Friday, January 18, 2013

Mango Ice-Cream


Not exactly an experienced fruit buyer, my sister picked up 3 overly ripe mangoes at the supermarket for an amazing price- a bargain that left me grinning though my parents were shaking their head wondering what on earth they'd do with mangoes so soft they obviously could not eaten.

Saturday, January 12, 2013

Highlights of a Hong Kong trip

How late is too late to blog about something?

I usually keep my posts up to 6 months before deleting them, but this post has been sitting in my drafts folder for almost a year, easily setting the record for the longest post in the draft folder. On various occasions I'd considered deleting it, reasoning that it's only about the food on my previous Hong Kong holiday- places that I'd no doubt visit again and could write about later.

Well, I'm almost off on another trip back, and I couldn't bear deleting these photos and text, so I thought it'd be good to get this posted before I have more holiday eats to write about!

Yue Kee Roasted Goose Restaurant, Sham Tseng

My mum has wanted to take us to Yue Kee for a while, after tasting the roasted goose there a couple of years ago which she describes as pretty amazing! It's located in Sham Tseng, an area well known for its roast goose/geese, and I'm told that almost every roast duck restaurant here does a great roast duck. My dad tells me of how he used to come to this restaurant after bush walking in the surrounding area...which goes to show how old this restaurant is!

I don't think I've ever had roasted goose in Sydney but to be honest, I can't really tell the difference between duck and goose. I've been told by roasted goose lovers that goose has more of a depth of flavour (or something along those lines), duck lovers tell me that duck has more tender and succulent meat, but the only difference I can really tell is that goose is usually bigger and meatier.

Tuesday, January 8, 2013

Cookies and Cream Cake


I'd intended to post this recipe before the end of the year, as it seemed fitting to end the year with the cake that ended all cake baking for 2012. But things never go quite as planned, and I had too great a time celebrating Christmas and New Years that I didn't get around to blogging.

So instead, I'll start the New Year with this cake- beginning with the end rather than ending with the end.

Same difference!
Having much too many oreos in our cupboard than we could handle (including packets of the double stuff ones which we detest), making a cookies and cream dessert seemed a logical solution to rid ourselves of them. After much recipe searching and pondering over whether it should be used in a cake, ice-cream, slice or cheesecake, I decided to make my own version of the Red Ribbon Cookies & Cream Cake.

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