Nyonya Apam Balik

Nyonya Apam Balik

There are many types of apam balik. It is a favourite among Malaysians. There is the crispy Chinese apam balik also known as 'Ban Chien Koh'or peanut pancake. The thicker ones are famous among the Malay communities. The Nyonya apam balik  does not have any fillings. It is soft, fluffy and yummy!

Ingredients:

125 g wheat flour
225 ml thick coconut milk
25 ml water
1/2 piece gula melaka
1/2 tsp salt
1/4 tsp bi-carbonate of soda

Method:
1. Sift wheat flour into a container. Grate half a coconut and squeeze out the juice. Packet or powder coconut can also be used. Add  coconut milk with salt into the dry flour.

2. Chop the gula melaka and boil with water till it dissolves. Add the boiling sugar into the flour mixture. Keep stirring till it is smooth. Let it rest for at least 3 hours.

3. After the resting period, add some bi-carbonate of soda to the flour mixture.
4. Heat up the cake mould and rub some oil.The fire should be small. When it is hot, pour some mixture into the mould. Let it cook slowly. When it is cooked, the surface is firm and not sticky.

5. Take out the cooked apam balik and flip or fold it into half. Serve on a plate.

Kidlet Approved Miso Soup

Kidlet Approved Miso Soup

"Soup is liquid comfort." ~Author Unknown

Mr. S.'s has two kidlets and when it comes to food they're like night and day. Kidlet #1 is always curious what I'm making in the kitchen, will try any dish once before passing judgement and LOVES spicy food. Kidlet #2, on the other hand, hates most vegetables, stubbornly refuses to try new foods and would rather poke himself in the eye with a fork than eat anything even remotely spicy. If we allowed him to, he'd subsist on chicken and garlic bread. So, you can imagine my surprise when Kidlet #2 ate everything on his plate one rainy afternoon in San Francisco's Japantown. Shumai, rice, yakitori all down the hatch with not one complaint. (Seriously, my jaw dropped!) He also advised me that he loved miso soup as long it didn't have any "green stuff" in it. So, last night I decided to make him some miso soup sans any "green stuff" (wakame and green onions).  For once there was no fussing or whining during dinner, all I heard was slurping from that side of the table. A small victory, but a victory nonetheless.


Kidlet Approved Miso Soup

Ingredients

1 block firm tofu, drained & cut into small cubes

3 T shiro (white) miso paste

2 t dashi granules ( I like Hon Dashi by Ajinomoto)

4 cups of water


Instructions

- Bring water and dashi granules to a boil.

- Reduce heat to medium. Add miso paste. Stir well so that the paste dissolves.

- Add cubed tofu.

- Reduce heat and simmer for 5-7 minutes.

- Ladle into bowls and serve hot.

Cauliflower Power

Cauliflower Power

"Cauliflower is nothing but cabbage with a college education."
- Mark Twain

When I was a kid I hated cauliflower. For some reason, while other kids thought the florets looked like cute miniature trees; I imagined the big cruciferous heads to resemble a giant brain. And only zombies eat brains, right? I did a pretty good job of dodging the smelly veggie for the better part of 17 years, but then I began working part-time in various restaurants while I was making my way through college and something magical happened. Vegetables that I avoided like the plague- asparagus, chard, and yes cauliflower began to make their way into my dinner rotation in various creative ways...and amazingly-- I liked them! Now before you decide to poo-poo the cauliflower, take note that it's one of the healthiest vegetables you can eat. It's rich in nutrients, low in calories and next to citrus it's your best source of vitamin C. Most people I know like to eat it raw, saute it or roast it...but I found another way to get your cauliflower fix -- pureed cauliflower with garlic, Parmesan and goat cheese. I came across this simple recipe on Kalyn's Kitchen and it's seriously delish. It tastes creamy just like garlic mashed potatoes but without all the starch and fat. I think this is one even the kidlets would like.

Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese  (by Kalyn's Kitchen)


Ingredients

1 large head cauliflower, cut into small same-size florets

1 tsp. minced garlic

1 T half and half or cream

2-3 T grated Parmesan cheese (depending on size of cauliflower)

2-3 T goat cheese (depending on size of cauliflower)

salt/pepper to taste


Instructions

- Put cauliflower florets in a pan with enough water to cover, add garlic and a small amount of salt.

- Let cauliflower come to a boil, then lower heat and cook 20 minutes, or until cauliflower is very soft.

- Remove from heat and drain very well. (I let it drain nearly 5 minutes in a colander. Don't skip this step or the finished dish will be a bit watery.)

- When cauliflower is well drained, put into food processor and puree, adding the half and half.

- (Optional: You could also use a small hand beater to "whip" the cauliflower as you would potatoes. )

- Put cauliflower back into the pan you cooked it in and turn heat on very low.

- Add Parmesan, goat cheese, and season with salt and pepper. Heat 2-3 minutes, stirring constantly so it does not stick to the bottom.

- Serve hot, with a little freshly grated Parmesan on top if desired.

