It’s up! See you there! 🙂
It’s up! See you there! 🙂
Gladly announcing that I’m moving to my own domain very very soon! I made a promise with myself that I would start looking at making these all more serious once I have regular visitors to my blog. And I really never thought that day would come so early (looking at the commitment I usually had with my previous blogs.). It’s not even been 2 months yet and I already have followers that actually follow my blog posts and practice the recipes in real life. That means a lot to me!
I hope it’s gonne be up properly within this week (oh btw any volunteer on a custom theme? :P). Meanwhile, let me go back to my virtual kitchen (read: Photoshop & WordPress) to cook up something awesome for my new ‘house’. Happy Wednesday, y’all!
I’ve always dreamt of waking up to a full set of English breakfast on the table. Ambitious much? 😛 As if having pancake isn’t luxury enough, this is what I had for this morning: pancake with poached eggs, pork pastrami, sausage and hollandaise sauce.
I have a thing with any kind of cured meat and I would kill just to get a piece of those grilled meats.
I admit that’s not my best shot of poached egg. I shall blame the photographer for being too hungry that he took the picture of the wrong poached egg… Hollandaise sauce? I do love hollandaise sauce!
Looks messy alright… but this is what you get when you wake up too hungry and pancake and ham is all you can think of. Or you could pay like 10 bucks to get your perfect English breakfast prepared.
Jees, I need to stop thinking about the English breakfast…
I’ve always been mesmerized by the beauty of Pavlova and I always thought it’s that easy to make. Proven wrong on my first trial. True it’s only meringue, but it’s not just a meringue! It’s meringue with a crispy skin and marshmallow-y filling. Now that is hard to achieve especially with my cheap brand 3 year old oven 😀
But rien n’est impossible. Nothing is impossible.
I gotta say there’s no rocket science to achieve the perfect pavlova, it only takes trials and errors. I made it for a good friend’s birthday yesterday. I thought they’re only patronizing me when they said it’s nice, until I saw people started eating it straight from the table before it’s finished being cut. Aha!
When speaking about Milo, what comes to mind first is always the vintage Milo tin that my granny used to hide from us when we’re young. I used to eat raw Milo using my bare hand straight from it. I always thought she wouldn’t know, now that i think about it again, that’s probably why she always hid it from me.
I also had another unforgettable encounter with Milo during my teenage years. My auntie taught me another precious way I so will not forget about eating Milo. Just take out a slice of bread, pour some cold condensed milk on it, and sprinkle Milo on top – as much as you want. And eat it. Oh my goodness! Biting into the soft and cold and crispy Milo goodness… ah… another fond memory 🙂
And probably this is my latest Milo encounter – Milo cookies! And I dare say it’s much more satisfying than Oreos. But that’s probably just me. This recipe is definitely a keeper, though for my next baking I will certainly add more butter.
So, do you have your own unforgettable Milo encounter? Do share!
A bestfriend of mine from Sydney is visiting for Christmas this year. I asked her what she’d want me to make for her when she comes, and she quickly mentioned danish pastry, except with pears. So there I had my inspiration of the week of what to make.
I gotta admit that probably danish pastry and puff pastry are my most favorite pastry types. A little bit tricky to make, but the result is totally worth it and it could keep for quite long time. Unlike cakes that will get wet after some time.