M's Food Find #53

Maybe it is because it is winter, or that I am suffering from some kind of weird eating disorder. Nevertheless, I somehow managed to kick my routine of eating one proper meal a day aside from liquids or fruits. And gave in to my guilt by indulging in my snack attacks of late. The bad thing about this isn't the snacks I am eating. It is the amount I eat and still want to eat. It is like this bottomless pit. And I KNOW I am not preggers. So I have since resolved to NOT buying anymore snacks when I go groceries shopping. No snacks, no eating. Too bad tummy, deal with it.

One of the snacks I have come to love indulging in once every couple of months is Shapes by Arnott's. And not just ANY Shapes flavour. There is only ONE flavour I liked.

Yes, from the Sensations (considered the gourmet line) line Tomato & Chilli. They sure won't kidding about 'Flavours You Can See'. I love seeing my fingers turn red from the flavour toppings and licking them clean. The sweet and spicy kick really satisfies. I pop one, the second one and soon enough I won't rest until the box is wiped out.

They recently have two new flavours to the Sensations line, one of my favourite potato chips flavour/combinations: Balsamic Vinegar and Sea Salt.

Photos credits: mayydiaries.blogspot.com
While this is nothing to crow about, the balsamic vinegar really comes true. However, nothing can beat the Smith's crinkle cut potato chips when it comes to Vinegar and Salt. NOTHING. Perhaps only the real balsamic vinegar. So I will stick to my Tomato & Chilli for now. I find it hard for Shapes to really top that flavour for me.

Shapes have so many different flavours and lines catering to every individual's preferences. The international one where they try to do woodfire pizza flavour, feta and something of that sort. Really, I have tried most of them and I still prefer T&C.

So which is YOUR favourite? Or Shapes aren't your thing?

Till my next food find, Mayy xo

Kitchen Venture #5: Cold Soba part 3

So let's continue with our Cold Soba Kitchen Venture. In this post and onwards, the soba noodles are the green tea ones, cha soba. This is my first batch of cold soba actually and turned out way better than the buckwheat ones. That's why I prefer this and kept the best for the last!

Preparing the cold soba noodles is exactly the same as what I posted in the first part. Except I did not add the garlic bits to this batch. So you can really savour the green tea and in my opinion, the green tea soba noodles taste smoother. Maybe it is the brand I used which is actually organic green tea.

For my first version, you will need blueberries, mangoes, sugar and balsamic vinegar.

Photo credits: mayydiaries.blogspot.com
You will need a bit of cooking to prepare this dish. It can be served as an alternative dessert. Something different and you can serve it in very small portions which is really good enough. This is also a pretty seasonal dish because it was springtime and you can get it cheap and very good in the supermarkets here, especially the blueberries. However, in Asia, you can use mangoes on its own too. Do a Mango Balsamic Reduction instead of mango blueberries.

Preparation:

1. Heat the frying pan which should have some depth to it. Not the flat ones.

2. Slice mangos, remove skin and cut it into squares. Throw into the hot pan and let it sit.

3. Add about 2 tablespoons of Balsamic Vinegar to the pan and use the spatula to push it around so the mangoes are coated properly. Add blueberries at this point too.

4. Let the fruits simmer and vinegar bubble in low heat. Push around at intervals. Mangoes should become gooey and blueberries soft but still retaining the round shape. Add 1 tablespoon of sugar at this point, less or more depending on how tangy sour or sweet you like it.

5. Once the consistency is thick and mangoes have lost their shape, it is ready. Let it sit after switching the stove off. Have you prepared your soba noodles the way you want to serve it? Do that now if you have not.

6. Top noodles with the fruits reduction and let the vinegar seep through. It is now ready to be served. If it is for a dinner party, you can do this step after mian course and perhaps if you want to make it warm, microwave or let it simmer again for a few minutes by turning the stove up.

All these are really just the versions I have tried and I am sure you can think up of so many more creative ones to go with it. Don't be scared. Nothing gained if nothing ventured. ;)

Till my next kitchen venture, Mayy xo