Bruschetta or Crostini ?| Fiesta Friday #31

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bruschetta antipasti

My nephew, the O, is attending Cornell University this Fall. It’s far, far away from his home, but sort of close to my home, if you consider a 4-hour drive close. Being a loving and considerate young man, he made a stop at our home. So he could see his cousins first, before going off to college, since it had been almost 2 years since he last saw them.

Actually, I made him come. No, actually, I wanted to send him off properly. It’s not every day that you have a nephew going to an Ivy League. Plus, I’m like the embarrassing and un-cool aunt who wants to hang out with her nephews and nieces, all the time. It’s not my fault I like being around them. It’s their fault for being so much fun.

I personally escorted him to Cornell, how was that? Don’t worry, I knew enough not to insert myself unwanted. All I was going to do was interrogate his roommate, nothing major. What?? You’ll never know nowadays of whom you’d end up meeting. Who knows, his roommate might very well be the next Bill Nye, the most recognizable Cornellian. Stranger things have happened.

Actually, the most interesting Cornellian, in my estimation, is Pearl S. Buck, but she’s a woman and my nephew’s roommate is obviously a young man. A courteous and unassuming young man, it turned out, which greatly reassured us. In fact, I thought Cornell students look to be down-to-earth, well-behaved, happy, friendly and helpful. The school feels wholesome and is so green! Just beautiful!

The trip to Cornell also allowed me to expose my own children to what college life is like, and if they continue to study hard, who knows, they might end up in an Ivy League institution, too. You’ll never know. Stranger things have happened.

Before going off, I cooked the O a big Italian dinner. I slaved all day in the kitchen to make him this meal.

bruschetta and crostini party

I jest, obviously. Bruschettas and crostini are about the easiest things you can make. But you won’t tell anyone, will you? It’ll be our little secret.

These appetizers can really save the day when you’re entertaining on short notice. A bruchetta or crostini party can be both filling and satisfying. Just think of all the possible toppings, both savory and sweet. You don’t need to serve different antipasto, primo, secondo, or even dolce. Just make sure you have plenty of wine. Well, actually, I would still serve a dolce, but that’s just me.

A Bruschetta or Crostini Party

Crostini is Italian for “little toasts”. They’re very similar to bruschetta in that the name actually refers to the bread, not the toppings. So for those of you (I used to be one) who think that you’re buying a bruschetta when you go to Sam’s Club and get yourself a jar of chunky and garlicky tomato sauce labelled “Tuscan Bruschetta”, well…..let’s just say you’re really buying a jar of chunky and garlicky tomato sauce, not bruschetta.

Bruschetta refers to the slice of bread itself, that has been grilled or toasted and then rubbed with garlic and drizzled with olive oil. Toppings may be added.

Crostini, meanwhile, are smaller and thinner slices of bread that have been toasted until they’re crisp and topped with various toppings.

So, the difference is subtle and sometimes the lines are blurred. I’d like to think that crostini are more dainty while bruschettas are more rustic. Whatever you prefer to call them, we really shouldn’t squabble about two equally delicious appetizers.

bruschetta and crostini
On the left, big = bruschetta. On the right, tiny = crostini. Does anybody really care about the difference or lack thereof? They’re both superb!

For bruschetta
1 ciabatta or Italian bread (any crusty long loaf will do)
2 large garlic cloves, peeled
Extra virgin olive oil

1. Slice bread thickly (about 1-inch).
2. Grill bread slices or toast in oven, for about 3-5 minutes or until golden brown.
3. Rub garlic on grilled/toasted bread, and drizzle a little olive oil.
4. Top as desired.

For crostini
1 baguette, sliced thinly (about 1/2-inch)
Extra virgin olive oil

1. Brush slices of bread with olive oil.
2. Toast in pre-heated 350°F oven until crisp and golden brown, about 5 minutes.
3. Top as desired.

