Meet ‘New Bloggers’ #47

When you are in doubt, don’t bake it!

I think I would keep that in my kitchen for me to remind me.

I was badly craving for something and did not study the recipe very well. I replaced one ingredient, but I was still in doubt. The result was like ‘Uh, okay! These muffins can be eaten still.‘ They were coffee cake muffins with coffee in it. But I can’t taste the coffee. Oh well, there’s another chance to make them.

For now, there’s no time for me dwell on what happened.

For now, it’s a new day and time to meet new friends.

Meet New Friends 4

Healthy Jon

Jon started enjoying health and fitness lifestyle since 2012… and like others, it did not happen in a snap of a finger, but it happened gradually. I know Jon will inspire so many readers through his blog with regards to eating healthy and being physically fit.

When it comes to my nutritional regime and training I believe that if you eat clean, train hard, acquire as much knowledge as possible and implement what you learn, the results will come.

And now ladies, drool over this delicious Raw Raspberry and Coconut Cheesecake. :P


Meet Galatia – her grandfather was a chef and she shares the same passion for cooking/baking with her Mom and sister. She was a graphic designer and used her talent in making gorgeous, gorgeous cakes for her part-time profession. And this is what she has to say after she quit her job when she gave birth to twins:

I still love to create so I started decorating cakes for fun, which eventually turned into a part time profession. So I started “Cloud 9 Cakes”

And hey guys, have you heard about Tahini Cinnamon Rolls? If not, here’s Galatia’s Tahini Cinnamon Rolls that will make you say ‘Wow!’. :D

My Culinary Saga

Trupti and I have been following each other’s blogs and we got along so well. I know some of you already knows her, but for those who are not, let me say a little something about her –

She loves painting, writing poetry and cooking. Her cooking has began after she got married. She loves baking, too, and like me, baking is where her heart lies. She also loves food photography.

I am fascinated with food photography – though I have a long way to go. I’m not a professional chef, but when I’m not working, I’m in the kitchen cooking up something hearty.  I love to entertain and have friends over.

She has so many amazing recipes, but since I saw these Kulkul’s, I knew I had to make them. Or I will just sit in one corner or drool over them while I look at the screen. :P

Maison Travers

Having a French mother who loved to cook, Nadia developed her love for cooking at an early age. She has also taught private cooking lessons and looking forward to more experimenting new recipes.

Loving nothing more than trying out new recipes, experimenting in the kitchen and of course, eating. I have taught small group and private cooking lessons for 20 years now and as we embark on a new life in France in July 2015, I am so excited about the experieces awaiting us.

Right now, I am really interested in this Oxtail Potjie. It looks really good and comforting. It is also nice to have discovered some traditional way of cooking from different countries like this.

Cooking with Archi

Archi used to spend her time at the kitchen with her Mom. She has then confessed that she did nothing but to stand and observe her. But for me, I think that will all start in that scene. :D Her interest in cooking eventually came and she felt satisfied whenever she received an appreciation. She also started baking recently and baking a lot lately, too.

Baking is something I wanted to learn since long, but was never able to find enough time for it. So when I got some, this was the first thing on my list. It’s just been few months since I had learned baking, so you might end up finding lots of related posts in ‘Baking’ section of the blog.

I love her Archi’s bakes, but I am going into some Paneer Jalfrezi this time. ;)

I hope you say hello to these bloggers. Give them a wave by liking their posts or shake their hands by commenting on some of their posts. But you can also show you love to them by following their blogs. You follow their blogs = you gain new friends and a bonus of lifetime free delicious recipes! What do you say about that? :D

And to my new found bloggers and friends, I am inviting you to join this wonderful virtual party (if you have not yet joined us) called Fiesta Friday with so much lovely, gorgeous people. In this party, we don’t just drop our sweets and savouries, we have lots of chitchats and lots of fun! I hope you could join us! You can find the rules and guidelines in the Fiesta Friday link. See you there!

