Je Mange. Donc, Je Suis.

Wednesday 27 August 2014

#TakuapaMyHome Photography Exhibition

Photo taken by Jai Wongkittiwimol for #TakuapaMyHome
Photo taken by Tanadol Tom Sungthong
Photo taken by Jai Wongkittiwimol
Photo taken by Jai Wongkittiwimol

Dear Friends & supporters,

You are cordially welcome/invited to be our host & hostess for the forthcoming#TakuapaMyHome Photography Exhibition, which will be held in Takuapa Old Town between September 27th - October 2nd, 2014 (Vegetarian Festival)...with following steps:

1. Take pictures (B&W) in Takuapa 
2. Post your pictures on Facebook with hashtag #TakuapaMyHome
3. Your pictures will be presented as a part of the exhibition

1. Kindly be noted that I am not the exhibition committee, nor the fund raising team. (who apparently worked behind the scene and... deserved all the credit, accordingly). 

The main objective of the exhibition is to promote Takuapa' s charm with a linkage to its glorious past, for being one of major seaports for the maritime spice trade... Geologically situated at the heart of one of the world's richest tin deposits, Takuapa, has also long been known as the "Tin capital" of the country for over a century. 
(The public library at Takuapa town has photographs on display of the dredging and sluicing operations of the mining heyday in the 1920s and 1930s.)

Photo taken by Nopparit Morasut for #TakuapaMyHome
The exhibition is not-for-the-profit event in collaboration with local youth volunteer association, local and private organizations alongside community contribution. I only translated the original Thai message into English and passed it on to wider audience...

2. Attached (below) is one of my (homey) collections, taken a few years ago...(as example)...
Ahem ahem...I know that I'm just a toddler in this field  And of course, there will be more collections, taken by leading Thai photographers, exclusively for the exhibition.
So...please feel free to join us or come visit our peaceful old town and experience "old school feelings" by yourself...(and/or) with your loved ones...(make yourself at "HOME")...

Thank you for your kind attention. We look forward to meeting & greeting you there!
Thank you & Enjoy!
here below is another link, dedicated to my hometown with love & fond memories...
by me.
Takuapa My Home - Yesterday When I was Young
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Friday 15 August 2014

Siam Ruby Granita

"Siam Ruby" Granita,
made of 3 edible reds: Beetroot juice, frozen strawberries and mulled wine... served in frozen long stemmed glasses and decorated w/ frozen blueberry + a sprig of mint.
I call it "Siam Ruby Granita" because it is made here in Thailand and that its beautiful colour reminds me of our precious "Siam Ruby".

(serving 6)
150 g caster sugar
100 ml fresh beetroot juice
2 tbsp lime juice
100 g frozen strawberry
100 ml water
1 cinnamon stick
1 clove
1 star anise
1 orange peel
350 ml Burgundy or Bordeaux or other red wine
mint sprigs for garnish
  • Place the sugar,beetroot juice, lime juice, orange peel, strawberries, cinnamon, clove and star anise in a heavy medium saucepan. Pour in the water and wine and heat gently, stirring until the sugar has dissolved. 
  • Bring slowly to the boil, reduce the heat and simmer for 15-20 minutes. Set aside until cool. Using a fine sieve to strain the syrup into a shallow freezer container. (Discarded strawberry purée can be kept for the making of jam, sorbet or ice-cream, if you prefer.) 
  • Freeze the syrup until half frozen. Then using a fork, crushing the ice crystals and mix them with the unfrozen syrup. Repeat this process several times, until the mixture is evenly frozen in small crystals. 
  • I frost the long-stemmed glasses in advance in the freezer before serving. Spoon the granita into the frozen glasses and decorate with frozen blueberries, mint sprigs, orange rind or lime twists. Et voilà!
กรานิต้า "ทับทิมสยาม"... ทำจาก น้ำคั้นหัวบีท, สตรอเบอรี่แช่แข็ง และไวน์แดงเบอร์กันดีที่เหลืออยู่ครึ่งขวดค้างปี...
ใช้วิธีการต้มผสมน้ำเชื่อมและเครื่องเทศ (อบเชย, กานพลู, เปลือกส้ม และ โป๊ยกั๊ก) ...กรองเนื้อและเศษสตรอเบอรี่ออก... รอให้เย็น... จึงเทใส่กล่องพลาสติก ปิดฟิล์มพลาสติกก่อนปิดฝา แช่ช่องแข็ง...
... หลังจากนั้น ครึ่งชั่วโมง... ให้ใช้ส้อมขูดตอนที่กำลังเป็นเกล็ดน้ำแข็ง...แล้วแช่แข็งต่ออีกครึ่งชั่วโมง...ทำซ้ำสักสามสี่ครั้ง แล้วแช่ช่องแข็งตามปกติ....จนแข็งตัว แล้วจึงใช้หางช้อนแกงจืด...ขูดให้ทั่ว
...ก่อนตักเสิร์ฟในแก้วก้านยาว ที่แช่แข็งเตรียมไว้... ตกแต่งด้วยใบสะระแหน่ หรือ มะนาวฝานบางๆ...ตามชอบ
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Wednesday 13 August 2014

