Feeds:
Posts
Comments

Archive for the ‘food’ Category


“You don’t have to cook fancy or complicated masterpieces — just good food from fresh ingredients.”~ Julia Child

One of best  volumes I’ve seen in cooking are that of Julia Child’s  Mastering the Art of  French Cooking. They’re available at Bestsellers. They come in four volumes actually but they cost the earth so I just look at the spines and indexes  and try to memorize some simple recipes  that don’t need  complicated ingredients.

We have some left-over food from yesterday and some ripe mangoes from the other Sunday that a friend gave us. I thought of  making mango bread and found this site on how to make a simple one.  The procedures are almost the same as making banana cake. Gosh, I burned my finger trying to take it out from the oven. I love the heavenly aroma of combined cinnamon and fresh mangoes.  There is something  so comforting about measuring ingredients, sifting the flour, mixing and such.  So here it is,  my yummy version of mango bread. Can you imagine a mango bread topped with grated Belgian chocolate truffles? Another friend who was on  vacation from Canada gave me a box of these sinfully addicting  chocolates together with some mint candies wrapped in dark chocolates.

IMG_5895

IMG_5896

I can proudly say, it  is really, really yummy. Here’s the recipe if you want to try it copied from  kitchenrunway.com.

Ingredients:

  • 2 C All Purpose Flour
  • 2 tsp Baking Soda
  • 1 C Sugar
  • 2 tsp Cinnamon powder
  • 3 Eggs
  • 1 tsp Vanilla Extract
  • ½ C Regular Butter, melted
  • ¼ C Oil
  • 2 Ripe Mangoes, finely chopped (or chunks if you prefer) I used 3 medium-sized ripe mangoes, coarsely chopped

Directions:

  • Preheat oven to 180 ° C
  • Sift flour into a large bowl.  Add baking soda, sugar and cinnamon and stir the dry ingredients to combine.
  • In a medium bowl, beat eggs, add vanilla extract, melted butter and oil.  Combine the ingredients and add to dry ingredients.
  • Using a rubber spatula or wooden spoon stir to combine the wet and dry ingredients.  Fold in the  chopped mangoes.
  • Pour batter into a greased loaf pan and bake for 55 – 60 minutes or until inserted toothpick comes out clean.
  • Let cool in pan for 10 minutes.  Remove bread from pan and let cool before slicing.

 

Read Full Post »


Mango

Last Sunday, a friend who came over for lunch brought a bagful of green and golden ripe carabao mangoes. We could not consume it in three days so I decided to make some smoothie drinks by simply adding a small can of evaporated milk, a few spoons of sugar and crushed iced. There you go, a sweet and refreshing glass of pure mango.

Most people say that the Philippines has the best sweet and delicious mangoes in the world and I agree. Summer is the best time that you’ll enjoy this fruit. I am planning to make a mango jam out of the remaining ripe ones. You might not believe this but I love green mangoes more. I enjoy eating them fresh, sliced with the skin on and just sprinkled with a pinch of salt. Heaven!

I also baked chewy oatmeal raisin cookies using yellow raisin instead of the dark ones. Yellow raisins have more natural taste, not too sweet and not too dry.  Preparing  something in the kitchen need not be that elaborate. It’s Holy Week  and I suggested to my son that we do away with meat for the whole week and eat sea food and veggies instead.

Have a blessed and meaningful Holy Tuesday!

Read Full Post »


Finally, we’re done trimming  the carabao grass. It’s son’s day off so we spent the late afternoon finishing the patch of grass that we left yesterday. It’s summer here now and 4pm is still a bit too hot for gardening.   Took time out to take a few shots of our lovable and cuddly dog Kuchi. She’s been with us for more than two years now and she has definitely grown. She has learned to open our screen door at the back . She has grown a little longer with those short legs and fan-like tail to boot. She is so “makulit”, always inching her way to get inside and sleep under our dining table. Lately, this is her favorite spot, a small area in our garden.

Her name is Kuchi!

Her name is Kuchi!

