Here’s my confession: I get so antsy at the thought of food waste.
I don’t like the idea of throwing perfectly good food away just because the fam got tired of it. This attitude is probably a holdover from my younger years when my family was not living as comfortably as we are now and I didn’t get to enjoy a lot of good food.
Still, getting my fam to finish of every last bite of leftover bread can be quite a challenge.
After all, while freshly baked bread does get us salivating at the mere aroma of it wafting from the oven, stale leftover bread is, at best, ignored and placed at the back of the refrigerator.
The solution? Re-invention!
With just a few additional ingredients, a little bit of prep work and some time in the oven, the leftover bread that my kiddos turn their nose up at becomes a mouthwatering dessert.
I got the idea for this recipe from fellow blogger Tina of Hungry Travel Duo who made a Creamy Bread Pudding from stale bread. I just made a few substitutions – such as using leftovers from my homemade bread and using pecans instead of raisins (because I’m not big on raisins!) – and adjustments for my family’s taste – like doing away with the sweet milk sauce – and my Cinnamon Pecan Pudding came to be.
Here’s how I did it:
Ingredients:
6 to 8 1-inch slices of bread cut into 1-inch cubes (you can use 8 to 10 pieces of regular sliced bread)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon powder
2 tablespoons room temperature butter
2 eggs, beaten
1 cup roughly chopped pecans (you can substitute this with chopped walnuts)
3/4 cup condensed milk
Procedure:
Grease a baking pan with butter.
Spread the cutup bread and 3/4 cup of pecans evenly in the pan.
In a bowl, whisk together the beaten eggs, cinnamon powder and condensed milk, then pour over the bread.
Top with the remaining pecans.
Bake in a 200 deg C oven for twenty minutes until golden brown.
This recipe is great when you want a quick and fuss-free dessert or if you want something fresh from the oven for your coffee break.
How about you? How would you re-invent your leftover bread?
La Germania dishes nutritious recipes to strengthen you and your family amid cold and flu season
The new year marks a fresh start, but it also means that flu season is upon us. That’s why it’s vital for you and your loved ones to take care of your health. One of the best ways to shield ourselves from diseases and possible health risks is preparing nutritious dishes at home.
To help you boost your immune system amid flu season, La Germania shares three recipes that are easy to make and rich with health benefits. By preparing these dishes at home, you also get to make a lot of savings. Hence, you hit two birds with one stone.
Get fancy with Salmon en Papillote
French cuisine may sound intimidating, but this tender fish is deceptively easy and fast to prepare. Salmon is one of the most nutritious foods in the market, rich in omega-3 fatty acids and B vitamins. Omega-3 fatty acids help build and maintain a healthy body, while B vitamins are a good energy source and may help with certain health problems, like migraines and anxiety. Baking this flavourful French dish will be a total breeze with your La Germania oven range.
Ingredients:
1.5 lbs salmon, cut into four pieces
One small zucchini, thinly sliced
One head fennel, thinly sliced
One lemon, thinly sliced
1 tsp dried dill
4 tsp extra virgin olive oil
1 tsp salt
1/2 tsp pepper
Parchment paper
Procedure:
Preheat the oven to 375°F.
Cut parchment into four large ovals 15” by 10” inches. Then, fold each parchment in half.
On half of each parchment, layer on ¼ of the zucchini, ¼ the fennel, one piece of salmon, sprinkle with ¼ tsp salt, ¼ pepper, ¼ tsp dill, lemon slices, drizzle each salmon with one teaspoon olive oil and a few pieces of fennel fronds. Repeat this process with the three remaining salmon filets.
Close the parchment by folding the other half over the prepared salmon and carefully roll the open edges toward the center.
Set pouches on a baking sheet and bake on the center rack for 15 minutes.
Open carefully using a fork and serve.
Snack it up with Baked Garlic Sweet Potatoes
If you’re in the mood for a delicious snack, you can forgo junk food and try this affordable yet delectable option instead. Sweet potato (a.k.a kamote) is a superfood packed with plenty of nutrients like Potassium, beta-carotene and Vitamin C. Potassium regulates one’s heartbeat. In contrast, beta-carotene is good for one’s eyesight. Meanwhile, Vitamin C is necessary for the growth, development, and repair of all body tissues. That’s why you should eat more sweet potatoes this flu season. With a La Germania compact oven in your arsenal, you can bake this mouthwatering dish to your heart’s content.
Ingredients:
Four medium sweet potatoes, peeled and cut into 1/4-inch matchsticks
Two tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
Five cloves garlic, pressed
1/2 cup grated Parmesan cheese
Two tablespoons chopped parsley leaves for garnish
Procedure:
Preheat the oven to 400°F. Lightly oil a baking sheet or coat with nonstick spray.
Place the sweet potatoes in a single layer onto the prepared baking sheet. Add olive oil and gently toss to combine; season with salt and pepper to taste. Place into oven and bake for 35-40 minutes, or until golden and crisp, tossing occasionally.
Combine sweet potato with garlic and Parmesan cheese.
Serve immediately, garnished with parsley, if desired.
Recipe from DamnDelicious.net.
There’s nothing like a warm soup to stay healthy this cold and flu season. You can skip the store-bought or instant soup by making this soup dish full of immunity-boosting, anti-inflammatory, and detoxifying ingredients like assorted vegetables and a medley of spices. Following this 30-minute recipe will be easy peasy with your La Germania electric stove.
Ingredients:
One tablespoon olive oil
One yellow onion, diced
Six cloves garlic, minced
1/2 teaspoon freshly grated ginger
One teaspoon turmeric
½ teaspoon paprika
One tablespoon lemon juice
One large sweet potato (about 1/2 lb) diced into ½” cubes
1 15oz can of chickpeas, rinsed and drained
1 cup red lentils, uncooked and rinsed
5 cups vegetable broth
1/2 cup kale, destemmed and torn into 1” pieces
Salt to taste
Procedure:
In a large pot or dutch oven, heat the olive oil over medium heat for 1 minute.
Add the onion and cook over medium heat for 8 minutes, stirring occasionally.
Add the garlic and ginger and continue to cook for 1 minute until fragrant.
Add the turmeric and paprika and continue to cook for 1 minute.
Add the lemon juice, sweet potatoes, chickpeas, red lentils, and vegetable broth and bring to a boil.
Once the soup begins to boil, reduce the heat to low and simmer for 15-20 minutes until the sweet potato is soft.
Add kale and continue to cook for 2-3 minutes until the kale has softened and wilted slightly.
Season with salt to taste.
Photo and Recipe from IHeartVegetables.com.
Built according to the highest European standards in terms of construction and design, La Germania appliances allow you to prepare nutritious dishes in an efficient and easy way. With guaranteed durability and superior quality, they’re a good investment for you to channel your inner chef, and make more immune-boosting food at home.
La Germania products are available online through La Germania’s official e-commerce website www.lagermaniaph.com and e-commerce platforms on Shopee and Lazada. You may follow the trusted kitchen and appliance brand’s official Facebook and Instagram accounts for more information on La Germania and its products.