Candied Orange Peel

Candied Orange Peel (Navel Oranges)
 : another delicious & straightforward way of making the most of our favourite oranges,
besides homemade marmalade and orange peel in syrup for traditional x'mas fruits cake... 

Candied Orange Peel is made by boiling the peels in a sugar syrup, then rolling them in granulated sugar and allowing to dry. How to make candied Orange Peel:

p.s Some people skip the sugaring process and dip those syrupy orange sticks into dark chocolate instead...

My preference: I also skip the sugaring process, and keep the peels together with the syrupy juice in a glass the fridge... 
I love that feel-good aroma each time I open the lid...then using a fork to pick some of them to be mixed into homey soy yogurt, oat flake & nuts for my breakfast.
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Sunday 10 August 2014

Baby Banoffee Pie & Paris When It Sizzles

⊰✿░B░A░B░Y░ ░B░A░N░O░F░F░E░E ░ P░I░E░⊰ 
Pie shell, made of peanut-butter/ Sesame biscuits. I spread my left-over Dulce de Leche for the filling.
Then banana slices, whipped cream, topped with the remaining bananas and sprinkled with dark chocolate-coated toasted almond.
(For the base)
30 g butter + 20 g peanut butter, melted
175 g digestive biscuits or cookies or crackers of your choice, crushed

(For the filling)
Dulce de Leche or Toffee Caramel or Nutella-Caramel

Dulce de Leche
Wikihow: 8 Ways to Make Dulce de Leche

Toffee caramel (baby portion)
50 g butter
50 g dark brown soft sugar
1/2 can sweet condensed milk

(For the topping)
2 bananas
150 ml whipping cream, lightly whipped
1 tablespoon chocolate-coated toasted almonds, roughly chopped

* using loose-bottom mini cake tin, greased

Easy How to:

1. Place the biscuits into a zip-lock plastic bag, using a rolling pin to make biscuit crumbs. Transfer the crumbs into a bowl. Stir in the butter. Spoon the crumbs into the base and about halfway up the sides of the tin to make a pie shell. Chill for 10 -15 minutes.

2. ***Toffee Caramel---> Melt the butter and sugar into a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. Spread the caramel over the base, cool and then chill for about 1 hour, until firm or until ready to serve.
3. Slice the bananas and place them on top of the filling, then add in whipped cream....or alternatively, fold some banana slices into lightly whipped cream and spoon over the base. Refrigerate for another 10-15 minutes.

4. Carefully lift the pie from the tin and place on a serving plate. (I hand-painted the plate w/ dark chocolate floral design). Decorate with the remaining bananas and sprinkle with dark chocolate coated toasted almonds.

