Green Mango Café + Bakery Cookbook – A Giveaway!

I am so very excited to present my first cookbook giveaway on The Fig Tree today! And what a cookbook to start with! :) This fantastic cookbook, Green Mango Café + Bakery Cookbook, was put together by the incredibly talented duo from A Couple Cooks – Sonja and Alex. I have been a huge fan of the A Couple Cooks blog for quite some time. I adore the photography and find the recipes to be very inspiring. I love their use of fresh, natural ingredients to make wholesome, healthy meals. 

What really separates A Couple Cooks from the rest is Sonja and Alex’s kind, benevolent spirits and their willingness to make a change in this world. It takes a special kind of person (people) to look at the unfortunate circumstances of others and make the decision to lend a hand + make a change. This cookbook is a true testament to what they are all about. It’s a cookbook about making a difference. It’s inspiration to show that we can all make a difference.  

Green Mango Café + Bakery Cookbook is a stunning piece of work with more than 40 delectable recipes. The first thing that comes to mind about this book is the photography is truly fantastic. Honestly, if I had three wishes – it would be to end world hunger, that everyone in the world would find peace and… that I had the ability to photograph food like Sonja and Alex. *hehe* So much talent! :) The cookbook also documents Alex and Sonja’s trip to Cambodia through beautiful photographs. It contains information about Cambodia itself and how to work with some of the most commonly used ingredients in Cambodia.

I was lucky enough to do some recipe testing for this cookbook. And I can say whole-heartedly that these recipes are true winners. The selection of recipes are globally inspired pulling from Cambodian, Thai, Mexican, Italian, French and American cuisines. All of the recipes are healthy and use fresh, readily available natural ingredients. Each recipe has a ton of delicious flavour and seasoning. And, as a bonus, all of the recipes are very easy to follow and quick to prepare. A few examples: Banana Bread French Toast, Cambodian Noodle Soup, Spring Rolls, Eggplant Parmesan Sandwich, Garlic Herb Focaccia Bread and Mango Pie. The Cambodian Noodle Soup was a real hit in our household, as was the Banana Bread French Toast. Mmmm!

But the very best part of this cookbook? 100% of the proceeds from this book go to funding Centre for Global Impacts‘ projects in Cambodia. In March 2012, Sonja and Alex spent sometime in Cambodia looking to write a cookbook that would benefit at-risk young females in Cambodia. It was to become their way of combining their passions in food + photography with the fight against human trafficking and modern day slavery. The cookbook itself benefits Green Mango Café + Bakery restaurant and culinary training program in Battambang, Cambodia. For more information, please see A Couple Cook’s post on The Green Mango Café and Bakery.

So, how can you enter to win a copy of this incredible cookbook? Just leave me a comment below (ie. just say hello or let me know which cause(s) you feel passionately about or may like to look further into.) For example, I volunteer for the Canadian Women for Women in Afghanistan where we raise awareness about the plight of Afghan women. We also raise funds for various educational initiatives in Afghanistan. There is nothing more powerful than access and freedom to education – nothing more likely to change the world for the better.

For an additional entries, please “like” The Fig Tree on Facebook or follow The Fig Tree on Twitter. Please leave a comment indicating if you’ve liked or followed The Fig Tree and I’ll count your extra entries!

Winner will be announced at 5PM (CST) on Friday, October 19, 2012.

And while you are waiting to see if you’ve won yourself a copy, make sure to head to Centre For Global Impact website to pick up some copies of the cookbook for your family and friends! 

Finally, please check out A Couple Cook’s post about how the book came together. It’s a great read!
(All photos by A Couple Cooks)

The Fig Tree Turns Two!


On October 13, 2010, I pressed “publish” on my very first post – Chai Spiced Almond Shortbread Cookies. Two years ago today! So, I think that would make today The Fig Tree’s second birthday :) Happy Birthday Fig Tree! <3

Back in early 2010, I was keeping a small paper journal to document all of the recipes I had tried out along with a few photos here and there. In 2010, I had made a goal to try one new recipe a week. Working on that goal really inspired me and encouraged me to cook and bake even more. As a side note, after achieving that goal, I made a new goal (in early 2011), to try 100 new recipes in a year. I achieved that goal as well and had so much fun doing so. I also found cooking therapeutic – and I started to really be interested in cooking with healthy, natural ingredients as well. I was inspired!

