Ñora Pepper Flan

This Spanish flan using the pulp of hydrated dried mild red peppers called ñora is a bit odd but it is quite good with a teensy bit of bite. The flavor as a dessert flan is a combination of chocolate, prunes, and coffee. Ñora pepper is used to flavor Spanish sausages, savory dishes, and Romesco sauce. One of the recipes I found in a Spanish website is flan. Yes, sweet dessert flan. I couldn't find the link to the recipe anymore but I still remember it has no milk just like Flan de Naranja which is in one of my Spanish cookbooks. I followed that recipe substituting the pepper pulp and the soaking water. I believe you can also use the more widely available, cheaper, and also mild ancho dried pepper which has a very similar chocolate-y and prune-y flavor.

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No-Knead Bread

No-knead bread became popular in 2012, if I remember correctly, when Jim Lahey made a demo and published a cookbook. I've never made it until today to know if it really makes flavorful bread. The Jim Lahey method leaves the dough to ferment for 12 hours at room temperature then the dough is shaped and baked in a covered preheated cast iron Dutch oven. He updated it to shorten the fermentation to 3 or 4 hours by using very hot water, about 130°F, and adding ¼ teaspoon red wine vinegar.

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Key Lime Mousse

I love the flavor of Key limes more than the regular limes either to flavor desserts or as a dip and marinade for fish or meats. I was craving for pie but was too lazy to bake and also didn't want extra carbs. I made mousse instead with whipped cream, cream cheese, and homemade sweetened condensed milk. The light as feather dessert whips up in no time. It's tart and not too sweet. I love it!

Key Lime Mousse
4 ounces softened cream cheese
4 ounces sweetened condensed milk
a pinch of fine sea salt
4 ounces heavy cream, whipped to soft peaks
4 tablespoons key lime juice
1½ teaspoons key lime zest
candied key lime for garnish, optional

• In a small bowl, beat together softened cream cheese, sweetened condensed milk, and salt until smooth. 
• Beat in juice and zest until fully combined. 
• Stir in whipped cream with a rubber spatula. Spoon into 4 ramekin dishes. Smooth tops. Cover with plastic film and refrigerate for 2 hours. 
• Garnish with candied Key limes before serving, if desired.

Korean-Style Egg Sandwich

I'm a fan of Korean dramas and movies and I also love their food.The Koreans are not well-known for Western style food but lately their sandwiches are becoming popular street food. One of them is the tamagoyaki sandwiches on trimmed white bread. The most recent street food fad in Korea is Egg Drop sandwich. Some have ham and cheese or fried bacon and cheese before topping with fluffy scrambled egg on grilled in butter thick slices of brioche loaf bread. Singapore has its own Egg Stop sandwich shops with similar ingredients. 

In the Korean drama Hospital Playlist, currently streaming on Netflix, a father and son are eating their Egg Drop sandwiches. I wanted one after watching the episode. I opted for the simplest ingredients - chopped broccoli slaw mix, chopped green onion, and spicy ketchup. I didn't add mayo mixed with honey because it would be too sweet for me as the bread is already a bit sweet. Also, the spicy ketchup is sweet enough but with a bit of kick. If you can't find the Malaysian spicy sauce, you can make your own. Recipe of sos cili is here.

I like the simplicity of the meatless sandwich specially with thick slices of homemade challah baked in a loaf pan. Perfect for meatless Holy Week for those who are still observing.

Korean-Style Egg Drop Sandwich
1 tablespoon butter, divided
2 thick slices challah or brioche loaf bread
1 jumbo size egg, well beaten
¼ teaspoon fine sea salt
1 tablespoon broccoli or cabbage slaw mix
½ tablespoon chopped green onion
1 tablespoon Malaysian spicy ketchup
mayonnaise mixed with honey 1:1, optional

• In a small skillet, heat ½ tablespoon butter and fry both slices of bread only on one side. Set aside; keep warm.
• Mix egg, salt, cabbage slaw mix, and green onion.
• Add the other half tablespoon of butter on the same skillet then add the egg mixture. Cook on medium low heat, stirring, just until egg is set; takes less than a minute. Do not let it get brown and crusty.

• Smear the untoasted side of bread slices with ketchup/sos cili. Fill with egg mixture. Wrap the bottom of the sandwich with waxed paper. Drizzle honey mayo on top if desired. Enjoy!