Friday, 26 August 2016

Restaurant Love: Fish & Co.

R is such a big fan of Fish & Co. and that is the very reason why he avails of a Bistro Group card each year. He gets perks such as 30% discount on Mondays and 20% on the other days of the week. Not bad if you frequent the Bistro Group establishments. And during a long break, I managed to visit R at work and we had lunch together at… yes, Fish & Co.

Hello, Fish & Co. 

The place was not packed when we arrived. We easily managed to get a table and ordered R’s favorite Pork Knuckles Platter (PHP995) and a liter of Jungle Freeze (PHP335) split into 3 mugs. I also ordered a cup of Mushroom Soup as I was really hungry.

First served was the messily poured Jungle Freeze. 
The nice blend of pineapples and rambutan made this drink very sweet. No wonder R loved it. I hardly managed to finish my mug and R gladly finished it for me. 
The mushroom soup didn't leave much of an impression and I could not recall anything about it. 

The platter arrived next and it looked delectable!

The pork knuckles were perfectly cooked. I fell in love with its crispy skin and tender meat. I enjoyed dipping it in the soy sauce with vinegar dip for that extra and contrasting flavor. 
The seafood rice went very well with it. 
I also liked the fish and chips included in the platter. But I could only manage to eat one and half as I wanted to stuff myself with more pork knuckles. I was surprised that R managed to finish the rest. 

After finishing our meal, we requested for the complimentary cup of coffee given to all Bistro Group cardholders. It was your usual coffee. Nothing more or less. 
I’d definitely go back for more pork knuckles!

Fish & Co. is located at 4th Floor, Trinoma Mall, Quezon City.

Fish & Co. Menu, Reviews, Photos, Location and Info - Zomato

Thursday, 25 August 2016

Brown Sugar Banana Bread

From the kitchen of One Perfect Bite...I rarely buy bananas these days. Years ago, they had a constant presence in our fruit bowl, but nowadays the Silver Fox and I seem unable to eat a bunch before it blackens. As it happens, I bought a small bunch of bananas at the farmers' market last Saturday. I did not know that a vacation bound neighbor would make me the recipient of her fruit bowl the following day. I suddenly had a lot of bananas on my hands. Fortunately, I also had some time to search...

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Toffee Banana & Toasted Pecan Loaf

mmm . . . mmm . . . mmm . . . This was my ABSOLUTELY favourite kind of day . . .  no, the sun did not shine, nor was it really, really hot.  It was kind of muggy actually and humid, so weatherwise not great.  It was my favourite day in another kind of way, in a tasty baking kind of way  . . .

In an "I've bought too many bananas and they are not getting eaten up before they've turned all spotty!" kind of day.

A "Let's turn the oven on and crack out the whisk and bowls!" kind of a day.

A "Let's turn up the volumn on the banana bread, and stretch what I can do with it!" kind of day.

A "Scrummy, toffee, nutty, fudgily moreish banana bread!"kind of day.

Got lots of ripe bananas and looking for something tasty to do with them???? This could be YOUR kind of day!

*Toffee Banana & Toasted Pecan Loaf*
Cuts into 10 slices
Printable Recipe

A super moist and fudgy banana loaf chock full of pecans and chewy toffee bits. Very scrummy!

20 chewy toffees, unwrapped and cut into bits
(Soft toffees that you can chew and don't have to suck)
2 ripe bananas, peeled and mashed (Approx. 8 ounces)
2 medium free range eggs, beaten
125g of butter melted (1/2 cup)
125g greek yoghurt (1/2 cup)
1/2 tsp rum extract
1/2 tsp vanilla extract
115g light muscovado sugar (1/2 cup packed soft light brown sugar )
200g of self raising flour (scant 1 1/2 cups)
1/2 tsp baking powder
100g of toasted pecan nuts coarsely chopped (1 cup)

Preheat the oven to 160*C/325*F/ gas mark 3. Butter and line an 8 by 3 inch loaf pan. Set aside.

Mash the bananas in a bowl. Beat in the eggs, butter, yoghurt and extracts. Mix well. Stir in the sugar. Whisk together the flour and baking powder. Fold into the liquid mixture along with the 2/3 of the pecan nuts and 1/2 of the toffee bits. Spoon into the prepared pan and level the top. Sprinkle the remaining nuts and toffees over top.

Bake for 55 to 60 minutes, until well risen and the top feels springy. Remove from the oven and allow to cool in the tin on a wire rack. Once cool, peel off the paper and cut into slices to serve.

Note - This is lovely tucked into lunches, sliced and spread with cream cheese.  Scrummy yummy!

Bon Appetit and enjoy!

blueberry mojitos with lavender syrup.

Cheese & Herbed Sundried Tomato Focaccia

Focaccia, this flat Italian bread is definitely our family favourite since ever i tried at home. You can make fantastic sandwiches with this focaccia bread though this bread can be served as an accompaniment along with a bowl of soup or salads. I brought some Sicilian sun dried tomatoes all the way from Sicily after our summer vacation, as i have seen that Sicilian cant live without this

arugula and pickled radish salad.

copycat krispy kreme doughnuts.

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