Tuesday, December 18, 2012

Homemade Pizza

Among the 5 of us (me and my siblings), 3 of us took Hotel and Restaurant Management in college. Myself, my brother Nano and my sister Ella. Cooking has always been our interest. But all 3 of us has something different to offer, an individual specialty. For now, let us concentrate on what my brother Nano can do.

Every weekend, we make it a point to have a family gathering at my parents' house. We prepare food and activities that will make our bonding moments more colorful and fun. Over the weekend, my brother treated us with pizza. Before, we would always buy frozen pizza crust from the supermarket. Now, we're enjoying our pizza that's made from the freshest dough.

The pizza sauce is a special mixture of herbs and spices concocted by my brother.
I really love the fact that I'm able to eat pizza made out of fresh dough. The last time I experienced eating pizza this fresh was during my last visit to Baguio in 2010. Fresh meaning: the dough is smoking hot once you tear a piece, the smell of fresh flour is present and of course, it's soft and chewy--- and it will never harden up even if exposed for a very long time.
Tossing the pizza dough.
Please bear with the shape, we haven't gotten our materials for making pizza. They call this amoeba pizza. You just open the dough, spread it out, start with the sauce and toppings immediately.
The fun part with homemade pizza,  make your own! Just top it with whatever you want.
In one day, we enjoyed eating 3 kinds of pizza. We really can't wait once we get our hands on the pizza- making materials--- that would include a heavy- duty mixer and other baking essentials too. 2013 might just be our year ;D 

Fish Salpicao with Patola Strings

Fish Salpicao is not always cooked with Knorr seasoning or soy sauce. All you need is butter and lots of garlic and mushroom. In a frying pan, stir them all with your chosen fish fillet, add pepper and salt, top it over the prepared patola strings and you're done!

It's been a long time since I've posted a recipe. I thought that this fish salpicao dish would be something different. The blanched patotal strings gave a twist making an ordinary salpicao dish tasteful and healthier.

Thursday, December 13, 2012

A Busy Me

I have been very busy from the time we moved to a new place. With that, my husband and I are both occupied with work, family stuff and of course preparing ourselves on owning our own place. It's not easy especially if we've suddenlt taken out the things we used to do in preparation for the Holidays each year. But for every sacrifice we make, something good comes in return.
If you noticed that I haven't been updating this food blog, not that I don't log in, I do, it's just that I have more important things to take care of. One of the things that I'm running through right now are my files in each of my external drive. I need to take it one at a time to a point that I've considered this task as a form of "me time".  I even searched for backup online so I can access my files easily.

The spirit of the Holiday season inspired me to find time and update this food blog. One thing is for sure, this year, I will be preparing simple dishes, food that are easy to prepare but will still make Christmas amazing.