. The Tasting Palette .

The first thing my sis and I baked with our new mixer was vanilla cookies topped with sea salt. Vanilla and sea salt top my list of favourite ingredients to have. These cookies are much loved by my sis, J and I.

Vanilla Cookies

J and I also attempted the Victoria Sponge Cake with the recipe from Nigella Lawsons' s How to be a domestic Goddes. I love it! It's so pretty and I was so glad that I could use my pretty cake stand! Talk about being superficial.

The texture of the cake was soft and it tasted so buttery and moist.
I think I would leave it in the oven for another 5 minutes so that the insides will look nicer and less moist.

Victoria Sponge Cake in the making

All done with fresh strawberries and strawberry jam as the filling.
I should try making strawberry jam to complement my cake some other day.

***

[[Asian lunch feast]]

I borrowed a book on herbs [ Sophie Grigson's herbs] and I'm so fascinated by the different herbs that could breathe new life into the food we cook-from the hardy herbs like thyme and sage, to the warm and spicy herbs like basil and coriander to what she termed exotic herbs like lemongrass and kaffir lime leaf.

It was then that I realised that I've neglected these "exotic herbs" in my cooking. I rarely cook asian dishes and I take for granted the existence of these "exotic herbs" like curry leaf, lemongrass, laksa leaf. What Grigson felt was exotic are so easily available in our region yet I did not know how to use it in my cooking. I'm pretty ashamed of that and I feel inspired to cook more Asian dishes now, using these herbs.

Hence, I decided to cook an Asian inspired meal for lunch.

Wok fried salt and black peppercorn chicken: my grandma and sis liked this one. It's has influence of the Sze Chuan chicken without the sauce.

Sesame salt beans- a really light, crunchy dish

. My Tasting Palette .
. In celebration of food and dining experiences .
Contributors Po simin Peanut and Coriander noodlesStrawberry ice-cream f... First Attempt at Penang Laksa of dinners and my new mixer Delightful macarons.. and the not so delightful ones Latest Loves... Japanese dnner to celebrate father's day Japan Trip Part III: The most notable... Japan Trip Part II: The best meals... Japan Trip- Desserts and sweets For my love Interests Indulging myself in food porn (online or food magazines) Exploring and discovering new restaurants Dining and chilling out with my loved ones Baking and cooking over the weekends Sharing my love for food with others Wishlist Desserts by Pierre Herme- Written by Dorie Greenspan Vanilla bean pods (one can never have enough) Valrhona Cocoa powder Valrhona chocolate Macarons from Laduree and Pierre Herme Madelines mold Pretty cake stands (I only have one and only one) YUZU from Japan! (They taste great in almost anything) A food tour to Italy and France Opportunity to study at Le Cordon Bleu	Saturday, July 21, 2007 A week of cooking and baking The first thing my sis and I baked with our new mixer was vanilla cookies topped with sea salt. Vanilla and sea salt top my list of favourite ingredients to have. These cookies are much loved by my sis, J and I. Vanilla Cookies J and I also attempted the Victoria Sponge Cake with the recipe from Nigella Lawsons' s How to be a domestic Goddes. I love it! It's so pretty and I was so glad that I could use my pretty cake stand! Talk about being superficial. The texture of the cake was soft and it tasted so buttery and moist. I think I would leave it in the oven for another 5 minutes so that the insides will look nicer and less moist. Victoria Sponge Cake in the making All done with fresh strawberries and strawberry jam as the filling. I should try making strawberry jam to complement my cake some other day. *** [[Asian lunch feast]] I borrowed a book on herbs [ Sophie Grigson's herbs] and I'm so fascinated by the different herbs that could breathe new life into the food we cook-from the hardy herbs like thyme and sage, to the warm and spicy herbs like basil and coriander to what she termed exotic herbs like lemongrass and kaffir lime leaf. It was then that I realised that I've neglected these "exotic herbs" in my cooking. I rarely cook asian dishes and I take for granted the existence of these "exotic herbs" like curry leaf, lemongrass, laksa leaf. What Grigson felt was exotic are so easily available in our region yet I did not know how to use it in my cooking. I'm pretty ashamed of that and I feel inspired to cook more Asian dishes now, using these herbs. Hence, I decided to cook an Asian inspired meal for lunch. Wok fried salt and black peppercorn chicken: my grandma and sis liked this one. It's has influence of the Sze Chuan chicken without the sauce. Sesame salt beans- a really light, crunchy dish link \| posted by simin at 12:04 PM \| 0 Comments: Want to Post a Comment? back to main page
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