Halo Halo Recipe With Pictures

The Best Selling Halo Halo Recipe With Halo Halo Pictures

Halo-Halo is a famous Filipino dessert and refreshment as well. Halo halo is quite a best selling Filipino food/dessert/refreshment during the summer season. Halo halo recipe is a mixture of sweetened preserved fruits, evaporated milk and crushed ice top with either ice cream, leche flan or ube.

Halo Halo is usually served in tall, clear glasses (but nowadays, plastic cups are being used) that show its colorful preserved fruit contents or mixtures.

Halo-halo Recipe Ingredients:

- Sweetened red beans
- Sweetened garbanzos
- Sweetened saba banana
- Sweetened kamote
- Sweetened jackfruit
- Sweetened kaong
- Cooked sago
- Pinipig
- Macapuno
- Shaved/Crushed ice
- Ice cream
- Ube haleya
- Leche flan
- Milk
- White sugar

How To Make Halo-halo:
- Half-fill a tall glass with your choice of sweets. Fill with shaved/crushed ice. Top with ice cream, ube haleya or leche flan. Serve with milk and sugar.

Halo Halo Pictures

http://365greatpinoystuff.wordpress.com/2010/01/11/11-halo-halo/

http://www.flickr.com/photos/bingramos/117935478/

http://youoffendmeyouoffendmyfamily.com/ginataan/

http://newasiancuisine.com/4662-filipino-fruit-sundae-halo-halo.html

http:// www.flickr.com/photos/laarnih/3427372709/

http://www.flickr.com/photos/melovillareal/2867988220

http://www.flickr.com/photos/technopinoy/2424295291/

Farro and Millet Risotto

A good number of you emailed after seeing the profile of me in the May issue of Whole Living Magazine. Crazy, right? It ended up being eight pages(!), and highlighted a bunch of recipes from Super Natural Every Day. I thought I'd tell you a bit about how it came together, and share a few behind-the-scenes shots. On the recipe front, I'm tacking on a recipe for a Farro & Millet Risotto I've been making quite a bit lately as we try to close the door on winter this year - the weather hasn't entirely cooperated. You can use whatever fresh or roasted vegetables you like - asparagus, peas, and herbs are great this time of year. But I was making it with roasted delicata or other little squashes until recently.

So - Whole Living. The story was shot by John Kernick, who I've admired from a far for a long time. He shot a lot of memorable feature articles for Gourmet Magazine that I'm sure you remember.

Truth be told, I was a little nervous about hosting a seven-person crew here. As most of you know, our apartment isn't very large, and I wasn't sure about how it was going to go down. But, ever onwards. The Whole Living crew based themselves for the better part of three days here - we hung out, cooked, went on little excursions, and took pictures. They were all super mellow, funny, talented, and in the end I was genuinely sad to see them go! Wayne popped off a few photos in the midst of everything, up above. :) I'll just! go on t he record as saying, thank god it didn't rain. The light was nice for most of it and we were even able shoot outside - mid-January. As far as the food was concerned, I've always appreciated the recipes featured in Whole Living - they're, so often, right up my alley. How lucky was I to have food editor Shira Bocar here for the shoot? She has a beautiful touch with food, and I loved seeing her take on my recipes. Hope we get to cook together again soon, Shira. :)

So, thank you John and Darrell, and Jamie, and lovely Lucy. And Lindsay for the article itself. And Rachel, and Maria, and Erika, and Dawn, and Sari, and Alex. Its not everyday one gets to be featured in one of their favorite magazines.

Today's risotto is winter/spring adaptation, and distant cousin, of the Zucchini and Millet Risotto in the Rose Bakery cookbook - which we've been cooking from quite a bit over the past couple of months. It hadn't occurred to me to use millet in risotto until I tried it here, but it actually lends a nice creamy, porridge-like texture. I use farro or barley instead of rice as the base, and trick it out with whatever looks good at the market. You can do lots of fun things with the leftovers as well - fashion the day-after, cold risotto into arancini and pan-fry them. I even thin leftovers out with broth, a! dd some beans and greens and make a soup of it. Give it a try!

Other news: I hope to see some of you in Portland and Seattle this weekend! It's going to be a whirlwind, and I'll be there for a handful of signings. Kim Boyce and I will be at The Cleaners @ The Ace Hotel on Friday night. I'll also be signing/selling books at The Remodelista Local Seattle Market on Saturday, April 30th, from 11am to 4pm. And later that evening alongside Lara Ferroni at Spare Room. Detailed info about each event is also here.

Continue reading Farro and Millet Risotto...

The Chelsea Bistro @ The Barracks, Brisbane

The 'Barracks' at Milton is like a big roof that just about fits a cinema, couple of restaurants, a supermarket and a few shops here and there; not exactly big enough to be a shopping centre and not exactly a row of shop lots. However it totally serves my purpose for a meal and some grocery shopping. You got to love the 2 hour free parking too.


Having driven pass this complex quite a few times, we decided to pop by one day and take a look. With the Entertainment Book in hand, we decided to use the buy one free one deal (only for mains and to the value of AUD35) to lunch at the Chelsea Bistro.


