High Tea for Two at da.u.de

Thanks to Deal Grocer for offering this special high tea for 2 deal from da.u.de tea lounge.

DSC02292

The deal comes with a choice of (refillable) tea and three tiers of yummy food that goes well with the tea. We chose Passion Green tea. The fruit flavor complemented well with the green tea. Now the food! We started at the top tier with  Madeleines, Scones, Tea Marmalade, Lemon Curd, and Unclotted Cream.  I loveee the scone and lemon curd! Second tier offers savory Roasted Vegetable Tartines and Crisp Pork Banh Mi Crostinis (my fave!) Third tier carries the sweet treats:  Apfelstrudel, Tea Brûlée, Vanilla Ice Cream, and two Macarons. I enjoyed the the food from the top and second tiers the most. I would prefer the Apfelstrudel warm with the Vanillla Ice cream.

My friend and I super enjoyed our experience. Good food and service from da.u.de! Thanks again to Deal Grocer 🙂

Advertisements

Kitchen Test: Ricecooker Tatin cake

I came across this article, “21 Surprising Things You Can Make In A Rice Cooker“. It’s fascinating how we can actually use this kitchen equipment to cook dishes and even desserts. Being a dessert person, I immediately bookmarked one of the recipes: the Ricecooker Tatin cake.

DSC02424The recipe calls for cane sugar. I replaced it with brown sugar and added 1/2 tbsp cinnamon powder. Just love the smell while cooking this!

DSC02426

The texture of the cake is comparable to hotcake. It’s not that sweet so it’s better that the apple mixture should be sweet enough. It’s a good thing that there’s enough syrup in the apple mixture to keep the cake moist. And since I used a regular size rice cooker, the cake was thinner. Use a smaller rice cooker for a thicker cake. I think this will go perfectly with  vanilla ice cream or cream on top. Yum!

Staying cool

Summer in the Philippines is becoming a test of our enduring character, don’t you think? And the average daily temperature tells us that we’re experiencing hotter summer each year. So we make our best effort to adjust and enjoy the warm weather before the rainy season hits in.

DSC02013

I also noticed that our calamansi ripens quite quickly this summer. If I remember correctly, we harvest ripe calamansi during the rainy season. But when I checked last weekend, our trees are teeming with ripe calamansi.! I think the summer heat is affecting the ripening process. But of course, we’re not complaining. More fresh calamansi juice for us! I made some mint ice cubes and popped them in a glass of freshly squeezed calamansi juice. Cool, citrusy and minty!

DSC02052DSC02054

Kitchen Test: Banana Chocolate Chip Bread

I’m the only one in the family who lovessssss bananas. My Nanay will make it a point to buy a kilo before the weekend so that I have bananas to eat when I’m home <3. The challenge though is to consume the fruit before they overripe. Solution? Overripe bananas = banana bread!

DSC01659

I followed another easy recipe from Yummy:

Banana Chocolate Chip Bread

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup dark brown sugar
1/2 cup corn oil
2 eggs
2 teaspoons vanilla extract
3 very ripe bananas, mashed
1 cup semisweet chocolate chips

Steps:

1  Preheat oven to 350°F. Grease and flour an 8 1/2 x 4 1/2-inch loaf pan.
2
  Combine the dry ingredients in a medium bowl. Stir to mix.
3
  In another bowl, combine sugar and corn oil. Add eggs one at a time, then add the vanilla and mashed bananas.
4
  Add the flour mixture to the banana mixture. Stir until combined. Lastly, add the chocolate chips and mix just until combined. Pour mixture into the loaf pan.
5
  Bake for about 45 minutes or until toothpick inserted in the center comes out clean or with just a few crumbs clinging to it. Remove bread from the oven then allow to cool for about 20 minutes before removing from the pan. Cool for another 15 minutes on a wire rack before serving.

Chunky!

DSC01661

It is suggested to use the darkest sugar for a richer color of the bread. I used muscovado sugar and  I love how it turned out.

DSC01672 I felt so giddy while slicing the loaf!DSC01677

So perfect with coffee!

DSC01678

Looking forward for more overripe bananas! 😛

Kitchen Test: Boracay’s Real Coffee Calamansi Muffins

I’ve never been to Boracay. And one of the famous food finds that I hear/read in Boracay is Real Coffee’s Calamansi Muffins. Thank God for Pepper.ph’s food hack recipe, I don’t need to fly to Boracay just to taste this muffin (though I dream of going there!).

