Fresh Recipes : February 2016

Chocolate Sponge Cupcakes recipe

This is a French-style cupcake (if that’s not an oxymoron), and the recipe is a bit complicated but makes a really good base for unique

cupcakes when you really want the filling and frosting to be the stars.

Ingredients

For 12 cupcakes

1/3 cup all-purpose flour, sifted
1/3 cup cocoa powder, extra brute (good-quality, dark, without sugar added)
8 egg yolks
3/4 cups sugar, divided
8 egg whites

Instructions

1 Preheat the oven to 350°F and line a cupcake pan with cupcake liners.

2 Sift together the flour and cocoa powder into a small bowl and set aside.

3 Whisk the egg yolks on high speed in a standing mixer while pouring in half cups of the sugar. Whisk until the mixture is
lightened to a butter color, about 8 to 10 minutes, then pour it into a separate mixing bowl and set aside.

4 Clean the bowl of the standing mixer really well; make sure there is no yolk left, or the egg whites will not rise at all.

5 With the clean bowl on the standing mixer, whip the egg whites on a slow speed for a few minutes (but no more than 5 minutes, or you’ll add air to the whites). This breaks up the proteins, warms them up a little, and helps the cupcakes rise.

6 Turn the mixer on high and slowly add the remaining sugar. Whip until soft peaks form, about 8 minutes. Soft peaks are a little droopy, so you want light, airy whites that don’t hold their shape well.

7 Take a little bit of the yolks that were set aside and fold them into the whites with a rubber spatula (this is called tempering). Then dump this all into the yolks and slowly fold them together—do not overmix the ingredients or handle them roughly.

8 When the mixture is almost combined, delicately fold in the flour and cocoa powder.

9 Once the batter is combined, use an ice cream scoop to fill the cups in the cupcake pan about ¾ full and bake for about 10 minutes. When a toothpick comes out clean, you’re cool to take them out of the oven.

Hot Tamale Pie recipe

Hot Tamale Pie recipe
Recipe By:Chef John

Ingredients

cooking spray
2 pounds ground beef
2 cups diced poblano peppers
1 teaspoon salt
1 (16 ounce) jar salsa
1/2 teaspoon dried oregano
1 teaspoon ground dried chipotle pepper
2 (8.5 ounce) boxes dry corn muffin mix (such as Jiffy(R))
2 eggs
2/3 cup milk, divided
4 ounces shredded Cheddar cheese, divided
4 ounces shredded Monterey Jack cheese, divided
8 ounces frozen corn, thawed

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Spray a 9x13-inch casserole dish with cooking spray.
Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release juices, about 5 minutes.

Reduce heat to medium and stir in poblano peppers, salt, salsa, oregano, and chipotle powder; cook and stir until seasoned beef is crumbly and no longer pink, about 10 minutes.

Mix one package of corn muffin mix in a large bowl with 1 egg and 1/3 cup of milk. Whisk to combine. In a separate large bowl, mix the second package of corn muffin mix with 1 egg, 1/3 cup of milk and half the Cheddar and Monterey Jack cheeses.

Spread the prepared corn muffin mixture without cheese into the prepared baking dish. Sprinkle corn over the muffin mix, followed by remaining half of the cheeses, then the beef mixture.

Spoon the corn muffin mix with cheese on top of the beef and carefully spread over the top with a fork, leaving about half an inch from the edges of the pan.
Bake in the preheated oven for 50-60 minutes, until golden brown.

Best lasagne recipe

Ingredients

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

Instructions

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.

Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle

with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Chocolate OREO Truffles recipe

Ingredients

1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened

2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Instructions

Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

kale recipe

Ingredients

500 grams (1.1 lb) kale
1 kg (2.2 lb) potatoes
25 grams (9 oz) unsalted butter
50ml (1.7 fl oz) milk, warm
1 smoked sausage (275 grams, 9.7 oz)
Pinch of salt

Instructions

Wash the kale. Rip the leaves off the stems and slice the leaves into narrow strips. Peel the potatoes, quarter them and place them in a Dutch oven. Add water to barely cover the potatoes, add the kale on top. Place the smoked sausage on top of the kale. Cover the pot with a lid and bring to a boil. Boil on a slow flame for about 20 minutes or until the potatoes are done. Remove the sausage, pour off any cooking liquid that may remain and mash the vegetables with a fork or a

potato masher. Add the butter and the milk (or use some of the cooking liquid for a lighter option) and stir into the purée. Taste and adjust the salt if needed. Slice the smoked sausage and serve with the stamppot. Serve with mustard if desired.

Stroopwafels recipe

Ingredients

500 gram (1.1 lb) flour
2 teaspoons active dry yeast
1 teaspoon ground cinnamon
150 gram (5.3 oz) sugar
125 grams (4.4 oz) unsalted butter
100 ml (3.4 fl oz) warm water
2 large eggs
Pinch of salt

Instructions

Mix the flour, yeast, cinnamon and sugar. Rub small pieces of butter in the flour until it resembles small peas. Slowly pour in the warm water, knead several times. Add the eggs one at a time. Finally add the pinch of salt and knead the dough for a minute or two to incorporate all the ingredients until they are well blended.
Wrap in plastic food film and rest for 30 minutes.

For the caramel

150 grams (5.3 oz) light brown sugar
125 gram (4.4 oz) unsalted butter
1 teaspoon ground cinnamon
5 tablespoons pancake syrup
1 tablespoon vanilla extract

Melt the sugar and the butter, stirring slowly over a low heat. Add the cinnamon and the pancake syrup and continue to stir until the caramel comes together and slowly bubbles. Make sure all the sugar has dissolved, then add the vanilla extract and stir it in. Keep the caramel warm.

Divide the dough into 20 equal pieces, and roll each one into a small ball. Cover and rest on the counter.
Heat your waffle cone machine or your pizzelle iron according to instructions. Place one dough

ball in the middle, press down the top lid and bake each waffle for approximately 40 seconds.
Now you have to work fast. As long as the waffle cookie is hot, it's pliable. The moment it cools, it will break on you so make sure you have all the items you need within reach.

With a sharp, serrated knife, slice the cookie horizontally in two. Place a generous size dollop of caramel in the middle, replace the top part and gently push down on it so that the caramel spreads. Place on a rack to cool.

Split pea soup recipe

Ingredients

500 grams (1.1 lb) green split peas
1 liter (34 fl oz) water
1 carrot, peeled
1 small potato, peeled
2 ribs celery
1 small onion
1 bay leaf
1 small smoked ham hock, ham bone or sausage
Salt and pepper

Instructions

Rinse and wash the split peas, and add them with the water to a pot. Chop the vegetables and add them to the water and add the bay leaf. Add the smoked meat.

