Lasang Pinoy Sundays: Swirls And Twirls

ube, maple paste
matcha and chocolate, chocolate buns, rye

Swirls and twirls must be two of my favorite words in the English language. How else do I explain my obsession in making swirly bread loaves, buns, and cookies. I seem to be attracted to anything swirly. A few weeks ago I made meringues with swirls. It's very easy to do: Using a small brush, draw three thin lines of paste food dye on the whole length of a disposable icing bag, form the meringues with a large star tip, and you'll have swirly pattern on the cookies. Next time I make these meringues I'll use Filipino flavors such as ube, langka, and buco-pandan. I bet those will taste good.

matcha and lemon meringues

Lasang Pinoy Sundays, a weekly gallery of food photography is hosted by SpiCes.

The Ube Swirl bread recipe is here for those who are interested. :-)

Canonigo

Canonigo and mango: heavenly!

I have never heard or eaten this dessert called Canonigo, the Filipino version of the French dessert ile flottante or oeufs à la neige, and have no clue where in the Philippines the dessert originated. The Spanish word canonigo means parish priest and so I am guessing the dessert as the name implies is a recipe from a priest (not improbable, Father Leo comes to mind), the cook in a priest's household, or a Filipino family whose name is Canonigo. If anybody knows, please enlighten me, I'll appreciate it.:-)

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