I am saving on space so I compressed the photos. A friend is giving us a new  male puppy, a mixed breed of Japanese Spitz  like this one.  Dogs have been constant companions for us since we moved here nineteen years ago.  I call our backyard garden “pet sematary”, it is where our previous dogs are buried.  Remember Stephen King’s book of the same title?

We did our marketing this morning by going back to Pasig market, an hour trip from our place when there is traffic. As usual, I enjoyed the haggling, I am happy with even just a peso discount on fruits and vegetables.  It’s been some sort of ritual for Josef and me to eat breakfast at the nearby Jollibee outlet before going to the market. He would always order hotdog with egg  and local sausage (longganisa) for me either with two hot cups of coffee or hot chocolate drink.  We would go back there to explore the garden center we saw this morning. I would love to buy a pot  each of citronella, rosemary or marigolds. Citronella is the most common natural ingredient used in formulating mosquito repellents.

We’re having fun at making simple kitchen recipes again. This morning, Josef prepared lumpiang shanghai made of different veggies which we bought earlier. Then we recycled the left-over spaghetti sauce my making pizza  using sliced bread.

IMG_5787

IMG_5696Our Tootsie roll sandwich is made of flattened sliced bread, with ham and cheese inside and rolled in bread crumbs before frying.  It is best served hot.

One can always experiment on  these simple and easy to prepare snacks without making a dent on one’s pockets.

Or you can boil fresh corn or sweet potatoes and they will give you enough fiber and they are healthy.

So much for this, have to catch up on reading Archetype.

 

Read Full Post »


“There was a mood of magic and frenzy to the room. Crystalline swirls of sugar and flour still lingered in the air like kite tails. And then there was the smell-the smell of hope, the kind of smell that brought people home.” - Sarah Addison Allen

One thing I love about baking, be it a simple banana bread,  moist carrot bars or cookies  is the smell that permeates the whole kitchen once you place the baking pan in the oven. I love the  combined smell of cooking raisins, nuts, vanilla or cinnamon or whatever ingredient a particular recipe calls for. This afternoon, I baked my second apple pie confident enough to tweak the recipe a bit and  experiment on brushing just egg whites on top instead of a beaten egg with the yolk.  The top part of the pie may not be as silky as when you use the whole egg but it adds a flaky feel combined with sprinkle of sugar and cinnamon. Whereas before I didn’t even know how to make a dough, it’s now as easy as kneading something for our local steamed bun called “siopao”.  I also sliced half and half of Fuji apples for a natural sweet taste and the tart flavor of Granny Smith.  It came out good, son said, “it’s yummy”.  I laughed when he asked, “did you take pictures?” He knows that I document almost everything that I cook in the kitchen  just like I do with my flowering plants when they are in bloom. He cut a slice even before it cooled down. I got three remaining apples, would love to try making apple sauce and use it on my next baking adventure.

IMG_5754

IMG_5756

Here’s one more that I experimented on a month ago, a simple recipe for vanilla cake. I didn’t put icing because I love the flavor without being too sweet.

IMG_5707

I love the quiet, concentrating on the task at hand , the calming effect of kneading, measuring and  mixing to make something  yummy and  scrumptious.

I got a lovely surprise this afternoon when a friend sent me a lovely tin of Fannie May Colonial Assortment chocolates via LBC.  Aren’t I lucky? Can’t wait to take a bite. Thank you Ex.  :)

Read Full Post »


Once in a while, I see  it  in the wet market and it  looks  so fresh  that I am always tempted to buy. This morning, my son and I did our twice a month marketing  and saw it,  there were just four bundles on sale, I bought two and we had it for lunch along with lumpiang shanghai.

Locally, fiddlehead ferns are called pako. They are wild and nutritious greens which you can make into salads or cooked in coconut cream. Either way, they taste wonderful.  Here’s the simplest way to prepare this delicious treat. I just blanched  it  then topped it with fresh tomatoes, red onions, strips of fresh ginger  and sautéed ground pork.

