Thursday, 21 February 2013

Turkey Bacon Macaroni and Cheeses




I am having a problem satisfying my cravings first of all because I don't know what I am craving for.  My taste buds like something savory.  A mixed of flavors perhaps and a bit salty.  So I thought of making macaroni with tukey bacon and a mixture of cheeses.  And so I did.  I cooked it for breakfast yesterday.  



It was yummy and I'm having a bit of fun with it.  Then my husband, like a child, requested that I put pineapple coz he finds my macaroni boring. I suddenly lost my appetite :-(.  I told him that not every dish we cook needs to have pineapple in it.  Specially not with this macaroni.  Then he gave me a lecture on conventional and unconventional cooking.  He went on saying that good cooks follow convention but great cooks do not.  So I stormed the kitchen and recook my macaroni adding the pineapples with it. What can I say, my husband usually hit some buttons in me.
Turkey Bacon Macaroni & Cheeses with Pineapple.  My nephews and niece would definitely love this


     TURKEY BACON MACARONI & CHEESES

Ingredients :

Elbow Macaroni (uncooked) - 1 cup
Garlic, chopped - 6 cloves
Onions, chopped - 1 medium
Bellpepper, chopped - 1 small
Sweet Paprika
Black Pepper powder
Salt to taste
Mozzarella, grated - 1/3 c
Parmesan, grated - 1/4 c
Cheddar Cheese - 1/4 c.
Olive Oil
Pineapple, diced - 5 slices (Optional)

Cooking Procedure :

1. Cook the elbow macaroni as instructed in its package.  Drain and set aside.
2. Place the olive oil and bacon in a pan and stir fry the bacon until they become brown and crispy.
3.  Add the garlic and saute it until it becomes aromatic.  Then add the onions and the bell pepper.  Stir until the onions wilted.
4.  Add the pineapples with around 2 tbsp or its juice.  Stir for a minute.
5. Toss in the macaroni.  Season with salt, black pepper, and paprika.  Continue stirring for about a minute.
6.  Sprinkle the parmesan and cheddar cheese on the macaroni and stir well to spread the cheeses evenly.
7.  Lower down the fire then sprinkle the mozzarella cheese on the macaroni.  Stir until the mozzarella melted.

Since I added the pinapples late, I have to cook them first before mixing them to the macaroni.  
- In the same pan where you cooked the macaroni dish, stirfry the pineapples under low fire for about 2 minutes then mix it with the rest of the macaroni dish.


© myFresha-licious (21February2013)

Wednesday, 20 February 2013

Chicken Halang Halang



I was planning of cooking tinola but when I saw this recipe from overseas pinoy cooking, I changed my mind and go for this.  I did not follow the recipe though, I made my own version but thanks to the author for the idea.

One method I employed in this recipe is slow cooking the chicken to get the most out of it - more flavorful broth and softer, more tender, almost fall-off the bone meat.  I loved the result of this dish.  It's actually chicken tinola with gata (coconut milk).  I'm not familiar with this dish as this is the first time I cooked and eat it.  So was my husband.  Actually, Frederick even pointed out that I forgot to add the pineapple because he thought that I cooked pininyahang manok.  See what happens if somebody has that preconceived notion of things, my husband was expecting a pininyahang manok and that the dish should look and taste like it.  I had to explain to him the details and even showed him where I got the recipe from :-)

     CHICKEN HALANG HALANG

Ingredients :

Chicken, cut into serving pieces - 1/2 of a whole
Green papaya, sliced - 1 small
Onions, diced - 1 medium
Garlic, chopped - 5 cloves
Ginger, diced - 1"x1"
Black Peppercorns
Fish Sauce
Salt to taste
Coconut Powder (maggi brand) - 6 tbsp
Rice wash -
Water - enough to cook the chicken


Cooking Procedure :

1.  Place chicken cuts, garlic, onions, ginger, black pepper corn, fish sauce, and rice wash in a pot and bring to a boil. Let the chicken mixture boil under low fire for at least 1 1/2 hour.  Add more water as needed.

