Compiled Recipe – Earl Grey Tea-ramisu

Earl Grey Tea-ramisu

* 3 bags earl grey tea
* 2 cups hot water
* 2 cups heavy whipping cream, chilled
* ¼ cup confectioners’ sugar
* ½ cup cream cheese, softened
* 20 lady fingers (broas)
* ½ cup unsweetened cocoa powder

1) Steep tea bags in hot water for 30 minutes. Remove tea bags. Strain tea and set aside to cool.

2) Combine cream and confectioners’ sugar in a bowl. Using an electric mixer, whip until stiff peaks form.

3) Place cream cheese in a bowl. Fold in cream mixture. Set aside.

4) Dip both sides of the lady fingers in Earl Grey tea for a few seconds, then place side by side at the bottom of a casserole or bowl.

5) Pour enough of the cream mixture to cover ladyfingers. Smoothen with a spatula or the back of a spoon. Dust cocoa powder on top. Repeat layering process with remaining ingredients, ending with the cream.

6) Cover with plastic wrap and chill in the refrigerator for at least an hour. Dust cocoa powder on top right before serving.



Compiled Recipe – Fried Pork Cutlets with Cream Gravy

Fried Pork Cutlets with Cream Gravy

* ½ tsp cayenne pepper
* ¼ tsp dried oregano
* 1 tsp chili powder
* 1 cup all purpose flour
* 4 cutlets pork, skins removed
* 1 tbsp oil, more for frying
* ½ cup all purpose cream
* ¼ cup water
* salt (to taste)
* ground black pepper (to taste)
* rice (to serve)

1) In a deep sauté pan over medium heat, heat enough oil for pan frying.

2) Meanwhile , mix cayenne, oregano, chili powder, flour, ½ teaspoon salt and ¼ tsp pepper , or to taste, in a small bowl. Dredge pork in flour mixture.

3) Once oil is hot, add pork. Cook until cooked through. Drain on a rack over paper towels.

4) In another frying pan over medium heat. Add 1 tablespoon of the flour mixture to the pan and stir to mix. Add cream and water, stirring until mixture thickens. Remove from heat and serve pork with rice.


Compiled Recipe – No Bake Chocolate Mousse with Strawberry Glaze

No Bake Chocolate Mousse with Strawberry Glaze

* 2 cups chocolate cookie crumbs
* ¼ cup butter, melted
* ¼ cup cream cheese, softened
* 3 cups all purpose cream, chilled, divided
* 1 cup dark chocolate, store-bought spread
* ½ tsp salt
* ½ cup chocolate hazelnut spread
* 1 cup strawberries, hulled and roughly chopped
* sugar

1) In a medium bowl, mix cookie crumbs, butter and cream cheese until mixture looks like wet sand. Press onto the bottom of a 9-inch springform pan. Chill until ready to use.

2) Meanwhile, in the bowl of a mixer with the whisk attachment, whisk 2 cups cream until soft peaks form. Add chocolate spread and a pinch of salt and whisk until well incorporated. Spread mousse on top of the cookie crust, smoothening the top. Tap pan lightly on the counter to release any air bubbles. Chill.

3) Repeat procedure with remaining cream and hazelnut spread. Chill overnight or at least 4 hours.

4) Make strawberry coulis: In a mini food processor, puree strawberries, sugar and salt. Transfer to a saucepan, heat until boiling, then simmer until slightly thickened, stirring. Remove from heat; cool then chill.

5) To serve, release springform pan and remove mousse from pan. Pour coulis on top of mousse or serve on the side. Slice and serve immediately.



Compiled Recipe – Alfajores


* 2 cups all-purpose flour
* ½ cup confectioners’ sugar
* ¼ tsp salt
* 1 cup butter, cubed
* ½ cup confectioners’ sugar (for dusting)
* 1 (300 ml) can condensed milk

1) Pre-heat oven to 325◦F. Line baking sheets with parchment paper or a silicone mat.

2) Combine flour, confectioners’ sugar and salt in a food processor. Add butter and pulse until mixture forms into a soft ball.

3) Cover dough with plastic wrap and chill for at least 30 minutes in the refrigerator.

4) Using a rolling pin, roll the dough in between sheets of cling wrap or wax paper until 1/8-inch thick.

5) Using a cookie cutter or a drinking glass, cut out dough into 1 ½-inch rounds. Place on prepared baking sheets.

6) Bake in the pre-heated oven or until cookies are slightly golden around the edges.

7) Dredge cookies in confectioners’ sugar and shake off excess. Let cool completely, then store in an air-tight container.

8) Make the dulce de leche: Remove the paper label of the can of condensed milk. Fill a medium saucepan with water. Bring to a boil, then lower heat to a gentle simmer. Place the can in a pot, making sure it is fully covered in water. Simmer for 2 ½ to 3 hours, adding water occasionally to make sure that the can is always completely submerged in water.

9) Remove can from water and allow to cool to room temperature before opening, about 2 hours.

10) Transfer dulce de leche to an air-tight container. Store in the refrigerator until ready to use.

11) Assemble the cookies: Using an offset spatula, spread one or two tablespoons dulce de leche on the flat side of the cookie. Place another cookie on top to sandwich the filling. Wrap cookies individually in cellophane or wax paper. Store in an air-tight container.

Tip: For a little extra zing, add some lime or lemon zest to the cookie dough.


