Peanut Brittle

     Ingredients:

     1 tablespoon of unsalted butter to brush the baking sheet

     2 cups white granulated sugar

     pinch of salt
     1/4 corn syrup
     1/4 teaspoon baking soda 

     2 cups unsalted roasted peanuts

     1/2 teaspoon oil for wooden spoon

      Method:

1. Use softened butter to brush baking sheet and set aside.
2. In a medium saucepan combine sugar, water, corn syrup and salt, let boil over high heat.
3. Swirl until sugar dissolves, (do not stir) until light golden brown or until it reaches soft crack stage if using a candy thermometer.
4. Add baking soda, stir then add the peanuts, mix quickly to coat the peanuts.
5. Transfer to the greased baking sheet. Flatten peanuts and let cool.
6. Crack the peanut brittle before it dries up completely. 
7. Enjoy your peanut brittle.

       Health Benefits

• Peanuts are rich in energy (567 calories per 100 g) and contain health benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health.
• They compose sufficient levels of mono-unsaturated fatty acids (MUFA), especially oleic acid. MUFA helps lower LDL or "bad cholesterol" and increaseS HDL or "good cholesterol” level in the blood. Research studies suggest that Mediterranean diet which is rich in monounsaturated fatty acids help to prevent coronary artery disease and stroke risk by favoring healthy blood lipid profile.
• Peanut kernels are a good source of dietary protein; compose fine quality amino acids that are essential for growth and development.
• Research studies have shown that peanuts contain high concentrations of poly-phenolic antioxidants, primarily p-coumaric acid. This compound has been thought to reduce the risk of stomach cancer by limiting the formation of carcinogenic nitrosamines in the stomach.
• Peanuts are an excellent source of resveratrol, another polyphenolic antioxidant. Resveratrol has been found to have a protective function against cancers, heart disease, degenerative nerve disease, Alzheimer's disease, and viral/fungal infections.
• Furthermore, studies suggest that resveratrol may reduce stroke risk through altering molecular mechanisms in the blood vessels (reducing susceptibility to vascular damage through decreased activity of angiotensin, a systemic hormone responsible for blood vessel constriction that would elevate blood pressure), and by increasing production of vasodilator hormone, nitric oxide.
• Recent research studies suggest that roasting/boiling enhances antioxidant bio-availability in the peanuts. It has been found that boiled peanuts have two and four-fold increase in isoflavone antioxidants biochanin-A and genistein content, respectively. (Journal of agricultural and food chemistry).
• The kernels are an excellent source of vitamin E (a-tocopherol); containing about 8 g per100 g. vitamin E is a powerful lipid soluble antioxidant which helps maintain the integrity of cell membrane of mucus membranes and skin by protecting from harmful oxygen free radicals.
• The nuts are packed with many important B-complex groups of vitamins such as riboflavin, niacin, thiamin, pantothenic acid, vitamin B-6, and folates. 100 g of peanuts provide about 85% of RDI of niacin, which contributes to brain health and blood flow to the brain.
• The nuts are a rich source of minerals like copper, manganese, potassium, calcium, iron, magnesium, zinc, and selenium. http://www.nutrition-and-you.com

Puto Leche Flan

Ingredients for the flan...

4 egg yolks

1 can condensed milk

1 teaspoon of lemon juice

1/4 teaspoon of yellow color if using powder food color

For the batter:

2 cups all-purpose flour or cake flour

1 cup white granulated sugar

a pinch of salt

1 cup water

3 teaspoon baking powder

4 cups egg whites

Method:

1. Fill water on steamer 1/3 full then boil water on medium heat, while waiting for the water to boil, grease the moulds for the puto leche flan.
2. Prepare the flan by mixing the ingredients, condensed milk , egg yolk and the lemon juice then fill the greased moulds about 1/3 full. Steam for about 5 minutes then set aside.
3. Combine all ingredients for the puto batter (do not over mix the batter) then pour batter over the steamed flan just below the rim. Steam for 10 minutes.
4. Let cool then remove from individual moulds, loosen it with a knife and arrange on your favorite container.
5. Enjoy this beautiful and delicious recipe. 

