Cottage Cheese-Mango Pancakes

SUBMITTED BY: MISH AVENTAJADO

1 1/3 cups all-purpose flour

1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon or pinch of ground nutmeg (optional)
1/4 teaspoon salt
1 cup milk
1 cup full-fat or low-fat cottage cheese
3 tablespoons butter, melted
2 large egg yolks
1 teaspoon vanilla
1/3 cups finely chopped walnuts
1/3 cup Dried mangoes, rehydrated in hot water then drain
2 large egg whites

Procedure:
Pure maple syrup or honey, or plain yogurt (optional, for serving)
Lightly butter, oil, or spray your griddlenonstick works best with these, if
you have themif needed, and preheat it over medium heat. If you are using
an electric griddle, preheat it to 350 degrees F. Preheat the oven to 200
degrees F if you do not plan to serve the pancakes hot off the griddle.
Whisk flour, sugar, baking powder, baking soda, cinnamon or nutmeg and
salt together in a large bowl. In a separate bowl, whisk together the milk,
cottage cheese, butter, egg yolks and vanilla.
Pour the wet ingredients over the dry ingredients and gently whisk them
together, mixing just until combined. Stir in the walnuts and mangoes.
Beat the two egg whites until they are stiff but not dry and fold them into
the batter.
The batter will be thick and bubbly similar to cake batter. Spoon 1/3
cup batter onto the griddle for each pancake, nudging the batter into
rounds. These are thick and might take a little longer to cook than most
other pancakes. Cook until the top of each pancake is starting to dry
around the edges you will get a few bubbles here and there then
turn and cook until the underside is lightly browned. These will keep in a
200 degrees F oven while you finish making the rest, but they are best
served immediately, when they are at their lightest and puffiest.

Pakwan Salad

SUBMITTED BY: SABRINA GO

(Serves 4)
1 cup watermelon, cut into -inch cubes
cup sweetened pili nuts, roughly chopped
mixed greens
2 tbsp. honey
1 tbsp. patis (fish sauce)
cup fresh calamansi juice
cup olive oil
1 tbsp. yellow mustard
Procedure:
Place honey, fish sauce, calamansi juice, olive oil and yellow mustard inside
a mason jar. Cover and shake vigorously.
Arrange lettuce, watermelon and pili nuts is a salad bowl and toss with the
calamansi-patis vinaigrette.

Pinoy Breakfast Salad

SUBMITTED BY: SABRINA GO

(Serves 4)
1 cup cooked adobo flakes
4 medium tomatoes, diced into small cubes
Alfalfa sprouts
2 Salted eggs, cut into small cubes
cup Kesong puti, cut into small cubes
Mixed greens
2 Tbsp.hHoney
cup fresh calamansi juice
cup olive oil
1 Tbsp. yellow mustard
Procedure:
Place honey, calamansi juice, olive oil and yellow mustard inside a mason
jar. Cover and shake vigorously.
Arrange lettuce, tomatoes, kesong puti, alfalfa sprouts, salted eggs and
adobo flakes salad bowl in two layers. Serve with calamansi vinaigrette.

Tomato-Chorizo Stew
SUBMITTED BY: SABRINA GO

(Serves 3-4)
4 eggs, large
800g crushed tomatoes, canned
300g chorizo, without casing
1/2 cup chicken broth (1/2 cup water + 1/2 chicken broth cube)
1 onion, small
1 garlic clove, crushed
1 tsp. Spanish paprika
1 Tbsp. sugar
1/2 Tbsp. olive oil
Salt and pepper, to taste
Parsley, for garnish
Procedure:
In a heavy-bottomed skillet/pan (on medium heat), saute onions for 1
minute then add garlic. Cook chorizo in pan for about 3-4 minutes. Season
with salt, pepper and paprika.
Pour the crushed tomatoes, chicken broth and sugar on cooked chorizo.
Bring to the boil and let it simmer for 10 minutes.
Make 4 indentations on the sauce and drop eggs one at a time. Simmer for
5 more minutes.
Garnish with parsley and serve with crusty bread.

