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Category Archives: cooking

The Romance of Lychee Panna Cotta


Lychee Panna Cotta with Cinnamon-Sugar syrup.

Lychee Panna Cotta with Cinnamon-Sugar syrup.

Hello there, folks.

It’s been a while since my last recipe post, and here I am again, trying my hand at desserts, this time, with lychees. *wink*

Panna cotta actually originates in italy, and is close to Filipino’s very own gelatin dessert. I got a load of canned lychees from Robinsons Supermarket for free in one of Visa and Citibank’s event in Makati. And I thought of making Lychee teriyaki chicken or maybe lychee cheesecake, but I’m a little afraid that it wouldn’t be good since I’m only a starter cook. damn.

Anyway, I’ve resorted to lychee panna cotta. and so far, my mom and some of my friends likes it. I even got an applause from them. LOL.

So to cut the long story short, here’s the recipe. And I’m sorry I wasn’t able to take a photo of the procedure, I was really into it that I’m afraid clicking my camera would cause me trouble.

Lychee Panna Cotta

Ingredients:

1 can lychee (sliced)

2 blocks of agar agar, shredded to small pieces. (you can use gelatin if you want to.)

4 cups lychee juice

1 cup heavy cream

1 cup condensed milk

1/2 cup sugar

Procedure:

1.) In a saucepan, put in the lychee juice over low heat and bring ALMOST to it’s boiling point.

2.) then add the shredded agar agar and mix until fully dissolved.

3.) add the heavy cream and the condensed milk and stir continuously.

4.) add the sugar and dissolve it completely.

5.) then add the lychees, stir, and turn off the stove.

6.) Put it in your desired mold, and cool it a little before chilling it in the refrigerator for two hours.

7.) Put it in a plate and add some jam or sauces if you want to. Top it with lychees and tadaaaah! happy eating! ♥

P.S.

In the photo, my lychee panna cotta is topped with cinnamon sugar syrup and lychees. The cinnamon and sugar syrup is so easy to make, just heat 1 cup of brown sugar, 2 tablespoon of cinnamon and two cup of water. when you smell that burnt smell which takes only a minute, it’s already done. I discovered this accidentally, while making a cinnamon toast, and I’m so happy I did so.

So there it is! Lychee Panna cotta with cinnamon-sugar syrup.

Enjoy! ♥

xoxo,

Kimberly

Ending this Summer with Zesty Truffles

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Lemon Creamsicle and Orange Dark Chocolate Truffles!

Summer has come to an end!

For a college student like me, the end of summer vacation marks another year of nightmare, deadlines and stress. Thinking about articles and our upcoming thesis only adds to the horror of it all.

So as the summer ends and before I attend my classes for this semester, I decided to give myself a break and make truffles for myself and my loved ones.

You see, I’m the type of person who never really likes sweets (except in my red days. And girls, you know what I mean.) I made this treat not only to brighten myself but to cheer up others.

This gave me a lot of positive feed backs from those who ate and tasted it, which is a little overwhelming since we all know that I’m not really good in the kitchen. I decided to share the recipe though, just in case you need to brighten your day too. 🙂

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Orange Dark Chocolate Truffles

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Lemon Creamsicle truffles!

Lemon Creamsicle and Orange Dark Chocolate Truffles

Ingredients:

1 cup dark chocolate

1 cup white chocolate

10tbsp. unsalted butter

6 tbsp all purpose cream

1 tsp. Lemon Extract

1 tsp. Orange extract

cocoa powder (I used Swiss Miss Marshmallow Mix but you can use ordinary cocoa powder) for coating

confectioners’ sugar for coating

Procedure:

1.) Melt the chocolates. You need to melt the dark and white chocolate separately. then add 5 tbsp of melted butter and 3tbsp of cream on EACH chocolate.

2.) Extracts. mix it until velvety and add the extracts. Add the lemon extract to the white chocolate and the orange extract to the dark chocolate. Tip: For added flavor, grind the lemon and orange peel and put it in their respective chocolates.

3.) Cool. Put the mixture in the refrigerator for 2-3 hours, until settled.

4.) Scoop. Once settled, scoop the chocolates using melon ballers or ice scream scoop (depending on your preferred size.) and make a ball.

5.) Coat. Coat the White chocolate in Confectioners’ sugar and the dark chocolate in Swiss Miss.

6.) Pack. Your truffles are ready! Pack it in jars or in boxes or in cupcake liners if you want to give it as a gift! 🙂

 

There it is! a zesty treat as the summer ends! Pair it with lime sodas such as Mountain Dew or Sprite. Or you can pair it with teas. Or you can just devour it. Whatever you prefer. 😉

Always remember to always look at the bright side. 🙂

Happy Eating, and cheers to a whole new Academic Year! Yay!

 

xoxo,

Kimberly. ❤

Chorizo Madness!

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As I’ve said in my previous posts, I’ve been making my way in the kitchen little by little. And this includes series of successful recipes (those that were praised and worshiped by my friends) and unsuccessful ones (those that always failed my boyfriend’s satirical taste buds.)

I do believe in the saying that one must try harder a midst the failure in order to succeed. And that was the case of my roller coaster kitchen ride.

