Skip to main content

Welcome 2014

Please bring us your sweet blessings and good cheer ...




Its been a tradition in my family to spend New Year's Eve at home so that we can fully welcome the new year with open arms, and family togetherness. We usually prepare our media noche fare by 9-10pm of December 31st since there's just three of us at home so it doesn't take much time. Firecrackers are definitely a no-no for us but we light candles instead.

Our Media Noche - seafood pasta with salted egg tomato sauce, chocolate cake, cheese (Marca Pato & American Heritage) & melba toasts (Bizu), fruits, chocolates, bottle of red (Merlot), white (Sauvignon) and orange (Del Monte). Happy New Year !!!



The highlight of our media noche is the chocolate cake (thank you Ola and S&R). It was just a plain chocolate cake (Choco Ecstasy) that I decorated with slices of strawberries (Driscoll's) and kiwi. Yummy!

You can read the Seafood Pasta with Salted Egg Tomato Sauce recipe here.

Comments

  1. The fresh fruits really elevated the cake! How was the cake? I've never bought cakes from S & R kasi I'm not sure if they're any good. :)

    Abi
    www.TheBelatedBloomer.com

    ReplyDelete
    Replies
    1. Hi sis. Yeah, the fruits really made the choco cake more appealing. I just need to learn food styling! hahaha. As for the cake, it was quite good. First time also to taste the Choco Ecstasy because we always get the Ghirardelli Choco Cake. Cakes at S&R are also cheaper compared to other cake shops :)

      Delete
  2. Wow.. I so like the chocolate cake.. Looks really yummy and the fruits are too tempting to bite. hhihi. Happy New Year ^_^

    ReplyDelete
    Replies
    1. The fruits added some flavor to the otherwise predictable chocolate cake. It tasted better after staying overnight in the fridge. Happy New Year. Cheers!

      Delete
  3. the cake looks so delicious and extra fancy with the strawberries!

    happy new year sis!

    http://invisiblestilettos.blogspot.com/

    ReplyDelete

Post a Comment

Popular posts from this blog

Michelin Star Dining at Putien, Pavilion KL

Michelin Star restaurants are suddenly multiplying especially in the Southeast Asean region with lots of homegrown restaurants getting the international recognition it deserves. One such restaurant is Putien,  whose dishes can be traced back to Fujian, China. Putien was awarded a 1-Star Michelin in 2016, this was in Singapore where the restaurant originated. It has then expanded with several restaurants in SG and in other countries such as Malaysia, Indonesia, Hong Kong, Taiwan, and China.

RECIPE: TKG's Pan-Grilled Maya-Maya With Calamansi Butter Sauce

I chanced upon some fresh-looking Maya-Maya being sold near my daughter's school today so I bought some. I don't really have a dish in mind when I bought it. Maybe fried, sinigang ... And upon checking the fridge and pantry (no more olive oil), I decided to marinate the fish in calamansi to remove the fishy taste. I pan-grilled the fish being careful not to burn it. Then I minced some garlic, cooked it in butter, added some salt and poured the sauce on top of the fish. And its ready to eat. And oh, I also steamed some cauliflower as a side-dish. Bon appetit!

RECIPE: TKG's Brownie Balls with Cointreau Infused Cranberries

We may still be quarantined inside our homes but that doesn't mean we have to let go of our love for food. And if there's something positive that happened in our new normal, I'd say that most people (including me) have discovered the simple joys of spending more time in the kitchen. Here's my take on a classic brownie recipe made special with Cointreau.