Compiled Recipe – Shrimp in Lemon Sauce

Shrimp in Lemon Sauce

* ½ kg shrimp, heads removed, deveined
* 4 tbsp butter
* 2 cloves garlic, peeled, chopped
* ½ cup beer, lager
* 1 medium red onion, peeled, thinly sliced
* ½ lemon, juiced
* salt (to taste)
* ground black pepper (to taste)

1) Bring steamer to a simmer according to the manufacturer’s instructions. Add suahe. Steam for 5 minutes or until shrimps are opaque and bright orange throughout.

2) Melt butter, meanwhile, in a frying pan over medium heat. Add garlic, beer, onion and lemon juice. Bring to a simmer. Season with salt and ground black pepper, to taste. Let reduce until shrimps are done cooking.

3) Transfer shrimps to the pan with the lemon sauce. Baste. Serve immediately.



Compiled Recipe – Chocolate Marshmallows Cookie

Chocolate Marshmallows Cookie

* 1 cup butter, softened
* 1 ¼ cup sugar
* 2 large eggs
* ½ cup cocoa powder
* 2 ¼ cup all purpose flour
* ½ tsp salt
* 1 tsp baking powder
* 8 medium marshmallows, halved
* oil (for greasing)

1) Beat butter and sugar together in a large bowl. Add eggs; beat until mixed well. Sift cocoa powder, flour, salt and baking powder into the bowl. Stir to mix. (Note: Dough will be sticky.) Chill overnight.

2) Pre-heat oven to 350◦F. Grease hands then baking sheet with oil.

3) Roll tablespoonfuls of the cookie doughs into balls. Place on prepared sheet with 2 inches between each ball. Keep any leftover dough chilled.

4) Bake for 6 minutes, or until edges are set. Press a marshmallow half, cut side down, into the center of each cookie. Transfer into a cooling rack. Store in an air-tight container.


Compiled Recipe – French Toast Rolls

French Toast Rolls

* 1 tbsp ground cinnamon
* ¼ cup brown sugar
* 1 large egg
* 1 cup fresh milk, divided
* ½ cup butter, softened, divided
* 12 bread slices, crusts removed if desired
* ½ cup cream cheese, softened
* ¼ cup sugar

1) In a small bowl, combine ground cinnamon and sugar. Set aside. In another bowl, beat egg, ½ cup milk and 1 tablespoon of the cinnamon mixture.

2) On a cutting board, flatten bread slightly with a rolling pin. Brush with softened butter then sprinkle with cinnamon mixture. Roll into a log then set aside. Repeat with remaining bread.

3) Heat a frying pan over medium heat. Brush surface with butter. Dunk just enough rolls to fill the pan into the egg mixture, then quickly add to the pan. Fry until browned on all sides. Remove from pan and keep warm.

4) Meanwhile, whisk cream cheese and sugar in a saucepan. Stir in milk. Bring to a simmer over medium heat, until sugar has melted and mixture is heated through. Drizzle over cinnamon rolls. Serve.


Compiled Recipe – Gazpacho Soup with Kesong Puti Sandwiches

Gazpacho Soup with Kesong Puti Sandwiches

* 14 small tomatoes, ripe, halved, seeds removed
* 3 cloves garlic, peeled
* 1 small red onion, peeled, quartered
* 1 medium cucumber, seeds removed, chopped
* 1 medium green pepper, seeds removed, chopped
* 1/3 cup extra virgin olive oil, more to serve
* ¼ cup cilantro leaves (wansoy) , more to serve
* 2 tbsp coconut vinegar , or to taste
* 1 ear corn, husks removed
* salt (to taste)
* ground black pepper (to taste)
* 8 tbsp butter, softened
* 8 slices bread
* 1 block kesong puti, cut into 16 slices
* ½ cup edam cheese or queso de bola, grated
* 4 slices cheese, for sandwiches

1) In the jar of a blender, add ¼ of the tomatoes, garlic, onion and half the cucumber and peppers. Close lid and pulse until mixture is liquefied. Turn speed to medium low and in batches, add the remaining vegetables. While blending, drizzle in olive oil until mixture turns creamy. Season to taste with vinegar, salt and ground black pepper. Transfer to a container and chill until ready to serve.