IMG_5672

Read Full Post »


Two weeks ago, a friend from Hongkong sent me three packs of pitted dates and a pack of dried yellow raisins. Eating the pitted dates direct from the plastic pack is not really an option because I find them too sweet to my liking. I searched the internet for a simple bar recipe for dates. What do you know, it came out really yummy. As usual, I reduced the sugar since the dates are naturally sweet.

Image

If you want to try this, here’s the recipe.

You would need:

1 1/2 cup water

1 1/2 cups chopped pitted dates

1 tsp. vanilla

1 1/2 cup all-purpose flour

1 cup dark brown sugar (reduced it to 3/4 cup since the dates are sweet)

1 cup old-fashioned oats (I always use rolled oats when baking)

1 1/2 tsp. ground cinnamon

1/2 tsp. baking soda

1/2 tsp. salt

3/4 cup (equal to 1 1/2 stick) unsalted butter, diced, room temperature

Here’s how:

Preheat oven to 350 °F.  Rub butter on an 8 x  8 inch baking pan. Set aside. Bring 1 1/2 cups water to simmer in a saucepan. Add dates, simmer until very soft and thick, stirring occasionally, about 5 to 10 minutes. Cool to room temperature then stir in vanilla.

Combine flour, oats, cinnamon, baking powder, salt and sugar in a large bowl, stir to blend. Add butter. Using fingertips, rub in until moist clumps forms. Press half of oat mixture evenly over bottom of prepared pan. Spread date mixture on top. Sprinkle with remaining oat mixture by pressing gently. Bake until brown at edges and golden brown and set in center, about 40 to 50 minutes. Cool completely in pan on a rack. Cut into bars and serve.

Read Full Post »


Oh, the comfort – the inexpressible comfort of feeling safe with a person – having neither to weigh thoughts nor measure words, but pouring them all right out, just as they are, chaff and grain together; certain that a faithful hand will take and sift them, keep what is worth keeping, and then with the breath of kindness blow the rest away.”
-  Dinah Maria Mulock Craik

I’ve been a lazy bug lately. No, don’t get me wrong. I am just resting my weary body from fatigue. The last few days, I was so busy that I was not able to check my blog and post something.  Finally, I found time to sit here for a while  and update my blog. When you haven’t been blogging for a week, it seems as if you’re starting all over again.

It’s all worth it though because our little potluck  lunch party was a success – lots of food, laughter and sharing. Those precious and priceless moments that only friends can enjoy together, something worth-reminiscing and the thought of it makes me smile.  We were joined by two priest friends, Fr. Tacky, a Franciscan and Fr. Boy, a Dominican. Not that it matters that they belong to different congregations because  they both studied in Rome and met there.  We took lots of pictures of course, what’s a party without those wacky poses and shots that make us laugh. We even have to use a tripod so we could all fit into the frame. There is this picture window  at our house that never fails to attract our friends and visitors to have their pictures taken there. Believe me, it has become some sort of trademark for the members  of our Catholic community  who drop by when they are on vacation.

1507909_728506633828278_1895296794_n

We had an exchange of gifts just for fun. Imagine the laughter we had when we simultaneously opened them and found things like a roll of tissue paper which Darlene said she will take with her on her trip back to Abu Dhabi, a small bottle of efficascent oil from Reena  which Matt got, packs of marshmallows  and so many more. What do you think, the gift should only be worth P30 and what can you buy with P30?  Reymon, aside from bringing three whole roast chicken gave us individual bags of gifts from Bench.

IMG_5573IMG_5591

They were surprised to learn that eating green mango with the skin on is the best way to eat one. I asked Joan to bring me some and when they saw me eating a slice, they all tried it  except Matt :)  Endless laughter!

pic18

We can’t get enough so the party extended on to early dinner with ice cream, Fuji apples  and suman na pinipig (the best  suman I’ve tasted) for desserts. And they all said, “sa uulitin”.  Until next time guys.

One of the best gifts that we could ever have is the gift of friendship.