Did you know...
that... tonight, we have full moon on Aquarius (Super Moon)?
A little poetry, inspired by this full moon + in remembrance of Audrey Hepburn & William Holden, starring in one of my favourite timeless movies of all time: 
Sabrina (1954) plus one on my to-watch list: Paris When It Sizzles (1963)
They are just adorable together!
"Fare-thee-well Full Moon"

Please visit the below link for more info. of Aquarius Full Moon
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Friday 8 August 2014

Cantaloupe Ice-Cream (no churn)

Cantaloupe Ice-cream...made in Thailand
(I'm a big fan of Sun lady cantaloupe alongside Honeydew melon and watermelon)
Melon & Cantaloupe make delicious ice-cream and fool, 
(with their naturally feel-good aroma and refreshingly sweet taste) --made of fruit purée, crème anglaise and whipping cream.
It's such a lovely idea to serve fool 'n' ice-cream in the shells, decoratively cut. The pips are discarded and the flesh is puréed in a blender... to be mixed with other ingredients.. s/w extra whipped cream topping, dusted w/ cinnamon powder.and a sprig of mint for garnish.
Note*  It is advised that ice-cream should ideally be served when it is just on the verge of melting for if we serve it too cold, the flavour will be masked. However, here in Thailand, the room temperature is not ideal to do so because by the time we take the ice-cream out of the freezer, plus the waiting time, and the time we spoon it into the shell, it becomes creamy fool instead. So I chill the cantaloupe shell with ice-cream balls in it  for about 5-10 minutes before serving and enjoying! :)

Crème anglaise
310 ml milk 
1 vanilla pod or 
1 teaspoon vanilla essence 
2 egg yolks 
2 tablespoons caster sugar 
Put the milk in a small saucepan. Split the vanilla pod in two, scrape out the seeds and add the whole lot to the milk. (Or you can leave the vanilla pod whole-if you don't want small black spots in the custard) Bring just to boil. Whisk the egg yolks and sugar until light and fluffy. Strain the milk over the egg mixture, whisking continuously. Pour the custard back into the saucepan and cook, stirring, until it is thick enough to coat the back of a wooden spoon. Do not let it boil or the custard will split. Strain into a clean bowl, lay plastic wrap on the surface to prevent a skin forming and refrigerate until serving...or for up to 2 days.
  • Make Crème anglaise and fold in 300 g cantaloupe purée.
  • Whip 200 ml whipping cream to soft peaks and fold in.
  • Pour the mixture into a plastic freezer box, cover and freeze. Stir every 30 minutes with a whisk during freezing to break up the ice crystals and give a better texture.
  • Freeze overnight with a layer of plastic wrap over the surface and the lid of the container. Keep in the freezer until ready to serve. 

{10 Amazing Nutritional Benefits of Cantaloupe}
ไอติม "แคนตาลูป" เมดอินไทยแลนด์... เสิร์ฟในลูกแคนตาลูปผ่าครึ่งแบบซิกแซก... ช้อนเนื้อออก...โดยเอาเนื้อไปปั่นใส่น้ำเชื่อมนิดหน่อย...แล้วผสมลงในครีมคัสตาร์ด (Crème Anglaise) จนเข้ากัน จากนั้นก็ วิปปิ้งครีมที่ตีตั้งยอดอ่อน แล้วลงไปผสม ...โดยใช้ไม้พาย หรือตะกร้อมือ...ตะล่อมส่วนผสมให้เป็นเนื้อเดียวกัน...แล้วค่อยๆ เทลงใส่กล่องพลาสติก... ก่อนปิดฝาให้ซีลด้วยแผ่นฟิล์มถนอมอาหาร แล้วนำไปแช่ช่องแข็ง... เสิร์ฟคู่กับวิปครีม โรยอบเชยป่น และ ตกแต่งด้วยใบสะระแหน่... 
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Tuesday 5 August 2014

My first Dulce de Leche

We keep moving forward, opening new doors, and doing new things, because we are curious...and curiosity keeps leading us down new paths.
Bye-bye July...Hello August with my very first "Dulce de Leche"
made a couple of days ago...s/w sesame crackers and a cuppa love.
…… (

