Another general luminary cook is in Malaysia interjection to Asian Food Channel!
Host of SUGAR, the single of my prime desserts cook shows, ANNA OLSON was standing, mixing, baking & fooling around hardly 5 feet away from me only final Thursday. (Thank we Cheryl for the opportunity).
Anna Olson excludes charm & is positively entertaining in the spotlight. Her transparent intonated English (no complicated accent) made the event the zephyr to follow & she easily shares baking tips as she fast mixes, beat, explains as well as fun with the media in the room throughout the complete 2 hours session.
Pic credited to FatBoyBakes.
Annas demo event showcased 3 recipes, of which each highlighted pass ingredients from her dear home country, Canada.
Pic credited to FatBoyBakes.
As we all know, Canada is famous for maple syrup; as well as hence the recipe for Maple Walnut Ice Cream.
Raisin Butter Tart, (with maple syrup as the single of the ingredients) is apparently the renouned Canadian dessert as well.
Apples have been featured heavily in their desserts too, as Canadians has access to apples (due to the seasonal change) 6 months out of the year. Anyhow, no matter whom we are; American or Canadian or Malaysian, many of us adore the good slice of hot apple pie no?
Here Anna incorporated the health! ier vers ion of the apple muffin by regulating total wheat flour & vegetable oil versus butter. She added cheese for the honeyed & tainted taste combo that she claims the Canadians love..
Pic credited to FatBoyBakes.
Anna Olson No luminary front & is as incredibly engaging upon TV as well as in genuine life.
Her super honeyed Raisin Butter Tart.
Maple Walnut Ice Cream.
You can locate Anna Olsons live in person too! Her cooking cum lunch sessions have been OPEN TO THE PUBLIC, during Le Meridien KL, upon 27 & 28th of November, 11-3pm, with lunch & FREE FLOW MUMM CHAMPAGNE, during RM330++ per head. Check it out HERE.
And lastly, let me share with we Annas recipe for her Maple Walnut Ice Cream!
See Some Cool, Strange & Funny Stuffs
No comments:
Post a Comment