Microwave Banana

Pudding
Ingredients
Serves 6

100 g butter, softened, plus extra for greasing
2 ripe bananas
100 g light muscovado sugar Cook 10 mins
Prep 10 mins
100 g self-rising flour
2 tsp ground cinnamon
2 eggs
2 tbsp milk
icing sugar , toffee sauce and ice cream, to serve, if you like

Method
Put the butter in a 1-litre baking dish and microwave on High for 30 secs-1 min
until melted. Add 1 bananas, mash into the melted butter, then add the sugar,
flour, cinnamon, eggs and milk. Mix together well.
Slice the remaining banana over the top, then return to the microwave and cook on
High for 8 mins until cooked through and risen. Serve warm, dusted with icing
sugar, if you like, with a drizzle of toffee sauce and a scoop of ice cream.






Mango Banana
Shortcake
SHORTCAKE:
2 cups all-purpose flour
2 tbsps. sugar
3 tsps. baking powder
1/2 tsp. salt
1/2 cup butter (1/2 bar)
1 beaten egg
2/3 cup full cream evaporated milk
1 tbsp. vanilla
-Pre-heat oven to 450 degrees Fahrenheit.
-Sift into bowl: all-purpose flour, sugar, baking
powder, and salt.
Note: I would put the dry ingredients in a plastic
bag and swirl the mixture until blended. Neat
short cut, ha!
-Cut in butter into the sifted mixture (using a
fork) until the mixture looks like pea-sized pieces
(like what we do with pie crusts).
-Beat one egg. Add the 2/3 cup milk gradually
into the beaten egg, mixing it as you keep
adding the milk. Add the vanilla and blend well.
-Put wax paper in your baking pan. Then, Grease
this pan with butter, at the sides and at the
papered bottom. I believe I used a 10 x 13 pan,
something like this. Or use a round pan. See
what works for you.
-Pour mixture onto the baking pan.
-Bake for 15 to 18 minutes or until the cake tests
done. Use the toothpick test.

MANGO-BANANA FILLING:
1/2 cup sugar
2 tbsps. cornstarch
2 cups unsweetened pineapple juice
1 tbsp. calamansi juice (or 1 tbsp. lemon juice)
3 large carabao mangoes, peeled and sliced
diagonally (like diamonds)
2 medium bananas (lacatan, not saba), sliced
(add a little calamansi juice to prevent the
bananas from browning)
1/2 cup Nestles Cream, chilled and whipped
(whipped in a mixer)
1 recipe of the shortcake
Prepare your fruits. Slice the mangoes and
marinate sliced bananas in calamansi juice. Mix
these two fruits in a glass bowl and set aside.
Slice the shortcake lengthwise since youll be
putting the filling in the middle and on top of
the cake. Separate these layers. Set aside the
bottom part of the cake in its serving platter or
dish.
1. Mix sugar and cornstarch in your saucepan or
pot (quart-sized or larger).
2. Add 2 cups unsweetened pineapple juice and
blend thoroughly.
3. Stir this mixture over a flame. Cook until
thickened. Youll know its cook because the
mixture will feel thick to the touch and will look
transparent. When it starts getting transparent,
stir (always in the same direction) for an
additional one to two minutes so that the
cornstarch is fully-cooked.
4. Add the fruit mixture to the thickened
pineapple juice mixture. Stir in the same
direction you started with.
5. Cool the mixture.
For a faster cool-down, set the pot over a bowl
filled with ice. Stir once every few minutes.
6. Divide the mixture into two portions.
7. For the whipping cream: Chill bowl. Pour one
can of cream and beat/whip. Add a drop or two
of calamansi juice to make the mixture slightly
thicker.
8. Put the filling into the bottom layer. Pour 1/2
of the thickened cream on top of the fruit
mixture on the bottom layer.
9. Put the upper half of the cake over the
bottom layer. Pour the other half of the fruit
mixture and top with the remaining cream.
10. Chill this mixture in your refrigerator.

