tag:blogger.com,1999:blog-31241155.post8096686041083759629..comments2024-01-22T17:08:03.210+08:00Comments on My Cooking Escapades: A Brief Respite from BooksRustihttp://www.blogger.com/profile/01156650312037949881noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-31241155.post-42517951915445448792008-04-21T09:21:00.000+08:002008-04-21T09:21:00.000+08:00Hi Ginny,Going through your blog, I came accross t...Hi Ginny,<BR/>Going through your blog, I came accross the photo of praline filled vanilla sponge. Could you kindly e-mail this recipe to christinatan@tiffanymcgallen.<BR/>Many thanks.<BR/>ChristinaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-31241155.post-27719072724437791742007-11-13T06:55:00.000+08:002007-11-13T06:55:00.000+08:00Hi GInny, I am new to your blog. What a wonderful ...Hi GInny, <BR/>I am new to your blog. What a wonderful blog you have and I was eyeing on your coconut sweet potato tart. Was the tart moist? Could you share your recipe with me?<BR/><BR/>thanks JUneAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-31241155.post-18837737142949345732007-10-24T01:04:00.000+08:002007-10-24T01:04:00.000+08:00You should visit Jocelyn site, Kuidaore if you hav...You should visit Jocelyn site, Kuidaore if you haven't chance upon it yet... she makes the most beautiful cakes...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-31241155.post-29185717814251042412007-10-18T05:10:00.000+08:002007-10-18T05:10:00.000+08:00Thanks Ginny for the candied pomelo skin's recipe....Thanks Ginny for the candied pomelo skin's recipe. I will try it next time, when pomelo are in sale at the supermarket. At this period of time, Pomelo is getting rare.<BR/><BR/>StephieAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-31241155.post-46641968300883578992007-10-14T12:46:00.000+08:002007-10-14T12:46:00.000+08:00Hi StephieThis is for one pomelo skin.Peel the gre...Hi Stephie<BR/>This is for one pomelo skin.<BR/>Peel the green portion off the skin. Blanch the white part in boiling salted water for 5 minutes. Drain and rinse well. Soak the skin in water for 3 days, changing the water each day.<BR/>After the third day, squeeze out all excess water. Cut into big chunks. Boil 1 bowl of sugar with 1/2 bowl of water and add the skin. Cook slowly, stirring all the time till almost dry. Add two tbsp of maltose and juice of 1/2 lemon and continue to cook till all dried and sticky. Chill in fridge.<BR/><BR/>GinnyRustihttps://www.blogger.com/profile/01156650312037949881noreply@blogger.comtag:blogger.com,1999:blog-31241155.post-49858331426265643612007-10-14T12:44:00.000+08:002007-10-14T12:44:00.000+08:00Hi AnonymousThe bundt pan is from Ross at US$12.99...Hi Anonymous<BR/>The bundt pan is from Ross at US$12.99.<BR/><BR/>GinnyRustihttps://www.blogger.com/profile/01156650312037949881noreply@blogger.comtag:blogger.com,1999:blog-31241155.post-76474224119326910182007-10-12T21:33:00.000+08:002007-10-12T21:33:00.000+08:00Hi Ginny,Can you please let me know where in the U...Hi Ginny,<BR/><BR/>Can you please let me know where in the US your brother bought you that magnificent Victoria bundt pan? I live in the States, but I don't know where to buy it...tried Kit.Aid's shop site, but they don't even seem to have it...?? Thanks, a bunch!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-31241155.post-28022358348297686192007-10-06T07:47:00.000+08:002007-10-06T07:47:00.000+08:00Ginny,Managed to bake a sponge cake successfully t...Ginny,<BR/><BR/>Managed to bake a sponge cake successfully this time round (finally, phew!) but didn't know how best to make use of it to make it tasty. Then saw your praline hazelnut cake. Can share your recipe for this? Thanks.<BR/><BR/>WendyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-31241155.post-70834190931167436752007-10-05T03:36:00.000+08:002007-10-05T03:36:00.000+08:00Ginny,You make so much delicious dessert for someo...Ginny,<BR/><BR/>You make so much delicious dessert for someone with a busy schedule as you. I remember my grandma making the Candied Pomelo Skin when I was little. Just by looking at it, good memories came back.<BR/>Could you share the recipe, if possible. Thanks<BR/><BR/>StephieAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-31241155.post-85959530525745649702007-10-01T17:14:00.000+08:002007-10-01T17:14:00.000+08:00Ginny, I am eyeing with envious all your new toys....Ginny, I am eyeing with envious all your new toys. So cool, hubby will be in the US end of this year, shall I or shall I not ask him.... heheheHugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-31241155.post-29335617982429459922007-10-01T17:04:00.000+08:002007-10-01T17:04:00.000+08:00Yes Wendy, of course I remembered you. The waffle ...Yes Wendy, of course I remembered you. The waffle maker is neat huh? Just one problem. It is 110volts and so I need to use the voltage converter.Rustihttps://www.blogger.com/profile/01156650312037949881noreply@blogger.comtag:blogger.com,1999:blog-31241155.post-72161445475585021682007-10-01T16:38:00.000+08:002007-10-01T16:38:00.000+08:00Ginny,You are so lucky! The moulds are very nice....Ginny,<BR/><BR/>You are so lucky! The moulds are very nice. <BR/><BR/>Remember me, you taught me how to do the tiramisu and I haven't have the courage to do the 3D cake yet. :(<BR/><BR/>WendyAnonymousnoreply@blogger.com