Compiled Recipe – Strawberry Toast

Strawberry Toast

* 1 loaf brioche, sliced thickly
* ½ cup cream cheese
* ¼ cup all-purpose cream, chilled
* 8 pieces fresh strawberries, sliced
* 4 tbsp. maple syrup
* 1 tbsp. walnuts, toasted and chopped

1) Toast brioche slices in the oven for 3 minutes.

2) In a mixing bowl, using a hand mixer, whip together cream cheese and all-purpose cream for 3 minutes or until well-combined.

3) Place toasted brioche on a serving plate. Spread whipped cream cheese on brioche and top with strawberries. Drizzle with maple syrup and sprinkle with toasted walnuts. Serve immediately.


Compiled Recipe – Roasted Red Bell Pepper Soup

Roasted Red Bell Pepper Soup

* 5 large red bell peppers
* 4 cloves garlic, minced
* 1 medium white onion, chopped
* 3 cups chicken stock
* ½ cup all-purpose cream
* salt (to taste)
* ground black pepper (to taste)
* croutons (to serve)

1) Grill red bell peppers until skins are black and charred. Set aside to cool. Peel, core and chop roasted bell peppers.

2) In a saucepan, sauté garlic until fragrant. Add onions and cook until translucent. Add bell peppers and chicken stock; bring to a boil.

3) Puree mixture in a blender until smooth then strain through a sieve. Place mixture back in the pot. Stir in cream; season with salt and pepper. Serve with croutons, if desired.


Compiled Recipe – Chocolate Ice Cream Cake

Chocolate Ice Cream Cake

* ¼ cup Dutch-processed cocoa powder
* ¼ cup plus 3 tbsp. hot water
* ½ cup plus 2 tbsp. cake flour
* ½ tsp. baking powder
* ½ tsp. salt
* ¼ cup unsalted butter
* ½ cup plus 2 tbsp. sugar
* 1 large egg
* egg yolk
* 1 tsp. vanilla extract
* 2 cups all-purpose cream, chilled
* 4 cups ice cream, rocky road
* ¼ cup semi-sweet chocolate chips
* ¼ cup mini marshmallows
* ¼ cup walnuts

1) Make the chocolate cake: Grease and flour a 7-inch springform pan. Line sides with parchment paper, leaving a 2-inch overhang.

2) Pre-heat oven to 350◦F.

3) Mix cocoa powder and hot water until well combined. Set aside.

4) Sift flour, baking powder, baking soda and salt into a bowl. Set aside.

5) In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until pale and fluffy, at least 5 minutes. Add egg and egg yolk one at a time, beating well and scraping after each addition. Add vanilla extract and mix until well combined. At low speed, add dry ingredients alternately with cocoa mixture, starting with dry ingredients.

6) Pour into prepared pan and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cake cool in the pan on a wire rack, then refrigerate for at least 1 hour.

7) Make the ice cream layer: Whip cream until fluffy and stiff peaks form.

8) Spread ice cream on top of cake layer. Top with chocolate chips, marshmallows and walnuts. Spread whipped cream on top of ice cream. Make small peaks on the surface with the back of a spoon, if desired.

9) Freeze for at least 4 hours before unmolding, slicing and serving.


Compiled Recipe – Cheesy Vegetable Gratin

Cheesy Vegetable Gratin

* 1 small head broccoli, florets only
* 1 small head cauliflower, florets only
* 1 large carrot, peeled, roughly chopped
* ½ cup all-purpose cream
* 1 (250 gram) pack evaporated milk
* ½ cup quick melting cheese, grated
* ½ cup parmesan cheese, grated
* ½ cup mozzarella, shredded
* salt and pepper (to taste)

1) Pre-heat oven to 400◦F.

2) Bring a pot of water to a boil then lower to a simmer. Season with salt. Blanche broccoli, cauliflower and carrot in the boiling water for 1 minute. Drain and transfer to a medium baking dish (about 8”x5”). Set aside.

3) Meanwhile, in a medium saucepan over medium heat, heat cream and evaporated milk. Add cheeses and stir until melted. Season with ground black pepper to taste. Pour over vegetables and top with cheese mix.

4) Bake in the oven until cheese mix has melted or until beginning to brown. Serve while hot.



Compiled Recipe – Ube Muffins

Ube Muffins

* 1 ½ cup ube halaya, divided
* ¼ cup fresh milk
* ½ tsp. ube flavoring
* ¼ cup oil
* 2 large eggs
* 1 cup honey
* ½ cup all-purpose cream
* 2 cups cake flour
* 1 tsp. baking powder
* ½ tsp. salt
* butter (to serve)
* ½ cup brown sugar
* ½ cup desiccated coconut
* 1/3 cup cake flour
* ¼ cup butter, cold , cut into small pieces

1) Pre-heat oven to 350◦F. Line a 12-cup muffin pan.

2) Make ube swirl: Mix ½ cup ube halaya and milk together in a small bowl. Set aside.