Baked Macaroni

Ingredients:
1 lb uncooked elbow macaroni
Meat Sauce:
3 tbsp butter
1 lb ground beef
1 cup diced tomatoes (canned)
1 small onions, diced
1/2 cup green bell pepper, diced
1/2 cup tomato paste
1 tsp paprika
1 piece beef cube
1 cup water
1 tbsp sugar
Salt and pepper to taste
Mornay Sauce:
3 tbsp butter
3 tbsp all-purpose flour
2 cups fresh milk
1/4 tsp salt
1 ounce grated parmesan cheese
2 ounces grated sharp cheddar cheese
Watch the cooking video:

Cooking Procedure:
1. Prepare the elbow macaroni
according to instructions in the
package and intentionally cut the
cooking time so that the macaroni is
not well done (the macaroni will be
fully cooked once baked) then drain
and set aside.
2. Cook the Meat sauce.
2.1. Heat the cooking pot and put-in
the butter.
2.2. When the butter is hot enough,
add the ground beef and cook for 5
minutes or until the color turns
medium brown.
2.3. Add the onion, green bell pepper,
and diced tomatoes then stir and
simmer for 3 minutes or until the
vegetables are soft.
2.4. Add the tomato paste and paprika
then stir and cook for a minute
2.5. Add the beef cube and water then
stir until everything is well distributed.
Simmer for 20 minutes.
2.6. Put-in the sugar, salt, and pepper
then mix well. Turn of the heat and set
aside.
3. Cook the Mornay sauce
3.1 In a saucepan place the butter and
allow to melt over medium heat.
3.2 Add the flour stir constantly for
about a minute (color must be
yellowish and not brown).
3.3 Slowly whisk in the milk and
continue to whisk until the sauce
thickens and comes to a boil.
3.4 Add salt and pepper then simmer
for 2 to 3 minutes.
3.5 Stir in the cheeses and whisk until
melted.
4. Combine the cooked macaroni and
meat sauce in a baking dish then toss
until the meat sauce is well distributed.
5. Arrange the macaroni and pour the
Mornay sauce over it. (Spread the
Mornay sauce over the macaroni and
meat sauce mixture ensuring that
every space is covered)
6. Pre-heat oven to 350 degrees
Fahrenheit and bake for about 15 to
20 minutes.
7. Remove from the oven and allow to
cool down a bit.
8. Serve hot. Share and Enjoy!




Basic French
Macarons
Ingredients
2/3 cup almond meal or ground almonds
1 1/2 cups powdered sugar
3 large egg whites at room temperature
and preferably aged up to 3 days
5 tablespoons granulated sugar
1 teaspoon vanilla extract
Directions
1. Preheat the oven to 280 and position two
racks in the lower section of the oven.
Line two rimmed baking sheets with
parchment paper. If you have time, draw
1-inch circles on the back of each sheet,
spacing the circles at least 1/2-inch apart.
2. If your almond meal is very coarse, grind
it with the powdered sugar in a food
processor until fine. Sift the almond meal-
powdered sugar mixture twice through a
mesh sieve.
3. Place egg whites in the bowl of a stand
mixer (or use a hand mixer) and begin to
beat on medium-high. When the eggs are
frothy, gradually add granulated sugar one
tablespoon at a time until fully
incorporated. Continue to beat the egg
white mixture until glossy and stiff peaks
form when you lift the beaters. Gently stir
in the vanilla extract. Be careful to not
overbeat the meringue (e.g., the meringue
takes on a clumpy texture).
4. Add half of the sifted almond mixture and
gently fold it into the meringue using a
flexible silicone spatula. Lift from the
bottom, up around the sides, and toward
the middle, being careful to not
overagitate the meringue and lose too
much air.
Once the
almond
mixture is
predomina
ntly
incorporate
d, add the
second half and repeat the folding
motion.
5. When the almond mixture is just
incorporated, you will need to transform
the batter into the appropriate texture.
Using the flat of the spatula, "punch"
down into the center of the batter, then
scrape more batter from the sides to the
center, and punch again. You will need to
repeat this 10-15 times (or more,
depending on your arm strength and the
beginning texture of your batter) until the
batter slowly and continuously drips back
into the bowl when you scoop it up with
the spatula. Think of the consistency of
molten lava. For the best results, punch
the batter a few times, check the
consistency, then punch a few more times,
etc. Do not make the batter too runny or
the macarons won't rise as they should,
and you could end up with oil stains on
the surface.
6. Pour batter into a pastry bag fitted with a
0.4-inch tip. In a pinch, you can also use a
gallon size Ziploc bag: just snip a teeny bit
from one of the bottom corners. Twist and
clip the top of the bag to avoid overflow.
On your prepared baking sheets, pipe out
1-inch rounds in the circles you drew
(remember to draw the circles on the back
side of your parchment to avoid ink or
pencil stains on your macarons!).
7. Holding the baking sheet in both hands,
rap each baking sheet firmly on the
counter two or three times. This smooths
out the tops and helps form the "pied" or
frilly foot on the bottoms of the macarons.
Allow the piped macarons to dry,
uncovered, for at least 15 minutes. The
macarons should form a very thin, smooth
crust where, if you tap it lightly with your
finger, the batter will not stick to your
finger. If after 15 minutes, the batter is still
sticky, let it dry longer. This may take up
to an hour on humid days.
8. Place both baking sheets in the oven and
bake for 15-18 minutes. After the first 2
minutes, open the oven to allow any
excess humidity to escape. Halfway
through, swap oven racks and rotate the
sheets for even baking. The macarons are
done when they are baked all the way
through and the shells are just hard. Take
care to not underbake (insides will still be
mushy) or overbake (tops will begin to
brown). Remove them from the oven, and
cool on baking sheet placed on a wire
rack.
9. When fully cooled, assemble the macarons
with your choice of filling. The assembled
macarons can be stored in an airtight
container in the refrigerator for up to one
week.
Makes about 4 dozen macaron halves
(about 2 dozen complete macarons).





