"Trifle" the fun at Nothing But Desserts

Nothing but Desserts introduces not one, not two for four new trifle creations as it brings its dessert collections to almost seventy. Wow! That’s a dessert for every single day for more than two months! With trifle treats that looks goods and definitely tastes better, its make every visit an indulgent trip into dessert haven. I was lucky to have tasted all these four treats in just one setting during a food tasting session organized by the dessert restaurant at The Avenue Complex. And truly it was one truly one sweet day!

First was a rich trifle and by the name alone you can already taste how good it will be – Belgian Chocolate Trifle! Rich and creamy Belgian chocolate in a cup topped with cream more chocolate and cherry, it surely will make every chocoholics dream come true. Every spoonful gives one more than enough intake for a needed (or dreaded) sugar rush.

Next was Mocha Trifle – layers of light cream with the essence of mocha and sponge cake topped with cherry and chocolates. A contrast to the previous trifle, this had a somewhat feel and taste but still enough flavour and texture to experience a trifle pleasure.

Third was a coffee lover’s treat – Cappuccino Trifle. Layers of sponge cake with cappuccino cream concoction that even just the aroma perks up one’s sense. Topped with mini mallows, chocolate, cream and cherry for a too-good-to-be-eaten presentation, coffee powder completes this two in one – coffee and cake experience.

A break from the rich and heavy concoction was given by the Peach Melba Trifle. With layers of sponge cake, cream and peaches, a fruity trifle was a welcome breather. The mellow mix of light cream and the natural sweetness of the peaches added texture and complimented flavour of fluffy sponge cake. With more peaches and cream plus chocolate as toppings, this was easily my favorite during the dessert tasting session.

So troop down to Nothing but Desserts at The Avenue and satisfy your sweet cravings not only with these trifles but with all the other sweets you can lay your eyes on.

Mama's Kitchen and Sinamay House in Arevalo

A stones throw away from the plaza of La Villa de Arevalo is an ancestral house where one can find not only good pasalubong items but also a look into the past of the district. Known as the Sinamay House , this well preserved ancestral house is an attraction not only in the outside but also what it houses inside. A collection of what the past like is housed in the two storey edifice which also acts like a museum of sorts. Sinamay is simply known as abaca by most and, here, a variety of products made from this fiber can be found. I remember watching a feature on tv wherein the owner proudly showed a framed letter signed by the late Princess of Wales, Diana, showing her appreciation of the handkerchief she was given as a gift coming from this very shop. But the attraction I am most familiar with are the chewies and crunchies made by Mama's Kitchen. Attractively packed in boxes showing their current flavours and variety, this is among the better...

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

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 por...

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the us...

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. ...

FLAVOURS OF ILOILO

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