Wine

I was never fond of alcohol. But travelling and socializing puts me in a room with alcohol time and again. Cold weather in Europe makes drinking acceptable, wine, beer or coffee. I tried a few and found that I prefer wine rather than beer and sparkling wine is much better. Lieblich is my fave or sweet wine. A good friend said sweet wines tend to make you under the influence much faster for the sweetness will make you forget that you have drank too much already. Hmmm. Maybe so, but I have always been a sweet tooth. Asti Martini became a favorite with it being less than 3 euro in Germany. But Canadian alcohol tax and restrictions make asti here way too expensive. The husband of my friend and co worker, then my carpool as well, introduced me to the idea of wine making. No need to plant the green wine grapes as what someone I know did in Bonn Germany, but to buy the wine kit, equipment, provide space and time plus patience, then viola! You can have your drink anytime you want. We have tried a number of wine kits and the fave so far has been the sweet red wine of Diablo Rojo, sparkling pink wine of Island Mist Strawberry Watermelon Chiraz, and currently, Island Mist Green Apple Riesling.



Never mistake sparkling wine to be called as champagne. In a way yes, they are the same. But to say that is champagne would mean that particular wine came from the region of Champagne, France. So if its from Napa Valley or anywhere else either than Champagne France, lets stick to the term sparkling wine.

Sparkling wine is made by taking the simple formula for fermentation (sugar + yeast = alcohol and CO2), plus not allowing the resulting gas to escape. When you ferment wine in a closed or selaed environment, the CO2 return to the wine, only to be released in the form of bubbles after opening.

Be it red wine, white, beer or vodka, make sure you pair it with a yummy pica pica. Fridays are special for us couple. Ending the week with a wine glass infront of the fireplace and just relaxing and enjoying a good movie. Thats life.

Ginataang Bilo bilo

A sweet dessert eaten warm or cold. For me, I prefer it as a cold snack. Jackfruit slices, banana, tapioca are nice additionals in making this a hit.

Ingredients:

2 cans Coconut Milk (250ml each)
3/4 cup sugar
purple yam
Gabi
Banana
Glutinous Flour
5 cups water
Slices of jack fruit
Tapioca pearls

Procedure:

1. In a separate bowl, mix glutinous flour with small amount of water. Mix and knead until you form a soft dough. Pinch a small portion to shape into a ball. Finish all and set aside,

2. Put coconut milk and water in a pan and let boil.

3. Add purple yam and gabi and lower the heat. Leave for 10 minutes then add tapioca pearls.

4. Drop the balled glutinous flour in the mixture and slowly mix. Drop the made balled glutinous flour one at at time to prevent it from clumping up.

5. Add the jackfruit and sliced banana plus sugar.

6. Let it boil for 5 minutes or until glutinous balls are done. Add hot water if too sticky.

Serve warm or cold. Enjoy!

Chili Con Carne

A good friend and client from Germany taught me this recipe. They had it for dinner with me using soft tortilla wrap instead of tacos. It worked well and with their version of adding crumbed spicy tortilla chips. Im allergic to spicy foods so I make this version on the light sweet side and you can just spike it up with chili when served.

Ingredients:

1 can kidney bohnen or red kidney beans
1 can tomato paste
1 can corn
lettuce
Tortilla wrap
1 kilo ground pork
2 big onions
Maggi Mexican Salsa Sauce
Worcestershire Sauce
2 tbsp sugar
Garlic Powder
Pepper
4 slices of cheese
**optional: cut up tomato
**optional: crumbed spicy tortilla chips

Procedure:

1. Saute onion and ground pork using small amount of oil. Once light brown and watery, drain the pork of water using a colander and put the pork back to the pan to continue browning.

2. Add garlic powder, pepper and worcestershire sauce.

3. Add kidney bohnen (red kidney beans), corn, tomato sauce and 1/2 cup salsa sauce.

4. Prepare the lettuce by washing them and cutting the bottom stems. Drip / dry.

5. Lower heat of pan and simmer until pork is properly cooked.

6. Add 2 tbsp of sugar and 4 slices of cheese. Continue stirring until all cheese are completely melted.

7. Taste test if need more salsa sauce or pepper.

8. Lay flat tortilla wrap on a plate. Put 1 to 2 lettuce leaves on the middle, (optional) cut up tomato, chili con carne, and (optional) crumbed spicy tortilla chips. Wrap it up with tortilla and have fun eating!

