. The Tasting Palette .

Baked our favourite Harumi's Baked cheesecake. Got reminded of our sure-success recipe when SY emailed to ask for the recipe.

Love this cheesecake especially when it is fresh out of the oven. It is moist, soft, warm and light. Really nice tea time/after dinner dessert. I am also always delighted to pull it out of the oven; I'm glad to gaze at the golden brown top layer and to slice it up to find the light yellow, almost fluffy center.

I think that the only thing bad about this cheesecake is that you need to wait for it while it takes its time to slowly bake through for a whole 50 minutes. Usually by half and hour, I'll be so tempted to open my oven because of the aroma from my oven.

Loveliest cheesecake

***

Over last weekend, I also attempted to bake the classic french cookies- Langue de chats not once but TWICE! On Saturday evening, I was making the matcha ones together with my sis and Grace. On Sunday evening, I made the classic vanilla ones.

Langue de chats are also known as "cat's tongue" because they resemble the tongue, being oval in shape. I love langue de chats for they look pretty with their slightly browned edges and golen centers.

I was delighted when I found the recipe for Matcha Langue de chats on chocolateandzucchini's blog. Matcha Langue de chats sound like a match in heaven because matcha is just so delicate and unique in flavour. Plus i still have not use the matcha powder that I bought from Japan. The cookies turned out looking pretty, with crispy rims and a chewy center. But because I substituted sea salt for fleur de sel, it turned out too salty. I was so sad.

The strange thing about these cookies is that they turned soft the next day. Wonder what went wrong because it happened to my classic vanilla langue de chats too. Can anyone tell me why?

Classic langue de chats

Lovely green mixture

Sis hard at work

Matcha langue de chats

. My Tasting Palette .
. In celebration of food and dining experiences .
Contributors Po simin Of lunch and fun in the kitchen Chasing the blues away with lunch at Jaan Sunday lunch at Brussel Sprouts Birthday celebration at Gunther's Sunday evening baking Lunch at Borgo Dinner at Wakashachiya Curry Udon Popcorn delight! Dad's birthday lunch at Inagiku, Swisshotel Dad's birthday treat at La Strada, Shaw Lido 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, October 13, 2007 Of last weekend's baking Baked our favourite Harumi's Baked cheesecake. Got reminded of our sure-success recipe when SY emailed to ask for the recipe. Love this cheesecake especially when it is fresh out of the oven. It is moist, soft, warm and light. Really nice tea time/after dinner dessert. I am also always delighted to pull it out of the oven; I'm glad to gaze at the golden brown top layer and to slice it up to find the light yellow, almost fluffy center. I think that the only thing bad about this cheesecake is that you need to wait for it while it takes its time to slowly bake through for a whole 50 minutes. Usually by half and hour, I'll be so tempted to open my oven because of the aroma from my oven. Loveliest cheesecake *** Over last weekend, I also attempted to bake the classic french cookies- Langue de chats not once but TWICE! On Saturday evening, I was making the matcha ones together with my sis and Grace. On Sunday evening, I made the classic vanilla ones. Langue de chats are also known as "cat's tongue" because they resemble the tongue, being oval in shape. I love langue de chats for they look pretty with their slightly browned edges and golen centers. I was delighted when I found the recipe for Matcha Langue de chats on chocolateandzucchini's blog. Matcha Langue de chats sound like a match in heaven because matcha is just so delicate and unique in flavour. Plus i still have not use the matcha powder that I bought from Japan. The cookies turned out looking pretty, with crispy rims and a chewy center. But because I substituted sea salt for fleur de sel, it turned out too salty. I was so sad. The strange thing about these cookies is that they turned soft the next day. Wonder what went wrong because it happened to my classic vanilla langue de chats too. Can anyone tell me why? Classic langue de chats Lovely green mixture Sis hard at work Matcha langue de chats link \| posted by simin at 10:13 AM \| 0 Comments: Want to Post a Comment? back to main page
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