Pasta night!



homemade ginger tea



baked garlic, mashed



pesto and bread

                    This was last night's dinner. My daughter has been craving for pasta and since we dont eat meat, not until the weekend at least :) i decided to make some Pesto! This recipe was from the new show called "THE CHEW" and this was by Mario Batali. What i like about this pesto is, he added some baby potatoes and green beans with the pasta. Then for the pesto, the basil was still chunky, he added the olive oil last, so the consistency is not too thick. I love it! And for the bread, just a regular white bread but the good part is i spread it with some canola butter and my baked garlic. I love love baking garlic. When they are done, they become soft, you just squeeze them out of their skin and mash them together making a paste like consistency. It is so good and the garlic has a sweet taste to it, making it a perfect garlic spread. I baked the garlic at 400 F for 45 mins, i used 2 heads of garlic BTW. And whala, you have your own healthy spread! And i should mention that the nice and icy cold ginger tea was a perfect drink for this meal :)

Vegan Chocolate cake

The easiest chocolate cake to prepare. Vegan or not, you will enjoy this simple delicious recipe. you can make a cake or cupcake with this recipe.  I did not use any frosting, since i dont really like frosting that much, but for those of you who are crazy about frostings, i have included a vegan frosting recipe as well. ENJOY!
RECIPE SOURCE: The Joy Of Vegan Baking

INGRIDIENTS:

• 1 1/2 cups (188g) unbleached all purpose flour
• 3/4 cup (150g) granulated sugar
• 1 teaspoon baking soda
• 1/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons vanilla extract
• 1/3 cup (80ml) canola oil
• 1 tablespoon (15ml) white distilled vinegar
• 1 cup (235ml) cold water
• 1 recipe chocolate frosting or buttercream frosting (recipe follows)

PREHEAT oven to 350 F (180 C, or gas mark 4)

lightly oil a bundt pan, 9-inch (23cm) springform pan, or muffin tins.

Combine flour, sugar, salt, baking soda and cocoa powder in a bolw until thoroughly combined. Create a well in the center of the dry ingredients and add the vanilla, oil, vinegar and water. Mix until just combined. Pour into your prepared pan and bake in the preheated oven for 30 minutes, until toothpick inserted into center comes out clean. If making cupcakes, check for doneness after 15 min. Cool on a wire rack. to remove the cake from pan, run a sharp knife around the inside of the pan to loosen the cake. cool completely before frosting. you may also dust with sifted confectioners' sugar and top with fresh raspberries.

YIELD: one 9-ich cake or 8 cupcakes.

SERVING SUGGESTIONS & VARIATIONS

add 1/4 teaspoon cayenne pepper or 1/4 teaspoon chili powder for a "Mexican Chocolate Cake"

CHOCOLATE FROSTING

• 1/2 cup (112g) non-hydrogenated, nondairy butter, softened
• 3 cups (300g) confectioners' sugar sifted
• 1/3 cup (42g) unsweetened cocoa powder, sifted
• 1 teaspoon vanilla extract or 1/2 teaspoon peppermint extract
• 3 to 4 tablespoon (45 to 60 ml) nondairy milk, or more as needed

With an electric mixer, cream butter until smooth. with the mixture on low speed, add the confectioners' sugar, and cream for about 2 minutes. add the cocoa, vanilla and milk, and turn the mixer to high speed once all the ingredients are relatively well combined. Beat on high speed until forsting is light and fluffy, about 3 minutes. Add 1 to 2 tablespoon (15 to 30 ml) more milk if it's too dry. Cover the icing with plastic wrap to prevent drying until ready to use. Store it in a covered container in the refrigerator fo up to 2 weeks. Rewhip before using. Makes 1 1/2 to 2 cups

BUTTERCREAM FROSTING

• 1/2 cup (112g) non-hydrogenated, nondairy butter at room temperature
• 2 cups (200g) confectioners' sugar, sifted
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons (30ml) nondairy milk, or more as neede
• red coloring (optional)

With an electric mixer, cream butter until smooth. With the mixer on low speed, add the confectioners' sugar, vanilla, milk and food coloring (if using). once all ingredients are relatively weel combined, beat on high speed until the frosting is light and fluffy, 3 to 4 minutes. Add 1 to 2 tablespoons (15 to 30 ml) more milk if it is too dry. Cover with plastic wrap to prevent drying until ready to use. Store in a covered conatiner in the refrigerator for up to 2 weeks. Rewhip before using. Enough for one 8 inch or 9 inch cake.



