BUT THAT'S OKAY because it (hopefully) means more regular entries (with pictures!) instead of long, empty months of abandonment.
|Lemon-thyme Yogurt Cake|
A special point: it has olive oil and Greek yogurt!
Lemon-thyme recipe. Original lemon yogurt cake recipe.
My significant changes include: using fresh, instead of frozen, spinach (not a great idea, it got messy and weird, though taste-wise it was fine); using whatever cheese I had in the fridge; adding sun-dried tomatoes (delicious~).
|Cold Osmanthus Honey Dessert|
I made this because I really wanted Osmanthus Jelly (桂花糕) but I could only find osmanthus sauce, and no dried osmanthus flowers (have since found/bought the flowers, will make some proper gui hua gao sometime soon).
Note: it's very very sweet (well duh, 1/4 cup honey?), probably accentuated by the osmanthus sauce's high sugar content. Were I to make this again, I would switch the sauce out for flowers, compensating for this by: infusing flowers in 1/4 c. hot water while making gelatin/water mixture with only 1/2 c. water.
- 3/4 tbsp gelatin (um...I guesstimated this into 1 tbsp. maybe. don't quite remember. Also, now that I'm re-reading the recipe, it seems you're supposed to use tapioca flour...oops.)
- 3/4 c. water
- 1 tbsp. Osmanthus Sauce (桂花醬)
- 1/4 c. honey
- Add the gelatin (or tapioca flour, haha) to the water, slowly heat until it dissolves completely.
- Add osmanthus sauce to hot gelatin and water mixture, heat to a low boil.
- Remove from heat (remembering to turn off the heat, too), add honey, stir until well mixed, then pour into flat bottomed pan*.
- Place pan in refrigerator. Once contents have cooled and completely congealed, remove from refrigerator and cut out cute, bite-size shapes to serve (and eat!).