Homemade nougat

Nougaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaat ❤

Chef in disguise

Nougat The March 2014 Daring Bakers’ challenge was hosted by Rebecca of  BakeNQuilt . She challenged us to learn to make classic nougat and to make it our own with our choice of flavors and add-ins.

Making nougat from scratch was on my “when I am brave enough and skilled enough” list. The process seemed too intimidating! Boiling hot sugar syrup, exact temperatures, recipes with far too many steps and far too many details that can go wrong. Then the March challenge was announced and I just knew that if I didn’t do it now, I may never do it.

Looking back on the experience, I have to say that despite my fear and anxiety, the process was actually enjoyable! If you keep the tips listed below in mind and if you follow the steps you will find out that making nougat at home is actually much easier than what you…

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Spoil Your Appetite with Three Mouthwatering Food Blogs

The WordPress.com Blog

Blogging tends to make us hungry, which explains our tendency to highlight great food blogs. Today, you’re in for a particular treat: three food blogs that serve up gorgeous design on top of mouthwatering creations. Now, if only we could invent a Tasting Widget…

PornBurger

Don’t be alarmed by the site’s name — it’s perfectly safe for work, though probably less so for your keyboard (drool alert!). In this blog, burger-meister Matthew Ramsey unveils a new, groundbreaking masterpiece every week.

PornBurger In case you were wondering, yes, the “buns” are fried mac and cheese.

Each burger-of-the-week gets a playful name — the lobster patty pictured above, for example, is the Mac Daddy, since it’s sandwiched between fried mac and cheese “buns.” Matthew is using the Kiore Moana theme, which offers full-bleed (no pun intended) featured images. That’s how we get to view each gorgeously stacked, perfectly shot creation in all…

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Monday Morning Edition

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In our fast-moving lives, it’s easy to sometimes miss out on great things. Before starting a new week on WordPress.com, be sure to check out the features that made a splash on  Hot Off the Press  last week:

Pro tip of the week: Did you know you can…

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Biko

I miss my grandma’s biko 😦

zOld - Ang Sarap (A Tagalog word for "It's Delicious")

Biko

I am so craving for some rice cake now, you can’t blame me as I haven’t tried them for quite sometime and now is the payback time. Just imagine I grew up with rice cakes as a part of my daily life as my grandparent always prepare them for merienda (tea time) then in the last 10 years I do barely taste this traditional treats.

So what is biko? It’s a rice cake made out of glutinous rice cooked in coconut milk and palm sugar then topped with caramel, latik (a type of reduced coconut cream) or both. It is one of the popular rice cakes in Philippines and usually prepared during special occasions such as family gatherings, parties, holiday season and fiestas.

Compared to other rice cake recipes, you need a bit of patience here but not that much compared to some other intricate rice cakes or traditional treats…

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Pork Belly and Sweet Potato Hash

Yum! #hungry

zOld - Ang Sarap (A Tagalog word for "It's Delicious")

Pork Belly and Sweet Potato Hash

As a pork lover when I saw this post at Bon Apppetit I told myself I have to do some of them and first on my list was this Sweet Potato and Pork Belly Hash, it was really good and simple you just need a lot of preparation time as the pork is twice cooked. I also did some minor changes because of the available ingredients to me at that moment and here is the result, all I can say is that I am glad I tried it out now I will have to do those other pork recipes on the list.

Ingredients

800 g whole pork belly, skin on
800 g sweet potatoes, cut into small cubes
3 cups chicken stock
6 garlic cloves, minced
1 large red onion, quartered
3 large shallots, chopped
1/4 cup red wine vinegar
2 tbsp honey
olive oil
freshly ground pepper
salt

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