MOIST CHOCOLATE CAKE

• Ingredient
• 1 1/2 cups flour
• 3 Tbsp. cocoa
• 100 grams butter
• 1/2 cup sugar
• 1 cup water
• 1 Tbsp. lemon juice
• 1/2 tsp. instant coffee Directions
• 1 tsp. soda 1. To prepare the cake we will need two bowls. In one we
• salt will mix bulk ingredients, the other wet.
• vanilla 2. Bulk: mix flour, cocoa, soda and salt.
• 2 Tbsp. milk 3. Wet: sugar, melted butter, water, lemon juice and
• 1 Tbsp. cocoa coffee. Mix.
• 2 Tbsp. sugar 4. Now carefully pour the wet ingredients into the dry,
• 20 grams butter
• 2 Tbsp. water kneading the dough. The more you beat the batter, the
• starch (is on the tip of a knife) better. The dough becomes watery. Pour it in the pan and
put to bake for 40 minutes at 180 degrees.
5. Meanwhile, cook cream frosting. To do this, mix all
ingredients except starch. It must be diluted with water.
When chocolate mixture is boiling, screw the fire and
slowly introduce starch. Turn off the heat.
6. When the cake is baked, you need to be patient and let
it cool completely. Place the topping chocolate cream,
decorate with berries and served with tea
 • While potatoes are cooking, bring another pot of water to a
POTATO SALAD WITH
GREEN BEANS AND
ASPARAGUS
• INGREDIENTS
• 1 pound of new potatoes
• I used about 15 small new potatoes.
• 1 pound of green bean
• 1 bunch of asparagus boil. Once it’s boiling add both the green beans and
• 2 Tbs minced red onion asparagus to the boiling water. Cook for 4 to 5 minutes.
• 2 Tbs minced parsley • Prepare and ice bath (large bowl with half ice and half
• 1 large handful of walnuts water). When the green beans and asparagus are ready –
• 4 Tbs olive oil drain in a colander and then plunge into ice bath. Let them
• 2 Tbs red wine vinegar sit in the ice bath until completely cool.
• Prepare vinaigrette by whisking together olive oil, red wine
• 1 tsp dijon mustard vinegar, dijon mustard, minced garlic and black pepper.
• 1 large clove of garlic put through a garlic press • Mince red onion and set aside.
• 8 twists of black pepper • Mince the parsley and set aside.
• Drain the potatoes when ready, add to a bowl, add half the
vinaigrette to the warm potatoes and toss to coat the
• Slice new potatoes in half or quarters (depending on size) potatoes.
and place in a large pot. Cover with cold water and bring to
• Drain the green beans and asparagus from the ice bath. Pat
a boil. Turn down the heat to a slow boil and cook for 12 to
green beans and asparagus with paper towel so they are
15 minutes – until fork tender.
mostly dry.
• Trim green bean ends and cut green beans in half.
• Add green beans, asparagus, red onion, parsley and walnuts
• Snap off tough ends of asparagus and then slice asparagus to potatoes. Toss with the remaining vinaigrette and serve.
into an equal size as the green bean pieces.
 SPAGHETTII
GENOVESE
INGREDIENTS:
• 2 cups baby spinach (packed)
• 8 oz. whole wheat spaghetti
• 1 cup baby potatoes
• (or thinly sliced new, about 4 ounces)
• 1 lb. green beans
• (trimmed and cut into 1-inch pieces)
• 1/2 cup prepared pesto
• 1 tsp. freshly ground pepper1/2 tsp. salt
• 2 1/2 starch Step 2
• 1 1/2 vegetable When the spaghetti and vegetables are almost done,
• 2 fat carefully scoop out 1 cup of the cooking liquid from the
pot. Pour 1/2 cup of the liquid into the blender and add
Instructions
pesto, pepper and salt. Blend until smooth, stopping to
Step 1 scrape down the sides as necessary.
Bring a large pot of water to a boil over medium-high Step 3
heat. Add spinach and cook just until wilted, about 45 Drain the spaghetti and vegetables and return to the pot;
seconds. Use a slotted spoon or fine sieve to transfer the stir in the pesto mixture. Cook over medium heat, stirring
spinach to a blender. Return the water to a boil and add gently, until the sauce is thickened and the pasta is hot, 1
spaghetti and potatoes. Cook, stirring once or twice, until to 2 minutes. Add more of the cooking liquid, as desired,
almost tender, 6 to 7 minutes. Add green beans and cook for a thinner sauce.
until tender, 3 to 4 minutes more.
