When I started this little series, I had no idea it would reach beyond my friendship circle. Today, I am introducing Abby, who was born in the Philippines and now lives in the USA with her British husband and their son and daughter. Abby’s blog is all about delicious, fuss-free recipes and if Abby ever invited me for tea (hint, hint!), I would have to request her Yummy Blueberry Cheesecake!
Over to you, lovely lady!
Tell us about you.
I am Abby, a lawyer turned stay-at-home mom. I have 2 little Americans and one English husband.
Photo credit: Manila Spoon
Where do you find inspiration for your recipes?
Mostly from the dishes that my Mom used to make when I was young. Since we also travel a lot, I often find inspiration from the cuisine of whatever country we visit. I usually get a cookbook for souvenir and use that as a springboard for some of our international recipes.
Is there anything you would not touch even if you were given £1,000 to eat it?
Balut – a favorite street food in the Philippines. It’s a duck egg that’s fertilized but not fully formed yet – I don’t want to elaborate beyond that. It’s gross for me. The funny thing is a lot of Filipinos love this but I won’t even touch it.
Can you give us an anecdote about food?
I don’t know if this counts as it’s related to blogging though food related. Last year I received an email out of the blue from a lady asking me to send her a photo and recipe of one of my healthy dishes as it would be featured in National Geographic as part of their promo for their upcoming food show. At first, I didn’t think it was legit as the email looked ordinary but I sent it anyway as I had nothing to lose. A few weeks later she emailed me back with a link and true enough my recipe and photo were in the Nat Geo website together with the likes of Paul McCartney, Susan Sarandon, Eva Longoria and other celebrities. It was unreal. Had I ignored the email I would have missed that opportunity so in hindsight, I am grateful how it turned out.
What is your favourite way to share your recipes?
Mostly through the blog. After writing a post I then promote it via Facebook, Pinterest. Twitter and Stumble Upon.
What recipe did you choose to share today and why?
4-Ingredient Nutella Cookies. My family is totally in-love with Nutella so any recipe with Nutella is always a winner for us. I also love fuss-free, quick and family-friendly recipes. The Nutella cookies are a perfect example of the kind of recipes we feature on our blog.
Photo credit: Manila Spoon
Could you share a couple of tips that make your life easier in the kitchen?
I cannot live without my slow cooker. If anyone hasn’t bought one yet, I highly recommend it. I love that you can simply dump the food there, leave it for several hours and then you come back home to a perfectly-cooked and delicious meal.
I love to bake with cherries so one of my favorite gadgets is a cherry pitter. It is a must for any cherry lover!
Thank you so much for sharing a little bit about yourself, as well as your mouth-watering cookie recipe, Abby. I will definitely make these babies very soon! I have all four ingredients at home so tomorrow might be the day!
Balut does not sound appealing to me at all either. I think I would really struggle to try it.
How amazing that your recipe appeared on the National Geographic website: definitely one to frame!
Fancy seeing your recipe on Feature my Food Friday? Whether you are a keen baker, a blogger or a reader who would like to see their creation online, I would love to feature you! Just email me and I will send you more details.
4-Ingredient Nutella Cookies by Abby at Manila Spoon
- 1 cup Nutella
- 1 egg
- 1/2 cup + 2 tablespoons all-purpose flour
- 1/2 cup semi-sweet chocolate chips
Preheat the oven to 350F/180C.
Mix the Nutella, egg and flour in a bowl until it forms a dough and no speck of flour remains. Gently stir in the chocolate chips.
Scoop the dough and drop rounded tablespoons on a cookie sheet (lined with parchment if not using a non-stick one) about 2 inches apart.
Bake for about 10 minutes and remove from the oven. Leave on the cookie sheet for about 3-4 minutes before transferring to a wire rack to cool completely.