Basic Macaron Buttercream
Filling
Ingredients

7 tablespoons unsalted butter, softened
2 egg yolks
1/4 cup granulated sugar
3 1/2 tablespoons milk
1 teaspoon vanilla extract

Directions

Cut butter into pieces and mash with a
spatula until the consistency resembles
mayonnaise.
In a small bowl, whisk the egg yolks, then
add the granulated sugar and whisk until
the mixture lightens to an off-white and
you can no longer see the granules of
sugar. Add the milk, and whisk to
combine.

Pour the egg mixture into a small
saucepan and heat over low heat,
whisking frequently to ensure that the
mixture does not curdle or scorch. Cook
until the mixture becomes thick and
custardy, like pudding.
Pour the egg mixture back into its bowl
and whisk constantly until it returns to
room temperature. Whisk in the butter in
three batches, add the vanilla, and stir
until smooth and all ingredients are fully
combined. Pipe or spread onto one
macaron half and sandwich between the
other.
Makes enough for 2 dozen macarons.


Bulgogi

Ingredients

kg Beef sirloin, sliced thinly into strips
Green onion
Sesame seeds

Marinade:
2 tbsp. soy sauce
3 tbsp. water
1 tbsp. sugar
1 tbsp. honey
1 tbsp. sesame oil
1 tbsp. toasted sesame seeds
2 chopped green onions
4 cloves minced garlic
1 tsp. black pepper

Method
1. Prepare kg. of sliced beef sirloin.
2. Mix all the marinade ingredients respectively.
3. Marinate for at least 2 hours and keep it in the refrigerator.
4. Cook it on a pan or a grill, and transfer to a plate or a cast iron plate to
serve.
5. Sprinkle chopped green onion and toasted sesame seeds.





Creamy Carbonara
Ingredients:
1/4 kg DEL MONTE Spaghetti, cooked
150 g bacon, fried until crisp then crumbled
2 tbsp butter
1 pc chicken bouillon cube
2 tbsp all-purpose flour
1 cup evaporated milk, mixed with 3/4 cup water
1/4 cup diced cheddar cheese

Directions:
MELT butter. Add chicken bouillon, flour and salt to taste. Stir until blended. Add
combined milk and water gradually with continuous stirring until smooth. Continue
cooking over low heat while stirring for 20 minutes or until thick.
ADD bacon and half of cheese. Pour over cooked DEL MONTE Spaghetti. Top with
remaining cheese.










Classic Chocolate Brownies
Ingredients

8 ounces (2 sticks) unsalted butter
8 ounces premium unsweetened chocolate, cut into 1/4-
inch pieces
5 large eggs, at room temperature
1 tablespoon vanilla extract
1/4 teaspoon salt
3 3/4 cups sugar
1 2/3 cups all-purpose flour (spoon into a dry-measure cup and level off)
One 9x13x2-inch pan lined with buttered foil

