I’m trying to upload some food photos here that I just recently cooked but I’m receiving error when I do it. Maybe i’ll try to upload some other time. I’m here just to updates and blog a little about this site. Well.. the truth is I have no thoughts to share here so I better signed off now and go to sleep. Goodnight!

Do love butung pakwan or melon seed? Oh I love this stuff! I can eat bunch of it after meal or whenever I am watching movie on tv. My daughter love this too. She so good whenever she have butung pakwan with her (manang mana sa mother lol).

Picture taken by me. I cannot remember when I exactly took this but not too long ago. I was addicted with butung pakwan or what we can call is melon seed in english. I’m sure foreigner couldn’t understand tagalog words so I better write english here not tagalog lol.

Melon seed is fun and addicted snack. I love this snack, especially if I am watching my favorite show. It’s a bit expensive but taste really good! I am fast eater with this snack. My daughter and I can eat 1kilo in a day lol.

Such a simple soup to make, this mixture is exquisitely warming and has the most wonderful flavours. Since brocoli is readily available throughout the year, it is a soup for all seasons. You can use purple sprouting when it is in season, to ring the changes.

Prepare:

625 (1 1/4lb) brocolli
1.2 litres (2 pints) vegetable stock
100g (40z) mature stilton, crumbled
2 teaspoons cumin seeds, pounded in a mortar
2 tablespoons creme fraiche freshly ground black pepper

Instruction:

Steam the broccoli until very tender and leave the cool a little. Then chop roughly and spoon into the blender with half the stock, the crumbled cheese and the pounded cumin seeds.

Blend to a smooth soup, gradually adding the rest of the stock until it is all used up. Stir in the creme fraiche and season with freshly ground pepper.

Try this bean burritos that you will love forever. Hugely satisfying and nourishing food, spiced with chili to warm you through, this is brilliant food!

Prepare:

4 large soft tortillas
1x400g (140z) can spicy kidney beans
175g (60z) cheddar cheese, grated half an iceberg lettuce, shredded finely
Half a large avocado, sliced
4 tablespoon sourced cream
300ml (1/2 pint) quick salsa sauce

Instruction:

Lay the tortillas out flat on a work surface and spoon a quarter of the beans along the centre of each. Pile with grated cheese, shredded lettuce and avocado and roll up to make a parcel, tucking in the ends. Put into a baking dish and top each one with spoonful of sourced cream.

Baked at 200o’c/400o’F gas mark 6 for 10-15minutes, or until heated through. Serve with salsa to hand around.

You will love this soup on winter days for a warming lunch, served with the soda bread. It’s hard to beat. You can also make it with mint instead of coriander and that is excellent too.

Prepare:

175g (60Z) red lentils, soaked for half an hour.
75g (1 1/2lb) carrots (organics if possible) scrubbed clean and trimmed.
1 large onion, sliced.
1.2 lites (2pints) water or vegetables stock
1 tablespoon dried mized herbs large bunch fresh coriander, chopped finely salt and pepper
4 sprigs coriander, to granish

Instruction:

Drain the lentils. Put into a saucepan with the carrots and onion and cover with the water or stock.

Bring to the boil and add the herbs. Simmer, covered, for 45 minutes.
Pour into the food processor and blend to a puree. Season to taste with salt and pepper, then stir in the chopped coriander.
To serve, warm through, pour into soup bowls and garnish with a sprig of fresh coriander in the centre or each.