My Online Biz and Other Stuffs Philippines – 1554062

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Summer is here definitely…with the hot and humid days, it would be so nice and healthy for us to take as much fruits as we can to replenish the fluids that goes out of our body. Here are some refreshing desserts from DEL MONTE KITCHENOMICS which your family could enjoy.

Fruited Leche Flan

CARAMEL:

¾ cup sugar

3 tablespoons water

FLAN:

4 pieces eggs, lightly beaten

½ cup evaporated milk

½ cup sweetened condensed milk

2 tablespoons sugar

1 can (439 grams) DEL MONTE Fiesta Fruit Cocktail

PROCEDURE:

Caramel: Cook sugar and water over medium heat until sugar is caramelized. Pour into molds (1/2 cup capacity). Set aside.

Flan: Combine first 4 ingredients. Beat well. Strain. Pour mixture into prepared molds half full. Spread 2 tablespoons of Del Monte Fiesta Fruit Cocktail on each mold. Cover with foil and steam for 40 minutes. Cool, and then chill. Unmold and serve. Makes 8 servings.

Here is another dessert recipe also from Del Monte Kitchenomics.

INGREDIENTS:

300 grams fresh ubod with soft part, diced

1 can (850 grams) Del Monte Fiesta Fruit Cocktail, drained (reserve the syrup)

½ cup all-purpose cream

1 tablespoon sweetened condensed milk

PROCEDURE:

Boil 1 cup water with 1 teaspoon iodized fine salt and fruit cocktail syrup. Blanch ubod for 3 minutes (ubod should still be crunchy), then drain. Combine until ready to serve. Makes 12 servings.

INGREDIENTS:

35-40 PCS wonton wrappers

FILLING:

200 grams tuna fillet

100 grams medium shrimps, shelled

½ tsp calamansi juice

1 can (234 grams) DEL MONTE CRUSHED Pineapple, drained (reserve syrup)

1 pc medium onion, chopped

½ tsp grated ginger

2 cloves garlic, minced

50 grams each of singkamas and carrots, chopped

3 stalks green onions, chopped

½ tsp sesame oil

1 tbsp flour

DIP:

5 cloves crushed garlic

1-2 pc sliced sili labuyo

½ cup soy sauce

½ cup pineapple syrup

1-1/2 tbsp calamansi juice

PROCEDURE:

FILLING:

Marinate fish and shrimps in calamansi juice and 1 tsp iodized fine salt for 10 minutes. Drain. Chop finely. Combine with the rest of ingredients and ¼ tsp pepper. Mix well. Put 1 tbsp of mixture in wonton wrapper. Press edges to the filling, leaving the top open. Steam for 20 minutes.

DIP:

Sauté garlic and sili for 1-2 minutes. Add sauce and pineapple syrup. Simmer once. Add calamansi. Serve with dumpling.

Makes 7 servings (35pcs)

I named this Macaroni Salad after my nephew, Jared, since he’s the inspiration why I was able to concoct this recipe. It was his second birthday (November 20, 2008) and since the celebration would be on Saturday at Shakey’s Restaurant after the exact date of his birthday, his mommy Irene decided to just make macaroni salad. Jared likes fruits a lot and cheese, but to make it more tasteful I decided to load it up with lots of stuff on it. For those who hate onions would probably like this since I didn’t put one. For those who hate celery, wait till you taste this, you wouldn’t know it is there.

Here are the ingredients:

500grams macaroni

250 grams chicken breast (boiled till tender); cut into small cubes

250 grams luncheon meat slices (not the canned ones); chopped

200 grams carrots (boiled till tender); chopped

100 grams celery; chopped

200 grams red apples; sliced thinly

200 grams pineapple tidbits

700 grams mayonnaise

250 grams all-purpose cream; chilled

200 grams cheddar cheese

1pc chicken cube seasoning

1 tablespoon rock salt

Procedure:

In a stockpot, bring about 2 liters of water to a boil and add in chicken breast, carrots and luncheon meat. Add in a tablespoon of rock salt. After a minute in boiling water take out the luncheon meat slices and chop them into small pieces. Take the chicken and the carrots out of the boiling water as well once they are tender.

Put in the macaroni and cook until done. Drain.

Meanwhile, chop the celery stalks, carrots and chicken. Slice the apples into quarters and sliced thinly; put these in pineapple syrup to prevent from discoloration.

Grate the chicken cube and set aside.

In a big salad bowl, put in half of the macaroni; moisten with half on the all-purpose cream, half of the mayonnaise. Mix well and add in half each of the ingredients and mix well.

Add the other half of the macaroni in and the rest of the ingredients and mix well.

There is no need to add salt since the cheese, chicken cube and luncheon meat gives the salty flavor to it.

I liked the feedback of my sister’s colleagues at Chinese General Hospital about this. Hope you try it…and like it too! ^_^ Above is the actual photo of the finished product.

Happy cooking!

INGREDIENTS:

2 pc (350 grams) red apple

2 pc (300 grams) green apple

1 can (567 grams) DEL MONTE Crushed Pineapple, drained (reserve syrup)

3 stalks celery, diced

2/3 cup toasted walnut, coarsely chopped

1-1/2 cups mayonnaise

¾ cup DEL MONTE Elbow Macaroni

PROCEDURE:

Core and cut apple into tidbits and soak in pineapple syrup. Drain, reserve syrup. Combine apple with remaining ingredients except pasta. Refrigerate. Boil 2 cups water with reserved pineapple syrup and ½ tsp oidized fine salt. Add DEL MONTE Macaroni and cook for 12 minutes. Drain. Cool completely. Combine with pineapple mixture. Season with salt and sugar to taste. Refrigerate until ready to serve.

