Recipes

This is a recipe shared to us by one of our good friends. Simple, easy-to-do and a hit whenever we bring these to parties. Anyone can can create this delicious brownies by just following the recipe.

What you need:
250g unsalted butter
200g dark chocolate, broken up
150g chopped nuts
80g cocoa powder, sifted
65g plain flour, sifted
1 tsp baking powder
350g caster sugar
4 large eggs
What you need to do:
  1. Preheat oven to 180 degrees Celsius
  2. Line a 12 inch baking tin with grease proof paper.
  3. In a large bowl, over simmering water, melt butter and chocolate until smooth.
  4. Add nuts.
  5. In a separate bowl, mix cocoa powder, flour, baking powder and caster sugar.
  6. Add to the other mixture and stir together well.
  7. Beat the eggs and mix until you have a silky consistency.
  8. Put mixture in the baking tin.
  9. Place in over for 25 minutes. May vary depending on oven. Test with toothpick to ensure that brownies have been baked through.

 
My Husband is the one who bakes at home and he has been baking brownies for quite some time now that he had somehow made them a bit more special. Aside from following the recipe above:

(1) He makes sure that the dark chocolate he uses are of good quality. There are cheaper brands of chocolates that taste alright but we always choose brands that we know would deliver the taste we are aiming for even if it means paying more.

(2) He puts the baking tray on the lowest level of the oven to achieve a more moist and chewy texture for the brownies.

(3) He sprinkles icing sugar on top of the brownies.

Happy baking and enjoy the brownies!

Took a different route going home this morning after my errands today and I passed by this Filipino store and noticed they were selling some vegetables. At first glance, I thought it was Kangkong but I noticed color in the leaves and I realized it must be Talbos ng Kamote..and it was! I bought a bunch for only $1.50 and since it’s Friday today, I decided that this will go well with our Flounder Fish which I planned to cook for dinner.



Talbos ng Kamote, also known as Sweet Potato Leaves or Camote Tops (scientific name Ipomoea Batatas) is another one of my favorite vegetables but I never get to eat them all the time as they are not always available in Asian Markets or Filipino Stores here. Other than buying them from markets, sometimes friends give them to us straight from their garden.

I love Talbos ng Kamote for its health benefits:

(a) Excellent sources of antioxidative compounds, mainly polyphenolics, which may protect the human body from oxidative stress that is associated with many diseases including cancer and cardiovascular diseases. source

(b) High in iron. I grew up being anemic for a long time and part of my doctor’s suggested diet then was to eat lots of ampalaya, liver steak and talbos ng kamote so my mother made sure we had a steady supply of all these.

(c) Good source of vitamins A, B and C, calcium and phosphorus. source

I love Talbos ng Kamote because it’s so easy to cook. Just boil in hot water for a few minutes, transfer to a bowl, squeeze lemon or calamansi on top and serve. Then magic happens as the acidity of the lemon/calamansi will make the soup turn red. That’s why I call them my magic vegetables because they turn red with just a few drops of lemon and magic too because it does make my blood healthier.

You can also make Camote Tops Salad. Blanch leaves in boiling water and drain. Add cherry tomatoes and feta cheese. Then pour a few teaspoons of Vinaigratte dressing.

Tonight, I cooked them the old-fashion way (by just boiling) and dipped in Bagoong (shrimp paste).


I hope one day, when we have a house, I’d get to grow some Camote Tops in our own garden so I would always have a fresh supply of this wonderful magic vegetables.


This is the easiest Spaghetti recipe I’ve done as I didn’t need to prepare any sauces. This also answers the cravings of someone who wants their pasta chili-hot. I had a taste of this during a party and asked my friend on how he did it and boy, it sounded easy–and it is! It had a few ingredients to prepare which always favor someone like me who juggles a home and a career. The best thing is the versatility of this dish as you can add and change the ingredients to whatever you feel like having at the moment or whatever is available in your pantry.


What you need:
Cooked Spaghetti Pasta
3 tablespoons of Olive Oil (or Extra Light Olive Oil)
1 medium-sized onion

5 cloves of garlic

Bacon, sliced
Prosciutto Ham, sliced
3-4 pieces of Red chili, sliced (add more depending on preference)
Basil, to taste
Salt, to taste
Parmesan Cheese

What you need to do:

1. Saute Onion and Garlic in Olive Oil.
2. Add in Bacon and Prosciutto Ham. Leave for 5 minutes.
3. Throw in the red Chilis, leave for another 5 minutes
4. Add in the cooked Spaghetti pasta.
5. Sprinkle a dash of Basil and Salt.
6. Mix ingredients and pasta well for a few minutes.
7. Transfer into a serving bowl or platter.
8. Serve with Parmesan Cheese on top.

