Very simple and absolutely one ingredient, unless you want to make flavored clotted cream. Use heavy cream and cook on medium heat continuously stirring until thickened (Now you have the best Alfredo sauce!). Pour the thick sauce into pyrex or any glass pan (not plastic) and let cool for 2 hours without touching it. Refrigerate for 12-24 hours and then skim the top for the best product. Left over liquids can be poured over to soften the clotted cream or reused to make additional cream.

This lady uses cornstarch to thicken it - we don't do that ... but it's up to you! :)


At Goji Kitchen (Marriott Marquis Queen's Park Bangkok) during breakfast, they make flavored panna cotta (Pandan, Mango, Green Tea, etc.) but it was sweet and not as creamy as Qaimar.
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Thanks for the clotted cream guidance! Super great :-)

already made myself a pdf added into my recipe Books

You're welcome ...

The best part is the Alfredo recipe, just add to the thickened sauce your favorite cooked pasta, parmesan cheese, and cracked black peppers ... and voila, you'll be in food heavens! :D

Actually....Alfredo sauce does not have any cream in it.
And I would for sure not use corn starch in the clotted cream...sounds like it would get gummy.

Keeping it low carb for breakfast:

A couple of hard boiled eggs, a handful of macadamia nuts, some raspberries, and a couple of cups of coffee with cream.

Baked chicken topped with onions, ranch dressing, cheese, and bacon, served with mashed potatoes and broccoli.

Granted, a misnomer for cream parmesan sauce but some folk use cream and others cream cheese ... thanks!

Breakfast this morning:
Cheese & Basil Omelette (organic eggs & basil from the wife's herb garden)
Lemon Bread & Pear Tart
Multigrain Bread
Coffee with Cream to wash it all down! :)

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Grilled cheeses - sourdough from new discovery Cornerstone bakery. Very ace white sourdough bread
deli sandwich of italian charcuterie (cold cuts)
cheddar kettle chips
Terra taro chips (on final bag - eek)

Not a criticism...unless you like your omelette that brown (some people do), just lower the heat. "Scrambled" eggs should be cooked on a very low heat and take much longer to cook than people have the patience for. But your breakfast looks delicious!

The omelet was firm but creamy delicious - I like it this way! Thanks for the tip! :)

Early supper today ...
- Eggplant chicken stir fry with homegrown basil and spring onions
- Thai style BBQ chicken
- Assorted pickles
- Rice
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I just received basil at my front door, theoretically dropped off from a friend who has brought us basil in the past. Awaiting her confirmation about today’s basil bag...

but how did you use the basil in your omelette? I’m used to basil in caprese and don’t know how to use it with eggs :-)

Basil isn't only for a caprese salad. It is good mixed with lettuce in almost any salad (I know that you don't eat anything green and leafy but others do so I am mentioning it), it is good with potatoes, in rice, I loved it mixed with softened butter over fish (salmon, halibut, shrimp, scallops), of course it is always good with pasta, whole basil leaves on sandwiches, chopped over avocado and of course you can always make pesto. Google basil and tons of uses will come up including the eggs mentioned here.

Today's lunch was a cheeseburger topped with bacon jam. The jam offered a sweet complement to the savory seasonings in the burger.

how do you use it with softened butter over fish? Chop basil before mixing with butter?