Compiled Recipe – Mango Torte

Mango Torte


* 1 cup MY San Grahams Honey, crushed
* 3 tbsp butter or margarine, melted
* 2 tbsp sugar

* 1 cup all purpose cream
* 1/3 cup condensed milk
* 1 tsp gelatin, bloomed in 1 tbsp water
* 1 cheek large ripe mango, chopped

* 1 cheek large ripe mango, sliced
* 1 envelop gelatin, bloomed in 1/3 cup water
* 1 tbsp sugar

1) DO CRUST. In a bowl, combine all ingredients and press evenly onto the bottom of a desired container. Chill.

2)  DO FILLING. Whip all-purpose cream until volume has doubled. Fold in condensed milk. In a microwave safe bowl, microwave bloomed gelatin for 30 seconds or until gelatin granules have melted completely. Allow to cool slightly then fold into cream mixture. Add in chopped mango bits into cream. Pour mixture over prepared crust. Place back in the chiller to set.

3)  DO TOPPING. Once filling has set, place slices of mango on top. Place back in the chiller.  In a microwave safe bowl, combine bloomed gelatin and sugar. Microwave for about 30 seconds or until granules have completely dissolved. Pour gelatin mixture over the layer of mango slices. Chill.


Tip: Instead of dissolving gelatin in plain water and sugar for the topping, add in a bit of mango puree for a more intense mango flavor.



Compiled Recipe – Pan Fried Chicken in Cream Sauce

Pan-Fried Chicken In Cream Sauce

* 7 chicken thighs, skin on, excess fat removed
* 2 tbsp oil, more for deep frying
* 5 cloves garlic, peeled , lightly crushed
* 4 sun-dried tomatoes, sliced thinly
* 1 cup all purpose cream
* 2 tbsp sun-dried tomato pesto
* ½ cup water
* ¼ cup basil leaves, sliced thinly, divided
* salt and pepper (to taste)

1) Add enough oil in a deep sauté pan for deep frying. Season chicken thighs on both sides with salt and ground black pepper to taste. Place chicken skin side down in the oil. Deep fry chicken until cooked through. Transfer to a plate, and set aside.

2) Remove excess oil from pan, leaving about 2 tablespoons. Add garlic and tomatoes, stirring, and cook until softened. Add cream, pesto, water, and half the basil. Stir to combine. Season with salt and pepper to taste.

3) Return chicken to the pan, and cook until just heated through. Adjust seasoning accordingly to taste. Serve while hot topped with more basil.



Compiled Recipe – Creamy Macaroni Salad

Creamy Macaroni Salad

* 1 (400 gram) pack elbow macaroni
* 5 slices bacon, chopped
* 1 red onion, small, peeled, chopped
* 2 cloves garlic, peeled, chopped
* 1 carrot, small, peeled, chopped finely
* 1 red bell pepper, small, chopped finely
* 1 bunch string beans, cut into 1-inch length
* 1 cup sweet kernel corn, drained
* 1 cup all purpose cream
* 1 (227 gram) block cream cheese, cubed, softened
* salt and ground black pepper (to taste)
* water, as needed

1) Bring a pot of salted water to a boil. Cook pasta according to package directions. Drain and transfer to a large bowl. Keep warm.

2) Heat a large non-stick pan over medium heat while pasta cooks. Cook bacon until crisp. Scoop bacon from pan, and transfer to a rack over paper towels. Remove excess bacon fat, leaving just enough to cover the bottom of the pan.

3) Sauté onion then garlic in the same pan until translucent. Add carrot, bell pepper, string beans and finally, corn, cooking each until just heated through. Season to taste with salt and pepper. Transfer to bowl with macaroni.

4) Heat cream in the same pan over low heat. Add cream cheese and stir until melted. Season with salt and ground pepper, to taste. Pour over macaroni and toss with bacon to coat. Season to taste and serve while warm.





Compiled Recipe – Tomato and Spam Pasta

Tomato and Spam Pasta

* 400 grams spaghetti
* 2 tbsp oil
* 1 medium red onion, sliced
* 3 cloves garlic, peeled, minced
* 1 (340 gram) can spam, cubed
* 1 (400 gram) can diced tomatoes
* ½ tsp dried basil leaves
* 1 tsp dried oregano
* ½ tsp dried chili flakes
* 1 tbsp sun-dried tomato pesto
* ½ cup all purpose cream
* salt (to taste)
* ground black pepper (to taste)

1) Bring a pot of water, salted, to a boil. Add spaghetti and cook until al dente, about 8 minutes. Drain and keep warm.

2) In a large wok over medium heat, heat oil then sauté onion, then garlic, until softened. Add Spam and cook until heated through. Dump canned tomatoes, including juices, in the can, and herbs into the wok. Cook, crushing tomatoes, until mixture begins to simmer. Stir in tomato pesto and cream. Season to taste. Cook until heated through.

3) Divide cooked pasta into the bowls and top with chunky sauce. Sprinkle with basil leaves and Parmesan cheese. Serve hot.


Compiled Recipe – Pork Chicharon Meat Balls

Pork Chicharon Meat Balls

* 1 medium egg
* ¼ tsp dried thyme
* ¼ tsp dried oregano
* ¼ tsp dried basil
* 2/3 kilo ground pork
* 1 cup chicharon, crushed
* 2 tbsp olive oil
* 1 small red onion, sliced
* 2 cloves garlic, minced
* 1 ½ cup tomato juice
* 1 ½ cup apple juice
* ½ cup all purpose cream
* 1 tbsp ketchup
* 1 tsp hot sauce, or to taste
* salt (to taste)
* ground black pepper (to taste)
* oil (for frying)

1) In a large bowl, beat the egg with the dried herbs. Season with salt and ground black pepper. Add ground pork and crushed chicharon. Using your hands, mix ingredients together until well combined. Form into balls.

