out 30 cakepops.
raisins, dried cranberries, almonds and coconut...enjoy!
It's mango season here in Cambodia. And the street stalls are packed with ripe yellow and green, and spotted yellow & green mangoes. What a lovely drive down the roads this season- you can almost smell the sweet ripe juiciness wafting down the normally dusty-smelly roads.
Adding pectin packs to a boiling pot of fresh cut and diced mangoes, just add sugar, stir, boil, and pour into canning jars.
NOTE: This is repeated on my own blog, so if you follow both I apologize for boring you. But since coffee is nothing to be handled lightly, and since it's cooking-related I want to broaden our reader-base so people are freed from drinking bad coffee! :)
As everyone probably knows by now if you follow my blog or Facebook, I like drinking coffee. But not any kind of coffee, only the good kind. What’s good? For me that means non burnt coffee (testable by how much, if any, sugar needs to be added), and creamy, frothy milk! I have my favorite local coffee shops here: some for studying, some for meeting friends, and some for work. And the coffee in Phnom Penh is definitely nothing to complain about, the whole gamut of coffee options is available (if you go to the right places). And for me I am thankful that Starbucks has not come in yet to make coffee a system-processes with way too many decisions to make- here most places only have whole milk, no decaf, and none-or-few syrups. So for someone like me who likes coffee more than making decisions, Phnom Penh is the place to order coffee!
I just came back from Indonesia where there were no coffee places. I repeat no real coffee places! Not only was the coffee perhaps loaded down with sweetened condensed milk (like Cambodia & Vietnam coffee is on the streets), but there were only packet coffee options. This had me quite sad because the cup of coffee adds stability and enjoyment to a day. (: So in an attempt to never let this problem happen again, and to save money after so many travels, I started researching milk frothers.
You see, the coffee part is easy. Put some fresh grounds into a plastic bag, and carry along the small coffee press-maker. BUT it’s the milk that makes all the difference… creamy, frothy milk isn’t just poured directly from the carton. No-sir, it requires air and steam to make it light and frothy. So in my research (on holidays you can spend time researching the little things of life!), I found a well-reviewed Aerolatte Handheld Milk Frother. Doesn’t the name sound intriguing! The summary says:
Count on this convenient handheld tool to whip up rich, creamy froth for your favorite beverages, from steaming cappuccinos, caffè lattes and hot chocolate to frosty milkshakes. Quick and easy to use, the professional-quality frother guarantees perfect results at the touch of a button.
- Easy to use: Just place the frothing head in your mug or glass of milk, then press a button.
- In just 15-20 seconds, your milk will be transformed into rich, creamy froth.
Well I was sold and thought I would add it to my birthday list for this year – portable and easy to use anywhere and everywhere I happen to be and NEED coffee! [$19.95] But then I decided that my birthday is far away, and it would be a few months at best until I would be able to get it. So I did some more research (it’s still a holiday- two more days), googling “frothing milk w/o a machine”. And my findings led me to an even easier, cheaper way to make frothed milk:
Tools: one glass jar with lid [free if you recycle like me], metal coffee press [$0.50], and a stovetop.
Ingredients: Enough warm milk for a cup of coffee (or cold- but I only even drink warm), coffee, and sugar to taste.
The process is a little hilarious, but it works well for being 1/20 of the cost, and easy to do anywhere! So, first you warm the milk. Then you pour the milk into the glass jar- make sure to secure the jar really tight. Then shake vigorously for a few minutes. The milk will start to get foamy and bubbly. When it looks foamy enough, pour the milk into the cup with the coffee (espresso coffee is most desirable), and then spoon the foamiest bit on top. And enjoy.
Try it! Now I’m not saying that I won’t still frequent the coffee shops for “real” lattes, because I definitely will continue. But for making at home, and for money-saving-sake, this will be my coffee making-method-of-choice… at least for now.
Pour the chutney into clean glass jars (recycle old honey, mayo, or peanut butter jars!), leaving 1/2 inch space on top. After closing real tight, process for 5 minutes in boiling water to seal the jars.