Can be served as chili con carne per se with rice or with tacos, tortilla wrap and even as fillings for stuffed bell pepper.

Kutsinta

Sunday markets back home have the backlane teaming with glutinous desserts one of which is kutsinta. A rare treat that we make at home for the idea that it was hard to do and handling the lye water is crucial to its taste. We always order it from one of the ladies selling it in the market or just have a taste of it during special occasions. Now being far from home, we all need to be on our own to learn how to make this dessert. A few friends have tried it and its either gooey, bitter or pale. Here is a recipe perfected by my aunt and been passed on to me.

Ingredients:

1 cup flour
1 cup tapioca starch
1/2 tsp vanilla
1 cup packed brown sugar
3/4 cup white sugar
3 1/2 cup cold water
3/4 tbsp lye water

Procedure:

1. Mix all ingredients at night and leave covered overnight in the fridge.

2. Mix 20 minutes before steaming the following morning.\

3. Steam on medium heat for 15 minutes.

Make sure the water is not briskly boiling or else you will have bubbles on the kutsinta. I don't use mixer in this recipe but just a sturdy wooden spatula. I spray the muffin moulds that I use with butter flavored oil spray and use the smallest spatula in getting it out of the mould. After steaming, leave tye moulds to cool for 5-8 minutes before getting the kutsinta out so that it will have time to hold the shape.

Brazo De Mercedes

A rare treat back home was this sweet soft meringue with custard filling. a sinful delight for cake lovers. Missing home made me brave this recipe and proud to have made this a hit in family gatherings.

Ingredients:

8 eggs, separated
12 tsp. cream of tartar
1 tsp vanilla extract
1/2 cup granulated sugar
1 can condensed milk
1/2 tsp cornstarch
oil spray
mixed 1/2 cup cornstarch and 1/2 cup icing sugar

Procedure:

1. Combine egg whites and cream of tartar. Beat using electric mixer until soft peaks form.

2. Make the meringue by gradually adding the granulated sugar and 1/2 tsp cornstarch. Continue mixing until texture is semi-firm.

3. Preheat oven to 350deg F.

4. Put parchment paper on flat baking tray. Spray with baking oil and spread meringue evenly. Serrate with fork on all surface.

5. Bake for 21 minutes or until color turns into light brown.

6. While baking meringue, make the filling by combining condensed milk and egg yolks on a small pot. Apply medium heat and continue stirring until texture becomes thick.

7. Once semi-thick, turn off heat and add the vanilla extract to the filling mixture. Mix thoroughly and set aside to cool.

8. Remove meringue from oven. Prepare a larger tray with parchment paper.

9. Let the meringue cool off for 5 minutes.

10. Sprinkle the cornstarch and icing sugar mix on top of meringue. Place the parchment paper on top of the meringue followed by the tray. The meringue should be sandwiched between two trays by now.

11. Flip the trays. The new parchment paper and larger tray should now be in the bottom.

12. Remove the first baking tray and parchment paper. You should now see the white bottom part of the meringue.

13. Spread the filling over the meringue. Cut out any burnt sides.

14. Roll the meringue lengthwise securing it with the parchment paper.

15. Transfer to serving plate. Sprinkle additional cornstarch and icing sugar mix on top.

Strawberry Torte

One of the easiest dessert I like whipping atthe last minute provided strawberries are in season. Make sure to make this the day or two upon purchasing strawberries for they may easily bruise and be soft. 

Ingredients:

Fresh ripe strawberries

Ready made Torte

Jello

water

Procedure:

1. Wash strawberries and cut top part of crown to flatten it. 

2. Prepare red jello as per box instructions.

3. Line top of ready made torte with cut up strawberries, crown facing down. 

4. Pour cooled red jello on top and of torte / strawberries and leave in fridge to set.

Serve with whipped cream on top. 

You can adapt this same recipe using different fruits but using clear jello.

Cheese Puto

I miss this soft sweet yummy treat that I always associate with dinuguan (chocolate meat). It is an easy treat to make for potlucks and colourful as well if you add drop food coloring or flavocol (flavor colouring) to make it better.

