QUALITIES OF GREAT MATE

What do you look for a mate?
How do you know that its him or her and how do you that you let the one get away? From the book " When you're Serious about LOve" by Dr. Ray Kuzma, here are some qualities

1. A HAPPY DISPOSITION

2. THOUGHTFULNESS

3. NOT EASILY ANGERED

4. WILLING TO SOLVE PROBLEMS

5. PURITY

6. TRUTHFUL

7. GOOD HEALTH HABITS

8. ACCEPTS RESPONSIBILITIES

9. GOOD SENSE OF SELF WORTH

10. LIKES CHILDREN

11 A PERSONAL RELATIONSHIP WITH GOD

12. ACCEPTS YOU JUST THE WAY YOU ARE

13. WILLING TO GROW

14. AFFECTIONATE

Fudge Brownies

 

FUDGE BROWNIES

INGREDIENTS:

120 grams unsweetened chocolate
1 cup butter
2 cups sugar
4 pcs eggs, lightly beaten
1 tsp Vanilla extract
½ cup all-purpose flour
½ tsp salt

PROCEDURE

1. Pre –heat oven to 325ºF. Line mini 3 inch pans with grease and paper.
2. Melt chocolate and butter in a saucepan over low heat. Remove from heat and stir in sugar and vanilla.
3. Stir in eggs and mix until smooth, add dry ingredients.
4. Pour into prepared pan.
5. Bake around 40-50 minutes.
6. Top as desired.

Brownie toppings: - STORE BOUGHT:
1. Strawberry ice cream with Chocolate topping, bananas, whipped cream and cherry.
2. Vanilla ice cream with Caramel topping with whipped cream and nuts
3. Vanilla with Peaches, Raspberry Sauce and whipped cream

 by delicioso

Fried Chicken with Gravy (Ajinamoto Crispy Fry)

Cooking Directions for Breading Mix: (3 simple steps)
1. WASH - Wash chicken and drain

2. COAT- Coat chicken evenly with Crispy Fry: Hand toss in a bowl or put in a plastic container and shake.
3. FRY - Deep Fry until golden brown.

Cooking Directions for Gravy Mix:
1. Mix and Bring to Boil
- Mix gravy powder in 2 cups (500ml or ½ liter) of water thoroughly to avoid lumping.
- Heat and bring to boil stirring constantly.
2. Simmer
- Reduce heat and simmer for 1 minute stirring constantly until thickened.

Sweet and Sour Pork

 

Ingredients:
½ kilo pork tenderloin
1 Ajinomoto Crispy Fry Breading Mix 65g-pack

Sauce:
1/4 cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/2 cup pineapple juice, from the canned pineapple
1/4 cup vinegar
1 tablespoon cornstarch
4 Tbsp water
2 tsp minced garlic

1 red pepper, big
1 green pepper, big
1 small canned pineapple, drained
Oil for sautéing and deep frying

Procedure:
1. Cut pork tenderloin into cubes. Season with salt, pepper and Chinese wine.
2. In a clean bowl, empty one 65g-pack Ajinomoto Crispy Fry Breading Mix. Add in the pork cubes and dredge with ACF.
3. Pat-off excess ACF from the pork cubes then fry until golden.
4. Sautee minced garlic in oil, add the red pepper, green pepper and pineapple.
5. Add the sugar, ketchup, dark soy sauce, pineapple juice, vinegar.
6. Adjust sauce with a little stock, if needed.
7. Once the mixture boils, add the cornstarch dissolved in water. Let it boil again and pour over the fried tenderloin cubes. 

CRISPY GARLIC POTATO WEDGES WITH BACON AIOLI

 

INGREDIENTS:

For the Potato Wedges
1 pack Ajinamoto Crispy Fry (ACF): GARLIC variant
1 kg. Large potatoes, washed and cut into wedges skin on
oil for frying

For the Bacon Aioli:
2 tbsp vinegar (sherry or white wine vinegar)
1 tbsp Dijon mustard
1 clove garlic, chopped
1 pc. egg yolk
¾ cup extra virgin olive oil
6 slices bacon
1 tbsp pickle relish
Few dashes Tabasco
Salt and black pepper

PROCEDURE:
1. Render the bacon in a medium frying pan. Once the bacon is a little crispy, take them out and leave the oil. Cool the bacon then chop into smaller pieces and set aside. Get the bacon oil and set aside as well.
2. Prepare the aioli: place the vinegar, mustard, garlic, and egg yolk in the bowl of a food processor and process to mix well. With the motor running slowly add the bacon oil and olive oil and process until smooth. Remove from the machine and fold in pepperoni, bacon, and pickles. Season with Tabasco, salt, and black pepper. Refrigerate until ready to use.
3. Put the ACF in a ziplock bag along with the potato wedges
4. Heat up the oil to 375F. Fry the potatoes in hot oil until golden brown.
5. Transfer to a rack or colander lined with paper towels.
6. Serve with the aioli.