TIRAMISU CUPCAKE

Tiramisu, which means "pick me up". Oh! yes, you will surely pick up this very moist cupcake. Soaked in coffee-marsala syrup. Freshly brewed coffee or espresso would be a great accompaniment for this delicious cupcake, frosted with mascarpone cheese and dusted with cocoa powder.....yum!

recipe source:  Martha Stewart's Cupcake

makes 18 cupcakes

ingredients:

• 1 1/4 cup cake flour (not self rising), sifted
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup milk
• 1 vanilla bean, halved lengthwise, seeds scraped and reserved
• 4 Tablespoon(1/2 stick) unsalted butter, room temperature, cut into pieces
• 3 large whole eggs plus 3 yolks, room temperature
• 1 cup sugar

coffee-marsala syrup(recipe follows)

mascarpone frosting(recipe follows)

unsweetened cocoa powder for dusting

1. Preheat oven to 325 F. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium just until bubbles appear around edge. Remove from heat. whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl and discard vanilla-bean pod. (sometimes its hard to find vanilla-bean pod at our local grocery, i just use the regular vanilla instead, about 2 teaspoon)
2. With an electric mixer on medium speed, whisk together whole eggs, yolks and sugar. Set mixing bowl over a pan of simmering water and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
3. Gently but throughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
5. To, finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat intil all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes;refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

COFFEE_MARSALA SYRUP

enough for 18 cupcakes

• 1/3 cup plus 1 tablespoon freshly brewed very strong coffee(or espresso)
• 1 ounce marsala
• 1/4 cup sugar

Stir together coffee, marsala, and sugar until sugar is dissolved. Let cool

MASCARPONE FROSTING

makes about 2 cups

• 1 cup heavy cream
• 8 ounce mascarpone cheese, room temperature
• 1/2 cup sifted confectioner's sugar

with an electric mixer on medium speed, whisk heavy cream until stiff peaks form(be careful not to overbeat, or cream will be grainy). in another bowl, whisk together mascarpone and confectioner's sugar until smooth. gently fold whipped cream into mascarpone mixture until completely incorporated. use immediately.

GREEN BEANS WITH SHIITAKE MUSHROOMS

Nice simple meal for veggie lover. Although i tweak the recipe a little bit. I added bits of thinly sliced pork  marinated in sesame oil (i didn't use sesame seeds thats why) minced garlic and soy sauce. and for the mushroom i use enoki and white crab mushrooms. But both are delicious, i just love the added flavor of meat. Here is what the original recipe looks like:

Preparation time: 15 min / total cooking time: 12 min / serves 4

YOU WILL NEED:

• 2 T sesame seeds
• 1 T oil
• 1 t sesame oil
• 5 spring onions, sliced, plus extra finely shredded to garnish
• 800 g (1 lb 12 oz) green beans
• 200 g (7 oz) shiitake mushrooms
• 2 t finely chopped fresh ginger
•  2 T mirin (aji-mirin, available at asian store)
• 2 T soy sauce
• 1 T sugar

1. heat wok until very hot, add the sesame seeds and dry-fry over high heat until they are golden. remove from the wok and set aside.
2. Reheat wok, add the oils and swirl to coat the sides. Add the spring onions and beans, and stir-fry for 4 min. Add the mushrooms and ginger and cook for 4 min.
3. Pour in the mirin, soy sauce, and sugar, cover and cook for 2 min. or until beans are tender. Sprinkle with the toasted sesame seeds and serve immediately, garnished with the shredded spring onion.

AND HERE IS MY VERSION OF THE RECIPE:




YUM!

 RECIPE SOURCE: HOMESTYLE STIR-FRY

NASI GORENG (fried rice with shrimp and steak)

yummy, all in one meal!

