Burnt or black pizza?


Have you tried black pizza? We did tried the brown bread but black pizza?

Well, last night I had the chance to tried it and I love it! My friend is moving back to Philippines for good, so for the last time we had an early dinner and we went to seventy seven burger and pizza restaurant at Al Rhawda dist.

At 77 SR we got to choose 2 appetizer, 1 pizza,1 dessert and 1 drink, not a bad idea, one order we can share it for two persons.

While waiting, we did some puzzles and wondered why black pizza? Hmmm this might be the latest craze, so I asked? Whats the ingredients? Why it is black?


Activated charcoal!

hahaha ok lets ask google and see whats the benefits of charcoal?

It aids in digestion, reduced bloating and absorbs toxins in the body!

Ladies, oh la la we have excuse to eat pizza! 🙂

Honestly, it’s delicious and because my mind is convinced this is healthy, I ate two slices 🙂



To satisfy my sweet tooth, we got this delicious dessert. yummy!

bye tita lala! See you wherever and whenever 🙂




Wagamama – a review

#late post

Part I

Wagamama in Jeddah had open recently and my friends and I were there during the soft opening. It is located just at the back of our clinic in Tarik Nadat St, Ar Rawdah dist.near thalia walkway.


I tried Wagamama in Heathrow and it was a good experience, more of oriental noodles and I love the fresh vegetables. If you would like to know more, click the link below. https://www.wagamama.sa/en/about-us

Anyhow, so we went to the soft opening, as excited as we wanted to try, we found the prices too high and the food were not really so exciting , the taste was bland. We asked, where the noodles? they said, it’s still coming from London. We gave it a thumbs down with some reservation as we said, it’s a “soft opening”. They don’t have a proper menu list and most of the dishes are not available yet.


We ended eating at Yemeni restaurant to filled up our frustration. It’s a favourite “comfort food” for the group 🙂

Part II

After two weeks, my brothers and I tried Wagamama again, same place but it’s more frustrating on me because I was expecting a bit more, hence this is my second time. Though the starter was good (chilli squid),the noodles was not even cooked well. The taste a bit improved but still it doesn’t compared to what I had in other Wagamama branch.

Don’t be fool by the photos, the taste is not really that good!

The noodles are not cooked well, sticking in one piece and we did complained, and it was removed from our bill.



I know, I am complaining a lot about this place, but someday I will try again for the third time ( I’m not rolling my eyes up) seriously I want to give this place a chance because my first impression in London was satisfactory, hoping Jeddah branch will be the same.

Ladies, I may not be lucky at first maybe on the third I will be 🙂



Home baked Cheesecake Challenge : 50th Flavour

The idea of Challenging myself with different flavours of Cheesecake started Dec.25th of year 2013.

my first attempt to make cheese cake
my first attempt to make cheese cake

January 15, 2014 was the day I uploaded my first Cheesecake

happy Dulce de leche Cheesecake
happy Dulce de leche Cheesecake

and wallah! today is the day of the 50th Flavour. Shall I go for a bang! or shall I make a simple one?

I choose a simple Berries Cheesecake!

50th : Berries Cheesecake
50th : Berries Cheesecake

A simple one will be a cheesy one too! not too sweet and yet it is deliciously insane 🙂 The extended crust on the side makes it more crunchy but so creamy and soft inside.

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I made another one, added more eggs into it, same taste only varies in texture!

Christmas Cheesecake
Christmas Cheesecake

Weight versus experience?

So what did I learned from this experience aside from gaining weight? 🙂 hahaha I know you gonna ask, did I put some weight? Oh well! I am happy that in one year I gained 3 kilo, not because I ate all the Cheesecakes but because I was lazy to do my routine exercise.

Lessons Learned 🙂

> eat anything but in small portions and don’t forget to exercise!

> baking is not easy, I salute all the bakers,chefs and all in the culinary department! May you have good health and strength to feed us all 🙂

> being passionate in what you do will lighten the load of doing it.

