have any leftover problems with these.. ;-)

Anyway, I would like to wish a “Very Merry Christmas” to all Seasaltwithfood readers and have a wonderful holiday!


Recipe adapted from Chewy Gooey Crispy Crunchy by Alice Medrich

Very Tangy Lemon Bars 2.0

Ingredients

For The Crust
7 Tbsp Unsalted Butter, melted
2 Tbsp Sugar
¾ tsp Pure Vanilla Extract
¼ tsp Sea Salt
1-Cup (4.5 oz) Unbleached All-Purpose Flour

For The Topping
1 Cup plus 2 Tbsp (7.7875 oz) Granulated Sugar
3 Tbsp Unbleached All-Purpose Flour
3 Large Eggs
1 ½ tsp Finely Grated lemon Zest
½ Cup Strained Fresh Lemon Juice
Powdered Sugar for dusting (optional)

Equipment: An 8 Inch Square metal baking pan, the bottom and all sides lined with foil.

Method

Preheat the oven to 350˚F. Position a rack in the lower third of the oven.

To make the crust: In a medium bowl, combine the melted butter with the sugar, vanilla, and salt. Add the flour and mix just until incorporated. Press the dough evenly over the bottom of the pan.

Bake for 25 to 30 minutes, or until the crust is fully baked, well browned at the edges, and golden brown in the center.

To make the topping: While the crust is baking, stir together the sugar and flour in a large bowl until well mixed. Whisk in the eggs. Stir in the lemon zest and juice.

When the crust is ready, turn the oven down to 300˚F. Slide the rack with the pan out and pour the filling onto the hot crust. Bake for 20 to 25 minutes longer, or until the topping barely jiggles in the center when the pan is tapped. Set on a rack to cool completely in the pan.

Lift up the foil liner and transfer the bars to a cutting board. If the surface is covered with a thin layer of moist foam (not unusual), you can blot it gently to reveal the zest by laying a square paper towel on the surface and gently sweeping your fingers over it to absorb excess moisture. Remove the paper towel and repeat with a fresh piece if necessary. Use a long sharp knife to cut into 16 (2 inches) or 25 daintier bars. Sift powdered sugar over the bars just before serving, if desired.

Strawberries in Bubbles of Snow & Foodies of the World recipe book


Hi SSWF readers, there’s a new unique recipe book published by Slattery Media Group, Australia, Foodies of the World. I’d like to introduce you to the book as I think the idea behind the book is wonderful, it’s a collection of great recipes from the best cooking blogs from around the world. It covers an international spread of cuisines, courses and recipe styles, as well as profiles of the bloggers themselves from all corners of the globe! Containing stunning photography, styling and images, this is a high-quality cookbook filled with delicious real food from real people, including yours truly. The editor of the book contacted me earlier this year and without any hesitation, I immediately agreed to participate in the project. I felt flattered and was very excited to be invited as one of the recipe contributors.




Right now, I am eagerly waiting for my very own copy to arrive. If you plan to get a copy of this book either for it’s great recipes or to discover new blogs, please do consider to use the link here or simply click on the Foodies of the World widget on the right side of my blog link for your purchase. (No secret here, they will obviously allocate a small commission to SSWF for copies purchased through the link.)
 


Meanwhile, I will indulge myself with these delicate Strawberries in Bubbles of Snow or also known as Ichigo no awayuki-kan in Japanese. These cuties are snow light and they taste like soft marshmallows that’s served chilled. 



Recipe adapted from Japanese Cooking by Masako Yamaoka

Strawberries in Bubbles of Snow-Ichigo no awayuki-kan
(Printable Recipe)

Ingredients

2 Cups (500 ml) Water
2 ½ tsp Agar-Agar Powder
½ - 2/3 Cup Sugar (I used ½ Cup)
2 Large Egg Whites
1 Tbsp Lemon Juice
16-24 Medium or Small Strawberries, washed and hulled

1 Baking Pan (I used brownie pan 13” x 8 ½ “)

Method

Combine water, agar-agar powder, and sugar in a medium size pot. Bring it to a boil and continue to simmer until agar-agar and sugar dissolves.

Using a mixer beat the egg whites until soft peaks form. Add the agar-agar in a fine stream while continuing to beat the egg white, and then mix in the lemon juice. Continue to beat the mixture until light and fluffy. (About 50 seconds)

Moisten the pan with cold water. Spread the egg white mixture evenly and arrange the strawberries, bottom end up, in several rows. Allow the mixture to congeal, uncovered, for about 30 minutes. Then chill in the refrigerator for at least 2 to 3 hours. Cut into squares and serve chilled.