Kangkong and Kesong Puti Quiche

SUBMITTED BY: SABRINA GO & MISH AVENTAJADO

(Serves 6)
2 small onions, diced
1 tsp minced garlic
2 + cup Kangkong leaves, roughly chopped
8-9 large eggs
2 cups milk
cup kesong puti, cut into small cubes
cup grated parmesan
cup shredded mozzarella
Oil or non-stick spray
salt & pepper
1 1/2 cups plus 2 tablespoons bleached all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled
2 tablespoons vegetable shortening
5 tablespoons ice water, or as needed
Procedure:
Sift the flour, sugar and salt into a large bowl. Add the butter and
shortening. Rub the fats between your fingertips and thumbs, or use a
pastry blender, until the mixture resembles coarse crumbs. One tablespoon
at a time, work in enough ice water just until the dough comes together,
being careful not to over mix.
Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic
wrap. Refrigerate for at least 30 minutes, and up to two days.
Preheat your oven to 350 degrees.
In a skillet coated with non-stick spray, add onions and caramelize for 2-3
minutes then add the minced garlic and kangkong leaves. Cook for another
2 minutes. Sprinkle a little salt and pepper.
Roll out the pie dough and lay it on a 9in./.75 qt. pie pan. Spread out the
onion-kangkong leaves mixture and kesong puti cubes.
In a medium bowl whisk together the eggs until fairly smooth. Add the milk,
parmesan, and another small sprinkle of pepper. Whisk to combine.
Pour this mixture into the pie dish over the kangkong and kesong puti.
Sprinkle the shredded mozzarella cheese over top. Place the pie dish on
a baking sheet for easy transfer into the oven. Place the quiche into the
preheated oven and bake until it is golden brown on top and the center
is solid. Every oven is different but this should take between 45 minutes
and an hour. Slice and serve!

Longganisa Scotch Eggs

SUBMITTED BY: HAZEL DIZON

Prepare the night before cooking or about 3-4 hrs. ahead for curing.
Ingredients: (measurements may vary accdg. to taste preference)

2 six-minute large peeled boiled eggs (hard-boiled may do)

about 300 grams ground pork (80:20 meat:fat ratio) or chicken
6 cloves of garlic, minced
about 2 1/2 tablespoons anisado cooking wine
about 2 1/2 tablespoons sweetened pineapple juice
about 2 teaspoons white sugar
salt and ground black pepper to taste
paprika for color and added taste (optional)
canola oil for cooking

Procedure:

On a large bowl, mix together ground meat, garlic, salt, pepper and
paprika. Set aside.
On a separate bowl, whisk anisado cooking wine, pineapple juice and
sugar together until sugar dissolves.
Pour liquid mixture over meat mixture and mix well. Transfer in a covered
container, refrigerate for 3 hrs. or overnight.
Prepare peeled boiled eggs. Divide the longganisa mixture into half. Make
each into round balls then flatten with your hands. Place one egg on each
mixture and cover the egg with the mixture. Make sure the egg is thorougly
covered. Do the same with the other egg and longganisa mixture.
Heat cooking oil to low. Cook longganisa scotch eggs. Gently roll the
scotch eggs occasionally to prevent one side from burning. Cooking make
take about 8-12 mins. depending on how you want it done.
Cut each piece lengthwise and top over your favorite green salad with
tomatoes. Serve and enjoy!

