-Foodaholic-

[lovemarie]

hmmm 10 mins prep time sa eksperto pero 1 hr sa nangangapa pa lang hehe. sige, masubukan ito pag sinipag na ako. mukhang masarap e.

Goodluck! Sana ikaw ay magtagumpay hehe...penge ah?

[lovemarie]

More summer dessert...

Grilled Banana Split

Grilled bananas and hot caramel sauce are a sumptuous contrast to the frozen scoops of ice cream.

 

Serves 4 
Prep Time 15 minutes 
Cooking Time 8 minutes

For the homemade caramel sauce 
1/2 cup sugar
3 tablespoons water
1/2 cup heavy cream
1 tablespoon rum (optional)
1 teaspoon unsalted butter


4 bananas (lakatan variety), peeled and cut in half lengthwise
1/4 cup butter, softened
8 tablespoons brown sugar mixed with 2 teaspoons ground cinnamon
4 scoops vanilla ice cream
4 scoops chocolate ice cream
4 scoops strawberry ice cream
whipped cream, chopped salted peanuts, and maraschino cherries for garnish



1 Make the caramel sauce: Combine sugar and water in a saucepan. Bring mixture to a boil but do not stir. Once mixture has turned amber in color, remove from heat.

 

2 Add cream and quickly mix together. Return pan to the stove over low heat. Cook until sauce thickens. Add rum, if using, and butter. Mix well. Transfer to a bowl and set aside until ready to use.

 

3 Prepare the grilled bananas by brushing the cut side of the bananas with softened butter. Sprinkle with cinnamon-sugar mixture. Heat a grill pan over medium heat. Place 4 banana halves, cut side down, on the pan. Cook for 1 to 2 minutes or until sugar has caramelized. Repeat with remaining bananas. Set aside.


4 To assemble, place one scoop each of vanilla, chocolate, and strawberry ice cream in a bowl. Arrange two slices of grilled bananas. Top with whipped cream and drizzle with caramel sauce. Sprinkle with peanuts and garnish with maraschino cherries. Repeat to make a total of 4 servings. Serve immediately.

Strawberry Yogurt Paletas

These Mexican ice popsicles are great for hot afternoons.

 

Serves 8 to 10 
Prep Time 15 minutes, plus freezing time


500 grams fresh strawberries, washed and hulled
1/3 cup sugar 
1/3 cup all-purpose cream 
1/2 cup strawberry yogurt drink 
1 tablespoon lemon juice 
1/2 teaspoon vanilla extract


1 Combine all ingredients in a blender. Pulse until smooth.


2 Pour strawberry mixture into ice pop molds. Freeze for about 4 to 6 hours.


3 Release ice pops from the molds by running warm water over the bottom for a few seconds.

[Ravendelle]

Sis thanks for the caramel recipe.hehehe.masarap din na alternative is the magic shell.ill share the recipe here if u dont mind. ^_^


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[ladyvirus01]

hmmm 10 mins prep time sa eksperto pero 1 hr sa nangangapa pa lang hehe. sige, masubukan ito pag sinipag na ako. mukhang masarap e.

Yes!! Medyo damihan mo sir R ha mukhang mapapasabak tau nito sa kainan


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[lovemarie]

Sis thanks for the caramel recipe.hehehe.masarap din na alternative is the magic shell.ill share the recipe here if u dont mind. ^_^


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You are welcome sis! Gorabels! Share mo na yang magic shell recipe mo wait mode na kami...

Yes!! Medyo damihan mo sir R ha mukhang mapapasabak tau nito sa kainan


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Aba naghihintay din pala ng lafang si sis LV ahihihi...

[jamesbond]

^susmaryosep! ang tindi ng mga japs food mo mam labs.... grabe.... isang wataw yan! and since you have our plates full, let's have some sweet delights....

[lovemarie]

More Summer Desserts...
Mango Jubilee


You can never go wrong with mangoes and vanilla ice cream.


