Compiled Recipe – Potato Gnocchi With Brown Butter Sauce

Potato Gnocchi With Brown Butter Sauce

* 500 grams potatoes, peeled and quartered
* 1 cup all-purpose flour, plus more to dust
* ½ tsp plus ½ tablespoon salt, divided
* 1 large egg, beaten
* ½ cup butter, cubed
* ¼ cup fresh sage leaves
* salt (to taste)
* ground black pepper (to taste)
* grated Parmesan cheese (to garnish)

1) Place potatoes in a medium pot. Add enough water to submerge potatoes. Bring to a boil and cook until potatoes are fork tender. Drain well. Allow potatoes to dry slightly before pressing.

2) Place potatoes in a potato ricer. Press potatoes into strings. (Note: You can also use a box grater.)

3) Transfer potatoes to a large bowl. Add flour and ½ teaspoon salt, stir with a wooden spoon.

4) Make a well in the center then add egg. Gently mix the ingredients. Gently knead, like you would bread dough, just until combined.

5) Transfer dough to a floured work surface. Divide dough into 4 portions using a dough cutter or a knife. Carefully roll into a 1-inch diameter rope. Cut into 1 inch pieces.

6) Roll gnocchi, one piece at a time, on a gnocchi board or fork to make ridges. Place gnocchi on a floured sheet pan.

7) Boil water in a medium saucepan. Add ½ tablespoon salt. Drop in gnocchi and cook until they float to the surface, about 3 to 4 minutes. Scoop out using a strainer or slotted spoon and place in a bowl. Drizzle with olive oil, if desired.

8) Make the sauce: Heat butter in a large saucepan over medium high heat until golden and nutty in fragrance. Add sage leaves and let them sizzle a little.

9)Toss gnocchi in sauce. Stir after a few seconds. Season with salt and pepper. Place on a serving plate and top with Parmesan cheese.



Compiled Recipe – Parmesan Herb French Fries

Parmesan Herb French Fries

* ½ kilo frozen French fries
* ¼ cup parsley, minced
* 3 tbsp parmesan cheese
* 1 tbsp capers, chopped
* 1 tbsp lemon peel, grated
* ¼ tsp salt
* 1 clove garlic, pressed

* Toss prepared frozen French fries with parsley, Parmesan cheese, capers, lemon peel, salt and garlic, pressed


Compiled Recipe – Chicken Omelet

Chicken Omelet

* 1 fillet chicken breast
* ¼ tsp salt
* ¼ tablespoon and 1 teaspoon salt and cracked black pepper
* 1 tbsp oil
* 3 eggs
* 1 tbsp basil, minced
* ¼ cup quick melting cheese
* 2 tbsp store bought tomato salsa

1) Flatten chicken breast fillet with a meat mallet until even in thickness. Season with salt and ground black pepper or to taste.

2) Heat oil in a nonstick frying pan over medium heat. Pan fry chicken until cooked through. Remove from heat and let rest. Slice into strips and set aside.

3) Beat eggs in a bowl. Add basil leaves. Season with salt and ground black pepper to taste. Pour into hot non stick pan , and using a spatula, tilt pan while stirring only until eggs are just beginning to set. Fill one side of the omelet with cheese, chicken strips and prepared tomato salsa. Fold omelet in half and slide to a plate to serve immediately with hot pandesal.



Compiled Recipe – Corned Beef Hashbrowns

Corned Beef Hashbrowns

* 4 cups potatoes, grated
* 1 small white onion, grated
* 2 cloves garlic, grated
* ½ cup corned beef
* salt
* ground black pepper
* oil (for frying)

1) Squeeze dry potatoes, onion, garlic and corned beef; season with salt and pepper to taste.

2) Divide into 4 before pan frying in olive oil over low heat, flipping once, until browned and crisp on both sides.




Compiled Recipe – Pineapple Float

Pineapple Float

* ½ pineapple, sliced
* 2 tbsp brown sugar
* 1 cup unsweetened pineapple juice
* 2 tbsp simple syrup, divided
* 2 cups clear soda (7-Up or Sprite)
* 4 scoops vanilla ice cream

1) Make the topping: Coat pineapple slice with brown sugar. Place slice on a pan over high heat and allow to caramelize until brown. Cut into smaller pieces; set aside.

2) Fill 2 (12-ounce) glasses with pineapple juice until 1/3 full. Add 1 tablespoon syrup into each. Top up with soda. Add 2 scoops each vanilla ice cream. Top with caramelized pineapples. Serve immediately.



Compiled Recipe – Gooey Marshmallow Sandwich

Gooey Marshmallow Sandwich

* 2 tbsp chocolate hazelnut spread
* 1 slice bread
* 4 to 5 pieces strawberries, thinly sliced
* 6 to 8 medium marshmallows, sliced in half

1) Spread 2 tablespoons chocolate hazelnut spread on a thick slice of bread.

2) Top with 4 to 5 strawberries (sliced thinly) and 6 to 8 medium marshmallows (sliced in half).

3) Heat in a toaster oven for 3 minutes or until tops of marshmallow are browned.



Compiled Recipe – Lettuce in Creamy Anchovy Sauce

Lettuce in Creamy Anchovy Sauce

* 1 cup yogurt
* 5 anchovies (use anchovies in oil), mashed
* 1 tsp garlic, mashed into a paste
* ¼ ground white pepper
* ¼ tsp salt
* 250 grams Romaine lettuce, chopped into bite-sized pieces

1) Whisk together yogurt, anchovies, garlic, ground white pepper and salt in a bowl.

2) Pour over Romaine lettuce and toss. Serve immediately.



Compiled Recipe – Beef and Portobello Burgers

Beef And Portobello Burgers

* 250 grams ground beef
* ½ cup white onions, finely chopped
* ½ tsp Worcestershire sauce
* ½ cup fresh parsley, chopped
* 2 tsp salt, divided
* 1 tsp ground black pepper, divided
* 1 large egg, beaten slightly
* 2 tbsp balsamic vinegar
* 2 tbsp raspberry jam
* 3 tbsp olive oil
* 4 portobello mushrooms
* vegetable oil
* 4 hamburger buns
* 2 tbsp butter, softened
* 4 lettuce leaves
* 4 slices cheddar cheese
* 1 salad tomato, cut into rounds
* 1 medium red onion, cut into rings

1) Combine beef, onions, Worcestershire sauce, parsley,  1 teaspoon salt, ½ teaspoon pepper and egg in a bowl. Mix until combined. Cover and chill until ready to use.

2) In another bowl, whisk together balsamic vinegar, jam, remaining salt and pepper and olive oil. Brush mixture on mushrooms. Set aside.

3) Pre-heat a charcoal grill.

4) Divide beef mixture into 4 and form into patties. Heat vegetable oil in a non-stick pan over high heat. Sear patties for 2 minutes per side (this will help retain their shape). Transfer to the grill and cook to preferred doneness, about 5 to 6 minutes per side for medium doneness.

5) Grill mushrooms until slightly charred, about 3 to 4 minutes per side.

6) Brush insides of buns with butter. Fill with lettuce, burger patties, cheese, tomatoes, mushrooms and onion rings. Serve immediately.