Bring to a boil and simmer for about 40 minutes. When the peas are soft, remove the bay leaf and either puree or just stir the soup several times, the peas will dissolve and give it a creamy consistence. Cut the meat off the bone, or slice the sausage and stir it back in the soup. Adjust the flavor with salt and pepper if needed.

Serve with a slice of buttered dark rye bread. This soup is best served the next day, when the flavors all have a chance to blend. Do reheat carefully, as the soup thickens overnight and can scorch easily. Thin with a little bit of warm water if needed.

Dutch Hotchpotch recipe

Hotchpotch recipe

Ingredients

500 gram (1.1 lb) beef chuck rib roast
400 ml (13.5 fl oz) water
1/2 beef bouillon cube
1 bay leaf
8 black pepper corns, whole
1 tablespoon flour, dissolved in 1/2 cup water
6 large potatoes, peeled and quartered
8 large carrots, peeled and diced
4 large onions, peeled and sliced
Salt and pepper

Instructions

Add the water to a Dutch oven or a braising pan, add the bouillon cube and stir until dissolved. Add the beef, the bay leaf and the pepper corns and braise on low heat for approximately 90 minutes or until beef is tender.

Remove the meat to a serving dish, discard the bay leaf and peppercorns and stir the dissolved flour into the pan juices. Stir scraping the bottom of the pan, loosening any meat particles that may be stuck. Bring the heat slowly up until the gravy starts to thicken. Pour the gravy over the

meat and set aside, keeping it warm.
In the meantime, place the potatoes on the bottom of a pan, and add water so that the potatoes are just covered. Put the carrots on top, and finish with the onions. Add salt. Cover and bring to a boil, then lower the heat and boil for about 20 minutes or until the potatoes are cooked.

Pour off the cooking water, but save it. Mash the potatoes, carrots and onions until you achieve a mashed potato consistency. If you need more liquid to make it smoother, add a tablespoon of cooking liquid at a time. Taste, adjust with salt and pepper.
Serve the hutspot family style on a large platter, slice the beef and serve with the gravy.

Dutch endive stew recipe

Ingredients

600 gram (1.3 lb) potatoes
400 gram(14 oz) escarole endive
1 teaspoon salt
6 bacon strips

Instructions

Peel the potatoes and cut into regular sized chunks. Bring to a boil in a pan of water that barely covers the potatoes and add the salt. Lower the heat to medium and boil for about twenty minutes. In a skillet, fry the bacon. When ready, cut into small strips or chunks.

When the potatoes are easily pierced with a fork, pour off the remainder of the water saving about half a cup. Mash and add some potato water if the mashed potatoes are too dry.

Wash the escarole or other tender green vegetables of your choice, rinse and cut into half inch strips. Mix in with the mashed potatoes, and add the bacon. Taste and adjust salt, and add a pinch of pepper or nutmeg if desired.

Chocolate Cheesecake Recipe

Ingredients

Crust:
1 cup chocolate graham cracker crumbs
3 tablespoons melted butter
2 tablespoons sugar
Cheesecake:
32 ounces cream cheese, softened
1/2 cup heavy whipping cream
4 tablespoons butter, softened
1 1/3 cups sugar
2 teaspoons vanilla extract
4 eggs
6 ounces bittersweet chocolate, melted and cooled to just above room temperature.
6 ounces white chocolate, melted and cooled to just above room temperature.
Glaze:
8 ounces semi-sweet chocolate, chopped
3/4 cup butter
1 1/2 tablespoons light corn syrup

Instructions

Combine crust ingredients in a mixing bowl. Pour mixture into a greased 9-inch springform pan and press flat. Wrap the bottom and outside of the pan with foil. We recommend two layers of extra-wide heavy-duty foil. We also use a rectangular piece of cardboard (4-6 inches long and 2-3 inches wide) placed between the latch (on the outside of the springform) and the foil, to prevent the latch from piercing the foil.

Preheat oven to 325 degrees. Put softened cream cheese, whipping cream, softened butter, and sugar in a large bowl. Mix at medium-low speed just until smooth. Stir in vanilla. Add eggs one at a time and mix on low speed until blended.

Divide cream cheese mixture evenly into two bowls. Add melted bittersweet chocolate to one, stirring to mix. Add melted white chocolate to the other, stirring to mix.

Pour white chocolate cheesecake batter into prepared pan, smoothing into a flat layer. Gently spoon bittersweet chocolate in a layer over the white chocolate batter. Place springform pan in a large shallow roaster or broiler pan. Fill pan with an inch of hot water.

Bake 50-70 minutes or until edges are puffed and top looks dull and is dry to the touch. Center should move slightly when side of pan is tapped. Turn off oven. Let cheesecake stand in oven for an hour. Cool to room temperature; refrigerate overnight.

Glaze:
melting chocolate and butter over medium heat, stirring occasionally. Remove from heat and stir in corn syrup. Allow glaze to cool.
Remove sides from springform pan. Place cheesecake on a wire rack over a baking sheet or countertop. Pour glaze over top and sides of cheesecake, spreading with a spatula. Refrigerate until set. Store in refrigerator.

Fried Rice Chao Fan recipe

Fried Rice Chao Fan recipe
Serves 6

Ingredients

3 cups cold cooked white rice
¼ pound fresh or frozen shrimp (if frozen,
thaw before using)
3 extra-large eggs
1 cup diced roast pork or cooked ham
3 green onions
3 tablespoons canola or peanut oil

SAUCE

1 tablespoon soy sauce
½ tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon minced fresh ginger
½ teaspoon salt

Instructions

•Prepare the rice and chill it. If using leftover rice, separate any
clumps with your fi ngers. This works best if your hands are wet.
Measure 3 cups.

•Peel the shrimp and discard the shells. Cut the shrimp in half
lengthwise. Rinse under cold running water, and pull out
the vein and discard. Cut the shrimp into small pieces and
refrigerate.

•Break the eggs into a bowl and lightly scramble with a fork.
Dice the pork or ham by cutting it fi rst into strips, then into
½-inch pieces. Measure 1 cup.

•Slice the green onions into ¼-inch pieces.
Measure 3 tablespoons canola oil and set aside.
Combine the ingredients for the sauce with a spoon and set
aside.

•Line up these ingredients on your countertop: canola oil, eggs,
shrimp, rice, sauce, roast pork or ham, green onions.