Baked Potatoes With Broccoli And Cheese

Do try making this scrumptious Baked Potatoes With Broccoli And Cheese for your next gathering at home. The potatoes can be baked ahead, just top with fillings and pop them in the oven for about 10 minutes before your guests arrive. That simple and it tastes great!


Baked Potatoes With Broccoli And Cheese
(Printable Recipe)

Ingredients

6 Medium Red Potatoes, scrubbed

1 Head (250 g) Broccoli, cut into small florets

120 g Grated Jalapeno Jack Cheese or White Cheddar
120 g Grated Sharp Cheddar
3 Strips of Grilled /Cooked Bacon, break into smaller pieces

Sea Salt

Freshly Ground Black Pepper


Method


Preheat the oven to 400˚F. 



Place the potatoes on a large baking tray. Bake the potatoes for about 45 minutes, or until softened. Remove the potatoes from the oven and let the potatoes cool slightly.

Blanch the broccoli in boiling water for about 30 seconds and drain. Then plunge them into ice-cold water for 5 minutes. Drain well and set aside.



Cut each potato in half and scoop out the flesh and leaving about ¼ to ½ inch of the potato skin.



Turn the oven to 450˚F. 



Fill the potato skin with broccoli, cheese, bacon, and season lightly with sea salt and black pepper.

Bake the potatoes for about 8 to 10 minutes, or until the cheese has melted. Serve the potatoes with warm or at room temperature.


Serves 6

Rice Vermicelli Soup With Deep Fried Fish Fillets

Having just returned from my summer vacation, I did not want to indulge in anything too heavy for dinner as I was still recovering from jet lag. I just needed something soupy. So, I decided to cook this delicious and simple meal, Rice Vermicelli Soup with Deep Fried Fish Fillets. I used a fresh sea bass for this recipe’s deep fried fish fillets. As for the soup base, I just used the fish bones and lots of chicken bones to sweetened the soup. The clear aromatic soup was just what I needed, light and yet hearty, served with a handful of rice vermicelli, and topped off with a few slices of deep fried sea bass fillets. Simply divine!

Since we are on the topic about fish, if you are interested, you may want to check out an article I submitted about how intimidated I get when dealing with live fish. This was in response to CanadianLiving.com’s question to a few of their favorite food bloggers from around the world, “What ingredient are you most intimidated by?”. Do visit CanadianLiving.com, it’s one of the largest lifestyle website in Canada, and have a good laugh reading about my “live fish” experience. Here is the link for the article and I would also like to take this opportunity to thank Colleen Tully, their food editor, for including Seasaltwithfood as one of their favorite food blogs.


Rice Vermicelli Soup With Deep Fried Fish Fillets
(Printable Recipe)

Ingredients

1 Whole (2.5 lbs/1.134 kg) Sea Bass Fish, fillets (sliced into 6 pieces for each fillet) and reserved bones for the soup
1 tsp Ginger Juice
¼ tsp Sea Salt
½ Cup Corn Flour
3 Salted Plums
200 g Salted Mustard, sliced
3 Tomatoes
1 Tbsp Sesame Oil
2 tsp Soy Sauce
3 Tbsp of Shaoxing Wine
Sea Salt to taste
1 Piece (3 inches) Ginger, julienned
300 g Rice Vermicelli or Rice Sticks (cooked as per manufacturer’s instructions)
Peanut Oil or Vegetable Oil for deep-frying
Ground White Peppercorn

Soup Base
12 Cups (3 Quarts) of Chicken Broth or Water (with 2 lbs Chicken Bones or 3 Chicken Cubes)
1 Yellow Onion, peeled and halved
½ tsp White Peppercorns
1 Slice of Ginger (2 inches), smashed
Fish Bones from the Whole Sea Bass

Chili Sauce
8 – 10 Thai Bird’s Eye Chilies, chopped
3 Tbsp Soy Sauce

Method

Make the soup base; combine the chicken broth (bones or cubes), onion, peppercorns, ginger, and fish bones in a large stick pot. Bring the stock to a boil, lower the heat and simmer for about 1 hour.

Strain the stock into another pot and mix in the salted plums and continue to simmer for another 30 minutes. Then add in the salted mustard and tomatoes and bring it to a boil again and let it simmer gently for another 10 to 15 minutes. Season the soup with sesame oil, soy sauce, wine, and sea salt.

