Cream of Mushroom Soup

Cream of mushroom soup was the first soup I fell in love with as a child. Of course, back then it was Campbell's. At age 8 I could make it myself, quickly learning that adding milk tasted a whole lot better than adding water, and that you had to add it slowly, stirring after each addition, to keep it from getting clumpy. Fast forward to grown-up-land and in my mind, there is still nothing better than cream of mushroom soup, though now we make it with chopped mushrooms, homemade chicken stock (if we have some on hand), and rich cream. Many thanks to my college classmate Scott Simon who gave us the following recipe for this delicious soup, and who clearly loves cream of mushroom soup as much as I.

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Ingredients
1 pound regular white mushrooms, cleaned, quartered or sliced 1 Tbsp lemon juice 1 Tbsp unsalted butter 2 Tbsp minced shallots 1 Tbsp chopped fresh thyme or 1 teaspoon dried thyme 1/2 bay leaf 1 teaspoon salt 1/2 teaspoon fresh ground pepper

2 cups heavy cream 1 1/2 cups chicken stock 1 teaspoon cornstarch dissolved in 1 Tbsp water Minced parsley for garnish

Method

1 In a food processor, coarsely chop mushrooms and lemon juice. 2 Melt butter in (4-5 quart) sauce pan and lightly saut shallots on medium heat. Add mushrooms, thyme and bay leaf, saut over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms disappears.

3 Add salt, pepper, cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes. 4 Add cornstarch and simmer for 10 minutes, stirring constantly. Correct seasoning and add more lemon juice to taste. Serves 4. Serve sprinkled with a little parsley. miso soup y: Michelle Chen "Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier."

Ingredients

2 teaspoons dashi granules 4 cups water 3 tablespoons miso paste 1 (8 ounce) package silken tofu, diced 2 green onions, sliced diagonally into 1/2 inch pieces

Directions
1. In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving. 4 servings Chicken noodle soup (6 servings)

Ingredients
1 tablespoon butter 1/2 cup chopped onion 1/2 cup chopped celery 4 (14.5 ounce) cans chicken broth 1 (14.5 ounce) can vegetable broth 1/2 pound chopped cooked chicken breast 1 1/2 cups egg noodles 1 cup sliced carrots 1/2 teaspoon dried basil 1/2 teaspoon dried oregano salt and pepper to taste

Directions
1. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving. 2. 3. Cream of crab soup (6 servings) 4.

5.

Ingredients

6. 3 tablespoons all-purpose flour 7. 1 (1.25 ounce) envelope hollandaise sauce mix 8. 4 cups half-and-half, divided 9. 1/4 cup butter 10. 3 tablespoons Old Bay Seasoning TM 11.1/2 teaspoon dry mustard 12. 1/4 teaspoon celery seed 13. 1 cup whipping cream 14. 1 tablespoon cooking sherry

15. 1 pound fresh crabmeat 16.

17.

Directions

18. In a medium bowl, blend flour and hollandaise sauce mix with 2 cups half-and-half. 19. Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half, Old Bay, dry mustard, celery seed, and whipping cream. Bring to a simmer and reduce heat to low. Add crabmeat and sherry, stirring gently until warmed through. Serve immediately. 20. 21.Loglog 22. 23. Our family has always been fond of eating Chinese-style food. Our taste buds seem to come to life whenever they get in touch with the richness and the tastiness of Chinese food. There used to be a time when we would need to go to a good Chinese restaurant just to get the chance to order a good quality egg noodle soup (better known among Filipinos as mami), whether it is chicken, seafood, beef, or pork flavored. Thank goodness, I love to experiment and it was during this experimental stage that I came across the flavor that I was looking for to achieve the same richness and taste served at the Chinese restaurant right here in my very own kitchen. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. INGREDIENTS: 2 cloves garlic, minced 1 small onion, diced 1 tablespoon canola oil 3 cups water 1 tablespoon soy sauce a pinch of salt 1 tablespoon sesame oil 3-5 tablespoons hoisin sauce (add more depending on your preference) 1 pork, chicken, or beef cube egg noodles (you determine how many you can consume) PROCEDURE: Heat canola oil in casserole pan. Saute garlic until golden brown. Add onion and cook until transparent Add water, soy sauce, salt, sesame oil, broth cube, and hoisin sauce.

40. 41. 42. 43. 44.

Let boil then gradually lower heat to simmer. Add egg noodles and let simmer for 5 minutes. Serve immediately. Note: Egg noodles are sensitive to heat so you should only add in the amount of noodles that you can consume in one sitting. If you want to put in meat (chicken, beef, or pork), saute the meat along with garlic and onions. Only add in water after the meat has slightly browned. Boil until the meat is tender. Continue with the rest of the procedure as instructed. You can add in green leafy vegetables along with the egg noodles for a more nutritious meal.

45.

46.

