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Tuesday, 27 November 2018

How to Make an Easy Peasy Homemade Mango Jam

Hello everyone! It is nice to be back again. I was gone for too long. Now it is time for me to be here again especially that the Christmas Season is approaching. I am here again to share some delicious recipes I have created while I am vacationing in my home town in the Philippines. Besides that, I want to join an #SIPBChallenge. SIPB means Sharing, Inspiring, Promoting Bloggers, a Facebook group created by Esme Slabs.

Homemade Mango Jam


My entry to this challenge is how to make an easy peasy homemade mango jam with only 3 ingredients. Mangoes are in season in the Philippines. A kilo of mangoes cost at least 50 Pesos which is equivalent to almost 1 Euro. Mangoes are abundant here that I could not resist to make some other yummy goodies out of these fruits. For me, it is boring just to eat ripe mangoes everyday. I have to do something from these fruits. Why not make a cake, cupcake or a jam perhaps? The idea was born when our nice neighbor gave us a few kilos of mangoes for free.  We couldn't eat all of them at once. So the ideas of making mango jam and mango cupcakes took place in my mind. Why not?


Ripe Mangoes


How to Make an Easy Peasy Homemade Mango Jam 

Ingredients:

800g Mango meat
260g White sugar
1/2 lemon, juiced



How to Make the Mango Jam 

  1. Put the mangoes in a clean cooking pot. Start cooking in a moderate heat for a few minutes while keeping on stirring.
  2. Add the sugar to the mangoes and stir constantly. Let the mixture boil.
  3. Add the juice of the half lemon to the mango mixture. Continue stirring until the amount reduces to half or until the jam is done.
  4. The mango jam is done when a thick droplet of jam heavily falls off the ladle or other kitchen utensil you are using.
  5. Let the jam cool  down before putting it in a clean and sterilized jar.(I did not have jars when I made the mango jam so I used microwave tupperware.
Enjoy the mango jam as a sandwich, cupcake and cake spread. You can also spread this on your fresh made scones as well as a filling to your layer cake. By the way, you can make this mango jam as a gift to friends and relatives this Christmas.

Here are some recipes you might want to make for Christmas:



Thank you very much for reading my blog. Enjoy your Christmas baking, cooking and shopping. 

Copyright 2018, All Rights Reserved by Thelma Alberts

Thursday, 7 June 2018

How To Make Longganisa Empanada


A few weeks ago, I saw a post on fb about Longganisa. It was posted by Ces, the publisher of PILYA Blog Magazine in Germany, where I am a contributor. 

If you have never heard this word Longganisa like the Grammarly app that I am using in checking my writings, well, I tell you that it is a Filipino sausage which is so popular in my home country, Philippines. It is commonly eaten during breakfast. It is made of minced pork, fat, garlic and other spices. There are 2 types of Longganisa, the hot and spicy and the sweet one.



The photo of Longganisa on fb was very inviting to me that I was salivating. I was hungry seeing the photo. I then saw the name of the seller of this delicious Filipino sausage and decided to buy some for my consumption. I could not buy just one pack as these sausages are for retailers or distributors only but at least, the owner of the company, allowed me to buy 10 packages, at first. I had to order a few for tasting. I was happy to try Imeldas Longganisa because it was indeed delicious. More delicious than I have expected.

Fried hot and spicy Longganisa was yummy indeed, eaten with rice and some vegetable salad for lunch or dinner. Just eating the fried Pinoy (local name for Filipino) sausage was not enough for me. I wanted another type of food which contained Longganisa and so it came into my mind to make empanada out of this sausage. So, I bought a ready-made filo pastry from Aldi. 

Fried hot and spicy Longganisa


Here´s how I made  Longganisa Empanada with only 4 ingredients.

Ingredients: 15 pieces

3 pieces of hot and spicy Longganisa
150-200 gram Cheese spread with herbs (from Buko)
ready-made filo or shortcrust pastry from the supermarket (approximately 10  inches x 15 inches)
egg wash from 1 egg

Procedure:
  1. Put the filo pastry on a baking sheet on a baking tray and divide the pastry into 15 squares as you can see in the photo.


2. Cut the 3 pieces of Longganisa into small cubes.


3. Spread a teaspoon cheese with herbs on every filo pastry square.

                          

4. Then add the Longganisa cubes on top. Brush the sides with a bit of water just to make it stick to each other when folding. 

                        
5. Fold each filo pastry with fillings into a triangle parcel.


                             

6. Push a fork on the sides of the empanadas (see photo above) so that it will be fixed/sealed together.

7. Brush the egg wash on top of the empanadas

8. Bake in a moderate preheated oven of 200°C for 10 to 15 minutes or until brown.

Enjoy!!!!


