food

Perks of A Bella Experience x Chef Tony’s

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Finally, I get to use another coupon aside from The Coffee Bean & Tea Leaf and Serenitea. I used my Chef Tony’s coupon to buy one tub of Red Velvet Cheesecake flavored popcorn at a regular price and got a 50% discount at my 2nd tub of popcorn which is the Creamy Parmesan flavored popcorn yesterday at the Robinsons Magnolia.

Since I got curious with the taste of the Red Velvet Cheesecake flavored popcorn, I decided to give it a try and purchase 1 tub of it. I was satisfied with the taste and wanted to share this tub of happiness with my family. It has the right amount of sweetness.

#PerksofaBella
#TubOfHappiness
#ChefTonysPopcorn

Til next time again in my next coupon experience, Bellas!

food

Compiled Recipe – Chocolate Fruit Parfait

Chocolate Fruit Parfait

Ingredients:
* 1 cup low fat milk
* 2 tsp calamansi juice, or lemon juice
* ¼ cup unsweetened cocoa powder
* ½ cup rolled oats
* ¾ cup coconut sugar
* 1 medium egg
* 1 tsp baking powder
* ½ tsp salt
* ¼ cup water, boiling hot
* 1 tsp unflavored gelatin powder
* 2 ¼ tsp unsweetened cocoa powder
* 2 medium eggs, separated
* 1/8 tsp cream of tartar
* 2 bananas, sliced into half-moons
* 2 kiwis, peeled and sliced into half-moons
* 4 tbsp blueberries, fresh or frozen

Preparations:
1) Make the brownies: Pre-heat oven to 350˚F. Line an 8×8-inch baking pan with parchment paper.

2) Combine all ingredients in a food processor or blender and process until smooth.

3) Pour mixture into prepared pan and bake for 20 minutes. Let cool in pan then cut into 16 squares. Reserve 6 brownies and store remaining pieces.

4) Make the light chocolate mousse: Whisk water and gelatin in a small bowl until gelatin dissolves. Stir in cocoa powder. Let cool.

5) Whisk egg whites and cream of tartar in another bowl until light, about 1 minute. Pour gelatin mixture and whisk until thick and glossy.

6) Beat egg yolks in another bowl until light, about 1 minute. Pour gelatin mixture into egg yolks and whisk until well-combined. Fold in egg white mixture with a rubber spatula.

 

food

Compiled Recipe – Espresso Brownies

Espresso Brownies

Ingredients:
* ¾ cup butter, at room temperature
* 1 cup sugar
* 1 tsp vanilla extract
* 2 large eggs
* 1 ½ tbsp ground espresso, or dark roast instant coffee
* 2 tbsp warm water
* 1 cup semi-sweet chocolate chips, melted
* 2/3 cup all purpose flour
* 1 tbsp unsweetened cocoa powder
* ¼ tsp salt

Preparations:
1) Pre-heat oven to 350˚F.

2) Grease and line an 8×8-inch baking pan with parchment paper, leaving a 1-inch overhang for an easy lifting.

3) In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar until pale and fluffy.

4) Add vanilla and eggs. Whisk on high speed for about 5 minutes.

5) Mix espresso and warm water in a small bowl. Add to batter and mix on medium speed until combined. Add melted chocolate and mix just until combined.

6) Whisk together flour, cocoa powder and salt in another bowl. Turn speed to low then add flour mixture to the batter; mix just until combined. Do not over-mix.

7) Pour batter into prepared pan and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool in a pan to allow to set before slicing.

food

Compiled Recipe – Cashew Coated Chicken Nuggets

Cashew Coated Chicken Nuggets

Ingredients:
* 400 grams chicken breast fillets, skinless
* salt (to taste)
* ground black pepper (to taste)
* ½ cup cashews, finely chopped
* ½ cup Japanese breadcrumbs
* 1 cup all purpose flour
* 2 medium eggs, beaten lightly
* vegetable oil (to deep fry)
* 1 cup mayonnaise
* 3 cloves garlic, grated
* 1 lemon, juice only
* salt (to taste)
* ground black pepper (to taste)

Preparations:
1) Cut chicken fillets into 2-inch pieces. Season with salt and pepper.

2) Combine cashews and breadcrumbs in a shallow bowl. Season with salt and pepper; mix well. Place flour and eggs in a separate shall bowl.

3) Dredge chicken in flour and shake off excess. Dip in beaten egg then coat in nut-crumb mixture.

4) Heat oil in a deep , heavy bottomed pan over medium high heat. Deep fry in batches for 8 to 10 minutes or until golden brown. Drain on paper towels.

5) Make the lemon-garlic dip: Combine all ingredients in a bowl. Season with salt and pepper.

6) Serve chicken nuggets with lemon garlic dip on the side.

 

 

product review

Glowing Inside and Out with Olay Rose and Milky White Body Wash

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Who wouldn’t want their skin to glow and feel silky smooth? Of course, no Bella would ever want to feel sticky after a day out for work or school.  With Olay Rose and Milky White Body Wash, a Bella can have a silky smooth feeling in their skin and glow inside and out, just like Liza Soberano.

I started using the Olay Rose and Milky White Body Wash the day after I took it home as a giveaway from the BDJ Rendezvous event last February 11, 2017 (Saturday). Fair enough, I felt a rose white glow after using this product. I am glowing inside and out, thanks to Olay Rose and Milky White Body Wash.

With this product, I can confidently say that I’m a glowing Bella. Thanks Belle de Jour and Olay!

