Chocolate Mousse

I made this for the kids during our vacation in the Philippines. The verdict - they loved it!

What you need:
4 eggs, separated
1/3 cup caster sugar
125 grams chocolate (dark, milk or white), finely chopped
1 pack Nestle All purpose cream or 300ml double cream
grated chocolate (optional for decoration)
whipped cream (optional for decoration)

How to do it:
1. Beat the egg yolks and sugar together with electric beater until thick and fluffy.
2. On a double saucepan, melt the chocolate over simmering water then let cool slightly.
3. Whisk the chocolate into the egg yolk mixture.
4. Whip the cream until it stands in soft peaks, then fold into the chocolate mixture.
5. Whisk the egg whites until stiff. Fold 1 tablespoon into the mousse, then fold in the remainder.
6. Pour the mousse mixture into small dishes and chill.

To decorate:
1. Decorate with piped whipped cream and grated chocolate on top.

*These mousses, without the cream and chocolate decorations, can be frozen for up to 3 months. Cover them in clingfilm, then wrap in polythene bags.

Chicken Pastel

A must-try for special occasions.
I made this recipe for my friend's baby shower party.

Ingredients:
1 kilo chicken, cut into serving pieces
1/4 cup butter
2 tbsp oil
1 tbsp chopped garlic
1 medium onion, chopped
1 can (305 gms) cream of mushroom soup
1/2 cup water
1 cup grated cheese (half for cooking, half for garnish)
1 can (284 gms) sliced mushroom
1 cup green peas (optional)
1 cup quail eggs, optional
salt and pepper to taste

Cooking Ingredients:
1. In a sauce pan, combine butter and oil, heat and fry chicken pieces. Add a dash of salt and pepper.
2. Take out chicken pieces and set aside.
3. In the same sauce pan, saute garlic and onions. Cook until translucent.
4. Pour in cream of mushroom sop and water. Add grated cheese and mix well.
5. Add mushrooms, green peas and quail eggs.
6. Add the chicken pieces and mix well.
7. Transfer to a serving platter and garnish with the remaining grated cheese.

Chocolate Fondue

for chocolate lovers...
Ingredients:
2 Nestle All-Purpose Cream (reserve one to thin out the fondue if it becomes too thick)
2 bars dark chocolate, chopped into pieces
2 tablespoons Amaretto liqueur, optional
1/4 cup finely chopped hazelnuts or almonds, optional

Suggested Dippables:
-sliced bananas
-marshmallows
-strawberries
-bread sticks/pretzel sticks
-almond biscotti

Directions:
1. Heat cream in a saucepan over moderate heat until cream comes to a low boil.
2. Remove the pan from the heat and add the chocolate pieces. Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream.
3. Stir in liqueur and/or chopped nuts and transfer to a fondue pot or set the mixing bowl on a rack above a small lit candle. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency.
4. Arrange your favorite dippables in piles on a platter along side chocolate fondue with fondue forks or bamboo skewers as utensils, for dipping.

Beef Salpicao

Last year, my husband and I went to Eastwood Libis for a stroll. It was evening then and we got hungry so we decided to dine-in at Bedroom bar (we were fascinated with the beds and couches inside and we felt sleepy at the same time) and ordered their super expensive beef salpicao (which is worth Php290) together with 2 glasses of iced tea (which is not even bottomless). when our orders arrived, we were shocked to see only a few pieces of beef chunks and mushrooms on our dish. and when we got our bill - PHP500++ - it didn't even reach my tummy! although the beef salpicao is delicious and would leave you wanting for more, for me it's not worth the penny we spent.

So instead of ordering this outside, I decided to have my own version of beef salpicao. and here it is..same taste but cheaper in price.


Ingredients:
-1/4 kilo beef tenderloin,
-2 tbsp worcestershire sauce or oyster sauce
-4 tbsp olive oil or canola oil (other half for marinating and the other half for sauteeing)
-3 tbsp knorr liquid seasoning
-ground black pepper
-salt
-garlic, crushed (for marinade)
-crushed and fried garlic (for garnish)
-1/4 cup butter
-1 large can whole champignion mushrooms, cut into halves

1. In a bowl, mix oil, garlic, salt and pepper then add beef chunks. Marinate for 3-4 hours. The longer, the better.
2. In a pan, heat oil then put the beef chunks together with the marinade (on high-heat). All the water in the beef will come out. Cook until water evaporates and beef becomes tender, stirring occasionally.
3. Add in the mushrooms, oyster sauce and the liquid seasoning. Stir for another minute then add the butter until it melts.
4. Remove from heat. Place in a plate then garnish with fried garlic on top.

Spicy Eggplant in vinegar

This is another recipe that my mom taught me during her stay in the Philippines. I'm not fond of eating dishes with eggplants in it, maybe because I can't describe exactly what it tastes like. when my mom prepared this dish to us, I didn't even bother to taste it but when she insisted, it left me no choice. I took a spoon and scooped a piece of it and the only words I were able to mouth at that time were "ma, teach me"

It didn't occur to me that I will be indulged into something that I didn't want in the beginning. I became addicted. And everytime I get to see some fresh eggplants in the grocery, I didn't hesitate on buying them.

