In The Kitchen: Bake Time!

 

If I have had a baking sad story, I can tell you more successful ones at least. That disappointment I felt with the cupcake disaster that happened the first time I tried to make buttercream frosting did not stop me from baking. As most positive individuals do, I took it as a challenge to be better.

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 Carrot-Yogurt Muffins

Since most people here says no to super sweets, I decided to do bold cupcakes instead – muffins! The photo above shows a carrot / yogurt muffin and in the next photo are chewy Lemon cookies. Pardon the photo quality as these photos were taken using my netbook’s camera.

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 Lemon cookies

Besides cookies, cupcakes and muffins, I tried making carrot loaf. Now, this is something I am definitely proud to have made. I used the same recipe I found for my cupcakes and voila! It came out of the oven like an eye candy!  Just right! It even tasted so good that my elder daughter brought few slices than she could eat to school. Well, she sure gave some to her classmates and came home with compliments that made me wish to learn more about baking. It did not stop there though… I dreamed of having my own bake shop / cafe which was set up beside my own gift shop. Both businesses were set up in the front of my own house. Okay, wake me up now!

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 Carrot Loaf

Ahhh! I wish to win the Lotto! Ha ha!

In The Kitchen: Bicol Express

 

When I was still young, I never want to eat anything that has too much coconut milk in it. I feel like throwing up because of dizziness it causes me – no, I did not have hypertension then or even now. I think it was more of a psychological “kaartehan” or an alibi so I could eat or ask for something yummier for a child. My Mama was from Bicol province where people are known to cook almost all their delicacies with coconut milk and wild chili (local name: siling labuyo).  But when I started to mature, and became interested working in the kitchen, my alibi faded. It came to a point that I finally enjoy Bicolano delicacies and even asked my Mama to teach me cook some.  There is one dish I have never tried cooking though, Bicol Express!

I got the inspiration from one of my cousins, Ate Jen. One time I was planning  what to prepare for the family, I decided to get all the ingredients necessary for Bicol Express dish. I even found myself browsing for the recipe even if I already know it. And, this was how it looked like when it ended in our table.

 

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The pork was tender and the dish has a balanced salty-spicy taste that even my 10 year old daughter enjoyed it. My Bicol Express dish has given me added points of confidence in the kitchen. Having said that, I may have to try few more Bicolano delicacies soon!

 

Rangemaster Cookers Continue To Improve in 2013

 

Getting a great review on appliances means someone had to work hard enough to earn the trust of consumers on a regular basis within a considerably respectable amount of time. Great reviews deserving of higher accolades come from long-standing quality, upscale performance features and reputable customer attention-to-detail factors. Where do you look for such an appliance company? You find it with Rangemaster.

Rangemaster appliance products have been earning culinary respect for decades. As a top appliance choice for Britain’s finest home cooks and chefs, Rangemaster ovens have proven over and over again who is top dog in the high-end oven appliance market. The praise doesn’t just begin and end in Britain, however. Rangemaster is a highly-respected, international, master cooking delight. Let’s take a look at one of Rangemaster’s oven styles to see why.

rangemasterThe Rangemaster 90, one of Rangemaster’s best-selling ovens holds its own with lots of inviting features. In fact, diversity is the Rangemaster 90’s middle name. This little beauty brings a lot to the culinary table beginning with fuel-type options. Electric, gas and dual fuel options means greater cooking capacities for homes of all kinds. Gas and dual fuel options also offer a wonderful way to keep burners free from dirt while providing extra work surfacing with an inclusive safety glass lid. This well thought out detail is yet another example of how Rangemaster incorporates simplicity and convenience into the daily routines of every chef. Simply choose your favorite fuel option; or, design around existing fuel set-ups in the home or business location to suit personal tastes.

Moving from fuel types is the undeniably exciting moment of moving towards Rangemaster 90 styles and colors. From the gorgeous, smaller versions donning traditional oven windows or no windows at all to the visual warmth offered with all kinds of delicious color options, Rangemaster 90 performs. Larger professional ovens exuding a contemporary and industrial flair with multi-functional cooking spaces, burners and design elements promises Rangemaster 90 does not disappoint.

Finding the right oven means doing your homework. In Rangemaster’s case the homework has already been done for you. Rangemaster and Rangemaster 90 ovens make it extremely easy to by-pass any lengthy oven researching drudgeries. Exploring Rangemaster ovens mean having fun in choosing the right oven for you and your family. It is OK to be choosy. Let Rangemaster make up your mind with cooking confidence for years to come.

 

In The Kitchen: Holy Week Special – Sardines

Catholics observed the Lenten season last week. No meats, that is! As expected, prices of seafood and vegetables went up. For a budget conscious mom like me, “diskarte” is what I implemented! Ha ha!

I bought a can of Ligo sardines and a medium sized Chayote. I have 2 kids that needs to eat too so this is the idea that came to my mind last Good Friday. Very timely for the Holy Week. My 2 year old loves tomatoes and fish and my elder daughter likes to eat vegetables, Chayote in particular. Hubby and I can go with anything that is not pork that day.

I normally saute Chayote with Tuna flakes but I did something different with this dish. I boiled the Chayote slices over medium heat while sauteing the sardines with butter, onion slices and tomatoes. I just had to pour the sauted sardines on top of the half cooked Chayote and voila! Viant was served.

“Wow! I love the presentation Mommy!” and “It tasted good!” – Those were the words my elder daughter told me after eating lunch. She never really liked sardines at all but was thrilled to see it was served over her favorite vegetable, Chayote. Our Holy Week was filled with simple recipes and vegetable too. I actually can deal with that anytime, even if it ain’t Holy Week at all. I am not just sure with hubby and the kids. LOL!

Popcorn!

I love popcorn as a child and now that I have 2 kids..I still make it a point for us to enjoy home made popcorn. There are times that we don’t have any in stock so we end up buying the flavored ones. The cheapest that I liked a lot is the one from Jack & Jill – caramel puffs! Here’s a bowl of home cooked popcorn – good thing that the Bonus brand I got from SM Hypermarket has 2 sachets of cheese flavored powder. The kids loved their afternoon snack.

I’m again joining:

In The Kitchen: Nilaga

I’ve been having a hard time deciding on what to serve for lunch and dinner lately. If you are surrounded with picky eaters, I guess this really happens. It’s just so hard to prepare for a meal that will best suite 2 adults, a 4th grader and a toddler. It’s definitely a challenge to come up with something everyone would like, appreciate, and benefit from it too.

And as I was much more concerned about the kids, I decided to serve what we call “Nilagang Baboy” or Pork Stew. It’s healthy, and the vegetable ingredients are something that I already have in the fridge, if not, can easily be bought in the neighborhood veggie store. Good thing I bought Pork ribs the other day at the grocery and was able to serve the family everyone can enjoy. Keanna and I hoard on with the Cabbage while Roey loved the potatoes and the soup. Daddy concentrated with the pork with his favorite soy sauce dip. It was a sumptuous meal, I must say.

Tara let’s eat!

Chicken and Veggies Fritatas

Who’s in the kitchen?
Me!

What’s there to look forward to?
I’m ready to try something for the family.
I have seen an early morning show featured and cooked Fritata sometime last month and I decided to come up with my own Fritata recipe. I used ground chicken breast instead of pork and so as added minced garlic, onions, potatoes and carrots.
Egg, salt, pepper and dried Basil completed the mix before I wrapped them in Molo wrappers. Sealed the mixture and pierced it with fork. As soon as I made a few, the uncooked Fritatas were deep fried. It’s ready and my toddler was totally excited. She had it for a snack!