Recipe: Woman Crush Wednesday

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Today’s Woman Crush Wednesday honoree is probably no surprise to anyone aware of my  recent Foodie Fieldtrip Friday.  I visited the wonderful restaurant Honey and Co in London and had the most amazing foodie experience.  I had been there before with my husband for dinner, but this time was extra special.  Because I got to meet one of the owners, the incredible Sarit Packer.  I didn’t post a pic of us as she was in her chef’s uniform in the middle of a busy lunch service.  But she gave me a great hug and we had wonderful chats.   I was just blown away by this amazing chef who infuses her food with so much LOVE that I was busting to do a day devoted to her!

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No offense to Sarit’s lovely husband Itamar Srulovich who is her partner in their restaurant and cookery books, but since this is Woman Crush Wednesday until I have a separate day for Couple Crush, I am going to let the light shine on Sarit.  My feeling is he won’t mind a bit, but in essence it is also a reflection on him.  Their fluid collaboration is evident as the tone in the restaurant is loving and supportive.  In fact in the pages of their award winning cookery books you will find unctuous photos of food of course, but also pics of the beautiful staff which are really part of the family.

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As I mentioned in my Foodie Fieldtrip Friday post last week, I have tasted Sarit’s delicious Pomegrante Molasses Chicken with Bulger Salad, though I have never made it.  And since each WCW I take on a recipe I have never cooked before, I couldn’t resist trying to recreate it on here. I will also be doing a tutorial live on Snapchat (username blissbakery).  This dish is one that I ordered when Hubby and I ate at Honey and Co for our anniversary.   No joke, I have literally dreamt of it ever since!  It is the perfect combination of sweet and tangy.  The meat of the chicken melts in your mouth.  Now I will follow this recipe to the letter, but I am sure Sarit packs it with a secret ingredient that I hope to achieve.

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Pomegranate Molasses Chicken With Bulgur Salad
Ingredients
SERVINGS: 4
2 pounds (900g) skinless, boneless chicken thighs
2 garlic cloves, thinly sliced
1 serrano chile, thinly sliced
4 tablespoons pomegranate molasses*, divided
Kosher salt and freshly ground black pepper
1 cup (182 g) quick-cooking bulgur
½ cup (70 g) dried currants
⅓  (40 g)cup unsalted, roasted pistachios, coarsely chopped
2 tablespoons olive oil
¾ cup coarsely chopped fresh parsley, plus more for serving
½ cup coarsely chopped fresh mint, plus more for serving
1 tablespoon vegetable oil
¼ cup (40 g) pomegranate seeds

Preparation
Toss chicken, garlic, chile, and 3 Tbsp. pomegranate molasses in a medium bowl; season with salt and pepper. Cover and let chill at least 2 hours.
Meanwhile, cook bulgur according to package directions. Drain and spread out on a baking sheet; let cool.
Toss bulgur, currants, pistachios, olive oil, ¾ cup parsley, ½ cup mint, and remaining 1 Tbsp. pomegranate molasses in a large bowl to combine; season with salt and pepper.
Heat vegetable oil in a large skillet over medium. Remove chicken from marinade and, working in 2 batches, cook until golden brown, about 4 minutes per side (reduce heat if needed).
Serve chicken over bulgur salad topped with pomegranate seeds and more parsley and mint.

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This was probably one of the most anticipated recipes I have ever made. Why? Because when a taste is so prominent in your mind even your subconscious dreams of it, you wonder if it will match up.  Guess what?  This recipe didn’t disappoint.  It was simple to make, and so flavorful!  The various textures and colors are like a sensory explosion for the eyes and mouth.  In fact, it looks like a platter of jewelry the way it glistens.  And the aromas are better than any home fragrance candle!