CRISPY SMASHED
POTATOES WITH GREEN
HORSERDISH SAUCE
high heat. Reduce heat to medium-low, partially cover and
INGREDIENT: simmer until the potatoes are just tender, 30 to 40 minutes.
• 4 medium russet potatoes, scrubbed Drain (discard the bay leaves and rosemary) and let the
• 3 bay leaves potatoes stand until cool enough to handle, about 15
• 1 sprig fresh rosemary minutes.
• 3 tablespoons clarified butter, melted • Position a rack in lower third of oven; preheat to 450
degrees F.
• 3 tablespoons grapeseed oil • Combine butter and oil in a small bowl. Pour half onto a
• 1 medium sweet onion, thickly sliced large rimmed baking sheet. Add onion and toss to coat.
• ½ teaspoon salt, divided Halve the potatoes lengthwise and place them cut-side
• ¼ teaspoon ground pepper, divided down on the baking sheet. Smash the potatoes gently with
• Sauce the bottom of a jar. Brush with the remaining butter mixture
• 1 cup packed fresh parsley and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon
pepper.
• ½ cup chopped fresh chives • Roast the vegetables until browned on the bottom, 25 to 30
• 3 tablespoons chopped fresh dill minutes. Turn over and season with 1/4 teaspoon salt and
• 2 tablespoons prepared horseradish (see Tip) the remaining 1/8 teaspoon pepper. Roast until dark golden
• 1 clove garlic brown, 15 to 20 minutes more.
• ½ teaspoon salt • Meanwhile, to prepare sauce: Combine parsley, chives, dill,
horseradish, garlic and salt in a food processor. Process until
Instructions finely chopped. Add sour cream, yogurt, lemon zest, lemon
• Combine potatoes, bay leaves and rosemary in a large pot juice, coriander, sugar and cayenne; pulse until smooth.
and cover with 3 inches of water. Bring to a simmer over Serve the potatoes with the sauce.
POTATO SOUP WITH
WATERCRESS
Ingredients
4 servings.
1 1/2 lb. Potatoes
2/3 lb. Carrots
3 cups vegetable stock
2 shallots
1 clove garlic
2/3 cup lb. Watercress • • Heat vegetable oil a frying pan. Add
2 tablespoons vegetable oil shallots and garlic and sauté until golden.
1/8 teaspoon salt Add two- thirds of the watercress and stir-
1/8 teaspoon cayenne frying for 5 minutes.
Instructions • Stir watercress mixture into soup. Season
• Peel and dice potatoes. Scrape and dice with salt and cayenne.
carrots. • To serve, garnish with reserved watercress.
• Place diced potatoes, carrots and vegetable
stock in a large saucepan and bring to a boil.
Simmer to 15 to 20 minutes, or until
vegetables are tender.
• Peel and finely dice the shallots and garlic
clove. Coarsely chop watercress. Set one-
third of the watercress. Aside.
MUNG BEAN STARCH
NOODLES FISHES
INGREDIENTS:
• 1/2 cup starch (mung bean)
• 3 cups water
• 4 Tbsp. sauce (chili oil, available in Asian grocery store. I
use homemade sauce.)
• 1 tsp. oil (Sichuan pepper, available in Asian grocery
store)
• 4 Tbsp. soy sauce
• 4 Tbsp. rice vinegar (aged, or aged balsamic vinegar)
• 2 tsp. sesame oil • Mix starch with 1 cup of water; whisk until well mixed.
• 2 tsp. sugar • Fill a large glass bowl with ice and water.
• 1 Tbsp. sesame paste • Bring the other 2 cups of water to boil. Reduce the heat
• 2 Tbsp. water (garlic, minced garlic with water) to medium. Whisk and gradually add starch mixture.
• 5 Tbsp. daikon (diced dried pickled, available in Asian Keep whisking until the whole batter turns transparent
grocery store) and big bubbles keep coming up from the bottom of the
• 3 Tbsp. peanut (crushed toasted) pan. It takes about 2 to 3 minutes. Remove from heat.