Here is another Longganisa recipe for your meal if you want to have a new variation for this Filipino sausage. 

Please feel free to comment, share, pin this blog to any social media site that you have. Thanks for reading. Have a blessed day to you.

© 2018 All Rights Reserved by Thelma Alberts

Wednesday, 16 May 2018

Bacon Mozzarella Asparagus Pizza

Have you eaten this combination of pizza before? Have you seen this on a menu in a restaurant you have been to?


A few weeks ago, I have posted a photo of my newly created pizza on fb. Newly created because I have made the pizza toppings out of what I had in the fridge. I have forgotten to write about it until I was scrolling down my facebook timeline and saw the photo. It was good that every time I cooked a new recipe out of scratch, I took a note of what ingredients I used and of course taken photos as well.




I used a ready-made pizza dough this time, which I bought from a supermarket but I usually make my own dough. You can see the dough recipe here on my HubPages article if you don´t have a ready-made dough.


#1. A ready-made dough from a supermarket.

Ingredients:

  • a ready-made dough (550 gram) for 1 baking tray
  • 1 tablespoon of pizza dried herbs
  • 400 ml or 12 tablespoons of Italian pasta tomato sauce arrabbiata (a spicy pasta sauce made of garlic, tomatoes and dried red chili peppers)
  • 400-500 gram bacon, sliced into small pieces
  • 2 shallots or small onions, cut into cubes
  • 10 pieces of green asparagus, cut into small pieces
  • 125-gram mozzarella in cubes
  • 200-gram grated cheese (Tilsiter, Edamer, Gouda)

#2. Sauce arrabbiata with dried herbs on the dough.

Let´s cook!

  1. The ready-made dough is rolled in a paper inside the packaging. Put this dough in a baking tray together with that paper. Roll the dough out of the paper and see to it that the whole baking tray is covered by it. Then poke holes on the dough by using a fork.
  2. Spread the pasta sauce arrabbiata on the dough. Add the dried pizza herbs on top.
  3. Then add alternately the bacon slices, the onions, the mozzarella and the asparagus slices on top of the dough.
  4. Cover the toppings with grated cheese.
  5. Bake in the preheated 220°C oven for about 20 minutes.
  6. Serve with vegetable salad. Enjoy!

#3. Bacon added to the Sauce arrabbiata with dried herbs.


Onions added and Mozzarella on top.

Green young asparagus added on the toppings.

#4. The grated cheese added on top.

Baked Bacon Mozzarella Asparagus Pizza

BTW, I have only put mozzarella on half of the pizza topping as one of us in the family doesn´t like mozzarella. So you can double the amount of mozzarella if you want.


Note: Every oven is different, so check the pizza after 15 minutes of baking. It is good when the cheese has melted and the pizza looks golden brown.

Bacon Mozzarella Asparagus Pizza

I hope I have inspired you to make your own pizza at home. If you want to see more of my recipes, just check my main writing site HubPages and of course my @thellycucinainternational site at Blogspot. 

Thank you very much for dropping by. Please feel free to share this blog on any social media site that you have. Have a great day wherever you are.

© 2018 All Rights Reserved by Thelma Alberts

Thursday, 12 April 2018

2 Ways Baked Baguettes, Salami and Chicken Sausage

It has been a long time since I have baked baguettes. I love baked baguettes made from scratch. Every time I make them, they are unique. Unique because the toppings depending on what I have in the fridge. Most of the time, I have ready to bake baguettes from the supermarket for emergency purposes. Meaning, I don´t know what to cook and just put these baguettes in the oven for our brunch or for making baguette sandwich. Today was that day again.



My 2 Ways Baked Baguettes are:

1. Baked Salami Baguettes
2. Baked Chicken Sausage Orange Baguettes

Ingredients: for 2-3 persons

  • 2 pieces of prebaked baguettes, cut into halves
  • butter or margarine for spreading
  • ca. 50 grams chicken sausage, in cubes
  • 5 pieces of salami cut into halves
  • ca. 100 grams of grated mozzarella
  • ca. 50 grams of canned oranges, cut into small pieces
Baguettes

For Baked Salami Baguette:


1. Cut the baguette in half and spread butter or margarine on the top. Arrange 5 salami halves on the buttered side.


2. Then add grated mozzarella on top of the salami. Remember to leave the half of the grated mozzarella ingredients for the baked chicken baguette.