Though I have to admit, I always think food tastes better when someone else makes it.  It is feeling the cook’s love in each bite.  This is the soul of Sarit’s cooking and why I adore her so much.  She began cooking at age five and has worked in some of the best kitchens in the world.  She pays homage to her culture and family recreating the food experience not just the actual dishes themselves.  This is why Honey and Co feels like home when you eat there. Not to mention that Middle Eastern Cuisine is such a communal culinary experience anyway with those large shared platters of yummy food.  So that is what my hubby and I are going to have tonight!  Here in our London flat!  A large delicious platter of love with some pomegranate molasses chicken!

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This pic was taken in the demo room of the Ballymaloe Cookery School, where I trained. That is my teacher Darina Allen on the left, Itamar in the middle and Sarit on the right. They were featured chefs at the Ballymaloe Lit Fest 2015

Thanks Sarit for all you have done for the gastronomic world.  As well, you’re a beacon of light for all female chefs showing that you can make a success of it while still retaining your essence. You are LOVE personified!

אהבה LOVE,

YDP

 

 

 

Snapchat Matters

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There seems to be a paradigm shift happening at the moment.  Whenever these events occur people feel a bit lost and anxious, questioning if things will all work out okay. While this particular incident may not seem like much in the scheme of life, it does make a difference to some: As in 100 million. Yes that is the amount of daily active users of this thing we call Snapchat. And YES Snapchat matters!  What was once thought of as a domain for kids wanting to be silly without getting caught has been embraced by everyone including a more mature population.  Snapchat is now important to brands and big business.   It has also become a life line to many stay at home moms and mobility impaired folks that find it is a way to connect to the outside world while they are more stationary.  The “chat” aspect of Snapchat is so important, and unlike Facebook, Twitter and Instagram, many in Snapland have literally made and sustained lasting friendships through the app’s friendly and accessible abilities. It is the one social media platform that is getting people engaged!

Now it can be tricky to navigate in the beginning, even for tech savvy people.  But once someone gets the hang of it, it often becomes second nature and an easier way to vlog than filming and editing loads of video. With the wealth of diversity available one could get cooking tutorials, makeup tips, workout routines and fashion advice all before lunchtime. Not to mention some good chuckles, pretty scenery, nice music, some cute kids and pets without ever leaving the comfort of the couch!

But recently Instagram has entered this milieu with its own version of stories. It had introduced video ability a few years ago, but they were only a maximum of 15 seconds in length. Then they increased that this past year to up to 60 seconds. Now, with the new stories option (which literally has the exact same elements as Snapchat) people are left wondering, what to do?  Make stories on both Instagram and Snapchat?  Ditch Snapchat totally for Instagram to stick to all one platform?  I haven’t tried it myself, but have watched a couple of stories on it and heard people on Snapchat talk about their digital dilemma.

As you probably know I am not on Facebook.  I have written about my reasons on here before.  I have considered joining and even asked those watching my Snapchat account to share their opinions about taking the FB leap. Interestingly enough, the consensus was right down the middle. Both sides were very strong in their opinion. So I haven’t done anything yet. I joined Twitter because of my Woman Crush Wednesday series as a way to let the chefs know I am honoring them.  I am marginally active on it. I am a talker and it is hard for me to only type 140 characters.  Instagram is nice to look at but it is hardly instant anymore. I swear sometimes I feel I am the only person left on there who actually uses their own phone to take the photos. I try to stick to the Insta of Instagram, but it has become so manufactured with photo shop and filters that it seems to be one big glossy billboard ad.  And the number of followers is literally a joke.  A person can buy followers, which is ludicrous because they may have 40,000 followers (which looks quite impressive) yet only have 100 likes on a post.

So that leads me to why Snapchat Matters.  It is instant, live and raw.  Because the stories expire in 24 hours there is a sense of urgency to watch someone’s feed.  The main aspect that highlights why it matters is the engagement factor.  People aren’t passively watching. There is interaction as folks comment back and forth like you were having a conversation right in your living room.  People feel you can trust a bit more of the content you are receiving.  With trust comes relationship building.  And more mature people feel they can “play” in this realm without the competitiveness in Instagram (to be super glossy) or Twitter (to be a clever wordsmith).  Just by being oneself, warts and all, you can have a voice that resonates and reaches others who support you.  I can think of several other “mature” women like myself who have found vast success using Snapchat for their own business or personal goal journeys.