Compiled Recipe – Soba and Seared Tuna Salad

Soba and Seared Tuna Salad

* 1 tbsp sesame oil
* 1 tbsp soy sauce
* 1 ½ tsp mirin
* 1 tsp calamansi juice
* ¼ tsp ginger, grated
* ¼ tsp garlic, minced
* 1 tsp brown sugar
* ground black pepper (to taste)
* 1 (200 gram) piece sashimi-grade tuna, 1-inch thick
* 200 grams soba noodles, dry
* 1 small avocado, flesh only
* 2 tbsp plain yogurt
* 1 tbsp sesame oil
* 1 tsp soy sauce
* 1 to 2 teaspoons calamansi juice
* ¼ tsp ginger, grated
* 2 tbsp butter
* 1 cup carrots, julienned
* ½ cup red and green bell pepper, sliced
* ½ cup red radish, sliced into thin rounds
* ¼ cup leeks, thinly sliced
* 1 ½ cup purple cabbage, shredded
* black sesame seeds (for garnish)

1) Make the marinade: Mix all ingredients. Pour over tuna and marinate, covered, in the refrigerator for about 20 minutes.

2) Cook soba according to package directions. Drain and rinse in ice-cold water. Set aside.

3) Make the avocado dressing: Puree ingredients in a blender. Loosen mixture with 1 to 2 tablespoons water, if needed. Adjust seasoning to taste. Refrigerate until ready to use.

4) Heat butter in a very hot pan. Sear tuna, about 30 seconds to 1 minute per side. Slice tuna into ¼-inch thick pieces.

5) Arrange vegetables on top of soba noodles. Top with seared tuna slices. Drizzle with avocado dressing and garnish with black sesame seeds.



Compiled Recipe – Kale and Cilantro Pesto

Kale and Cilantro Pesto

* 1 cup kale, curly, washed and stems removed
* ¾ cup cilantro
* ½ cup cashews
* ½ cup parmesan cheese, grated
* 4 cloves garlic, crushed and peeled
* ½ cup olive oil
* 2 tbsp lemon juice
* salt (to taste)
* ground black pepper (to taste)

1) Place all ingredients, except olive oil and lemon juice, in a food processor or blender. Pulse until roughly chopped and slightly chunky. Process on medium speed while slowly pouring in olive oil. Blend until smooth . Season with lemon juice, salt and pepper.

2) Keep in an air-tight container in the refrigerator for up to a week. Serve on warm toast or toss with pasta.


Compiled Recipe – Peanut Butter Crisp Bars

Peanut Butter Crisp Bars

* 3 tbsp butter
* 1 ½ cup marshmallows
* 1 ½ cup rice krispies
* 113 grams bittersweet chocolate, chopped
* 2/3 cup peanut butter
* 85 grams dark chocolate, chopped
* 2 tbsp butter

1) Make the base: Melt butter in a medium saucepan. Add marshmallows and stir until melted. Add rice krispies and stir until well combined.

2) Remove pan from heat. Put mixture into an 8×8-inch buttered pan lined with parchment paper; let cool.

3) Make the peanut butter layer: Melt chocolate and peanut butter in a small saucepan over low heat. Stir until completely melted and smooth.

4) Pour over the base in the pan and let it set in the refrigerator for about 30 minutes.

5) Make the chocolate icing: Place chocolate and butter in a microwave safe bowl. Melt chocolate on the defrost or low setting. Pour over the peanut butter layer. Let it set for at least an hour or overnight in the refrigerator. Slice into 1×2-inch bars before serving.


Compiled Recipe – Spiced Dulce De Leche

Spiced Dulce De Leche

* 7 tbsp unsalted butter
* ½ cup brown sugar
* 1 tbsp instant coffee
* ¾ tsp ground cinnamon
* 1 (300 ml) can condensed milk

1) Place butter, sugar, instant coffee and cinnamon in a nonstick pan over low heat. Stir until sugar dissolves and mixture becomes homogeneous.

2) Increase heat to medium and add condensed milk. Bring to a gentle boil, stirring constantly. Let boil for a couple of minutes until thickened. Pour into containers. Sealed, this will keep in the refrigerator for 2 weeks.


Compiled Recipe – Pepper Steak Stir Fry

Pepper Steak Stir Fry

* 1 kilo sirloin steak, sliced thinly and cut into strips
* ¼ cup soy sauce
* 1 tbsp onion powder
* 1 tbsp garlic powder
* 1 tbsp black peppercorn
* 3 tbsp butter
* 1 tbsp cooking oil
* 1 medium onion, sliced
* 2 medium red bell pepper, cut into squares

1) Combine soy sauce, onion powder, garlic powder and black peppercorn in a bowl. Marinate beef for 10 to 15 minutes.

2) In a pan, melt butter with cooking oil. Pour in beef with the marinade. Cook until the beef turns brown or about 10 minutes on high heat. Add the onion and bell pepper then sauté for 5 minutes. Serve immediately.



Compiled Recipe – Pasta Arrabiata (Spicy Tomato Pasta)

Pasta Arrabiata (Spicy Tomato Pasta)

* 200 grams dried penne rigati
* ¼ cup olive oil
* 6 cloves garlic, peeled, chopped
* 1 tsp dried chili flakes, or to taste
* 2 cups diced tomatoes
* ¼ cup fresh parsley, chopped (for garnish)
* salt (to taste)
* ground black pepper (to taste)
* water (for boiling)

1)  Bring a pot of water to a boil. Season with salt and add penne. Stir then let cook 8 minutes. Drain, reserving about 1/4 cup pasta water.

2) Meanwhile, in a large pan over low heat, heat oil and add garlic. Gently simmer garlic until it begins to turn golden. Add chili flakes and cook until aromatic. Add tomatoes and cook until sauce comes to a boil. Lower heat to a simmer to let reduce slightly. Season to taste with salt and ground black pepper. Stir in the parsley, reserving about 1 tablespoon for garnish.

3) Add cooked penne to the pan and toss to coat. Adjust seasoning as needed. Serve immediately, topped with more parsley.