ULTIMATE BURGER

Ingredients:

3 tbsp Dijon mustard
800g fatty ground beef
¼ cups finely chopped onion
1tsp minced garlic
3 tbsp chopped parsley
Cayenne pepper to taste
salt
pepper

burger bun
Cheddar cheese

Procedure:

1) Mix all ingredients in a large bowl, take a handful and make patties making sure not to pack in meat too tightly as this will result in a dry burger and set aside.

2) Cook in hot grill turning the patty once and wait until meat is cooked through or a meat thermometer inserted reads 160 degrees F.

3) Top burger patties with cheese just before it gets completely cooked.

4) Slightly grill burger bun and assemble your ultimate burger as you please.

Condiments:

onion jam
crispy shallots
mustard
mayonnaise
barbecue sauce
hot sauce
ketchup
sliced pickled jalapeno pepper
salad tomato
lettuce
Dill pickles

Crispy Chicken Rolls with Spinach Filling (Sigumchi Namul)

Crispy Chicken Rolls with Spinach Filling (Sigumchi Namul)

Spinach Filling:
Ingredients:
1 pound fresh spinach
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon sesame seeds
1 clove crushed garlic
1 tablespoon sugar
1 tablespoon vinegar
black pepper

Procedure:
1. Steam the spinach until wilted. Strain and set aside to cool.
2. Squeeze out the remaining water from the spinach leaves and cut coarsely.
3. Mix the remaining ingredients with the spinach and set aside.

Chicken Rolls
Ingredients:
5 chicken breasts, filleted and pounded to 1/4-inch thickness
2 Ajinomoto Crispy Fry (ACF) Breading Mix 65g-pack
2 eggs
Oil for deep frying

Assembly:
1. Put 2 tablespoons of the spinach filling in the chicken breast. Roll and secure the edge with a toothpick.
2. In a clean plate, empty one 65g-pack Ajinomoto Crispy Fry Breading Mix. Add in the chicken rolls and dredge with ACF.
3. Pat-off excess ACF, dip in egg and dust again with ACF.
4. Deep Fry in 350 degree oil until golden brown.

Whole Roasted Lemon-Herb Chicken on a Bed of Vegetables

From EatingWell: March/April 2010 — Subscribe to EatingWell Magazine Today!

 

Whole Roasted Lemon-Herb Chicken on a Bed of Vegetables

6 servings, 3-4 ounces chicken & 2/3 cup vegetables each

Active Time: 40 minutes

Total Time: 2 1/4 hours
Ingredients
1/4 cup fresh sage leaves, divided
1/4 cup fresh thyme sprigs, divided
2 lemons, divided
2 teaspoons minced garlic
2 tablespoons extra-virgin olive oil, divided
1 teaspoon salt, divided
3/4 teaspoon freshly ground pepper, divided
1 small onion, quartered
1 4- to 4 1/2-pound chicken
4 large carrots, cut into 1/2-inch chunks
3 medium turnips, peeled (see Tip) and cut into 1/2-inch cubes
2 celeriac roots (1 1/2-2 pounds total), peeled (see Tip) and cut into 1/2-inch cubes
 