2) Meanwhile, break corn in half. On a cutting board, slice kernels from the corn ear. Transfer kernels to a non-stick pan over medium heat. Stir to distribute kernels in an even layer. Cook without stirring until slightly charred. Stir and char again. Remove from heat; cool until ready to serve.

3) To make sandwiches, heat a non-stick frying pan over medium heat. Spread butter onto cut sides. Brown two slices. Flip. On one slice, place 2 kesong puti slices, edam cheese, then finally sliced cheese. Once browned, cover with cheeseless slice. Press down with a  spatula to encourage melting. Remove from the pan. Repeat with remaining bread. To serve, ladle soup into bowls, top with corn and serve with grilled cheese.



Compiled Recipe – Chicken Pop Overs

Chicken Pop-Overs

* 1 ¼ cup canola oil, divided, more for cooking
* 1 cup milk
* 3 large eggs
* ¾ cup all purpose flour
* ¼ tsp baking powder
* 3 tbsp butter, melted
* 1 cup orange sweet potatoes (kamote), peeled and cubed
* 1 medium potato, peeled and cubed
* ½ cup frozen peas, thawed
* ¼ kg chicken thigh fillets, cubed
* ½ cup sweet kernel corn, drained
* 1 tbsp all purpose flour
* 1 cup chicken broth
* ½ cup condensed cream of mushroom soup
* salt (to taste)
* ground black pepper (to taste)

1) Pre-heat oven to 400◦F. Pour 1/8 cup oil into each cup in a 12-cup cupcake pan. Place on a dip tray. Heat in the oven.

2) Meanwhile, make pop-over batter: In a large bowl, whisk eggs, flour, baking powder and melted butter until smooth. Season with salt and pepper. In hot cupcake pan, fill cupcake molds 2/3 full(mixture should sizzle). Return pan with dip tray underneath to the oven. Bake until puffed and browned, about 30 minutes, turning pan around halfway through. Keep warm until ready to serve.

3) Make filling: In a wok over medium heat, heat remaining oil. Cook camote, potato and peas until tender. Add chicken. Cook until cooked through. Season with salt and pepper, to taste. Stir in flour, then chicken broth. Cook until thickened. Stir in soup. Season to taste.

4) To serve, place 2 popovers on a plate. Spoon chicken into pop overs and repeat with remaining pieces. Serve immediately.


Compiled Recipe – Marshmallow Topped Cracker Toffee

Marshmallow Topped Cracker Toffee

* 12 saltine crackers
* 1 cup butter, cubed
* 1 cup sugar
* ¼ tsp salt
* 3 cups marshmallow, small

1) Pre-heat oven to 400◦F.

2) Arrange crackers in a silicone pan mold or 9-inch square baking pan lined with silicone coated parchment paper with an overhang. Set aside.

3) Heat butter, sugar and salt in a heavy bottomed saucepan over low heat. Stir until mixture begins to simmer. Allow sugar to turn amber brown (300◦F on a candy thermometer or hard crack stage), stirring occasionally.

4) Pour toffee over prepared crackers, using spatula to spread mixture in an even layer.

5) Bake 5 minutes or until the toffee has bubbled and soaked through the crackers. Remove from oven, then layer marshmallows over crackers. Broil 1 minute or until marshmallows are puffed and beginning to brown. Cool on a cooling rack. Use scissors to cut into squares. Store in an air-tight container.




Compiled Recipe – Ham and Cheese Sticks

Ham and Cheese Sticks

* ½ cup butter, softened, divided
* 1 small red onion, peeled , chopped
* 1 clove garlic, peeled, chopped
* 1 (250 gram) pack sweet tomato sauce
* ½ cup fresh milk
* 8 slices bread, crusts removed if desired
* 8 slices cheese
* 4 slices sweet ham
* salt (to taste)
* ground black pepper (to taste)

1) In a small stockpot over medium heat, melt 2 tablespoons butter. Saute onion until translucent, then add garlic and carrot. Cook until softened and aromatic. Add tomato sauce. Stir. Remove from heat.

2) Pour mixture into a blender or mini food processor. Cover; puree until smooth. Return to the pot. Stir in milk. Bring to a boil then simmer until thickened. Set aside.

3) Spread butter on both sides of the bread slices. Top 4 bread slices with 1 cheese slice each. Layer with ham then remaining cheese. Top with remaining bread slices.