2) In a frying pan placed over medium heat, pour in enough oil to cover half the meatballs. Pan fry meatballs until browned on all sides. Drain on paper towels, then set aside.

3) In a medium stockpot placed over medium heat, heat olive oil. Sauté onion and garlic until fragrant. Pour in tomato and apple juices, hot sauce and ketchup. Bring to a boil. Simmer for 3 minutes. Turn off heat and just before serving, stir in cream. Ladle into shallow bowls. Serve hot with the meatballs.


Compiled Recipe – Chicken a la King

Chicken a la King

* 2 tbsp butter
* 1 tbsp olive oil
* 2 tbsp white onions, chopped
* 1 tbsp garlic, chopped
* 1 bay leaf
* 2 tbsp all purpose flour
* 1 (250 mL) pack all purpose cream
* 400 grams chicken breast, cut into 1-inch cubes
* ¾ cups button mushrooms, sliced
* ¾ cups bell pepper, red and green, cubed
* ¼ cup water, or as needed
* salt (to taste)
* ground black pepper (to taste)
* lemon juice (optional)

1) Heat butter and olive oil in a saucepan over medium heat. Sauté onions, garlic and bay leaf. Add flour and continue to cook for 2 to 3 minutes. Add cream and mix well.

2) Add chicken, mushrooms and bell peppers. Simmer to 3 to 5 minutes or until chicken is cooked. Water may be added to thin out the sauce, if necessary. Season to taste. Squeeze in lemon juice while off the heat if desired. Garnish with chopped parsley.



Compiled Recipe – Chocolate and Orange Panna Cotta

Chocolate and Orange Panna Cotta

* 4 tea bags (use Earl Grey)
* 2 tbsp unsweetened powdered gelatin
* ¼ cup sugar
* 2 tbsp unsweetened powdered gelatin
* 2 cups all-purpose cream
* 1 ½ cups milk
* ¼ cup orange flavored liqueur (use Cointreau)
* ¼ cup unsweetened cocoa powder
* ½ cup sugar
* zest from 1 orange

1) Make the tea jelly: Heat 4 cups water in a medium saucepan until just about to boil. Add Earl Grey tea bags and steep for 3 to 4 minutes. Remove tea bags, then add gelatin and sugar. Stir to dissolve.

2) Pour mixture into an 8-inch square baking pan lined with plastic wrap. Cover and chill for 6 hours, preferably overnight.

3) Make the panna cotta: Heat 1 cup water in a medium saucepan until just about to boil. Stir in gelatin until dissolved. Lower heat to simmer, then add all purpose cream, milk, liqueur, cocoa powder, sugar and orange zest . Pour into a large heatproof bowl and allow to cool until cool to the touch, about 30 minutes to 1 hour.

4) Cut tea jelly into ½-inch cubes then remove from baking pan. Set aside.

5) Pour cooled panna cotta mixture into a 10 ½-inch Bundt pan greased with non-stick cooking spray. Add tea jelly cubes, making sure to distribute them evenly. Cover and chill for 6 hours or up to overnight.

6) Carefully turn Bundt pan over a serving dish, shaking gently to help release the panna cotta. Serve chilled.





Compiled Recipe – Creamy Pineapple Mango Icebox

Creamy Pineapple Mango Icebox

* 2 tbsp Alaska Sweetened Condensed Milk
* ½ cup crushed pineapple
* 1 pack Alaska Crema All Purpose Cream
* ¼ cup pineapple juice
* 1 tbsp unflavored gelatin
* 24 pieces otap
* 4 pieces ripe mangoes, sliced

1) Mix Alaska Sweetened Condensed Milk with the crushed pineapple and set aside.

2) Whip chilled Alaska Crema until cream thickens then mix with the pineapple mixture.

3) Pour pineapple juice in a pan then sprinkle with gelatin. Set aside for a few minutes before placing pan over a pot of simmering water. Stir until gelatin dissolves.

4) Fold in gelatin mixture into the pineapple cream mixture.

5) Alternately layer a 10×6-inch rectangular dish or your container of choice with otap, the pineapple cream and mangoes. Top off with crushed otap and chill to set.




Compiled Recipe – No Bake S’mores Bars

No Bake S’mores Bars

* 6 tbsp butter, melted
* 2 cups graham cracker crumbs
* 250 grams dark chocolate, or milk chocolate, good-quality
* ½ cup all purpose cream
* 1 cup mini marshmallows

1) Combine butter and graham cracker crumbs in a bowl. Press mixture onto the bottom of an 8×8-inch pan lined with parchment paper. Refrigerate for at least 1 hour.

2) Place chocolate in a heatproof bowl. Place bowl on top of simmering water; stir until melted. Remove bowl and add cream; mix until smooth.

3) Pour chocolate mixture on top of prepared crust.

4) Sprinkle with marshmallows.

5) Refrigerate for at least 1 hour. Cut into 16 (1-inch) squares.


Compiled Recipe – Cheese Ice Cream

Cheese Ice Cream

* 1 cup all purpose cream
* ½ cup fresh milk
* 1 ½ cup evaporated milk
* 1 ½ cup white sugar
* 1 egg
* 125 grams cheddar cheese, diced

1) In a saucepan, add the cream, fresh milk, evaporated milk, sugar, and egg. Stir over low heat until the sugar has dissolved.

2) Allow the mixture to simmer until thick then take it off the heat.

3) Add the diced cheese into the cream mixture. Mix and allow to chill in the refrigerator for 3 hours.

4) Beat the chilled mixture until it has doubled. Transfer to an aluminum pan and leave in the freezer to chill for at least 2 hours or overnight.