Geraldine McConnell (puppetlady-1) is a County Mayo, Ireland children’s entertainment star. She travels all along the Western Coast performing for kids’ parties, weddings and at hotel venues. While she is active on other social media platforms, Snapchat is a way to show her characters (the puppets) and the music in the show as it is happening. And with the 24 hour story expiration, loads of mummies get on board to watch with their kids. It is a great way to showcase her talents and gives families a glimpse into what they might get if they book her in for their own party. As well, she shows the lovely surroundings, whether posh ballrooms or rugged coastline, and makes the viewer feel a part of the action. And there is also the bit of Ger that I love to see, the fun loving family lass, as she is a mom to four gorgeous girls. You just want to be her BFF when you see those beautiful blue eyes of hers sparkle off the screen!

Claire Molloy (sweetlivingk) from County Kilkenny in Ireland is the owner of Sweet Living Kilkenny a custom design chocolate bar company. Claire checks in with Snapchat to update everyone on the latest promotion or design she has going.  Her luxury Irish milk chocolate bars come in custom and personalized wrappers.  Orders for bespoke chocolate bars used as wedding favors or corporate functions are super popular.  Though she uses all social media channels, Snapchat is a way to hear Claire’s voice, see her beautiful face and through that more intimate familiarity her business has grown. As well, when folks are watching the famous Irish Snapper Marissa Carter open a package live on Snapchat only to reveal a stack of custom make Sweet Living Kilkenny chocolate bars, it makes an impact indeed! Just a little added text with Claire’s Snapchat username on Marissa’s Snapchat story and voila, lots more folks signing on to see what this chocolate sensation in Kilkenny is all about!

Melanie Morris (melanierjmorris) was already the social media darling of Ireland.  With awards for best Twitter account under her belt, the Chief Editor of Ireland’s most popular Women’s publication, Image Magazine, took on Snapchat with full force.  Melanie’s snaps aren’t just a peek into the behind the scenes of photo shoots and beauty product launches; she also shares her home life too. Which for us dog lovers includes the super cute Flumpy.  She is the perfect example of how Snapchat allows the glimpse beyond the clever tweets or glossy 2 D Insta photo, but includes the shared human experience. When Melanie has her monthly meet up with other Schnauzer owners on their hikes in the Dublin mountains she takes Snapchat with her. And that invitation into her world fosters warmth with her followers not as easily accessed with other social media.

Jennifer Byrne (jenser01) is quite literally superwoman. A single working mom of teenage boys this lady from Leixlip in County Kildare, Ireland is a powerhouse. She is in training for her first body building competition!  Not only is she documenting it on her blog Jen’s Gym Life but also shares her progress on all her social media platforms. But it is through sharing her journey on Snapchat that she has nurtured a following that is right behind her cheering her all the way. She is very down to earth and admits her fears, but always has a positive way to over come them. And that inspiration, along with daily motivation has endeared herself with everyone.  I honestly don’t think that would have been possible without Snapchat.  Everyone checks in for weather updates from her while she’s doing her outdoor cardio training. And of course, we all await her firm but upbeat urging to “get out, get active and get fit” coming through the screen live.  It makes much more of an impact than just another photo from the gym.

Until this paradigm shift dust settles, I for one am going to keep on keeping on with Snapchat. As I have shared before on the ABC of YDP technology isn’t my thing.  I have forced myself this past year to use it to the best of my ability.  For a 51 year old lady, I am pretty proud of myself for doing so.  I went so far as to admit on here How Snapchat Saved My Life!  Yet if I have learned one thing at all, it is that nothing stays the same. Just when you think you have it figured out they do an update, or a new app is created that is the “must have” item.  No matter what, I thank Snapchat for providing this ability to connect and share.  Many have built followings, businesses, loyalty and most importantly friendships. And that is why I believe Snapchat Matters!

