Compiled Recipe – Cheese Tarts

Cheese Tarts


(For the crust: )
* 2 cups all purpose flour
* ½ cup powdered sugar
* ¾ cup cold unsalted butter, cubed
* 2 egg yolks

(For the filling: )
* 1 cup cream cheese
* ¼ cup white cheddar cheese
* 1 tbsp salted butter
* 1 tbsp lemon juice
* 1 ½ tbsp cornstarch
* zest of half a lemon
* 1 large egg
* ½ tsp vanilla extract
* ¼ cup powdered sugar
* ½ cup heavy cream, whipped

(For the egg wash: )
* 1 egg yolk
* 2 tbsp milk

1) To make the crust: In a bowl, combine flour, sugar, and butter. Mix until mixture looks like wet sand. Mix in the egg yolk. If the dough is too crumbly, add ice water, 1 teaspoon at a time. Form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

2) To make the filling: In a saucepan over medium heat, mix the cheeses and butter. Cook until the cheese has melted. Once the mixture has melted, add the lemon juice, cornstarch, lemon zest, egg, vanilla extract, and powdered sugar. Mix until well-combined. Let it cool down completely and then refrigerate for 4 hours or 1 day.

3) Roll out your dough on a well-floured surface a quarter of an inch thick. Make sure that the dough is an inch bigger than your pie mold to have enough dough to cover the sides of the mold.
With a fork, poke the bottom of the crust, to avoid bubbles while it is baking. Place in the refrigerator for 15 minutes.

4) Blind bake the crust, this ensures that your crust retains it shapes and prevent air bubbles from appearing. To do this place a large piece of parchment paper and fill with dry beans or rice and bake for 10 minutes. Carefully, take out the parchment paper with dry beans or rice and bake for 6 minutes.

5) Whip the cream and fold into the chilled cheese mixture.

6) Pre-heat oven to 380°F.

7) Prepare the egg wash: whisk together the egg yolk and milk.

8) Brush egg whites onto the prepared crust then add the cheese mixture by the spoonful. Brush a thin layer of egg wash on the top of the cheese mixture and the sides of the crust. Bake the cheese tarts for 7 minutes. Let cool 3 minutes and then serve.

9) Store in the refrigerator and toast for 30 seconds and then serve.


Compiled Recipe – Tuna Roll Ups

Tuna Roll Ups

* 1 cucumber
* 1 (180 gram) can canned tuna chunks in oil, drained
* 2 tbsp pickle relish
* ¼ cup mayonnaise
* 1 tbsp red onion, finely chopped
* ½ tsp mustard
* 3 small 6-inch tortillas
* 6 slices cheese, chilled
* salt (to taste)
* ground black pepper (to taste)

1) Use a vegetable peeler to make about 9 thin cucumber strips. Place on a paper towel to absorb excess moisture. Set aside.

2) Mix tuna, pickle relish, mayonnaise, onion and mustard in a small bowl. Season with salt and pepper to taste and mix again.

3) Lay a tortilla on a chopping board. Remove wrapper and place 2 slices of cheese in the middle of the tortilla. Spread tuna mixture over cheese then top with cucumber slices. Roll tortilla, and using toothpicks or barbecue sticks, secure closed. Slice and serve immediately , or chill before slicing and serving.




Compiled Recipe – Baked Macaroni with Corned Beef

Baked Macaroni with Corned Beef

* 1 (500 gram) pack elbow macaroni
* 2 tbsp canola oil
* 1 medium red onion, peeled, sliced
* 3 cloves garlic, peeled, chopped
* 1 (380 gram) can corned beef
* 3 sliced hotdogs
* 2 (250 gram) packs tomato sauce
* 1 cup banana ketchup
* 1 cup edam cheese or queso de bola, grated
* 2 (225 gram) blocks quick melting cheese, grated
* salt (to taste)
* ground black pepper (to taste)

1) Pre-heat oven to 350◦F.

2) Bring a pot of water, salted, to a boil. Add macaroni, stir and cook for 8 minutes. Drain and transfer to a large bowl. Set aside.

3) Meanwhile, in a wok over medium heat, heat oil. Saute onions until translucent. Add garlic and stir until fragrant. Add hotdogs then corned beef. Saute, stirring, until any liquid from the corned beef has evaporated. Pour in tomato sauce and banana ketchup; stir to combine. Season with salt and ground black pepper to taste.

