Inspired by a friend's favourite snack..Honey Chèvre Ice Cream with Sesame....

Crumbly, creamy with an attractive tangy palette, Chèvre has made frequent appearances my summer dishes. With this heavenly versatile fromage, my dear friend created her favourite snack for a twins baby shower..Chèvre ornamented with golden honey and fragrant toasted walnuts.


With the delicate balance between the fragrant sweetness of honey and the unique tartness of mature Chèvre that linger in a nutty afternote, wouldn't it be perfect to translating this experience into a dessert perfect for the humid hot summer!


~ Honey Chèvre Ice Cream with Sesame ~



Ingredients:

1 pint of homemade vanilla bean ice cream
5oz Chèvre
3 tbs honey
6 tbs toasted white sesame seeds, pulse in grinder into a fine powder


1. Combine the Chèvre, honey and sesame powder into a smooth paste.
2. Add this mixture into the homemade vanilla bean ice cream as it is half way through its churning process.
3. Freeze until it is completely firm.
4. Serve with drizzle of honey, or with toasted walnuts!

Bon Appetit!

A Little Omega-3 to Celebrate the First Home-cooked Meal of the Palindromic 2011....

In celebrating the arrival of the palindromic 2011, I have decided to give myself an omega-3 boost by making a Thai Tom Yum sesame-crusted Ahi tuna, with stir-fried napa.


No supplements involved! I don't think there is a greater pleasure to nurture both your taste buds and your body than a simple and savoury dish..the keys to the simple part are a non-stick, and sesame seeds!

..leaving the benefits of omega-3 in the next entry =)


~ Thai Tom Yum Sesame-crusted Ahi Tuna ~

2 tbs Sesame seeds
1 tsp Ground ginger (ground galangal was used here)
1 pinch of sugar
~6 oz Tuna steak (best to be sushi grade)
1 tbs Thai Tom Yum paste (this can be replaced with other flavours to your taste, such as curry or chili bean paste)
1 tbs Canola oil
1 tbs Sesame oil
salt and fresh grounded pepper to taste


1. Towel-dried the tuna steak (at room temperature), and rub the paste on all sides
2. Combine the sesame seeds, ground ginger, few grinds of pepper and sugar in a plate
3. Firmly press the sesame seeds mixture onto all sides of tuna
4. Place the oils in a non-stick pan over medium-high heat, sear the tuna for 2 minutes per side, to create a nice crust, but still reddish pink in the centre
5. Serve with stir-fried napa cabbage (here I simply placed chopped napa into the same pan used to cook the tuna, so the vegetable could pick up all the residual sucs, similar to deglazing the pan with wine)

Bon Appetit~!