Recipe
Put the cocoa, coffee, water, and butter in a pan over low heat.
Stir the mixture until smooth.
Remove from heat.
Now gradually blend in the icing sugar.
It is ready to pipe in when the consistency is smooth and spreadable.
Enjoy that cupcake!
Here is another delicious smoothie called the BOA which stands for Blueberries, orange and apricot.
It is rich in vitamin c and very sweetly refreshing to boot.
Enjoy!
Ingredients
- 150g blueberries
- 1 orange
- 1 Apricot
Method of Preparations:
- Cut the apricot in half and destone.
- Peel the orange; cut into segments,
- Push through the juicer the blueberries, oranges and apricot.
- Stir to combine.
- Transfer to glass.
- Ice cubes can be added when drunk during the summer.
I must admit that our Filipino dessert are on the heavy side, they are not the fluffy, light as cloud loveliness of gateaus, sponges and souffles. What we have are good food which are very earthy and delicious. You would think that we Filipinos would be fat with all the amount of main meals and meriendas we partake day in and day out! The secret, I supposed, is the weather, we just sweat all this calories out by doing a lot of walking, talking, laughing – in other words action.
Cassava cake is really delicious. You will not be eating a small portion, I am afraid, you’ll have at least a couple of portions.
The last time I was back in the Philippines, my dearest mother topped me up with lots of kakanen, cakes made from rice and root crops, for breakfast she buys from vendors carrying their cakes on bilao, a flat wicker/rattan baskets atop their heads first thing in the morning.
Bilao
Anyway I was partial to cassava cakes and here is a simple recipe for a sumptuous dessert.
2 cups grated cassava
3 cups coconut milk
2 egg yolks
3 cups sugar
2 teaspoon butter
1 teaspoon vanilla
edam cheese (optional)
Mix all the ingredients and put it in a baking tray lined with banana leaves or greaseproof paper.
Put pieces of young coconut and grated edam cheese on top.
Bake at 350C until firm.
Take out from the oven and sprinkle with sugar.
Return to the oven to brown.
Enjoy.
usually have 2-3 types of stuffing for Christmas. A great favourite of the family is the pork and sage stuffing. It is rather a misnomer with me because I don’t actually put the stuffing inside the turkey cavities, instead I would cook them separately. I would form little balls with the stuffing and arrange them neatly into a baking tray. I would then place them on the bottom part of the oven while the turkey is cooking on the middle tray of the oven. Depending on the size of the balls of stuffing, usually a half a tennis ball size would cook for 15 – 20 minutes.
Ingredients:
20g butter
1 medium size red onion
1 finely chopped celery stalk
1 packet of sausage meat
1 peeled, cored and chopped green apple
30 sage leaves, chopped or can used 1 tbsp of dried sage
1 cup breadcrumbs
1/2 tsp lemon zest
1 egg beaten
Melt the butter in a frying pan.
Add the chopped onion.
Add the celery, which had been finely chopped.
Crumble the sausagemeat and then add to the pan, stirring occasionally until lightly brown.
Add the green apple and the sage.
Cook until the apple is soft.
Season to taste.
Set aside and let it cool.
Add the breadcrumbs and the lemon zest.
Add a beaten egg and mix thoroughly.
You can make 20 balls from this mixture.
Now arrange neatly into a baking tray and put in the bottom part of the oven for at least 15 minutes.
Gorgeous not just with turkey but with chicken and pork too.
This smoothie has everything going for it. It has all my favourite fruits. 🙂 It is refreshing and delicious and pretty easy to make.
Ingredients:
1 cantaloupe melon
150g green grapes
1 lemon
Lemon balm leaves and a slices of lemon to decorate
Method of preparation:
Cut the melon into four pieces. Using a knife or even a spoon, remove the seeds and then scoop out the flesh away from the hard skin.
Push the melon through a juicer with the lemon, and grapes.
Decorate with the lemon balm leaves and lemon slices.
TIP: If it is really a hot day, why not add crushed ice to the smoothie for a cooling taste.