This is perennial favorite to serve in winter to summer.

INGREDIENTS:

SERVES: 8

115g/ 4oz. / ½ cup butter

225g / 8oz / 1 cup dark brown sugar, firmly packed

450g / 16oz can pineapple slices, drained

4 eggs separated

Grated rind of lemon

Pinch of salt

90g/ 3 ½ oz / ½ cup granulated sugar

85g/ 3 ½ oz / ¾ cup plain flour

5ml/ 1 tsp baking powder

PROCEDURE:

1. Preheat the oven to 180 degrees C/ 350 degrees F/ Gas 4. Melt the butter in an oven-proof cast-iron frying pan, about 25cm/ 10in in diameter. Remove 15ml/1tsp of the melted butter and set aside.
2. Add the brown sugar to the frying pan and stir until blended. Place the drained pineapple slices on top in one layer. Set aside.
3. In a bowl, whisk together the egg yolks, reserved butter and lemon rind until smooth and well blended. Set aside.
4. With an electric mixer, beat the egg whites with the salt until stiff. Fold in the granulated sugar, 30ml/2tbsp at a time. Fold in the egg yolk mixture.
5. Sift the flour and baking powder together. Fold into the egg mixture in three batches.
6. Pour the batter over the pineapple and smooth level.
7. Bake until the cake tester inserted in the center comes out clean, about 30 minutes.
8. While still hot, place a serving plate on top of the frying pan, bottom-side up. Holding them together with oven gloves, flip over. Serve hot or cold.

One of the things I like most in surfing the net is finding blogs that are enjoyable to read; and I found this blog site owned by a girl who’s named Holly. I found her blog posts so entertaining and very witty with her adventures and “misfortunes” in her everyday life. In this world, people often see themselves like they “own” life’s misfortunes at times when things turn out well that the way they want it: I am guilty with this…hehe…and reading Holly’s blog:The Real Fire Ninja, made me feel it is alright if things turn out well…I can laugh about them, like Holly does! Life is too, short afterall and we cannot dwell on things that wouldn’t make us productive; with the world crisis that’s going on around us…we can only work as hard as everyone can, help each other out, maybe…save on energy that’s making our planet’s resources down the drain.

Ingredients:

2 1/4 cups sifted all-purpose flour

2 1/2 teaspoons sifted baking powder

½ teaspoon fine salt

¾ cup butter

½ cup granulated white sugar

2 cups dark brown sugar (spooned lightly into cup)

3 whole eggs, graded extra large

1 teaspoon pure vanilla extract

Procedure:

1. Preheat the oven to 350 degrees Fahrenheit. Line an 8 by 12 inches rectangular baking pan. 2 ½ inches high, with aluminum foil. Set aside.
2. In a bowl, combine the flour, the baking powder and the fine salt. Set aside.
3. In another bowl, using an electric mixer, cream the butter until light and fluffy. Add the white and the brown sugar and beat until blended. Add the eggs and the vanilla extract and mix well.
4. Pour in the flour mixture. At this stage, use a rubber scraper or wooden spoon. Beat only until combined.
5. Transfer the cookie batter to the prepared baking pan. Bake for 45 to 55 minutes or until a toothpick inserted in all four corners comes out dry.

Brush the sugar syrup lightly and evenly over the cake (or over almond icing). Knead fondant with some pure icing sugar until smooth; roll fondant until it is about 7mm thick. Lift fondant onto cake with rolling pin. Smooth the fondant with hands dusted with icing sugar; ease the fondant around the sides and base of cake.

Push the fondant in around the base; cut away excess fondant with a sharp knife.

Mix some scraps of fondant to a sticky paste with cold boiled water. You need about 2 tablespoons of this paste. Spread paste in the center of the prepared board. Place the cake on prepared board.

Move the cake to the correct position on the board; using a sharp knife, craft knife, or scalpel, carefully cut away excess greaseproof paper around the base of the cake.

Cakes need to be covered with some sort of icing to stop them from drying out, to preserve them and of course, to make them look sensational.

Traditionally, and for preservation, rich fruitcake should be used if the cake is to be kept for any length of time. In some cases, brides like to keep the top of a wedding caked to celebrate the first anniversary of marriage, in this event, a rich fruit cake must be used, and it must be covered with almond icing and then fondant.

Some people dislike the taste of almond icing; cakes can be covered with two layers of fondant. However, these cakes can only be kept for about 4 weeks.

You will need to make sugar syrup, which will adhere the almond icing and fondant to the cake.

All varieties of cake will usually keep quite well if covered completely in a soft icing such as Vienna cream of ganache. Since these icings are based on dairy products, the cakes should be covered and refrigerated.

HOW TO COVER A CAKE WITH ALMOND ICING

If necessary, trim top of cake/s with sharp knife to ensure it will sit flat when turned upside down.

Mix a little fondant and cold boiled water to a sticky paste. Spread about 2 tablespoons of this mixture into the center of a sheet of baking greaseproof paper about 5cm larger than the cake. Position cake on top.

Patching: Use a spatula or flexible knife blade and small pieces of almond icing to patch any holes in the surface of cake, both on top and the sides.

Knead the almond icing gently until smooth, using a little extra sifted sugar to absorb stickiness.

Roll icing until it is about 7mm thick. Measure the sides of the cake, cut three or four strips large enough to fit the sides. Brush one side of each strip all over with icing sugar syrup. Attach the icing strips to the cake, sticky-side down. When covering a cake with right-angled corners, wrap the strips around the corners.

Use the base of the cake pan as template to measure a piece of almond icing for the top of the cake.

Lift the top of the piece into place, and rub over the joins between the pieces of icing for the top of the cake.

Leave cake standing on a paper to dry.