LOVE matters,

YDP

P.S. I included the Snapchat user name of all the lovely ladies I’ve mentioned here in parenthesis next to their names.  However, I realized I didn’t share my own Snapchat user name (blissbakery). So there you are!

 

 

Recipe: Fruity Salsa With Churro-y Chips

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It is safe to say that Mexican food is one of my all time fav cuisines.  And living in Los Angeles for so long I was afforded the luxury of having many great places from which to choose fabulous authentic “South of the Border” cuisine at an affordable price.  I miss that about being in this part of the world.  While it might be hard to find certain ingredients necessary to pull off a great Mexican Fiesta, today’s recipe is pretty fool proof no matter where in the world you are.  It is a take off of the traditional tortilla chips with salsa and guacamole. Only this is made with all fruit!  It isn’t spicy but deliciously sweet.  And the chips on the side taste like churros, full of cinnamon and sugar. It is also adaptable for folks that don’t eat dairy. Just substitute the butter with melted coconut oil, and the whipped cream with whipped coconut cream as I have shown.

This is a perfect dish for a light summer dessert.  Since it is August, there is no better time than now to bust out all the summer fruit recipes.  As well, this is very satisfying for a healthier sweet snack for the kids.  They will love it!  Yet my hubby isn’t a kid and he ate almost the whole batch of “Churro-y chips” just on their own.  So here is what you’ll need for this no fuss treat.

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Fruity Salsa with Churro-y Chips

Serves 4-6

2 Granny Smith Apples

2 Kiwis

1 Lemon

½ lb raspberries and blueberries mixed

1 lb strawberries

3 Tbsp Fruit Preserves (you can use any kind you like, today I am using Apricot)

1 Tbsp Brown Sugar or Highbank Organic Orchard Syrup is best

1 tsp Cinnamon

1/3 cup (62 g) Regular Granulated Sugar

A little bit of melted butter or coconut oil

10 Flour Tortillas

 

  1. Preheat oven to 180 C/350 F/gas 4.
  1. Make the Churro-y Chips: Combine cinnamon and granulated sugar bowl and set aside. Brush both sides of tortillas with melted butter or coconut oil and sprinkle lightly with the cinnamon and sugar mix. Stack several of the tortillas and using a pizza cutter, cut into wedges. Continue until all have been cut. Place on baking sheet and bake for 8-11 minutes until crisp.
  1. Make the Salsa: Zest the lemon and set aside. Peel and finely chop the apple, then squeeze 2 teaspoons of lemon juice over the apples and mix well to combine. Finely chop the strawberries.  Peel and finely chop the kiwis. Gently combine all ingredients. The raspberries will break apart a bit but that’s okay. Allow to sit at room temperature for a few minutes before serving.
  1. To serve, place salsa in a nice bowl onto a large platter. Spread Churro-y Chips around. You may also add some lightly whipped cream (or whipped coconut cream if making dairy free) in another small bowl if you desire. Let everyone help themselves!

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Ah, what a great recipe for the sunny days of summer!  I just think of the beaches of Cabo San Lucas in Mexico when I eat this.  Though I’ve only been once it is a beautiful place and the fruit is quite luscious.  I suspect one could eat this little snack while wearing a bikini and sitting in a beach chair.  You wouldn’t feel too guilty since it’s low calorie and not naughty. Though my bikini days were left behind on that beach in Cabo. Yep, true story, I had been working out prior to the trip and proud of the fact I could once again wear a bikini post childbirth. But the first day we were at the waves edge playing with the kids my bikini top literally busted off of me when I bent over. It ricocheted into the ocean!  Mind you this was not a topless beach!  And I am super modest so I was literally mortified and screaming. Um note to self, this only brings more attention to a situation.  So while I will continue to crave delish and nutritious treats, and enjoy my Mexican food, I will forever forgo the bikini aspect of summer!