Chicken Quesadillas(20 servings)

Ingredients
1 pound skinless, boneless chicken breast, diced 1 (1.27 ounce) packet fajita seasoning 1 tablespoon vegetable oil 2 green bell peppers, chopped 2 red bell peppers, chopped 1 onion, chopped 10 (10 inch) flour tortillas 1 (8 ounce) package shredded Cheddar cheese 1 tablespoon bacon bits 1 (8 ounce) package shredded Monterey Jack cheese

Directions
1. Preheat the broiler. Grease a baking sheet. 2. Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes. 3. Preheat oven to 350 degrees F (175 degrees C). 4. Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes. 5. Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet. 6. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes. 7. 1. Grilled chicken kabobs 2.

3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14.

CHICKEN KABOBS - FOR THE GRILL 8 slices bacon, cut in half 4 chicken breast halves, skinned & boned 1 (15 1/2 oz.) can unsweetened pineapple chunks 1 lg. onion 2 lg. green peppers 16 cherry tomatoes 1/2 c. white wine 3 tbsp. Worcestershire sauce 1/8 tsp. black pepper

15.

Cook bacon for 1-3 minutes or until transparent. Drain and set aside. Cut each chicken breast into 4 strips. Drain pineapple chunks, reserving juice. Combine chicken, pineapple chunks, bacon, onions, green pepper and cherry tomatoes in a shallow dish. Combine 1/2 cup reserved pineapple juice and remaining ingredients and stir. Pour marinade over mixture. Cover. Chill at least 8 hours, stirring often. Drain and reserve marinade. Wrap a piece of bacon around each piece of chicken. Alternate chicken with vegetables on skewers. Grill about 6 inches from medium hot coals for 20 minutes or until done, turning and basting often with reserved marinade. (4 servings.)

16.

17. 18. 19. Cilantro Chicken Panini With Tomato and Provolone Original recipe

20. 21.

Ingredients 2 boneless, skinless chicken breasts

Salt and pepper 8 slices multigrain or wheat bread 4 tablespoons cilantro pesto 2 Roma tomatoes, cut into 1/4-inch thick round slices 4 slices provolone cheese 22. Directions

23. On a clean work surface, place the chicken breasts on a large piece of plastic wrap, and fold the plastic wrap over to cover the chicken. Using a rolling pin or meat hammer, flatten the chicken until it is about 1/2 an inch thick. Season with salt and pepper. 24. 25. On a grill or in a lightly oiled grill pan on the stove, cook each piece of chicken for about 5 minutes per side over medium heat. Set aside to cool, then cut each piece in half so you have four pieces of chicken. 26. 27.To make each sandwich, spread 1 tablespoon of cilantro pesto on one slice of bread, then top with chicken, tomatoes, and a slice of cheese. Place second slice of bread atop cheese. 28. 29. In a panini press on medium heat or in a skillet on the stove, cook panini until bread is lightly browned and cheese is melted about 5 minutes in the panini press or 3 minutes per side in a skillet. 30. 31. Makes 4 panini.

Adobo mushroom appetiizer

INGREDIENTS 1 pound white mushrooms, (small to medium size) 1/4 cup olive oil 2 tablespoons white vinegar 2 to 3 tablespoons soy sauce 1/2 to 1 head garlic cloves, peeled, slightly smashed Black pepper to taste Put mushrooms, oil, vinegar, soy sauce and garlic in a saucepan with a tight-fitting lid; cover and bring to a boil. Reduce heat and simmer about 30 minutes. Uncover and simmer until liquid is reduced by half. Add pepper to taste; serve with toothpicks and Asian chili sauce for dipping.

Sedona spring roll

Ingredients: 250 g (All purpose flour) 1 Egg Small Salt

Water to make batter (pound) The filling: 2- 3 Carrots-grated 1 cup lettuce shredded and well washed (optional) 1/2 tsp Ginger-minced 1/2 tsp Garlic-minced 100 gms Cabbage -shredded 50gms Mushrooms-chopped 75 gms Sprouted beans-fresh beans 3 Green chilies -chopped Salt to taste 2 tbsp Soya sauce tablespoon white pepper powder Methods: Sift the flour and add salt, egg and water and make a smooth batter. Heat little oil in a flat non-stick frying pan and add enough batter so that it covers the base of the pan. Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized. To make the filling heat 2-3 tbsp oil in a deep-frying pan (wok), add ginger, garlic and mushrooms, stir fry for 10-15 seconds. Add lettuce and stir fry for about 1 minute, then add carrots, cabbage and cook tossing the vegetables until they are crisp-tender. Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes. Set aside the filling to cool. To make the spring rolls place 2-3 tablespoon of the filling in the center of each pancake. Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste. Deep fry until golden brown

Tuna salad(4servings)

Ingredients
1 (7 ounce) can white tuna, drained and flaked 6 tablespoons mayonnaise or salad dressing 1 tablespoon Parmesan cheese 3 tablespoons sweet pickle relish

1/8 teaspoon dried minced onion flakes 1/4 teaspoon curry powder 1 tablespoon dried parsley 1 teaspoon dried dill weed 1 pinch garlic powder

Directions
1. In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich. 2.

