SpaghettiVongole

I prepared this for Christmas dinner...

1kg fresh live clams
2cloves garlic, minced
a bunch of parsley, chopped

1/4tsp dried red pepper/chilli flakes
1/2c dry white wine
1/2c olive oil
4large peeled & seeded tomatoes, diced
bay leaf
salt and pepper to taste
450g spaghetti, cooked to package directions

1. Prepare the clams - scrub and let it purge in salted water for several hours. (1kg clams to 3L water with 200g non-iodized salt)
2. In a pan, heat olive oil, saute the garlic.
3. Add chilli pepper and parsley when the mixture starts to brown lightly.
4. Add live clams; the shells open as it cooks.
5. Add wine, reduce.
6. Add the tomatoes.
7. Add spices*
8. Don't overcook the clams as this hardens.
10.Add salt and pepper to taste. Since the clams are salty, need not add salt.
11. Toss in the cooked pasta.

*may add bay leaf, star anise, chicken powder for added flavor.

SpaghettiFunghiPorcini

This is my first "edible" pasta ever. Edible in the sense that it satisfied the palet of my worst critics, no less than my three siblings and my three-year-old picky niece (who enjoyed cooking with me).

Spaghetti with pricey Italian mushroom called Porcini.

1c dried porcini mushroom
2c hot water
1large onion, thinly sliced
4cloves garlic, thinly sliced
3tbsp olive oil
1c dry white wine
1pc chicken/beef broth cubes
1tsp chicken powder
1/8c butter
1c whipping cream*

500g durum wheat spaghetti, cooked al dente to package instruction

1. Soak dried porcini mushroom in hot water for about 30 minutes. The water will turn dark. Set aside.
2. Heat a large pan, sautee garlic and onion in olive oil.
3. Remove mushroom from the water, add to the pan and let if cook for a minute.
4. Strain the remaining water to remove sandy residue of the mushroom and add it to the pan. Simmer for a minute or two.
5. Add white wine, simmer to reduce.
6. Add broth cubes.
7. Add butter.
8. Add chicken powder.
9. Add salt and pepper to taste. It should be a bit salty as this will neutralize when the pasta is added.
10. Add cooked pasta, mix together then remove from heat.
11. Fold in cream.

*for cooking, my personal preference is this brand Arla whipping cream.

BasicChocolateCake

Octoberfest is chocolatefest for me. But I seemed to be having a hangover this November - here's another chocolate treat. This will be the last (for this year) promise! ;D

Black magic cake, moist chocolate cake, whatever you call it, it's a basic chocolate cake that spells M-O-I-S-T. (mo-west as we jokingly pronounce it.)

This is my dad's favorite. I know he's not suppose to eat chocolates, but he just can't resist this.

1 3/4c all purpose flour
1 3/4c brown sugar
3/4c cocoa powder
2tsp baking soda
1tsp baking powder
1tsp salt
2pcs egg
1c strong black coffee
(mix 2tsp instant coffee + 1c hot water)
1c buttermilk or sour milk
(mix 1tbsp vinegar + 1/2c evaporated milk + 1/2c hot water)
1/2c vegetable oil
1tsp vanilla

Preheat oven for 30 minutes at 350F.

1. Sift and whisk together dry ingredients.
2. Make a well*, add the eggs and other wet ingredients in the center.
3. Beat at medium speed for two minutes.
4. Pour batter into a greased & floured pan (13x9x2 or two 9-inch pan)
5. Bake for 35-40 mins.

You may top it with your choice of chocolate frosting, but for me, the cake itself is good enough.

*make a well, is a technique to avoid crumbling when mixing dry & wet ingredients together. First, in a bowl, make a hole (like a well) in the middle of the dry ingredients, add the wet ingredients in the well, then gently mix them together in the center until smooth and well blended.

WarmBrownieCup

These individual soft-centered cakes are known commercially as warm brownie cup or lava cake. I prepare them in small ramekin dishes, perfect for parties. My friends just love this!

1c butter (softened)
2c brown sugar

4 eggs
1.5 tsp vanilla

1c all purpose flour
3/4c cocoa powder
2 tsp baking powder
2 tbsp instant coffee powder

vanilla ice cream

Preheat oven at 350F for 30 minutes.