3. Preheat the oven to 200°C and arrange the ready to bake salami baguette on an oven tray with parchment paper. 

 For Baked Chicken Sausage Orange Baguettes:


1. Cut a baguette in half and spread butter or margarine on the top of each half. Arrange chicken sausage cubes on the buttered sides of the baguettes.



2. Then add small pieces of canned oranges on top with the chicken sausage cubes.


3. Add the remaining grated mozzarella on top.


4. Then put the ready to bake chicken sausage orange baguettes to the oven tray. Bake for 10 minutes or until the grated mozzarella has melted.

5. Serve with salad. Enjoy!




I would not wonder if you feel hungry seeing these photos. I can relate to that. Maybe I have inspired you to make some like this. Of course, you can substitute some of the ingredients. Just make the toppings from what you have in your fridge.

Thanks for dropping by. Please feel free to comment and share this blog to your social media sites. I will appreciate that very much. Thanks again and God bless.

If you want more recipes, just check this link and my Hubpages main writing sites.

© 2018 All Rights Reserved by Thelma Alberts


Thursday, 15 March 2018

No Bake Peanut Butter and Oats Easter Eggs

Easter is fast approaching and here I am again thinking what I can make for our Easter Sunday celebration at home. Besides for making dinner, I am thinking of making my own delicious Easter eggs. Not so sweet and from the leftover food that I have in my kitchen cupboard. It´s an easy no bake Easter eggs recipe from scratch.


I still have a lot of leftovers from baking and from my breakfast oats that I used to eat whenever I am craving for it. I still have leftover peanut butter from making my Valentine´s Day Heart Dessert recipe last month, some oats and some chocolates for baking. 

The ingredients: Oats, peanut butter and cookies.

So, let´s start with this no-bake peanut butter and oats Easter eggs. It is still time until Easter Sunday. I know, I have to make these Easter eggs again as what I have made today will be consumed by tomorrow.

Oats, cookies and peanut butter.
Ingredients: 12 pieces

  • 50 grams instant oats
  • 50 grams or 4 pieces of cookies of your choice
  • 3 tablespoons peanut butter
  • ready-made chocolate glaze
  • 2-3 tablespoons grated hazelnuts (optional)


Cold from the fridge: oats, cookies and peanut butter.

How to do make them:


  1. Put the instant oats and cookies in the food processor and process them until fine.
  2. Then put the processed oats and cookies in a bowl and add the peanut butter. Mix them by using your hands.
  3. Put the mixture in the fridge to set in for about 15 minutes.
  4. Spread a bit of cooking oil in your inner hands before forming the peanut butter mixture into an egg form. 
  5. Roll the peanut butter and oats Easter eggs to the grated hazelnuts.
  6. Then sprinkle some ready-made chocolate glaze at the top of them. (Please follow the direction of use of the chocolate glaze in the package)

Rolled Peanut Butter and Oats Easter Eggs.

Tips:
  • You can use any cookies you want. You can even use Grahams crackers for this recipe.
  • You can make your own chocolate glaze by melting chocolate melts for decorating.
  • You can cover all the eggs with chocolate and sprinkles you may still have as leftovers.
  • I used grated hazelnuts because I still have hazelnuts leftover from my hazelnut cake. I could have used desiccated coconut if I still have in my cupboard.
  • You can, of course, decorate the eggs with different kinds of sprinkles that fit Easter season.

No Bake Peanut Butter and Oats Easter Eggs.

By the way, how do you celebrate Easter season? Here is how the Germans celebrate Easter. Feel free to check my blog and I would be happy if you will stop by and drop a comment.

No Bake Peanut Butter and Oats Easter Eggs.


Thanks for reading my blog. Please feel free to comment, like and share this to your social media sites. Have a great day! Ciao!


Copyright ©2018 All Rights Reserved by Thelma Alberts

Tuesday, 6 March 2018

How To Make Avocado and Mango Smoothie

Are you fun of drinking a healthy drink? Like smoothie?

I am and whenever I crave for a glass of smoothie, I make my own. I don´t buy those ready-made smoothies from the supermarket as I know it is too sweet for me to drink. Whenever I make my own smoothie, I choose what fruits I will use and how sweet I can make it for my own taste. I mostly use honey as a sweetener and I love the sweetness of it in my smoothie.


My ready to drink Avocado and Mango Smoothie.


Avocado and mango are some of the fruits I use for fruit salad but are expensive here in my neck of the woods. Usually, these fruits cost more than 1 Euro a piece. I only buy them when they are in a bargain, like 0.99 cents. They were cheap and so I indulged myself again in this healthy drink.