Wishing you a week full of smiles and awesomeness! :D :D :D


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In My Kitchen – February 2016

Hello, lovely people! Welcome to my little kitchen. :) I’ve missed last month’s IMK as I was still adjusting with my time after the given additional working hours at my workplace. Anyway,  I am happy to be here once again as Maureen @ The Orgasmic Chef is hosting In My Kitchen series.

In my kitchen…

…is this ground coffee from the Philippines. I think this is our version of espresso powder as the smell is very close. I love this coffee a lot and I am having a cup of this almost everyday. IMK Feb 2015 1

In my kitchen…

…is a packet of Tablea de Cacao or chocolate tablet.

IMK Feb 2015 2

Now, saying that this is a packet of tablet, I am not saying that these are medicines. :D Of course, you know that they are not. These chocolate tablets are Philippine’s version of cocoa. You might ask what’s the difference between these tablets and the cocoa powder. These tablets contains something like a butter that when processed and turned into powder, the butter disappears. These are how they look –

IMK Feb 2015 3

I still haven’t used them, but I am thinking of turning them into Tsokolate, which is the Philippine version of hot chocolate. I am sure when I use them, I will share it to you. ;)

In my kitchen…

… are these goodies from Trader Joe’s which I got online. The cookies are all gone by now. :D

IMK Feb 2015 5

In my kitchen…

…are cookie butters from Trader Joe’s, also I got them online. I love these and I am thinking of getting some again before they disappear.

IMK Feb 2015 6

In my kitchen…

…are these containers, given by my friend. They are not printed, but I love them because I can see what’s inside. :D

IMK Feb 2015 7

In my kitchen…

…are these pretty little bowls. They were candle holders when I bought them, but I’ve thought of using them as a bowl when the candles have melted and gone because they are so pretty.

IMK Feb 2015 9

In my kitchen…

…is a scale. Finally. I really had no plan of getting one because I told myself that there are conversion charts, but sometimes, it’s really not a good day to get your head in pain just converting measurements… so I decided it’s time to get one and I must say that it is really, really useful. Good decision, Jhuls!!

IMK Feb 2015 8

In my kitchen…

…are these Filipino Coconut Macaroons which I baked to bring at my workplace and so I will have something to munch on when I get back home after an exhausting day. I still have three sitting in the same bowl. :D My container is currently occupied, so the poor little macaroons settled  for the bowl.

IMK Feb 2015 4

That’s all folks! ;) I hope you enjoyed what you have seen and thank you for being with me.

How about you? What you’ve been up to? Share them to us by joining In My Kitchen. Make sure to link back your post to Maureen, so she’ll be notified. Thank you so much for hosting IMK, Maureen! <3


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Chicken Tinola

It is insane that no matter how common the dish is, we haven’t made it at home. Chicken Tinola is one of those dishes. I don’t have any memory of having this dish at home.

Chicken Tinola is a common dish in the Philippines, if not popular, in which the soup is ginger and onion based. The chicken is simmered in about forty five minutes to one hour so the soup will be very rich in chicken flavor and the chicken meat will be tender. The dish is traditionally cooked with green papayas, but chayote can be used as well. As for the green leaves, chili leaves or spinach can be used.

Chicken Tinola - TheNotSoCreativeCook

There are recipes that fish sauce is added while cooking, but there are eaters who have a strong aversion to fish sauce. In that case, fish sauce can be set aside and use salt instead. For those who likes fish sauce, a tiny splash on your bowl before you dig in would be perfect.

Chicken Tinola

  • 500g chicken, cut into pieces
  • 500ml rice washing
  • 1 cup chayote, sliced
  • 1/2 tbsp garlic, minced
  • 1/4 cup onion, chopped
  • 1 thumb ginger, cut into strips
  • 1 tbsp fish sauce
  • Water spinach/moringa leaves/chili leaves
  1. In a pot with medium heat, add oil. Sauté garlic, onion and ginger until fragrant.
  2. Add in chicken pieces and cook until color turns light brown.
  3. Add fish sauce.
  4. Pour in rice washing. Simmer for 45 minutes in low-medium heat.
  5. Add in chayote and simmer again for 5 minutes.
  6. Add the leaves of your choice.
  7. Add salt and pepper to taste.
  8. Serve hot with warm rice.

