#agar agar

[clnclm]

wagashi that look like they might be glycerine soap

[fullcravings]

Homemade Vegan Marshmallows

[morethansalad]

Christmas Spiced Tart with Gingerbread Crust (Vegan)

[julieterbang]

[najia-cooks]

[ID: Three rectangular, dark golden brown pastries on a plate. The pastries are filled with a deep golden curd, drizzled with white icing, and garnished with sprigs of fresh thyme and curls of lemon peel. A lemon wedge sits to the left of the plate. End ID.]

Puff pastry tarts with lemon-thyme curd

Flaky, crispy puff pastry is topped with a homemade lemon curd in this classic mini-tart recipe, perfect for breakfast, brunch, tea, or dessert. The savory pastry and the brightness of the lemon cut the sweetness of the curd, while fresh thyme adds a bit of minty, peppery complexity.

Recipe under the cut!

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Makes 12 pastries.

Ingredients:

For the pastry:

1 batch puff pastry

For the curd:

1/2 cup granulated sugar

1/2 tablespoon agar agar flakes (or 1/2 tsp agar powder)

1/4 cup fresh lemon juice (about 2 lemons)

Zest of two lemons (about 1/2 Tbsp)

1/2 cup (120g) non-dairy margarine

2 sprigs fresh thyme leaves, removed from stems and minced

Pinch salt

Crack of black pepper (optional)

Replace the agar with 1 Tbsp of cornstarch in a pinch.

For the 'egg' wash:

1 Tbsp non-dairy milk

1 Tbsp agave nectar

Instructions:

For the curd:

1. Juice and zest the lemons. Scrub lemons under running water for a few seconds to clean their peels (especially if they're not organic). Use a surform tool to zest the lemons, or use a vegetable peeler to remove just the top layer of the peel (trying not to take too much of the white pith) into strips, and then mince.

Press and roll the lemons firmly against a hard surface to make juicing easier, then cut them in half and juice with a reamer or citrus press. Pass the juice through a fine sieve to remove seeds and fibers.

2. Make the curd. Whisk together sugar, agar or cornstarch, lemon zest, thyme, and salt in a small pot. Add lemon juice and stir to combine. Add margarine.

3. Bring curd mixture to a low boil over medium heat, whisking constantly. Lower the heat to medium low for and continue to cook, stirring often, or 10-30 minutes until thickened.

You will know it is thick enough when you can run a finger across the back of a spoon dipped in the curd, and the trail your finger made does not collapse back into the curd but remains visible. Keep in mind that it will thicken further as it cools!

4. Remove curd from the pot into a bowl and refrigerate until cold.

For the wash:

Whisk ingredients together in a small bowl. Set aside.

To assemble:

1. Cut your puff pastry in half and refrigerate the half you're not working with. Roll the other half out into an 8 x 12” (20 x 30cm) rectangle, then cut it into 6 4” (10cm) squares.

2. With a small, sharp knife, score the edges of each square to form a smaller square about two inches in diameter in the center of each pastry. Be careful not to cut all the way through the pastry—you just want to create a little bit of separation while leaving the square in one piece.

3. Refrigerate the dough squares you have formed and repeat with the other half of the puff pastry.

4. Brush the pastry squares with the 'egg' wash mixture and bake in a preheated oven at 400 °F (205 °C) for 10-15 minutes, until golden brown.

5. Using a sharp knife, gently trace over the previously scored squares to re-separate; press each central square down, leaving the outer borders puffy and elevated.

6. Add a dollop of lemon curd to each square and garnish with thyme, mint, or candied lemon peel, or drizzle with a mixture of powdered sugar and non-dairy milk.

Note that non-vegan recipes for puff pastry tarts with fruit curd often instruct you to bake them, for some or all of the cooking time, with the curd already added—with an eggless curd, I found that this resulted in the curd bubbling up and spilling over the sides of the pastries, then burning to the bottom.

[vegan-nom-noms]

Vegan Creme Caramel (Flan)

[cicadas]

[buffetlicious]

Today’s dinner is at Astons Specialities in Sembawang Shopping Centre. Mum’s Crispy Fried Fish (S$11.50++) with potato wedges and tasty rice. Mum was complaining that her fish came with almost half of its bread crumble coating gone.

I picked the Double Up Chicken (S$16++) and chose one each of the black pepper and crispy fried chicken. For the sides, I had garden veggies and potato wedges. My chicken is kind of over fried but is still pretty edible. Whoever the chef is today did not put in his heart and soul into preparing the food.

After dinner, we bought home a couple of pieces of the Chendol Agar Agar (S$1.50 each). Each triangle slice came with three layers – coconut milk & green rice flour jellies at the bottom, coconut milk, gula melaka & red beans at the centre and palm sugar agar agar on top. Overall, it is not too sweet with fragrance of coconut milk and gula melaka coupled with texture of red beans in every bite.

[kdhume]

Made an agar agar heart out of taro bubble tea. No one else wanted to eat it but I maintain it was a delicious treat

[passionateaboutbaking]

Ombre Blueberry Cheesecake ... fresh & exciting

Ombre Blueberry Cheesecake … no bake, fresh, exciting and deep flavours in this no bake cheesecake are sublime. Every spoon offers deep berry notes and then the hint of vanilla bean, dessert just like we love them! The one bowl eggless chocolate sponge at the bottom and the ganache on top really bring it all together deliciously! Colours and natural flavours in quick, simple desserts is what I…

[halhal69]

ok we have light academia... we have dark academia... where is pink academia??? where are my pinky STEM gals?? i'm processing agar plates in my pink lab coat, and what?

[clnclm]

[fullcravings]

Vegan Tofu Purin | 豆腐プリン

[morethansalad]

Tangerine Oat Milk Jelly (Vegan)

[lightbluefoods]

[yeminliblog]

uuuu beybi.

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