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Zoe Bakes — Eat dessert first

Zoe Bakes — Eat dessert first
I started off thinking this was a Valentine’s post, with a heart-shaped sensuous cheesecake, topped with ruby-red cherry sauce. It still is, but I have to digress for a moment and talk about the Olympics. It is more connected and less random than you might think. When I was researching the origin of the cheesecake I found out, thanks the internet, that this favorite cake (which I think is really a custard, but now I digress in my digression) dates back to about 250 bc, where a Roman politician first wrote down the recipe. I am sharing it with you, because the translation is hysterical and I can only imagine the range in results with such crude instructions: “Recipe for libum (cheesecake) - Bray 2 pounds of cheese thoroughly in a mortar; when it is thoroughly macerated, add 1 pound of wheat flour, or, if you wish the cake to be more dainty, ½ pound of fine flour, and mix thoroughly with the cheese.

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Real Baking with Rose Levy Beranbaum Mar 15, 2014 | From the kitchen of Rose in Epicurious When Woody and I visited Hector Wong in Hawaii, a year ago December, we discovered what a great savory cook he is as well as a baker. One of the many dishes that he made for us from his Peruvian roots I knew I would have to replicate on our return home. It is called salsa criolla, and is served as a condiment for every dish, akin to kimchee for Koreans or ketchup for Americans. It also works well as a salad. Hector says that he also calls the recipe cáscara which means skin of a fruit or egg.

yummylittlecooks Ingredients: A packet of salted sepat/perch fish, about 5 pieces. 1/2 pineapple, cut into pieces. 200 ml coconut milk, I used low fat coconut milk. 100 - 200 ml water Salt, sugar and pepper to taste Pounded/ Blended Ingredients: 20 gm dried chillies 120 gm shallots 6 cloves garlic 15 gm lengkuas / galangal 6 gm kunyit / turmeric 20 gm ginger 10 gm belacan/ dried shrimp paste 3 pieces buah keras/ candlenuts 3 stalks of lemongrass, I used white part only Method: Soak salted sepat fish for about 5 to 10 minutes. Wash and drain. Heat up 3 tbsp oil in a wok. Homemade Hot Sauce! Some of us are hot sauce people. I hear the other some of us say that it “takes over” and “burns” and all that nonsense. Clearly, I am hot sauce person. It’s actually rather disconcerting how much so sometimes.

sweet God saw you getting tired, And a cure was not to be, So He put His arms around you And whispered “Come to Me”. With tearful eyes we watched you, and saw you pass away. Although we loved you dearly, We could not make you stay. A Golden Heart stopped beating, Hard working hands to rest, God broke our hearts to prove to us, He only takes the best. I warn you now, this is going to be a sad post. Someone very dear to our family passed away yesterday. Saffron Lane :: Seasonal Food, Celebration + Life Welcome to Saffron Lane, a blog dedicated to seasonal food, celebration and life. I'm Elizabeth, a chef, food writer, recipe developer and food stylist.My culinary career began at an early age. While other ten-year-olds were setting up lemonade stands, I was meticulously crafting gourmet chocolates and picking fresh berries from the backyard (to pair with them, of course) for my stand.

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Mascarpone cream and strawberry sauce | Emiko Davies Mascarpone cream and strawberry sauce Posted by Emiko on Wednesday, May 15, 2013 · 10 Comments A week ago when we left Tuscany, the fridge was full of strawberries. Ripe, perfumed spring strawberries, so red, pretty and tempting that we couldn’t help it – we kept buying punnets whenever we saw them. Needless to say, there were quite a few strawberries to consume before heading back to Melbourne’s autumn. Be kind, rewind – Cake weekend au citron et confit de clémentines à la vanille As I was diligently peeling a stampede of organic lemons to turn them into neat candied squares – a pretty lengthy task if you consider all the steps involved – the pungent scent brought down memories of a now long-gone day. Rewind. As Guillaume wakes up – or more accurately, as I push the snooze button of our alarm clock every two minutes, giving him a repeat-hug to gently get him to emerge from his dreamless sleep – I suddenly realise that today is my much-longed-for day-off. After more minutes that I will dare to divulge, Guillaume slowly walks to the bathroom, and I can’t resist to fall back asleep with the soothing sound of falling waters tickling my ears. It’s now almost eleven aye-emm, and after a quick bath – my very own luxury – I hop onto the bus towards High Street Kensington.

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