When you cook or even bake a lot sometimes you would have accumulated a lot of excess ingredients and sometimes you are wondering what you would do with all this unused or leftover items. For me I treat it is as a time to get creative otherwise these ingredients will be all wasted, so for … Continue reading »
Iskrambol or Ice Scramble is the Filipino version of Slushy made out of banana flavoured frozen condensed milk usually sold by street hawkers. During my childhood this was really popular and it was sold outside schools in big styroboxes, I still remember kids queuing for this one while the vendor scoops it out from the … Continue reading »
Flaugnarde is a French dessert made with thick flan-like batter filled with fruits like apples, berries, peaches, plums, prunes or other fruits topped with powdered sugar. Flaugnarde is a variation of Clafoutis which is basically the same dish but only using cherries. Traditional Limousin clafoutis uses unpitted cherries which adds a different flavour to the … Continue reading »
If you live in New Zealand then it is common in offices where a colleague brings once in a while a lot of fruits in the table for everyone to share, this is because most of the average homes here have their own fruit trees from peaches, apples, plums, lemons to pears. Several weeks ago … Continue reading »
Sans Rival is a Filipino dessert made of sandwiched French Buttercream in multiple layers of meringue infused with chopped cashews. This is one of the most popular desserts in the Philippines but you might be wondering why it has a French name? “Sans rival” or “without rival” in English has its French roots, it was … Continue reading »
Yogurt, yoghurt or yoghourt is a dairy product produced by fermentation of milk though bacteria called “yogurt cultures”. That procedure produces lactic acid hence the thick texture and sour taste. It’s an interesting process and here we can do that at home as you can easily buy yogurt kits in the supermarket. The name came … Continue reading »
Let me start by stating that this is the best yoghurt I ever tasted so far, it’s so good it tastes like an ice cream. We tried this several weeks ago when we had our lunch at the city, after lunch my wife said that we should grab a nice cold dessert to end a … Continue reading »
Turnover is a type of pastry stuffed with filling which is either sweet like fruits and savoury like meats and vegetables. This treats are considered to be a type of a portable pie which existed during the ancient times. Though turnovers had existed for a long time apple turnovers is quite a newer invention and … Continue reading »
In my observation, Pistachio Ice Cream is one of the most sought after ice cream flavours; its unique nutty flavour is what defines this ice cream. The invention of this flavour dates back to 1940 (yup, it was that long) and credited to a person named James Wood Parkinson, an American cook who came from … Continue reading »
Bukayo is a sweet Filipino dessert / snack that originated from Lingayen, it is made by simmering coconut strips in a mixture of coconut water and sugar until liquid is heavily reduced, mixture is then formed into balls or flat circles and left to harden to a chewy consistency. I have to warn you this … Continue reading »
One of my closest friend is a Canadian and every time we talk about food I always ask him if there are any Canadian specialty that I can make, it’s quite hard for him to choose might be because Canada is like New Zealand where we don’t have intricate traditional dishes like what if found … Continue reading »
Here I am posting another common Filipino ice cream mostly unknown to non-Filipinos, the Ube Ice Cream. This ice cream is one of the best sellers in the Philippines due to its unique taste that suits well to the Filipino palate as well as it common use in a dessert called Halo Halo. This ice … Continue reading »
I am not sure about the history of this dish or where it did originated but I guess I know where the name come from, give it a shot and I guess you will know it too. This baked desert is made out of dates and walnuts mixed in a fluffy buttery dough, the texture … Continue reading »
Every Christmas it is a tradition in our household to serve cheesecake during the Noche Buena. It started many years ago when I had my first Christmas with my wife, what I usually serve during those days was the blueberry cheesecake which is my specialty. It was a solid recipe and it never let me … Continue reading »
Like the regular bibingka, royal bibingka is also associated with Christmas but mostly in Vigan. Though it shares the name with the normal bibingka they are two different rice cakes as this one uses glutinous rice flour which makes the texture sticky and dense. This rice cake is usually made out of glutinous rice … Continue reading »
