Compiled Recipe – Rainbow Puto With Cheese

Rainbow Puto with Cheese

* 2 cups all purpose flour
* 1 cup sugar
* 1 tsp baking powder
* ¼ cup butter, melted
* ½ cup evaporated milk
* 1 egg, at room temperature
* 1 ¼ cup water
* 1/3 cup cheddar cheese, sliced
* liquid food coloring (red, orange, yellow, green, blue and purple)

1) Lightly grease muffin pans or individual molds with oil. Prepare and set up your steamer.

2) In a medium sized mixing bowl, sift the flour, sugar and baking powder together and whisk until combined. Add the butter, evaporated milk, egg and water. Mix well.

3) Divide batter into 6 small bowls. Place 3 to 4 drops of different colors liquid food coloring into each bowl and mix until combined. You can adjust the amount of food coloring to place until you get your desired colors.

4) Place ½ tablespoon of each colored puto mixture into individual molds (or greased muffin pans) until just about full. Add the cheese slices in the middle.

5) Prepare your steamer and arrange the molds inside. Place cover and on and cook for 15 minutes. Remove from steamer. Let stand for 5 minutes and unmold.



Compiled Recipe – Chocolate and Orange Bundt Cake

Chocolate and Orange Bundt Cake

* 2 ½ cups all purpose flour
* 1 tbsp baking powder
* 1 tsp baking soda
* ½ tsp salt
* zest, from 2 large navel oranges, plus more to garnish
* 1 cup sour cream
* ½ cup orange juice, freshly squeezed
* 1/3 cup orange liqueur or rum
* 1 ½ cups butter, unsalted, softened
* 1 ½ cups sugar
* 4 large eggs
* 1 cup candied orange peel, chopped
* 1 cup dark chocolate, chopped
* ¾ cup orange juice, unsweetened, fresh or store-bought
* 3 tbsp orange liqueur
* 2/3 cup caster sugar
* 1 cup confectioner’s  sugar
* 2 tbsp orange liqueur
* 1 large navel orange, zest only

1) Pre-heat oven to 350˚F. Lightly grease and flour the inside of a 10 ½-inch Bundt pan.

2) Whisk flour, baking powder , baking soda, salt and orange zest in a medium bowl until combined. In another bowl, combine sour cream, orange juice and liqueur or rum. Set aside.

3) In the bowl of an electric mixer fitted with the paddle attachment, mix butter and sugar on medium high speed for 2 to 3 minutes or until light and fluffy. Turn speed down to low and add eggs one at a time, making sure the mixture is completely combined before adding more. Scrape down the sides of the bowl after each addition.

4) With the mixer on the lowest speed, alternately add the flour mixture in three parts and the sour cream mixture in two parts, starting and ending with the flour mixture. As soon as the batter is combined, turn off mixer and scrape down the sides of the bowl. Fold in candied peel and dark chocolate.

5) Pour mixture into prepared pan, spreading evenly with a spatula. Lightly tap the pan on a flat surface to remove air bubbles. Bake for 45 minutes to 1 hour or until a skewer inserted in the middle of the cake comes out clean. Cool for 15 to 20 minutes or until just warm to the touch. Carefully turn out cake onto a wire rack set on top of a baking sheet.

6) Meanwhile, make the syrup: Mix together orange juice, liqueur and sugar in a small bowl until sugar has dissolved.

7) Carefully drizzle orange syrup over the slightly warm cake, distributing evenly throughout. Cool completely.

8) Meanwhile, make the orange glaze: Stir all ingredients until smooth but not too stiff. Drizzle glaze over cake. Garnish with orange zest.



Compiled Recipe – Breaded Meatballs

Breaded Meatballs

* 200 grams ground sirloin
* 1 tbsp olive oil
* 1 small white onion, chopped
* 4 tbsp unsalted butter
* 4 tbsp flour
* beef broth
* 1/8 tsp nutmeg, grated
* salt (to taste)
* ground black pepper (to taste)
* 1 ½ cups all purpose flour
* 2 eggs, mixed with 1 teaspoon water
* 2 ½ cups Japanese breadcrumbs

1) Cook ground sirloin in oil, stirring, until browned. Set beef aside. Add olive oil to the same pan. Sauté white onion until soft. Stir in unsalted butter and flour; whisk until no lumps remain. Increase heat to medium. Whisk for a few more minutes. Pour in beef broth; simmer, whisking constantly, until thick. Simmer for 2 minutes. Remove from heat.

2) Stir in beef and grated nutmeg. Season with salt and pepper. Chill for 6 hours. Scoop into 1-inch balls. Dip in all purpose flour, eggs mixed with water, then in Japanese breadcrumbs. Fry until golden brown. Serve with mustard.