PREP TIME: 35 min/ TOTAL COOKING TIME: 25-30 min/ SERVES 4

RECIPE SOURCE: Homestyle STIR FRY

YOU NEED:

• 2 eggs
• oil, for cooking
• 3 garlic cloves, finely chopped
• 2 red chillies seeded and finely chopped
• 1 onion, finely chopped
• 1 t dried shrimp paste
• 1 t coriander seeds
• 1/2 t sugar
• 200 g (7 oz) rump steak, thinly sliced
• 200 g (7 oz) peeled raw prawns
• 550 g (3 cups) cold cooked rice
• 2 t kecap manis (see Note )
• 1 T soy sauce
• 4 spring onions, finely chopped

lettuce and cucumber strips to serve

crisp-fried onions

1. Beat the eggs with a pinch of salt until foamy. Heat frying pan and lightly brush with 1 T oil. Pour about one-quarter of the egg into the pan, cook for 1-2 im or until the omelette sets. Flip and cook for 30 sec. Remove from pan and repeat with the remaining egg. When omelettes are cold gently roll up and shred finely.
2. Process the garlic, onion, chilli, shrimp paste, coriander and sugar in a food processor, or pound using a mortar and pestle, until a paste form.
3. heat a wok over high ehat, add 1 T of oil and fry the paste for 1 min. or until fragrant. Add the steak and prawns and stir-fry until they changed colour. Add 2 T of oil and the rice. stir-fry breaking up any lumps, until the rice is heated through. Add the kecap manis, soy sauce and spring onion and stir-fry for another minute. Serve immediately, on a bed of lettuce and cucumber,( i did not use lettuce and cucumber on mine though, just put it in a bowl)  granished with the omelette strips and crisp-fried onions

NOTE: kecap manis is a thick sweet soy sauce. check you local asian store for availability

STIR-FRIED LONG BEANS with PRAWNS, GALANGAL and GARLIC

if you're no stranger to the taste and aroma of fish sauce, then by all means try this recipe. So flavorful!

POPULAR IN BOTH CAMBODIA AND VIETNAM, LONG BEANS- LIKE MANY OTHER VEGETABLES ARE OFTEN STI-FRIED WITH GARLIC. THIS CAMBODIAN RECIPE IS LIVENED UP WITH PRAWNS, AS WELL AS OTHER FLAVOURINGS, AND WORKS WELL EITHER AS A SIDE DISH OR ON ITS OWN WITH RICE.

RECIPE SOURCE: VIETNAMESE FOOD & COOKING

serves 4

INGDREINTS

• 45ml (3 T) vegetable oil
• 2 garlic cloves, finely chopped
• 25g (1oz) galangal, finely shredded (available fresh or frozen at the asian store)
• 450g (1 lb) fresh prawns, shelled and deveined
• 1 onion, halved and finely sliced
• 450g ( 1 lb )long beans, trimmed and cut into 7.5cm/3in lengths
• 120ml ( 1/2 c ) soy sauce

FOR THE MARINADE

• 30ml (2T) tuk trey (fish sauce)
• juice of 2 limes
• 10ml (2 t) sugar
• 2 garlic cloves, crushed
• 1 lemon grass stalk, trimmed and finely sliced

1. To make marinade, beat tuk trey (fish sauce) and lime juice in a bowl with the sugar, until it has dissolved. Stir in the garlic and lemon grass. Toss in the prawns, cover and chill for 1-2 hrs.
2. Heat  2T of oil in a wok or heavy pan. Stir in the chopped garlic and galangal. just as they begin to colour, toss in the marinated prawns. Stir-fry for a minute or until the prawns turn pink. lift prawns out on to a plate, reserving as much oil, garlic and galangal as you can.
3. Add the remaining oil to the wok. Add the onion and stir-fry until slightly caramelized. stir in the long beans, pour in soy sauce, cook until beans are tender. Add prawns, cook for 2-3 min. stir-fry until heated through, serve immediately.



