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Saturday, December 10, 2011

Lovely Hot Choco

12:49:00 AM 3 Comments
I had a dinner out last night and I got amazed with how this hot chocolate was presented. Lovely isn't it? This made me remember how my nanay prepare a fresh hot chocolate from the cocoa tablet that can be bought in the market. Great to have one in a morning during this winter season.

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Thursday, July 14, 2011

Brownies With Cashew Nuts

6:44:00 AM 25 Comments
Brownies was introduced at the end of 19th century in United States. After that, it became popular during the 20th century in United States and Canada. Nowadays, there are numerous brownies recipes published anywhere. There are different types of brownies some are fudgy or cakery and some are not. Some put nuts, some don't. It is best served warm with milk or coffee. When ordered as dessert in restaurants, it is served with ice cream, topped with whipped cream. This version of chocolate brownies is slightly spongy outside and silky soft inside, topped with cashew nuts which is optional.

150 g chocolate bar ( dark or not)
185 g butter (cut into pieces)
60 g cocoa powder
50 g plain flour
260 g caster sugar
1 tsp baking powder
3 large eggs
100 g cashew nuts (optional)

Instruction in making and baking the brownies:
  1. While making the mixture, pre-heat the oven to 180° C/gas 4.
  2. Melt the butter and the chocolate over a bowl of simmering water.
  3. Using a separate bowl, mix all the dry ingredients such as plain flour, cocoa powder, caster sugar, and baking powder.
  4. Add the dry ingredients mixture to the chocolate and butter mixture.
  5. Stir the ingredients together until smooth.
  6. Then, beat the eggs and add in the mixture. Mix well until you get a silky consistency.
  7. Pour the brownies mixture into a baking tray lined with greaseproof paper.
  8. Put cashew nuts on top of the mixture (optional).
  9. Place in the pre-heated oven and bake for 25 minutes.
  10. Remove from the oven and let it cool for few minutes before serving.

Thursday, June 23, 2011

Spaghetti alla Carbonara

9:49:00 AM 12 Comments
Carbonara  by lencilicious

300 g bacon (lean/chopped)
500 g spaghetti
8 tbsp single cream
1 tbsp olive oil
4 medium size eggs
6 tbsp of grated Parmesan cheese or cheddar cheese 
salt and pepper

Cooking Instruction:
  1. Cook pasta according to package instruction.
  2. While cooking the pasta, heat the frying pan on the other stove. Add the olive oil and after a minute fry the bacon. Cook for 8 to 10 minutes and stir frequently. Remember to set the heat on medium. Then after the said time, remove from heat.
  3. In a bowl, beat the eggs with the 8 tbsp of cream. add salt and pepper according to your taste.
  4. Drain the pasta and put them back on the saucepan. Add the fried bacon, egg mixture and 3 tbsp of Parmesan cheese. Mix well. 
  5. Transfer to your serving dish and sprinkle the remaining Parmesan cheese. 
  6. Serve with garlic bread. 

Friday, June 10, 2011

Beef and Mushroom Lasagna

7:03:00 AM 5 Comments

500 g minced beef
250 g mushrooms
1 tbsp Olive Oil
2 cloves garlic (crushed)
1 medium sized onion (chopped)
1 medium sized carrot (chopped)
1 red bell pepper (chopped)
500 g tomato sauce
500 g lasagne white sauce
250 g lasagne pasta sheet
Salt and pepper to taste
 2tbsp parmesan cheese

This is how you do it:
  1. Pre-heat the oven to 200°C/Gas 6 while you cook the Bolognese sauce.
  2. Heat the Olive oil in a pan. Sauté garlic and onion then add the minced beef. Stir-fry the beef until browned. Add the carrots and mushroom. Then put the tomato sauce. Simmer for 5-10 minutes.  Add the red bell pepper before adding salt and pepper to taste. After a minute, remove from heat.
  3. Meanwhile, cook the pasta sheet based on package instruction. Drain and get ready for layering.
  4. Grease your ovenproof dish measuring 200 (about 20 cm x 30 cm) and layer the lasagne starting with Bolognese, followed by sheets, then white sauce (click here to see how to make the white sauce). Repeat the layering pattern using the rest of the ingredients. On the final layer, sprinkle the parmesan cheese.
  5. In the pre-heated oven, bake the lasagne for 40 minutes or until pasta is cook enough for you. If it begins to brown quickly, cover the dish with foil during cooking.  For fan assisted oven, time of cooking might be reduced.
  6. Serve hot with garlic bread on the side.
Linked to FoodTripFriday

Sunday, May 8, 2011

Mussel (Tahong) Ginger Soup

2:30:00 PM 6 Comments

This is my husband’s favourite dish, especially when it is served with fried mackerel (galunggong or gg). I say, the hardest part here is the cleaning task. It took me 45 minutes to brush and wash 2 kilograms of mussels. So, if you can buy CLEANED fresh mussels, better, better, better. Not to mention, I woke up 6 A.M. to get to the wet market for me to buy the fresh catch. Allot 30 minutes of your time for cooking and 15 minutes for eatingJ. So without further ado, let’s welcome, Mussel Ginger Soup.

