DIY: Almond-lemon almost tart

I finally baked something that came out right. Everyone at the office liked it so I gave my self a pat on the back :p

It's an "almost tart" because it resembles one, but contains no flour. That's all egg...but it's not mushy or too eggy either. It's sweet and light. Too easy to mess up!

Directions found here~ Or just look at the copy and paste job below:



Recipe: Pan-Baked Lemon-Almond Tart Time: About 20 minutes

4 eggs

1/2 cup sugar

Pinch of salt

1/2 cup ground almonds

1/2 cup cream

1/2 cup sliced almonds, more for garnish

1 lemon, zest and juice

2 tablespoons butter

Powdered sugar, for garnish.

1. Heat oven to 400 degrees. In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest and juice.

2. Melt butter in an 8-inch ovenproof skillet over low heat; when foam has subsided, add almond mixture to pan, tilting pan to distribute batter evenly. Continue to cook tart on stovetop until edges just begin to set, then put pan in oven and finish cooking, about 10 to 15 minutes more.

3. When tart is done, put it in broiler for about a minute or until just golden on top. Sprinkle with powdered sugar and sliced almonds. Serve.

Yield: 4 servings.

DIY: I think I feel like Korean

된장국! (Dwenjang-guk)

The staple soup for all Koreans. I've never cooked it, but there's no reason to delay the inevitable. All Koreans above the age of 25 must know how to cook it...It's the law

You can go plain jane (like mine above) or go crazy with it. It's what you make of it...most of the time. I used napa cabbage, green chili, tofu and those stringy mushrooms.

The stock is flavored with dried anchovies and obviously brown soy paste. To add a bit of spice, you can stir in some pepper paste or use kimchi instead of that boring unfermented stuff.

But there's 1 more ingredient I forgot to mention. Flour. Everyday, multi-purpose flour. It's my semi-educated guesss that it helps thicken the soup. No one likes a watery soy bean soup that's for sure~ :p