ayonecan-cook

I'm not much of a drink person. I'm more of an eat person. So spoonfuls of Nestle's Everyday Milk Powder, cod liver oil, Wood's Peppermint Cough Syrup and Milo from the tin/bottle were weird combinations of snacks for my mid-afternoon-after-school indulgences before I resumed frolicking aka wrestling aka as punching matches with my brother or careering down the tarred, bumpy and sandy road on our nailed together four wheeled sled/plank. Those were the muted turquoise, mint and tangerine vintage-coloured years of my childhood. I want it back. NOW. Back to the future........comes Milo Dinosaur. I first heard of this concoction when N the man returned home from Singapore and gushed about it several years ago. I gave a glazed smile and the Milo dinosaur slipped into a small fissure of my brain. Then yesterday H and I found ourselves wandering into a food court like lost and aimless souls. I sashayed over to the drinks counter and my eyes fell upon the printed out price of ...

Sometimes, like a Mr. Bingley, I can be 'an unmitigated and comprehensive ass'.  I should not have been put off by Nigella's recipes and think poorly of them simply because I had read a few bad reviews. I should have tried and given at least one of her recipes a chance. Well finally I did. Because when I saw the beautiful Nigella throwing one of her sensually composed smiles over this on tv I didn't think there could be anything remotely wrong about whizzed malt chocolate, expresso, ice cold milk and frozen banana chunks in a tumbler.  This is the first Nigella recipe I have ever tried. Poured into an elegant, statuesque, glass tumbler it makes me feel like lifting it high in sacredness, pacing my steps cautiously, falling onto one knee and paying homage to Nigella, The Domestic Goddess. With the hope of being domestically knighted of course. Divinity in a Daiso tumbler. A domestic goddess indeedee. The recipe ~ wholly adapted from Nigella Lawson 1 peeled banana, cut in...

There is something about a crimson coloured drink that makes it desirable and irresistible.  I knew I had to make this when I saw it on The Hungry Caterpillar. The Roselle cordial is made from th e sepals of the Roselle flower . A species of the hibiscus which is a plant native to the Old World tropics. It is of a deep plum colour, fleshy and crisp in texture, bizarre, kinky, alien-like, seemingly ready to scamper, creep, plunge, squeak, squeal and rule the world through my poor little chocolate addicted body. H thought they looked weird, and winced when I offered him the cordial. I looked at him as adamantly as I was allowed to and, to my surprise, he relented and took a sip. Then he waved the half full glass of roselle out of my reach. I smacked his arm with my paw. As hard as I was allowed to. We grappled. We drank. We were in ecstasy and in joyful worship. Of Rosella. (Dionysus... move over) Obviously it passed the test. So now it's bottled. Like a Genie. It has a l...

I know....... summer in some parts of foodie world is over. But in my world ~  summer is forever.  So there is nothing like an ice cold headache-inducing water melon granita to keep those heat waves at bay. This was just so refreshing that when my daughter and I mouthed the first few scoops of ice cold crystallized melon juice aka as granita while watching tv the heat outside just seemed to dissipate into a mirage-y blur and I felt transported to several degrees below 100.  It was a continuous effort between cooling down and an ice cold headache. At times it was like my brain was being flashed frozen and the next minute relieved of it. It was a foodie's fight against nature. As hard as that may sound I would do granita again and again if the heat keeps up. Rain? Come again? Pretty please? Of course granita turned to pleasant slush afterwards and I wished I had one of those big fat drain pipe straws then. Slurpy slurp. I used red and yellow seedless water melon for these ...

Did you know that you could shave ice in a blender? You did? In an ice kacang , snow ball kind of way I mean. You did? Well I didn't. I never thought of shaving just plain ice cubes in a blender and making a snow cone. Nope. Never. But Tyler Florence did and I  am so pleased. But I have to tell you that I was nervous making these. Not because they were difficult to do. They were the easiest things to make imaginable. No cooking was involved. Just some blitzing in the blender and the whole process was over. But what was nerve wrecking was the thought of photographing food that has the potential to melt right before your very eyes. So I was working against time or rather against thawing and these were what I took. Melting snow cones. But they are pretty and Tyler Florencehas such pretty ideas. And not an ounce of fat in it. Don't you just love him? Although I would have added a little honey in it because the strawberries and the mango were not quite sweet enough.  But it makes a...