The Wife felt in some ways the place reminded her of Paris while it does fit the profile of restaurants that I like to dine in; comfortable, casual, small, cozy and a slightly upmarket menu. In fact it is rather small and in the colder and wetter months to come, it might be very comfortable sitting outside.

With the buy one free one meal not eligible for the AUD32 2 course lunch + wine, we decided if the food was good enough, we would come back for the lunch.

The special of the day was the wagyu rump with fat chips and peas. Oh so English with the peas and yet distinctly Australian with the rump and chips. The steak confirms my love for the more marbled rib eye as even the fattier cut of wagyu cannot convert me to eat rump steak. The chips were awesome, all these months in Australia have somehow created the addiction of these heart clogging carbohydrates.

The more sensible beef cheeks with home made pasta was probably a wiser choice for a lunch although the rather big portions meant I still got few bites to try. The cheeks have evidently gone through many hours of cooking and melted in the mouth with a chew or two. The home made pasta was well cooked.

All in all, I thought the lunch was worth its money with the use of the voucher with the whole meal well under AUD50. Nevertheless if your budget is in the AUD30 for a main with another AUD10 for a drink, a wise option if you are in the Barracks. Otherwise, the AUD32 lunch special seems like a steal and is available on weekends too!

Address and contact details:

Verdict: 3.5 stars out of 5 stars. I will definitely come back for lunch if the quality is as good as the mains, otherwise one in the book for a casual meal with easy parking.

Roast Kitchen

The story: two Chinese brothers recently launched this cafe as a response to their Muslim friends who face a tough time finding tender roast duck. No one should be deprived of delicious meat.

The strictly halal fowl here may not be fantastic, but it's better than fair. Juicy without being fatty, flavorsome but not gamy. We'd rate this duck an enjoyable 7/10.

Roast chicken, satisfyingly meaty too. Makan tanpa was-was! Note: booze is totally banned here, so no smuggling in any wine or beer.

BBQ chicken thigh. Our favorite for the evening; supremely succulent, with a spectacular sweet-savory taste evocative of pork char siew.

Yao tiau with wasabi mayo. Sounded more interesting on paper than in reality; the crullers were slightly too chewy and the sauce could have been spi! cier.

Chicken with pumpkin. A can't-fail recipe; pumpkin equals pure perfection.

Sang har meen, but with smaller prawns compared to Soo Kee's version, for example. A nice bargain though, costing RM8.80+. The noodles were crispy, the prawns were fresh, the gravy was reasonably rich.

Roast Kitchen,

23, Jalan Wan Kadir 2,

Taman Tun Dr Ismail.

Saveurs Food Blog Awards 2011

I was about to let you know about Heidis new beautiful cookbookI know you all know of it alreadyand then I received two emails this morning from a Saveurs editor, notifying me that La Tartine Gourmande was nominated in two categories in their 2011 Best Food Blog Awards:

• Best Food Photo (Follow the link here)

  

  Poisson dAvril
  April 1st 2011
• Best Original Baking and Desserts Recipe (Follow the link here)

  

  Spiced pumpkin pots de crme with sauted apples and pistachios
  November 2nd 2010

I am so honored!

Merci !

The selection of blogs nominated is just delicious. I was so pleased to hear about new names, and rediscover old ones.

You can cast your votes by visiting Saveur.com. Y! ou will need to create an account if you dont already have one. Voting is open until May 12, with the winners revealed on May 17.

Thank you for your support if you end up deciding to vote for my blog.

Le coin franais

Je mapprtais vous parler du nouveau beau livre de cuisine de Heidi je suis sre que vous le connaissez djquand ce matin, je reois deux messages dune ditrice de chez Saveur. Elle mcrivait pour me dire que La Tartine Gourmande a t nomin dans deux catgories dans les rcompenses pour les meilleurs blogs culinaires 2011 (2011 Best Food Blog Awards):

• Catgorie Meilleure photo culinaire (Best Food Photo) (Suivez le lien ici)
• Catgorie Meilleure recette de desserts originale (Best Original Baking and Desserts Recipe) (Suivez le lien ici)

Cest un vrai honneur !

Merci !

La slection de blogs nomins est simplement dlicieuse. Je suis heureuse de dcouvrir de nouveau noms et den voir des anciens.

Vous pouvez voter en visitant Saveur.com. Il faudra que vous crez un compte. Les votes sont ouverts jusquau 12 mai, et les gagnants seront annoncs le 17 mai.

Merci de votre soutien si vous dcidez de voter pour mon blog.

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The Ultimate Hennessy Artistry Party Experience Penang & KL 28th 30th April 2011!

4D3N all expenses paid trip to Penang & back!Im a lucky bitch! ;p

Yup, I am heading to Penang TOMORROW, flying via MAS Airlines, staying at the Northam All Suites Hotel for 2D1N & hitting Hennessy Artistry Penang at Voodoo, Upper Penang Road tomorrow night itself -April 28th.
** Party dress check. Party heels check. Make up check. Party people Advertlets bloggers Jason Ong, Josh Lim, Vernon Chan, Leonard Chua, Bryan Lim, Xiang Cool, Vivian Khoo, Michelle Lee check check check!!

