Hi SSWF readers, there’s a new unique recipe book published by Slattery Media Group, Australia, Foodies of the World. I’d like to introduce you to the book as I think the idea behind the book is wonderful, it’s a collection of great recipes from the best cooking blogs from around the world. It covers an international spread of cuisines, courses and recipe styles, as well as profiles of the bloggers themselves from all corners of the globe! Containing stunning photography, styling and images, this is a high-quality cookbook filled with delicious real food from real people, including yours truly. The editor of the book contacted me earlier this year and without any hesitation, I immediately agreed to participate in the project. I felt flattered and was very excited to be invited as one of the recipe contributors.
Right now, I am eagerly waiting for my very own copy to arrive. If you plan to get a copy of this book either for it’s great recipes or to discover new blogs, please do consider to use the link here or simply click on the Foodies of the World widget on the right side of my blog link for your purchase. (No secret here, they will obviously allocate a small commission to SSWF for copies purchased through the link.)
Meanwhile, I will indulge myself with these delicate Strawberries in Bubbles of Snow or also known as Ichigo no awayuki-kan in Japanese. These cuties are snow light and they taste like soft marshmallows that’s served chilled.
Recipe adapted from Japanese Cooking by Masako Yamaoka
Strawberries in Bubbles of Snow-Ichigo no awayuki-kan
2 Cups (500 ml) Water
2 ½ tsp Agar-Agar Powder
½ - 2/3 Cup Sugar (I used ½ Cup)
2 Large Egg Whites
1 Tbsp Lemon Juice
16-24 Medium or Small Strawberries, washed and hulled
1 Baking Pan (I used brownie pan 13” x 8 ½ “)
Combine water, agar-agar powder, and sugar in a medium size pot. Bring it to a boil and continue to simmer until agar-agar and sugar dissolves.
Using a mixer beat the egg whites until soft peaks form. Add the agar-agar in a fine stream while continuing to beat the egg white, and then mix in the lemon juice. Continue to beat the mixture until light and fluffy. (About 50 seconds)
Moisten the pan with cold water. Spread the egg white mixture evenly and arrange the strawberries, bottom end up, in several rows. Allow the mixture to congeal, uncovered, for about 30 minutes. Then chill in the refrigerator for at least 2 to 3 hours. Cut into squares and serve chilled.