> nothing is impossible if you put your mind and heart into it, but having said that..you really need to dig in into your last penny to buy the ingredients 🙂

> lastly, as I gained weight, I also gained experience and I gained friends too ! not to mention I gained enemy too hahaha.. I ruined their diet!!

Do’s and Don’ts of making cheesecakes?

Well, I can’t say what works for me will work on you too but it’s fun to experiment and find your thing!

* make do of what you have 🙂

I’m still using my old oven with faded numbers of the temperature, it took me awhile to get the right temperature but I manage. And I am still using hand-held mixer, it works!

*don’t mix too long

the more you mix the more air get’s in ,which resulted to more bubbles in cheesecake.

*bake one day ahead

Chilling the baked cheesecake overnight will prevent further cracking as you remove it from the pan

*always make an extra cupcake size for tasting

I make sure I have extra butter to bake with the same recipe of the day so I know the taste.

*gently and slowly

have a lil’ patience, use water-bath to control the oven temperature, use your oven timer and don’t open the oven door now and then to check if it’s done! Sudden change of temperature will cause cracking of the cheesecake. When its wobbling at the middle, turn off the heat, leave the door slightly ajar and let it cool for an hour before removing it.

What kind of Cheese I used?

Philadelphia Cream Cheese
Philadelphia Cream Cheese

Though most of my recipes I used Philadelphia cream cheese, I also used Italian cheese like Mascaporne and Ricotta cheese. I also used the famous Kiri Cheese in KSA.


Well, it all taste good, it varies in texture, i.e. Philadelphia Cream Cheese is more denser than Mascarpone or Ricotta Cheese. Kiri Cheese is also denser but it’s quite heavy compared to Philadelphia.


I did use flour on some of my mini cheesecake especially when I use my cupcake pans. It gives more firmness and sturdiness on the cheesecake. If I don’t want to use flour, I add extra egg yolk to enhance the bind and velvety texture.

Hmmm.. Ladies did I forget anything? Or maybe you can give some tips of yours, that I can follow the next time I make another flavour. huh? there’s next time?

hahaha maybe, but I guess year 2015 will be a year of Beauty and Fashion 😉


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Weekly Photo Challenge : Gone but not forgotten

The challenge I took to make fifty Flavours of Cheesecakes,all eaten and gone but not totally forgotten!

My favourite shots:

Mini apple rose cheesecake
Mini apple rose cheesecake

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heaven combination with a cup of espresso
heaven combination with a cup of espresso
with lemon honey
with lemon honey

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I'm so in love with the pink colour
I’m so in love with the pink colour

<a href=”http://dailypost.wordpress.com/dp_photo_challenge/gone-but-not-forgotten/”>Gone, But Not Forgotten</a>


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Home baked Cheesecake: Flavour # 48 Guava Cheesecake


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We were having an afternoon snacks, the waiter asked. drinks?

orange juice for me please!

my friend will have iced tea and I asked my other friend, how about you?

Guava juice! huh! hows’ the taste? I asked , nice and sweet, hmm got an idea..guess what?

Cheesecake.. they all cheers to the idea 🙂

Flavour # 48 Guava Cheesecake

Flavour #48 Guave Cheesecake
Flavour #48 Guava Cheesecake



2 pkgs of graham crackers in chocolate flavor

1/2 cup sugar

3 tbsp melted butter

Mix all together and press into the baking pan. Set aside.


3 pkgs (300G) of Philadelphia cream cheese

3/4 white sugar

1 (250G) of plain yogurt

1 (250G) whipping cream

3 whole eggs plus 1 egg yolk

1/8 tsp salt

1/2 tsp lemon juice

1 cup guava puree mixed with 1/2 cup condensed milk

1 tsp vanilla

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Pre heat oven Gas mark#3

Mix crushed graham crackers with sugar,add melted butter until all are blended.Press into the pan and set aside.

