Bacon & cheese pull apart

Preparation Time 10 minutes

Cooking Time 25 minutes + proofing time

Serves 4-6

Ingredients:

4 cups strong white flour

1/2 tsp salt

2 tsp dried yeast

1 tsp sugar

1 cup warm water

2 tbsp olive oil

Approx 3/4 cup extra warm water

2 rashers Australian middle bacon, roughly chopped

2 tbsp seeded mustard

2 tbsp parsley, finely chopped

1/2 cup mature cheese, grated

Milk for glaze

1/4 grated cheese for garnish

Cooking Instructions:

1. Preheat oven to 190c

2. In a large bowl combine the flour and salt. Make a well in the centre and set aside.

3. In a small bowl combine the yeast, sugar and warm water mix well. Allow to rest in a warm place until the surface foams. This should take approximately 10 minutes.

4. Pour the yeast mixture into the centre of the flour and add the olive oil.

5. Fold mixture into the flour adding a little more water when required to make a soft dough.

6. Turn dough out onto a floured surface and knead for 3 -4 minutes.

7. On a floured surface roll the dough out to form a large rectangle approximately 2 -3 cm thick.

8. Spread the surface of the dough with seeded mustard, sprinkle with chopped parsley, Cover the surface evenly with chopped Australian middle Bacon. Sprinkle over the grated cheese.

9. Fold the ends of dough towards the centre 10 cm; fold the sides into the centre to form a loaf shape. Place the loaf onto a baking tray fold side down. Cut the loaf on each side in 4 thick slices 2/3 through. Twist each slice to expose the filling.

10. Cover loaf with plastic wrap and place tray in a warm place until loaf has doubled in size.

11. Brush loaf with a little milk and sprinkle with grated cheese. Bake in the pre-heated oven 190c for 20 -25 minutes until loaf is golden. Cool on a wire rack and serve warm or cold.

Notes: This loaf is also delicious made with Bacon, green olives and bocconcini cheese

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How to Make Black Forest Cake

Layers of cream, poached cherries and rich dim chocolate make this conventional German Black Forest cake a completely tasty, liberal and show-halting creation. This wanton cake tastes just as unimaginable as it looks and is ensured to awe even the hardest of faultfinders. This thump out excellent may look complex, yet you can figure out how to make it with this clear formula.This Black Forest cake tastes as good as it looks.

Ingredients: For the Poached Cherries

• 1/2 cup superfine (caster) sugar

• 1/2 cup water

• 1 pound / 450 grams fresh or frozen pitted cherries, plus extra for decorating

• 6 tablespoons Kirsch liqueur, optional

Ingredients: For the Cream Filling

• 10.2 fluid ounces / 300 milliliters heavy cream

• 3 tablespoons powdered (icing) sugar, plus extra for decorating

Ingredients: For the Ganache

• 3.5 ounces / 100 grams dark chocolate, chopped, plus extra for decorating

• 1/2 cup heavy cream

Step 1: Measuring the Ingredients

Baking is a science, so carefully measure out all of your ingredients beforehand for the best results.

Carefully measure your ingredients beforehand.

Step 2: Preparing the Pans

Heat the oven to 335 F / 170 C. Grease and line two 7-inch / 18-centimeter round cake tins and set aside.

Tip

• Alternatively, you can use a 2-by-7-inch / 18-centimeter cake tin and slice the cake in half before assembly.

Grease and line your cake tins.

Step 3: Melting the Butter

In a small saucepan set over low heat, melt together the butter and vanilla extract. Set this mixture aside to cool.

Melt the butter and vanilla over low heat.

Step 4: Combining the Eggs and Sugar

Place the sugar and eggs in a large bowl. With an electric hand mixer, whisk them together on a low speed to just combine.

Whisk the eggs and sugar to combine.

Step 5: Whisking the Eggs and Sugar Over Heat

Set the egg mixture over a pan half-filled with boiling water. Continue to whisk on low speed for 3 minutes, and then increase the speed to medium and whisk the mixture until it is pale and tripled in volume.

Whisk until the mixture is pale and tripled in volume.

Step 6: Cooling the Egg Mixture

Remove the bowl from above the hot water, and continue to whisk until the mixture has cooled to room temperature -- about 3 to 4 minutes. The mixture will be thick and leave a ribbon trail when the beaters are lifted out of the bowl.

The mixture should be thick so that it leaves a trail.

