Compiled Recipe – Creamy Chicken Soup

Creamy Chicken Soup

* ¼ cup butter
* ¼ cup all-purpose flour
* ½ cup whole milk
* 2 to 3 cups chicken stock
* 2 large carrots, boiled until soft
* ½  cup whole corn kernels
* ½ cup chicken, shredded

1) Melt butter in a pot over medium heat. Add flour and stir until dissolved, about 1 minute. Add milk and chicken stock (depending on your preferred consistency) ; mix well. Bring to a boil then lower heat and simmer until thick, about 6 minutes.

2) Once your soup base is thick, add carrots and whole corn kernels. Whiz in a blender (an immersion blender works best) until smooth. Stir in shredded chicken. Simmer again until warmed through, about 2 minutes. Season to taste with salt and pepper.

3) Ladle into soup bowls and top with all-purpose cream and crispy chickpeas (roast chickpeas in the toaster oven with olive oil, salt and pepper for about 20 minutes).



Compiled Recipe – Ube Pancakes

Ube Pancakes

* 1 cup ube halaya
* 1 large egg
* ¼ cup water
* 1/3 cup coconut milk
* 2 tbsp. oil
* 1 (200 gram) pancake mix
* ½ cup butter, plus more to serve
* pancake syrup (to serve)

1) Whisk ube, egg, water, coconut milk and oil in a large bowl until no large lumps remain and mixture is well combined. Dump in pancake mix and gently whisk until well mixed. Mixture will be thick. Set aside.

2) Pre-heat a non-stick frying pan over medium heat. Melt tablespoons of butter in the pan for every pancake.

3) Drop the batter by the 1/3 cupful onto the middle of the pan and cook until the tops have bubbled up and the underside has browned. Flip and cook until the pancake springs back when pressed gently. Remove from pan and transfer to a plate. Repeat with remaining cake batter. Serve with butter and pancake syrup, if desired. Makes 8 6-inch pancakes.



Compiled Recipe – Egg Pie

Egg Pie

* 2 ½ cups all-purpose flour, plus more for kneading
* ¼ tsp. salt
* 2 tbsp. sugar
* 2/3 cup butter, cold, cubed
* 1 large egg yolk (water with ice)
* 2 cups fresh milk, heated
* ¾ cup sugar
* ¼ cup cornstarch
* 7 large eggs
* 1 large egg white

1) Preheat oven to 350°F. Prepare a water bath in a large baking sheet.

2) Make Pie Dough: In a large bowl, mix flour, sugar, and salt. Make a well in the middle. Add egg yolk and butter. Using two forks, cut through the cold butter and yolk until mixture resembles wet sand. Pour in 2 tablespoons ice water. Mix until combined. Add more water by the tablespoon, as needed or if dough looks too dry, to create a dough that comes away from the bowl. When dough begins to separate from the sides, remove and knead very briefly on a lightly floured surface to press dough together. Form into a flat round. Wrap in plastic wrap and chill at least 15 minutes.

3) Meanwhile, make the Pie Filling: In another bowl, mix sugar and cornstarch. Create a well and beat in whole eggs. Pour in hot milk, and stir until well blended. Set aside.

4) Take out the slightly chilled dough. Dough should be firm yet pliable without breaking. Place the dough on a lightly floured surface. Working quickly, roll out dough using a rolling pin until about 1/4 inch in thickness. Gently roll pie crust over the rolling pin. Place over an 8-inch deep-dish pie plate and then press dough down gently to fill in the plate. Trim off any excess using a knife.

5) In a medium bowl, beat remaining egg white until stiff peaks. Gently fold into the egg mixture. Do not over mix. Egg white will float to the top. Pour batter into the pie crust. Place pie in the oven with the water bath. Bake in the center of the oven about 30 minutes or until the top is golden brown. Place foil over the top of the pie if needed to prevent burning, then bake another 30 minutes or until the egg mixture is set. Cool on a wire rack. Chill until cold before slicing and serving.


