Treasure Jar

I am not one to put creamer in my coffee. Having tried Krem-Top in our brewed coffee is a welcome treat for me. Krem-Top is a non-dairy coffee creamer that gives all the rich taste which best complements your coffee. Relish the creaminess and savour the wonderful aroma which will make your coffee experience more enjoyable.

Krem-Top is a perfect partner with a hot cuppa for a breakfast of fried rice, bacon and sausage. Yum!

Incidentally, Krem-Top has an ongoing campaign called Change for the Better.

I used Krem-Top in one of the homemade gifts I gave away last Christmas and here was what it looked like:

From bottom to top:

1 cup brown sugar
1 1/2 cups powdered chocolate milk
1 cup Krem-Top non-dairy creamer
1/3 cup coffee
1/2t cinnamon
1/2t nutmeg

Instructions: shake the container until all of the ingredients are incorporated. OR pour the ingredients in a clean bowl, stir till everything has been mixed. Transfer back in the container.

Use two heaping tablespoons to make a cup of hot creamy coffee.

Tags: Krem-Top, Krem-Top coffee creamer, Krem-Top non-dairy creamer

One of the recipes we enjoyed tasting during the Samsung Digital Appliance Saturdate with Mom event that my youngest child and I went to was Chef Jaq’s Choco Banana Cake baked in a Samsung Smart Oven.

We love putting bananas and chocolate in baked goodies, like this Banana, Oats and Chocolate Chips Bread we bake at home.

Here is recipe of the Choco Banana Cake by Chef Jaq Laudico baked in a Samsung Smart Oven:

Ingredients:

• 600grms apf,
• 50 g cocoa powder
• 48g baking powder
• 8g baking soda
• 1200 g coco sugar
• 125ml oil
• 375 ml water
• 150 gm butter
• 600g banana
• 83.3g milk

How to Prepare:

• Sift together cocoa powder, flour ,baking powder ,baking soda
• Add sugar water and oil . Mix well
• Add the bananas and milk
• Pour into a loaf pan
• Top with roasted nuts
• Bake 20 minutes 200 c on preheated convection setting in the Samsung Smart Oven

 More photos here.

Tags: Choco Banana Cake, Choco Banana Cake recipe, Samsung Digital Appliances, Samsung Digital Appliances Saturdate with Mom, Samsung Smart oven, Samsung Smart Oven Choco Banana Cake

My daughter and I recently attended Samsung Digital Appliances event called Saturdate with Mom. This is by far one of the better events I have been to, because I was able to bring my youngest daughter with me who, along with other kids, immensely enjoyed watching the chefs husband and wife, the Laudicos, whip up delicious food using the Samsung Smart Oven.

And yes, we want one for our home and I’m sure, the food blog will have more entries 😀

Anyway, one of the dishes prepared was Chef Lau’s Chicken Katsudobo:

My not so clear photo.

Ingredients:

•  600 grams Boneless Chicken Thigh

For the Adobo marinade:

• 1 cup Soy Sauce
• 1/2 cup Coconut Vinegar
• 1 cup Water
• 4 tbsp. Garlic mince
• 4 Bay Leaves
• Pinch black peppercorns

For Katsu Coating:

• 1 cup Flour
• 2 Whole Eggs beaten
• 1 cup Panko Bread Crumbs
• 3 tbsp Extra Virgin Olive Oil or any healthy cooking oil

For the Katsudobo:

• 4 Bowls of Cooked Rice ( please use Microwave safe bowl)
• 4 Eggs (Whole, raw)
• Simmered Left Over Adobo Sauce
• Cooked Katsudobo Chicken (sliced in thick strips)
• chopped spring onions (garnish)

How to Prepare:

1. Marinate chicken overnight or at least 5 hours. Simmer left over adobo marinade for at least 5 minutes. Coat adobo marinated chicken with Katsu coating
2. Lightly Coat chicken with flour then dip in beaten egg and coat with panko breadcrumbs. Brush lightly with Extra Virgin Olive Oil.
3. Put chicken skin side down on the non-stick plate of the Samsung smart oven on top of the low rack. Set Samsung Smart Oven to Slim Fry until you see number 8 setting. Press start and cook chicken 15 minutes one side then turn the other side after 15 minutes for 30 minutes total. Assemble the Katsudobo
4. On the Rice Bowl add the adobo sauce around the bowl then break the whole egg on the rice.
5. Set Samsung Smart Oven to microwave 700 watts then cook for 4-5 minutes or until egg is cooked but still soft.
6. Top with Cooked Chicken Katsudobo then top with chopped spring onions. serve hot!

More  photos here.

Tags: Chef Lau Chicken Katsudobo recipe, Chicken Katsudobo, Chicken Katsudobo recipe, Healthy cooking with Samsung Smart Oven, Kids can cook with Samsung Smart Oven, Samsung Digital Appliances, Samsung Digital Appliances Saturdate with Mom, Samsung Smart oven, Samsung Smart Oven recipe

We love pancakes and when there is not much time preparing these much loved breakfast fave, I use Maya’s Think Heart Whole Wheat Pancake Mix .

Ingredients to make 7-8pieces small pancakes:

Maya Think Heart Whole Wheat Pancake Mix
1 egg
3/4 cups fresh milk (I added another 1/4 cup to make the mix easier to scoop)
2T Canola oil

Procedure : Just follow directions in the box.

Serve with fresh fruits and your hot beverage of choice.

Tags: breakfast, Maya Pancake Mix, Maya Think Heart Whole Wheat Pancake Mix, pancakes, whole wheat pancakes

Inspired by My Great Food, I created a very simple dessert that is perfect for the summer, using only TWO main ingredients: Magnolia Fudge Brownie Mix and Iloilo’s Magnolia Best of the Philippines Butterscotch Ice Cream.

