Poulet A L'Orange (Chicken with Orange)

Orange is one of the most common and delicious fruit in this world, that is if it's ripe... In my opinion, I want my orange ripe and sweet, though in different countries, there are variations of oranges and the best way to eat an orange belonging to a different genum or whatever is unripe dipped in salt. When I was a kid, everytime I'm sick, I always get an orange because it contains Vitamin C, there are other fruits that have more Vitamin C compared to orange, but the said fruit is the popular one, so get over it. When I have a flu, I eat orange, when I'm having travel sickness, I sniff the peel of this small green kind of orange (dalanghita), when I have other kind of sickness, I drink orange soda called Royal Tru Orange partnered with Sky Flakes (cracker). I have so many fond memories of oranges, and this article made me miss my parents so much because everytime I'm sick, they're the one who automatially buy oranges, my favoorite is this small kind of orange called ponkan, it's very sweet and juicy. When I was in Qatar, I got sick for two weeks after being exposed to the Arabian Winter in the desert of Doha because of ATV riding, and no matter how horrible I felt during that two weeks, I felt like a kid again because my parents were there to take care of me, and yes, they bought me oranges... No matter how hellish the situation is, once you're being taken care of your loved one, all the pain and sorrow disappears because you know someone cares for you. With orange or no orange, I will gladly be sick again as long as my parents will be the one who is going to take care of me. I'm in my twenties, and I don't care for proclaiming that statement because it's true, I love my parents.

Ingredients:

1/3 Cup Butter

4-8 Chicken Thigh

2 Onions, peeled and sliced into rings

4 Carrots

3 Cups Dry White Wine

1 Bouquet Garni

Salt

Pepper

2 Oranges

1 tsp Arrowroot

Juice of 2 Oranges

1 tsp Sugar

Direction:

On a casserole, melt the butter then add the onions, carrots and chicken, fry until the chicken became golden brown, turn frequently to avoid burning. Pour the wine, bring it to the boil, let it simmer until the liquid is reduced slightly. Add the bouquet garni, salt and pepper. Lower the heat then cover the casserole, let it simmer for 1 1/2 hours or until the chicken is tender. Bast it occasionally while cooking the dish. On the other hand, peel the orange, make sure that the white veiny stuff are all removed, plunge the orange into a boiling water and blanch for 5 minutes. Drain and dry thoroughly using a kitchen towel, set it aside. On the casserole with chicken, add 1 tsp of arrowroot, juice of 2 oranges and 1 sugar. Add salt and pepper to adjust the flavour. Plate it, take a picture before eating. Bon Appetit Mes Amis : )

Curried Seafood with Coconut Milk

I did not cook this, it's oncle Benoit who made this dish... Don't worry with the ingredients, the amount of ingredients can make this dish looks like a complicated one to make, but after watching oncle Benoit and reviewing the cook book that oncle used, I think it's not that hard as it looks like. Some ingredients would be tough to find, if you don't have it, then it's alright, just don't miss the important and basic ones. Oncle Benoit really prepared for this dish as it was for Tita Yeng's birthday, that is why the final product was divine!

Ingredients:

225 g Squid
225 g Tiger Prawns
400 ml Coconut Milk
30 ml Thai Fish Sauce
450 g  White Fish Fillets
2 Fresh Chillies
2 Tbsp torn Fresh Basil or Coreander Leaves
Squeeze of Lime Juice

For the Curry Paste:

6 Spring Onions (coarsely chopped)
4 Fresh Coriander Stems
4 Kaffir Lime Leaves
8 Fresh Chillies (seeded and coarsely chopped)
1 Lemon Grass Stalk
2.5 cm Fresh Root Ginger
3 Tbsp Fresh Basil
1 Tbsp Vegetable Oil

Direction:

First, make the curry paste by mixing it all up with the exception of oil, put in a food processor and process it turning into a paste, add the oil and continue to process it.

Rinse and dry the squid, cut into ring size, heat the wok or pan until hot then add the prawns, stir-fry the prawns without oil for 4 minutes or until they turned pink. Let the prawns cool down and peel the shells off, remove the vein on the back of the prawns.

