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

Fried Fish Fillet with Tartar Sauce

Are you thinking of lunch or dinner recipe? Why don't you try this fish fillet recipe. According to Wikipedia, fish fillet is a flesh of fish obtained by cutting or slicing the fish parallel to the spine, rather than perpendicular to the spine as is the case with steak. The remaining bones with attached flesh is called "frame" and is often used to make fish stock as opposed to the whole fish or fish steak. Fillets do not contain the fish backbone, they yield less flesh but easier to eat.

Special cut fillets are taken from solid blocks; these include a "natural" cut fillet, wedge, rhombus (a rhombus looks like a diamond, a flat shape with four equal sides) or a tail shape. Fillets maybe skinless or with skin on; pinbones may or may not be removed. 

There are several ways to cut a fish fillet:

1. Cutlet: Obtained by slicing from behind the head of the fish,round the belly and tapering towards the tail. The fish is then turned and the process is repeated on the other side to produce a double fillet.

http://www.unisea.com.au/

2. Single: More complex than the cutlet, produces two separate fillets, one from each side of the fish.

https://www.google.com.sa

3. "J" Cut: Produced in the same way as a single fillet but the pin bones are removed by cutting a "J" shape from the fillet.

https://en.wikipedia.org

When it comes to nutrition, johnwest.com.au says, fish has a lot to do with omega-3, a fatty acid found in oily fish like Salmon, Sardines,Mackerel and Herring. Fish and seafood however whether canned, chilled or frozen is also packed with protein and other essential nutrients. It is why the Heart Foundation recommends we eat at least two to three servings of oily fish or seafood per week.

Generally speaking all types of fish are good, they are highly nutririous that most people are not getting enough of. This includes high quality protein,iodine and various vitamins and minerals. Fish may lower heart attacks and strokes, these are the two most common premature causes of death in the world.

To prepare this recipe is to cut up the fish fillet to small bite sizes and coat it with flour and egg mixture, add salt and pepper and baking soda as a leavening agent so the end result is plump and looks appetizing. The mixture adds taste to the fish, it is easy and quick to prepare and best eaten with tartar sauce or any sauce of choice which can be bought from the supermarket or can be prepared at home just like the tartar sauce I made and is included in this recipe.

Ingredients:
1/2 kilo fish fillet
1/2 cup all purpose flour or corn starch
1 whole egg
1/2 teaspoon baking powder
1/2 teaspoon ground pepper
pinch of salt
1 1/2 cup oil for frying
Method:

• In a small deep bowl beat the egg, add flour or corn starch for a crispier dough, baking soda.
• Cut the fish in bite sizes and mix into the flour mixture, make sure to coat the fish thoroughly.
• Add salt and pepper to taste.
• Fry in a deep pan with 1 1/2 cups of oil, browning it a little bit to add color to the dish.
• Prepare tartar sauce by cutting the onion into very small pieces and mixing all other ingredients, adjust taste with salt and pepper.

Tartar Sauce:

1/2 cup Miracle whip or mayonnaise

onion about the size of the thumb

salt and pepper to taste

1 tablespoon lemon juice

1 tablespoon pickle relish

Enjoy this fish fillet recipe.

Ciao!

Biscotti

Biscotti is an Italian biscuit or cookie also known as cantuccini. It is very easy to make, it's nice to pair with any hot drink for an afternoon snack or midnight snack. It is oblong and crunchy, cut diagonally. Baked twice and is made from flour, egg, sugar and a small amount of baking powder. I make mine either plain, with nuts or with melted chocolate.

I've come to love this cookie as Wikipedia says it originated in the city of Prato in Italy. Biscotti is a plural form of biscotto. The word originated from medieval Latin word biscoctus meaning "twice cooked" so they were very dry and can be stored for a very long time. Non perishable goods are necessary long time ago for long journeys and wars.

Since they are very dry, traditionally it is served with a drink into which they may be dunked. In Italy they are served as after dinner dessert paired with Tuscan fortified wine called vin santo. Outside of Italy they are served with coffee including capuccinos and black teas. In Catalonia, it is called carquinyoli and is served  with a sweet dessert wine such as muscat or moscatell. 

Biscotti with vin santo
https://www.google.com

Ingredients:

2 cups all purpose flour

1 cup white granulated sugar

1/4 teaspoon salt

1 teaspoon baking powder

3 whole eggs

1 teaspoon almond extract  (optional)

1 cup almonds or any nuts of choice

Chocolate Dip:

100 gms. Semi sweet chocolate bar
2 tablespoons butter

Method:

• Preheat oven to 350 degrees F (175 degrees centigrade).
• Prepare lined cookie sheet.
• Sift and mix all dry ingredients then add favorite  nuts. 
• Beat eggs and add the almond extract. 
• Incorporate liquid mixture to dry ingredients and form a dough.
• Divide dough into two logs, roll and place into prepared cookie sheet.
• Bake for 40 minutes until doughs are firm.

• Let it cool then slice diagonally.
• Arrange the slices back to the cookie sheet and bake some more for 10 to 15 minutes turning the slices over so both sides  are baked properly until the center is firm.
• For chocolate dip, melt the chocolate bar, add 2 tablespoons butter in a saucepan over hot water or microwave it until melted, dip or drizzle on biscotti one by one and let it cool before serving.

Weekend Waffles

A waffle is a dough with baking powder or leavening agent to increase the volume and expand the dough. It makes the dough soft and light in texture. A waffle is cooked in two metal plates that are supposed to be greased and warmed to begin with so that the dough will not stick to it. 