I Churro LOVE you!

YDP

Foodie Fieldtrip Friday: The Bees Knees

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No surprise announcement here folks, I think you know I enjoy my Snapchat app.  And one of the ways I use it is with my weekly Foodie Fieldtrip Friday.  While I write about it on here, I take my phone and post live pics and video to Snapchat (my username is blissbakery) while I am out exploring. Those watching live can respond immediately to the food I am tasting or places I am visiting.  Those who watch within 24 hours before the story expires can still interact and enjoy the fun too.  One aspect of the app that I haven’t used often is the filter option.  But a couple of weeks ago this bee filter (which changes your face and voice) was being used by many I watch and I thought it was cute.  I tried it and loved it.  So much so that it inspired an entire theme day for my Foodie Fieldtrip Friday this week.

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The first stop of course had to involve food. But not just any food. Yes it had to be related to bees to fit the theme, but I wanted to share with Snapchat what I feel is one of the best food experiences in all of London. I have such respect and admiration for the chefs and owners of  this little gem aptly called Honey and Co.  In fact I included them in places to eat in my YDPs Best Of short list for London in a post back in December.  Hubby and I had the most wonderful dinner there last year for our anniversary.  I can still taste the gorgeous Pomegranate Molasses Chicken, it was literally LOVE on a plate!  Sarit Packer and husband Itamar Srulovich are the heart and soul of the symphony of flavors in this wildly successful restaurant. They have two best selling cookery books and a new deli literally across the road from Honey and Co, which they have named Honey and Spice.

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I went for breakfast and indulged in the most delicious Green Shakshuka. Sauteed spinach with two perfectly cooked eggs on top, it is a variation of the tradition one which has a tomato based sauce.  Served with lovely bread to dip to my heart’s content and a side of goat’s yogurt I was in heaven.  I also had the delicious orange blossom iced tea. Of course I had to have dessert and opted for their famous gluten free Chocolate Cookie Tahini Ice Cream Sandwich and some Cooked Coffee, Turkish style. Both were presented beautifully in a very homey way.  The Ice Cream Sandwich was wrapped in parchment and tied with lovely blue baker’s twine.

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All of the desserts, breads, cakes, bags of granola and preserves looked amazing. The staff was so friendly and they make the customers feel like you are in their home. Claire served me my food and was so lovely and helpful.  And the best surprise was when one of the owners Sarit came to say hello!  I almost fell on the floor.  I didn’t post it on Snapchat as I know she was in the middle of service in her chef’s clothes.  But I gave her a big hug and thanked her for all her inspiration. We chatted about Ballymaloe Cookery School (my alma mater) as she and her husband spent time there at the LitFest doing a cookery demonstration.  I only wish I could have been there for that.  But it was such a kind gesture that she would come visit (thanks to one of the team members who mentioned it to her) and I will never forget it! Thank YOU!!

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While I could have stayed all day, I wanted to go on to part two of my adventures.  But I popped in and saw the new deli which is fabulous.  I must eat there very soon. The line was out the door as customers were getting freshly made sandwiches, salads and baked treats. There is a lovely casual vibe and places to sit and eat. They also sell Middle Eastern foodie items such as spices and cookery bits and pieces. I can see this is going to be a massive success!

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I took the train out to Kew Gardens and it was a lovely sunny summer’s day for it. The place was packed with families,  lovers on picnics, and mature folks enjoying a calming day on one of the many benches lining the lake.  The physical space is massive and it is an explosion of color, with flowers of every type.  Of course I was interested to see all the ones with bees buzzing around as I was headed to The Hive.

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The Hive is a new installation at Kew Gardens designed by Wolfgang Buttress and is a multi sensory journey. It is an opportunity to gain understanding into the sights and sounds of a bee’s life. It was such a powerful experience for me and I actually felt quite emotional.  Somehow the sound of the bees’ communication can have that affect on people.  The speakers project various bee language that is beyond what we know of as simple bumble bee buzzing.  And the large 40 ton honeycomb like multi level structure had both young and old intrigued.