Ingredients:
3 cups all purpose flour
2 cups white sugar
3 tbsp baking powder
3 cups water
2 medium eggs
cheese / salted egg
** optional - food coloring

Procedure:

1. Prepare steamer and let water boil.

2.  Combine all dry ingredients and sift 3x.

3. Add water and eggs.

4. Put on cups for steaming. Add slice of cheese and salted egg on top.

5. Steam for 5 minutes.

Enjoy!

I prefer using silicone muffin cups in making my puto. A spray of butter flavored oil spray per muffin cup is preferred and will add to that yummy goodness. You can add food coloring to make your puto enticing like make a batch of purple puto or better, use a ube flavocol (flavour coloring) that will give it that home taste kick. Green puto is also a rave denoting pandan flavor.

Macaroons

Its been quite awhile but eventhough I've been remiss with my postings, it doesn't mean I stopped cooking and heating the oven. The consecutive get togethers this month and potlucks had me making the most easiest treat that reminds me of childhood. Macaroons! Its fairly easy to do and it never fails. More than a couple friends have asked for recipe and might as well post it so you can all enjoy a nice afternoon treat coupled with a hot tea.

Ingredients:

1 can condensed milk
2 eggs
200 gms. dessicated coconut
1/4 cup melted butter
1/4 cup flour
1/4 cup coffee creamer
1/4 tsp. vanilla essence

Procedure:

1. Preheat oven to 350 deg F.

2. Mix all ingredients.

3. Use 1 tbsp. measuring spoon in scooping batter in muffin cups to maintain consistent sizes.

4. Bake for 20 minutes flipping the tray halfway through to get even baking.

Enjoy!

Raw Food Recipes

Raw Food is a direct alternative for healthy eating for some cancer patients to help make their bodies alkaline based. Cancer cells thrive on acidic based environment and by suppressing them this through healthy sugar free diet. Some opt to be vegans or vegetarians but a number of friends have tried the raw food approach. Though it needs loads of diligence and work, it seems to produce the fastest result.

Here are some recipes that can go from breakfast, snack to lunch. Adjust it based on your preferences.

CAMOTE TOPS- OKRA SALAD 

Camote tops, finely chopped 

Young okra 

Tomato and onion blend 

*Add Soy sauce & olive oil in blended tomato & onion & serve as sauce for camote tops and okra. 

VEGE-MEDLEY SALAD 

Pipino, cut in strips 

Turnips, cut in strips 

Shredded carrots 

Pineapple bit

* Mix all together. 

MUSTARD SALAD 

Mustard, finely chopped 

Boiled tamarind 

Natural soy sauce 

Olive oil 

* pour boiled tamarind juice/extract, natural soy sauce & olive oil in mustard juice 

* best served w/ pipino & turnips 

FERN (PAKO) SALAD 

3 cups chopped fern leaves 

2 pcs med tomato (cubes) 

2 pcs calamansi 

Natural soy sauce 

Flaxseed/ olive oil 

*mix all ingredients

Camote Tops Salad 

3 cups camote tops, finely chopped 

1 cup pineapple bits 

2 pcs tomato cubes 

natural soy sauce 

flaxseed or olive oil 

*mix all ingredients 

RADDISH & TOMATO SALAD 

1 pc med raddish, thinly sliced 

1 pc tomato cubes 

2 stalks celery 

½ white onion, cut in small pieces 

Natural soy sauce 

*mix all ingredients 

COLESLAW 

½ med cabbage, thinly sliced 

1 small grated carrots 

½ bellpepper, cubes 

½ small white onion, cut in small pieces 

Natural soy sauce 

Olive oil/ flaxseed 

*mix all ingredients 

BUKO SALAD 

Shredded buko 

Apple cubes 

Raisin ( soak in water for 10 mins.) 

Banana, sliced 

Pineapple bits 

Raw honey (optional) 

*mix all ingredients 

*serve chilled

BREAKFAST / DINNER ALTERNATIVES 

Blended pineapple 

Blended buko & frozen papaya with flaxseed 

Blended buko & mango w/ flaxseed 

Blended water melon (remove seeds) 

Blended melon (remove seeds) 

Sunny side-up (blended papaya & pineapple juice) 

Blended frozen banana (green) & strawberry 

IN-BETWEEN MEALS OR MERIENDA (SNACKS) JUICES 

Try one of each. Either blended or using a juicer.