Source recipe: Chicken Tinola by Panlasang Pinoy


You can also add 1 piece chicken cube if you prefer. 

If you dislike fish sauce, you can omit it. But it makes the dish even better. ;) 


This can be served as soup alone. But for us, Filipinos, we always serve this warm with good cup of white rice. :D

Chicken Tinola - TheNotSoCreativeCook 2



Wishing you a day full of smiles! :D :D :D


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I hope my friends at Fiesta Friday #105 will love this . I hope Angie and the co-hosts, Lily and Chef Julianna, will love this, too. :)

I am also bringing this dish at

Chiffon Cake

A divinely delicious cake – light as air, fluffy as the fluffiest pillow and oh so moist.

Chiffon Cake - TNSCC 4

Chiffon Cake is one of the things that brings back my childhood memories. I grew up eating this cake – from the bakery or from my Mom’s. Having this cake for New Year’s Day has become a tradition until my Mom passed away.

I’ve always wanted to make this cake, but I don’t have a tube pan. I never thought of getting one and I don’t know why. When I visited my old home, I saw two tube pans while cleaning up the cupboard and I took one with me. The  main reason why I took it is I just want to have something that belonged to my Mom. And let’s admit it that it is much better to use your Mom’s stuffs – you know, from generation to another generation.

The tube pan stayed hidden for more than a year until I decided to use it for this New Year’s Chiffon Cake. I made this cake during the night (with no good light), not knowing that I would share this gorgeous, so delicious cake with you. When I started smelling it and got to taste it, the first thing I thought was ‘This cake is worth sharing.

I had a funny experience when I made this cake:

Tube Pan

While placing the batter inside the tube pan, my finger kept hitting those pointy-something and I talked to my self annoyingly like ‘What in the world are these for?‘ I know that you need to invert the pan when you make this kind of cake, so I used a cup so the surface would not touch the cake. Then my cousin told me:

Cousin: You know what? You don’t need that cup because you have those three little things around. 

And I was like:

Me: Huh? What are you talking about? 

Cousin: Those three little things’ job is for you not to use a cup or bottle, you can invert the tube pan and with their help, the surface would not touch the top of the cake. 

I.Just.Paused.A.Moment. I just wanted to slap my forehead (like what my Mom used to do when she feels she have done something that makes her look like crazy or out of her mind).

Me: Ohhhh!! How come I didn’t know that? I was annoyingly talking to these things a while ago saying that they are so annoying and they don’t do any help to me and kept hitting my sore, chubby finger. 

And she just laughed and I looked like funny! :D

And back to the cake,

This cake is insanely good. It’s fluffy, spongy and light as air. And oh so moist. I loved this cake a lot. I loved it long before, but I loved it more now knowing that I can make it anytime I want.

I am a frosting kind of girl and I’m all about ‘happy’ cakes and all. But this cake is something I HAVE TO BAKE EVERY MONTH. (Not every week, I’d die whipping the egg whites. Give me a break you chubby tummy.)

Chiffon Cake - TNSCC 1

Chiffon Cake

Ingredients :

  • 2 1/2 cups cake flour  substitute (cake flour, if available), sifted
  • 3 tsp baking powder
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1/2 cup oil vegetable oil (or any flavorless oil)
  • 7 egg yolks, at room temperature
  • 1 tsp vanilla
  • 3/4 cup cold water
  • 7 egg whites, at room temperature
  • 1/2 tsp cream of tartar
  • 3/4 cup sugar


