Wednesday, December 5, 2018

Noble Silence

I'll be taking a short break from social media for the next 10 days as I will be attending my first silent meditation retreat north of the city. Hope you are having a great start to December--see you on the 16th! x

Tuesday, December 4, 2018

Mauritian Napolitaines

One of my former colleagues (and friend) used to bring me the most incredible shortbread sandwich cookies. Her sister has pretty much mastered the art of making these traditional sweets from Mauritius, and she makes them every year over the holidays. Both times my friend brought me these cookies, I reluctantly shared them with hubby, but it has definitely crossed my mind to eat them all myself.

My friend warned me that it's a bit of a process to make these cookies and that her sister has tweaked the recipe by making many batches over the years. It's been on my mind to try making them so I did yesterday. Everything was going along swimmingly until I got to the icing stage. I was using this recipe, which worked out very well for the most part, but I couldn't seem to frost the cookies to my liking. I broke a cookie in the process of trying a few different techniques, so hubby and I shared that one, and it was DELICIOUS. Eventually, I decided to spoon all the icing onto the cookies and call it a night.

Not being able to nicely coat the cookies to my liking ate away at me throughout the evening. I read a few different recipes and decided to try another method today. I couldn't scrape off the icing from yesterday so I just turned the cookies over and frosted the other side. Lo and behold--it worked! The below image to the right much more closely resembles the Mauritian Napolitaines in my memory. I'm definitely going to make these again (and perfect the recipe) when I'm back from the meditation retreat.

Monday, December 3, 2018

Thai Pineapple Fried Rice

It's been years since I've made pineapple fried rice. It used to be one of my go-to dishes. Hubby remembers me making it all the time, and in my heyday of cooking, I would be really extra and serve the fried rice in the hollowed out pineapple shell. I decided to recreate the dish today and used this recipe as the base--as per usual, I made a bunch of substitutions including omitting the shrimp, cashews, and coriander. I also added scrambled eggs and a bunch of other seasonings. I presented the fried rice in the pineapple shell, just to see if I could still remember how to do it, and it turned out so well! It was surprisingly fun to make this dish, and the result was delicious--the pungency of the shrimp paste and fish sauce really came though.

The pineapple shell was literally just for this blog post though. I put all the rice back in the wok right after taking this photo (and a video clip). We had to heat up the rice anyway, because I had made it earlier in the afternoon, before I totally fell off the rails trying to frost some shortbread sandwich cookies. Hubby came home to find me covered in cookie crumbs and icing--and not in a good way. If you want to see some delicious tasting but terrible looking cookies, you'll have to tune into my vlog tomorrow. Back to the fried rice. I feel kinda silly for going so many years without making this delicious dish. In an attempt to make up for lost time, I'm going to cook this again tomorrow, minus the pineapple shell.

Sunday, December 2, 2018

Fancy-ing It Up

We ran out of roti a couple of days ago, so I made another batch. I also made a west indies style chicken curry in the Instant Pot and another batch of rice and peas. I had half a can of coconut milk left, so I used it to make a half portion of this haupia recipe, which is a Hawaiian coconut dessert that hubby and I both love. It was super easy to make, but it had to set in the fridge for 8-24 hours, so I promptly forgot about it. Until today.

I cut us three little pieces each, but they looked kinda naked on the plate, so I decided to add some blueberries. The recipe called for some toasted coconut, so I thought, "why not?" Then I remembered we still have some of the taro condensed cream from the Filipino supermarket, so I decided to fancy up the plate even more. My "edible art" needs some work, but I'm more than happy to keep trying. The end result was delicious!

Saturday, December 1, 2018

Travel Bug

Hubby and I went to an ARC'TERYX event tonight, and I got a twinge of the travel bug. It's been a while since I've felt this way. It felt exciting, yet a bit foreign. I kind of want to go to Africa again, but we'll see.

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