2 1/2 cup cake flour 1 cup sugar 1 tsp.vanilla 1 tsp.baking powder 8 pcs eggs (seperate eggyolk and eggwhite) 1/4 tsp. Cream of tartar 1/2 cup oil 1/2 cup royal orange juice Pinch of salt 1/2 cup sugar(Caramelize sugar) 1/2 cup granulated sugar 1/4 cup waterIsalang sa mahinang apoy hanggang sa mag caramelize .(itabi muna)(Custard mixture)8 pcs eggyolk 1/2 cup granulated sugar/or 1/2 can condense milk 1 can evaporated milk 1 tsp.vanilla 2 tsp.kalamansi juice
Procedure:
Pagsama samahin lng po ang lhat ng ingredients at haluin maigi hanggang sa matunaw ang asukal salain at itabi muna.(Para sa cake mixture)🍰Sa isang bowl pagsama samahin ang lahat ng dry ingredients maliban sa 1/2 c. Sugar at 1/4 tsp.cream of tartar. haluin 🍰 Isunod ilagay ang eggyolk,oil,royal at vanilla haluin lng po ng maigi untill well combine .(itabi muna)MERiNGUE: 🍹In another bowl i beat ang eggwhite and cream of tartar untill stiff peak but not dry 🍹isunod ang 1/2 cup sugar unti unti lng dapat ang paglagay den beat lng po hanngang sa maging smoth na sya. 🍭pagsamahin ang cake mixture at ang meringue using a cut n fold mixing.(dont over beat) itabi muna🍭kunin ang pan na may caramelize sugar at i grease mo lng konting oil ang paligid den ibuhos ang custard mixture at isunod ang pinagsamang cake mixture at meringue . At i steam ng 50 min.-1 hour or toothpick test po tayo.para malaman kung luto na.
6 Red Bell Peppers (Tatashe)Assorted meats ( Boiled and Fried)
4-6 Boiled Eggs (Optional)
1.5 cups Palm oil
2 Big onions
2-4 Scotch bonnet (Ata rodo)Stock fish
Dried Catfish fillets or Shawa fillets
1 Cup Dried Prawns
4 Tablespoons Crayfish Powder
4 Knorr Chicken Cubes
Salt to taste
Method:
Using a food processor, chop up your bell peppers and 1.5 Onions coarsely, set aside..Boil your Stock fish and Catfish fillets in salted water till soft. Set aside..Pour the palm oil into a pan, set on medium heat. When the oil heats up, add the 1/2 chopped onion, saute for 3 minutes…After 3 minutes, add half of the crayfish powder, saute for just 30 seconds….Try not to leave the crayfish for too long to avoid it burning or it’ll give your stew a bitter taste…Then add the pepper. Also add the Knorr cubes and salt to taste, leave to fry on medium heat for 20 minutes, remember to stir every now and then to avoid burning..The stew should look like this after 20 minutes. In fact, the stew should be cooked enough to eat at this time but we’re not done yet…:)Then add the Stock fish and Catfish fillet..Also add a 1/2 a cup of the fish broth…Now, turn the heat to low, then leave to fry for 40 minutes. the longer it fries, the drier it becomes and the tastier it gets. Trust me, the key to well fried stew is to let it fry for as long as possible. Try not to burn the stew though..After 40 minutes, add the fried meats and boiled eggs, continue to fry for a further 10 minutes..Your palm oil stew is ready..
For about 50 doughnuts: – 400 g of flour – 150 g of sugar – 5 TO 7 Medium eggs – 100 g of butter – 150 ml of non-sweet liquid milk – 2 pinches of salt – Lemon Zest – 2 Sachets of sugar vanilla – 0,75 of sachet of chemical yeast – frying oil
* preparation *
1-Properly Mix Sugar + Butter + Sugar Vanilla (like to make cakes)
2-add the whole eggs and well mix, then the lemon zest
3-add then half of the flour, well mix
4-pour the milk + the rest of flour + Salt, mix correctly
5-pour chemical yeast at the end of the preparation and mix well. The Council that had been given to me is that chemical yeast must not be in contact * DIRECT * with salt.
LET IT REST MINIMUM 4 hours, even a night. Usually I do the paw at night and fry it in the morning, it’s up to you. Possible to fry directly.
