Shopping Spree: SM Centerpoint 3 day sale!

My purchase: February 19, 2010

SM Sta. Mesa

Quezon City

Saved a lot of money that day! With discounts from a minimum of 10% to a max of 50%!

Kanebo sunblock SPF50

Kanebo face powder

With Kanebo products, I got a total of 35% off the regular rate!

burlington running socks

I got 25% off this running socks.

stainless steel strainer

The strainer has a 35% markdown.

adidas running shoes

I was finally able to use my PhP2,000 SM gift certificate from HSBC credit card on these shoes plus I got 20% off these Durano pair!

converse monochrome chucks

Two rubber shoes in a day? Check my post later today and you will know why!

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Panadine

Le mie preferite sono quelle di Oschiri, piccoli scrigni di pasta di semola e strutto che racchiudono un ripieno di carne di maiale o di agnello. Qui Trattoria Muvara suggerisce la ricetta tradizionale della piccola cittadina di Tula. Io ho cambiato qualche passaggio e aggiunto qualche ingrediente in piu`.

Ingredienti per 6 panadine:
Per la pasta
300 gr di semola
4 cucchiai di olio di oliva (ci vorrebbe lo strutto!)
1 cucchiaino scarso di sale
acqua quanto basta per avere una pasta elastica, ma non appiccicosa.

Per il ripieno
500 gr di spezzatino di maiale tagliato a tocchetti piu` o meno di un cm di grandezza
1/2 cipolla
1 spicchio d'aglio
1/4 di cucchiaino di timo
1 cucchiaio di olio extravergine d'oliva
1 patata media tagliata a tocchetti
100 gr di piselli surgelati.

Preparare la pasta con l'aiuto di un impastatore, o lavorare a mano. Deve essere elastica ma facile a stendere. Lasciare riposare per circa 30 minuti. Preparare i dischi (come indicato nella foto) uno di diametro superiore all'altro.

Scaldare l'olio e far soffriggere aglio e cipolla, aggiungere la carne, dorare per pochi minuti. Aggiungere le patate insaporire con aromi e salare. lasciare cuocere per una decina di minuti. Aggiungere i piselli. Continuare la cottura per altri dieci minuti. 

Per formare la panadine rivestire delle mini teglie di alluminio con il disco di pasta piu` grande (pochi mm di spessore), aggiungere  4 cucchiai abbondanti di ripieno, coprire con il disco piu` piccolo di pasta. Pizzicare la pasta in modo da chiudere i due dischi insieme.
Infornare e cuocere circa 40 minuti a 200 gradi, fine a doratura.

Going through my latest post there is no doubt that I'm craving for Sardinia's food this days.

The "Panadine" are very taste pastry case filled with pork meat.

Following the traditional recipe (here if you can read Italian) the filling (usually pork, lamb or even fish) and the dough cook together in the oven for almost 1 hour and 1/2. 

I add a few changes on the recipe, keep reading if you want to try:

Serves 6

For the dough:

1 and 1/2 cup semolina flour

4 tbs olive oil ( the original recipe calls for lard pork)

1 tsp salt

water as needed to have a smooth and elastic dough

For the filling:

1 pound cubes on boneless pork

1/2 chopped onion

1 garlic clove

1/4 thyme

1tbs olive oil

1 medium gold potato (cut in 1/2 inch cubes)

1 cup peas

Direction:

Using a dough machine add semolina flour and salt and start to mix. Add the water until combine. Knead the dough by hand, adding as much additional flour/water as needed until the dough is smooth and no longer sticky. Leave the dough cover with a plastic foil for at least 30 minutes. 

In a  dutch oven sauté garlic and onion in the olive oil,  2 to 3 minutes. Add the meat and sauté for few minutes. Add the potato, salt and thyme, cook for almost 10 minutes, stirring occasionally. Add the peas, cook for ten minutes more.

Divide the dough in 6 balls. Shape each ball in two thin dough circle, one bigger than the other. Following the pictures, fill the dough with 3 tbs of filling.  Crimp the dough edge to form a seal.

Bake 40 minutes at 400 degree, until golden.

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Inviting Flowers

These kind of table centerpieces won't last not because it's perishables and can't be kept but because it's too inviting with its festive colors! Munch, munch!

