Easy-Peasy Sangria

The summer flew by and is coming to a close soon, so enjoy it while you can. According to the weather network, it is going to be quite warm the next couple of days (finally more summery days!), which is perfect for Sangria. This drink is so easy & delicious and best of all it can be made ahead of time. Hence, it is the perfect drink to share with friends on a hot summer day.

Ingredients:

-a handful of Pineapple slices

-half a lemon cut into wedges

-1 lime cut into slices

-1 Tblsp of honey or simple syrup

-a cup of red wine (any wine you like, but preferably medium-bodied)

-a can of sprite (optional)

Place the pineapple, lemon and lime slices into a 1L jar, then add about 4-6 large ice cubes and pour a cup of red wine (remember nothing fancy, because using an expensive wine for this drink will be a waste & committing heresy against the wine gods).

Next, if you are like me you enjoy fizzy drinks then add a cup of Prosecco or a can of Sprite (if using Sprite, disregard the honey). But, if you just like flat Sangria then just simply add another cup of red wine.

That’s it, you are done! You can drink it right away, but it’s best to let the flavours mellow overnight in the fridge.

PC (President's Choice) Key lime Cheesecake

Recently, as I was doing my grocery shopping at Loblaw’s I saw these adorable little Key lime Cheesecakes by President's Choice. They are in small individual servings, which is a great way to end a meal with your “other” because what is better than dessert.

The cheesecakes themselves come in glass ramekins.

As for the flavour, they are pretty good considering they are frozen desserts. 

It has just the right amount of sour and tartness, best of all not too overly sweet.

So, next time if you are at Loblaw’s or Canadian Superstore give these a try. They also come in other varieties including: Crème Brule, Panna Cotta, Apple Crumble, Decadent Chocolate Cheesecake

Colossal Cherries

Throughout the summer I am sure that almost all of you had been enjoying a lot of cherries,

 but surprising even though it is the end of summer already there are still many cherries to be found in supermarkets.

And also I don’t know if it’s just me or what, on average this year there seems to have been more 

colossal-sized cherries (pictured above) then previously. So enjoy the cherries while you can!

Lamb Provençale

Lamb is one of my favourites to eat; usually I just sear off a rack of lamb then throw it in the oven. But, every now and then I like to make a fancier version. I learned the following recipe from one of my favourite Chefs, Raymond Blanc. It is really simple.

Ingredients:

-a rack of lamb

-1 tsp salt

-1 tsp pepper

-2 Tbsp Dijon Mustard

-2 Tbsp Breadcrumbs

We begin by searing the rack of lamb on medium-heat after seasoning and when the pan has become hot. About 2-3 minutes each side. It’s best to use a cast-iron pan.

 *Do not use high heat, because it will cause the outside of the lamb to be overcooked while the centre is still raw.

Kiko Café

3000 Highway 7, Markham

Please do not visit this HK café if you can avoid it. I don’t even know how to put a positive spin on the food and my experience at this restaurant. I have been to this place once before last year when it first opened, but nothing special about it that would make me visit again. 

The (only) reason I went back a couple weeks ago was because I happen to be in the area and they have been advertising themselves extensively lately (didn’t think their food would be that bad).

Normally, when I go to try a new HK café I would start with their afternoon tea menu because if they can’t get that right, then the rest of their menu is just downhill from there. Also, any good HK café should be able to make a decent cup of tea 
(milk-tea 奶茶 or coffee with tea 鴛鴦).

 We ordered a Pork Bun Sandwich. It claims to be a pork cutlet and it is not, but I am ok with that because the original found in Hong Kong or Macau is not. The pork chop was decent where the Ciabatta bread was hard and hollow, the kind of bread you buy in the supermarket lacking any sense of fibre and a lot of leavening agent.

And the fries as expected is re-fried, it shouldn’t be re-fried but I will accepted it in HK cafes knowing only a short time is given for orders. The fries were only lukewarm (meaning temperature of fryer was not turned up) so not acceptable at all. As for the iced lemon tea accompanying the meal was overnight hot tea, so it gives an illusion that it’s strong, but the lemon was starting to rot as a result being frozen too long.

Now, the Pork Cutlet with Nissin Instant Noodles in Cheese Sauce was horrid. It was nothing more than cheap instant noodles (not Nissin) with a soggy piece of breadcrumbs crusted pork chop slapped on with a bland roux-like paste (no cheese flavour whatsoever).

Lastly, my biggest complaint I have with Kiko Café is their “coffee with tea 鴛鴦” because how can you call yourself a HK café when you cannot even make a decent cup of 奶茶 or 鴛鴦. It’s like a coffee shop that can’t brew coffee.

The “coffee with tea” was served warm, not hot (imagine brewing coffee with warm water; it was exactly like that). I was puzzled as to why it tasted so awful then I figured it out, it was because they kept the coffee/tea burners off (I guess to save on the energy bill). 

*I find it very problematic if the owners of a restaurant are frugal with hot water (we should save water, but not like this), then they should not be in the restaurant business. Also, if you take a closer look you will notice none of the servers at Kiko Café smile, which is reflective of how the owners treat their employees.