Ask me anything, please!
I ♡ Cooking & Baking. Let's fill the world with some mouth-watering delicacies that will make you drool over your screen.
I got so intrigued when I heard that scrambled eggs can be made fluffier, and so I gave it a shot! How does one simply make fluffier eggs, we all ask? Well, here’s the step by step instructions to your interesting new breakfast recipe!
And so everyone’s wondering, what is this added ingredient for a FLUFFIER egg breakfast?
It’s Lady’s Choice Real Mayonnaise!
Here’s the step-by-step:
1) Prepare all ingredients needed. Eggs & Mayo. 1 egg = 1 Tbsp. Mayo
2) Whisk eggs and mayo together.
3) Cook the scrambled eggs as you would normally cook them. There you have it! Fluffier eggs! Not just for breakfast because I’m eating mine right now for lunch! ;) Drizzle some ketchup as you wish!
And that’s how you cook some scrambled eggs!
*Make sure ALL the ingredients (eggs & mayo) are in ROOM TEMPERATURE. I had a hard time whisking them together when they were still chilled. It became clumpy so I had to do it again in room temperature.
Heck yeah, I’ve been labeled weird! Some think I am, but for some it’s okay. For me, it’s really really okay!!
So what do you get when you put pizzas and zombies together? HELL PIZZA!
Ever since I saw their interactive game/video, I was impressed by the way they marketed their brand (link of video below). I wish I was part of their team who have thought about it ;)
While this pizza chain is only available in New Zealand, I kept on looking for it when I was there! They didn’t open up that many branches that’s why it was kind of hard to look for it. Then at last! We found one! It was located along a small alley where no one would normally walk into unless he/she is mysterious (i dont really know haha!) And it was just right down an apartment complex thing.
Small location, big marketing idea, big profit!
Anyway, I find their menu really entertaining! I like how they played with words and constructed something witty out of it. Pizza flavors (first 5 from the menu):
- Mordor (Hell yeah!)
Too bad we didn’t eat here because we already ate at a Mexican burrito joint just right across and how could I not notice this?! Either way, I’d rather just take pictures because a slice of pizza would already cost up to NZ$10! :(
But if any of you are planning for a New Zealand trip, better watch out for this one! Then you can say you really went to NZ :)
This branch: Queenstown, New Zealand
What happened that day: Bungy jumping + seeing Hell Pizza at last! ;P
Yeap, that’s me! And it was foggy, like jumping into nothing you can see and something might just grab you from below (okay, too much horror/suspense movies xD)
Hell Pizza VIDEO:
I learned a lot from these past three weeks: from food bites to real-life scenarios. Everything was just swell. With busy Saturdays at the kitchen, making and preparing food, mainly pasta and risotto.
It was incredible how I found passion here in food and now I feel like it’s going somewhere up ahead. I was and still am motivated.
Early mornings never felt so great and productive; the smell of onions and garlics sizzling, sound of boiling of pasta water and the many hands kneading different pasta dough.
With head-chef Uli, sous-chef Mike and apprentices Michelle and Maria around, I learned so much from them. But I thank my parents mostly for letting me do what I want to do :)
This Cannelloni was the best dish we made, the Tortellini would be the runner-up. I’ll be going to make one of those again soon and let’s see where I’ll go from there.
Even if my classes are over, I am still going to continue on my kitchen adventures and experiments. This is the only way I’ll be able to keep up and move along.
But for now, heavy exams and school work up ahead. I’m dead X_X
Day 2 of the Pasta & Risotto class I’m attending and so far, I’m enjoying every single bits of it, the time spent on cooking and munching on the food when the chef’s not looking ;)
So yesterday, we cooked 5 pasta dishes and 1 risotto dish with 6 different kinds of pasta doughs…
- squid ink/black
Pasta & Risotto:
- Macaroni and Ham Gratin
- Mushroom and Spinach Raviolo alla Piemontese
- Fettuccine Alfredo
- Ham and Herb Stuffed Tortellini in Gorgonzola Cream Sauce
- Farfalle Pasta allo Scoglio
- Saffron Risotto
The first half of the session, the kitchen was just quiet. Everyone was chopping away whatever vegetables, ham or seafood that needed chopping.
