Wednesday, August 15, 2012

Pandan Juice: A Humble and Refreshing Welcome Dink in Bellaroca



This post marks the start of another gastronomic journey I had in the exciting island of Bellaroca.

Prepare your appetite.




Monday, August 13, 2012

Coupe Romanoff




Nope, its not named after me, lol. Coupe Romanoff  (P415) is one of Marriott's gourmet ice creams for all seasons. It is oozing with sweet slew of strawberries in grand marnier. Combined with vanilla ice cream, drizzled with strawberry sauce and topped with whip cream, this fruity delight is refreshingly fun and dainty. Perfect for the days that you need to chill, take a break, and enjoy some casual moments. While that’s awesome enough, take it a notch higher and celebrate the day over these knockout and indulgent gourmet desserts, crafted lovingly by Marriott Manila’s certified connoisseurs.

Surely, the rainy season and nippy weather won’t stop anyone in enjoying every now and then everybody’s favorite cold, yummy, and tasty treat—ice cream! In the spirit of well-deserved indulgence and to celebrate our love affair with everyone’s saccharine favorite, Chef Fil Afable and his team is launching Marriott Manila’s very own homemade gourmet ice cream selections featuring eight sensational flavors that are guaranteed to bring eight sensational indulgences.  And yes, it’s the kind of ice cream that you can enjoy for all season!

The Gourmet Eight: the Ice Cream for All Season is serve everyday at Lounge and is open at 10 AM to 12 MN.  For inquiries or reservations, call 988-9999.




Saturday, August 11, 2012

Pandan-White Chocolate Mango Cake



Why is it that after a huge meal we can always find a corner for a delicious dessert

... even though we knew we shouldn't?


I am addicted to ice cream, chocolates, and yes ...cakes.

Cakes, among the desserts I've lived by is a pleasure I've never outgrown.

The Maya Kitchen has dreamed up the ultimate dessert in last month's cooking demonstration,

blending mango on top of a pandan cake covered in white chocolate ganache.


A delicious retro-colored cake - Surprisingly easy to make and a perfect season treat for everyone.



PANDAN-WHITE CHOCOLATE MANGO CAKE

Pandan Cake
2 ½ cups MAYA Cake Flour
¾ cup sugar
3 teaspoon baking powder
½ teaspoon salt
½ cup oil
7 pieces egg yolks, separated
¾ cup pandan water
1 teaspoon pandan extract clear
2 teaspoons green food color
7 pieces egg whites
½ teaspoon cream of tartar
¾ cup sugar

White Chocolate Ganache:
500 grams white chocolate, chopped
1 cup cream

Frosting:
2 cups whipping cream (Pour N whip)

Filling and Garnish:
4 pieces ripe mango
Mint leaves

Procedure:
Preheat oven to 350°F.  Prepare 10-inch round pan. Line and grease bottom, ungreased pan sides.
Sift together the flour, sugar, baking powder and salt in a bowl.
Make a well at the center and add oil, egg yolks, pandan water, pandan flavoring and green food color. Beat until smooth and no lumps occur.  Set aside.
Using a stand mixer or electric hand mixer, beat egg whites until frothy.  Add the cream of tartar.  Continue to beat on high until soft peaks begin to form.  Add sugar very gradually and continuously beating until meringue is glossy and stiff.
Gently fold the egg yolk mixture into the meringue until well blended, ensuring that you scrap the bottom of the bowl as you fold.
Pour into prepared pan.
Bake until golden and middle springs back when touched for about 45 minutes.
Cool completely upside down.
FOR THE WHITE CHOCOLATE GANACHE: place chopped white chocolate in a bowl. Boil cream and pour over chopped chocolate. Let it stand for 5 minutes then whisk until all chocolate dissolves. Set aside. Slice cake into 2 – spread chocolate ganache.  Cover cake with whipped cream frosting and decorate with sliced mango and mint leaves.




Friday, August 10, 2012

One Block Away Easy Pastel Tres Leches

A story of struggle, humility and success lies behind this dessert's name.

But I ain't going to tell you the whole story.

The bakery, one block away from where he lives has something to do with it.

So the next time you visit MedChef along Ignacia Ave.,

You gotta ask chef Hasset what's the story behind.