1. Sift the last 4 dry ingredients in a medium bowl, set aside.
2. Cream butter and brown sugar.
2. Whisk in the eggs one at a time then add the vanilla into the cream. Beat lightly.
3. Whisk in the dry ingredients, little by little to avoid crumbling.
4. Put mixture in oven-proof cups, ramekins or souffle dishes.
5. Bake for 15 to 30 minutes depending on the size of your dish; until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached. Don't overbake to keep the center moist.
6. Remove from oven, let it cool for a few minutes. Best served warm, topped with vanilla ice cream.

adopted from epicurious.com

DoubleRichChocolateCookies

If you're not content with the usual chocolate chip cookie, try this.

2 1/2c all-purpose flour
1tsp baking soda
1/4tsp salt
1/2c unsweetened cocoa powder
1 3/4c brown sugar, firmly packed
1c salted butter, softened
3 large eggs
2tsp vanilla extract
2c (12oz) semisweet chocolate chips
(for variation, add nuts, marshmallows &/or raisins)

Preheat oven to 300F.

1. In a medium bowl, sift then whisk dry ingredients: flour, soda, cocoa powder & salt. Set aside.
2. In a large bowl, mix sugar and butter to form a grainy paste.
3. Add eggs and vanilla entract and mix at medium speed until just blended. Do not overmix.
4. Add the dry ingredients and mix at low speed until just combined.
5. Fold in chocolated chips.
6. Use ice cream scooper or drop by rounded tablespoons onto an ungreased cookie sheet, two inches apart. As they bake, the cookies will spread quite a bit.
7. Bake for 18-22 minutes or until golden brown.
8. Transfer to a cool surface or cake rack to cool.

Yield: 4 dozen

Adopted from Mrs. Fields' Cookie Book.

ChocolateChipCookies

2 1/2c all-purpose flour
1tsp baking soda
1/4tsp salt
1 1/2c brown sugar, firmly packed
1c salted butter, softened
2 large eggs
2tsp vanilla extract
2c (12oz) semisweet chocolate chips
(for variation, add nuts, marshmallows &/or raisins)

Preheat oven to 300F.

1. In a medium bowl, whisk dry ingredients: flour, soda & salt. Set aside.
2. In a large bowl, mix sugar and butter to form a grainy paste.
3. Add eggs and vanilla extract and mix at medium speed until just blended. Do not overmix.
4. Add the dry ingredients and mix at low speed until just combined.
5. Fold in chocolate chips.
6. Use ice cream scooper or drop by rounded tablespoons onto an ungreased cookie sheet, two inches apart. As they bake, the cookies will spread quite a bit.
7. Bake for 18-22 minutes or until golden brown.
8. Transfer to a cool surface or cake rack to cool.

Yield: 2 1/2 dozen

Adopted from Mrs. Fields' Cookie Book.

SuperFudgeBrownies

6oz unsweetened baking chocolate*
1c salted butter, softened
4 large eggs
2c brown sugar
1tbsp vanilla extract
1/2c all purpose flour
1c semisweet chocolate chips (for variation, use nuts or white chocolate)

Preheat oven to 300F. Grease an 8x8 inch pan.

1. Combine unsweetened baking chocolate and butter in a double boiler. Melt** over medium-low heat, stirring constantly until pieces are almost melted. Remove from heat and stir until smooth. Cool at room temperature.
2. In a large bowl, on medium speed, beat eggs until light yellow in color (about 5 minutes). Add sugar and blend on low until thoroughly combined.
3. Add vanilla and melted chocolate to the egg and sugar mixture at low speed until smooth.
4. Add the flour and mix. Fold in a few chocolate chips.
5. Pour batter into greased pan. Smooth surface with a spatula, and sprinkle uniformly with chocolate chips.
6. Bake on the center rack of the oven for 45-55 minutes.
7. Test for doneness, insert toothpick in the center, it should come out clean. Do not overbake.
8. Cool to room temperature. Cover and refrigerate for at least an hour. Cut and serve chilled.

Adopted from Mrs. Fields'Cookie Book

*To make 1oz unsweeted baking chocolate, mix 3tbsp unsweetened cocoa with 1tbsp shortening.

**Warning:
Chocolate has a very low melting point. Always melt over very low heat, in a double boiler - over hot but not boiling water.