Mix cream cheese and sugar until smooth,add yogurt and whipping cream.Add, lemon, salt and vanilla.Add one egg at a time and mix thoroughly. Combined guava puree and condensed milk, mix into the cheese mixture and continue mixing until smooth consistency is achieve.Pour into the prepared crust. Bake for 1 hour and 20 minutes. Turn off the heat and leave the oven door slightly open for another 30 minutes. Take out from the oven,let it cool for another 40 minutes and chill for 4 hours or overnight before topping and serving.

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I used a canned guava to top the cheesecake, I didn’t like the taste at all, I think fresh guava puree is better in taste.

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The guava puree settled at the bottom of the cheesecake. 🙂 yummy!

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Ladies, use the over ripe guava for easy puree.Enjoy!



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Home baked Cheesecake: Flavour # 47 Tamarillo-Kiwi Cheesecake

Count down …3

Tamarillo and Kiwi
Tamarillo and Kiwi

I was looking for an exotic flavour for my 47th Cheesecake, another suggestion came from my friend who suggested Tamarillo.. huh! another fruit that I am not familiar with 🙂 I have learned that this fruit is a good source of Vitamin C and has low-fat and calories content.Hmmm good to try!

As I opened one and tasted it, at first I thought… yaks! but as I ate more, it’s more like a tomato juice, alright if lemon cheesecake is a hit? why not this one? Would it be safe to add Kiwi? Yes! indeed great combination!

Flavour # 47 Tamarillo and Kiwi Mini Cheesecake

Flavour # 47 Tamarillo and Kiwi Mini Cheesecake
Flavour # 47 Tamarillo and Kiwi Mini Cheesecake



15 digestive cookies,crushed

3 tbsp butter,melted

3 tbsp sugar


2 (8oz) Philadelphia cream cheese

1/2 cup sugar

1/2 cup Tamarillo puree and 1/2 cup Kiwi puree

1/2 cup whipping cream

1/2 cup plain yogurt

a pinch of salt

1 tsp citroen essence

3 eggs plus 1 egg yolk


Pre heat oven gas mark #3

Mixed the crushed biscuits with sugar and melted butter. Press into individual muffin pan. set aside

Combine cream cheese and sugar, beat at medium speed until smooth,add yogurt and salt. Add one egg at a time into the cheese mixture, continue beating while adding the whipping cream and the tamarillo puree and Kiwi puree. Add citroen essence. Pour into the individual prepared crust.

Bake for 45 minutes. Let it cool for another 30 minutes, remove from the muffin pan and chill for an hour before serving.

I cut some heart-shaped Kiwi as topping, and sprinkle it with powder sugar.

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Serving suggestion:

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this is exotic dessert for you sweet ladies!



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Dubai,UAE Food Trip with Chef Kevin (day 4) at Nobu


My last night in Dubai … I can’t leave without even trying to see Atlantis The palm Dubai, unfortunately our reservation was already late in the evening. It took us about 40 minutes drive from the city premier to Atlantis. the driver dropped us a bit far from the entrance of the hotel and just imagine wearing high heels walking through the pavement, huh! the next time oh yeah there will be next time 😉 save it to the last…keeping my fingers crossed! ain’t gonna ride with you,no more driver!

Chef Kevin choose “Nobu”, just for bit of information Nobuyuki “Nobu” Matsuhisa is a celebrity chef known for his fusion cuisine blending traditional Japanese dishes with South american ingredients. http://www.nobumatsuhisa.com

Just look at the face of my Chef Kevin, smiling from ear to ear, oh! it’s great to see him very happy after working 12 hours. I  wish that my eldest son Edge was also with us. We invited his friend Kary to join us too, so I got two dates at one night 😉


ceiling art at the entrance
ceiling art at the entrance
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see the tag?…Atlantis
entrance at the sake lounge
entrance at the sake lounge

We would like to experience the essence of Nobu cuisine so we opted for Omakase- 8 course meal and true! It was the best choice that evening. I am not into eating raw but tonight was different…I love Sashimi hmmm great meal..great company!

