If you are thinking of having that extra cup of tea or coffee, place an order with a shop like Hurricane Coffee and Tea right away. That cuppa just might be protecting you. Coffee and tea have surprising health benefits. Continue reading
The hubby and I almost did not make it to the Peppermill Restaurant & Mixology Bar lunch feast last weekend because our long awaited ISP setup guys decided to arrive unannounced just moments before we had to leave. We rushed right to the restaurant the instant the tech peeps left.
Yes, we were late, but because Peppermill Restaurant & Mixology Bar is just, give or take, 10 minutes away from where we live, we were still able to catch the group. Just a round up of my favorites from what we were served:
The mouthwatering Peppermill food collage that I uploaded via IG last Saturday. Follow me! -> http://instagram.com/jenaspacio
Rainbow Sushi, P395
Peppermill’s Rainbow Sushi goes beyond its artful presentation, that’s for sure. I just love how they played with the wasabi and strategically placed it as a green apple accent. This is made up of Smoked Salmon, Fish Tempura, Cream Cheese, Mango Salsa and Cucumber. The fusion of all ingredients gave this rainbow sushi the most interesting and pleasant texture. The sweet taste of the mango salsa, the tart taste of cream cheese totally complement the rest of the ingredients that makes this rainbow sushi a must-try! I am so going to order this when the hubby and I come visit soon.
This April and May, let your children explore the joys of cooking and baking as The Maya Kitchen offers classes for kids 6-12 years old and teens 13 years old and up. Junior Master Chef Grand Champion Kyle Imao teaches Kids Kitchen Adventure with its first batch on April 8, 10, 11, Tuesday, Thursday and Friday, 9am-12noon.
Recipes correspond to school subjects. For math and science: rainbow layer cake, apple pie and strawberries dipped in popping chocolate. For history: Filipino fried chicken, Filipino style barbecue and Ginataang Halo-halo. Other recipes include Burritos, Kani sandwiches and Chocolate Eclairs.
The class fee of Php6,000 includes apron and toque, handouts, ingredients, snacks and lunch. Each student will receive a certificate. The second batch is on May 6-10, Tuesday-Friday 9am-12noon. Young and talented instructor Sabrina Daez is in charge of Teens Workshop: Cuisines of the World on April 22-25 (Tues-Fri) 9:00 AM to 2:00 PM.
A quick google search on the Internet for “healthy eating habit” will give you about 4,820,000 links. This article though offers a guide and a stern warning to the wealth of suggestions that you will consider to improve your eating habit.
Avoid Fad Diets
Fad diets would ask you to deprive yourself of certain nutrient that your body needs. And although these types of diet will give you instant results, the benefits are only temporary and they will prove to be unhealthy in the long run. Ajinomoto’s resident Culinary Nutritionist Manelie Cruz warns, “You should avoid fad diets. Always remember that the best diet is something that will influence your long term health prospect.
Good Nutrition = expensive?
Most people believe that they have to spend much to be able to eat or serve a healthy meal. But with a little effort in the kitchen, you will discover that preparing healthy home-cooked meals is still the most convenient and economical way to sustain a healthy diet.
Healthy or delicious?
Imagine holding the healthiest but the most horrible-tasting plate of food. It may be possible for you to eat a plateful, but you, much less your kids, would not be able to keep doing it every meal.
Ajinomoto Philippines Corporation (APC) believes that making truly delicious meals remain to be the best course to a life of wellness. Taste need not be sacrificed for health’s sake and vice-versa. Recently, APC launched “My Eat Well, Live Well® Plate” during the Ajinomoto® Umami Culinary Challenge to show that healthy dishes can be tasty and affordable too. This is in line with the company’s culinary nutrition advocacy, which is about creating delectable and nourishing meals by cooking with culinary confidence and nutrition alertness.
My Eat Well, Live Well® Plate is a Tasty and Healthy Plating Method
What better way to celebrate graduation than with sweet cupcake creations. Try the perfect blend of orange and bourbon.