2. Dissolve the coconut powder in tap water and pour into the chicken soup.  Stir.  Add the papaya and let simmer for another 5 minutes.

3.  Adjust taste using salt and continue to simmer until the papaya are soft and until the liquids are reduced to your desired consistency - either saucy or soupy

  
 © myFresha-licious  (20February2013)


- - - - - - - - - - - - - - - - - - -

Chicken Halang Halang
by Overseas pinoy cooking

see the original recipe here


Ingredients:

1 kilo chicken
3 thumb size ginger, cut into strips
1 small size papaya, cut into wedges
1/2 head garlic, choped
1 medium size onion, chopped
3-5 pcs. green chili
1 cup coconut milk powder
1 bundle dahon ng sili (if available)
1-2 stalk lemon grass
2 tbsp. peppercorns
1/4 cup patissalt
cooking oil

Cooking procedure:
Cut chicken into serving pieces with the bones intact. Wash thoroughly and drain, set aside. In a sauce pan sauté garlic, onion and ginger. Add chicken and patis, stir cook for 3 to 5 minutes. Add in lemongrass, green chilli, peppercorns and 2 to 3 cups of water and 1/2 cup of coconut milk powder diluted if 1 cup of water, bring to boil and simmer for 10-15 minutes or until chicken are tender. Then add papaya and the remaining coconut powder diluted in 1/2 cup of water, cook for another 5 to 8 minutes or until papaya are cooked and the broth is reduced to a saucy consistency. Season with salt if required. Add in dahon ng sili and cook for another minute. Serve hot.

Tuesday, 19 February 2013

Pesang Manok



I was planning to cook chicken tinola, again, today but a chicken soup recipe posted at Foodipino struck me.  Pesang manok by Gerrard got me interested (see his recipe here )  So I researched the WWW anything about pesang manok since I have only been hearing about pesang isda which I haven't tried cooking yet, but I plan to next time.

I have found a few recipes done by some foodie bloggers and I am posting the link here for all of you to check them out (Pesang manok by Tagaloglang and  filipinostylerecipe )  Anyway, I am confused.  Since these kinds of ingredients in a dish is meant for nilaga. Potatoes, pechay/cabbage/wombok are vegetables we add in nilagang baboy/baka and sometimes manok. Of course, I can see the difference with tinola.  Further reading about pesa thought me that in pesang isda, miso is one of the core ingredients.  But there is no miso in these pesang manok recipes.  And that the Pesa is of Chinese origin since the word pesa is Hokkien which means "plain boiled" so does that mean that anything plainly boiled can be called pesa?  Now, I am even more confused.  Tracing the meaning and the root of a certain dish makes me crazy and all I want is to try more Filipino dishes that are healthy as we can.

We apologize if we have caused further confusion.  We are still learning the ropes of Filipino cooking, non-Ilocano at that.  You see, in ilocano cooking, anything boiled plainly is called lauya regardless if it is fish, chicken, pork, beef, goat, etc. Anyway, if you want to know more of the differences of pesa, nilaga, tinola, and also swam  check this  link

Here's my recipe for PESANG MANOK

Ingredients :

Chicken, cut into serving sizes - 1 whole
Taro (Gabi), cut into serving sizes
Pechay
Onions, diced - 1 medium
Ginger - 1/2"
Garlic, crushed and peeled - 5 cloves
Rice wash + Water - enough to cook the chicken for an hour and a half
Salt 
Black peppercorns

Cooking Procedure :

1.  Place the chicken, water, rice wash, onions, ginger garlic, black peppercorns, and salt in a pot.  Cover and bring to a boil for 1 hour and 15 minutes.  Add water as you boil it.  Do not allow it to dry up.
2. Add the gabi and cook for 5 minutes.  Add more water if needed. Adjust taste by adding more salt.  Bring to a boil for another 10 minutes or until the gabi is soft.
3.  Toss in the pechay and let the soup simmer until the leaves wilted.


