Apple Danish

Apple Danish

Hello Everyone! My sincere apologies for last week’s post being very bland and uninformative like my recent posts from the beginning of this year. Those who have read my post last week will know the reason for the lack of depth. But moving on, I am hopfully back on track and will not disappoint for tonight’s post. I do have a little bit to say at the end of this post so make sure you read all the way to the end, for those interested/curious that is.

So I did mention in last week’s post that I’d be specifically working with Red Delicious Apples for the month because they were on sale at Rustan’s Supermarket. After doing some research, I realised that these apples are not at all recommended for the way I’m working with them, whoops!

Red Delicious Apples are crunchy in texture and mildly sweet in taste. It is apparently the world’s favourite snacking apple and shines through in cool, crisp salads. They are in season basically all year round and no suggested for pies, sauces, baking, and freezing – oops. I totally used them for baking in last week’s recipe and technically tonight’s recipe. I will use them for a sauce and for baking again for the coming recipes as well *face palm* Oh well, but to be honest, I haven’t come across any dire problems with baking or saucing Red Delicious Apples. After doing some research, Honeycrisp, Granny Smith, and Golden Delicious Apples are the best for pies, baking, and making a sauce out of them. I’ll remember this for next time!

Apple Danish Process

I probably made too much filling and crumb topping for this recipe, even though I had initially halved the recipe that I followed by Melanie Dueck over on The Recipe Critic. If you do end up with leftovers, use another pastry sheet to make more Danishes, which was what I should have done but was too impatient to thaw another sheet, or make mini Apple Crumbles out of them! I would have done the latter, but then I still have another sweet apple recipe to do to complete my month of apple for recipes and I can totally use the leftovers for it!

The only reason why I have opted for the glaze to be optional in this recipe is because I don’t have any confectioners’ sugar lying around in my pantry. If you have read my previous post (can’t remember which specific one it was), I mentioned that I have this habit of buying ingredients that I rarely use. Eventually those ingredients end up sitting on the pantry shelf until its expiration date. The same applies to confectioners’ sugar. I rarely bake nowadays, or when I do bake, I never really need to use confectioners’ sugar regularly, and so if I am just going to use it for this recipe, I have decided to leave it out for mine, but if you do happen to have it lying around, go for it! It tastes good with or without anyway! What I did instead was drizzled a bit of the juices from the apple filling on top of the baked Danishes.

Apple Danish Ingredients

PREP TIME 20 MINS | COOKING TIME 25 MINS | SERVES 8 DANISHES

INGREDIENTS

  • 2 puff pastry sheets, thawed

For the apple filling

  • 1 large Red Delicious apples, peeled and diced
  • 25g unsalted butter
  • 1/8 cup water
  • 3 tbsp white granulated sugar
  • 2 tsp cornstarch
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch of salt

For the crumb topping

  • 1/4 cup plain flour
  • 25g unsalted butter (cold), cut into little cubes
  • 2 tbsp brown sugar
  • 1/4 tsp ground cinnamon
  • Handful of roughly chopped walnuts

For the egg wash

  • 1 large free-range egg
  • 1 tbsp water

Optional: for the glaze

  • 1/4 cup confectioners’ sugar
  • 1 tbsp heavy whipping cream or milk
  • 1/8 tsp vanilla extract

METHOD

  1. Apple Filling: Combine all the apple filling ingredients together, except for the apples, in a medium-sized saucepan. Melt altogether over medium heat and bring to a boil. Boil for about 2 minutes, stirring frequently.
  2. Add the peeled and diced apples into the saucepan and bring back to a boil over medium-high heat. Cook for 5 minutes, stirring often, until the apples have softened, but still holds it shape.
  3. Remove from the heat and set aside to cool.
    Crumb Topping: Meanwhile, mix all the crumb topping ingredients in a small mixing bowl that has been chilled in the freezer for about 10 minutes.
  4. With your fingertips, quickly mix the ingredients together until it looks like rough breadcrumbs. Set aside.

Tip: Pre-chilling your mixing bowl in the freezer helps keep the butter chilled when making the crumb topping. Likewise, if your mixture is too warm, put the bowl into the freezer for 10 to 15 minutes and start again when it has chilled.

  1. Apple Danish: Preheat oven to 200C (400F or gas mark 6). Line a baking sheet with parchment paper (I used foil for mine because I only realised just as I was about to prepare my sheet that I had none left!).
  2. Unfold one thawed puff pastry sheet at a time and roll it out to about 10”x10” sheet. Use a pizza cutter to cut 16 even strips. Connect four strips together by overlapping about a half-inch and pressing it down together. Twist the strip into a ribbon and snail it around itself to create a rose-shaped pastry. Press the end down to the rest of the dough. Repeat for the remaining dough, should make at least 8 pastries.

Apple Danish Process

  1. Place the prepared pastry dough on the parchment-lined baking sheet and press the middle down. Place a spoonful of apple filling in the wells of the pastry.
  2. In a small bowl, combine the egg and water together and brush it over the pastry dough. Sprinkle the crumb topping over the tops of each Danish and then bake for about 16 to 18 minutes or until the edges are golden.
  3. Remove from the oven and leave aside to cool before glazing.
  4. Glaze (Optional): Mix all the glaze ingredients together in a small bowl then drizzle over the warm apple Danishes. Serve immediately and enjoy!

Apple Danish

This is probably not the best time to have a warm dessert in the Philippines as it’s getting hotter by the minute as the Summer season rolls in. But hey! It’s getting cooler in some parts of the world right? So this would be the perfect snack/dessert for it!

I could have probably plated these delicious Danishes a little better – but I promise that they taste absolutely amazing! Better than they actually look! The flaky and crisp pastry crust, apple pie filling, and crumb topping make them irresistible. In seconds upon placing them on the dining table for our mid-afternoon snack, they were all gone! The three of us (my Mom, my sister, and myself) even fought over who wouldn’t get a third piece since there were only 8 Danishes.

Apple Danish

Before I end tonight’s post I would also just like to say a few things. I didn’t want to say this at the beginning of this post because I didn’t want to start off negatively. I have recovered from my irritable bowel syndrome, but despite that, I haven’t been feeling in the mood to work on my blog since my recovery.

I mean it’s practically normal to have off days – we’re all human after all – but I just can’t shake off the feeling of letting my followers down and letting myself down when it comes to Amcarmen’s Kitchen. I don’t get paid for running this blog, so everything that I do for Amcarmen’s Kitchen is purely for my passion and love for food, and to be able to share it with the few followers I have is just enough for me to continue doing what I love to do.