Flan is a bake or steamed custard quite similar to crème caramel. It is typically made with eggs, cream or milk, gelatin and vanilla. Often, the custard is synonymous with crème caramel because it includes a layer of burnt or caramelized sugar on the bottom. Little ramekins of flan are then inverted, so the crunchy sugar is on the top.

This custard is quite popular in Latin American countries, but its origin is French. Often, flan served in Latin countries or restaurants does not have the caramel sugar layer, but instead is simply plain, more resembling Italian cream.

Sometimes, Latin American restaurants make the distinction between regular flan and dolce de leche, which served with a milk caramel sauce. Unlike crème caramel, the milk caramel sauce is added after the custard is baked and inverted. It is creamy rather than crunchy.

Flan enjoys great popularity in the US, in Latin American countries, and in the Philippines. It is also very popular in Japan, where some variants may be made with soy milk, since many native Japanese do not regularly consume cow milk.

There are also some instant flan mixes available. Thickening from these tend to come from the addition of either agar or gelatin. Authentic flan would probably not use either thickener, but would depend upon the addition of eggs to create the proper thickness. Most restaurant recipes, however, suggest gelatin. http://www.wisegeek.com

Banana Cake

• Banana is one of the high calorie, tropical fruits. 100 grams of fruit carry 90 calories. Besides, it contains good amount of health benefiting anti-oxidants, minerals, and vitamins.
• Banana fruit is composed of soft, easily digestible flesh made up of simple sugars like fructose and sucrose that upon consumption instantly replenishes energy and revitalizes the body. Thus, for these qualities, bananas are being used by athletes to get instant energy and as supplement food in the treatment plan for underweight children.
• The fruit holds a good amount of soluble dietary fiber (7% of DRA per 100 g) that helps normal bowel movements; thereby reducing constipation problems.
• It contains health promoting flavonoid poly-phenolic antioxidants such as lutein, zea-xanthin, ß and a-carotenes, albeit, in small amounts. These compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.
• Banana is good source of vitamin-B6 (pyridoxine); provides about 28% of daily-recommended allowance. Pyridoxine is an important B-complex vitamin that has beneficial role for the treatment of neuritis, and anemia. Further, it helps decrease homocysteine (one of the triggering factor in coronary artery disease (CHD) and stroke episodes) levels within the human body.
• The fruit is also a moderate source of vitamin-C (about 8.7 mg per 100g). Consumption of foods rich in vitamin-C helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.
• Fresh bananas provide adequate levels of minerals like copper, magnesium, and manganese. Magnesium is essential for bone strengthening and has a cardiac-protective role as well. Manganese is utilized as a co-factor for the antioxidant enzyme, superoxide dismutase. Copper is required in the production of red blood cells.
• Fresh banana is a very rich source of potassium. 100 g fruit provides 358 mg potassium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure, countering bad effects of sodium. www.nutrition-and-you.com

Ingredients:

3/4 cup white granulated sugar

1/2 brown sugar

1/2 cup corn oil

3 whole eggs

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup buttermilk or milk

1 cup mashed banana

1 tablespoon orange zest

Cream cheese frosting:

1 cup cream cheese

6 tablespoons unsalted butter

1 teaspoon vanilla extract

3 cups confectioners sugar

Method:

1. Preheat oven at 350 degrees centigrade or 175 degrees Fahrenheit.
2. Grease 8 x 2 inches round pan or  8 x 8 x 1 1/2 inches square pan.
3. Sift flour twice, add in salt, baking powder and baking soda then set aside.
4. In the electric mixer, cream corn oil, sugar, and eggs until frothy.
5. Mash the bananas then add to the creamed ingredients plus milk.
6. On low speed add dry ingredients and mix just until combined.
7. Do not over mix so the dough is soft and tender but not tight and tough.
8. Pour the batter into the prepared pan and bake for 40 to 45 minutes or until toothpick is dry when inserted.
9. Let the cake cool in the pan for 10 minutes then turn out onto the cooling rack to cool completely.
10. Whip the frosting if desired then frost the cooled cake, decorate with nuts if desired and enjoy.

