Category Archives: Recipes

25 Mushrooms Kitchen Now at Molito Alabang

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 I hardly see this batchmate of mine so I came all the way to Alabang to visit her new baby!

Rica Tamesis Trota @rttrota with her husband Robert and daughter Patricia. Rica is one of the owners/partners in the newly opened 25 Mushrooms Kitchen + Cafe @mushrooms_kitchen Sari told me that she is very involved and so hands on in the business!  Congratulations Rica and More power #25MushroomsKitchen #25MushroomsKitchenCafe #molitoalabang25 Mushrooms Kitchen Now at Molito Alabang (9)Congratulations Sari Jorge and now in partnership with 5 other ladies – Rica Trota @rttrota Janelle Squires @janellebsquires , Monica Consing, ( not in photo) Nicole Whisenhunt @nicolewhisenhunt and Camille Ongpauco @camongpauco Margie Duavit @mduavit #25MushroomsKitchenCafe #molitoalabang #25MushroomsKitchen25 Mushrooms Kitchen Now at Molito Alabang (2) 25 Mushrooms Kitchen Now at Molito Alabang (16)  25 Mushrooms Kitchen @mushrooms_kitchen is now open in Alabang!  They were even first than Makati! It’s not only a cooking school for household staff but everyone else wants to join – Mommy & Me, Kids and teens. It’s also for private cooking classes, cooking parties, birthday parties, bridal or baby showers, Corporate team building and Kitchen rental25 Mushrooms Kitchen Now at Molito Alabang (17)25 Mushrooms Kitchen Now at Molito Alabang (5)  25 Mushrooms Kitchen + Cafe will be a cafe after cooking school hours. So from 9 to 1pm it’s classes then 3pm to 10pm is Cafe hours serving cafe elevated comfort food – appetizers, sandwiches, soups and more.
25 Mushrooms Kitchen Now at Molito Alabang (12)Truffled Prawn bisque
25 Mushrooms Kitchen Now at Molito Alabang (14)Country style fried chicken
Sriracha shrimp25 Mushrooms Kitchen Now at Molito Alabang (13)25 Mushrooms Kitchen Now at Molito Alabang (4)Pulled pork bbq sandwich
25 Mushrooms Kitchen Now at Molito Alabang (3)  Porcini mushroom truffle pasta
25 Mushrooms Kitchen Now at Molito Alabang (6)Crispy Tinapa & Salted egg spring rolls
25 Mushrooms Kitchen Now at Molito Alabang (10)  Harvest Surprise, the signature dessert at 25 Mushrooms Kitchen + Cafe @mushrooms_kitchen by pretty owner Janelle Barretto Squires @janellebsquires who loves to bake #25mushroomskitchen #25MushroomsKitchenCafe #HarvestSurprise #Trifle #H2HDesserts #molitoalabang25 Mushrooms Kitchen Now at Molito Alabang (7)  Pretty display for the signature dessert of 25 Mushrooms Kitchen + Cafe @mushrooms_kitchen in Molito by Janelle Barreto Squires @janellebsquires  #HarvestSurprise #25MushroomsKitchenCafe #25MushroomsKitchen #molitoalabang25 Mushrooms Kitchen Now at Molito Alabang (11) 25 Mushrooms Kitchen Now at Molito Alabang (15) 25 Mushrooms Kitchen Now at Molito Alabang (8) 25 Mushrooms Kitchen Now at Molito Alabang (1)mushroom kitchen molito alabang contactClick below to go to their website25 Mushrooms Kitchen –

Molito alabang 25 mushrooms kitchen

Pièce de Résistance Demo and Pastry Buffet with Chef Franck Geuffroy on 20 January

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Enderun Colleges offers international-caliber bachelor’s degree programs in Entrepreneurship with special focus on Family Enterprise; in Business Administration, major in Financial Management, Operations Management, Marketing Management, Technology Management or Sustainability; in International Hospitality Management with specialization in Hotel Administration or Culinary Arts; and Economics with specialization in Saemaul Undong and International Development Cooperation.

Learn more about Enderun’s global partnerships with Les Roches International School of Hotel Management in Switzerland and Spain, with Alain Ducasse Education in France, Thunderbird Online in the USA, and Yeungnam University in South Korea.

Pièce de Résistance Demo and Pastry Buffet with Chef Franck Geuffroy on 20 January (1)Enderun Colleges welcomes back superstar patissier, Chef Franck Geuffroy, who will be in Manila for two weeks starting January 11. The visit of Chef Geuffroy, Pastry Director of Alain Ducasse Education in France, is much awaited by not only Enderun’s chefs and students, but also many in the industry, as he will be showcasing a live pastry demo and buffet. Pièce de Résistance with Chef Franck Geuffroy will be an introduction to Enderun’s redeveloped Certificate in Pastry Arts program, which will include new advanced pastry modules. Enrollment is ongoing for the March 2016 intake.

