Homemade Cassava Cake

Cassava cake

ingredients:
1 kil grated cassava
2 cups gata
1/2 cup evap
1/2 cup condensed
1 1/2 cup or less margarine
1 cup white sugar
2 eggs 
6tbsp cheese.

Mix all together.

Toppings:

2 tbsp sugar
2tbsp flour
1/2 cup condensed
2tbsp cheese
Mix these all together with whisker.

Pour into the sauce pan then heat it up for 10mins in low fire.

Stirring constantly so it will not stick to the pan (para d dumikit).

Then add 2CUPS GATA or thick coconut cream stirring for another 10mins. Set aside po.

Prepare the battered ingredients;
Pour in the ingredients in a 10x14 foil tray or baking pan .
Already greased with margarine or butter.
Preheat oven for 10mins at 175c then put in oven battered ings,  after 30mins take it out and add the prepared set aside toppings then bake for another 30mins.
Check toppings if ready na (medjo may dark spot na para magandang tingnan).
then its ready.  Ok na! out of the oven.

Goodluck everyone😘

Fish Pies With Rosti Topping

Prep time: 20 minutes
Cooking time: 25-30 minutes
Serving: 4 person
*Easy cooking

Ingredients :

500 grms mix Fish (tuna, hadock, cod, cleaned and bones remove)
200 grms raw prawns - peeled
750 grms potatoes - peeled
2 leeks trimmed,washed and sliced
75 gsm butter (room temp.)
3 Tbsp Flour
350 ml Whole milk
a sm. brunch of parsley- chopped
salt and pepper to taste

How To Cook:
1. Washed and peeled potatoes, put in a pan of cold water and a tsp of salt. Bring to boil, then simmer for 12-15 minutes. Then drain completely, put it back to the pan and let it cool completely.

2. Heat the oven to 190C/fan, 170C/gas 5.

3. Cook the leeks gently in 50 grms of the butter, until soft. while cooking, Stir in flour and cook stirring to mix together for 5 mins or until flour well mixed w/ leeks.

4. Gradually stir in the milk until you have a thick sauce and simmer for 2 minutes.

5. Season well. Stir in the fish, prawns and parsley. mix thoroughly for 1 minute. Put into a baking dish.
Set aside.

6. Roughly  grate the potatoes in the coarsest side of the grater. Melt the remaining butter  and pour over the grated potatoes. Seasoned with salt and pepper.  Using 2 forks mix through  the grated potatoes.

7. Spoon the rosti potato mix on top of the  fish as lightly as you can.

8. Top with grated parmesan if you wish. (Optional)

9. Bake for 25-30 minutes or until crisp and golden on top.

10. Serve with blanch broccoli or peas or beans. or any green greens you prefer. 

Enjoy!

TIRAMISU CREAM CAKE

Tiramisu Cream Cake

Ingredients:

For the cake dough:

• 2 eggs
• 1/3 cup caster sugar or 70 g
• ½ teaspoon vanilla essence
• ½ cup plain flour or 70 g, sifted

For the cream:

• 2/3 cup liquid cream or 165 ml
• 1 tin Condensed Milk or 397 g
• 2½ cups mascarpone cheese or 500 g
• 2 tablespoons gelatine powder, dissolved in 5 tablespoons of hot water
• 3 tablespoons NESCAFÉ Gold, dissolved in ¾ cup or 185 ml of hot water
• 1½ tablespoons cocoa powder

Preparation:

1. Whisk the eggs and caster sugar for 6-8 minutes or until it thickens, then mix in the vanilla essence.
2. Sift the flour over the egg mixture in three stages. Use a metal spoon to gently fold the mixture together.
3. Pour the mixture into a 22cm greased and floured round tin. Bake in a 190°C preheated oven for 20 minutes or until when inserting a skewer in the center it comes out clean. Then move out onto a wire rack to cool.
4. In a bowl, combine fresh liquid cream, Condensed Milk and mascarpone cheese. Mix until the mixture is smooth and almost firm then pour over the dissolved gelatin and stir constantly until well combined.
5. Cut and throw away 1 cm from the edges of the cake and then slice it into 2 layers. Place one layer of cake over the bottom of 22cm cake tin and spoon ½ quantity of the melted NESCAFÉ Gold . Pour over evenly ½ of the cream mixture. Repeat the layering process ending with cream mixture.
6. Chill for 3 hours or until the cake is firm, after that dust with cocoa powder and remove from tin. Slice and serve.

Leche Flan Special

Leche Flan Special 

Ingredients:

• 10 pieces of raw eggs
• 1 small can of condensed milk
• 1 cup of fresh or evaporated milk
• ½ cup of white sugar
• ½ tsp of vanilla extract

For the caramel:

• 1 cup of brown sugar
• 5 pieces of calamansi (optional)
• 3 tablespoon of water

Procedures:

1. Crack all the raw eggs and start separating the yolk from the egg white. Only the yolk will be used. Put the combined yolk into a bowl.

2. Carefully beat the egg yolks. Slowly add condensed milk and vanilla extract while beating. Then, add fresh milk and sugar, then continue to mix thoroughly. Keep on mixing until the desired consistency is achieved.

3. Use strainer while pouring the mixture into another bowl. This would help make sure the texture is ideal.

4. Prepare the caramel by boiling a small amount of water in a saucepan. Lower heat when brown sugar is added. Continuously stir until sugar caramelizes. You may put calamansi to enhance flavor and taste (optional). Immediately pour the syrup into the llaneras.

5. Pour the egg and milk mixture into each llanera. Cover each with aluminum foil and cook using a steamer for about 30 minutes or until leche flan solidifies. Set aside to let cool before refrigerating.

Ginataang Munggo with Malunggay

Ginataang Munggo with Malunggay

Ingredients:

• 1 cup Munggo Beans, cooked by boiling (do not overcook)
• 2 pcs. medium ripe tomatoes, chopped
• 1 pc. medium red onions, sliced
• 2 thumbs ginger, sliced
• 6 cloves garlic, minced
• 1 can gata (coconut milk)
• 1/2 lb. cooked (by boiling) pork or chicken, may use shrimps too, sliced – I used leftover grilled pork here
• 1 pc. pork or chicken flavor bouillon
• 2 cups fresh malunggay leaves, removed from stems
• 2-3 pcs. chili peppers (optional)
• olive or cooking oil
• 3 cups water.
• salt and pepper to taste

Cooking Directions:

1. Sauté garlic until toasted brown, remove and set aside.
2. Sauté onions and garlic in the remaining oil until light brown.
3. Add sliced pork and continue to sauté for 1-2 minutes.
4. Add cooked munggo beans, continue to sauté for another 2-3 minutes.
5. Add water and bring to a boil. Add pork or chicken flavor bouillon.
6. Pour gata (coconut milk) and simmer for 3-5 minutes.
7. Add malunggay leaves and simmer on low fire for another 2 minutes.
8. Serve hot with rice.

UBE LECHE FLAN CAKE

UBE LECHE FLAN CAKE

Ingredients

LECHE FLAN:

• 10 egg yolks
• 1 condensed milk (300mL)
• 1 evaporated milk (370mL)

CARAMEL:

• 1/3 cup water
• 1/2 cup brown sugar

CAKE:

• 2 cake flour
• 1 cup sugar
• 1/2 teaspoon baking soda
• 2 teaspoon baking powder
• 2 eggs
• 1/2 cup melted butter
• 1 cup milk
• 2 teaspoon purple yam flavoring

Instructions For Making the Recipes:

LECHE FLAN

Separate egg yolks to whites, use yolk in this recipe.
In a bowl, mix together yolks and condensed milk until combined.
Add evaporated milk, stir gently and thoroughly until incorporated.
In a sauce pan mix water and the brown sugar. Bring to boil, until the sugar caramelize.
Pour caramel into the moulds, and spread on the bottom. Let it cool.
Gently strain the custard mixture, fill the moulds to 1-1/4 inch thick.

PURPLE (ube) YAM CAKE

Combine flour, baking powder and baking soda in a sieve.
Strain all the dry ingredients in large mixing bowl and set aside.
Combine sugar in melted butter and mix well to dissolve.
Take purple yam powder and milk in a cup and mix well
Combine flour, eggs, melted butter, purple yam mixture in a bowl and mix well.

STEAMING

Cover the flan with aluminium foil and rest for 20 minutes.
Steam for 20 minutes in high fire and 40 on low or until done.
Once the flan is done, pour the cake mixture on top, cover with aluminium foil.
Steam for another 35 minutes or until cake is done.

SERVING

Remove from the steamer and set aside to cool.
Trim the top of the cake with serrated knife to flatten.
Run a knife around the flan, then invert onto a platter.

Notes

Stir the flan mixture gently and thoroughly, to avoid bubbles on the mixture.
For strong purple yam flavor, you can add another teaspoon.
To make cake flour from all purpose flour; remove 2 tablespoon of flour in 1 cup of all purpose flour and replace with 2 tablespoon of corn starch.

Read more at http://www.pinoyhapagkainan.com/ube-leche-flan-cake/

CREAMY COCONUT PIE

 CREAMY COCONUT PIE

This is a wonderful dessert. If you have a spare pie crust, a few boxes of pudding, and ten minutes to spare, you too can be having this creamy and delicious slice of summertime fun. If you feel like being extra fancy, consider toasting some coconut chips and sprinkling them on top.

Ingredients

• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 2-3/4 cups cold 2% milk
• 1 teaspoon coconut extract
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1/2 cup flaked coconut
• 1 graham cracker crust (9 inches)
• Toasted coconut

Directions

1. In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and coconut.
2. Pour into the crust. Sprinkle with toasted coconut. Chill until serving.

•  Yield: 6-8 servings.
•  TOTAL TIME: Prep/Total 
• Time: 15 minutes

Nutritional Facts

1 piece: 312 calories,

15g fat (9g saturated fat),

11mg cholesterol,

348mg sodium,http://www.tasteofhome.com/recipes/no-cook-coconut-pie

38g carbohydrate (28g sugars, 1g fiber),

4g protein

 More recipe here: http://www.tasteofhome.com/recipes