I’ve been hooked into baking lately, trying different bread and cake recipes. Because, I have no formal studies yet in baking, but planning to enroll in a baking class this summer if schedule permits, all I do for the meantime is trial and error. If my baked goods fail, I just charged it o experience, ahaha.
Aside from the Everyday Baking cookbook that a dear friend gave me, I also search on different recipes in the web, compare and choose the ones which are easier to bake, ingredients wise and procedure as well.
So here it is my ever first Blueberry Cheesecake. My husband and sons gave a two thumbs up for it is finger lickin’ good
For the crust:
1 cup of graham cracker crumbs
¼ cup of unsalted butter, melted, I use the butter compound from Wonderbake
For the filling:
340 grams of Blueberry preserves
2 large eggs
2 (8 ounce) packages of cream cheese, softened
1 (300ml) can of condensed milk
2 tsp of vanilla extract
2 tsp lemon extract
Preheat the oven to moderate settings at 350 º F or 177 ºC
Using a fork mix graham cracker crumbs and melted butter in a bowl.
Pour the mixture into the baking pan, press it into the bottom of the pan and bake it for 12 minutes or until it is set.
When set remove it from the oven and let it cool.
Next is to prepare the filling. Beat cream cheese and condensed milk using an electric mixer until smooth.
Add the eggs, vanilla extract and the lemon extract, continue beating until it becomes well combined and creamy.
Pour the filling over the cooled baked crust, use a spatula for even spreading.
Now, bake it for 25-30 minutes, until the filling is set but still jiggly in the middle.
Let it cool for an hour then refrigerate for another hour or until it is completely chilled.
After chilling pour in the blueberry preserve on top, spread it evenly then refrigerate it again before serving.
Tortang dulong is a simple dish that’s included in my weekly menu. It is a favorite comfort food among many Filipinos. Dulong is a very small fish, much smaller than dilis and is sold at Php100 per kilo in local wet markets. It is best eaten with your favorite dippings – with catsup or vinegar and crushed garlic.
dulong when cooked
2 Eggs, beaten
Wash dulong in a strainer through running water; let the water get fully drained before mixing it to the bowl of beaten eggs.
Add the diced onions, salt and pepper to taste. Mix it thoroughly.
Mold round cakes out of the mixture.
Heat the pan with palm oil, and then fry the dulong round cakes until crispy golden fried.
Serve while hot with rice.
I love to see big fishes in the market, sometimes I am tempted to buy the real big ones, but on second thought, it will be just a waste of money because there are only four of us who are going to eat it :).
Salt water fishes are more delectable to eat than fishes grown in freshwater . Weekends, especially Saturday is our market schedule. I happen to see a perfect sized yellow fin tuna which I bought for our lunch.
1 medium sized yellow fin tuna around 1.5 kilogram
3 tablespoons extra virgin olive oil
salt and ground black pepper to taste
2 pcs. calamansi, juiced
Soysauce and calamansi sauce for dipping
Season the fresh yellow fin tuna with olive oil, salt and pepper and calamansi juice.
Wrap it in a foil.
Preheat the grill for medium heat. Place the foiled tuna on top of the grill, turn it once in awhile until the fish is cooked.
You may grill the tuna directly on the grill if you want it well done or just simply open the foil while it is still on top of the grill and turn the tuna inside the foil once in a while to preserve its juiciness.
Transfer to a serving platter, then make a calamansi and soysauce dip.
Serve immediately with rice.
Many people are feeling the financial pinch these days thanks to the unfairness of the current system. Food banks are busier than ever before. Desperate people, who are shouldering an unfair amount of the burden to repay debts created by others, must ask for food donations to feed their loved ones. it is a shocking state of affairs that one of the richest countries in the world should allow this to happen.
Now people are looking for ways to make meals cheaply and easily. Doing so doesn’t mean that they cannot enjoy good food; they just need to broaden their culinary horizons to produce fine food easily.
Here are a couple recipes my old grandmother used to make that have been handed down through generations.
People either love or hate beef wellington. It is an interesting meal where a fillet of beef is covered with puff pastry and baked. Some say that the meat is not cooked enough, and others judge it as being perfect. Try this recipe for yourself and see what your family think. Here are the ingredients for my simple version.
- Two pound fillet of beef.
- One pound of puff pastry
- Egg White
- Place the fillet of beef in a roasting tin with a little olive oil and cook in the oven on gas mark seven, two hundred and twenty degrees centigrade for fifteen minutes.
- Roll out about one third of the puff pastry and place it on a baking tray.
- Place the beef onto the pastry
- Roll out the rest of the pastry and place it gently over the beef.
- Seal the edges of the pastry and trim it where they join.
- Brush the pastry with the egg white and place it back into the oven for a further twenty minutes until the pastry is golden.
- Let it stand for five minutes before serving.
There are various Filipino dishes which had been influenced by the Chinese cuisine and one of them is Lechon Macau. Lechon Macau is oven-baked pork belly, an alternative to the classic all time favorite lechon or whole roasted pig in most occasions. Because it is oven-roasted it has a moist meat and crunchy skin.
If you wonder why this dish is so crispy, the key is to prick the skin with fork before oven baking. One more thing, the combination of the Chinese five spice powder, pepper and salt rubbed on the pork gives its rich and palatable flavor.read more