Think festive, feel joyous, the holidays are here!
WHITE FOREST CAKE
1 cup + 2 tablespoons sifted MAYA Cake Flour
1 ½ teaspoons baking powder
½ teaspoon salt
6 tablespoons sugar
1/4 cup vegetable oil
4 pieces egg yolks
6 tablespoons water
4 egg whites
¼ teaspoon cream of tartar
6 tablespoons sugar
1 cup all-purpose cream
½ cup sifted confectioners’ sugar
prepared syrup (1cup sugar + 1 cup water bring to a boil)
¼ cup brandy
drained halved cherries or cherry pie filling
shaved white chocolate
Preheat oven to 350ºF. Sift flour, baking powder, salt and sugar together in a bowl. Make a well at the center, add oil and egg yolks. Blend and pour in water, mix until smooth. Set aside. Beat egg whites with cream of tartar until soft peaks form. Add sugar gradually and continue beating until stiff but not dry. Fold in egg yolk mixture into the egg white mixture until thoroughly blended. Pour onto 8 x 3 inch round pan. Bake for 40 to 45 minutes or until done. Invert to wire rack to cool.
50 g blanched and chopped malunggay leaves**
50 g blanched and chopped spinach leaves**
¼ cup heavy cream
½ cup cream cheese, room temperature
¼ tsp ground white pepper
1 tsp onion powder
¼ tsp sea salt
140 g grated cheese, your choice – cheddar, mozzarella, gouda, parmesan
For the holiday season, learn how to bake and make creative gift packaging for your food gifts with the help of guest lecturers Linda Marty and Loury Lacson on November 29, Saturday, 9am-1pm.
The class includes ideas on how to pack cookies, bars and jams along with DIY gift tags and other embellishments. The class will also show techniques of tsutsumi, the Japanese style gift wrapping using cloth to wrap simple and even odd shaped gifts. Continue reading
If there is one thing that I had a hard time shifting my boys preference to wheat bread, it is the formerly given fact that wheat breads almost always have to mean the tougher and not so “tasty” kind. After recently having come across loaves and pandesal that are wheat alright but definitely way tastier than what I had the boys previously try once or twice, I knew right from their favorable munching that I found the wheat bread brand for my family – Walter Bread.
Thank you, Walter Bread for sending these loaves and pack of yummy wheat pandesal. My son’s favorites were the Sugar Free Wheat Pandesal and the Sugar Free Wheat Bread. I love that he loves both variants since I am meaning to put him on a diet. Less sugar for the 8 year old who’s as heavy as his mom. Haha!
Whether you are diabetic, want to control your weight or you just simply want to cut back on your daily sugar intake, these Sugar Free Walter Bread variants are best. Sugar Free Wheat Bread uses isomalt, a natural sugar replacer from beet– so it still tastes great, minus the sugar. Its ideal if you have a diabetes problem. And since it’s high in fiber, it’s a low glycaemic carbohydrate that also lets you lose weight! Walter Bread Wheat Pandesal has zero sugar as well, no cholesterol and packed with vitamins and minerals.
Our family is big on grilled cheese, panini style. This is what we usually do. My eight year old will usually drown the slices with cheese before he gets them folded. I love mine with Pate de Foie instead. I have kind of outgrown cheese unless they are the imported kind. :-) Continue reading
Well known Chef Fernando “Fern” Aracama recalls fond memories of Christmas past in his cooking class at The Maya Kitchen on November 23, Saturday from 9am-1pm.
A very young boy walking home from midnight mass with his family is something Chef Fern remembers to this day. He took inspiration from the traditional Media Noche meal that awaited them but this time he shares recipes of dishes that are not the usual but delightful nonetheless.
To warm you up is Patatas Riojana, a very simple yet hearty and delicious potato and chorizo soup Chef Fern revisited on his recent trip to Spain.
To fill you up is Grilled Ensaimada Media Noche style. Hot and crusty butter grilled ensaimada stuffed with Chinese ham and queso de bola.
Ilustrado, the home of heritage Filipino-Spanish cuisine shares well loved dishes from our heroes’ hometowns at The Maya Kitchen, 9am-1pm on October 26, Saturday with Boni Pimentel, Ilustrado president and his chefs taking center stage.
Recipes include: Umbuyan, tinapa flakes sautéed in olive oil and wrapped in pechay leaves has its origins in Manila where Andres Bonifacio was born.
Bagnet with KBL Sauce is an Ilocano version of lechon kawali with kamatis, bagoong and lasuna as sauce. Juan Luna and Antonio Luna are the proud sons of Ilocos Norte.
Yoshinoya, home of all-time favorite Japanese comfort food in the Philippines, recently held the grand re-opening of its branch located at the ground floor of SM Megamall Building A in Mandaluyong City. The refurbished store sports a simple yet classy look, splashed with colors that reflect the Yoshinoya feel and ambiance.
The SM Megamall branch is just one of many Yoshinoya outlets currently undergoing refurbishment to cater to the discriminating taste of Filipino Japanese food lovers. Continue reading
Although every family is different, there are many recipes that most families enjoy. Here are some of the favourite ones that are very easy to prepare yet are a little more sophisticated than beans on toast and fish fingers (though we like those too).
Everybody likes Spaghetti Bolognese, or “Spag Bol” as it is colloquially called. This simple Italian meal can be rustled up in practically no time.
All you need to do is heat a little oil in a pan, add a finely chopped onion and fry for five minutes, add a touch of garlic, then stir in a packet of (preferably lean) minced beef. Add a spoonful of tomato puree, a glass of red wine, a few mushrooms, half a tin of chopped tomatoes, and a splash of Worcester sauce. Bring it all to the boil and simmer for at least 20 minutes.
For the spaghetti, just boil in water according to the time stated on the packet, add it to the sauce, and serve. Add a little grated parmesan for that authentic Italian taste.
Coca-Cola Company and McDonald’s are offering the 2013 Coca-Cola Glasses Collection to McDo patrons – just add P25 with a purchase of their favourite McDonald’s meal with iced cold Coca-Cola.
The 2013 Coca-Cola Glasses come in six exciting colors – Pink, Green, Blue, Aqua, Charcoal and Purple. This year’s unique design is inspired by the crimped crown lid of the iconic Coca-Cola Contour Bottle embossed with the Coca-Cola logo. The glass design is highlighted when consumers turn the glass Upside Down.