Chesas Smoked Tinapa Pasta

with Kangkong Leaves
SUBMITTED BY: CAT JUAN-LEDESMA

(serves 2)
A handful of pasta noodles of your choice boiled al dente
a few glugs of olive oil
1 large onion finely chopped
A splash of vinegar
1 head of garlic finely chopped
Half a jar of smoked tinapa in olive oil (I liked the sweet chilli smoked tinapa
from Blue Kitchen. Chesa prefers to use garlic tuyo. Both work just fine)
A splash of vodka (optional)
A tablespoon or two of sour cream
Two bunches of kangkong leaves (remove the large stems)
Salt and Pepper
Some grated parmesan cheese and chilli flakes
Procedure:
Bring a pot of salted water to a boil and cook noodles till al dente.
In a medium sauce pan over medium heat, saut chopped onions in olive oil.
When theyre halfway cooked, give them a little splash of vinegar to bring
our their sweetness.
When onions are soft and translucent, throw in chopped garlic till soft but
not brown.
Throw in half your jar of smoked tinapa with some of its oil (feel free to add
as much as you see fit).
Stir everything till combined well. Pour a splash of vodka and let evaporate
for a minute. Add salt and pepper to suit your taste.
When everything is combined and tasting fabulous, lower heat and put a
dollop or two of sour cream (not too much!)
Once stirred well throw in kangkong leaves bunch by bunch till softened
with the sauce (I personally put as much as the sauce can take).
Pour your sauce on top of your noodles and stir well.
Sprinkle with some grated parmesan and serve with chilli flakes on the side
for your guests.
Note: This pasta goes perfectly with a roasted tomato+garlic soup recipe.

Eggs Benedict Recipe

SUBMITTED BY: KATRINA GUIDOTTI-STEHMEIER

(serves 4)
8 pieces of bacon or 4 pieces of Canadian bacon
2 tablespoons chopped parsley, for garnish
4 eggs
2 teaspoons white or rice vinegar
2 English muffins
Butter
Blender Hollandaise
10 Tbsp unsalted butter
3 egg yolks
1 Tbsp lemon juice
1/2 teaspoon salt
Dash of cayenne or Tabasco
Procedure:
Start with the bacon. Heat a large skillet on medium low heat. Add
the strips of bacon or the slices of Canadian bacon. Slowly fry, turning
occasionally, until the bacon is browned on both sides, and if using strip
bacon, much of the fat is rendered out (about 10 minutes). Use tongs or
a fork to remove the bacon from the pan, set on a paper towel to absorb
the excess fat. Dont pour the bacon fat left in the pan down the drain!
Either sop it up with paper towels when it has cooled a bit, or pour it into a
jar to be used later.
While the bacon is cooking, bring a large saucepan two-thirds-filled with
water to a boil, then add the vinegar. Bring the water to a boil again, then
lower the heat to a bare simmer.
Make the blender hollandaise. To make blender hollandaise, melt 10Tbsp
unsalted butter. Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon
salt in a blender, blend on medium to medium high speed for 20-30
seconds, until eggs lighten in color. Turn blender down to lowest setting,
slowly dribble in the hot melted butter, while continuing to blend. Taste for
salt and acidity and add more salt or lemon juice to taste.Transfer it to a
container you can use for pouring and set it on a warm but not hot
place on or near the stovetop.
Poach the eggs. Essentially, working one egg at a time you crack an egg

into a small bowl and slip it into the barely simmering water. Once it begins
to solidify, you can slip in another egg, until you have all four cooking. Turn
off the heat, cover the pan, and let sit for 4 minutes. (Remember which
egg went in first, youll want to take it out first.) When it comes time
to remove the eggs, gently lift out with a slotted spoon. Note that the
timing is a little variable on the eggs, depending on the size of your pan,
how much water, how many eggs, and how runny you like them. You might
have to experiment a little with your set-up to figure out what you need to
do to get the eggs exactly the way you like them.
As soon as all the eggs are in the poaching water, begin toasting your
English muffins. If you cant get all the muffins toasted by the time the eggs
are ready, gently remove the eggs from the poaching water and set in a
bowl.
To assemble the eggs benedict, butter one side of an English muffin. Top
with two slices of bacon or 1 slice of Canadian bacon. You can trim the
bacon to fit the muffin if youd like. Put a poached egg on top of the bacon,
then pour some hollandaise over. Sprinkle some parsley over it all and
serve at once.

Peanut Butter and Chocolate Chip Pancakes

SUBMITTED BY: HELENE SANTOS

1 c. multigrain pancake mix

1 large egg
c. all-natural peanut butter
1 c. milk
tsp. vanilla extract
1 c. semisweet chocolate chips
1 tbsp. unsalted butter

Procedure:

Heat oven to 200 degrees F. Stir the pancake mix, egg, peanut butter, milk,
vanilla, and chocolate chips together in a large bowl. Melt about 1 teaspoon
butter in large, nonstick skillet over medium-high heat. Pour three to four
1/4-cupfuls of batter on the heated skillet to form pancakes and cook until
the tops bubble and the edges begin to crisp. Turn and continue to cook for
about 2 more minutes, until both sides are golden brown. Transfer pancakes
to a baking pan and keep warm in the oven until ready to serve. Repeat with
remaining batter.