The metal plates are designed  or has distinguished patterns so the waffle will have its beauty, style and characteristic. The waffle iron is an enjoyable and useful tool, to make the waffle look marvelous top with any syrup, fruit or cream or anything that you fancy. Play with your toppings there's a lot of options out there depending on your area or region and what's available. It is delicious and fluffier if you fold meringue on your batter. Beat the eggwhites until the peaks formed, slowly incorporate it in the waffle batter. Or if you want no hassle forget about the eggwhites just add 1 whole egg in your batter and it will just be fine.

The waffle is consumed all throughout the world especially in Europe and America. It was popularized in Belgium and has plenty of variations. Early 16th and 17th century waffle recipes consists of fresh warm cream, egg yolks and some wine. Today, recipes varies and people opted for a cheaper and readily available ingredients from the pantry like milk, sugar and includes the white eggs rather than to throw it away. It is not limited as breakfast item anymore. It is also served in lunches and at dinner tables in restaurants too like IHOP and a lot more. Varieties of waffle making are plenty there's the Belgian waffle of course, American, Hongkong style, Brussels waffles, Flemish, Hotdog waffles, waffles on a stick, rolled waffles and the Liege waffle which has denser dough, sweeter and chewy texture. You can also make your own version of waffle. Cinnamon, ginger, lemon or orange zest can be added and a lot more.

Our waffle, is just plain and simple and has simple ingredients too. Children can actually enjoy this easy recipe. It's summertime now and children gets excited on what to try and what to do at home as they get bored. Baking and cooking are few of the things I let my daughter learn aside from her piano lessons, art making projects and tennis lesson from dad. I wish to enroll her in swimming and painting classes too if there's a chance.

Waffle iron

Here's the recipe for a simple and easy waffle. It yields 4 pieces just enough for 2 people. Double or triple the recipe if there's plenty of people to serve. Place your waffles in the oven if you think people will have to eat at the same time. Waffle maker will just make 2 pieces at a time. Enjoy...

Ingredients:
1 cup all purpose flour
3/4 cup milk or buttermilk
2 teaspoons of baking powder
1 tablespoon sugar
2 tablespoons oil or butter
2 eggs separated
1 tablespoon sugar for the meringue 

Method:

• Plug in waffle iron to warm it up. It's still better to read instructions before using your machine.
• In a bowl mix flour, sugar and baking powder. 
• Add the egg yolk to the milk and oil.
• Slowly pour wet mixture to dry ingredients and blend well.
• Beat the eggwhites add a tablespoon sugar. Continue beating until soft peak forms then fold it in the batter. Do not overmix your batter otherwise gluten will develop and your waffle will become hard and chewy.
• Butter the waffle iron or spray oil if  that's okay with your waffle iron, some machine does not need to be greased then pour the waffle mixture. 
• Don't open the lid too early you don't want to rip your beautiful waffle, wait for the green light or beeping sound of your machine that indicates that its done. If there's no indication wait for the steam to come out. 
• Wait till golden light brown, remove and top with any toppings you like.
• Yields 4 pieces...ENJOY...

Chocolate Crinkles

This recipe was shared by a friend during Christmas dinner of 2015. The beauty of this cookie is the crack when it is baked and the contrast of the black and white after being coated in icing sugar. The texture is very delicious when it melts in your mouth when eaten warm. Best time to bake this recipe is right before serving as it takes only few minutes in the oven. Otherwise, it will be dry.  Cacao as one main ingredient in this recipe is considered a superfood because of its high essential nutrients according to www.thesuperfoods.net. The tree grows in various countries such as Philippines, Brazil, Papua New Guinea and some Caribbean Islands. It is said that all cacao products are good in treating some health problems such as lowering high blood pressure, high cholesterol, liver, bladder and kidney disorders, asthma, diarrhea, preventing wrinkles and pregnancy stretch marks.

We had Cacao trees before in our backyard, we used to make our own local chocolate (tableya). We usually make our own chocolate drink and make porridge with tableya for breakfast. Raw cacao provides white meaty seed that can be eaten and give more effective nutrients like vitamins A and C.

www.thesuperfoods.net
Raw Cacao

Here's how to make the supermoist chocolate crinkle. It is also nice to coat each ball with granulated sugar before the icing sugar to ensure it will crack nicely and perfectly.

Ingredients are:

200 gms semisweet chocolate or 1 1/2 cups cocoa powder 

4 tablespoons oil or butter

3/4 cup white granulated sugar 

2 large eggs 

2 teaspoons vanilla 

1 1/2 cups all purpose flour 

1 teaspoon iodized salt

1/2 teaspoon baking powder

1 cup icing sugar for coating

Method 

• In a deep, round, small in diameter pan, melt the chocolate at low heat, then add butter. Mix until well blended and set aside to cool.

• Beat sugar and eggs until pale and fluffy. Then add vanilla. Pour cooled chocolate mixture to the eggs. Blend well.
• Then, mix dry ingredients such as flour, salt and baking powder. Slowly incorporate dry ingredients into chocolate mixture.

• Refrigerate until firm and ready to be molded.
• At this stage, you can preheat oven at 325 degrees farenheit or 165 deg centigrade 
• Form small balls about 20g each, and coat with icing sugar liberally.
• Arrange in prepared cookie sheet with a spacing about 2 inches apart.
• This will yield about 24 to 30 pieces. 
• Then, bake for 8 to 10 minutes, do not over bake so it will not become dry. It should be firm on the side and soft inside.