Taste Buds Unlimited by Beth Celis



Taste Buds, Unlimited by Beth Celis

2 packs of Graham Crackers
2 cans of all-purpose cream
1 can of condensed milk
1 medium can of peaches, sliced to thin half moons
3 ripe mangoes, sliced to thin half moons

In a bowl, mix the all-purpose cream and condensed milk then set aside.
In a rectangular deep tray, lay the Graham crackers down. Crush some Graham and fill in the gaps.
Add about 1/4-inch thick layer of the cream mixture on top of the laid Graham crackers. Make sure to cover the crackers with the cream completely.
Add another layer of Graham crackers and crushed Graham as that of number 2, and add another layer of the cream mixture as that of number 3.
Add the peaches and mango slices on top and cover with a thin layer of the cream mixture, then repeat number 4.
Now, you’re probably on the last fruit layer. Add the peach and mango slices, and arrange them beautifully. You can also top the cream parts up with crushed Grahams or opt to completely fill the top layer with fruits.
Put in the fridge or the freezer to set. Personally, I put my Graham refrigerated cake in the freezer for about an hour or two and let it thaw before serving.



Shepherd’s Pie

One of Peter’s favourite food is Shepherd’s Pie.  He used to have it 3 or 4 times a week, until I weaned him off it a bit. LOL

Shepherd’s pie is made of minced lamb, the clue is in the shepherd, they shepherd sheep. 😉

Taste Buds, Unlimited by Beth Celis
SHEPHERDS’ PIE1 ½ lbs lean ground ground lamb/mutton
1 cup chopped onions
¼ cup all purpose flour
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon dried thyme
1 cup beef broth
½ cup water
2 teaspoons Worcestershire sauce
1 bay leaf
½ cup finely diced carrots
½ cup frozen corn
mashed potatoes:
2 lbs potatoes (5-6 medium), peeled and cubed
6 garlic cloves, peeled and lightly crushed
¾ cup buttermilk or 2% milk
Salt and pepper to taste
1 egg, lightly beaten

Using a large non-stick frying pan, cook ground beef over medium heat until no longer pink. Break meat up as it cooks.
Add onions and garlic; cook until softened.
Stir in flour, salt, pepper and thyme.
Add broth, water, Worcestershire, bay leaf and carrots.
Simmer, stirring occasionally, for about 20 minutes, or until quite thick and carrots are tender.
Stir in corn. Correct seasonings, remove bay leaf and spread mixture in a deep casserole. Let cool slightly.
Meanwhile, place potatoes in a saucepan with garlic and cover with water. Add salt, bring to a boil and simmer gently until tender.
Drain well and mash. Beat in buttermilk, salt and pepper.
Reserve 1 tablespoon of beaten egg and add remainder to mixture.
Spread potato mixture over meat and brush with reserved egg.
Bake at 350°F for 40-45 minutes.
Serve and enjoy!

adapted from: http://salu-salo.com/shepherds-pie/







½ kg pork liempo, cubed
1 tsp salt
1 tsp pepper
1 tbsp chopped garlic
1 small onion, sliced
4 pieces tokwa, fried and cubed
¼ -½ cup chopped kinchay …
2 pieces red bell pepper, sliced
1 cup pork stock
½ cup Oyster Sauce

Put liempo on a non stick pan. Season with salt and pepper. Cook pork until fat has been extracted and pork is golden brown in color.
Remove excess oil from the pan, leaving only around 2 tbsp.
Push fried pork to 1 side of the pan and sauté garlic and onion until translucent.
Add ¼ – ½ cup of kinchay depending on your taste preference. Stir in prepared tokwa and sliced bell pepper. Cook while stirring for another 2 minutes.
Pour in water and bring to a boil. Season with Oyster Sauce to taste.

adapted from: http://ww1.nestle.com.ph/recipe/recipes/recipedetails.asp?ID=1796See more

JELLY ROLL (British Swiss Roll) RECIPE

JELLY ROLL (British Swiss Roll) RECIPE

Jelly roll or Swiss roll as it is known in the UK is a firm favourite in our household.  My Peter is particularly partial to a bit of Swiss roll with a big mug of hot steaming tea, of course. :)  This is his favourite tea-time treat.





6 eggs, separated
1/4 cup water
1-1/2 cups sugar, divided
1 teaspoon vanilla extract
1 teaspoon lemon extract
1-1/4 cups cake flour
1/2 teaspoon baking powder…
1/2 teaspoon salt
1 teaspoon cream of tartar
Confectioners’ sugar
1 jar (12 ounces) strawberry, raspberry or currant jelly (or any jelly preferred)

Place egg whites in large bowl; let stand at room temperature for 30 minutes.

Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.

Preheat oven to 350°.

In a large bowl, beat egg yolks and water on high speed 5 minutes or until thick and lemon-colored.

Gradually beat in 1 cup sugar. Stir in extracts.

Sift flour, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick).

Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form.

Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved.

Continue beating until soft glossy peaks form.

Fold a fourth of the egg whites into batter, then fold in remaining whites.

Spread evenly into prepared pan.

Bake 15-18 minutes or until cake springs back when lightly touched. Cool for 5 minutes.

Invert onto a kitchen towel dusted with confectioners’ sugar.

Gently peel off waxed paper.

Roll up cake in the towel jelly-roll style, starting with a short side.

Cool completely on a wire rack.

Unroll cake; spread evenly with jelly.

Roll up; dust with confectioners’ sugar.

Yield: 8-10 servings.

http://www.tasteofhome.com/recipes/prize-winning-jelly-rollSee more




1/2 kg potatoes, cut into 2 in cubes
1 teaspoon Sea Salt
1/4 teaspoon onion powder
2 Tbsp melted butter
1/4 cup milk
1/4 all purpose cream
Salt & Pepper to taste…

Peel potatoes, dice into 2 inch chunks. Bring to boil in saucepan, with enough water to just cover the potatoes. Add sea salt. Potatoes are fully cooked when stabbed through with a fork. Drain, leaving a small amount of water in bottom of pan. Put potatoes back on burner. Add butter and stir, enough to completely coat all potato chunks. Keep potatoes moving so they do not burn. Stir in onion powder. Remove from stove. With either a potato masher or electric beaters, begin to mash/whip potatoes, adding evaporated milk slowly then add all purpose cream and stir until proper consistency is achieved. If using an old-fashioned masher, be sure that all chunks are broken up, and then finish with a whisk. Add additional butter if desired and salt & pepper to taste.

The onion powder is purely optional, garlic powder may also be used.

Adapted from: http://www.copykat.com/2009/05/19/old-fashioned-mashed-potatoes/See more





1/4 kg pork, sliced thinly
1/4 boiled chicken breast, shredded
100 grams pig liver, sliced thinly
4 to 6 cups chicken stock or chicken broth
2 cups Napa cabbage, chopped
1 1/2 cups fresh Shitake mushrooms, chopped
1 cup carrots, sliced…
1/2 cup tenga ng daga (black fungus)
1/2 cup baby corn, halved
1 cup green onion,chopped finely
1 medium onion, chopped
2 teaspoons minced garlic
3 pieces raw eggs
2 teaspoons salt
1 teasoon ground black pepper
2 tablespoons cooking oil

Heat oil in a cooking pot.
Saute garlic and onion.
When the onion becomes soft, add the pork and cook until the color turns light brown.
Put-in the chicken and liver, and cook for 3 to 5 minutes.
Pour-in the chicken stock or chicken broth. Let boil and simmer for 7 to 10 minutes.
Add carrots, mushroom and black fungus. Stir and cook for 3 minutes.
Put-in the rest of the vegetables, salt and ground black pepper. Stir and cook for 2 minutes.
Turn off heat, and then transfer to individual serving bowls.
Crack and place one egg per bowl.
Serve hot.Share and enjoy!
Number of servings (yield): 3

Adapted from: http://panlasangpinoy.com/2011/08/29/hototay-soup/
Photo Credit: http://www.pinoyexchange.com/forums/showthread.php?t=532698&page=18See more


This is the queen of fruit salads. It has bright, shiny colours, it has texture, it is healthyish (lol) and super delicious too. Fit to serve to anyone with discerning palate.

This fruit salad won’t let you down.

Go on try it, give someone a treat!

FRUIT SALAD with buco

1 pack all purpose cream
1 cup condensed milk (or 1 can if you want it sweeter)
1 can fruit cocktail, drained
3 cups shredded young coconut(buko)
1 bottle nata de coco (optional)

Combine all ingredients until well blended, chill overnight. Serve. You can also garnish with grated cheese if you want.

Adapted from: http://lutongcavite.blogspot.com/2012/10/fruit-salad.html


10-12 cups stale bread, brioche, or sweet rolls, torn into bite-sized pieces
5 cups whole milk (or a blend of milk and cream, if you’re feeling extra decadent)
6 eggs
1 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/8 teaspoon salt…Optional Bread Pudding Ingredients: 1/2 cup raisins or other dried fruit, 1/2 cup toasted nuts, 1 chopped apple or other fresh fruit
Optional Flavoring Ingredients: zest of one lemon, zest of one orange, 1/4 cup rum or grand marnier
Optional Toppings: 1/4 cup granulated sugar, 1/3 cup brown sugar, streusel topping

9×13 (or other 3-quart) baking dish

1. Butter the inside of your baking dish and arrange the bread pieces inside. If you’re using raisins, nuts, fruit, or any other pudding ingredients, sprinkle them over the bread so they are evenly distributed.

2. Whisk together the milk, eggs, sugar, vanilla, cinnamon, salt, and any extra flavoring ingredients you’re using.

3. Slowly pour the milk mixture over the pudding, making sure it gets into all the nooks and crannies. Cover the casserole and refrigerate for at least one hour or overnight to fully absorb the custard.

4. Pre-heat the oven to 325° with a rack in the middle of the oven. Set the pudding on the counter while the oven is pre-heating to take some of the chill off.

5. Sprinkle any toppings over the pudding and bake uncovered for 45 – 55 minutes. The pudding is done when a toothpick inserted in the middle comes out clean and the tips are starting to toast.

6. Let stand for at least 10 minutes before serving. Leftovers will keep refrigerated for up to a week.