#GlowingBella
#GlowingWithOlay

food

Compiled Recipe – Coconut Squash Soup

Coconut Squash Soup

Ingredients:
* 500 grams squash, peeled and cut into 1-inch cubes
* olive oil (to sauté)
* salt (to taste)
* ground black pepper (to taste)
* 4 stalks lemongrass, washed and sliced in half lengthwise
* 1 (2-inch) piece ginger, peeled and sliced into thin rounds
* 1 (400 mL) can coconut milk
* 2 tbsp shallots, finely chopped
* 1 cup chicken stock
* 1 (200 mL) pack coconut cream, plus extra to serve
* fish sauce (to taste)
* croutons (to serve)

Preparations:
1) Pre-heat oven to 375˚F.

2) Combine squash, olive oil, salt and pepper in a bowl. Place on a parchment paper-lined baking pan in one layer. Roast until tender, about 20 to 25 minutes. Set aside.

3) Return liquid to the pot over medium high heat. Add shallots and simmer until translucent, about 10 minutes.

4) Add squash and chicken stock. Puree mixture in a blender until smooth. Return to pot and stir in coconut cream. Season with salt, pepper and fish sauce.

5) Divide soup among bowls. Top with coconut cream and croutons. Serve immediately.

 

 

 

food

Compiled Recipe – Butterbeer Float

Butterbeer Float

Ingredients:
* 4 tbsp butter, unsalted
* 1 cup brown sugar
* ¾ cup whipping cream
* 1 pinch salt
* 1 cup whipping cream
* 4 (330 mL) cans soda water
* 1 pint vanilla ice cream

Preparations:
1) Make the butterscotch: Melt butter in a pot over medium heat . Add sugar and stir until dissolved, about 3 minutes. Add whipping cream and salt; stir for 7 minutes. Set aside.

2) Combine whipping cream and 2 tablespoons butterscotch in a pitcher.

3) Drizzle butterscotch on the insides of 4 mugs. Divide whipping cream mixture among mugs. Fill with soda water.

4) Top each mug with vanilla ice cream and drizzle with more butterscotch.

 

food

Compiled Recipe – Grilled Eggplant Casserole

Grilled Eggplant Casserole

Ingredients:
* 2 ½ cups tomato sauce
* 1 cup whipping cream
* salt (to taste)
* ground black pepper (to taste)
* 3 large eggplants, about 500 grams, sliced into ½-inch thick rounds
* olive oil
* 1 cup mozzarella, shredded

Preparations:
1) Pre-heat oven to 375˚F.

2) Combine tomato sauce and cream in a bowl. Season with salt and pepper. Set aside.

3) Pre-heat a grill pan over medium high heat. Toss eggplant slices in olive oil, salt and pepper. Grill for 1 to 2 minutes per side.

4) Spread ½ cup tomato cream sauce on the bottom of a small baking dish. Add eggplant, then top with ½ to ¾ cup tomato cream sauce. Sprinkle with 1/3 cup mozzarella. Repeat to make two more layers, ending with mozzarella on top.

5) Bake, covered with foil, in the pre-heated oven for 15 minutes. Remove foil and bake for 10 to 15 minutes or until cheese is completely melted. Serve hot.

 

 

food

Compiled Recipe – Pinoy Nachos

Pinoy Nachos

Ingredients:
* ¼ cup soy sauce
* 1/8 cup white vinegar
* 1 tsp sugar
* 1 tsp garlic
* 1 pc bay leaf
* ½ tsp ground black peppercorns
* 250 grams ground pork
* water, as needed
* ½ cup tomatoes
* 1-2 tbsp red onion
* fish sauce or salt (to taste)
* black pepper (to taste)
* ¼ cup cheese sauce
* 1/8 cup whole milk
* 2 packs tortilla chips
* green onions

Preparations:
1) Make the ground pork adobo: Combine soy sauce, vinegar, sugar, garlic, bay leaf and peppercorns in a bowl. Add ground pork and marinate for 10 minutes. Transfer mixture to a pot and bring to a boil. Lower heat and simmer until pork is tender, about 30 minutes. Add some water to help tenderize pork, if necessary.

2) Meanwhile, make the salsa: Combine tomatoes, fish sauce and black pepper in a bowl. Mix well and season to taste. Store in the chiller until ready to use.

3) Make the cheese sauce: Combine cheese and milk in a bowl. Mix well.

4) Assemble the nachos: Arrange tortilla chips on a serving plate. Top with ground pork adobo, salsa and cheese sauce. Garnish with green onions.

 

 

 

food

Compiled Recipe – Basic Doughnut

Basic Doughnut

Ingredients:
* 3 cups bread flour
* 1 tsp salt
* ½ cup sugar
* 3 tsp instant yeast
* 1 cup fresh milk
* ¼ cup unsalted butter, melted
* 1 large egg, beaten
* peanut oil (for frying)

Preparations:
1) Place bread flour, salt, sugar and instant yeast in a large bowl, making sure that the salt and yeast do not touch. Mix well and set aside.

2) Mix together fresh milk, melted unsalted butter and egg (beaten) in another bowl. Make a well in the center of the flour mixture and pour in milk mixture; mix until no dry ingredients remain. Let it sit, covered, for 10 to 15 minutes to let the flour absorb the liquid.

3) Knead dough for 15 to 20 minutes, or until surface is smooth and taut. (Note: You can use an electric mixer with the hook attachment on medium low speed.) Cover with plastic wrap; set aside in a warm spot for 1 hour, or until dough has doubled in size. Punch down dough to release air, place on a floured work surface and roll out until ½ inch thick. Using a 3-inch round cutter and a ½-inch cutter for the holes, stamp out doughnuts.

4) Re-roll any excess. Place on a tray lined with greased parchment paper, cover and allow to rise for 30 to 45 minutes or until double in size. In a medium heavy bottomed pot, heat 3 inches peanut oil to 375˚F. Fry doughnuts in batches until golden brown, about 1 to 2 minutes per side. Drain on paper towels. Let cool for 15 minutes before glazing.