Preparation
Position rack in lower third of oven; preheat to 400ºF.
Chop 8 sage leaves and place in a bowl with 2 teaspoons thyme leaves. Squeeze the juice from 1 lemon into the bowl. Add garlic, 1 tablespoon oil, 3/4 teaspoon salt and 1/2 teaspoon pepper; mix well. Set aside.
Pierce the remaining lemon all over with a sharp fork. Cram the lemon, onion and the remaining sage and thyme into the chicken cavity.
Place the chicken breast-side up on a cutting board. Use your hands to gently loosen the skin covering the breast, thighs and the top end of the drumsticks. Smear the lemon-herb mixture under the skin, covering as much of the meat as possible.
Toss carrots, turnips and celeriac in a large bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper until well coated.
Place the chicken breast-side up in a large roasting pan (but not on a rack). Scatter the vegetables around the chicken. Bake, stirring the vegetables occasionally, until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165°F, 1 to 1 1/4 hours.
Transfer the chicken to a clean cutting board and let rest for 10 minutes before carving. Transfer the vegetables from the roasting pan to a serving dish with a slotted spoon, leaving behind as much of the fat as possible. Serve the chicken with the vegetables.
Tips & Notes
Tip: To peel turnips and celeriac (also called celery root), cut off one end of the root to create a flat surface so you can keep it steady on the cutting board. Follow the contour of the vegetable with your knife to remove the skin. Or, if you use a vegetable peeler, be sure to peel around the root at least three times to ensure that all the fibrous skin is removed.
Nutrition

Per serving (without skin): 308 calories; 9 g fat (2 g sat, 5 g mono); 100 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 34 g protein; 5 g fiber; 691 mg sodium; 1012 mg potassium.

Nutrition Bonus: Vitamin A (162% daily value), Vitamin C (50% dv), Potassium (29% dv), Magnesium (19% dv), Zinc (17% dv), Iron (16% dv)

1 Carbohydrate Serving

Exchanges: 2 vegetable, 4 lean meat, 1 fat
 

Quick Chicken Cordon Bleu

4 servings

Active Time: 35 minutes

Total Time: 35 minutes

Ingredients

4 boneless, skinless chicken breasts (1 1/4-1 1/2 pounds), trimmed and tenders removed (see Tip)
1/2 teaspoon freshly ground pepper, divided
1/4 teaspoon salt
1/3 cup shredded Gruyère or Swiss cheese
2 tablespoons reduced-fat cream cheese
1/4 cup coarse dry whole-wheat breadcrumbs (see Note)
1 tablespoon chopped fresh parsley or thyme
4 teaspoons extra-virgin olive oil, divided
1/4 cup chopped ham (about 1 ounce)
Ingredients
4 boneless, skinless chicken breasts (1 1/4-1 1/2 pounds), trimmed and tenders removed (see Tip)
1/2 teaspoon freshly ground pepper, divided
1/4 teaspoon salt
1/3 cup shredded Gruyère or Swiss cheese
2 tablespoons reduced-fat cream cheese
1/4 cup coarse dry whole-wheat breadcrumbs (see Note)
1 tablespoon chopped fresh parsley or thyme
4 teaspoons extra-virgin olive oil, divided
1/4 cup chopped ham (about 1 ounce)
breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250°F until dry, about 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.
Nutrition 275 calories; 13 g fat (4 g sat, 6 g mono); 97 mg cholesterol; 4 g carbohydrates; 34 g protein; 1 g fiber; 327 mg sodium; 259 mg potassium.


Exchanges: 4 1/2 lean meat, 1 fat

Parmesan-Crusted Chicken Tenders

4 servings

Active Time: 10 minutes

Total Time: 30 minutes

Ingredients
Canola or olive oil cooking spray
1/4 cup all-purpose flour
2 large eggs
1/2 cup finely shredded Parmesan cheese
1 cup coarse dry breadcrumbs, preferably whole-wheat (see Note)
1 pound chicken tenders
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1/4 teaspoon salt
1 cup marinara sauce, heated

Preparation
Preheat oven to 450°F. Place a large wire rack on a baking sheet and coat with cooking spray.
Place flour in a shallow dish. Lightly beat eggs in another shallow dish. Combine Parmesan and breadcrumbs in a third shallow dish. Toss tenders with Italian seasoning, garlic powder and salt in a medium bowl. Coat each tender in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in the breadcrumb mixture. Place the tenders on the prepared rack. Generously coat the top of each tender with cooking spray.
Bake for 10 minutes. Turn each tender over and coat with cooking spray. Continue baking until the outside is crisp and the tenders are cooked through, about 10 minutes more. Serve the tenders with marinara sauce for dipping.
Tips & Notes
Note: We like Ian’s brand of coarse dry whole-wheat “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. (To make fine dry breadcrumbs, process until very fine.) Spread on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.
Nutrition

Per serving: 293 calories; 8 g fat (3 g sat, 2 g mono); 140 mg cholesterol; 22 g carbohydrates; 0 g added sugars; 31 g protein; 3 g fiber; 603 mg sodium; 465 mg potassium.

