Bel Café || Eatz

This post is long overdue! I think this visit was all the way back in late March. Woops! My friend Mahal and I have wanted to meet up to catch up but with out busy work schedules, we never got the chance to do it until then. We are both foodies and love to try new things. Now, I’ve passed by Bel Café many many times while I am in Downtown but I never actually ventured in. I asked Mahal was she wanted to eat and she was game for anything, so I suggested this joint. Let me say this, Bel Café did not let our hopes down.

Bel Café is right next to David Hawksworth’s main restaurant Hawksworth; Bel Café is actually owned by David Hawksworth! This I did not know that until we saw the sign and I was super excited! Bel Café is small café tucked in the corner of the Rosewood Hotel Georgia; it serves as an eat-in restaurant but it also has a take out counter for the quick pickups. If you are looking for simple food, look no further because this is the place to be at. After much deliberation, Mahal and I decided to share two dishes – the ­­­­­spicy chicken salad and their seared albacore tuna sandwich – and both dishes were excellent!

Their chicken salad was right up my alley and I would have it everyday if I could. There was a lot of julienned daikon and carrots, vermicelli rice noodles, perfectly done chicken and topped off with black sesame seeds. It comes with a lemongrass ginger dressing and we asked for it on the side. And it’s a good thing that we did; a little bit of dress went a long ways and it was nice that we had the control of how much we wanted. A perfect lunch; proportion size was just right, not to heavy, has all the nutritional elements needed, and the presentation was simple.

I’ve had many albacore tuna sandwiches and it takes skill to make it perfect. It needs to have a nice sear on the outside but majority of the fish much be pink in the middle.  Bel Café’s version was decent; it was good but not the greatest. Good thing Mahal and I shared that salad and sandwich because this sandwich was tiny! But if I have to put that aside, the sandwich tasted very good. Their homemade bun was really soft and buttery; it just melted in my mouth! Inside the sandwich was simple the albacore tune, lettuce, tomato, red onions,, daikon and a few pickles. Some highlights they had on the menu for the sandwich was their bonito mayo and yuzu pickles. Unfortunately, I couldn’t taste a major difference and, honestly, was very pedestrian when it came to the taste of both elements. It comes with a small serving of spinach and radish and some sweet pickles to snack on. Overall, it’s not the worst dish I’ve had but I wouldn’t order it again.

Bel Café also does French pastries, macarons, and coffees but we were too full to ingest anything else (plus Mahal had given up sweets for lent and, I, coffee). If you are a workaholic working in downtown core and wanting a quick pick up or you want to sit down and savor some simple eats, drop into Bel Café for a bite to eat!

Bel Café and Bel Café to go

801 W Georgia St. Vancouver, BC

Price: $$

★★★✩✩

Good eatz everyone!

- V

Twisted Fork Bistro || Eatz

Brunch Time!

I am a huge fan of brunch; it has to be my favourite type of meal to eat. I love that it has all the breakfast components but it (a) comes with some lunchy options (b) slightly bigger portion. Mmmmm! Today, we are headed to a tiny bistro down Granville Street in DT Vancouver. When I say tiny, I'm not lying; my friend, Louise, and I, were chatting while heading down there and totally missed the the restaurant! But after a quick google map search and we were back on track.

This was my second visit to Twisted Fork and it hasn't changed a bit. The atmosphere is homey and warm and the smell in the restaurant just made my mouth water. It is a small restaurant; there's around 6 tables/booths, a bar top, and some window seats. We arrived at the restaurant just past 11:30 on a Wednesday so it wasn't busy at all. Now if you are wanting to come on a weekend, expect to line up for your meal. But as you wait, you might as well do some window shopping along Granville. Alright, now comes the fun stuff...the food!

Their menus is quite simplistic but still gives you a good amount of options. They've got classic breakfasts like scramble eggs, french toast, frittatas and eggs benedict. For brunch, all their meals are at a set price of $13.50. You might think it's a bit pricey at first but wait until you see the food. Louise and I took forever to decide on what to eat but we decided on the following: Gruyere Baked Eggs and Sausage and Poached Eggs.