This can be served as a main course or as a side dish, whichever way you want it. And it can last for a long time because of its vinegar ingredient. and one thing is you don't even need to refrigerate it, so it will save you energy and money.


Ingredients:
3 large eggplants, cut into 1/2-inch thick rectangular chunks
6 cloves garlic, minced
1 chicken cube
4 pcs of siling labuyo (red chili), cut into halves - (you can also use green chili)
cooking oil - for frying eggplants and 2 tbsp for sauteeing
3/4 cup vinegar
salt and pepper to taste

Cooking Instructions:
1. Fry the eggplants until brown, remove from pan.
2. In the same pan, heat oil and sautee garlic. Add the chili then the chicken cube until melted.
3. arrange the eggplants into the pan, add some dash of salt and pepper.
4. Add the vinegar, cover the pan and simmer for about 15 minutes. DO NOT STIR! wait until all the vinegar is cooked out.
5. When all the vinegar is cooked out and the oil appears, remove from heat then serve.

Garlic Shrimp

My brother taught me this recipe back in the Philippines, and has become one of mine and my husband's favorites because of its buttery and garlicky flavour. I always prepare this recipe whenever we are craving for some seafood dishes over lunch or dinner.


Ingredients:
1/2 kilo shrimp, peeled and deveined
1/2 cup butter
5-6 cloves of garlic, minced
salt and pepper
1 tbsp banana ketchup
sugar (optional - if u want a sweet taste)

Cooking Instructions:
1. Heat pan on a medium-heat fire. Melt in the butter.
2. Saute the garlic and add a dash of salt and pepper.
3. Add the shrimp and cook until shrimps turn orange, stirring occasionally.
4. Add the ketchup and cook for another minute or two.
5. Remove from heat, transfer to a plate, garnish with fresh parsley on top then serve.

Mashed Potato

Ingredients:
3 pcs. russet potatoes, peeled and cut into half, lengthwise
1/2 cup butter, unsalted
1/2 cup whole milk
salt
white pepper
wire masher
wire whip

Instructions:
1. Soak the potatoes in cold water, enough to cover the potatoes and add some salt.
2. Bring the water to a boil and cook the potatoes until they are tender when pierced with a knife.
3. When done, drain them immediately and put them back in the pot and return to the stove on low heat. The low heat will allow some of the excess water to evaporate.
4. Mash the potatoes using the wire masher.
5. Add butter then mash again. Add the milk then stir using the masher.
6. Last, add some salt and pepper. Whip until well-blended and potatoes are fluffy and thick.
7. Put it on a plate, add some melted butter and fresh parsley on top. Serve.

Easy Salmon Recipe

Ingredients:
200 grams salmon fillet
1/4 cup butter
salt and pepper
fresh parsley, chopped

Cooking Instructions:
1. Season salmon with salt and pepper. Let stand for 20-30 minutes.
2. In a pan, melt the butter and pan-fried the salmon.
3. Cook salmon for 6-8 minutes per side, or until the fish flakes off easily with a fork.
4. Drizzle with the melted butter and garnish with fresh parsley.

Mushroom Ragout on Lamb Chops

Ingredients:

For the Mushroom Ragout
*2 lbs of white button mushroom (you can also use brown crimini as they are the same)
*2 cloves minced garlic
*1 tablespoon fresh thyme
*1/2 teaspoon salt
*1/2 teaspoon pepper
*1/3 cup marsala wine or sherry
*1/2 cup chicken stock or vegetable stock
*1/2 cup heavy cream
*2 tablespoons butter

For the Lamb Chops:
*1/2 kilo lamb chops
*2 small onions, quartered
*salt and pepper to taste
*6tbsp lemon (juiced)
*3tbsp olive oil

Cooking Ingredients:
1. Combine oil, onions, lemon, salt and pepper. Marinate the lamb chops. Leave for 1-2 hours on the fridge. Do not freeze.
2. Throw the butter in a large sauté pan on high heat. When it foams, add all the mushrooms and pile them up.
3. Add the salt and pepper. sauté these until brown, but that's going to take a while because they're going to boil first. The salt and pepper is going to bring out all the water and it's going to take about 15 minutes.
4. The liquid will come out. Just cook all the water out. Leave it on high; it will go faster. And then when all the water is gone, they will start to sauté and brown.
5. When the mushroom get browned and nice and sautéed, throw in the garlic and sauté that for a minute. Then add the marsala wine. just let it cook for 30 seconds, and all the alcohol will cook out.
6. Add the chicken stock and the cream. cook this for about 3 minutes, and it will slowly start to thicken up.
7. To finish add half the thyme, use the other half on top for garnish.
8. Remove from heat. Set aside.

mushroom ragout

9. Drain lamb and place 4 inches below moderate broiler heat and broil about 10-12 minutes, turning several times. Broil longer for chops or steaks well done.
(you can also use a turbo broiler. just set the the broiler to 235°C then set the timer to 12minutes)

well done lamb chops

10. Now when the steaks are done, spoon the mushroom ragout over your lamb chops. Drizzle some of the sauce. Top with the fresh thyme.

You can also put the mushroom ragout over chicken or even garlic toast. It can also be a main dish if you partner it with salad.

Enjoy your meal!