Balsamic Caramelized Onion and Potato Frittata

Balsamic Caramelized Onion and Potato Frittata

More and more people are trying out one or two nights a week of Meatless Meals, either for health or wallets sake.  Things have been tough financially for us the past few months, so it's forced me to get creative in the kitchen to save a bit of money.  Meat is usually the most expensive part of the meal, so I've tried to come up with ways of using more inexpensive meat, minimal meat or occasionally, meat-free meals.  Usually the meat-free meals don't go over so well with my husband Steve.  He whines and complains and tells me about the void on his plate and naturally, in his stomach as well.  Remember this?

But this frittata totally pulled the wool over his eyes.  He complimented me repeatedly during the meal and told me how much he loved it.  After he had licked his plate clean I asked if he noticed there wasn't any meat in it and he responded with "What?!  No.....there was....I guess there wasn't.  Good job babe!"

The balsamic caramelized onions take on a sweet, rich flavor and it's the richness of the onions that I think fools you. Combined with the heartiness of the potatoes and a bit of cheese, this frittata is a wonderful Meatless Meal (and super inexpensive too).

Recipe by Meal Planning 101

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Serves 2-4

2 large onions, peeled and thinly sliced into half moons

2 medium potatoes, peeled and diced into small hashbrown size squares

seasoning salt

1/2 tsp dried basil

2 tbsp oil

1 tbsp balsamic vinegar

6 eggs

1/4-1/2 cup grated Parmesan (you can substitute Gruyere if you have it)

2 green onions, chopped or 2 tbsp parsley chopped (optional)

Thinly slice the onions. Put the oil in a large heavy bottomed pan and heat over medium high heat and add the onions. Stir and season with salt. Turn down to medium heat. Let caramelize for about 20 minutes, stirring occasionally (frequently if you don't have a heavy bottomed pan.) Once the onions are golden and caramel colored (but not burnt), pour in the balsamic, stirring to pick up the sugars on the bottom of the pan. Let cook for about a minute, then remove from the heat.

While the onions are caramelizing, put on a medium pot of salted water to boil. Peel and dice the potatoes and put in the water. Boil for about 10 minutes or until tender. Drain and set aside.

When the onions are done, in a medium non-stick skillet add a tablespoon of oil and heat to medium high.  Add the diced potatoes, season with seasoning salt and dried basil and cook for about 5 minutes, stirring occasionally until they get lightly golden. In a medium bowl beat the eggs with a bit of salt and pepper and the Parmesan. Arrange the balsamic caramelized onions over top of the potatoes (don't let them go to the bottom or they will burn) and pour over the egg mixture.  Turn heat to medium and let cook for about 5 minutes.  Once the bottom has set, put in the oven to finish cooking the top (about another 10 minutes).  Remove from oven and sprinkle with green onions or parsley and serve.

Click here for a printable version of Balsamic Caramelized Onion and Potato Frittata

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THE RESULTS?
In the past I have tried and tried and tried and FAILED to make caramelized onions. Before they ever made it to the golden brown, falling apart, sticky, sugary onions I'd have burnt black crisps.  When I dreamed up this frittata I was determined to get the onions right (which I obviously did), so I have a few tips for you:

• A heavy bottomed pan works best (doesn't matter if it's non-stick or not).  If yours is not a heavy bottomed pan, your onions need to be stirred more frequently (like every couple of minutes) because of hot spots in the pan and the sugars in the onions will burn easily.  
• Use plenty of oil and stir your onions well to coat them in the oil.  DON'T USE BUTTER.  The dairy in the butter will burn.
• If your onions are turning brown too quickly, turn your heat down to medium low. 
• If you want to add a bit of sugar to make them sweeter, stir it in at the end or the sugar will burn. 

I'm not an onion lover, and yet I think these sweet balsamic onions are insane.  We like to serve this frittata with a side salad with shaved parmesan and olive oil and balsamic drizzled over the top (and we also kind of like to dip the frittata in the extra balsamic and oil).

Meal Ideas:

• Balsamic Caramelized Onion and Potato Frittata + Salad with Parmesan, drizzled with Balsamic and Oil + Crusty Bread

For more inexpensive meal ideas, visit $5 Dinner Challenge.

Family Favorites Friday: Sweet Biscuits with Skillet Berry Jam

Family Favorites Friday: Sweet Biscuits with Skillet Berry Jam

I've always been a 'jam hater'.  Even back when I was a kid, if someone put jam on my peanut butter sandwich I'd gag and pass on lunch.  The sticky sweet stuff just didn't taste like real fruit to me.  And yet, for some reason, when I saw this recipe for a 10 minute berry skillet jam with vanilla, I  raced to the kitchen to make it.  Somehow I knew that a warm, freshly made jam would infinitely trump the jarred variety and make everyone swoon over it.  

I must have have been looking into a crystal ball because this has become my family's very favorite Saturday morning breakfast.  I adapted my Herb and Cheddar Biscuit recipe, removing the cheese and herbs and adding a couple extra tablespoons of sugar.  The freshly made jam is insanely delicious.  I've made this combination dozens of times for friends, family, my 2 year olds tea party birthday, church breakfasts and for munching on a sunny weekend morning and it's always met with rave reviews and requests for more.  

That got me thinking about "Family Favorites".  Those treasured recipes you make again and again, that your family craves, that friends ask you for the recipe for.  The ones you make because there's peace at the dinner table when you do.  We all love those kinds of recipes, so I thought if I shared some of those with you, then maybe you could share some with us too.  In case you want to share the love with your "Family Favorites", I'm adding a linky at the end of this post.  Please link up and show us the recipes your families go crazy over.