3 cups all purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup granulated sugar 1/3 cup butter softened 3 large eggs 1 1/2 cups mashed ripe banana about 4 bananas1/3 cup plain low fat yogurt or pina colada flavored4 tablespoons dark rum or apple cider1/2 teaspoon vanilla extract 1/3 cup flaked sweetened coconutcooking spray2 tablespoon flaked sweetened coconut 1/3 cup powdered sugar 1 1/2 tablespoons fresh lime or lemon juice
method
preheat oven to 380° Flightly spoon flour into dry measuring cups level with a knife combine flour baking soda and salt stirring with a whiskplace granulated sugar and butter in a large bowl beat with a mixer at medium speed until well blended add eggs 2 at a time beating well after each addition add banana yogurt rum and vanilla beat until blended add flour mixture beat at low speed just until moist stir in 1/3 cup coconut spoon batter into a 10 x 8 inch loaf pan coated with cooking spray sprinkle with 2 tablespoon coconut bake at 380° for 1 hour or until a wooden pick inserted in center comes out clean cool in pan 12 minutes on a wire rack remove from pan combine powdered sugar and juice stirring with a whisk drizzle over warm bread cool completely on wire rack.
1 pound Goat Cheese (room temperature if possible)
2 cups shredded Mozzarella Cheese (or 6 to 8 balls of egg sized mozzarella) or equivalent
1/2 cup Romano Cheese
2 Eggs
1/4 cup Parsley
Black Pepper
Salt
Method:
1. Cut off both ends of the eggplant. Peel the eggplant or not depending on preference. To compromise you can peel it in strips.
2. Slice the eggplant into quarter inch slices.
3. Sprinkle a thin layer of salt over each side of each slice of eggplant. Lay out the slices on a thick towl and cover with another towel, layer the slices this way until all slices are completely covered. Lay something a little heavy over it to help press out the juices. Let the eggplant slices drain for 30 to 60 minutes.
4. Lay out the eggplant slices onto flat baking sheets. Overlap them as little as possible, but it is likely that a little overlapping with be necessary.
5. Bake them at 350 for about 40 minutes or until they are lightly browned.
6. Arrange your sausages on a baking sheet or wire rack and bake at 350 for about 40 minutes.
7. When the sausages are cool, slice them into thin rounds.
8. Grate, or slice and dice your mozzarella cheese as needed.
9. In a large mixing bowl, add 2 pounds ricotta cheese, 1 pound goat cheese, 1/2 cup mozzarella cheese, 1/2 cup Romano cheese, 2 eggs, 1/4 cup parsley, and plenty of black pepper (I cracked the grinder 23 times). Mix well.
10. In a 9×13 pan (at least 2 but preferably 3 inches deep), spread a little sauce along the bottom.
11. Make a layer of eggplant on the bottom of the pan. It will usually take about 12 pieces. Use the most misshapen and irregular pieces for this layer so that the top layer can have the best looking eggplant slices.
12. Cover the eggplant with half of the cheese mixture.
13. Spread half of the sausage over the cheese.
14. Cover the sausage with a little less than half of your sauce.
15. Place another layer of eggplant over the sauce.
16. Spread the rest of the cheese over the eggplant.
17. Cover the cheese with the rest of the sausage.
18. Cover the sausage with the same amount of sauce as last time.
19. Lay the last layer of eggplant.
20. Spread the remaining sauce in a thin layer over the eggplant.
21. Top the lasagna with the remaining mozzarella cheese.
22. Bake in a 350 degree oven for 45 minutes to an hour. If the cheese is browning too quickly cover it with foil.
23. Let the lasagna rest for at least 20 minutes before slicing and serving.
1. In a mixing bowl, whisk together 1 cup sugar and ½ teaspoon salt.
2. Crack 6 eggs into the mixing bowl and whisk very well until homogeneous.
3. Pour 3 cups of milk into a large pot and turn the heat up to medium.
4. Pour the egg mixture into the milk and whisk very quickly.
5. Continuously whisk while it heats up. You want to get the mixture to about 150 to 160 degrees Fahrenheit. If you have a food thermometer you can keep track of the heat that way, but if you do not have one simply heat the mixture until you start to see a little steam, then give it another 30 to 60 seconds to cook while whisking. You will notice that it thickens a bit and becomes smooth. It will take about 5 minutes.
