Welcome to my kitchen! Have fun browsing for recipes!

Looking for a fresh and healthy meal? Here's Smoked Salmon Cucumber Rolls! So easy to make yet so yummy and refreshing! This recipe was brought to you by the #ElectroluxKitchenStudio. Enjoy!


Smoked Salmon Cucumber Rolls

INGREDIENTS
·         100 grams smoked salmon, chopped
·         1/4 cup cream cheese
·         1 teaspoon fresh dill
·         Salt and pepper to taste
·         1/2 teaspoon paprika
·         1/4 teaspoon cayenne
·         1 teaspoon honey
·         Red bell peppers, cut into medium cubes
·         1 cucumber, sliced into thin strips
·         Cocktail skewers

PROCEDURE


1. In a medium bowl, cream together cream cheese, salt and pepper, paprika, cayenne and dill.
2. Mix in the smoked salmon and honey.
3. Spread over cucumber strips and roll. Secure with a skewer and a bell pepper.



Just  a few more days before Christmas! Have you listed down your menu for noche buena? If you haven't decided what to cook for the family feast yet, here's an easy and yummy Christmas Paella recipe brought to you by #ElectroluxKitchenStudio

Let's get cooking! 


Christmas Paella Recipe


INGREDIENTS
  • 4 tablespoons olive oil
  • 1 pound chorizo sausages
  • 1 tablespoon turmeric powder
  • 2 teaspoons dried oregano
  • Salt and pepper to taste
  • 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
  • 3 cloves garlic
  • 1 teaspoon crushed red pepper flakes
  • 2 cups uncooked white rice
  • 1 bay leaf
  • 1/2 bunch Italian flat leaf parsley, chopped
  • 4  cups chicken stock
  • 2 lemons, zested
  • 1 white onion
  • 1 red bell pepper, coarsely chopped
  • 1 pound shrimps, peeled and deveined

PROCEDURE
1. Heat 2 tablespoons olive oil in a large skillet or paella pan over your Electrolux Induction hob set at low heat. Add the chorizo and cook until most fat is rendered and chorizo browns. Set aside.

2. Using the same pan, keep the oil and stir in garlic, onion, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, for about 3 minutes. Stir in bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer for a few minutes then transfer in the Electrolux built-in oven for 15-20 minutes or until rice is cooked.

3. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in chicken; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimps; cook, turning the shrimp, until both sides are pink. Arrange on top of rice and serve.
That was easy, right?


Who needs an Easy Tuna Pasta Recipe?

This recipe is perfect for those days when you are pressed for time and you don’t want to mess up the entire kitchen just to come up with something that will impress even your boss’s boss. You gotta trust me on this one.

The inspiration for this dish was May’s awesome No Fuss Spanish Sardines Pasta that she served when I crashed at her place after Blogapalooza a few weeks back and I have to tell you, this lady can cook!

I have to be honest though, I originally thought it was her husband who cooked the dish until May corrected me on Facebook. Oops. Sorry! To think that I was right there in her kitchen the whole time!

Or was I? I don’t fully remember anymore. I guess that’s what 48 hours of no sleep can do  to you!
What I do remember is how much I enjoyed the dish. Love it so much! That was the first time I tried pasta without any sauce or dressing! Where in the world have I been?!

In her recipe, May used Spanish sardines, capsicum and olive oil but since my kids are not very fond of Spanish Sardines, I decided to change the recipe a bit to suit their taste and according to what I had in my pantry.


Pasta. I had Dona Elena’s Al Dente Penne Rigate. Check.

Spanish Sardines. I used Century Tuna Lite. Check.

Olive oil. Not enough left in the bottle but I had regular cooking oil. Check.

Red and green Capsicum. Local red and green bell peppers will have to do. Check.

White Onions. I had the local red onions. Check.

and I added garlic just because I just like to.


My husband loved it, my kids loved it and I consider that a win.

What I liked most about this recipe is that it’s so easy to make. It took me less than 30 minutes to cook the dish! Perfecto!


