Sugar, Spice and Everything Nice: Deconstructed Banana Mango Turon

Deconstructed Banana Mango Turon

Ingredients:

Canola Oil for frying
4 pcs Lumpia/ Spring roll wrappers

4 pcs Saging na Saba (sliced in half crosswise)

1/4 cup Brown sugar

2 Ripe mangoes (sliced to your preference)

2 tbsp Powdered/ Icing sugar

Serves 2-4 people.

Directions:

1. Quickly fry some Lumpia/ spring roll wrappers until golden brown. Set aside on some paper towels.
   
   
   
   
   
   
2. Coat the bananas/ plantains with some brown sugar and fry until the sugar is caramelised. Set aside.
   
   
   
   
   
   
3. Sprinkle the fried spring roll wrappers with some powdered sugar. Serve with the caramelised bananas and fresh mangoes.
4. Plate and enjoy! :)
   
   
   
   
   
   
   
   
   

Roots and Veggies: Shakshuka

Shakshuka

Ingredients:

2 tbsp olive oil
1 small onion (chopped)
3-4 cloves garlic (chopped)
1 medium bell pepper (chopped)
4-5 small tomatoes (chopped)
1/4 cup fresh parsley (chopped)
1/4 tsp Spanish paprika
1/4 tsp chili flakes
Salt and Pepper
3 fresh eggs

Serves 3 people.

Directions:

1. In a heated pan with olive oil, caramelise the onions for about a minute.
   
2. Add the garlic and sauté for a few seconds.
   
3. Add the bell pepper and cook for another minute.
   
4. Add the tomatoes and cook for about 2-3 minutes.
   
5. Season with salt, pepper, paprika and chili.
   
6. Add half the parsley.
   
7. Simmer for about 5 minutes. Taste and adjust the seasoning as needed.
   
8. Place the eggs and cover. Simmer for about 2-3 minutes depending on how you like your eggs done.
   
   
   
   
9. Garnish with the remaining parsley, some sour cream and pesto and some crostini.
10. Plate and Enjoy! :)
    
    
    
    
    
    
    
    
    
    
    
    
    

Oink Oink!: Vigan Longganisa Quesadillas

Vigan Longganisa Quesadillas

Ingredients:

4 pcs Longganisa/ sausage (cooked and removed from casing)

1 medium Onion (chopped and sautéed)

1 medium Bell pepper (sliced and sautéed)

2 tbsp Fresh Parsley (chopped)

Salt and Pepper
1-2 tbsp Olive oil

4 pcs Tortilla

1/2 cup Cheddar cheese (grated)

1/4 cup Parmesan cheese (grated)

Salad:

1 packet Fresh Greens

1/4 cup Red radish (sliced thinly)

1/4 cup Pickled onions

1/4 cup Cornichons

2-3 tbsp Sesame dressing

1/4 cup Sour cream

Serves 2 people.

Directions:

1. Prepare the salad by combining all the ingredients. Let chill in the fridge until ready to serve.
2. Prepare the filling and set aside.
   
3. Heat the pan with olive oil.
4. Place one tortilla and grill for about a minute.
5. Add the cheese and filling then top with more cheese.
   
6. Cook for about 1 minute then cover with another tortilla.
7. Carefully flip and grill the other side for about 2 minutes.
   
8. Cut into pieces and serve with sour cream and salad.
9. Plate and Enjoy! :)
   
   
   
   
   
   
   
   
   
   
   
   
   

Oink Oink!: Laoag Longganisa Soft Tacos

Longganisa Soft Tacos

Ingredients:

3-4 pcs Longganisa/ sausage (cooked and removed from the casing)

1 cup Cherry tomatoes (halved)

1 cup Red radish (sliced thinly)

1 packet Greens (washed)

4 pcs Tortillas

1/4 cup Pesto (optional)

1/4 cup Cheddar cheese (grated)
1/4 cup Sour cream

Salt and Pepper

Lemon/ Lime wedges

Serves 2 people.