  1. Preheat oven to 350°F.  Prepare 10-inch ungreased tube pan.
  2. In a jug, combine your wet ingredients: oil, egg yolks, water and vanilla. Set aside.
  3. In a large bowl, sift together flour, sugar, salt and baking powder. Make a well at the center and pour in the wet ingredients. Mix until no lumps occur. Set aside.
  4. In another large bowl and using an electric mixer (or stand mixer), beat egg whites until frothy. Add in cream of tartar and continue beating until soft peaks form.
  5. Gradually add the sugar and continue beating until stiff peaks and glossy.
  6. Cutting the meringue into thirds, add 1/3 of the mixture to your egg yolk mixture and gently fold until the mixture becomes a little thin, making sure to scrape the bottom of the bowl. Add in 2/3 of the mixture and continue the cut and fold process. Add in the 3/3 of the mixture, making sure not to spoil the air bubbles. (This process make take a while, but I promise you that it’s worth every second of your time.)
  7. Pour into prepared ungreased tube pan.
  8. Bake for about 45 minutes or until golden and middle springs back when touched.
  9. Invert the pan, making sure that the surface doesn’t touch the top of the cake. (You can do this onto the neck of the bottle or a cup.)
  10. Let the cake cool completely upside down.
  11. To cut the cake, run a thin knife on the edges and bottom of the cake. Invert into a serving plate.

Source Recipe: Chiffon Cake by Filipino Recipe Site 


* Cake flour substitute: for every one cup of flour, remove 1 tbsp (return back to your flour container) and replace 1 tbsp of cornstarch/corn flour.

This will last for 3 days at room temperature and kept in an air tight container.

Chiffon Cake - TNSCC 2

I hope you try this cake and let me know what you think.

Wishing you a day full of smiles! :D :D :D


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PS: In case you are wondering, what’s the deal with that pasta and this cake, we (Filipinos) love the combination – you know, like toasted bread and pasta. :D

I am taking this delicious cake at Fiesta Friday #104 at the Angie’s place and our co-hosts for this week are Mila and Hilda. Thank you, beautiful people. <3

I am also sharing this at

Saucy Saturdays | Sunday Sweets | Happiness is Homemade | What’d You Do This Weekend? | Totally Terrific Tuesday | Turn It Up Tuesday | Lou Lou Girls Fabulous Party | Cook Once Eat Twice | Foodie Friends Friday Daily Dish | Foodie FriDIY | Throwback Thursday | Rigged Recipes |

Tricky Tuesdays: Heavy Cream vs Whipping Cream

I’ve always thought that heavy cream and whipping cream are exactly the same. I never doubted that they are two different kinds of cream until I cannot get a good whip from a whipping cream.

HC vs WC 2

Whipping cream contains between 30% to 36% fat content.

Heavy cream contains 36% or even more.

This fat content is needed to make the cream stable when whipped. The higher the fat content, the more it will be stable.

In my local grocery store, I rarely find heavy cream. If I can remember it correctly, there was once when I made these Tiramisu Cupcakes.

There are times that I don’t even notice if I take heavy or whipping cream, until I made cupcakes with whipped cream frosting and I got a total cream meltdown the moment I took my photos. I went back to the garbage bin to see what cream did I get and that’s the time when I searched about heavy cream and whipping cream.

Though whipping cream cannot hold its shape for a long time, there is one way on how to maintain its stability. The solution is the use of gelatin powder (agar-agar for the vegetarian substitute). The gelatin powder helps the whipping cream holds it shape a lot longer. You can run to Google and ask for ‘Stabilized Whipped Cream’ recipes and see what works for you. ;)

“Sharing will enrich everyone with more knowledge.” -Ana Monnar

Wishing you a day full of smiles! :D :D :D


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Meet ‘New Bloggers’ #46

Hello, new bloggers, old bloggers and all bloggers! :D Sorry, I am this hyper girl again. I am just so thrilled to have been able to finally complete this list of bloggers to share them with you today.

But first, I want to tell you something.

My boss announced additional five hours of work every week. It started this year and IT IS REALLY DISAPPOINTING. Sorry for shouting! I just can’t believe that I can’t spend that much of time with my love (a.k.a. the Kitchen). Less cooking, less baking and less blogging time. Can’t he understand that even without the additional five hours, I still can’t keep up with my blog? So I am struggling finding time with my blog, specifically this series.

I was planning to stop the series completely but my lovely cousin said ‘No’.

