Others

Spent a ridiculous $20 for a box of little colorful notes just coz they described me perfectly :P #kikkik #facts #foodie #livetoeat

Cocoa bean grew close to the equator on the Andes mountain.

Picnic in the sky. Isn't this the cutest airplane snack ever? Sweet cherry tomatoes lingering with luscious olives in one container, fresh strawberries stirred in yogurt in another, and last but not least, a tomato sandwich with huge chunky slabs of feta. All washed down with a cup of refreshing Ayran (salted yogurt drink). Delicious! I could so fly #turkishairlines all the time from now on. | #shallowthoughts #alfmturkey #airlinefood #food

Get these delicate yellow egg custard moon cakes from The Peninsula Hong Kong in Singapore! Available at The Mooncake Fair at Takashimaya Square which has already started. Review at DanielFoodDiary.com

Guess what? I'm afraid we aren't the revolutionaries we believe ourselves to be. The Charles and Ray Eames were the original instagramers. They believed in capturing every moment and every sight. From #foodporn to #streetphotography, they done it all. They might as well have invented the hashtags too. | #eames #essentialeames #design #photography #igers

Baked potatoes, anybody? Uniting food and provocative art, German artist, and self-described ‘nonsense maker’ Peter Pink presents a humorous series of installations made from vegetables. Sunglass-wearing spuds and cucumbers are positioned throughout various public spaces and venues, necessitating an audience reaction. The staged veggies, all outfitted in hot-pink sunglasses, participate in a spectrum of circumstances — in this case spuds taking the sun, while others rallying in a protest, and fighting with gourds. | #foodart #food #streetart

This is one yummy chocolate cup cake - baked by a friend of a friend. Check out her website at www.sweetapril.com.sg

A shortbread tart filled with Nutella pudding and topped with gorgeous strawberries! {Nutella Pudding recipe from Food Network}
Ingredients

For the Crust:
1/2 cup butter, cold and diced
1 1/2 cups flour
1/4 cups sugar
1 tablespoon white wine vinegar (or apple cider vinegar)
For the Filling:
2 tablespoons cornstarch
2 cups milk
3/4 cup Nutella
1/2 teaspoon vanilla extract
1/4 teaspoon hazelnut extract, optional
1/8 teaspoon salt
2-3 cups strawberries, stem removed and cut in half
Instructions

Preheat oven to 350 degrees.
Pulse flour and sugar in a food processor. Add diced butter and pulse for about 20-30 seconds, until the butter is broken up. Add the vinegar and run until dough comes together in the machine.
Turn dough out into a 10” tart pan with a removable bottom. Press with your hands up the sides and across the bottom. It will seem there isn’t enough dough - but there is, just keep working it! Poke the bottom of the tart several times with a fork. Bake for 20-23 minutes, until it just begins to brown. Cool before filling.
When ready to fill the tart shell, make the filling. Whisk the cornstarch into 1/4 cup milk in a small bowl. Add the remaining 1 3/4 cup milk, Nutella, salt, and extracts to a pan. Whisk over medium heat until the Nutella melts, then whisk in the cornstarch mixture. Bring mixture to a boil, stirring constantly with a rubber spatula. It will start to thicken. Once the mixture starts to boil, stir constantly until fully thickened, about 2 minutes. Pour into the crust. Refrigerate until set, about 1 hour.
Top with strawberries before serving. Store in refrigerator.