Pour the coconut milk into the wok, then bring to the boil, stir it constantly, make sure it's on a medium heat. Add 2 tbsp of the curry paste you had prepared earlier, the shredded lime leaves and fish sauce, stir well. Reduce the heat and simmer for 10 minutes. Add the the prawns, squid and fish fillets, cook it for 2 minutes or until the seafood is tender. Stir in the basil or coriander and chllies before serving. Adjust the flavour by squeezing lime juice, plate it, takea picture before eating! Bon Appetit Mes Amis : )

Chicken in Chili Marinade

I am not fond of spicy food, but I do crave for it once in awhile, also if you cook spicy food, I would eat it as a sign of gratitude, but I have to warn you, I'm such a drama queen and I would make those dramatic oh-ahs. Today, I believe that I had cooked an Indonesian dish, then again, I might be wrong. Anyway, I made this dish spicy because I was craving for something to spice up my night, and this food is absolutely perfect in giving my palate a kick. Speaking of spicy food, before, a friend of mine cooked curry for our family, it was perfect until the after taste... the spice just came rushing through my throat that I almost fainted. It was so spicy that I wanted to run to the bathroom and soak my whole body to the bath tub. Though she promised that the next time she will cook curry, she will lessen the spice, and that's what she did, and I'm telling you, her curry is one of the best curry I had ever tasted, it is absolutely divine! Spicy or not, I think it's nice to cook especially when you're doing it like a concert king/queen and sharing it with your loved ones.

Ingredients:

8 Pieces of Chicken Wings

2 Tbsp. Oyster Sauce

2 Tbsp. Indonesian Sweet Style Soy Sauce

1 Onion

1 Garlic

1 Chilli Pepper

2 Tsbp. Olive Oil

Salt and Pepper

Direction:

Marinade the chicken wings to the oyster sauce, soy sauce, olive oil, chilli pepper, onion and garlic for 1 hour. Add salt and pepper to taste.

Put into the oven for 1 hour on 190 C. Add additional oil (about 2-3 tbsp). Garnish, take a picture before eating. Bon Appetit Mes Amis : )

Mushroom with Garlic Butter and Parmesan Cheese

I always say that what I cooked and posted here were easy, the truth is, the only reason why I cooked certain food is because it was… well, easy. There were more complicated ones that I had had prepared but in the world of Master Chefs, it’s the equivalent of boiled egg, it’s not even on the half of their scale.  When I was watching Master Chef and saw how stressed the contestants and how ruthless the food critics were made me realize that there is no way I will survive that program. I will probably be the drama queen that I am and start to do all the drama out there. This time though, there is no drama in what I had cooked, it is called Mushroom with Garlic Butter and Parmesan Cheese, it’s easy (I know, that word again) but it absolutely tasted good. The only problem that I had with this dish was the overpowering flavour of garlic that the parmesan cheese became useless. So, the next time, I will lessen the garlic or don’t use Parmesan Cheese, either way, I think the end product will be fabulous.  

Ingredients:

Portobello Mushroom

4-8 Garlic Cloves (finely chop)

100 g Butter (room temperature)

Parmesan Cheese (Optional)

Salt and Pepper

Direction:

On a bowl put the butter and the garlic and mix it. Add the garlic butter on the top of the mushroom, add the parmesan cheese or you may leave that part out. Add salt and pepper to taste, pop it in the oven for 30-45 minutes. Take a picture before eating. Bon Appetit Mes Amis!

Scrambled Egg

I still can't get out of my head how delicious and perfect the scrambled egg that I had in Hotel Iris in Belgium! It is creamy and fluffy, it's like a pudding (dessert) and the colour of the egg was bright yellow, I still find it enigmatic regarding how they made their egg. Then when we went to Holland and had our breakfast there, I ordered scrambled egg hoping to get the same effect, turn out, it was the total opposite. The egg was overcooked, it's too dry and salty, what a disappointment. Anyway, I've been experimenting on how to recreate the same scrambled egg that I had in Belgium, but I never came close to the perfection that was. The scrambled egg that I created today was alright for me thanks to an article that I read before regarding adding the creme fraiche in the last minute of cooking, plus, the onion I used were freshly harvested from my uncle's garden. You can ommit the onion if you're after a gentle and light flavour.

Ingredients:

2 to 4 Eggs (Beaten)
Onion
Creme Fraiche or Heavy Cream
Oil
Salt and Pepper

Direction:

Beat the egg vigorously then heat the pan, sautee the onion on oil and beat the egg once more before putting it in the pan. Turn the fire off and add the cream fraiche or heavy cream on the egg, mix it and add salt and pepper to taste. Take a picture before eating. Bon Appetit Mes Amis : )

Say Cheese!

