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My top 3 favorite Philippine desserts
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By ChrisZ
Hoping for some help. I accidentally melted an old mould that is very important to us and I've had no luck searching around for a replacement.
If anyone knows where I could buy one - or even has one to spare they would be willing to sell - please send me a message.
The mould (label attached below) was originally labelled as "Easy as ABC gelatin mould", although we just call it the alphabet mould. Yes there are lots of alphabet moulds around, including new silicone ones, but we need the specific designs on this one to replace the one I damaged. Depending on the cost, I would consider paying for postage internationally (to Australia).
Thanks in advance!
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By Kasia
BANOFFE - MY DAUGHTER'S BIRTHDAY CAKE
This year, mischievous nature tried to upset my daughter's birthday plans. Spending your birthday in bed with a thermometer isn't an excellent idea ¬– even for an adult. For a teenager it is a drama comparable to cancelled holidays. My daughter told me that you are thirteen only once. And she was right. Literally and figuratively.
I wanted to sugar the pill for her on this day and cheer her up for a bit, so I prepared a caramel cake with bananas – banoffee in the form of a small birthday cake. My sweet magic and the dinner from her favourite restaurant worked, and in the end her birthday was quite nice.
Ingredients (17cm cake tin):
150g of biscuits
75g of butter
200ml of 30% sweet cream
250g of mascarpone cheese
2 tablespoons of caster sugar
2 bananas
300g of fudge
1 teaspoon of dark cocoa
Break the biscuits into very small pieces or blend them. Melt the butter and mix it up with the biscuits until you have dough like wet sand. Put it into a cake tin and form the base. It is worth rolling it flat with a glass. Leave it in the fridge for one hour. Spread the biscuit layer with fudge and arrange the sliced bananas on top. Whisk the chilled sweet cream with the caster sugar. Add the mascarpone cheese and mix it in. Put the mixture onto the bananas and make it even. Sprinkle with the dark cocoa and decorate as you like. Leave it in the fridge for a few hours (best for the whole night).
Enjoy your meal!
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By Kasia
SWIFT HOMEMADE NAPOLEON
Sometimes we have days – may there be as few as possible – when nothing works out. I can even burn the water for tea. I have two ways of dealing with such days. The first is to sit in a corner and wait it out – maybe it will sort itself out. I can only do this when I'm alone. When I have a hungry family I have to look for another way. My second way is to use only well-known recipes and stick to them irregardless of how well I know them. Any experiments in this situation will end in failure.
Last weekend was just difficult. My husband helped me prepare dinner, but the dessert was my problem alone. Following the rules, I used a recipe for napoleon that is so simple there is no way you could fail. I recommend it to anyone struggling with creative impotence or who likes glamourous results after not too much effort in the kitchen.
Ingredients (for 9 napoleons)
1 pack of chilled French pastry
500ml of milk
6 tablespoons of sugar
1 packet of powdered blancmange
50g of butter
2 egg yolks
1 teaspoon of vanilla essence
1 tablespoons of potato flour
2 tablespoons of flour
caster sugar
Heat the oven up to 180C. Cover a baking tray with some baking paper.
Cut the French pastry in half. Bake one half for 20 minutes. Remove it from the tray. Cut the second part into 9 squares. A cake prepared in this way is easier to divide into portions. Put them on the paper and bake for 20 minutes.
Now prepare the crème. Boil 400ml of the milk with the sugar, vanilla essence and butter. Mix the rest of the milk with the powdered blancmange, flour and potato flour and egg yolks. When the milk has boiled, take it off the heat and add it to the mixture, stirring constantly. Put it on the heat and boil, stirring until the mixture is coagulated. Take the pot off the heat. Put the warm mixture on the whole part of the French pasty and then cover it with the sliced part of the pastry. Cover the dessert with aluminium foil and leave in the fridge for a few hours. Cut and sprinkle with the caster sugar before serving.
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By Kasia
ORANGE CREME BRULEE WITH MILLET GROATS
One of our friends said recently that he doesn't cook for himself. He eats what his wife prepares: sometimes it is something healthy and other times something yummy. It was a joke, of course, because his wife cooks really well, but this sentence is now in our friendly canon of jokes.
Inspired by our talk about groats, flakes and healthy food, I prepared a dessert which combines excellent taste and healthy ingredients. The original recipe comes from the Lidl cookery book. I would like to share with you my version of this dish. I recommend Crème brûlée with millet groats to everybody who counts calories. It is mild, not too sweet, wonderfully creamy inside and with an incredible crunchy crust on top. That's why we love crème brûlée, don't we? I prepared a cranberry-orange preserve to offset the sweetness of the dessert. The whole dessert looked beautiful and tasted perfect.
Ingredients (for 4 people)
crème brûlée
100g of dry millet groats
350ml of almond milk
1 teaspoon of vanilla essence
2-3 tablespoons of brown sugar (3 additional tablespoons for the sugar crust)
juice and skin from one orange
confiture:
150g of fresh cranberries
juice and peel from one orange
4 tablespoons of brown sugar
Put the millet groats in a sifter, clean them with cold water and then douse them with hot water. Put the groats, almond milk, sugar and vanilla essence into a saucepan with a heavy bottom. Boil it with the lid on without stirring for 15-18 minutes until the liquid has evaporated. Leave to cool down. Add the orange juice and peel, mix it in and blend until the mixture is perfectly smooth. Put the dessert into small bowls and leave in the fridge for one hour. Wash the cranberries. Add the orange juice and peel and the sugar and boil for 10-15 minutes. Try it and add some sugar if you think the dessert is too sour. Take out the bowls from the fridge. Sprinkle them with the sugar and burn it with a small kitchen burner to make a crunchy caramel crust. Decorate the dessert with a small teaspoon of the cranberry preserve. Serve the rest of the preserve separately in small dishes.
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