MedChef
139 Mo. Ignacia Ave., Diliman
Quezon City, Metro Manila, Philippines

Phone Numbers:
(+63 2) 585-6052
(+63 2) 871-7723
(+63 2) 732-3355
(+63 917) 365-9415
(+63 915) 487-1332





Mamon Recipe:
1 cup sifted MAYA Cake Flour
1 teaspoon baking powder
1/8 teaspoon salt
1/3 cup fresh milk
3 tablespoons vegetable oil
3 pcs eggs
1 pc eggyolk
2/3 cup sugar
1 teaspoon vanilla

Procedure:
•    Preheat oven to 350F.  Grease and flour torta or brioche Mould. Set aside.
•    Sift flour, baking powder and salt.
•    In a bowl, combine milk and vegetable oil. Set aside.
•    In a mixing bowl.  Combine eggs and egg yolks and sugar and using wire whip attachment, whip egg mixture until fluffy.
•    Using rubber spatula, fold egg mixture and flour mixture together while gradually adding the milk mixture. Continue folding until mixtures are well incorporated.
•    Pour cake batter unto prepared molds and bake 15-18 minutes. Cool and set aside. Prepare soaking liquid

Soaking Liquid:
1 can condensed milk
1 can evaporated milk
2 cups cream (all purpose cream)

Toppings:
Fresh strawberries
Mango
Banana
Pineapple
Papaya
(or any fresh fruits of your choice)

Whipped cream
Mint leaves

Procedure:
•    Prepare mamon or chiffon cake base.
•    Soaking liquid: combine all and stir well.
•    Brush or inject soaking liquid unto the prepared cake.
•    Topped with fresh fruits and whipped cream.
•    Chill before serving it.


Tuesday, August 7, 2012

Low Sugar Citrus Cupcake Creme Brulee

With tremendous rain hitting the metro, I hope, everybody is okay.

Stay at home and keep yourselves warm and dry. Be alert and be ready for emergencies.

Lucky for you who were not affected, you might wanna spend the time with your family 

and try this recipe while keeping yourselves updated with what's happening outside.

Keep safe everyone!





Citrus Cupcake Recipe:
1 ½ cups MAYA All Purpose Flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup butter
2/3 cup white sugar
3 pieces eggs
1 teaspoon vanilla extract
Zest of 1 lemon
¼ cup milk

Procedure:
Preheat oven to 350F. Line cupcake molds/pan with paper cups. Set aside.
Sift all purpose flour, baking powder and salt. Set aside.
Cream butter and sugar.
Add eggs one at a time. Add vanilla extract and lemon zest.
At low speed, add flour mixture alternate with milk.
Continue mixing until cupcake batter is smooth and no lumps.
Pour cupcake batter into prepared cupcake molds and bake for 15-18 minutes. Cool. Crumble cupcakes. Prepare Crème Brulee.

Crème Brulee:
2 cups heavy cream
½ cup coconut sugar
6 pieces egg yolks
Pinch of salt
1 teaspoon lemon extract
1 piece orange zest
1 cup white sugar

Procedure:
Preheat Oven to 350F.
In a bowl, combine all ingredients for crème brulee and lightly stir until sugar has been dissolved.
In a baking dish/ramekins/pyrex… Place crumbled cupcakes. Pour crème brulee mixture over cupcakes. Bake for 40-1 hour using a bain marie.
Sprinkle sugar on top and using blow torch, caramelize sugar.



Saturday, August 4, 2012

Custard Springrolls

Kickstart your weekend!

Have a twist to your ordinary banana spring rolls...

spread happiness to your love ones with this easy custard springroll recipe.
 



Ingredients:

Custard
1/3 cup MAYA Cornstarch
¾ cup fresh milk
6 pieces egg yolks
¼ cup butter
1 teaspoon vanilla
1 can condensed milk
1 can evaporated milk
½ cup sugar
Cooking oil for frying
Springroll Wrapper/ Lumpia Wrapper

Serve with
Whipped Cream/Ice Cream
Fresh fruits
Mint leaves
Powdered sugar
Chocolate or strawberry sauce

Procedure:

•    For the custard. In a bowl. Dissolve cornstarch with fresh milk. Add egg yolks. Set aside
•    In a sauce pan. Boil condensed milk, evaporated milk and sugar over medium heat. Temper milk mixture with the egg yolk mixture. Continue cooking until thick.
•    Add butter and vanilla. Set aside and let it cool to set.
•    Lay lumpia wrapper on a plate. Place a scoop of custard mixture and roll. Top with vanilla ice cream and decorate with mint leaves. Drizzle with powdered sugar and strawberry sauce if desired.