Serves 6 to 8 
Prep Time 20 minutes 
Cooking Time 15 minutes

 
2 cups mango purée (from fresh mangoes)
2 cups mango balls (from fresh mangoes)
1 cup fresh orange juice
1 cup white sugar
3 tablespoons cornstarch, dissolved in 1/4 cup water
vanilla ice cream, to serve
cointreau, to serve (optional)
 

1 Place mango purée in a thick, heavy-bottomed saucepan. Simmer over low heat.

2 Increase heat. Just before the purée starts to boil, add mango balls. Lower heat and continue to simmer.

3 Add orange juice and sugar. When the sugar dissolves, add dissolved cornstarch. Simmer for about 5 to 7 more minutes.

4 Place scoops of ice cream in serving bowls. Top with mango mixture. Drizzle cointreau on top before serving, if desired. 


Cup o' Joe


Update the classic coffee jelly by using coconut!

Serves 4 to 6


1 cup water
3 tablespoons unflavored gulaman powder
3 teaspoons instant coffee 
1 cup coconut milk
3 tablespoons unflavored gulaman powder
1 tablespoon sugar
1 cup all-purpose cream
6 tablespoons condensed milk
1 cup buko strips
2 teaspoons instant coffee


1 Combine water, 3 tablespoons unflavored gulaman powder, and 3 teaspoons instant coffee in a saucepan.

2 Bring mixture to a boil, stirring continuously. Remove from heat, transfer to a rectangular mold, and let cool until set. In another saucepan, combine coconut milk and 3 tablespoons unflavored gulaman powder. Bring to a boil, then remove from heat. Add 1 tablespoon sugar, transfer to a rectangular mold, and let cool until set. 

3 Meanwhile, mix together all-purpose cream, condensed milk, buko strips, and 2 teaspoons instant coffee in a bowl.

4 Once set, slice coffee and coconut jelly into strips; add to the bowl. Mix to combine, cover, and 
refrigerate until ready to serve. Top with extra buko strips before serving, if desired.


Buco Pandan Jello


Transporting your favorite buko pandan to your picnic spot becomes easier when it takes the form of gelatin. Can't bring ice cream with you? look for mamang sorbeteroinstead!  

Makes 10 cups 
Prep Time 5 minutes
Cooking Time 3 hours and 30 minutes

5 pieces buko, 
      juice and meat reserved
1 (250-gram) bottle nata de coco, 
      syrup reserved
10 pandan leaves
5 (90-gram) boxes green 
      unflavored gelatin (we used Alsa)
1 pint coconut ice cream

1  Combine buko juice, nata de coco syrup, and enough water to make 8 cups. Add pandan leaves and simmer mixture over low heat until the flavor is extracted; around 20 minutes or until leaves turn yellowish. Remove from heat and discard leaves.

2  Sprinkle gelatin over the pandan mixture. Stir well until the granules dissolve. Mix in nata de coco and coconut meat.

3  When the gelatin is thick enough to coat the back of a spoon, quickly pour the mixture into molds. Gently tap molds on the tabletop to remove air pockets.

4  Allow to cool in the refrigerator until the gelatin solidifies. Serve topped with coconut ice cream.

[carlo1225]

sarap naman ng mga panghimagas na yan ser... 

bagay dito sa School lunches in different countries...
 

Japan

Fried fish, dried seaweed, tomatoes, miso soup with potatoes, rice in a metal container, milk.

Austin, TX

Taco salad with turkey, mashed potatoes, peach cake and iced tea.

South Korea

Marinated leaves, sesame seeds, kimchi (spicy pickled cabbage), soybean paste dvenchzhan stew with rice. For dessert - a little grape.

The German school in Shanghai

Grilled sausages, fries, carrot salad, a piece of cake.

Israel

Falafel, pita chips (eastern grain tortillas), lettuce with cucumber yoghurt sauce.

Finland

Salad, chicken curry and pudding, beans, carrots, milk.

The Czech Republic

Semolina soup with vegetables, beef with garlic, spinach and potato dumplings. Orange as a small dessert.

Brazil

Meat sauce, barbecue, rice, green salad, pudding and strawberry juice.

Ukraine

Soup served with bread, slices of sausage with pasta.

Barcelona, ​​Spain

Tomato fusilli (a kind of spiral pasta), fish deep roasting, salad, bread and an apple.

Singapore

Meat, rice, salad of crisp vegetables. For dessert - small slices of melon.

United Kingdom

Peas, baked potatoes, a slice of pie and custard sauce or cauliflower.

Chennai, India

Lentil soup, pumpkin, fresh yogurt, pudding, semolina and raisins, milk product buttermilk.

The Canadian International School, Bangalore, India

Fish nuggets, rice paper rolls stuffed with vegetables, salad, vegetarian noodles.