Compiled Recipe – Red Wine Beef Stew

Red Wine Beef Stew

*1 ½ kilos beef (use boneless shin shank), cut into large cubes
* salt (to season)
* ¼ cup olive oil
* ¼ cup butter, plus extra as needed
* 1 large onion, diced
* 1 stick celery, minced
* 1 whole garlic , minced
* 4 tbsp. all-purpose flour
* 1 cup dry red wine
* 1 cup coffee, use brewed coffee
* 1 ½ cup beef stock, plus extra as needed
* 2 pieces bay leaf
* 1 tbsp. olive oil
* 1 large carrot, peeled and cut into 2-inch pieces
* 2 medium potatoes, peeled and cut into 2-inch pieces
* 2 tbsp. butter (optional)
* ¼ cup all-purpose cream (optional)

1) Season beef with salt and pepper. Heat a heavy-bottomed pot or Dutch oven; add olive oil and butter. Sear beef on all sides. Set aside.

2) In the same pot, sauté onions, celery and garlic. Add flour to make a paste. Add 1 to 2 tablespoons butter if the mixture is too dry. Whisk in red wine and cook until it reduces by half. Add coffee and stock.

3) Return beef to the pot. Add more stock If needed. The beef should be completely covered with liquid. Add bay leaves.

4) Bring mixture to a boil, then reduce heat to a simme. Cook, partially covered, for about 1 ½ hours or until beef is fork tender and sauce has thickened.

5) Heat oil in a frying pan. Cook carrots and potatoes until browned. Add to the stew and cook until vegetables are tender. Turn off heat. Add 2 tablespoons butter and cream, if using.


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 – Zucchini Pancakes with Salmon and Scrambled Egg

Zucchini Pancakes with Salmon and Scrambled Egg

* 8 eggs
* ¼ cup sour cream
* 1 tsp salt
* ¼ tsp black pepper
* 3 tbsp butter
* 2 tbsp chives, chopped
* ¼ cup smoked salmon, sliced
* 2 pancakes
* sourdough bread
* tom yao sprouts

1) Break eggs into a bowl. Whisk in sour cream, salt and pepper.

2) In a saute pan, heat butter until bubbling. Pour in eggs. Using a spatula, mix eggs continuously to make sure they cook uniformly. Before eggs fully cook and set, mix in chives and smoked salmon.

3) Serve scrambled eggs together with pancakes and toasted sourdough bread, if desired. Garnish as desired.


Compiled Recipe – Double Layer Japanese Cheesecake

Double Layer Japanese Cheesecake

* 113 grams cream cheese
* 1 tbsp. butter
* 2 tbsp. milk
* 2 large eggs, separated
* 2 tbsp. cake flour
* 1 tbsp. cornstarch
* 1/8 tsp. cream of tartar
* ¼ cup sugar
* 85 grams cream cheese
* 2 large eggs
* 1/3 cup sugar
* 1 cup whipping cream
* store-bought chiffon cake, or berries (to garnish)

1) Make the baked layer: Combine cream cheese, butter and milk in a double boiler over high heat, making sure the bottom of the bowl doesn’t touch the boiling water in the pan. Stir occasionally until mixture is smooth and thick. Remove from heat, transfer to a large mixing bowl and set aside to cool completely.

2) Once mixture has cooled, fold in egg yolks, flour and cornstarch. Stir using a wire whisk.

3) Pre-heat oven to 325◦F

4) In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium high speed until foamy. Add cream of tartar; mix again. Gradually add sugar, 1 tablespoon at a time; whip until soft peaks form.

5) Add 1/3 of the whipped egg whites into the cream cheese mixture; mix gently using a wire whisk. Add the rest of the egg whites and fold gently until mixture is well combined.

6) Pour mixture into an 8-inch round pan lined with parchment paper. Place pan in a larger baking pan. Fill the larger pan with water until halfway up the sides. Bake in the pre-heated oven for 25 to 30 minutes. Make sure to carefully monitor the temperature of your oven to avoid burning the cake.

7) Carefully remove round pan from water and set on a wire rack to cool completely.

8) Make the whipped cream cheese layer: In the bottom of an electric mixer fitted with the whisk attachment, beat cream cheese until smooth and creamy. On medium speed, add egg yolks one at a time. Gradually add sugar; mix until smooth. Transfer to a bowl.

9) Clean the mixing bowl and re-attach it to the electric mixer fitted with the whisk attachment. Whip cream on medium speed until soft peaks form. Gradually add the cream cheese mixture. Whip on medium speed until well combined and mixture holds its shape.

10) Pour whipped cream cheese filling over the cooled cheesecake layer. Spread evenly then allow to set for about 2 hours or overnight.