Step 7: Adding the Melted Butter and Flour

Pour the melted butter down the sides of the bowl, and gently fold it in. Sift in the flour and cocoa powder, and gently fold the batter again until the flour is just incorporated.

Warning

• Be careful not to over-fold the mixture here, as it will lose all of its air.

Gently fold in the dry ingredients.

Step 8: Baking and Cooling

Divide the mixture evenly between the cake tins, and bake in the oven for 25 to 35 minutes or until the cake rises and springs back when gently pressed in the center. Leave the cakes to cool in their tins before inverting onto a wire rack.

Let the cakes cool in their tins.

Step 9: Making the Poached Cherries

While the cakes are cooling, make the poached cherries. Heat the sugar and water in a small saucepan set over low heat until the sugar has dissolved. Add the Kirsch liqueur and cherries, and bring the mixture to a gentle simmer. Continue to cook for 3 to 4 minutes or until the cherries have absorbed some of the syrup and are puffed and tender. Strain the cherries and the syrup into two separate bowls, and set both aside to cool.

Set the cherries and syrup aside to cool.

Step 10: Making the Chocolate Ganache

To make the chocolate ganache, place the chopped chocolate in a small bowl. In a small saucepan set over medium heat, bring the cream to a gentle simmer. Pour the hot cream into the bowl with the chocolate. Let sit for 1 minute before gently stirring to combine.

Pour the hot cream over the chopped chocolate.

Step 11: Making the Cream Filling

For the cream filling, add the cream and powdered sugar into a large bowl and whisk until the cream begins to just hold its shape.

Whisk the cream until it begins to hold its shape.

Step 12: Glazing the Cake Layers

To assemble the cake, place the first cake layer on a plate or stand and brush it generously with cherry syrup.

Glaze the first cake layer with syrup.

Step 13: Filling With Cream and Cherries

Generously spoon 3 tablespoons of the cream on top the first cake layer, leaving a slight border around the edge. Arrange the poached cherries on top of the cream.

Arrange the cherries on top of the cream.

Step 14: Top With the Second Cake Layer

Add the second cake layer. Brush again with cherry syrup, and then pile on the cream and extra cherries.

Top with the second cake layer.

Step 15: Decorating the Cake

Finish the cake by pouring on the chocolate ganache, adding a generous dusting of powdered sugar and sprinkling with extra shaved chocolate.

Top with chocolate ganache.Dust with icing sugar.Sprinkle with shaved chocolate.

Step 16: Serving

Chill the cake for 1 hour to make it easier to slice, taking it out of the refrigerator 20 minutes before you plan on serving it.

Chill the cake before serving to make it easier to slice.

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Pata Tim Recipe

Yum

Pata Tim Recipe

 

Prep time

10 mins

Cook time

90 mins

Total time

1 hour 40 mins

 

Author: Vanjo Merano

Serves: 6

Ingredients

• 4 to 5 lbs. pig's leg, cleaned
• 1/2 cup soy sauce
• 1/2 tablespoon sesame oil
• 3/4 cup brown sugar
• 1/2 cup Sherry cooking wine
• 4 pieces star anise
• 4 cups water
• 5 to 8 pieces dry Shitake mushroom, soaked in 1 cup water (for 3 hours)
• 1 1/2 tablespoons cornstarch diluted in 1/2 cup water
• 1 1/2 teaspoon whole peppercorn
• 1/2 beef cube
• A bunch of bok choy, bottom end chopped
• 1 tablespoon salt
• 3 tablespoons cooking oil

Instructions

1. Preheat oven to 350F.
2. Place the pig leg in a baking pan. Rub salt and cooking oil all over the pig leg. Let it stay for 10 minutes.
3. Put the baking pan with the leg inside the oven. Bake for 15 to 20 minutes.
4. Remove the leg from the oven. Let it cool down.
5. Place the leg in a pressure cooker. Pour-in 4 cups water and add the whole peppercorn. Cover and pressure cook for 40 to 45 minutes. Note: if you are using a smaller sized leg, you can reduce the time to 35 minutes.
6. Once the pressure is released, remove the cover. Continue to cook by placing the pressure cooker on a stove top (or turning the mode to manual, in case you are using an electric pressure cooker). Add the brown sugar, soy sauce, Sherry, and sesame oil. Let it boil. Cook for 15 minutes without cover.
7. Add the beef cube, star anise, and shitake mushrooms. Stir and cook in medium heat for 30 minutes.
8. Pour-in the cornstarch diluted in water. Stir. Continue to cook until the sauce reaches your preferred thickness.
9. Add the bok choy. Stir and cook for 5 to 7 minutes. You can add more salt and pepper if you want.
10. Transfer to a serving plate. Serve.
11. Share and enjoy!

