Ice candy. Ice candy one of the things i usually bring back from the philippines is a small packet of narrow plastic bags used for making ice candy. i am more of a popsicle than ice cream person, and whenever i have a little juice or some overripe fruit, i like to have the bags on hand so i chop or purée the fruit, add the juice, then throw them in the freezer for a future, frosty treat. ice candy is basically a popsicle made usually from a combination of fruit and water, and the one i recall seeing the most in the philippines is one made from sweetened young coconut water (buko juice) and shreds of the young coconut meat. however, you can make them from whatever your creativity or your pantry will allow. hey, any chance this qualifies for lasang pinoy 3?
Coconut Whipped Cream « Nutty Kitchen. We love our whipped cream in coffee, on berries for dessert, really on any of our primal desserts.
But it’s nice to have an alternative to dairy and for our Paleo friends. Henry thought it would be good to have some cold coconut milk and stuck a can into the fridge for a couple of hours. When he opened it he noticed that it had gotten very thick on top, so he scooped it out and noticed that it had separated from the coconut water. So he added a little cinnamon and a little organic vanilla extract to the thick coconut and whipped it up. To our happy surprise it got thick and creamy immediately, and Oh Wow!!! So since then we’ve been enjoying our morning cup of coffee with a spoon full. So here are a couple of pictures for you – try it, it is so incredibly easy and completely gluten and dairy-free. Step 1: Take a “full fat” can of Organic Coconut Milk and place it in the fridge for some time or best over night Refrigerated Coconut Milk being scooped out by Henry. My New Best Pizza Dough. As you must have noticed by now, we love pizza here!
It’s okay to be a pizza fiend. No, really, it is. It’s by far our favorite junk food Friday meal. Since I usually top ours with not all too much cheese, my own pizza sauce and add loads of fresh veggies, I’m not quite sure just how junky it still is. Or maybe I have a different perspective on what really constitutes junk food. I’ve tried lots of recipes over the years. What was even more depressing were all those times I couldn’t get the dough to rise no matter what I tried. Now, if you need me… I’ll be on the Stairmaster. Ingredients: 1 cup warm water 2 1/4 cup all-purpose flour 2 tsp instant yeast 2 tbsp honey 3 tbsp olive oil 1 1/2 tsp salt (2 tsp also works well) Directions: We’ll be needing yeast—I opted for instant yeast but feel free to use active dry yeast—salt and olive oil.
You can either use your stand-mixer, food processor or hands for this. Add 2 tbsp honey. And add 1 cup warm water to it. Add the oil and 1 cup of flour. Chicken teriyaki. I’ve been cooking for as long as I can remember and in certain periods of my life I did not have much time to spend in the kitchen – I needed delicious yet quick meals for weeknights.
On my days as a single lady I used to make lots of pasta – both my dad and my sister are crazy for it and dinner would be on the table in less than half an hour. Recently I’ve been trying my hand at Asian recipes and some of them are absolutely delicious – and equally fast. This chicken teriyaki is a great example: it has instantly become a favorite of my husband’s – a.k.a. "the picky eater" – and it took me moments to put it together. Let me tell you something: if my husband liked it, picky people everywhere will probably like it, too. Chicken teriyaki slightly adapted from the wonderful Nigella Kitchen In a bowl large enough to hold all the chicken pieces, mix together the sake, mirin, soy sauce, sugar, ginger, spring onions and sesame oil.
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