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My Great Food 15-Second Cooking Challenge

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.

Recipe: Bakalao al Pil Pil con Pipperada

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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Bacalao al Pil Pil con Pipperada

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

Posted by Treasure Jar on May 23rd 2014 | Filed in From the Admin's Desk,FYI,Kitchen Needs,Plateful of Fun,Recipes | Comments (0)

VASK Recipe: Scallops and Black Ink Risotto

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.

Scallops and Black Ink Risotto

Scallops and Black Ink Risotto
Classic
For 10 pax

Risotto
100 grams Parmesan Cheese Grated
50 grams Black Ink
600 grams Carnaroli
80 grams Asparagus
100 grams Dried Tomato
300 grams White onion Julienned
100 grams Cream
50 ml Olive Oil
200 ml Shrimp Stock
Elaboration:

  1. Slice onions into julienne, chop dried tomato and asparagus into brunoise.
  2. Saute the onions first until it caramelizes. Add the asparagus and dried tomato, and continue to saute.
  3. Add the rice, saute for a while.
  4. Add stock covering the rice.
  5. Continue stirring the risotto.
  6. If you need more stock add stock.
  7. Add parmesan cheese and a little cream.
  8. Continue stirring the risotto until the rice is al dente.

Parmesan Chips (1 pax)

10 grams Parmesan

Elaboration:

  • Grate parmesan.
  • Put parmesan on a silpat baked for around 2 mins at 160C.
  • Remove when crispy, set aside.

Scallops
100 grams Scallops
x grams Salt
Elaboration:

  • Season scallops with salt and sear.
  • Transfer into tray and put in the oven at 180’c for 2 minutes.

Plating:(1 pax)
5 grams Asparagus Shaved
1 ml Olive oil Extra Virgin

Arrange nicely the risotto on the bottom of plate. Topped with scallop,shaved asparagus and parmesan chips.

Scallops and Black Ink Risotto
Modern, Restaurant Standard
For 10 pax

Risotto
100 grams Parmesan Cheese Grated
50 grams Black Ink
600 grams Carnaroli
80 grams Asparagus
100 grams Dried Tomato
200 grams Caramelized Onion white
100 grams Cream
50 ml Olive Oil
200 ml Shrimp Stock

Elaboration:

  1. Boil rice for 8 minutes.
  2. Strain the rice and keep the stock.
  3. In pot saute onion in olive oil, add chopped dried tomato and chopped asparagus.
  4. Add stock.
  5. When it starts to boil add the rice
  6. Add cream black ink and scallops.
  7. Stir for 2 minutes then add parmesan cheese.

Parmesan Chips (1 pax)
10 grams Parmesan
Elaboration:

  1. Grate parmesan.
  2. Put parmesan on a silpat baked for around 2 mins at 160C.
  3. Remove when crispy, set aside.

Scallops
100 grams Scallops
x grams Salt
Elaboration:

  1. Season scallops with salt and sear.
  2. Transfer into tray and put in the oven at 180’c for 2 minutes.

Plating:(1 pax)
5 grams Asparagus Shaved
1 ml Olive oil Extra Virgin

Arrange nicely the risotto on the bottom of plate. Topped with scallop,shaved asparagus and parmesan chips.

Posted by Treasure Jar on May 23rd 2014 | Filed in Kitchen Needs,Recipes | Comments (0)

Society Lounge: Asian-French Fare at The Maya Kitchen

Press Release:

 

Chef-owner Patrice Freuslon of Society Lounge or S Lounge, brings his Asian inspired creations as he headlines a cooking demo on May 17, Saturday, 9am-1pm at The Maya Kitchen.

May 17 Society Lounge Cooking Demo

Chef Patrice describes his cuisine as a ‘passion, a modern labor of love’ as he skillfully combines the flavors of Asian ingredients with French technique.

For his demo, Chef Patrice will do

  • Foie Gras Crème Brûlée, (duck liver, crème, eggs, spice),
  • Shitake Mushroom Risotto with Coriander Pesto (Arborio rice, chicken stock, fresh mushroom, dry shitake, fresh cream, parmesan, fresh coriander, nuts, olive oil, parmesan)
  • Seared Scallop with Apple Cider (scallop, fresh apple, apple cider, butter),
  • Roasted Duck with Mango and Black Pepper Sauce (filet of duck, fresh mango, black pepper, demi glace)
  • Chocolate Chips Chouquettes (pate a choux and chocolate chips).

Chef Patrice was born in France. He studied Culinary Pastry in The Gaston Lenotre School, Taillevant, Fauchon, Ritz.  He was given a Rated A, the highest rate for a chef, by the Gault et Miliau, the best food guide magazine in France.

He has served as Executive Chef in Le Berlioz in Grenoble, France as well as on board the renowned cruise ship Maxim’s de Mers. There was also a stint as Executive Pastry Chef in Hotel Hyatt Regency in Houston, Texas as well as successful collaborations in Lebanon and the Middle East.

Chef Patrice has another resounding success in his hands with Society Lounge located on the Ground Floor, Atrium Building, Makati Avenue corner Paseo de Roxas, Makati City.

The elegant restaurant transforms into a trendy bar lounge at 11pm with great music and, of course, the impeccable creations of Chef Patrice.

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For more information on other courses offerings, log on to www.themayakitchen.com  or e-mailcontactus@themayakitchen.com  or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F  Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108 / Mobile No. +63947 835 2290.

 

Posted by Treasure Jar on May 13th 2014 | Filed in From the Admin's Desk,FYI,Happenings,Kitchen Needs,Plateful of Fun,Recipes,Socials | Comments (0)

Electrolux Launches #DelightfulE Instagram and Twitter Contest

Let’s face it, we Filipinos love to eat. In my family, we find ways to think of special occasions and gather everyone to have a feast, be it simple or grand.

Foodie or not, there is a dish, a flavor,  or an aroma or two (or maybe more!) that reminds us of home, of Mom’s or Grandma’s cooking, of a special time that makes family bond a delightful experience to go back to again and again.

Electrolux, a global leader in home appliances has come up with an online contest with Instagram and Twitter to cater to our LOVE of FOOD and FAMILY.

Electrolux DelightfulE Twitter and Instagram Contest

This summer, join Electrolux and its new endorsers Cheska Garcia-Kramer and her cute daughter Kendra invite you to join Electrolux online photo contest.

It is so easy to join and here’s how to join Electrolux DelightfulE Instagram and Twitter Contest:

  1. Follow @ElectroluxPH on Instagram and Twitter
  2. Take photos of delicious and delightful dishes that remind you of home and family.
  3. Add a catchy caption that explains why the dish reminds you of a hearty home
  4. se the hashtag #DelightfulE and tag @ElectroluxPH

One featured Electrolux apppliance will be given to one lucky weekly winner!! Woohoo!!

Join now and share your delightfully delicious memories with the world.

Electrolux thinking of you

For more news and updates about the Electrolux Delightful-E Online Contest and Campaign, visit The Little White Book or follow ElectroluxPH on Twitter and Instagram.

 

Posted by Treasure Jar on May 1st 2014 | Filed in Between Us Women,Contest Alert!,Kitchen Needs,Promos,Shopping Finds | Comments (0)

Breakfast with Plateful of Fun

Yep, Tummy Fillers Plateful of Fun, that’s the food blog’s name, the blog which I am actively updating every now and then. we gotta eat right, right?

This pretty much sums up Sunday breakfast or brunch at home:

Orange you glad it's Sunday breakfast time?

This still needs to be blogged and to say I have a long list of blog backlog is not stretching the truth.

Do visit the blog sometimes, ok? 🙂

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