Compiled Recipe – Peach Iced Tea

Peach Iced Tea

* 2 Liters water, divided
* 5 bags white tea, divided
* 1 cup honey (or to taste)
* 1 (824 gram) can peaches, in heavy syrup, drained
* ¼ cup sugar
* ice , as needed
* lemon slices, as needed

1) Heat 2 cups water until just beginning to come to a boil. Remove from heat and transfer to a pitcher. Add tea bags, and let steep for 3 to 5 minutes. Remove bags and stir in honey until dissolved. Add remaining water.

2) Meanwhile, place peaches and sugar in a blender and puree. Transfer to a small saucepan and cook over low heat until slightly thickened. Stir in half of the peach puree into the tea mix. Chill. Pour remaining syrup into a small pitcher.

3) To serve, add ice into each glass or cup. Pour more peach syrup onto the bottoms; more on the side to serve. Fill with iced tea. Serve while cold.


Compiled Recipe – No Bake Frozen Cheesecake

No Bake Frozen Cheescake

* butter (for greasing)
* ¼ cup chocolate powder or Milo
* ½ cup graham cracker crumbs
* ¼ cup butter, melted
* 2 (240 gram) packs cream cheese, softened
* ¼ cup sugar
* 1 tsp vanilla extract
* 2 tsp lemon juice
* ¼ cup all purpose cream
* ½ cup dark chocolate chips
* 2 tbsp chocolate powder or Milo
* 1 tbsp powdered sugar (sifted)

1) Butter each cup in 2 (12-cup) cupcake pans. Chill. Whisk Milo powder and graham cracker crumbs in a medium bowl. Pour in melted butter and mix until mixture looks like wet sand. Place about a  tablespoonful of crumbs into each cupcake cup. Using the bottom of a glass or a measuring cups, press down on the crumbs until flattened and firm. Chill.

2) Beat cream cheese until light and fluffy in a large bowl using a whisk. Add sugar and beat into the cream cheese. Add vanilla extract and lemon juice. Beat until well mixed. Use an ice cream scoop to portion out the cream cheese mixture into the crumb-lined cupcake pans. Smooth out tops with a spoon and freeze.

3) Meanwhile , in a microwaveable bowl, heat cream and dark chocolate on High in microwave for 30 seconds. Stir; cook and additional 10 seconds as needed until the chocolate is completely melted. Stir in Milo powder and powdered sugar. Keep warm.

4) To serve, remove cheesecake from the cupcake pan by using a knife and pushing each cupcake up. Place on a serving platter and pour hot fudge over each cheesecake. Serve immediately.



Compiled Recipe – Spicy Kimchi Butter

Spicy Kimchi Butter

* 1 cup unsalted butter, at room temperature
* ¾ cup kimchi, roughly chopped
* 1 tbsp chili flakes or gochugaru
* 1 tsp Korean chili paste (gochujang)
* ½ tsp salt

1) Pulse butter, kimchi, Korean chili flakes (gochugaru), Korean chili paste (gochujang) and salt in a food processor until smooth.

2) Transfer to an air-tight container; chill. Use to make kimchi rice or serve with steak.




Compiled Recipe – Pork Chops with Corn

Pork Chops with Corn

* 4 pork chops, butterflied
* 1 tsp ground sage
* ¼ cup butter, divided
* 1 cup sweet kernel corn, drained
* ¼ cup pimiento, chopped finely
* 1 tsp orange zest
* 1 tsp rosemary leaves
* ¾ cup pork stock, divided
* 1 tbsp mustard
* 1 tsp all purpose flour
* ½ tsp salt (to taste)
* ½ tsp ground black pepper (to taste)

1) Season pork chops with sage, salt and pepper on all sides. Melt half of the butter in a frying pan over medium heat. Brown pork chops on both sides. Pour in ½ cup of stock in the pan, cover and let simmer for 7 minutes until pork chops are cooked through, flipping halfway through. Remove from pan and transfer to a tray. Set aside.

