Wednesday, May 29, 2013

SQUASH SOUP



INGREDIENTS:
3 kilos black supreme squash
2 cups fresh milk
4 tbsp. butter
Salt and pepper to taste
Dried parsley or basil
All-purpose cream

PROCEDURE:
1. The black supreme squash will be used to serve the soup.
2. To prepare, cup the top which will serve as cover.
3. Preserve the top. To take the flesh, remove the seeds and carve the flesh with the spoon.
4. Place it in a blender until the shell is hollow.
5. Preserve the shell.
6. Add fresh milk to the blender and blend at the medium speed until smooth.
7. Transfer content in a pan, add butter and simmer until it thickens into the desired consistency.
8. Add salt and pepper to taste.
9. Transfer to pumpkin shell, sprinkle with dried parsley or basil and swirl of all-purpose cream in the middle.
10. The pumpkin top can be used as cover.
11. Serve with crackers, French toast or garlic bread.


Thursday, May 23, 2013

TUSCANY EGGPLANT SOUP



INGREDIENTS:
2 tbsp. olive oil
1 large onion chopped
2 cloves garlic minced
2 large celery stalks finely chopped
5 cups water
2 medium eggplant peeled and cut into ½ - inch dice
1 can crushed tomatoes
2 tsp. Italian herb mix
1 cup pasta (any small shape shells or twists)
¼ cup chopped parsley
Season to taste

PROCEDURE:
1. Heat the oil in soup pot.
2. Add onion, garlic and celery and sauté over medium heat.
3. Bring to a simmer and then simmer gently covered until eggplant is tender.
4. Approximately 45 minutes.
5. In the meantime cook the pasta separately until a dente (approximately 6 minutes).
6. Drain and stir into soup with parsley.
7. Adjust the consistency if the soup has gotten to thick.
8. Season to taste.
9. Simmer over very low heat for approximately 15 minutes and serve at once.
10. However, if your family or guests are arriving later, let the soup stand at least 1 hour then heat as needed.






DRIED BERRIES PEPPER SCONES

INGREDIENTS:
1 package (500g) pancake waffle mix
1 tsp. salt
¾ cup chopped dried berries (cherries, cranberries, blue berries, and raisins)
1 to 1 ½ tbsp. freshly crushed pink and green peppercorns
2 medium eggs
1/3 cup to ½ cup heavy cream
Melted butter
Sugar

PROCEDURE:
1. Pre-heat oven to 450 degrees F.
2. Grease and flour 2 cookie sheets.
3. Mix the pancake waffle mix with salt, chopped berries, and crushed peppercorns.
4. Combine the eggs with few swift strokes.
5. Mix in cream gradually just to hold the dough.
6.  Pat and fold ten times. Form into 20 balls.
7. Flatten each ball 1 cm. thick on prepared cookie sheet using a floured disc, one inch apart.
8. Brush with butter and sprinkle sugar.
9. Bake for12-14 minutes.





Tuesday, May 21, 2013

OATMEAL SOUP



INGREDIENTS:
1 tsp. minced garlic
1 medium onion, chopped
3 tbsp. olive oil or butter
1 cup quick cooking oatmeal
6 cups water
1 chicken broth cube
¾ tsp. pepper
Zest of 1 lemon
Lemon slices

PROCEDURE:
1. Sauté garlic and onion in olive oil over medium heat until onion is limp.
2. Add oatmeal and stir constantly until slightly golden.
3. Add water and chicken broth cube.
4. Bring to a boil, stirring constantly then simmer for 5 minutes.
5. Season with salt and pepper.
6. Correct seasoning, and then add lemon zest.
7. Serve with lemon slices and dried berries pepper scones.


HOT AND SOUR BEAN CAKE SOUP



INGREDIENTS:
4 cups water
1 chicken broth cube
25g dried black fungi (tenga ng daga) soaked in water
1 cup fresh spinach or watercress
2 tbsp. light soy sauce
2 tbsp. apple cider vinegar
Salt and pepper to taste
¼ to ½ tsp. hot sauce or chili flakes
1 block bean cake (tofu)
Cut into small dice
2 tbsp. potato flour or cornstarch dissolved in 3 tbsp. water
1 medium egg beaten
1 tbsp. sesame oil
Cilantro

PROCEDURE:
1. Boil water with chicken broth cube in pot.
2. Add black fungi and spinach then simmer for 4 minutes.
3. Season with soy sauce, vinegar, salt, pepper and hot sauce to taste.
4. Add tofu and potato mixture, stirring constantly until thickened.
5. Pour the egg into the broth, stirring constantly until it forms bits of ribbon.
6. Turn off the fire, add sesame oil.
7. Serve hot in a soup bowl, garnish with cilantro.
8. Best accompanied with tuna sandwich roll.

Monday, May 20, 2013

TUNA SANDWICH SUSHI ROLL



INGREDIENTS:
1 can (184g) century tuna chunks in water, well drained
1 tbsp. chopped onions
Pickle relish
1/3 cup mayonnaise
½ tsp. salt to taste
¼ tsp. pepper
1 tsp. sugar to taste
1/3 cup butter mix with 1 tbsp. prepared wasabi
10 slices bread, sides trimmed
5 nori sheets cut in half crosswise
Cucumber, seeded and sliced into strips

PROCEDURE:
1. Mix tuna, onion, pickle relish, mayonnaise, salt, pepper and sugar. Set aside tuna filling.
2. Spread wasabi butter on each slice of bread.
3. On a bamboo mat place half sheet of nori, shiny side down.
4. Lay a slice of bread.
5. Spread a tbsp. of tuna filling on 2/3 part only.
6. At the age place a strip of cucumber.
7. Bring front edge of mat up and over to form a roll.
8. Cut cylinder into 5 or 6 equal slices.
9. Serve.