LAMB WITH MIXED GREENS

 DELICIOUS QUICK TO PREPARE MEAL

PREP TIME: 10 min /TOTAL COOKING TIME: 15 min / SERVES 4

RECIPE SOURCE:  Homestyle STIR FRY

YOU WILL NEED:

• 500 g (1 lb 2 oz) lamb fillet, cut into strips about 2.5 cm (1 inch) wide
• 1 egg white, lightly beaten
• cornflour (cornstarch) for coating
• 2-3 T oil
• 2.5 cm (1 inch) piece fresh ginger, thinly sliced
• 2 garlic cloves, crushed
• 2 T soy sauce
• 2 leeks, finely sliced
• 250 g (9 oz) baby english spinach leaves, torn
• 1 small bunch bok choy, cut into short lengths
• 115 g (4 oz/3/4 C) frozen peas
• 1 t sugar
• 3 T chicken stock
• dash of chili sauce

1. season the strips of lamb with salt and pepper, dip in the egg white and dust with cornflour.
2. heat half the oil in a wok and add the ginger, garlic and soy sauce. Stir-fry over high heat for 30 sec. Add lamb and stir fry for 1 min, or until browned. reduce heat, cover and cook for 3 min. Remove the lamb from the wok.
3. Heat the remaining oil in the wok and add the leeks. Stir-fry over high heat for 3 min or until the leek has softened.
4. Add the spinach, bok choy and frozen peas to the wok and stir-fry for 1 min. Reduce heat, cover the wok and steam the vegetables for 2 min. Combine the sugar, stock and chili sauce and add to the wok. Add the lamb and stir well. stir fry for 2 min, or until the lamb and vegetables are tender.

MANDARIN BEEF

PREP TIME: 25 min + 15 min marinating / Total cooking time: 5 min / serves 4
 RECIPE SOURCE: Homestyle Stir-fry

Craving for some asian take-outs? Try this delicious and very easy to prepare meal. Don't forget the rice!

YOU WILL NEED:

• 350 g (12 oz) boned rib eye steak, thinly sliced
• 2 t soy sauce
• 2 t dry sherry
• 1 t chopped fresh ginger
• 1 t sesame oil
• oil for cooking
• 1/4 t ground white pepper
• 2 t finely chopped dried mandarin or tangerine zest, plus extra to garnish
• 2 t soy sauce, extra
• 1 1/2 t caster (superfine) sugar
• 1 1/2 t cornflour (cornstarch)
• 4 T beef stock

1. Place the meat in a bowl. Mix the soy sauce, sherry, ginger and sesame oil together, add to the meat and toss well. Leave to marinate for 15 min.
2. Heat the wok until very hot, add 1 T oil and swirl it around to coat the side. Add the beef and stir- fry over high heat for 2 min, or until meat is browned on all sides.
3. Add pepper, dried mandarin or tangerine zest, extra soy sauce and sugar. Stir- fry briefly.
4. Dissolve the cornflour in a little stock and then add the remaining stock. Pour the whole lot into the wok. Stir until the sauce boils and thickens. Serve immediately garnished with extra zest.

VARIATION: for a hotter dish, fry a whole dried chili in the hot oil and then discard the chili before adding the beef to the wok.

HINT:
the more expensive, tender cuts of beef such as rib eye or rump are best for stir-frying. However, a cheaper cut such as round or blade can be used, but should be tenderised in a marinade after it has been thinly sliced.
Dissolve 1/2 t baking soda in 2 T warm water. Place beef in a dish, pour over soda mixture and knead it through meat. Cover and refrigerate for 2 hrs. Bring to room tempearture, then continue with recipe.

PRUNE RUGELACH

delicious flaky cream cheese dough filled with a rich dried-fruit filling! Makes about 2 1/2 dozen. Plan ahead if you are making this recipe. The prunes are soaked overnight for the filling.





RECIPE SOURCE: MARTHA STEWART COOKIES



You will need:

• 1 cup ( 2 sticks) cold unsalted butter, cut into 1-inch pcs.
• 8 ounces cream cheese, room temp.
• 1/2 t coarse salt
• 2 cups all-purpose flour, plus more for work surface
• 1 cup fresh bread crumbs from soft white bread
• 1/2 cup plus 3 T sugar
• 1/2 t ground cinnamon

1 large egg, beaten

prune filling (recipe follows)

1. Mix butter, cream cheese and salt in a bowl with hands until crumbly. add flour; mix until just combined. Turn out onto a lightly floured surface, divide in half. Shape each half into a disk; wrap in plastic. refrigerate until cold, 4 hrs or up to overnight.

2. Stir together bread crumbs and 1/2 cup sugar in a bowl. Stir together remaining 3 T sugar and the cinnamon in another bowl.