Sponge Cake

I love this sponge cake recipe. It is made with eggs, sugar and flour. No leavening needed, the eggs are whipped to create the foam so the cake would rise naturally. The flour has to be sifted two to three times so no lumps would be present and it will be easier to be dissolved and will blend well into the egg mixture. I actually powderize the sugar to make sure it will melt properly and easily. I find this to be easier than the chiffon cake. Sometimes the meringue flops and the cake doesn't rise. This sponge cake is definitely a no fail cake. Easy to follow instructions using the exact measurement to make it a success. Some sponge cake recipes require no butter, I just added the butter because it will taste better. It is completely up to you, if you're not a fan of butter then just omit it from the recipe. Your sponge cake will still be beautiful and will rise as it should. This cake is similar to pound cake and chiffon cake, the process of making them makes it different from each other. For the chiffon the eggs are separated and the whites are beaten to make the meringue, for the pound cake you beat the batter altogether and the cake becomes tight and heavy. I'm comfortable with this recipe, for sure I will always use this often than the chiffon.

The egg white is responsible for making baked goods rise. They act as leavening agent when whipped as they trap and hold air. The proteins in egg white help the rising process of a cake such as a chiffon, angel cake and sponge cake. The albumin creates small bubbles when whipped and the increase in volume thus holds water as well. The ovalbumin helps to curdle during baking helps the cake take shape as the water evaporates.

Ingredients:

6 eggs 

1 1/2 cups flour

1 cup white granulated sugar

1/4 cup butter

2 tablespoons milk

1/4 teaspoon salt

Method:

• Preheat oven to 300 degrees at least for 15 minutes before placing cake. Line 8 inches cake pan.
• Sift flour twice then set aside, melt the butter and add milk.
• Place your eggs and sugar in the bowl of the stand mixer then whisk and melt sugar over a pot of simmering water on low heat until egg mixture becomes lukewarm.
• Whip the eggs until thick and fluffy. Fold the flour in 3 parts then add the butter and milk fold once again until all is incorporated.
• Place batter into prepared cake pan and bake for 25 to 30 minutes until toothpick is dry when inserted. Enjoy this beautiful and easy step by step recipe.

Vegetable Atchara

Vegetable Atchara is one of the dishes my mom used to make for the family. It is a healthy appetizer especially if you have dried or fried fish for the main dish. The common atchara in the Philippines is made from grated raw papaya. I wanted to make it as well here in Jeddah, the problem is I cannot find a papaya in the supermarket. I wanted to mix the grated papaya with these vegetables but ended up with only vegetables and no papaya. I'm happy though with the outcome because I don't have to bring atchara from our home in the Philippines. Stress free while I could enjoy this freshly made atchara here in Jeddah. Next time I find good raw papaya, I promised myself to make it happen.

To avoid the strong effect of acid in the vinegar when eating is to boil the vinegar properly before adding the spices and the vegetables. It is important to add brown sugar to it to balance the acidity of the vinegar. Allow the atchara to sit in the refrigerator at least for one day and in between uses. Papaya atchara is a little bit complicated to prepare because the papaya has to be finely grated, sprinkle salt then massaging it, let sit for at least one hour before squeezing out the juice with a cheese cloth. So, I chose to make this vegetable papaya since the vegetables are available all year round. This is another home sweet home recipe and it's worth a try.

Ingredients:

2 bulbs of garlic

1 big onion 

100 gms. ginger

1/4 kg. carrots 

1/4  kg. ampalaya

1/4 kg. radish

1 piece bell pepper

10 tablespoons brown sugar

1 tablespoon salt

900 ml apple cider vinegar
1 cup water
1/2 cup raisins (optional)

Method:

• Cut up the spices like garlic, onion and ginger into thin slices.
• Wash and cut up all the vegetables.
• Boil the vinegar then add the sugar and salt to dissolve.
• Add the sliced up vegetables then bring to boil 3 to 5 minutes.
• Mix all the vegetables then turn off heat. Do not overmix and do not overcook the vegetables.
• Cool the atsara before transferring to a container. Glass container is best to use, refrigerate and enjoy with your fried food as an appetizer.

