SUMMER COOKING CLASSES!

This April, I'll be holding summer classes for kids. Feel free to call or email me at goodiesnsweets@gmail.com for inquiries...

FOOD FINDS!

I went out today right after lunch to go get some chocolate for a Yummy shoot tomorrow. I tried a recipe of a chocolate croissant pudding. I wasn't so happy with it. I wanted more chocolate in the pudding...so I had to go out to get some more dark chocolate. While at the store, I saw some items that I found interesting so I grabbed them as well. Here's what I got...

Caramel Fudge and Chocolate Fudge...something to top your ice cream with or make other great desserts with. I have to buy some vanilla ice cream and try it out tomorrow.

Then I saw this pack of Cocoa Tablea... not bad for the price. I wonder if it's any good. I'll actually try some after I write this...

Then I saw these vanilla sticks. It's 3 in a pack. I intend to use one stick to dunk in my bowl of sugar. I'm thinking, it would smell so good to use that sugar for my coffee or tea... I'll have to wait for about a week for the vanilla scent to infuse in the sugar...I'll let you know if it's any good.

Here's the label for the vanilla sticks...it's organically grown in Papua New Guinea...

I headed to Terry's in Podium to get other stuff... here's what I found... cheese with cranberries, and Manchego marinated in red wine...perfect for after dinner get togethers.

This brand of truffle oil, I encountered when I went to Italy years ago. We actually went to see the factory where it was made. I had to get a bottle. This time, I got the white truffle oil instead of the black. Now I have to plan to make the pasta with truffle cream sauce to try the oil out. The price was a bit reasonable considering the size of the bottle but comparing it to say like the price of a gallon of olive oil, this one becomes very expensive...oh but as they say...life is short so the food you eat should have some quality also... for you only eat three times a day. Every meal should be memorable...

Lastly, I had them slice me some chorizo pamplona. They were out of stock the last time. I'll probably make a panini sandwich with it tomorrow. Ok, that's all for now. Got to head back in the kitchen to make another batch of chocolate croissant pudding...You should smell my kitchen now...it smells heavenly!!!

MARCH MMS CONTENT

Here's what's up for March...starting tomorrow!

Arancini...Risotto balls with mozzarella cheese...really yummy best with a creamy pesto dip or with a simple tomato sauce. Then, beef bolognese on spaghetti noodles. There's also Asparagus and Prosciutto Rolls...perfect for cocktails

Scroll below and see the other photos that will be featured this March...

Crispy Ham and Chesse Balls

Spaghettini with Crab Meat in Spicy Tomato Cream Sauce

Panna Cotta

I'm so excited. March will be filled with a lot of good food! Enjoy!!!

RUM RAISIN LOAF

This is what I'm baking today. I'm actually waiting for it to come out of the oven and I'll be ready for merienda.

I had a batch of raisins that I soaked in rum last month. I did this recipe for my MMS Service a couple of months ago and I'm missing it. I'm pairing it with my English Breakfast tea by Dilmah with some milk and sugar.

Since I've been snacking every single day, I try to eat smaller meals for lunch and dinner. Then I run and go to the gym at least 4-5 times a week just to make sure I get to burn all the sweet stuff I'm taking in.

Anyway, here's the recipe....Enjoy!

RUM RAISIN LOAF

Ingredients:

2 cups raisins
2/3 cup rum
1 1/2 cups butter
1 1/3 cups granulated sugar
4 pieces eggs
1 tablespoon rum flavored extract
2 2/3 cups all-purpose flour
1 1/4 tablespoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Directions:

1. Soak raisins in rum for about an hour or overnight is better.

2. Preheat oven to 350 F. Grease and flour 2 7x4 inch loaf pans 1 10 inch bundt pan

3. Using an electric mixer, cream butter and sugar until light and fluffy.

4. Add eggs one at a time, then add the rum extract.

5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

6. Reduce speed of mixer to low. Gradually add 1/3 of flour mixture to the batter. Alternately add the half of the sour cream. Repeat process ending with flour mixture. Mix batter well.

