Another guest post for this Saturday as well. But this comes with a little declaration – from the time I started this series till now, apart from two Saturdays, I have been posting every Saturday with a guest post. Somehow, I am finding it slightly tedious. It must be because Saturday is a weekend for me and normally I am so tied up with house work and the kids. What I usually do is I already have the post ready, posting little by little and adding over the week, so that on Saturday, all I have to do is just run through the draft and post. Now, I am finding it a little bit difficult to manage my time. So I have decided to make this series every two weeks. After this post, you will now see this feature every two Saturdays, I guess it’s fair on me as well as on you people as well. 🙂 I am so grateful for all the wonderful support I have received from fellow bloggers as well as you readers who have contributed to commenting and supporting everybody who have been featured in this series. It would have never gone this far if it was not for all of you… 🙂
Today, I have another super talented new blogger who seems to be from my part of the world. Let me welcome Febina KU, who blogs at Febi’s Cookbook. Her blog is fairly new but with a share of good recipes and the time I received a request from her as to whether I could feature her, I was definitely up for it. We chat on and off and I find her to be a really homely character. She is a homemaker with two little kids and it is a wonder that she posts in fairly regularly with them at home!!!
What makes her even more special is that she had recently won the Best Chef Award in a cookery competition that was held in Dubai. You can find more pictures of the event here. Did you see, there were so many contestants and her “Hide and Seek Creamy Chicken” won the first prize from all that… which means, that she is a very gifted cook!!! Hearty congrats, Febu… hope this is a stepping stone to many many more to come! 🙂 So let’s move on to the yummy individual cheesecake that she has bought for us today…
When the sugar turns brown color off the flame and pour the caramelized sugar onto toasted nuts. Let it cool.
Fill the frozen cups. keep in the fridge to set for 3 hours.