3.3.3077

 

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Grilled Pork Belly

Grilled Pork Belly

 

Author:  Vanjo Merano

• Serves: 6

• Serving size: 6

Prep time:  60 mins

Cook time:  25 mins

Total time:  1 hour 25 mins

Ingredients

• 3 lbs. pork belly
• ¾ cup soy sauce
• Juice of 5 pieces lime
• 1 tablespoon garlic powder
• ¼ tablespoon ground black pepper
• 1 teaspoon sriracha sauce or hot sauce

Instructions

1. In a large bowl, combine the soy sauce, lime juice, ground black pepper, garlic powder, and hot sauce. Mix well.
2. Put the cleaned pork belly in a large resealable bag. You can slice the pork belly thinner so that it can quickly absorb the marinade.
3. Pour the soy sauce mixture in the resealable bag. Let all the air out then seal. Let the pork belly marinate for at least 1 hour. You can place the bag in the refrigerator during the process.
4. Heat-up the grill. Start to grill the marinated pork belly for 3 minutes per side. Baste the pork belly with the remaining marinade. Note: Do this process at least 3 times. This means that each side of the pork belly is grilled for a minimum of 9 minutes (3 minutes x 3 times). This will prevent the pork from getting burnt quickly. Make sure that you baste it every time you flip it over. Grill longer if the pork belly is not cooked enough.
5. Remove the pork belly from the grill. Let cool. Slice into serving pieces.
6. Serve with spicy vinegar. Share and enjoy!

3.3.3070

 

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Filipino Style Spaghetti

Filipino Style Spaghetti is the Pinoy version of Spaghetti with meat sauce. This version has a sweet tomato based sauce with lots of meat ingredients such as ground pork, luncheon meat, and hotdogs. It is often served during kid’s birthday parties along with some yummy fried chicken and cake.

This Filipino Style spaghetti version makes us of store-bought Filipino Style spaghetti sauce (this is also sometimes labeled as Filipino Style Tomato Sauce), instead of making one from scratch. I think that the sauce that I used was good because it has the flavors that I was expecting. It also helped me saved a little time because I do not need to make my Filipino Spaghetti Sauce from ground-up.

Do you like Filipino Style Spaghetti? I love it for sure, and I think that will even be better if eaten with toast and butter. This is what I always order every time I go to Jollibee. I enjoy eating my Jollibee Spaghetti with Chicken joy.

Try this delicious Filipino Style Spaghetti. Let me know what you think.

Filipino Style Spaghetti

 

Author:  Vanjo Merano

• Serves: 6

• Serving size: 6

Prep time:  10 mins

Cook time:  45 mins

Total time:  55 mins

Ingredients

• 2 lbs. Spaghetti noodles
• 1 lb. ground pork
• 6 ounces luncheon meat, minced
• 4 pieces hotdogs or beef franks
• 35 ounces Filipino Style Spaghetti Sauce
• ½ cup shredded cheddar cheese
• 1½ cups beef broth
• 1 medium onion, minced
• 1 teaspoon minced garlic
• Salt and pepper to taste
• 3 tablespoons cooking oil

Instructions

1. Cook the Spaghetti noodles according to package instructions. Once cooked, transfer to a bowl. Set aside.
2. Heat the oil in a Pan.
3. Saute the onion and garlic.
4. Once the onions becomes soft, add the ground pork. Cook until the color turns light brown.
5. Add the luncheon meat and hotdog. Stir and cook for 2 to 3 minutes.
6. Pour-in the Spaghetti sauce and beef broth. Stir and let boil. Cover and simmer for 30 minutes.
7. Try to taste the sauce and add salt and pepper if needed.
8. Pour the Filipino Style Spaghetti sauce over the Spaghetti. Top with shredded cheese.
9. Serve. Share and enjoy!

3.3.3070

 

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Pork Adobo Paksiw Recipe

Do you like Pork Adobo? I do, but sometimes I cook too much of it to the point that there are lots of leftovers. Of course, it’s okay to keep leftover pork adobo for more than a couple of days in the fridge because it does not spoil quickly. However, I think that it will be better to taste something different after having quite a few servings of this dish. Pork Adobo Paksiw is what I recommend to turn the leftovers into something better.