The ingredients in a smoothie maker.


How To Make Avocado and Mango Smoothie:

Ingredients: for 2 persons

1 ripe avocado, sliced into cubes
1 ripe mango, sliced into cubes
250-gram natural yogurt
2 tablespoon of honey
2 tablespoons instant quacker oats (optional)
sugar for decorating the glasses
chocolate shavings for decoration


Avocado, Mango and Yogurt in a smoothie maker.

What you need:

  • Smoothie maker or blender
  • sharp knife
  • chopping board
  • 2 glasses ( I used red wine glasses as shown in the photos)
  • tablespoon
Avocado and Mango Smoothie.

Here is a link on how you can cut and slice the mango. That is the way I cut the mango before scraping the slices with a tablespoon. 


Avocado and Mango Smoothie.

Let´s start making smoothie:

  1. Blend the fruit slices in the smoothie maker or a blender together with the yogurt until smooth.
  2. Mix in the honey and blend for a second or 2.
  3. Put instant quacker oats (optional)  in 2 smoothie or red wine glasses decorated with sugar. Then add the avocado and mango smoothie on it.
  4. Add a few chocolate shavings on top of the smoothie and serve.
  5. Voila! Enjoy your healthy smoothie.

Red wine glasses with instant quacker oats decorated with sugar.

How to decorate a glass with sugar?

So simple. Just wet the mouth of your glass with water. Then dig the wet mouth of the glass in a plate of sugar. The sugar will remain in the glass.

Here are some smoothie recipes for you to check:

Banana Strawberry Smoothie

Guava Pineapple Smoothie

Star Apple Smoothie

Thanks for reading my blog. Please feel free to comment, like and share this to your social media sites. Have a great day! Ciao!


Copyright ©2018 All Rights Reserved by Thelma Alberts





Thursday, 22 February 2018

How to Make an Easy Strawberry and Coconut Ice Cream

A few days ago, I bought strawberries in our supermarket. It is not a season for strawberries but they are sold in some of our supermarkets nearby and they came from Spain. During summer time, I harvested strawberries in a strawberry farm open for the public and froze the fruits for later use. Here is a link to how to store and freeze strawberries.

Anyway, when I saw the strawberries, my mouth was watering and so I bought a package of strawberries which is 500 grams in weight. Of course, I was not planning to eat them at once. The leftover would be still good for the next day. So I thought.



When I arrived home from food shopping, I tasted 1 piece of strawberry after washing all of the fruits in a strainer. I was disappointed as it was not tasty at all. I tried another one but still the same. It was and still is always hard for me to throw food in the bin and so I was thinking of how I could make the strawberries tasty. 


Once again I was searching in my fridge for something I could add to the strawberries as I was thinking of making an ice cream. Lo and behold, I found an open can of coconut cream and a leftover of my sleeping drink, condensed milk.


How to Make an Easy Strawberry and Coconut Ice Cream


Ingredients:

  • 500 grams of strawberries 
  • 200 grams of coconut cream or milk
  • 200 grams of condensed milk
  • 2 tablespoons of honey (optional)
You need a baking tin, aluminum foil and 2 cellophane for freezing the ice cream.


Procedure:

1. Hull and wash the strawberries. Slice them into small pieces as seen in the photo above. Leave a few slices for decorating the strawberry coconut ice cream.


2. Put the sliced strawberries in the smoothie maker or blender and make a puree. Then put the strawberry puree in a bowl.


3. Blend the coconut cream or milk and the condensed milk together with an electric mixer until creamy. Add honey if you wish.


4. Add the coconut mixture to the bowl of strawberries and add a few strawberry slices. Mix them well with a spoon.


5. Put a cellophane in the baking tin and pour the coconut ice cream mixture. Decorate the top with strawberry slices.


6. Put another cellophane on top and press it a bit to get the air out. Cover it with aluminum foil. Freeze for at least 4 hours or overnight for a better result.



7. Before serving, get off the strawberry coconut ice cream from the fridge and let it rest for about 10-15 minutes. Pull the cellophane with ice cream from the baking tin. Now you can slice the ice cream into a size you want.



8. Enjoy this strawberry coconut ice cream with a dollop of double cream.

Here are other dessert recipes for you to check:

Mango-Strawberry-Cream-Desert

Frozen-Cherry-Cream-Dessert-Recipe

Papaya Avocado Ice Cream

Thanks for reading my blog. Please feel free to comment, like and share this recipe to your social media sites. Ciao!


Copyright ©2018 All Rights Reserved by Thelma Alberts