What does one do when she has four lemons leftover in the fridge? Think of a dessert to make with them, of course. I came across the recipe below as I was flipping through Alice Medrich’s Pure Dessert. The heading “lemon-basil sherbet” immediately appealed to me because I had two pots of basil growing crazily on the ledge of my corridor. They definitely needed trimming. I made some small changes to the recipe in the book. The recipe (with my changes) is shared below.
The result was a thoroughly refreshing dessert. It was very tangy of course, with some hint of sweetness. The fragrance of the basil definitely [...]
Read More Lemon Basil Sherbet
I had loads of left over eggwhite that I was saving to make macarons. I never found the time to make them and figured that using them for meringue was so much faster, and simpler. I served my meringue basket with freshly whipped cream and some blueberries and strawberries. You can use whatever fruit you desire.
Recipe:
3 egg whites 175g caster sugar 1 tsp lemon juice or white wine vinegar 1 tsp corn flour 300 ml whipping cream, whipped Blueberries and strawberries
Method:
Whisk egg whites at high speed till dry. Add in half the sugar slowly, while whisking. Carefully fold in the vinegar, corn flour and remaining [...]
Read More Berries Meringue Baskets
Blueberry muffins may seem simple to bake, but it is not easy to get a really tasty one. They sometimes end up too dense, too floury, or just…. not right. After trying and adapting a couple of recipes from books, I finally stumbled upon what I think, is the best blueberry muffin recipe I’ve come across to date. The muffins are slightly crumbly, just the right density, crisp top, buttery flavour and chock full of blueberries. Perfect for breakfast and tea.
Recipe
10 ounces all purpose flour 1 tbsp baking powder 1/2 tsp salt 1 large egg 7 ounces sugar 2 ounces butter, melted 10 ounces sour cream [...]
Read More Almost Perfect Blueberry Muffins