First up for judgement is my meal...Spicy Italian Sausage and Poached Eggs served with Chipotle Ratatouille, Fresh Fruit, Sourdough Toast and House Made Jam (today's was raspberry). When it first came to the table my first thought was how I was possibly going to finish it; it was huge! Loved the simplistic presentation of the plate and it just made me want to dive in :) First thing I check were the eggs; poached eggs are not the easiest things the make and I've been to places where they've done it wrong. I wish I took a picture of the eggs -- the yolk was so yellow and it just waterfalled down my ratatouille. I was super excited to try their homemade bread and it was to die for! Came out lightly toasted and slathered in butter; it had a really good chew and it just soaked in all the butter. Now you can't have toast without the jam can you? Made in-house, their raspberry jam wasn't too sweet and all I could taste was the delicious red berries - brings so much joy to my tummy. Now this is what through me off -- the italian sausage and chipotle ratatouille. On the menu, it said it would be spicy so I was expecting some spice. The sausage was good; came out piping hot and had some meatiness to it but no spice. Like I could taste some herbs but it was definitely not spicy. And same goes for their ratatouille; love my vegetable and I was hoping for some well seasoned veggies. Unfortunately, it was kind of a let down; it was cooked down nicely and the texture was all there but no chipotle or, in general, the spice. Overall it was a good dish and it was tasty; I actually was able to conquer the plate sans the pineapples (I'm allergic to them).

Louise ordered their Well Done Gruyere Baked Eggs with Sourdough Toast, Bacon, Tomato, Rosti and Baked Beans. I didn't actually taste the food so I can't critque that aspect but I will give you guys just a quick tour of the dish. When it first came to the table, it definitely looked imtimidating; just like mine, it was a fairly large portion. it reminded me a lot of a typical english breakfast with the baked beans and tomatoes. When Louise cracked into her baked eggs, it was piping hot and you could just smell the gruyere cheese. She did say it was a little salty but that's probably because of the gruyere cheese. I was about to order the baked eggs but when I read that it was going to be well-done, I back down since I am not a huge fan of well done eggs. Everything else looked really good; roasted tomatoes, toasted sourdough, crispy rosti (glorified hashbrowns), and crispy bacon. Definitely a more hearty meal for brunch.

If you are one for brunches and want to venture down to DT Vancouver, I definitely recommend Twisted Fork. One of my favourite dishes from here is their stuffed french toast. Don't forget to walk off the food and stroll down Granville St. for some window shopping:)

Sorry for the quality of the pictures; I used my phone and it was quiet dark in the restaurant. Alright guys, until next time!

Twisted Fork Bistro

1147 Granville Street, Vancouver, BC
Price: $$

★★★✩✩

http://twistedforkbistro.ca/


Good Eatz Everybody!
- V

Café Medina || Eatz

Happy Thursday!

It's almost the end of August and I am so behind on my posts! Today, I'm taking you to one of my favorite eatz: Café Medina! Just off the Chinatown-Stadium Station in Downtown Vancouver, walk down Beatty Street and look for a storefront trimmed with black metal work and a robin egg blue sandwich border. I forgot to snap a photo of the front (again) but at least I got the sandwich board. This hole-in-the-wall café is a sister restaurant (and right next door) of the famous Chambar. Here you will find elevated café-inspired dishes combined with a rich twist of ethnic culture from countries like France, Italy and even Morocco!

The hours are tight: they only serve breakfast and lunch, and because of it's popularity, expect to wait in line for a table (no reservations). They are open 7 days a week: Monday to Friday at 8:00am, Weekends at 9:00 and, always, closes at 4:00pm. Today I had a brunch date at 11:00am with my good friend Mel; I placed my name on the list at 10:30 and, by the time she arrived, we were seated around 11:15. Yes it's that busy. When your name gets called, you will be led by the host into the dining room. Now don't be scared if they start leading you into a creepy hallway. The restaurant is long and narrow and they have an extended dining area in the back of the building. 

Now that we're seated, let's eat! Since we were seated before noon, we had to order from the breakfast menu (weekends you can order breakfast anytime) but that's okay because I like the breakfast menu better. On one side of the menu is the drinks; They served the wines, beers and teas but they are well-known for their espresso drinks (made with tender love and care). It doesn't say on the menu but they do offer milk alternatives like soy or almond so don't be scared to ask. I love my lattes and decided to get a lavender soy latte. This is not your typical Starbucks latte; Medina does it the traditional way where it is mostly espresso with a hint of milk. The lavender is not too strong but just enough to taste the floral notes. 