Cook!

•Heat a wok on medium-high heat for 30 seconds. Add the eggs
and cook for 1 minute, breaking them up with a spatula into very
small pieces. Remove the eggs to a small bowl.

•Scrape out the wok and place it
back on the stove over mediumhigh
heat. Add 1 tablespoon of the
canola oil and heat for 30 seconds.

•Add the shrimp and cook for 2
minutes. The shrimp should be
bright pink when cooked. Remove
the shrimp.

•Add the remaining 2 tablespoons
of oil and reheat the wok for 30
seconds. Add the rice. Using the
spatula, spread the rice around the wok to make sure all the grains get as much heat as possible.
Cook for about 1 minute.

•Add the sauce and mix well, coating all the rice. Cook for 2
minutes, stirring constantly.

•Add the shrimp, eggs, roast pork or ham, and green onions.
Combine all the ingredients, using the spatula. Cook for another
minute or two, or until everything is hot. Serve hot.

Brazilian Birthday Candies recipe

Brazilian Birthday Candies recipe
Makes about 20

Ingredients

1 can sweetened condensed milk
2 tablespoons unsweetened cocoa powder
1 teaspoon corn syrup
2 teaspoons salted butter
½ cup multicolored candy sprinkles for cake decorating

Instructions

Combine the condensed milk, unsweetened cocoa powder, and
corn syrup in a 2-quart heavy-bottomed saucepan.
Stir until well combined and then place on the stove.
Lightly butter a 10- to 12-inch oval platter or large dish with ¼
teaspoon of the butter and set it aside.

Heat the milk, cocoa, and corn syrup over medium heat, stirring
constantly with a wooden spoon until the mixture starts to
form small bubbles around the outside. This will take about 4
minutes.

Once it starts to boil, reduce the heat to low, and add 1 teaspoon
of the butter.
Continue stirring until the mixture thickens and begins to pull
away from the sides and bottom of the pan. The mixture will
thicken quickly, and if you don’t keep stirring, it will stick to the
bottom of the pan.

Cook for 3 to 4 minutes, stirring frequently.
Pour the contents of the pan onto the platter and spread it evenly
across the surface until it is about
1.3 inch thick.

Refrigerate for 15 minutes. Set a timer so you don’t forget.
In the meantime pour the sprinkles into a medium-size bowl or 8
½-inch bread pan. Be prepared. Forming the candies is a messy
operation, so take your time and wear an apron.

After 15 minutes, remove the platter from the refrigerator. Take
some of the remaining butter and lightly spread a bit of it into the
palms of your hands.

Scoop up about 1 teaspoon of the candy, and roll it into a ball in
the palms of your hands, then drop the candy into the colored
sprinkles. Now, shake the pan back and forth until the entire
surface of the ball is completely covered with sprinkles.

Place the completed candy on a serving dish and continue until
all the candies are rolled and coated.
Cover the brigadeiro with aluminum foil, being careful that the

foil does not touch the candy and stick to it.
Refrigerate until ready to serve. These candies can be frozen and
served ice cold as well.

Moroccan Semolina Pancakes recipe

Moroccan Semolina Pancakes recipe
for 4 persons | preparation: 20 min | wait: 30 min

Ingredients

7 g dried yeast
200 g fine semolina
60 g wheat flour
Salt
1 egg, lightly beaten
seeds from 1 pomegranate 75 g butter
3 tbsp sunflower oil clear runny honey

Instructions

Put the yeast in a small bowl and stir in 2 tablespoons hot water. Let the mixture stand for 5 minutes.

Mix the semolina, flour and a little salt in a bowl, make a well in the middle and pour in the yeast mixture. Stir the egg by the yeast mixture. Add 4 ½ dl of lukewarm water and beat with a whisk or mixer a smooth batter. Let it rest for 30 minutes.

Melt the butter in a small pan. Heat a frying pan and cover the bottom with a little oil. Stir the batter well. Scoop a gravy Spoon batter into the pan and spread the batter what. Let the pancakes over medium heat at the bottom nice light brown colour (the top should be dry and develop cavities).

Take the pancakes from the pan and get them through butter. Sprinkle with the pomegranate seeds and serve them with the honey.

Chicken Cigars recipe

Chicken Cigars recipe
for 4 persons | preparation: approx. 35 min

Ingredients

2 tbsp olive oil
6 spring onions, finely chopped
½ tbsp grated ginger root
500 g (corn) chicken breast,
into small pieces
½ tl saffraanpoeder
100 g white almonds
salt and pepper (freshly ground)
2 tablespoons orange blossom water
1 small egg, beaten
1 tbsp toasted sesame seeds
oil for frying
20 sheets of spring roll pastry (frozen), thawed

Instructions

Heat the oil in a frying pan and sauté the spring onions and Ginger all omscheppend 3 minutes. Add the chicken and saffraanpoeder and cook them allomscheppend Brown and cooked. Scoop the almondsand

FRY briefly.
Take the pan from the heat and let the chicken mixture to cool. Do it over in the food processor and add salt and pepper to taste, the orange blossomwater, the egg and sesame seeds; times everythingcoarse.

Heat the frying oil to 190 ° c. Scoop two largetablespoons of the chicken mixture on a sheet ofdough and let 2 cm of the edges free. Fold the sidesin and roll out the dough on to cigars. Paste the edgeswith water.
Fry the rolls in about 5 minutes until golden brown.Serve hot.

Chicken Curry with fruit recipe

Ingredients

350 g chicken breast
4 ginger balls
2 apples
3 tbsp oil
2 onions, chopped
1 garlic clove, finely chopped
½ tbsp grated ginger root
2 tbsp Curry
4 pineapple slices (canned), chopped 1 banana, sliced
100 g raisins
2 tbsp ginger juice
½ dl pineapple juice
1 tbsp soy sauce
salt and pepper (freshly ground)

Instructions

Cut the chicken into pieces of 3 cm. Cut the ginger balls. Peel the apples, remove the cores and cut them into pieces.

Heat the oil in the wok and stir fry the chicken around Brown. Add the onion, garlic, ginger root and Curry and stir fry everything about 4 minutes. Add the rest of the ingredients and let it all simmer for 5 minutes. Bring the curry to taste with salt and pepper.
Spoon the curry in a big warm bowl and serve the Court directly. Serve with green beans and rice (basmati).

