lemon pudding

uh, i always hate it when i made something i don't like. this dessert is really wrong to be presented in the middle of summer or hot weather. i should have known that i don't like baked pudding, but this recipe really persuades me to try and learn whether or not i really hate baked pudding. in indonesia, we usually serve pudding in chilled condition and it's usually made from agar so it's lighter. we hardly like hot heavy pudding, like this lemon pudding.

for all this time i was also not a big fan of lemon, i mean i'll like it depends on how the lemon used. let's just say i love lemon-butter sauce, lemon cake, lemon biscuits, lemon macarons, etc. but i hate lemonade and any other strong lemony taste. oh, i extremely hate lemon freshener too (i know it isn't food, i just wanna share it.. hehe), i get dizzy smelling lemon. however, this pudding doesn't have a strong lemon taste, the lemon tastes just fine and the texture of the pudding is delicate.

this is jamie oliver's lemon curdy pudding recipe so i can assure you that the mistake isn't him but mine, i don't like it just because of my feelings toward lemon and baked pudding aren't that good. anyhow, i still won't persuade you to try this in a hot scorching summer, just bake this to welcome your autumn or maybe rainy day. i am so sure this lemon pudding will satisfy you, lemon lovers! and please eat this on a chilly day..

rainbow steamed cake

i've been curious with this recipe for about one year, it's rainbow steamed cake. i used to love this cake when i was so little and as far as i could remember, this is the first cake my grandma made for me. this past one year, i've tried to make this three times and this is the third. the first one and the second one were fail because of the coconut milk. this time i learn from the past and also use a new recipe. NCC's recipes never fail me so far, so i think it's best to use it as a reference guide.

as i've told you above, the reason why i failed before is because of the coconut milk. according to wikipedia, there are two grades of coconut milk, thick and thin. this cake uses thick coconut milk but i've always used thin coconut milk before and that's why i failed. it's really easy to find coconut milk in indonesia, either homemades or store-bought. we usually make coconut milk by processing the grated coconut (old one) with hot water, i wonder maybe it will be richer if we use whole milk instead of water. i never really liked the taste of store-bought or canned coconut milk since it tastes and smell more like medicine and it's not hard at all to make your own coconut milk.

this rainbow steamed cake's taste is really similar too rainbow chiffon cake. they only differ in texture, as you know chiffon cake is really light and soft while this steamed cake is not that light. what i love most about this cake is because of the colors, though maybe it sounds silly but i always have my appetite turned on rainbow colors cake. do you feel the same?

creme fraiche cupcakes

creme fraiche, i used this ingredient for the first time when i made strawberry brulee. this is one quite interesting thing. it is almost like cream cheese without the cheesy taste. i bought one package of creme fraiche and just used half for the brulee, so i still have another half left. i have been wondering what will i do with it since it will expire soon, it has a short shelf-life.

i have tried to browse some recipes about creme fraiche but mostly didn't suit my preferences. so i thought maybe it would be nicer if i can create a recipe by myself. as creme fraiche looks a little like cream cheese, i came up with cakes. coincidentally, it's been a while since the last time i bake cupcakes and actually i was kind of miss it. then, cupcakes it is!

this creme fraiche cupcakes' taste resembles yoghurt cake without the tangy feeling and replaced with creamy taste, almost like cream cheese cake but without the cheesy feeling. hmm, honestly it's hard for me to describe the taste. to complicate this cupcake, i decorated it with marble chocolate ganache and topped with fresh strawberries. hope you like it!

strawberry brulee

hey! i can introduce you to my new favorite dessert now. it's strawberry brulee!

for all this time, i've been extremely in love with creme brulee and panna cotta. both desserts are really into my taste. yes, i don't have any defense to cream. i love creme brulee because of its caramelized sugar surface and the reason why i love panna cotta is because of its light and refreshing taste. i have never imagined what kind of dessert will it be if i fuse those two desserts together. well today, i got the answer!