Real Coffee Boracay’s Calamansi Muffins (Recipe lifted from Pepper.ph)  

1/2 cup butter
1 cup sugar
2 pcs eggs
1 1/2 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup milk
1/4 cup calamansi

  1. Mix together dry ingredients in a bowl: flour, baking powder and salt. Set aside.
  2. Mix together milk and calamansi in a bowl, set aside.
  3. Cream butter and sugar for 2-3 minutes.
  4. Add eggs one at a time and mix well.
  5. Add in milk mixture and flour mixture.
  6. Mix until well blended, don’t over mix.
  7. Scoop in non stick muffin pans.
  8. Bake in preheated 350 degrees Fahrenheit oven for 18-23 minutes.
 I love the pale yellow color of the mixture. My Nanay tasted the raw mixture (icks!) and she said it tastes like yema.DSC01585

Bake, bake, bake!

DSC01586

They’re like little sunnies! I don’t know if it’s because I used margarine instead of butter which resulted to a more yellowish hue. And for me, muffins should have cracked tops 😛

DSC01593

One bite is not enough. It’s light and the calamansi flavor is just right. I think this goes well with black coffee.

DSC01595

I closed my eyes, hoping that next time I’ll be in Boracay to taste the calamansi muffins of Real Coffee. But for now, I am happy with these.

Love birds, washi tapes and bookmarks

I’ve been racking my brain last week on what to do for our upcoming Hungy Crafter’s (un) Valentine’s craft exchange (will make a separate post about that!). Even after going through Pinterest and Craftgawer, I still don’t know what to do! I came across Nifty Thrify’s blog and saw her post on making your own washi tape. Washi tapes are Japanese paper tapes with different lovely designs. They are very popular right now but I find them a bit expensive (cheapo me!).

It’s so easy to make! All you need are: paper with design/print that you like (I used a page of a book that I plan to dispose 😛 ), double sided tape and scissors! Just attach the tape onto the paper (make sure that the you will attach the tape on the opposite side of the paper with the design that you want to be exposed) then cut the paper into strips. That’s it and you’re good to go! I think this is one good way to use old wrapping paper and pages from magazines.

DSC01545 DSC01547

Then I thought maybe I’ll just make bookmarks for the craft exchange using these tapes that I made. I cut pieces of board of paper using a phone card as my base size. I decided to make two designs. On one bookmark, I drew two birds perched on a branch. Then for the second bookmark, I attached the tape on the top and bottom of the board paper and made letters which are the initials of the persons who will receive the bookmarks.

DSC01549 DSC01550

I hope my fellow Hungry Crafters will like these.

Red, green and brown

01.16.2013

I attended a calligraphy crafternoon by Alessa Lanot last year and from them on, I try to practice this craft/skill on my own. It was not a formal workshop, but it gave me a first hand experience on doing calligraphy. I used to practice at night during weekends but I decided to stop this habit to rest my eyes and allot the time for sleeping! 😛 So I bought my calligraphy nibs, holder and ink to the province so that I will only practice on weekends.

I bought a red ink from Deovir and printed a sample sheet using Centeria Script which I learned from The Fozzy Book blog. After practicing writing the alphabet and some messy pages of drawing paper, I wrote this:

DSC01479

I like how this font looks and it is not that hard to copy. I think it looks good on posters and postcards. And the red ink is love 🙂

01.07.2013

I once read that tropical countries, like the Philippines, are lucky to have a variety of fruits in season. The availability of these local fruits is a good opportunity to make by-products such as jams, jellies and marmalades. It’s the over supply of calamansi from our farm that led me to make my first ever calamansi marmalade. Luckily, I found this easy marmalade recipe from MarketManila. It was a success on my first attempt! And since then, I had this yearning to learn jam/jelly/marmalade-making.

So when I arrived home last Saturday, we have a basket of calamansi in the kitchen and my mother asked me to make marmalade. I am just happy to oblige.

Choose the ripe ones so that you don’t end up a bitter version of the marmalade. This recipe requires the the skin to be included so it is better to choose the ripe ones to add more sweetness.

DSC01443

The chopping and removing of seeds takes a lot of time, so you better be patient with it.DSC01445 DSC01448

I usually spend the entire day cooking this marmaladeDSC01463

Just follow the recipe (you can adjust the waiting time between cooking and the amount of sugar) and you’d be rewarded. The calamansi marmalade should always be keep in the fridge and can stay up to a month, based on experience. I remember tasting it after a week in the fridge and I just love the chewiness of the skin. Perfect on warm bread with butter or margarine.

DSC01472 DSC01471

I’m on a roll that day so while waiting for my marmalade to cool, I decided to make Chocolate Crinkles. The recipe originally appeared in the November 2012 issue of Yummy Magazine, but I discovered it first from 80 Breakfasts’ blog. It was my first time to bake chocolate crinkles and I’ve been planning to make this since Christmas.

DSC01454

I love how it turned out not too sweet. But I realized I can improve it by using a good quality of cocoa powder and I need to learn how to make it moist in the inside. Based on how fast the 40 pcs of crinkles was wiped out by my family, it think it was pretty good. 😀