3. Roll one disk to 1/8 inch thick. Cut out a 12-inch circle. brush beaten egg in a 1-inch border around circle. Put half the prune filling in center, and spread to beaten egg border. Sprinkle 1/2 cup bread crumb mixture over filling. With a pizza wheel, cut circle into 16 wedges. Starting at outside edge of each wedge, roll up into a crescent shape. Space 1 inch apart on a baking sheet lined with parchment paper. Brush with beaten egg, and sprinkle with cinnamon-sugar mixture. Repeat with remaining disk and filling. Refrigerate rugelach until cold, about 2 hrs.



adding prune filling



adding sugar bread



adding breadcrumb mixture



rolling the dough



rolled rugelach, chill for 2 hrs before baking.

4. Preheat oven to 324 f. bake rugelach until golden brown and cooked through, about 40 min. let it cool completely on wire racks. cookies can be stored in airtight containers at room temp. up to 3 days.

PRUNE FILLING:

• 1 cup prunes
• 1/2 cup brandy
• 1/2 cup fresh bread crumbs from soft white bread
• 1/2 cup sugar

Soak prunes and brandy  in a small airtight container at a room temp overnight. Drain prunes. Puree in a food processor until smooth. Transfer to a small bowl. Stir in bread crumbs and sugar. Refrigerate until ready to use, up to 1 day ahead.

CREAMY MANGO BRULEE

THE COMBINATION OF MASCARPONE CHEESE AND YOGURT REMINDS ME OF SWEET SOFT TOFU.

This desset shoul be eaten on the day of making
recipe source: Thai Cooking, the food and the lifestyle
serves 4

YOU NEED:

• 2 mangoes
• generous 1 cup mascarpone cheese
• generous 3/4 cup strained plain yogurt
• 1 tsp ground ginger
• grated rind and juice of 1 lime
• 2 tbs raw brown sugar

1. Slice the mangoes on either side of the seed. Discard the seed and peel the fruit. Slice and then chop the fruit. Divide between 4 ramekins.
2. Beat the mascarpone cheese with yogurt. fold in the ginger, lime rind, and soft brown sugar. divide the mixture between ramekins and level off the tops. Let chill for 2 hrs.
3. Sprinkle 2 tbs of raw brown sugar over the top of each dish, covering the creamy mixture. Place under a hot broiler for 2-3 min, until meltesd and browned. Let cool, then let chill until required.



SPICY NOODLES WITH MUSHROOM EGG ROLLS

RECIPE SOURCE: THAI COOKING the food and the lifestyle
SERVES 4

YOU WILL NEED:

• 2 T vegetable oil or peanut oil
• 1 small onion, chopped finely
• 8 oz/225 g mushrooms, chopped
• 1 T red curry paste (available at asian store)
• 1 T Thai soy sauce
• 1 T fish sauce
• 8 square egg roll skins
• vegetable or peanut oil for deep-frying
• 8 oz/225 g quick cooking noodles
• 1 garlic clove
• 6 scallions, chopped
• 1 red bell pepper, seeded and chopped
• 1 T ground coriander
• 1 T ground cumin

1.  heat 1 T oil in a wok and stir-fry the onion and mushrooms until crisp and browned. Add the curry paste (go easy, if you dont want it to be too spicy), soy sauce and fish sauce and stir-fry for 2-3 min. remove the wok from the heat.
2. Spoon an eighth of the mixture across one of the egg roll skins and roll up, folding the sides over the filling to enclose it.
3. Heat the oil for deep-frying in a wok or skillet and deep-fry the egg rolls, 4 at a time, until crisp and browned. Drain on paper towels and keep warm.
4. meanwhile, put the noodles in a bowl, cover with boiling water and let swell.
5. heat the remaining oil in the wok and stir-fry the garlic, scallions and red bell pepper for 2-3 min. Stir in the coriander and cumin, then drain the noodles and add them to the wok. toss together and serve with the egg rolls.

NEVER-FAIL CHEESECAKE



I'VE BEEN MAKING THIS CHEESECAKE  EVER SINCE I GOT THE RECIPE. I'TS SO GOOD, JUST ONE CAKE  OR MAYBE TWO, THREE AND YOU'LL BE SATISFIED, AND THEY TRULY ARE NEVER-FAIL WHEN YOU BAKE THEM!



