People who know me personally will know that I usually scan the dessert menu first when I’m in a restaurant and then I choose my main course accordingly. Hey you have to reserve space for dessert otherwise you might face a situation where the main course has filled you up completely and then the waiter recommends a panna cotta filled with dragon fruit or tiramisu that you won’t be able to try. *Shudder* I hope that never happens to me. Denying myself dessert is really, really difficult for me as I am a foodie. I really enjoy good food (and dessert).
I dream of being able to create gourmet dishes in my humble kitchen and photograph them in an interesting manner. But I don’t think that’s going to happen anytime soon 🙂 A girl can dream, though, can’t she?
Last weekend I made Sweet Potato and Fennel soup for one of the two dinners.
This is a very simple and quite a quick soup. This is the original recipe but I skip the parmesan wafers as I find them a bit too salty; I also skip the sour cream for garnishing as I’m a little bit lactose intolerant so I avoid cream when I can. This is a vegetarian dish and can be vegan if the milk is substituted with a non-dairy version.
For dinner during the weekend, I stumbled upon this box of couscous at the supermarket.
So I picked it up and wondered what to do with it. An hour or two later, I made it and stuffed it into baked capsicum pieces. Unfortunately I did not manage to roast the capsicum well but the taste was really good. Yesterday I picked up another box of this couscous to make it with chickpeas and serve with baked salmon. I might make it tomorrow for dinner as it is really quick to make. The couscous only takes 5 minutes or so (you pour hot water on it, cover it and let it absorb the water) to be prepared. Great for a quick meal.
Now I saved the best for last 🙂 My fellow Malaysian friend Whimiscaljottings made this dessert and ever since I saw photographs of them, I really wanted to make them. But I’ve been a bit of a health nut lately and couldn’t justify the claories so I had this ingenious idea of inviting some friends over on Sunday then I can share these buns/muffins out and feel less guilty about the calories.
It did work! Two friends showed up and the bf and I shared these buns with them along with a pot of freshly brewed green tea. It was a wonderful evening that ended with delicious Bengali food at an Indian restaurant near my apartment.
My next goal is to make these cupcakes.
#Update – Linked the recipe for the Cinnamon Buns to Whimsicaljotting’s page.