Jazzamor-Sunday & My First Nama Chocolate

My first Nama Chocolate----> made of dark chocolate (70%), heavy cream, butter , Rum and chopped Almond... dusted w/ Dutch cocoa powder, decorated with edible-salt-pickled Sakura flowers and pistachios...

pacman emoticon

What is Nama Chocolate ?Nama chocolates ( Chocolate with Velvet Sensation) ... have been popular in Japan... since the 1980s,... but now the chocolates are becoming known in other parts of the world, ...and they've become an exotic hit in chocolate circles full of avid chocolate aficionados....Well-known purveyors of the chocolate are Japanese shops... such as ROYCE' chocolates...Nama in Japanese---> means fresh, raw or rare , but most translate the term in English as meaning fresh .This obviously refers to the use of fresh cream in the confection

{*Credit*: http://theculinaryalchemist.blogspot.com/2010/06/nama-chocolates.html}

A fine, ...delicate pairing of select chocolate, ...fresh cream... with a hint of prestigious liquors, Nama Chocolate ...is a velvety smooth fresh ganache chocolate , ...containing at least double the amount of cream usually found in conventional chocolates...

{ source : www.royce.com.my/nama-chocolate-faq }

My second version is with a hint of Coffee & Brandy... to enhance my blood circulation during these rainy & chilly monsoon days...

Kindly visit the below link for ingredients & method (Just One Cookbook by Nami) :
Nama Chocolate (Royce’ Copycat Recipe) 生チョコレート

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Thai Mango Smoothie

Hello June with Strawberry Moon ...plus... my first flowering Pineapple,... propagated from golden pineapples' crown, last year...surprise...surprise! :)  

...I'll have to wait up to 6 more months for the fruit to mature... It feels so good just realizing that the wait will be well worth it! )

...and a variety of Mangoes in season here in Thailand e.g. Apple Mango, Oil Mango, Elephant Head Mango, Elephant Tusk Mango, Green King Mango, etc...etc) 

They are sweet, juicy, aromatic, refreshing and delicious!

Dear Pineapple,

I feel grateful & ecstatic... that you filled my daily discovery with a sense of wonder...

Mangoes just couldn't stop smiling at me... (lol)

#mangoadventure @Local Farmers' Market!

How to choose the most ripe mangoes?

• Firstly, I gently ----> touch their skin <--...the same way & feeling when selecting avocados or peaches...---> soft skin <--...
• Secondly, I pick each one to my nose--> smell <-- ...
• and finally choose the ones with---> rich aroma at their stem ends <--- :) 
Voilà!

Ingredients:
(making 4 glasses )

1.
Mango pulp from 2 ripe Thai Mangoes, chilled
(I used Elephant Tusk Mangoes)
2.
250 ml Almond Milk, chilled
(or Rice Milk..or Coconut Milk, if you desire)
3.
1 Tbsp Almond Paste
4.
1 Tbsp Organic Honey
.........
Pistachios, roughly chopped
Salt-pickled Japanese Cherry Blossom Flowers for garnish (optional)

Method:

Add all the ingredients (1 - 4) in a mixer and blend it until smooth. Pour the mixture into 4 glasses. Serve chilled. Sprinkle with chopped Pistachios and  decorate with edible salt-pickled Japanese Cherry Blossom Flower when served. Enjoy! :)

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Scotch Pancakes - Cannoli Fashion -

Sweet treat for your sweet tooth 

It's Baby Scotch Pancake (this time, w/ a crepe-like thin pancake batter yet w/ soft & spongy texture) & Whipped Cream Filling,... Cannoli Fashion ^_^

Ideally served on a plate,... lightly painted w/ heart-made Strawberry-Champagne Jam, ...decorated with blueberries, raspberries and sprigs of mint...served w/ drops of Thai honey and a cuppa love!!!!