Me: You know what? I don’t know if I can keep up with the bloggers & the ‘Tricky Tuesdays’ series anymore. You know, it needs a lot of time and I cannot find even five bloggers a week to introduce or interesting topics to discuss. Given this additional working hours, I don’t know how will I be able to find time. I think I’ll have to announce it to my blogging friends that I will stop it completely. *sad face*

Cousin: You don’t have to stop it and you don’t have to post every single Monday or Tuesday of the month. You can still help/inspire/cheer up other ‘new’ bloggers by continuing what you do. Or you can still share those tips and tricks. You can post them anytime you are available.

That made me think and I said ‘Okay, because it’s difficult to abandon such series where I can make someone smile.’

So I am still here, and I hope you’ll still hang in there and continue to support this series (most especially our new friends).

Bringing you my first set of new found bloggers this year of 2016,

Meet New Friends 4

Veggielicious Moments

Meet Svenja. She loved eating veggies since childhood. She rarely eat meat and fish. She uses plant-based and whole foods in her ingredients. No refined sugars and other naughty ingredients. :D

“As a child, I already rarely consumed meat and fish, just because I disgusted the taste and its consistency. With the years, I automatically turned to be vegetarian.”

I know she loves food photography, too. Her photos are so enticing that makes me want to make this Sweet Potato Mango Coconut Spread and Dip. Yeah, you heard that right. I know you also want to check out the recipe, so go ahead and click that link. ;)

Healthy with Anja

Anja is a Food Science and Nutrition student. She created her blog to share her healthy recipes to us. She is very passionate in preparing healthy and nutritious foods. Other than that, she also loves working out and inspiring others with her healthy, new creations.

“One day, I would love to inspire others and help them change their lifestyles so they can become healthier, stronger and happier.”

And at first glance, you will think that this Protein Roulade with Blueberry Filling is made of naughty ingredients. Sorry to burst your bubble, but they sound more on the nice side for me and they look incredibly divine! Oh, I want a slice now… or two… or three? :D

Aromatic Essence

Freda started her blog after joining a food group where she was inspired and motivated by a number of food bloggers. She learnt cooking from her mom and her mother-in-law.

“This blog is also an effort to document all the recipes I’ve learnt and that have been passed on to me by my Mom & Mom-in-law who are amazing Home chef’s , Goan cuisine being their forté, I will also be sharing some recipes inspired from the web along with a few of my experiments.”

I am really glad that Freda started her food blog so I can discover these adorable Milk Cream (Milk Toffee). When you look at them, they may seem difficult to make, but the recipe is super easy. Hmm, I wonder how many of these could I stuff in my mouth in one time? :D

One Hand in a Cookie Jar

Charlotte believes that when a food doesn’t come from scratch, something must have got missed along that way. And though she loves healthy foods, she has that sweet tooth, too. :D

“I have a deep love of cooking which can only be rivalled with my love of the gym. This is probably no bad thing as whilst I love eating healthy fresh foods, I also have a very sweet tooth which can’t be denied.”

And her take on carrot ‘cake’ is too awesome with these Coconut Carrot ‘Cake’ Protein Energy Balls. They look so cute and sounds so healthy and delicious.

Food Blog Envy

This blog is by two lovely ladies named Claire and Sophia. They started the blog late last year. They love baking/cooking (obviously) and they love food photography as well. One of the things I love about this blog is it has very entertaining story/letter with a recipe. I mean, who doesn’t want a recipe along with a funny chitchat, right? :D

“I love to eat but everything I eat instantaneously metabolizes and is assimilated into the swath of padding around my midsection. I am a well-cushioned young lady.” -Claire

And here’s what Sophie said about her Dad’s DSLR:

“Well, technically he purchased it for himself but…mi casa es su casa, right? So for all intents and purposes, it’s mine.” -Sophie

And because I love Speculoos and cheesecake, why don’t you see this Speculoos Cheesecake? Ohh, so divinely delicious!


And to my new found bloggers and friends, I am inviting you to join this wonderful virtual party called Fiesta Friday with so much lovely, gorgeous people. In this party, we don’t just drop our sweets and savouries, we have lots of chitchats and lots of fun! I hope you could join us! You can find the rules and guidelines in the Fiesta Friday link. See you there!