Recipe for Skillet Berry Jam with Vanilla from Dinner with Julie

Recipe for Sweet Biscuits from Meal Planning 101

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Skillet Berry Jam with Vanilla

4 cups berries, hulled (can use all strawberries, blueberries, raspberries, blackberries or a combination)

1/2 cup sugar

1 tbsp lemon juice

1/2 tsp vanilla extract (pure vanilla is best)

In a bowl, roughly mash your berries with a potato masher (you may need to lean into it at first to get them going).  Put them into a large skillet with sugar and lemon juice and cook over medium high heat, stirring often and breaking up the large chunks of berry with your spoon, until in thickens and your spoon leaves a trail across the bottom of the pan (this takes anywhere from 10 to 20 minutes depending if you used fresh or frozen berries).  Remove from the heat, stir in the vanilla and cool.  I love to serve it warm which takes about 10-15 minutes of cooling once you remove it from the heat.  Store the rest in the fridge.  Makes about 1 1/2 cups.

Click here for printable version of Skillet Berry Jam with Vanilla

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Sweet Biscuits

2 cups flour
4 tsp baking powder
1/4 cup sugar
3/4 tsp salt
1/3 cup canola or vegetable oil
3/4 cup milk

Preheat oven to 400 degrees.

Measure flour, baking powder, sugar and salt into a bowl and stir to combine.  Pour in the oil and milk and stir until it forms a soft ball of dough (add more milk if needed to achieve this). Turn the dough out onto a lightly floured surface and knead gently 8-10 times. Roll out into a 1 inch thickness, and using a knife cut into about 12 squares. I never worry about making these perfect. Place the biscuits on an ungreased cookie sheet close together for moist sides or further apart for crisp sides. Dab the tops of the biscuits with a bit of milk so they brown. Bake for about 15 minutes until lightly browned and serve warm.  Makes about 12 biscuits.

Click here for printable version of Sweet Biscuits

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THE RESULTS?

These are the easiest biscuits you will ever make, and yet they taste so dang good and the jam is the best partner for them.  I've made the jam dozens of times, with different berries, both fresh and frozen and it's always fabulous.  (I will say though that it is better with fresh berries, but frozen will do in a pinch.) The vanilla is a scrumptious addition.

Okay, show me what YOU got.  

• Link up to any posts, past or present, as long as it is a Family Favorite.
• Make sure your link goes directly to the recipe and not to your homepage.
• When linking please leave your blog name as well as the name of your recipes.  Ex: Meal Planning 101 (Sweet Biscuits and Jam)
• Your blog post must link back to this one.

If you don't have a blog, you can still participate by leaving us the recipe or a link to a recipe online as well.  I can't wait to see what you all cook for your families!

Going Bananas! : Banana Bread

Going Bananas! : Banana Bread

At one point last year, I kept getting these wicked charlie horses in my legs everyday. At the most inopportune times, my calf would start spasming causing me to double over while clutching my leg and shrieking in pain like a banshee. It hurt--- a lot. Finally when enough became enough, I emailed my doctor and he suggested that I try adding more potassium and magnesium to my diet. To get more potassium, I started eating bananas but then eating bananas everyday got old...I'm not a chimp afterall. So I moved onto banana smoothies, frozen bananas and banana bread...yep, thanks to a phase of agonizing charlie horses I can now make a mean banana bread. To be honest, banana bread has to be one of my favorite things to bake. It uses up those decrepit, old bananas that have been sitting on your counter and have begun sporting brown spots (you know and I know, you're not going to eat those nasty looking bananas) AND banana bread makes your house smell amazing while it's baking. Anyhow, after about a month or so of Banana-rama, my leg cramps finally disappeared---thank goodness...but my appreciation for banana bread still lingers and I like to whip some up from time to time.

Banana Bread (from The Joy of Cooking)

Ingredients
(all at room temp)

1 1/3 cups AP flour

3/4 tsp salt

1/2 tsp baking soda

1/4 tsp baking powder

5 1/3 tbs unsalted butter

2/3 cup sugar

2 large eggs, lightly beaten

1 cup mashed bananas (about 2)

1/2 cup coarsely chopped walnuts or pecans


Instructions

- Position a rack in the lower third of the oven.

- Preheat the oven to 350F.

- Grease an 8 1/2 x 4 1/2 inch loaf pan.

- Whisk together throughly: flour, salt, baking soda and baking powder.

- In a large bowl, beat on high speed until lightened in color and texture,  2 to 3 minutes: butter and sugar.

- Beat in the flour mixture unril blended and the consistency of brown sugar. Gradually beat in eggs.

- Fold in just until combined: bananas and nuts.

- Scrape the batter into the pan and spread evenly.

- Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes.

- Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.

* I substituted a 9x9 pan and reduced my baking time to 40 minutes.