Directions:

1. Prepare the filling and set aside.
   
2. Toast the tortillas on open fire or in a pan.
   
3. Spread some pesto on the tortilla.
4. Add the veggies, longganisa and cheese. Season with salt and pepper.
5. Serve with sour cream and lemon/ lime wedges.
6. Plate and Enjoy! :) 
   
   
   
   
   
   
   
   
   
   
   

Sugar, Spice and Everything Nice: Salted Caramel with Vanilla IceCreamand Toasted Mallows

Salted Caramel with Vanilla Ice Cream and Toasted Mallows

Ingredients:

1/2 tsp Vegetable oil

2 tbsp Sugar

A pinch Sea salt

1 tbsp Sunflower seeds

3-4 pcs Marshmallows (toasted)

6 tsp Vanilla ice cream

Serves 2-3 people.

Directions:

1. Make the salted caramel by heating sugar in a pan until you get a caramel colour.
   
2. Pour in a greased aluminium foil.
3. Quickly sprinkle the sunflower seeds and sea salt. Let set.
   
4. Toast the marshmallows and set aside.
5. Assemble as you like. I just placed the toasted mallows underneath the brittle together with 3 quenelles and 3 on top.
6. Plate and Enjoy! :)
   
   
   
   
   
   
   
   
   
   
   

It Wasn't Moo: Salt and Pepper Beef Ribs

Salt and Pepper Beef Ribs

Ingredients:

300g Beef Ribs

1 tbsp Worcestershire sauce

Salt and Pepper

2 cloves garlic (crushed)

1 tbsp Olive oil

2 tbsp Butter

1/2 cup Mushrooms of your choice (sliced)

1 medium Capsicum thinly sliced (blanched)

1 packet Asparagus (blanched)

* Serves 2 people.

Directions:

1. Combine the Worcestershire sauce, salt and pepper to make the marinade.
   
2. Marinate the beef ribs for at least 30 minutes.
   
3. In a heated pan, add the olive oil and butter. Sauté the mushrooms for about 2-3 minutes. 
   
4. Once tender. Season with salt and pepper then remove and set aside.
   
5. In the same pan, sear the beef ribs on all sides and continue to cook on low fire for about 5 minutes or until tender.
   
6. Serve with the mushroom and veg.
7. Plate and Enjoy! :)
   
   
   
   
   
   
   
   
   

Roots and Veggies: Mushroom and Asparagus Scrambled Eggs

Mushroom and Asparagus Scrambled Eggs

Ingredients:

3 Eggs

2 tbsp Heavy cream

2 tbsp Cheddar cheese (grated)

1 tbsp Fresh parsley (chopped)

Salt and Pepper

1/2 cup Mushrooms (sliced)

1/2 cup Asparagus (chopped)

1 tsp Chilli flakes

1 tbsp Olive oil

* Serves 3 people.

Directions:

1. Combine the eggs, cream and cheese in a bowl. Season with salt and pepper. Add the parsley and beat lightly with a fork.
   
   
   
   
2. In a heated pan, add the olive oil and sauté the mushrooms for about 2-3 minutes.
   
3. Add the asparagus and cook for another minute.
   
4. Stir in the chilli flakes.
   
5. Pour the egg mixture and let set for a few seconds before stirring.
   
6. Cook for about 2 minutes or until the egg sets.
   
7. Plate and Enjoy! :)
   
   
   
   
   
   
   
   
   
   
   
   
   

Roots and Veggies: Potato, Beets and Bacon

Potato, Beets and Bacon

Ingredients:

2 tbsp Sour cream

1 tsp Fresh parsley (chopped)

Salt and Pepper

2-3 tbsp Parmesan (grated)

1 Egg (soft boiled)

2-3 tbsp Bacon bits

1 medium Potato (peeled and sliced)

1 medium Beets (peeled and sliced)

* Serves 1-2 (appetiser)

Directions:

1. Combine the sour cream and parsley. Season with salt and pepper. Stir and let chill in the fridge.
   
2. In a pan, spread the Parmesan cheese and cook in medium heat for about 2-3 minutes or until it starts to bubble and turn golden brown. Set aside and let cool away from heat.
   
3. Cook the bacon bits until crispy then set aside.
   
4. In the same pan, cook the potatoes and beets separately until tender. Season with salt and pepper.
   
   
   
   
   
   
5. Serve with the sour cream, Parmesan crisp, bacon and egg.
6. Plate and Enjoy! :)