Their main menu has a good selection of options and they will be more than willing to suggest dishes to fit your dietary needs (ie: vegetarian, vegan). They have main dishes but you can always drop in and order a quick breakfast of yogurt and fresh fruit and pair it up with an espresso. But I'm not here to talk about yogurt; let's get on with what I ordered! I usually order the 'La Santa' but decided to switch things up and tried the 'Fricassé' and it was super tasty! I am not a huge meat eater but who can say no to short rib! It comes in a cast iron skillet and it's hot. The dish consists of 2 eggs sunny side up, short rib, potatoes, bitter greens and topped off with julienne apples; all of this is sitting in a steamy hot bath of delicious juices from the short rib. The short rib is braised to the point where it is tender and flaky. Comes with a small piece of toasted focaccia; I was stupid and left it for last and it got cold. Make sure you break open the yolk and let it drip into the juices because it makes a beautiful rich sauce for the short rib :) My only complaint is the peppercorn; I know that it's a must ingredient for short rib but I really don't like it when I bite into one. But overall, really good and I'm definitely going to order it again. I just need to watch out for those peppercorns :)

Café Medina is also really known for their waffles; I wish I had room for waffles but I was stuffed. Light fluffy belgium waffles with your choice of topping (ie. fruit, chocolate, sauces); a perfect way to round of your meal (if you're not yet full). The next time I stop by Medina, I will order waffles just for you. 

Before I end it off, I just want to quickly touch base on the overall look and feel of the place. Like I said, this café is long and narrow, so seating is going to be tight and the table space will just fit your plates. But that's typical with cafés. I am in love with the exposed brick walls, polished wood tables and the cute lightbulb fixtures that double up as an art installation :) It's warm and cozy yet it's light and airy with the high ceiling. It was super packed in the restaurant so I couldn't snap a shot of the interior.

Check out Medina's website for a full breakdown of their menu and take a look at their gallery to see how the place looks like.

Café Medina
556 Beatty Street, Vancouver, BC
Price: $$
★★★★✩


Good Eatz!
- V

Blueberry Cake || Eatz

I went blueberry picking with my aunt and uncle last sunday. The farm that went to was filled with bushes full of blueberries. We decided to head to the back of the huge field since not a lot of people want to trek in that direction. And for the next hour and a half, we spent picking the biggest ones we could find (which wasn't too hard to find). It was so nice to see these big and plump blueberries just waiting to be picked. Not going to lie, I did quite a lot of eating while I was picking. But that's all the fun with u-pick!

It's been a week and a bit since I picked, and one out of the two buckets has been eaten. I thought that I would bake a cake before they all disappear. I love cakes with fruit and especially blueberries. This is just a simple white cake with a twist -- crumb coat! Usually I make crumb coats for fruit crumbles but I remember, back when I lived on campus, I made a cake like this and I thought I'd give it another go. Cake, crumbs, fresh blueberries mmmm. You can always use frozen berries but make sure you thaw it out and drain the water out so that your cake won't get soggy.

Crumb coat:

1. Mix all the ingredients (excluding butter) with a whisk until there are not clumps.

2. Add cold butter and use two knives to cut the butter into the flour mixture. You should end up with small chunks of butter. It's okay if your chunks are bigger -- no smaller than a pea.

3. We want to keep the crumb coat cold, so put it in the fridge until it is assembling time.

Cake:

1. In a separate bowl, mix flour, baking powder and salt (if you are using non-salted butter).

2. In another bowl or your stand mixer, beat butter until smooth.

3. Add sugar and beat until light and fluffy.
4. Slowly add flour mixture and milk into the butter sugar mixture. Best way to do it is add 1/3 of the flour mixture and then 1/2 of the milk. Repeat this step until everything is incorporated. Do not over-mix or your cake will get a really gummy texture.

For easy transfer from pan to plate, I learned a little trick. All you will need is some parchment paper. Take a 9x9 pan and measure out your parchment paper just enough that it will cover the bottom and the sides. Cut your parchment in half lengthwise. Lay one sheet of parchment into your pan and lay your other sheet on top of the first one but perpendicular to the first. You should now have fully lined pan with little parchment "handles" on all four sides.

Assembling Time!
1. Take your lined 9x9 pan and pour cake batter into it. Even it out so that it fills in all the corners level it out. I used and offset spatula but you can used a regular butter knife or the back of a spoon. to make sure you don't get any batter onto your weapon of choice, spray it with some vegetable oil.

