Blog Anniversary and Love at First Bite....Floating Island

Wow .. i simply can't believe "A Bowl Of Curry" has turned One year old… Happy Birthday….

It has been exactly one year and 2 days since I wrote my first blog post and shared the very first recipe to this blogging world. Since then my life has changed so much. ‘A Bowl of curry’, my sweet little blog has introduced me to a totally new world of cooking and photography.  I used to simply browse internet, just to take down some recipes and that’s it…but later when this became a habit, my kids told why not you also cook something of your special recipes and it. I was like OK. Then they came about with the idea of starting a blog. So on my birthday my daughter started this blog for me….There goes my journey with 'A Bowl of Curry'.

The first blog that I was impressed with was Maria’s Menu and Shab’s Cuisine. Then after I stared to blog, I began to find other blogs that I was impressed with and started to leave comments. Still, visitors to my blog were very few and far between… and I was lucky to get just one comment.

I remember the very first post and the first photo that I posted

Soya Pulav

I remember the day, when I received the first comment on Bread Cutlet, I was so happy that day and I got so tensed when a reader pointed out the mistake in Green Chicken Curry. After that I used to wait for the comments and feedbacks. But later when I joined the Blogging Marathon, it all started, my blog was really liked and recognized by my fellow readers, started appreciating my recipes and photos, also encouraging me by their kind words. I started to make new friends. The first comment, the first like to my facebook page, the first follower on GFC and the number of page views etc.. these little things made me so happy and made my day. My son would keep track of the likes and like on photos and comments and they felt happy too...This was all possible through the support I received from my readers.

Now ‘A Bowl of Curry‘ has become an inseparable part of my life. In this one year of blogging, I have been inspired by so many of you.  I had no idea how many wonderful friends I would meet and how much I would learn. I take this opportunity to thank each of my readers for their continuous support and encouragement. This is just the beginning and I have still got so much to cook, click, write and post…

I hope that ‘A Bowl Of Curry’ will receive the same support in years to come….

On that happy note i would love to share the recipe of the Famous Classic French Dessert "Floating Island".

"Floating Island" or "Ille Flottante" is a classic light French dessert, that is made mostly of egg white. This dessert is served simply with custard and the poached meringue just float dreamily like clouds in it. You can top it with caramel or dust it with praline.. but i can say it tastes divine... 

Recipe source :  The Hungry Australian

Ingredients
For the custard

1. Milk 1 cup
2. Fresh Cream - 1/2 cup
3. Castor Sugar - 1/2 cup
4. Vanilla essence - 1 sp
5. Egg yolks - 3

For the meringue

1. Egg whites - 3
2. Castor Sugar - 1/2 cup
3. Milk - 1 cup

For Caramel Sauce

1. Sugar - 150 gms
2. Water - 100 ml

Preparation

For the custard

• Heat milk in a heavy bottomed pan with vanilla essence until gently simmering. Turn off. Keep aside.
• Meanwhile, whip egg yolks and sugar for a couple of times, until thick and pale in colour.
• Pour the milk mixture , fresh cream into the yolk mixture and mix together thoroughly.
• Rinse out the sauce pan and then pour the entire custard mixture back into the pan.
• Heat on low flame for 10 - 15 minutes, stirring constantly, until you get a thick and cream custard.
• Turn off and leave it to cool.Chill in refrigerator.

For the Meringue

• Whisk egg whites until peaks form. Then add in the sugar, a little at a time, until meringue is glossy and stiff.
• Heat milk in a large, deep frying pan and bring to a slow simmer.
• Using a large spoon, drop two or three spoonfuls of the meringue mixture into the milk and poach for a minute on both the sides. (Be careful it might break).

Caramel Sauce

• Combine sugar and water, cook till the sugar dissolves completely and caramel is been formed.

To serve

• Pour 2 -3 spoon custard into low bowls. 
• Gently lift an island out of the milk with a flat spoon, tap and remove the excess milk and place gently on top of the custard .
• Garnish with caramel sauce or with nuts or praline.

Sending this to 50 Sweet and Savory Holiday Recipes + Add yours to win a surprise Giveaway! by Siri


Sending this to cook-with-comfort event by Sapana