Topping ideas
There is no fast rule or limit. Whatever takes your fancy. My favorite are those with tomatoes, either fresh or roasted. If you can get your hands on them, try using heirloom tomatoes or those extra-sweet cherry tomatoes.

roasted tomato bruschetta

heirloom tomato bruschetta

More topping ideas
Creamy cheese, such as ricotta, burrata or goat cheese with sliced fruits, drizzled with honey and topped with crushed candied walnuts.
crostini with cheese plums and walnuts

Caramelized onions with roasted peppers and shaved Parmesan.
caramelized onion and pepper bruschetta

Pesto, basil & pine nuts and pea & mint.
pesto

***

Features from FF30 are:


Waffle Sandwiches with Avocado, Caramelized Onions, & a Fried Egg from Katie @Le Petit Artichaut. This is what Margy has to say, “Are you sure you can call this a sandwich??? In my mind, this recipe shakes up the entire category of sandwiches.”

This is what I have to say, “Are you sure you can call this a sandwich??? (triple question marks) I think you’ve just shaken up the entire world’s idea of a sandwich, Katie!!! (triple exclamation points) What a recipe!”


Wild Apple and Rose Geranium Jelly from Hilda @Along The Grapevine. In Margy’s words, “Do I need a motivation, for real? I think not. I cannot help but admire Hilda for her passion and deep knowledge of plants and fruits. She made a unique apple jelly. Really, that’s enough for me,”

Uhm…Hilda, I also have such an apple tree. I usually just let the squirrels have at it, but maybe I should steal some from them this year. That pretty jelly convinced me. All I need is a rose-scented geranium. Or maybe I can use my rose water? Since I still have almost a full bottle and no idea what else to use it for except for a few desserts, and I mean like 2 recipes. Great, great way to use those less-than-perfect apples!


Leche Puto from Jhuls @The Not So Creative Cook. Oh, c’mon, this is so not fair! How could you tease us so, Jhuls?? I’ve never seen anything like it. It’s half cake and half flan. That is so clever! I love cakes and I’ve never turned down any flan, so this one is definitely on my must-try list. Just an excellent recipe from The So Clever Cook!


Easy Peasy Pudding Rhubarb Swirl Cheesecake from Emma @EmmaSouthLondon. No way, you cannot be serious! This is an easy peasy cheesecake that took only 20 minutes to prepare? I’m in! Looks so delectable and such a happy color. Love it, Emma! Will. Try. For. Sure.

***

Fiesta Friday #31 is officially open. This is my last weekend before work starts, so of course I got sick and of course I forgot to get co-hosts. But don’t worry, I’m on antibiotics so I’m alive and kicking and will be eager to party with you. All the way from Charlottesville, Virginia. One last trip. I intend to squeeze my summer dry. And I will end it with a bang, by partying with all of my friends, all of you. So link up, everybody, I’ll be waiting!

Click on the button below to join the party. If you’re new to Fiesta Friday, please read the guidelines.

Lori

Andrea

Cynthia

Mr Fitz

Mr Fitz

Mr Fitz

Mr Fitz

Mr Fitz

Julianna

Skd

Nell

Mermaid

Katkapow

Nimmi

Tina

Claudia

Justine

Ahila

Chava

Michelle

Kaila

Nick

Lisa

Nicky

Josette

Su

Loretta

Arl

Stephanie

Indira

Selma

NancyC

Namrata

Namrata

Sue

Nino

Nino

Suzanne

Sarah

Anjana

Anjana

Cat

Lina

Lina

Elaine

Apsara

Aruna

Krumkaker

Tracey

Mandi

Julie

Jess

Meaghan

Meaghan

Jess

V & V

Sonal

Naina

TooZesty

Sarah

Hilda

Anna

Tracy

Indu

Bemiam

Juju

Martina

Chitra

Chitra

Cristina

Shelly

Ted

Ted

Noony

Johanne

Andy

Kloe

Petra

Mr Fitz

Shelly

Garima

Polianthus

You’re next!

You’re next!

On the road again | Fiesta Friday #30

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On the road again…. Just can’t wait to get home again! :-)

I’m up here this morning.

cornell university

Why? I’ll tell you all about it on Sunday when I get home. Right now, I’m going to open Fiesta Friday #30. The party must go on, you hear, with or without yours truly.