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Potato Squash Latkes

Happy Chanukah! In order, my favorite Jewish holiday foods are 1. latkes, 2. hamentashen, 3. haroset and 4. chocolate covered matzoh (I'm not sure how traditional 4 is). As a kid, one of my happiest memories is helping my Dad make latkes every Chanukah. It was his responsibility to feed the bottomless pits of our family with his delicious crispy latkes. I remember sitting on stools in our garage and helping him peel the potatoes. I remember him wearing goggles when he cut the onions and sweating like a marathon runner over the hot oil filled skillets that were on all four oven burners. As his apprentice, I usually got first dibs on the first couple of latkes. Then our family would show up and it was every person for him or herself! We always ate ours with sour cream and applesauce only but this year I saw images of latkes with lox and the contrast of textures and flavors seemed, and was, delicious! My friend Andy and I had a little impromptu Chanukah dinner and I made the latkes to match his delicious chicken matzoh ball soup (recipe to come). Because I can probably never make straight up potato latkes taste as good as my Dad's, I have to create new variations. This one was flavorful, crispy and fantastic with all the fixings.

Ingredients:
3 large potatoes
2 large yellow squash
1/2 white onion
1 cup flour
3 eggs, I use fake eggs
Canola oil
Garlic powder
Pepper

Toppings:
Sour cream
Applesauce
Lox

Directions:
1. Peel the potatoes and grate them in a food processor using the grating blade to get tiny thin strips. Grate the squash to get the same size pieces as the potato. Finely chop the onion.
2. In a bowl, mix together the grated potatoes, squash, onions, flour, eggs, garlic powder and pepper.
3. Heat enough canola oil to cover the bottom of a skillet over medium high heat. When oil is hot, add small mounds, about 1/8 cup, of the potato batter to the skillet, flatten with a spatula. Flip when the sides are turning brown and beginning to crisp. A few minutes per side.

4. Line a cooling rack with paper towels and have spare ones to press down on the latkes to remove excess oil. Place fried latkes on the paper towels for a few minutes then place on a plate in the oven to keep warm. Serve warm with sour cream, apple sauce and lox.

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Spicy Citrus Tilapia

One of my best friends, Maxine, was visiting for a long weekend and we prepared a lovely dinner of tilapia and salad for our first meal together. She is also a fan of heat so I was free to be generous with the spice! I used one habanero and, as expected, it went a loooonnng way. Tilapia cooks very quickly which makes it perfect for week night meals. I have used tilapia in the past to make fried fish tacos, and while i didn't want to fry these fillets, I wanted the spicy and citruis flavor to stick so I used a bit of flour as a sort of glue. We ate this over some basmati rice and it was a wonderful combination! The rice offset the heat and made the bites more edible. With a squirt of lime, this dish is super flavorful!

Spicy Citrus Tilapia

(Serves 3)

Ingredients:

4 fillets of tilapia

2 tablespoons flour

1 1/2 teaspoons ground ginger

A bit of ground pepper

Zest from 1 lemon

2 teaspoons lemon juice

1 habanero, finley diced

Lime slices for garnish

Olive oil

Directions:

1. On a plate, mix together the flour, ginger, and pepper. Dredge the tilapia fillets in the flour mixture.

2. Heat olive oil in a pan over medium high heat and add the diced habanero. Put in the tilapia and drizzle the lemon juice evenly over the fillets. Sprinkle the lemon zest on top. The fillets should cook for about 3 minutes per a side. Garnish with lime slices, serve with rice and enjoy!

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Poricha Kulambu

Yesterday,We had a bloggers meet in chennai...It was an awesome meet.We r so happy to made it happen... The day will be kept in sweet memories....Thank you for the wonderful people coming over to the meet..Nithya and Me who took initiative,she was excited from the beginning...She was like a blast of energy and enjoyed a lot...Divya was calm and expressive, while Shanthi mam was caring and leading.....Srivalli who came like a breeze and stunned us with loads of thoughts...My daughter,hansika was freaking around ..... and I was busy eye-ing her...Divya bought so tasty eggless chocolate muffins and Nithya came with her yummy chikkis...Thank you gals.....Happy,I am a chennai blogger...

Meeting bloggers became like eating a creamy dessert...But blogging is not...I got my a dozen of to-do list and the list is growing on&on to scare me....I dont know when i gonna finish off all these works...This is the question striking my mind all the time....And my recent joke is(old one from chandramuki film) unmarried man has only one problem as to get married ,while married man has azhar problems....lol...(please laugh or atleast smile for me)

Actually we call this kulambu,reverse method of making kulambu....We usually start with seasoning the kulambu,but for this,end with seasoning...The vegetable used for this kulambu must be indian(local) one like drumstick,brinjal,avaraikai and the Moochai....

Ingredients

Drumstick,chopped-1

Baby Brinjal,sliced-100gms

Avaraikayi,chopped-100 gms

Moochai-handful

Coconut,grated-half cup

Cumin seeds-1 tsp

Tamarind-lemon size

Chilly powder-1 tsp

Coriander powder-2 tsp

Turmeric powder-half tsp

Salt to taste

Curry leaves -handful

Mustard seeds-1 tsp

Fenugreek seeds-half tsp

Onion,chopped-2

(Roma or Indian)Tomato,chopped-3

Sesame oil-1 tsp

Method

1.Grain coconut,cumin,handful of onion and tomato to fine paste

2.Soak tamarind in water and extract the juice

2.Add the vegetables into tamarind water and boil it

3.Add chilli,coriander and turmeric powders,salt  while the vegetables are semi cooked

4.Later add the coconut paste ,and let the vegetables cook well..