Sweet restaurant Slaw

Ingredients
1 (16 ounce) bag coleslaw mix 2 tablespoons diced onion 2/3 cup creamy salad dressing (such as Miracle Whip) 3 tablespoons vegetable oil 1/2 cup white sugar 1 tablespoon white vinegar 1/4 teaspoon salt 1/2 teaspoon poppy seeds

Directions
1. Combine the coleslaw mix and onion in a large bowl. 2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving. 3. Crab louis salad yield: Makes 4 main-course servings active time: 20 minutes total time: 30 minutes At least two San Francisco establishments Solari's restaurant and the St. Francis Hotel have laid claim to this classic. Both places reportedly... more

Ingredients
For dressing

1 cup mayonnaise 1/4 cup ketchup-based chili sauce 1/4 cup minced scallion 2 tablespoons minced green olives 2 teaspoons fresh lemon juice 1 teaspoon Worcestershire sauce 1 teaspoon bottled horseradish Salt and pepper to taste

1 1/2 lb jumbo lump crabmeat Iceberg lettuce, shredded Capers Tomato wedges Hard-boiled egg Lemon print a shopping list for this recipe

Preparation
Make dressing: Whisk together mayonnaise, chili sauce, scallion, green olives, lemon juice, Worcestershire sauce, bottled horseradish, and salt and pepper to taste. Pick over crabmeat, then divide among 4 plates lined with shredded iceberg lettuce. Garnish with capers and wedges of tomato, hard-boiled egg, and lemon and serve with dressing.

gado gado
Submitted by grops | December 29, 2006

recipe reviews (2) my notes

user rating
100% would make it again

user rating:

GADO GADO 4 forks

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An Indonesian Extravaganza: yellow rice on a bed of spinach covered with veggies, tofu and hardboiled eggs. A gingery peanut sauce gets drizzled over the top, and crunchy, flavorful "final toppings" add a delightful finishing touch.

Ingredients
fresh spinach yellow rice (white or brown rice with 1/2 tsp of tumeric) assortment of veggies such as: broccoli steamed fresh green beans steamed red and green cabbage finely shredded thin slices of carrot lightly steamed or raw mung bean sprouts soft tofu cubed hard boiled eggs sliced or chopped dressing: 1 c. creamy peanut butter 1 heaping tbs grated ginger 1 heaping tbs minced garlic 3 tbs brown sugar 1 1/2 c hot water 4 tbs cider vinegar 2 tbs soy sauce 1 tsp salt crushed red pepper to taste final toppings: 3 tbs peanut or canola oil 2 tbs thinly sliced ginger 1 c finely minced onion 12 med cloves garlic, peeled and thinly sliced optional: shredded, unsweetened coconut, lightly toasted crushed red pepper slices of: lemons, limes, oranges, apples, pineapple

Preparation
you can vary the veggies and their amts. Also they can be cooked or raw - or some of each. arrange everything on a platter or on individual plates 1) bed of fresh spinach on bottom 2) yellow rice on the spinach 3) an assortment of veg. on the rice 4) tofu and hard boiled eggs on the veg. dressing: 1) put everything in a blender and puree until smooth. if it's too thick, add a little extra water 2) serve at any temperature, drizzled over gado gado. final toppings: 1) Heat 1 tbs oil in small skillet. Add ginger, and saute over med heat for a minute or so, then transfer to a small bowl 2) repeat with onion and garlic sauteing each seperately in 1 tbs oile for 8-10 mins (onion); 20 seconds (garlic) place each in a small bowl. 3) Place some or all of these toppings on the table with the gado gado, so each person can liberally garnish his or her own portion Read More http://www.epicurious.com/recipes/member/views/GADO-GADO1231963#ixzz1RHz0IhQ4 Panzanella (6 servings)

Ingredients
1/4 cup drained capers 2 tablespoons plus 1/4 cup red wine vinegar 12 ounces ciabatta or other country-style white bread, 2 to3 days old 2 tablespoons plus 2/3 cup extra-virgin olive oil 9 ripe tomatoes (about 2 1/4 pounds total), cored and scored on the bottom 2 tablespoons plus 1/4 cup red wine vinegar 1 garlic clove, minced Salt and freshly ground black pepper 1/2 cup thinly sliced fresh basil leaves 1 cup drained roasted red bell pepper strips 1/4 cup pitted kalamata olives, halved lengthwise Fresh basil sprigs, for garnish