Wishing you a week full of smiles and awesomeness! :D :D :D


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Samoa Brownies

Samoa Brownies - TNSCC 3

Delicious brownies with cookie crust, dark and fudgy brownie center and caramel-coconut topping.

Samoa Brownies - TNSCC 4

I’ve always been curious about girl scout cookies. I’ve never eaten one. Not in my girl scout days. I mean we don’t do anything related with these cookies. We did cleaning the school when it’s girl scout days during our time. :D I don’t have any idea what these girls are doing these days in the same school I attended.

Samoa Brownies - TNSCC 1

Being curious that I am, I made something girl scout related. I wanted to make the Samoa cookies, but I was badly craving for brownies. I followed my tummy’s desire and searched for Samoa Brownies recipe.

Samoa Brownies - TNSCC 2

There are few stages in making these delicious bars of brownies, but every every single effort and time is worth it. See, these brownies are made up of sweet cookie crust. Then, dark brownie batter is added and baked until perfectly fudgy. And to complete Samoa experience, top them with caramel-coconut topping. Ooopppss! We are not done yet – we have to dip each bottom of these squares in melted chocolate and again drizzle with melted chocolate. I mean, duh?! What’s not to love about these bars of deliciousness?

Cookie crust.

Dark and fudgy brownies.

Coconut-caramel topping.

Chocolate dipped cookie-bottom-crust.

More chocolate drizzle on top.

Samoa Brownies - TNSCC 3

Samoa Brownies


For the cookie crust:

  • 1 cup flour
  • ¼ cup sugar
  • 1 stick butter, cold and cut into pieces

For the brownies:

  • 1⅓ cups dark chocolate chips
  • 1 cup granulated sugar
  • ⅓ cup butter, cut into pieces
  • 2 tbsp water
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¾ cup all-purpose flour
  • ¼ tsp salt

For the caramel-coconut Topping:

  • 1 cup sweetened flaked coconut, toasted
  • 1 cup caramel sauce (I used my homemade Salted Caramel Sauce)

For the dark chocolate dip and drizzle: 

  • 8 oz dark chocolate chips, melted


  1. Preheat oven to 350 F.
  2. Line an 9 x 9 baking pan parchment paper hanging on the sides (for easier removal) and spray with non-stick spray.

For the cookie crust,

  1. In a bowl, combine all ingredients for the cookie crust. Using your clean hands or pastry cutter, mix the dough until crumbly. (This can be done in a food processor: pulse until crumbly.)
  2. Evenly spread and pat the cookie crust into the bottom of the parchment-lined baking pan. Bake for about 15 minutes or until the cookie crust turns light golden brown.
  3. Keep in the fridge to cool.

Meanwhile, make the brownies.

  1. In a bowl, place the chocolate chips. Set aside.
  2. In a small saucepan, add butter, water and sugar. Bring the mixture to a boil and remove from heat. Pour onto the chocolate chips and stir the mixture until chocolate has completely melted. Let cool for a bit.
  3. When the chocolate mixture has cooled down, mix in eggs and vanilla extract. Add in flour and salt. Mix to incorporate well.
  4. Once the cookie crust has cooled, pour the brownie batter onto the top. Bake for about 30-35 minutes  or until toothpick inserted comes out with few crumbs but not wet batter.
  5. Let the brownies cool on a wire rack and transfer to the freezer to chill up quickly. (Do not remove from the pan.)

While waiting for the brownies to firm up, make the caramel-coconut topping.

  1. Spread your sweetened flaked coconut on a baking sheet and toast for 7 minutes at 350 F. Watch carefully as the coconut may turn very quickly from beautiful golden from to burnt. This can be done in an oven toaster, too. Make sure stir the coconut once in a while to avoid burning.
  2. Mix the toasted coconut and the caramel sauce. (If you just took your caramel sauce out from the fridge, you can microwave it first to thin it a bit.)
  3. Spread the caramel-coconut topping over the chilled brownies. Place back in the fridge to chill again for at least an hour.

Now, it’s time for the chocolate dip and drizzle.

