Category: RECIPE

Mango & Sultana Jelly

Mango,

Mango & Sultana Jelly

This is a refreshingly delicious dessert that would delight even the most fastidious eater.

If you can find a ripe carabao mango, please do so.  It is apparently the sweetest fruit ever.

Anyway this recipe is called mangga gulaman in the Philippines and the recipe has been tried and tested and of course tasted a million times.  🙂

 

Ingredients

• 1 large mango, peeled and chopped in small pieces but not too finely

1 heaped tablespoon sultanas or raisin

1 packet plain jelly

Water

2 tbsp sugar

 

Preparation:

  • Pour boiling water into a measuring jug; the amount of water should correspond with the jelly packet’s instruction.
  • Pull apart the jelly and place on a mould or an heatproof serving dish.
  • Pour the measured boiled water over the jelly. Add the sugar.   Mix until everything has dissolved.
  • Leave to cool a little then add the mango and raisin.
  • Leave covered to cool completely and then refrigerate until set.

Minted Mashed Potatoes

Potatoes
by Jean Morton

Mashed potatoes is a popular English potato recipe.  It is very versatile at it goes with so many cooked recipes such as fried meat & fish, sausages and stew.  It is also easy to make and yield delicious creamy potato dish.

Minted Mashed Potatoes

  • Using a large pan, boil the potatoes in salted water for 20-30 minutes or until potatoes have softened.
  • Drain using a colander.
  • Return the potatoes into the pan and mash with a masher 🙂 or a fork while still hot.
  • Pour in the olive oil and stir in the butter or margarine with the mint sauce.  Mix well until properly incorporated.
  • Add the nutmeg and season with salt.
  • Scatter the chopped mint leaves on top.

Serve with grilled meat, fish, stew or sausages.

 

 Ingredients:

  • 2 lbs white potatoes, peeled and cut into chunks
  • 2 oz softened butter or margarine
  • 1½ tbsp extra-virgin olive oil
  • 2 tsp mint sauce
  • small pinch of nutmeg
  • 1 tbsp chopped fresh mint
  • salt & pepper

 

Rosehip Syrup

Rose hips

I noticed the abundance of rosehip from my garden and I got to thinking if I could do something with them. My husband suggested a rosehip syrup that he remembers fondly from his childhood. The syrup was sweet-tasting and bursting with goodness of Vitamin C, just the drink, hot or cold, during the autumn season.

Anyway here is a recipe from Hugh Feanley-Whittingstall

Rosehip syrup

 

Rosehip syrup is dripping with vitamin C and has long had a reputation for keeping colds at bay all winter. Far from being austere, though, it has a surprisingly tropical tang, with notes of lychee and mango. Diluted with about five parts cold water, it makes a delicious cordial drink, which kids will love, and a fantastic autumn cocktail for grown-ups. It’s also an indulgent alternative to maple syrup on ice cream, waffles and pancakes.

 

  • You will also need a jelly bag (or a clean cotton cloth and a big sieve)
  • Put two litres of water in a large pan and bring to the boil. Throw in the chopped rosehips, bring back to the boil, then remove from the heat, cover and leave to infuse for half an hour, stirring from time to time.
  • Strain the mixture through a jelly bag. (Alternatively, line a colander with a couple of layers of muslin and place over a large bowl. Tip in the rosehip mixture, and leave suspended over the bowl.)
  • Set the strained juice aside and transfer the rosehip pulp back to the saucepan, along with another litre of boiling water. Bring to the boil, remove from the heat, infuse for another half an hour and strain as before. Discard the pulp and combine the two lots of strained juice in a clean pan. Bring to the boil, and boil until the volume has decreased by half. Remove from the heat.
  • Add the sugar and stir until dissolved. Return to the stove, bring to the boil and boil hard for five minutes. Pour into warmed, sterilised jars or bottles and seal.

 

Ingredients:

  • 1kg rosehips, washed and chopped
  • 1kg caster sugar

Soda Bread Recipe

Soda Bread, Photo by Jmorton

Soda Bread, Photo by JMorton

Soda Bread Recipe

 

Soda Bread is an Irish bread.  Delicious smothered in real butter.  Perfect accompaniment for meat stews to soak up all the lovely gravy off your plate.  Yum.

The recipe below is adapted by a Tesco recipe.

Soda Bread Recipe

Ingredients

  • 500g plain flour, plus extra to dust
  • 1 tsp baking soda
  • 1 tsp salt
  • 25g (1oz) butter
  • 1 tbsp caster sugar
  • 284ml pot buttermilk

Method of Preparation:

  • Preheat the oven to Gas Mark 6/200°C/Fan 180°C.
  • Tip the flours, baking soda and salt into a large bowl. Then use your fingertips to rub the butter into the flour until evenly dispersed.
  • Stir in the sugar.
  • Make a well in the centre of the flour and stir in the buttermilk until you get a soft dough.
  • Turn out onto a lightly floured surface and lightly knead for 1 min until smooth, then bring together to form a flattened round about 5cm thick and 15cm across.
  • Place on a lightly dusted baking sheet. Dust with a little plain flour if you like. Use a large sharp knife to cut 2 slashes across the bread to make an ‘x’. Bake in the oven for 35 – 40mins until well-risen and browned. Place on a wire rack and leave to cool.

Pork Stewed in Tomato Sauce


Pork Stewed in Tomato Sauce

This is a delicious family.  It is very filling and perfect served with freshly boiled rice or steamed new potatoes or even mashed potatoes.

Ingredients

400g pork shoulder, cut into fairly large pieces about 1½ inches chunks
3 tbsp. Extra virgin Olive oil
8 sprigs thyme, hard stalks trimmed, chopped
3 cloves garlic, crushed
1 medium size onion, finely chopped
2-3 bay leaves
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. paprika
1/4 tsp. saffron
170ml. red wine (cheap plonk) 🙂 decent one for drinking 🙂
1 1/2 tbsp. red wine vinegar
400g fresh chopped tomatoes or 1 can of chopped plum tomatoes
1 medium size green or yellow marrow sliced
150g. flat green beans, topped and tailed and cut into 2 inches lengths

How to make:

  1.  Pre-heat the oven to  gas mark 180ºC.
  2. Using a casserole pan, heat the olive oil  over medium heat.
  3. Once the oil is hot, add the thyme, garlic, onion and bay leaves. Fry for a minute.
  4. Add the pork and season with salt, pepper and paprika. Stir until the pork has turned golden brown all over.  This may take about 5 minutes.
  5. Stir in the saffron.
  6. Pour in the wine, vinegar and chopped tomatoes.
  7. Stir all the ingredients well, cover with a lid and simmer for 5 minutes.
  8. Cover the casserole pan and then put it on the middle shelf of the pre-heated oven.  Leave for 1 hour.
  9. Check and adjust the seasoning.  Also add the marrow and flat green beans.
  10. Cook for a further 40 minutes at a lower temperature of 160ºC.

 

 

Biko From Alma’s Kitchen

Biko, photo by PH Morton

Biko From Alma’s Kitchen

My sister-in-law, Alma is a very capable woman.  A good example of a decent human being.  She is friendly, she is caring, she can’t do enough to be helpful to anyone.

She is well like by everyone.

Her abilities go on and on.  What I like most about her is her cooking.  She can really cook up a storm.

Her biko is to die for.  Peter, my English hubby, who do not usually eat anything made of rice love’s Alma’s biko.

The above photo was from Alma’s kitchen.  Doesn’t it look so delicious?  And it was so yummy.

Click here for the recipe!

Biko a a favourite of mine.  It reminds me of happy childhood and young adulthood in the Philippines. It reminds me of my loving family, cheerful, always ready for a laugh and adventure.

I remember my mother going to market and coming home with biko, which we would share and enjoy.

I remember my grandfather coming home with ‘pasalubong’ of biko, amongst others, when he goes out.

Biko is a symbol of halcyon days for me!

Egg & Tuna Salad

Boiled eggs

Egg & Tuna Salad

Ingredients:

6 eggs, hard boiled

1 small can tuna, flaked

2 stalks celery, sliced finely

4 tablespoon mayonnaise

Salt and freshly ground black pepper

Procedure:

  • Remove the shell off  and then carefully cut into the pointed end of the eggs.  From this incision, delicately take out the yolks.
  • Set aside the outer egg white as these will be used as an outer casing for the stuffing later on.
  • Mash the egg yolks in a bowl.  Finely chop the egg whites cut off from the pointed end of the boiled eggs and then add these to the mashed yolks.
  • Mix in the tuna and celery.
  • Add the mayonnaise.  Give it a good stir.
  • Season with salt and pepper.
  • Now divided this tuna and egg stuffing and use this to fill in the egg white casings.  Keep everything tidy.
  • Serve in a bed of shredded lettuce.

 

 

Salt & Pepper Shrimps Recipe

Salt & Pepper Shrimps, photo by Bless Mercado

Salt & Pepper Shrimps Recipe

Salt and pepper chicken is a great favourite of our family.  We just love the crispness of the chicken and its spiciness.

We also recently discovered the shrimps version and it is even more luscious in taste.  There are two ways of cooking the shrimps.  If the shrimps or prawns are large, I would recommend perhaps to peel them but if there are small to medium in size, I would cook them in their shell.  The shell will add extra crispness in the texture after deep frying.

Here is the recipe.

Ingredients

  • 300g medium shrimps or smaller shrimps; head removed, deveined
  • 3-4 tbsp cornflour or cornstarch
  • 1 tsp fine salt
  • 1 tsp sea salt granules
  • ¾ tablespoon ground Szechuan peppercorns or black pepper
  • 1 tsp of garlic powder
  • Oil for deep frying
  • 3 garlic cloves, finely chopped
  • 2 bird’s eyes chilli, chopped or a tsp of chilli flakes
  • coriander for decorating

Instructions

  1. Prepare the shrimp, remove the shells if you prefer.  Put the shrimps over some kitchen paper towel to drain thoroughly.
  2. Spice up the cornstarch with the fine salt, black pepper and garlic powder.  Mix thoroughly.
  3. Drop the shrimps onto the cornstarch.  Coat the shrimps with the powdery mix.
  4. In a wok over low heat, stir fry the salt granules and Sichuan peppercorn.  Dry fry for a couple of minutes.  Set aside.
  5. Using a deep-fat fryer, fry the shrimps until they have turned golden.  Do this in batches to ensure even cooking.  Remove with slotted spoon.  Set aside.
  6. Add a tablespoon of oil to the wok with the salt and peppercorn mix.  Stir in the chopped garlic and chilli.  Fry for a minute or two.  Add the deep fried shrimps and mix them all in.
  7. Serve over a bed of salad leaves.  Enjoy!

Homemade Baked Beans Recipe

Baked beans, chips and nuggets, photo by JMorton

Homemade Baked Beans Recipe

It is very rewarding, and not to mention delicious, to make your own dinner, especially if it is an old family favourite like the baked beans.

This is the important bit: soak the beans overnight.  Apparently this is to remove the phytic acid that beans contain which would make them more digestible.  I’ve always thought the soaking process was just to make them softer, ergo, would make them cook faster.

But apparently beans contain anti-nutrients, the phytic acid, and this can cause heartburn, indigestion, flatulence and reflux.  Ensure to discard the dirty soaking water afterwards.

Of course you can also get cans of beans in the supermarket, which is ready to cook.

Ingredients:

  • 400g dried haricot or cannellini beans  or two cans of ‘cooked beans”
  • 3 tbsp extra-virgin olive oil
  • 2 red onions, finely chopped
  • 150g pancetta or smoked streaky bacon, finely chopped
  • 2 garlic cloves, finely chopped
  • 400g can chopped tomatoes
  • 2 tbsp dark muscovado sugar
  • 1 tbsp soy sauce
  • 3 tbsp cider vinegar

METHOD

  1. Soak the beans overnight. Drain them, place in a large casserole pan, cover the beans with water and bring to the boil over a medium heat. Keep removing any scum that gather on top.
  2. Cook for about 45 minutes-1 hour until tender, then remove from the heat and leave to drain in a colander for half an hour.
  3. Heat the oil in a large saucepan over a medium heat, add the onions and garlic.
  4. Stir in the pancetta or bacon and cook for 6-8 minutes.
  5. Add the tomatoes, sugar, soy sauce, vinegar and 400ml water, then tip in the beans. Reduce the heat to low and cook for 1½-2 hours, stirring occasionally, until you have a thick sauce and tender beans.
  6. If you are using canned beans, start from No 3. 🙂

Enjoy

Bacon Cabbage Soup Recipe

Chopped Pointed Cabbage – Photo by PH Morton

Bacon Cabbage Soup Recipe

This is a lovely one-dish meal, best served with buttered slices of bread.  Just right for a lazy weekend, especially in this colder weather.

Ingredients:

1/2 Pointed cabbage or Napa cabbage, sliced thinly

4 rashers of bacon, cut into inch-size

1 onion, chopped

2 vegetable or chicken bouillon dissolved in 3 cups warm water

2 cloves garlic, minced

1 tbsp virgin olive oil

fish sauce or salt

3 boiled eggs, peeled

Method of Preparation:

Saute the garlic and onion in the olive oil, add the bacon and cook until starting to crisp.

Stir in the cabbage. Allow the cabbage to soak in the bacon-flavoured oil.

Pour in the warm water.

Season with a bit of fish sauce or salt according to taste.

Remove from heat before the cabbage leaves are over-cooked.

Serve with the boiled eggs, each should be cut in half.

 

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