Showing posts with label Desserts and Snacks. Show all posts
Showing posts with label Desserts and Snacks. Show all posts

Thursday, December 4, 2014

Chocolate Waffles


Just trying different flavors of waffles so that I can share with you the recipe, chocolate flavor is awesome!!! More flavors coming very very soon :-).

Ingredients for 10-12 waffles:
250 grams flour
100 grams corn starch
100 grams sugar
5 grams baking powder
7 grams salt
600 ml fresh milk
1 tablespoon butter or margarine
1 teaspoon oil
1 egg yolk
1 egg white ( beaten until foamy)
1/2 cup chopped chocolate bar ( any brand)


Procedure:
1. In a blender put the egg yolk, salt, sugar, baking powder, oil, butter and milk then blend for a minute, add the cornstarch and flour then blend until  no more lumps.
2. Pour the mixture in a big mixing bowl then fold in the egg white and continue folding until fully combined.
3. Set the waffle machine  at 250C and brush it with butter, when it is hot, pour each mold up to 1/2 full then put the some chopped chocolate, then add more mixture until totally full and close the cover and wait for 2-3 minutes or until cooked.
4. Waffles are now ready to be served.




Saturday, November 29, 2014

How To Make French Fries Perfectly

French fries does not mean that this fries came or originated in France. French in cooking means slicing vegetables or meat into thin strips almost like julienne.It was believed that in 1802 french fries were serve at the white house dinner as ordered by Pres. Thomas Jefferson, but during that time the name is not yet french fries, but potatoes were serve in french manner and as time goes by in some places also they have this version of cooking the potatoes and it is now a popular fast food item called french fries. Patates Frites as French called it. In  Philippine food chain stores the term french fries is being used. Since it is weekend, I decided to post this recipe, because most of the weekends moms and dads stay with their kids at home. Just in case you want to have something to munch for the weekend with your loved ones,  french fries is an affordable and easy to serve. Happy weekend everyone. :).


Ingredients:
2 big potatoes ( french sliced)
3 cups water
salt  to taste
Oil for frying

Procedure:
1. Boil the water then put the french sliced potatoes and boil until half cooked, then remove from water and freeze for an hour.






2. after an hour heat the oil then deep fry until done then sprinkle with salt and serve it with your favorite sauce.



Wednesday, November 26, 2014

Black Forest Cake




It's been a long time that I want a recipe of this cake and I am lucky that my Austrian friend (Gabriel) baked this and shared to us the recipe.

Ingredients:
CHERRIES

24 ounce (700 ml) jar  Cherries in syrup
1/4 cup (50 grams) granulated white sugar

Chocolate Cake/Genoise:

3 tablespoons (42 grams) hot melted unsalted butter
1/2 cup (60 grams) cake flour
1/4 teaspoon salt
 1/3 cup (30 grams) unsweetened cocoa powder
 4 large eggs
2/3 cup (135 grams) granulated white sugar
1 teaspoon pure vanilla extract

Whipped Cream Frosting

2 1/2 cups (600 ml) heavy whipping cream (double cream)
1 teaspoon pure vanilla extract
3 tablespoons (35 grams) granulated white sugar

Procedure:
Cherries: Drain the cherries, reserving the liquid. Place the cherries in a bowl. Cover the bowl with plastic wrap and set aside. Place 1 cup (240 ml) of the reserved cherry syrup in a small saucepan, along with the sugar, and heat until sugar has dissolved. Remove from heat and let cool.

Chocolate Cake/Genoise:
Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick spray, a 9 inch (23 cm) round cake pan and line the bottom of pan with parchment or wax paper.