This simple snack or dessert is in fact so easy to prepare that kids can actually make this themselves, with the help of mom of course, particularly in the baking part.

This is the video I made and uploaded in YouTube and this is the Instagram link http://instagram.com/p/pFXHl6CH05/ but for more details on how the recipe was prepared, read more below.

Here are the things you need:

• Magnolia Fudge Brownie Mix + 1/4 cup of water, 1/4 cup of cooking oil and 1 egg

• Iloilo’s Magnolia Best of the Philippines Butterscotch Ice Cream

Procedure:

1. Prepare all the things you need for the baking process:

• mixing bowl
• spatula
• measuring cup
• 1/4 cup water
• 1/4 cup cooking oil
• 1 egg
• 8 x 8 baking pan
• baking paper
• wire rack for cooling
• ice cream scoop

2. Mix the Magnolia Fudge Brownie Mix according to instructions: Put the brownie mix in the mixing bowl, add the water, egg and cooking oil and mix for 1 minute or so until there are no lumps or powder left.

3. Pour the Magnolia Fudge Brownie Mix in an 8 x 8 baking pan lined with baking paper. Putting a baking paper on the baking pan is important because getting the baked brownies from the baking pan as well as cleaning up both become easier.

4. Bake the mixed Magnolia Fudge Brownie Mix in a preheated oven for about 20 -25 minutes or until a toothpick you will use to insert in the middle of the baked brownies comes out clean.

While the brownies are baking, it is best to start cleaning up the utensils used for the mixing so that you are able to enjoy the baked goodies later on.

5. Cool the baked brownies on a wire rack.

6. Cut according to desired size.

7. Serve the baked Magnolia Fudge Brownies while still a bit warm with a scoop of Magnolia Best of the Philippines Butterscotch Ice Cream.

Now if this is not the perfect summer treat for your family and friends, then I don’t know what could be better than this Super Simple Magnolia Brownies ala Mode.

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NOTE 1 :

I am not really sure how much these desserts cost when you order from a restaurant and perhaps it is safe to say that per order would probably cost you around Php75 – 125.00

The cost for this dessert which made 12 servings for the combination are the following (plus a few extra scoops of ice cream as well that weren’t used with the brownies):

• Php250.00 for the Magnolia Best of the Philippines Butterscotch Ice Cream
• Php129.50 for the Magnolia Fudge Brownie Mix
• Php20 for the cooking oil and egg
• A few tens of pesos for the gas or in my case, for the electricity I used in baking.

4 pieces of the brownies were eaten without the ice cream as packed snacks the day after for a road trip we did.
The left-over ice cream were eaten for a few times more and the children were even asking me to buy another Magnolia Fudge Brownie Mix box to go with the Magnolia Best of the Philippines Butterscotch Ice Cream.

Now do the math and see how much it will cost you to order these Brownies ala Mode in 12 or even 16 servings. I know, it is a big winner, right?

NOTE 2: You can add chocolate or caramel syrup to this Magnolia Brownies ala Mode recipe but I did not do it anymore because I figured the brownies and the butterscotch has both the perfect combination of taste that will complement each other.

You wouldn’t want to have a dessert that tastes a bit too sweet, wouldn’t you?

Now am off to enjoy my Magnolia Brownies ala Mode with my family and thank goodness, it didn’t make me tired to do this dessert.

For more recipes, register at My Great Food website AND “Like” the My Great Food Facebook page.

Tags: Magnolia Best of the Philippines Butterscotch Ice Cream, Magnolia Brownie Mix, Magnolia Brownies ala Mode, Magnolia Brownies and Magnolia Butterscotch Ice Cream, summer treatssuper simple dessert recipe

The recent cooking demo at The Maya Kitchen featuring Spanish-born Executive Chef J. Luis Gonzalez, the genius behind culinary destination GalleryVask.

Chef Chele, as he is fondly called, has worked with Juan Mari Arzak, considered as the Father of Modern Spanish Cuisine as well as in the kitchens of famous restaurants El Buli, El Celler de Can Roca, Mugaritz, and Nerua-Guggenheim.

Gallery Vask is located on the 5th Floor, Clipp Center, 11th Avenue Corner, 39th Street, Bonifacio Global City, Taguig.

The cooking demo was made possible with Mida Food Distributors, a leading supplier of seafoods to major hotels and restaurants.  

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Bakalao al Pil Pil con Pipperada
(5 Pax)

• Bakalao 1 kg Cod
• 50 grams Garlic
• 300 ml Olive Oil

Elaboration:

• Soak the bakalao atleast 24 hours to let the salt out.
• Cut fish to desired size. Put in a pan and add olive oil enough to cover the fish.
• Cook in low heat. Appoximately 10 to 15 mins.
• When fish is cooked take out in the pan and let the oil cool down.
• Make an emulsion of the sauce by mixing the sauce with whisk.

Piperada (5 Pax)

• 500 g White Onion Julienned
• 250 g Red Bellpepper Julienned
• 250 g Green Bellpepper Julienned
• 150 g Tomatoes Concasse
• 25 g Garlic Sleeves

Elaboration:

• Cut the white onion, red and green bellpeppers in julienne. Cut the garlic in sleeves.
• Blanche the tomatoes and make into concasse.
• Saute garlic then onions.
• When onions are almost caramelized add the bellpeppers.
• 15 minutes before bellpeppers are cooked add the tomatoes.
• Saute until they get very soft. Season with salt and pepper.
• Cook the vegetables until they are like caramelized onions.
• Take out from heat and cool down.

Plating:
Place the sauce at the bottom of the plate. And put the fish on top of the sauce.
Serve piperada on the side

Tags: Bacalao al Pil Pil con Pipperada, Spanish food, The Maya Kitchen, Vask Manila