2) Meanwhile, in a small sauté pan over medium heat, melt half of the remaining butter. Sauté corn until heated through. Stir in orange zest and pimiento. Season with salt and ground black pepper. Remove from heat and divide equally among 4 plates.

3) Make gravy by melting remaining butter in the same pan as the corn. Stir in rosemary and mustard. Sprinkle in flour and cook, stirring. Whisk in remaining stock and cook until thickened.

4) Top corn mixture with a pork chop and serve while hot with the gravy on the side.



Compiled Recipe – Mango Pearl Layers

Mango Pearl Layers

* 1 ½ cup cooked sago, small
* ¾ cup condensed milk (or to taste)
* 1 cup heavy cream, whipped
* 2 mangoes, thinly sliced
* 1 pack graham crackers, crushed

1) In a bowl, mix half of the sago with the condensed milk (you may opt to add more or less to achieve your desired sweetness). Add in the whipped heavy cream and fold until well-combined.

2) Assemble the layers: Start by putting a thick layer of crushed graham crackers on the bottom of individual glasses, pour the cream mixture, add sliced mangoes, and sago. Repeat process to make 2 or 3 layers, ending with a sprinkle of crushed graham crackers on top.

3) Garnish with sliced mangoes and a dollop of sago. Chill before serving.



Compiled Recipe – Fruity Potato Salad

Fruity Potato Salad

* 1 ½ kilo potatoes, peeled
* 1 green apple, cored, cut into thin chunks
* ½ cup dried cranberries
* ½ cup dried mango, chopped
* ½ cup walnuts, roughly chopped
* salt, as needed (to taste)
* ground black pepper, as needed (to taste)
* 1 cup mayonnaise
* 2 tbsp honey
* 1 tsp calamansi juice
* 1/3 cup bleu cheese

1) Bring a large pot of water to a boil. Salt the water, then add the potatoes. Gently boil potatoes until tender. Drain water completely, keeping potatoes in pot. Cover. Set aside to dry.

2) Meanwhile, make the Bleu Cheese Dressing: Whisk ingredients of dressing together in a large bowl.

3) Cut potatoes into chunks. Add apples, dried fruits and walnuts. Toss with dressing and chill until ready to serve.


Compiled Recipe – Mongolian Chicken

Mongolian Chicken

* 1 kilo chicken (use thigh fillet), cut into strips or cubes
* salt (to season)
* pepper (to season)
* ½ cup cornstarch
* ¼ cup oil
* 2 tbsp garlic, minced
* 2 tbsp ginger, minced
* ¼ cup oyster sauce
* 1 tbsp sugar
* 2 tbsp sesame oil
* 4 sprigs leeks, white part sliced

1) In a mixing bowl, place the chicken fillet, season with salt and pepper. Add the cornstarch and mix well until all the chicken fillets were coated. Set aside and let it sit for 10 minutes.

2) In a pre-heated frying pan with oil, fry the coated chicken fillets and cook until golden brown.

3) Lower the heat then add the garlic and ginger. Let it cook for 3 to 5 minutes.

4) Add the oyster sauce, sugar and sesame oil and let it simmer over medium heat for 10 minutes or until the sauce thickens.

5) Add the leeks and serve immediately.




Compiled Recipe – Tres Leches Cake

Tres Leches Cake

* 1 ½ cup cake flour, sifted
* ½ tsp baking powder
* ½ tsp baking soda
* ½ tsp salt
* ½ cup butter, unsalted
* ½ cup plus 2 tbsp white sugar
* 2 medium eggs
* ½ cup full cream milk
* 1 tsp vanilla extract
* ½ cup condensed milk
* ½ cup evaporated milk
* ¼ cup heavy whipping cream
* 1 cup heavy cream, whipped
* cinnamon (to taste)

1) Pre-heat oven to 350◦F. Grease a 9×9-inch baking pan and line with parchment paper.

2) In a bowl, sift together the cake flour, baking powder, baking soda and salt.