• green onion (chopped) salt (to taste) • Drain the cook batter above the iced water through a big
spoon or whatever you have with peanut sized holes in
it.
• When hot starch batter hits the icy water, it transforms
• Instructions into little cute fish shaped noodles
• Mung bean starch is different from mung bean flour.
• Remove the ice. There they are at the bottom.
You need the starch one for this recipe. FYI, sometimes
• Drain them well and place them in another big blow.
the package may say green bean starch. It is the same
Add hot chili oil sauce, soy sauce, vinegar, sesame oil,
thing as mung bean starch. Don’t get confused. It is not
sugar, sesame paste, garlic water, diced pickled daikon,
the same green bean we buy from fresh produce section
green oion, crushed peanut and salt to taste.
here.
• Mix well and serve immediately.
 FERENI STARCH
PUDDING
INGREDIENTS:
• ⅔ cup cornstarch
• 2 cups milk
• 6 whole cardamom seeds
• ½ cup ground almonds
• rosewater to taste
• ¼ cup white sugar, or to taste
• ¼ cup blanched slivered almonds
Instructions cardamom seeds from the mixture
• Dissolve cornstarch in 1 cup of cold and pour it into serving dishes.
milk. Garnish with slivered almonds and
• Bring remaining 1 cup milk to boil serve warm or cold. Enjoy!
with cardamom and ground almonds.
Reduce heat to medium, and whisk in
cornstarch mixture.
• Add sugar and rosewater to taste.
Allow the mixture to boil for about 3
more minutes on medium heat,
stirring constantly. Remove
CHICKEN ADOBO WITH
POTATOES
INGREDIENTS:
• Chicken pieces cut into adobo pieces
• 2 potatoes sliced into Circular pieces
• 1 onion chopped
• 3 cloves garlic chopped
• Ginger chopped
• For sauce
• 1 cup vinegar
• 1/2 cup soy sauce
• 1 cup water
• Lemon juice
• Liquid seasonings • • Put Chicken cook Chicken until
• leaf Bay lightly brown then add in adobo
• Salt and pepper sauce and sliced potatoes season
with pepper, bring to a boil then
Instructions simmer stir occassionally check
• In a Bowl mix together sauce then set potatoes for tenderness
aside. In a heated Pan with oil cook • When potatoes are tender and
the garlic, onion and Ginger when potatoes are done and Chicken is
onion is translucent and garlic and done then turn off heat then serve.
Ginger are fragrant
 PICHI – PICHI
Ingredients
• ¾ cup cassava starch
• ¾ cup grated cassava
• ¾ cup sugar
• ¾ cup thin coconut milk
• ¾ cup pandan water
• gel food coloring as desired
• fresh grated coconut meat or
cheddar cheese for coating
Instructions
• In a bowl, whisk together cassava starch, grated
cassava, sugar, coconut milk and pandan water.
• Tint some of the mixture with desired color.
• Grease molds with coconut oil. Pour enough
mixture into the prepared molds.
• Steam for about 35-40 minutes or until set.
• Remove from the molds, coat with grated
coconut or cheese.
 whisking in between to avoid burning and
MAJA BLANCA sticking in the bottom.
INGREDIENTS • Once cooked, transfer to a tray or dish. Set it
• 200grams cornstarch aside and let it cool.
• 3 cups coconut milk • Top with cheese or latik.
• 1 big can evaporated milk (370ml)
• 1 big can condensed milk (300ml)
• 1 can Cream style corn
• Sugar (add as needed)
• 2 cups water + 1 cup to dissolve
cornstarch
• cheese or latik for toppings

Instructions
• In a pot, mix everything except corn starch and
reserve 1 cup of water.
• Mix well until sugar dissolves. Taste the mixture
and see if the sweetness is per your liking. Add
or reduce sugar as needed.
• Turn on the heat and let it boil in medium heat.
• Meanwhile, in a bowl, dissolve cornstarch with
the water you reserved (1 cup). Make sure that
there’s no lumps. Set aside.
• Once the mixture is boiling, add in the
cornstarch while whisking continuously and
vigorously. Cook for at least 5 minutes while