Jerusalem Artichoke Soup

Jerusalem Artichoke Soup

What's a girl to do when the weather outside is beastly and the rain's coming down in buckets? Make a batch of soup, of course! For X-mas, Mr.S.'s mother gave me a big book of soup recipes. I've been pouring over the colorful photographs of drool worthy soups for a couple of months now but haven't had the time to whip up anything from it's pages yet. Today though, I decided to give the Jerusalem Artichoke Soup with Saffron and Thyme a go. Feeling a little bit creative, I decided to jazz up the original recipe by throwing in some smoked paprika and topping it with onion crisps. Yum!

(Also, the nice thing about this soup is that it makes a big batch and you can freeze the leftovers.)


Jerusalem Artichoke Soup

Ingredients

2 tbsp olive oil

2 medium yellow onions, chopped

3-4 garlic cloves, chopped

12 oz. Jerusalem artichokes (also called sunchokes), scrubbed and coarsley chopped

12 oz. carrots, scrubbed and coarsely chopped

sea salt and freshly ground pepper

1/2 - 1 tsp smoked paprika

1.2 quarts hot vegetable stock

1.5 tbsp fresh thyme leaves or 1.5 tsp dried thyme

large pinch (about 30 strands) of saffron

juice of 1/2 lemon

onion crisps or parmesan croutons


Instructions

- Heat the oil in a large pan over medium heat, add the onions and cook for 5-10 minutes or until soft and translucent.

- Add the garlic and cook for another 30 seconds or until fragrant.

- Stir in the sunchokes, carrots and a little salt, then cover with a lid and sweat, stirring frequently, for 10-15 minutes or until the vegetables are softened.

- Add the stock, thyme, saffron and smoked paprika.

- Bring to a boil, then lower the heat to a simmer and cook for 10 minutes or until the vegetables are throughly soft.

- Cool briefly, then process until smooth in a blender.

- Stir in the lemon juice and season to taste with salt and freshly ground black pepper.

- Serve in warm bowls, with some onion crisps or parmesan croutons on top.

Event: Fork Over Knives

Event: Fork Over Knives

In theaters May 6, 2011.

http://www.forksoverknives.com/

"The feature film Forks Over Knives examines the profound claim that most, if not all, of the degenerative diseases that afflict us can be controlled, or even reversed, by rejecting our present menu of animal-based and processed foods."

Kenya Airways is Going Green,Launches Carbon Offset Program

Kenya Airways is Going Green,Launches Carbon Offset Program

Kenya Airways is going green,finally.The airline has launched its Carbon Offset Program that offers customers the opportunity to offset the Carbon dioxide (CO2) emissions related to their flights in cooperation with International Air Transport Association-IATA.

According to a PR by the airline, "The inbuilt IATA Carbon calculator gives the distances of the flight in question and associates the level of emissions created by that flight per person then indicates the financial contribution that will be devoted to environmental sustainability projects; this contribution is VOLUNTARY. Kenya Airways collects this money on behalf of IATA and then surrenders it to be invested in projects that IATA has identified. IATA only invests in UN-Approved Certified Emissions Reductions-CER projects and voluntary credits. Kenya Airways will support projects within developing countries in line with the UN’s Cleaner Development Mechanisms-CDM."


The IATA-administered industry-wide scheme is a ready-made tool enabling airlines to offer their passengers the ability to compensate for their carbon emissions with contributions towards carbon reduction projects in developing countries.

 Passengerrs booking a ticket via Kenya Airways website can voluntarily contribute a small amount to offset their carbon footprints before they take their flight.The aviation industry contributes 2% of global towards global carbon emissions and has been under pressure to do its part to offset its carbon footprints.IATA developed a four pillar long term strategy that aims at "reducing emissions,not charging for them" but that has not prevented blocs like the EU from adding aviation to its Emissions Trading System.


IATA launched its Global carbon Offset program in 2009 with Portuguese carrier TAP as the launch airline.Other airlines have launched some brilliant carbon offset initiatives with Ethiopian Airlines longer term environmental campaign FLY GREENER a great example.Over 30 airlines run offset programs with different methodologies for calculating emissions and different criteria for offset projects.

Write to Us :contact[at]flight-africa[dot]com

Meal Plan 42 - A Really Great One

Meal Plan 42 - A Really Great One

Click here to get a printable version of this week's meal plan and recipes

Grocery List:

The grocery list is color coordinated by meal so you can easily pick and choose which meals you would like to make. Either print and use the grocery list as is and make all the meals I have planned, or easily cross off the meals and corresponding ingredients you would rather not make.

Click here to get a printable version of this week's grocery list

This is a seriously great meal plan! (If I do say so myself).   I owed it to you after my super long absence.  As I went through to comment on all the meals I had chosen, my mouth started watering more and more and by the end I wanted to eat it all RIGHT NOW.  Make the Slow Roasted Pork Shoulder when you've got lots of time to spare.  It's not difficult nor tedious, the oven is doing all the work for you, but you do need about 4-5 hours to let it slow cook in the oven.  Then shred up the leftovers and use on a night when you haven't got much time at all.


Day 1: Slow Roasted Pork Shoulder with Buttermilk Mashed Potatoes and Carrots
This pork is insanely good!  Make this pork on the weekend when you've got some time and enjoy a good 'ol homestyle meal.  Save the leftover shredded pork for later in the week.

Day 2: Hoisin and Ginger Pork Wraps with Crunchy Peanut Slaw
Use your leftover pork to make these delicious, no effort, bad boys.