Relyenong Bangus

Who doesn't love Relyenong Bangus?

It's a special dish that does not often served on the table on a regular basis because it is tedious and complicated to prepare. The meat of the fish has to be removed and deboned without tearing the skin. Some people cut the fish at the back to remove the big bone and scrape out the meat then sewing the skin back after stuffing in the cooked meat. My way is to pound the meat of the fish to loosen it up then cut the big bone from the opening in the neck and breaking the connecting bone from the tail, this way I can remove the main bone then scraping the meat out without jeopardizing the skin. 

Bangus is the National fish of the Philippines and is also known as Milkfish or Chanos chanos as its scientific name. They are particularly farmed for food consumption in the Philippines. The Philippines are both producer and consumer of Bangus and the best Bangus production and most farmed area is in Pangasinan. The Bangus flourish and grow in brackish water, a mixture of fresh and sea water. The fry or small fish are collected from the shore and sold to fish growers. The fry lingers for two to three weeks ashore then move up to swamp or mangrove area until they become sexually mature and goes back to the sea as their nursery habitat.

The Bangus fish is so good in a lot of dishes. Frying, grilling, soup base are just a few of the dishes most people prepare with Bangus. 

Here's one good recipe for Bangus, the Relyeno.

Ingredients:

1 large Bangus

3 tablespoons oil for sauteing

1 regular size onion,minced

3 cloves garlic, minced

1 regular size potato, cubed

1 regular size carrot, cubed

3 tablespoons soy sauce

1/2 cup green peas

1 small size red bell pepper

1/2 cup raisins

2 tablespoons flour or cornstarch

1 egg

salt and pepper to taste

Method:

• Prepare the fish by removing the scale, gills, gut and intestine out from the opening in the head.
• Pound the fish concentrating on the meat area making sure not to tear the skin. 
• Cut the big bone from the opening, with your hand bend the tail area to break the connecting main bone.
• Once you are sure that the meat are loosened up, pull out the big bone start pushing up the meat towards the opening or scrape it with a long spoon. This is laborious, be ready.
• Refrigerate the empty skin or you may sprinkle salt and pepper to it.
• Cook the meat in a pan with a little water so the tiny bones will be visible and is easy to remove. 
• Once all bones are removed set it aside then prepare other ingredients. 
• Saute the garlic and onion with the 3 tablespoons of oil then add the potatoes until half cooked then add soy sauce.
• Add deboned fish, carrots and all other remaining ingredients.
• Add the flour dilluted in 1/4 cup of water, add salt and pepper, mix then remove from heat once everything are cooked. 
• Add 1 whole egg, give it a stir, make sure the mixture is dry, add additional flour if necessary and cook some more.

• Stuff the cooked mixture back to the empty skin of the fish, make sure all spaces are filled. Deep fry the whole fish cut and serve and enjoy your Relyenong bangus.

Fresh Lomi Noodle

We Filipinos love eating noodles and lomi is one of our favorites. This type of noodle is wider than any other type of noodle and is almost similar to fettuccini pasta. 

On a floured tray

Making it fresh at home is so rewarding as it is always readily available when I need it. I use ordinary all-purpose flour although I've heard that semolina flour is best in making noodle as it does not  have much gluten compared to all purpose flour. I might as well try that soon and see the difference between the two. 

Resting

Anyway as far as I know lomi noodle uses all purpose flour same as other egg noodles like pansit guisado and dried pansit canton. To make this noodle is simply mixing all ingredients then kneading properly to get the right consistency of the dough. The dough must be flattened using the roller pin and folded several times before cutting. It is less work if you have a pasta maker readily available if none you can do it manually also by cutting the flattened dough in layers with a knife. 

