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I first met Kenny through our shared love for century egg - he left a comment on my blog suggesting I try century egg with coca-cola (a perfect match, much like wine & cheese). And if you think that I eat weird food, check out Kenny's blog for some really crazy stuff, like goose barnacles and pig intestines! But don't get me wrong, Kenny is a lover of all good food, and I must warn you in advance that reading his blog will definitely make you hungry!
And yes, that is indeed a cookbook from Hungary, Kenny sent that for Hubby Kris, who's proud to be 1/4 Hungarian. I'm waiting for cold weather before I try my hand at Hungarian ghoulash but I've been dying make some of the Chinese home cooking and Taiwanese street food recipes. There's only one problem - sourcing some of the rare Asian ingredients (does anyone happen to know where I can find Taiwanese licorice powder aka 'kam cho' or preserved prune powder?)
But I still wanted to make something from one of these cookbooks to show my gratitude to Kenny, so I started with an easy recipe, a Chocolate Lollipop from "Fine Desserts with Less Sugar" by Fung Wa Ching. At least I thought it would be easy to make cute little heart lollipops from buttered popcorn, white chocolate and macadamia nuts. This is what it was supposed to look like:
And this is what I ended up with, a congealed popcorn mess (major FAIL):
But it still tasted pretty good, like a DIY white chocolate macadamia moose munch.
I'd like to think that I have a lot in common with Heavenly Housewife, but in reality she is way more FAB-U-LOUS! Yes, we are both completely obsessed with food, but she is the expert I look to for advice in everything posh. Her name says it all - she is ultimate lady of leisure, having mastered the art of spending hubby's hard earned money (every girl needs at least one designer bag, daaaahhling) and Dolce Far Niente. She's also my unofficial travel agent, an endless fountain of suggestions for what to eat in my next destination. If not for her, I probably wouldn't have stopped for afternoon tea at a fancy Dublin hotel to have my first taste of clotted cream (transcendent), nor would I have ever known to try a white chocolate Magnum bar (addictive):
As a tribute to my glamorous friend Heavenly Housewife, I am making one of her delectable recipes, BB's Style Cherry Coconut muffins. Let me just preface this by telling you that I'm not much of a baker. I don't like to measure things and I've learned the hard way that this approach is generally not conducive to baking. And I also tend to substitute ingredients. Even worse, I usually try to cram stuff I have to bake into my toaster oven. The only good news about me baking is that if I can get a recipe to work, then it's virtually dummy proof!
Thank you Heavenly Housewife, for the award and for always inspiring me :)
