Bohol Bee Farm.

In every trip that FF and I made, there's always something we called ''The Highlight''. It could be an adrenaline pumping moment which  stirred our usually mellow disposition chaotic, a quiet yet eventful day soaked in a picturesque scenery  , an unforgettable meal that literally knocks us off our feet. But the things is, agreeing on A highlight is not an easy feat since FF and I are poles apart.  My interest is not always his interest and the thing that excites him  like a kid in wonderland sometimes sends me to sleep. It goes without saying that even though we explore a place together like two peas in a pod, his highlight is not always my highlight.  FF must always commune with nature while I on the other hand, love anything fake and artificial .  He likes old architectures and I love the malls. He loves the sea, I prefer the pool. He likes fresh open air spaces, I prefer air conditioned and contained edifices. The list could go on forever.We used to play tug of war on the street with him wanting to tread right and me heading in the opposite direction . Before serious marital problems arise, we learned to compromise  . We decided to have His and Her-time during vacation.  He must to have enough time to visit a place  where all things that grow and green are abundant and where culture and heritage dominates the scene like an impossible to miss  street sign and  I got to spend enough time to go malling, stroll through knick-knacks shops and souvenir stores searching and buying things that I don't need  . Girls...yah know.



Dining with a magnificent view

Visiting Bohol Bee Farm was a pleasant surprise.  They have things that captured both our interest. Nestled within the cocoon of lush surroundings, developed and was made even more beautiful by human imagination and creativity. Bohol Bee Farm is a bed and breakfast/restaurant/spa establishment that  pays a great value on agriculture and environmental development as well as organic farming.   We both fell in love with the it. 

The entire place is filled with things both interesting and fascinating and  my eloquent curiosity  about how anik-aniks are made was piqued. Using indigenous materials,  they make woven baskets, mats, hats, fans, beaded accessories, key chains, home decorations and much much more .  This is also a part of Bohol Bee Farm's livelihood program, helping the community by providing some locals a way to earn a living. Kudos to the person who made all these possible!

The Boss' unique crib

While I was having a blast looking at the different souvenir items and  edible products, FF wandered around the place looking bewildered. If there's something Bohol Bee Farm is good at, it's paying attention to details. Hidden in many   nooks and crannies are things that could capture one's attention. Beautiful flowers, exotic plants and shrubs, artistic wood works, paintings, sculptures, seashells and woven crafts  adorned the place .

 The entire resort is somehow a reflection of the the owner's unique taste. Although Filipino inspired, it is somehow tinged with a subtle country-style flair.

If you want to know everything about Bee cultivation and honey production, BBF offers  a guided tour which is both educational and entertaining. Honey products are also sold in their shop and could be a very nice pasalubong . However, if all you want to do is to fill your tummy with sumptuous yet healthy foods  while bathing in see breeze and magnificent view, stray no further. Bohol Bee Farm offers all that and more.

Two out of the three restaurants of Bohol Bee Fare are located on a cliffy area overlooking the sea. Loved the different table  settings with miss matching furnitures  . The weather beaten look  of the   floor , some  tables and chairs added more character to this rustic place. The restaurant  has a homey feel to it, casual enough to be enjoyed among family and friends yet relaxing and has a romantic milieu suited for couples.

Woven Menu cards.

And then there's the food. Organic, homegrown, delicious! This lunch was the best meal we had in Bohol . FF and I both agreed on this. Not knowing what to order since everything sounds appetizing, we decided try their  buffet which basically consist of their best sellers .For only 550 PhP/person , array of  delicious  foods were laid on our table, it was almost overwhelming. We invited our very friendly tricycle driver who drove us around Panglao island that day and the three of us had a feast!



Organic Garden salad with honey mustard dressing

Lesson of the day, if  bees can eat it, so can you. Try some of these edible flowers! The crunchy greens and its colorful accompaniments will have you mooing for a good reason.

Camote Bread with three kinds of spreads.

Freshly baked , super fluffy and aromatic . So divine! Filipino has a  propensity for sweetish and soft breads  . Served with delicious trio spreads of honey, pesto and mango. Can't make up my mind which one was the best since I loved 'em all! These spreads and many other alternatives are also sold in their shop.



Cab-Cab Chips with green tomato salsa

 A healthier option to those who loves chips. ( Batman look to your right!).  Never thought that Cassava could be served this way. Interesting crunchy texture with a subtle taste .