Dough is flattened

Pansit guisado and lomi differ in the size of the strands. The lomi is wider than that of the pansit guisado. The texture of the noodle depends on the alkaline solution you put. Lye water or baking soda are used to achieve the texture and chewiness of the noodle. When lye is not available, baking soda can be used by mixing the baking soda in 1/4 or 1/2 cup of water and added to the flour mixture before kneading. 

However when lye water is the option you want to use, you have to add it in the water as you boil your noodle. I always use lye water in making my fresh noodles so I will not have the difficulty in handling the dough because the baking soda makes the dough tougher so handling the dough is a bit tricky.

Passing through a pasta cutter

The ingredients are:
3 cups all-purpose flour
3 whole eggs
1/4 water
1/2 teaspoon salt
6 tablespoons oil, divide in two for boiling water and for the dough mixture
1 teaspoon lye water or (1/2 teaspoon baking soda, optional)

Method: 

• In a bowl, mix all dry ingredients such as flour and salt.
• Add water, oil and beaten eggs. 
• Knead the mixture thoroughly to form a dough.
• Once the dough becomes smooth, cover with a cling film and let rest for 30 minutes to one hour.
• After resting cut the dough into 4 equal parts then pass it through the pasta maker flatten each piece using #1 setting.
• Fold your dough several times sprinkle flour or corn starch every time it gets sticky. Flatten again and again until you get the right consistency. 
• Choose the number setting you want as to the thickness of the noodle you like. I use #3 or #4 setting for the thickness of my dough. 
• Pass the dough through a cutter to your desired setting and arrange them on a floured tray. 
• Boil water in a large pot, be generous otherwise, the water will be sticky and starchy make sure the dough will be submerged properly then add the lye water.
• Boil for just 2 minutes then remove the noodles place them in a colander, rinse the noodles with cold running water then add oil, make sure you coat the noodles with enough oil, you may add more than the recipe suggests to prevent them from sticking together. Your fresh noodle is ready.
• Prepare your lomi noodles or pansit guisado. Yum...Yum... ENJOY...

Dinner Rolls

My homemade dinner rolls are so irresistible. Warm and fresh from the oven, so soft and delicious. You too can make this simple recipe, it does not take long to prepare. Ingredients are just in your pantry; flour, milk, sugar, yeast, egg are just the main ingredients that I'm sure are always available in your kitchen. This recipe yields 9 pieces of regular size rolls. I double or triple the recipe if I have plenty of people to serve. We are just three at home so this recipe is just enough for a small family. 

Bread needs good kneading to develop the gluten that is the very base of bread to stretch and expand. Gluten makes the bread trap air and makes easier for the dough to rise to make your bread soft and fluffy. There are plenty of guides if you want to know more about breadmaking and the science of it.This dough mixture is sticky so be careful in adding flour to the dough to make it manageable. Adding too much flour on the dough when kneading dries up the dough and will result in heavy and tough bread. Let's get started...

Ingredients:
3/4 cup warm milk
1 teaspoon yeast
1 teaspoon sugar
2 cups all-purpose flour
2 tablespoon butter or oil
1/4 teaspoon salt
1 egg

Method:

• In a deep bowl place your warm milk, add the yeast and 1 teaspoon sugar, stir and set aside to foam for 3 to 5 minutes. 
• Once the yeast mixture is ready add beaten egg, butter or oil, flour, 2 tablespoons sugar and salt. 
• Mix all ingredients then knead by hand 7 to 10 minutes if you have no kneading machine. 
• Oil or grease the deep bowl then place your dough formed into a ball to rise covered with cling film or cloth for 1 to 2 hours. 
• Punch down dough to release gas then form it again into a ball leave it inside the bowl to rest for 30 minutes covering loosely with cling film or cloth. 
• Now your dough is ready for shaping. Form your dough into a log then cut into 9 equal pieces. 
• Roll each piece into small balls then place them in your baking pan, let rise for final proofing for 1 hour. 

• Brush with butter or eggwash then bakes at 350 degrees F (175 degrees C) for 18 minutes. 

Remove from the oven let cool then brush with melted butter to have the gloss and buttery flavor. Enjoy your homemade dinner rolls.