PASTRY DEMO

Pièce de Résistance Demo and Pastry Buffet with Chef Franck Geuffroy on 20 January (3)Learn from a master and join us at Enderun Colleges to welcome superstar patissier and Pastry Director of Alain Ducasse Education in France, Chef Franck Geuffroy as he showcases the art of creating classic French desserts. Demo Class Recipe: Enderun Cake (composed of Breton Shortbread, Pecan-Peanut Praline Crunch, Lemon-Calamondin Orange Cream, Flourless Chocolate Cake, Orange-Lemon Marmalade, Dark Chocolate Glaze, Chocolate Mousse and Cake Decorations)

Pièce de Résistance Demo and Pastry Buffet with Chef Franck Geuffroy on 20 JanuaryPièce de Résistance Demo and Pastry Buffet with Chef Franck Geuffroy on 20 January (1)Feast on a Pastry Buffet created by Chef Franck Geuffroy, featuring a wide selection of classic French desserts that will satisfy the sweet tooth of all pastry aficionados.

Pièce de Résistance Demo and Pastry Buffet with Chef Franck Geuffroy on 20 January (4)About Chef Franck Geuffroy

Pièce de Résistance Demo and Pastry Buffet with Chef Franck Geuffroy on 20 January (2)Having learned for a number of years alongside Christophe Felder at the “Crillon”, Chef Geuffroy developed his restaurant pastry arts background before joining “Alain Ducasse au Plaza Athenee” restaurant as a pastry chef. His accolades include vice-Champion of France for plated desserts and winner of the 1st prize for tasting in 1998. He joined Alain Ducasse Education in 2010 and became Alain Ducasse Education Pastry Director in September 2015.

Cookie Baking Weekend

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I visited Tina at home as she was baking with her sisters- Yammy and Dada.  I’m attracted by the pink christmas balls in the front door 🙂Cookie Baking Weekend (2) Every year the Banzhaf sisters have a German tradition ( they are German ) during the Bonifacio day weekend. They call it the Cookie Baking Weekend. It’s a tradition handed down from their Grandmother where they get together to bake for 3 days.Cookie Baking Weekend (18) They bake German cookies using the secret recipes from their Grandma and aunt. The first day is preparation of the dough, the next day they form the cookies and bake some Cookie Baking Weekend (16)then more baking on the 3rd day. While they bake they watch movies.  They give the cookies to family and select close friends. They even made a cookbook containing all the recipes!Cookie Baking Weekend (13)They made it so they can pass it down to the next generation!! What a nice tradition!!!!! Cookie Baking Weekend (14)Ingredients needed 🙂  ( A page from the cookbook )
Cookie Baking Weekend (11)Cookie Baking Weekend (19)Cookie Baking Weekend (21)The story behind the traditionCookie Baking Weekend (10) More notes from the cookbook.  The recipes are secret so i cannot put them here but showing a few pages to show how nice the cookbook isCookie Baking Weekend (12)Cookie Baking Weekend (15) Step by Step photos 🙂Cookie Baking Weekend (22) There is a TV in front so they can watch movies while they bake 🙂  According to them, the movie has to be something they watched already so they do not lose focus on the baking haha! 🙂Cookie Baking Weekend (20)Cookie Baking Weekend (17)German cookies!!!
Cookie Baking Weekend (3)Cookie Baking Weekend (4)Cookie Baking Weekend (5)Cookie Baking Weekend (6)Cookie Baking Weekend (7)Cookie Baking Weekend (8) This was what they had so far for Day 2Cookie Baking Weekend (1) These are the cookie tin cans they fill up.  Some of them are tins that are returned by the receivers which means they want it filled up again the next year 🙂Cookie Baking Weekend (9)

Fondue Cooking Lessons

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Fondue for the 100th time!  We had fondue so many times this year!!  Fondue Cooking Lessons fondue lills house (1)Last Halloween we had fondue again but before eating, we had Lilli Ann demonstrate how to make the sauces so we had a cooking lesson for the cooks and for those who wanted to learn

COOKING WITH LILLS 🙂  I set up an area in the kitchen like a cooking school 🙂  She’s perfect because she’s so patient and so motherly