Compiled Recipe – Salted Egg Yolk Chicken Wings

Salted Egg Yolk Chicken Wings

* vegetable oil (to deep fry)
* 12 chicken wings
* salt (to taste)
* ground black pepper (to taste)
* 1/3 cup all purpose flour
* 1 tsp baking powder
* 3 tbsp butter
* 1 tbsp garlic, minced
* 1 bird’s eye chili, seeded and chopped
* 20 curry leaves or basil leaves
* 4 salted egg yolks, mashed
* 1 tsp yellow curry powder
* 1 tsp sugar

1) Pre-heat oil in a deep pan over high heat. Season chicken with salt and pepper.

2) Combine flour and baking powder. Dredge chicken in mixture. Deep fry until golden. Drain on wire rack.

3) Make the sauce: Heat butter in a pan over medium heat. Sauté garlic, chilies and curry leaves. Add salted egg yolks, curry powder and sugar.

4) Toss in chicken wings and mix until coated.



Compiled Recipe – White Chocolate Pistachio Cookies

White Chocolate Pistachio Cookies

* ¾ cup unsalted butter, softened at room temperature
* ¾ cup light brown sugar
* 1 large egg
* 2 tsp vanilla extract
* 2 cups all purpose flour
* 2 tsp cornstarch
* 1 tsp baking soda
* ½ tsp salt
* 1 cup white chocolate, chopped
* ½ cup dried cranberries, chopped
* ½ cup pistachios (use salted pistachios), chopped

1) In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium speed until smooth and creamy, about 1 minute. Add sugar and mix on medium high-speed until light and fluffy, about 2 to 3 minutes. Beat in egg and vanilla, scraping down the sides and bottom of the bowl.

2) Whisk flour, cornstarch, baking soda and salt in a bowl until combined. Slowly add ingredients to wet ingredients and whisk until combined. Mix in chocolate, cranberries and pistachios until well distributed. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

3) Pre-heat oven to 350˚F. Line 2 large baking sheets with parchment paper.


4) Thaw dough for about 10 minutes to make it easier to handle. Scoop 1 tablespoon of dough and roll into a ball using your hands. Flatten it out a bit on the baking sheet. Repeat with the rest of the dough, spacing cookies 2 inches apart.

5) Bake in the pre-heated oven until light golden brown around the edges, about 6 to 8 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.



Compiled Recipe – Chocolate Candy Cookies

Chocolate Candy Cookies

* 1 cup unsalted butter, softened
* ½ cup sugar
* 1 ½ cup brown sugar
* 2 large eggs
* 1 tsp vanilla extract
* 1 tsp baking soda
* 1 ½ tsp baking powder
* ½ tsp fine sea salt
* 2 ¾ cups all purpose flour
* 2 cups candy bar

1) In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium high  speed until fluffy, about 3 minutes.

2) Add eggs and vanilla extract to the butter mixture; beat for 2 minutes.

3) Sift together baking soda, baking powder, salt and flour. Add to the butter-egg mixture; mix just until everything is fully incorporated.

4) Add chocolate chips your candy of choice; mix by hand just until well distributed. Chill batter in the refrigerator for at least an hour or up to 36 hours.

5) When ready to bake, pre-heat oven to 350˚F and line baking sheets with parchment paper. Shape dough, about 2 tablespoons each, into balls. (Note: you can also use a medium-sized ice cream scoop.) and place 2 inches apart, on the prepared baking sheets. Bake for 12 to 14 minutes in the pre-heated oven until the edges are nice and golden brown. Do not over bake.

6) Remove from the oven; allow cookies to stay on the baking sheet for 2 minutes. Transfer cookies to a wire rack; let cool for at least 3 minutes before serving.


Compiled Recipe – Cauliflower and Bacon Gratin

Cauliflower and Bacon Gratin

* 1 kilo cauliflower (3 to 4 heads), cut into large florets
* 2 tbsp unsalted butter
* 2 tbsp all purpose flour
* 1 ¼ cups milk
* 2 cups cheddar cheese, grated
* ½ cup parmesan cheese, grated
* salt
* pepper
* 2 strips bacon, chopped and fried lightly

1) Pre-heat oven to 375◦F.

2) Bring a large pot of water to a boil. Cook cauliflower florets over medium high-heat for about 5 minutes. Drain then set aside.

3) Melt butter in a saucepan over medium heat. Set aside half of the melted butter. Add flour, stirring constantly for 2 minutes. Slowly add milk, stirring and allow mixture to boil. Whisk constantly until thick, about 5 minutes. Remove from heat. Add cheddar cheese and about 1/3 cup Parmesan cheese. Season with salt and pepper.