Cassava Cake with Macapuno Recipe

Cassava is a perennial plant that grows best in tropical, moist fertile and well-drained soils. Under the cultivation fields, its cut-stem sections are planted just as in the case of sugarcanes. After about 8 to 10 months of the plantation; long globular roots or tubes grow in a radial pattern downwards deep into the soil from the bottom end or stem up to the depth of 2-4 feet.

Each tuber weighs one to several pounds depending upon the cultivar type and feature gray-brown, rough woody textured skin. Its interior flesh features white, starch-rich sweet-flavored meat, that should be eaten only after cooking.

www.thepaleomom.com

Cassava roots can be readily available in the markets all around the seasons. Buy well-formed, hard cylindrical tuber that is heavy

for its size. Avoid old stocks as they are out of flavor and less appetizing. Do not buy if the tubers feature cuts, breaks in the skin. Also, avoid those with molds, soft spots, and blemishes.

Fresh roots can be kept at room temperature for about 5 to 7 days. However, peeled and cut sections should be placed in cold water and stored in the refrigerator for up to three days.
Cassava should not be eaten raw as the root composes small quantities of cyanogenic glycosides, especially hydro cyanic acid. Cyanide compounds interfere with cellular metabolism by inhibiting the cytochrome-oxidase enzyme inside the human body. Peeling followed by cooking ensures them safe for consumption by removing these compounds. Source: www.nutrition-and-you-.com

This simple recipe is easy and not complicated to make and yet so delicious. No need for a mixer, just mix all ingredients by hand and bake at 350 degrees Fahrenheit. Best served cold as the dessert. Grated cheddar cheese can be a great topper too or can be added on top of the macapuno for a super special treat.

Ingredients :
250 gms. grated cassava
2 cups coconut milk
1 can evaporated milk
1 can condensed milk
1 bottle sweetened macapuno
2 eggs
1/2 cup sugar

Topping:
1/2 can condensed milk
1/4 bottle of macapuno

Method:
In a bowl, mix all ingredients thoroughly, reserve 1/2 can condensed milk and 1/2 bottle macapuno for the topping.
Add more sugar if needed according to your liking.
Pour in cassava mixture in a baking pan.
Bake at 350 degrees F for 45 minutes to 1 hour or until dry.
Spread topping mixture and broil at low setting until dry and golden brown 10 to 15 minutes.

Enjoy this easy cassava cake recipe.

Tambo (Bamboo Shoots) Recipe

Bamboo shoots are considered as one of the useful health foods because of their rich contents of proteins, carbohydrates, vitamins, fibres, vitamins and minerals and very low fat content. Freshly harvested shoots have good amount of thiamine, niacin, vitamin A, vitamin B6 and vitamin E [13,14]. They are edible and used in many asian cuisine. Sold in various processed shapes and are available fresh, dried and canned versions.

This is my mom's recipe that is a family's favorite we always request this whenever we come home for holidays in the Philippines and so I am very happy that I am able to cook this here in Saudi Arabia and that bamboo shoots are available from time to time in the supermarkets. This is cooked with fresh coconut milk (gata), no ginger added because of the coconut milk as we feel they are not compatible. It is most delicious with seafood such as crabs or shrimps in it together with vegetables such as okra and jute leaves(saluyot). Corn kernel can be added as an option to add to the natural sweetness of the gata (coconut milk) that brings out the flavor of the bamboo shoots. Fried fish is a very good side dish with this tambo recipe and freshly cooked rice. 

Ingredients:

1/2 kilo bamboo shoots sliced thinly

2 cups water

1/2 cup corn kernel (optional)

2 bundles of jute leaves or saluyot

7 pieces long okra variety

2 sprigs of spring onion

2 pieces long green chilli

2 cups coconut milk

salt to taste

Method:

• Clean and slice bamboo shoots, pee;er can be a very good tool to achieve thin slices.
• Clean and cut vegetables, set aside.
• Blanche bamboo shoots, discard water to remove toxin, set aside.
• Boil 2 cups of water add spring onion and chilli then add sliced bamboo shoots and corn.
• Let boil and add shrimps or crabs then add vegetables, boil for 2 minutes then add the coconut milk, add salt to taste then boil once more and remove from heat. 
• Enjoy with rice and fried fish.