> Tomato juice 

> Calabasa- turnips juice 

> Carrot-beet juice 

> Carrot- pipino juice

Green Smoothies for Cancer?

Image by wrestlingentropy via Flickr

They say input is always equal to output. What we put inside our body always will find a way to manifest. If we eat not so healthy food, we either bloat, get constipated, or have a medical problem like increase sugar, cholesterol and uric acid. A friend of mine has been diagnosed with breast cancer and a round about change in her diet helped ward of the disease. Here is a sample of her raw diet which she holds dear.

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What do I mean by green smoothie? Here is one of my favorite recipes: 4 ripe pears, 1 bunch of parsley and 2 cups of water. Blended well. This smoothie looks very green, but it tastes like fruit. I enjoy green smoothies so much that I bought an extra blender and placed it in my office, so that I could make green smoothies throughout the day. More than half of all the food I’ve had in last several months have been green smoothies. I have so much more energy and clarity that I have removed green juices from my diet. (Juicing has been something that I’ve been doing regularly for years.) Green smoothies have numerous benefits for human health.


1. Green smoothies are very nutritious. The ratio in them is optimal for human consumption; about 60% ripe organic fruit mixed with about 40% organic greens.


2. Green smoothies are easy to digest. When blended well, most of the cells in the greens and fruits are ruptured, making the valuable nutrients easy for the body to assimilate. Green smoothies literally start to get absorbed in your mouth.

3. Green smoothies, as opposed to juices, are a complete food because they still have fiber. Consuming fiber is important for our elimination system.


4. Green smoothies belong to the most palatable dishes for all humans of all ages. With a ratio of fruits to veggies as 60:40 the fruit taste dominates the flavor, yet at the same time the greens balance out the sweetness of the fruit, adding a nice zest to it. People who eat a standard American diet enjoy the taste of green smoothies. They are usually quite surprised that something so green could taste so nice.


5. A molecule of chlorophyll closely resembles a molecule of human blood. According to teachings of Dr. Ann Wigmore, consuming chlorophyll is like receiving a healthy blood transfusion. Many people do not consume enough greens, even those who stay on a raw food diet. By drinking two or three cups of green smoothies daily you will consume enough greens for the day to nourish your body, and all of the beneficial nutrients will be well assimilated.


6. Green smoothies are easy to make, and quick to clean up after. In contrast, juicing greens is time consuming, messy, and expensive. Many people abandon drinking green juices on a regular basis for those reasons. To prepare a pitcher of green smoothie takes less than 5 minutes, including cleaning.


7. Green smoothies have proven to be loved by children of all ages, including babies of six or more months old. Of course you have to be careful and slowly increase the amount of smoothies to avoid food allergies.


8. When consuming your greens in the form of green smoothies, you are greatly reducing the consumption of oils and salt in your diet.


9. Regular consumption of green smoothies forms a good habit of eating greens. After a few weeks of drinking green smoothies, most people start to crave and enjoy eating more greens. Eating enough greens is often a problem with many people, especially children.


10. While fresh is always best, green smoothies will keep in cool mm.temperatures for up to three days, which can be handy at work mm.and while traveling.


Start playing with green smoothies, and discover the many joys and benefits of this wonderful delicious and nutritious addition to your menu. 



Below are five green smoothie recipes. They are merely basic ideas for your green creations. Feel free substitute these ingredients with your own choice of greens and fruits. Enjoy!

Strawberry-banana-romaine

1-cup strawberries

2 bananas

½ bunch romaine

2 cups water

Pear-kale-mint

4 ripe pears

5 leaves of kale

½ bunch of mint

2 cups water

Apple-kale-lemon

4 apples

½ lemon juice

5 leaves of kale

2 cups water

Peach-spinach

6 peaches

2 handfuls of spinach leaves

2 cups water

Mango-weeds

2 mangos

1 handful of edible weeds,

such as lambsquarters, stinging nettles, purslane, etc

2 cups water

 

Cookie Oats

Image by Navaboo via Flickr

Ingredients:

1 cup butter
1 cup dark brown sugar
½ cup natural cane sugar
2 eggs
1 teaspoon vanilla
2 cups unbleached all-purpose flour
2 cups old fashioned oats
½ teaspoon baking soda
1 teaspoon kosher salt
2 cups dark chocolate chips

Procedure:

1. Preheat the oven to 350 degrees.

2. In a mixing bowl, mix together the butter and sugars on the lowest speed for 25 seconds. The butter needs to be a bit lumpy (not creamy). 