Day 3: Favorite Turkey Burgers with Basil Aioli and Parmesan Roasted Asparagus

Yep, the title is right.  These are probably my favorite turkey burgers.

Day 4: Chicken in Mustard Cream Sauce with Sauteed Mushrooms in Thyme
Kinda drooling right now thinking about this meal.

Day 5: Beef and Bean Chimichangas and Salad with Chipotle Ranch Dressing
These burritos have a great crispy shell giving them a lovely contrast of textures.

For more great meal plans, check out my complete list of meal plans or the Menu Plan Monday links at Orgjunkie.

Cookbook Review - Sauteed Mushrooms with Thyme

Cookbook Review - Sauteed Mushrooms with Thyme

My whole life I've been obsessed with mushrooms.  Growing up we only ate canned mushrooms, but I remember having a serious zeal for them.  I'd be in the kitchen helping my Dad cook supper and slipping my skinny little kid fingers into the open mushroom can to snatch another bite of them.

I've long since graduated from the canned variety to fresh mushrooms, which are light years better.  I especially love them when they are buttery and juicy in the middle with crispy edges on the outside, and these mushrooms are just that.  With a light lemon-herb note from the thyme, these are a great side dish option to add to your repertoire.

Recipe from Everyday Food: Great Food Fast
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Serves 4 as a side dish

2 tbsp butter

1 tbsp olive oil

1 small shallot, minced

1 1/2 lbs white mushrooms, halved

Coarse salt and fresh ground pepper

1 tsp fresh thyme, minced

1/4 cup dry red wine or white wine (or water)

In a skillet over medium low heat, melt the butter with the oil. Add the shallot and cook, stirring until soft for about 5 minutes. Raise the heat to medium. Add the mushrooms; season with salt and pepper. Cook covered, until the mushrooms release their liquid about 5-6 minutes.

Uncover and raise the heat to high. Cook, tossing until the liquid evaporates and the mushrooms are brown, 3-5 minutes. Add the thyme and wine. Cook until the skillet is almost dry. Serve hot.

Click here for printable version of Sauteed Mushrooms with Thyme
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RESULTS?

I loved these babies.  My friend Bree recommended that this be one of the recipes that I tried from Everyday Food: Great Food Fast and I'm so glad I listened to her (but to be honest it really didn't take any convincing).  When I first made these I was reminded that mushrooms can indeed be a side dish and makes an excellent companion to beef or chicken dishes.

Meal Ideas:

• Sauteed Chicken with Mustard Cream Sauce + Sauteed Mushrooms with Thyme

• Bistro Burgers with Bacon and Creamy Honey-Dijon Sauce + Sauteed Mushrooms with Thyme

• Grilled Asian Beef Kebabs + Sauteed Mushrooms with Thyme + Fried Rice

• The Ultimate Burger and Chips + Sauteed Mushrooms with Thyme

• Roasted Chicken and Potatoes with Rosemary and Lemon + Sauteed Mushrooms with Thyme

Cookbook Review - Sauteed Chicken in Mustard Cream Sauce

Cookbook Review - Sauteed Chicken in Mustard Cream Sauce

So when you go three months without posting anything substantial on your blog, you start to get an itch to jump back in there but....where the heck to start?  New meal plan?  Pick up where I left off on my cookbook review?  It's St. Patrick's Day, so um...maybe something green?

I found this recipe already queued up and ready to go so I thought it as good a place as any.  A quick and easy chicken dish with a luxurious wine cream sauce to spoon over top.  Soooo....are we still friends?

Recipe from Everyday Food: Great Food Fast
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Serves 4

4 boneless skinless chicken breasts
2 tbsp olive oil
1/4 cup white wine or chicken broth
1/2 cup heavy cream
2 tbsp Dijon mustard
1 tbsp fresh basil or tarragon, chopped (or 1 tsp dried)

Sprinkle each chicken breast with salt and pepper. In a large skillet, heat the olive oil over medium high heat. Add the chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.

Pour the wine into the hot skillet; cook, stirring until reduced by half, about 1 minute. Whisk in the cream, mustard and herbs. Whisk until thickened for about 2 minutes.

Pour any accumulated chicken juice into the sauce. Right before serving, drizzle the cream sauce over the sauteed chicken.

Click here for printable version of Sauteed Chicken in Mustard Cream Sauce
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RESULTS?

I'm really thinking of starting a page for recipes with "Little Effort" since I'm all about them.  This chicken was really fantastic and could easily fit under that category.  I chose to use basil in my cream sauce where the original recipe said tarragon.  I'm really not a tarragon fan since it has a really strong black licorice flavour so I subbed in the basil which is slightly licoricey, but mellower and sweeter, and I thought it worked perfectly.  Throw some broccoli in a steamer or asparagus in the oven and you've got a minimal effort, big flavor, fancy-ish sorta meal.


Although, those sauteed mushrooms were divine with this chicken too.

