Roast Leg of Lamb

Roast Leg of Lamb with Bernaise Sauce and Mashed Potato

YUM!

Carrot Cake with Cream Cheese Frosting

This cake was inpired by the Hummigbird Bakery Cookbook my colleagues and friends gave me as part of my work farewell gift. There are many tempting recipes in there but the carrot cake captured my heart. I must thank my friend who organised a guinea pig session for the girls where everyone is to cook/bake something they haven't made/baked before. HM and I teamed up to make this cake together. The cake making process was fun and we did make a few silly mistakes but that's part of the fun and learning. At the end we realised we fogot to put in the vanilla essence but thankfully this is not critical to the success of the cake.

The cake came out really nice, fluffy and fresh. We thought we have grated the carrot too coarsely but it appeared to be just right. The weather was very hot that day and we didn't have enough time to chill the cake long enough otherwise the frosting will look a bit better, it was looking a little tired when we arrived at the friend's house.

Fried Koay Teow

Almond Crisps

'King Do' spareribs (hot and spicy spareribs)

Breakfast

Lemon Curd Cookies

Apart from chocolate, lemon curd is something i can't put down once I started eating. Am Absolutely in love with the sweet savoury citrus favour comined with butter yum yum.

These cookies are best eaten fresh from oven as the cookies are still crunchy on the outside and the lemon curd is soft and moist. I let the cookies cooled on a rack then stored into airtight container but because of the lemon curd which is moist, the cookies texture will turn into softer/chewy the next day. It is still delicous, just don't expect it to be crunchy. I baked 2 batches 2 days apart as the lemon curd recipe yielded too much lemon curd and I have lots of left over!