© myFresha-licious (19February2013)



Saturday, 16 February 2013

Baked Tilapia in Oyster Sauce



As I have already shared with you Valentine's day had been extra special this year most of all because my husband and I spent it together watching, for the first time, international tennis open (Qatar total open 2013).  We got to see Serena Williams and Sharapova in person whack their tennis rockets.  It was fun and really exciting.  Yesterday was actually the quarter finals and of course Sharapova, Radwanska, Azarenka, and Williams are on for the finals.  We thought that Serrena is not going to make.  She almost lost it Czec's Petra Kvitova.  It was indeed a tough fight and I almost lost my voice chanting and shouting Serrena's name.  The game was breath-taking.  Too bad I won't be able to watch the semi-finals today.  Frederick is off for work and I'm left all alone in the house, blogging.  You see, I still cannot go out on my own.  I'm still scared you know.  It's difficult to get a taxi and I just don't feel comfortable going around alone. So, I will just have to watch the game on tv later on this afternoon around 5pm I think

Anyway, since my husband requested that I cook healthier dishes and since I am not in the mood to do anything complicated, I decided to do my usual "lazy dish" - that's either baked or steamed.  Here is another baked fish recipe.  Delicious, nutritious and healthy.  Match it with any vegetable of your choice - boiled french beans or some greens ;-)


See our Baked Dishes Collection  and  Steamed Dishes Collection  and help yourself to some healthy recipes.

     BAKED TILAPIA IN OYSTER SAUCE

Ingredients:

Tilapia - 1 whole
Onions, sliced into rings - 2 medium
Ripe Tomatoes, sliced into rings - 1 medium
Ginger, crushed and diced - 1/2"

Sauce:

Oyster Sauce - 3 tbsp
Garlic Powder - 1/2 tsp
Black Pepper powder
Magi Magic Sarap 

 Cooking Procedure:
1.  Sliced the fish from its backbone through its belly to make a perfect pouch.
2. Mix all the ingredients for the sauce and set aside
3.  Pre-heat oven to 180OC

4. Grease the aluminum foil with a tsp of vegetable oil
5.  Layout the fish on the aluminum foil then sprinkle a teaspoon of the sauce inside the fish cavity then stuff it with the onions, tomatoes, and ginger.  Leave some to be placed outside the fish cavity
6.  Sprinkle each side of the fish with the sauce and powdered black pepper.  Wrap the aluminum foil around the fish then place it on a baking pan/dish.
7.  Bake the fish at 180OC  for at least 20 to 30  minutes.  If there is no blood oozing from the fish, then it is cooked

 

You do not need any dips for this as the sauce that will be produce is tasty enough to go with the fish meat.
 
© myFresha-licious (16February2013)

Thursday, 14 February 2013

Blueberry Butter Cake





Happy Heart's day everyone.  As a treat to my husband I made him this simple blueberry butter cake.  He liked it and that delighted my heart. This Valentine's day is also extra special because we celebrated it by watching Qatar total tennis open live at the Khalifa stadium.  It's our very first time to watch a live tennis game (as a couple and as individuals :D).  And what made it interesting and exciting was that we were able to watch the top 4 International women tennis players in action - 1. Victoria Azarenka 2. Serena Williams 3. Maria Sharapova and 4. Agnieska Radwanska.

