Top

 

 

Seared Salmon with Kiwi-Mango Salsa

June 30, 2008

A few days ago, I received a letter from our company’s food purveyor, Sysco, containing an update on the salmonella outbreak. Although the correspondence assures us, the buyers, that Read more

Banana Nut Muffin

February 23, 2008

These muffins are a refreshing alternative to store-bought cookies and are a cost-friendly snack item for the kids’ pack lunches or for take-alongs to family picnics. For an interesting variation, I made use of the versatility of the recipe by substituting, on half of the muffin batter, my leftover blueberries and blackberries in place of the mashed banana. Before I popped
this blueberry-blackberry batch into the oven to bake, I sprinkled on top the cinnamon-streusel topping I used for my berry crumble. Read more

Fried Plantains with Refried Black Beans and Mexican Cream

February 23, 2008

Platanos fritos con frijoles negro y crema mexicana~definitely one of my gastronomic pleasures! Although commercially-prepared refried beans are readily available in most grocery shops, I sometimes prefer to make my own at home. Very simple recipe really. It is just a question of how long I am willing to wait for my favorite treat! Read more

Caramelized Banana with Honey, Mascarpone and Mint

February 4, 2008

A friend of mine gave me a big tub of mascarpone cheese and with no recipes in mind to make use of it for, I googled “mascarpone” and found this caramelized banana recipe at Recipezaar.com. When the author said that her daughter licked the bowl clean, Read more

Berry Crumble

January 7, 2008

This is a “spoon pie” sweet treat that starts with luscious black and blueberries and finishes with a crunchy cinnamon-walnut streusel. It’s perfect warm or in room temperature and sinful topped with vanilla ice cream. The leftover streusel topping and berries can be used to make versatile banana nut muffins. Read more

Lychee-Buko Sorbet (Lychee and Young Coconut)

December 16, 2007

Although it was around 63 degrees outside, I was yearning, last Saturday, for something cold for dessert. I had in the pantry all the ingredients needed for filipino-style fruit salad but since I’ve been pretty stalwart in adhering to my diet these past few days, I didn’t want to go off the boat by indulging on cream. Filipino-style fruit salad is a heaven of condensed milk, heavy cream, fruit mix, young coconut, and native preserves. I knew if I made it my daughter and I will not be stopping on one moderate serving. Here below is a lychee-buko sorbet recipe I concocted as my “calorie-friendlier” alternative. Read more

Bottom