4) Transfer sauce into the bowl with pasta. Using two large spoons, toss to coat evenly. Dump pasta into a 13-inch x 9-inch glass baking dish and spread into an even layer. Sprinkle edam cheese and quick melting cheese on top. Place in the pre-heated oven and bake for 20 minutes , or until cheese has melted. Remove from oven and serve while hot.



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 – Cheese Pimiento Squares

Cheese Pimiento Squares

* ½ cup canned pimiento, drained and chopped
* 1 tsp mustard powder
* ¼ tsp sweet paprika
* 1 ½ cups all purpose flour
* 2 ½ cups cheddar cheese, grated
* ½ cup butter, softened
* 1 tsp salt

1) Pre-heat oven to 325˚F. Line baking sheets with parchment paper. Combine canned pimiento, mustard powder, sweet paprika and all purpose flour; set aside. Mix cheddar cheese , butter and salt until blended.

2) Gradually add flour mixture and mix just until combined. Turn out onto a floured surface. Divide into 4 portions and flatten each into a square. Roll until 1/8-inch thick then cut into 1-inch squares. Place pieces, 1 inch apart, on baking sheets. Bake for 15 to 20 minutes. Cool completely before storing in an air-tight container.


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 – Fruity Dessert Pizza

Fruity Dessert Pizza

* 1/8 cup Alaska Sweetened Condensed Milk
* 1/8 to 1 cup cheese, grated
* 4 pieces 7-inch store bought pizza crust
* ¼ cup cream cheese, softened
* 1 ½ cup powdered sugar, for sifting
* ½ tsp vanilla extract
* 2 pieces kiwi, sliced
* 10 pieces strawberry, sliced
* ½ cup flaked coconut
* 1/3 cup pumpkin seeds
* ½ cup cereal
* ½ cup Alaska Crema All Purpose Cream

1) Make the pizza crust: Spread condensed milk on the pizza crust then sprinkle with grated cheese. Heat in an oven toaster for 2 to 3 minutes. Let cool and set aside.

2) Make the pizza cream: Beat cream cheese until completely softened. Add delicious creaminess using Alaska Crema All Purpose Cream. Mix in powdered sugar and vanilla. Stir until sugar and vanilla dissolves.

3) To assemble: Spread the pizza cream among the crusts then arrange the toppings. Slice then serve.


Compiled Recipe – Kale Pesto Pasta

Kale Pesto Pasta

* 1 large zucchini, julienned into 2-inch lengths
* ½ tsp sea salt
* 1 ½ cups fresh spinach leaves, packed, sliced thinly
* 2 cups kale, packed
* ½ cup basil, packed
* 2/3 cup parmesan cheese, freshly grated
* ½ cup almond flakes, lightly toasted in a pan and cooled
* 6 cloves garlic, roasted and cooled
* ½ cup extra virgin olive oil
* sea salt (to taste)
* 1 tbsp sea salt
* 250 grams spaghetti
* 12 large leaves fresh basil,  sliced thinly

1) Place zucchini in a colander and sprinkle evenly with salt. Drain for about 10 minutes. Lightly squeeze zucchini to remove excess water.

2) Toss spinach into zucchini.

3) Make the kale pesto: Process all ingredients in a food processor until finely ground and well combined. Season to taste with salt. Set aside.

4) Bring 4 cups of water in a large stockpot to a boil over medium high heat. Add sea salt and cook pasta according to package directions. Remove pasta from water and immediately toss in drained vegetables and kale pesto. Add ¼ to 1/3 cup hot pasta water to loosen sauce.

5) Toss with basil and serve hot.




Compiled Recipe – Baked Tahong With Garlic and Cheese

Baked Tahong with Garlic and Cheese

* 25 pieces green mussels (tahong)
* ½ cup cheddar cheese, grated
* 2 cloves garlic, minced
* spring onions

1) Pre-heat oven to 200˚C.

2) Boil the mussels for 10 minutes , until all the shells have opened. Remove residue and remove the other shell.

3) Arrange each tahong shell in a baking tray and top each with grated cheese.

4) In a separate bowl, mix the cream cheese spread and minced garlic together. Place a dollop of the cream cheese mixture on each mussel.

5) Bake at 200˚C for 10 to 15 minutes or until cheese has melted. Top each shell with spring onions before serving.