It is that time of the year again, as the end of the school year drawing closer a few of my daughter batch Parents already told me that they’re leaving Manila for good in Summer. Automatically I checked my schedule then pick up a day that a few of us could gather for lunch and started cooking. I believe in proper send off, I remember vividly all of the send off party that my friends did for me in our previous postings, one of the best memories of the place that we used to call home.
For this particular despedida lunch I made Indonesian Oxtail soup with Emping Belinjo ( Indonesian crisps) with spicy home made chilli sauce on the side, Roasted Chicken with Balinese sambal matah, roasted potatoes, steamed rice and chopped cucumber. my friend Khin brought delicious Thai Mango salad which is perfect compliment for the menu, unfortunately I forgot to take photo of my table spread! Nevertheless I did remember to take picture of the desserts, I baked chocolate cake with chocolate drip, vanilla cupcakes with buttercream frosting and strawberry dipped in chocolate.
Farewell Dani and Pipin, wishing you and your family all the best for your new adventure, thank you for the good times and may our paths crossed again someday xoxo
Christmas cookies and happy hearts, this is how the holiday starts
PS. Pineapple-filled cookie (Nastar) is one of the classic popular cookies baked during Christmas and holiday season in Indonesia.
PPS. The first batch of these cookies didn’t last long in our home, nom nom!
But first, Chocolate Chip Cookies …
It means “Thank You” in Russian.
My very first chocolate drip cake, I’ve made it for my daughter Gymnastics Coach farewell party. Loving the glossy result of the chocolate ganache, very pretty! Will try it on cupcakes one day soon.
Do Svidaniya Coach Mariya ❤
Little Miss loves Anzac biscuits ever since she learned how to make it as part of her year group school activity during their World War 2 topic (she told me that before being named Anzac biscuits, these biscuits were said to have been called Soldier’s biscuits being Oats as the main ingredient, along with the other ingredients – sugar, flour, coconut, butter, golden syrup and bi-carbonate of soda – were used because they would be able to withstand the long journey via ship that the biscuits had to make to reach the troops).
Knowing her love of anything with chocolate I decided to tweak the original Anzac biscuits recipe by using coconut sugar and adding dark chocolate chips in it.
The result? Can’t keep them long enough in our home, the Anzac biscuits jar is running low so fast that Little Miss requested to bake it every other day. She even agreed to bake it under my supervision, love it!