  1. Remove the brownies from the fridge.
  2. Grad the sides of the parchment paper and lift the brownies from the pan. Remove the parchment paper and cut them into squares.
  3. Place your chocolate in a bowl and melt in the microwave with 30 seconds interval, stirring in between. You can also melt your chocolate in a bowl over a pan of simmering water.
  4. Dip each brownie bottom into the melted chocolate and place upside-down on another sheet of parchment paper to let dry. When the chocolate coating has melted, drizzle the remaining chocolate over the top of the Samoa Brownies. You can eat right away or you can let the chocolate drizzle firm up before serving.

Source recipe: Samoa Brownies by Host the Toast


Instead of salted caramel sauce, you can use caramel fudge (about 10 oz). Melt them in the microwave and mix with the toasted coconut.

Boxed brownie mix can be used instead of the brownie recipe above.


Samoa Brownies - TNSCC 3

I am sharing this with my friends at Fiesta Friday #103, co-hosted by the lovely Angie, with this week’s fabulous co-hosts, Sonal and Petra.

Have a fantastic weekend! Wishing you a day full of smiles! :D :D :D


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I am also sharing these delicious bars at Saucy Saturdays | Happiness is Homemade | Sunday SweetsMelt in Your Mouth Monday | What’d You Do This Weekend?Recipe of the Week | Turn It Up Tuesday | Totally Terrific Tuesday | Lou Lou Girls Fabulous PartyCook Blog Share | Showcase Your Talent Thursday | Throwback Thursday | Foodie FriDIY | Foodie Friends Friday Daily Dish |

Featured at Saucy Saturdays #29


Salted Caramel Sauce

Since childhood, I’ve disliked caramel or anything caramel except for Twix.

Yeah, okay, I love sweets… but I did not reach the point of loving caramel… not until salted caramel was born.

I love the combination of salty and sweet and that’s when I started getting crazy over salted caramel sauce. It is just too good that I can almost drink it! :P

Salted Caramel Sauce - TNSCC

Making caramel sauce is a little tricky for the impatient side of me. You know, you’ll just stand in front of the stove and keep stirring and stirring. And gosh, I was using a stainless steel pot and the handle was too hot! I was using thick gloves, but that handle was really something.

The good thing about this sauce, you don’t need a candy thermometer to make this. You’ll have to carefully watch the color of the caramel and be patient. :D

Salted Caramel Sauce

  • Servings: 1 cup
  • Difficulty: easy
  • Print


  • 1 cup white sugar
  • 90g salted butter, cut into 6-pc cubes
  • 1/2 cup heavy/whipping cream
  • 1 tsp salt


  1. In a heavy medium saucepan over medium heat, add white sugar. Stir constantly using a wooden spoon. (The sugar will form clumps and melt into thick liquid (amber in color) as you stir. Please be careful not to burn it.)
  2. Once the sugar is completely melted, add the butter. (The caramel will bubble when butter is added.) Stir until butter is melted.
  3. While stirring, slowly add the heavy/whipping cream. (The mixture will bubble when the cream is added.)
  4. Let the mixture boil for a minute.
  5. Remove the pan from the heat and add in 1 tsp of salt. Allow to cool before using.


  • This can be made ahead of time and can be stored in the fridge for two weeks.
  • Only use heavy or whipping cream.
  • If desired to make more than this recipe, it is preferred to make them in batches. Do not double or triple this recipe and make them one time.
  • Make sure your saucepan is thick and with a handle. It is better to work on the sauce.

See the visuals and source recipe: Homemade Salted Caramel Sauce by Sally’s Baking Addiction

I love this caramel sauce a lot. I would’ve drink the whole glass if I didn’t make this for another recipe.

I am sharing this with my friends at Fiesta Friday #103, co-hosted by the lovely Angie, with this week’s fabulous co-hosts, Sonal and Petra.

Have a fantastic weekend! Wishing you a day full of smiles! :D :D :D


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I am also sharing this at

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{Versions & Verdicts} Linda’s Chorba M’katfa (Red Soup with Vermicelli)

A hearty soup full of tomato and coriander goodness; veggies to add texture. It’s filling, delicious and it’s healthy. 