3. Next add eggs as well as the vanilla and mix for another 30 seconds. 

4. Add the flour, oats, baking soda, and salt until it makes a completely mixed dough (mix for about 1 minute). 

5. Lastly, add chocolate chips.

6. Scoop a half a cup of dough onto a greased baking sheet, this should yield 20 cookies. Bake for 18 minutes and enjoy!

Crabmeat with Paprika Sauce and Almonds

Sentenced crab. :-) Online cooking Schools. Image by pinkricracdesigns

I just love mixing veggies with seafood. Try this simple fare that has almonds to give you a nutty flavor.

Ingredients:

250gms. crabmeat, cut into 1 inch long

a bunch of onion stalk, sliced thinly

250 gms. bean sprout (toge)

1 paprika, sliced into wedges

1 big onion sliced thinly

handful of almonds

2tbsp oysrer sauce

pepper

Procedure:

1. Fry almonds until little bit golden brown. Set aside.

2. Saute onion. Once golden, add all ingredients.

3. Season with oyster sauce and peppers. Toss in the almonds last.

Easy, simple and done in less than 15minutes. Try it!

Chiffon Cake

Chiffon Cake. Image by puamelia

Ingredients:


5 egg yolk
1 1/4 cup sugar
1 1/2 cup oil
3/4 cup pineapple juice
3 tsp. baking powder
2 1/4 cup flour
1/2 tsp. cream of tartar
1/2 cup sugar
1 tsp. vanilla flavoring
5 egg white


Procedure:


1. Preheat oven to 180deg C.


2. In a dry mixing bowl, mix together cream of tartar, 1/2 cup sugar, egg whites and vanilla flavoring. Mix until soft peak form.


3. Sift together all remaining dry ingredients. 


4. Make a well in the middle of the sifted dry ingredients and pour in the egg yolks and oil. Mix until free from clumps.


5. Add both mixtures (egg white mixture + dry ingredient mixture) together using the fan-fold technique to prevent bubble forming.


6. Pour in a greased pan and bake for 45 minutes or until toothpick inserted comes out clean.

Beef and Pepper Stri-Fry

Image by panduh via Flickr

Beef Stir fry at Online Cooking Schools.

A Chinese - restaurant favorite catches our eye this week. A simple and basic feast that can be easily done at home.

Ingredients:

12 oz. beef, thinly sliced across grain

1 tbsp. plus 1 tsp. soy sauce

1 tsp. sugar

2 tsp. vegetable oil

3 peppers, thinly sliced (use 3 different colors for variety)

2 cloves garlic, crushed and pressed

2 ripe tomatoes, cored and cut into 1/2 wedges

ground pepper

Procedure:

1. In a bowl, combine beef, 1 tsp. soy sauce, 1/2 tsp. sugar, 1/4 tsp ground pepper.

2. Using a skillet, heat 1 tsp oil on medium-high. Add beef in single layer. Cook without stirring for a minute or two. Transfer into a plate. Return skillet on medium high without cleaning.

3. Add remaining oil to skillet. Add peppers, garlic. Stir fry for 5 minutes or until crisp tender.

4. Add tomatoes and remaining sugar. Cook for 3-4 minutes until saucy while stirring. 

5. Return beef to skillet. Add 1/4 tsp black pepper and remaining soy sauce. Cook 1 minute while stirring.

6. Serve over rice.

Tip: Select truly ripe tomatoes so they'll soften enough while cooking to get saucy.

Soups and Stews

Image via Wikipedia

Japanese Dish Soup.

A hearty bowl of soup or stew is always welcome at any table. Be creative and use various leftover meats and vegetables with your favorite stock and create your own unique recipes. When preparing soup or stew, try to allow extra time for it to "simmer". This allows flavors to blend and the meat to be tender.

