I call this Holiday Breakfast Basket mainly because I can only make it during holidays, or weekends. Small and cute, they may be, making the baskets is time consuming especially with the two steps taken to complete them.
Once in a while you get fresh ingredients coming to you neck of the woods and you find yourself suddenly stuck as to what to do with them. I'm actually talking about fresh mushrooms that very seldom make their here. Of course, we have the abundance of fresh oyster mushrooms, but change can be good.
The other day, my sister posted a picture of her having lunch with my dad. Obviously, since were live so far apart from each other, it is often difficult for us to sit down and have meals together. But, the interesting thing was, my sister managed to include the name of one of the dishes they had; Iga Sambel Ijo.
It was durian season earlier this month. and as usual the abundance of this King of Fruits locally, at once encouraged me to try out a few recipes using it as one of the ingredients. As you may already know (or not, if you are new here!) I don't like to eat the raw durian flesh. But, I will eat it once it has been turned into some kind of dish or dessert.
I know I recently posted an Asam recipe two days ago, but when the craving for sour dishes hit you, it just comes again and again, and you are never satisfied of having just one particular Asam dish. It's just like having Tom Yam. You can crave for the normal red one, or the light one or the creamy one! All asam (i.e. sour!)
What a relief! After almost three weeks (has it really been that long?) I finally have the chance to switch on my laptop; most importantly to make new entries to my blog. No, I have not been anywhere nice for any holidays, but I have been busy working (yes, working even on holidays!)
I know, I know! The craze for this cake, which started two months or so back, has almost fizzled out by now. The first time it appeared on the net, everyone, expert and novice cooks alike, jumped into the bandwagon to make this cake. But not me. Why?
Okay, I have to admit I made this some time back. I have finally had the chance to complete this entry, one, because I really need a break from what I am doing now; and two, this entry is a long time coming.
My first attempt on making Tiramisu was my cheats version where I used cake instead of ladyfingers. I recently managed to get my hands on these biscuits at my local shop selling bakery ingredients. After having made the almost original version of Tiramisu, I must say that I prefer the looks (and taste!) of my Cheat's Tiramisu.
Nevertheless, it was worth making the one using the ladyfingers if only to find out the difference. The only difference in the making procedure as compared to my Cheat's Tiramisu is, you dunk the biscuits in the coffee (then layer it with the cheese mixture as usual)
Note : This time I didn't use cocoa powder to decorate.