7. Add the rum soaked raisins ( do not drain). Fold into the batter.

8. Transfer to baking pans. Bake for 30-35 mins for loaves and 55-60 minutes for bundt.

YUMMY PHOTO SHOOT AND OTHER STUFF

Last week, We had a Yummy shoot for the March cover. Becky made me do three items...beef lasagna, sticky chicken wings, and two way adobo. I think all tasted good but what I enjoyed the most was seeing the team at work and getting creative on how to make the food look really YUMMY!

Then two days after that, I finished my photos for my MMS service for February...here are the other stuff that you will have for February...

Fettuccine Alfredo

Seared pork chops with orange cranberry sauce

Beef pot roast with mashed potatoes

Here's the Sticky chicken wings from the YUMMY shoot

Two way adobo served with red egg

beef lasagna

I so badly want to post the lasagna recipe already but I have to wait 'til the issue comes out so...that will be in March...

Meanwhile, here's a pasta recipe that I'm sure you'll love as well...

BAKED ZITTI WITH FRESH SAUSAGE AND HERBS

Ingredients:

3 tablespoons olive oil
2 pieces fresh pork sausage, skins removed
1/2 cup onion, chopped
1 tablespoon garlic, minced
1/2 teaspoon red pepper flakes
400 grams tomato puree
1/4 cup parsley, chopped
2 tablespoons basil , chopped
salt and pepper, to taste
300 grams ziti noodles, cooked as directed
1 cup all purpose cream
1 cup mozzarella cheese, grated

Directions:

1. Heat olive oil in a saute pan. Cook the sausage.

2. Add the onion and garlic. Cook until fragrant. Add the red pepper flakes.

3. Add the tomato puree. Allow to simmer for 7-10 minutes. Add the herbs.

4. Add the cooked zitti noodles. Stir until well combined with the sauce. Season with salt and pepper.

5. Place mixture in a baking dish. Pour cream over the noodles then top with mozzarella cheese.

6. Bake in the oven for 30 minutes.

7. Remove from the oven. allow to cool for 10 minutes before serving.

VALENTINE FOOD!

I just finished making my MMS content for the month of February. Here are some cute ideas to make this month of love more interesting...

Again, you can download my recipes on your mobile phone! Just text CHEF to 2346 and you'll receive my recipes 3 times a week. It's P20 per recipe on Globe, and P15 on Smart and Sun. Or you can log on to http://chefaileen.com on your WAP browser. Again that's CHEF to 2346. For MMS phones only.

Asparagus soup with heart crostini

Cranberry scones

French toast with bacon and maple syrup

bocca di nonna ice cream sandwich

This is the first time I'm writing for this year. I got so busy over the last two months that I didn't have time to post some stories. I will start posting them soon though.

Anyway, here's what I've discovered last week... I had breakfast at this place along Makati Avenue called Paris Delice. What sets this apart from the others is that their bread dough and pastries are imported from France...Yes, France. I want you to try their stuff so you can taste for yourself and notice the difference. I must admit, I enjoyed every bite of everything that they made me try... scroll down...

Paris Delice is located at 1 Juno St. Cor Makati Avenue, Makati City and they are open daily from 7 a.m. - 10 pm.

This is their version of the hot chocolate.

This is the counter where you place your order. It's best to have them toast your pastry for you...

Showcase of the different pastries available

Salad bar with some fruit juices, and some desserts like panna cotta.

Triangle aux Amandes - pastry filled with almond filling.

Hot crousti - Sausage in a baguette with melted cheese on top...yummy!

Chouquette - this is like a cream puff...soft and ender on the inside with a little crunch on the outside.

One of their best sellers ...L' Atlantic - smoked salmon with herb dressing and onions on a baguette

Croissant aux Apricots or apricot croissant

Torsade au Chocolate -chocolate twist...probably my favorite

Le Lillois - chicken with bacon, mayonnaise, tomatoes and lettuce on a baguette

Croissant - really good...flaky and buttery

Chausson aux Pommes - apple turnover

Chocolate beignet - donut filled with nutella!

Quiche Lorraine

Jams that they sell in the store