Satisfy your sweet cravings at Nothing but Desserts

For urbanites, anything that spells sophistication and lush is a weakness. Their penchant for luxury is such a noted characteristic, especially when it comes to desserts. What can only tempt them are the most luscious confections that will excite their taste buds to heavenly pleasure. With this yummy craving, dessert enthusiasts will surely fall in love with the sinfully tempting desserts offered in Nothing but Desserts, the new dessert mecca of Iloilo City. Once you step in Nothing but Desserts you’ll surely start to understand the real meaning of indulgence. It’s a posh dessert shop that takes your dessert indulgence to a whole new level. You’ll sure to get addicted once you get to taste Nothing but Desserts’ terrific line of sweet treats and irresistible beverages.

The shop offers an extensive line of sweet treats that’s sure to keep you compulsively coming back. You’ll surely experience heaven when you taste NbD’s arresting cakes and mousses, with such attention-grabbing names as Heaven Scent, Penance, and Threesome. Topping the bestseller list is the Chocolate Lust Trifle which is the triple delight of whipped cream, strawberry, and chocolate chiffon cake. It tastes oh-so good it’s enough to make you forget your name. Other favorites are Belgian Choco and the delicious Chocolate Almond Praline which is a lip-smacking combination of chocolate cake and almond praline.

If you think you had enough, dessert pleasure doesn’t end there. Add to your imagination the yummy assorted cookies, and the perennially desired Gelato. One will not run out of interesting beverages that include a variety of tea for the relaxing feel, chocolate drinks, juices, soda, and handsomely presented coffee and frappe.

Strawberry tiramisu

Aside from the mouth-watering dessert treats, what lures the public in compulsively coming back to Nothing but Desserts is the comfort and the relaxing vibe of the place. Avid enthusiasts would swear that it’s the perfect place to catch up with friends, bond with family, or simply to unwind while devouring on a delightful sweet feast. Nothing but Dessert also takes pride of the superb accommodation of friendly staffs that always make sure that you experience a sweet fantastic dining you can never experience anywhere else. Needless to say, Nothing but Desserts is where dessert indulgence is perfected.

Nothing but Desserts
The Avenue Complex, Glicerio Pison Avenue,
Brgy. San Rafael, Mandurriao, Iloilo City.
Tel No. (033) 329-5815

Great Foods Inc. is the co-presentor of Philippine Blog Awards 2010 - Visayas on Nov. 27, 2010 in Iloilo City.

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

A native (foods) welcome in Guimaras

Even after having breakfast less than an hour that time, we couldn't say no to this lot of native delciacies that welcomed us in Guimaras. First and foremost, Guimaras best known produce is their sweet mango famous almost worldwide. And it comes with it's best partner, ibos. This brown baye-baye variety is made from toasted rice thus giving it a more disctinct flavour compared to it's more "caucasian" cousin. I like the one wrapped in banana leaves compared with the one in plastic for it gives it a more native feel. So when you're in Guimaras, be sure to check out the markets for these native delicacies that can make your trip more gastronomically satisfying.

FLAVOURS OF ILOILO

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