Fondue Cooking Lessons (2)Yvonne brought her cook who is already the daughter of her household staff!  Fondue Cooking Lessons (3)Fondue Cooking Lessons (12)Lilli Ann patiently teaching us how to make the saucesFondue Cooking Lessons (6)Fondue Cooking Lessons (5)She is so organised she brought everythingFondue Cooking Lessons (4)Fondue Cooking Lessons (7)She even made Lobster bisque soup!Fondue Cooking Lessons (8) It’s a good thing my best friend Eds is always craving for fondue!!! it’s a good reason for us to get together! They always volunteer my house so this time I let them eat in my kitchen haha!! We’ve dined in the main dining, in the backyard and now in the kitchen ! I moved the Halloween spooky decor and set up in the kitchen table. More fun more casual

Fondue 🙂  We are lazy to cook so we just have everything cooked already hahaFondue Cooking Lessons (10)Fondue Cooking Lessons (9)Yummy desserts!  Crepes Samurai from Roshan!! YUMMY!!!  Coffee Crumble cake from Yulo – YUM!!!Fondue Cooking Lessons (11)Fondue Cooking Lessons (1)

Homestyle Corn Chowder by Babot Joseph

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Sharing herewith another recipe from Tita Babot Joseph!  During our dinner in her Boston home she served corn chowder which was so so yummy!!! So I asked her to share it with us!!! Thank you Tita!!
Dinner by the Joseph Family in Massachussets (24)homestyle corn chowder

ingredients:
3 cans creamed corm
1 can whole kernel corn
2 cups water depending on how thick you want your soup to be
2 large yellow onions, diced
1 cup diced carrots
2 stalks celery stalks, diced
1/2 cup cooking cream (optional)*
2 eggs, beaten
salt and pepper
dash of sesame oil (optional)*

In a pot, put the canned corn, water, onions, diced carrots and bring to a boil. Add more water if too thick. Lower heat and simmer gently until onions and carrots are soft.
Add celery, salt and pepper to taste, cream, and lastly 2 beaten eggs. Stir gently.

*chowder will be as delicious with or without the cream.
sesame oil will change the overall taste…for those who like sesame oil add a few drops at the very end.

Garlic Lemon Chicken by Babot Joseph

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Remember the Garlic Lemon Chicken of Tita Babot that she cooked for us in Boston?

Previous entry:  Dinner by the Joseph Family in Massachusetts July 24, 2015

 As promised, here is the easy recipe!!  Tita Babot is so kind to share her recipe hoping we can all make it!! I love it and I hope I can make it like her one of these days.  Meantime, I hope you can try it too and enjoy it!!Dinner by the Joseph Family in Massachussets (20)

ingredients:
12 pieces chicken breasts, thighs and drumsticks
sea salt
freshly ground black pepper
good olive oil
2 teaspoons grated lemon zest (2 lemons)
freshly squeezed juice from 2 lemons
1 head of garlic, chopped or minced
1 tablespoon minced fresh rosemary leaves or fresh thyme
1 lemon, halved*

Pat chicken pieces dry with paper towels and put into a Pyrex glass bakeware. Salt and pepper the chicken pieces on both sides. Pour olive oil liberally, coating all chicken pieces well. Add lemon zest, lemon juice, garlic and rosemary or thyme.
Cover with plastic wrap and refrigerate for 4-5 hours or more*, turning over once or twice while marinating.

You can either pan grill, grill over coals, or bake the chicken.
When baking, my temperature is at 275 and I slow bake for an hour, then turn the heat up to brown the chicken for an added several minutes.

garlic lemon chicken babot joseph recipe 2

Serve with couscous or steamed vegetables on the side.

*I prepare the chicken in the morning and refrigerate all day until ready to grill or bake for dinner. You can also prepare this the day before and refrigerate overnight.
*Add the halved lemon pcs to the glass dish right before baking or put on grill while grilling the chicken over coals. Add to serving dish for garnish.

Babot joseph garlic lemon chicken recipe

Chef Edward Esmero in 25 Mushrooms Kitchen

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 So lucky to have witnessed one of Singapore’s ( but he’s proudly Pinoy 🙂 ) top chefs – Chef Edward Esmero.  He is the  Executive Chef and Director of My Little Spanish Place  and My Little Tapas Bar in Singapore )  He is so entertaining when he is giving the class, so down to earth and so funny!!  He was so kind to share his secret recipes!!

