Posts tagged ‘food’


Turkey Croque Monsieur.

What’s with all the food posts? Well, I’m practicing with styling/photography. Wasn’t a big fan of the photos (the lighting) so I decided to jazz it up with some words. It’s for my church’s food blog. The post will be up tomorrow with the recipe. Also, trying to squeeze in as many posts I can for November, the best month ever.


H is for healthly. Also, hummus.

So at our church, there has been a health craze. Once a place known to gain your fresh 15 (usually the newcomers… and I was pretty close!), has now become the number one location where chicken in being consumed on a weekly basis. Anyways, so we’re trying to hook each other up with healthy recipes and what not and last week was hummus. That picture was taken with my friend’s phone because, neither of us have cameras. It’s pretty decent quality though, don’t you think?

Well why all these food posts? I guess I’ve been stressed (yeah, ninja saga’s got that kind of power over me) and been munching and snacking away. But of course I wanted to share as well with others.  Oh, which reminds me. I read a facebook status last weekend in which someone had tried to make it with his own bare hands. To no one’s surprise, it came out crumbly. Nice try.


Adapted from



1 (15 oz) can or 2 cups of garbanzo beans, drained

2 Tbsp tahini*

1 Tbsp lemon juice*

1 teaspoon salt

3 cloves garlic, halved*

1 tablespoon olive oil

1 teaspoon paprika**

1 teaspoon minced fresh parsley

*You can adjust the amount of each ingredient to your preference.

**If you want a little more spice, use cayenne pepper or jalepenos instead.


1. Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.

2. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.


I have a confession.

So there’s been this new addiction in my life. In my mind, I know that it’s absolutely mindless and extremely time consuming yet I just can’t help but to remain sucked in. It’s called Ninja Saga, this facebook game that I found out about this week and ever since, I’ve been on it whenever I used my computer. You’re clicking buttons and pressing on in your missions, trying to earn as much XP as you can so that you can level up. My goal – to get the coolest looking jutsu that I can at my level.

Today is the first morning of the week where I haven’t played prior to leaving my home for work. I’m so lame. But also proud. It’s kind of funny because I got myself addicted to tetris battle, removed it from my applications, and moved right on to this new game. I’m such a fail.

Anyways, I’m glad I skipped ninja saga this morning because I got to check my e-mail and saw the most magical words that I would probably read for this day: Oreo Key Lime Pie. UGH. Doesn’t that sound delicious? I’m always the last one to find out about blogs (although this one, I’ve been subscribed to) and so it may not be necessarily a new share but, this dessert is by Mowie Kay. He’s this foodie/ photog from London and yeah, enough of me writing.  Oh, wait! He’s doing this Kitchen-Aid mixer giveaway to those subscribed by e-mail. I say it’s totally worth subscribing esp. when two good things (well one’s a maybe) can happen: win a kitchen-aid mixer and look at good food and pictures of it.

I wish I had a camera to take pictures again. It’s in China currently as my dad is in possession of it. I can’t wait to see my dad and the camera soon.

Might as well share the recipe! ( I hope he doesn’t mind…?)

Oreo Key Lime Pie Recipe

Makes 6 small pies

16 (160g) Oreo biscuits, finely crushed

100g unsalted butter, melted

5 egg yolks

450ml condensed milk

6 limes, juiced

300ml double cream

2 tablespoons of sugar

Preheat oven to 175˚C. Grease 6 small pie dishes (measuring roughly 4″ or 10cm in diameter).

Mix the crushed biscuits with the melted butter. Line the bottoms of the dishes with the mixture, slightly less than half full (or about two tablespoons per dish). Bake for 10 minutes, then remove from oven and allow to cool on a wire rack.

In the meantime, start whisking the egg yolks, and slowly incorporate the condensed milk. Slowly whisk in the lime juice.

Pour egg yolk mixture into the pie dishes over the biscuit bases until it just touches the rim of the dish. Return to oven and bake for another 15 minutes. Remove from oven and allow to cool, then refrigerate overnight to solidify.

Whip the double cream with the sugar and spoon onto the pies.