Thank you for visiting our site. We have moved to a place of our own now. Please redirect yourselves to our new site. We hope to see you there! :)
I have missed cooking a lot. Ever since Erin was born, I have taken a break from the kitchen because I hardly have any time anymore to prepare food. These days, J does most of the kitchen work but with me supervising.
But last weekend, I just needed to get back into it once again. For one, there were two bars of Philly cream cheeses waiting for me to bake them into my long-time craving of blueberry cheesecake. Last time I made one was probably five years ago. It’s definitely time to do a repeat!
So, I entrusted Erin to J for the entire Sunday afternoon to get things done. After months of researching/studying of recipes, I decided Mik’s was the easiest one to make. Since it has been +/- five years since I last baked one, I lost the recipe my tita gave me so I needed to find another one fast.
I followed Mik’s recipe for the crust and the filling except I used just plain thickened cream (250 ml) in place of the mascarpone cheese. Also, instead of the sour cream topping, I made a blueberry glaze. Recipe of which is as follows:
1 cup sugar
2 tablespoons cornstarch
1 cup water
2 cups fresh or frozen blueberries, divided
In a 1-quart saucepan combine sugar and cornstarch. Stir in water. Crush 1/2 cup blueberries; add to sugar and water mixture. Cook over medium heat, stirring constantly, until mixture is thickened and begins to bubble. Continue to boil gently for about 2 minutes, or until blueberry glaze mixture is clear. Cool completely. Arrange remaining blueberries over the top of the cheesecake. Pour cooled blueberry glaze over berries. Keep blueberry cheesecake tightly covered in refrigerator.
It was perfect! At least to our standards. :)
Categories: Other Seafood Dishes, Pasta
J and I have been yearning for some of mom’s pasta that I just had to email and ask her for the recipe. The sauce is pesto with sundried tomatoes and shrimp. Sounds complicated right? But I found out it was surprisingly easy to do. Thanks to this…
The secret is to saute first a whole head of chopped garlic in lots of olive oil until they’re golden. Add the peeled shrimps. Once the shrimp is cooked, pour in one bottle (190 g) of the pesto sauce. Season with salt and pepper then mix it with your preferred pasta which has been previously cooked. Serve with a sprinkling of grated parmesan cheese and some toasted garlic bread on the side. Voila!
It was so delicious, I ate two platefuls of the dish! :P Yummy! :D
Yes, I know donuts aren’t exactly healthy, especially for pregnant mothers like me. But, hey, you got to cut me some slack! The line at their branch in Woden was short and it’s been weeks since I have been craving for these fellows. I begged J to allow me to buy just a tiny bit to satisfy my craving. Fortunately, he gave in and let me buy those sought-after goodies.
I ordered only half a dozen — two pieces per variety. I chose their famous original glazed, chocolate iced with creme filling and blueberry flavored. Their original glazed was apparently a crowd favorite as they had to get their stock directly from the kitchen. And since it did came fresh from the oven, the donut just melted in our mouths just as soon as we bit into the piece. Ahhh… heaven! :)
Categories: Beef, Soups
1 pc small onion, chopped
1/4 kg ground beef
1 pc large carrot, diced
100 grams Elbow Macaroni
1 pouch (200 g) Tomato Sauce
1 tbsp cornstarch, dissolved in 1 tbsp water
4 stalks green onions, chopped
1. Sauté onion and beef in oil. Add 4 cups of water and simmer until meat is tender. Add carrot and Elbow Macaroni. Cook for 8 minutes.
2. Add Tomato Sauce, salt, pepper and sugar to taste. Simmer for 5 minutes. Stir in dissolved cornstarch. Cook until thick. Top with green onions just before serving.
This is the original recipe I got from Kitchenomics. But I changed a few things:
- Since I did not have tomato sauce at the time I was cooking, I used tomato paste (50 grams) instead.
- After seasoning and tasting the soup, I found out it did not have the ‘kick’ I wanted. So apart from salt, sugar and pepper, I added 2 ladlesful of fish sauce (patis).
- Next time I cook this, I’m thinking of adding the seasoning while I’m sauteeing the beef, before putting in the water. This might add more flavor to the meat and soup.
I was tired of cooking the same old meatballs (or Bola-bola as we Filipinos call it) so I decided to make a sweet and sour sauce to go along with it. Thanks to my mom who readily texted to me the recipe for the sauce in minutes. :-)
Ground pork (500 grams)
1 egg, beaten
1 onion, minced
1 tomato, minced
1 tsp cornstarch
salt and pepper to taste
A pinch of salt
1. In a bowl, mix well all ingredients together for the meatballs. Leave for 30 minutes before frying. Form meat mixture into balls and fry in oil. Set aside.
2. In another bowl, mix well all ingredients for the sauce. (Sorry, I don’t have exact measurements for the ingredients. Test taste na lang and adjust accordingly).
3. Heat 1 tsp oil in a saucepan and pour in sauce mixture. For more flavor, you can saute garlic and/or onions prior to adding the sauce. Stir constantly until sauce boils. As the sauce is boiling, continue to stir but more vigorusly this time until sauce thickens.
4. Add meatballs into the sauce or pour sauce on top of meatballs. Serve hot.
Categories: Appetizers/Snacks, Beef
Here’s an easy-to-make snack/appetizer for all you busy bees out there. :-) This one only takes a few minutes and you can store the beef in the ref for future use. It’s quite filling, mind you, that sometimes we just make it our dinner if we’re a little lazy to cook something grand.
What to do:
- Brown the minced beef in a pan. No need to add oil, especially if you’re using a non-stick pan.
- Once the meat is cooked, add the taco seasoning and half a cup of water.
- Simmer until the sauce has thickened or it has dried out. (We love to dry the sauce out so it’s not messy to eat.)
- Arrange chips on a serving dish. Top with the seasoned beef and some mozzarella cheese. Put dish in the microwave and cook until the cheese has melted.
- Serve chips with your favorite dip. Ours is sour cream.
Now, wasn’t that easy? :-)