Marinate the fish fillets with 1 tsp ginger juice and ¼ tsp of sea salt for about 20 minutes.

Heat just enough oil in a wok or pan over moderate to high temperature. Deep fry the fish in batches until golden in color and drain on paper towel.

To serve the Rice Vermicelli, divide the cooked vermicelli among 4 or 6 bowls. Top each with the broth, vegetables, deep fried fish, some julienned ginger, and with a few dashes of ground white peppercorn. Serve hot with some chili sauce.

Assam Prawns-2010 Merdeka Open House

Assam Prawns is one of my family’s favorite assam dishes. Great when enjoyed with just some steamed rice. One of the key ingredients in this mouth-watering dish is the fresh “bunga kantan” or torch ginger flower. Unfortunately, whenever I cook this dish in Vancouver, I had to substitute it with dried torch ginger flowers instead as it’s not available over there. I took the opportunity to cook-up this Assam Prawns using fresh torch ginger flowers which are available everywhere here in Kuala Lumpur. Simply fantastic!

This year Malaysia will be celebrating 53 years of independence from the British on August 31st 2010. Using a different theme every year, Babe in the City – KL organizes it’s popular virtual Merdeka Open House, a popular practice with Malaysians to share great food with friends and family. Food from Our Hearts was chosen as the theme this year. So, my contribution to this annual celebrations will be on Babe in the City – KL’s blog on August 31st 2010. Do check out the site for all the other scrumptious recipes and stories submitted by many talented Malaysian food bloggers. Have fun and Happy Merdeka Day Malaysia!


Assam Prawns
(Printable Recipe)

Spice Paste
20 g Dried Chilies, soaked in boiling water and drained
3 Fresh Red Chilies, seeded
100 g Shallots, peeled
15 g Fresh Turmeric, peeled
4 Candlenuts
2 tsp Shrimp Paste (Belacan)

4 to 5 Tbsp of Peanut Oil
80 g Polygonum Leaves
3 to 4 Fresh Ginger Torch Flowers (Bunga Kantan), halved
50 to 80 g Tamarind Pulp + 3 ½ Cups of water
2 to 3 Tbsp of Sugar
800 g Large Prawns
1 medium Red Onion, sliced
12 Okra (lady fingers)
2 Tomatoes, quartered
1 Cup Freshly cut Pineapples
Sea Salt to taste
15g Fresh Mint Leaves

Method

Finely grind the spice paste ingredients with a little water in a blender or food processor.

In a large wok or saucepan, heat the peanut oil over low to moderate heat. Cook the spice ingredients until fragrant (about 5 minutes)

Then add the torch ginger and polygonum leaves. Cook the mixture for about 4-5 minutes. Turn the heat on high and mix in the tamarind water and sugar. Bring it to a boil and let it simmer for about 20 minutes.

Then add the prawns, onions, okra, tomatoes, and pineapple. Bring the mixture to a boil again and reduce the heat to simmer until the prawns and vegetables are cooked. Season the Assam prawns with sea salt and sugar, if necessary. Serve immediately with some fresh mint leaves.

Whipped Cream Cake

Hi valued readers, I am on my summer vacation right now. So, please bear with seasaltwithfood as recipe postings will undoubtedly be a bit irregular over the next 2 months. Having said that, I will certainly try to update my blog with new recipes as and when I get the opportunity. Have a great summer everyone!

This is a delicious Whipped Cream Cake recipe that I had adapted from the Rose’s Heavenly Cakes baking book by Rose Levy Beranbaum. Like all the cakes and desserts that I love, this cake is very light and it’s the perfect complement with a fresh cuppa coffee or tea. Enjoy!


Recipe adapted from Rose's Heavenly Cakes by Rose Levy Beranbaum

Whipped Cream Cake
(Printable Recipe)

Ingredients

225 g (8oz/2 Cups) Cake Flour, sifted
2 tsp Baking Powder
¾ tsp Sea Salt
348 g (12.3 oz/1 ½ Cups) Cold Heavy Cream
3 Large Eggs, at room temperature
1 tsp Vanilla Extract
225 g (8oz/ 1 Cup plus 2 Tbsp) Superfine Sugar

Method

Preheat the oven to 375˚F/190˚C. Coat a 10-cup fluted metal tube pan with baking spray and flour. Shake off the excess flour.

In a medium bowl, whisk together the cake flour, baking powder, and sea salt.

Using a stand mixer fitted with the whisk batter, whip the cream, starting on low speed, gradually raising the speed to medium-high as it thickens, until stiff peaks form.