Friday, August 3, 2012

Banana Jubilee Crepe

Its been raining non-stop for five days, do you miss the sunny days?

Geez, me too. I hate the flood all over the metro.

Lets feel the summer one more time with this treat from The Maya Kitchen.

This fruity dessert will add a summery touch to any dining table,

a tempting dessert to satisfy even the sweetest tooth.

This Chef Hasset's Banana Jubilee Crepe is a delicious dessert and would be lovely with a cup of coffee when friends drop by.


For the Crepe

1 cup MAYA All Purpose Flour
Pinch of salt
1/8 cup sugar
2 cups fresh milk
2 tablespoons butter, melted
4 pieces eggs, beaten

For the Banana Jubilee Crepe:

1 cup sugar
½ cup butter
½ cup cream
1 piece fresh orange juice
1 tablespoon orange zest
10 pieces bananas (lakatan)
Pinch of salt

Garnish:

Vanilla ice cream
Chocolate sauce
Mint leaves

Procedure:

•    Crepe: In a bowl, combine flour, salt and sugar. Make a well, add milk, butter and beaten eggs. Whisk/stir well until well combined and no marks of lumps. Set aside.
•    Cook crepe.
•    Banana Jubilee: Caramelize sugar in a non-stick and heavy bottom sauce pan until brown in color. Add butter and cream. Add orange juice and zest. Add sliced bananas. Add pinch of salt. Cool and set aside.
•    Assemble:  Fold crepe in two. Spread the banana jubilee on top.
•    Top crepe w/ scoop of ice cream, drizzle with chocolate and garnish with mint leaves.



Thursday, August 2, 2012

Coconut - Calamansi Squares



Do yourself a very nice flavor.

Here's another recipe from The Maya Kitchen's  Dessests to Go event last month.

This sticky treat is another masterpiece of chef Hasset Go.


For the crust:
1/3 cup flaked coconut, toasted
¼ cup powdered sugar
¼ teaspoon salt
¾ cup MAYA All Purpose Flour
6 tablespoons butter

For the Custard:
4 pieces eggs
1 cup coconut sugar
1/3 cup MAYA All Purpose Flour
½ cup fresh calamansi juice
1/3 cup flaked coconut, toasted and cooled


Procedure:
•    Preheat Oven to 325F. Grease and flour an 8x8 square baking pan.
•    For the crust: combine all dry ingredients into a bowl. Cut in butter and toss mixture using fork or pastry blender until it resembles coarse meal. Press mixture into prepared pan and bake for 25-30 minutes or until golden brown.
•    For the Custard: In a bowl whisk together eggs and coco sugar until well combined. Add flour, stir well. Add calamansi juice.
•    Pour calamansi custard mixture over pre baked crust and bake for 20 minutes. Top custard with the toasted cooled coconut and bake again for 5 minutes.
•    Cool for 1 hour, dust with confectioners’ sugar then cut.




Wednesday, August 1, 2012

Chef Hasset's 15 Minutes Energy Mug Cake

Desserts, if you''ll spell it backwards is stressed.

A sweet course to supposedly  reverse the spells of shell-shock.

But desserts are difficult and time consuming to prepare and would trigger more stress.

Chef Hasset defy that connotation.

Here, try to make a fabulous dessert that would just take 15 minutes of your time.






Ingredients:
1 tablespoon butter, softened
2 tablespoons coconut sugar
½ piece egg, beaten
2 tablespoons sour cream
2 drops teaspoon lemon extract
¼ cup MAYA All Purpose Flour
1/8 teaspoon baking powder

Streusel:
1 teaspoon cinnamon
1 tablespoon coconut sugar
2 tablespoons MAYA All Purpose Flour
1 tablespoon butter, chilled

Procedure:
•    Combine butter and coco sugar in a mug until fluffy. Add egg, cream and lemon extract into the mixture. Stir well. Add flour and baking powder. Stir again until smooth.
•    Streusel: combine all dry ingredients in a bowl. Cut in butter or toss the mixture using fork until crumbly.
•    Sprinkle streusel mixture over the cake batter in the mug.
•    Cook in Microwave Oven on high for 1 minute. Continue cooking in 10 seconds intervals until a toothpick inserted into the middle comes out clean.


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