Today, I have decided to expand on the idea of the Deconstructed Apple crumble. Instead of poaching the apples, i plan to bake them. I think baking the apples would be better because it will keep the crispiness of the fruit and will keep its shape. If i were to poach the apple, then the apple would lose its texture and become soggy. The sogginess would soften the crumble base and the dish will lose its crunchy element. Also, if i bake the apple with the cinnamon, it will retain the flavor of the apple. The idea of the pear ice cream will be kept. I have also decided to have little meringues at the sides because it will make the dish look more appealing and presentable. The idea of this dish is inspired by Georgia Barnes "Blood Orange and Chamomile Tart". I have taken the idea of the presentation of the dish and the cream piping (little meringues in my version) from her dish. To add a fresh finish to the dish, i have decided to garnish the dish with a few small mint leaves. The dish will now be called-

Deconstructed Apple Crumble with Pear Ice Cream and Petite Meringues 


Georgia Barnes' Blood Orange and Chamomile Tart









Work Cited:
Ten, Network. 'Blood Orange And Chamomile Tart'. TenPlay - Recipes. N.p., 2015. Web. 13 Sept. 2015.

Today, I have a brief plan of the two out of three recipes that will be presented in my Christmas section of my recipe book. These recipe are-

1. Mini Christmas Tarts (White chocolate and brandy Ganache with a dry fruit topping)
2. Deconstructed Apple Crumble (Crumble base with Cinnamon poached apples and Pear Ice Cream)

The inspiration of the Christmas Tart comes from my mother's Christmas cake. She makes this cake ever year and is a tradition. Some of the ingredients such as the brandy and dry fruits is taken from my mum's cake. I have decided to take make a tart because tarts are also made for Christmas and I favor chocolate tarts.

The inspiration of the Deconstructed Apple Crumble comes from my cousin's apple crumble. This is a rather new recipe in our family because this cousin is a few years younger than me but I remember making this with him last year and it brought back a lot of good memories. My spin on this is to deconstruct it by using the crumble as a base for the cinnamon poached apples and the pear ice cream will be a new addition to the dish. The recipe of the ice cream is taken from my mother and I thought this would be a new and creative addition to the deconstructed crumble.

These two recipes will be presented in the Christmas section of my recipe book. The next recipe in the Christmas section will be in the next post. 

Today, I planned out the beginning of my recipe book. These contents will be the first few that are presented in the recipe book:

1.Intro
2.Family history some pictures, how food was a part of their lives
3.Some of the desserts from the past
4.Some desserts that are still made and are traditional to our family

In between some of the information and history, there will also be a few pictures based on the information. The rest of the contents will be presented in the next post. 

Today, I decided the title I wanted to used for my recipe book which is "Share the Love with a little Sugar". I decided to have this as my title because i felt like it would summarize my topic into a unique title. I also used it because it was one way that i could say it was about my family, my relationships with them and how food is a big part of my life and my family's life. Since I mentioned the word 'Share' in the title, I wanted the recipe book to share my experiences of food and family to an audience. Food is something that has been very prominent throughout the generations in my family and so it is very special and meaningful to me. I specifically decided to focus on desserts because the desserts are particularly my favorite part of the meal. My family also has quite a few traditional and modern dessert recipes. Lastly, this is my very first step to making my own recipe book to keep our family dessert traditions alive.