Fresh or raw bamboo shoots contain cyanogenic glycosides, natural toxins that are also present in cassava. The toxins must be destroyed by cooking and for this reason fresh bamboo shoots are often boiled before being used in other ways. The toxins are also destroyed in canning process.Source:https://en.wikipedia.org

Bamboo plant is a member in the grass family. After 3 to 4 years of implantation, a new shoot arises from underneath root-system which is then gathered, and eaten as vegetable. Bamboo shoots begin to appear above the ground surface in different seasons depending upon the species. When a young, cone-shaped new shoot just appears above the ground surface, it is severed from its root attachment, generally using a spade.

On its exterior, the shoot features several layers of tough casing of leaves, firmly wrapped around its central cream-white heart which is the meat. This prized meat is what the edible portion of bamboo shoot. It is crunchy in texture and has a mild, distinctive flavor. Once boiled and cured, it however acquires almost a neutral taste.

Source:http://www.nutrition-and-you.com

https://www.google.com

Peanut Butter Cereal Snack

Do you know that your favorite cereal brand that you eat every breakfast can become a delicious dessert too? This recipe is from a friend during a church potluck activity. My daughter loved it so much (sweet tooth) that I enquired to see if I too could make this wonderful recipe and voila! this was done beautifully and succesfully. I'm surprised how easy and simple it is to prepare this dessert. I made everyone happy whenever this is served on a get together activity or paties and most of all, the ingredients are mostly available in your pantry.

Ingredients:

9 cups corn flakes cereals

1 cup peanut butter

1 cup white sugar

1 cup syrup

1 1/2 cups of favorite nuts (optional)

300 gms. of chocolate bar (optional)

2 tablespoon of butter (optional)

Method:

• Measure 9 cups corn flakes cereals and set aside.
• Mix and bring to boil the sugar, syrup and peanut butter at low heat until all are well blended, approximately 3 minutes.

• Turn off heat then add the cereals and nuts if desired and mix thoroughly until all is coated with sugar mixture.
  
• Transfer to a greased baking dish or a glass dish and level off with spatula.
  
• Cut in desired sizes and enjoy this wonderful recipe.
• For a twist, melt 300 gms. chocolate bar with 2 tablespoon of butter and spread on top of  the finished product, let it set or place in refrigerator before serving.

According to organicfacts.com, ever since the beginning of agriculture, cereals have provided unlimited health benefits to mankind as staple food in our diet. Cereals are rich in complex carbohydrates that provide with ample energy and help prevent cancer, constipation, colon disorders, high blood sugar levels and also enrich your overall health with abundant proteins, fats, lipids, minerals, vitamins and enzymes. It is also enrich in niacin, iron, riboflavin and thiamine, and most cereals have abundant fiber contents especially barley, oat and wheat. Cereals also have soluble bran that aids in lowering blood cholesterol levels and keeping heart diseases at bay.

Cereal consumption also means an intake of high amounts of protein; breakfast cereals are often eaten with milk that makes a protein-rich meal.

What is cereal? It is actually packaged breakfast food available in most commercial food stores. It has become immensely popular in fast moving countries as they provide a bowl full of nutrients in a short and simple way.

harvestmoonbabyfood.com

Hopia

Hopia is a popular Filipino bean filled pastry originally introduced by Fujianese immigrants in urban centers of the Philipines around the start of the American civil occupation. It is widely available inexpensive treat and a favoured gift for friends and relatives. There are two types of hopia, the flaky type which uses Chinese cuisine puff pastry and the cake dough type which uses a soft cookie dough similar in texture and taste to the wrapper dough.

The most popular flaky hopia is the hopiang munggo which is filled with sweet mung bean paste. Hopiang baboy however is a filled bread crumb paste studded with candies winter melon, flavored with spring onion and enriched with pork fat which gave its name. Due to the popularity of ube yam, it has also become the favorite among filipinos necessitating its availability the whole year round.