This is a very reason why I try so hard to stay on top of everything and make sure that I have dishes and recipes lined up in advance so that I can just hit the publish button every Wednesday night without having to stress about editing photographs and writing everything up all on the upload day itself. I probably put too much pressure on myself for this, hence why the sudden lack of determination for the past week.

I know deep down that no one really cares about all this – but I just needed to get this off my chest, even if it just means that I am talking to my blog.

BON APPÉTIT

– Ally xx

myTaste.com

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Apple Chicken Bake

Apple Chicken Bake

Hello Everyone! March is here which can only mean one thing for Amcarmen’s Kitchen. That’s right! A new month means a new fruit to play with and we’re all about Apples this March! More specifically we’re going to be playing around with Red Washington Apples only because they were on sale at Rustan’s Supermarket for only P28 apiece! I think they were originally priced at like P35 or something. I know it’s not much of a difference but other supermarkets have them priced at P230 or something per kilo, which is crazy!

Apple Chicken Bake

I’ll keep my introduction short tonight, as I am not feeling well today – the creative writing juices aren’t flowing at the moment, apologies for that. I didn’t want to start off my post in saying what happened, but you can read more about it at the end of the post.

Before we dive right into the recipe, please head on over to Taste of Home for the original recipe where I drew my inspiration.

Apple Chicken Bake Ingredients

PREP TIME 5 MINS* | COOKING TIME 30 MINS | SERVES 3

*Allow for up to 4-6 hours to marinate the chicken, or even better, overnight in the fridge. Remove from the fridge about an hour before baking to bring the meat back to room temperature.

INGREDIENTS

  • 3 whole chicken legs (about 1/2 kg)
  • 1 large brown onion, peeled and wedged
  • 1 large Red Washington Apple, washed and wedged
  • Freshly cracked black pepper

For the marinade

  • 5 whole cloves
  • 2-3 garlic cloves, peeled and crushed
  • 1 cinnamon bark
  • 1/3 cup Hickory BBQ sauce
  • 1/4 cup apple juice
  • 1 tbsp honey
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/4 tsp whole black peppercorns

Apple Chicken Bake Process

METHOD

  1. Combine the marinade ingredients in a small bowl. Dip the chicken whole legs into the marinade and then place skin side down into an oven-safe Pyrex dish.
  2. Pour the remaining marinade into the Pyrex dish, cover with cling wrap and then set aside in the fridge to marinate for about 4-6 hours or overnight.
  3. When ready to bake, remove from the fridge and turn the chicken legs over skin side up. Leave aside to bring to room temperature, about an hour.
  4. Preheat oven to 200C (400F or gas mark 6). Scatter the wedged apples and onions onto the Pyrex dish, and season with a touch of freshly cracked black pepper. Bake in the oven for 30 minutes.
  5. Once done, turn the heat off. Drain the sauce into a small saucepan and place the chicken back into the oven to keep warm.
  6. Bring the sauce to a boil over medium-high heat. Once boiling, add slurry of cornstarch to the sauce to thicken it. Once thickened, turn the heat off.
  7. Serve with any sides of your choice. I served mine with a side of salad with cherry tomatoes and French beans, and corn on a cob.

Apple Chicken Bake Process

Apple Chicken Bake

Before I end tonight’s post, I would just like to say that it’s been one heck of a crazy week! So busy that I haven’t even had the time to plan and cook my dishes for this month ahead of time, which is what I usually do to stay on top of things. This is one of the reasons why tonight’s post isn’t as informative as my previous posts. The reason for that being is that I’m also suffering from piercing stomach pains and an irritable bowel syndrome, quite possibly due to food poisoning. I’m confined at home and hydrating lots. Hopefully I’ll be all good in the coming days and I can get back on track with my cooking and writing by the weekend or early next week!

BON APPÉTIT

– Ally xx

myTaste.com

Breakfast Muffins: Spiced Plum & Quinoa

Breakfast Muffins: Spiced Plum & Quinoa

Hello Everyone! I hope the week has been good to all. Tonight will be the last of my Muffin Making Monday series on Amcarmen’s Kitchen and I will be back to sharing recipes with y’all on my usual Wednesday night uploads. I’ll still be continuing the overall theme for the year of Breakfast Foods, but next week I’ll be sharing a completely new sub-theme on the blog so stay tuned for that!

Yesterday was such a tiring day overall that I think I crashed in bed right after dinner and probably had one of the best sleeps that night – it would’ve been even better if I hadn’t had to wake up so early for work. We held a garage sale yesterday morning from 7am to (officially) 10am, but people still kept coming by the house past 11am that morning. The night before we invited our close friends to the house so that they could have the first choice in picking out what they wanted before we sold our stuff to others the following morning. We made almost $500 that night and morning for all our small items such as clothes, jewellery, bags, accessories, toys, etc. and about $1000 more on our large furnitures. After a tiring morning of turning our unwanted things into money, I spent the afternoon catching up with friends and food at one of our friend’s open house. That was my day in a nutshell.

Breakfast Muffins: Spiced Plum & Quinoa

Moving on, plums are extremely nutritious, offering a wide variety of health benefits. They contain over 15 different vitamins and minerals, and in addition, fibre and antioxidants that may help reduce the risk of several chronic diseases. To have a further read on the health benefits of Plums (and Prunes), head on over to Health Line. Moving on, in addition to the many vitamins and minerals packed into these breakfast muffins, quinoa also gives them a major protein boost. Check out the original recipe from The Good Housekeeping Test Kitchen.

Breakfast Muffins: Spiced Plum & Quinoa Ingredients

PREP TIME 10 MINS | COOKING TIME 15-20 MINS | SERVES 12 MUFFINS

INGREDIENTS

  • 1 & 1/4 cup plain flour
  • 1 cup buckwheat flour
  • 1 cup full-fat plain yoghurt
  • 1/2 cup honey, plus more for drizzling
  • 1/3 cup raw white quinoa
  • 113g unsalted butter, melted
  • 2 large free range eggs
  • 2 plums, 1 roughly chopped and 1 sliced, thinly
  • 1 & 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp ground ginger
  • 1/2 tsp salt

METHOD

  1. Preheat oven to 200C (400F or gas mark 6). Line a 12 hole muffin pan with paper cases. Set aside.
  2. In large mixing bowl, whisk the flours, quinoa, baking powder, cinnamon, ginger, baking soda, and salt together.
    In another mixing bowl, medium-sized, whisk the eggs, yoghurt, melted butter, and honey together. Gently fold the egg mixture into flour mixture until just combined; then stir in the chopped plum.
  3. Divide the batter equally among the prepared muffin cases (about 1/4 cup each) and top each with a couple of plum slices.
  4. Bake for 15 to 20 minutes or until toothpick inserted into centres of the muffins comes out clean. Cool in the pan for about 5 minutes and then transfer them to a wire rack to cool down completely.
  5. Drizzle with honey, if desired, before serving and enjoy!

