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Having just spent a week in Sardegna, Italy, I cooked this Mediterranean Stuffed Pepper Recipe, (click words for link to recipe) with a Sardegna twist (photo above).
Fregola pasta (originated from Sardegna) replaced the cous cous, which was meant to be inside the lightly fried, juicy peppers; subtle tasting, soft mozarella complimented the dish, despite bitter feta cheese having been recommended in the recipe: the olives provided the required sourness instead.
I would use this dish to accompany a refreshing side salad, or as a main dinner dish, depending on the size of peppers purchased; as you can see, the ones we bought were rather large! Two halves were perfect for a single portion.
It’s a simple, quickly prepared dish. A combination of a variety of textures, colours and tastes; a dish which is very adaptable to accomodate different tastes. Highly advise you to consume under the blissful summer sun, either on holiday or in the comfort of your own home.
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A few weeks ago, I decided to bake this upside-down cake recipe (click word recipe for link) that I found online. Upside down cakes are beneficial in the sense that toppings are less likely to be burnt and you can recognise more clearly whether the cake is fully baked (it will spring back at the touch).
The end product was super soft! Extremely nourishing with a soft texture and succulent apples (as I accidentally used pink lady apples instead of the intended cooking apples my mum bought, whoops!). It’s final appearance consists of caramelised apples creating a golden brown appearance for a warm, autumnal feel.
If you wish to try the recipe I just have a few tips before you do. When making the toffee to cover the apples, slow cook the sugar and butter, of which you only need very little: about 1/10 of butter on the recipe is needed. For the cinnamon lovers out there (like me!), sprinkle a generous topping of cinnamon over the apples. For the cake, use plain flour. When separating the egg whites and yolk, if some yolk ends up in the whites don’t worry, the whites should still foam up, at which point you can fold them into the cake mixture. To prevent yolk and white mixing, however, you can separate one egg at a time into a small bowl before combining all the whites together.
Overall, I highly recommend this recipe! I loved it!
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As my first blog, this will just be a little insight into what this blog will be about.
So firstly, who am I? I am a teenager (I know, we don’t usually enjoy writing, or interacting for that matter, but I have decided to give it a go) with a love for food. But what does that mean?
By love of food, I mean I love to try new food, from the Cambodian Fish Amok, to a dish more available at home such as the sweet, delectable treat- a cinnamon roll. The photo accompanying this post is one of the many photos of food I was able to capture of Cambodian treats during my outstanding visit there; I am hoping to produce a post about the interesting flavours and dishes I sampled, and even made, during my travels there. Also, as part of my food tech course, I have been able to expand my love, developing my own products (which I also hope to produce blogs about) from published recipes.
This blog, I hope, will provide you with expressive reviews of new foods and cafes, which I have experienced from where I live and around the world. I’m hoping to provide you with the recipes I have developed: presenting the new and exciting dishes (mostly sweet treats due to my own slight weakness to indulge in them once in a while) to you.
Finally, the reasons for choosing to write a food blog? Well, I have recently been informed it is a good way to invest myself within the food industry, an industry I am hoping to work in, in the near future. By having my own blog, I can surround myself with blogs of similar content as mine, or even with a twist I have not yet considered; I am opening my mind to a variety of blog styles and food reviews. When the idea of blogging was described to me, I instantly became intrigued and excited to start one. So here it is, and I hope you enjoy!