Anyway, what is butter cake?  I've been baking butter cakes for so long because it is the only type of cake I am confident I can whip up.  Let me try to define what Butter cake is.  There are two basic types of cakes, butter cakes and foam cakes. Butter cakes are cakes whose one of its main ingredients is fat.  The fats that can be used may  come in solid state like butter, shortening, margarine, etc. or in liquid state such as vegetable oils (corn oil and sunflower oil is my favorite when it comes to baking).  This is in contrast to the foam type of cakes that use a little or no oil at all (sponge, chiffon)

Butter cake has a finer texture and are denser as compared to those foam cake types.  I like making butter cakes because they are not only delicious but they are also easier to make.  You don't need complicated or high-tech mixer to make them.  If you have a bowl, a laddle/spatula/wire whisk, and your hand, you can already make a luscious butter cake.  Butter cakes are also not as delicate as foam cakes, so you can mix anything with it for added flavor (nuts, fruits, etc)

For this butter cake recipe, I have to increase on the fat content as the cake becomes crumbly on the third day.  Now, I really need to buy a digital weighing scale so I can bake my cakes properly.  Check our Butter Cake Collection for recipes :-)



BLUEBERRY BUTTER CAKE
( http://www.myfresha-licious.com/ )

Ingredients :

All Purpose Flour - 2 c + 3 tbsp
Baking Powder - 2 tsp
Vanilla Powder - 1/2 tsp
Salt - 1/2 tsp
Butter, room temperature - 150 g.
Sugar - 1 c + 1 tbsp
Milk - 1/2 c
Water - 1/4 c + 1 tbsp
Eggs, whole - 3 medium

Blueberry jam - 5 to 6 tbsp

Baking Procedure : 

Pre-heat Oven : 180OC
Baking Temperature : 180OC
Baking Time - 30 to 35 minutes
Yields: one 6"x4" x 2" cake and two 4"x4" x2" cakes





1.  Mix the dry ingredients together and set aside.  
2. Mix the milk and water together and set aside
3.  Preheat oven to 180O

4.  Using a hand mixer, place the softened (not melted) butter and sugar in a bowl and beat them at medium speed until fluffy and a pale yellow.
5.  Add the eggs one at a time.  Scrape down the sides of the bowl while beating.
6.  Add 1/3 of the dry ingredients to the butter-sugar mixture then half of the milk mixture.  Beat to medium-high speed until just blended.  Scrape down the sides of the bowl while beating
7.  Stir in another 1/3 of the dry ingredients, then the remaining milk mixture, and then the remaining dry ingredients and continue beating at medium-high speed until well-blended.  Make sure that you scrape-down the bowl while beating.
8. Pour the batter on a greased and floured pan or aluminum pans.
9.  Using a spoon or a piping bag, pipe-in the blueberry jam on top of the batter.
10.  Bake the cakes at 180OC for 30 to 35 minutes or until a cake tester or a wooden toothpick inserted in the center of the cake comes out clean.

Cool down the cakes completely before serving

© myFresha-licious  (14February2013)

Wednesday, 13 February 2013

Banana Cake



One of my favorite simple cake is banana cake :-) and I'm glad that my husband did like the banana cake I baked for him yesterday.  The truth is, he asked me to bake another and experiment on adding raisins and cinnamon powder next time which I was planning to except for the raisins.  But let's see, I might try that :-)

When you make banana cake, the most important thing is to use over ripe bananas so that you do not need to make use of artificial flavorings. 



BANANA CAKE

( http://www.myfresha-licious.com/ )

 Ingredients :
 

All Purpose flour - 2 c
Brown Sugar (I used dark) - 1/2 c

White Sugar - 1/4 c
Baking Powder  - 2 tsp  
Salt - 1/4 tsp
Vanilla Powder - 1/4 tsp
Corn Oil - 7 tbsp
Eggs, beaten - 2 large
Water - 3/4 c
Over Ripe Bananas, mashed- 1 c



Baking Procedure : 

Pre-heat Oven : 200OC
Baking Temperature : 200OC
Baking Time - 20 to 25 minutes
Yields: 8"x 3" round cake 


1.  Mix the dry ingredients together and set aside.
2.  Preheat oven to 180OC
3.  Mix the rest of the ingredients to the dry mixture except for the mashed bananas.  Blend well until homogenous.
4.  Fold in the mashed bananas.  Transfer to a non-stick pan or greased pan or pan lined with wax/parchment paper.
5. Bake the cake for 20  to 25 minutes at 200OC or until a toothpick or a cake tester inserted in the middle comes out clean.

