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Wednesday, November 23, 2016

15-minute Pasta and Pesto Recipe

2:54:00 AM 0 Comments
Normally, I just go to a nearby shop to buy pasta and pesto. Not anymore. Out of my curiosity to cook new recipes, I ended up pulsing my food processor (you can also use mortar and pestle), trying to create a pesto sauce. I'm so delighted I tried it because the end product was so good. 

Pasta and Pesto 
Pesto Sauce can go with any kind of pasta you like. May it be penne, farfalle, spaghetti or macaroni. Since it's so easy to make, freshly prepared is better rather than buying a ready-made in the grocery. Plus, making your own gives you the liberty to adjust the taste based on your liking. You can even change few ingredients if you want. Just like what I did in this recipe. I incorporate cashew nuts instead of using pine nuts. 

In cooking pasta, I always love mine 'al dente', meaning a little firm or with some bite. I heard from one of my favourite chefs that pasta is easily digest if cooked in such way. Besides, who wants mushy pasta? I don't. 

For me, Pasta and Pesto is better served with other side dishes. I tried mango salsa and boiled egg. The combo was near to perfection. You can also try other side dishes like garlic bread, coleslaw, tuna salad and plenty more to choose from. But you can also have it on it's own.

Here's the recipe for 15-minute Pasta and Pesto. Hope you'll like it and remember sharing is caring.


Easy
Serves: 2
Preparation Time: 15 minutes
Cooking Time: 12 minutes (for the pasta only)


Ingredients:
Penne Pasta or any other kind of pasta you desire

For Pesto
½  clove Garlic (chopped)
½ Lemon (squeeze the juice)
½ cup Parmesan Cheese (grated)
Extra Virgin Olive Oil
1 cup Fresh Basil leaves picked and chopped
¼ cup Cashew Nuts (or pine nuts)
salt and pepper to taste

Method
  1. Using a food processor, pulse the basil leaves and salt.
  2. Then add the garlic and cashew nuts or pine nuts.
  3. Transfer in a bowl and add ¼ cup of parmesan cheese.
  4. To bind the ingredients, pour extra virgin oil. Adjust it until you have an oozy consistency.
  5. Add some salt and ground black pepper based on your taste.
  6. Add the rest of the parmesan cheese and stir more oil.
  7. Squeeze some lemon juice, just enough quantity to create a little sour kick. (this is optional)
  8. Finally, mix the pesto sauce into a cooked pasta of your choice.






Tuesday, November 8, 2016

Mango Salsa

7:12:00 AM 0 Comments
Salsa is a Spanish word which means sauce. Normally, it is tomato-based with few add-on ingredients. This can be spicy or not (depends on what you prefer). In some occasion, salsa can be made of different fruits and vegetables. One of this is Mango Salsa. With the name itself, you already know that the main ingredient of this dish is mango.

This is my first time to share with you a simple yet sumptuous dish that can be eaten on it's own or as side to any food you like such as pasta, barbeque or any fried foods. Do not just take my word that it is delicious, you have to try this, really.


Mango Salsa @lutoninanay

Mango Salsa

Easy
Serves: 3-4 
Prep: 15 - 20  minutes




Ingredients:

1 whole mango (diced)
2 tomato (diced)
1 cup cucumber (diced) 
½ cup red bell pepper 
½ cup green bell pepper
½ cup yellow bell pepper
1/2 tsp salt 
1/2 tsp ground pepper
1 tsp granulated sugar 
½ cup extra virgin olive oil
Juice of ½ lemon 
1 tsp of honey


Method:
  1. Diced the mango, tomato, cucumber, red bell pepper, green red bell pepper and yellow bell pepper. 
  2. Mix all the ingredients stated above in a big bowl.
  3. Season it based on your  preference. 
  4. Served cold or hot ( whatever you like) on its own or as side dish. 


I would love to hear your thoughts about this recipe. You can leave a line or two below. Thank you and don't forget sharing is caring. Bon Appetit!


Recipe by : Luto ni Nanay (Mom’s Cuisine) Mango Salsa





Tuesday, November 1, 2016

Filipino Cakes on All Saints Day

6:58:00 AM 0 Comments
The smell of freshly made latik (solid coconut curds) bring me back to the celebration of Undas (All Saints Day and All Souls Day) on my childhood days. The food, the lighted candles, the candle wax balls, flowers and short break from school. I clearly remember all that. 

These days means extra time to play with cousins and friends. But when I smell the aroma of the coconut coming from my nanay's (mom's) kitchen, I hurried back home as fast I could. That's because I want to be around whenever mom is cooking . I was so interested on what and how she's doing (and for me to taste it first). I normally helped  my mom in the kitchen even on my early age. From mixing to eating.  :) 

Being away from my family is sad especially when there's an occasion or holiday. But being away also gives me the courage to try things on my own like cooking different Filipino dishes and delicacies. Besides, my nanay is just a call or text away to guide me on my kitchen adventure. 

Here are some of the famous Filipino delicious cassava and glutinous rice cakes on All Saints Day. 






These cakes are pretty heavy on stomach. I suggest, get your tea or coffee ready on the side if your having a slice and don't forget to share no matter how good it is.