Meal Ideas:

• Sauteed Chicken in Mustard Cream Sauce + Sauteed Mushrooms with Thyme

• Sauteed Chicken in Mustard Cream Sauce + Steamed Asparagus (or Parmesan Roasted Asparagus)

10 Ways to Boost Your Chance of a Free Upgrade When You Fly

10 Ways to Boost Your Chance of a Free Upgrade When You Fly

As promised late last year,Flight Africa Blog will publish more guest posts from the aviation fraternity.This is an article someone shared with me and we we would like to share with you.For an economy class traveller,a flight upgrade is a dream come true, chance in a life time.In this post,Martin Lane from Money.co.uk will show you 10 very easy ways boost your chances of getting that elusive flight upgrade and travel in style!Like a Star!An article we should have shared with our readers much earlier!Enjoy the read:

"Getting bumped up from economy to first class can make a big difference on a long-haul flight. Yet with the costs involved, the dream of travelling in style often remains just that - a dream. We show you how to get an upgrade without forking out.'

 As with anything, getting something for nothing is notoriously difficult, airlines won’t simply upgrade you to 1st class for no reason. However there are some things that you can do to improve your chances, here are our top tips.

1: Pick your airline carefully

Often there are a range of planes transporting passengers on each route. If you choose a flight where the aircraft has a large ratio of first class seats then it will improve your chances of getting an upgrade. You can usually find out the ratio on the airlines website.

2: Be flexible

You're more likely to get an upgrade on an oversold flight - this is where the airline have sold tickets for too many seats in the hope that some passengers won't show.  If everyone does turn up to travel, they have a problem. If you're able to take a slightly later flight, or willing to change who and where you're sitting, they're more likely to bump you up.

3: Make them value your custom

If you are a regular flyer then it's worthwhile joining the frequent flier or loyalty card scheme run by the airline or airlines you most often travel with.
It is usually free to join and members tend to be given priority over non-members when it comes to getting an upgrade. Equally, members within the scheme are often ranked depending on how much they travel with the airline, or the level of membership they hold - the more 'loyal' you are, the more likely you'll get an upgrade if one's available.

4. Book separately

If you are travelling with other people and don’t mind being seated separately then you can improve your upgrade chances by booking separately, after all it’s easier to find 1 first class seat than 2!

5: Get an 'added value' ticket

A small outlay can increase your chances of bagging the elusive upgrade. Some airlines offer 'premium standard' or 'standard plus' tickets that cost a little more but are usually first in line for a full upgrade if one becomes available. A 'standard plus' seat tends to be more spacious and often includes other little perks such as drinks and newspapers to enjoy if you don’t upgraded. However, while it's worth comparing the cost, as an upgrade is by no means a given you'll need to decide whether the possibility - and other perks - are worth the cost.

6: Play the part

It is much easier to ruin your chances than it is to improve them. If you arrive at the airport in trainers and a tracksuit or are loud at the check in desk then you will be the last person they will want to offer a complimentary upgrade. Boost your chances by looking, and acting, the part. Try wearing a suit (or at least smart-casual clothes) rather than jeans and a t-shirt so that you look like you could belong in the first- or business-class cabin.

7: Time your arrival

Checking in with the masses means you will probably be lost in the crowd. There are two different schools of thought with regards to when you should arrive to optimise your chances of an upgrade. If you arrive early and ask politely at check in and they are treating upgrades on a first come basis then you might be lucky and be first on their list. Alternatively some industry experts say that waiting until the last minute sometimes means any vacant first class tickets are offered to the final people boarding.

8: Give them a reason

Sometimes it is the little things that can make a difference, mentioning that you’re travelling to celebrate your silver wedding anniversary or birthday may just make the difference.
Additionally you can take this a little further and ask your travel agent to mark your ticket with a note such as OSI (Other sig info) or SFU(Suitable for Upgrade).

9: Ask nicely

Try to build up a bit of rapport with the check-in staff (or staff at the boarding gate) before you ask whether there is any chance that you could get bumped up a class.

10: Be discrete

When you ask for an upgrade make sure you ask discretely. If you announced to the whole check in lounge that you want an upgrade chances are you will have blown it.

Read the Article:10 Ways to Boost Your Chance of a free Upgrade When You Fly

Something to Tweet About! : Nesting Baby Blue-bird Cupcakes

Something to Tweet About! : Nesting Baby Blue-bird Cupcakes

It must be baby season because everywhere I look there's bumps and babies. The week before last I think I must have broken a record because I hung out with FIVE different friends in one week that were pregnant (one with twins)! Then this week I got to see a close friend's newborn (Congrats, Misa!) and attend another wonderful friend's baby shower on Saturday. Now, I bet you're wondering what all this baby talk has to do with food, right? Well, at Saturday's baby shower I was tickled pink (in this case blue) to come across these adorable cupcakes that my talented friend Jenny made. ( She was kind enough to divulge that the recipe's from Martha Stewart:  Nesting Baby-Bluebird Cupcakes ) The baby birds popping out of their nests were so cute, they were almost too cute too eat...almost.

Kenya Airways Cargo installs electronic cargo monitoring system

Kenya Airways Cargo installs electronic cargo monitoring system

Kenya Airways Cargo has completed the installation of an electronic cargo monitoring system, making it the 2nd airline in Africa to achieve this.  Known as E-Freight, the new system is billed as the answer to cargo operational efficacy in a bid to reduce costs, improve transit times, accuracy and the competitiveness of airfreight.