Serve and enjoy as a dessert or a snack perhaps during coffee or tea break :-)

© myFresha-licious  (13February2013)


Tuesday, 12 February 2013

Apple Cake


Apple cake

This month of February, I obliged myself to bake some cakes and other desserts.  After all the month not only symbolizes love and romance but it also highlights everything sweet :-).  Too bad I won't be able to make chocolate truffles as we cannot find any couverture chocolates around the country :-).

Anyway, so here is another experiment.  I was actually thinking of baking an apple pie since we have lots of apples inside the refrigerator, but I haven't had the chance to buy a pie cutter for me to be able to make a descent pie crust.

Try this recipe as it is really delicious.  I just love the combination of the cinnamon flavor and that of the apple. You can eat as many slices as you want as it is not cloying sweet :-)


     APPLE CAKE

Ingredients :

All Purpose flour - 1 1/2 c
Brown Sugar (I used dark) - 3/4 c
Baking Powder  - 2 tsp
Salt - 1/4 tsp
Cinnamon Powder - 1 1/2 tsp
Vanilla Powder - 1/4 tsp
Corn Oil - 5 tbsp
Eggs, beaten - 2 large
Fresh Milk - 1/2 c
Apple, diced - 2 large
Butter - 2 tbsp


Baking Procedure :


Pre-heat Oven : 180OC
Baking Temperature : 180OC
Baking Time - 20 to 30 minutes
Yields: 9" round cake (1" tall) 

1.  Mix the dry ingredients together and set aside.
2.  Melt butter in a pan and stir in the diced apples. Continue to stir under slow fire for 5 minutes.  Remove from fire and cool down.
3. Preheat oven to 180O
4.  Mix the rest of the ingredients to the dry mixture except for the diced apple.  Blend well until homogenous.
5.  Fold in the diced apple.  Transfer to a non-stick pan or greased pan or pan line with wax/parchment paper.
6. Bake the cake for 20  to 30 minutes at 180OC or until a toothpick or a cake tester inserted in the middle comes out clean.

Serve and enjoy as a dessert or a snack perhaps during coffee or tea break :-)

© myFresha-licious  (12February2013)

Sunday, 10 February 2013

Salmon Sisig

salmon sisig


I cooked bangus sisig (see recipe here ) some days ago and my husband requested that I cook the same again. I like bangus sisig but I decided on using other fishes for my next fish sisig recipe.
 
Salmon is one of our favorite fish but my husband only wants it raw, not cooked.  And one of the parts he is not loving is the belly part because he finds it oily and unappetizing.  We have a lot of salmon belly parts in the freezer.  It had piled up because I had no better idea on how to cook it that Frederick will like until now.  

I was hesitant to make salmon sisig at first because I know that Frederick hated the idea of eating cooked salmon. But after seeing him devoured my salmon sisig with so much gusto and hearing him say "this is how I want salmon to be cooked", I was relieved and happy.  i'm planning to cook this salmon sisig for him again soon.

I cooked this fish sisig differently from that of the bangus sisig.  I did not use any oil.  Salmon is an oily fish and the belly part is where most of its oil are deposited, adding oil will just ruin my sisig.  I also used balsamic vinegar for added flavor.

As always I made two servings of this salmon sisig.  For my husband, it was the plain sisig that he wanted since he didn't like mayonnaise but he added a bit of wasabe paste though for that special kick.  For me, I put a little low-fat mayonnaise.  If you plan to add mayonnaise to your sisig, let the sisig cool down first before mixing it. 

salmon sisig with low-fat mayonnaise




      SALMON SISIG

Ingredients :


Salmon belly, skin, and other meaty parts- 500 g

Garlic, chopped - 5 cloves
Onions, chopped - 3 medium
Red Hot Chili Pepper - as desired
Bell Pepper, diced (1/4" x 1/4") - 1 small
Black pepper powder
Balsamic Vinegar - 2 tbsp
Lemon / kalamansi juice - 2 tbsp
Soy Sauce (Kikkoman) - 3 tbsp


Marinade :
Soy sauce 

Optional Ingredients;
Low fat Mayonnaise 
Wasabe paste

Cooking Procedure :

1. Marinade the salmon in soy sauce for at least 2 hours.
2.  Grill fish until it turned brown then flake it.  Remove the fish bones if there is.

