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
predominantly incorporated, 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 the granules of sugar. Add the milk,
and whisk to combine.
Buttercream Filling
Pour the egg mixture into a small
Ingredients
saucepan and heat over low heat,
whisking frequently to ensure that the
7 tablespoons unsalted butter,
mixture does not curdle or scorch.
softened
Cook until the mixture becomes thick
2 egg yolks
and custardy, like pudding.
1/4 cup granulated sugar
Pour the egg mixture back into its
3 1/2 tablespoons milk
bowl and whisk constantly until it
1 teaspoon vanilla extract
returns to room temperature. Whisk in
the butter in three batches, add the
Directions
vanilla, and stir until smooth and all
ingredients are fully combined. Pipe or
Cut butter into pieces and mash with a
spread onto one macaron half and
spatula until the consistency
sandwich between the other.
resembles mayonnaise.
Makes enough for 2 dozen macarons.
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
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 Chocolate Chip

Cupcakes Cupcakes
Ingredients 1 1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
2 cup(s) all-purpose flour
1 cup(s) sugar
1/3 cup(s) unsweetened cocoa powder
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
Frosted Cupcakes
refrigerate for up to 3 days. (Bring to Ingredients
For the cupcakes:
room temperature, and beat on low
speed until smooth before using.) 400 g butter
400 g caster sugar
1 tsp vanilla extract
Caramel Frosting 3 eggs
3 bananas, mashed
Ingredients 200 g pecans
1 cup(s) (packed) dark brown sugar 400 g plain flour
6 tablespoon(s) unsalted butter 1 tsp baking powder
1/3 cup(s) milk 1 heaped tsp ground cinnamon
1 pinch(s) salt 1 pinches salt
1 3/4 cup(s) confectioners' sugar,
sifted For the frosting:
1/2 teaspoon(s) vanilla extract
250 g icing sugar
250 g unsalted butter, softened
Directions 1 splashes milk
In a medium saucepan, combine 1 pinches salt
brown sugar, butter, milk, and salt. yellow food colouring
Bring to a boil over medium-high heat, silver balls, edible glitter, flowers and
stirring frequently. Reduce heat to stars, to decorate
medium and boil 2 minutes, stirring
frequently. Remove from heat; cool Directions
completely. 1. For the cupcakes: preheat the oven
Stir in confectioners' sugar and vanilla; to 180C/160C fan/gas 4 and line two
beat until smooth and thick enough to 12-hole muffin tins with paper cases.
spread on cupcakes.
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.