. The Tasting Palette .

This must be a long overdued post.

Weekends come and go too quickly to do much. Spending time in the kitchen means less time to blog. It's a give and take.

These days, I find myself really inspired by the array of food lit, food magazines and food blogs that I've been indulging in. So much things to bake and cook, yet so little time.

Rest assured that I have not been just baking and cooking in my head. My weekends are still mostly spent in the kitchen. One of my current obsession is the almond biscotti. Not just any almond biscotti, but the homebaked ones fresh out of my oven. These Italian biscuits still remain as crowd pleasers- be it after a meal or as an afternoon snack. After baking twice it for two weekends in a row, I still have not managed to bring any to the office(I've been trying to!!). Both batches of the almond biscotti were split in three parts- one part for my sis to bring to hall. One part to J. One part would be gone on the day when they are baked.

Apart from my obsession, we also baked a strawberry shortcake for J's mum's birthday. I was thinking of what cake to bake- I wanted it to look pretty as well as to taste good. I couldn't forget the photos of SY's shortcake so I decided to bake one of my own.

I used Pierre Herme's Genoise cake receipe- the cake base that I use for my dad's birthday cake. With an attempt to be more adventurous, I did not just slice the strawberries for the center layer. Soaking them in a mixture of grand marnier, caster sugar, fleur de sel and a drizzle of lemon juice, they made a perfect dessert on its own together with a dollop of chantilly cream.The taste is real refreshing especially on a sunny afternoon. That was part of our afternoon snack, midway through baking the cake.

Our mini delight

The strawberry shortcake was a real delight to bake and put together. We had lots and lots of chantilly cream so we were just experimenting on pipping designs. Wished we had sliced the genoise sponge cake into 3 layers instead. That would allow me to put in two layers of strawberries and cream.

Well, we all learn from our mistakes, don't we?

I'm currently craving for almond biscotti again.
I love my biscotti with my cuppa tea!

Placing the sliced strawberries on top a layer of chantily cream

Our strawberry shortcake- Standing tall and proud

. My Tasting Palette .
. In celebration of food and dining experiences .
Contributors Po simin The sharper your knife, the less you cry Eating in Cambodia The way to a man's heart is through his stomach Licence to Grill C-R-E-A-T-E: Simple Japanese Sunday Lunch English Carrot Cake (Dorie Greenspan recipe) National day weekend baking Lunch at Nicholas Le Chocolate Strawberry Tart: Second attempt Bistro S & J 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	Sunday, September 28, 2008 Strawberry Shortcake: Standing tall and proud This must be a long overdued post. Weekends come and go too quickly to do much. Spending time in the kitchen means less time to blog. It's a give and take. These days, I find myself really inspired by the array of food lit, food magazines and food blogs that I've been indulging in. So much things to bake and cook, yet so little time. Rest assured that I have not been just baking and cooking in my head. My weekends are still mostly spent in the kitchen. One of my current obsession is the almond biscotti. Not just any almond biscotti, but the homebaked ones fresh out of my oven. These Italian biscuits still remain as crowd pleasers- be it after a meal or as an afternoon snack. After baking twice it for two weekends in a row, I still have not managed to bring any to the office(I've been trying to!!). Both batches of the almond biscotti were split in three parts- one part for my sis to bring to hall. One part to J. One part would be gone on the day when they are baked. Apart from my obsession, we also baked a strawberry shortcake for J's mum's birthday. I was thinking of what cake to bake- I wanted it to look pretty as well as to taste good. I couldn't forget the photos of SY's shortcake so I decided to bake one of my own. I used Pierre Herme's Genoise cake receipe- the cake base that I use for my dad's birthday cake. With an attempt to be more adventurous, I did not just slice the strawberries for the center layer. Soaking them in a mixture of grand marnier, caster sugar, fleur de sel and a drizzle of lemon juice, they made a perfect dessert on its own together with a dollop of chantilly cream.The taste is real refreshing especially on a sunny afternoon. That was part of our afternoon snack, midway through baking the cake. Our mini delight The strawberry shortcake was a real delight to bake and put together. We had lots and lots of chantilly cream so we were just experimenting on pipping designs. Wished we had sliced the genoise sponge cake into 3 layers instead. That would allow me to put in two layers of strawberries and cream. Well, we all learn from our mistakes, don't we? I'm currently craving for almond biscotti again. I love my biscotti with my cuppa tea! Placing the sliced strawberries on top a layer of chantily cream Our strawberry shortcake- Standing tall and proud link \| posted by simin at 1:56 PM \| 0 Comments: Want to Post a Comment? back to main page
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