If you prefer to use the oven to grill your salmon then do it like I did. Place the salmon on a non-stick baking dish and grill it inside the oven at 200OC for 15 minutes or until the salmon becomes golden brown.
 
3. Mix the soy sauce, balsamic vinegar and lemon juice together and  set aside.
4.  Place the salmon oil (the oil that came out from grilling the salmon)  and garlic and chili in a pan and stir fry until garlic is brown.

Actually, what I did is that I used the same baking pan where I grilled the salmon so that I don't need to put any oil anymore.

5. Add half of the onions and the bell pepper and stir until they wilt.
6.  Stir in the flaked salmon and sprinkle with black pepper powder (as much as you want). Continue stirring.
7.  Pour the lemon-balsaic vinegar-soy sauce seasoning on the salmon.  Stir at medium heat until the liquids has almost evaporated. 
8Add in the remaining onions.  Stir for 2 minutes and remove from fire.





Check the links below for our collection of recipes on sisig.

myFresha-licious  Pork Sisig collection  &  Fish Sisig collection

 © myFresha-licious  (10February2013)

Saturday, 9 February 2013

Inabraw nga Saluyot, Parya ken Tarong nga Sinagpawan ti Lames



My husband requested that we eat healthier for the next few days that's why I decided to cook this inabraw.  Dinengdeng / inabraw is an Ilocano dish that consist mostly of any vegetables available (eggplants, bittergourd, string beans, french beans, any leafy vegetables, lady finger, any rootcrops) cooked in either bagoong (fermented fish) or patis (fish sauce) with fried or grilled fish added to it.  Sometimes, chicken and pork also are added to make the dish even more flavorful.

It may be true that bagoong defines the Ilocano palate but not all Ilocano uses bagoong.  My parents usually don't use bagoong when they cook dinengdeng / inabraw because we (my parents, siblings, and me) have developed allergic reactions to it, sadly. 

Anyway, do you know that one of the best ways to enjoy dinengdeng / inabraw is to have it with sugar on your plate?  Yup, my sisters and I eat it this way:  we mix the sauce and sugar with the steamed rice.  Frederick find it weird but what do you know? It is delicious :-)  Try it :-)

INABRAW NGA SALUYOT, PARYA, KEN TARONG NGA SINAGPAWAN TI NAPRITO NGA LAMES
(www.myfresha-licious.com)

Ingredients :

 Saluyot (jute leaves) 
Tarong (Eggplants), diced
Parya (bittergourd)
patis (Fish Sauce)
Asin (salt) - to taste
laya (ginger), crushed and diced
sibuyas (Onions), diced - 1 medium
bawang (garlic), crushed and peeled 
paminta (black pepper, ground)
danum (water)
naprito nga lames (fried fish of any kind)


Cooking Procedure :

1. Ikabil yo diay danum, karaman diay sibuyas, laya, bawang, patis, ken paminta iti kaserola sayo ipaburek.
Put the water, onions, ginger, garlic, fish sauce, and black pepper in a pot then bring to a boil.

2. Isaruno yo diay saluyot ken tarong. paburken ti lima minuto.
Add the jute leaves and eggplants.  Let it simmer for 5 minutes

3. Ikabil diay parya ken nayunan ti asin. Paburken agingga maluto dagidiay nateng sa isagpaw diay naprito nga lames. Paburken ti duwwa minuto sayo adawen.
Add the bittergourd the adjust taste with salt.  Simmer until the vegetables are fully cooked then add in the fried fish.  Let it simmer for another 2 minutes then remove from fire.