In a bowl, sift the flour, salt and cocoa powder. In a heatproof bowl whisk the eggs with the sugar. Place over a saucepan of simmering water, and whisking constantly, heat until lukewarm (about 5 minutes). Remove from heat and transfer to the bowl of your electric mixer. Beat on high speed until the mixture is thick (about 5 minutes) (the batter will fall back into the bowl in a ribbon-like pattern). Beat in the vanilla extract. Then sift about one-third of the flour mixture over the egg mixture and gently fold in using a rubber spatula or whisk. Sift and fold in another third, and then fold in the rest. Take 1 cup of the batter and fold it into the melted butter (to lighten it). Then gently fold it into the egg batter. Pour into your pan, smoothing the top. Bake for about 20 - 25 minutes or until a toothpick inserted into the center comes out clean . Cool on a wire rack before removing from pan. The cake can be stored for two days or frozen for a month.

Whipped Cream Frosting: In your mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes, then beat the mixture just until stiff peaks form.

Assemble Cake: 
Using a sharp knife, cut the genoise, horizontally, into two layers. Turn over the top layer of the cake (top of cake becomes bottom) and place on your serving plate. Brush the cake layer with 1/4 cup (60 ml) cherry syrup. Take 1 cup of whipped cream and spread on the moistened genoise. Place the cherries evenly over the cream. Brush the cut-side of second genoise layer with 1/4 cup (60 ml) syrup. Place cut-side down on top of the cherries, gently pressing to compact. Reserve one cup (240 ml) of whipped cream and spread the remaining cream over top and sides of cake. Place reserved cream in a pastry bag fitted with a large star tip and pipe rosettes on top of cake( Optional- you can decorate any how you want}. Cover and refrigerate the cake for several hours (or overnight) before serving. Decorate with fresh cherries and shaved chocolate.



Contributed by: Gabriel Eli Ndegwa


Gabriel

Tuesday, November 11, 2014

Buko Pandan Gelatine with Peach

I made this last week for an afternoon snack with my neighbors' children, they enjoyed it a lot and asked for more.

Ingredients:
10 grams powder gelatine
10 ml buko pandan flavor ( I used McCormick brand)
4 cups water
1/2 cup white sugar
1 big can evaporated milk (370ml)
some peaches slices


Procedure:
1. Mix the sugar, gelatine powder with water, stir well until fully mixed, then bring to a boil stirring constantly until gelatine is fully dissolved, simmer for 8 minutes then add the  milk and buko pandan flavor simmer for a minute and turn off the heat. Let cool.
2.Arrange the sliced peaches in the molder then pour the cooled gelatine mixture and refrigerate for an hour or until chilled.







3. Unmold upside down to show the peaches, slice then serve



Tuesday, November 4, 2014

Sweet Ginataang Monggo

 Sweet ginataang monggo or ginataang totong  is an affordable yet delicious dish that you can prepare for your family and friends. I love this so much since I was a kid. Really delicious! Try it.

Ingredients for 10-12 servings:
1 cup Glutinous rice 
1/4 cup monggo (toasted, cracked)
6  cups thin coconut milk
1 cup  pure coconut milk
1 cup sugar or according to your taste
5 pandan leaves (optional)




Crack the toasted monggo
Procedure:
1. Soak the glutinous rice for an hour, after soaking the rice wash it. then in  a big pot combine it with the toasted monggo, pandan leaves  and thin coconut milk then bring to a boil, simmer  over medium heat while stirring occasionally until rice and monggo is tender.
2. Add the sugar and pure coconut milk then simmer for a minute and turn off the heat.
3. Serve with a smile.



Tuesday, October 28, 2014

Buco Pandan Maja with Corn



The best maja from my kitchen :-). Super yummy, the aroma from the buco pandan flavor makes the maja flavor perfect!

Ingredients:
2 cups cornstarch
8 cups coconut milk 
1 3/4 cups white sugar
1 cup Nestle cream or any all purpose cream
1 can corn kernel ( drained)
5 ml buco pandan flavor
Look for buco pandan Flavor :)



 Procedure:
1. In a pot mix all the ingredients until the corn starch is fully dissolved, then let it boil over medium heat .Stirring occasionally until done.


2. Pour in a tray that you are going to use, then refrigerate for few hours before serving.
3. Slice then serve.


Saturday, October 25, 2014

Nilagang Saging


Nilagang saging or boiled banana is the easiest way of cooking a banana by just boiling it until it is cooked.
Since I was young until now this is my favorite comfort food and I will never exchange this for burgers and pizzas.

