You gotta admit; if you read something with a name like applepie porridge it makes you wonder right? It makes you wonder what it will taste like and will it really taste like apple pie or is it just a sales story? And I gotta be honest here. Yes it resembles the flavors that you would find in apple pie. But of course it is vastly different in terms of structure and taste. But still… it has a good name, so we’ll stick to that!
So I booked my ticket to Dubai, workshop was arranged and I had planned to stay a few extra days. It’s not worth flying all across the continent and back for just two days or so is my humble opinion. So three days extra in Dubai I was gonna have. But as soon as I booked I started thinking on what to do. I do travel quite a bit on my own and it is usually fine, but I still prefer to have some company. Not knowing how that would all turn out I figured I better make sure I have something to do. And what was more appropriate than booked a foodtour in Dubai?
I can’t remember when I first heard about Frying Pan Tours but I do know that I booked straight away. The review of Arva’s tours on Tripadvisor were really good and it seemed the perfect thing to do.
It feels like it’s been forever since I last made this recipe. I was cooking up a storm together with my friend Esmee from the blog Es Factory and one of the dishes we were making was these pulled pork buns I showed you earlier. Insanely good ofcourse, but when you have to buy a piece of meat of 2,5 kilo you just know that is not going to fit in your fairly small slowcooker. Plus making 2,5 kilo of pulled pork might be a bit too much (or maybe not…lol) And Es being the queen of vindaloo suggested we make this with the other half of the meat.
And so we did! This is a brilliant recipe and works really well with the pork neck we used but if you don’t have that chicken thigh would work equally well. Don’t use chicken filet as that would become too dry here.
Happy birthday to Tom! Yes… today is Tom’s birthday so I thought it would be fitting to share a delicious treat with you. I’ve actually made this trifle before and as it turns out that is already more then two years ago.. Time sure flies! I really did love the flavor of the trifle but what I didn’t like so much at the time was the soggy bottom.
Recently there was a discussion going on in one of the foodblog facebook groups I am part of. The discussion had to do with using recipes from other blogs and when you credit and when not. And if you would use the recipe as it is or always change something etc. You probably heard the discussion before. Which than made me think how I do it or how I try to do it at least.