In another bowl, whisk the eggs and vanilla until just combined.

On medium-high speed, gradually beat the egg mixture into the whipped cream. The mixture will thicken into mayonnaise consistency. Gradually beat in the sugar. It should take about 30 seconds to incorporate it.

Then add half the flour mixture into the cream and, with a large spatula, stir and fold in the flour until most of it disappears. Add the rest of the flour and continue folding and mixing until all traces of flour have disappeared. Scrape the batter into the prepared pan. Run a small metal spatula through the batter to prevent large air bubbles, avoiding the bottom of the pan. Smooth the surface evenly.

Bake the cake for about 30 to 35 minutes, or until a wooden toothpick inserted between the tube and the side comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes. With a small metal spatula, loosen the top edges of the cake and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. Cool completely. Lightly dust the cake with icing sugar, if desired.

The Winner of The CSN Stores' Online Shopping $60 Credit

I would like to express my appreciation to all my readers for participating in this giveaway! So, without further ado (drums roll, please!!), the lucky winner of seasaltwithfood’s CSN STORES’ ONLINE SHOPPING $60 CREDIT goes to entry No.23 (Barefoot AngieB). A big congratulations to you! Here is the screenshot of the draw from Random.org


Once again, thanks everyone for participating in this giveaway!

Strawberry Millefeuille & A $60 Shopping Credit Giveaway

Today, I am posting an easy and yet elegant dessert recipe called Strawberry Millefeuille. It’s a traditional dessert made by layering puff pastry with fresh whipped cream and you can fill it with your favorite fruits. Making the fresh whipped cream for this dessert is so much easier if you use a portable hand mixer. Well, if you do not have one in your kitchen, the kind folks at CSN Stores have generously agreed to giveaway a $60 online store credit which you can use to purchase one from them. They have a wide selection of products on their websites, it ranges from kitchen tools, baby toys, gadgets, office desks, to even barstools!

*****CLOSED*****
ONLY ONE LUCKY WINNER WILL BE SELECTED TO WIN THE $60 CSN STORES’ ONLINE SHOPPING CREDIT.

The lucky winner will be chosen at random via Random.org generator and an announcement will be made on April 20th 2010.

Each reader is allowed to post up to a maximum of 3 entries for this giveaway. It is very simple, just participate by responding to the following:

1. If strawberry is not your favorite choice of fruit for the Millefeuille, then what would be your other preferred choices?

2. Follow Seasaltwithfood on Twitter and leave your Twitter name.

3. Tweet this giveaway and leave the link – Please tweet: CSN Stores $60 Online Shopping Credit Giveaway! http://www.seasaltwithfood.com/2010/04/strawberry-millefeuille-60-shopping.html # Giveaway

Registration for this giveaway will commence on April 9th 2010 and will end on April 18th 2010 at 11:59 PM PST. Open to all U.S./Canada residents, 18 and older only.

Well, please remember to leave your email address in your entries, or please ensure your profile is public. Good luck to all my valued readers!


Recipe adapted from Williams-Sonoma Cooking for Friends by Alison Attenborough and Jamie Kimm

Strawberry Millefeuille
(Printable Recipe)

Ingredients

1 Sheet Puff Pastry (1/2 package), thawed according to package instructions and unfolded
1 Egg, lightly beaten
1 ½ Cups Thinly Sliced Strawberries
Juice of ½ Lemon
1 Tbsp Granulated Sugar
1 Cup Heavy Cream
Confectioner’s sugar for dusting

Method

Preheat the oven to 375˚F.

On a lightly floured board, roll out the pastry sheet to ¼ inch thickness. Cut in half lengthwise. Transfer the 2 rectangles to a rimmed baking sheet. Prick them evenly all over with a fork and brush with the beaten egg. Bake until the pastry is puffed and golden, about 20 minutes.

Meanwhile, in a bowl, stir together the strawberries, lemon juice and sugar. Set aside.

In another bowl, using a whisk, whip the cream until soft peaks form.

Using a serrated knife, slice 1 rectangle horizontally to create 2 layers. Use the uncut rectangle as the base. Top with half of the whipped cream and 1/3 of the strawberries. Repeat with the remaining ingredients to create 2 more layers, finishing with just strawberries. Dust with confectioners’ sugar just before serving

Serves 6

Lemon Curd Tartlets With Fresh Fruits- A Very Happy New Year

Hello my dear readers, the familiar cliché, time flies doesn’t it? It’s time to say goodbye to 2009 and a big welcome to 2010! I wish this New Year would bring more joy, peace, happiness, wealth, and most importantly, health to everyone!

