Cuatro para Agosto! A Mexican Birthday Fiesta..

Last month, August 18th, my sisters and I, celebrated both me and my dad’s birthday. This party was also for 2 of our current babies… the two things that are keeping us busy nowadays, hence the long overdue post haha! One is The Supper Club, an events cum catering business, and the other a family business called Vmobile.

We served up a simple Mexican themed fiesta for some of our relatives and closest friends. It took about a week before the event for us to DIY our way to most of the decorations (will be posting about that soon). And all that work was well worth all the effort!

Here are are a couple of the photos we want to share with you. By the way, thanks so much to one of our lovely friends Paulo Maneja for taking these lovely shots.

Our Mexican themed spread: Calamansi Crinkles, Leche Flan / Flan, Grilled Corn, Mexican spiced chicken, Picadillo, Nachos with Pico de Gallo, Guacamole, Sour Cream and Cheese sauce, Freshly made flour tortillas
Salted Caramel Cupcakes made by very generous cousins, Ica & Kat! Love you both 😀
Cute striped straws in 3 colors! Blue, Red & Green!
Of course! There was a piñata! :p

Some photos of our quirky friends! Thank you for making this event possible! 😀

To my fellow bees, tis the beginning of many many more parties we’ll be throwing! Salud!

Foodie Penpals

It’s that time of the month once again… no i’m not talking about my period!

­­I’m talking about the Foodie Pen Pal’s grand reveal day!! Yeah!  <fireworks. boom . boom. boom >

The Lean Green Bean

So what’s foodie pen pals you may ask? It’ s this awesome idea started by Lindsay of The Lean Green Bean where at beginning of the month you’d be paired with a food blogger or lover and  send and receive a box, parcel, package or what have you of amazing treats and yummy goodies. Then you get to bottle up all your excitement and wait till the end of the month when you can reveal what you’ve received. Exciting isn’t it?

But Lyna  it’s not the end of the month?! Well not all roses are red and the mail system is not without its delays! We had a little trouble with our mail and did not get our package in time. But all is well and we got our package in one piece! Yeah! As they say it’s better late than…to  forever wait?!  (I totally made that up)

Let’s get to it. So last month we were paired with the nicest and the sweetest girl (Uru) who literally has an equally nice and sweet blog gobakeyourself. This girl can really bake,  armed with serious baking skills she comes up with the meanest recipes that involve loads and loads of chocolates she’s not called Choc Chip Uru for nothing. But I must warn you though, visiting her site will make you gain a couple of virtual pounds and eventually WILL MAKE YOU FAT! Lol

So having said that, let’s see what she got for us.

Uru sent us quite a package, we had a little of everything from sweet, salty, spicy/chilli, savoury and chocolate-y just as we wanted!

Upon opening the box, first thing we tried were the lamington fingers, these were fluffy sponge cakes covered in chocolate and then dipped in coconut shavings! I know… yummy!

She also sent us these mini samosas, which were these little triangular tasty bombs. Eating it was literally an explosion of Indian spices in your mouth, they’re packed with so much flavour with an hint aftermath of heat! Burn! Since we love spices…she also sent us the mother of all spices…Curry Powder!

And to cap all that savory goodness who could resist a bar of Cadbury Fruit & Nut chocolate…

Thank you so much Uru for these yummy treats!

If you want to know more about Foodie Penpals or  join in the fun exchange click here.

Rainy Summer Feast!

Excuse my putting off uploading this update, I’ve been swamped not only with tons of work… I’ve been juggling both my day job and an up and coming business the sibs and I are cooking up. I think the dreary and gloomy weather is not helping at all. Back here in the Philippines it’s definitely the monsoon season.

Well, to turn this downer of a weather around.. I’m sharing 2 lovely recipes fit for a Mediterranean summer feast! 🙂

So let’s get down to the biz..

Recipe #1
Grilled Aussie Beef Strips & Vegetables
with Cucumber Yogurt Slaw



For the Beef

1/2 pound Australian beef tenderloin strips

1 teaspoon thyme

1 teaspoon oregano

1-2 tablespoons soy sauce (you can use 1/4 teaspoon salt instead)

1/2 teaspoon ground black pepper (you can add more if you like it peppery)

1 tablespoon olive oil

For the Cucumber Yogurt Slaw

6 oz. plain yogurt

2 garlic cloves, crushed

2 cucumbers, peeled, seeded & grated

Salt & Pepper to taste


1. Mix in all ingredients for your marinade (oregano, thyme, soy sauce, pepper and olive oil). Marinate your beef strips and let sit for at least 30 mins. (The more time you let it sit the better.)

2. In the meantime, prep the cucumber yogurt slaw. Using your hands, squeeze out the excess water from the cucumber shavings. (You can also use a sieve and press the water out if you like.) Now, in a bowl, mix the cucumber shavings together with all the other ingredients. Season with salt and pepper. Set aside.

3. In a griddle over medium-high heat, grill the marinated beef until cooked. Baste leftover marinade onto the meat while grilling. You can also grill some sliced up veggies like onions, tomatoes, and bell peppers.