4) Heat a frying pan over medium-low heat. Grill sandwiches, pressing down with a  spatula, until browned on both sides and cheese is warm enough to melt. Remove from heat, and using a bread knife, slice each sandwich into four. Serve with tomato dip.



Compiled Recipe – Nutella Brioche

Nutella Brioche

* 4 slices brioche, or white bread
* melted butter (to brush)
* 1 cup mascarpone cheese
* 1 tbsp honey
* 2 tbsp brandy
* 2 tbsp chocolate hazelnut spread (use Nutella)
* whipped cream (to serve)
* ground cinnamon (to serve)
* 2 cups fresh strawberries, cleaned
* 2 tbsp cane vinegar or coconut vinegar
* 1 cup sugar
* a pinch of ground cinnamon
* 1 tsp salt
* 3 bird’s eye chilies (siling labuyo)
* 1 star anise
* 2 cloves

1) Pre-heat oven to 350◦F. Line a baking tray with parchment paper.

2) Slice bread into 1-inch cubes. Brush with butter. Arrange on baking tray in a single layer. Toast in the oven, turning halfway through baking, until golden brown, about 8 minutes. Cool on tray.

3) Make the spicy strawberry jam: Toss strawberries, vinegar and sugar in a bowl. Let stand for 20 minutes. Transfer to a saucepot. Add cinnamon, salt, chilies, star anise and cloves. Simmer until thick, about 10 to 15 minutes. Set aside.

4) Combine mascarpone cheese, honey and brandy in a bowl. Mix well.

5) Spread Nutella on one side of half the bread cubes. Spread jam on remaining bread cubes.

6) Layer bread and mascarpone mixture in glasses. Top with whipped cream and cinnamon.


Compiled Recipe – No Bake Peanut Butter Balls

No Bake Peanut Butter Balls

* 1 cup powdered sugar, sifted
* 1 cup graham cracker crumbs
* ½ cup butter, melted
* 1 cup peanut butter
* ½ tsp salt
* 16 small marshmallows
* 1 (180 gram) pack dark chocolate bottoms

1) Whisk powdered sugar and graham cracker crumbs together in a large bowl. Set aside.

2) Melt butter in a small saucepan over medium heat. Add and whisk in peanut butter and salt until smooth.

3) Pour butter mixture over graham cracker mixture. Using a spatula, stir until mixture looks like wet sand and keeps it shaped when squeezed in your hands. Gather a tablespoonful of the graham cracker mixture into your hand. Press a marshmallow into its center. Cover marshmallow with more graham mixture. Using both hands, form into a ball. Place on a parchment-lined tray. Repeat with remaining mixture. Chill balls until cold.

4) Melt chocolate in a small bowl in the microwave for 30 seconds, then in 10-second intervals, stirring between each interval, until melted. Dip each chilled ball into chocolate using forks, then return to parchment. Repeat with remaining balls. Store in air-tight containers. Makes 16 2-inch balls.



Compiled Recipe – White Chocolate Cupcakes with Strawberry Frosting

White Chocolate Cupcakes with Strawberry Frosting

* ¾ cup all-purpose flour
* ½ tsp baking powder
* ¼ tsp salt
* ¼ cup butter, softened
* ½ cup sugar
* 1 medium egg, at room temperature
* ½ tsp vanilla extract
* ¼ cup whole milk, at room temperature
* 1/3 cup white chocolate, melted
* 4 strawberries, sliced in half
* ¼ cup butter, softened
* ¾ cup confectioner’s sugar
* 1 tbsp fresh strawberry puree
* 1 tbsp basil, chopped

1) Pre-heat oven to 350°F. Line a regular muffin pan with 8 liners and set aside.

2) Combine flour, baking powder and salt in a bowl. Mix well and set aside.

3) In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed for 1 to 2 minutes.

4) Add egg and vanilla; mix until well combined.

5) Gradually add flour mixture. Pour in milk and melted white chocolate. Mix until just combined.

6) Portion batter equally among muffin cups. Bake for 18 to 20 minutes. Transfer cupcakes to a wire rack and cool completely.

7) While cupcakes are baking, make the frosting: Beat together butter and confectioner’s sugar in a bowl; Add strawberry puree and mix well. Fold in basil. Cover and chill until ready to use.

8) Spread or pipe frosting on top of cooled cupcakes. Garnish with strawberry halves, basil leaves and grated white chocolate.