Felt like just recently that we were all welcoming year 2000. I recalled everyone was so psyched with welcoming the new century then, but, was stressed out at the same time with fears the catastrophic Y2K or millennium bug was going to crash every computing system globally! Luckily nothing happened. :-) Fast forward 10 years, now we are closing out the first decade of this century! As for my new year resolution? Well, I stopped making them many years back. Told myself that I will just keep doing what I enjoy doing and try to do it better each year. Lame, I know, but it’s true. :-) Enough about me, I will look forward to hear some of your exciting 2010 New Year resolutions! A very Happy New Year greetings to all, cheers!


I made some Lemon Curd Tartlets with Fresh Fruits for dessert recently. This is one dessert my family truly enjoys, I think it must be the tartness. I used a combination of Kiwi fruits, blueberries, and strawberries. Interestingly, you should know that the Kiwi fruits I used for these tarts were grown locally here in Vancouver BC. My friend, John, grew these Kiwi fruits right on his front yard. They taste just as good, if not better, than those from New Zealand. John, you should be proud and thanks for the lovely Kiwi fruits again!


Lemon Curd Tartlets With Fresh Fruits
(Printable Recipe)

Ingredients

12 Ready Baked Tart Shells
Fresh Fruits

75 g (2 ½ oz) Unsalted Butter
3 Large Eggs, lightly beaten
200 – 230g Sugar
Juice and Finely Grated Rind of 2 Lemons

Glazing

100 g of your preferred Jelly/Jam (optional)

Method

Make the curd. Melt the butter in a metal bowl over a saucepan of barely simmering water. Whisk in the eggs. Add the sugar and whisk until thoroughly combined. Whisking continuously, gradually add the lemon juice and zest. Cook over the simmering water for about 20 minutes, stirring often, until thickened. Cool at room temperature.

Preheat the oven to 375˚F. Bake the tart shells according to the package instructions.

In a small saucepan, bring the jam to a boil, then lower the heat and keep stirring until melted and leave it to cool.

When the shells are completely cooled, fill with lemon curd. Then top the lemon curd with fruits. Brush with melted jam, if using. Serve immediately.

Pomegranate Sorbet

Dear valued readers, I’d like to wish all of you a Merry Christmas and hope you will enjoy the holidays with your loved ones! So today, I thought I’d post something red since it’s Christmas after all. I made some Pomegranate Sorbet for the kids and for the adults, some sorbet with Champagne! By the way, the sorbet was made using pomegranate juice provided by the kind folks at POM Wonderful. Thanks Molly. Do check out their website for more detailed information on their healthy products. Cheers to everyone and happy holidays!


Pomegranate Sorbet
(Printable Recipe)

Ingredients

1 Bottle (473 ml) Pomegranate Juice
Juice of 1 Lemon
100 g Sugar

Method



In a medium, nonreactive saucepan, mix 1 cup Pomegranate juice with the sugar and lemon juice. Heat, stirring frequently, until the sugar is completely dissolved. Remove from the heat and add the remaining pomegranate juice. Allow the mixture to chill thoroughly in the refrigerator.


As usual, freeze in your ice cream maker according to the manufacturer's instructions.

Announcement: New Innovative Feature - Springpad

Hi readers, I would like to announce that I have recently incorporated a new feature on my site. This feature works in conjunction with Springpad and it will enable you to easily save any of the recipes on my site with a press of a single Save It button. Here are screenshot demos to show you how to use this new innovative feature.

Great recipe...



Click



























Save this recipe...























Login to save the recipe or Register for an account with Springpad.















It will assist you to quickly save and organize any recipes from my site and from across the web. You can even personalize and share recipes by adding notes, photos, and videos. Springpad offers many convenient features, including a meal planner app and it will even automatically generate a shopping list for you for any selected recipe! They also offer a mobile web app that allows you to easily access your recipes, shopping list, and meal plans whilst on the go!





is a free online personal organizer that helps people get things done. From food and entertainment to parenting and managing the day-to-day, springpad makes it easy for you to collect, use and share content from bloggers, brands and trusted friends to help organize your life. To date, the springpad community of hundreds of food bloggers and thousands of members have already collected and shared more than 50,000 recipes and created more than 15,000 weekly meal plans.

This is a screenshot of my springpad page with Stir-Fry Mixed Vegetables recipe.