Tips:

1. For variety, you can change ingredients to tuna, shrimps or vegetables. You can also combine meat and seafood ingredients (i.e. bacon and shrimps) or seafood and vegetables, etc. Very versatile.

2. The original recipe was actually just bacon but since I have Prosciutto Ham in the freezer, I decided to add it in and it brought a bit of smoky flavor to the dish.

3. Take it easy on the red chilis. In order to achieve the right amount of spice, I recommend that you do not throw in all your red chilis in one go. What I did was drop a few slices of chilis when i mixed them with the bacon and prosciutto and when I thought the dish needed more spice, I dropped in a few more during the mixing of the pasta in the end. If you are not a lover of spice, you can eliminate the chili altogether.

Have fun cooking and enjoy!


I love pizza. But I can’t eat pizza all the time because I know how fattening it is (I used to work for a pizza company in Manila and I’ve trained in the kitchen) and how there’s so many preservatives pizzas have in it. The Husband and I have always dreamed of eating take-away pizza for dinner on nights when we’re lazy to cook but it has never happened. No matter how lazy I feel sometimes, I can’t bear the thought that we will eat take-away food at home (we have exceptions sometimes but rarely does it happen), so whatever mood I’m in, I force myself to cook in order to avoid unhealthy food.

So what does a health-conscious Wifey like me do when take-away pizza is not really an option? I make my own pizza at home!

Please note that pizzas are not entirely healthy even when made at home. But at least I can make an alternative for the dough, use low-fat cheese, know where my ingredients come from and luckily find organic ingredients too.

Making this pizza is a spur of the moment thing. I made this on Saturday (14/11/09) when I realized that I could use my multi-grain wraps as pizza base (it was actually for making chicken wraps for our baon at work). Good thing I have a few ingredients at home to make a pizza.

What you need:
2 Organic Multigrain Wraps
2 Tablespoons Pizza Sauce
1 cup shredded low-fat Cheddar Cheese/Mozarella Cheese
3 pieces medium-sized Cabanossi Sausages, sliced thinly
1/2 cup Mushrooms, sliced
1/2 cup Red Bell Pepper, sliced

What you need to do:

1. On your pizza base, spread pizza sauce evenly with the use of spoon.

2. Sprinkle cheese, then arrange sausages, bell peppers and mushrooms on top of your base.

3. Sprinkle another dash of cheese on top before placing inside the oven (this is optional, I love my pizza filled with lots of cheese that’s why I add an extra dash).

4. Bake at 200 degrees for 15 minutes.

5. Cut into quarters.

Serves 2 people.

Notes:
(1) If you can’t find organic wraps, at least find multi-grain wraps as it is possibly one of the healthiest pizza base you can ever find. A multi-grain wrap is low in fat, low in GI and a good source of fibre. If it is organic, you can be sure that it is free of preservatives.

(2) Having the multi-grain wrap as pizza base made me achieved the thin-crust kind of pizza. It’s crunchy and light on the tummy as compared to eating the normal pizza made of dough.

(3) If you can’t find multi-grain wraps, the normal Tortilla Wraps can be an alternative pizza base.

(4) You need two to three wraps in making a pizza base as one wrap is too thin. It may not hold the your pizza toppings.

(5) If you don’t have mozzarella cheese at home, a good alternative is cheddar cheese. It would be better too if your cheese at home is low-fat.

(6) You can definitely be creative when it comes to pizzas, I guess that’s why it’s so easy to make them–there’s really no concrete rule when it comes to what you can put on top of your pizza base.

(7) Next time I plan to cook my own pizza sauce.

I’d like to share with you this very simple and easy-to-cook noodle recipe my Tita Cyn shared with me.

What you need:

2 tablespoons Olive Oil
Crushed Garlic
125 grams Vermicelli Rice Noodles/Sotanghon (soak in water to soften, then strain)
Lime (to taste)
Scallops
Prawns/Shrimps
Salt & Pepper (to taste)

What you need to do:

1. Saute garlic in olive oil.

2. Add the scallops and prawns/shrimps. Cook for 5-10 minutes.

3. Add the vermicelli rice noodles (sotanghon).

4. Stir in lime, salt and pepper to taste.

5. Leave for another 10 minutes until noodles are cooked.

Serves 3-4 people.

Notes:

1. You can use other oils like canola or sunflower.

2. This only took me 20 minutes to cook, very time-friendly for working wifeys like me 🙂

3. Scallops are a good source of vitamin B12, omega-3 fatty acids, magnesium and pottasium. {source}

4. Prawns/Shrimps are a good source of selenium, vitamin D, vitamin B12 and omega-3 fatty acids. {source}