Directions
Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain. Cut the crust off of the bread. Cut into 2-inch slices and grill, drizzling about 2 tablespoons of olive oil on both sides of the bread. Once grilled, cut or tear bread into 1 inch cubes and set aside. Submerge the tomatoes into a large saucepan of boiling water for 10 seconds. Using a slotted spoon, transfer the tomatoes to a large bowl of ice water to cool slightly. Using a small sharp paring knife,

peel off the tomato skins. Cut the tomatoes in half and scoop out the seeds. Cut the tomatoes into 1inch cubes and set aside. In a large bowl, whisk 2/3 cup of the olive oil, 1/4 cup of vinegar, and garlic. Season with salt and pepper, to taste. Add the bread cubes, tomatoes, and basil; toss to combine. Transfer half of the bread mixture to a 13 by 9 by 2-inch dish. Arrange half of the roasted peppers, drained capers, and olives over the bread mixture. Repeat layering with the remaining bread mixture, then the remaining roasted peppers, capers, and olives. Cover the salad and let stand at room temperature for flavors to blend, at least 1 hour. Garnish with the basil sprigs and serve. Roasted brocolli flower with garlic 4 servings

Ingredients
1 bunch broccoli (about 1 1/2 pounds), cut into florets, stems peeled and sliced or diced 2 tablespoons extra-virgin olive oil 3 cloves garlic, sliced Kosher salt and freshly ground pepper

Directions
Preheat oven to 450 degrees F.

Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet. Spread them out and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.

Serve warm.

Vegetable scrambled egg(2 servinfs)

Ingredients
4 eggs 1/2 cup chopped green pepper 1/4 cup milk 1/4 cup sliced green onions 1/2 teaspoon salt

 1/8 teaspoon pepper 1 small tomato, seeded and chopped

Directions
1. In a small bowl, beat eggs. Add green pepper, milk, onions, salt and pepper. Pour into a lightly greased skillet. Cook and stir over medium heat until eggs are nearly set. Add the tomato; cook and stir until heated through. Eggplant in garlic sauce This popular Szechuan dish is made with Chinese eggplant, which is thinner and longer than the short and thicker eggplant that is commonly available in supermarkets. Both Chinese eggplant and chili garlic sauce are available at Asian markets. This spicy side dish serves 4.

Ingredients:
2 medium Chinese eggplant (about 10 - 11 ounces) 2 teaspoons minced garlic 1 teaspoon minced ginger 1 green onion (spring onion, scallion) white and green parts, finely chopped Sauce: 1 1/2 TB (4 1/2 tsp) dark soy sauce 1 1/2 TB (4 1/2 tsp) light soy sauce 1 TB Chinese red rice vinegar, balsamic vinegar or red wine vinegar 1 TB Chinese rice wine or dry sherry 1/2 teaspoon granulated sugar 1/3 cup chicken broth Other: 3 4 TB ground pork (no more than 1/4 cup) Black pepper, pinch 1/4 tsp cornstarch 1 TB vegetable or peanut oil for stir-frying 1 TB chili garlic sauce 1 tsp. cornstarch mixed with 1 TB water

Preparation:
1. Bring a large pot of boiling water to a boil. While waiting for the water to boil, prepare the eggplant: cut the ends off the eggplant. Cut the eggplant crosswise in half. Cut each half lengthwise into quarters. Line up the eggplant slices from left to right and cut diagonally into pieces approximately 3/4 inch thick. 2. Place the eggplant in the water and boil for 1 minute (start timing from the time the water returns to a boil). Drain the eggplant on paper towels. 3. Finely mince the garlic and ginger. Finely chop the green onion. In a small bowl, combine the sauce ingredients (the dark and light soy sauce, vinegar, rice wine or dry sherry, sugar and chicken broth) and set aside. 4. In another small bowl, use your fingers to mix the black pepper and cornstarch into the ground pork. (The black pepper adds a bit of extra flavor and a small amount of cornstarch helps keep the ground pork from sticking). 5. Heat the wok and add 1 tablespoon oil in the wok on medium-high heat. When the oil is hot, add the garlic, ginger and green onion. Stir-fry for 10 seconds, then add the ground pork. Stir in the chili

garlic sauce. Stir-fry until the pork turns white and is nearly cooked (about 1 minute), using a spatula to break the pork into small pieces. 6. Add the eggplant and stir for a minute to mix everything together. Give the sauce a quick re-stir and swirl it into the pan, stirring. Turn down the heat to low-medium (about 4 on the dial), cover and simmer for about 10 minutes, until the eggplant is tender. 7. Give the cornstarch and water mixture a quick restir and add it in the middle of the pan, stirring quickly to thicken. Mix the sauce with the other ingredients and serve hot. Sauteed asparagus with balsamic butter sauce(4s)

Ingredients
1 bunch fresh asparagus, trimmed cooking spray salt and pepper to taste 2 tablespoons butter 1 tablespoon soy sauce 1 teaspoon balsamic vinegar

Directions
1. Preheat oven to 400 degrees F (200 degrees C). 2. Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper. 3. Bake asparagus 12 minutes in the preheated oven, or until tender. 4. Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