Anyway, I’m not a fan of rice. Let alone white rice. But today, I gave this bunch of carbs a chance and create a meal that would compliment it. For me, nothing beats rice with chorizo!

So for this Yummy Friday, I made a chorizo rice. Honestly, believe me, I want to eat some Mediterranean cuisine but this town lack those varieties. =.=

Anyway, for the Chorizo rice, here’s what you need:

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The Ingredients

1.) Onions minced

2.) one clove garlic, chopped

3.) butter

4.) Chorizo, fried and chopped

5.) rice

6.) tomatoes

7.) soy sauce

8.) pepper

This is super easy. Here’s what you need to do:

PicMonkey Collage

Procedure

1.) saute garlic and onions in butter

2.) Add the rice

3.) add Chorizo

4.) add soy sauce (1 tbsp every two cups of rice)

5.) add a pinch of pepper to taste.

6.) put in a bowl an topped with tomatoes

7.) enjoy! :))

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tadaah! Chorizo Rice

This seemed to be long, but this is so easy. you may enjoy this with a lot of condiments. Weird as it may seem, I find this delicious with mustard. Haha!

Anyway, I’m still practicing my cooking skills. 🙂

 

xoxo,

Kimberly. ♥

The Tangy Cracker Dip


Being an independent college girl seemed fun, but honestly, I have more problems rather than my academics and bills. And that is FOOD.

I know right? this is way too easy for some of you. But hey, I have no idea how to cook remember? And that’s why I’ve always opted for fast food chains rather than cooking my meals.

If you were reading my previous post, you know that I’m now beginning to familiarize myself in the kitchen. And as I was experimenting with ingredients and cooking styles, I promised to share with you all those easy-slash-lazy recipes.

This may seem absurd to some of you. But to those people like me who have no idea how to cook, this may be helpful. I remember those days when I’m looking for a super easy and low-budget recipes and I didn’t find any. That’s why I vow to make one. Haha!

So today, I’m going to share with you this tangy cracker dip perfect for chilling out at home after a nap. This recipe is healthy, cheap, and tasty so it was hitting three birds in one stone. 🙂

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The ingredients and procedures

Ingredients:

2 tbsp mayonnaise

1 whole tomato, chopped

1 whole egg, hard boiled and chopped

1/4 of a sweet onion, chopped

1 calamansi or just a lemon wedge

salt and pepper to taste

crackers, of course. 🙂

Procedure:

1.) Since you’ve cut all the ingredients, mix it all together with the mayonnaise. set the calamansi or the lemon aside.

2.) After you mixed all the ingredients well, squeeze the lemon and mix it again

3.) add salt and pepper to taste.

4.)  top it to your crackers and enjoy. 🙂

Enjoy! :)

Enjoy! 🙂

Told you that was easy. 😉

You can experiment with it too. add mangoes and cucumber for that California taste. Or you may add chili if you want it extra spicy. The possibilities are endless!

Its perfect for my afternoon tea, I tell you.

happy eating.

xoxo,

Kimberly ♥

The Revolutionary Coffee Jelly


Okay, okay. Don’t freak out! this is an easy one, believe me.

Holidays are one of my most awaited moment. Aside from clothes, food is one of my favorites! This time though, I volunteered to make coffee jelly.

I was not made to cook, that’s for sure. But the future kinda freaks me out. I am a woman, and soon, I’ll have a family of my own. I don’t want my child to eat at the neighbor’s house and tell me later that day that his friend was so lucky because his mom cooks real good.

Well, you get the idea. That’s why I wanted to learn how to cook.

Anyway, as I was getting started in cooking, I wanted to cook easy recipes first just to make myself comfortable in the kitchen.

And so, My recipe goes like this:

Ingredients:

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The Ingredients

2 packs lychee flavored gelatin (you can use unflavored, but lychee flavored ones are what makes the coffee jelly so good!)

1 1/2 cup sugar

3 1/2 tbs coffee

250 ml heavy cream

250 ml condensed milk

*that one can in the picture is already a combination of Condensed milk and heavy cream. Amazing, isn’t it?

Procedure:

1.) in a hollow pan, mix the powdered gelatin until no residues can be seen. (don’t heat it yet!)

2.) when the gelatin is fully mixed, bring the mixture to a boil

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Procedure no. 3

3.) add the sugar and coffee and mix it just as you would mix your regular black coffee every morning. Taste it and see if it favors your taste. If not, you may add what’s still missing.

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Procedure no. 4

4.) if the mixture is well-mixed, remove the pan and transfer the mixture to bowls or square pans.

5.) allow to cool before putting it to the refrigerator.

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Procedure no. 6

Still procedure no. 6

Still procedure no. 6

6.) once cooled and firm, cut it to squares. It doesn’t need to be even, though.

Procedure no.

Procedure no. 7

7.) mix the jellies with the condensed milk and heavy cream

8.) put it in the fridge again until cool.

Procedure no. 9 and 10 :)

Procedure no. 9 and 10 🙂

9.) Once settled, its ready to eat! Yay!

10.) Enjoy your revolutionary coffee Jelly. 🙂

I swear, this is so good that my mom and neighbors actually loved it! And to top it all off, this is an original recipe. haha!

Happy Eating!

xoxo,

Kimberly ♥