Recipes and images provided by La Germania in a recent press release.
La Germania shares 3 easy and irresistible dessert ideas to satisfy your sweet tooth and gift your loved ones this Christmas season
The most wonderful time of the year is right around the corner! It’s no secret the Philippines celebrates the earliest and longest Christmas season in the world, especially when this holiday commemorates the 3 things Pinoy families value the most: faith, family and food.
Approaching the holidays, the kitchen comes alive with the hustle and bustle of delicious meals sizzling on the stove and warming up in the oven, filling the house with mouth watering aromas that beg the curious question: “What are we having?”
However, although this is the most beloved holiday, it can also be the busiest and most stressful season for home cooks. Planning and preparing your Noche Buena meals and ordering gifts can not only be time-consuming, but costly as well.
This holiday season, consider going through the personalized route by baking up a storm and serving up some homemade treats that are handmade with love. These dessert recipes are sure to be the perfect gift for your loved ones, or satisfy their sweet tooths during your holiday feasts.
Christmas Cookies
Take a break from your usual chocolate-chip by making special Christmas cookies.
With your La Germania Table Oven, you can prepare these cute and quirky treats that celebrate the festive spirit! With its thermostat control and 60-minute timer, you can whip up the perfect batch to wow the crowd and experiment with a variety of different recipes even if you have a small kitchen space. Don’t forget to leave some for Santa Claus!
Ingredients:
FOR THE COOKIE DOUGH
3 cups all-purpose flour, plus more for surface
1 tsp. baking powder
1/2 tsp. kosher salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 large egg
1 tsp. pure vanilla extract
1 tbsp. milk
FOR THE BUTTERCREAM FROSTING
1 cup (2 sticks) butter, softened
5 cups powdered sugar
1/4 cup heavy cream
1/2 tsp. pure almond extract
1/4 tsp. kosher salt
Food coloring
Directions:
In a large bowl, whisk together flour, baking powder, and salt. Set the mixture aside after.
In another large bowl, beat butter and sugar until fluffy and pale in color. Add egg, milk, and vanilla and beat until combined, then add flour mixture gradually until totally combined.
Shape into a disk and wrap in plastic. Refrigerate for an hour.
When ready to roll, preheat the oven to 350º and line two baking sheets with parchment paper. Lightly flour a clean work surface and roll out the dough until 1/8” thick.
Cut out shapes and transfer to prepared baking sheets. You can use cookie cutters for fun shapes. You can also make your own if you’re feeling creative. Freeze it for 10 minutes (so your shapes hold while baking).
Meanwhile, make the frosting: In a large bowl using a hand mixer, beat butter until smooth, then add powdered sugar and beat until no lumps remain. Add cream, almond extract, and salt and beat until combined.
Bake cookies until the edges are lightly golden, 8 to 10 minutes.
Let cool, then frost and decorate as desired.
Dulce de Leche
You can step up the sweetness this season by making your own Dulce de Leche.
Aside from enjoying it on its own, you can drizzle Dulce de leche on ice cream, add it to your usual brownies, or layer them in smores. There are so many ways to enjoy this versatile dessert, and it will be so easy to make at home with the help of an induction cooker!
A staple in smaller homes, an induction cooker can do a lot of wonders. This heat-tempered glass worktop has a timer and child-lock, meaning you can cook dishes safely and precisely while you bond with your kids in the kitchen.
Ingredients:
8 cups of whole milk
2 to 2 ½ cups sugar (adjust based on your preference)
1 tsp vanilla
¼ tsp baking soda
Directions:
Combine all the ingredients in a large pot over medium-low heat, stir until the sugar or panela is well dissolved. Reduce the heat to low.
Continue cooking until the mixture is significantly reduced and starts to thicken while the color changes from a creamy beige to a caramel tone. It will take between 2 ½ hours to 3 hours for the dulce de leche to be done.
During the first 1 ½ hours you will need to stir occasionally to prevent it from boiling over and sticking. During the last hour, it needs to be stirred more frequently and has to be watched very closely to keep it from burning – you can also decrease the heat to low.
Cook it until it has a dark amber or caramel tone and has a creamy consistency. Keep in mind that it will thicken more when it cools down.
The final product can be served warm or cold and must be kept refrigerated.
Classic Bibingka
A Noche Buena spread is incomplete without the classic Filipino rice cake known as Bibingka.
With your 90cm oven, you can prepare this holiday favorite at home. With its five cooking functions, including a fan-assisted electric oven, you can cook up a storm. Plus, its enamel cavity finish is easy to clean, making the whole cooking process so much easier. Preparing this particular dish may look like a daunting task, but it’s actually pretty easy to make.
Ingredients:
1 cup rice flour
1/8 teaspoon salt
2 1/2 teaspoon baking powder
3 tablespoons butter
1 cup granulated sugar
1 cup coconut milk
1/4 cup fresh milk
1 piece salted duck egg sliced
1/2 cup grated cheese
3 pieces raw eggs
Pre-cut banana leaf
Directions:
Preheat your oven to 375 degrees Fahrenheit. Meanwhile, combine rice flour, baking powder, and salt then mix well. Set aside.
Cream the butter then gradually put-in sugar while whisking. Then, add the eggs then whisk until every ingredient is well incorporated.
Gradually add the rice flour, salt, and baking powder mixture then continue mixing.
Pour in coconut milk and fresh milk then whisk some more for 1 to 2 minutes.
Arrange the pre-cut banana leaf on a cake pan or baking pan.
Pour the mixture on the pan, then bake for 15 minutes.
Remove from the oven then top with sliced salted egg and grated cheese (do not turn the oven off).
Put back in the oven and bake for 15 to 20 minutes or until the color of the top turns medium brown.
Remove from the oven and let cool. Brush the dish with butter and sprinkle some sugar on top once it cools. You can also top this with grated coconut.
These are only some of the mouthwatering holiday treats you can prepare with your La Germania kitchen appliances. Built according to the highest European standards in terms of construction and design, La Germania appliances allow you to prepare your Noche Buena extravaganza in an efficient and easy way.
What’s more, as a special holiday treat, enjoy FREE aprons and cookware for a minimum spend of Php 5,000 when you shop on La Germania’s website during their 11.11 sale this November 11-30, 2021. With guaranteed durability and superior quality, they’re a good investment for you to channel your inner chef, and unleash your kitchen genius for all seasons to come!
La Germania products are available online through La Germania’s official e-commerce website www.lagermaniaph.com and e-commerce platforms on Shopee and Lazada. For more information on La Germania and its products, you may follow the official Facebook and Instagram accounts of the trusted kitchen and appliance brand.
About La Germania
Italian-heritage brand La Germania has been the preferred kitchen companion of Filipino homemakers for 53 years and counting. Its wide array of ovens, cooktops, and stoves is made of high-grade materials and designed to stand the test of time and extensive use. La Germania’s current line of products continues to serve the cooking needs and lifestyle of this generation and the next.
