PalwithnoovenP's blog

Hi TFLers! It's that time of the year again for my mandatory year-end post. I don't wanna end my streak. :)

This was the pizza that I made earlier this year. I finally got my hands on some real 00 flour used for making Neapolitan Pizza so I was excited to try it. I don't have a wood-fired oven for La Vera Pizza Napoletana so  obviously, the next best thing to make is the "other" Neapolitan Pizza which is Pizza Montara. This was very similar to the first one I made here.
 

Hi TFLers! It's that time of the year again that I have little more time to post. Pasta and phyllo are still my obsessions these days. This is not bread but I still wanna share some of my adventures with you.

June 28 is Double Pi(e) Day!

2π = 2(3.14) = 6.28   :) 

I don't know if these can be technically considered as pies but they have a crust, they have a filling; they can pass as pies to me. Here they are:


Mango Gâteau Basque. I put a twist on the French classic by using our local mangoes that are in season right now. I used not so ripe mangoes to offer a tart balance to the rich custard like what cherries do in the original. The contrast between the crumbly crust and the creamy filling with the fragrant mango punch is just delightful!

Hello TFLers! Long time no read! It's that time of the year again for my mandatory year-end post.

March 14 is Pie Day!

How I wish I used a π (3.14) design for the top crust. Really missed the opportunity there! :)

So I made some chicken pot pie with a local twist. The filling was made with jicama, mixed vegetables (carrots, corn, and peas), and celery with tender chicken chunks marinated in oyster sauce and fish sauce in a rich cream sauce.

Deep-fried pizza until the crust is golden, topped with sauce, basil, and cheese, then baked in wood-fired oven to melt the cheese and crisp the crust even more. That is a pizza Montanara. The description doesn't even sound remotely Italian; it sounds as if it is something made-up but is not. It turns out that fried pizza is as old as a tradition or even older  in Naples than the classic Pizza Napoletana.

Hello TFLers! I can't believe that I still haven't posted for the whole year of 2022! No post for a whole year? Of course, I can't let that happen.

Face-to-face classes have come back this year so I'm even busier, work has increased exponentially compare to pre-pandemic times; catching up from the two-year absence of face-to-face learning, while still dealing with the challenges of the pandemic. Still, we're so thankful, we are still alive with God's help and mercy.

All of that means limited time to bake and almost no time to post. Here is one of my seldom bakes.

Hi TFLers! I hope you are all doing fine. Work has multiplied exponentially that is why I have posted and even baked and cooked less and less. I baked this quite some time ago but only managed to post it now. This is inspired by another baked sushi flavor that I make for the family.

My first bake for 2021!

These cakes were made and raised purely with sourdough. In recent years, I have this knack for seizing every opportunity to showcase the versatility of sourdough. Inspired by our native cakes, I researched ancient and vintage recipes and this is what I came up with along with a fair share of failures. Using relative measurements and knowing when and how to adjust, now I can say that I already got the "feel" for making this cakes. I have posted similar stuff which you can find on my blog if you are interested but there are no exact recipes. :)