Mussels jelly-dome à la nage Asiatique

Here we go with the second installment of the seaweed saga.

In the past episode , I introduced you to the seaweed tasting experience I did for a recipe competition I entered; the theme of the competition was indeed seaweeds.
They provided us with quite a few samples, mostly dried and just a couple fresh.
I do prefer when seaweeds come in their dry form, since the whitish coating on them is actually a natural concentrate of many of their savory compounds. It is easier this way to get the seaweed flavors into things without the need of cooking them longly.

Goat cheese verrines with spiced apple-jelly

The beginning of each month is highlighted by the Secret Recipe Club so there is always something good to look for around the corner.
For the month of May I was assigned Megan's blog "Megan's Cookin". From her blog it is evident that she loves to cook and eat a bit of everything, so much so that she end up being a polygamous! But can you blame her to love both citrus and chocolate? Nah we can't, can we?

Milky sweetness for a healthy dessert

"At last we meet!" told he to the bowl in front of him. Filled with a creamy syrup, it hosted little white sponges. What were they made from? "Cheese", somebody said.
The history of me and this sweet, rich Indian dessert dates back to at least two years ago when exploring the meanders of a virtual video gallery, I stumbled upon this video from "Show Me The Curry":