Read Full Post »


Category: Meat & Seafood
Style: Japanese
Special Consideration: Quick and Easy
Description:
The term teriyaki means shining(teri), broiled or panfried(yaki). Mirin, a sweet fortified rice wine is used. This is one of the recipes that I have collected from our BPI Culinary Club many years ago. It is very simple to make, you can use either pork, beef or chicken.
Ingredients:
1/2 kilo pork (lomo)/beef(serloin)/chicken
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup Vino blanco or Anisado wine
1 onion, chopped
8 pcs. garlic – poundDirections:
Mix all ingredients and cook over small fire for about 2-3 minutes.

Let cool, then marinate with the meat/pork/chicken for about 6-24 hours.

Grease pan with little oil, stir fry fast until brown

Serve with bun, loaf bread or rice.

Read Full Post »


Call me a little OC when it comes to entertaining but as much as possible I see to the tiniest details that are sometimes overlooked when one is a bit busy in the kitchen. This morning, I made a list of the things I need to do and posted it where I could check everything before my friends arrive tomorrow. Earlier on, we have decided on a potluck lunch and merienda  but I will prepare baked macaroni with meatballs and marble potatoes with ham and cheese spread.  I was busy the whole day despite an occasional headache that makes me rest after each task that I finish. They say they are okay with disposables – paper plates, plastic spoons and forks and whatever you can use to save on washing later. I am not used to it though so I washed two dozens of china ware, several Pyrex  trays, three dozens of spoons and forks  and lots of drinking glasses.  Never mind that there will be chaos when the party is over, I just don’t want to balance my food precariously on a delicate paper plate, one wrong move and everything topples over.  Neither do I want using plastic spoon or fork that sometimes breaks  in the middle while you are eating.  I think that’s more practical when you are attending a children’s party or a pica-pica type of food, when kids can’t handle a big plate nor hold a glass safely in their hands.

I’m looking forward to meeting all of them again.  Hopefully, this would be a success. There is always a certain kind of joy in meeting friends, kindred souls who would make you smile even if they tell  and share with you the ugliest anecdotes , repeated stories that become longer with the retelling.  At least four of them are coming here for the first time.

I am excited.

Read Full Post »


I dreamed of baking apple pie since I got interested in simple recipes like bars, cookies and the like but I never tried making pie crust from scratch. Last month, Grace, a friend who now lives in Canada forwarded two recipes  for making really flaky pie crust that one could use for apple pie. I tried the butter pie crust recipe without shortening and made two single crusts  that I used yesterday for my first ever Apple Pie. The fillings of course would depend on how you want your pie either with a bit of tartness or a little sweet. I always prefer Granny Smith apples for baking. They don’t easily spoil and stays fresh longer inside the ref. Besides, I learned from a famous pastry chef ( from TV) that Granny Smith are baking apples. I used to bake Apple Crumble  and Apple Crisp in different variations but yesterday, I finally tried making a pie crust from scratch.  It’s an achievement to be able to come up with something really flaky and crunchy to the bite. Here’s the recipe.

Butter Pie Crust Recipe

2 3/4 cups all-purpose flour

1 tsp salt

1 cup (2 sticks) plus 2 tbsp. cold unsalted butter (I used Magnolia Unsalted) cut into pieces

1/2 cup ice water

Combine flour and salt in medium bowl, cut in butter with a pastry blender until mixture is crumbly.

Sprinkle water, 1 tbsp at a time over flour mixture, tossing lightly with a fork until mixture forms an even dough.

Divide dough in half, flatten and shape into disks  and wrap each in plastic, refrigerate  for an hour.

Roll out pastry on a lightly floured surface into circle, about 12 to 14 inches round. Carefully fold in quarters, lift gently and unfold into a 9-inch pie pan.

Gently press pastry against bottom and sides of pan, trim overhang to 1/2 inch, then fold the edge under. Pinch edges to flute.

You might think this is a daunting task, and I thought so too but when you get the hang of it, it is quite easy.  I took some pictures of course. I am that excited :)

IMG_5540

IMG_5541

IMG_5542

IMG_5544

IMG_5545

I didn’t put the recipe for fillings since it would really depend on your taste. Green apples are of the tart variety so you can add sugar if you want. Look how flaky the pie crust turned out to be.

Happy New year by the way, we had this on our table last night for media noche.

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 747 other followers