5.In a fry pan,add the oil,mustard seeds,Fenugreek,onions and tomato to fry them well

6.Add the seasoning to the kulambu and cook it for another 2-3 minutes...

Poricha Kulambu is ready to taste

Happy weekend

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Puffs using Pastry sheets

 Hi all..welcome back...i jus watched "Unnai pol Oruvan" kamalahasan movie.It was awesome,its a thriller comedy film.I enjoyed it

My family lives on main course meal and sometimes on snack.My hubby and daughter loves snacking around in the evening.I find terrible time to cook for them...I go crazy in deciding what to cook for them...Recently i bought some pastry sheets..And kept in room temperature(thawed) for 2-3 hours.. and made some hot puffs with veg stuffings.

Here is the way...

 

 Drizzle some(AP) flour and spread the sheet on it.Roll it to thin sheets in the same length

Cut the sheets horizontal

 

Stuff anything u like and close with rest of the sheet

 

Wet the sheet with an egg slightly(to get the brown color on top).If u r no-egg person,use milk instead.Keep them in fridge for 10 minutes before it goes to oven(I like this way,pastry puffs more layers than in room temp).Bake them at 250*F at 10 to 15 minutes in a preheated oven

 

Hot Puffs are ready

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You want Meringue?

Pumpkins are great subjects or materials for carving, that's what I think after seeing all the pumpkin vessels or bowls with such intricate designs and details. This is just amazing!

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Mega Magazine and Sarah Geronimo

my complimentary Mega Magazine

I love Sarah Geronimo! Since she is the cover girl of the Mega Magazine May issue, I was secretly hoping to meet her at the launching of The Annual Ten Most Beautiful held recently in Greenbelt 5.

with my bff on the left and fellow blogger, Rowena on my right

what I am wearing:

dress from Plains & Prints

Suki Shoes

Mango handbag

Charriol 2 tone stainless steel bracelet from Straight from the heart collection

The annual 10 Most Beautiful

The ten most beautiful features not only the physical attributes but the whole embodiment of a person. 

Cris Albert, co-founder of Operation Compassion

The above photos are just four of the ten beautiful people featured in the magazine. The  other six are KC Conception- Ambassador of the United Nations World Food Programme, Stephanie Kienle- member of the Virlanie Foundation, Chicho Suarez- supporter of Victoria Court HIV Awareness Organization, Agot Isidro- supporter of Philippine Animal Welfare Society, Mitzi Borromeo- coordinator of Cafe Scientifique and Stephanie Zubiri- an active speaker for Dakila Artists Advocacy for Climate Change.

my bff

I was not able to meet Sarah Geronimo on the said event but I have met 8 of the 10 most beautiful woman to date! Grab your May issue now and win PhP150, 000 worth of beauty products!

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Title: pravin talan shoots supermodel Lisa Lazarus for Mega Modelz magazine cover

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Saving Tomato Seeds

My friend, Matt, is so smart.  He just gave me some tomato seeds that he saved in a unique way:

He just scooped tomato seeds onto labelled index cards, guts and all.  Then he let them dry.  When it's time to plant them, you just need to flick the seeds off the card.  He was careful with the seed cards.  He stored them in a paper envelope.  I was a little more careless because I transported them to my house loose in my purse.  I lost a couple of cherry tomato seeds, but not many.

Too bad I didn't have more varieties which seeds fell off in my purse.  I would have played the tomato mystery game by planting the seeds and trying to guess which tomatoes would come from which plants.  This is similar to the game that I play in the spring with the volunteer tomatoes in my garden.

We had a strange coincidence last year.  When it came time to trade seeds, we ended up having  8 of 10 of the same heirloom varieties.  We didn't plan our seed buying in advance and we bought from different sources.  This year, we only have a couple of varieties in common.

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Remember When... I was just a little girl!

me

Can't you see that an early age, I do want to be a model lol Nobody teaches the little old me how to pose, it just comes out naturally haha Sadly, I lack in the height requirement lol 

my cousins and I

Look at the bag I'm toting! What a character hehe And can I just tell you that I am wearing my boots. I am a fashionista already at four lol

eating pretzels

Unmindful of the camera, look at what was keeping me busy in the picture. Do you remember pretzels? I still see it in some supermarkets but I don't buy it anymore. But seeing this last picture made me want to put it on my shopping list again hehe

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