6. Take the pot off the heat as soon as the proper temperature is reached. Add 1 cup of cream and ½ teaspoon vanilla extract. (you may add a little nutmeg at this point if desired) Stir well.
7. Put into a bowl or pitcher and refrigerate until it is cold and thick. (around 8 hours is best)
8. When ready to serve, stir or shake the eggnog well and pour into serving glasses. Dust with nutmeg.
2 28 oz (796 ml) cans of Whole Tomatoes (or about 4 pounds of fresh tomatoes, peeled)
1 cup Chicken Broth
½ Small Onion, diced
½ teaspoon Minced Garlic
¼ teaspoon Basil
¼ teaspoon Thyme
3 tablespoons Butter
2 tablespoons Flour
Salt to taste
Black Pepper to taste
Method:
1. Put all tomatoes into a blender and liquefy them.
2. In a large pot, melt 1 tablespoon of butter over medium to medium low heat. Add ½ small diced onion and ½ teaspoon minced garlic to the pot. Saute the onions and garlic over medium to medium low heat for a few minutes. You don’t want to put any colour on them you just want to sweat them a little.
3. Once the onions and garlic have cooked for a couple of minutes (they don’t have to be completely cooked), add the liquefied tomatoes. If needed, sieve out the seeds.
4. Add ¼ teaspoon basil, ¼ teaspoon thyme, and one cup of chicken broth. Stir well.
5. Bring the heat up to high and stir the soup occasionally as it comes to a boil.
6. Once the soup boils turn the heat down to low and allow the soup to simmer, uncovered, for three hours, stirring every 15 to 30 minutes as needed.
7. After the three hour simmer blend the soup in order to incorporate the onions completely and make the soup very smooth. Do this in two to three batches and be careful. If you want to wait a few minute and let the soup cool before you blend that is ok.
8. In a separate saucepan melt 2 tablespoons of butter over medium to medium low heat.
9. Add 2 tablespoons of flour to the butter. Whisk quickly to incorporate the flour and butter.
10. Continue whisking the roux until it darkens slightly and become a reddish light brown colour.
11. Add a little bit of soup to the roux and whisk quickly
12. Once that is incorporated add a little more and repeat the process.
13. Add the rest of the soup to the roux mixture and mix well until homogeneous.
14. Add salt and black pepper to taste.
15. If desired add milk or water to achieve the texture you want.
1/3 cup of Unsalted Butter (plus extra for greasing pan)
1 Egg
1 teaspoon Vanilla Extract
pinch of Salt
OPTIONAL:
1 cup Nuts, Chocolate Chunks, Raisins (or some other dried or fresh fruit), or any other accent that you like in your banana bread.
Method:
1. Preheat your oven (with the rack in the lower 3rd) to 350 F and brush a 4×8 loaf pan with melted butter. Place a piece of parchment paper onto the bottom of the pan if desired.
2. In a large bowl mash the bananas very well.
3. Pour 1/3 cup of warm melted butter, 3/4 cups of brown sugar, beaten egg, and 1 tsp vanilla into the bananas. Mix well.
4. Sprinkle 1 teaspoon of baking soda and a pinch of salt over the mixture and stir very well again.
5. Add 1 1/2 cups all purpose flour to the bowl and stir quickly to combine with the rest of the batter, JUST until incorporated. It is desirable to still see bits of flour here and there. If adding one of the optional ingredients, just mix the flour in a very little bit, add the ingredient, and then finish mixing JUST until everything is roughly combined.
6. Immediately pour the batter into your buttered loaf pan and put it into the hot oven right away.
7. Bake for approximately one hour, or until a toothpick comes out dry with a few crumbs attached (but no wet batter).
8. Allow to cool inside the loaf pan for 30 to 60 minutes and then remove from pan and place onto a dish.
9. Slice and serve warm or allow to cool before slicing.
Preheat the oven to 450 F. Slice asparagus spears diagonally. Remove the bottom of the Shimeji mushrooms and break apart into small pieces by hand. Salt salmon fillets on both sides.
Take 2 pieces of large aluminum foil squares, and place half of Salmon, asparagus, and Shimeji on each sheet. Sprinkle with Sake and put butter on top. Close up the foil tightly by folding a couple of times in the middle and sides so that they form sealed packets.
Put the packets on a baking sheet, and bake in the oven for 12-15 minutes.
Just before eating, open the foil and top with green onion and Ponzu sauce.