Creamed French Beans

180 calories per serving

ingredients
serves 4 800 g (1 3/4 lb) French beans salt and freshly milled white pepper bean leaves, if available 1 large onion 25 g (1 oz) butter 150 ml (1/4 pint) creme fraiche Garnish 2 tablespoons chopped fresh dill 2 tablespoons chopped parsley

method
1. Top and tail the beans and remove any stringy threads. Wash the beans in cold water, drain and halve larger beans. 2. Bring sufficient water to cover the beans to the boil with a little salt. Tip the beans and leaves into the boiling water, cover the saucepan and simmer for 10-15 minutes. 3. Finely dice the onion. Melt the butter in a large frying pan and cook the onion until transparent. Drain the beans in a sieve and add them to the onion. Stir in the creme fraiche, reheat over a low heat and season to taste. 4. Serve sprinkled with chopped dill and parsley. Serve with: roast lamb, lamb chops or Viennese Simmered Beef, and roast potatoes.

FROZEN BRAZO de MERCEDES recipe adapted from True Confections and Wmn.ph Ingredients

Meringue 4 large egg whites 1/4 teaspoon cream of tartar 1/4 cup sugar 2 tablespoons confectioners sugar Crust 1 cup graham cracker crumbs 1/4 cup butter 1 tablespoon sugar Custard Filling 4 large egg yolks 1/2 cup condensed milk 1/2 teaspoon lemon, rind 1/4 cup butter, cubed 1 pint vanilla ice cream 8-inch square container Directions: MERINGUE Preheat oven to 250 F. Grease and line the bottom of a 9- inch square pan. Grease and flour the paper again then spread the meringue on the pan. Beat the egg whites with cream of tartar in a bowl of an electric mixer on high until fine bubbles form. Then gradually add the sugar. Whip to stiff peaks but not dry. Using an offset spatula, spread the meringue over the prepared pan making sure to fill even the edges. Use a cake comb to create texture on the meringue. Bake in the oven for about 30 minutes. Dust with confectioners sugar and allow to cool until ready to use. CRUST Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Mix well. Place the graham cracker crumbs in an 8-inch square (freezer-safe) container and evenly spread on the bottom of the pan.

CUSTARD FILLING In a double broiler or heavy-bottomed saucepan, mix the eggs, condensed milk and lemon rind. Stir for about 30 minutes or until thick but still pour-able in consistency. Add butter a little at a time until melted and blended in. Cook longer to make it thicker. Pour over the graham crust and allow to cool to room temp. FROZEN LAYER: Leave ice cream at room temperature for about 15 minutes or until softened. Mix until consistency of soft serve ice cream. Place over the custard layer. Finish the layer by putting the meringue on top of the ice cream layer. My meringue shrunk a little after I took it out of the pan so it just fit right in the container. Place in the freezer for at least 4 hours before serving. Hazel nut torte(8servings)

ingredients
115g (4 oz) butter, softened to room temperature, plus extra for tin 125g (4 & 1/2 oz) hazelnuts 125g (4 & 1/2 oz) sugar 4 large free-range or organic eggs, separated zest of 1 orange 30g (1 oz) plain flour 125g (4 & 1/2 oz) ricotta cheese 2 tablespoons poppy seeds a pinch of salt 3 heaped tablespoons jam, preferably apricot 50g (1 & 3/4) oz best-quality cooking chocolate (70% cocoa solids), finely grated

method
I must have made this torte hundreds of times when I first moved to London it was one of the first classic Italian dessert recipes that I learned to make and its great!Preheat the oven to 190C/375F/gas 5. Butter a 28cm/11 inch loose-bottomed flan tin or cheesecake mould, line it with greaseproof paper and place it in the fridge. Put the hazelnuts on to a baking tray and roast in the oven for about 5 minutes until lightly golden. Allow to cool, then whizz up in a food processor until you have a fine powder be careful not to over-whizz. You can bash the nuts up in a tea towel using a rolling pin if you dont have a food processor. Beat the butter and sugar together either in the food processor, or in a bowl with a whisk, until pale. Add the egg yolks one by one, and the orange zest. Sieve in the flour, crumble in the ricotta and stir in the powdered hazelnuts and the poppy seeds. In a separate bowl, beat the egg whites with a pinch of salt until they are really stiff, then fold them slowly into the hazelnut mixture. Pour the mixture into the cake tin and bake in the preheated oven for around 25-30 minutes until there is a little colour on the top of the torte. You can check to see that its ready by sticking a cocktail stick into the centre of the torte. It should come out clean and not sticky. Remove from the oven and allow to cool. While its cooling, place the jam in a little pan with 4 tablespoons of water and bring this slowly up to the boil. Brush this over the top of the