Recipes and food images provided by La Germania in a recent press release.
One of my favorite merienda items back when I was little was the egg pie.
I just love the creamy custard filling that’s perfectly complemented by a buttery and flaky crust.
To this day, I still find myself craving for it from time to time, especially during my coffee break.
While it is readily available in my neighborhood, whether via delivery apps or by dropping by a mom-and-pop bakery, I figured it was best to make it from scratch at home, especially since I got hold of this recipe which seems to easy to make.
Ingredients:
Crust
1 1/2 cups all purpose flour
1 tbsp sugar
1/4 tsp salt
1/2 cup cold butter, cut into small cubes
4 tbsp water
Filling
3 whole eggs
1 egg yolk
1 egg white
1 tsp vanilla
1 300ml condensed milk
1 370ml evaporated milk
Procedure:
To make the pie crust:
Combine flour, salt, sugar and butter in a bowl. Mix until fine crumbs form.
Add the water and mix until a dough is formed. Cover it in plastic wrap and refrigerate for at least one hour.
Roll out the dough on a flour-dusted board until it is 1/8-inch thick.
Transfer the dough to a lightly greased 9-inc round pan. Trim the excess dough and press the tines of a fork against the edges to create a design, then set aside.
To make the filling:
In a bowl, whisk together three whole eggs and one egg yolk.
Add the vanilla, condensed milk and evaporated milk, then stir well until thoroughly combined.
Strain the mixture twice, then set aside.
In another bowl, beat the egg white until stiff peaks form, thrn gently fold into the filling mixture.
To bake the pie:
Pour the filling into the prepared pie crust.
Gently tap the pie pan against your work surface to get rid of air bubbles.
Bake the pie in a pre-heated 180-degree C oven for forty-five to fifty minutes pr until the top turns brown.
Serve and enjoy!
The baking pie filled our home with the sweet scent of vanilla and custard and the fam could hardly wait for it to be fully cooked so we could all dig in.
We polished off the pan in no time at all!
I’ve made this pie for the fam several times already and it’s a hit every time.
Try this recipe yourself and let me know how it goes!
While I do enjoy traveling to new places here in the country and abroad, what I really look forward to are the new and exciting dishes I get to try.
I do travel through food and whenever possible, I include my family, especially my kids, in the experience. For me, delving into local cuisines is one of the best way to get to know a foreign culture. It paints a picture of the area’s agricultural scene as well as tells the story of its history, food traditions, values and influences.
However, traveling can be quite costly, time-consuming, and during a time a worldwide pandemic, well nigh impossible.
The solution? Going on a virtual food trip at home.
We might not have the means to always be ordering food from various restaurants to be able to go on our virtual food trip, but we can try to whip up exotic dishes ourselves for the fam to enjoy.
If you find cooking foreign cuisines quite intimidating, brush your fears aside. We now have a set of handy kitchen aids that will help us in achieving our lofty culinary goals.
Del Monte Quick ‘n Easy Flavors of Asia
These new additions to Del Monte’s line of mixes and sauces are set to make cooking exotic dishes so much easier not just for kitchen newbies, but also for more experienced cooks who may not have the time to study unfamiliar recipes.
Perfectly seasoned and blended to approximate the authentic taste of Asian dishes but still appeal to the Pinoy palate, Del Monte Quick ‘n Easy Flavors of Asia packs are made with real ingredients, bringing out real deliciousness in each dish with every bite.
By following the recipes in the packaging like I did, anybody can whip up real sarap Asian dishes at home, while saving on time and effort in securing and preparing various ingredients.
Get ready for your culinary adventure with these!
Teriyaki Marinade 80ml
Teriyaki is a cooking style used in Japanese cuisine wherein food are grilled or boiled with a glaze of soy sauce, mirin and sugar.
Made with real ginger and soy sauce, Del Monte Quick ‘n Easy Teriyaki Marinade brings out the signature sweet and savory flavors of a Japanese-style Teriyaki dish!
Chicken Teriyaki
Ingredients:
1/2 kilo chicken breast, filleted and cut into thin slices
1 80ml sachet of Del Monte Quick n Easy Teriyaki Marinade
1/4 cup spring onions sliced thinly
1/2 tbsp sesame seeds
Procedure:
Marinate the chicken in Del Monte Quick ‘n Easy Teriyaki Marinade for at least 30 minutes.
Place the marinated chicken into skewers
Pan-grill the chicken while basting with the marinade.
Garnish with spring onions and sesame seeds before serving.
This recipe makes 6 servings.
Green Curry Mix 30g
Sweet green curry – also known as kaeng khiao wan – derives its name from the creamy mild green color of the dish brought about by the combination of green chillies and coconut milk.
Del Monte Quick ‘n Easy Green Curry Mix contains turmeric, ginger and other spices which brings that fresh taste of Thai-style sweet green curry dish.
Green Curry with Chicken
Ingredients:
1/2 kilo chicken breast, filleted and cut into thin slices
1 30g pack of Del Monte Quick n Easy Green Curry Mix
2 tbsp oil
1 400ml can coconut milk
1 small eggplant, sliced
1 red bell pepper sliced
1 bunch Thai basil leaves
Procedure:
Heat oil and Del Monte Quick ‘n Easy Green Curry Mix in a saucepan until fragrant.
Stir in coconut milk and simmer for 3 minutes.
Add in chicken and simmer in a covered saucepan for 12 minutes. Stir occasionally.
Add eggplant and simmer for 5 minutes.
Add red bell pepper and basil. Simmer for another minute.
Serve and enjoy!
This recipe makes six servings.
Red Curry Mix 40g
Curry originated in the Indian subcontinent with its name coming from the Tamil word kari which refers to a sauce or soup eaten with rice. While Indian cuisine is highly diverse, it is also highly influential: India’s spice trade with Europe sparked the Age of Discovery. Indian cuisine’s influence is present in the food cultures of Britain, the Middle East, Southern and East Africa, Southeast Asia, North America and the Pacific Islands.
Made with real paprika, cayenne and other spices, Del Monte Quick ‘n Easy Red Curry brings out the spice and richness of Indian-style curry dishes!
Red Chicken Curry
Ingredients:
1/2 kilo chicken breast, filleted and cut into thin slices
2 tbsp oil
1 35g pack of Del Monte Quick n Easy Red Curry Mix
1 400ml can coconut milk
1 bunch French beans
1 red bell pepper cut into strips
1/2 cup cilantro
Procedure:
Heat oil and Del Monte Quick ‘n Easy Red Curry Mix in a saucepan until fragrant.
Stir in coconut milk and simmer for 3 minutes.
Add in chicken and simmer in a covered saucepan for 12 minutes. Stir occasionally.
Add French beans and simmer for 5 minutes.
Add red bell pepper and cilantro. Simmer for another minute.
Serve and enjoy!
So if you feel like broadening your culinary horizons, stock up on Del Monte Flavors Asia on Lazada.