Stone Fruit Compote/Syrup

SUBMITTED BY: JOEY DE LARRAZABAL-BLANCO

350 grams sliced and de-seeded stone fruit (I used a mix of plums and
nectarines)
175 grams sugar
1/4 cup water
Procedure:
Place the fruit, sugar, and water in a saucepan over low heat and cook
until the sugar dissolves, the fruits soften, and the liquid thickens slightly.
This could take 20-30 minutes, or even a little bit more. You want a sticky
but loose consistency that is more pourable than jammy.
You can serve this to accompany so many things: yogurt, ice cream,
French toast, pancakes, waffles, even drizzled on top of a plain pound
cake.

Banana Swiss Miss Muffins

SUBMITTED BY: PATRICIA CUYUGAN

(makes 12 muffins)
3 overripe (as in borderline bulok) bananas
cup vegetable oil
2 large eggs
cup brown sugar
1 cups all-purpose flour
1 packet Swiss Miss Dark Chocolate Sensation
1 tsp baking soda
Procedure:
Preheat your oven to 400F. Line a 12-cup muffin pan with paper liners.
The cuter the better!
Mash the bananas to baby food consistency.
With an electric mixer on low (or by hand), combine the mashed bananas
and vegetable oil. Add in the egg and sugar.
In a separate bowl, sift together the flour, Swiss Miss and baking soda.
Gently add the dry mixture to the banana mixture. Do not overmix! Its
totally fine if your batter is lumpy.
Spoon batter into the prepared muffin cups. I use an ice cream scoop for
this so that I get relatively uniformed muffin sizes.
Bake in the preheated oven for 15-20 minutes. These should rise
significantly and become a nice shade of cocoa brown when done. Cool
the muffins slightly in the pan before removing to a wire rack to cool
completely.

Smoked Salmon and Boursin Crostini

SUBMITTED BY: TINA ONG

(serves 2-3)
1 baguette, thinly sliced diagonally
2 TBSP olive oil
salt and freshly ground black pepper, to taste
1 garlic and herb boursin cheese / cream cheese
1 cucumber, thinly sliced, placed on a kitchen towel to absorb excess liquid.
4 ounces smoked salmon
dill, plus more for garnish
2 tbsps capers, drained of liquid
Procedure:
Slice the baguette into thin slices and drizzle with olive oil. Season with salt
and pepper, to taste.
Stovetop: Warm up pan and toast the bread slices on each side until nice
and toasty, about 2 minutes on each side.
Oven: Preheat oven to 350 degrees F. Line a baking sheet with parchment
paper. Place baguette slices onto prepared baking sheet. Place into oven
and bake for 5-8 minutes, or until golden brown.
Spread a small amount of the boursin cheese/cream cheese on each of
the crostinis. Then top with a few slices of cucumber, 1 slice of smoked
salmon, a small sprig of fresh dill and a few capers and serve.

Loaf Bread

SUBMITTED BY MAO LUKBAN-RIVERA

(Makes 1 loaf)
1 cup water
Yeast
1/3 cup sugar
3/4 tsp. Salt
About 3 1/2 cups bread flour
Procedure:

In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 3
cups flour. Beat until smooth. Stir in enough remaining flour to form a soft
dough.
Turn onto a floured surface; knead until smooth and elastic, about 8-10
minutes. Place in a greased bowl, turning once to grease the top. Cover
and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface. Shape each into
a loaf. Place in a greased 9-in. x 5-in. loaf pans. Cover and let rise until
doubled, about 30-45 minutes.
Bake at 375 for 30-35 minutes or until golden brown and bread sounds
hollow when tapped. Remove from pans to wire racks to cool.