Helpful Hints:

1. To thicken stew, mix 1/4 cup flour with enough cold water to forma thin paste. Gradually add it to the stew and stir till thickened.

2. If using fresh parsley or herbs in your recipe, add them in the last few moments of cooking to preserve flavor.

3. Save any leftovers for the next day. The flavors increase overnight in your refrigerator.

4. Canned stewed tomatoes or water with bouillon seasoning and spices added make great stock starters for soups and stews.

Prawn Kebabs

Image via Wikipedia

Grilling kebabs.

Kebab is a wide variety of meat dishes originating in Persia and later on adopted by the Middle East and Turkey, and now found worldwide. In English, kebab with no qualification generally refers more specifically to shish kebab served on the skewer or döner kebab served wrapped in bread with a salad and a dressing. In the Middle East, however, kebab includes grilled, roasted, and stewed dishes of large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and taboos, it may now be beef, goat, chicken, pork; fish and seafood; or even vegetarian foods like falafel or tofu. Like other ethnic foods brought by travellers, the kebab has become part of everyday cuisine in many countries around the globe.

Ingredients:

8 wooden kewers

225 g (drained weight) king prawns tail (frozen)

4 tbsp. olive oil

1 clove of garlic

16 cherry tomatoes

1 bu ch spring onions

1 baguette roll

50 g garlic butter

Procedure:

1. Allow the king prawns tail to thaw, wash and drain.

2. Crush the garlic cloves and mix with the olive oil. Marinate the prawn in this mixture.

3. Wash the cherry tomatoes and remove the hard base sections.

4. Use only the green, closed parts of the spring onions. Cut them into lenths of about 3 - 4 cm, clean and wash.

5. Blanch the spring onion sin salted boiling water.

6. Cut the baguette rolls into 1 cm slices, spread with garlic butter and cut slices into quarters.

7. Thread wooden skewers alternately with prawns, tomatoes, spring onions and baguette pieces.

8. Once assembled, drizzle the kebabs with the garlic oil.

9. Cook the kebabs in the grill turning frequently.

Tip: Soak the wooden skewers in cold water before use to prevent from burning when grilling.

Dough for a big Torte

Image by Valerie Everett via Flickr

Fruit Torte for summer weekends.

Summer is here and so are the summer fruits. Strawberries, raspberries, blueberries, cherries and other fresh from the farm fruits. Bake a torte form and top it off with these healthy fruit options.

Ingredients:

125 g room temperature butter

80 g powder sugar

salt

1 bug egg

250 g flour

Procedure:

1. Mix the butter, powder sugar ans a pinch of salt together until soft and fluffy.

2. Add the egg and flour and mix with your hand.

3. Knead and form into a ball.. Cover with aluminum folie and leave it for 2 hours.

4. After 2 hours, roll the dough into desired shape and put in the torte form.

5. Bake in a pre heated oven for 35 minutes 200deg C or until golden.

6. Top off with your favorite fruits. Either mix it up with gelatine or cream. Enjoy!

Thyme and Lemon Chicken Breasts

Image via Wikipedia

Grilled Chicken with Veggies

This recipe is very easy to prepare and ready in just a few minutes using a contact grill. A delicious summer meal, accompanied by a bowl of mixed salad, freshly baked ciabatta and a dey white wine. Lecker!

Ingredients:

800g thinly sliced chicken breast

5 tbsp. olive oil

5 tbsp. vegetable oil

1 lemon

a few sprigs of fresh thyme

a few sprigs of flat-leaf parsley

4 cloves of garlic

6 black peppercorns

salt to taste

Procedure:

1. Rinse the chicken breasts in cold water and dab dry.

2. For the marinade, wash the lemon thoroughly, quarter and slice.

3. Wash the thyme and parsley, shake well and chop finely with a sharp knife.

4. Peel and finely chop the cloves of garlic.

5. Thoroughly mix all ingredients for the marinade.

6. Place the chicken breasts in a shallow bowl. Pour the marinade over the chicken, covering all parts.

7. Cover and leave the meat to marinate in the refrigerator for approximately 6 - 10 hours.

8. Allow your griller to heat. Brush any solid marinade ingredients from the meat.

9. Grill for 5 minutes checking that it is cooked all the way through (poultry must always be cooked thoroughly).

10. Once the chicken is done, add salt to taste.