3) In a separate bowl of an electric mixer fitted with the paddle attachment, cream the butter on low medium speed for 2 minutes. Set the mixer on low and then gradually add the sugar. Set the mixer on medium speed and beat the butter and sugar for 4 to 5 minutes or until the mixture becomes a pale yellow and the texture is creamy and soft.

4) Add eggs, one at a time, and scrape between each addition. Add in the vanilla and mix until combined. Add the dry ingredients and milk in alternating additions starting with the dry ingredients. Mix between each addition. Mix on low medium speed until well combined.

5) Pour your cake batter into the prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted comes out clean. Let the cake cook for 10 minutes.

6) Prepare the tres leches milk: mix all the milks together.

7) Delicately poke the cake all over with a fork and pour half the milk mixture while the cake is still slightly warm.

8) To serve, cool completely, take the cake out of the pan and then pour the rest of the milk over the cake slices. In a stand mixer, whip cream and then spread on top of the cake. Top with cinnamon powder.

food review

Food Review: Boulangerie22


Hi everyone! Have you tried something that’s new to your taste? If you haven’t yet, do you want to? Here’s something for you to try which is Boulangerie22.

Boulangerie22 is one of the newest store here in Philippines and has a fusion of traditional principles with a modern twist, thus bringing forth melt in your mouth breads and pastries based on its origin, with a commissary which is first here in our country. This brand or café is operated by Amado Group Corporation and features a lot of products, one of them including customized cakes (e.g. Pokemon).

Their price ranges on the products they sell which are at an affordable price. Boulangerie22 serves breads, cakes, pastries, cookies, meals, beverages, condiments and chips. Yes, they also do sell macarons.

Boulangerie22 products
Boulangerie22 products

Here’s what I ordered:

Strawberry Creme Frappe (Php 99)
Strawberry Creme Frappe (Php 99)

Their strawberry crème frappe was not that bad. It just had the right amount of sweetness. It’s not that sour as well. Plus, I love the whip cream. By the way, they have this promo of buy 1 frappe for Php 99 and get the 2nd frappe for just Php 50, , as well as the buy 1 box of macarons and get 1 for free (for regular macarons). Adding to that, they also have this smart value meal that you can choose from and you can order it at an affordable price.

Aside from their frappe, Boulangerie22 also sells juice and milk (under cold beverages).

Want to have your cakes customized? No problem! All you have to do is fill out the form with your full name, date, email address, contact number, for what occasion, the kind of cake you want to customize and quantity then you’re good to go.





Compiled Recipe – Grilled Beef Ribs

Grilled Beef Ribs

* 2 tbsp Dijon mustard
* 1 tbsp brown sugar
* 1 tbsp chopped garlic
* 1 tbsp apple cider vinegar
* 2 tbsp soy sauce
* 2 tbsp olive oil
* salt
* pepper
* 800 grams beef short ribs
* 2 tbsp canola oil (to grill)
* 1 tbsp olive oil
* 5 tbsp butter, divided
* 2 tbsp white onions, chopped
* 1 tbsp garlic, chopped
* 2 bay leaves
* 1 cup fresh button mushrooms, sliced
* 2 tbsp all purpose flour
* 1 cup beer
* ½ beef bouillon cube
* 1 ½ tsp brown sugar
* salt
* pepper

1) Make the marinade: Combine all ingredients in a bowl and mix well. Pour marinade over beef; cover and refrigerate for at least 4 hours.

2) Make the gravy: Heat oil and 2 tablespoons butter in a saucepan. Sauté onions, garlic, bay leaves and mushrooms for 3 to 4 minutes.

3) Add 1 tablespoon butter and allow to melt. Add flour and cook until flour is lightly browned.

4) Add beer and bring to a boil. Reduce heat and simmer for 5 minutes.

5) Add 1 cup water, beef bouillon and sugar. Season to taste with salt and pepper. Turn off heat and stir in the rest of the butter. Transfer to a serving bowl.

6) Remove meat from the refrigerator for 10 minutes before grilling. Grill beef until cooked through, about 4 to 5 minutes per side. Constantly turn and baste the meat with the marinade while grilling. Serve with gravy.