torte and, when cool, sprinkle with the grated chocolate. Serve with some crme frache or fromage frais. from Jamie's Kitchen I must have made this torte hundreds of times when I first moved to London it was one of the first classic Italian dessert recipes that I learned to make and its great! Preheat the oven to 190C/375F/gas 5. Butter a 28cm/11 inch loose-bottomed flan tin or cheesecake mould, line it with greaseproof paper and place it in the fridge. Put the hazelnuts on to a baking tray and roast in the oven for about 5 minutes until lightly golden. Allow to cool, then whizz up in a food processor until you have a fine powder be careful not to over-whizz. You can bash the nuts up in a tea towel using a rolling pin if you dont have a food processor. Beat the butter and sugar together either in the food processor, or in a bowl with a whisk, until pale. Add the egg yolks one by one, and the orange zest. Sieve in the flour, crumble in the ricotta and stir in the powdered hazelnuts and the poppy seeds. In a separate bowl, beat the egg whites with a pinch of salt until they are really stiff, then fold them slowly into the hazelnut mixture. Pour the mixture into the cake tin and bake in the preheated oven for around 25-30 minutes until there is a little colour on the top of the torte. You can check to see that its ready by sticking a cocktail stick into the centre of the torte. It should come out clean and not sticky. Remove from the oven and allow to cool. While its cooling, place the jam in a little pan with 4 tablespoons of water and bring this slowly up to the boil. Brush this over the top of the torte and, when cool, sprinkle with the grated chocolate. Serve with some crme frache or fromage frais. YEMA BALLS Caramel-coated custard candy balls The ingredients: 1 big can (14 oz) condensed milk 5 egg yolks 1/3 cup mashed potato 1 tablespoon vanilla extract 1 tablespoon butter or margarine Caramel: 1 cup white sugar 1/2 cup water 1/4 teaspoon cream of tartar In a non-stick pan, combine the all the ingredients for the yema. Cook (stir it while cooking) until thick and starts to pull away from the sides of the pan. Cool and shape into balls.

CHOCOLATE SANS RIVAL

* Adapted from MEMORIES OF PHILIPPINE KITCHENS by AMY BESA & ROMY DOROTAN Meringue: 2 and 1/2 cups cashew nuts, unsalted 2 Tablespoons cornstarch 1 and 1/4 cups white sugar 7 egg whites, at room temperature 1/4 teaspoon salt 1/2 teaspoon cream of tartar 2 teaspoons vanilla extract BUTTERCREAM: 7 egg yolks 3/4 cup sugar 1/2 cup heavy cream 6 ounces chocolate, finely chopped 1 pound unsalted butter, at room temperature 2 teaspoons vanilla extract 1. Preheat the oven to 325 degrees. Spread the cashews in a single layer on a rimmed baking pan. Toast until lightly golden and fragrant, 10 to 15 minutes. Set aside to cool. Raise the oven temperature to 400 degrees. 2. To prepare the meringues, grease three 9-inch cake pans. Line with parchment circles, then grease and flour. 3. Place the cashew nuts, cornstarch and 1 cup of the sugar in a food processor and process until the nuts are finely ground into a paste. 4. In a clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and salt until frothy. Add the cream of tartar. Continue beating, slowly adding the remaining 1/4 cup sugar, till the whites are stiff but not dry. 5. Gently fold the beaten whites into the nut mixture, in 3 additions. Spread the meringue evenly over the bottoms of the prepared cake pans. Transfer to the oven and immediately reduce the temperature to 275 degrees. Bake 55 minutes. Cool for 15 minutes, then carefully remove the circles of meringue and completely cool on wire racks. 6. For the buttercream, beat the egg yolks with the sugar in the bowl of an electric mixer fitted with a whisk attachment until light and lemon-colored.

7. Place the heavy cream in a large saucepan and warm carefully over low heat till tiny bubbles appear around the sides. Whisk the heavy cream into the egg yolks and return to the sauce pan. Stir over low heat until very thick, about 12 minutes. Do not boil or the custard will curdle. Take the pan off the heat, and let cool, strain into the same electric mixer bowl through a strainer. 8. Melt the chocolate in a double boiler over simmering water. Let cool slightly. 9. Using a paddle attachment on the mixer, start adding the butter into the slightly cooled custard, bit by bit, beating well until completely absorbed. Beat in the vanilla. Place twothirds of the mixture in a separate bowl and stir in the melted chocolate. 10. Once the meringue tortes have cooled, carve a heart out of the cake pieces, using a sharp knife. Place one of the meringues on a serving plate. Spread with less than half of the plain buttercream and top with a second layer of meringue Spread with the remaining plain buttercream and top with the third meringue. Use the chocolate buttercream to cover the top and sides of the cake. Decorate as desired. 11. Almond toffee crunch cake 1. 1 1/2 cups all-purpose flour 2. 1 cup unsweetened cocoa powder (not Dutch process) 3. 2 teaspoons baking powder 4. 2 teaspoons baking soda 5. 1/4 teaspoon kosher salt 6. 2 cups sugar 7. 1 cup buttermilk, at room temperature 8. 4 large eggs, at room temperature 9. 1 cup strong brewed coffee, cooled 10. 1 stick (4 ounces) unsalted butter, melted and cooled 11.2 teaspoons pure vanilla extract