To cook this, just put the banana in a pot and add water that is an inch above the banana level then bring to a boil and simmer the banana for 20 minutes or until cooked. Eat and enjoy.





Wednesday, September 17, 2014

Sago Delight


A delicious sago dish that you can serve anytime of the day for everybody. Simple and easy to prepare but the taste is priceless! Try it.

 Ingredients:
1/2 kilo white small sago ( cooked and drained)
1  can fruit cocktail ( 836 grams)
450ml condensed milk ( 1 1/2 big can)
1 (300 grams) can  Nestle cream or any all purpose cream
1 big can evaporated milk or add if needed

uncooked white sago (small)
Procedure :
1. Combine all the ingredients then mix well and refrigerate for few hours.
2. Serve when ready.



Saturday, September 6, 2014

How To Make Halo-halo

 What is Halo-halo?

"Halo-halo (Tagalog: [haˈlo-haˈlo], "mixed together") is a popular Filipino dessert with mixtures of shaved ice and evaporated milk to which are added various boiled sweet beans, jello and fruits. It is served in a tall glass or bowl". Read more about halo-halo by clicking the link below.
Source: http://en.wikipedia.org/wiki/Halo-halo


Halo-halo is very easy to prepare and you can make it as simple as you want or as special as you want it to be. You can use different ingredients for this, and this is mine.


Ingredients:

Shaved ice
Pinipig
Corn Kernel
Cooked Sago
Sweetened banana ( minatamis  na saging)
Sweetened red beans
Leche flan
ube jam
Ice Cream
Evaporated Milk
White sugar

How to prepare the halo-halo?

In the serving bowl or halo-halo glass arrange all the ingredients by filling it first with shaved ice then the rest of the ingredients according to your desired measurement. I put mine with at least a teaspoon of each ingredients then I put sugar and milk according to my taste. The Ube ice cream blended so well with the rest of the ingredients.
I really enjoyed it with my friends, so refreshing. 


We went out today ( September 7,2014) we ordered this at our favorite halo-halo place.




Saturday, August 16, 2014

Sago and Gelatine Salad

Enjoy this affordable yet delicious salad. Both kids and adults will surely enjoy this treat.

Ingredients:
1/4 kilo white small sago ( cook the sago then drain)
10 grams red gelatine powder (cooked and diced)
10 grams white gelatine powder (cooked and diced)
1 1/2 cup condensed milk
250 ml Nestle cream
1 small can evaporated milk

Procedure :
1. Combine all the ingredients then refrigerate.
2. Refrigerate before serving.

Friday, August 15, 2014

Maja with Fruit Cocktail

Superb!

Ingredients:
200 grams corn starch
1 small can fruit cocktail (432 grams) drained
4 cups coconut milk
1 1/2 cups sugar
250 ml All purpose Cream ( Nestle or Alaska Crema)
1 small can evaporated milk


Procedure:
1. In a pan put the coconut milk and cornstarch then mix will until corn starch is fully dissolved.
2. Add the evaporated milk, sugar and cream then mix well then add the fruit cocktail, cook over medium heat stirring well to avoid it from settling at the bottom of the pot. Continue stirring until the mixture becomes firm and smooth, allow to simmer for a while before transferring to a molding tray.
3. Pour to your desired container or molding tray then allow few hour to cool. Unmold it then serve.


Sunday, July 20, 2014

Simple Tapioca Macaroni Salad


Simple and easy to prepare salad yet so delicious. I prepared this when I arrived at a friend's house who wants to taste one of my tapioca salads :-). She recommend this recipe for everybody because she really loved it after she tasted.

Ingredients for 20 servings:
1/2 kilo Tapioca pearls or Sago( cooked and drained)
1/2 kilo macaroni ( cooked according to its packaging procedure)
1 can Fruit cocktail (380 grams)
500 ml Nestle All purpose cream (2 tetra packs)
1 can condensed milk (390 grams)
1 can evaporated milk (370 ml)
2 cups  any color nata de coco

Procedure:
1. Combine all the ingredients then refrigerate for few hours.
2. Serve with a smile :-).