3) Mix 1 cup ube halaya, flavoring, oil, eggs, honey and cream in a large bowl. Sift flour and baking powder over wet ingredients. Add salt. Using a spatula, fold dry mixture into wet until just combined. Scoop mixture into prepared pans. Spoon a teaspoon of the ube swirl mixture on top. Using a toothpick, swirl into the batter.

4) Make topping: In a medium bowl, mix brown sugar, coconut and flour. Using a fork, press butter into the sugar mixture until crumbly. Sprinkle muffins with topping.

5) Bake muffins until toothpick emerges cleanly from the pan, about 15 minutes. Remove from oven and place on a wire rack until cool enough to touch. Remove muffins from pan and serve while warm with butter on the side.



Compiled Recipe – Shrimp and Peanut Noodles

Shrimp and Peanut Noodles

* 350 grams spaghetti noodles
* ½ cup creamy peanut butter
* ¼ cup soy sauce
* 2 tbsp. all-purpose cream
* 2 tbsp. white vinegar
* ¼ cup sugar
* 2 tbsp. vegetable oil
* 2 tbsp. sesame oil
* 2 cloves garlic, chopped
* 2 teaspoons grated ginger
* 400 grams shrimp, peeled and deveined, use medium sized shrimp
* 1 (198 gram) can shiitake mushrooms, drained and sliced
* ¾ cup dry roasted peanuts
* salt
* ½ cup sliced green onions ( ½-inch lengths)

1) Cook spaghetti noodles according to package directions. Drain, reserve pasta  cooking water and set aside.

2) Mix peanut butter, soy sauce, cream, vinegar and sugar in a bowl; stir until sugar is dissolved. Set aside.

3) Heat oils in a large pan or wok over medium high heat. Sauté garlic and ginger until fragrant, about 1 minute. Add shrimps and cook until they turn pink. Remove shrimps from the pan; set aside.

4) Add mushrooms to the same pan; sauté for 1 minute. Add peanut butter mixture and ¼ cup pasta cooking water. Simmer for 2 minutes.

5) Add peanuts and cooked spaghetti; toss to combine. If sauce is too thick, add another ¼ cup pasta cooking water. Season with salt. Add shrimps and green onions; toss to combine.

6) Transfer to a serving dish and serve hot.


Compiled Recipe – No Bake Peanut Butter Banana Cups

No Bake Peanut Butter Banana Cups

* 20 pieces peanut butter cookies (use Presto), crushed
* 4 tbsp butter, melted
* ½ cup creamy peanut butter
* ½ 8-ounce bar cream cheese, softened
* 1 (250 ml) pack all-purpose cream
* ¼ cup sugar
* 2 to 3 bananas, lakatan variety, sliced into rounds
* chocolate syrup (to top)
* peanuts, chopped (to top)

1) Line 8 cups of a regular muffin pan with cupcake liners.

2) Make the crust: Combine crushed cookies and butter in a bowl; mix well. Divide mixture among muffin cups. Press mixture onto bottoms and up the sides of the cups with the back of a spoon. Refrigerate for 4 hours or until firm.

3) Make the filling: Mix together all ingredients in a bowl. Spoon onto muffin cups. Refrigerate for 2 to 3 hours or until slightly firm. (Alternatively, you can freeze the tarts.)

4) Top each tart with sliced bananas, drizzle with chocolate syrup and garnish with peanuts. Serve chilled or frozen.



Compiled Recipe – Mini Chicken Burgers with Cream Sauce

Mini Chicken Burgers with Cream Sauce

* ½ kilo ground chicken
* 5 teaspoons prepared pesto, divided
* ¼ cup dry breadcrumbs
* ¼ cup parmesan cheese, grated
* ½ cup all purpose cream
* 1/3 cup fresh milk
* salt (to taste)
* ground black pepper (to taste)
* oil (for frying)

1) In a large bowl, mix ground chicken, 3 tsp pesto, breadcrumbs, Parmesan and ¼ tsp each salt and pepper. Cook a small portion of the meat to test for seasoning. Adjust seasoning as needed.

2) Using an ice cream scoop, divide meat into 8 portions. Press each mound with your palm into a thin patty. Press your thumb into the center of each to make an indentation.

3) Heat about 2 tbsp oil in a large frying pan over medium heat. Add enough patties to not crowd the pan and cook until browned on both sides and cooked through. Drain on a rack over paper towels.

4) Meanwhile, mix remaining pesto, cream and milk together. Serve chicken patties with pesto cream and rice.




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 – Pan Fried Chicken with Chinese Broccoli

Pan Fried Chicken with Chinese Broccoli

* 1 tbsp olive oil
* 2 cloves garlic
* 1 medium white onion, chopped
* 500 grams chicken thigh fillets
* 1 (250 mL) pack all purpose cream
* 2 tbsp dijon mustard
* 300 grams Chinese broccoli (gai lan) or kai lan, chopped into large pieces
* salt (to taste)
* ground black pepper (to taste)

1) Heat oil in a pan over medium heat. Sauté garlic and onions until fragrant. Cook for chicken for 4 minutes per side.

2) Add cream and Dijon mustard. Add kai lan and cook until wilted. Season with salt and pepper.

3) Transfer to a platter and serve hot.