May 27, 2014

Overnight Oats

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Overnight Oats

Recipes for overnight oats have been around the food blogging community for I don't know how long but I keep forgetting to make. I'm not an oats person and I eat it once in a blue moon. I keep a supply of rolled oats for cookies and breads and for when I suddenly want it for breakfast. The idea of uncooked oats didn't appeal to me right away but then I thought why not try a small serving using my homemade kefir milk. I make kefir milk with pasteurized non-homogenized whole milk but if I have access to raw milk, I'd prefer that. I love love love kefir milk and its slightly acidic sweet flavor makes it the perfect liquid for me to soak the oats in. The overnight oats is surprisingly good and I think healthy too. Try the basic recipe and if you like it, you can experiment with other flavorings that suit your taste. I prefer it with just fresh fruits specially mangoes and strawberries.

May 21, 2014

Buco Tartlets

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Buco Tart
Buco Tart

Creamy buco (young coconut) baked in a a buttery crust is always a great treat; truly delicious and addicting. For this batch of tartlets I used a combination of frozen shredded and dried [available from Costco]. I boiled the dried buco pieces in water before cutting them into strips. I also made a few rectangular shaped pies.  

Buco Tart

For the most tender crust, I use White Lily® all-purpose flour. It's also good to add salted butter for better flavor. I also add a little salt to the filling.

Buco Tartlet
homemade or store-bought flaky crust
2 cups shredded buco
½ cup buco water
½ cup half and half
½ cup white sugar
½ teaspoon sea salt
4 tablespoons cornstarch
1 egg white for egg wash
  • Cut crust according to size and shape of pan/s. Refrigerate while preparing the filling. 
  • In a medium saucepan, mix the rest of ingredients except egg white. Cook over medium heat, while stirring constantly with a rubber spatula, until thickened and cornstarch is fully cooked. Mixture should be smooth and not grainy. Transfer into a shallow container and chill for 30 minutes. 
  • Preheat oven to 425°F. 
  • Roll crust shells, leaving a 1-inch overhang if desired. Ease into tart molds. Spoon generous amount of filling and cover edges with crust overhang. Brush with lightly beaten egg white. 
  • Bake for 25 to 30 minutes until crust is golden brown.
Buco Tart

May 16, 2014

Paella Negra

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Paella Negra

Black Paella never appealed to me because it looks dirty, not to mention it will make your mouth and teeth black during and after eating. I made a very small recipe after watching the Spanish chef José Andrés prepare and it sounded yummy. I was finally swayed. That's the power of television and YouTube. 


May 9, 2014

Deviled Ham Spread

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Deviled Ham Spread

I love Underwood meat spreads specially deviled ham but the container is so small, 2 or 3 cans are needed to make a decent-sized sandwich. Well, actually, the pate is for small crackers or canape, not for a huge sandwich. I decided to make a copycat deviled ham spread adapted from several recipes I found online. The spread is delicious.


 Deviled Ham Spread

 
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