INGREDIENTS:

• 1 1/2 lb cream cheese
• 5 eggs
• 1 1/2 cups sugar, divided
• 1 1/2 pints sour cream, at room temperature
• 3 teaspoons vanilla, divided

FOR TOPPING:

Your choice of cherry pie filling, marachino cherries, pinapple chunks, half an apricot, .etc.....

PROCEDURE:

PREHEAT OVEN TO 300 F.

 Cream the cheese (easy to do if it's at room temperature). Add eggs, one at a time, and then beat in 1 cup of sugar and 1/2 teaspoon of vanilla. using small muffin tins filled with paper liners, fill the tins, to 1/8 inch from the top. bake 25 to 30 minutes, or until tops begin to crack (if tops have not cracked after baking 30 minutes, remove them from the oven anyway, as they are adequately baked by that time).

While cakes are baking, mix sour cream with 1/2 cup sugar and 1 1/2 teaspoons vanilla in a bowl.

Remove the cakes from the oven, leaving the oven on, and cool on wire cake racks in tins for 5 minutes, or until cakes drop. Then cover the tops of the cakes with the sour cream mixture and put them back in oven for 5 more minures. Remove the cakes from their tins, use a teaspoon to help get them out, and set them on a wire racks to cool. Once they have cooled, put the cakes in the refrigerator. before serving, add topping of your choice.

Makes 48 small cakes.

recipe was from epicurious by Joan Shi

STUFFED BELL PEPPERS

This German recipe is so easy to prepare. One pepper per person is just enough to fill you up. French  bread and green salad are good accompaniment for this simple yet delicious meal. The recipe is from DR. OETKERS' GERMAN COOKING TODAY.

YOU WILL NEED:

4 Large peppers

50 g long grain rice

250 ml boiling water(for the rice)

2 small onions

1 egg

375 minced meat (half pork, half beef)

4 tbs olive oil

200 g tomatoes

375 ml hot water(for the peppers)

white sauce thickener

2 tbs double cream (30% fat)

lemon juice



CUT OFF THE STEMS OF 4 LARGE PEPPERS(1KG) SLICE A LID FROM THE TOP OF EACH PEPPER. REMOVE THE WHITE INNER SKIN AND THE SEEDS, WASH THE PEPPERS, DRY THEM AND PRICK THE BASE OF EACH SEVERAL TIMES WITH A NEEDLE.





i hope you can see the needle, kinda blurry





FOR THE FILLING:   PUT 50 G LONG GRAIN RICE (PARBOILED) INTO 250 ML (1/4) BOILING SALTED WATER RETURN TO THE BOIL AND COOK THE RICE. IT MUST STILL BE FAIRLY FIRM. DRAIN THE COOKED RICE ON A SIEVE, REFRESH WITH COLD WATER. ( I  do the shortcut, i use leftover rice instead to save time)
PEEL AND DICE 1 SMALL ONION MIX ONE EGG WITH 375 G MINCED MEAT (half pork, half beef) SEASON TO TASTE WITH SALT AND PEPPER.




FILL THE PEPPERS WITH THIS MIXTURE, PUT THE LIDS ON TOP.




PEEL AND DICE 1 SMALL ONION HEAT 4 TBS OLOVE OIL. SAUTE THE ONION, PLACE THE PEPPERS INTO THE PAN WITH THE ONIONS. WASH 200 G TOMATOES. CUT THE ENDS, SLICE THE TOMATOES AND PLACE IN THE PAN. POUR IN 375 ML (3/8 L) HOT WATER. COOK VEGETABLES UNTIL TENDER. REMOVE PEPPERS AND KEEP WARM ON A SERVING DISH.

PUSH THE TOMATO SAUCE THROUGH A SIEVE, AND MEASURE OFF 375 ML (3/8L). BRING TO THE BOIL AND THICKEN WITH WHITE SAUCE THICKENER. ADD 2 TBS DOUBLE CREAM (30 % FAT). SEASON THE SAUCE TO TASTE WITH SALT AND LEMON JUICE.



