Ms. G’s Recipe for Bread Pudding

Category:		Desserts
Style:		British
Special Consideration:		Quick and Easy
Servings:		depends on hunger

 

Description:

Bread Pudding is thought of as an old fashioned dessert that had its humble beginnings in 13th century England. It was first known as a “poor man’s pudding” as it was made from stale leftover bread that was just moistened in water, to which a little sugar, spices and other ingredients were added.

I remember I cut and paste this before from a post of Ms. G when I asked her how to make bread pudding and I don’t want to lose it so am sharing it again here…

Ingredients:

3 pcs old big size pandesal broken up into pieces (or 6 slices loaf bread)
6 whole eggs (beaten)
2 cups milk
1/2 cup sugar (add more if you want sweeter)
dash of salt
1/4 tsp vanilla extract lemon zest or drops of lemon extract to taste
1/3 cup raisins (optional if you do not like raisins)

Directions:

Instructions from Ms. G –

Just throw them in all together and mix.
Line a llanera (or any ceramic deep dish) with melted butter.
Pour in the mixture (be sure it does not go over an inch below the rim). Steam for at least 30 minutes or until done using Nona’s tusok-tusok system, hehe.

I enjoy making bread pudding because it is always an adventure. The results are different, every time, because it depands what kind of bread you use.

btw, Ms. G also said to try using calamansi (Philippine lemon) peel – cut them into fine pieces then add them to the mixture. It adds a subtle flavor to the dish.

–          Jun 18, ’10 11:48 PM

A Recipe for Carrots & Snowpeas w/ Sesame Seeds

Category:		Side Dishes & Condiments
Style:		Other
Special Consideration:		Vegetarian
Servings:		4

 

Description:

There may be those who are allergic to sesame seeds. I’ve not tried this with other kinds, but feel free to experiment.

Ingredients:

1/2 cucumber
1 tbsp sunflower oil
2 tbsp sesame seeds
4 carrots, julienned
6 green onions (aka spring onions), chopped
250 g snow peas (aka mangetout)
t tbsp lemon juice (or I use calamansi)
black pepper

Directions:

1. Peel cucumber. Cut in half lengthways and scoop out the seeds. Slice into half-moons.

2. Heat a non-stick frying pan. Or you can try a wok. Add the sesame seeds and dry-fry on medium heat for a minute until its toasted. Toss constantly. Remove and set aside.

3. Add oil and heat it. Add the carrots and cucumbers and stir-fry over a high-heat for 2 minutes or so. Then add the onions and snow peas and stir-fry further for 2 minutes or so until the vegetables are tender but a bit crunchy.

4. Add lemon juice and the toasted sesame seeds. Toss gently. Season with pepper to your taste and serve.
– Feb 19, ’10 11:59 AM

A Recipe for Malunggay-Miso Soup (Cat Version)

Category:		Soups & Stews
Style:		Other
Special Consideration:		Quick and Easy
Servings:		2

 

Description:
I’m fond of putting together leftovers or concocting something out of whatever I can find in my fridge. Mind you, my fridge’s contents is chaotic as I keep on stuffing whatever I haven’t finished eating into the overworked box.

However, miso is one thing which is always in my freezer, because I’ve taken to using it instead of salt (I admit, I keep forgetting to buy from the grocery).

Malunggay (Moringa in English) leaves are more rare for me, as I just bring some from Cebu everytime I go home. I ask my mom or our helper to give me the cleaned up version of the leaves, wrap them in newspaper and stick the leaves in the fridge too.

Below you will find the version of what I cooked tonight.
Ingredients:
1 shitake mushroom (or whatever mushroom you are fond of), thinly sliced

1/2 of a peeled medium potato, sliced into cubes
1 medium onion, sliced into strips
4 garlic cloves, crushed
1 ripe tomato, sliced into strips
1 thumb-sized ginger, peeled and crushed
handful of malunggay leaves
handful of ground beef (sometimes I use chopped ham if I can’t find any meat in my fridge)
olive oil
dash of chili oil
miso to taste
1/2 inch squeezed from a tube of karashi (からし). This is a type of mustard used as a condiment or as a seasoning in Japanese cuisine and which I found stuck in my ref’s side door.

Directions:
1. After cutting everything as directed above, heat up some olive oil in a saucepan. Tip in first the crushed garlic, and when that is somewhat cooked (but not browned), drop the onion and ground beef (or pork or whatever itty-bitty pieces of meat you might like to flavor your soup).

2. After a while, when onion, garlic and meat have been sizzling away, drop in the cut-up potato at first then when its half-cooked, tip in the mushrooms. Saute it for a minute or so, then put in the ginger and add 2 cups of water. Pour a few drop of chili oil (optional). Simmer. Cover your saucepan.

3. When the soup is at the boiling point, put in the tomatoes and malunggay leaves. After stirring it up to make sure the leaves are mixed up with the other ingredients, take your miso paste and drop one spoonful at a time, stirring it until you get the right combination of saltiness as to what suits your palate. An option is including some karashi in your soup for that kick of mustard.

5. You can leave your pot of soup on your electric stove for a while, like I do, after you turn of the power. That will still keep it warm. Serve with slices of toasted french bread with a pat of butter, or pair with rice..or eat as is..whatever makes you happy 😉

Note, that this version may change..maybe next week I will include carrots or daikon if I can find one, sprinkle oregano and basil on it or whatever may be on my shelf at that time.

– Feb 8, ’10 9:40 PM