Another type of hopia is called hopiang hapon, it is dough filled with adzuki bean paste, these are sometimes cubed and cooked in a griddle one side at a time instead of being baked in the oven.

Source:http://en.wikipilipinas.org

Ingredients:

First Dough

2 cups all purpose flour

1/4 cup oil

1/4 cup water

Second Dough

1 1/2 cups all purpose flour

1/2 cup lard

1/2 cup white sugar

Filling:

Munggo

1 1/2 cups cooked mung bean either green, red or yellow

1 3/4 cups white granulated sugar

1/4 cup water

1 1/2 cups all purpose flour

Ube filling

3 cups ube halaya

Hopiang baboy

2 cups all purpose flour

1 1/2 cups white sugar

3 sprigs of spring onion cut small

20 gms. pork far, diced

1/4 cup water

Method:

• Prepare the filling, mix all ingredients, cook in medium to low heat until all is blended. Set aside it should be thick like a paste.
• If using ube halaya as filling then prepare it ahead of time and set aside until your dough is ready.
• Mix and knead first dough and set aside then mix the second dough.
• Roll out first dough, place the second dough on top of the first dough.
• Roll up the doughs as one like a log then cut in desired sizes.
• Flatten each piece, add filling then seal.
• Arrange in lined pan, sealed side down. Brush with eggwash.
• Bake at 400 degress farenheit 30 to 45 minutes until golden brown.
• Serve and enjoy the homemade hopia.

Adobong Pusit (Sauteed Squid)

There are various dishes that can be made out of squid. One of our favorite is the adobong pusit. This is the best recipe to prepare when squids are small. It is cooked in vinegar, an important ingredient in adobo recipe. Yummy, especially with thick sauce that is spread over the rice. Big squids can either be grilled, fried, baked etc. There's a lot of delectable, mouth watering and appetizing dishes you can make out of squid.

Ingredients:

1/2 kilo fresh squid

4 tablespoons oil

1 small onion

3 cloves garlic

2 small pieces long green chilli

3 pieces laurel leaves

2 tablespoons vinegar

1/2 cup water (optional)

1 teaspoon salt

1 tablespoon flour or corn starch dilluted in 1/4 cup of water

Method:

• In a deep pan, saute garlic and onion in 4 tablespoons of oil then add cleaned fresh squid.
• Let simmer for 2 minutes then add vinegar, chilli and laurel leaves.
• Add 1/2 cup water if dry then add salt to taste.
• Let boil until cooked, thicken with dilluted flour or corn starch.

Squid swims forward, upward and downward, they breathe through their gills. There have been 300 types of squid that have been identified although there's a lot of varieties more that are not yet discovered. They are quick and agile and releases ink when they are threatened to make their rapid escape. It is believed that squid is one of the invertebrates that has the highest level of intelligence. They are extremely active and they seem to do quite well when it comes to adapting to the changing environment around them.Source:http://www.squid-world.com

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The Benefits of Eating Squid:

Squids contain copper that fulfills 90% of the body's requirement, essential for absorbing, storing and metabolizing iron and stimulating the formation of red blood cells.

Individuals suffering from rheumatoid arthritis are often found to have low selenium levels in their blood. Since squids have abundance of this mineral, it helps in relieving symptoms of arthritis and controlling damage caused by free radicals.

Frequency and duration of migraines are lowered due to the presence of vitamin B2 (riboflavin). Research indicates that riboflavin supplements are good remedy for the prevention of migraines.

Squids also contain large amount of phosphorus, similar to shrimps and fish. This mineral is necessary for stimulating calcium in building bones and teeth.

A great source of Vitamin B12, squids are known to lower homocystein levels in the body, which can otherwise increase the rate of strokes and heart attack.

Squids help to stabilize sugar levels in the blood due to the increased supply of vitamin B3 to the body.

Deficiency in zinc can lead to a range of infectious organism damaging the body. However squids which are rich in this component help strengthen the immune system.

Source: http://www.foodofy.com