Foodstuff | Reality | Reviews

Review: Orven’s Cafe

March 16, 2018

Orven’s Cafe

Purok 6 No. 182 Sta. Rita Karsada, Batangas City
Contact number: 0942 563 2818
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I have posted about some popular coffee shops here in Batangas before. My list is but the tip of the iceberg, as new ones pop up more and more frequently all over the province. I am all for trying these new places, and I do every now and then. So it’s a bit rare for me to keep coming back to any one particular place unless (1) I really do like the food, (2) the price is reasonable and (3) there’s parking space (fast-food chains don’t count as my daughter defaults to those whenever I ask her where to eat). I have been to Orven’s Cafe several times (for both dine-in and takeout orders), so that right there should tell you something.

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Foodstuff | Tutorial / How to:

How to make Swiss Meringue Buttercream (without going through that curdled stage)

September 11, 2016

Okay, so this might not be the most appetizing photo of the infamous Swiss Meringue Buttercream. But I assure you, it is every bit as smooth and creamy and velvety as they come. 😉 Oh, and this is coffee-flavored, that’s why it is that color.


Swiss Meringue Buttercream, or SMBC for short, seems notoriously tricky to make. Especially since the usual process (adding cubes of softened butter to the meringue) undergoes a sort of curdling stage before evening out to the smooth and fluffy frosting you’re aiming to make. So you take the time to make the meringue all nice and fluffy and stiff peaky, only for it to deflate and look like curdled shit once you start adding the butter. It’s quite disheartening, really. Especially if you’re using a hand mixer like me (the ngalay is real). For a newbie (like yours truly), going through that stage can really freak you out. I mean, how is that soupy, curdled mess supposed to end up as SMBC? Okay, so being patient and whipping and/or beating the hell out of that mess will produce the heard-earned SMBC in the end. But still. Is there no other way?

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Foodstuff | Tutorial / How to:

Recipe: Chewy Nutella Chocolate Chip Cookies

September 1, 2016

Who doesn’t love the hazelnut-y chocolatey goodness that is Nutella? No one, I think, unless you have severe nut allergy or are just plain boring. 😛 Just kidding. Anywho. For all my waxing poetic about Nutella, I actually only like it in small doses. I mean, I can probably finish my fair share of a jar, but I’d do it with small licks and nibbles off the spoon rather than with mouthfuls of the stuff, you know?

That’s why I quite like Nutella-flavored stuff more than the actual thing itself, like these cookies above. Don’t they look lovely? They have a nice dose of chocolate and Nutella goodness, are soft and a bit chewy. Salivating yet? 😉 And best thing is, my daughter–who, sadly, is not too fond of baked goods–ate one out of her own volition. Ooookay, so I had to persuade her to take that first bite, but she ended up eating the cookie after so I’m chuffed about that. 😀

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