Upon looking at my organizer, I realised that I will be away for a conference for the next 2 days, hence less blogging. =)
The weekend has been good. I stepped into a bridal studio for the first time and was awe by the beautiful gowns I was surrounded with. I didn't try on any of them though. Just look see.
Visited a possible venue for our lunch reception in Perth but was slightly disappointed by what they are offering. Fraser's Restaurant is well known for its location. It's situated right in the middle of Kings Park. Surprisingly, their prices are really reasonable (=cheaper than expected) but their function room looks....cramped with little water view. hmmm. What a pity.
We interviewed another photographer. So far so good, everyone that we spoke to offered us reasonable packages and know what we want but this lady gave us a "normal" feel compared to the previous guy we spoke to-that guy has a way with light. The lady also seemed a little more uptight about hours spent while the guy was more laid back.
hehe.Enough about wedding talk.
Straight to the sweet item.
I made creme caramel and was left with THREE egg whites. Flipping through my baking books, I came across this recipe and decided to give it a go. Afterall, there wasn't any butter involved so I figure out that it may be a healthier alternative.
it tasted like biscotti! hhaha. Maybe I did something wrong?
I do like this version better though. Somehow, it tasted lighter and crispier. I added some walnuts to it since I didn't have enough blanched almonds on hand and the combination worked well.
125 grams Blanched almonds (I used a mixture of walnuts and almonds)
3 egg whites
1/4 cup of caster sugar
3/4 cup of plain flour
Preheat oven to 180C. Line bar tray with baking paper.
Toast almonds and walnuts for about 2-3 mins. Cool.
Meanwhile, place egg white in a clean dry bowl and beat till stiff peaks formed. Add sugar slowly, beating constantly till all the sugar has dissolved. Add sifted flour and almonds. Using a metal spoon, fold the ingredients together until combined. Spread into tin and bake for 25 mins. Cool completely in the tin.
Slice almond bread with a serrated knife. Bake for `5 mins, or until lightly golden and crisp.
Serve with your favorite coffee or tea!
I will be back on Wednesday!
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