4) Pour some of the sauce into an 8-inch oval baking dish. Add cauliflower, then top with remaining sauce. Sprinkle with remaining parmesan cheese and drizzle with remaining melted butter. Top with bacon.

5) Bake in the pre-heated oven until top bubbles, about 15 minutes.


Compiled Recipe – Chicken and Sausage Gumbo

Chicken and Sausage Gumbo

* ½ tsp onion powder
* ½ tsp garlic powder
* ½ tsp salt
* ¼ tsp ground black pepper
* ¼ tsp dried oregano
* 2 tbsp all purpose flour
* 2 tbsp olive oil, plus more if needed
* 2 tbsp white onions, chopped
* 2 tbsp red or green bell peppers, chopped
* 1 tbsp celery, chopped
* 1 clove garlic, minced
* 150 grams chicken thigh fillets, skinless, cut into bite-sized pieces
* 75 grams okra, sliced into ¼-inch thick rounds
* ¼ tsp dried thyme, or 10 to 12 sprigs fresh thyme
* 1 cup brown rice, uncooked
* cayenne pepper (to taste)
* parsley, chopped (to garnish)

1) Combine paprika, onion powder, garlic powder, salt, pepper, oregano and flour in a bowl. Set aside.

2) Heat olive oil in a saucepot. Sauté onions, bell peppers, celery and garlic until tender, about  2 to 3 minutes. Set aside.

3) In the same pot, heat more olive oil if necessary. Coat chicken pieces in seasoned flour, shaking off excess. Set aside remaining flour. Pan-fry chicken in batches until golden brown. Set aside.

4) Add reserved seasoned flour to the same pot and stir over low heat to make a roux. Cook until paste is the color of peanut butter.

5) Stir in sautéed vegetables, sausage, tomatoes and bay leaf.

6) Slowly add stock, water, stirring well to prevent lumps. Bring to a boil.

7) Add chicken, okra, thyme and rice. Cook over low heat until rice and okra are tender, about 30 minutes. Taste and adjust seasoning with salt, pepper and cayenne pepper.

8) Remove bay leaf. Transfer to a serving bowl and garnish with parsley. Serve hot.


Compiled Recipe – Falafel Burger

Falafel Burger

* 2 (400 gram) cans chickpeas (garbanzos), rinsed, drained and patted fry
* ¼ cup all-purpose flour
* 4 cloves garlic, crushed and peeled
* ¾ cup parsley, roughly chopped
*  1 tbsp olive oil
* ½ tsp ground cumin
* salt  (to taste)
* ground black pepper (to taste)
* ¾ cup greek yogurt
* 2 cloves garlic, chopped finely
* ¼ cup cilantro, roughly chopped
* ¼ cup parsley, roughly chopped
* juice from half a lemon
* 6 medium ripe tomatoes, seeded and diced
* ¼ cup parsley, roughly chopped
* 1 medium red onion, diced
* 2 tbsp extra virgin olive oil
* 1 to 2 tbsp olive oil
* 4 burger buns, halved and toasted

1) Make the patties: Place all ingredients in a food processor and blend until smooth. Shape mixture into 4 ( ¾ -inch thick) patties. Cover with plastic wrap and set aside.

2) Make the garlic-herb yogurt sauce: In a medium bowl, stir together all ingredients until combined. Season to taste with salt and pepper. Set aside.

3) Make the tomato salsa: Stir together all ingredients in a medium bowl until combined. Season to taste with salt and pepper. Set aside.

4) Heat 1 tablespoon olive oil in a large non-stick frying pan over medium high heat until it begins to simmer. Fry patties in 2 batches until brown and crispy, about 4 to 5 minutes per side.

5) Spread 1 tablespoon garlic-herb yogurt sauce on the bottom half of each burger bun. Top with patties and 1 to 2 tablespoons tomato salsa per burger. Top with remaining burger bun halves.


Compiled Recipe – Golden Fried Chicken

Golden Fried Chicken

* 1 kilo chicken pieces
* 1 cup buttermilk
* 2 cups all purpose flour
* 1 tsp garlic powder
* 1 tsp onion powder
* ½ tsp celery salt, or ground oregano
* 2 tsp baking powder
* 1 tsp salt
* 1 tsp ground black pepper
* 2 large eggs, beaten
* vegetable oil (to deep fry)
* 1 cup butter, melted

1) Combine chicken and buttermilk in a bowl. Marinate, covered, in the refrigerator for 30 minutes.

2) Combine flour, garlic powder, onion powder, celery salt, baking powder, salt and pepper in a bowl. Reserve ½ cup for gravy (see tip).

3) Heat oil in a deep pot. Deep fry chicken until golden brown, about 10 minutes. Drain on a wire rack for 5 minutes. Dip in melted butter and then let it stand for 10 to 15 minutes.