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 3 lean meat

Crispy Chicken Lollipop

INGREDIENTS:

For the Honey Mustard Dip:

1/4 cup mayonnaise
1 tbsp. prepared mustard
1 tbsp honey
1/2 tbsp lemon juice
salt to taste
pepper to taste

For the Chicken lollipop:

1 pack Crispy Fry Breading Mix (Original)
40 pcs [1 kilo] chicken wings (pre prep for chicken lollipops)
Cooking oil for deep frying

PROCEDURE:

1. In a small bowl, whisk together the mayonnaise, mustard, honey, lemon juice, salt and pepper to taste. Store covered in the refrigerator.
2. In a bowl, dredge the chicken wings in Crispy Fry; fry until golden brown; drain excess oil in paper towel; serve with your honey mustard dip.

Pineapple-Teriyaki Chicken

From EatingWell: September/October 2008 — Subscribe to EatingWell Magazine Today!

4 servings

Active Time: 30 minutes

Total Time: 45 minutes
Nutrition Profile

Low sodium | Gluten free |
View Our Nutrition Guidelines »
Ingredients
1/3 cup dry sherry, (see Note)
1/4 cup reduced-sodium soy sauce
2 tablespoons brown sugar
1 20-ounce can pineapple rings, plus 1/3 cup juice from the can
4 large boneless, skinless chicken thighs, (about 1 1/2 pounds), trimmed (see Tip)
1 teaspoon cornstarch
1 tablespoon butter

BBQ Chicken Tenders

BBQ Chicken Tenders

Makes: about 24 tenders
Active time: 40 minutes | Total: 1 1/2 hours (including 30 minutes marinating time)

These crispy chicken “wings,” made with boneless, skinless chicken breast tenders, stay crispy with only a light coating of oil—no deep-frying needed. Serve as an appetizer or try them for dinner with crunchy vegetables and dip on the side.

1 cup prepared barbecue sauce
2 tablespoons Dijon mustard
2 tablespoons honey
1 1/2 pounds chicken tenders (see Note)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 large eggs
1 3/4 cups coarse dry breadcrumbs, preferably whole-wheat (see Note)
Olive oil or canola oil cooking spray

1. Combine barbecue sauce, mustard and honey in a large bowl. Set aside 1/2 cup of the sauce in a small bowl. Cut any large chicken tenders in half lengthwise, then add all the tenders to the large bowl with the remaining sauce; stir to coat. Marinate in the refrigerator for 30 minutes to 1 hour.
2. Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
3. Combine flour, salt and pepper in a shallow dish. Lightly beat eggs in another shallow dish. Place breadcrumbs in a third shallow dish. Coat each tender in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in the breadcrumbs, shaking off any excess. Place the tenders on the prepared baking sheet. Generously coat both sides of each tender with cooking spray.
4. Bake for 10 minutes. Turn each tender over and continue baking until the outside is crisp and the tenders are cooked through, about 10 minutes more. Serve with the reserved sauce for dipping.

Per tender: 67 calories; 0 g fat (0 g sat, 0 g mono); 28 mg cholesterol; 8 g carbohydrate; 2 g added sugars; 8 g protein; 1 g fiber; 141 mg sodium; 7 mg potassium.

Ingredient notes: We like Ian’s brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own breadcrumTo make your own breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. (To make fine dry breadcrumbs, process until very fine.) Spread on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.

Chicken tenders are the lean strips of rib meat typically found attached to the underside of chicken breasts. They can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”
By Hilary Meyer 

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While I am having my afternoon sleep, my son Evan suddenly go to my room.He said "Ate close your eyes". He give me the V-cut..

Baby Maicko's first step on the floor

Kakai carry my 2 month old baby..:) and he stand on the floor and nodding his head while standing ..:)

I love CHOCOLATES!!

I love chocolates! My younger sister Kakai ate chocolate coins and I have read this article...

Top 10 Pinoy Chocolates 

SPOT - Friday, September 24
Top 10 Pinoy Chocolates

Local brands of of chocolate always conjure up childhood memories--as pasalubong from parents, titas, or older siblings, or the many times you forked over prized coins to the neighborhood tindahan for a couple of precious pieces. These homegrown varieties defined our Pinoy childhood long before their imported counterparts became as accessible as they are today.