Chorba M'katfa - TNSCC 1

Hi, Linda! Surprise! :D It’s your second time here in V&V! I hope you like my post!


I have mentioned before that I shy away from trying foods from different cultures as I am scared not to get things right the way they should be. But finally, I started exploring.

Linda is one of the blogging friends who inspires me a lot. She is just too good to help me with anything I don’t know or anything which I am confused about. This is not the first time I am featuring her for V&V and I am sure this will not be the last. I have tried some of her recipes, being Batata Koucha as the first one. It was really delicious and it was also one of my cousin’s favorite beef dishes. She has so many mouth-watering recipes that I want to try. Hmmm… :D

I received Dioul sheets from a lovely friend and I knew that was the right time to use them.

IMK, Sept 2015 7

Dioul sheets are very thin sheets made with semolina. They are very thin, yet they are not as sensitive as Filo sheets. They are super, super crunchy and oh so good!

IMK, Sept 2015 8

Linda mentioned in her one of her posts about this Chorba being paired with Bourek. So, to complete the Algerian experience, I also made Bourek to pair with the delicious Chorba.

Bourek - TNSCC 3

The Boureks were so good. In fact, I used all the Dioul sheets I received for Boureks. They are really tempting and very hard to resist!

Now, back to the Chorba.

The Chorba screams comfort! It was so delicious and filling. The house smelled really amazing with all that flavors cooking in. I didn’t know I’d love the smell of coriander that much! It was just so wonderful. I just can’t put everything into words – you just have to try this yourself. :P

Chorba M'katfa - TNSCC 2

Chorba M’katfa (Red Soup with Vermicelli)

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 1/2 cup white onion, chopped
  • A bunch of fresh coriander
  • 1 tbsp paprika
  • 1 liter of water
  • 1 tsp Harissa paste
  • 100g chickpeas, soaked overnight
  • 1 cup zucchini, chopped into small pieces
  • 500g canned peeled plum tomato, canned
  • 50g fine vermicelli
  • Cooking oil
  • Fresh coriander leaves, to granish
  • 1 lemon, to drizzle
  • Salt and pepper, to taste


  1. In a blender, puree your canned tomatoes. Set aside.
  2. In a large pot with medium heat, add about 3 tbsp of cooking oil (I used sunflower oil).
  3. Add harissa, paprika and chopped coriander. Stir to cook for about 5 minutes.
  4. Add in 1 liter of water.
  5. Drain and rinse the soaked chickpeas, add them in. Also add in chopped zucchini.
  6. Add in the pureed tomatoes. Mix to incorporate.
  7. Cover the pot and cook for about 40 minutes.
  8. Remove the pan from the heat and add in the vermicelli.
  9. Set aside for about 20-30 minutes or until the vermicelli is cooked.
  10. Add salt and pepper to taste.
  11. Serve the soup hot into the bowls, sprinkle with a few leaves of coriander and drizzle with a little of lemon juice.

Linda used artichoke hearts and green peas. You can see her recipe here: Chorba M’katfa, Red Soup with Vermicelli by Linda @ La Petite Paniére

This Chorba is best paired with Bourek. You can find the recipe here.

Note: If you feel that your soup is too thick, you can add water little at a time.

Chorba M'katfa - TNSCC 3

I hope my friends at Fiesta Friday #102 will love this delicious Chorba and Bourek. Thanks to our dear Angie and to our amazing co-hosts, Elaine and Julie. Hugs to you for doing a great job!

Wishing you a day full of smiles! :D :D :D And happy weekend!


I am also sharing this at Saucy Saturdays | Happiness is Homemade | Totally Terrific Tuesday | Turn It Up Tuesday | What’s for Dinner | Throwback Thursday |  Melt in Your Mouth Monday | Recipe of the Week | Turn It Up TuesdayLou Lou Girls Fabulous Party | Cook Blog Share | Cook Once, Eat Twice | Foodie Friends Friday Daily Dish | Foodie FriDIY |


Featured at: Turn It Up Tuesday Link Party #123 | Cook Blog Share 


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