Margy @La Petite Casserole will party with you until I can join in. She’s my solo co-host this week since she’s obviously a host extraordinaire. She will take very good care of you!

Let’s take a look at last fiesta’s features first before we party, shall we?


Ferrero Rocher Cupcakes from Michelle @Girrafes Can Bake. In Selma’s words, “Totally and utterly gorgeous!! Words fail me – Michelle needs to apply for GBBO immediately!”

Michelle, I saw the cupcakes and I read Ferrero Rocher and I yelled, “Gimme, gimme, gimme!” Obviously, you didn’t hear me from across the pond. So I’m going to try once again, ” MICHELLE! GIMME, GIMME, GIMME!” Waiting now, Michelle… :-)


Vanilla Ombre Rose Birthday Cake from Katkapow @Resting Dough. In Jhuls’ words, “I bet everyone fell in love with this cake – the colors are so lovely. Not only the icing roses have different colors, but also the cake itself. If I am inside a bakeshop and looking for something very nice to give as a gift, I would not take a second thought – I’d take this.”

In Selma’s words, “Stunning cake, inside and out! And what a great friend she is! I loved reading about the cake trials and would have loved to have seen more photos of the tea party, too.”

I only have one word for you, Kat! OMG! And WOW! Okay, two words. Rented kitchen… 2 days of baking… Your ombre cake is worthy to be any baker’s magnum opus!


Cooking My Way Around The Web from Ngan @Ngan Made It. I love this post, Ngan! You’ve made so many of our blogger friends very happy by trying their recipes and giving them feedback. You are such a dear! I just adore you and your style. <3


Summer celebration Salad from Julianna @Foodie On Board. In Jhuls’ words, “Considering that summer months will soon bid their goodbye, I know everyone would want to spend the last moments of summer with fabulous summer recipes and this salad [fits the bill]. It should definitely be on the table. It’s a delicious, healthy, and beautiful salad!”

In Selma’s words, “Julianna’s salad is absolutely glorious-looking with a really interesting dressing, too.”

As for me, looking at that salad makes me feel very happy somehow! I want to gobble it up and taste its vibrancy so I can keep summer’s brightness going forever. Just look at the colors! Doesn’t this salad prove that we eat with our eyes first? Who would be able to resist it?


Tricolor Cardamom & Saffron Sorbet from Violets & Vanilla. We had quite a few entries celebrating India’s Independence Day and this one really caught my attention. Well, hello, it’s a sorbet! Summer and sorbet go together. Besides it’s a coconut sorbet. With cardamom and saffron. And it’s tricolor, representing the colors of India’s flag. Sounds just so, so lovely!

***

Alrighty, it’s time to party, pretty! Okay, I was just trying to rhyme, but it really is time to party, sweetie! Geez Louise! It’s barely 7 am, I’m in my hotel room, and I’ve been up all night sharing a pizza and some cheap zinfandel (which surprisingly went really well with the pizza) with a few lovely people, so bear with me, please.

Click on the button below to join the party. If you’re new to Fiesta Friday, please read the guidelines.

Lisa

Josette

Nimmi

Kaila

Jhuls

Stephanie

Tina

Nick

MB

MB

Skd

Su

Ahila

Emma

Claudia

Nicky

Arl

NancyC

Sylvia

Meaghan

Meaghan

Meaghan

Krumkaker

Linda

Jing

Lily

Lina

Michelle

Andrea

Lori

Katkapow

Cat

Martina

Anjana

Sarah

Be Miam

Kloe

Julianna

Sarah

Mr Fitz

Mr Fitz

Lina

Tracy

Sue

Chava

Julie

Jun & Priscilla

Jess

Shikha

Tracey

Justyna

Cynthia

Anna

Shikha

Sonal

Naina

Polianthus

Katie

RecipeReminising

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Chitra

Chitra

Shelly

Shelly

Mr Fitz

Melissa

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Aruna

Hilda

Mandi

Nell

Namrata

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Mille Crêpe Cake | Fiesta Friday #29

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I came home from my vacation only to be met at the airport by out-of-town guests, whom I love dearly. I’m just saying that I’m no less busy now than I was before. I still have very limited time for blogging. You gotta entertain your guests, after all. Just sayin’. Not complainin’.