Frosting
1. 1/2 pound bittersweet chocolate, coarsely chopped 2. 1/4 pound unsweetened chocolate, coarsely chopped 3. 1 pound unsalted butter, at room temperature 4. 1/4 teaspoon kosher salt 5. 1 tablespoon dark rum 6. 2 teaspoons pure vanilla extract 7. 3 1/4 cups confectioners' sugar 8. 3/4 cup sour cream, at room temperature 9. 1 1/2 cups sliced almonds 10. 1 cup coarsely chopped chocolate-covered toffee bars, such as Skor bars or Heath bars (four 1.4-ounce bars) 11.Preheat the oven to 350. Butter a 12-by-16-inch rimmed baking sheet and line the bottom with parchment paper. In a large bowl, sift the flour with the cocoa, baking powder, baking soda and salt. Whisk in the sugar. 12. In a medium bowl, whisk the buttermilk with the eggs, coffee, butter and vanilla. Whisk the wet ingredients into the dry ingredients until blended. Scrape the batter onto the prepared baking sheet and smooth the top. Bake for 22 minutes, or until a tester inserted in the center comes out clean. Transfer the baking sheet to a rack and let cool for 30 minutes, then freeze until firm, about 1 hour.

13. Bring a medium saucepan filled with 1 inch of water to a simmer. Combine the bittersweet and unsweetened chocolate in a heatproof bowl and set the bowl overnot inthe simmering water to melt the chocolate; let cool slightly. 14. In a large bowl, using an electric mixer, beat the butter and salt at medium speed until smooth. Beat in the rum, vanilla and melted chocolate until fully incorporated. Beat in the confectioners' sugar one-third at a time, scraping down the bowl between additions. Using a rubber spatula, fold in the sour cream until no white streaks remain. Refrigerate the frosting until ready to use. 15. Spread the almonds on a rimmed baking sheet and bake for 8 minutes, or until lightly toasted. Transfer to a bowl and let cool. 16. Slice the frozen cake in half crosswise and transfer one half to a serving plate. Spread onethird of the frosting on the cake and top with the other half of the cake. Refrigerate for 30 minutes, until the frosting is set. Spread the remaining frosting evenly over the top and sides of the cake and refrigerate for 1 hour longer, or until the frosting is set. 17.One hour before serving, remove the cake from the refrigerator. Toss the chopped toffee bars with the toasted almonds and gently press them into the top and sides of the cake. Slice and serve. Make Ahead The cake can be prepared through Step 5 and refrigerated for up to 2 days.

Steamed Lapu-Lapu is steamed fish (particularly Grouper fish) stuffed with lemon and ginger with sweet lemon-ginger sauce. Though simple, this recipe is beneficial to your health. Fish is a low calorie food that is also low in fat. Recent studies also concluded that eating fish regularly can cut the risk of death from heart disease by a third. There were even studies claiming that eating fish can lessen the risk of Prostate Cancer, Depression, and Inflamation (Omega 3 fatty acids are regarded on this). Try this Steamed Lapu-Lapu recipe.

Ingredients: 1 medium sized Lapu-Lapu (Grouper fish), cleaned, scales removed, and salted 4 slices of lemon (or dayap) 1/4 cup lemon juice 1/4 cup sugar 1/4 cup cilantro 3 tbsp ginger, cut into strips 2 tbsp lemon zest (either grated or thinly sliced) 1/2 cup water

Watch the cooking video:

Cooking procedure: 1. Place the fish over an aluminum foil (the foil must be large enough to cover the entire fish) 2. Stuff the fish with slices of lemon and 2 tbsp ginger strips then securely close the foil. 3. Place the foil with fish in a steamer and steam for 20 to 30 minutes (this will depend on the size of the fish) 4. While steaming, heat a saucepan and put-in the lemon juice. 5. Add the sugar and stir until it fully dissolves in the lemon juice. 6. Add water and bring to a boil. 7. Put-in the lemon zest and 1 tbsp ginger strips then simmer until sauce becomes somewhat thick 8. Remove the fish from the steamer and aluminum foil cover and place in a serving plate. 9. Pour over the sauce and garnish with cilantro 10. Serve hot. Share and enjoy. Note: You may want to have some fish sauce by your side to compliment this dish.