Prep Time : 30 - 45 minutes

Cooking Time: 30 minutes
Serve 2 - 3 Persons

  •  2 Kgs Fresh Mussels (cleaned)
  • 1 thumb sized ginger (sliced)
  • 3 cloves of garlic (crushed)
  • 1 large onion (sliced)
  • 3 stems spring onion (chopped)
  • 1 tbsp sunflower oil or vegetable oil
  • 3 tbsp Nam-pla (fish sauce)
  • 5-6 cups water
  • Salt and pepper to taste

Cooking Procedures:
  1. Heat the oil in a large pot.
  2. Sauté ginger, garlic and onion.
  3. Add the nam-pla, mussels and water (just enough to cover the mussels).
  4. Allow to boil in medium heat until the mussels open.
  5. Season with salt and pepper depend on your taste.
  6. For the last minute, sprinkle the spring onion. 
  7. Remove from heat and serve with mackerel and boiled rice.

Happy Eating!!!

Thursday, April 28, 2011

Ways to Cut Food Costs

5:36:00 AM 12 Comments
Photo Courtesy of Guanaco
It is very common in one household to spend more than the budget. Planning is important prior to shopping.

  1. Plan meals a week at a time and limit shopping trips to once or twice a week.
  2. List down all items you need to buy in supermarkets or shops. Stick with your list and you'll be surprise to see your pocket with extra money.
  3. Never ever shop when hungry. You will surely be tempted to buy unnecessary goodies.
  4. Another thing to consider is time, shop when you don't need to rush. If possible, shop without children.
  5. Keep a constant shopping list, and add items as soon as they run low. In this case, you will save on urgent trips to shops just to buy single item.
  6. If possible, buy the exact package or size needed for your recipe. It's not nice to see your cupboard and refrigerator with leftovers or unwanted items. Always, try small portion when trying new food, in that case, if you don't like it, you will lose less.
  7. Use shop coupons and money off offers only when you buy the product.
  8. Watch out for hidden costs once you prefer to have your food delivered.
  9. Keep a record of the costs of items you usually buy. In such way, you can tell which items really are on sale. If canned good you normally use go on sale, feel free to stock up. But don't forget to check the expiration date.
  10. If unit pricing is on hand, use it to match up brands and sizes. But always bear in my mind, quality should  be considered.

Friday, February 25, 2011

Stir-Fried Vegetables

2:51:00 AM 1 Comments

Stir Fry Vegetables with pork:

2 tbsp oil
3 cloves of garlic
1 medium size onion
250 g lean meat of pork (cut thinly)
1 vegetable cube or pork cube (dissolved in ½ cup of water)
½ cup of water
2 medium size sweet potatoes (diced)
200 g fine beans (Baguio beans) (sliced)
1 medium size carrot (chopped)
1 small size cabbage (shredded)
1 pack tofu (diced in small pieces)
2 tbsp of fish sauce
½ tsp Salt
½ tsp pepper

2 tbsp soy sauce
2 tbsp cornstarch (diluted in ¼ cup of water)
2 cup water
8 tbsp brown sugar

3 gloves (minced)
Peanut (crushed)

Cooking Procedures
For stir-fry vegetables:
  1. Heat the pan/wok and pour-in the oil.
  2. Sauté garlic and onion.
  3. Add the pork and cook until light brown.
  4. Pour in the vegetable stock and sweet potatoes. Stir and simmer for 5 minutes.
  5. Add carrots, beans, cabbage and fish sauce, cover the wok. Again, stir and simmer for 5-10 minutes or until vegetables are cooked enough for you.
  6. Lastly, add the tofu and season with salt and pepper. Simmer again for 5 minutes. Set aside while you make the sauce.

  1. In a saucepan, bring water to a boil.
  2. Dissolve the brown sugar.
  3. Pour the soy sauce then mix well.
  4. Turn down the heat to low and pour the diluted cornstarch in the saucepan.
  5. Mix constantly until sauce becomes thick.

Pour the sauce on top of  cooked vegetables and top with crushed peanut and minced garlic. Serve hot. 

Monday, January 10, 2011

Cassava Cake

5:57:00 AM 5 Comments

Oftentimes, when I visit my sister at UK, she always told me, "You want me to bake cassava cake for you?". It sounds so hard to do. But when my sister share her recipe with me, aha!!!, I kinda enjoy doing it. I think, every month I am asking my husband to drive me at Pinoy store to buy some ingredients. Good thing, i can buy grated cassava or else it is indeed hard to make. Thanks to clever Filipinos who invented the idea. 

Serves: 10- 15
Batter Prep: 15 minutes
Topping Prep/Cooking: 15 minutes
Baking: 1 hour without topping and 15 minutes more with toppings

Batter Ingredients:

2 packs (200g each)
grated cassava
400 ml  (1 big can)
coconut milk
1 small can (170g)
evaporated milk
½ of 405 g can
condensed milk
2 pieces
medium raw egg
4 tbsp or ¼ cup
melted butter
6 tbsp
grated cheese
14 tbsp

Topping Ingredients:

165 ml (1 small can)
coconut milk
2 tbsp
½ o 405 g can
condensed milk
2 tbsp
2 tbsp
grated cheese
1 piece
medium raw egg

Cooking Instructions
  1. While preparing the batter, pre-heat the oven 180 degrees centigrade
  2. In preparing the batter, combine the grated cassava, condensed milk, evaporated milk,, butter, sugar, cheese and eggs in a mixing bowl. Mix using an electric mixer.
  3. Add in the coconut milk and mix thoroughly.
  4. Pour the batter in greased baking tray.
  5. Bake for 1 hour.

  1. Put sugar and flour in heated saucepan.
  2. Pour in the condensed milk and stir constantly.
  3. Add in the grated cheese while stirring.
  4. Lastly, add in the coconut milk, mix until mixture is evenly thick.
  5. Spread evenly on the baked batter, glaze with egg white using a basting brush.
  6. Put back in oven and bake until light brown.