In which I attempt to make cottage pie that isn’t even a real cottage pie, and an apple tart. Hola amigos and amigas! I’m back. Looks like our cherished dream of going back to normal isn’t going to happen anytime soon. We’re still cooped up inside our homes, trying not to get crazy, trying not to get sick. But hey! We all make our own good times. Yes, cooking now counts as a “good time”. Why not? Who doesn’t like to eat healthy, nutritious tasty food that’s not processed food? Yeah, that’s my family! For the past few weeks, we’ve been donning our imaginary chef’s toque, whipping up dishes we’ve never eaten in a long, long time, or yes, for the first time, even. But more on that, later. What else have I been up to apart from honing my culinary skills? Still doing coursework. While I am happy to comply with the requirements, it’s either that or to drop and re-enrol the course the next semester. Thanks, but no thanks. As much as I …
Personally, the thought of eating delicious food for lunch at the middle of the work day makes me look forward to lunchtime. Especially if so much care and thought was put in in preparing them. While I do occasionally enjoy cafeteria fare, I tend to make my own lunch meals. This started when the old office cafeteria served greasy (and expensive) fare. This resulted in a massive weight gain for me and a massive hole in the pocket. Haha. So, after careful evaluation, I decided on two remedies. Lose weight Make my own lunch, as often as possible.
It’s been long since I posted on here, and as well, a long time since I have shared anything food-related on here, much less a recipe. I took advantage of today’s rest day, although it’s for a sad reason, as there’s a huge typhoon brewing in the northernmost part of the Philippines. Please pray for them, that the storm might change its course and that the damages and lives lost would not be a large number. All right, I deviated again! I will be sharing this experimental Salted Caramel Apple Crumble Pie. Here’s the recipe. 🙂
My father’s been taken to the hospital more than three weeks ago, but he’s home now–yay! I won’t lie though, those three weeks were tense, to say the least. And that meant that I was on my own a lot. And me being left alone a lot gives me reason to prepare a meal that can be eaten at any time of the day: bacon, egg, and mushroom fried rice. This dish screams HELLO, HIGH CHOLESTEROL, but while I don’t whip it up often, it’s worth it whenever I do. Preparing the ingredients took the most time, admittedly. As we don’t consume as much rice as we used to, there was none on hand, which meant that I had to cook rice. And frying bacon isn’t something to be sneezed at, either! I enjoyed the preparation process though, and I’m sharing the recipe in hopes that you’ll enjoy preparing the dish and eating the end product.
Baking cookies always gives me wonderful memories. Of wonderful Saturday afternoons baking cookies from the box (hi, White King), and dunking them into cold, fresh milk. Yum. When my older sister started baking stuff from scratch, I became her assistant. Measuring things, stirring the batter, or wrapping those baked goods into boxes. That however, wasn’t fodder enough for me to start venturing into baking on my own–until she left to work abroad. Fast forward to 2014, when I started baking cookies for friends and family. Of course they weren’t perfect–but people gave me helpful hints as to the texture and taste of the cookies. I’ve made a lucky hit with red velvet cookies–a recipe I’ll have to reproduce as I have lost it through the deletion of my old blog.
The holidays have come and gone! To be honest, I’m still feeling stuffed, and mind, we didn’t even prepare a lot of food! For Christmas, we had roast chicken (followed Gordon Ramsay’s recipe for roast turkey…but as turkey is a good deal more costly in the Philippines, I made do with a large chicken), pasta (recipe to be shared one of these days), and soup. For soup, traditionally we have a special kind of chicken macaroni soup every Christmas. This time, however, I wanted to try something new. To be honest, I was nervous about preparing this–as it would be my first time preparing it. This soup recipe came from my late paternal aunt, who is the absolute queen (apart from my mum) of preparing good food. She shared this recipe to my older sister (do check out her blog), who made this soup quite often, but not too often as it to cease becoming a treat. When I was younger, I used to assist her in cooking and baking, and I would pretty dumb …
I’ve seen this recipe go all over the internet for an age–and I wonder why I never gathered the courage to try until recently. One of my favourite bloggers made this too and posted the recipe here, and I followed the recipe loosely. Loosely because I took out one ingredient and used another (it still turned out the way I expected it to–and probably even better–in my opinion, at least). You’ll need the following: 4 apples chopped into small pieces like this: 5 tablespoons apple cider vinegar (you may use lemon juice if you like, but I gave this a try and it brought out the best apple flavour EVER). 3 tablespoons cinnamon 1 and 1/2 cup brown sugar Puff pastry 2 tablespoons vanilla (I know what everyone says about vanilla, but everything seems to taste better with it!) Caramel 1 beaten egg (for the egg wash)