Directions

Set a rack in the middle level of the oven and preheat to 375F.
Melt the butter in a medium saucepan over medium heat. Let the butter get hot and start
to sizzle after it's melted. Remove the pan from the heat and add the chocolate all at once.
Gently shake the pan to submerge all the chocolate in the butter. Set aside.
Combine the eggs, vanilla, and salt in the bowl of an electric mixer fitted with the whisk
attachment. First whisk by hand to mix. Whisk in the sugar by hand.
Whip on medium-high speed for 10 minutes, until very light.
Whisk the butter and chocolate smooth and scrape into the mixer bowl. Whip on the lowest
speed just until smooth, then stop the mixer.
Sift the flour onto a piece of paper, bend the paper, and slide the flour into the bowl. Mix
again on lowest speed until the flour is absorbed no longer.
Remove the bowl from the mixer and use a large rubber spatula to give a final mixing to
the batter.
Scrape the batter into the prepared pan and smooth the top.
Bake the brownies until they are firm, but not dry, and the point of a paring knife inserted
in the center of the pan emerges with moist crumbs clinging to it, about 35 minutes.
Cool in a pan on a rack. Unmold the brownies to a cutting board and remove the pan and
paper. Cover with another board and invert the whole stack. Remove the top board and
wrap the brownies on their board in a double thickness of plastic wrap. Keep the brownies
at cool room temperature or in the refrigerator overnight before cutting. Use a ruler to
mark, then cut the brownies into 2-inch squares. To serve, pile the brownies on a platter.
Makes 24 square brownies.
Chocolate Chip Cookies
Ingredients
8 ounces (2 sticks) unsalted butter, at room temperature
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon pure vanilla extract
4 cups semisweet chunks (preferably imported).

Directions
1. Place the butter in a large bowl and cream at high speed until fluffy. Add the sugars and
beat until light and fluffy, about 4
minutes, scraping down sides of bowl occasionally. Beat in eggs, one at a time, until
completely mixed.
2. In a separate bowl, mix flour, salt and baking soda. Add to the butter mixture at low
speed until just combined and add vanilla extract. Beat on medium speed, scraping bowl
down, until blended. Do not overmix.
3. Add chocolate chunks and mix till thoroughly combined. Refrigerate batter until cold,
preferably overnight.
4. Preheat a conventional oven to 350 degrees or a convection oven to 300 degrees, and
line several baking sheets with parchment paper. Drop heaping spoonfuls of batter 2 inches
apart on the lined baking sheets and bake, turning tray once, until golden brown around
edges and soft (but not bubbly), about 9 minutes in a convection oven or 12 in a
conventional one. Cool on a wire rack.

Yield: 36 to 72 cookies, depending on size.









Moist Banana Chocolate Chip Muffins
Ingredients
1 1/2 cups unbleached all-purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground cinnamon
1 1/4 cups mashed ripe bananas (about 3 large)
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup milk
2 small eggs
1/2 cup chocolate chips
1/2 tsp vanilla essence

Method
1. Preheat oven to 350F. Grease 12 muffin cups or line with muffin papers.
2. Sift first 4 ingredients into a large bowl.
3. Combine bananas, sugar, butter, milk, eggs and vanilla essence in a medium bowl.
4. Mix into dry ingredients until just combined. Do not over-mix!
5. Fold in chocolate chips.
6. Divide batter among prepared muffin cups, fill it till 3/4 full.
7. Bake until muffins are golden brown and tester inserted into center comes out clean, for
about 25 minutes. (10 to 15 minutes for miniature muffins)
8. Cool muffins in tray for 5 minutes before transferring muffins to cooling rack to cool
completely. Enjoy.












Chocolate Cupcakes Chocolate Chip
Cupcakes
Ingredients
2 cup(s) all-purpose flour
1/3 cup(s) unsweetened cocoa powder
1 1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 cup(s) sugar
1 cup(s) mayonnaise
1 teaspoon(s) vanilla extract
1 cup(s) cold water

Directions

Preheat oven to 350 degrees F. Line 12-
cup muffin pan with paper liners.
In a small bowl, whisk flour, cocoa
powder, baking soda, and salt.
In a large bowl, with electric mixer on
medium speed, beat sugar, mayonnaise,
and vanilla extract until combined. Beat in
flour mixture in thirds, alternating with
water, until blended. Beat 1 minute,
scraping bowl occasionally. Divide batter
evenly among muffin cups.
Bake 22 to 24 minutes, or until a
toothpick inserted in cupcakes comes out
clean. Let cool in pan 5 minutes before
removing to wire rack to cool completely.
Top with frosting.