Breakfast Muffins: Spiced Plum & Quinoa

Breakfast Muffins: Spiced Plum & Quinoa

Breakfast Muffins: Spiced Plum & Quinoa

BON APPÉTIT

– Ally xx

myTaste.com

Breakfast Muffins: Blue Cheese & Mushroom

Breakfast Muffins: Blue Cheese & Mushroom

Hello Everyone! I hope everyone had a great weekend and are all pumped for another week ahead! I may have been a little unmotivated today though seeing as it is a Monday after a long weekend. Friday was the first day of Hari Raya (Eid al-Fitr) here in Brunei and we got that Friday and Saturday off from work. To my surprise, the long weekend has been quite uneventful and quiet for Hari Raya.

On the eve of Raya, my mom, sister, and I went to watch the premier of The Incredibles 2! My inner 12-year-old was screaming for joy as the long wait for a sequel finally came into fruition. I remember when I was at the snacks counter, they had these character cups for the drinks. I was asked by the guy at the counter which character would I like, and with probably too much amusement for a 26-year-old in my tone, I squealed, Jack Jack! Thank God the guy did not ask me who Jack Jack was, I would’ve shamed him *shame shame shame* After I got the popcorn and drinks, I stood aside to wait for my hotdog (don’t judge, we were watching the film during our normal dinner time), and the next lady came up to the counter. I wasn’t even listening to the exchange of words between her and the snacks counter guy, but I was in such disbelief when I heard her utter the words “I want the baby.” My eyes widened and in my head I said, how dare you, you uncultured swine. You don’t deserve to watch the movie if you don’t even know the character’s name! Anyway, the film was WORTH THE WAIT. I was laughing non-stop throughout the film, and the people seated beside us were probably thinking, what is this girl on – LET ME HAVE MY MOMENT. My favourite line from the movie? “Num Num Cookie!”

Breakfast Muffins: Blue Cheese & Mushroom

Anyway, that aside for some more side-tracking – if you want to skip ahead to the recipe, just continuing scrolling. I basically spent the rest of my long weekend at home sorting out stuff that I want to get rid of – we’re having a garage sale at home this coming Sunday – and spent the remaining of the long weekend in the kitchen cooking up a storm both good and bad *cheeky grin* I had a bit a failed attempt at a recipe I was so eager to tackle, which made me feel a little deflated after, but I did also have a successful cook the following day for a different recipe though, so all is well. I also went over to a friend’s, had lots of food, dirty talks that involved Urban Dictionary, and of course insanely MASSIVE laughs that turned into silent and out of breath laughs with tears involved for a good 5 minutes. Those are the best kind of laughters, especially between people who get the joke, or get what it is that needs to be laughed at without having to explain further.

Okay, I guess with the long-winded introduction to this post, my long weekend doesn’t seem to be THAT uneventful at all. But moving on, the adventures of Muffin Making Monday continues for its third week and I’ve got, let’s see… Blue Cheese? AND Mushies?! YAAASSS! These delightfully savoury blue cheese and mushroom muffins are delicious for ANY time of day with a hot bevvy (no, not alcohol). I know, I know, some are not very fond of the pungent taste and smell of blue cheese, but trust me when I say that these muffins smell nothing but amazing when freshly baked and the taste and the taste of the blue cheese only just subtly shines through. Check out the original recipe over on All Recipes.

Breakfast Muffins: Blue Cheese & Mushroom Ingredients

Breakfast Muffins: Blue Cheese & Mushroom Ingredients

PREP TIME 10 MINS | COOKING TIME 30-35 MINS | SERVES 16 MUFFINS

INGREDIENTS

  • 1 punnet (125g) brown mushrooms, roughly chopped*
  • 125g unsalted butter
  • 2 large free range eggs
  • 3 & 1/3 cups plain flour
  • 1 cup milk
  • 2 tsp baking powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme**
  • Freshly ground black pepper, to taste

*Reserved a few mushies to slice thinly, to decorate on top of the muffins (optional).
**Or you may use 2 tsp of herbes de Provence if available which is basically a combination of savory, marjoram, rosemary, thyme, and oregano.

METHOD

  1. Preheat oven to 200C (400F or gas mark 6). Line one 12 hole and one 6 hole muffin pan with paper cases. Set aside.
  2. Add the butter in a heatproof bowl and melt in the microwave, about 30 seconds. Set aside to cool down a bit.
  3. Melt a knob of butter in a medium-size pan over medium-high heat. Add the sliced mushrooms and cook until half done, about 30 seconds per side. Remove from the pan. Add the roughly chopped mushrooms to the pan and cook until soft, about 5 minutes. Season with the herbs and freshly ground black pepper. Remove from the heat and set aside to cool.
  4. In a small mixing bowl, whisk the eggs with the milk, and then stir in the melted butter.
  5. Sift the flour and baking powder into a large mixing bowl. Gradually stir in the egg mixture until well combined.
  6. Add the sautéd mushrooms and crumbled blue cheese into the flour mixture and gently mix. Spoon the mixture into the prepared pan and no more than up to 3/4 full (this allows room for the muffins to rise). Top each muffin with a sliced mushie.
  7. Bake for 20 to 25 minutes until golden brown. Remove from the oven and serve immediately with a nice cup of coffee. Enjoy!

You can store the muffins in an airtight container in the refrigerator for up to 3 days. Heat them back up in a steamer before serving.