Blueberry-Lemon Muffins
SUBMITTED BY: CHRISSY CABALLERO

(makes 12 muffins)
2 1/2 cups unbleached all-purpose flour
3/4 cup sugar (white or light brown) plus more for sprinkling on top of the
muffins
1 tablespoon baking powder
1/8 teaspoon fine salt
Freshly grated nutmeg
1/2 cup (1 stick) unsalted butter
1 cup whole milk
2 large eggs, at room temperature
1 tablespoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
1 1/2 cups fresh blueberries, rinsed and dried
Procedure:
Preheat the oven to 425 degrees F. Line a 12-muffin tin with cupcake liners
and set aside.
Whisk the flour, sugar, baking powder, salt, and nutmeg together in a
medium bowl; set aside.
Put the butter in a microwaveable-safe dish or measuring cup. Cover with
plastic wrap and microwave until melted, about 30 seconds. (Alternatively
melt the butter in a saucepan.) Whisk the milk, eggs, lemon zest, and
vanilla with the butter.
Make a small well in the center of the dry ingredients. Pour wet ingredients
into the well, then stir with a wooden spoon until the dry ingredients are
moistened but still lumpy. Do not overmix the batter or your muffins will be
dense. Gently stir in the blueberries. Divide the batter evenly into the muffin
tin and sprinkle the tops generously with sugar.
Put the muffins in the oven and immediately reduce oven temperature to
375 degrees F. Bake until golden brown, about 25 minutes, rotating the
pan halfway through the cooking. (Insert a toothpick into the center of a
muffin to check if it is done. Toothpick should come out clean). Cool muffins
in the pan on a rack for a couple minutes. Turn the muffins out of the pan
and cool on the rack. Serve warm or at room temperature.

Sponsor Details
HOLY CARABAO FARMS
Hashtag: #holycarabao
Instagram: @holycarabaofarm
Website: http://holycarabao.com/
Mobile: 0918-8886588, 09175322994
LUCKY MERCHANT SALT
Hashtags: #LuckyMerchant
Instagram: @happytreehouse.ph
Website: www.happytreehouse.ph
Email: orders@happytreehouse.ph
CUTIEVERSE.COM (HURRAW!)
Hashtag: #hurrawph #cutieverse
Instagram profile: @cutieverse Website
URL: www.cutieverse.com
THE VANILLA CO.
Intagram: @thevanillaco
Hashtag: #WorldsFinestVanillas,
#ilovethevanilaco, #TheVanillaCompany
Web: thevanillaco.com
Email: info@thevanillaco.com
Contact: 0915-4608888
A VANILLA STORY
Instagram: @avanillastory
Hashtag: #AVanillaStory,
#VanillaBodyCare, #VanillaHappy
Web: avanillastory.com
Email: mail@avanillastory.com
SOMBRA VERDE
Hashtag: #sombraverdeph
Instagram: @sombraverdeph
Email: sombraverdeph@gmail.com
COCO NAIL STUDIO
Instagram: @coconailstudio
Telephone: 552-3156
Mobile: 0917-5685675

BIKRAM YOGA
Hashtag: #bikramyogaalabang
Instagram: @bikramyogaalabang
Web: www.bikramyogaalabang.com
VIKING KITCHEN
Hashtag: #vikingrangeph
Instagram: @vikingrangeph
BOQUERIA LIFESTYLE MARKET
Hashtag: #boquerialifestylemarket
Instagram: @boquerialifestylemarket
Mobile: 0917-8955239
CHOCO LA BELLA
Instagram: @chocolabella_official
Hashtag: chocolabella
Mobile: 0916-7029749
0917-5715082
HOUSE OF MONOGRAM PH
Instagram: @houseofmonogram_ph
Mobile: 0922-8677891
Email: houseofmonogram@gmail.com
PATRICIA CABAUATAN
PHOTOGRAPHY
Instagram: @plcabauatan
Mobile: 0917-8469908
Email: patricia.cabauatan@gmail.com
Web: plcab.net
IMAGEMAX DIGITAL PRINTING
Contact: 02-5010323
Email: imagemaxprints@gmail.com
Web: www.imagemaxprints.com

02-5010323 imagemaxprints@gmail.com www.facebook.com/imagemaxprints

216-C Aguirre Ave., BF Homes Paraaque, Metro Manila, Philippines