i can't promise you that strawberry brulee is as light as panna cotta or as creamy as creme brulee. one thing i'm so sure is that i really really fall into it. it is refreshing, not too light, and not too heavy. perhaps some of you might already think that strawberry brulee is just a creme brulee recipe with panna cotta's strawberry sauce, it may look like that but the creme mixture differentiate it. it's not the usual creme brulee recipe that we use, a recipe that needs egg yolks, this time no yolks involved. it just need creams.

i got this recipe from one of my favorite desserts cookbooks. the original recipe uses raspberries instead of strawberries. as a matter of fact, i think we can replace the raspberry with other refreshing fruits we like, for example like other berries, orange, kiwifruit, mango, peach, apricot, cherry, etc. those fruits sure are refreshing enough in the middle of summer or hot weather. so, why don't you try it?

floss bread

hello everyone! i am now presenting my floss bread, as i promised you. this is the mini version of the real floss bread actually. i love floss bread but to be honest, i love the store-bought more than mine. haha.

this is my first time making real bread. i think i have to knead them longer because my bread isn't soft enough. you know what? this is one tiring job but i think if you can do this everyday it will be a very good exercise for your biceps. next time i make another breads, i'll definitely knead them longer.

my recipe doesn't actually call for floss bread, i got it from DailyDelicious (a really mouthwatering blog, isn't it?). it's actually a milk bread recipe and i reduce the sugar make the topping from another recipe (i really forgot where it comes from, really sorry). i love the topping. the texture of the bread is somehow like the texture of hot dog buns. overall performance, this floss bread is quite a satisfaction for me, not huge satisfaction but just enough to make me eat it over and over again. 

cookies and cream ice cream

ice-cream again. hehe. i'm addicted on making ice-cream lately.. because making ice-cream gives me many left over egg whites so i can always learn how to make macarons (argh, i still talk about macarons until now). another reason why i love making ice-cream is just because ice-cream never lose its fans in my house.

cookies and cream is one of my favorite ice-cream flavor, i am so thankful now i can have it anytime i want. i am experimenting to create my favorite flavor of ice-cream this month, there will be lots of ice-cream recipe for August. i've stocked my fridge with litres of heavy cream. haha. however, non ice-cream people will still be able to enjoy other recipes. i've been planning to make bread, brulee, and some fruits dessert. i absolutely can't wait to make them all..

remember the burnt sugar ice-cream? i told you that maybe my ice-cream maker was broken, the fact is it wasn't broken. i just miscounted the time i should process my ice-cream so it hasn't finished its process when i froze them and i got the rough texture. today's ice-cream is really smooth and has a perfect texture. so grateful!

burnt sugar ice cream

hi again! i'd like to present an uber-delicious ice cream today. called: burnt sugar ice cream. this one has been hitting my house, it taste marvelous. little brother loves this so much that now he's finishing the last scoop directly from the ice-cream container. he literally loves this ice-cream so much.

what comes to your mind when you hear burnt sugar? mine thinks: caramel, sweet, smells good, brown, extremely delicious. i got this recipe from Dorie Greenspan through Tartelette. what i like about this recipe beside the taste is the process of making this ice-cream. the making of burnt sugar parts are totally fun for me, haha. you boil sugar and water until they become simple syrup and then let them simmer until they turn into dark amber color, beautiful! the next part is more interesting, when you pour in the milk into the burnt sugar and see how they bubble like mad. haha. call me freak, to be honest it's all because this was my first time pouring milk into the burnt sugar, never did that before. and when the milk and sugar incorporated all you can smell is heaven, your kitchen will definitely has a very delicate fragrance.

unfortunately, i thought something wrong was happening with my ice-cream maker. it couldn't give me the beautiful texture of ice-cream like the first time i bought and used it. the texture is somehow rougher now even though the ice-cream is still being produced better than using the manual technic. anyway, this ice-cream still tastes great.