Plum pudding – 1 year old
This is from the same Christmas pudding recipe that I posted 4 years ago. On why it’s called plum pudding when there’s no plum–I don’t know. Last year we made […]
This is from the same Christmas pudding recipe that I posted 4 years ago. On why it’s called plum pudding when there’s no plum–I don’t know. Last year we made […]
Last year we finished our last jar of mincemeat. These last few weeks were then spent hunting for organic oranges to make the candied peel. When all the ingredients were […]
One of our lovely parishioners and her husband gave me some bramley apples from their tree last Harvest Week–19 apples to be exact, most of them the size of 3 […]
The thing with adobo is that it really is not sour–this surprises my guests whenever I tell them the dish is mainly cooked in vinegar. But maybe because we use […]
Saute garlic and onion in olive oil, throw in some julienned capsicum to fry, and then sliced tomatoes (plenty!), and a bit of salt to make the juice run (I […]
We used to call this [just any] refrigerator cake. The first time I came across the term ‘mango float’ was when I ordered it in a small eatery in Davao–I […]
This is the same as chicken afritada, except of course, I used beef this time. I also added some lemon juice while the beef was cooking–just because my mood called […]
Adapted from Susan Conte’s “Pizza and Pasta”. She only required olive oil, onion, courgette, pasta and parmesan cheese. I decided to burn fry the onion first (yum), then set it […]
I hope my Japanese readers will forgive me because of course, this is not authentic. But this is definitely better than any instant “beef ramen” we get that comes in […]
Garlic rice is a Filipino classic. When we say “fried rice” or sinangag in the PH, we actually mean garlic rice and not the fried rice we see in the […]
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