Nowadays, no matter how sophisticated and well-travelled our palates have become when it comes to this cherished cocoa confection, we will, once in a while, get a hankering for a sweet fix of these local brands--just the sight, smell, or first bite of which has the power to immediately transport us into our carefree and innocent days, like that pivotal scene from Ratatouille. SPOT.ph checked out the local supermarkets and shops and sampled the local chocolates on their shelves, familiar classics and new contenders alike--taking note of taste, texture, size and other distinct standout qualities to see which local chocolates deliver the goods. Here's our top 10:

10. Cloud 9 Classic Price: around P7.50 per piece

A small bar of caramel, chewy nougat, and peanuts wrapped in thin chocolate, the Cloud 9 Classic bar still has that chocolate magic--peanuts offset the overly sweet chocolate while the nougat adds texture to the usual chocolate bar. Those looking for a quick and cheap chocolate pick-me-up can count on one bar to do the trick. Sold individually in convenience stores and in packs of 6 or more at groceries, Cloud 9 Classic has remained consistent throughout the years.

9. Goya Dark Mint Chocolates Price: P25 to P30

Goya's Dark Mint chocolates are circular-shaped nuggets with 9 pieces in a box. Upon opening the box and the foil that keeps the chocolate pieces fresh, a strong mint scents wafts out of the box, a telltale sign of how the chocolates will taste. The mint taste is stronger than the chocolate flavor, and the semi-sweet chocolate is creamy, soft and smooth and easily melts in the mouth. Those who have a penchant for mint chocolates will find Goya's version a cheap and enjoyable treat.

8. Goya Gold Coins Price: P19-P25/ pack

Smooth milk chocolate shaped like coins and embossed with a picture of a caboose on one side, Goya Gold chocolate coins are creamy and have a melt-in-your mouth consistency, with a slight salty aftertaste. The chocolate coins' size--about an inch and a half in diameter--are perfect for nibbling on when you're craving something sweet, you only need a few pieces for a sugar rush. The fun part about eating the chocolate coins: tearing off the gold tin foil packaging without cracking the chocolate in pieces.

7. Goya Milk Chocolate Price: P16/ bar

Goya's classic milk chocolate is a creamy, soft bar of sweet milk chocolate. Available in most groceries and convenience stores, the current Goya chocolate bars are richer in taste compared to the chocolate bars sold years ago, which had a faint taste of chocolate. The improved milk chocolate bars have a more creamy and milky taste rather than strong cacao flavors, and is preferred by those who like their chocolates sweet instead of rich and bitter.

6. Chocolate Mallows Price: around P16 for the snack pack (2 pieces)

These chocolate-coated marshmallow biscuits sold in its signature yellow box were popular back in the '80s. Available in boxes of six, Chocolate Mallows now come in snack packs of 2 and are sometimes quite hard to find in groceries. Individually wrapped in foil wrappers, the chocolate mallows have a rich milk chocolate coating with subtle but noticeable hints of orange flavor. The white-colored marshmallow inside isn't overly sweet and the biscuit adds texture to this well-loved chocolate snack.

5. Goya Dark Chocolate Price: P18/ bar

Goya's version of the dark chocolate is available in two variants: as a chocolate bar or as bite-sized circular chocolates packaged as Goya Black & White (mixed in with milk chocolates). Dark brown in color, soft and easily melts in one's fingers, Goya's dark chocolate does not have a strong bitter taste and is actually a tad sweet than your average dark chocolate. It also leaves a faint aftertaste of nuts, sugar and cocoa in the mouth. Tip: Goya's dark chocolates can be melted to create a quick and cheap alternative chocolate fondue dip at home.

4. Ricoa Curly Tops Price: around P17 for 15 pieces

The bite-sized chocolate cups get its name from the swirly chocolate top on each chocolate nugget. Sadly, the "curly tops" now look a bit deformed. Soft, with faint traces of powder and a tendency to melt fast if left in the heat for long periods of time, the small size of each chocolate piece makes for addictive snacking---one can easily finish a box of Curly Tops in less than 15 minutes. Curly Tops have a more sweet milk taste rather than a rich bitter chocolate flavor, perfect for those who love creamy milk chocolate. Pinoys who grew up with Curly Tops may remember the quality being better in terms of the "curly tops" being really swirly and the chocolate taste, richer. Despite the changes, Curly Tops still remains a favorite among kids and adults.