 In 2010, I had already been following a few favourite blogs such as Annie’s Eats and 101 Cookbooks. I was very inspired by their work, but never thought I should start a food blog of my own! A good friend of mine eventually suggested I give blogging a shot – and that above anything else, the blog would be a place for me to document my successes (and failures) in the kitchen/my ongoing cooking goals. It could also be a place for me to record daily ongoings in life. It would be a creative outlet for me to share my photography and ideally, a place where I could connect with other food enthusiasts. I was intrigued, and after a few months of debating the idea, I finally sat down and typed up my first post.

I am so glad that I decided to start The Fig Tree and blogging in general. The Fig Tree has become exactly what my friend had suggested – a place for me to share my kitchen adventures, a place to document my food photography and a place where I can connect with others interested in food + cooking. I’ve met some truly wonderful people and consider myself to be incredibly lucky to have such wonderful readers. I never thought I’d have anyone but my family reading The Fig Tree and it thrills me to no end to have readers across the world. Blogging has been a fantastic experience and I look forward to presenting many more posts and meeting more inspiring people along the way.

2 years, 175 posts, and a wonderful group of readers that I appreciate with all of my heart :) Thank you!

In honour of The Fig Tree’s 2nd year blog anniversary, I have decided to highlight my favourite recipes from the past two years. It’s nice to look back and see which recipes were really, truly the very best in my books :) Some of the photos may not be the best, but it’s further proof I’ve improved in the photography-end of things over the past two years! *hehe*

Hope you are all having a wonderful weekend. Chat soon!


Appetizers
Beverages
Breakfast
Sweet Treats

Condiments
Cookies
Cupcakes
Desserts

Main Course

Salads

Quinoa

Sandwiches + Burgers

Side Dishes

Frozen Pumpkin Pecan Cheesecake

Last weekend, we celebrated Thanksgiving here in Canada. We celebrated with all of the classic Thanksgiving favourites – sweet potatoes, stuffing, mashed potatoes, cabbage rolls, pecan tarts etc. I love love love traditional Thanksgiving food. But this year, I opted to make a less-than-traditional pumpkin dessert for our celebrations. The week of Thanksgiving, I found a recipe for a frozen pumpkin dessert in a local newspaper and I was inspired. I decided to try the recipe, but made a few adjustments. I opted to use Maple Walnut ice cream as my first layer. And I thought it would be perfect if I made the pumpkin layer into a delicious, creamy cheesecake layer. The result was wonderful! 

I did make a few mistakes when I made this dessert for Thanksgiving. The first was that I did not let the ice cream freeze fully, so it softened (melted) much faster than the cheesecake portion when I was serving it. It made for a bit of a mess while eating, but it was still extremely delicious. I also used a smidge too much pumpkin puree which made the cheesecake layer a bit less creamy than I had hoped. I have made adjustments to the recipe below, so that it should turn out great in the future!

So, if you are looking to try a pumpkin dessert that’s a bit different, then be sure to give this recipe a shot. So many delicious flavours in one yummy dessert. To make it even better, I suggest topping the cake with either fresh whipped cream or caramel when serving.
Ingredients
  • 946 ml (1 quart) of Maple Walnut or Pecan Praline ice cream, slightly softened
  • 1 and 1/2 cups of pumpkin purée
  • 1-8oz block of cream cheese, at room temperature
  • 1 cup of icing sugar
  • 2 teaspoons of pumpkin pie spice
  • 1 teaspoon of pure vanilla extract
  • 2 cups of cold whipping cream (35% M.F.)
  • pecans for garnish
  • caramel topping (optional)

Note: Ice cream should be soft enough to spread evenly in the pan, but not melting.

Method

1. Put an 8 inch springform pan in the freezer for at least 30 minutes to chill thoroughly. Spoon the ice cream into the chilled pan. Press to form a flat surface. Put several layers of plastic wrap over the ice cream and freeze for 2 hours (or until firm).

2. In a medium bowl, beat the cream cheese until soft and fluffy. Add the pumpkin and blend well. Add the sugar and pumpkin pie spice and mix until everything is well combined.

3. In another medium bowl, whip the whipping cream and vanilla until light & fluffy and soft peaks form. 

4. Gently fold the whipped cream into the pumpkin mixture. Remove the plastic wrap from the frozen ice cream layer and spoon the pumpkin mixture over top. Freeze for at least 3 hours or overnight. Just before serving, remove pan sides and place on a serving plate. Garnish with chopped pecans. You can also add some caramel or more whipped cream on top.

Serves: 12 portions

Source: adapted from the Winnipeg Free Pres