Heat oil and put in squash and cook for 3 minutes.
Add in sitaw and MAGGI MAGIC SARAP.Pour in vinegar and simmer for 3 minutes.Pour in evaporated milk.Nutritional Content:
Calories: 96 , Carbohydrates (g): 7, Protein (g): 3 , Fats (g): 6
Remember:
Meals with different vegetables. The variety ensures that we get all the types of nutrients from different sources

INGRIDIENTS:

1 8g MAGGI MAGIC SARAP

1 cup vinegar

1/2 cup evaporated milk

2 tbsp cooking oil 

2 cups cubed squash

2 cups sitaw cut into 2 inch long

For almost 2months this summer. It's been nice and fun. We've relied on super-quick dinners, like mushroom. But I sure haven't been cooking much. Please make sure the people would eat. I was craving veggies, and craving cooking.This post shared on facebook, from the often-inspiring Three Peas. I changed somethings,pretty much went with it. We ate some veggie with it,fried pork - it's a good meal. You will serve it along side chicken or pork, though , add avocado ,feta cheese.

serves 5 (Maybe with some leftovers)

INGRIDIENTS:

1/2 cucumber, diced

1 tsp salt

3 small carrots, coarsely grated

400 ml red quinoa (regular white is fine too - my store was out)

800 ml water

200 g edamame beans, shelled and cooked

200 ml cabbage, finely cut

DRESSING:

1 tbsp rice wine vinegar

1 tbsp runny honey

about 100 ml light soy sauce

1 tbsp sesame oil

grated ginger - about a teaspoon

PROCEDURE:

Put the quinoa in a strainer and rinse with cold water. Rinse well. This is necessary to remove the bitterness from quinoa. Place with the water (twice the amount of quinoa you're using) in a saucepan, add salt and bring to a boil. Cook for 15-20 minutes. The type of quinoa will determine the time. All the little "tails" should be released and the water much absorbed. If it's soft but there's still water, just drain it.

Mix the cooked quinoa with all the veggies. Mix together the dressing and toss with the salad. This can be prepared well in advance.

Magic Shell is a ice cream topping, first came into contact with in the Philippines. You can find a version of it in Sweden too. As I have, make your own chocolate shell.Pourable chocolate topping that instantly when poured over ice cream. A crunchy chocolate shell. With my version has a three ingredients, The commercial obviously has many more. My own chocolate shell does taste a little bit of coconut, but that's more of a feature than a flaw. If you don't like that, find a coconut oil with no flavor, there are plenty of those.

Let's get to it!



INGRIDIENTS:

250 g dark, high quality chocolate
200 g coconut oil
100 g corn syrup (substitute white baking syrup if you're in Sweden)


PROCEDURE:
Simply melt all the three ingredients together in the microwave. Use short intervals and stir well, to make sure is nothing burns.

Everything is smooth, stir it together, and pour into a squeeze bottle or a jar. This recipe makes quite a lot, but it will keep for a long time at room temperature. If you put it in the fridge, it'll go solid - Please avoid it.

I have some rhubarb in my farm . I don't want to go to market to buy them and wasting my time, so I use them in a delicious, chewy cake. Perfect for morning. You can also freeze this cake, and just re-heat for a few seconds to minute in the microwave. Im really sure that will liven up the gloomiest of fall days to come.

We've been away for almost two weeks this summer. It's been very nice and a lot of fun

INGRIDIENTS:

150 g all-purpose flour

75 g butter, melted

1 tsp cardamom seeds, bashed in a pestle and mortar

1 tsp baking powder

2 eggs

240 g sugar

1 tsp vanilla sugar (or extract)

PROCEDURE:

 about 8 small stalks, probably about 2-300 ml (no need to be exact)

1/2 tsp cardamom seeds, bashed in a pestle and mortar

1 tbsp pearl sugar

mix the eggs and sugar until to get it white and fluffy. Stir in vanilla sugar, cardamom, baking powder, flour and the melted butter. Fold until there are no streaks.

Pour into a buttered and floured springform pan. Top with the rhubarb, cardamom and sugar. Bake at 200°C for about 25 minutes.

Serve with vanilla ice cream or vanilla sauce. 

Philippines is having a summer weather, despite the calendar showing a month. afternoon are misty, but morning are almost always sunny and warm. I found a recipe to a Pinch and adapted it to fit my needs.

we made this apple cinnamon muffins in other day, to help myself up after a few months of hard work. I baked my own in cups rather than in a lined muffin tin, only dipped the top of the muffin in the lovely topping - Turned out delicious and I'm happy that I stashed it in the freezer for another day.

INGRIDIENTS:

1 tsp vanilla extract

2 tsp cinnamon

120 ml milk

1 tbsp flour

300 g all-purpose flour

2 large apples, peeled and diced

2 eggs

110 g butter, softened

200 g sugar

2 tsp baking powder

1/2 tsp salt

PROCEDURE:

50 g butter, melted

100 g sugar

2 tbsp cinnamon

Cream the butter and sugar together until get it to light and fluffy. Add eggs, one at a time. Add vanilla. Mix together the dry ingredients - flour, baking powder, cinnamon and salt, and add this to the batter with the milk. Finally toss the apples with a tablespoon of flour, and add to the batter.

Fill muffin cups, fairly full - you want them to rise above the top of the cup as they bake.

Bake at 175° C for about 15 minutes - check with a toothpick to make sure they're not sticky inside.

Meanwhile, melt the butter for the topping and let it brown a little. Mix together sugar and cinnamon in a small bowl. Dip the warm muffins in the butter and then into the cinnamon sugar, and place on a rack to cool down.

First place the cucumber strips in a medium size bowl, and sprinkle 1/2 tbsp. of salt over them. Sprinkle the salt over the cucumber and lightly knead by hands. Set aside for a 5-10 minutes. Squeeze cucumber to remove liquid. Boil the water in a medium pan. Add some ginger, sake, and salt in the pan. Boil the chicken breasts until cooked. Drain the chicken breasts and tear into thin strips. Mix all the ingredients for dressing in a bowl. Put the chicken and cucumber in the bowl and mix.



INGRIDIENTS:


1 Tbsp mayonnaise
2-3 slices fresh ginger root
2 cucumber, julienned
2 chicken breasts
2 tsp rice vinegar
2 tsp sugar
2 tsp soy sauce
1 Tbsp mayonnaise
2-3 slices fresh ginger root
1 Tbsp sake
1/2 tsp salt
*For dressing
4 Tbsp ground white sesame seeds