So, despite having come back from my vacation, I haven’t really been home much. I’ve been going here and there with my guests, mostly eating out and shopping. Again, not complainin’. Just sayin’.

I did, however, manage to make this incredible dessert, Gâteau Mille Crêpes or Mille Crêpe Cake. Don’t ask me how, I wouldn’t know how to explain it. How I was able to find time, I mean, not how to make the cake. That, I will share, of course. ‘Coz you know how much I love you and just because I haven’t been able to chitchat much with you lately doesn’t mean I’ve forgotten about you.

mille crepe cake

gateau de crepes

Mille Crêpe Cake

  • Servings: 8-10
  • Difficulty: moderate
  • Print

Recipe adapted from The New York Times’ Gâteau de Crêpes

For the crêpes
6 tablespoons butter
3 cups milk
6 eggs
1 3/4 cups flour
5 tablespoons sugar
1/2 tsp salt
Cooking spray or butter

1. The day before, prepare the crêpe batter. In a small pan, cook the butter until browned. Set aside.

browned butter
This adds a lot of flavor to your crêpes. You can probably go a little darker than this.

2. In another small pan, heat the milk until steaming, allow to cool for 10 minutes.
3. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.
4. The next day, bring the batter to room temperature. Place a non-stick or seasoned 6-inch crepe pan over medium heat. Add a little butter or apply cooking spray on the surface of pan.
5. Add scant 1/4 cup batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have at least 20 crêpes.
6. This recipe makes about 6 cups of thin batter, and makes about 28 (6-inch) crêpes.

For the pastry cream
2 cups milk
5 egg yolks
1/2 cup sugar
1/4 cup cornstarch, sifted
1 tsp vanilla extract
2 tbsp butter

1. Bring the milk to a boil, then set aside for 10 minutes. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
2. In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. It will thicken quickly after the first minute is over. Don’t overcook. You’re looking for a thick pudding consistency, not any thicker.
3. Press the pastry cream through a fine-meshed sieve into the small bowl. You may not need to do this (I didn’t) if you whisk carefully enough to avoid lumps from forming :-). Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. Cover and refrigerate until completely cold before using.

Assembling the cake
2 cups heavy cream
1 tbsp sugar

1. Pass the pastry cream through a sieve once more. (Again I didn’t have to do this. My pastry cream was smooth enough.)
2. Whip the heavy cream with the sugar until soft peaks form. Fold it into the pastry cream.
3. Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 3 tbsp.) Cover with a crepe and repeat to make a stack of 20 or more, with the best-looking crepe on top.

how to make mille crepe cake

4. Chill for at least 2 hours. The colder or firmer the cake, the easier it is to cut.
5. You can caramelize the top with a blowtorch or dust with powdered sugar or decorate with whipped cream and fresh fruits. Slice like a cake.

***

Fiesta Friday #29 is up and running. Jhuls and Selma aka “The Hyper and The Calm” are your co-hosts this week.

Features from Fiesta Friday #28 are:


Cookie Experiment from Nicky @Nicky’s Kitchen Sanctuary. In Saucy’s words, “This is an experiment every baker should do, but Nicky has done it for us! Imagine the dedication (to baking, butter, sugar and cookiedom) needed to bake those 80 plus cookies with varying ingredients and methods! This post is a useful guide…and we always like it when someone brings a whole truck load of cookies to FF.”

Wow, Nicky! I was completely bowled over by your dedication when I saw this. There isn’t anything as helpful as your cookie experiment, I tell you. It’s the post I’ll have to refer to again and again in the future.


Dutch bar snacks from Melissa @The Glen House. In Margot’s words, “[I] love the mix of travel and food – along with two lovely little Dutch appetizer recipes that I’d love to try out sometime soon.”