Breakfast Muffins: Blue Cheese & Mushroom

Breakfast Muffins: Blue Cheese & Mushroom

Before I wrap things up here, I just thought I’d share this weird little fascination of mine with these muffins. While I was having them for an afternoon snack, I was fascinated by the speckles of mold present in the muffins in such a way that I really sat there and observed the muffin for a good five minutes before biting into it. I even raised it up to my Mom saying, “look at all the mold in these muffins!” with an obvious hint of excitement in my tone. To which my Mom replied, “if I didn’t know you bought blue cheese for this recipe, I would’ve thrown it out because I thought it went bad since it was moldy and smelled like feet!” *cheeky grin*

Breakfast Muffins: Blue Cheese & Mushroom

BON APPÉTIT

– Ally xx

myTaste.com

Breakfast Muffins: Brownie, Salted Caramel & Avocado Gelato

Breakfast Muffins: Brownie, Salted Caramel & Avocado Gelato

Hello Everyone! The title of this post already sounds super enticing doesn’t it? Well brace yourselves, for tonight I will be sharing a cheekily sweet breakfast muffin that borderlines dessert. Who says you can’t have dessert for breakfast though? If anyone says that you can’t, unfriend them because you don’t need that kind of negativity in your life EVER. For those of you that are just tuning in, I usually upload a recipe to Amcarmen’s Kitchen on Wednesday nights. However, yes I am aware that it is a Monday night (in Brunei that is, for some it may be just the morning of), and the reason for the switch up for this month only is because Muffin Making Monday has returned!

I’m not sure if I’ve mentioned this in a post before, but I’ll say it again anyway, I am NOT a huge fan of chocolate. I can already see a few jaws dropping upon reading the previous sentence in pure disbelief. But yes it’s true. I can’t sit down and eat a whole bar of chocolate even if I wanted to. I’d probably get sick after just one bite. Don’t fret guys for there is a however – a slice (or two, maybe more) of a dark, rich, dense, and fudgy with a deep to-die-for chocolate flavour brownie is my exception. Oh and of course, how could I forget my love for the beautiful marriage between dark chocolate and avocado!

Breakfast Muffins: Brownie, Salted Caramel & Avocado Gelato

Therefore behold the Brownie Muffin – combining my Breakfast Muffin series with a favourite dessert of mine! I was going to call this hybrid a ‘Bruffin’ like how Brookies are for Brownie Cookies. Alas, I was disappointed to find that the term Bruffin has already been registered and trademarked for a light and flaky, brioche-like pastry in the form of a muffin! So should I call these Broffins? Sounds less cool than Bruffin *sad face* so I guess I’ll just stick with Brownie Muffins instead of a portmanteau of the two. Check out the original recipe by Shiran over on Pretty. Simple. Sweet.

To take it to the next level, I’ve filled these Brownie Muffins with a sticky and salty caramel sauce so that you’re hit with an oozy gooey treat when you bite (or cut) into them! And of course, you need to complete this breakfast (dessert) with a generous serving of avocado gelato! I sourced mine from my favourite gelato place in Brunei known as Rumah Gelato! Whenever I want my fix of dark chocolate AND avocado gelato, this is where I’m at. I bought a large tub of just the avocado gelato to pair with this recipe, and of course extra to just indulge in happily for the next couple of days.

Breakfast Muffins: Brownie, Salted Caramel & Avocado Gelato Ingredients

Rumah Gelato's Bravo Avocado

PREP TIME 15 MINS | COOKING TIME 30 MINS | SERVES 6 MUFFINS

INGREDIENTS

For the brownie muffin batter

  • 113g (4oz) bittersweet or semisweet chocolate, coarsely chopped
  • 113g unsalted butter, cut into small cubes
  • 2 large free range eggs
  • 1/3 cup + 1 tbsp plain flour
  • 1/3 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/8 tsp salt

For the salted caramel sauce

  • 2 cups granulated sugar
  • 170g unsalted butter, room temperature and cut into pieces
  • 1 cup double cream, at room temperature
  • 1 tbsp sea salt rocks
  • Avocado Gelato or any of your favourite flavours that tickle your tastebuds

METHOD

  1. Preheat oven to 180C (350F or gas mark 4). Grease a 6 hole muffin pan with butter. Set aside.
  2. Brownie Muffin Batter: Place the chopped chocolate and unsalted butter cubes into a medium-sized heatproof bowl. Heat in the microwave at 20-second intervals, stirring between each interval, until melted. Set aside.
  3. In a small bowl sift the plain flour, cocoa powder, salt, and set aside.
  4. Using an electric handheld mixer fitted with the whisk attachment, whisk the eggs and sugar on high speed until thick and pale, about 4 minutes. Reduce speed down to low and slowly add in chocolate and butter mixture, whisking until just incorporated.
  5. Using a spatula, fold in the flour mixture until just combined. Do not over-mix.
  6. Spoon the mixture into the prepared muffin pan, filling each case to about 3/4 of the way full. Bake for 13-16 minutes or until a toothpick inserted into the center of the muffins comes out with moist crumbs and not dry.
  7. Once done, transfer to a wire rack and let them cool for about 10 minutes before removing from the pan. Allow muffins to cool completely on the wire rack.
  8. Salted Caramel Sauce: In a small saucepan, melt the sugar over medium-high heat, stirring frequently to avoid burning. Once all the sugar has melted, watch your caramel carefully, swirling the pan occasionally.
  9. As soon as the sugar turns amber in colour add the butter and whisk vigorously until all the butter has melted.
  10. Remove the pan from the heat and slowly pour in the cream while whisking vigorously until the cream is incorporated well, and then whisk in the sea salt rocks.
  11. Fill a piping bag fitted with a small decorating tip with the caramel sauce. Insert the tip into the top of the muffin, pushing about an inch into the muffin. Squeeze the filling into the muffin. If the filling starts to leak outside of the hole, stop.
  12. Serve with ice-cream or gelato with the flavour of your choice, and drizzle more of the salted caramel sauce atop. Enjoy!

Breakfast Muffins: Brownie, Salted Caramel & Avocado Gelato

Breakfast Muffins: Brownie, Salted Caramel & Avocado Gelato

You can store these Brownie Muffins in an airtight container at room temperature or in the refrigerator for up to 2 days. Make sure to let them reach back to room temperature before serving. I personally would prefer to warm them up in a steamer (the oven or microwave usually dries it out even more) because I’d rather have a warm, fudgy, and gooey muffin than a room temperature one *cheeky grin* but like I said, it’s just my personal preference.

Before I wrap up tonight’s recipe, here’s a key extract from Shiran:

Timing is everything: The right baking time is always the most crucial part of making brownies. It only takes a couple of minutes to turn them from rich fudge brownies to a dry chocolate cake. When done, brownies should appear baked on the outside, but the center should still be soft. You’ll need to bake them only until a toothpick inserted into the center comes out with very moist crumbs, not dry.
— Shiran from Pretty. Simple. Sweet.

