Little Joy Factory

Greek yogurt is much thicker and creamier because it's strained three times to remove more whey and lactose. It has high protein and lower carbohydrates as compared to regular yogurt.  I have been using Greek yogurt to replace sour cream in dipping sauce, and it tastes really good. Never thought of making "cheesecake" with Greek yogurt until I chanced upon this recipe from Pinterest. A cheesecake without cheese?

新加坡海南鸡饭很出名，可我几乎没吃过。肯德基到处可见，我也很少光顾。不是为别的，说来你也许觉得好笑，鸡曾经是我儿时的宠物。

My elder daughter suggested me making Tiramisu last month.  I told her give me some time to find a good recipe first. I knew nothing about Tiramisu except that it uses Mascarpone cheese and ladyfingers. So, I bought these two ingredients, and stored them in the fridge. Two weeks have passed,  I have not found the right recipe yet.  One day, my Italian colleague Giulio gave us a pleasant surprise in the office. He brought his homemade Tiramisu to the office !  Italian dessert made by an Italian,  do I still need to search for the "right" recipe?   Giulio was so nice to translate his recipe from Italian to English and shared it with me. He asked me to send him the pictures after I have tried his recipe. Here you go, Giulio!

Ever since I bought Philips Airfryer, I have been trying to replicate my favourite deep-fried food with Airfryer. Some food can be perfectly done in Airfryer without hassle, such as chicken , while the others require try-and-error to achieve the desired taste and outlook. Banana Fritters, one of my favorite local snacks, are typically deep fried in a pot of sizzling oil. The taste differs largely due to the batter used in frying. As you know, Airfryer cannot fry food with wet batter. How to make this popular snack at home with Airfryer?

I have quite a bit of canned fruits such as pineapple slices and apricot halves leftover in my fridge.  They need to be used to empty the containers.  What to bake?  My family seems have been spoilt for choices of French desserts lately,   apricot flan ,  crème brûlée , and now clafoutis.

My mother always says eat with the seasons. Not only we will get the most nutritional value of the vegetables and fruits, they are at their peak of flavor. Though most foods here are imported, it's still healthy to eat when they are in season. At least we know they are the fresh new growth of the season.

Bakerzin's lovely fruit flans are all almond cream based, which reminds me of a galette baked by my French colleague last Easter. She also used almond cream or frangipane as the filling, which tastes wonderful!  I learned that frangipane is one of France's many traditional foods, which is normally made of butter, sugar, eggs, and ground almonds. My initial intention was to make a galette. Bakerzin's attractive dessert menu makes me finally decide to bake this Apricot and Almond Flan.