The lovely photos brought back fond memories of visiting the Netherlands. Therefore, I completely enjoyed looking at them. The appetizers look very familiar and tempting. Therefore, I was totally salivating as I was imagining the flavors. Wonderful post, Melissa!


Ship O’hoy, it is a fish fest with pot roasted potatoes from Petra @Food eat Love. In Margot’s words, “[Petra's] indecision at the fishmongers was the impetus for her preparing one amazing Fist Fest. Her pot roasted potatoes looked like the perfect side, too.”

This is an inspiring post for someone like me, who is actively learning to love fish. Plus, I now have the perfect recipe for a Feast of the Seven Fishes. It already features three different fishes. So, if I ever decide to do the feast, I’m at least already half-way there with this dish. I just need another recipe with 4 fishes in it, hehe…

Watermelon Lemonade With Gingery Ice Cubes from Nimmi @adorable life. In Saucy’s words, “How refreshing (and pretty-in-pink) is this drink? It would be the perfect jug or glass at so many summer gatherings. What also caught my attention was how many variations you can put on this recipe. I’m already imagining strawberry and basil ice cubes, cantaloupe and mint ice cubes in a coconut-y drink, and so on.”

Just the right recipe for me at this moment, Nimmi, thank you! Easy, quick, and seasonal. Perfect for summer entertaining, especially when you have guests in the house and you don’t have much time in the kitchen. Will. Make!

Incidentally, please check out features for Fiesta Friday #28. They include a Kreppel, a Pickle, a Parcel, and a Wrap.

Then, come back here and party with Jhuls, Selma, and everybody else. I might even show up this time!

Kaila

Tina

Claudia

Nimmi

Anna

Michelle

Selma

Justine

Simon

Justyna

Ngan

Jhuls

Lisa

France

Hilda

Shelly

Krumkaker

Shelly

Ahila

Elaine

Lori

MB

MB

Radhika

Lina

Dimple

Ivy

Meaghan

Meaghan

Andrea

Julie

Lily

Su

Laila

Sylvia

Michelle

Arl

Nourished Roots

NancyC

V & V

Andy

Mr Fitz

Mr Fitz

Mr Fitz

Suzanne

Mila

Sue

Pang

Julianna

Katie

Tracey

Anna

Katie

Nicky

Jess

Melissa

Sonal

Mandi

Anjana

Mandi

Mandi

Sarah

Naina

Jess M

Mermaid

Ted

Cynthia

Margy

Nell

Aruna

Sarah

MB

Shikha

Jess

Nino

Hungry Mum

Linda

Garima

Mr Fitz

Mr Fitz

Sarah

Apsara

Chava

Claudia

Martina

Emily

Mr Fitz

Petra

Chitra

Chitra

Malar

Juju

Skd

Mr Fitz

Mr Fitz

Ahila

You’re next!

You’re next!

You’re next!

Fiesta Friday #28

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We’ve been enjoying our holiday, my family and I. We’ve seen stuff, done stuff, eaten stuff, and so on and so forth and what have you, but like they say, “What happens in Vegas, stays in Vegas.”

So, I’m not telling you anything about my trip.

Just kidding! I just haven’t had time to cozy up in front of a computer and blog, that’s all. It’s near impossible to travel and blog at the same time. How do travel bloggers do it? Is there a secret formula? Please, tell me!

Of course I will share with you the highlights of my trip, but in due time. After I get home. Once I rest and recover. When I finally sort out my photos. If I have time.

Just teasing again! I’ll make time! :-)

For now, though, we shall party on with Margot and Saucy, who have graciously agreed to stay for FF28, so that I can continue to enjoy the rest of my holiday. As soon as I’m able, I’ll update this post to include features. I take the selection process very seriously and need to spend time visiting and reviewing all the links carefully before making my final decisions.

Update The following are posts from FF27 that grabbed everyone’s attention. Please check them out!