Minced lamb skewers with herb yoghurt

Minced lamb skewers with herb yoghurt
for 4 persons | preparation: approx. 25 min

Ingredients

500 g minced lamb
25 g almonds, finely chopped
1 tsp harissa
1 tsp ground coriander
3 Tbsp chopped coriander leaves 1 tbsp ground cumin
1 small egg
2 garlic cloves, peeled salt and pepper (freshly ground) 1 ½ dl Greek yogurt
½ TSP cayenne pepper
1 Tbsp chopped Mint
1 Tbsp chopped flat-leaf parsley 2 ½ tbsp olive oil

Instructions

Mix the mince with the almonds, harissa, coriander, 2 tablespoons coriander leaves, 2 teaspoons of cumin and the egg. Press 1 garlic clove over and add salt and pepper to taste then. Mix everything

well and shape into 16 includes oblong. Insert there Satay sticks by.
Stir in the yogurt, cayenne pepper, mint and parsley together and add the rest of the cumin and coriander leaves. Press the other garlic clove top off and stir the sauce well. Add salt and pepper to taste.

Heat the oil in a frying pan and fry the skewers around in ca. 10 minutes Brown and cooked. Serve with the yogurt.

Dutch Apple Pie

Dutch Apple Pie
CA. 10 pieces | preparation: 30 min | oven: 45 min

Ingredients

300 g flour + extra
125 g caster sugar
Salt
200 g cold butter + butter for greasing
1 egg yolk
100 g raisins
1 dl orange juice
1 kg firm apples (jonagold, elstar, peeled and chopped) 2 tbsp custard powder
2 tsp cinnamon
2 tbsp sugar
3 tbsp apricot jam

Instructions

In a bowl, mix the flour, brown sugar and salt. Cut the butter into pieces, scoop them through the flour mixture and cut them with two knives small. Add the egg yolk and knead everything with cool hand into a coherent ball of dough. Grease a spring form (24 cm) with butter and press ⅔ of the dough in it. Put form and remaining dough in the refrigerator until use.

Preheat the oven to 175 ° c. Place in a saucepan, combine raisins with the orange juice to a boil, let them simmer for about 5 minutes and the moisture evaporate.

Mix the Apple with the raisins, custard, cinnamon and sugar, and spread the filling over the pie crust. Roll the rest of the dough, cut it into strips of approx. 1 cm wide and put that in a diamond pattern over the filling (press them to its edge).

Slide the cake one ledge outside him in the middle of the oven and Bake 45 minutes until golden brown. Take it from the oven and brush him directly with the jam. Let the cake cool 10 minutes in the form. Remove the form and put the Apple Pie on a scale.

Filled butter cake with apricots

Filled butter cake with apricots
CA. 10 pieces | preparation: ca. 15 min | oven: 15-20 min

Ingredients

250 g flour + extra
175 g caster sugar
Salt
225 g cold butter + butter for greasing
100 g dried soaked apricots
50 g sliced almonds
2 tbsp ginger syrup
1 tbsp milk

Instructions

Preheat the oven to 200 ° c. Mix the flour, sugar and salt in a bowl. Cut the butter into pieces, scoop them through the flour mixture and cut them with two knives small. Knead everything with a cool hand to a cohesive ball of dough (can also in the food processor).
Cut the apricots finely and mix them in a bowl with the almonds and ginger syrup.

Grease a boterkoek form with butter, press half of dough in it and divide the apricot mixture over it. Roll the rest of the dough out onto a floured work surface to a piece the size of the form and

place it on the stuffing. Press the edges firmly.
Trek with the blunt side of a knife a diamond pattern in the dough and brush with the milk. Bake the butter cake in the oven in 15-20 minutes until golden brown and cooked through.
Take the butter cake from the oven, let it cool in the form and cut it just before serving in dots.

Cheese fritters with herb butter

Cheese fritters with herb butter
for 4 persons | preparation: approx. 25 min

Ingredients

125 g soft butter
1 tsp finely chopped parsley 1 tsp finely chopped Chervil
1 tsp finely chopped chives
1 tbsp lemon juice
1 Pack poffertjesmix
100 g grated mature cheese (freshly ground) pepper
40 g melted butter

Instructions

Mix the soft butter, herbs and lemon juice in a bowl.
Make the poffertjes batter according to package directions and add the cheese and pepper to taste.

Brush the pan with a brush with the Burrows of a melted butter. Fill in the hole for the half with batter and fry the pancakes quickly on both sides until golden brown and cooked through. Serve the pancakes with a knob of butter.
Delicious with halved cherry tomatoes.

Pandesal bread

serves: 8

Ingredients

2 cups all purpose flour
2 cups bread flour
½ cup white sugar
5 tbsp butter, melted
1 tsp baking powder
1¼ cup fresh milk, warm
1 pouch rapid rise yeast
1 tsp salt
1 cup bread crumbs
1 piece raw egg
1 tbsp cooking oil

Instructions

Combine the yeast, sugar, and warm milk and stir until the yeast and sugar are fully dissolved
In the mixing bowl, combine the dry ingredients starting with the flour then the sugar, salt, and baking powder . Mix well by stirring

Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until a dough is formed. Use your clean hands to effectively mix the ingredients.
In a flat surface, knead the dough until the texture becomes fine. For faster and easier kneading, you may use a Stand Mixer with dough hook.

Mold the dough until shape becomes round then put back in the mixing bowl. Cover the mixing bowl with damp cloth and let the dough rise for at least 1 hour
Put the dough back to the flat surface and divide into 4 equal parts using a dough slicer
Roll each part until it forms a cylindrical shape
Slice the cylindrical dough diagonally (These slices will be the individual pieces of the pandesal)

Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper (makes sure to provide gaps between dough as this will rise later on)
Leave the sliced dough with breadcrumbs in the tray for another 10 to 15 minutes to rise.
Pre-heat the oven at 375 degrees Fahrenheit (190°C) for 10 minutes.

Put the tray with dough in the oven and bake for 15 minutes.
Turn off the oven and remove the freshly baked pandesal.
Serve hot. Share and enjoy!

Sinigang Filipino Sour Soup

Ingredients

1 tablespoon vegetable oil
1 small red onion, medium dice
3 medium garlic cloves, minced
1 teaspoon kosher salt, plus more as needed
2 medium Roma tomatoes, cored and medium dice
1 cup dry white wine
4 cups water
8 ounces daikon radish, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices
3 tablespoons freshly squeezed calamansi or lime juice (from about 2 medium limes or 2 large calamansi), plus more as needed
2 tablespoons fish sauce
2 tablespoons white miso
1 pound salmon, skin and pin bones removed and cut into 1-inch cubes
1 cup packed, coarsely chopped Asian mustard greens, such as mizuna
Freshly ground black pepper
Steamed white rice, for serving

Instructions

Heat the oil in a large saucepan over medium heat until shimmering. Add the onion, garlic, and measured salt and cook, stirring occasionally, until softened, about 5 to 8 minutes. Add the tomatoes and cook, stirring occasionally, until softened, about 3 to 5 minutes.