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The Hive was the centerpiece at the UK pavilion for the 2015 Milan Expo.  It will be open at Kew Gardens until November 2017.  After that the future is uncertain.  But I would highly recommend a visit to learn more about the importance of the bees and how they affect our environment.  They also offer evening visits and I for one want to return for that.  There are a thousand LED lights in The Hive that are difficult to see during the day.  And these late night events include inspiring talks from scientists along with some cocktails!

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All of my photos are taken with my iPhone and don’t really do justice to the enormity and awesomeness of this structure.  But suffice it to say it was fascinating and fun!  Some people were in a zen like state stretched out allowing the vibrations of the bees to penetrate their bodies.

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I love taking these trips out and about whether here in London or my soul home Ireland or my birth home America.  In fact I feel like an explorer wherever I am when I search out not only food, but other intriguing places.  I try my best to soak up all I can of our incredible world and impart it to you as best as possible.  If you have any places you’d like to see, please don’t hesitate to let me know by leaving a message in the comments section.  Thank you so much for taking these journeys with me.  I really appreciate it!

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With sweet HONEY love,

YDP

 

 

The LOVE Enthusiast

The LOVE Enthusiast

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Greetings to all of you! I was recently honoured to be a guest contributor for Penny’s Internet home and virtual family. In case you might not have seen it, I am re-posting it on here.

I’ve been asked to share a secret with you. But before I do I’d like to introduce myself. My name is Karen Geraghty and I am a Yankee Doodle Paddy. A what you say? That’s what I call myself because I am a dual American and Irish citizen. While I am enjoying living in London, my own blog was born out of a longing for my “yankee doodle” and “paddy” roots so I decided to bestow that name with its own URL.

I am a trained chef and baker, and also a cookery teacher. But the truth is that my purpose in life is to spread LOVE. And that is a subject I actually want to share on here today.

I once heard that in order to be a success at something you need to be an expert at it. Malcolm Gladwell spoke of this in his book Outliers. It is estimated that ten thousand hours spent honing a skill will lead to being an expert. Even bloggers can be experts at a particular talent, issue etc. Some may be experts at fashion, makeup or cooking. Some may be experts at overcoming debt or a debilitating illness. But when you become an expert in an area, people come to you with questions, seeking your guidance or maybe just for curiosity.

Well, I’ve become an expert at love. I have been sharing my love through my food for years and now as a blogger newbie I try my best to do the same in my little corner of the Internet. At 51 years old though I am late to the social media world I am making up for lost ground. But in the short span of time I have been involved I have met some amazing people like Penny.

Yet, it isn’t my profession, age or gender that people remember about me so much as my purpose in life, which as I said is to spread love. On my Snapchat stories, you’re bound to see hearts galore and hear talk of love along side some yummy cupcakes of course. I share quotes, books and thoughts on love and even demonstrate ways to spread the love. I’ve even hosted a #lovefest competition whereby people find hearts or love images in their world and snap them to me to win a prize. So while some have called me an expert on love I prefer to use the moniker LOVE Enthusiast. However, for the sake of this post I will use the term expert.

How do I claim to be an expert in love? Well I believe that our highest purpose in life comes from our deepest pain. And that is why I have spent most of my life researching and practicing the art of love. It is my response to the amount of pain, trauma and hate I have endured in my life. And so that is my mission, to share with others this life affirming reaction to the negative things that have happened to me.

To sum it up for you, love is a verb, an action word. And it is also another type of language, which can be foreign to some. But we can all acquire another language no matter our age or learning disability.