Ingredients
  • 250g Dona Elena Aldente Penne Rigate
  • 1 can (155g) of Century Tuna Lite, drained
  • 1 large red bell pepper, julienned
  • 1 large green bell pepper, julienned
  • 1 large onion, sliced thinly
  • 2 cloves garlic, minced
  • Cooking oil
  • Salt
  • Chopped parsley for garnishing
Instructions
  • Cook Penne pasta according to instructions, drain and set aside.
  • Heat 1 tablespoon of cooking oil in a pan, saute garlic.
  • Add onions and cook until translucent.
  • Add red and green bell peppers.
  • Add tuna flakes.
  • Add the Penne pasta and mix well.
  • Add salt to taste.
  • Remove from heat, serve warm garnished with chopped parsley
What do you think? Lemme know in the comments!


I made Chocolate and Mango Crepe in my third world kitchen!

I know that crepe is a French pastry but this recipe was inspired by a popular breakfast here in the Philippines, the Puto Maya, mangga at tsokolate (steamed sticky rice, mango and hot cocoa drink made from Tablea).

I can still remember so many mornings spent in my great grandma’s kitchen back in Ozamis City, eating puto maya and fresh ripe mangoes paired with hot tsokolate while listening to my Lola Polita yap about my blunders from the previous day.

The old lady can eat your ears off long before you can finish your puto.

“Stop disturbing the workers!”
“Eat your breakfast! Be quick! What are you waiting for? Sundown?”
“You come home straight from school later or I will drag your butt home!”
“Stop wearing short pants, you will grow a penis!”

But I get her, she had a big mouth with a much bigger heart. That was just her way of showing affection.

She was the one who taught me how to cook rice in a rustic third world kitchen stove using firewood not because she didn’t have a stove. She had two but you gotta learn stuff the hard way. She was the one who taught me how to do the laundry by hand and she was the one who made me clean the leaves of her plants by wiping the dust away and brushing them with egg yolk or oil so they will shine (who. does. that?).

If you can survive childhood in my great grandma’s house, you can conquer the world.

I kinda miss her, yapping and all…

Going back to the recipe, I received a wonderful gift set from MBP last month which included a Maya pancake mix and I thought of making what-else but pancakes.


But how boring. Pancakes are for the weak.

Imma fixin’ crepes.

And so I did.

The Crepes replaced the traditional Puto Maya, which I then filled with mangoes, drizzled with Tsokolate cream and rolled ‘em up.


And tadaa…

Chocolate and Mango Crepe


Chocolate and Mango Crepe Recipe

Luckily, the pancake box had instructions how to make crepes on the back. For the chocolate cream, I used all purpose cream (you can use whipping cream if you can’t find APC in your supermarket) and Tablea (dried pure cacao beans, roasted, ground and formed into tablets). If you can’t find tablea, I guess you can use dark chocolates used in making ganache.
Let’s get cooking!

Chocolate and Mango Crepe Recipe
 
Ingredients
For the Crepes
  • 2 eggs
  • 2 tablespoons melted butter
  • 1 cup water
  • 1 cup MAYA hotcake/pancake mix
        For the Chocolate Cream
        • 5 small tablets of Tablea
        • 5 TBSP All Purpose Cream
        • 2 TBSP Brown Sugar
            Crepe Filling
            • 2 large ripe mangoes, peeled, halved and diced.
            Instructions
            For the Crepes
              1. Beat eggs lightly, add melted butter, water, pancake mix and mix well until there are no more lumps.
              2. Brush pan with oil, heat over low flame.
              3. Pour about 1/4 cup of the mixture into the pan, tilting the pan around to spread batter evenly.
              4. As soon as the edges are slightly brown, flip and cook the other side.
              5. Repeat procedure with the remaining batter.
            For the Chocolate Cream
              1. Mix cream, brown sugar and Tablea in a saucepan and heat over low flame. Mix well until Tablea has melted.
            To Assemble
            1. Fill crepe with about 2 TBSP of diced mango and drizzle with chocolate cream.
            2. Roll crepe and top with remaining diced mango and chocolate cream.
            Sooo…..Whatcha think?