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We had salmon,caviar,Sashimi,scallop,wagyu beef, sea bass,matcha green tea cupcake with passion fruit,mochi ice cream

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enjoying his night ;-)
enjoying his night 😉

at the sushi bar

Ladies, fine dining experience at Atlantis is also an excuse to dress up 😉

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How I wish, I was able to go around, but for now I am so blessed to have seen my Chef Kevin and Dubai (half of it 😉 ).

😉 😉 😉



Dubai,UAE Food Trip with Chef Kevin (day 2)

Friday brunch at Kitchen 6, JW Marriott Marquis Hotel Dubai..what an awesome experience! Chef Kevin and I choose once more to dine at JW Marriott, His work starts at 2 in the afternoon and we invited his cousins to join us for lunch so the choice was perfect!


Kitchen 6 is located at the first floor. We choose the place that was a bit far from the food tables so we had the chance to walk a bit far ,a chance to digest a bit and be ready with all the different cuisines. I just had my coffee early in the morning so I kind of ready to savour everything that was there…I wish !  The ambience was overwhelming and all that’s in there .. I felt my tummy was already satisfied by just looking at it 😉

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Sweet indulgence 🙂

hmmm u think this is enough?
hmmm u think this is enough?


what about this?
what about this?

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Who doesn’t like Japanese food?

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my first plate ;-)
my first plate 😉 and more!

Main dish

I know your enjoying it!
I know you’re enjoying it!
oh yes!
oh yes!

There was a lot more.., but I was full and satisfied with what I ate for the day. We decided to visit Chef Kevin at work and took some pictures with him. I appreciate the kindness of his head chef and again..and again..I am so proud of you Chef Kevin, keep up the good work and may you have more blessings to come.

My Chef Kevin
My Chef Kevin

Keep the flame burning.., I know it is creatively taxing..collectively draining..but I know and you know and everyone knows..you can do it! I’ll see you at the vertex of your success soon!

I love you so much,



If you want to know more about my nomadic chef please visit :  http://nostalgiaknows.wordpress.com/2014/09/28/oi-pre-grad-me/




Home baked Cheesecake: Flavour # 45 Apple Rose Cheesecake


I love the look and taste of my Cheesecake Flavour no. 45..Apple Rose Cheesecake

Flavour no. 45 Apple Rose Cheesecake
Flavour no. 45 Apple Rose Cheesecake

Actually, I have seen Apple Rose pie in pin interest, so It gave me an idea, why not? Apple rose Cheesecake!

At first, I cut the apple into thin slices, add water and sugar and boiled it for 15 minutes until soft, then I rolled it forming as a rose. I used a small paper cup to hold it while I am mixing the cheesecake batter.

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Apple rose:

1 apple slice thinly

1/3 cup sugar

1/2 cup water

Mix and bring it to boil for 15min. Form into roses. Set aside the syrup.


12 pcs. digestive cookies

3 tbsp sugar

3 tbsp unsalted butter

Mix together and press it into the pan. Set aside.


2 pk (300G each) Philadelphia Cream Cheese

1/2 cup sugar

3 tbsp condensed milk plus 1/3 apple syrup

1 tsp vanilla

2 eggs

1/3 cup sour cream

1/3 cup whipping cream

Add sugar to the cream cheese and beat at medium speed until smooth. Add one egg at a time.Combine whipping cream and sour cream, add vanilla, condensed milk and apple syrup, mix into the cream cheese batter. Mix thoroughly. Pour into the prepared crust.Top with apple rose.Bake for 1 hour and let it cool for another 45 min. Chill overnight.

add apple rose on top of the cheese batter
add apple rose on top of the cheese batter

Serving suggestion:

Mini apple rose cheesecake
Mini apple rose cheesecake

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close up
close up view

Ladies, enjoy the Apple rose with a cup of rose tea with apple syrup hmmm so delicious!