Which Filipino dessert does everyone in your family looked forward to when you were young?
Mine was the Brazo de Mercedes.
This scrumptious meringue roll with a thick and rich custard center is actually named after Mama Mary, the Nuestra Senora de las Mercedes or the Virgin of Mercy.
It is said to date back to the Spanish colonial period when Filipinos sought to repurpose discarded egg yolks when builders at the time would use the egg whites for mortar and plaster for houses and structures.
Whenever my parents brought home a roll of Brazo de Mercedes, my brothers and I knew that something wonderful was waiting for us come dessert time.
Despite both my mom and I being both home bakers, it took us a while to attempt to make Brazo de Mercedes, primarily because the egg whites need a high-powered mixer to become a fluffy meringue.
Now that the meringue won’t be a problem, I know the custard won’t give me any worries either, thanks to Jolly Cow Condensada.
With its rich, creamy texture and right amount of sweetness, it helped make the custard filling of my Brazo de Mercedes absolutely Creamy Sarap and so irresistible.
Ingredients:
Custard:
1 390g can Jolly Cow Condensada
10 egg yolks
1 tsp vanilla
Zest of 1 lemon
Meringue:
10 egg whites
1 tsp cream of tartar
1 cup sugar
1/4 cup powdered sugar
Procedure:
Combine egg yolks, condensed milk, vanilla and lemon zest in a double boiler over low heat. Cook while stirring regularly for about 30 minutes until mixture thickens into a spreadable paste. Remove from heat and set aside to allow to cool.
Combine egg whites and cream of tartar in a bowl and mix at slow speed until they form a thick foam. Add sugar in small amounts while continually beating, gradually increasing speed until stuff peaks form and the mixture is smooth and glossy with no sugar grains.
Line a baking sheet with wax paper and lightly grease it. Spread the meringue evenly on the sheet to about 1/4 inch thick. Bake at 350 deg F (177 deg C) for 20 minutes until the meringue is set and the top has turned light brown. Remove from the oven and allow to cool.
Using a light mesh sieve, lightly dust the meringue with powdered sugar. Cover with another sheet of lightly greased wax paper the gently invert to transfer the meringue onto the new wax paper and peel off the wax paper on top.
Spread the custard mixture evenly on the 3/4 of surface of the meringue. Starting from the side with the custard, carefully roll the meringue into a log.
Cover both ends of the log with wax paper and chill in the refrigerator for at least an hour before serving.
My son has declared this his “Number 1” favorite dessert (among the many sweets I’ve made for him so far), and I know I’ll have lots more for him to sample with my pantry fully stocked with Jolly Cow Condensada.
My mom’s Cheesy Baked Macaroni has always been a family favorite.
She used to make it for the fam during special occasions such as birthday dinners or holiday feasts. We would sometimes bring it as our contribution to our clan’s potluck parties.
Later on, when I got married, Hubby would request a tray of Baked Macaroni from my mom for his birthday.
What makes this version different from other Baked Macaroni recipes is the flavor and aroma from the red bell peppers. Coupled with the melted cheese, it helps make a truly mouthwatering dish!
It took me a while to gather up the courage to cook this dish given the sheer weight of expectations surrounding it, but I’m sure glad I did!
I was able to piece together the recipe, thanks to my memories from years of helping my mom cook this, as well as a few phone calls to my mom, just to make sure I’m on the right track.
I’ve made this dish three times in as many weeks so far, a testament to how much my fam loves it.
Check it out!
Ingredients:
1/2 kg elbow macaroni, cooked according to package instructions
1/2 kg ground beef
2 tbsp cooking oil
5 cloves garlic, finely chopped
1 onion, finely chopped
4 red bell peppers, finely chopped
1 beef bouillon cube
2 cups tomato sauce
2 dried bay leaves
4 tbsp butter
4 tbsp flour
3 cups milk, heated
220g cheese, finely grated
Salt and pepper to taste
Procedure:
To make the tomato meat sauce:
Saute garlic, onions and bell peppers in oil for up to five minutes until fragrant.
Add in the ground beef and cook until it is evenly browned, then stir in the beef cube.
Pour in the tomato sauce, stir and bring to a boil.
Season with salt and pepper.
Toss in the bay leaves, and allow to simmer for five minutes, then remove from heat and set aside.
To make the cheese sauce:
Melt the butter in a saucepan.
Stir in the flour and cook for about two minutes until a paste forms.
Pour in the milk and stir constantly until the flour paste is fully dissolved.
Add in the cheese while continuing to stir until the cheese has melted and blended into the mixture, then remove from heat.
To assemble and bake:
Pre-heat the oven to 375 deg F (190 deg C).
Divide the meat sauce in half.
Mix in the cooked macaroni to half of the meat mixture.
Coat the bottom of the baking pan with a thin layer of cheese sauce.
Add a layer of macaroni, then meat sauce and top with another layer cheese sauce. Repeat the three layers if the baking pan can accommodate.
Make sure the top is covered by a thick layer of cheese sauce.
Cover the baking pan with aluminum foil.
Bake with the foil cover for 15 minutes, and without the foil cover for another ten minutes.
Remove from the oven and serve.
Try this recipe for your Noche Buena spread or your New Year’s Eve feast.
The sheer amount of time we’ve spent watching K-dramas have surely developed our craving for Korean flavors. Admittedly, the sight of our favorite idols feasting on Korean food got us craving for it too.
Korean cuisine is known for the layering of tastes and textures such that there’s an explosion of flavors in every mouthful.
One of K-cuisine’s hallmark dishes is kimchi. This traditional side dish is made with salted and fermented vegetables and flavored with a variety of seasonings and aromatics such as chili powder, spring onions, garlic and salted seafood, resulting in complex blend of sour, spicy and umami.
Kimchi is ever-present in Korean food culture that you would be hard-pressed to find a Korean meal without it.
Kimchi
That certainly held true for Koreans Steve Song and David Seo, two buddies living abroad who embraced local cuisines but found something missing in their foodie adventures. Deciding to add a taste of home to their meals, they developed a kimchi-style condiment that’s uniquely blended to complement and add that crave-worthy kimchi flavor to practically any dish.
They named their creation Bibimbud, the Original Kimchi Sauce.
Made by people who absolutely love kimchi, Bibimbud is packed full with the flavor and goodness of kimchi with no preservatives. The product underwent a natural fermentation process just like real kimchi which allows it to get better with age and keep for a longer period.
It also comes with the health benefits brought by real kimchi such as boosting and metabolism and improving blood circulation and gut health.
With these in mind, why not incorporate Bibimbud to any meal?
Check out this fusion of Korean and Japanese flavors in my version of Kimchi Spam Musubi, made possible by Bibimbud.
Spam Musubi is said to have originated in Hawaii during and post-World War II, when the Japanese-American locals incorporated the canned meat into their own cuisines.
The addition of Bibimbud to Spam Musubi gives a new dimension of flavor to this popular snack.