Kenya Airways’ General Manager Cargo, Ms Sauda Rajab said in a statement that the installation of the E-Freight was in compliance with an International Air Transport Association (IATA) led initiative, designed to get all global carriers to make their transactions electronic. Cargo customers are increasingly wanting shorter transit times, lower prices and increased reliability, while customs authorities are pushing for electronic information in advance.

“IATA estimates that with adoption of e-freight (electronic messaging and documentation), the air freight industry could save up to $ 4.9 billion,” said Rosemary Adongo, Area Manager Southern Africa and IOI.
With E-Freight going live, Kenya joins six other aviation nations, including Italy, South Africa, Ireland, Cyprus, Slovakia and Mexico in successfully implementing this technology.  Kenya Airways has conducted successful WET and DRY runs between Nairobi – Amsterdam – Nairobi with DHL Global Forwarders. Currently there are 44 countries and 362 airports that are e-freight ready globally.

Article Courtesy Travelwires

Mamma Mia, Fun in the Pizzeria!

Mamma Mia, Fun in the Pizzeria!

 

 http://pizzarocksacramento.com/

If you're like me you're always looking for something fun (and easy on the wallet) to take the kidlets to...so you can imagine my elation when I found out about Pizza Rock's Kids in the Kitchen class. It just so happened that a  friend I were walking past Pizza Rock this week when curiousity got the better of us and we decided to peek our heads into the pizzeria. Within seconds we were greeted by a hostess with a friendly smile and cheerful attitude. Her hospitable demeanor didn't waiver even after we confessed that we had already eaten and just "wanted to take a look." She even provided us with a take-out menu and filled us in on their Kids in the Kitchen class. Turns out, Pizza Rocks offers a class on Saturdays from 11-1, where kids get to learn the fine art of dough tossing and are given the chance to make a pizza of their very own. The catch? Space is limited so you have to call and reserve a spot.

Flight Africa Blog Scoops Third Place in Flight Global's Webbies 2010 Awards!

Flight Africa Blog Scoops Third Place in Flight Global's Webbies 2010 Awards!

Dear readers,while we were away,Flight Africa Blog scooped the third place in the Flight Global  yearly awards,Webbies 2010 Awards, in the category "Launch of the Year" that was announced on 14th February,2011.The category was judged by Kevin O'Toole, Flightglobal's Director of Strategy and Alan Peaford, President of the British Association of Communicators in Business (@Grandpois on Twitter)

 We are humbled ,very proud and deeply inspired by this award.This is what the judges said of your favorite aviation blog that gives you an inside look into African aviation: "A refreshing initiative which gives African aviation a fresh, professional voice. Traffic is relatively low but building and the enthusiasm and ambition of the team shows through.

"This site has great potential in what is after all the next big thing in growth markets."

The first place in the category was taken by Bombardier,followed by AirTransparency.

Big Congratulations to them!

We thank all our readers and contributors from the African Aviation fraternity and beyond on this worthy award and look forward to giving our readers  fresh,quality  and timely coverage from the skies of Africa as we contonue to engage aviation professionals from all the corners of continent that is an emerging aviation market. Many thanks to all our readers,contributors and the Flight Global team!

Regards,

Sam

Editor,Flight Africa Blog

contact@flight-africa.com

More Info:

The Flightglobal Aviation Web Awards (Flightglobal Webbies) celebrate and acknowledge the best and brightest aviation and aerospace websites and digital activities of the last 12 months.

Fadugba to African Airlines:Embrace Mergers

Fadugba to African Airlines:Embrace Mergers

Former secretary general of the Africa Airline Association (AFRAA) and chief executive officer of African Aviation Services Limited (AAS), Mr Nick Fadugba, has advised African airlines to embrace mergers and acquisitions to enhance their chances of survival and also benefit from economies of scale.

He gave this advice while delivering a paper entitled, “Challenges and Opportunities Facing African Airlines” at the Airport Council International (ACI) conference held in Abuja recently.

The advice, according to him, became necessary in view of the fact that African airlines are undercapitalised and are too small and weak to meet the challenges of today’s competitive air transport industry, adding that though air traffic on the continent is growing, the share enjoyed by African airlines is not growing as that of foreign carriers.

Fadugba said, “To benefit from economies of scale and enhance their chances of survival, African airlines have to come together and work together through code-shares, win-win joint ventures mergers and acquisitions so as to form stronger carriers that can grow and prosper”.

 To buttress his point, he cited the United States, where according to him, Delta airlines has acquired North West Airlines; United Airlines acquired Continental Airlines; while in Europe Air France acquired KLM Royal Dutch Airlines and British Airways has merged with Iberia airlines of Spain.

Airline consolidation, the chief executive officer of African Aviation Services Limited (AAS), said is a global reality, which Africa must face up to now or suffer the consequences, adding that more airlines will fail in Africa in the next five years if urgent steps were not taken towards airline cooperation and consolidation.

“I humbly submit to you that without a strong, viable and profitable Africa aviation industry that facilitates business, trade, tourism and social interaction on the African continent and beyond, it will be difficult to create wealth, eradicate poverty and promote sustainable economic development in Africa”

On air safety, the former AFRAA boss stressed that it must be a priority in Africa aviation sector, calling on airline operators in Africa and governments in making this achievable.