4. Place grilled meat and veggies on a bed of green lettuce and serve with your prepped slaw.

Recipe #2
Morrocan Chicken
with Grilled Squash and Black Olives

Recipe inspired by The South Beach Diet Recipe


For the Chicken

4 (6 oz.) boneless, skinless chicken breasts

1 teaspoon ground cumin

1 teaspoon ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon ground black pepper

1/4 teaspoon allspice

1/4 teaspoon salt

1/8 teaspoon cayenne

1 lemon

3 teaspoons olive oil

For the Veggies

3/4 pound squash, sliced a bit thin

1 small onion

2 gloves of garlic, sliced

1/3 cup black olives, sliced

Olive oil



1. Pound your chicken breasts between two sheets of waxed paper to about 1/4 inch thick. (This makes sure they get evenly cooked.)

2. Prep your ras al-hanut (this one’s a Moroccan spice blend.. consisting of all the the dry ingredients in our list.) Grate a bit of the zest from the lemon onto the spice mix. Squeeze in about a tablespoon of the lemon juice as well. Stir in your olive oil.

3. Now spread the wet rub onto both sides of the pounded chicken. In a griddle over medium-high heat, grill the chicken until outside’s blackened and cooked through. You can grill the squash on the same griddle as well. Set aside the cooked chicken and squash separately.

4. Now on a pan, place a bit olive oil for sautéing. Place the onions. Once the onions are a bit softened and translucent add in the garlic . Sauté some more. Toss in the grilled squash and the black olives.

5. Serve chicken together with the squash & olives with a lemon wedge.


That’s it! Go on and create your own summer feast 🙂

Can’t wait to soak my feet on the sand the next summer!

Taken from my last beach trip with a couple of friends. 🙂

Le “Healthy” Croque Monsieur

Father’s Day is very near indeed, so here’s a breakfast / brunch idea that you lovelies can easily whip up for the “monsieur” of the house—Croque monsieur!

I remember watching “It’s Complicated” on HBO (which stars the lovely Meryl Streep–I wish I age that beautifully ;P), where Madame Streep’s character mentioned this sandwich! I was like “croque–whut?” so I googled it and bumped into the recipe! This lovely French fastfood snack is an upscale hot ham and cheese sandwich. Traditionally, this is made with Béchamel or Mornay sauce. Since I found the sauce too rich, I decided to cut that down and just added a bit of vegetables to make it “healthier”.. 🙂

Let’s get started on this very quick recipe!


• 2 slices of your preferred bread

• Ham

• Parmesan and Mozzarella Cheese, grated (if you wanna go traditional use Gruyere and Emmental)

• Butter, softened

• Romaine Lettuce

• Tomatoes


1. Preheat your grill at 150°C or 300°F. Make the sandwich, placing the ham between the bread slices. Spread the butter onto both top and bottom sides of your sandwich.

2. On medium heat, fry your sandwich on a griddle. Flip onto the other side. Take the sandwich out of the pan once golden brown. Place the sandwich on your cookie sheet.

3. Sprinkle the top of your sandwich with cheese. Grill it in the oven until the cheese is melted.

4. Add in your lettuce and sliced tomatoes. Serve!

So there goes a delish sandwich for you guys! 🙂 Happy Father’s Day to the very handsome “monsieur” of our home! We love you dad! 🙂

Happy Father’s Day to all the dads in the world too! Bon appetit!

Heart Shaped Pancakes : )

Hey there!

Ok, so I’ve been putting off writing the first post on this blog probably because of lack of inspiration or just plain-old timidity?! Well now that the dry spell’s over allow me to officially welcome you to our blog. Hoorah! Boom. Boom. boom * fireworks*

A few months back my sister (Ross) stumbled upon this awesome easy to do Martha Stewart Heart Pancake recipe! I know right! Was already sold on the pancake part, and Martha Stewart that’s just ssssweet! I know you can’t wait coz I can’t. So let’s do this.

Here’s what you’ll need


  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 cup milk
  • 2 tablespoons unsalted butter, melted and cooled slightly, plus 1 tablespoon for griddle


  1. Preheat griddle to 375 degrees, or heat griddle pan over medium-high heat. Whisk flour, sugar, baking powder, and salt in medium bowl. Add egg, milk, and 2 tablespoons melted butter; whisk to combine. Batter should have small to medium lumps.
  2.  Test griddle by sprinkling with a few drops of water. If water bounces and spatters, it is hot enough. With paper towel, brush 1/2 teaspoon butter onto griddle. Wipe off excess.
  3. Fill a pastry bag fitted with a 1/4-inch plain round tip with batter; twist end of bag, and secure with rubber band. Working in batches, pipe heart shapes, drawing V of batter in center of hearts to fill, on heated griddle. When pancakes have bubbles on top and are slightly dry around the edges, about 2 minutes, flip over. Cook until golden on the bottom, about 1 minute.
  4. Repeat with remaining batter, using 1/2 teaspoon butter on griddle for each batch, keeping finished pancakes on a heat-proof plate in the oven until ready to serve.

And since it’s mother’s day tomorrow, we’re making our first post an homage to all of our kind-loving-self-sacrificing-but-sometimes-drives-me-crazy-mothers out there. It’s great that we get to do the first post and dedicate it to all the dear mothers … especially to our very own– Mrs. B. It’s like hitting two birds with a Mother rock! Happy mother’s day!


Why not give this easy recipe a try and surprise your mom with a special breakfast in bed, tell us what you think and how it went…