Love is actually a combination of 5 different languages according to Dr. Gary Chapman

The key is to figure out what language we speak. And to have successful relationships, it is important to know how to speak the love language of your partner. Here are the five types of love languages:

  1. Physical touch
  2. Words of Affirmation
  3. Acts of Service
  4. Gift giving
  5. Quality time

Why is it important to speak the language of your partner? Well if you love them, you want to be able to communicate with them. If for instance you are someone who speaks the language of gift giving and you bring home flowers everyday and souvenirs from business trips, yet your wife speaks another language she might not seem as though she is appreciative of your thoughtfulness. She may speak the language of quality time, and all she really wants is for you to sit with her on the couch in front of the fire without you playing on your mobile device. You love each other but feel totally misunderstood and this “lost in translation” can be very detrimental to a successful relationship!

Sometimes the notion of love can seem overwhelming with the world in its current state of affairs. But if you start by spreading love right where you stand, with the people immediate to you and those you come in contact with, I guarantee you will see a shift. Besides you feeling better, you will make someone else feel loved. Whether it is doing an act of service to help an elderly person carry his or her groceries, or paying for someone’s coffee in line behind you. Sadly many people have become numb to niceness and have become accustomed to cold and disconnected human interactions. But you have the power to change that by surprising someone with the warmth of a loving gesture. A smile, a complimentary word, or even a hug can make a huge difference. It works for me and is like a joy generator. I get asked everyday what is my secret for being so happy. Yet, my secret isn’t a secret at all. It is out there in the open for anyone to accept.

So I would encourage you to act with love! Let’s all start a LOVE-olution!

“Love is the force that transforms and improves the face of the world.”

Thank you Penny for the opportunity to share your URL home base with me.   I’m sending you all lots of LOVE!

P.S. I’d also like to take this time to share with you a wonderful video my Hubby made of our trip to Kenya, Africa. I have already spoke of the meaning of the trip here on the blog.  But his visuals put it all in perspective!

Recipe: Woman Crush Wednesday

Ching He-Huang, Cooking Channel

It’s Wednesday and you know what that means!! Another fabulous female foodie gets some LOVE and I get to try out a new recipe.  As you know by now, I love Woman Crush Wednesday!  It punctuates my week with joy to share with you how many gorgeous gourmet gals are making their mark in the culinary world.  It is a global phenomenon and yet most people when they hear the word chef instantly think MAN, unless you say female chef.  Yet, statistics show that the majority of home cooking is done by the women. So that is why I am humbly trying to do my part to shout out to anyone that reads this or sees my social media.  These lovely ladies are talented, inventive, hard working and nurturing our worlds’ food, and we are the beneficiaries!

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Today’s honoree is the amazing Ching He Huang. She was born in Taiwan, and lived in South Africa before moving to London when she was 11 years old.  But Ching’s connection to her homeland was nurtured through the foods she ate and indeed cooked.  Her resume is so long I could go on all day, but suffice it to say, with numerous best selling and award winning cookbooks she is a force to be reckoned with.  She has made Chinese cooking accessible and taught us all about the benefits of Clean Eating.  And she is such a familiar face on television with her own cooking shows as well as appearances on various shows such as BBC’s Saturday Kitchen with James Martin.

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Today I am very excited to make Ching’s Shredded Duck Lettuce Wraps. I’ve only posted one duck recipe on here before and when I was looking for something delicious and simple this one fit the bill!  I’ll be doing the tutorial on Snapchat (username blissbakery) if you’d like to watch, though it is only available to see for twenty four hours. Alrighty then let’s get to it!

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Ingredients
(462g) 2 freedom food, skin on Duck legs
For the marinade
2 cloves minced Garlic
2 tablespoon grated Ginger
2 tablespoon, or dry sherry Shaohsing rice wine
1 teaspoon Chinese five-spice powder
2 tablespoon Runny honey
2 tablespoon Hoisin sauce
1 tablespoon Chilli sauce
1 tablespoon Dark soy sauce
1 pinch Sea salt
To serve
2 heads, leaves separated & washed Gem lettuce leaves

Spring onion, sliced, very thin long strips, soaked in ice water to curl up

Cucumber sliced in half moons
3 tablespoon Hoisin sauce, in a small bowl with serving spoon