Kreppel, Berliner or as the Berliner says Pfannkuchen from Tina @Mademoiselle Gourmande. In Margot’s words, “[I] love,love, love the Kreppels from Tina. They look like they’re straight out of a boutique German bakery! My mouth was positively watering, looking at her photos and imagining the pillow soft buns, all deliciously jammy in the middle.”

In Saucy’s words, “Kreppel sound like the exotic German cousin to filled doughnuts. I wanted to hop over to Germany and buy one of every flavour! And Tina burnt her fingers making these, that’s what I call dedication to food blogging and food!”

I just want to add one thing. Kreppel, I’m so glad we’re on a first-name basis now and that I have found out all your aliases as well. It’ll be so easy to find you next time I go to Germany.


Sweet and Sour Date-Lemon Pickle from Sadia @Savory and Sweet Food. In Saucy’s words, “…I’m in a pickles mood! But just take a look at the colors, and then read the ingredients and imagine the complex flavors! I’m planning to make this soon, while we have lots of winter citrus around.”

Oh yeah, I did take a look at the colors, and then read the ingredients and imagined the complex flavors! I may not have been in a pickles mood, but I am now. I’m planning to make this, too. As soon as I get my hands on some good, organic and free lemons. Good thing I have a MIL with citrus trees. All I need is another person with date trees and I’m set.


Cheesy Chicken Filo Parcels from Skd @Aromas and Flavors from my Kitchen. In Margot’s words, “I was in awe of the clever way that Skd brought together the craft of weaving with the delights of crispy-fried pastry… Thankfully she gave instructions on how to replicate these, otherwise I wouldn’t have a hope…”

How creative, Skd! When I saw your parcels, I made a promise to myself that I will make them, sooner rather than later. I even made a pinkie promise to myself. That was the only way I could calm myself down.


Pulled brisket of beef with olive oil breads.. from Mr Fitz @Cooking with Mr Fitz. In Margot’s words, “Mr Fitz’s determination to make the perfect pulled brisket of beef was impressive. He researched cuts, travelled to find the right butcher to buy from and then dedicated further hours to slow-cook the most succulent, melt-in-your-mouth meat. Such dedication to a dish deserves to be rewarded!”

Nothing comes between that man and his meat! That’s our beloved resident meat-lover, that man, Mr Fitz. That pulled brisket briskly pulled me in! It looked and sounded so mouth-watering. Just so YUM! All I can say is that I got really hungry reading and looking at that post. Like mad!

Click on the button below to join the party. If you’re new to Fiesta Friday, please read the guidelines.

Mr Fitz

Justine

Melissa

Margot

Hungry Mum

Chava

Nicky

Kaila

Tina

Lisa

Anna

Linda

Jun & Priscilla

Su

Meghan

Nick

Jhuls

Lori

Ahila

Michelle

Mermaid

NancyC

Mandi

MB

Nimmi

MB

Melanie

Stephanie

Radhika

Arl

Martina

Lina

Julie

Sylvia

Mr Fitz

Margy

Charanya

Anna

Meghan

Nino

Lily

Sarah

Julianna

Hilda

Anjana

Katkapow

Andy

Violets & Vanilla

Dimple

Meaghan

Meaghan

Meaghan

Erika

Jeanette

Tracy

Susan

Emily

Juju

Kloe

Indira

Cynthia

Prudy

Malar

Tracey

Anna

Jess

Naina

Sue

Petra

Ted

Ted

Chitra

Chitra

Nell

Aruna

Saucy

Apsara

Shikha

Su

Sonal

Shelly

Lina

Mila

Mr Fitz

Mr Fitz

Jess

Indu

Claudia

Mr Fitz

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DetoxMama

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Breakfast Biscuit | Fiesta Friday #27

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breakfast biscuit

This summer is flying by way too fast for my liking. How is it that we’re in August already? In just about a month, the new school year will start, which means I’ll have to go back to work. Boo hoo!

I thought I’d have more time to blog in the summer. Apparently, not so. There are summer projects to finish around the house and garden, places to go to, people to see, blah blah blah… Pretty much sucking all of my time. Yeah, yeah, I know what you’re thinking. I’m the world’s biggest complainer there is. Yup, that’s me!