2. Place your blueberries on top of the batter. Make sure that the blueberries are evenly distributed or else someone is going to get a piece of cake without the star of the show. I gently pushed my blueberries into the batter so that it is 50% submerged. That way, the juices from the blueberries will be absorbed into the cake.

3. Sprinkle the crumb coat on top of the blueberries until fully covered. Don't pack it in or else it'll be super dense. Just let the butter work its magic :)

Put your cake into the oven and let it back for 40-45mins. To check to see that it's done, take a toothpick or a cake tester and stick it into the cake. If it comes out clean, and there aren't any crumbs stuck on it, you can take it out. Let it rest on a cooling rack.

You can eat this warm or cold, by itself or with whipped cream or even ice cream. Because it is a denser cake, don't make your servings too large.

I love the different layers! A simple yellow cake with fresh local berries and top it all off with a final layer of warm crispy crust. Mmmmm!

Hope you enjoy this recipe and make sure your try it out!


Good Eatz!
- V

Banana Muffins || Eatz

I love me some banana bread! My mom works at the local hospital and, sometimes, she brings back super ripe bananas because the hospital can't use them to feed their patients. She looked in the freezer this morning and found freezer bags full of bananas; I guess it's about time to make some banana bread. My mom likes to bake them in loafs or mini loafs (which look really cute) but I prefer mine in muffin form. I like to stick one in my purse (wrapped in plastic wrap of course) when I don't have time to eat breakfast. 

Got my music turned up and I'm ready to get my hands dirty!

Makes 30 cupcake-sized muffins.

1. Pre-heat your oven to 350°C with the racks in the middle. While you are pre-heating your oven, put your walnuts on a tray so that they are ready for toasting! When oven is done pre-heating ("beep"), stick your walnuts in the oven and set timer for 5-7 minutes. Take out and let it cool. Roughly chop the walnuts into chunks. Set aside

2. In a small sauce pan, melt your butter until it becomes a translucent liquid. Take off heat and let cool. You're going to see some white film/foam on the surface of your melt butter. Scoop it out and now you're left with clear melted goodness. Set aside.

3. Take out your mixer (bowl and wooden spoon if you are old school), and mix all your dry ingredients including the walnuts. Mix until well incorporated.

4. In separate bow, mash your bananas. If your bananas are frozen like mine, make sure that they are room temperature before mashing or it will take you forever! You can use your food processor if you like. Either way, do not mash/process it until it becomes a purée; if it looks like baby food, you've gone too far. Add your eggs, vanilla, and cooled down butter. Make sure it's cool or else you'll end up getting scrambled eggs in your bananas. Mix well.

5. Add your wet ingredient into your dry ingredients. Mixer: set it to the lowest setting. Using a wooden spoon? Fold your wet ingredients into the dry. Make sure that all your dry ingredients are mixed well in your batter; you don't want to have lumps of flour in your muffin. Your batter should look chunky; if you mix it until it's smooth, your muffins will have a rubbery texture.

6. Fill your pre-lined muffin pan with batter. I'm using a 1" cookie dough scooper and it was just around two scoops per muffin cup. If you're just eyeballing it, I would fill it just over 2/3 of the way. Top off each muffin with a whole walnut or chopped walnut pieces.

7. Put them in the oven for 20 - 25 minutes; rotate them half way through. Take a toothpick and stick them through the muffins to make sure that they're done. You know when they're all done when the toothpick comes out looking clean -- if there are crumbs stuck to it, put it back in for an extra minute or two.

8. Let them cool off in the pan for 5 minutes and then let them rest for an addition 30 minutes on a rack before putting them into containers.

There you have it! Best when it's serve warm with some butter. Mmmmm!

And if you live around the Vancouver area and you like your banana bread, check out To Die For for their amazing banana bread! I was able to meet Erin Ireland, the creator of To Die For Banana Bread, at her booth located in Chinatown's night market a few weeks ago. I'm not sure if she is there all summer or if it was just a pop-up but it was nice to hear how passionate she is and all the love she puts into her banana bread. Go to the website and they have a list of places where To Die For banana is being sold at. And seriously, it's TO DIE FOR! 


Good Eatz!
- V

Summer Quinoa Salad || Eatz

It's night time!

Sorry for not posting this past week. It's been hectic! Last week was the last week for the students at the school that I work at. It was sad to hear the students say their last byes before they left for their summer holidays. This week is my last week at the school - finishing up on reports, cleaning up the resource room, last minute staff meetings, etc.

