The Newbie Cook
- 17,361 forkfuls since 16.Oct.10
Making everything for the first time
Now this one is special. I got this brilliant recipe from The Beeroness. I made this on my 30th birthday last November 2013 and invited a handful of people to have dinner in our tiny little home.
The dripping lemon curd just looks soooo yummy. My husband also loves IPA (Indian pale ale) so we almost always have that type of beer at home.
I followed the recipe exactly except for the top frosting. I used regular buttercream for that instead.
Note (May 25, 2012): I recently made this as a cake with blackberries instead of red currants. Coat blackberries with 2 tablespoons sugar and spread evenly at the bottom of the pan. Spoon cake batter over it and bake. A lot of people have trouble turning an upside down cake without the middle sticking on the pan. Use wax paper or foil to cover the bottom of the pan so when you flip it over, the whole cake comes out foil and all. If the berries stick to the foil, stick the cake in the freezer for 30 minutes before peeling it off.
Almost a year ago, I had a love affair with muffins. Obsession is probably the proper way to describe it. I wanted to learn how to bake (aside from the token brownies and chocolate cake) by baking as many kinds of muffins as I could find. Unfortunately, I didn’t take a lot of pictures and those that I managed to take were poorly focused and had horrible exposure.
I had the chance to make these muffins again for my friends last weekend. Breakfast should always be the biggest meal of the day and we sure had a huge meal with varied dishes. My contribution was a batch of lemon and red currant muffins.
You can be creative with this muffin and use all sorts of berries. SK’s original recipe uses raspberries. I used red currant here. In hindsight, I think the red currants should have been coated with a tad of sugar since they’re really sour. The first time I made this muffin, it had a cherry centre and I topped it with sliced almonds. I think I like the latter version better. Here’s a photo of it, taken just before I brought them to work for my colleagues:
It’s not great, but I used to be really bad with photography and used the “Auto” setting far too often. *wince* These days, I learned how to adjust my dSLR properly to take the type of photos I want. I still have a long way to go, especially when it comes to composition, but I’ll get there eventually.
Note: The lovely topmost photo was taken by my friend, Jovett, just before we ate them.
I haven’t posted here in ages not because I no longer want to cook but because I just came from vacation, got busy, experimented with a few duds that weren’t worth posting and because Dad started to get creative in the kitchen again and OF COURSE I have to eat what he cooks, which are mostly great but I can’t post them in my blog, right? *takes deep breath* Unless he guest-blogs.
Anyhoo, I kept a bunch of interesting recipes from Serious Eats that I wanted to try out. My co-worker, Tita E, picked the Chicken with Lemon recipe out of a pile and we started talking about how wonderful the chicken with lemon or orange dishes are from Chinese restaurants.
And that brought me back to the kitchen, chopping shallots and (just like the Nick from SE) wondering whether this simple recipe would yield the first blogworthy dish I cooked this year. When I was just starting to learn how to cook, one of the first recipes I tried was chicken with orange, coriander and ginger. Just the name sounded so horribly complicated to a kitchen noob and the process wasn’t that easy either. But I made that dish several times after the first try because it was just so addictive. (And it was one of the things I could do well, heehee.)
For the lemon chicken, I added a few very minor ingredients like ground coriander seeds and cilantro but stayed mostly faithful to the recipe. It looked good but the real test would come after the bite.
My eyes teared up a bit. It was definitely the lemoniest lemon chicken I have ever eaten. Beat that Peking! This so beats eating out! And now that I’m done ranting, here’s the recipe.