Fish Amok is the national dish of Cambodia. This steamed curry has mild flavors and extremely tender fish. Unlike Thailand, Cambodia’s cuisine is about fresh ingredients and subtle flavors. Cambodians are masters of mixing together fresh ingredients to produce flavorful dishes. Amok starts with a fresh made curry paste. Shallot, garlic, turmeric, galangal, chilis,… Continue reading Fish Amok
Cherry Vanilla Sorbet – tangy sour cherries with smooth vanilla in a light sorbet. Perfect scooped into bowls or frozen into popsicles. Summer is coming and it’s time for frozen desserts. I love sorbets. You can indulge and not feel guilty. They’re also pretty simple to make. This one is just cherries, water, sugar, lemon… Continue reading Cherry Vanilla Sorbet
Lemon Mascarpone Cake – Four layers of golden sponge cake soaked in lemon syrup and topped with sweetened mascarpone whipped cream and lemon curd. This light, tangy dessert is perfect for a summer’s evening. I found this recipe on the Sur La Table website when I was searching for something to do with mascarpone cheese.… Continue reading Lemon Mascarpone Cake
Homemade rose jelly and hibiscus tea flavor these buttery little sponge cakes. Rose hibiscus Victoria sponge cakes are dainty so these are perfect for afternoon tea or parties. Last week I made some rose jelly with roses from my garden. The jelly has a subtle rose flavor – perfect for an old fashioned tea cake… Continue reading Rose Hibiscus Victoria Sponge Cakes