Cheese! Just want to post this picture of different kinds of cheeses ( including breads and a sausage) from Belgium and France. It's so nice to taste different kind of cheeses. The flavours are different from one another, I love it so much. Not all people like cheeses though, my bestfriend, Melanie totally hates cheese, it's so funny seeing her face reacts when sighting cheeses on the dishes I had cooked. For me, I can eat only cheeses for a meal, though there are some cheeses that I am not yet ready to munch on, it's just to strong for me... Anyway, my favourite cheese is the one with the nuts, it is lovely!

Fromage (Cheese): goat cheese, medium cheese, brie de meaux, brie de melun, Salade de surimi au crabe, cheese with nuts that is divine but i dont know the name...

Pain (Bread): Croissant, Navette, Pain de Campagne aux Noir

Saucisse (Sausage)

Stuffed Bell Peppers with Beef in Pesto Sauce

Every one of us undergoes heartbreak, whatever is the source of that heartbreak, it is truly like stabbing you in the heart. I recently broke up with someone, and of course as a human being, I had undergone series of dramatic episodes. Episodes which I won’t elaborate since this is a food blog, not a love advice column. In every heartbreak, we do some things that might be deemed conventional or unconventional in the eye of the public. Some people eat their heart out thinking they can drown their sorrows with food, I won’t do that, I don’t want to gain another weight, instead I just cooked. Together with cooking, I sang, I cried, I write, dancing would be nice but I’m not yet ready with dancing, especially what I’m listening to most of the time were sad or inspirational songs, interpretative dance might work, but it will just look silly (I’m imagining my uncle and auntie will caught me doing an interpretative dance of ‘Someone like you’ lol). Anyway, what I cooked was something easy yet looks pretty in the eyes. I saw this in one of the cooking show in BBC, though I actually didn’t follow the whole recipe because I forgot it already, so again, I improvised. It is a wonderful comfort food, so if you’re on a drama mode and feels like indulging on a delightful dish, you may want to try this. It has a blend of sweetness of the bell pepper, juiciness from the meat and the splendid aromatic flavour of pesto. Then again, please don’t drown your sorrows with food, do something recreational, it’s alright to cry. But for now, try cooking this dish and enjoy.

Ingredients:

3 Bell Peppers

1 Kilo of Beef

Pesto Sauce

4- 6 Tomatoes

Salt and Pepper

Parmigiano Reggiano

Onion

Extra Virgin Olive Oil (EVOO)

Direction:

Cut the bell peppers, coat it with EVOO and set it aside. On a pan, sautee the onion then the tomatoes, add the beef but don't let the beef cook, for it will be later put in the oven to further cook it with the bell pepper. Add the pesto sauce on the beef, add salt and pepper to adjust the flavour. Stuff the bell pepper with the meat, srinkle it with EVOO, put it in a preheated oven and cook it for 45 minutes on 170 C. Add pamigiano reggiano cheese, take a picture before eating and enjoy! Bon Appetit Mes Amis : )

Pork with Apples in White Wine and Honey Sauce

Early today, I had a massive migraine, and people who experienced migraine knows how delibitating it is. It's like everything in your life stops because of the intensity of pain you were feeling, you just want to sleep it off but the pain wouldn't let you, it is not a joke nor an exaggeration, migraine is such a menace. Anyway, I wrote that because I'm the one who was going to cook supper tonight, but I was thinking, I am having a migraine and I really don't want to strain myself. So I think of an easy way to make supper for my family that will be enjoyable and looks classy yet effortless, and this dish is what I came up with. My uncle used to make this dish, but I added few ingredients which were white wine and honey. This time though, I cooked without singing or dancing because I still feel beaten by the migraine attack that I had earlier. Good thing my GP (doctor) prescribed a medicine to me, and that kind'a help me with the symptoms. Back to the food, I find pork and apples were a perfect match plus the sweetness of the honey goes very well with the high quality white wine that my uncle had. This meal is so easy, its like not really cooking, you just put it in the oven and then Voila! I partnered this meal with fried potatoes with honey and dill which I will post next time.