Ingredients:
3 cups steamed rice, kept warm
1 can Spam cut into eight slices
Teriyaki sauce made with 1 tbsp sugar dissolved in 2 tbsp light soy sauce
3 eggs, whisked until homogenous
2 tbsp rice vinegar
1 tbsp roasted sesame seeds
2 nori sheets, each sheet cut into 4 strips of equal width
2 tbsp Bibimbud, The Original Kimchi Sauce
Procedure:
Mix one tablespoon of the teriyaki sauce to the eggs.
Place a lightly oiled frying pan over medium to low heat. Add the eggs, cover and let cook for five minutes. When the top is set, slide the eggs onto a cutting board, the two sides into the middle making three layers then cut into eight strips of equal width.
Fry the Spam in a non-stick pan over high heat for five to seven minutes until crispy on both sides. When cooked, place the Spam pieces on a paper towel to drain off excess oil. Using the same pan, cook the remaining teriyaki sauce over medium heat. When it begins to thicken, add back the Spam to coat both sides of pieces with sauce.
Mix the Bibimbud, sesame seeds and rice vinegar into the rice and divide the mixture into eight equal portions. Press one portion into your musubi mold. (You can use the empty Spam can as a musubi mold by lining the bottom and inner sides with plastic wrap.)
Layer an egg strip on top of the rice then top with a piece of Spam. Press the layers against the mold until firm.
Wrap the molded musubi in a strip of nori. Seal the end of the nori strip with a bit of water.
Serve and enjoy!
Bibimbud may also be used in flavoring Kimchi Fried Rice, Kimchi Pasta, Bibimbap, Korean-style Fried Chicken and more. For more details about Bibimbud and to check out recipes, visit bibimbud.com.
Given that Bibimbud is in a sauce form, it is easy to adjust the kimchi taste in the food, whether mild to suit newbies, or more intense to suit connoisseurs of Korean cuisine.
So the next time we go on a K-drama binge, we know we can easily have a taste of the flavors our K-idols are enjoying, thanks to Bibimbud!
Bibimbud is available at Lazada in 250-gram packs for Php175/pack.
There’s nothing like enjoying a delicious steak dinner to mark special occasions. While it may not be advisable to dine out and have this juicy classic in your favorite restaurant just yet, the good news is that you can cook this dish right in the comfort and safety of your home!
Actress and musician Saab Magalona-Bacarro, alongside her husband, businessman and Cheats frontman Jim Bacarro, make it a point to still hold romantic date nights with some good ol’ steak and mashed potatoes. “We enjoy preparing steak and potatoes because it’s delicious, hearty, and fancier than our usual meals, but also really easy to prepare,” Saab shared. Aside from having steak on date nights, they even repurpose them into steak fried rice for their kids.
In the first episode of La Germania’s recent Masterclass Series, the famous couple shared their secrets to making this dish at home. While you can watch the full episode on La Germania’s Facebook page to see how they prepare this classic dish, here’s the recipe you can try at home:
Make sure your steak is at room temperature for at least 10 minutes.
Season the tray or cutting board first. 30% of the seasoning disappears when you cook beef, so make sure you season liberally. Then, rub both sides of the beef on the tray.
Season the beef again until it looks encrusted in seasoning.
Put the stove at a low temperature before putting the meat. The meat must be cooked in piping hot heat, so you have to be ready.
Meanwhile, you cut the potatoes, and boil them for about 12 minutes. Use a fork to check how soft the potatoes are. Then, you mash the potatoes.
Deglaze the pan with some red wine if you want some sauce alongside your steak.
Put butter gradually on your potatoes. Taste test the potatoes so you can gauge how much seasoning you need to after.
Once you season the potatoes to your preference, you can add some garlic.
Fry some garlic with half a tablespoon of olive oil on low heat. Then add the cream, beef cube, and herbs of your choice.
Put the sauce on the potatoes using a strainer. Add the garlic chunks if you would like. Then, put it back on the stove. Mix it around, and taste test if it’s seasoned according to your liking.
If you like your steak medium, you should cook your steak for 4 minutes on each side. Leave it to cool down for about ten minutes, and enjoy immediately.
For Saab and Jim, it’s not just about the way you cook your steak and potatoes. The secret is to use the best ingredients and invest in good quality kitchen equipment like La Germania. “With our La Germania stove, we can speed up the process of cooking our favorite dishes because it has multiple burners. It’s easy to control, and child-friendly too since it’s an induction stove,” Saab mused. “If you’re raising a small family like us, having a reliable kitchen partner like La Germania makes everything easier to manage. From everyday dishes to more elaborate recipes, we can have fun and experiment in the kitchen.”
Built according to the highest European standards in terms of construction and design, La Germania appliances allow you to prepare restaurant-worthy dishes in an efficient and easy way. With guaranteed durability and superior quality, they’re a good investment for you to channel your inner chef, and unleash your kitchen genius.
Saab and Jim Bacarro preparing their steak dinner.
La Germania products are available online through La Germania’s official e-commerce website http://www.lagermaniaph.com and e-commerce platforms on Shopee and Lazada. For more information on La Germania and its products, you may follow the official Facebook and Instagram accounts of the trusted kitchen and appliance brand.
ABOUT LA GERMANIA Italian-heritage brand La Germania has been the preferred kitchen companion of Filipino homemakers for 53 years and counting. Its wide array of ovens, cooktops, and stoves is made of high-grade materials and designed to stand the test of time and extensive use. La Germania’s current line of products continues to serve the cooking needs and lifestyle of this generation and the next. To know more about La Germania and its products, visit http://www.lagermaniaph.com. The trusted kitchen partner of Filipinos also has its official stores on Shopee and Lazada.
Recipe and details provided in a recent press release.
Have you ever wondered what it’s like to cook like your favorite chefs? Participants had the opportunity to learn how to cook like the pro’s themselves during the Cooking with La Germania: Masterclass Series, a five-part installment of virtual cooking classes held in partnership with celebrities and chefs from renown restaurants all over Metro Manila.
In the webinar series, expert instructors guided viewers through the step-by-step process of how to cook their signature dishes, disclosing their tips and tricks along the way. Attendees also had the opportunity to interact with the chefs, who assisted them throughout the process.
Among the impressive lineup were award-winning restaurateur Chef Margarita Forés, celebrity chef Rolando Laudico of Chef Guevarra’s and OK Cafe, and Chef Lee Jose from the Standard Hospitality Group which manages Yabu and Ippudo. In case you missed out on the unforgettable series, worry not! La Germania is here today to share some of the recipes behind your favorite restaurants’ signature dishes, and advice from our top chefs.
Not your typical pancake
There’s more to Japanese cuisine than ramen and sushi. Chef Lee Jose, Executive Chef of popular Japanese restaurant chains Yabu and Ippudo, demonstrated how to make the savory version of Japanese pancake, Okonomiyaki. Not only is it an easy and filling recipe, but it’s sure to wow your friends and family! It’s best if you shop at a Japanese grocery store before you try this recipe, as a lot of ingredients won’t be found in your usual supermarket.
