I received another postcard from Bangkok today by Nong; she went out to take some pictures of typical Bangkok Street food.

In this picture many grill items of fish balls , sausage, Chicken balls….

In this pictures it’s many kind of deep fried items, Pork,chicken leg, pork liver…

This is Thai Kanom it called ” Bao loy kai wan” You can see in Golden pen this is the special pen for make Thai dessert. You can see in the picture there are small balls made by glutinous rice flour mix with different flavor. Yellow color mix with pumpkin, green mix with Pandan, white it plain flour. Slow boiled in sweet coconut milk and egg.

To bake Madeleine cookies is one of the easiest things in any pastry kitchen but unfortunately not many pastry shops do actually sell good ones. It is all in the basic ingredients and how the baking is done, that’s the secret.

• 4 eggs
• 200 grams of sugar
• 200 grams of unsalted butter
• 225 grams of flour
• 1 tea spoon of baking soda
• 1 tea spoon of natural vanilla extract
• 1 Lemon zest

First beat the whole eggs in a large bowl with a whisk as you would do for an omelet. Add the sugar, all at once, and beat again until the mix is homogeneous and a white foam forms on top.

Melt the butter in a small pan. First cut it in cubes. Use low heat so that it melts without cooking (it should remain white and smooth, it shouldn’t turn bright yellow and oily). I find that European style butter has more taste than “regular” unsalted butter. You should try!

Add the flour to the egg and sugar mix. It’s better if you sift the flour first: pour it in a sieve or a strainer over the bowl and shake until it’s all gone through. Stir the mix while adding the flour, making small circles in the middle of the bowl to incorporate it without creating clumps. Then add the baking soda and stir again (you can also pour the baking soda over the flour in the sieve).

Add the melted butter and stir well until the mix is smooth.

Add the vanilla extract and stir again. Other flavors are nice too: for example you could replace the vanilla extract by finely grated lemon zest, orange blossom extract, cocoa powder… but you don’t want to overwhelm the buttery, sugary taste, which is the most important in this recipe.

Leave the bowl in the fridge for at least one hour.

Then scoop the dough and pour 1 tea spoon in each shell of your Madeleine pan (first spread butter and flour on the pan if it isn’t anti-adhesive).

Bake them at 185 Celsius for 11 or 12 minutes each. Check without opening the oven and take them out as soon as they are golden.

Definition: [MAD-l-ihn; mad-LEHN] A small, feather-light, spongy cake that is eaten like a cookie, often dipped in coffee or tea. Madeleines are baked in a special pan with scallop-shell indentations; the finished cakes take the form of the shell. In his landmark novel Remembrance of Things Past, French novelist Marcel Proust immortalized the madeleine when he wrote, “I raised to my lips a spoonful of the cake . . . a shudder ran through my whole body and I stopped, intent upon the extraordinary changes that were taking place.” Sounds as though he rather liked it

Fresh Apricots are now on the shelves! Plump Apricot, ripened to perfection. There is nothing better than a fresh Apricot and desserts made of Apricot is so easy. I made a peppered Apricot & Apple dessert with whipped cream, lots of cream

Peppered Apricot & Apple Cream

100 gram Apple, Granny Smith

130 gram Apricot, halved

30 gram Lime Juice

80 gram Sugar Castor

3 gram Black Pepper, freshly grinded

150 gram Whipping Cream

Method:

Peel the apple, core and cut to small cubes. Remove the stone from the apricot and cut into cubes. Combine with lime juice and cook over low heat with some pepper. Simmer until fruits break down. Add the sugar and simmer for another five minutes. Set aside to cool completely.

Whip the cream. Fill the apricot-apple mousse into a dessert glass and top with the whipped cream. Garnish with fresh black pepper