Tuesday, July 21, 2009

Takes 10 minutes | Make 2 servings

  • 1/3 cup milk
  • 2 large eggs
  • 1 tbsp sugar
  • 1/2 tsp vanilla
  • 3 slices of bread
  • cinnamon
  • 1 mango, sliced
  1. Whisk together milk, eggs, sugar, and vanilla in a medium size bowl
  2. turn the slices of bread in the egg mixture until bread absorbsegg mixture (without falling apart)
  3. in a non-stick pan, melt some butter over mediu heat. Add bread and cook until the underside is golden brown. Turn the bread over and cook the other side
  4. transfer to a plate, dust with cinnamon, and serve with sliced mangoes. Serve immediately with honey on the side

Monday, July 20, 2009

Takes 1 hour | Makes 12 servings

  • 2 cups sifted flour
  • 2 teaspoons baking powder
  • 11/2 teaspoons baking soda
  • 1 teaspoon salt
  • 21/2 teaspoons cinnamon
  • 2 cups white sugar
  • 11/2 cups canola oil
  • 4 large eggs
  • 23/4 cups coarsely grated carrots
  • 1 can (8 oz.) crushed pineapple, drained
  • 1 cup shredded sweet coconut
Cream Cheese Frosting:
  • 1/2 cup butter
  • 8 oz. cream cheese
  • 11/2 teaspoons vanilla extract
  • 250 grams confectioner's sugar
  1. Sift together flour, baking powder, soda, salt, and cinnamon
  2. In a large bowl, mix sugar, oil, and egg. Add in flour mixture a little at a time, mixing well after each addition. Add carrots, pineapple, nuts, and coconut and blend thoroughly
  3. Turn into a 12-inch greased and floured cake pan. Bake at 350oF for 35 to 40 minutes. Let cool in pan for about 10 minutes before serving
  4. Make cream cheese frosting: Cut butter and cream cheese, and cream in a bowl using an electric mixer. Add vanilla extract. Sift in confectioner's sugar, blend well. If frosting is too thick, add one teaspoon of milk. Spread frosting on cake, dust with cinnamon, and let chill

Saturday, July 11, 2009

It takes 20-25 minutes and it makes 4-6 servings.

  • 1 kilo pork chops, boneless and skinless
  • salt and pepper to taste
  • 3/4 bar cheddar cheese, cut into thick strips
  • 1/2 cup flour
  • 1 teaspoon thyme
  • 2 egg, beaten
  • 1 cup breadcrumbs
  • oil for deep-frying
  1. Season the pork with salt and pepper
  2. Place a piece of pork on a plate and put a strip of cheese in the middle. Roll up and enclose with toothpick.
  3. Combine the flour and thyme. Dredge the pork rolls in flour then dip in beaten egg. Coat completely with breadcrumbs.
  4. Heat oil for deep-frying then fry the pork rolls until tender and golden brown.
  5. Drain. Be sure to remove the toothpicks before serving.
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