![golden semolina pudding](https://hsaba.com/wp-content/uploads/2013/08/goldensemolinapudding.jpg)
burmese semolina pudding
A great way to eat semolina, rich and moist in the middle and crunchy on top. It always goes down well at the end of a meal with a splash of cream…
![avocado ice cream](https://hsaba.com/wp-content/uploads/2013/07/avocadoIceCream.jpg)
avocado ice cream
Avocados always remind me of a drink we used to have in Burma and one that I particularly enjoy, an avocado shake. I have adapted this recipe into an ice cream…
![mango ice cream](https://hsaba.com/wp-content/uploads/2012/03/mango_icecream_hsaba.jpg)
mango ice cream
I know when summer has arrived in Sydney; rich orange skin mangoes start to appear in our weekly fruit and vegetable box. Their golden flesh…
![lychee and ginger sorbet](https://hsaba.com/wp-content/uploads/2009/06/lychee_sorbet_hsaba.jpg)
lychee & ginger sorbet
Lychee and ginger really works well together; the ginger adds a touch of heat and compliments the sweetness of the lychees…
![pumkin pudding](https://hsaba.com/wp-content/uploads/2008/11/pumkin_pudding_hsaba.jpg)
two-layer pumpkin pudding
After much digging around for inspiration, I decide to try a recipe my mother has translated from an old Burmese cookbook for two-layer pumpkin pudding…
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