France

Nuggets with French fries and broccoli, bread, pasta salad. Dessert - a piece of cake.

[jamesbond]

sarap naman ng mga panghimagas na yan ser... 

bagay dito sa School lunches in different countries...
 

Japan

Fried fish, dried seaweed, tomatoes, miso soup with potatoes, rice in a metal container, milk.

Austin, TX

Taco salad with turkey, mashed potatoes, peach cake and iced tea.

South Korea

Marinated leaves, sesame seeds, kimchi (spicy pickled cabbage), soybean paste dvenchzhan stew with rice. For dessert - a little grape.

The German school in Shanghai

Grilled sausages, fries, carrot salad, a piece of cake.

Israel

Falafel, pita chips (eastern grain tortillas), lettuce with cucumber yoghurt sauce.

Finland

Salad, chicken curry and pudding, beans, carrots, milk.

The Czech Republic

Semolina soup with vegetables, beef with garlic, spinach and potato dumplings. Orange as a small dessert.

Brazil

Meat sauce, barbecue, rice, green salad, pudding and strawberry juice.

Ukraine

Soup served with bread, slices of sausage with pasta.

Barcelona, ​​Spain

Tomato fusilli (a kind of spiral pasta), fish deep roasting, salad, bread and an apple.

Singapore

Meat, rice, salad of crisp vegetables. For dessert - small slices of melon.

United Kingdom

Peas, baked potatoes, a slice of pie and custard sauce or cauliflower.

Chennai, India

Lentil soup, pumpkin, fresh yogurt, pudding, semolina and raisins, milk product buttermilk.

The Canadian International School, Bangalore, India

Fish nuggets, rice paper rolls stuffed with vegetables, salad, vegetarian noodles.

France

Nuggets with French fries and broccoli, bread, pasta salad. Dessert - a piece of cake.

hanep ang tirada mo kosa... haba ng basa ko at wait ko pa naman angbPinas style hahaha... eto kosa ang sa Pinas..

[carlo1225]

hanep ang tirada mo kosa... haba ng basa ko at wait ko pa naman angbPinas style hahaha... eto kosa ang sa Pinas..

di kasi ako nagbabaon nung nag aaral ako ser...

tambay lang ako lagi sa lugawan... 

[razorsharp]

isa nalang ang kulang sa tuyo't kamatis - itlog sunny side up. kumpleto na.

[lovemarie]

It's Lenten Season once again...kaya bida na naman ang fish, vegetables and seafoods sa ating meal time...here's a Bangus Recipe that even kids will love. Happy cooking!



Lumpiang Bangus Ingredients:

* 1 medium bangus (milkfish)
* 1 medium onion
* 2 cloves garlic
* 125g (1 cup) frozen peas
* 1 medium carrot cut into julienne pieces
* 1 stalk diced celery
* 25 lumpia wrappers
* 2 tbsp olive oil
* oil for frying
* 1 box 1.5 oz (42.5g) raisins
* 1 tbsp soya sauce
* 1/4 lemon
* salt and pepper to taste

Lumpiang Bangus Cooking Procedure:

1). Clean bangus (milkfish) by removing the scales, removing gills, internal organs and washing the inside part of it.

2). Slice the backside to expose meat. Pour soy sauce and squeeze the lemon over. Parboil just until pink is gone.

3). Cool. Remove bones. Set aside.

4). In a skillet, saute garlic and onion in olive oil. Add the fish meat, and all ingredients. Add salt and pepper to taste.Cook 5 minutes. Cool.

5). Wrap 1 tbsp of the mixture in lumpia wrapper. Continue until wrappers or filling is used up.

6). Fry in hot oil just until light brown. Serve hot with sweet chili sauce or any dip sauce you want. Enjoy.

[ladyvirus01]

  super like ko yan sis loveM and btw congrats ha ecm,ms PT etc etc wow party party na sa venus lodge 

[lovemarie]

thank you sis doc @ladyvirus01 

isama sa handa ang lumpiang bangus sa parteeeyyyy

[magbubukid]

Magbu's Crazy Lunch

1 pc. fresh kiwi
1 pc. banana
1 pc. salted egg
2 slices plain bread
1 mug of oatmeal with milk

Instructions: Eat in random order and ignore the weird flavor combination.