Breakfast Muffins: Brownie, Salted Caramel & Avocado Gelato

BON APPÉTIT

– Ally xx

myTaste.com

Breakfast Muffins: Feta Cheese, Onion & Rosemary

Breakfast Muffins: Feta Cheese, Onion & Rosemary

Hello Everyone and a happy first Monday for the month of June! Hope the Monday blues didn’t hit you guys hard, especially to my friends/followers in Brunei – unlike me, I know some of you guys have had a super long weekend with all the public holidays we’ve been having. We, as in my office, didn’t get to have one of the public holiday off so it was a normal working day for us on Thursday while most likely 80% of the working population was off. Thank goodness Saturday was public holiday that applied to us so yay for the long weekend (normal weekend anyway for some)! If you guys don’t already know from my constant mentions on several posts, and on the ‘about’ section of my blog, I work SIX full days a week. So getting to have a Saturday off (which is quite rare) because of a public holiday is pure bliss.

Moving on from that… mini rant? I mentioned in one of my posts last week that I’ll be switching up my post schedule just for this month – and yes it does have something to do with the theme for June. The title of this post may have already given it away for some of my loyal and consistent followers. Drumroll please! So I may have taken it to Google and searched ‘how to type out a drumroll sound’ – gives up 30 minutes later.

Breakfast Muffins: Feta Cheese, Onion & Rosemary

MUFFIN MAKING MONDAY IS BACK ON AMCARMEN’S KITCHEN! Muffin Making Mondays started about 4 years ago now I think, where Jialing would come back to my place after our Monday morning lecture together on main campus. We’d bake muffins together for our on-the-go work brekkie for that week. Well, we’d bake together but we’d both have our own recipes, i.e. she’d make sweet muffins for herself while I’d make savoury ones – we still share 1 or 2 though after we’ve baked them. I also remember how we’d both have a 1-on-1 Cards Against Humanity game where we’d both just unanimously vote which was the best (dirtiest) answer while our muffins were baking in the oven. Those were the days.

Anyway, it’s probably going to get lonely in the kitchen as it’ll just be me, myself, and I without Jialing, but I’m bringing back Muffin Making Mondays for the month of June! And to kick things off, I’ve got a delicious Feta, Onion, and Rosemary Savoury Muffin to start your mornings with a bang! Check out the original recipe over on Genius Kitchen.

Breakfast Muffins: Feta Cheese, Onion & Rosemary Ingredients

PREP TIME 15 MINS | COOKING TIME 30 MINS | SERVES 12 MUFFINS

INGREDIENTS

For the muffin batter

  • 1 & 3/4 cups plain flour
  • 1 cup milk
  • 1 large free range egg
  • 1 tbsp baking powder
  • 1 tsp salt

For the onion and cheese mixture

  • 100g feta cheese, crumbed
  • 1 medium-sized brown onion, finely chopped
  • 1 tbsp fresh rosemary, finely chopped
  • Freshly ground black peppercorns
  • Knob of unsalted butter

METHOD

  1. Preheat oven to 200C (400F or gas mark 6). Line a 12 hole muffin pan with paper cases.
  2. Melt the butter in a small frying pan over medium heat. Add in the chopped onions and cook for about 5 minutes until soft and slightly caramelised. Remove from heat and set aside to cool.
  3. Once the onions have cooled down, add in the crumbed feta cheese and chopped rosemary. Season with freshly ground black pepper and give it a good mix. There is no need for salt since the feta is quite salty by itself. Set aside.
  4. For the muffin batter, sift the plain flour, baking powder, and salt into a large mixing bowl.
    In another medium-sized bowl, beat the egg, followed by the milk and give it a good whisk to combine.
  5. Pour the egg and milk mixture into the flour, until well incorporated, using minimum number of folding movements. Ignore the lumps in the mixture and do not over-mix.
  6. Gently add the onion and cheese mixture into the batter mixture, folding in, as before, with as few strokes as possible. Spoon the mixture into the prepared muffin pan.
  7. Bake for about 20 minutes, or until well risen and golden. Remove the muffins from the tins and serve immediately. Enjoy!

Breakfast Muffins: Feta Cheese, Onion & Rosemary

Breakfast Muffins: Feta Cheese, Onion & Rosemary

These muffins are perfect for sahur with a hot cup of teh tarik for my Muslim friends and followers. Well to be honest, it’s perfect for any time of the day with a nice hot cup of anything like coffee, tea, or hot chocolate!

BON APPÉTIT

– Ally xx

myTaste.com

Pear & Walnut Cake with Spiced Red Wine Pears

Pear & Walnut Cake with Spiced Red Wine Pears

Hello Everyone! I’ve got a special post for you this evening as today marks 4 years of Amcarmen’s Kitchen! Don’t worry, I’ll still post a Breakfast Smoothie Bowl up for you guys most probably towards the end of the week since I already had the post and pictures prepared for it.

Anyway, technically I started this blog on April 16th, but it wasn’t until 2 days after on the 18th that I posted my very first recipe! You can check it out here: Cheesy Mushroom Omelette with Avocado Mint Greek Yoghurt & Wilted Spinach. Yes, you could say I was less talkative (wordy) for my first few posts, mainly because I had no clue on what else I could write about. When I started this blog out of pure procrastination way back in 2014 during my uni mid-semester break, I didn’t think I would be able to make it this far to be honest! I did slack behind a bit (a lot) towards the end of last year as it wasn’t easy juggling both a very demanding job, this blog, time for family and friends, and wanting some free time to myself as well. I have been doing a better job at keeping up so far, but it’s too early to tell to be honest, since I only just started getting back into this last month.

Pear & Walnut Cake with Spiced Red Wine Pears

I want to say that I promise that I will try to do better this year, but even I know that that’s a promise that I won’t be able to keep, so bear with me my dear followers! I know it is not in any way an obligation for me to share with you guys every single week, but I feel a sense of accomplishment for when I do so, and I don’t ever want this blog to drift away. It’s the only passion that I have going on for me right now because of my busy work schedule, and I don’t want all the hard work I’ve put into this blog for the past now coming 4 years to just become all for nothing.