Increase the heat to medium high, add the wine, scrape up any browned bits from the bottom of the pot, and bring to a boil. Reduce the heat to medium low and simmer until the wine is reduced by about half, about 7 minutes.

Add the water, daikon, measured calamansi or lime juice, and fish sauce, stir to combine, and return to a simmer. Reduce the heat to low, cover with a tightfitting lid, and simmer until the daikon starts to soften, about 10 minutes.
Ladle about 1/2 cup of the liquid into a small bowl, add the miso, and stir until completely dissolved. Add the miso mixture back to the pot and stir to combine.

Increase the heat to medium, add the salmon and greens, and stir to combine. Simmer until the salmon is just cooked through and the greens have softened, about 3 minutes. Taste and season with additional salt and calamansi or lime juice as needed. Ladle into bowls, season with pepper, and serve with steamed rice.

TOM YUM GOONG (THAI HOT AND SOUR SHRIMP SOUP Bangkok-style)

Serves 4 as part of a multi-course meal

Ingredients

2 ½ cups (600 ml) water
2 stalks lemongrass, white part only, cut into 3-inch (7 ½ cm) strips and pounded 2-inch (5cm) piece galangal, sliced
8 kaffir lime leaves, torn
6 bird’s eye (Thai) chiles, lightly pounded
2 tablespoons Thai roasted chili paste
8 ounces (230 g) peeled, deveined, tail-on jumbo or medium-sized shrimp
1 tomato, cut into wedges
6 fresh oyster mushrooms, or canned straw mushrooms
3 teaspoons fish sauce
3 ½ tablespoons lime juice
4 tablespoons evaporated milk, optional
4 sprigs cilantro, leaves only, chopped

Instructions

Bring water to a boil. Add the lemongrass, galangal, kaffir lime leaves and chiles, and bring to boil. Add chili paste, stir to dissolve. Add the shrimp, tomato, mushrooms and fish sauce. Stir with a ladle to combine.

Boil the soup for about 1 minute, or until the shrimp are cooked. Turn off the heat, add the lime juice and evaporated milk, if using. Garnish with the cilantro leaves and serve immediately with steamed rice. For best results, make the soup with shrimp stock. To make the shrimp stock, boil shrimp shells with water and discard the shells.

Evaporated milk is the secret ingredient that gives tom yum goong a little extra body. The evaporated milk makes the soup creamier and even more tantalizing to the taste buds.

NUOC MAM CHAM (VIETNAMESE DIPPING SAUCE)

No Vietnamese meal is complete without Nuoc Mam Cham, the ubiquitous Vietnamese dipping sauce that goes hand-in-hand with cha gio (fried spring rolls), Vietnamese grilled pork noodles, and various Vietnamese dishes. Striking the perfect balance of this dipping sauce is vital—it has to be light, yet oozing with the umami flavor from the fish sauce, with just the right nuance of sweet, salty, and spicy. For the best nuoc mam cham, a premium fish sauce is essential.

Ingredients

Yields: scant 3/4 cup (150 ml)
3/4 cup (160 ml) water
¼ heaping cup (60 g) sugar
¼ cup (60 ml) fish sauce
3 tablespoons lime juice
1 teaspoon store-bought chili garlic sauce

Instructions

In a small pot, bring the water and sugar to boil. Turn off the heat as soon as the sugar melts. Let cool.

Add the fish sauce and lime juice, stir to mix well. Add the chili garlic sauce, stir well.

The dipping sauce is now ready and can be kept in the refrigerator for a few days.

CHA GIO (VIETNAMESE FRIED SPRING ROLLS)

Makes 12 or serves 4 as an appetizer or snack

Ingredients

½ ounce (15 g) bean threads
6 ounces (170 g) ground pork
2 ounces (60 g) medium-sized shrimp, chopped 1 ounce (30 g) carrot, shredded
¼ small onion, diced
1 tablespoon fish sauce
3 dashes ground white pepper
12 spring roll wrappers
Vegetable oil, for deep frying

Sealing Mixture
2 teaspoons cornstarch 1/3 cup (80 ml) hot water

Instructions

Cook the bean threads according to the package directions. Strain in a colander and run under cold running water until cool. Use a pair of kitchen scissors to cut the bean threads into shorter strands. Set aside.

Make the sealing mixture by combining the cornstarch and water together. Use the back of a spoon to break the cornstarch lumps and stir continuously to form a smooth and sticky paste. Set aside.

Transfer the bean threads, ground pork, shrimp, carrots and onions into a bowl and add the fish sauce and pepper. Stir to combine well to form a sticky filling.

To assemble the spring rolls, please follow the picture guide

Hhow to Wrap a Fried Spring Roll

Step 1 place a spring roll wrapper on a flat surface. Spread 1 tablespoon of the filling lengthwise onto the bottom part of the wrapper. Do not overfill. Using a small brush or your index finger, dab the sealing mixture around the outer edges of the wrapper.

Step 2 fold the bottom part of the wrapper over the filling.

Step 3 fold the left and right sides of the wrapper over the filling. Make sure the filling is secured tightly.

Step 4 roll the spring roll over. Repeat the same until everything is used up.

Heat 2 to 3 inches (5 to 7.5 cm) of the oil in a small pan or stock pot to 350°F (175°C) for deep frying. Gently drop the spring rolls into the oil and deep fry in batches, until they turn golden brown. Remove the spring rolls with a strainer or slotted spoon, draining the excess oil by laying the spring rolls on a wire rack or a dish lined with
paper towels. Serve immediately with Nuoc Mam Cham

Chickpea cookies

Ingredients

250 grams of dried chickpeas, soaked (a day in advance)
• 1 onion, very finely chopped
• 1 tomato, stripped of seeds and finely chopped
• 2 eggs, beaten separately
• a bunch of parsley, finely chopped
• 1 clove garlic, finely chopped
• coriander, finely chopped
• salt and pepper to taste
• 200 grams flour
• Choice of olive oil or corn oil or sunflower oil

Instructions

The well drained (uncooked) chickpeas in a blenderand chop finely. Mix in a large bowl with the onion, tomato, eggs, parsley, garlic, coriander, salt and pepper.
Sprinkle the flour over it and mix everything into asolid mass which croquettes or biscuits can be made.

