seven thousand one hundred islands continuation… So it took me almost a year to write the next instalment to my Filipino Food adventure. But here it is. Taal Batangas, a town booming with its local arts and craft which gave it its name as the Balisong and Barong Tagalog Capital of the Philippines. Both of which takes a lot of…
Mushroom Burger
Trying out the (V) option on the menu… (continuation) So here we are again, still on the topic of my meatless journey. Weeks in to going vegan and I’m really into trying new things and experimenting with ingredients and all that. I have also been to quite a number of places recently and one of…
Roasted Sweet Chilli Soy Cauliflower Bites
Trying out the (V) option on the menu… (continuation) So before I was rudely interrupted by work, I was talking about my meatless journey and how I was finding it really amazing. Not only was it an eye opener on what being vegan is all about but also it made me feel good physically and…
Corn Fritters
Trying out the (V) option on the menu… (continuation) Four days ago I started my journey into the mysterious and often misunderstood world of NO MEAT. In a house full of meat eaters and with the kind of job that I do, every minute literally was and is still a challenge. I have been eating…
Trying out the (V) option on the menu…
Before I start let me just make it clear that I love meat. But then health and curiosity got the best of me. So one day Last week with a little push from Taylah, I thought to myself “what won’t kill me, will only makes me healthier”… And so here goes my journey into the…
Seven Thousand One Hundred Islands… My visit to the Philippines
Every year for the past 10 years I spend about 6-7 weeks in Manila. A place that even after 25 years of living abroad I still call HOME. And with every trip I make each year I would always tell myself, “I’m going to write about the food of the Philippines”. But somewhere in between friends and…
Yorkshire Pudding
A tradition as english as watching Manchester United in the pub while having a pint with the lads. It is a muffin type of bread most often served with roast dinner. Specially during Christmas or any other family Sunday lunch. And since the season is fast approaching I thought I’d share it with you. My…
Brioche
Pronounced as brie-osh, the first recorded use of the word in French dates from 1404. It is attested in 1611 in Cotgrave’s A Dictionarie of the French and English Tongues, where it is described as “a rowle, or bunne, of spiced bread” and its origin given as Norman. This rich yeast dough made with eggs and butter is like having…
Flour Tortilla
A flour tortilla or wheat tortilla to differentiate it from other uses of the word tortilla, (which in Spanish means “small torta “, or “small cake”) is a type of soft, thin flatbread made from finely ground wheat flour from Mexico and other South American countries. Originally derived from the corn tortilla, a flatbread of maize which predates the arrival of Europeans to the Americas, the…
Ciabatta
Ciabatta was first produced in 1982 by Francesco Favaron, a baker from Verona, in collaboration with Molini Adriesi who provided the flour to produce the bread. This was in response to the popularity of French baguettes. This bread is somewhat elongated, broad, and flat, and is baked in many variations. Favaron named the bread ciabatta…
Cooking with Migs 