Seckel Pear Tarts

Upon looking at this, I was so tempted to make something similar straight away. However, there was just this one tiny little problem. I couldnt find special pears in the supermart. All I could see were the normal plain old green Bartletts and the brown Korean/China pears.

Well. I was not that out of luck. It so happens that pears are seasonal (so are most fruits actually, you would say, and yes I know), and they are in season during the later part of the year. So when I actually saw a variety of USA pears in the supermart a month ago, boy was I delighted.

I was debating on which type to get, the Bosc? Green Anjou? Red Anjou? There was just no competition when my eyes found these...

Seckel pears

Black sesame macarons

I made black sesame macarons some time ago. Tastewise, they were great. Visually, I have something minor to gripe about - they aren't greyish black! They are more of a I don't know brownish black shade. That's what irks me the most, otherwise, everything about these were pretty good.

Vanilla salted caramel and chocolate mousse

I think I am more suited to making cake based desserts, I can't seem to succeed with the mousse (gelatine) types of desserts. The taste of these mousse, although good, were not moussey-like. They were more of a richer texture than the softer melt in the mouth texture I was seeking. I used the recipe from here, and managed to get six tiny shot glasses and three half-filled big glasses.

Lindt 70% dark chocolate; salted caramel; triple mousse verrines.

Kim's Family Restaurant at Lorong Kilat

Lorong Kilat's been busy these days, what with the new shops that are sprouting along that small lane. Within the last few years, a Korean grocery shop (yay!), restaurants, ice cream parlours have opened there. Luckily for me, that area is within 15-20 minutes walking distance for me, and I find myself walking there more often for icecream, or even dinner with friends.

Banchans.

Grapefruit tarts and pumpkin apple muffins

Well, I've been lazy editing photos so I've a huge ton of photos left to do up. So far, I'm only touching on my food pictures cos I feel happy thinking about them. There's still pictures of friends and family to be posted. Perhaps on FB? Less editing to do thank god. (:

Here's some Grapefruit creme brulee tarts that were made when I was experimenting with dough and also, some pumpkin apple muffins that were made near Halloween, where pumpkins were in abundence. (: