Category Archives: Recipes
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- The planner includes healthy recipes prepared exclusively for Rustan’s Supermarkets by renowned chefs like:
- The planner includes healthy recipes prepared exclusively for Rustan’s Supermarkets by renowned chefs like:
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- Chef Armind Brandtner, Executive Chef Dust Thani
- Chef David Pardo de Ayala, Corporate Chef of Discovery Group
- Chef Ariel Manuel of Lolo Dad’s
- Chef Babes Austria of
- Chef Adam Mathis, Executive Chef,
- Chef Thomas Linke, Executive Chef of
- And more…
- Chef Armind Brandtner, Executive Chef Dust Thani
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Chef Cyrille from Cicou demonstrated some French recipes at Rustan’s
Dina’s Surprise Dinner at Cicou May 13, 2009
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I feel so bad that I have not been attending Mothers Club recently…Again I missed August Mothers Club and I missed Gaita who has made it a yearly tradition to come over every August. Thanks Gaita for sharing your recipes and sharing yourself with us. Thanks to Mimie Huang de Ocampo for organizing Mothers Club. And to Alexie Claparols for documenting everything. I hope to see you guys all soon
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I was able to take a peek at the new Enderun Campus at Mc Kinley Hill. It is beautiful!
Thanks to my Assumption classmate, Tricia Castañeda Tensuan, for inviting me to join one of the culinary courses. What an experience for me ..though I was not really prepared to do any cooking! 🙂 I am sure many cooks and foodie lovers out there will enjoy the courses here.
As soon as I arrived, they gave me a key to the lockers so I could put down all my things and prepare for the class
I was given an envelope with the recipes and an Enderun apron
I entered Kitchen Laboratory 1
I was late and class had started. Wow! This is my first time to attend a professional culinary course in a Culinary School! I was so excited! I remember when my Mom would send me and my sister to cooking lessons with Nora Daza when we were kids. We enjoyed it!
The course starts with the instructor/demonstrator doing the actual recipe in front of the class
Oops!! It is Chef Thomas Wenger taking a peek at our class. He was actually holding a class as well in the next door kitchen
Then everyone gets to taste the finished dishes
Afterwhich, each one goes to their cooking station!
Wow! Each one has their own cooking station with their own complete ingredients. This was my area…
Under each station is a chiller to store all the ingredients
Thanks to Chef See for helping me out and cooking for me 🙂
The finished dishes. Each one gets to cook a complete recipe and then gets to taste it….. and since we cannot finish everything, we get to bring the rest home!!
Upcoming courses at Enderun. Please click on them to see a bigger image
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Thanks to Alexie for documenting this since I was not able to attend. And Thank you most especially to Jay Gamboa and Azuthai for sharing their recipes with Mothers Club and now with Heart2Heart!
Previous Entries:
New From Azuthai April 4, 2009
Happy Birthday Noey May 20, 2009
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This is another friend’s version of Iberian Chicken. My friend, Nimfa, gave the Iberian chicken to me as a gift, then I asked her for the recipe which she shared with me. I gave it to Edna, my cook, and she made it exactly how I tasted it from Nimfa. Ever since then, we always have it and serve it to our friends. Thanks Nimfa for sharing your recipe. I hope you can all make it as well. This is Heart2Heart’s Mother’s Day gift to all mothers! 🙂 HAPPY MOTHER’s DAY!
Previous entry: Homemade Spanish Dinner January 22, 2009
Iberian Chicken from Bettina’s Kitchen July 1, 2008
IBERIAN CHICKEN
1 pc. whole chicken (1.5 kilo) clean very well and pat dry
2 tbsp. whole fresh peppercorn, ground
2 heads garlic, peeled and pounded
2 tbsps. rock salt
8 to 10 pcs. Calamansi
6 pcs. lemon grass, white parts only, pounded
1 pc. chicken cube dissolved in 1 cup boiled water
3/4 cup extra virgin olive oil
6 to 8 pcs. potatoes, peeled and half if needed
1.) Rub the chicken all over with the ROCK SALT and PEPPER.
2.) Rub with CALAMANSI JUICE, making sure to rub the inside cavity.
3.) Insert the LEMONGRASS into the cavity, together with some GARLIC.
4.) Pour the CHICKEN CUBE/HOT WATER mixture and OLIVE OIL on the chicken.
Marinate overnight in an oven-proof platter.
5.) Preheat oven to 350F. Before baking, put peeled POTATOES in the platter, as well as the rest of the GARLIC. Cover with aluminum foil and bake for 2 hours until tender.
I shared this recipe to friends who have tried it and asked about it, here is my friend Mel’s version of it and she said it was a big hit with her family. She sent me her photo since I asked her to show me as soon as she made it
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This is a delayed feature from last year’s Mothers Club which I missed. Since recipes are timeless, I am still posting it here. Thanks again to Alexie Claparols for documenting them for all of us
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Another fulfilling day at Mothers Club. We all learned a lot from Rina Villegas who told us about our role in society…what a big job we women have to play in this world! And to Susie and Minnie, thank you for sharing your family recipes!! Those are so valuable!!!
The Role of Women in Society
by Rina Villegas
Thursday, March 26 2:00 pm
Spanish Cooking
by Susie Quiroz and Minnie Chiongbian
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