3. Ricoa Flat Tops Price: around P34 for a pack of 30 pieces

Flat Tops, the small circular chocolates with "Ricoa" embossed on top and wrapped individually in the familiar silver and orange wrapper, are a familiar Pinoy chocolate. Available in most groceries and convenience stores in packs of 30 or more, the bite-sized chocolates can be nibbled on or eaten as a whole. Soft when bitten into, chewed or left to melt inside one's mouth, Flat Tops are creamy with a faint milk chocolate flavor. Its sweetness borders on the less saccharine side of the spectrum, a probable reason why it takes little effort to finish off a pack.

2. Chocnut Price: around P30 for a pack of 24

Strictly speaking, Chocnut doesn't really fall under the chocolate category. The popular Pinoy treat which comes in small bite-size crumbly rectangular bars individually wrapped in foil, however, deserve a spot in this list because of its enduring popularity and distinct taste. Blending the tastes of chocolate and peanut nicely with just the right amount of nutty flavors without being cloying, the Chocnut's texture is powdery and melts in the mouth when eaten. Some like refrigerating the whole pack so it doesn't easily crumble when eaten. A Pinoy classic, OFWs and balikbayans often look for Chocnut to bring as pasalubong to kababayans hankering for a taste of home. The Chocnut has also proved its versatility through the years with its varied incarnations: as a flavor for hot chocolate drinks, an ice-cream flavor (previously served at the defunct Uva Restaurant and now available at Trilogy Boutique and Canteen in Legaspi Village), and even lending sweetness to cocktail drinks for the adventurous (There are chocnut-flavored cocktails at Tulipan at The Establishment and at No. 38 Sports Lounge and Grill).

1. Theo Philo Artisan Chocolates (Milk chocolate) Price: P95/ bar

By far the priciest and has the nicest packaging in the bunch, the unassuming Theo Philo Artisan chocolates made in Davao look like gourmet chocolates and may be bought at the EchoStore. Both the milk chocolate and the dark chocolate varieties come in an artful box that reminds one of the packaging of colored pencils. The milk chocolate variant, is medium-brown in color, smooth with no rectangle ridges found in most chocolate bars. Soft when bitten into, the Theo Philo bar is not at all cloyingly sweet. Instead, bitter notes and a rich cocoa taste greets the tongue. This bar is not for sugar junkies but for those who love the rich and robust taste of cacao.

* Retail prices of the chocolates may vary.
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by http://ph.news.yahoo.com/spot/20100924/tel-top-10-pinoy-chocolates-5a3fdeb_1.html

Onion snags

1 kg thick beef sausages
1 sliced onion
1/4 cup soft brown sugar
1 large tomato diced

Cook the snags on a medium flame. While your snags are cooking, brown the onions on the hot plate.
Once they onions are brown sprinkle about a quarter of a cup of soft brown sugar over them and leave them until they start to caramelise. When the sugar dissolves and goes all gooey your onions are done.
When your snags are cooked, remove them from the heat and allow them to cool slightly. Slit the sausages. Place a tablespoon of the caramelised onions into the sausages.


Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

Mango Quick Fish

4 pieces fresh Fish boned and cleaned
½ cup Extra Virgin Olive Oil
2 fresh mangos
cracked pepper

Coat fish liberally with extra virgin olive oil and cracked pepper.
Cook on a medium heated BBQ surface or flat fry pan. Cook fish till you can see the flesh turning white up to half way through, and then grind some more cracked pepper onto the exposed non-cooked surface before flipping over.
Serve with BBQ or pan-cooked fresh mango flesh.

Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

Jam Drops

Makes 60
1 cup butter, softened
1/2 cup caster sugar
2 cups plain flour
jam of choice
Preheat oven to 180 degrees C.
Cream butter and sugar until light and fluffy. Fold in flour and spoon into heaped dollops onto a paper lined baking tray.
Use the end of a wooden spoon to push a hole nearly to the base of the biscuit dough. Fill hole with jam of choice and bake for 15 minutes or until slightly golden.
Remove from oven and allow to cool before serving.

Optional: Dust with icing sugar to jazz them up a bit for a bit of adult afternoon teas.

Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

Healthy Hotdogs

 4 wraps
4 organic Sausages
1½ cups grated cheddar cheese
1 cup shredded carrot
 
Grill or BBQ sausages.
Lay wraps out and sprinkle equal portions of cheese onto each. Add chosen vegetable and rollup.


Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients