RecipeMuncher

I am completely biased when it comes to lemon/lime things – and you all know that – but these gelatins are so delicious I beg you to try them!
It’s like eating solid lemonade – and if I can’t convince you of how good lemonade can be Mr. Ford is perfect for the job.

Fresh lemon gelatin
from Luscious Lemon Desserts

3 ¼ cups (780ml) water
1 cup (200g) caster (superfine) sugar
¼ cup finely

I picked up a copy of Ina Garten’s Barefoot Contessa At Home from the library a few months back. One of the first recipes I promptly tried out from the book was the lemon yogurt cake. I watch Ina’s show on television and have made a few of her recipes before with excellent results. This one too turned out to be fantastic. <!–[if !supportEmptyParas]–> <!–[endif]–> Ina uses vegetable oil

Usually I serve broccoli steamed, stir-fried, oven roasted or in salads, but the other day I was searching for a different way to prepare it.

I remember having been served it with a crispy bread crumb coating at an Italian restaurant once; I’ve made it with toasted buttery-herb flavored bread crumbs sprinkled over…  

But I wanted the crumbs to actually adhere to the broccoli.

i am so pleased to present my first ever guest blogger. bear is a dear friend who started her own food blog a few months ago: Made With My Bear Hands. we spent saturday afternoon cooking together, catching up &amp; basically being assclowns. i made shepherd’s pie and bear created this lemony tart dessert. please do check out her space, she’s awesome.
My grandma’s lemon chess pies were my FAVORITE

The lovely Sabrina is the one responsible for my preparing this dessert – she commented on one of my posts one day, asking for a lemon crème brûlée. That’s when I realized that I’d tried orange, but not lemon yet. Shame on me.
These little pots of heaven were devoured in no time (I halved the recipe below)– the addition of raspberries made them extra special.

Lemon raspberry crème brûlée

I’m back as promised, with the remaining two truffles that I mentioned in my previous post. You know what they say about keeping the best for the last? Well, these two are my personal favourites out of all five kinds of truffles I made this time, and a bit little different from the others flavour-wise.

But before I go onto those truffles, let me mention the giveaway. This giveaway is not for