Pork Adobo Paksiw or at least this recipe is all about the transformation of your leftover pork adobo into something better. It is a hybrid of our delicious adobo dish and the yummy lechon paksiw. What makes this more exciting is the homemade lechon sauce that we will be using.

You will know better about the pork adobo recipe by following the recipe link below. It should tell you how easy it is to make your pork adobo (if you have not done it yet). If you already have leftovers available, then all you need is to prepare the lechon sauce. The recipe is also available through the link below. I know that there are times when we are lazy to do something (trust me, this happens to me a lot). You can use store-bought bottled lechon sauce if you feel lazy or have no time to make your homemade lechon sauce.

Try this Pork Adobo Paksiw Recipe. Let me know what you think.

Pork Adobo Paksiw Recipe

 

Author:  Vanjo Merano

• Serves: 6

• Serving size: 6

Prep time:  5 mins

Cook time:  20 mins

Total time:  25 mins

Ingredients

• 2 lbs. pork adobo
• 1 cup lechon sauce
• 1 teaspoon granulated white sugar
• ½ cup water

Instructions

1. Heat the leftover pork adobo in a cooking pot.
2. Add the lechon sauce, sugar, and water, stir, cover and cook in low heat for 20 minutes. Try to stir after every 5 minutes. You can add more water if the sauce is getting too thick.
3. Transfer to a serving bowl and serve.
4. Share and enjoy!

3.3.3070

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Slow Cook Pork Hock Stew

Slow Cook Pork Hock Stew or Slow Cooked Pata is something that I look forward to during weekends, especially on chilly days. This dish is simply pork pata (or pork legs) that are slow cooked with potatoes, carrots, tomato sauce and spices. It is a perfect lunch treat that I like to have with rice or crackers.

I know that Slow Cook Pork Hock Stew tastes delicious. What really made me love this dish is its awesome texture. The pork literally melts in my mouth. Although the taste and texture are both superb, there is still this guilt feeling within me because I know that this is not the healthiest food around, but I thought that it will be okay as long as I do not eat this often. After all, I iwas able to do my afternoon jog today. I wll just run and exercise more often then.

Try this Slow Cook Pork Hock Stew. Enjoy!

Slow Cook Pork Hock Stew

 

Author:  Vanjo Merano

• Serves: 6

• Serving size: 6

Prep time:  15 mins

Cook time:  8 hours

Total time:  8 hours 15 mins

Ingredients

• 3 lbs. pork hock (pata), sliced
• 1 (8 oz. can) tomato sauce
• 2 large potatoes, cubed
• 1 large green bell pepper, sliced
• 2 medium carrots. sliced
• 1 piece beef cube
• 1 cup water
• 1 teaspoon granulated white sugar.
• ¼ teaspoon ground black pepper
• 1½ teaspoons garlic powder
• 1 medium yellow onion, minced
• 3 pieces dried bay leaves
• salt to taste

Instructions

1. Combine all the ingredients in a slow cooker. Start with the pork hocks, toato sauce, bell pepper, tomato, carrots, and the rest of the ingredients.
2. Cook in a slow cooker of crock pot for at least 8 hours,
3. Remove from the slow cooker. Transfer to a serving bowl.
4. Serve with warm white rice.
5. Share and enjoy!

3.3.3070

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Misua and Meatball Soup

Misua and Meatball Soup is my version of albondigas. I am using thin flour noodles called misua or miswa and I also added loofah gourd, which is known as “patola” in the Philippines. This is delicious treat that you will enjoy either for lunch or dinner.

I also like having misua with sardines in can. It works with both Spanish style sardines and the one in tomato sauce. I find it best when I use lots of garlic and if I add a bit of lemon or lime.

When I am busy, I purchase ready to cook meatballs in the supermarket or in Ikea. This saves me some time in preparing this meatball soup. I can also do quick dishes such as spaghetti and meatballs or sweet and sour meatballs.

Are you ready to cook your Misua and Meatball soup? I know that you can do it easily because this is just a simple process. You should remember though that the flour noodles quickly absorb liquid. You might need to add more water at some point.

It is not likely that there will be leftovers, but if there will be some, you need to chill it quickly in the fridge so that it wont spoil. A cup or two of water or beef broth needs to be added when you reheat it so that it will have the same soup constancy again.