Moisture in melting chocolate can cause the mixture to stiffen. Don't let any water get into the chocolate (that's why you shouldn't cover the double boiler; condensation will drip in).

LenguasDeGato

Lenguas de gato literally means tongue of cat... no worries, it's simply because this is shaped like one.

2c butter
6c sifted cake flour
2tsp vanilla
2 2/3c sugar
1c egg whites

Preheat oven 350F for 30 mins.

1. Cream butter and sugar (preferably use a flat beater).
2. Add vanilla.
3. Add alternately in small portions flour and egg whites while beating in low to med speed.
4. Beat well but don't over mix.
5. Grease cookie sheets.
6. Line neatly on pan with cake decorators ribbon tip to form.
7. Bake until very light brown for 8 to 10 mins.

To make work easier, form and bake in long ribbons and cut cookies into small pieces while still hot. However, this won't result in round edges.

Alternatively, if you don't intend to label them as lenguas de gato, you may use cookie press. This is my personal preference since it's faster and easier to prepare. The kids will love the different shapes.

How to Make Buko Pandan Mango Sago

This is unlike the usual creamy consistency, the coconut juice gives that light consistency. A refreshing treat on a warm day.

400g pandan flavored gelatine powder
1 pack small sago (tapioca)
half pack big sago
4 large ripe mangoes, cubed
3 whole coconut meat, spooned
1 can nestle cream
1 can condensed milk 0% fat
1 tetra pack all purpose cream
2c coconut juice (adjust to desired consistency)

1. Cook gelatine with coconut juice as to package direction, then cut into cubes.
2. Cook sago as to package direction.
3. Mix everything to taste! Serve chilled.

Courtesy of my aunt J.

FACTS:
Gelatine is protein from animal tissues while gulaman is from plant tissue like seaweeds.

CreamCheeseFrosting

Cream cheese frosting is best for carrot cake.

16oz cream cheese, softened
8tbsp unsalted butter, softened
2tsp vanilla
1tbsp fresh lemon juice (calamansi will do)
2lbs powdered sugar (adjust quantity to taste)
2c shredded sweetened coconut (optional, i prefer none)

Put cream cheese and butter in a bowl and beat until smooth using electric mixer on medium speed. Scrape down the bowl. Add the vanilla and lemon juice, and beat until combined. Gradually beat in the sugar (to taste) on low speed until well blended and smooth. Fold in the coconut into the cream cheese frosting until thoroughly blended.

Adpoted from Mrs. Fields' Great American Deserts

ChocoCarrotCake

Ah! Mrs. Fields is my all-time favorite when it comes to pastries with chocolates. Her version of chewy choco chip cookies and brownies are the best I've ever tasted! Long before they are commercially available in our country, I can only find them in Hong Kong's Ocean Terminal. I took a small bite each visit to the ref, to save the best for a longer time.

I have a collection of Mrs. Fields' recipe and here's my friend H's fave...

Put a twist to a usual carrot cake, with cocoa. Just enough chocolate flavor to be noticeable without being overwhelming with the same moist crumb.

2c all purpose flour
2c brown sugar
1/2c cocoa powder
1tsp baking powder
1tsp baking soda
1/4tsp salt
4 eggs at room temperature
1 1/2c unsalted melted butter
1tbsp vanilla
2c grated peeled carrots
1c crushed pinapple with juice
3tbsp all purpose cream

Preheat oven to 350F. Butter and flour three 9-inch cake pans

1. Sift and whisk together dry ingredients, set aside.
2. Put the egg, butter and vanilla in a large bowl, beat until smooth on medium speed.
3. Add the dry ingredients to the egg mixture little by little until smooth.
4. Fold in the carrots and pineapple.
5. Divide the batter in 3 9-inch cake pans.
6. Bake for about 30 minutes until a toothpick inserted in the center comes out clean. Remove the cake pans to wire racks and cool for 10 minutes.
7. While still warm, brush cream on each layer to assemble.
8. To Assemble, spread with thin layer of CREAM CHEESE FROSTING on each layer and spread the remaining frosting over the top and sides.

Garnish with your choice of nuts and/or chocolate chips. I usually top it with lots of orange colored chocolate shavings, accent with green colored chocolate shavings and sprinkle it with mini chocolate morsels/chips. Perfect presentation of Choco-carot-cake.

Adopted from Mrs. Fields' Great American Deserts