If the dough is still too thin, add some flour then spoon for spoon and let it then covered in the refrigerator for at least an hour rest.

Heat a layer of oil in a frying pan. Shape the dough with a soup spoon to flat biscuits and put themimmediately after the forms one at a time in the hotoil. Let them soak. Bake them at the other side alsoBrown and cooked.

Check whether they are cooked, drain them brieflybefore they leave on a plate covered with paper towels.
Then serve them hot on and ...

Cantonese Meatballs

Ingredients

20 oz. Pineapple Chunks In Syrup
3 tablespoons Packed Brown Sugar
5 tablespoons Teriyaki Sauce, Divided
1 tablespoon Vinegar
1 tablespoon Catsup
1 lb. Ground Beef
2 tablespoons Instant Minced Onion
2 tablespoons Cornstarch
1/4 cup Water

Instructions

Drain pineapple; reserve syrup. Combine syrup, brown sugar, 3 tablespoons

teriyaki sauce, vinegar and catsup; set aside. Mix beef with remaining 2
tablespoons teriyaki sauce and onion; shape into 20 meatballs. Brown
meatballs in large skillet; drain off excess fat. Pour syrup mixture over

meatballs; simmer 10 minutes, stirring occasionally. Dissolve cornstarch in

water; stir into skillet with pineapple. Cook and stir until sauce thickens

and pineapple is heated through.

Bibingka Coconut Sponge Cakes

Bibingka Coconut Sponge Cakes

This is a very popular dessert with foreign visitors to the Philippines.

Ingredients

3 eggs, beaten
1 cup (200 g) light brown sugar
2 cups (400 g) rice flour
3 tablespoons unsalted butter, melted
One 13 1/2-oz (400-ml) can coconut milk
1 tablespoon baking powder
1 banana leaf (optional)
2 tablespoons fresh or frozen grated coconut 1 tablespoon unsalted butter, sliced

Instructions

In a mixing bowl, place the eggs, brown sugar, rice flour, butter, coconut milk and baking powder. Mix thoroughly.
Preheat the oven to 325°F (160°C).
If you’re using a banana leaf, line a round baking pan (about 8 x 3-inch/20 x 7.5-cm)
with the leaf (cut according to the size of the tray) and pour in the cake batter.

The banana leaf adds fragrance to the cake when cooked but using it is optional as the cakes are still good without the leaf. If you’re not using a banana leaf, lightly grease the pan with butter and pour in the cake batter.
To make individual cakes, line a 4-inch (10-cm) wide and 2 1/4-inch (5.5-cm) deep minipan with 5-inch (12.5-cm) banana leaf (this is optional) and pour batter into the minipan.

Bake for about 1 hour or until browned or a toothpick inserted near the center comes out clean. Place the cake onto a serving platter and put butter on top of the cake. Sprinkle the grated coconut on the cake.

Kapampangan Paella Filipino-Style

Ingredients

2 tablespoons oil
3 cloves garlic, crushed with the side of a knife and minced
1 onion, finely chopped
1 lb (500 g) boneless, skinless chicken breasts or thighs, cut into bite-size pieces
3 cups (600 g) uncooked glutinous rice, washed, soaked in water for at least 1 hour and drained 1 bell pepper, deseeded and sliced
One 13 1/2-oz (400-ml) can coconut milk
3 chorizo de Bilbao or Chinese dry sausages, thinly sliced
2 cups (500 ml) water
1 tablespoon ground turmeric
1 teaspoon salt
1/4 cup (50 g) raisins
1/2 teaspoon freshly ground black pepper
2 hard-boiled eggs, peeled and cut into wedges

Instructions

Heat a skillet over medium heat and add 1 tablespoon of the oil. Add the garlic and sauté until lightly browned. Add the onion and sauté until translucent. Remove from the heat and set aside.
To a large skillet or sauté pan with a lid, add the remaining 1 tablespoon of oil and sauté the chicken over medium-high heat for about 5 minutes. Add the rice and sauté for about 3 minutes.

Add the bell pepper, coconut milk, sausage, water, turmeric and salt, and mix well. Bring to a boil. Then reduce the heat to medium-low heat and cover. Simmer for about 20 minutes or until the rice is cooked. Add the raisins and sautéed garlic and onion. Increase the heat to medium and cook for 5 minutes, stirring frequently. Add the black pepper and stir to combine. Transfer the rice to a serving platter and garnish with the eggs. Serve hot.

Steamed Rice Cakes with Bacon and Caramelized Onions Suman nga Baboy

Ingredients

Makes 8 suman squares
3 dried shiitake mushrooms
⁄2 cup (125 ml) rice wine
⁄3 cup (150 ml) hot Chicken Stock
(see page 15)
3 slices bacon, diced
1 small yellow onion, diced
1 cup (200 g) uncooked glutinous
rice
1 cup (250 ml) coconut milk
⁄4 teaspoon salt
⁄4 teaspoon freshly ground black pepper
1 (10-oz/280-g) package banana leaves, thawed

Instructions

Soak the mushrooms: Combine the dried mushrooms, rice wine, and hot chicken broth in a medium bowl. Soak the mushrooms for 15 to 20 minutes until caps are tender. Remove the mushrooms and squeeze the excess liquid back into the bowl. Cut off and discard the mushroom stems. Slice the mushroom caps thinly. Set the mushrooms and soaking liquid aside.

Cook the rice: Heat a medium skillet (2 to 3 quarts/liters) over medium heat. Add the diced bacon. Cook and stir the bacon for 4 to 5 minutes until much of the fat is rendered out. Add the onion and sauté another 5 to 7 minutes until the onion begins to caramelize and turns a golden color. Add the glutinous rice and stir to coat with oil. Deglaze the pan with the mushroom soaking liquid, scraping off any browned bits from the bottom of the pan.

Add the coconut milk, sliced mushrooms, salt, and pepper. Simmer the rice for 12 to 15 minutes, stirring frequently, until the rice has absorbed all of the liquid. The rice should be very thick and sticky but still firm when you bite into it.

Form and cool the rice: Turn the rice out into a 9 by 9-inch (23 by 23-cm)-square baking dish and press it into a 2-inch (5 cm)-thick block. Molding the rice this way will allow you to cut even blocks, which makes for easy wrapping. Cool the rice completely. Use a knife to cut 8 equal-sized blocks just slightly over 2 by 2 inches (5 by 5 cm)-square.