Thank you Sari for inviting me!Chef Edward Esmero (24)

 He told us that at age 12 he wanted to open a restaurant and he had 2 by the age of 32. Soon to open in Bali and next year he is opening one in the Philippines with my friend Happy Ongpauco Tiu.  It is going to be a Cochinillo restaurant and Happy told me it will be proudly Filipino – not Spanish but Filipino! 🙂  She’s the best! Always promoting our very own!  Looking forward to it !!!Chef Edward Esmero (23)About Chef Edward Esmero

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Only a few were able to witness the many secrets of Chef Edward 🙂Chef Edward Esmero (34)Chef Edward Esmero (1)

Welcome DrinChef Edward Esmero (6)Everything was delicious!!Chef Edward Esmero (5)

Special salt from Spain which Chef Edward shared with us and used in the dishesChef Edward Esmero (13)

Chef Edward Esmero (3)Hamburguesa de Chorizo y ManchegoChef Edward Esmero (7)

ChipironesChef Edward Esmero (4)

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Gambas Al Ajillo – I am so happy I learned how to make this!!! Thank you Chef Edward!!  I tried it at home and happy I can make it 🙂Chef Edward Esmero (9)

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 Tuetano de Ternera – Roasted Bone Marrow (soaked overnight in milk ) topped with Crispy Serrano Ham, parsley saladChef Edward Esmero (11)

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Gintoneria
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Coca- Spanish Flatbread
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Chuleton -Seared Tender 365 Days Grain Fed Rib Eye Steak, Potato purée with Mojo verde, Mojo Rojo, Sherry vinegar Steak sauceChef Edward Esmero (25)

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ChurrosChef Edward Esmero (30)

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MonggoGulat Ka

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Quinoa, Kale, Chia Seeds… all these buzz-worthy foods, lauded as “superfoods” for their abundance in nutrients, have been energetically flitting around health circles and blogs. As people become more health-savvy and health-conscious, demand for these superfoods has risen as well. However, accessibility remains limited: at the moment, superfoods can only be found on select online groceries or at weekend markets. Moreover, these imported superfoods are expensive and difficult to maintain in your diet.

But what if we told you that you needn’t look any further than your own table for the ultimate superfood? There is a superfood grown locally, affordable and easy to find, and full of health benefits that will make you want a cup everyday. We’re talking about your everyday monggo.

That’s right, the humble little green bean packs a mean punch of vitamins that your diet often misses. Let’s take a look at its numerous health benefits:

Prevents heart disease.

Monggo, or Mung Bean in English, contains lecithin, which fights low-density lipoprotein (LDL)

cholesterol and reduces liver fat. It is also a legume, which reduces the risk of heart disease.

Potential anti-cancer properties.

Studies show that consumption of monggo beans can also reduce the risk of certain types of cancer, including stomach, colon, cervical, and breast cancer.

Rich in much-needed nutrients.

Monggo beans are rich in nutrients, including Iron for increasing oxygen delivery through blood cells, Magnesium to maintain normal muscle function, Folate to support nerve and brain function, and Vitamin K for healthy bone tissue, among others.

Ideal for weight loss.

Monggo is rich in fiber and low in calories, making it an ideal substitute for rice for those with weight-loss goals. Monggo is even safe for diabetics as it regulates blood sugar.

Well-rounded for dietary necessities.

It also contains carbohydrates and essential proteins, to give you that needed boost of energy.

Not only do we love monggo as a delicious daily health booster, but we love it for its versatility, as it matches perfectly with fish, beef, pork or chicken. Monggo – a staple in every Filipino household – is often a regular dish on the menu as it’s regarded by most as a tasty and healthy side dish to complement your ulam.

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In the classic Filipino Monggo stew, mung beans are cooked with pork and vegetables to add flavor to the texture of monggo. This combination makes monggo stew one of the most  comprehensively nutritious family meals. Adding a Knorr pork cube to the monggo stew transforms the humble dish into the star of the dining table. Munggogulat ka sa pork linamnam!

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The richness in flavor that a touch of Knorr adds to your monggo dish makes all the difference. There’s little that is more warming than sharing a hearty home-cooked stew eaten with the family, save for the satisfaction of serving your family a meal that is as nutritious as it is enjoyable.

Surprise your family and yourself with an amazingly nutritious and scrumptious   meal of monggowith Knorr Pork Cubes.

For more easy-to-do recipes that you fill with love for your family, visit www.knorr.com.ph, and follow Knorr Philippines on social media.

Caviar Pasta

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Mom loves caviar!  And this is one of the things she likes to make with caviar.  She has two versions.  A hot one which has hot pasta noodles mixed with cream and truffle oil then add the caviarCaviar pastaHer second version is the cold version which is the same except that the cooked noodles is not hot, it has cooled down already and look how passionately she makes it 🙂

[embedyt]https://www.youtube.com/watch?v=qSd8lXm6Dzs[/embedyt]

caviar pasta of mom 1

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