Place the duck legs in a zip lock bag, add all the marinade ingredients. Marinade for at least one hour in the fridge.
Heat the oven to 180 degrees. Place duck legs (include the marinade) round side up on a roasting tray lined with kitchen paper. Roast for 40 minutes, then turn heat up to 220 degrees, cook the duck legs for a further 10 minutes to cook medium – well done.
Remove and rest the duck for 5 minutes. Once rested, shred the duck legs and place on a serving board.
Place the lettuce gem leaves, cucumber slices and spring onion curls in small serving dishes. Pour some Hoi sin sauce in dipping bowls with small serving spoons.
To serve, let your guests make each one themselves by placing some shredded duck onto a lettuce “wrap” garnishing with a slice of cucumber, spring onion curl, finally get them to spoon the Hoi sin sauce onto each “wrap” (seasoning to their taste!).

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I love these and think they would be great for a party. Then again I would eat these for lunch every day of the week. I know people think duck can be fatty, but this doesn’t taste it at all. The spices and flavors come together so well. And it is really light eating it on the crisp Baby Gem lettuce leaves. Everyone, including myself, tends to go for chicken for a fast dinner main. But duck, especially done this way is actually quite simple and would a memorable dish on any table.

What is most memorable to me besides Ching’s incredible food, is her tireless philanthropic work. From causes dealing with children, cancer or even animals, she is doing whatever she can to bring awareness to make this world a better place. She is not only a wonderful chef but an amazing citizen of the world, a great inspiration for all of us

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Thank you Ching for all you do! With love!
带着爱
Dàizhe ài

YDP

Recipe: Strawberry “I Scream, For Nice-Cream”

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Today I tried a food experiment live on snapchat. It was risky, I mean what if it didn’t turn out well?  But with these few ingredients I had a hunch it would be delish. And I was so happy when it did taste the way I envisaged.  Okay, well I’m a massive sugar fan, so I might add more sweetener next time.  But the great thing about this and why it is called “Nicecream” is that there is no refined sugar or dairy.  By the way while I was doing this on snapchat (my username is blissbakery) a lovely girl (username @fightingcal) said she was going to make my “Nice cream” for her son. Brilliant!  I loved that name for it and decided I had to use it!

I happened to have leftover strawberry puree from when I made the strawberry cupcakes (delish but in fact quite naughty, click here to see). And since I hate waste I was thinking of using it to make popsicles (also called iced lollies over here). But I couldn’t find those plastic moulds anywhere! And since I am lucky enough to have a fab ice cream maker thanks to my hubby, I said to myself, sure skip the lolly and go for some good old fashioned scoops!  And here it is for you!  So you choose which way you want to enjoy this healthy, dairy free, gluten free and refined sugar free delight!

 

Strawberry “I Scream for Nice-cream!”

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Ingredients:

1 lb (16 oz or 450g) of fresh strawberries (or use frozen)

1 14 oz can of Coconut Milk

2 Tbsp Maple Syrup

Zest of half of a lemon

A few leaves of fresh basil

 

Instructions

Puree the strawberries. Add the coconut milk and combine.

Add the maple syrup and lemon zest. Puree to incorporate.

Add the fresh basil and pulse to break up the leaves, but

don’t over process.

Place into an ice cream maker if you want scooped ice cream

or into plastic popsicle container if you want an iced lolly.

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My Grandpa O’Neill loved ice cream. However,there was only one flavor that he would eat. He would take me for ice cream whenever we were together and tell me I could have any flavor I wanted, so long as it was vanilla. I was totally bummed as I wanted Rocky Road. But he was wise and knew I would never finish a whole cone. Which meant he would finish it. So if my grandpa had to eat ice cream he wanted his favorite flavor which was, you guessed it vanilla.

So I’d like to think my grandpa would enjoy this “nice cream. ” Though he was so old school he’d say, “what the heck are you putting basil leaves in ice cream for missy?” Well I for one think they bring out the best in the strawberries!

Nice Creamy LOVE,

YDP