Merry X’mas!

It’s been a year since I have posted something on my food blog. It has surprised me when I come here once in a while and see there are even more visits and people following my blog. Yet, I have plan to start rewriting it soon, at least a post for the French crepe (with apple filling similar to the style I had in Saint Petersburg) so my mother can refer to when I’m away; and a recipe for the Dutch kruidnoten so I don’t have to check it every time I make it. :)

For now, I just want to show some of the little efforts Ngoc (a closed friend of mine) and I have made to prepare for Santa Claus coming. :-)

reindeer X'mas cookies

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a long time

It’s been quite a while since I haven’t posted anything here. Firstly, I have had another thing which I aim to do, it really has more priority. I do hope after get that and have things settled, I will have more time for myself and time for the blog. Secondly, I had been cooking a lot during Xmas and NY. Too much that my boyfriend and friends had to comment when I could stop cooking. I successfully had time to do a lot of things during Xmas: bun bo Hue, bun cha ca Danang (which I hope to write a post soon), pho (beef noodle soup). I made roasted lamb and happily completed my first Buche de Noel. There was a day when we baked three cakes. I still have some cantuccini left to deep with marsala (since I can’t find Vin Santo in the Netherlands).

Coming back from China, I have to admit I’m very happy. The breakfast and lunch we had there was very good. There was fresh soy milk in the hotel every morning. I ate congee and had grilled sweet potato very often. Fruits were plenty, especially watermelon. However, dinner became too much. There was too much meat, and particularly when everything was stir-fried, everything was mushy with the use of tapioca starch. The last day, when we were at the best Peking duck restaurant in Beijing, I had to jump to the vegetarian table after seeing two plates of meat. A bowl of salad brought true happiness. I wanted to come back to Vietnam, what we eat there is a lot more with fresh vegetables and a lot less oily. It was so closed but still so far away. In the end, I was okay to come back to the Netherlands, eating bread for lunch, unlike the time when I came back to Holland from Italy, it felt like the meat and ham here are not real meat and ham. Everything that are Italian or Vietnamese are good. I was sick yesterday, thus I cooked congee with pangasius filet, flavored by Vietnamese mint. It was real joy to eat what I cooked.
Pho

A bowl of pho (beef noodle soup). Don’t use coriander or mint for this dish. The herbs to accompany are Thai basil and sawtooth coriander (or at least one out of the two). Using coriander is not the right way.

Buche de Noel (Yule log cake)

My first try with a roll, a Buche de Noel. The Xmas tree had matcha flavor.

Happy new year!