Ingredients:
Okonomiyaki Batter
¾ cups of water
1 tsp Honodashi powder
1 cup all purpose flour
⅛ tsp iodized salt
¼ tsp sugar
½ tsp baking powder
4 large eggs
4 cups of cabbage
½ cup of tenkasu (tempura flakes)
1 tbsp Benishoga (pickled ginger)
Regular sliced bacon
4 tbsp spring onions
4 tbsp canola oil
Okonomiyaki Sauce
1 ½ tbsp white sugar
⅛ tsp salt
3 ½ tbsp Worcestershire sauce
4 tbsp tomato ketchup
2 tbsp Oyster sauce
Assembly
1 tbsp cooking oil
1 cup Okonomiyaki batter
3 slices regular sliced bacon
2 tbsp Onomiyaki sauce
1 tsp Aonori powder
2 tbsp Japanese mayonnaise
Bonito flakes
1 tsp Spring onions
Procedure:
Prepare the Okonomiyaki batter by chopping the cabbage into 1/2″ chunks. Do not use the hard core. In a mixing bowl, add water and hondashi powder and whisk to dissolve the hondashi powder. Add the rest of the dry ingredients (flour, salt, sugar and baking powder). Whisk until the batter is smooth, then add the eggs and whisk until fully incorporated in the batter. Add the chopped Cabbage, Tempura flakes, Pickled Ginger and Spring onions. You can also add whatever fillings you desire (mushrooms, ham, pre cooked seafood, etc.) Using a rubber spatula, fold the batter until every ingredient is coated. Cover and keep chilled until ready to cook. This recipe yields 4 portions.
For the Okonomiyaki sauce, put all ingredients in a bowl and mix until all the sugar has dissolved. Keep in an airtight container and set aside. Keep chilled.
Heat up a non-stick pan and add 1 tbsp of oil on medium heat. When the pan is hot, scoop 1 cup of batter and add to the middle of the pan. Using your rubber spatula, gently level out the batter, then cover and let the batter cook a bit for 2 minutes.
Remove the cover and lay down 3 slices of bacon on top of the pancake. Cover and cook for 1 minute more, then gently flip the pancake and turn the heat to low. Cover and cook for another 3 minutes, then test for doneness by sticking a knife or chopsticks in the middle of the pancake to test if it’s fully cooked. If the stick or knife comes out clean, it’s cooked.
Spread 1-2 tbsp of okonomiyaki sauce on top of the pancake and spread out evenly. Sprinkle the aonori (seaweed powder) and drizzle the Japanese mayonnaise. Top the pancake with bonito flakes & spring onions. Serve right away.
Elevate your breakfast favorites
You may be an expert in making meatballs, but have you tried Longanisa meatballs? Chef Rolando Laudico of Chef Laudico Guevarra’s and OK Cafe taught the audience his secret to making his elevated version of Filipino breakfast classic Longsilog, better known as “Long-Ri-Long”, which is Longanisa meatball on creamy garlic salted egg risotto, poached eggs and oven dried tomatoes.
Ingredients:
Longanisa Meatballs
500g longanisa ground meat
Half cup small white onion, diced
2 tbsps fresh basil, chopped
2 tbsps fresh Italian parsley
Half cup grated parmesan cheese
1 whole egg, beaten
1 cup bread crumbs
Half cup milk
4 tbsps extra virgin olive oil
Creamy garlic salted egg risotto
1 cup risotto rice (arborio or any short grain rice)
2 tbsps butter
1 head of garlic, minced
1L chicken stock
1 cup of cream
2 salter eggs, chopped fine
Sea salt and freshly ground pepper, to taste
Oven dried tomatoes
6 whole tomatoes, halved
Sea salt and freshly ground pepper, to taste
Extra virgin olive oil, to drizzle
Poached eggs
4 eggs
Sea salt
4 cups of water
Procedure:
To make the longganisa meat balls, begin by mixing bread crumbs and milk together in a cup and let milk absorb for 5 minutes. In a big bowl, take out fresh longganisa meat from the casing (discard casing) and mix all other ingredients together. Refrigerate for 30 minutes to an hour. Form into meatballs and fry using a non-stick pan with 4 tablespoons of olive oil until brown. Place in a sheet pan and bake in the oven at 175C for 10-15 minutes or until meatballs are fully cooked.
To make the risotto, heat butter in a saucepan on medium high heat and add minced garlic. Saute for 2 minutes or until garlic is golden in color, then add risotto rice or sticky rice and cook for 2 minutes. Add chicken stock 1 cup at a time and gently stir until liquid has been totally absorbed. Repeat the process until the rice is cooked. Rice should be a bit al dente. Add more stock if needed depending on the type of rice used. Finally, add cream and finely chopped salted egg then cook for another 2-3 minutes. Garnish with fresh herbs like Italian parsley.
For the tomatoes, slice them in half then season with sea salt and pepper. Bake in a 175C oven for 15 to 20 minutes or until tomatoes have dried a bit.
For the poached eggs, add water in a small cup then add a pinch or two of sea salt. Break the whole egg and add to the cup being careful not to break the yolks. Place the cup in a microwave for 45 seconds to a minute depending on the power of the microwave. Spoon out poached egg on a paper towel to absorb excess liquid. Repeat the process to the other 4 eggs.
For assembly, on a platter or plate, spread salted egg garlic risotto then top with longanisa meatballs, oven dried tomatoes, poached eggs and garnish with fresh herbs.
Satisfying your Italian craving
While the recipe behind Cibo’s famous Penne al Telefono will remain a secret (revealed exclusively to the attendees of the Masterclass series), here are some of Chef Margarita Forés biggest do’s and don’ts when it comes to cooking the perfect pasta.
For one, the quality of your ingredients and the way they were manufactured makes a world of a difference when it comes to the richness and flavor of your meal! This is why you need to choose your ingredients carefully, and understand the science behind how they were made and how they react to other ingredients. For instance, Cibo recommends using pasta from the brand “De Cecco”, which uses a bronze pasta shaper that creates more porous noodles, allowing sauces to cling to the pasta better.
For Margarita’s biggest don’ts, do not check for doneness by throwing your pasta against a wall and expecting it to stick. This means that your pasta is overcooked! Furthermore, do not run your freshly cooked pasta under cold water, as this removes all the flavor. Remember that pasta water is your best friend, and is a vital ingredient to the flavor of your pasta.
When preparing these mouthwatering dishes, it’s important to choose the best ingredients and to use good quality kitchen equipment like La Germania. Built according to the highest European standards in terms of construction and design, La Germania appliances allow you to prepare restaurant-worthy dishes in an efficient and easy way. With guaranteed durability and superior quality, they’re a good investment for you to channel your inner chef, and unleash your kitchen genius.
La Germania products are available online through La Germania’s official e-commerce website www.lagermaniaph.com and e-commerce platforms on Shopee and Lazada. For more information on La Germania and its products, you may follow the official Facebook and Instagram accounts of the trusted kitchen and appliance brand.