With that being said, tonight I will be sharing a recipe that I tackled last November actually… For my 26th birthday! I never got around to posting it, and since I literally just got back from Hong Kong last night and had to report straight to work this morning, I’ve had no time to bake a new cake to celebrate Amcarmen’s Kitchen turning 4. So here’s my Pear & Walnut Cake that I drew inspiration from Olivia over on Liv for Cake. The cake itself was moist, not too sweet and had a lovely texture from the soft pear chunks and crunchy toasted walnuts. The honey buttercream was light and fluffy, beautifully contrasted by the deep red pears sitting atop a white-frosted cake.

(Apologies for not having an ingredient shot like how I normally do for almost all my recipe posts, but the photo didn’t turn out so great so I just decided not to post it)

PREP TIME 20 MINS | COOKING TIME 30 MINS | SERVES 8-10

INGREDIENTS

For the pear and walnut cake

  • 2 & 1/4 cups plain flour
  • 1 cup buttermilk, at room temperature
  • 1 cup toasted walnuts, roughly chopped (plus extra to top)
  • 180g unsalted butter, at room temperature
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 3 large free range eggs, at room temperature
  • 2 large pears, peeled, cored, and coarsely shredded
  • 2 tsp baking powder
  • 1 & 1/2 tsp vanilla extract
  • 3/4 tsp salt
  • 1/2 tsp ground cinnamon

For the honey Swiss meringue buttercream

  • 4 large free range eggs, whites only
  • 360g unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1/4 cup honey

Optional: for the spiced red wine poached pears to top

METHOD

  1. Spiced Red Wine Poached Pears: Follow the recipe method provided in the link above.
  2. Pear and Walnut Cake: Preheat oven to 180C (350F or gas mark 4). Grease and flour two 8-inch cake rounds and line with parchment paper.
  3. In a medium-sized bowl, whisk the plain flour, baking powder, ground cinnamon, and salt until well combined. Set aside.
  4. Next, using a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed until the mixture becomes pale and fluffy (approximately 3 minutes). Reduce the speed and add the eggs in one at a time to allow to fully incorporate after each addition. Add the vanilla extract.
  5. Alternate adding the flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk altogether). Make sure to fully incorporate after each addition. Then, gently fold in the toasted walnuts and shredded pears, and divide the mixture evenly between the two pans.
  6. Bake for 50 to 55 minutes or until a toothpick inserted into the centre of both cakes come out mostly clean. Place the cakes on wire rack to cool for about 10 minutes and then turn out onto the wire rack to cool further.
  7. Honey Swiss Meringue Buttercream: Place the egg whites and sugar into the bowl of a stand mixer, and whisk until combined.* Place the bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approximately 3 minutes), or until it registers 70C/160F on a candy thermometre.
  8. Place the bowl back on your stand mixer and whisk on medium-high speed until the meringue is stiff and has cooled (the bowl is no longer warm to the touch (approximately 5 to 10 minutes).
  9. Switch to a paddle attachment and slowly add in the butter (cubed). Mix until smooth.** Add the honey and whip until smooth. Set aside.
  10. Assembly: Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of the buttercream and repeat with the remaining layer. Crumb coat the cake and place in the fridge to chill for about 20 minutes.
  11. Continue to frost the top and sides of the cake in a rustic manner. If desired, add toasted walnuts along the bottom and top, and place the poached pears on top. Secure pears in place with toothpicks and drizzle with the poaching syrup.
  12. Serve and enjoy!

* Ensure that there are NO traces of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won’t stiffen.

** The buttercream may look like it’s curdled at some point. Keep mixing until it is completely smooth.

Pear & Walnut Cake with Spiced Red Wine Pears

BON APPÉTIT

– Ally xx

myTaste.com

Beetroot Brownies with Chocolate Chunk Beet Ice Cream

Beetroot Brownies with Chocolate Chunk Beet Ice Cream

Hello Everyone! Firstly, I’d like to apologise to the moon and back to all my friends and followers for not posting in what seems like (or quite frankly has been) forever! A lot of things have been going on for the past few months, both in my personal and work life that I found it difficult to balance alongside with keeping up with Amcarmen’s Kitchen. The truth is, I haven’t had the time to write, or let’s just say that I did have the time, but I was either using my time unproductively or for something else instead of sitting down and getting back on track with posting. So yes, I am very sorry for the lack of consistency of posting on the blog in the recent months, but I’m planning on getting back on board with this for the remaining 3 months of 2017 (hopefully). It will however be a little scattered in a sense that you won’t see a set theme for the month just because I still have an archive of recipes that never got posted from the previous months.

Beetroot Brownies with Chocolate Chunk Beet Ice Cream

Back in July I started to hero beetroot in my cooking, and I shall continue that for the next two weeks (I think) before I share other recipes that still stick with the theme for 2017 which is Blood Pressure Friendly foods. Before I jump onto the recipe, I’d like to thank my friends Simon Swadling and Jialing Mew for contributing their recipes for this year’s Auguest – and yes, another thing that I did not plan properly for with everything going on so I apologise that I could only round up these amazing two friends for you!

Anyway, so somewhere down the path of whipping up this batch of beetroot brownies, which by the way includes Whittaker’s (New Zealand) Kaitaia Fire Chili Pepper Spice Dark Chocolate, I made the realisation that I basically just made red velvet brownies *cheeky grin* but of course, what makes a nice warm slice of heaven without ice cream? Specifically Chocolate Chunk Beet Ice Cream? Even MORE specifically, chunks of chocolate from Whittaker’s (New Zealand) Hawke’s Bay Black Doris Plum and Roasted Almonds Dark Chocolate? I think I just drooled. Cold ice cream with a kick of spice in it to really heighten the flavours atop a chocolatey, chewy, and moist brownie drizzled with a vibrant beetroot icing glaze? I’ll have the whole batch please thank you very much.

The original recipe to the brownies can be found over on BBC Good Food, and the original recipe to the beetroot ice cream can be found on Vegan Heaven.

PREP TIME 25 MINS | COOKING TIME 45 MINS | SERVES 12 SLICES

Note: Make the ice cream either the day before or a few hours (4-5 hours) to allow for freezing time before baking your brownies.