Seafood Soup

 Healthy and flavourful with enough veges that would make your doctor proud of you. The broth has a gingery tang to it with well balanced amalgam of greens , shellfish and clams  . Very comforting. Won't really mind having a bowl or two of this on a cold and  snowy day here in Germany.

Honey glazed chicken,  baked spare ribs and grilled  Marlin Steaks.

Protein rich and filling main dishes.  Both the meats and fish retained their succulence . Portions are generous and enough to feed a family of 5!

Seafood lasagna

My  favorite among the extensive spread.  It was cheesy, tomatoey and savory. Since this is a buffet, you can ask for seconds...or thirds of any of the dishes on the buffet menu. This is more than enough though.



Organic Red rice with sweet potato

A feast is not  a feast without rice, not in the Philippines anyway. Bohol Bee Farm gives  Pinoy's staple food  a healthy and palatable twist. For once, you could have enough carb without filling guilty.

Home made Mango and Malunggay ice cream.

We ended our hearty meal with this treat . Again, I was amazed at the ingenuity of the people behind this . Malunggay leaves, a bitterly herb which is usually used in our soups and stews was added to this cold tasty dessert to impart its own unique flavor .Never thought of that! The ice cream from Bohol Bee Farm was a bit dense with texture resembling our sorbetes, not  as satin smooth  or as creamy as gelatos but it was never the less delicious.

So what makes this place so amazing? I guess were awed with the whole concept. Turning a indistinct piece of land into sometime productive and  self sustaining. Engaging the locals, teaching them  how to take care of the environment, how to grow and nurture locally grown foods  effectively, using it differently and wisely. Looking at how the place and its people grow together and making this community foster was astounding. ''Bee...happy!'',   says Bohol Bee Farm and looking at the people who work here and seeing  pride shine through  their eyes as they show their crafts and livelihood and  savoring the foods they plucked from their own backyard ,we did feel privilege to have experience it and yes...happy.

Strawberry mille crêpe cake

I was still on a mango mille crêpe cake heaven when I got a phone call from FF's cousin, sweet Nic. Her daughters L and L will be celebrating their birthdays together the coming Saturday and asked us if we could  come . I was ecstatic since I'm off work that day and could join the rest of the family. Before saying adieu, I  asked her if I could bring something for dessert.  She eagerly said ''Yes!'' and asked me if I could bring something cold since we would be having  some barbecue. I was already rubbing my hands together in anticipation at the request, wanting to know if my previous experiment is indeed as good as FF claimed. He's not a dishonest man to begin with, but then again, he is a husband who simply wants to please his wife, if you catch my drift. (^_^). With intention  of making the rest of my German family fall in love with Asian mangoes ( although most of them are well traveled and have been to some parts of Asia themselves), I went off to the biggest supermarket in the neighboring town to look for the  delicious Mangoes I bought the previous week. How disappointing, since not a trace of those were at sight. Mangoes from other continents were abundant, but it was not good enough for me.

I was about to give up on the Mille crêpe cake when boxes and boxes of luscious strawberries caught my attention. It's in season and everybody in the family seemed to love them so I decided to make Strawberry Mille crêpe Cake instead. It got a lot of attention as I carried it to the party that Saturday. With  echoes of aaaahhs and ooohhhs at the background,  I walked feeling like supermodel carrying a calorie bomb on a runway,  totally ignoring the fact that it was the cake that was sucking up all the attention. It was the first dessert to vanish at the dessert table, if I may add . It was gone in less than 5 minutes once I started slicing it.  The only complain was, I did not made enough of it, said a few disgruntled  uncles who have to share a slice  with their wives! I now dare proclaim myself, the Family's mille crêpe cake Queen ! LOL

Strawberry mille crêpe cake ala Emily Recipe

Just make and cook  crêpes  as instructed here. Then wash and pat dry 500 g of fresh, ripe strawberries, remove the leaves and stems and discard. Then  purée strawberries with 5 tablespoons  of caster sugar and juice of half a lemon. Make strawberry mousse by following this recipe  but replacing the puréed mangoes  with puréed strawberries . Frost and garnish cake as you wish and refrigerate it overnight before serving.



Pretty inside out! Strawberry mille crêpe cake.



Mango Crêpe Mille Cake

I was beyond myself with excitement when I saw fresh, individually and carefully wrapped Asian mangoes in our supermarket.''Hurray!'' , my tastebuds rejoice  at the prospect being spoilt rotten.  Mangoes my friends, is one of my  favorite fruit in the universe and beyond. I love it so much I would marry if it were a man. Thankfully my husband is equally  sweet...plus he takes the garbage out and do dishes without complains.  Anyway, in as much as I love mangoes, I'm such a picker when it comes to eating one, after all, I grew up eating good and probably one of the best mangoes on this planet. Something that I don't usually get here in Germany .