© myFresha-licious (09February2013)


Thursday, 7 February 2013

Creamy Mango with Sago



I made creamy mango dessert (check the recipe here) last month and my husband wanted it with sago and so I made it happen for him.

Here's another variation of my creamy mango dessert.   This is thicker, creamier, and cheesier as compared to the first one I made.

CREAMY MANGO w/ SAGO

Ingredients:



Mango slices in syrup, diced - drained wait 230 g.
Cheddar Cheese, sliced into small squares - 100 g.
Cheddar Cheese Spread - 5 tbsp   
Heavy Cream - 175 g.
Condensed Milk - 50 ml or to taste
Mango juice (30% concentrate) - 200 ml
Tapioca Pearls (sago) - 1/2 c


Mango Jelly :

Mango flavored gelatin - prepare it as directed in its package
Mango Flavoring - 1/2 tsp
White Sugar - 1 tsp

Cooking Procedure:

1.  Prepare the mango flavored gelatin as directed in its package.  Add mango flavoring and a bit of sugar as you stir all the ingredients together.  Chill the gelatin until it is set then dice it.
2.  cook the tapioca pearls until they are clear
3. In a bowl, mix well together the heavy cream, condensed milk, cheddar cheese spread, and mango juice

4. Toss in the mango slices, mango gelatin slices, cooked tapioca pearls, and cheddar cheese in the cream mixture.

Place it in the refrigerator and chill for an hour at least before serving.



© myFresha-licious (07February2013)

Wednesday, 6 February 2013

Baked Breaded Parmesan Fish



I've been meaning to cook fish and chips for a long time now but the thought of deep frying it is a put off.   Fish maybe heart-friendly and healthy but the method of cooking it may make it unhealthy. So I decided to resort to baking.

I've been baking chips since we stocked on frozen potato strips instead of having them fried.  French fries are usually deep-fried thus they absorb too many oil AND THAT is unhealthy.

The breaded parmesan fish I baked is quite good and cheesy but I don't like the sutji fish fillet I used.  I'll try to use other white fish next time, maybe tilapia or cod fish would be far better. 


BAKED BREADED PARMESAN FISH

Ingredients :

White Fish fillet - 4 fillets (3"x4")
Olive oil - 2 tsp or less
Soya Milk - enough to cover the fish
Salt - 1 tsp

Breading :

Bread crumbs - 2/3 c
Parmesan Cheese, grated - 1/3 c
Basil, dried and ground - 1/4 tsp
Thyme, dried and ground - 1/4 tsp
Marjoram - 1/4 tsp
Black pepper powder - 1/2 tsp
Garlic powder - - 1/2 tsp
Salt - 1/2 tsp

Cooking Procedure:

1. In a bowl, mix the salt with the soya milk.  Place the fish fillet in it and let it stand for an hour at least.
2. Preheat oven to 180°C. Grease a glass baking dish with the olive oil.
3. Mix together the ingredients for the breading.
4. Take fish fillet from the soya milk then dip them into the crumb mixture one at a time.
5. Arrange the breaded fish fillets in the prepared baking dish.
6. Drizzle or spray a small amount of olive oil over fish fillets.
7. Bake for 20 to 30 minutes, at 180°C depending on the thickness of fish fillets or until the fish flakes easily with a fork.


© myFresha-licious (06February2013)

Tuesday, 5 February 2013

Chocolate Chip Biscotti



Have you ever heard of twice baked cookies? If you frequent starbucks or any coffee shops, for sure they are serving these twice-baked or double-baked cookies at a high price.  

Biscotti, that's how you call a twice or double baked cookie or biscuit. According to wikipediaBiscotti or biscotto (singular), more correctly known as biscotti di Prato (English: Prato biscuits), also known as cantuccini (English: coffee bread), are twice-baked biscuits originating in the Italian city of Prato. The biscuits are oblong-shaped almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven.