11) If desired, process chiffon cake in a food processor until fine. Unmold cheesecake and completely cover the top and sides of the cake with the chiffon cake crumbs. Top with fresh fruit, if desired.



Compiled Recipe – Banana Chocolate Coffeecake

Banana Chocolate Coffeecake

* ¾ cup brown sugar
* 2 tsp. cinnamon powder
* ground cloves
* 1 cup walnuts
* ¼ cup butter
* ½ cup all-purpose flour
* ¾ cup Dutch-processed cocoa powder
* ½ tsp. baking powder
* 1 ½ tsp baking soda
* ½ cup milk
* 1 ½ tsp. vinegar
* 1 cup butter
* ¾ cup sugar substitute
* 2 eggs
* 2 cups banana (ripe, smashed), 6 to 7 pieces

1) Pre-heat oven to 350◦F. Grease a 12-cup Bundt pan with shortening and dust with flour. Set aside.

2) Make the streusel; In a bowl, combine brown sugar, cinnamon, cloves and walnuts. Mix well. Using a fork, cut the butter into the mixture until it resembles wet sand. Refrigerate this while making the cake batter.

3) Sift together the dry ingredients: flour, cocoa powder, baking powder, baking soda and salt. Set aside.

4) Make sour milk by combining milk and vinegar. Set aside.

5) Using an electric mixer, cream together butter and Splenda until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition.

6) Add the dry ingredients alternately with the mashed bananas and sour milk, starting and ending with the dry ingredients.

7) Pour half of the batter into the prepared Bundt pan. Using an offset spatula, spread the batter evenly.

8) Spread the streusel on the cake batter (the streusel becomes the middle layer) then pour in the remaining batter. Spread evenly. Bake for 55 to 65 minutes or until done. Let stand on the pan for 10 minutes. Loosen the sides then invert on a cooling rack to cool completely.




Compiled Recipe – Creamy Scrambled Eggs

Creamy Scrambled Eggs

* 2 to 4 eggs
* salt (to taste)
* ground black pepper (to taste)
* butter

1) Break 2 to 4 eggs in a bowl and beat well, incorporating air in the mixture for light, fluffy eggs. Season eggs with salt and pepper.

2) Melt a knob of butter in a non-stick skillet over medium heat until frothy. Pour in beaten eggs, let them sit for 1 to 2 seconds before stirring.

3) Stir eggs constantly using a silicone spatula, pushing and folding the edges to the center. For larger curds, use big sweeping motions. For smaller curds, stir more rapidly in small circles.

4) Keep heat at medium low and make sure to keep stirring. Remove the pan from heat if you think the eggs are cooking too quickly.

5) Right before the eggs are done (they should look set but a little undercooked), remove pan from heat and transfer eggs to a plate. The eggs will continue to cook in the residual heat. Season with salt and freshly ground black pepper. Garnish with chopped parsley, if desired. Serve immediately with toast or garlic fried rice.



Compiled Recipe – Red Velvet Pancakes

Red Velvet Pancakes

* 1 cup all purpose flour
* 3 tsp baking powder
* 1 tbsp unsweetened cocoa powder
* salt (to taste)
* 1 ½ tbsp sugar
* 1 large egg, beaten
* ¾ cup buttermilk
* 2 tbsp butter, melted, plus more to cook
* 2 tbsp red food coloring
* semi-sweet chocolate chips (to top)
* toasted almonds (to serve)
* 1 (8 ounce) pack cream cheese, at room temperature
* 1 cup powdered sugar, plus extra, to dust
* 1 tsp vanilla extract
* ¼ cup whole milk

1) Sift together flour, baking powder, cocoa powder, salt and sugar into a bowl.

2) Add egg, buttermilk and food coloring; mix until just combined.

3) Melt butter in a pan over medium low heat. Pour ¼ cup batter onto the center and swirl pan to form a circle. Cook for 30 seconds then top with chocolate chips, if using. Cook until bubbles appear on the surface, about 30 seconds more. Flip and cook for 1 minute. Set aside. Repeat with remaining batter.

4) Make the cream cheese frosting: Whisk cream cheese in a bowl. Whisk in sugar, vanilla and milk until smooth.

5) Top pancakes with cream cheese frosting. Sprinkle with almonds and dust with confectioners’ sugar, if desired.