Cornmeal-crusted fish fillet(4 s) 1/2 cup cornmeal 1 tbsp all-purpose flour 1 tsp paprika 1/2 tsp hot-pepper flakes 2 egg whites, lightly beaten 4 fish fillets (such as sole or flounder, about 5 oz each) 2 tsp corn oil Lemon wedges print a shopping list for this recipe

Preparation
Combine first 4 ingredients in a shallow bowl. Put egg whites in another shallow bowl. Dip each fish fillet in cornmeal mixture, then in egg whites, then again in cornmeal mixture. Place fillets on a plate; cover with plastic wrap and refrigerate 10 minutes. Heat oil in a large nonstick skillet. Add fillets and cook over medium-high heat, 2 to 3 minutes per side. Season to taste with salt and pepper. Serve with lemon wedges.

For a moist and flavorful salmon entree, simply drip seasonings on the fish, wrap the fillet tightly in foil, and bake. This Baked Salmon Fillet is easy to make, healthy and light to eat, and aesthetic enough to serve to guests. Foil=wrapped baked salmon fillet

Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Ingredients:
4 lbs. (2 kilo) salmon fillet juice of 3 lemons 3 Tablespoons oil (olive or canola) 3 cloves garlic, minced 1 teaspoon salt 3/4 teaspoon pepper

Preparation:
1. Preheat oven to 425 degrees Fahrenheit. 2. Clean, rinse and pat dry the fillet. 3. Place salmon fillet - skin side down - on a piece of aluminum foil that is large enough to wrap around the whole fillet. Then place on a baking sheet or in a shallow pan. 4. In a small bowl, mix the lemon juice, oil, garlic, salt and pepper. 5. Pour the seasonings over the fillet. 6. Wrap the foil around the fish. Seal edges well, but leave room for the fish to expand. 7. Bake the fish at 425 degrees Fahrenheit. Allow 10 minutes for the heat to penetrate the foil. Then cook another 10 minutes for each inch of fish thickness. The salmon is done when it flakes easily when tested with fork. 8. When done, remove from oven, unwrap, discard salmon skin and serve hot. TIPS: Salmon bought fresh from a fish store is generally much better than salmon bought from the grocery store frozen section. mango shake

Mango shake recipe

By Francis Lam This recipe was extracted from Francis Lam's article about how to choose and cut mangoes. Makes 3 cups

Ingredients
16-ounce mango, very ripe, cut into chunks and preferably chilled (about 2 medium-sized mangoes) 4 ounces milk 4 ounces ice Lime juice, to taste (optional but really nice)

Directions
1. In a blender, zap mango, milk and ice together. Taste and season with lime juice if you'd like the drink a little more refreshing 2. asic Cappuccino Recipe This cappuccino recipe, without a machine, is quick and easy to prepare. Ingredients 1 cup Strongly Brewed Coffee 1 cup Skimmed Milk 1 tsp Sugar Preparation Put the sugar in the milk and thoroughly heat it in the microwave oven. Pour the milk in a blender and blend till it develops a thick layer of froth. You can also use a whisk for this purpose. Brew the coffee till it is strong, and fill only of your cup with coffee. Pour in the frothy milk and sugar mixture. Add in a pinch of cinnamon for a spicy flavor, or garnish the drink with some chocolate. creamy hot chocolate(8servings)

Ingredients
1 (14 ounce) can EAGLE BRAND Sweetened Condensed Milk 1/2 cup unsweetened cocoa 1 1/2 teaspoons vanilla extract 1/8 teaspoon salt 6 1/2 cups hot water Mini marshmallows (optional)

Directions
1. In large saucepan over medium heat, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Slowly stir in water. Heat through, stirring occasionally. Do not boil. Top with marshmallows, (optional). Store covered in refrigerator. Bubble milk tea YIELD: Makes 1 serving (serving size: about 12 ounces) COURSE: Beverages, Beverages, Nonalcoholic
Ingredients

3/4 cup brewed tea (such as black, green, chai, or jasmine) 1 cup ice cubes 2 tablespoons Sugar Syrup (more or less to taste; see recipe) 1/2 cup milk (or soy, almond, or rice milk) 1/4 cup Tapioca Pearls (see recipe)

Preparation

Combine the tea, ice, syrup, and milk in a blender or cocktail shaker; blend or shake until frothy. Place pearls in a tall glass. Pour tea mixture over pearls, and serve with a fat straw.

Lemon Iced tea Serves 8| Hands-On Time: 15m | Total Time: 1hr 00m

Ingredients
2 large lemons 1 1/4 cups sugar 2 cups fresh mint leaves, plus more for garnish 6 black tea bags 1/2 cup fresh lemon juice

Directions
1. Using a vegetable peeler, remove bright yellow peel from lemons. Combine lemon peel and sugar in a medium saucepan with 1/2 cup water and bring to a boil, stirring to dissolve sugar. Lower heat and simmer 2 minutes. Remove from heat and stir in mint. Cool to room temperature; strain. 2. Steep the tea bags in 4 cups of boiling water, covered, for 5 minutes. Then remove tea bags. Stir in syrup, lemon juice, 4 cups cold water, and ice cubes. Serve in tall glasses filled with ice and a few mint lea