COOKING TIME FOR RICE: 12-15 MIN

COOKING TIME FOR VEGETABLES: APPROX. 50 MIN

ANGEL FOOD CAKE

Remember those left over egg whites from the TORTA recipe? Well nothing goes wasted. Here is what i did! A classic spongecake recipe i found on epicurious.com. Spongecake is thought to have originated with german settlers---a thrifty use of the many egg whites left over after making noodles.

Ingredients:

• 1 1/2 cups large egg whites (10 to 11)
• 1 T warm water
• 1 cup sifted cake flour (not self-rising; sift before measuring)
• 1 1/4 cups superfine granulated sugar
• 1 T ground ginger (optional)
• 2 t vanilla
• 1 t cream of tartar
• 1/2 salt

Special equipment: a 10x4 inch tube pan with removable bottom and electric mixer.
Accompaniment: sweetened whipped cream and fresh berries.

Preheat oven to 375 F

Procedure:

Put whites and water in a very clean large metal bowl and swirl over simmering water or a gas flame until barely warm.
Sift together flour, 1/4 cup sugar, and ginger 4 times onto a sheet of wax paper.

Beat whites on medium speed until frothy. Add vanilla, cream of tartar, and salt. Increase speed to medium-high and beat just until soft peaks begin to form. Gradually beat in remaining cup sugar, 2 T at a time, occasionally scraping down side of bowl. Increase speed to high and beat until stiff, glossy peaks form. (do not overbeat). Sift 1/3 of flour mixture over whites.Beat on low speed just until blended. Sift and beat in remaining flour in 2 more batches.

Gently pour batter into ungreased tube pan and smooth top. Run a rubber spatula or long knife through batter to eliminate any large air bubbles.

Bake cake in lower third rack of oven until golden and a tester comes out clean, about 40 mins. Remove cake from oven and immediatelyinvert pan. (if pan has legs stand it on those. otherwise, place pan over neck of a bottle.) Cool cake completely, upside down. turn pan right side up. Run a long, thin knife around the edge of pan with a smooth(not sawing) motion. Do the same around center tube. Remove outer rim of pan and run knife under bottom of cake to release. Invert to release cake from tube, invert again onto serving plate.

Serves 8
Serve cake with whipped cream and berries and some ICE TEA
COOK'S NOTES:

• Angel food cake was traditionally torn apart using 2 forks or a many-pronged cake breaker to preserve its prized texture; however sawing with modern serrated knife works well.
• cake may be made 1 day ahead and kept covered at room temp.

TORTA CEBUANA

I found this recipe on the internet a long time ago. Last night i thought i'd give it a try. This is very much different from the Torta recipe i usually bake. This one is more like a bread texture than the spongy Torta that i make. Torta is a traditional Filipino delicacy in Bohol, Philippines or in this particular recipe from Cebu. Some use carabao or goat's milk for a more exotic taste and pork oil is use to bring out the characteristic Torta taste. But don't panic, we're going to use evaporated milk and vegetable oil instead!

Ingredients:

• kg (4 1/3) all purpose flour
• 3/4 kg (3 1/3) refined sugar
• 3T baking powder
• 1 (300 ml) can evaporated milk
• 1 cup vegetable oil
• 10 pcs. egg yolk (save the whites for a delicious ANGEL FOOD CAKE recipe)
• 1 cup butter, melted and cooled

extra melted butter and sugar

Procedure:

        Combine flour and baking powder. Set aside.

        Beat the egg yolks in meduim to high speed until thick and lemon colored.

        Add in the sugar 1/4 cup at a time beating well after each addition. TRICK: if you want the 

        texture to be finer and therefore more soft, put the sugar in a blender and grind it until the

        granules become fine. You may also use caster sugar.

        When egg yolk-sugar mixture is thick, slowly pour in oil and continue mixing at low speed until well  

        blended. DO NOT OVER BEAT!

        Alternately add in flour mixture and milk beginning and ending with flour. Maker sure you add all

        together in three equal additions only so as no to release as much air.

        Add the melted butter last and mix gently until well blended.

        Pour into Torta molds (or you can use those pot pie tins or large muffin cups and lined with               

        muffin baking cups ( i use those medium size coffee filters instead, sometimes its hard to find those  

        large muffin cups)

        Bake at 200 C for 25 mins.

        Finish off with melted butter and top with sugar.

BON APPETITE! Great for breakfast or a snack. serve with your favorite coffe or ice tea. (Click for recipe)

ICE TEA

Enjoy this thirst quenching ice tea recipe any time of day....