Ingredients:

4 to 6 Pieces of Pork
Salt and Pepper
3-4 Tbsp of Honey
4-6 Apples (peeled, cored and cut)
1/4 Cup of White Wine

3-5 Garlic Cloves
25 g Butter
Rosemary

Direction:

Place the apples and rosemary at the  buttered roasting pan and add the white wine. Put the garlic cloves then the pork, sprinkle it with salt and pepper and dot an additional butter at the top of the pork, add the honey then roast in a preheated moderately hot oven (180 C/375 F) for 45 minutes. Plate it, take a picture before eaing and you're finished! Bon Appetit Mes Amis : )

Oatmeal and Raisin Cookies

Since I was young I tried a lot of new things, even though funds was not readily available, I always find challenging myself. At school, I was probably labelled as an average student or below average (and now, I don't give a damn), but when I think about my extra curricular activities, I think as a kid, my life was pretty hectic. I joined the theatre at school, the choir at our church, did karate-do plus playing scrabble every weekend with a lovely lady (who has a cancer, I know she is peacefully resting in heaven). Even as I grew older, I always engage myself with activities that not only benefits my hunger for something new but as well as helping others, may it be humans, animals or the environment. My last post was all about degrading myself, so I think it's about time to promote myself, or I should start to shut up now. You might think, what's the point of reminiscing and writing my actvities when I was young, well, my point is, because I like trying something new, I tried baking, and believe me, I had never baked in my entire life before. My good friend or whom I call my soul sister (because of the weird connection in terms of likes and same thoughts we have), Princess or P is the real baker, she is also known as the Midnight Baker. She bake mean cupcakes and Victorian Spongecake, and by the looks of it, she bakes wicked cookies, and because of that, I asked her for the ingredients and direction of her famous oatmeal with raisin cookies. I know for a fact that I am nowhere near the prowess of Princess, but I still tried, but to be honest, I failed. I still need to practice my baking skills, but for now let me share this wonderful cookies that I made (yeah right). So, P, if you're reading this, I think you should bake me those famous cookies of yours when I get back to Mother Land! By the way, the ingredients I posted here doesn't came from my friend because of the law called Data Protection since she sells her cookies so I think it is just right not to share the secret of P's cookies.

Ingredients

85 g Unsalted Butter (Room Temperature) 

115 g Brown sugar

1 Egg (Beaten)

115 g Self-raising Flour 

55 g Oatmeal

170 g Raisins

Direction:

Before baking, one must always preheat their oven, you must preheat your oven to 180 C or 350 F at gas mark 4. Get a bowl and beat the butter and add the sugar, wait both of the ingredients became fluffy. Slowly add the egg and beat it. Sift the flour and fold it in the wet ingredients, make sure just to fold it, not mix vigorously, then add the oatmeal and raisins. On a greased baking sheet or if you have this silicon pad for baking, put the mixture using a spoon on it. Bake the mixture for 10 to 15 minutes or until it became golden brown. Let it cool, and take a picture before eating! Bon Appetit Mes Amis!

Tomato and Basil with Ham Frittata

This is one of my early creation when I was starting to learn how to cook because it's easy. My only problem with frittata was making a perfectly shaped one, for the reason of messing the egg when flipping it over on the other side. At first, I was really frustrated with my poorly shaped frittatas, I want it to look presentable but I tried so many techniques that I've seen on the television but with no avail, I still failed. Then I saw in this program Barefoot Contessa where Ina Garten did not flipped the frittata, instead, she put it in the oven and let the upper part of the egg cook, what a clever solution. How come I've never came up with that idea... then again, with a brain like mine, I'm not surprised. lol! Other than degrading myself, I think the first frittata I made was absolutely horrendous, it's too salty and it came as a hybrid of scrambled egg and frittata with a bit of eekiness. Though as time goes by, after how many attempts, I finally perfected (well, not really) frittata, my favorite of all time is the Jackfruit Surprise, it's a frittata with a sweet jackfruit in the middle, I came up with that recipe! People who knows me may be tired of my redundant attempt to promote my Jackfruit Surprise, but I really like it, and people should give it a try. Anyway, since no one wants to eat my invention, I cooked a more conventional kind, tomato and basil with ham frittata, it's very Italian, and it's bellisimo! Oh, I already forgot my Italian... anyway, have fun cooking frittata.

Ingredients:

4 Eggs (beaten)

2 Tomatoes

Basil

Ham

Mixed Herbs

Onion

Garlic

Salt and Pepper

Direction:

Beat the eggs and add salt and pepper. Sautee the onion and garlic on a pan in oil, add the tomatoes (chopped) and ham. Put the beaten egg and let it cook. When the lower part of the egg is already cooked, add the mixed herbs, try dried basil. Don't burn the lower part of the egg. Put the pan with the egg on the oven, just make sure that the pan you're using is compatible with oven (flameproof or whatever). When the upper part of the egg is cooked, take out the egg from the pan and add fresh basil. If you don't have an oven, you may want to buy one, but if you don't want to, try this... When the lower part of the egg is cooked, get a plate that is bigger than your pan, then flip it, carefully return the egg with the uncooked side of the egg on the bottom of the pan, then let the heat cook it. Use low heat. Take a picture before eating! Bon Appetit Mes Amis!

Cook, Sing, Dance, Write, Help

Cooking, Singing, Dancing, Writing and Helping others are my top five favourite past time, and that is not in order, I love doing it in an equal manner.

Before, cooking is exactly not my thing, I grew up in a country where you can have someone to hire to help you, I know it's the same thing in all other countries, but believe me, in my country, it is very rampant. I grew up just waking up without having to problem what to cook, because someone will do that for me. Maybe it is a good thing, but in the later run, it is not exactly helpful, because a child won't be able to learn house chore skills. Like for me, I don't know how to cook, wash the clothes, iron, sweep the floor, clean the toilet and so on, but that was before. Now, I am proud to say that I can do every household chore, well, almost, I still don't know how to iron... I have an irrational fear of irons, and I will not say the real reason. When I lived abroad, that's when I learned the value of being independent, though the first time I went to abroad, I still lived with my parents, minus the helpers, so technically, it's not completely being independent. Just like now, I live with my auntie and uncle, so I couldn't say that I am completely independent, maybe I still feel vulnerable. Though, I can cook now, thanks to my parents who taught me the basics. I started cooking when I was in Qatar, several food were waisted because of failed attempts, but as time goes by, I began to cook decent fritatas, omelets, and other simple food.

Then, when I came to United Kingdom and met my family here, that's where the magic happened. I was very impressed by my uncle's cooking and his wide array of cookbooks, I was motivated to cook complicated cuisines coming from different countries. But mind you, even before I went to Qatar, my cousin, sister and I were already experimenting with world cuisines, though most of the time, I'm just the stirrer. It is my Belgian uncle who taught me the wonders of cooking. I already forgot when was the first time I actually cooked a decent food for my auntie, uncle and cousin, but for sure, my uncle and cousin was totally appauled with my JACKFRUIT SURPRISE... its a fritata with sweet jackfruit, they didn't eat it. lol. Days and weeks passed, I was enjoying and copying cuisines from my uncle's cookbook, some where by the book, but most of the time, I improvise, and I absolutely love it.

Singing and dancing on the other hand comes naturally to me, but believe me (people who knows me will agree), I'm not a singer and a dancer, I just love doing it. Though most people say that I am good in dancing (hahaha! no bragging aside), but for me, I just dance like no one is watching, so most of the time, when I dance, I am just enjoying it without thinking that I'm a terrible or good dancer. In singing, I don't know what happened, when I was a kid, I used to be good in singing, I had a good quality voice, I was even part of the choir at our church when I was young. Then, my attention was diverted to other things and quit the choir. I really think God took my talent in singing because I left the choir, but what can I do, it's already done. Now, I'm just an avid fan of karaokes, I love singing in karaokes, and when I sing, I sing like no one is listening! My favorite song in karaoke is anything that I can belt out a high note because I have a high voice (hahaha! feeling?!). Oh! I just want to mention, when I was young, my friends and I had this titles according to our voice, one of my friend is "the high voice", I forgot the others, but believe it or not, the title they had given me was "the beautiful voice" hahaha! It's like a Twilight Zone or something right? Me, the beautiful voice? lol!

