Treasure Jar

Fettucine, fresh homemade Pasta with Classical Tomato and Basil Sauce

Pasta dough

400 gm Maya all purpose flour

100 gm semolina flour (optional)

4 medium eggs plus 1 yolk if necessary

A dash of salt and extra virgin olive oil

Pasta Sauce:

Tomato sauce 2 small can of canned peeled tomato sauce,

crushed with a fork Half garlic head, peeled and crushed

A handful of fresh basil

Extra virgin olive oil

Rock salt and pepper

Handful of parmesan

Method For the pasta dough:

• Mix well the 2 flour, put on the table and make a well in the center, add the egg, the salt and the extra virgin olive oil.
• With a fork, incorporate the egg into the flour beginning from the center, when possible, start to work with the hand in the classical way, work on the table for about 10 minutes.
• Cover with a towel and let rest, prepare the tomato sauce in the meantime.
• In a pot add a good amount of extra virgin olive oil, add the garlic and the basil, add the tomato and put on medium high heat, simmer, once start simmering, cook for 10 minutes and take off the heat. Cool down and season to taste.
• Take the pasta dough, it can be worked well with a roller or a pasta machine, fettuccine should be about 2.5 cm wide and 0.3 mm thick.
• Cook in boiling salty water and toss in tomato sauce. Sprinkle with a good handful of parmesan and basil.



Cooked by Chef Robert Cimmino who recently visited The Maya Kitchen.

Recipe serves 4

Tags: Chef Robert Cimmino, fresh pasta, fresh pasta recipe, homemade Pasta with Classical Tomato and Basil Sauce, Italian chef, Italian food, pasta, pasta recipe, The Maya Kitchen, tomato and basil recipe

If there’s one thing I have a hard time doing, it is opening and closing bottles and jars with threaded openings. I have difficulty doing this the covers that I put back are always skewed and I always, always have to remove it and try again. It’s as if I need special techniques and gadgets for these threaded inserts.

To curb my frustration on having to open and close the covers of mayonnaise which I always use for the sandwiches the children bring to school, I resorted to getting those Japanese mayonnaise for easier grip on the cover.

Tags: bottles and jars, Japanese mayonnaise

Fujidenzo recently unveiled new all-in-one refrigerators.

What makes these Fujidenzo Single Door, Direct-Cool, All-in-One refrigerators stand out?

• Energy efficiency: better cooling retention due to thicker insulation, 4-zone cooling technology and energy-saving compressors enable these refrigerators to consume 50% less electricity than other no-frost refrigerators with the same capacity.
• Durable and Functional: durability, functionality and practicality are qualities that are guaranteed because of the sturdy wire shelves, heavy-duty refrigerator top, anti-bacterial coating and push button defrost system.
• Stylish and spacious: stylishly designed with a stainless look finish, Fujidenzo refrigerators have big freezer space, flexible storage and clean back design.

For more information on the new Fujidenzo Single Door, Direct Cool and All-in-One Refrigerators, click here.

Fujidenzo appliances are distributed by Exatech.

Tags: Fujidenzo all-in-one refrigerator, Fujidenzo appliances, Fujidenzo refrigerators, Fujidenzo Single Door Direct-Cool All-in-One refrigerators, refrigerators

I know gushing about having a PR is sooo like a noob blogger *insert rolls eyes emoticon here*

My food blog recently got PR’ed, if there’s such a word. This happening came as a surprise and inspired me to cook more, never mind if a glowing neon “buyphenphedrine.com” sign is making it’s way to me. LOL.

Right now, the boiled potatoes (with grated cheese and butter) are sitting in the blue silicon baking pan, inside the fridge waiting for 4:30am. I’m gonna bake this for a bit for the kids’ breakfast.

The spring rolls are also waiting for their turn to get fried in the morning.

The cooked rice is in the fridge too, to be cooked as fried rice.

And best of all, the coconut jam warmed with butter and “cooked” with scrambled egg is cooling down. This will be for tomorrow morning’s toast.

Now, on to budget management…

Tags: lunchbox, packed food, packed lunch

I was doing a little research on chocolates when I remembered the term Swisher Sweets from a conversation with a friend not so long ago so I immediately Googled what these were. Oh no, they can’t be used for baking!

Anyway, I’ve been meaning to bake goodies with chocolate to give away to hubby’s siblings and their families. I’ve got the basic ingredients for baking and I’ve already practiced doing buttercream frosting the other day.

How was it? I miscalculated the milk so it was a bit flowing, tsk, tsk! I still got a few days before Christmas to practice on that particular skill and if I don’t make it perfectly, I’d probably ditch the frosting altogether for the goodies and make these for my children, instead of for the giveaways.

Why so? There is that thing called “appreciating” what has been given as gifts, especially those that required manual labor that some people don’t seem to understand. Oh well…

Tags: baked goodies as gifts, baking, Christmas goodies

Yes, the “lowly” green vegetable called “Moringa” or Malunggay in Philippine vernacular is one of the most nutritious vegetable there is.

Not only does moringa increase breast milk production, it is also a rich source of nutrients.

Moringa can also be used as a detoxifying agent as well as extender to many dishes.

I’ve read that people in Africa has been planting moringa trees to include in the diet to counter malnutrition. And yes, we’d be having more of moringa in our viands

Tags: Fight Malnutrition, malunggay, moringa