I really recommend almond jelly made with almond powder, I love the texture. This time I challenged myself to make almond jelly with almond extract instead. It came out really smooth and my friends are always asking me to teach them this gem of a recipe.Use 3 tablespoons water to dissolve the gelatin.-10 g of gelatin will give you quite a runny jelly. If you want it firmer, please add a little more gelatin powder. I used the A-U brand gelatin.-It also looks nice if you pour the mixture into a large container and then scoop it out into smaller ones. For 4 servings. Recipe by matchbox

I love fresh pineapples, so I made this dessert using it.Pineapple itself is not frozen solid, so it's better to freeze it again after blending in a food processor. Recipe by Pokuchan

I learnt this very yummy and easy dessert from my cousin. We make it every once in a while. #EidKiMeethas

Chinese New Year is fast approaching and pineapple tarts are popping out everywhere if you are residing in Singapore. This year, I decided to make my own with a bit of old and new. I had been experimenting on these tarts for a couple of days and old is using a traditional recipe (which is from my grandma). New is going an unorthodox route with a French pastry as the base.I personally dislike the base. I find the cookie base crumbly and lack flavors without much texture. The pineapple jam is also a bit too sweet and doesn't have much of a chew. After much experimenting, I finally settled for a reduced sugar pineapple jam and a very underrated pastry, sablé breton, as the base. I can finally taste the pineapple's tartness as well as an aromatic cookie base.Even tho they look more rustic, but they are just the way I wanted them to be. The downside is the cookie base dough has to be parbaked be4 molding into individual tarts. This means the leftover cookies cannot be reused. You can bake the leftover and consume as it is or blitz them into powder and use it as garnishes for ice cream or any desserts.But I didn't stop here. I still feel that there is a lack of something and so I improvised. I had included the extra steps in the directions below. You can totally skip the extra steps and the tarts will still taste great. On a last note, do taste and adjust the amount of sugar that you are gonna add. Some pineapples are sweeter and some are sour.

To be honest, I am not a fan of pineapple tarts. Maybe I dislike pie-tart-pastries (unless it uses puff pastry as base) or maybe I dislike how mediocre it is. People will boast so much about them. But as soon as I took the bite, I immediately got turned off; the overly sweetness or the intense tang on my palate.Not until I was given a few pineapple shortcake squares from Taiwan. I was completely blown away by the crust, the "real" pineapple taste and crush; everything is so well balanced. I know I have to make those. I made everything from scratch without buying pre-made or store-bought pineapple jam because I get to control every single detail. I guess the problem with the pineapples tarts out there is they are being made without tasting. I mean, as a cook or baker, we need to taste every ingredient that we are putting into our final product. From there, we are able to taste and adjust for saltiness, sweetness or tang. I hope you do not mind my ranting.I am not saying my pineapple shortcakes are anywhere near the ones from Taiwan, but at least the pineapple fillings are well balanced. It is sweet, tang, crunchy and a hint of saltiness. You must be wondering where does the crunch comes from. I get the crunchiness from the pineapple core. Most would discard it, but it is the only part of the pineapple which contains the most fiber and by adding the core into the jam, adds more crunch and nutrients. Anyway, this is my version of the pineapple shortcake.

I used the appliance brand Ceraware's recipe for "Pineapple Confiture" as a reference.The recipe calls for vanilla beans, but I didn't use them this time. The clumps of fruit make this fresh and delicious. I think you could also mix the whole thing in a mixer and make the jam from puree. Yields about 450 ml of jam.I didn't use it this time, but the original recipe calls for vanilla beans. I believe if you add it you can enjoy yet another flavor of pineapple jam. Not only making pineapple jam, but also making and enjoying mousse and jelly from the scum, and pineapple juice from the leftovers in the pot is my original twist. I think you could also make strawberry mousse from the scum, but you should definitely try it and see! Making juice from the pot is superb as well. For 450 ml of jam. Recipe by Shirufi-

Gongura chutney is an authentic dish from Andhra cuisine in Andhra Pradesh. While it is made throughout India, gongura is also known as Ambada bhaji in Maharashtra and Pulichikirai in Tamil Nadu. In South India, it is especially famous for its various forms like gongura pachadi (gongura chutney), niluva gongura pachadi (gongura pickle), gongura pappu (gongura dal), and many other dishes.

I couldn't forget this flavor I had in Taiwan. I recreated this using a lot of star anise I purchased in Chinatown.Be sure to properly cook off the moisture, but don't burn it.A Teflon-coated pot is good. Recipe by atsucurry

I wanted it to be in dessert form but couldn't work my jelly out so it turned into a drink :-P

This recipe can be used in muffin forms or bunt cakes.

Kesari is a classic South Indian dessert. Adding pineapple to it makes it taste more fruity and yummy #talentedfoodies