Ingredients
3 1/4 cup(s) sifted cake flour (not self-
rising)
1 1/2 tablespoon(s) baking powder
1/4 teaspoon(s) salt
7 ounce(s) (1 3/4 sticks) unsalted butter,
softened
1 3/4 cup(s) sugar
1 cup(s) milk
2 tablespoon(s) milk, combined with
above milk
1 tablespoon(s) pure vanilla extract
5 large egg whites, room temperature
2 cup(s) semisweet chocolate chips
Chocolate Chip Frosting

Directions
Preheat oven to 350 degrees. Line
standard muffin tins with paper liners.
Whisk dry ingredients in a large bowl and
set aside.
Cream butter and sugar with a mixer until
light and fluffy. Reduce speed to low. Mix
milk and vanilla in a bowl. Add dry
ingredients to butter mixture in 3
additions, alternating with milk mixture
and ending with dry ingredients. Scrape
sides of bowl.
Beat egg whites to stiff peaks, and fold
into batter. Fold in chocolate chips. Divide
batter among muffin cups, filling each 2/3
full.
Bake cupcakes until testers inserted into
centers come out clean about 22
minutes. Let cool in tins on wire racks.
Frost with Chocolate Chip Frosting, and
serve immediately.



Chocolate Chip
Frosting
Ingredients
2 cup(s) semisweet chocolate chips
Basic Buttercream

Directions
Fold chocolate chips into Basic
Buttercream. Use immediately, or cover
and refrigerate for up to 3 days. (Bring to
room temperature, and beat on low speed
before using.)

Basic Buttercream
Ingredients
12 ounce(s) (3 sticks) unsalted butter,
softened
1 pound(s) confectioners' sugar, sifted
1/2 teaspoon(s) pure vanilla extract

Directions
Beat butter with a mixer on medium-high
speed until pale and creamy, about 2
minutes.
Reduce speed to medium. Add sugar, 1/2
cup at a time, beating after each addition,
about 5 minutes. (After every 2 additions,
increase speeds to high, and beat for 10
seconds, then reduce speed to medium-
high). Add vanilla, and beat until
buttercream is smooth. Use immediately,
or cover and refrigerate for up to 3 days.
(Bring to room temperature, and beat on
low speed until smooth before using.)


Caramel Frosting
Ingredients
1 cup(s) (packed) dark brown sugar
6 tablespoon(s) unsalted butter
1/3 cup(s) milk
1 pinch(s) salt
1 3/4 cup(s) confectioners' sugar, sifted
1/2 teaspoon(s) vanilla extract

Directions
In a medium saucepan, combine brown
sugar, butter, milk, and salt. Bring to a boil
over medium-high heat, stirring
frequently. Reduce heat to medium and
boil 2 minutes, stirring frequently. Remove
from heat; cool completely.
Stir in confectioners' sugar and vanilla;
beat until smooth and thick enough to
spread on cupcakes.


















Frosted Cupcakes
Ingredients
For the cupcakes:

400 g butter
400 g caster sugar
1 tsp vanilla extract
3 eggs
3 bananas, mashed
200 g pecans
400 g plain flour
1 tsp baking powder
1 heaped tsp ground cinnamon
1 pinches salt

For the frosting:

250 g icing sugar
250 g unsalted butter, softened
1 splashes milk
1 pinches salt
yellow food colouring
silver balls, edible glitter, flowers and stars,
to decorate

Directions
1. For the cupcakes: preheat the oven to
180C/160C fan/gas 4 and line two 12-hole
muffin tins with paper cases.

2. Using an electric mixer, whisk together
the butter, sugar and vanilla until pale and
fluffy. Beat the eggs into the mixture one
at a time until incorporated. Add the
mashed bananas and pecans and beat
again, allowing the mixer to chop the nuts
for you. Combine the flour, cinnamon, and
baking powder and fold the dry
ingredients into the batter.

3. Using an ice cream scoop, dollop a
portion of the mixture into each paper
case. Bake the cakes for 20-25 minutes or
until risen and golden brown. Once the
muffins are just cool enough to handle,
transfer them to a wire rack and set aside
to cool completely.

3. For the frosting: beat the butter
together with the icing sugar and a drop
of colouring, then stir in the milk and salt.
Spoon the frosting into a piping bag fitted
with the nozzle of your choice. Pipe the
frosting on the top of each cup cake and
then decorate with a sprinkling of silver
balls, edible glitter, flowers and stars as
desired.