Friday, July 29, 2011

Cheesy Hotdog and Fries Sandwich Overload

Ingredients: hotdog bun, Purefoods Tender Juicy Hotdog, king size (pan fried or steamed), Magnolia Cheezee Spread, store brought cross cut fries (fried to a crisp), store brought cheese powder, Purefoods Honeycured Bacon (chopped and fried)

Procedure: Sandwich hotdog buns then drizzle with Cheezee Spread. Toss fries with cheese powder until well coated then top over sandwich. Sprinkle chopped bacon over fries.

Peaches and Cream Caramel Trifle

Ingredients: 6pc store brought or prepared chiffon or sponge cake
Frosting: 2 pack Magnolia All Purpose Cream (chilled)
Filling: Caramel: 2 cup sugar, 1/2 cup water, 1 pack Magnolia All Purpose Cream, 1/4 Dari Cream, 1 can sliced peaches (reserve few slices for garnish)
Garnish: 1/2 cup store brought toasted nuts, sliced, mint leaves

Procedure: Whip Magnolia All Purpose Cream until peak and chill until ready to use. To make caramel, combine sugar and water in a small pan. Cook over medium heat until sugar is cooked and has turned amber in color. Quickly pour in cream and stir vigorously. Cook for another 2 minutes. Remove from heat then add margarine. Set aside to cool.

To Assemble: Divide the cake into two slices horizontally. Place a layer of cake on the bottom of a trifle bowl. Spread caramel over the cake then top with whipped cream and slices of peaches. Repeat the process to the second layer. Lastly, frost and pipe rosettes on top of the cake with the remaining cream. Garnish with nuts and peaches.

Thursday, July 21, 2011

Delightful Ambiance and Meals at Stacy's

Stacy's is one of the dining places that will surely delight your senses. Stacy's interiors remind of Sonja's Cupcakes, but BIGGER and BETTER! Although the venue (Capitol Greenstreet Commercial Center, 1 Capitol Hills Drive, Q.C.) is far from where I live, it is worth the drive!

(a set-up for the little tots)
The pink ref at the back, I LIKE!!!
Table set-up, the colors brings back childhood memories of cotton candies and marshmallow
With my friend Beda of Mamee and Family
Stacy's owners
Take a peek of their YUMMY FOOD!!!

Shirley Temple and Raspberry Drinks
Classic Ceasar Salad, P155
Grilled Shrimp with Sweet Pomelo Salad,P155
Stacy Jones,P195
Hawaii 5-0, P180
Homebaked Chicken Parmesan, P190
Herbed Dory Fillet with Aioli Dip, P175
Manila Pride (bangus belly), P190
Bacon and Mushroom Carbonara, P180
Mac and Cheese, please, P175
Spaghetti and Meatballs, P185

Desserts to die for!!!

Pistachio and Almonds Ice Cream
Super Moist Chocolate Cake

Sunday, July 17, 2011

Choco Chip Banana Cake

This is one major treat any banana lover MUST try, Lola Maria Restaurant's Choco Chip Banana Cake. I'm not much into banana cake but this one is worth buying for yourself or as gift for someone.

P300/ whole - P55/slice

Comes with a nice packaging too.

Lola Maria Restaurant is at the Legend Villas, #60 Pioneer corner Madison streets, Mandaluyong City, Philippines. Contact +632-702-2793

Friday, July 15, 2011

Auntie Anne's Pretzel

Aunt Anne's Pretzel is made fresh everyday.

Dips at P25 per flavor: Cheese, Chocolate, Caramel and Butter

Tuesday, July 12, 2011

Red Ribbon Meal

Lunch out with a friend? If you're on a budget, try Red Ribbon's Meal.

P198.00 with drinks and a slice of cake

P198.00 with drinks and a slice of cake

Monday, July 11, 2011

My Own Crabstick Sandwich

John and I love eating crab stick sandwich at Coffee shops. I've created my home version so when the craving kicks in we don't have to go out.

Below is how I make Crab stick Sandwich at home.

Ingredients: Walter's Sugar Free Bread, crab sticks, egg, mayonnaise, lettuce, salt and pepper, ripe mango (optional) but yummier.

Procedure: Spread the Egg sandwich spread, place the lettuce, then crabstick, then lettuce (the more the healthier), if you have mango, place after the lettuce.

Chinese Tofu and Mushroom in Oyster Sauce

Today is my 38th birthday, so I'm cooking for myself a healthy food that fills me up, no need for rice.

Ingredients: Chinese tofu, mushroom, white onion, Lee-Kum Kee oyster sauce, ground pepper

Procedure: Fry Tofu, set aside. Saute onion and garlic, add mushroom. Put oyster sauce, depending on how salty you want it, dash ground pepper. Add the fried mushroom. Simmer in very low heat until mushroom is cooked, add the tofu.

Saturday, July 9, 2011

Egg Sandwich Spread

Growing up in a family with 6 kids, my mother always prepare egg sandwich spread to make sure there's always food to eat when all her kids come home from school.

Here's my version:

Ingredients: Mayonaise, salt, ground black pepper, McCormick basil leaves (in this case, I used Italian seasoning for I ran out of basil leaves)

Why I put basil or italian seasoning? I feel that when I put either of the two, the after-taste of mayonaise doesn't stick into my tongue. I'm not much into mayo.

Wednesday, July 6, 2011

Afternoon Snack at Canyon Woods

I've never been this full eating meryenda (an afternoon snack) than when we visited Canyon Woods in Batangas. Their pancit bihon is worth going back to!

Canyon Woods Residential ResortDiokno Highway, Bgy. San GregorioLaurel, Batangas, 4221 PhilippinesPhone: (632) 521-7878Fax: (632) 664-6169.

Tuesday, July 5, 2011

Young Corn and Cauliflower with Quail Eggs

For lack of choices of ingredients inside the ref, I've decided to cook this for
my twins' lunch in school.

Ingredients: Young corn, cauliflower, quail eggs, garlic, onion, salt and pepper, 2 teaspoon all purpose flour, dissolved in 1/4 glass of water.

Procedure: Cook quail eggs by boiling, then set aside. Saute onion and garlic. Add young corn and cauliflower, then the quail eggs. Add the dissolved all purpose. Season salt and pepper to taste.

Monday, July 4, 2011

Sonja's Cupcakes

Red Velvet Vixen (My personal favorite)

Traditional Red Velvet cupcake made with belgian cocoa topped with
luscious cream cheese icing.
Vanilla Sunshine (Blue)

A classic and yellow fluffy cupcake topped with either vanilla buttercream or creamy chocolate frosting

Vanilla Chocolate

Very moist cupcake made with fresh carrots topped with cream cheese frosting

Chocolate Surprise

Valrhona Chocolate cupcake topped vanilla buttercream or creamy chocolate frosting

Sonjas cupcakes have been widely accepted, with left and right features from television, newspapers, magazines and even blogs.

I'm not much into cupcakes, I find Sonjas too sweet. I can only eat their Red Velevet, minus 3/4 of its icing. And honestly, I find the price a bit stiff. I like the cute ambiance of the store, but can be over crowded most of the time.

Sonjas is located at Ground Floor, Serendra, Fort, Taguig City.