Tipsy Orange Bourbon Cupcakes
1 package MAYA Decadence Yellow Cake Mix 520g
1 tablespoon grated orange rind
¾ cup fresh orange juice
2 tablespoons water
2 tablespoons orange liquer
2 tablespoons bourbon whiskey
3 egg whites
1/3 cup vegetable oil
red food color
Light Cream Cheese Frosting
1 bar cream cheese
¾ cup confectioners’ sugar
¾ cup chilled all-purpose cream
¼ cup sugar
2 tablespoons butter
1/3 cup fresh orange juice
2 teaspoons orange zest
2 tablespoons orange liquer
2 tablespoons bourbon whiskey
The Maya Kitchen recently featured Spanish-born Executive Chef J. Luis Gonzalez, the genius behind culinary destination GalleryVask. Chef Chele, as he is fondly called, has worked with Juan Mari Arzak, considered as the Father of Modern Spanish Cuisine as well as in the kitchens of famous restaurants El Buli, El Celler de Can Roca, Mugaritz, and Nerua-Guggenheim.
Gallery Vask is located on the 5th Floor, Clipp Center, 11th Avenue Corner, 39th Street, Bonifacio Global City, Taguig.
One of the recipes Chef Chele shared was that of the Classic Scallops and Black Ink Risotto
Scallops and Black Ink Risotto Classic
100 grams Parmesan Cheese Grated
50 grams Black Ink
600 grams Carnaroli
80 grams Asparagus
100 grams Dried Tomato
300 grams White onion Julienned
100 grams Cream
50 ml Olive Oil
200 ml Shrimp Stock
Posted in Culinary Arts, Recipes
Tagged 11th Avenue Corner, 39th Street, Bonifacio Global City, Chef Chele, Clipp Center, Executive Chef J. Luis Gonzalez, Gallery Vask is located on the 5th Floor, Mida Food Distributors, Scallops and Black Ink Risotto, Scallops and Black Ink Risotto Classic, Taguig
One of the projects that I have been eyeing to get done this year is to have our kithen restored. While we had the second floor of our house built last year, the damage brought by Typhoon Ondoy in 2010 still has its marks within the area of our kitchen sink. While we have yet to line that up in our home budget, I figured we could start with the small stuff that won’t require the same drastic repair and restoration.
Powerful Triangle Kitchen Storage Shelf with Suction Cup
When I saw this Powerful Triangle Bathroom Storage Shelf with Suction Cup that can also be used in the kitchen, I thought it might just help to organize what can be organized in the kitchen, for now. The renovation will have to come later.
Regional cuisines from the Basque Country and the North of Spain take center stage on March 15, Saturday, 9am-1pm as Chef Jose Luis Gonzalez of renowned restaurant VASK visits The Maya Kitchen.
Chef Luis will demonstrate Pulpo a la Gallega Tradional or Galician Octopus is the signature dish of Galicia in the North of Spain. Octopus and potato are boiled and then garnished with paprika, rock salt and olive oil.
Chef J. Luis Gonzalez
Pulpo a la Gallega Modern is a dish where the octopus is boiled, then smoked and grilled. The paprika is made with bread crumbs giving it a crispy texture. Instead of boiled potato, the potato is made into a foam.
Japanese Master Chef Seiji Kamura chopped and sliced, simmered and boiled as he shared tips and secrets on how to cook various ramen at The Maya Kitchen recently.
Miso Ramen, Shoyu Ramen, Hiyashi Chuka and Yakisoba were all presented with that special touch that only a Japanese cuisine expert can lend. Try your hands in preparing these flavorful dishes in your own kitchen. For more information, log on to www.themayakitchen.com or e-mail email@example.com.
Ramen Soup Base
1.5 kilo pork bone (leg part) cut up
1.5 kilo rib bones cut up
½ kilo chicken bones, cleaned
150 grams ginger, sliced
2 pieces onion
3 pieces onion leeks
1 piece carrot
50 grams kombu, simmered
Boil all bones and throw away the water. Replace with 5000 ml water. Add the rest of ingredients. Cook at a rolling boil and remove scum. Adjust fire to simmer and continue cooking for about 1 hour.