So, with limited time in the kitchen, I mostly cook simple stuff. I’ve been feeding my kids scrambled eggs. What? Stop looking at me like that. At least I don’t feed them McDonald’s. Oh, wait, I do take them to McDonald’s. But way less frequent than feeding them home-cooked scrambled eggs, which are way better than McDonald’s, right?

Besides, I make my eggs look pretty and everything. Take a look!

breakfast on cheesy biscuit

I serve them on cheesy biscuits.

cheesy biscuits

And I sprinkle crispy bacon pieces and drizzle cheese sauce over them.

breakfast on cheesy biscuit

Doesn’t that look really yummy? See, I don’t mistreat my kids at all.

Recipes will have to wait. I’m traveling at the moment and it’s just too hard to stay focused and sit in front of a computer for too long. Recipes are serious business, don’t you agree? I want to make sure they are clear, concise, and correct. That’s my motto in recipe-writing, anyway, the three Cs. :-)

***

I’m turning it over now to my Aussie duo to welcome you to the party, Dame Edna and Madge. I mean, Saucy @Saucy Gander and Margot @Gather and Graze. The one wearing the most sparkling frock is Dame Edna, that much I know.

They’re ready to party with you! Are you ready to party with them?

But first, let’s look at last week’s features:


Ragda Pattice from Namrata @MyFoodTapestry. I’m so surprised I haven’t met Ragda Pattice before. Why, she’s so lovely in her shredded carrot outfit and a wedge of lime pinned on her hair! Really, this one stole the show for me. Crispy potato patties, yellow peas curry, tamarind chutney… the whole thing makes my mouth water. Namrata herself describes it as “thick, tangy, sweet, spicy.” Now, tell me that doesn’t make your mouth water. Impossible.

torta con albicocche e coccoTorta con albicocche e cocco from Simi @acasadisimi. This translates into Cake with Apricots and Coconut, which may have been lost on me if not for the translation. This cake sounds so scrumptious; I’m so glad I took the time to read the English translation. I can just imagine a delectable mix of flavors from the apricots and coconut. Serving it with ice cream doesn’t hurt one bit, either. Ben fatto, Simi! E’ una bellisima torta!


Spinach & Preserved Lemon Paratha With Zaatar from Sue @Birgerbird. In Prudy’s words, “I mean, holy smokes! This was her 1st time making a “non-traditional” Indian flatbread… For a flatbread newbie, she’s a prodigy. Seriously, look at that gorgeous bread. The combination of [flavors] are fabulous and the photos are spectacular. I’m so impressed… it’s one of those recipes [that] I can’t get out of my mind; it strikes me to the core… you know, the gut, the belly…. LOVED that post!”

Many times I marvel at Sue’s creativity in coming up with original recipes and flavor combinations, this time is no exception. I’d like to stay inside her brain for a day to understand fully how that girl thinks! She is incredibly imaginative. This bread proves it.


Lunch for Film Crew from Martina @Make, Shake and Bake. In Jess’s words, “I loved this post. It was so nice of Martina to create an entire meal for her partner and his film crew. It made me wish I was a part of the team, so I can enjoy the food myself. “

I concur with Jess. I, too, feel a certain affinity to the post, not only because it was gratifying to see a couple full of support for each other, but also because I minored in Film & Theater. This reminds me of those assignments I had to do, where I had to “hire” actors and the only payment I was able to give them was a free lunch. Except mine was way less sophisticated. Mine consisted of fries and chicken strips.

***

Now, go and party! I’ll be watching from far, Las Vegas far. That’s where I’m bounded. I’m looking into catching a Celine Dion show maybe, if my kids would let me. They themselves are more interested in Cirque du Soleil. What’s the difference, I asked? They’re both French Canadians. Secretly I know who’s going to win this. It’s not who you think. Let’s just say, once you have kids, it’s not about you anymore. That’s the truth, isn’t it?

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