Tomorrow, a fellow staff member (who's also my Grade 1 teacher) invited us to her and her husband's place for a potluck. I'm not a fan of potlucks. Now don't get me wrong; I love the different food that people bring, sharing it with one another and spending time chatting away until the sun goes down. My only problem about potlucks is my indecisiveness to pick what to bring. This time I was very good about this and knew exactly what I could bring. This is an original recipe by moi! I've made this salad a couple times but I usually made just enough for two lunch portions. I eyeballed it and it was just the right size for a potluck!

I love this salad! It's light and healthy tasting (but it doesn't taste like cardboard)!

All right, looks like I got all my ingredients. There are a few things that are missing in the picture but you get the gist. Let's get cooking!

1. Heat up 4 cups water in a large sauce pan. Add a dash of salt to help it boil and add some flavour to the quinoa. Once water bubbles, add quinoa into water and let it re-boil. When you see the water bubble, turn down the heat to medium and put a lid over it. Check it every so often to make sure that it doesn't stick to the bottom of the pan. Quinoa ratio is 1:4. For every 1 cup of uncooked quinoa, 4 cups of cooked rice will be produces. So make sure your sauce pan is big enough to handle 8 cups!  It's ready when all the water is absorbed and the quinoa is fluffy. Turn off heat and take it off the stove to cool down. Set aside.

2. While the quinoa is cooking, prepare your edamame beans and cucumbers. For the edamame beans, I suggest you buy the individual beans in a bag in the frozen aisle. Mine are from Costco; they were on sale but they needed to be de-podded. It you have the individual beans, warm them up in the microwave and set aside. If you got the ones in the microwave baggies, follow the instructions on the box. Once heated, set aside to cool down. Then get shucking! Set aside. I wanted the cucumber to be small cubes; just big enough to get a little crunch in each bit. Choose your way of cutting; as long as they are the size of edamame beans.

3. Your cilantro is up next! Make sure you clean your cilantro thoroughly! You don't want bits of dirt in your salad. Best way to clean them is to soak them into a bath of cold water. This lets the cilantro swim in the water and the dirt to sink. Shake out the excess water. I don't like a lot of stem so I cut some of it off. Coarsely chop cilantro and set aside.

4. Heat up a pan and add 1 Tbs of extra virgin olive oil. Once the oil is hot, add in your edamame beans and the cranberries. Lightly sauté and season with salt and pepper. Take off the stove before it becomes mushy and yellow. We want it to keep it's crunch and vibrant shade of green!

5. With a large bowl, mix all your components together. Add in 5 Tbs of extra virgin olive oil and season with salt and pepper. Mix well. Best served chilled. I put mine in the fridge overnight before serving. And voilà!

Hope you like this recipe! Try it out and leave a comment!

Good Eatz!

- V

Kimbap Cheonguk || Eatz

This is my first official eatz!

A good friend first brought me here for lunch and my first impression was questionable. Super small, hole-in-the-wall type of shop. I forgot to take a picture of the place but believe me it's definitely not your typical Michelin 3 star restaurant. But don't be fooled! 

I’ve been back a few times since, and this time I was brave enough to take multiple pictures of the food that my sister and I ate. I used my andriod this time but I might just bring my huge camera to the next eatz. There isn't a lot on the menu: the kimbabs, the rice, the soup noodles -- very normal korean fast eats. Took us a while but, my sister and I ordered some tasty noms!

First thing you'll notice is that they will give you a big plastic bottle of water. That is for drinking (of course). Then they will give you a teapot. Now you're thinking tea right? Wrong. Inside this amazing kettle is some really delicious broth. Yes, it's soup in a teapot! Just use the self-serve teacups that are beside you and pour yourself a cup of the goodness. The broth is super clear and very tasty. Unfortunately, I think they only serve this when the weather is cold.

Kimbab Cheonguk is well known for their kimbab. What is a Kimbab you say? Well ya’ll probably heard of sushi yes? Well you can call this the ‘korean sushi roll’. It’s still the rice and the seaweed but it’s a lot less complicated when it comes down to filling. The rolls all consists of some kind of vegetable (in this case carrots), yellow pickled radish, and burdock root. Once it’s all wrapped up, a good brush of sesame oil (for taste and the sheen) is brushed on. What makes them different is the last remaining filling. They have bulgogi (Korean marinated beef), kimchi (Korean fermented cabbage), tuna (canned) and, my favourite, cheese.