He listed the challenges facing the African airports to include safety, security, new technology, funding, passenger facilitation, modernisation, manpower development and debt collection, adding that he is very confidence that practical solutions can be found to these challenges.

In his words, “Airports have a vital role to play in every country as a national gateways and engines of economic growth; rightly or wrongly, airports are often viewed by their users as monopolies with limited competition, high charges, strong revenues and strong margins. But this not always the case”.

 He argued that whether airport’s revenues and costs are based on the Single Till or Dual Till policy, what is certain is that every airport has to strive to improve its Work Load Unit (WLU) through enhanced operational and economic performance. 

Fadugba commended African airlines such as Ethiopian Airlines, Egypt Air, South African Airways and Kenya Airlines for the efforts put in place as they grow in aircraft fleet size, aircraft utilisation, route network, traffic load, revenues and overall viability.

1Time Airlines is BEE Empowered

1Time Airlines is BEE Empowered

South Africa low-fare airline 1time has struck a deal that will see a black economic empowerment (BEE) consortium acquiring a 25% stake in the aviation group for about R49-million, with the proceeds being used to expand the airline's operations and add new routes.



The consortium includes Mtha Aviation, SKMT Sunrise Investment Group and Oakleaf Investment Holdings 59, and also includes Sipho Twala, a founding shareholder and chairman of 1time.
"We look forward to partnering with the BEE consortium as their solid track record, entrepreneurial spirit and aviation expertise will provide a perfect fit with the 1time culture," 1time Group CEO Glenn Orsmond said in a statement this week. "The funding will give impetus to our growth plans for the airline by introducing new routes into Africa and the Lanseria operations."

According to 1time, state-owned Industrial Development Corporation provided the consortium with the necessary funding required to effect the transaction.
The company's board has resolved to use the new equity capital to expand the airline as well as its aircraft maintenance and charter business, as well as to expand and enhance training facilities for its pilots.
"The vision and strategy of the board remains to create a diverse aviation group consisting of the best low-cost airline in Southern Africa and a world-class maintenance facility," 1time said. "This transaction, having notably strengthened the group's BEE credentials and shareholding, has significantly strengthened the group's ability to reach this goal."

'Exciting' expansion plans

As part of the transaction, Busiwe Maqungo and Blacky Komani have been appointed as executive director and non-executive director of the company respectively.
Maqungo is the current MD of Mtha Aviation. Her career spans various sectors, including academic institutions and Human Sciences Research Council, as well as the private sector and parastatals.
Komani is the chairman of Mtha Aviation. He has 20 years experience in the field of travel and tourism. Based in New York, he was the head of the South African Tourism operation for North and South America for a period of six years.

He currently serves on different boards in the travel and tourism sector and is also an executive director at American Express Foreign Exchange.


"Our participation will focus on the synergies that already exist between the BEE Consortium and 1time, in order to leverage maximum value from the anticipated growth in passenger numbers in Africa," said Komani. "The BEE consortium offers expertise that will maintain and enhance 1time’s competitive edge, thereby delivering sustainable value for all stakeholders.

"We anticipate growth in our market share through an improved range of offerings to our loyal customers, and have very exciting expansion plans in place."

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It's no longer a dream for Africa World Airlines as it secures an Air Carrier Licence

It's no longer a dream for Africa World Airlines as it secures an Air Carrier Licence

Dreams are finally turning into gold for Africa World Airlines Limited (Africa World),a Ghanaian registered private-sector company formed to provide low cost scheduled airline passenger services from Accra to domestic and regional destinations by a group of Ghanaian and Chinese investors.

The Ghanaian airline startup,with the tagline,"the new generation airline",announced on 4th March the receipt of an Air Carrier Licence(ACL) issued by the Ghana Civil Aviation Authority(GCAA).Togbe Afede IV,CEO of SAS Finance Group,one of the investors in the airline, and Chairman of Africa World Airlines Limited,assured the Ghanaian public that the airline intends to revolutionize domestic transportation in Ghana by making air travel affordable to many.

Stated a press release from the company website "The ACL, licence number 222, serves as the authorization for Africa World to commence operation of scheduled air passenger and cargo services within Ghana and the West African sub-region."

The airline is expected to begin operations in July this year.

Air Commodore (Rtd) Kwame Mamphey (left), Director-General of Ghana Civil Aviation Authority, presents the Air Carrier Licence document to Togbe Afede XIV, CEO of SAS Finance Group and Chairman of Africa World Airlines, at a ceremony in Accra on 4th March 2011. Looking on is Peter Amaleboba, Director – Economic Regulation of Ghana Civil Aviation Authority.

Read the Full PR on the Company Website 

Follow Africa World Airlines on Twitter

Additional info:Africa World Airlines Limited is a Ghanaian private-sector joint venture between SAS Finance Group, an integrated investment banking and financial advisory firm, and Chinese investment and technical partners. Africa World intends to provide low cost scheduled airline passenger services from Accra to domestic and regional destinations, using jet aircraft throughout its route network. The route network will be structured to create a hub-and-spoke model centred upon Accra, allowing seamless one-change connections between multiple city pairs.

Africa World intends to commence flight operations in mid-2011 with all-jet services from Accra to Kumasi, Tamale and Takoradi.