Oh-so-luscious! 

for Scotch Pancakes Recipe & how-to, kindly visit my previous post:
http://annemathuros.blogspot.com/2014/06/sunday-vanilla-scotch-pancakes-sw-dark.html

Today's Inspirational quote:

Always roaming
with a hungry heart.
--Alfred Tennyson

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How Do I Love Thee, Eggless Nutella-Banana Ice Cream (No Churn)

I scream... You scream....We all scream for heart emoticon Made Nutella-Banana Ice Cream!!!! tongue emoticon
...

Made some time ago...------> It's Eggless Nutella-Banana Ice cream (no churn...no additional sugar added), made of Nutella, Dark Chocolate, Rice Milk, Whipped Cream & Beautiful Bananas ...with roughly chopped Cashew Nuts,... individually served in white chocolate cup, created from Cup Cake Cases & melted White Chocolate....decorated w/ Raspberries, Mint sprigs & Dark Chocolate Ganache...and s/w Cappuccino Wafer Rolls, whipped cream and a sprig of mint.

Ingredients:
275 g Rice Milk or Almond Milk

3 beautiful Bananas

180 g Nutella

125 g Dark Chocolate, melt

1 teaspoon Brandy or Whaler's Vanilla rum

*150 ml whipping cream or double cream

To make Nutella Banana Ice-cream:

• Scald the milk, then remove from the heat. 
• In a small saucepan, with low heat, melt dark chocolate, then remove from the heat. Add in the Nutella and stir until smooth. 
• Blend a little bit of milk with banana in a blender until thick and smooth. 
• Slowly whisk in the Chocolate mixture...Stir in Vanilla rum... Mix well... 
• * Whip the cream until thick but light and fold into the cooled mixture. 
• Pour into a freezing tray or ice cream box and freeze. 
• Remove from the freezer at least 5-10 minutes before serving.

Zoom-in for chocoholics!
Enjoy! ;)

White Chocolate Cups:

• Coat the insides of 8 cup cake cases with 250 g melted white chocolate. 
• Build up a thick coating by brushing on several layers, allowing one layer to dry before applying the next.
• Remove the paper cases when the chocolate cups are firmly set.
• Spoon a scoop of Nutella-Banana ice cream into each cup. 
• Chill until serving

How Do I Love Thee?
Elizabeth Barrett Browning - How Do I Love Thee?From Classical Baby: The Poetry ShowHow Do I Love Thee?(Sonnet 43)by Elizabeth Barrett Browning (1806-1861)How do I love thee? Let me count the ways.I love thee to the depth and breadth and heightMy soul can reach, when feeling out of sightFor the ends of being and ideal grace.I love thee to the level of every day'sMost quiet need, by sun and candle-light.I love thee freely, as men strive for right.I love thee purely, as they turn from praise.I love thee with the passion put to useIn my old griefs, and with my childhood's faith.I love thee with a love I seemed to loseWith my lost saints. I love thee with the breath,Smiles, tears, of all my life; and, if God choose,I shall but love thee better after death.
Posted by Poetictouch on Friday, November 12, 2010

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Granita di Caffè con Panna "Ti Amo"

I love making my own granitas with various flavours; such as Red Wine Granita, Strawberry & Chardonnay Granita, Rose Granita, Raspberry Granita, Plum Granita, Rambutan Granita, Roselle Granita and a classic Coffee Granita, Sicilian style! I really enjoy mixing those lovely ingredients, available in the kitchen e.g. Thai herbs & spices, red wine, white wine, rose, strong coffee, earl grey, honey as well as seasonal fruits. 

A syrup with a rich flavor is essential to make tasteful granita with a perfect combination of fruit juice, fruit puree, or wine is used with, or instead of, water. Herbs and spices can give crunchy ices interesting flavour twists, while aromatic teas such as jasmine or earl grey can be used to make refreshing light granitas. My most favourite of all is strong and sweet espresso coffee granita (Granita di Caffè), serve with fresh whipped cream, Sicilian style!