Wrap the suman:

Step 1. Prepare the banana leaves by running both sides of each leaf under hot water and wiping dry with paper towels. Lay one leaf horizontally in front of you. Starting from the bottom edge closest to you, cut the leaf into 4-inch (10 cm)-wide strips, at least 6 inches (15 cm) tall from top to bottom. Each strip will be used to wrap a single suman block so make sure you have enough strips for the number of blocks.

Step 2. Cut an equal number of 1⁄4-inch (1⁄2-cm) leaf strips. These thin strips will be used to tie the suman closed, like a ribbon.

Step 3. Center 1 rice block on the bottom edge of a leaf strip. Pull the bottom edge over the rice and roll the block in the leaf like a gift. Fold in the sides and hold them secured with your fingers. Tie the 1⁄4-inch (1⁄2-cm) leaf strip around the block so that it holds the sides and top edge closed. Tie the “ribbon” into a knot. Continue wrapping the remaining blocks of suman.

Steam the suman: Place the wrapped blocks in your steamer and steam for 50 minutes. Cool slightly before serving. Serve with Edam butter and mushroom dipping sauce.

Coconut-Curry Chicken

Ingredients

Nonstick cooking spray
1 lb. skinless, boneless chicken thighs, cut into bite-size pieces
1 15-oz. can unsweetened light coconut milk
2 Tbsp. red curry paste
1 Tbsp. natural peanut butter
1 Tbsp. reduced-sodium soy sauce
2 cups green beans, halved lengthwise if large
2 medium carrots, cut into thin bite-size strips
1 medium red sweet pepper, cut into thin strips
1⁄3 cup snipped fresh cilantro 1⁄4 cup sliced green onions
2 cups hot cooked brown rice
Lime wedges

Instructions

1. Coat an extra-large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; cook until no longer pink, stirring frequently. Stir in the next four ingredients (through soy sauce) until combined; add the next
three ingredients (through sweet pepper).

2. Bring to boiling; reduce
heat. Simmer, uncovered, 10 to 15 minutes or until vegetables are tender, stirring occasionally. Stir in cilantro and green onions. Serve over rice with lime wedges. Makes 4 servings (1 cup chicken mixture and
1⁄2 cup rice each).

Snickerdoodle Custard Pie

Ingredients

1⁄2 of a 14.1-oz. pkg. (1 crust) rolled refrigerated unbaked piecrust
1 oz. bittersweet chocolate, melted
1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
1⁄3 cup sugar
2 tsp. vanilla
1⁄4 tsp. ground cinnamon 1⁄8 tsp. salt
1⁄8 tsp. ground nutmeg
2 cups fat-free half-and-half
1⁄2 oz. bittersweet chocolate, ﬁnely
chopped
1 tsp. sugar
1⁄2 tsp. unsweetened cocoa powder 1⁄8 tsp. ground nutmeg
1⁄8 tsp. ground cinnamon

Instructions

1. Preheat oven to 450°F (232°C) Let piecrust stand according to package directions. On a lightly ﬂoured surface, roll piecrust into a 13-inch circle. Transfer to a 9-inch pie plate; trim to 1⁄2 inch beyond edge. Fold under extra pastry and crimp edge. Prick bottom and side of pastry with a fork. Line pastry with a double thickness of foil. Bake 8 minutes; remove foil. Bake 5 to 6 minutes more or until light brown. Cool on a wire rack. Reduce oven temperature to 350°F.

2. Spread or brush melted chocolate over bottom of partially baked piecrust; let stand until set.

3. For ﬁlling, in a medium bowl combine the next six ingredients (through
1⁄8 teaspoon nutmeg). Gradually stir in half-and-half. Place piecrust on oven rack and carefully pour in ﬁlling (pie will be full). To prevent overbrowning, cover edge of pie loosely with foil.

4. Bake 55 to 60 minutes or until a 1-inch area around outside edge is puﬀed and set (center will still be jiggly and appear undone). Cool on wire rack (pie will set upon cooling). Cover and chill within
2 hours (up to 24 hours).
5. Before serving, stir together the remaining ingredients and sprinkle over pie. Makes 10 slices.

Rotini with Beef and Beans

Ingredients

1 Tbsp. olive oil
1 cup chopped onion
2 cloves garlic, minced
1 1⁄4 lb. boneless beef sirloin steak, trimmed and cut into bite-size strips
2 to 3 tsp. chili powder
1 1⁄2 tsp. dried Italian seasoning, crushed
1⁄2 tsp. black pepper
1 14.5-oz. can 50% less sodium beef broth
1 14.5-oz. can no-salt-added diced tomatoes, undrained
1 8-oz. can no-salt-added tomato sauce
1⁄2 tsp. salt
2 cups dried multigrain rotini or fusilli pasta
1 15-oz. can red kidney beans, rinsed and drained
1 10-oz. pkg. frozen whole kernel corn, thawed
Shredded sharp cheddar cheese (optional)

Instructions

1. In a large skillet heat oil
over medium-high heat. Add onion; cook 3 minutes, stirring occasionally. Add garlic; cook and stir 1 minute. Add the next four ingredients (through pepper). Cook 3 to 4 minutes or until meat is browned.

2. Stir in the next four ingredients (through salt). Bring to boiling. Stir in pasta; reduce heat. Simmer, uncovered, 10 minutes or just until pasta is tender, stirring frequently. Stir in beans and corn. Simmer, covered,
3 to 4 minutes or until heated through. If desired, sprinkle
with cheese. Makes 6 servings (11⁄3 cups each).

Crispy Fried Wontons

Fried wontons they are very easy to make and you can be creative with the filling. The base in this recipe is ground pork, but you can use chicken or even turkey. I love adding some shrimp to give it a richer and savorier taste, but I’ve had equal success using scallops and crabmeat.

Ingredients

Makes 24–36 or serves 6 as an appetizer or snack
1 packet store-bought wonton wrappers Oil, for deep-frying

Filling

8 oz (250 g) ground pork
4 oz (100 g) raw shrimp, finely chopped
One 1/2 in (1.25 cm) piece fresh ginger, peeled and grated 1 green onion (scallion), trimmed and cut into small rounds
1 teaspoon sesame oil
1 teaspoon Chinese rice wine or sherry
1 teaspoon salt
3 dashes white pepper

Instructions

1 Make the Filling by combining all the ingredients together. Chill the Filling in the refrigerator for 30 minutes.

2 Wrap the wontons by following the instructional picture guide on this page.

3 Heat 2 to 3 inches (5 to 7.5 cm) of the oil in a wok or stock-pot to 350°F (175°C) for deep-frying. Gently drop the wrapped wontons into the oil and deep-fry in batches.

