Recipes

Desserts
 Coffee Jelly
- INGREDIENTS
90 grams pack clear unflavored gulaman
1 ½ cup water
1 tbsp instant coffee granules
¾ cup sugar
1-370ml Angel All Purpose Creamer, chilled overnight (12 hours)
1-140ml Angel Evaporada
190 ams Angel Condensada

 Procedure
1. In a pot, combine gulaman, water, coffee and sugar. Mix well.
2. Bring to a boil. Pour mixture on a mold or microwavable container. Set aside until firm.
For best results chill for 6 hours or overnight.
3. Mix chilled Angel All Purpose Creamer, Angel Evaporada and Angel Condensada in a
bowl.
4. Cut coffee jelly into cubes and add to milk mixture. Chill for 30 minutes to an hour.
5. Serve immediately

 Sponge cake
- Ingredients

6 large eggs, separated

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1-1/2 cups sugar, divided
1/2 cup warm water
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
Chocolate ice cream topping, optional

- Procedure

1. Preheat oven to 325°. Let eggs stand at room temperature for 30 minutes. Sift flour and
salt; set aside.
 2. In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating
until thick and lemon-colored. Blend in water and vanilla. Add dry ingredients to yolk
mixture; mix well.

3. In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks
form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff
glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then
fold in remaining whites.

4. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to
remove air pockets. Bake on the lowest oven rack until cake springs back when lightly
touched, 55-60 minutes. Immediately invert the pan; cool completely.

5. Run a knife around side and center tube of pan. Remove cake to a serving plate. If
desired, serve with ice cream topping.

Soup

 Mushroom Soup

- Ingredients

90g butter

2 medium onions, roughly chopped

1 garlic clove, crushed

500g mushrooms, finely chopped (chestnut or button mushrooms work well)

2 tbsp plain flour

1 hot chicken stock

1 bay leaf

4 tbsp single cream

small handful flat-leaf parsley, roughly chopped, to serve (optional)

- Procedure
 1. Heat the butter in a large saucepan and cook the onions and garlic until soft but
not browned, about 8-10 mins.

2. Add the mushrooms and cook over a high heat for another 3 mins until softened.
Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the
mixture to the boil, then add the bay leaf and simmer for another 10 mins.

3. Remove and discard the bay leaf, then remove the mushroom mixture from the
heat and blitz using a hand blender until smooth. Gently reheat the soup and stir
through the cream (or, you could freeze the soup at this stage – simply stir
through the cream when heating). Scatter over the parsley, if you like, and serve.

 Ramen

- Ingredients

700ml chicken stock

3 garlic cloves, halved

4 tbsp soy sauce, plus extra to season

1 tsp Worcestershire sauce

thumb-sized piece of ginger, sliced

½ tsp Chinese five spice

pinch of chilli powder

1 tsp white sugar (optional)

375g ramen noodles

400g sliced cooked pork or chicken breast

2 tsp sesame oil

100g baby spinach
 4 tbsp sweetcorn

4 boiled eggs, peeled and halved

1 sheet dried nori, finely shredded

sliced green spring onions or shallots

sprinkle of sesame seeds

- Procedure

1. Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp
Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five
spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan,
bring to the boil, then reduce the heat and simmer for 5 mins.

2. Taste the stock – add 1 tsp white sugar or a little more soy sauce to make it
sweeter or saltier to your liking.

3. Cook 375g ramen noodles following the pack instructions, then drain and set
aside.

4. Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to
brown, then set aside.

5. Divide the noodles between four bowls. Top each with a quarter of the meat, 25g
spinach, 1 tbsp sweetcorn and two boiled egg halves each.

6. Strain the stock into a clean pan, then bring to the boil once again.
 7. Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet,
sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach
to wilt slightly before serving.

Pastry

 Cinnamon fruit biscuits

- Ingredients

1/2 cup sugar

1/2 teaspoon ground cinnamon

1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits

1/4 cup butter, melted

10 teaspoons strawberry preserves

- Procedure

1. In a small bowl, combine sugar and cinnamon. Dip top and sides of biscuits in butter,
then in cinnamon-sugar.

2. Place on ungreased baking sheets. With the end of a wooden spoon handle, make a
deep indentation in the center of each biscuit; fill with 1 teaspoon preserves.

3. Bake at 375° for 15-18 minutes or until golden brown. Cool for 15 minutes before
serving (preserves will be hot).

 Nutella Hand Pies

- Ingredients

1 large egg

1 tablespoon water
 1 sheet frozen puff pastry, thawed

3 tablespoons Nutella

1 to 2 teaspoons grated orange zest

1/3 cup confectioners' sugar

1/2 teaspoon orange juice

1/8 teaspoon grated orange zest

Additional Nutella, optional

- Procedure

1. Preheat oven to 400°. In a small bowl, whisk egg with water.

2. Unfold puff pastry; cut into 9 squares. Place 1 teaspoon Nutella in center of each;
sprinkle with orange zest. Brush edges of pastry with egg mixture. Fold 1 corner over
filling to form a triangle; press edges to seal. Transfer to an ungreased baking sheet.

3. Bake until pastry is golden brown and cooked through, 17-20 minutes. Cool slightly.

4. In a small bowl, mix confectioners' sugar, orange juice and orange zest; drizzle over
pies. If desired, warm additional Nutella in a microwave and drizzle over tops.

Main Course

 Curried Chicken Thighs

- Ingredient

2 tablespoons vegetable oil

 1 tablespoon butter

6 chicken thighs

Salt and pepper

1 cup chopped onion

3 teaspoons curry powder

1/2 teaspoon cayenne

1 teaspoon cinnamon

1 teaspoon cumin

2 carrots, peeled and sliced on diagonal

1 1/2 cups low sodium chicken stock

1 cup broccoli florets

1/4 cup heavy cream

3/4 cup frozen peas

Cooked basmati rice, for serving

- Procedure

1. Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and
pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to
cook until golden brown. Remove chicken to a plate. 
2. Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook
until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to
a simmer. 
3. Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15
minutes to cook chicken. 

4. Stir in cream and peas. Season to taste. Serve with basmati rice.

 Lemon - Garlic Shrimp and grits

- Ingredients

3/4 cup instant grits

Kosher salt and freshly ground black pepper

1/4 cup grated Parmesan cheese

3 tablespoons unsalted butter

1 1/4 pounds medium shrimp, peeled and deveined, tails intact

2 large cloves garlic, minced

Pinch of cayenne pepper (optional)

Juice of 1/2 lemon, plus wedges for serving

2 tablespoons roughly chopped fresh parsley

- Procedure
1. Bring 3 cups of water to a boil in a medium saucepan over high heat, covered.
Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper.
Reduce the heat to medium low and cook, stirring occasionally, until thickened,
about 5 minutes. Stir in the Parmesan and 1 tablespoon butter. Remove from the
heat and season with salt and pepper. Cover to keep warm.
2. Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2
tablespoons butter in a large skillet over medium-high heat. Add the shrimp,
garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4
minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and
parsley; stir to coat the shrimp with the sauce and season with salt and pepper.
3. Divide the grits among shallow bowls and top with the shrimp and sauce. Serve
with lemon wedges.

Testimonial
Just wanted to thank you for this recipe, everything was yummy and perfect and our
guests were happy guests!