Espresso Granita , Sicilian style (Granita di Caffè con Panna)
...made y'day for my own pleasure! ...I sometimes substitute caramel sugar with homemade ginger syrup which gives a pleasantly delightful taste and exotic yet well-married blend to my taste bud & tummy! :)
...Granite (plural for granita) are the quintessential Sicilian breakfast, especially in summertime....and my most fav. of all is strong yet sweet Espresso Granita, s/w whipped cream (Panna Montata) and a freshly-baked (traditional) round (dinner rolls-sized) brioche (a.k.a Panino al latte), with a little extra ball of dough on the top & a hint of orange...hmmmm

another yum-mi-li-cious idea for coffee lovers:
it's layered espresso granita with bigger portion !!!

Granita di Caffè (from Rosemary and Bitter Oranges, by Patrizia Chen):

4 cups Strong Coffee

1 cup hot water

Caster sugar or Caramel Coffee sugar (measurement as per your taste)

2 cups Heavy Cream or whipping cream

• Combine coffee and water, stirring until the sugar has completely dissolved. Pour the coffee mixture into a stainless steel container. Freeze for about 30 minutes, or until firm. 
• Remove from the freezer, using fork to crush the ice crystals. Return to the freezer; Repeat this process several times, until the mixture is sorbet-like in small crystals. (The mixture can be frozen and scrapped off in crystals when it is served.) 
• Whip the cream until soft peak form. 
• Scrap the coffee granita into crystals and spoon them into the chilled glasses. 
• Serve with whipped cream and dust with a pinch of cinnamon powder on top, if desired.

Portions of granita should be modest, so small glasses are ideal. 
Chill serving glasses in advance. 
If possible, frost them in the freezer. 
Granita di Caffè con Panna (crème chantilly) 
and Sicilian's Lemon & Orange Bread are Match Made in Heaven!!!
...
Listening to the God Father’s Sicilian love songs as background music, 

with sepia flashback of Michael (Al Pacino), wandering around with his Sicilian bodyguards 
and found the love of his life, Apollonia hmmmm what else would one ask for?....:)

"I think you got hit by the thunderbolt!!!"

In Napoli or Sicily! ;) where love is king, when boy meets girl... here's what they say... 

When the moon hits your eyes, like a big pizza pie, that’s Amore. When the World seems to shine, 

like you've had too much wine, that's Amore!!!

Did you know ... that today is International Moment of Laughter Day?
The objective of this day is to get people to laugh, and to laugh more often.
To celebrate this special day, simply tell jokes or do funny things that cause people to laugh.
Not a smile, but pure, whole-hearted laughter!
...Oh how I love it...and so do my niece & nephew! kiki emoticon

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"Come on", Passion Fruit Sorbet {no milk, no sorbetière}

(¯`v´¯) 

   `.¸.´

¸.•´

(¸.❀⁀⋱‿✿ 

Heart-Made Passion Fruit Sorbet {Sorbet aux Fruits de la Passion},....made of Thai wild flower Honey... and beautiful Passion Fruits.... from The Doi Kham Royal Project, ...under the patronage of His Majesty King Bhumibol of Thailand...
.....s/w a scoop of my left-over raspberry sorbet, frozen raspberries, organic Thai Mulberry, (from my aunt's garden)... and a lovely bouquet of Pigeon Berry Flower for garnish....

kiki emoticon
hmmmm.... suddenly Barry White's "Come on"'s chorus... pops up in my head...
[...] I'll love you day and night
I'm with you wrong or right
I'll keep you satisfied
'Cause satisfaction's guaranteed[...]

Ingredients:
(Serves 4)

350 ml fresh passion fruit juice & pulp

a good pinch salt

2 tablespoons orange juice 

1 tablespoon Cointreau or Triple Sec 

4 tablespoons drinking water

4 tablespoons organic honey (wild flower)

1. Sprinkle a good pinch of salt into a bowl of passion fruit pulp. Set aside.
2. Dissolve the honey in warm water, stirring until it has completely dissolved.
3. Add the orange juice, liquor and passion fruit pulp stir well.
4. You can***Churn in an ice-cream maker following the manufacturer's instructions. 

Alternatively,... 

• Pour 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 on the container. 
• Keep in the freezer until ready to serve. 

Voilà! Nothing beats naturally refreshing homemade sorbet to cool down the heat of March here in Thailand... Enjoy!  :)

The responsibilities of adulthood often cut people off from the sheer pleasure of childlike curiosity and lightheartedness of our youth. Rediscovering a sense of wonder and playfulness periodically can help us regain our balance...While in the company of others, we may find it easier to enjoy a good laugh and engage fully in lighthearted conversations...that our interactions are much more energizing...Keeping our playful nature positive could make our interactions not only lively and upbeat, but also encouraging and constructive. 

...............

I believe there are three tenants 

to live by in this apartment 

called Life: 

Love is empowering,

Fear is motivating, 

and Passion is fruit.

--Jarod Kintz

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A Cup of Tea @Café Kantary & Fishy New Year's Greetings!

““One strong cup of tea is better than twenty weak ones.
All true tea lovers not only like their tea strong,
but like it a little stronger with each year that passes.”
--George Orwell...
How would you like you tea, dears?

I ordered a pot of Earl Grey and a Strawberry Mousse Cake,
to be matched with my fuchsia sack-dress w/ creamy vanilla elbow-sleeves ;)

“The very act of preparing and serving tea encourages conversation. 

The little spaces in time created by teatime rituals call out to be filled with conversation. 

Even the tea itself–warm and comforting-inspires a feeling of relaxation 

and trust that fosters shared confidences.”
--Emilie Barnes, If Teacups Could Talk

A cozy & comfy corner for two @ our favourite rendezvous café :)
Strange how a teapot can represent at the same time the comforts of solitude 
and the pleasures of company. ~Author Unknown

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Meanwhile, let us have a sip of tea. 
The afternoon glow is brightening the bamboos, 
the fountains are bubbling with delight, 
the soughing of the pines is heard in our kettle. 
Let us dream of evanescence, 
and linger in the beautiful foolishness of things. 
~ Okakura Kakuzo
~~~~~~~~~~~~~~~

and...how about "Something fishy"!!! 

It's one of listed first-time activities of mine in 2015!!!

Anne (on your right) and her lovely cousin, Jim Parichat.

How was my very first feeling once dipping my feet in the fish tank?
Wouldn't you like to know, huh? ;)

...
It was such a tingling feeling...not the kind of electric shock but rather like your feet are lightly poked with needles...so lightly that you feel no pain at all...like a fine vibration all over your feet...grrrrrrr
...
Those foreign passersby stopped by the fish tank to take a close look at how those so called doctor fish work on our feet... There was a Swiss couple, making fun of us by asking if we would put sugar in the tank...
My cousin said <<no>>
...Then I followed <<We'd definitely feed them with coffee later...they look oh-so sleepy!!!>>
Oh...Poor fish! ;)
health.howstuffworks.com/skin-care/problems/treating/doctor-fish.htm

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Profiteroles Chérie...For me Formidable

Heart-♥- Made Profiteroles w/ pastry cream (or crème patissière) s/w fresh strawberry, dark chocolate ganache and whipped cream topping.(or ice-cream of your choice).

I also love Praline filling, like Paris-Brest's. :)

The most common dessert presentations involve ice cream, whipped cream or a pastry cream filling, and are served plain, with chocolate sauce, or with a crisp caramel glaze. They can also be topped with powdered sugar, frosting, or fruit. Filled and glazed with caramel, they are assembled into a type of pièce montée called croquembouches, often served at weddings and during the Christmas Holiday in France. Profiteroles are also used as the outer wall of St. Honoré Cake.

The origin of both the pastry and its name profiterole are obscure. However many sources suggest northeastern Italy. The word profiterole (also spelled prophitrole, profitrolle, profiterolle) has existed in English since the 16th century, borrowed from French. The original meaning in both English and French is unclear, but later it came to mean a kind of roll 'baked under the ashes'. A 17th-century French recipe for a Potage de profiteolles or profiterolles describes a soup of dried small breads (presumably the profiteroles) simmered in almond broth and garnished with cockscombs, truffles, and so on. The current meaning is only clearly attested in the 19th century. The "cream puff" has appeared on US restaurant menus since 1851, if not earlier. (Source:http://en.wikipedia.org/wiki/Profiterole )

Ingredients:

250 ml water
3 eggs

80 g butter at room temperature, chopped

150 g plain flour, sifted

For Creme Patissiere:

(small portion)

3 egg yolks

55 g caster sugar

15 g cornflour

5 g plain flour

280 g milk

1 vanilla pod or 1 teaspoon vanilla essence

10 g unsalted butter

1 teaspoon Amaretto liqueur (optional)

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Artistic expression can happen in many ways.

It isn't always about drawing a picture, singing a song,
playing music, or acting.
The way that you arrange your home or work-space
is an artistic expression.
So are how you dress...how you talk...your smile...your writing...your personality...your grocery list...how you make your food...how you drink your tea...how you decorate your dinner table...and the way you feel...etc etc. Each thing you do is an expression of you and your choice of style.
Life is Art...and so is Love.  Ooh la la!
...
This old school French love song suddenly pops in my head while writing my journal and enjoying a cuppa devil s/w heavenly green tea mousse cake...and I feel forrrr me forrrr me forrrrrrrr-midable!  `·.¸(¨`·.·´¨)
(¨`·.·´¨)¸.·´
.`·.¸.·´ 
......Seek out the beauty & magic that surround us….
...and make every day the most beautiful day of our lives...
...
May the month of December fill your heart with Joy, Peace, Blessings, Warmth and Love. 

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From Hong Kong with Passion & Sweet Bossa

Somewhere in Time
October 23rd, 2014

Hello dears, 

How have you all been doing?
I cannot believe it's October already! October is one of my favourite months...It's Autumn, Harvesting... an opportune time to turn over a new leaf in life with New Moon & Solar Eclipse in Scorpio, a plus!
...

Since my messy kitchen is temporarily closed due to renovation and that I have been buzzing here and there lately, it is such a lovely idea to hand over my October's special post to a dear friend of mine, Jaime...to share with you her favourite 3-in-1 sweet corner (patisserie, boulangerie and confiserie) in Wan Chai, Hong Kong. I hope you enjoy this very special tour with her...

Keep smiling...:-)

Cheers!

Anne x

p.s Merci beaucoup, chère Jaime!!! 

Please enjoy your cuppa passion, infused with sweet, sensual & soothing voice of Coralie Clément...and feel free to refill your cup, of course! :)

My favourite pastry from my favorite Patisserie : PASSION BY Gérard Dubois

Once pop in this shop, I'm always amazed by their full display of desserts. I cannot resist each time to buy something, it is hard to pick just one...as they all look so good and delicious.

{Cake Selections (water-coloured mode), photograph by Jaime}

Cup cakes, Chocolate mousse, Crème brûlée , Tiramisu….to Milles Feuilles & Tarte au Citron, 

please tell me...how to choose…???!!!

One of my best favorite pastry there, that I fall in love with : Mon Chéri. Chocolate & Raspberry Macaroons are both my favorite and now they do have them combined together: The “Mon Chéri” with Grionttine cherries & custard filling inside the Raspberry macaroon...

how delicious and  amazing it is for me!

“Passion Chocolat” is my 2^nd selection, creamy dark chocolate mousse outside with sour passion fruit creamy stuffing are perfect matching. 

Lastly, I cannot resist the temptation of their homemade “Orange Cake loaf”, 

and feeling great to share it with friends or family as our high tea pastry.

...

Passion by Gerard Dubois

Passion, the latest venture by "La Rose Noire” opened its first shop in June 2012. The name of the shop echoes the lifelong passion of owner Gérard Dubois, a Swiss-born pastry chef, for delivering top-quality products. Here, patrons seeking a traditional French café experience can sit back to savour a crispy oven-to-plate baguette with a rich chocolat chaud, in a homey country cottage décor and the aroma of freshly baked bread. 

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