This is going to be one awesome party yo! With the great mix of Hennessy V.S.O.P drinks, performances & atmosphere as with every H-Artistry parties every year, the whole group of us are really in for The Ultimate Hennessy Artistry Party Experience.

Landing in Penang tomorrow afternoon, Im expecting a Penang food fest til night where then we will be hitting Voodoo, Upper Penang Road til the wee hours of the morning. On the day after, more food & fun til the night where we will be club-hopping around in Penang.

Penang FOOD!!

Penang Char Ku! ey Teow with Duck Egg!

Penang Curry Mee with cockles.

Ice Kacang to quench our thirst & cool the island heat!

Oysters..!

Chee Cheong Fun with the heh kor (prawn paste), sweet plum sauce(tee chiw) & chilli; a pungent Penang specialty.

We will be flying back to KL on Saturday, checking into Sunway Pyramid Tower followed by Hennessy Artistry Kuala Lumpur at The Opera. Oh my, sounds like an awesome weekend eh?

Thanks Hennessy Malaysia for sponsoring the flight, the accommodation, the FOOD!!! & Beverages, the parties ev! ery nigh t & of course, not forgetting the awesome blend of drinks!

V.S.O.P signature long drinks: Hennessy Apple, Hennessy Berry, Hennessy Ginger, and Hennessy Citrus.

Flashback: I was at Hennessy Artistry 2010 @ The Opera!!

For more details, visit Hennessy Artistry Malaysia @ Facebook!

Note: Food pics are my own, Hennessy Artistry pics credited to BryanLYT.com & mynjayz.com .

Carrot Apple Ginger Soup

Sometimes I just want to eat a color.

Does that make sense? Does that ever happen in your brain?

Usually I want to eat things that are green (kale), milky (coffee), made of booze, made of chocolate, or made of pie.

For some reason, yesterday I wanted something orange and spicy.

I made soup. Because all I ever make is soup then I put it in this wood bowl and take two pictures of it before I have to sit down on my couch and eat it.

Thats how it goes around here. It just does.

Carrots with their hair are so much more romantic that the stripped version. Dont you think?

The cute bagger boy at Whole Foods asked me if I was going to juice the greens when I got home. I think he was trying to impress me. I looked at him like he was from Mars.

I was also wearing my super fitted workout pants. He tried to recover from the juicing comment by asking me how many miles I ran that morning. I answered zero, which was totally true. Awkward. Asking a girl how many miles she ran is basically announcing that youve checked out her rear end and find it interesting enough to ask about.

I wasnt doing anything to make him feel any better! about c hecking out my butt and trying to impress me with his carrot juicing knowledge. Poor thing he was trying.

Anyway.

Onions and garlic go in soup, because onions and garlic always go in soup.

Duh.

An apple and ginger can totally go in soup too. These two items can also go in spice cake but were not here for cake. Concentrate, will you!?

Carrots, apple, and ginger cook down beautifully in this soup. The carrots are slightly sweet and full of good-for-you-things. The apple adds a necessary touch of sweetness (although it doesnt taste distinctly apple-y in this soup), and the ginger is perfectly spicy. Its good for you. Its orange. Its really delicious with buttered bread that goes for just about anything in life, though.

This whole mess is vegan too. Minus the delicious buttered bread. Silly.

Carrot Apple Ginger Soup

serves 4

guided by this recipe.

Print this Recipe!

3 tablespoons olive oil

1 small yellow onion, sliced

1 clove garlic, minced

2 tablespoons fresh ginger, peeled and grated

1 small apple, peeled and sliced

4 to 5 cups sliced, peeled carrots (about 1 1/2 pounds)

4 cups vegetable broth

pinch of nutmeg

salt and pepper to taste

Heat olive oil in a large pot over medium heat. Add onions and cook until softened and translucent, about 5 minutes. Add ginger and garlic and cook for one minute, until fragrant. Add sliced apples and diced carrots and cook for 3 minutes more.

Turn flame to medium-high and add vegetable broth. Bring to a boil. Reduce flame to low and simmer, uncovered, until carrots and apples are softened, about 30 minutes. Remove pan from the flame and let rest for 10 minutes.

Blend the soup in batches in a blender. Be sure not to fill the blender more than halfway full or hot soup will explode everywhere. Not cool. Also, when blending hot liquids in a blender, leave the blender lid slightly ajar to let some of the steam escape.

Once all of the soup is blended, return to the pot. You may decide that you want you soup a bit thinner in consistency. Add more vegetable broth if youd like. Taste, and add a dash of fresh ground nutmeg, as well as salt and pepper to taste. The soup wont need much pepper, as ginger is pretty spicy.

Serve with a drizzle of quality olive oil, a sprinkling of fresh cracked pepper, and a few carrot top sprigs cause youre fancy, and whatnot.

Soup will last, in an airtight container in the refrigerator for up to 4 days. Soup also freezes well. Thaw in the fridge before reheating.