My breakfast plate during our last holiday back home.

 Yeees! I don't normally brag but I'm darn proud of the Philippine mangoes. This silky , sweet smelling and tasting fruit could entrap any fastidious palate . I haven't met anybody who did  not succumb to its promise of gustatory pleasure. With this in mind, I immediately grabbed 3 tantalizing mangoes on the fruit counter. I could barely believe my eyes as I saw packs of mangosteen, rambutan and fresh tamarind beside it! Everything air-flown all the way from Asia! What a treat. As I  look at the prices on each pack, my excitement turned to astonishment.  3 pieces of rambutan for over 3 euros?! I probably look like I just swallowed  something rotten at that very moment. I could buy 3 kilos of those back home for the same price! I gulp a mouthful of air as I search for the price of the mangoes I was holding. Lo and behold, each cost a whooping 5 euros! To buy or not to buy? The price made me flinched. Don't get me wrong, I have my share of expensive dining but to pay so much for a thing that cost so little back home sound so wrong. I could grab the less expensive ( less delicious) mangoes from somewhere else but hey, I might not find such a treat again so I put my treasures in the shopping cart and walk further without turning back. As we arrive home, I was contemplating on how to enjoy these ridiculously expensive fruit best. We could naturally devour these 3 in one go but I want FF and I to enjoy it longer than that. LOL. So I've searched for a recipe that would allow us to just do that. The heaven was smilling at us that days since I found a promising one. The end product was so delicious and we were able to enjoy those mangoes for three marvelous days. I made a Mango Crêpe Mille Cake and damn if I would not say that it's worth every sweat and every penny.



Mango Crêpe Mille Cake recipe ala Emily

Step 1. Make the Crêpe batter

1. Bring 600 ml fresh milk to a scalding point, set aside to cool off for 5 minutes.
2. Whisk together 175 g all purpose flour, 50 g white sugar and 1 tsp. salt.
3. In a separate mixing bowl, beat  6 eggs .
4. With a whisk, carefully incorporate beaten eggs into the flour-sugar/salt mixture.
5. Add warm milk, one cupful after the other while whisking. Do not add  milk all at once to avoid eggs from curdling.
6. Melt 60 g of butter until it turns amber, then whisk into the batter. Leave batter to cool at room temperature, cover with cling foil and refrigerate for about 6 hours or longer. You could do this the night before.

Step 2. Make the Mango Mousse Filling 

1. With a food processor or hand held blender,purée  2 ripe mangoes and 50 g of caster sugar together. You could use more mangoes if you want .A good quality mango pulp would also be a nice alternative.
2. Beat 300 g of Philadelphia cream cheese and set aside.
3. In a separate bowl, beat 500 ml whip cream, 2 tbsp. of whip cream stiffener, 100 g of caster sugar and 1 tbs. of vanilla sugar until soft peaks form. Then whisk in beaten cream cheese until stiff peaks form.
4. Fold in puréed mangoes. Cover with cling form and refrigerated.

Step 3. Cook the Crêpes

1. Heat a non stick pan over medium low heat and brush with oil and a tad of butter. If you are own  a crepe pan or crepe maker, the better. It will certainly make your life easier. Dealing with a paper thin and delicate crêpes without tearing in to pieces was not as easy as it looked...so I've realized.Read:Temper tantrum filled Saturday afternoon.
2. Pour about 1/4 cup of the batter into the pan ( Depending of the sized of your pan, mine was  12 in'' in diameter  so I used about 1/3 cup for each crêpe ). Tilt the pan in a circular motion so that the batter coats the surface evenly. A ribbon goes to you if you could produce paper thin crêpes.
3. Cook Crêpe for about 2 minutes on the first side then a minute or less on the other side.
4. Stack  crêpes carefully and set aside. Cover with parchment paper and let it cool  off. I was able to make a dozen 12'' crêpes with my batter.



Step 4. Assemble the Crêpe Cake

Probably the most fun part of the entire repertoire. Lay a crêpe on big plate or on a serving platter. Spread the mango mousse over it. Sprinkle with chopped mangoes, repeat until all the crêpes are used up. Use the remaining mango mousse to frost the entire cake and decorate your cake to your heart's content. Who says you can't play with your food? Refrigerate overnight and enjoy it on the next day...and the on next day ...and on the next day as we did.