INGREDIENTS

Beetroot Brownies Ingredients

For the brownies

  • 500g whole raw beetroot, washed
  • 250g dark chocolate (70% cocoa), chopped*
  • 100ml olive oil
  • 3 large free range eggs
  • 1 & 1/4 cup plain flour
  • 3/4 cup granulated sugar
  • 2/3 cup cocoa powder
  • 1/3 cup macadamia nuts, roughly chopped
  • 2 tsp vanilla extract
  • 1 tsp baking powder

For the beetroot icing glaze

  • 1 cup icing sugar
  • 1 tbsp beetroot juice

Chocolate Chunk Beet Ice Cream Ingredients

For the ice cream

  • 500g whole raw beetroot, washed
  • 1 cup thick full fat coconut milk
  • 1/4 cup honey
  • 3 tablespoons chopped dark chocolate (Whittaker’s (New Zealand) Hawke’s Bay Black Doris Plum and Roasted Almonds)
  • 1 piece thumb-sized ginger, grated

*As mentioned earlier, I used Whittaker’s (New Zealand) Kaitaia Fire Chili Pepper Spice Dark Chocolate. But since I only had 100g of this, I used regular dark chocolate for the brownies and added half of the Whittaker’s chocolate to the mix, while the other half sprinkled on top of the baked brownies.

METHOD

  1. Boil the beetroots for both for the brownies and ice cream, in a pan of boiling salted water for 15-20 mins or until tender. Drain and leave to cool before peeling (wear clean rubber gloves to peel if you want to avoid beet-stained hands).
  2. Chocolate Chunk Beet Ice Cream: Roughly chop the cooked beets into small chunks and place them together with the coconut milk, honey, and the grated ginger in a food processor and blend until smooth.
  3. Transfer the beetroot-coconut mixture in a freezer-safe container, stir in the chococalte chunks and freeze for about 4-5 hours, whisking slightly every 20-30 minutes to avoid it getting too icy.
  4. Beetroot Brownies: Preheat oven to 180C (350F or gas mark 4) and grease a 10cm x 25cm baking dish. Chop a third of the cooked beetroots into small cubes and blitz the remainder in a blender or food processor to a paste. Sit the paste in a sieve over a bowl – just until you have collected 1-2 tbsp juice. Save the juice for the icing, and mix the olive oil into the beetroot paste. Set both aside.
  5. Bring a pan of water to a bare simmer and place a heatproof bowl with the chopped chocolate. Lightly stir until the chocolate had melted then set aside to cool slightly.
  6. Use an electric whisk to beat the eggs, sugar, and vanilla together in a large mixing bowl until light, fluffy, and tripled in size. Carefully fold the eggs into the beetroot and olive oil mixture, followed by the melted chocolate. Fold in the flour, cocoa powder, and baking powder, then add macadamia nuts and the chopped beetroot.
  7. Pour the mixture into your prepared baking dish and bake for 20-25 mins. The brownies should still be slightly gooey in the middle. Set aside to allow to cool slightly. While cooling, you can thaw your beetroot ice cream for 5-10 minutes before scooping and serving
  8. Mix enough reserved beetroot juice with the icing sugar to get a runny icing – dilute with water if you need. Remove brownies from the tin, drizzle with the icing and cut into squares.
  9. Enjoy a sinful slice or two, or more (who’s gonna stop you?) with family and/or friends, or you know, just by yourself *cheeky grin*.

Beetroot Brownies with Chocolate Chunk Beet Ice Cream

Beetroot Brownies with Chocolate Chunk Beet Ice Cream

BON APPÉTIT

– Ally xx

myTaste.com

Plokkfiskur (Icelandic Fish Stew)

Plokkfiskur (Icelandic Fish Stew)

Hello Everyone! Can you believe it?! It’s already the middle of the year! How did time fly by so quickly when I felt like it was only just yesterday that 2017 kicked in?! The next thing you know, it’ll be December and I hope that the next half of the month will be exciting for me in terms of personal and career growth.

So let’s just get right into it shall we? I promise that this won’t be a long-winded post as have the previous ones been so far. I’ve got nothing much to share anyway as things at work have been progressively slow, but I’m not complaining though!

The theme for the month of June on Amcarmen’s Kitchen is hero-ing Tilapia! For those of you who are just tuning into the blog, I made a post at the beginning of the year about Hypertension, or known commonly as High Blood Pressure. Last year, I did a medical check up and found out that I had High Blood Pressure – now I don’t know if this was due to the amount of stress I had been experiencing from work prior to my medical check up, or that it is already a part of my health. Nonetheless, after knowing about my high blood pressure, I’ve been rather careful with my diet and making sure that I eat foods that help lower and maintain a stable blood pressure. In the post, I listed out 20 foods and drinks that help to prevent, lower, or control your high blood pressure naturally without the need for medication. Tilapia is one of the foods that I listed out in that post, and just to recap: just 133 grams (4 oz) of tilapia provides 8% of the magnesium and 8% of the potassium you need every day. I promised that this wouldn’t be a long-winded post but it seems like it is turning out to be one, and I do apologise for misleading everyone!

Plokkfiskur (Icelandic Fish Stew)

So, maybe you’ve read this in a previous post, or you know me personally to know where I’d like to travel to next; it’s an absolute dream of mine to travel Iceland. I talked to an Icelandic acquaintance not too long and asked him what Icelandic dish he would recommend I try if I were to visit Iceland in the near future. A dish that he pointed out was Plokkfiskur. Plokkfiskur, or roughly translating to ‘mashed fish’ is an Icelandic Fish Stew that isn’t quite like the stews that you’re traditionally used too. It’s not soup based, but instead it is a combination of fish, potatoes, onions and béchamel sauce is a firm favourite in Icelandic kitchens. It’s a traditional dish and a true comfort food. For my dish, I completely left the béchamel sauce out for no particular reason – okay I lied, there is a reason and that reason is because the recipe that I looked up did not have béchamel sauce in it. It was only after when I was trying to describe what Plokkfiskur was for this post that I saw “béchamel sauce” in the description and had a little oh shit reaction. So any Icelanders out there reading this post, please do not butcher me for this – I’ve simply adapted the recipe to what is available here in Brunei and also paired it with other side dishes… Without the rye bread *gasps*.

