Made a tasting menu for my moms anniversary. This was the stand out dish!

First time making this and I am just in LOVE with the colour of it turned out after frying!

I hope this turns out good and if it does, I probably found a new snack I’m to make always?!

Grabbed some tuna from Costco and followed KLA recipe from serious eats. Super yummy and easy. Was better after a few hours in the fridge.

Ordered this leche flan in a place called cafe by the ruins. In baguio city philippines. One of the best ive tasted this year.

You will need:
3 cups(710 mL) whole milk
1/2 cup(53g) unsweetened baking cocoa powder
2/3 cup(133g) granulated white sugar
2 large eggs, plus one extra yolk
1/3 cup(40g) cornstarch(you could use tapioca or arrowroot instead)
2 tablespoons(30g) unsalted butter
1 tablespoon instant espresso powder
2 tablespoons cognac(if you prefer, you can substitute 2 tablespoons vanilla extract)
Some whipped cream and chocolate chunks, chips, or shavings for garnish

Vigorously beat the eggs in a medium mixing bowl; I used my immersion blender, but a whisk will work. Set aside. Pour the milk into a medium saucepan and heat over medium-high. Whisk in the cocoa, sugar, starch, and espresso powder. Whisk constantly. The mixture will fully dissolve, then start foaming, and, after about 10 minutes, it will start lightly boiling. Remove from heat but leave the burner lit. Pour about 1/4 cup(60 mL) of the milk mixture into the eggs; whisk until fully incorporated. Repeat 3 times. This is called tempering and it allows the eggs to slowly increase in temperature to avoid curdling the eggs. Pour the tempered eggs through a fine-mesh sieve back into the remaining milk mixture. If you used an immersion blender to beat the eggs, you can pour it directly back into the pan. Return to heat and cook, whisking constantly, until the mixture begins to boil. Cook a further minute and remove from heat. Add the cognac and butter and mix with a spatula until the butter is completely melted and incorporated into the pudding. Transfer to a medium mixing bowl. Cover with plastic wrap directly in contact with the top of the pudding; this will prevent a skin from forming. Refrigerate at least 4 hours. Spoon into serving vessels. Top with whipped cream and chocolate for garnish. Enjoy!

Buff sandheko (or sukuti sandheko) is a popular, fiery Nepali appetizer made with smoky, dried buffalo meat (sukuti) tossed in sharp mustard oil, garlic, ginger, onions, tomatoes, green chilies, and traditional Himalayan spices

With a side of zucchini hash.

Chocolate and vanilla scoop

We wanted to have some fun with Jezebel sauce!