The first time I've known about this tough, dry but crispy delicious cookie is when I was still with Puratos.  Chefs Krisby & Christine would bake varieties of biscotti using the butter cookie mix of puratos.  I won't be able to match the butter cookies mix they are using or even their own personal biscotti recipe, but I am proud that I am able to make my own and that my husband love it. 

By the way, I made these biscotti with my bare hands :-)



     CHOCOLATE CHIP BISCOTTI
        (www.myfresha-licious.com)

Ingredients :

All Purpose Flour - 2 1/4 c.

Baking Powder - 1 tsp
White Sugar - 1 c
Salt - 1/4 tsp
Vanilla Powder - 1/4 tsp
Butter, softened - 4 tbsp
Eggs - 2 large
Milk Chocolate Chips - 3/4 c


Cooking Procedure :

1.  Mix dry ingredients together and set aside.
2.  Beat eggs well and set aside.
3.  Rub the softened butter with the dry ingredients.
4.  Preheat the oven to 180OC

5.  Pour the beaten eggs on the dry ingredients and using your hands, mix and mash the ingredients well.
6.  Add the chocolate chips with the wet dough.
7.  Place a wax paper on a baking dish/pan.
8.  Divide the dough in two and form each into a log.  Place on the baking dish.
9.  Bake the doughs for 20  to 30 minutes at 180OC.  The top of the logs should not be soft to the touch.
10. Cool down the logs then slice into oblong shapes and place on the same baking dish
11.  Preheat oven again to 180OC and bake cookies for another 10 minutes at 180OC.

Serve biscotti with your favorite tea or coffee drink.

© myFresha-licious (05February2013)

Monday, 4 February 2013

Double Chocolate Cookies






Things, food, methods, procedures are invented with the main reason of satisfying needs or desires.  Like the baking method of cooking came up because may be our ancestors wanted to eat something else other than grills, soups and stews. And where there are methods and procedures, there are the set standard methods to follow.  In baking for example, you need to cream the sugar and the butter first when you make cookies or make butter cakes otherwise you won't get the right or acceptable texture or quality of your baked goods.  But what if one has no mixer to do the creaming?  Not even a hand-held mixer? Does that mean I cannot satisfy my cravings for cookies or butter cakes?

Of course not, before mixers were invented, there was the fork and the hands :-) And I can make use of that just to satisfy my cravings :-)

So in short, this cookie recipe I baked made use of no electric mixers :-)  A woman has to do what she needs to do to satisfy her cravings and serve something delicious for her man :-)

The chocolate cookies at the left are made by a caterer.  My husband gave it to me to taste it and compare it to my hand-mixed cookies at the right.  AND despite the ugly shape of my cookies, they are far better in terms of taste and texture :-) Frederick is proud of me.  Now, he really needs to buy me a mixer


     DOUBLE CHOCOLATE COOKIES

Ingredients :

All Purpose Flour - 2 c.
Unsweetened Cocoa Powder (dark) - 1/2 c
Baking Soda - 1 tsp
White Sugar - 1 c
Salt - 1/4 tsp
Butter, softened - 5 tbsp
Eggs - 3 large
Milk Chocolate Chips - 1 c


Cooking Procedure :

1.  Mix dry ingredients together and set aside.
2.  Beat eggs well and set aside.
3.  Rub the softened butter with the dry ingredients.
4.  Preheat the oven to 180OC

5.  Pour the beaten eggs on the dry ingredients and using your hands, mix and mash the ingredients well.
6.  Add the chocolate chips with the wet dough.
7.  Place a wax paper on a baking dish/pan.
8. Using a spoon or an icecream scooper, scoop out cookie dough one at a time and place it on the wax paper.
9.  Bake the cookies for 20 minutes at 180OC

Cool the cookies first before serving with your favorite drinks.  I'm sure my nephews and niece would also love this.  I miss them so much :-(



© myFresha-licious (04February2013)