Yes cheese. And it’s not just any kind of cheese. They only use one type of cheese: processed cheese! You may think it’s weird but once you taste it, it’s the only kind of kimbab you will want to eat. Just imagine the crunchy veggies, the creamy cheese, the soft rice, and the chewy seaweed. Super tasty!

Next thing on the list is the Mul Naeng Myeon. This is a perfect dish for the summer time. The main component is the noodles. But this isn't just any kind of noodles -- buckwheat noodles. Super thin noodles but got a really good bite to it; you definitely need a good chew on these things. You are wondering why is said this is a summer dish right? The noodles are first boiled; then it is put into a bowl of broth with ice! With the noodles, it came with some thinly sliced beef,  sliced korean pear (we thought it was pickle radish), cucumbers and (the best part) boiled egg. Now before you eat it, ask them to cut it for you because, like I said, it's super chewy. Right beside you, you will find a clear bottle and a yellow one as well. Those contain the most important things: vinegar and mustard. Add those in and mix it up! You should get a sweet and sour taste and the famous sesame oil scent! The only thing that bummed me out was my egg. Sadly, my egg was over cooked and had the ugly gray rim around the yolk.

Last thing we order was an order of Soon Dae. On the menu, it kind of looks like a blood sausage. But this is (almost) vegetarian. Traditionally, it's made with a pig's intestine and is stuffed with pig's blood, rice, potato starch noodles. And that is exactly what we got! Now don't be grossed about it. Authentic sausages used intestines as the casing so this shouldn't be a problem. Because it's all rice and noodles, it doesn't have much of a flavour. The Soon Dae is served with some coarse salt and all you need to do is dip it in and eat! This is definitely an all starch dish so don't be fooled at how small it looks like.

We ordered two more kimbabs to-go and the total came up to just under $30. This is for two people plus take out! That is a steal! The last thing I will say is that this restaurant is authentic. Don't let the processed cheese and canned tuna fool you. It is run by Koreans and this type of restaurant would be considered their "traditional fast food". The restaurant is located in 'Koreatown' and boat loads of korean people come to this joint for a quick bite. 

Kimbap Cheonguk 

3A-341 North Road, Coquitlam, BC

Price: $

★★★✩✩

If you live around the Burnaby/Coquitlam are, check this place out!

Good Eatz Everyone!

- V

Cheddar Green Onion Scones || Eatz

On Friday, it was girls night for Friday night fellowship and we decided to have a little get together and do high tea. We all had to sign up to bring something that you would typically eat during high tea. I decided to make savoury scones and here's the recipe. Oh. I can't take all the credit. The original comes from Martha Stewart.

Oh beware, if you don't like washing dishes, this may not be the recipe for you. But you have to try it because it's super tasty!

1. Preheat oven to 400°C. Prepare cookie sheet with parchment and leave it to the side. In a small bowl, combine cheese, green onion and 1 1/2 tbs flour. Set aside.

2. In another bowl, lightly beat the eggs and add the milk. (Note: If you are using the 2% milk mixture, mix the milk first and let stand for 5 mins.) Mix until incorporated; you should still be able to tell apart from milk and egg. Do not over mix! Set aside.

3. In a large bowl or stand mixer, combine flour, baking power, and salt. On lowest setting, mix in butter. Mix until the butter are pebble sized. Add egg mixture and incorporate just enough that it is mixed. You still want to see lumps of butter. Fold in cheese mixture into dough with a spatula. The texture of your dough should be lumpy. If it's smooth, Sorry you'll have to start over.

4. Transfer dough onto floured surface. Split dough into three and make circles that 1/2 inch thick. Then cut the circle into triangles. Each circle should produce 6 triangles.

5. Transfer triangles onto baking sheet. Wash each triangle with your egg wash.

6. Bake for 15-20 minutes or until golden brown. Let it cool on a cooling rack and you're done.

7. Oh wait. Wash all your dishes.

Alright and here's the final product. Best served warm with butter.

Here's some more pictures of the delicious food we had :) The spread was amazing and it really felt like we were having a tea party.

Hope you enjoy this recipe! I'm not sure when I will post my next recipe but I do have a restaurant review coming up soon. Look out for it!

Good Eatz Everyone!

- V