Young Ginger Roots Part 2: Main Course and Dessert

I half-jokingly told my friends that I have bought so many young ginger roots at the market that maybe I should prepare the whole dinner using that as the major theme. And come to think of that, it’s not a bad idea at all. So after the appetizer of the tomato stuffed with ponzu jelly and young ginger garnish, here’s the main course dish and dessert.

Caramel Icecream with Salted Egg Yolks

This recipe is based on a dessert I recently made when my friends came over for dinner, and was inspired by a similar version I had at a restaurant not long ago. Salted caramel has long been my flavor of choice when I want to fix up something quick and easy, and it's proved to be a crowd-pleaser time and time again. But this time I was serving this with a slight twist, putting grated salted egg yolks on top of the scoop of icecream.

Cooking at home: When Mexican met Mediterranean

I am planning for a dinner at home for 8 last weekend and I wanted to make use of saffron which we received from a friend after her recent trip to Iran. While a number of countries produce this exotic space known for its special fragrance and color, particularly those around the Mediterranean, it's often said that those from Iran were of the highest quality and the most sort after. Then I came across a recipe on a magazine for a Mexican dessert known as "Tres Leches" cake (which literally means "Three Milks" in Spanish) so I figured it would be interesting to match it with a saffron icecream to bring some sassy exoticity to the menu, matching creamy richness with the unique fragrance; a contrast of off-white and bright yellow colors; a fusion of Mexican and Mediterranean inspired cooking.