So as you can tell, I’ve been pretty healthy recently.. Well sometimes a girl just needs some carbs! Having a pregnant sister that lives around the corner is a really good excuse too. So we went to the Moveable Feast just down the road. It’s a street food market set up in the parking lot right by the VTA stop at Curtner & Canoas Garden. There are usually about 15 or so trucks that vary week to week. There are both sweet and savory trucks, and some even take credit card over a certain amount. As it’s set up in a parking lot, little buckets are provided by the Moveable Feast group (along with temporary toilets). It can get pretty busy so be prepared to wait in line! But it’s usually worth the wait.
Here are some highlights.. Check out the Grilled Cheese Bandits. (Need I say more?!) One thing I noticed about these guys is that they were really nice and organized. They made sure to label both our orders. And I really like how they serve it in a box. Despite being just a small sandwich, the fact that it’s in a box and not wrapped in foil means it doesn’t get soggy! And FYI the Texas toast was the most incredible, light, fluffy, crispy bread.
The Butch Cassidy (provolone, Russian dry salami, Organic San Francisco sourdough batard)
The Dillinger (garlic jack with homemade garlic seasoning on Texas toast)
Our next stop was the Little Chef Counter which specializes in Poutine. Poutine is a dish that originated in Quebec. It’s a dish of French fries topped with gravy and cheese curds. The Little Chef Counter have elevated the dish one more step by adding either braised short ribs or duck confit. Feast your eyes on it…
Poutine with gravy, duck confit and cheese curds
Another great truck that I didn’t manage to get a picture of (because I was too busy eating..) is the BBQ Kalbi. We had a Bibimbahp Burrito which was filled with grilled meat, rice and lots of veggies and sauce. Their side sauces were great too.. There was a mango one we loved. As you can see, I have no photo because I was unable to stop consuming the burrito! Definitely a must try..
And last but not least, I must rave about Fairy Cakes. These guys are almost always at this Moveable Feast location and thank goodness for it. I dream about these cupcakes.. I’ve had Sprinkles and Magnolia’s.. But these cupcakes.. First of all I love their unique flavors like my favorites: the Elvis (organic banana cake filled with chocolate ganache, topped with peanut butter buttercream) & the PB&J (rich vanilla cake with raspberry jelly surrounded with peanut butter buttercream). Their carrot cake is also extremely exceptional.. They’re so good I’ll be ordering them for my sister’s baby shower! Highly recommended! Oh, by the way, they serve it with ice cold Organic low fat milk. So perfect.
Sigh.. At least we walked back to my sister’s house after this piggy session! Until next time..
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In honor of Thanksgiving, I thought I’d finally post about the pumpkin muffins I’ve made recently. I saw Chef James Tanner make them on iTV’s Lorraine show. They’re super easy and I even made them once with my 3-year old nieces. They’re also incredibly festive and go very well with a nice cup of tea!
Spiced Pumpkin Muffins
I’ve provided his recipe for you below but here’s the link as well.
250g plain flour
2tsp baking powder
1tsp baking soda
1tsp ground ginger
2tsp all spice
Pinch of salt
160g soft brown sugar
60ml milk or buttermilk
200g of pumpkin puree
30g apple sauce
120g melted butter
Few drops of vanilla extract
Optional pumpkin seeds for garnish
** For the maple cream cheese frosting
100g icing sugar (may need more)
100g cream cheese
1tbsp maple syrup
- Preheat oven to 200C/400F.
- Make the pumpkin puree. Start peeling a small pumpkin (2kg will do). Scrape out as much flesh as you can and chop the rest into cubes. Simmer with a bit of water in a pot until soft. It will take about 15-20 minutes. Drain and blitz into a puree. Weigh out 200g. You can freeze the leftovers for more muffins or use it for a soup. If you want to use the pumpkin seeds, toast them first in the oven and set aside. Take the cream cheese and butter for the frosting out at this point to bring to room temperature.
- Sieve the flour, baking powder, baking soda, ginger and all spice into a bowl, add salt and sugar and set aside. In a large mixing bowl, whisk together the milk or buttermilk, pumpkin puree, eggs, apple sauce, melted butter and vanilla extract. Gradually mix the dry ingredients into the wet to create a smooth batter.
- Line your muffin tin with baking cases. Fill each almost to the top of the case and pop them in the oven.
- The recipe says to cook for 20-25 minutes but mine were much quicker than that. Check the muffins at 10 minutes and again 5 minutes later. Using a cocktail stick, check the center of the muffin. If it comes out clean then they’re done. Leave to cool on a wire baking rack. Serve plain for a savory muffin or top with the frosting for something sweet.
- For the frosting, blend all the ingredients together. If you are mixing by hand, this will be much easier to do if the ingredients are soft and at room temperature. If you want your icing to be a bit more stiff, add more icing sugar as needed. Then serve!
- The pumpkin seeds are pretty on top but if you’re going to have frosting they just get in the way and end up chewy.
- I got my pumpkin at Sainsbury’s.. it looked pretty small but it weighed about 2kg and it gave me enough pumpkin puree for just over two portions of this recipe.
- I used homemade apple sauce and added a bit extra for more moisture.
- Careful on the cooking time. Don’t go by color and be sure to check after 10 minutes. If the cocktail stick comes out with a bit of crumb on it, it’s done. What you don’t want to see is batter.
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Posted in Food News, tagged bacon, beef, blueberries, burger, coffee, cupcakes, dessert, Kobe, olive oil, pudding, sliders, sushi on March 10, 2010 |
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Hi Everyone ! Can you believe we’re almost a quarter of a year into the new decade? As I subscribe to MyRecipes.com I recently received an email with their list of the Top 10 Food Trends of the Decade. I thought this was a nice reflection of where food has taken us in recent years and also to have a little look at what it might bring to us in the future.
Top 10 Food Trends of the Decade (as per MyRecipes.com)
- Gourmet Beef
- Whole Grains
- Artisan Foods
Now that you have the list – a few comments from me on each.
(CLICK FOR MORE…)
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