For this 3 quart jar i use 6-8 tea bags, any tea of your choice. (i use green tea ) 2 lemons and to make it more flavorful throw in a handful of mint and sugar.

HERE'S HOW:
Bring  tea bags and mint in 4 cups of water to a boil. Turn it off and set aside to cool. Then fish out your tea bags and mint.  Pour it down into your jar or pitcher and add more water(just eyeball it)  Squeeze in your lemons then add in some sugar according to your taste.

CHEERS!

RECIPE

http://mamamarj.blogspot.com/2011/03/last-nights-dinnerembutido.html



Grilled Lamb

Ok...another delicious and easy to prepare recipe.
On friday, my husband's friend gave us some lamb ribs. So, i thought this would be a great weekend for grilling!!!!! I got this recipe from food network's Giada Di Laurentis. Rosemary and thyme are just a perfect blend of herb for the gamey taste of lamb.

here is what we have for dinner that night! Hmnnnnnn.....delicious! I've got some stir fried veggies too!
very excited to share this simple yet delicious meal that you can make for your family. the recipe calls for a lamb chops, but the ribs are just as good. Also, i used dried herbs since i didnt have any fresh ones on hand and it turned out good as well.

GRILLED LAMB CHOPS

• 2 large garlic cloves, crushed
• 1 T fresh rosemary leaves
• 1 t fresh thyme leaves
• pinch cayenne pepper
• coarse sea salt
• 2 T extra-virgin olive oil
• 6 lamb chops, about 3/4 inch thick

DIRECTIONS

In a food processor(or you can use a mortar & pestle and just mix everything) fitted with a metal blade add the garlic, rosemary, thyme, cayenne and salt. Pulse until combined. pour olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops amd let them marinate for at least 1 hour in the refrigerator. remove from refrigerator and allow the chops to come to room temperature, about 20 mins.

Heat a grill pan(or in my case i used the outdoor grill) over high heat until almost smoking, add the chops and sear for about 2 mins. Flip the chops over and cook for another 3 mins. for medium-rare and 3 1/2 mins for medium.
Serve with rice or veggie of your choice..Enjoy!!!

LAST NIGHT'S DINNER....EMBUTIDO!

Here it is...my first official post.  Sometimes my family would crave for a traditional Filipino dish. So,
last night, i've decided to prepeare a special meal for them.This one is a favorite! It's simple and easy to prepare. My husband found this recipe on a website,(but i already forgot which website) and i thought i'd give it a try. It's really good and the ingredients are inexpensive and easily available. As promised, if it taste good...i'll share it!

EMBUTIDO
1 lb ground pork
1/2 c finely chopped carrots
1 c (6 slices) finely chopped ham (sweet or cooked)
3 T minced green bell pepper
3 T minced red bell pepper
1/3 c sweet picle relish
1/4 c raisins
3 whole eggs
1/2 c grated cheddar cheese
dash of liquid seasoning
salt & pepper to taste
1 T cornstarch
slices (wedges) of hard-cooked eggs(2-3 eggs)
slices (wedges) of vienna sausage( 1 small can)
aluminum foil, 10"x12" sizes

PROCEDURE:
Preheat oven to 350 deg. F
Boil some water, pour onto the prepared baking pan and a wire rack(steam-bake).
1. Slice the hard-cooked eggs and vienna sausage and set aside.
2. In a bowl, combine all of the ingredients and mix until well blended.
3. Divide mixture into 2 to 4 portions (depending on the size or how many you want to make)
4. Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and     sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the end of the mixture covers the eggs and the sausages.
5. Finally, roll the foil into a tightly packed log about 1" to 2" in diameter, sealing both ends. Repeat with the remaining pork mixture.

6. Place Embutido in your prepared baking pan and wire rack, half filled with hot water. cover with foil(be sure the steam will not escape). Steam-bake in the center of the oven for an hour.
7. Remove from the oven. let it cool and slice into rings. Serve with your favorite catsup or sauces.
8. Freeze unused Embutido. When ready to serve, reheat in the oven or simply unroll and fry the whole Embutido in a little bit of oil, over medium heat to give it a nice golden brown color.

Happy Cooking!