ABOUT LA GERMANIA
Italian-heritage brand La Germania has been the preferred kitchen companion of Filipino homemakers for 53 years and counting. Its wide array of ovens, cooktops, and stoves is made of high-grade materials and designed to stand the test of time and extensive use. La Germania’s current line of products continues to serve the cooking needs and lifestyle of this generation and the next. To know more about La Germania and its products, visit www.lagermaniaph.com. The trusted kitchen partner of Filipinos also has its official stores on Shopee and Lazada.
Photos of the chefs and dishes provided by La Germania in a recent press release.
As a busy mom with a sweet tooth, I’m sometimes torn between decadent desserts that satisfy my sweet cravings and nourishing ones that contribute to the fam’s health.
The solution to this dilemma is a happy balance between the two extremes: a tasty dessert made with wholesome ingredients.
And if the dish happens to be very easy to make, then so much the better, right?
Well, with the frozen mixed berries from Ate Ceres Grocer, I was able to whip up a Triple Berry Crumble in a jiffy.
Ate Ceres Grocer is a Caloocan-based enterprise that offers a selection of plant-based food. It’s frozen mixed berries, made up of strawberries, blueberries and raspberries, are available at Php190 per 500 grams.
Mixed berries became a pantry staple in my household as Hubby and I like to make smoothies for snacking on or for post-workout drinks, considering their myriad health benefits. They are considered superfood as they are loaded with antioxidants, fiber, vitamins and minerals, as well as helps in controlling inflammation, cholesterol levels and heart health.
Frozen mixed berries have the additional benefits of being readily available and convenient to store. As they are frozen immediately upon harvest, they retain their nutrients present at their peak of freshness.
By making a Triple Berry Crumble, the fam and I don’t just get a delicious dessert but also a lot of wholesome goodness.
Ingredients:
Berry filling:
1/4k (half a tray) of Ate Ceres Grocer’s mixed frozen berries
1 1/2 tbsp granulated sugar
1 1/2 tbsp all purpose flour
zest from 1/2 lemon
pinch of salt
Crumble topping:
1/2 cup old fashioned rolled oats
1/4 cup brown sugar
3 tbsp all purpose flour
1/4 cup cold butter, cut into small cubes
Procedure:
Toss all the berry filling ingredients together in a mixing bowl until well combined.
In a separate mixing bowl, combine all the crumble topping ingredients, mashing the butter into the rest of the ingredients until well incorporated.
Spread the berry mixture evenly into a 6-inch pie plate then cover with the crumble topping.
Bake in a pre-heated oven at 175 deg C for 45 minutes until the berry filling bubbles and the topping turns golden brown.
It’s around that time of the month when the stocked food in my fridge are beginning to run low and all I’ve got to work with for the fam’s lunch are a couple of frozen chicken breasts, some strips of bacon and pantry staples such as pasta and parmesan cheese.
Plus, I’m coming in from a late morning Zoom meeting (the bane of work-from-home moms, am I right?) and I’ve barely got enough time to prepare a meal, eat with the family and make it to my afternoon meetings.
Hmmm… what can I possibly whip up quickly and easily during my lunch hour?
Luckily, this recipe for Tuscan Chicken Pasta came to my rescue.
What I love about this is that it made use of the remaining frozen food as well as incorporated wholesome and fresh produce that made for a hearty and tasty meal for the family. Also, I didn’t have to use a lot of utensils to cook the dish; it’s basically a one-skillet recipe. (However, I made use of Hubby’s trusty wok as it gave me a sizable surface area to cook in and it distributed the heat quite well. I hope the wok purists won’t come after me!)
Check it out!
Ingredients:
1/2 kilo spaghetti noodles, cooked per package instructions (reserve 1 cup of the water these were boiled in)
1 tbsp extra virgin olive oil
2 boneless and skinless chicken breasts, thawed and filleted into 4 flat pieces
salt to taste (I used Himalayan sea salt from Goodness MNL but you can use ordinary table salt)
freshly ground black pepper to taste
10 slices of bacon cut into short strips
2 cloves garlic, minced
4 to 6 fresh tomatoes, diced
1/4 kilo Baguio spinach
1/2 c heavy cream
1/4 c grated parmesan
6 basil leaves for garnish
Procedure:
Heat olive oil in a large skillet over high heat. After seasoning the chicken breast fillets with salt and pepper, fry them for 7 to 8 minutes on each side until golden brown. Remove them from heat and allow them to rest for 10 minutes before slicing them into thin strips.
Using the same skillet, fry the bacon pieces over medium heat for 8 minutes or until they reach your desired crispiness. (I prefer my bacon to be fried just enough to curl up but not be too crispy). Drop them on a plate lined with a paper towel to drain them of excess oil. Set aside.
Again, using the same skillet, pour out half the fat from cooking the chicken and the bacon before sautéing the garlic and tomatoes over medium heat.
Add the spinach and cook for two minutes until the leaves are slightly wilted.
Season with salt and pepper prior to adding the heavy cream, parmesan and half of the reserved pasta water. Allow to simmer for 5 minutes then remove from heat. (If the sauce becomes to thick, stir in some more of the pasta water).
Toss the cooked pasta in sauce until well coated, then toss the chicken and bacon strips until evenly distributed.
Garnish with freshly torn basil leaves before serving.
Try this recipe and let me know how it goes!
Looking for other easy-to-cook dishes to try out? Check out my other kitchen adventures:
One of the more benign, even beneficial, effects of the quarantine is the renewed interest in home cooking.
In the earlier days of the lockdown, with dining out prohibited and food delivery options quite limited, the metro’s denizens took stock of their pantry and set about creating their culinary masterpieces with ingredients they have on hand.
Guess what’s invariably present in Pinoy kitchen cabinets. Canned tuna!
Tuna is one of the most eaten fish in the world. It can be eaten fresh – either raw or cooked – as well as canned, which involves pre-cooking. In the Philippines, canned tune may be available in several variants such as in oil, in water, in flakes, hot and spicy, Spanish-style or corned, among others.
Canned tuna lends itself well to home cooking. It is flavorful enough to appeal to the palate (it can even be eaten straight out of the can) yet flexible to be applied to many dishes from canapes and salads to pastas. Canned tuna is also healthier than meat, generally having lower levels of saturated and trans fats as well as higher levels of omega 3 fatty acids compared to beef.
In a Zoom event hosted by Mega Tuna last December, brand ambassador Chef JP Anglo of Sarsa Kitchen shared some new recipes made with Mega Tuna that can form part of the holiday spread.
Check them out:
Tuna Arroz Caldo
Ingredients:
Mega Tuna Spanish Style
350g white or brown rice
150g chicharon
20g fresh garlic
50g ginger
30g fried garlic
30g spring onion
5g black pepper
20ml patis
4pcs calamansi
Procedure:
In a pot, pour the oil from the can of Mega Tuna Flakes in Spanish Style, then saute the ginger and garlic.
Add a liter of water and cooked rice, and cook for twenty to thirty minutes.