4 Deep-fry the wontons until they turn a light golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the wontons on a wire rack or a dish lined with paper towels. Serve immediately.

COOK'S NOTE: There are different sizes of wonton wrappers in the marketplace. Use 1 teaspoon of the Filling if the wonton wrappers are smaller, which yields about 36 wontons.

Crab cakes with paprika-chilidip

Crab cakes with paprika-chilidip Vietnamese recipe

Ingredients

3 slices of old white bread
300 g crab (can), drained
1 red onion, chopped
1 egg, lightly beaten
2 Tbsp chopped chives (garlic) *,
salt and pepper (freshly ground) 4 roasted red peppers (pot)
3 tbsp sweet chilli sauce *
4 tbsp oil (sunflower)

Instructions

Cut the crusts from the bread and crumble the bread. In a bowl, mix the crab with the onion, egg, bread crumbs, chives, salt and pepper. Form of the mixture 20 flat biscuits.
Puree the peppers with the chili sauce (with hand blender or food processor) until a smooth sauce.

Heat the oil in a frying pan and fry the crab cakes in 5 minutes until golden brown. Turn them over halfway through.
Serve the cookies with the pepper-chilidip.
Serve with mixed green salad and boiled transparent mie.

Juicy Extra Flavored Grilled Chicken Wings

Ingredients

1 cup cider vinegar
3/4 cup mayonnaise
2 tablespoons Worcestershire sauce
2 tablespoons red chile powder

1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon hot pepper sauce (such as Frank's RedHot(R))
4 pounds chicken wings

Instructions

Mix cider vinegar, mayonnaise, Worcestershire sauce, chili powder, cayenne pepper, black pepper, and hot sauce together in large bowl.
Transfer wings to sauce and mix well. Refrigerate for 1 hour.

Preheat indoor grill over medium-high heat; make sure your kitchen is well ventilated.
Place wings on griddle turning every 1 1/2 minutes getting a good charred crust all around and preventing burns.

Total cook time is about 12 minutes or until internal temp is 165 degrees F.
Serve with your favorite cool blue cheese dip!

Brownies

Ingredients

1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt

1/4 teaspoon baking powder
Frosting:
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

Kutsinta

Ingredients

1½ cup rice flour
½ cup all-purpose flour
1 cup brown sugar
3 cups water
1½ tsp lye water
2 tsp anatto seeds

Instructions

In a mixing bowl, combine all the dry ingredients starting from the rice flour, all-purpose flour, and brown sugar then mix all the ingredients.

While mixing, add water gradually and continue to mix until all ingredients are completely distributed.
Add lye water and anatto water (soak the anatto seed in 3 tbsp water) then continue mixing.

Place the mixture into individual molds and steam for 40 minutes to an hour.
Serve with grated or shredder coconut on top. Share and Enjoy!
Nutrition Information

Siopao

Ingredients:

Dough
2 1/2 Cups all purpose flour
1 Cup warm water
2 Teaspoon yeast
1/4 Cup + 2 tsp sugar
1/2 Teaspoon baking powder
1 /2 Teaspoon salt

Asado Fillings
1/2 Pound pork loin
2 Gloves garlic
1 Tablespoons brown sugar
1 Tablespoons soy sauce
1 Tablespoons oyster sauce
2 Tablespoons hoisin sauce
2 Tablespoons brown sugar
1 Tablespoons cornstarch
1/4 Cup water
1 Tablespoons vegetable oil

Steaming
1 Tablespoon vinegar
Water

instructions

In a mixing bowl put yeast and 2 tsp sugar in (40° C ) warm water, stir to dissolve the yeast. Set aside for 20 minutes.
In a separate bowl, Whisk all purpose flour, baking powder, salt and 1/4 cup sugar together.

Pour the flour mixture into the yeast water, add the oil and mix until well blended.
Knead the combined mixture until smooth, cover and set aside for 20 minutes or until the dough doubles in size.

After the dough has risen, knead it again for 1 minute to remove any air. Set it aside in warm place with cover for 30 minutes.
Cut the dough into 8 equal sized piece and form each piece into a ball.
Put dough balls on a floured cutting board and flatten using rolling pin or your palm.

Place 1 tablespoon of the asado fillings in the middle and top with sliced of boiled egg.
Lift the edges of the disk up around the filling, then press the edges together to seal and place in wax paper.
Place each bun on the steamer rack and cover, wait for another 20 more minutes to let the dough rise even more.

Fillings:

In a frying pan with hot oil, sauté garlic well then add the pork , cook until light brown.
Add soya sauce, oyster sauce, brown sugar and water.
Leave it under slow fire. Wait till the meat is tender.
Dissolved corn starch, hoisin sauce and water.
Slowly pour it into the meat and stir thoroughly till the sauce thickens. Once cooked, set aside.

Steaming:

Put water and vinegar in the bottom of a large steamer.
Bring to a boil over medium high heat, and steam for 20 minutes.
Cooking Tips:
You may use chicken as a substitute for pork.
To make sauce for siopao, combine all asado filling ingredient except pork, garlic and oil, boil to 1 cup of water to desired thickness.

Beef Menudo

Ingredients :

2 lbs Ground Beef
1/2 lb pig’s liver, minced
Kalamansi juice, about 3 pcs
1 cup carrots, diced
1 cup potatoes, diced
1/2 cup soy sauce
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon sugar or raisins
3/4 cup Del Monte tomato sauce
1 cup water
4 pieces hotdogs, sliced diagonally
2 tablespoons cooking oil
2 to 3 pieces dried bay leaves
Salt and pepper to taste
MAGGI MAGIC SARAP
Bellpepper
Cooked green peas
Hard- boiled Quail Eggs (optional)

instructions

Cooking Procedure :

Combine ground beef, soysauce, and kalamansi in a bowl. Marinate for at least 1 hour.

Heat oil in a pan

Saute garlic and onion.

Add the marinated ground beef. Cook for 5 to 7 minutes.

Pour in Del monte tomato sauce and water and then add the bay leaves.

Let boil and simmer for 30 minutes to an hour depending on the toughness of the beef. Note: Add water as necessary.

Add in the liver and hot dogs.Cook for 5 minutes.

Put in potatoes, carrots, sugar(raisins), green peas, salt, and pepper.

Stir and cook for 8 to 12 minutes.

Serve.

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