Then comes, writing, even when I was young, I love writing, may it be poems, essays, stories or whatever, I like writing. When I was in grade school, I was a quiet average student, maybe even below average, but when I participated this story writing contest for the first time in my life, I came second place. I know, it's only second place, but for me who never participated in any writing contest, that was a big deal... then that was never followed. I guess, my teachers weren't really sure about me because I'm not a bright student, so they might think I'm a very big risk. During high school, I always recieve positive notes regarding my writing skills with my teachers, though I have to be honest, grammar is my enemy, and up until now, I'm not really good in grammar. I try to correct it, but I'm not perfect, but at least I can convey what I want to say and people still decipher what I am trying to say. Though there are some people who are really particular with grammars, I have nothing against them, it's actually helpful. What I don't like is, people bashing others because of grammar, as if that is the basis of someone's personhood. At University, during my freshmen year, I entered an essay writing contest after how many years, my contenders were students from higher batch and taking up mass communication or journalism, but I came second (I know, second again. lol). Though the first place was a graduating mass communication student, so I felt very happy with my place.

The career I took is not exactly where you can write articles, it's more on nursing notes. Yes, I'm a nurse, and that's where helping other people enters. Due to my course, I was exposed to different people who needs guidance, support and care in many different ways. I was hooked into it, seeing other people smile back at me after I help them is truly a wonderful feeling. That no matter how worried they are, how painful they're feeling or depressed, when I crack a joke, they will laugh or smile. When I became a professional nurse in my home country and started practicing, I was very inspired and motivated to help others because the feeling is beyond words, I coundn't describe it in words may it be written or orally. I advocate the rights of the patients (or service users as they call it in here), so it is very saddening to see other nurses or heathcare workers to be lazy and not doing their job properly, worst is when they verbally or physically abuse individuals. So, for the people who are genuinely passionate in helping, I believe that we must stand up and do our best so that we can take care of other people who are in dire need.

There are many other hobbies I like and would like to do, I would like to gain more eruditions from other people and based on the upcoming experiences of my life. Wherever life will take me, I will embrace it, I couldn't say that I will not regret anything, but for sure, I will accept it, for I am the one who is responsible with my life. It's time to be independent now, gone are the days, when the helpers will do everything for me and all I  can care is to attend choir practice, dance at the hippest bar or write blogs, now it is more than cooking, I have the responsibility to help myself and other people around me even in the smallest thing. I am not a superhero, I'm not perfect, I'm far from that being, but I will do everything that I can to make things new, to make our world a better place to live in.

Potato Crisps

I'm here again, more inspired to blog thanks to this article, http://ph.she.yahoo.com/best-food-blogs-000000834.html and because of this, I was more motivated to share the eruditons that I accumulated from my parents, uncle and my personal experiences. It is true, blogging about food is hard because there are lot of blogs out there, and I think, food blogs are not exactly the thing people want to read for leisure or maybe I am wrong, anyway I am doing a food blog so who am I to judge. I don't cook everyday because of my lovely uncle and auntie, schedule is also a factor and my condition is a hindrance, not being a downer, but I just want to share about my illness, I have this condition called clustered headache, google it if you wanna know. Anyway, that condition takes away my motivation to cook or do any activities of daily living, but as of now, I'm absolutely fine. On the ligher note, what I'm going to post today is something easy, so easy you can do it for 10-20 minutes, but technically, it's not really cooking it's just deep frying. So here's the story, one afternoon, alone in the house, I was doing a movie marathon without crisps (British term for chips, because for them chips are french fries), so I was really craving for a crisp that time and I don't want to spend a penny (literally, not peeing - because "spend a penny" is a British idiom for peeing). Good thing we have tons of potato so I did what a broke person craving for a crisp does... I made my own crisps! After a gazillion years of figuring out how to use the food processor, I successfully make the potatoes into thin slices of heaven, well, after seasosning and deep frying it, then that's where heaven enters. I watched (or re-watched for a million times) Little Black Book and Uptown Girl that day, both film starring the late Brittany Murphy. Brittany was such a good actress, too bad she was given so much bad press, but I truly believe that Britanny was one of the best actress in Hollywood. Anyway, to close things on a positive note, the crisps that I made were truly wonderful, with humility aside.

Ingredients:

Potatoes

Sunflower Oil

Salt

Direction:

If you have a food processor to let the job do for you... good for you, if you don't have, that's alright, you can just chop the potatoes but make sure to chop it thinly. Add salt to taste. Deep fry the potatoes on the sunflower oil, wait until the potatoes becomes golden brown. Take a picture before eating! Bon Appetit Mes Amis : )