Try this Misua and Meatball Soup Recipe. Let me know what you think.

Misua Soup with Meatballs

 

Author:  Vanjo Merano

• Serves: 4

• Serving size: 4

Prep time:  10 mins

Cook time:  35 mins

Total time:  45 mins

Ingredients

• 1 lb. ground pork
• 1 egg
• ¾ cup bread crumbs
• 1 large patola (loofah), peeled and sliced
• 2 ounces misua noodles
• 1 (4 ounces) can tomato sauce
• 1 bunch spring onions, chopped
• 6 cloves garlic, crushed
• 1 medium yellow onion, minced
• 1 teaspoon salt
• 2 tablespoons fish sauce
• ¼ teaspoon ground black pepper
• 6 cups water
• 1 piece beef cube
• 6 tablespoons cooking oil

Instructions

1. Make the meatballs by combining the ground pork, bread crumbs, egg, salt, and pepper in a bowl. Mix well.
2. Scoop about a tablespoon of the mixture and roll it into a ball shaped figure. Do this step until all the ground pork mixture is consumed.
3. Heat 4 tablespoons of cooking oil in a pan. Pan fry the meatballs in low to medium heat until the color of the outer part turns medium brown. Remove the fried meatballs and set aside.
4. Meanwhile, start to prepare the soup by pouring the remaining 2 tablespoons of cooking oil in a clean cooking pot.
5. Saute the onion and garlic. Once the onion becomes soft, put-in the cooked meatballs.
6. Pour-in the water. Let boil.
7. Add the beef broth and tomato sauce. Let boil and simmer for 10 minutes.
8. Pour-in the fish sauce then add the loofah and spring onions. Stir and cook for 3 minutes.
9. Put-in the misua noodles. Cook for 2 minutes (add more water if needed).
10. Tranfer to a serving bowl. Serve.
11. Share and enjoy!

3.3.3070

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Pork Adobo Flakes

I like to have Pork Adobo Flakes for breakfast. It is perfect with garlic fried rice and a cup of coffee. It is also a good way to recycle leftover pork adobo. Some like it crispy, while other like the texture to be just right. This pork adobo flakes recipe is neither crispy nor soft; it is somewhat in the middle.

This pork adobo flakes was not made in my kitchen. We had a vacation a couple of weeks back at Disney World. My mom came to visit us and the kids wanted to see Elsa and Ana, so we made the trip. I had the chance to cook adobo in the villa. . I do this all the time when in these types of places because it is good to have something that you can eat anytime to get hungry, and adobo does not spoil fast. It is also a good way to save some money because you don’t often need to go out to restaurants to eat.

I was able to enjoy my pork adobo flakes with a couple of over easy eggs on the side. I used apple cider vinegar with chili flakes for the dip, and it was better than I expected.

When preparing your pork adobo flakes, make sure that you clean your hands properly before shredding the meat. It will also help if your pork adobo is tender enough. That way, you won’t have a hard time to manually shred the meat.

If you have questions or clarifications, send me a message by commenting below.

Try this Crispy Adobo Flakes Recipe. Let me know what you think.

 

Pork Adobo Flakes

 

Author:  Vanjo Merano

• Serves: 4

• Serving size: 4

Prep time:  5 mins

Cook time:  10 mins

Total time:  15 mins

Ingredients

• 1½ lb. Pork Adobo, sauce removed
• 1 teaspoon minced garlic
• 2 tablespoons cooking oil
• a dash of ground black pepper
• 1 tablespoon soy sauce or Worcestershire sauce
• 4 cups garlic fried rice

Instructions

1. Shred the pork adobo meat. You can do this with your hands. Simply pull the threads of the pork slices until all the pork are consumed. Set aside.
2. Meanwhile, heat the oil in a pan.
3. Once the oil starts to gets hot, put-in the minced garlic. Make sure that the oil is not too hot yet so that the garlic won't burn easily. Continue to cook the garlic until the color turns light brown. Remove the garlic and set aside.
4. Using the remaining cooking oil, start to cook the adobo threads or by putting it in the pan. Cook for 1 minute while tossing once in a while.
5. Add the soy sauce or worcestershire sauce and ground black pepper. Stir fry for 3 minutes.
6. Transfer the cooked pork adobo flakes in a a serving bowl and top with fried garlic.
7. Serve with garlic fried rice. Share and enjoy!

3.3.2998

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