Friday, July 11, 2014

Minatamis na Langka


Do you have some ripe jackfruit and you can not eat it all? This aromatic and sweet candied jackfruit is perfect to be cooked for the whole family specially this weekend. Have fun cooking.

Ingredients:
1 kilo jackfruit meat ( seeds removed)
1 cup brown sugar (add if needed)
1 cup water
Ripe Jackfruit


Procedure:
1. In a medium heat melt the sugar then add the water and jackfruit , mix well to distribute the sugar evenly, cover and simmer while stirring occasionally until you reached the consistency of a good candied jackfruit.

3. When it is done allow to cool and serve it as a dessert or a sandwich spread. Yummy!



2.

Sunday, June 15, 2014

No Bake Durian Pie

Sniff, sniff, do you smell something? It's the Durian at the back of our house, it's already ripe because you can smell it anywhere. My family made it into a very delicious pie for my blog :-). I love you all.

Crust Ingredients:
1 1/2 cup powdered Graham Crackers
1/2 cup melted butter

Crust Procedure:
1. Mix the powdered Graham crackers and melted butter then put in a springform baking pan and refrigerate for an hour or until hardened.


Filling Ingredients:

4  seeds with flesh of Durian
1/2 cup white  sugar
4 tablespoons  cornstarch
2 cups Evaporated Milk
2 egg yolks
2 tablespoons butter
1 tablespoon vanilla
dash of salt

Durian Fruit



seeds with flesh



Filling Procedure:
1. Remove the seeds of the durian then mash well. In a pan put all the ingredients then cook for 10 minutes or until thickens, stirring occasionally. Then let cool.

To assemble:
Get the refrigerated powdered Graham cracker then pour the filling and refrigerate for few hours.

2. Remove from refrigerator, un-mold then slice and serve with a smile.



Sunday, May 18, 2014

Minatamis na Monggo


Rainy days obliged me to prepare this dish because when it's not raining and my friends want me to cook this, I told them that I only cook "minatams na Monggo" when t is raining (laughing). It's nice eating this warm on a rainy day while having a good chat on the table.

Ingredients for 4 servings:
1 1/4 cup mung beans ( monggo)
3 cups water
1 cup pure coconut milk
sugar to taste


Monggo

Procedure:
1. Put the water and mung bean in a pot then bring to a boil, simmer until the beans are tender.
2. Add the sugar and coconut milk then simmer until done.
3. Serve it hot. You can add some milk for extra taste.


Friday, May 16, 2014

Corn Pancake



Simple yet satisfying and yummy.

Ingredients:
2 cups all purpose flour
2cups milk
6 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg ( beaten)
1 cup corn kernel
2 tablespoons butter or margarine ( melted)

Procedure:
1. In a big bowl sift (sala-in) together the flour, sugar, salt and baking powder
2. Then make a well or space at the center and put the beaten egg, milk, vanilla and melted butter. Mix it thoroughly until  smooth or firm then stir in the corn and mix well.
3. In a pan heat a little oil and spoon a portion of the pancake mixture and cook until both sides are brown.


4. Serve hot with pancake syrup or butter on top.

Sunday, May 11, 2014

Leche Flan Without Caramelized Sugar



Enjoy this guilt free leche flan with honey instead of caramelized sugar. I just want to experiment if it will work and I'm amazed with the result, it's really yummy and won't noticed it's honey. Try this recipe.

Ingredients:
1 can (395grams) Condensed milk
1 1/2 can fresh or evaporated milk ( use the can from condensed milk in measuring this)
10 egg yolks
Honey ( according to your desire)

 Procedure:
1.Mix together the fresh milk, condensed milk and egg yolks until fully combined.
2. In a molder put the honey then strain the leche flan mixture and pour in the molder then steam for 45 minutes or until done.

3. Refrigerate  before serving and enjoy!



If using a small oval llanera or molder this recipe will yield 3-4 pieces

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