Sunday, February 11, 2018

Coley's Baked Egg Cups Recipe

My favorite make ahead healthy breakfast recipe is baked egg cups. It's so yummy and easy to make even Sof can make them.



Baked Egg Cups

Filling: Anything you want in your eggs.

My favorites include Tomato, Basil, and Mozzarella. I also do ham and cheese. Below is my take on brocolli and cheddar with the yummy Tapa that I brought home from Tita Joy the other day.


This tapa is so yummy, I forgot I was now mostly vegetarian.
When they offered the leftovers, I gladly say yes.

I mixed it in with broccoli flowers.

1. All you need to do is to fill silicone muffin pans with your desired filling.

2. Then make a scrambled egg mixture. I use 4-5 eggs for 12 egg cups.


3. Add a little milk, salt and pepper.

4. Then pour into the muffin cups.

5. I always top it with my favorite secret ingredient (MORE CHEESE), salt and pepper, before baking.

6. Put in the oven at 350 degrees. Check it after 15 minutes and remove when the eggs are set. (It normally takes mine between 20-25 mins to bake.)

Voila! It's that easy.
You can eat it straight from the oven, or put it in the fridge for breakfast when you are rushing.
1 Egg Cup (Tomato, Mozza, Basil) is only 40-50 calories.

I can normally eat 2-3 egg cups for breakfast or I have 1 topped with jalapeno hummus as a filling snack.  just saying.

Saturday, February 10, 2018

Apéro Neighborhood Cafe is my new favorite brunch spot

I first tried Apéro Neighborhood Cafe for Christmas brunch with friends last year, but I wasn't quite back to blogging then, but I knew I loved the place.

Coley's Babies Yule 2017

The food was good, the coffee was good, the location and ambiance was
perfect too.

Date with Yana at Apero (Yule 2017).

Recently, I have had more chances to come back and enjoy this place again.
Their Morning Bun is absolutely to die for. Flaky and Buttery just like the
good croissants in Paris, but also lightly crusted with sugar. Sof loves it too. 

I make baked egg cups... but nothing like these BAKED EGGS. 

The duck confit porridge is also one of my favorites, if you're looking for
some comfort food for breakfast.

Apero is owned by the same group that runs Duck and Buvette (another fave!)
Great job on this place Jacq!!!

Catching up when I see you is a great bonus too. just saying.

The Apéro Morning Bun is also Sofia approved. just saying. 


Apéro Neighborhood Cafe
Corinthian Hills, Temple Drive, 
1800 Quezon City, Philippines

0917 511-3475

You can read my post on D&B here.

Sunday, February 4, 2018

Coley's Sweet Potato Toast Recipe

I like browsing through recipes before sleeping, and if it's interesting enough and passes the sleep-over-it test, I start buying the ingredients so I can try it.

I was intrigued by Sweet Potato Toasts because I love toast... but I try to stay away from bread... so when I saw people raving about this idea online, I decided to try it out. 

Thankfully, I have very nice office mates who let me experiment on them. I volunteered to prepare breakfast for us at work. 

I must say, it turned out quite well.

Prep work is easy. Just cut a well-cleaned (but I peeled mine) sweet potato into 1/4 inch thick slices and brush both sides with olive oil (You can do this in advance). Then pop into the toaster oven for 10-15 minutes at the highest setting.

You can top it with anything and everything you desire.

My favorite is a generous serving of Peanut Butter with truffle honey and truffle salt! It really hits the spot.

Oh, and this combo works well with bananas too.

Thank you girls for letting me experiment on you.

Happiest Birthday Peach!!!

May you get everything your heart desires, I pray for great health, and a life of full of blessings and love with Karlo. just saying.

Saturday, February 3, 2018

La Mamounia Palace Hotel in Marrakech

My last post on Marrakech, showed the Kasbah or Medina, which is the inner part of the city, which was quite poor. It was so poor my dad was traumatized, hahaha. So let me show you, where the rich and famous stay in Marrakech, just a few minutes outside the medina.

On our last day in Marrakech, Auntie Celita invited us to lunch at La Mamounia Palace Hotel, a five star hotel ranked as the 6th best Palace in the world.












It really feels like a world away from the 20 Euro hotel bed and breakfast that we stayed in. We didn't check out the rooms, but we opted to eat in their French Restaurant instead.


Sof had their Chicken Nuggets

Auntie Celit had Magret de Canard (Duck Breast)

The rest of us carnivores had steak.

They serve it with Steak Fries cooked in Duck Fat.

It was perfectly cooked and oh so yummy...

We couldn't leave without having dessert.




And Mint Tea, of course!





A room will set you back around 450 a night (which is €430 more than what I was willing to spend... hahaha), but you sure can eat a really good meal in their French Restaurant for the cost of an average meal in Paris. just saying.


La Mamounia
Avenue Bab Jdid
Marrakesh 40040, Morocco

Monday, January 29, 2018

Coley's Super Easy Homemade Takoyaki Recipe (Octopus and weird ingredients not required)

When I was in Tokyo for a vacation 5 years ago, my favorite purchase was a Takoyaki maker, which I thought was a steal for less than 1,000JPY.

The box says for use in Japan only, so I lied and said I lived in Japan,
but what they actually meant was to warn me that the machine was 110volts.

After 5 years, I finally decided to try out my machine. I looked through a lot of recipes online, disregarded anything complicated and then tweaked it based on my preference.


Homemade Takoyaki Recipe


1. Measure 1 cup flour and 1 tablespoon + 1.5 teaspoons cornstarch, add 1 egg, 1 cup water and 1 knorr cube (dissolved in the water)
2. Add 1 tablespoon Kikkoman and another 1 cup water
3. Mix well with whisk and refrigerate for 30 minutes (it also turns out well if you have no time or no patience to wait).

4. Prepare your filling.
I used cabbage and cheese and spam and cheese for my second attempt. They both turned out well.

5. When you're ready to start, brush your takoyaki cooker with olive oil.
Then heat it for awhile, then put in the filling, before pouring in the batter until full.


My first attempt was quite messy.
I attempted to copy the takoyaki vendors, but it's not easy to put the filling
after the batter, and shooting them into the holes if you're not an expert. 
Taste-wise, it turned out quite well though.
Since we didn't have any terriyaki or tonkatsu sauce, I used sriracha with
Japanese Mayo instead as topping and it was delish!

I couldn't get over my messy takoyaki balls, and I remembered that some takoyaki stalls use the ketchup bottle for better control over the batter... so I went to the supermarket, bought myself a bottle for Php55, and attempted to make takoyaki again. This time with Spam and Cheese too.

The ketchup bottle is truly a game changer!








This recipe was tailored to my own personal taste and it doesn't pretend to be close to the original takoyaki you buy from Osaka. just saying.