The second half, we all got hands-on and dirty. With flour, I mean. Busy, busy, busy! Kneaded, sheeted, stuffed, shaped the pasta doughs…
Stuffed Tortellinis (Spinach Pasta Dough)
Bow-Tie Pasta (Beetroot and Squid Ink Pasta Dough)
Ravioli at the back (Saffron & Chocolate Pasta Dough) & Fettuccine (all kinds of doughs)
SECRET WEAPONS: you’ll see…
I can sense a pattern here.. Remember on my old post, Chef Uli also did this trick with slices of garlic bread… and now he used bread sticks. Now we know it’s from Chef Uli if it’s styled like this ;)
Farfalle Pasta allo Scoglio, aka Seafood Ragout, was the one dish that stood out among all prepared. Well, I personally liked the Tortellini but there were just so many ingredients used on this seafood dish that it was the tastiest. The clams were perfect and the bow-tie pasta colors were so cute! :)
What made me like this Macaroni & Ham Gratin was that we used Gruyere Cheese for its sauce. It had this tangy and salty flavors mixed with a little bit of the typical cheese smell, which a lot of people do not like, but I like it. It’s what makes the cheese, cheese!
We made a lot of Macaroni Gratin! 4 dishes of it and the little white polka-dotted blue dish is so cute!
Toxic morning, but it was all fun and scrumptious. Got to take home a lot of food this time; I was prepared, I brought a lot of food containers xD Next Saturday again for the third and last session, I will miss this class therefore I will spend my time cooking and baking more! :D
This all happened in the morning just in time for lunch time, hold on to those spatulas and knives for more baking adventures that happened on the same day but on the evening. Chocolate Pull-Apart Bread and Ginger Cookies soon! :)
Onions make your breath stink! That’s what they all say.
But I’m going to show you a way of preparing a pure onion dish without giving you stinky breath! xD
Since baking the onions will dry out the onion’s juice, leaving it crunchy and still tasty!
I used white sweet onions for this Onion Rings dish. Sliced at least 1cm thick.
Dipped it in the batter i prepared prior to slicing the onions. Make sure the onion slice is fully covered before moving on to the next step.
After fully dipping the onion slice in the batter, cover it with the crumbs prepared also prior to slicing the onions. Fully cover it with the crumbs if you must. I wanted it extra crunchy, so that’s what I did ;)
Place them on an oven-safe tray, with spaces in between.
Bring them in the oven for 8 minutes at 375F. Turn them upside down. Bake for another 8 minutes. LE POOF! Tasty, crunchy, scrumptious Onion Rings!!
This was what’s left. Everyone was picking and eating on the baked ones every time they pass me by while the other onions were still inside the oven so the platter was never full hahaha!
TIP on dipping the onions in the batter and crumbs:
Use LEFT hand for the batter. Use RIGHT hand for the crumbs.
I only used left hand for one onion because I was holding my camera with my right hand xD
Has anyone tried something exotic lately?
Well, this was taken a year ago and to tell you the truth, I didn’t dare eat that thing.
That’s a grasshopper guys!
I wouldn’t dare if it’s something that involves, but not limited to, insects, intestines and/or organs.
I like pasta.
I like making things from scratch
Pasta lasagna made from scratch!
From mixing the dough to kneading to boiling it. The red sauce and béchamel sauce were just extra. Of course no one wants their pasta without sauce!!
Kneaded the dough and left it in the fridge to sit overnight.
Here’s the hardest part! Flattening the dough! See, I don’t have a sheeter and I left my rolling pin somewhere so I just used a glass cup with flat exterior.
I wanted it thin and smooth so i kept on rolling and rolling until desired thinness. Boy that was exhausting!
But it was all worth the effort!
Here’s the thing with fresh-made pasta: boil it right after making it, whether flat or strips or ravioli-type, you have to boil it right away to avoid hardening and cracking of the uncooked pasta.
SOOOO DELICIOUS!!! I want to make some more despite how much effort I have to put in for just 1 family serving-size lasagna! ;P
And look! It’s in a lunchbox!! How cute is that?!
…who knew beach resorts possess cool styles and techniques when serving the food to the customers, eh?
Exhibit A: The Chili pepper was sliced to like some sort of floral silhouette
B: They didn’t use a traditional porcelain plate but instead, they used a straw like basket with banana leaf over it…regardless, the food was tasty!
C: last but not the least! I just had to point out that their paper cups were so cute!
extra: a beach resort without a coconut picture is not a real beach resort!