Pour the arroz caldo in a bowl, add the Mega Tuna and top with spring onions, fried garlic, chicharon and black pepper.
Season with patis.
Tuna Soba Noodles
Ingredients:
Mega Tuna Sweet and Spicy
500g soba noodles
30ml sesame oil
20g sesame seeds
60ml oyster sauce
5g salt
3pc fried eggs
Chili garlic (optional)
Procedure:
Cook soba noodles in hot water (make sure not to overcook them).
Toss all ingredients with the noodles and add half of the tuna and half of the oil from the can to flavor the noodles.
Pour the mixture into a bowl and top with the remaining tuna, fried garlic, spring onions and fried egg.
I was able to try these delicious dishes since I received a box containing these dishes as well as Mega Tuna’s four variants: in Oil, Spanish Style, Sweet and Spicy and Hot and Spicy.
Hubby found the Mega Tuna variants well-suited to his midnight snacking.
The holidays may be over but we can carry over these recipes into the new year as we continue to create delectable viands from our kitchen staples such as Mega Tuna.
Mega Tuna is available in leading supermarkets and grocery stores as well as in Shopee and Lazada.
Just like that: 2020 is no more and we’re off to welcome a brand new year!
Guess what: I embraced 2021 with a new recipe for baked salmon for the fam’s Media Noche feast.
This past Christmas Eve, as I’ve done for several past Christmas Eves, I whipped up my tried-and-tested Cheesy Baked Salmon for our Noche Buena feast. It’s certainly a family favorite and even my friends have been trying it out for their own holiday feasts.
However, I opted to do something different for the fam’s Media Noche feast. This time around, at Hubby’s suggestion, I decided to go a ease up a bit on the cheese but go heavy on the butter. And the result is awesome.
So here it is: check out my recipe for Baked Salmon in Lemon Butter Sauce.
Ingredients:
1 salmon fillet (600 grams or more)
1/3 cup unsalted butter
5 cloves of garlic, finely minced
4 tablespoons lemon juice
8 thin slices of lemon
1 teaspoon honey
Salt and pepper to taste
French beans and carrot strips, blanched and lightly stir-fried in butter
Procedure:
Thaw salmon and pat dry.
Rub half of the minced garlic over the fillets. Pour three-fourths of the lemon juice over the salmon, then set the fillet aside for ten minutes to allow the salmon to marinate.
Preheat the oven to 190 deg C (375 deg F).
Arrange the lemon slices at the bottom of an aluminum baking pan.
Remove the salmon from the marinade, scraping off excess garlic, and place the fillets skin-side down on a on top of the lemon slices. Set aside.
Place the butter in a microwave-safe bowl and place it in the microwave for one minute to melt the butter.
Whisk in the remaining one-fourth of the lemon juice, the honey and the remaining half of the minced garlic into the melted butter.
Season the fillets with salt (I used Himalayan sea salt from Goodness MNL for its health benefits but ordinary table salt will do) and freshly ground black pepper.
Spoon three-fourths of the butter mixture onto the salmon fillets and reserve the rest of the remaining mixture.
Cover the salmon with a sheet of aluminum foil then seal the fillets by crimping the ends together with the pan to produce an air-tight cover for the fillets.
Place the baking pan in the oven and allow the salmon to bake for 17 minutes.
Take out the baking sheet from the oven and remove the top cover. Spoon the remaining butter mixture over the salmon pieces then allow the salmon to broil for five to ten minutes until the salmon fillets turn golden.
Serve with the buttered French beans and carrot sticks.
I’m glad to note that this dish has my Hubby and kiddos’ seal of approval in terms of taste and texture. Hubby even prefers it to the Cheesy Baked Salmon.
My compromise is to go for the Cheesy Baked Salmon for Noche Buena as its richness will be well-suited for it being the central dish. For Media Noche, wherein it will be one of many dishes atop a traditionally overflowing table, the simpler buttery version will be more appropriate.
Try this recipe and let me know how it goes!
Looking for other easy-to-cook dishes to try out? Check out my other kitchen adventures:
One of the food items that trended during quarantine is the Basque Burnt Cheesecake.
An adaptation of tarta de queso which was popularized by the cafe La Viña located in San Sebastian in the Basque region of northern Spain, it is characterized by its parchment paper wrapping, scorched top that dips into a gooey, almost molten-like, center.
I had my first taste of Burnt Basque Cheesecake last year during lunch with my officemates at Sourdough Cafe and again this year when I had a whole cake delivered to my home from Sweet Samthings for my birthday celebration.
What I love about it is the buttery caramel-like taste of the top layer that gives way to the rich tanginess of the cheesecake filling.
This decadent dessert makes use of easily accessible ingredients: cream cheese (of course!), sugar, eggs, flour and cream.
I’m considering giving some away as gifts to family and friends so I decided to try making this dessert as mini cups.
I also used fresh cage-free eggs for this recipe. This type of eggs are grown in farms that provides environments that allow egg-laying hens to exhibit their natural behaviors unlike those with battery-cage systems which provide no space for the hens to stretch their wings, perch, or forage. Cage-free eggs have been found to be of higher quality and have a healthier nutritional profile than other eggs such as less saturated fat and cholesterol, higher levels of protein, vitamins and omega fatty acids. You can read more about the virtues of cage-free eggs here.
Ingredients:
Two 225g bars of cream cheese
One cup granulated sugar
Three cage-free eggs
Two-and-half tablespoons all purpose flour
One-eight teaspoon of salt
One cup whipping cream
One-fourth teaspoon melted butter
Procedure:
Preheat the oven to 250 deg C.
Using a mixer on medium speed, soften the cream cheese for three minutes then add the sugar until well combined.
Add in the eggs one at a time and beat for a minute until the mixture is smooth. Scrape down the sides of the bowl, add the salt and continue to beat for another minute until the ingredients are well incorporated into the mixture. Set aside.
Place the flour in a separate bowl and whisk in the whipping cream a little at a time, making sure that there are no flour lumps.
Pour the cream mixture into the cheese mixture while mixing at slow speed.
Line the cups of two muffin pans with cupcake liners (or you can use two square pieces of parchment papers placed on top of each other such that the corners alternate with each other). Brush the liners with a bit of melted butter.
Fill the cups two-thirds of the way, then bake for thirteen to fifteen minutes until the tops are slightly scorched (I prefer that over totally burnt) and the centers are still wobbly.
Remove from the oven and allow to cool up to ten minutes to allow the cakes to set.
Serve slightly warm or at room temperature.
I was able to make twenty-four mini cakes and one (thin!) cake in an eight-inch round tin.
These cakes have my kiddos seal of approval, and my mom’s as well, as I sent the tin cake over to her as a present.
So if you’re on the lookout for something new to bring to your Noche Buena table, or to give away as gifts to your nears-and-dears, do give this recipe a try.
Looking for other easy-to-cook dishes to try out while in quarantine? Check out my other kitchen adventures:
Jellybeans in the City 