….… )
_ ██Ɔ_
Wikihow: 8 Ways to Make Dulce de Leche
Note* I also stirred a pinch of salt and a teaspoon of vanilla extract into the condensed milk prior to cooking process. hmmmm... love it!!!
═════════════ ღೋƸ̵̡Ӝ̵̨̄Ʒღೋ════════════
It is said that Dulce de Leche originated in Argentina in 1829 in the providence of Cañuelas in Buenos Aires. Two opposing forces were on the brink of ending a war. The General Lavalle and the General Manuel de Rosas came together in order to make a treaty. The General Lavalle arrived very tired at the campo of General Manuel de Rosas. Manuel de Rosas wasn’t in the camp at the moment so General Lavalle entered into his tent and took a nap.
While the General Lavalle was napping a serving woman was preparing “la lechada” for the camp. “La lechada” is prepared by heating sugar and milk. The woman went to speak with the General Manuel de Rosas in his tent, but when she entered she discovered the enemy. She didn’t know about the treaty the two generals were about to make, so she ran to find soldiers.
The General Manuel de Rosas arrived moments before the soldiers, and stopped them from waking the sleeping General Lavalle. In the chaos, the woman forgot about “la lechada.”

When she remembered and checked on “la lechada,” she noticed that it had become a dark brown jelly substance. It is said that a very brave and hungry soldier tried the jelly and then dulce de leche was born. {source:}

“She approached every day as though... she was a tourist, delighted by the view, excited to note every detail, 
thrilled to experience the newness of the day. 
At night, she simply said <<Merci>> 

Hand-packed, Made with Love "Dulce de Leche" for forthcoming festive holidays :)
"ดูล-เซ่-เดอ-เล-เช่" จะทำหน้าที่คล้ายกับ "แยม" หรือ "สังขยา" บ้านเรา หรือ คล้าย นูเทลล่า บ้านฝรั่ง... 
...ว่ากันว่า... ต้นฉบับดั้งเดิมมาจาก กรุง บัวโนส ไอเรส ประเทศ อาร์เจนติน่า... 
ดูลเซ่เดอเลเช่ นี้... ทำจาก "นมข้นหวาน"...หรือ นมกับน้ำตาล (***Dulce ภาษาสเปน แปลว่า หวาน, ความหวาน หรือ ขนมหวาน... ส่วน Leche หมายถึง นม)...ใช้วิธีนึ่ง, ต้ม แบบ "slow cook" หรือ อบกับไมโครเวฟ หรือ เตาอบ ... โดยรองน้ำไว้อย่างน้อย 1-2 นิ้ว ของภาชนะทนความร้อนที่ใส่นมแบบมีฝาปิด...หมั่นเช็คระดับน้ำ แล้วคอยเติมน้ำเรื่อยๆ......ใช้เวลา 5-6 ชั่วโมง...จนกระทั่งน้ำตาลกับโปรตีนในนมข้นทำปฏิกิริยาเคมีกับความร้อน...กลายเป็นสีน้ำตาล (Maillard reaction or browning reaction)... ซึ่งวิธีการนี้จะใกล้เคียงแต่ไม่เหมือนเลยทีเดียวนักกับ...การทำน้ำตาลไหม้ (Caramel)...
...เช็คสีของนมว่า ได้สีดั่งใจคนทำหรือยัง... (ระดับความหนืด จะเท่ากับความเข้มของสี---ยิ่งสีน้ำตาลเข้มเท่าไหร่... ก็ยิ่งหนืดเท่านั้นหลังจากแช่ตู้เย็นแล้ว) ...ถ้าได้สีที่ต้องการแล้วก็ยกลง ...ทิ้งไว้ให้เย็น... แล้วนำแช่ตู้เย็น... เวลาจะหม่ำค่อยเอาออกมาทา... ขนมปัง, จาโก้ย (ปาท่องโก๋), หนมไส้ไก่, แครกเกอร์, เอแคลร์ หรือ ครีมพัฟ ... หรือ นำมาเป็นส่วนผสมของ ชีสเค้ก หรือ ไอศกรีม... ก็อร่อยไปอีกแบบหนึ่ง 
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