The day had finally arrived and we were officially away to South Korea for the very first time. Put the dog into doggie creche and went home to pack and prepare for what would be a very very looooong journey ahead. I was stoked and barely slept the night before, but R was dreading it. Here is how everything panned out. Still no BTS tickets tho.
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This all started 3 months ago with a certain K-pop boy band, and then everything spiraled out of control. Before I knew it we were heading to South Korea. #BTSmademedoit
However, we didn’t get any tickets to their final concert but we are still going. Excited because I have heard so many amazing things about Seoul city and secondly, this will be our first official Asian trip together.
I was asked to cater for the office Christmas party and I came up with a list of foods, one of which was this amazing glazed ham with port and sweet mustard. Took me a while but I got there in the end. Happy days, I learned a lot and the results were very encouraging.
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Cucur udang is a Malaysian teatime treat; an oldie but a goodie. Cucur udang translates to prawn dough balls (I guess), and it is eaten dipped in either sweet chilli sauce or a savoury peanut sauce. This yummy morsel is usually eaten in the late afternoon as a teatime snack along with lots of hot, frothy milk tea. Delicious.
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Our second visit to Iceland for CCP’s annual EVE Online Fanfest 2017. We return with more members of Team Pizza of Wormhole Space following our very successful first meet up in America the year before. We return to Iceland to find the place just as majestic and mysterious but ever more expensive to finance. Still had a good time tho.
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ALASKA – the last frontier, the jewel of the north, the largest and the most sparsely inhabited US state … and I am going there this spring/summer. Why? Coz someone is getting married and I have been graciously asked to attend (woohoo!) and I said YES. All up we are spending a total of 14-days on this trip and I think it’s going to leave me a little broke but the experience we will get out of it will be priceless. Not many people get the chance or the opportunity to visit this land of mystery and grandeur so I am going to make the most of it.
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‘Tis the season, or so I am told by my Swedish friends, to get your hands on these wonderfully aromatic and creamy buns – Semla. However, since I don’t live in Sweden or any of the other Scandinavian countries I will have to make mine from scratch. Semla is made with an enriched bread dough scented with cardamom and vanilla. Then it is traditionally filled with almond paste and topped with a generous amount of freshly whipped cream. Then dusted with icing sugar, of course. You can eat it as is or you can take it one step further and eat it from a bowl with warm milk poured all over. Omg, if that isn’t the definition of comfort food, I don’t know what is!
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For all the years I have lived in Europe I have never been to Spain – too busy travelling in France over and over and over again. But this time I had the opportunity to follow the boyfriend on a business trip so I kinda snuck in on this one … heheh. I was not expecting much as I knew he would be busy attending sessions at the convention centre and I would probably spend a lot of time on my own but I was fine with that. Exploring a city like Madrid is easy as they have a very good metro network.
View full postMay 13
Equipment bought. Cakes made. Now all I’ve got to do is make up my mind on how I want these cakes presented on competition day. As I continue along this journey I am beginning to realize just how much I don’t know about cake decorating, and just how much more complex it is to achieve the perfect cake creation. I have so much yet to learn … and I am learning on the job. It’s HARD!!
Permanent link to this article: http://foodflurries.com/sweet/my-first-cake-competition-3-deciding-decoration-scheme
May 12
Spent a bomb on cake supplies and ingredients this weekend. Now we are moving on with selecting the type of cake to use on competition day. Here I am testing out three different recipes of cake and they will all be brought in to the office on Monday for a taste test.
Permanent link to this article: http://foodflurries.com/sweet/my-first-cake-competition-2-cake-selection
May 11
I am (proudly) announcing that I am to be taking part in my first ever cake competition in 4 weeks time. Feeling very nervous, and a bit daunted but I am determined to make it to at LEAST the top 15 finalist list. Here is an introduction to what the competition is all about and what is expected of its participants. More updates to follow.
Permanent link to this article: http://foodflurries.com/sweet/my-first-cake-competition
May 07
Warm, comforting and full of stoggey goodness … this old favourite deserves a mention on my blog for so many wonderful reasons. This recipe however is not your usual bread and butter pudding with sultanas and prunes. Things always taste better with chocolate, doesn’t it?? So here is my take on an old classic.
Permanent link to this article: http://foodflurries.com/sweet/chocolate-chip-bread-butter-pudding
May 02
Want to add a little spice to your dinner table? Look no further with this creamy lemongrassy mild curry. Serve hot with basmati rice, or with flat breads. Best of all this curry will taste way better the next day after its had some time in the fridge to develop more flavor, therefore its a great make-ahead dish ~ hence why it is called “fuss free”.
Permanent link to this article: http://foodflurries.com/savoury/fuss-free-chicken-curry
Apr 29
Continuing on my journey into the culinary world, I am still perfecting my technique on classic recipes. Today I am tackling one of Australia / New Zealand’s classic desserts ~ a summer fruit pavlova. Lived in Australia for a full four years and I must admit I have never had a ‘pav’. NEVER. But I live with an Aussie now and he’s been pushing me, for well over 2 weeks, to make one. So here it is.
Permanent link to this article: http://foodflurries.com/sweet/a-tribute-to-a-life-down-under-classic-summer-fruit-pavlova
Apr 27
For years I wondered how people put a roast dinner on the table every weekend for that family feast. I had no idea where to start and I always had the impression that doing a roast was one of the most difficult meals ever. But I have now discovered it was simply a case of a lack of confidence. If you follow this recipe, you will also find out how to get a succulent roast lamb on your table, that looks every inch as fantastic as it tastes. Perfect for festive entertaining too!
Permanent link to this article: http://foodflurries.com/savoury/roast-lamb-leg-dinner-to-die-for
Apr 14
Today I am making an ex-flatmate’s favourite … Creme Caramel. He loved this very much and always pestered me to make some when we were living together back in Melbourne. Sadly, I don’t think I ever did. Well here’s me shedding the guilt and dedicating this recipe to J.C back in Melbourne ~ sorry it took so long.
Permanent link to this article: http://foodflurries.com/sweet/creme-caramel
Mar 15
Today I am going to share my “non-recipe” recipe ~ Rock Melon Shooters with Serrano Ham. I call it a non-recipe because there really is no specific recipe for this … I kinda made it up as I went along. But it still tasted really clean and refreshing, and visually it is very appealing.
Permanent link to this article: http://foodflurries.com/savoury/rock-melon-shooters-with-serrano-ham
Mar 14
I was thinking of a dessert to serve at a dinner party I am to be hosting at the end of the month. I wanted something quick and easy yet still had the WOW factor once it hit the table. This recipe fit perfectly and it ticked all the boxes. It’s cheap, easy, not fussy and it is awfully yummy. How can you argue with that? Serve with cold or warm custard or raspberry sauce and a dallop of cream … mmm! How can anyone refuse?
Permanent link to this article: http://foodflurries.com/sweet/chocolate-fondants
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