Plokkfiskur (Icelandic Fish Stew) Ingredients

PREP TIME 10 MINS | COOKING TIME 30-40 MINS | SERVES 3-4

INGREDIENTS

For the plokkfiskur

  • 1kg fresh or frozen tilapia fillets, skins removed and cubed
  • 200g gouda cheese, grated
  • 2 medium brown onions, diced
  • Ground sea salt and black pepper, to taste
  • Spring onion, chopped
  • Butter, for greasing

For the garlic rosemary potatoes

  • 500g small to medium-sized potatoes, skin on
  • 2-3 garlic cloves, minced
  • 1 sprig of fresh rosemary
  • 2-3 tbsp olive oil
  • Asparagus stalks

METHOD

  1. Preheat oven to 190C (375F or gas mark 5).
  2. Add the diced onions and cubed tilapia into a greased baking dish, and season with salt and pepper. Top with the grated gouda cheese and pop into the oven for about 15-20 minutes or until golden brown and bubbly on top.
  3. Once done remove from the oven and sprinkle some chopped spring onions on top.
  4. Meanwhile, boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Once done, drain and set aside to cool down a bit. Then take a flat surfaced object (I used a small plate), to press down on the potatoes so that they are slightly smashed but not completely broke into pieces.
  5. Heat the olive oil in a medium-sized non-stick frying pan and sauté the minced garlic and rosemary spring until slightly fragrant. Add the potatoes in, working in batches if needed, and panfry each side until golden in colour, about 2-3 minutes per side. Once done transfer to individual dishes.
  6. Bring a small pot of salted water to a boil and blanch the asparagus stalks for about a minute or two until tender but still crunchy. Drain and submerge in an ice bath immediately to stop the cooking process. Divide evenly between the individual dishes.
  7. Divide the Plokkfiskur into the individual dishes and enjoy with your family and/or friends!

Plokkfiskur (Icelandic Fish Stew)

BON APPÉTIT

– Ally xx

myTaste.com

Blueberry Goat Cheese Empanadas

Blueberry Goat Cheese Empanadas

Hello Everyone! I hope everyone in Brunei had a great long weekend, and enjoyed yesterday’s public holiday as well while I unfortunately had to work yesterday. Don’t worry, I was 80% rebellious today to compensate for the fact that we had work yesterday and decided to take the whole day to work on a small task haha. Anyway, for anyone not in Brunei, I still hope that you had a great weekend nonetheless.

Before I dive into tonight’s recipe, I just want to apologise for the post going up a day late and also for not getting this post up last week like it was scheduled to be. I had a ladies night out with two of my friends whom I’ve not seen since forever and I ended up getting home past my bed time, not having prepared this post beforehand. I had initially started off the post with some distressing news, but because I didn’t want to start off with a downer, I’ve saved what I have to say for last. So if you want to know what’s been happening, read until the end.

Blueberry Goat Cheese Empanadas

Blueberry Goat Cheese Empanadas

So let’s get cracking then shall we? I came across tonight’s recipe while I was browsing through Pinterest one night, searching up new and unique recipes to try out for myself, and I was particularly drawn to this recipe by Joanna from JoCooks of her Blueberry Goat Cheese Empanadas. I never thought about sweet empanadas before so I thought that this was a pretty unique recipe, and definitely something new to me and quite possibly to many others I know. I have no idea why but all my empanadas decided that they wanted to spew out their innards! Okay that sounded a bit gross, but I’m not going to lie, I laughed way too much at that sentence!

Blueberry Goat Cheese Empanadas Ingredients

PREP TIME 40 MINS* | COOKING TIME 15-18 MINS | SERVES 9-12 EMPANADAS

*includes chilling time in the fridge

INGREDIENTS

For the empanada dough

  • 1 cup plain flour
  • 1/3 cup plain whole wheat flour
  • 1/3 cup cold water
  • 20g unsalted butter, chilled
  • 1 large free range egg, yolk only
  • 1 tsp granulated sugar
  • 1/4 tsp salt

For the filling

  • 1 punnet (125g) fresh blueberries
  • 1/2 cup crumbled goat cheese
  • 2 tsp granulated sugar
  • 2 tsp plain flour
  • 1/2 tsp vanilla extract
  • 1 large free range egg, lightly beaten, for egg wash

METHOD

  1. In a small food processor, combine the plain flour, plain whole wheat flour, sugar, and salt. Pulse a few times until combined, then add in the butter and pulse for about 5 seconds. Add the egg yolk in together with the cold water and process until a soft dough is formed, a couple of minutes in total.
  2. Turn the dough onto a lightly floured surface and knead until smooth. Cover with plastic wrap and let it rest in the fridge for about 30 minutes.
  3. Preheat oven to 200C (400F or gas mark 6). Line a baking tray with parchment paper.
  4. In a small bowl, add the fresh blueberries, vanilla extract, plain flour, and sugar. Toss to combine. Set aside.
  5. Roll out the empanada dough so that it is about 1/8 of an inch in thickness. Cut the dough into 4-inch rounds, using a cutter if you have one or a bowl/big mug to measure out the rounds, should make about 9-12 rounds depending on the size of each round.
  6. Spoon about half a tablespoon of goat cheese onto each round, and then about a tablespoon of the prepared blueberries onto the centre of each round. Fold the dough over in half to enclose the filling. Press the edges together to seal and crimp with either your fingers or a fork.
  7. Transfer the empanadas to the prepared baking tray and brush each empanada with the egg wash. Poke a few holes into each using a fork before baking for about 15 – 18 minutes or until the empanadas are golden brown in colour. Set aside to cool for a while then serve and enjoy with a nice cup of tea!

Blueberry Goat Cheese Empanadas

Blueberry Goat Cheese Empanadas

Blueberry Goat Cheese Empanadas

BON APPÉTIT

For those of you who are just tuning into Amcarmen’s Kitchen, I sometimes like to treat my blog a like a journal where you get to read small snippets of my life from time to time – I feel that’s what makes this blog more human and that way you get to know who I am a little at a time.

Okay, for those of you who have managed to reach this point of tonight’s post, here we go… How do I begin to say this. If you could see me right now, I just spent a whole 10 minutes sighing heavily whilst fighting back the tears just thinking about how I am going to write this next sentence.

My Blacky, my bundle of joy who has been in the family since he was a little pup for just short of 7 years, passed away on Sunday afternoon. My Mom, sister, and I were out for not even 2 hours doing our usual Sunday groceries, and when we got back home, there we saw him, lifeless, on a bed of green grass under the lovely sun. I cried instantly, wanting to believe that what I was seeing was just a dream… But it wasn’t. He was gone. I immediately called up a colleague of mine, to ask if he had a shovel and a hoe so that we could dig a resting place for Blacky, and within less than half an hour, he was at my house, with his team members from work, there to help me dig and lay Blacky into the ground. I wasn’t expecting this at all – all I asked for was the tools so that I could do it myself, so I am thankful to have him as my colleague and my friend. Sorry to end the post on a downer, but like I said before, I didn’t want to start the post off with this. Goodbye Blacky. You will be missed oh so dearly.

– Ally xx

myTaste.com