Amuse Bouche

Grated potatoes baked up with butter till golden brown. The usual filling for these nests would be smoked salmon and capers topped of with creme fraiche and dill. But here, is the vegetarian version. Roasted red peppers with a slice of onion, tomato and avocado, topped with creme fraiche and cilantro. Lovely beautiful colours. Though it is hyped as an quick make-ahead appetizer, it takes a while for even a non-stickler like me to assemble them all... But definitely an easy-to-make crowd-pleaser.

Plum Tart

After having dismal luck trying to find peaches or pears or nectarines, settled for these unripened plums to make my plum tart. Let it sit for a while with sugar and fell in love with this vanilla cream. Wasnt quite sure how pouring in cream as the tart base wouldnt make the tart soggy and was pleasantly surprised at how wonderful the mini tart turned out. And this tart travelled all the way across the country to B's tea party.










1 1/2 Cups milk
1 vanilla bean
3 egg yolks
1/3 cup sugar
2 tbsp cornstarch
2 tbsp melted butter





Bring the milk and split vanilla bean to boil and remove from heat. Beat the yolks, sugar and cornstarch until pale white. Return to heat and simmer with constant stirring till it thickens. Remove the vanilla bean. Add in the butter. Forms a great base for fruit tarts and probably can be used as custard for a summer fruit salad.