Crema de Fruta ( meyveli Krem Kek )

Crema de Fruta has always been my favorite ever since I was in the Philippines, and that counts much to the Goldilocks that has made me crazy over this thing. Usually this is a special dessert that in every Filipino celebrations, you just can't miss it.

This is a sponge vanilla cake layered with fruits and custard... but for this recipe of mine, I will be sharing to you on the easy way of preparing this dessert without much fuss!! :))

Crema de Fruta recipe

Ingredients:  this is the recipe for a large baking pan.. the pic goes for a smaller baking pan.

1 sponge cake ( ready made)/ pandispanya

2 recipes of my homemade condensed milk 

1 pack cream  (krema)

1 can fruit cocktail/ any fresh fruits that you have can do

4 eggyolks

3 tbsps. sugar

5 tbsps. cornstarch

1 box gelatin ( sorry for the pic... I used the tartjole..tartjole is unflavor and that's what I needed)

Procedures:

Custard Making:

Step 1. In a saucepan, mix sugar and cornstarch.

Step 2.  Pour in the condensed milk and the cream.

Step 3. Cook in low heat, constantly stirring, till the mixture thickens about 8-10 mins. Turn off the heat.

Step 4. slightly beat the eggyolks. With a whisk, stir the mixture while pouring the beaten egg slowly..this is to prevent the eggs from scorching.

Step 5. Put back the  mixture to low heat and stir till the custard will be able to form streaks when lifting up the whisk... remove from heat and cool.





Assembly:

 Step 1. Drain the fruit cocktail and reserve the juice.

Step 2. With the ready made sponge, trace it out with your desired baking pan shape. A removable cake pan is recommended for this dessert.  The ready made sponge cake has already been sliced into 2 layers so it was just so easy for me to continue on to the next step. But if you are planning to bake your own sponge cake, cool the cake and cut it into 2 layers.

Step 3. Cover the layer with 1/3 of your custard.

Step 4.  lay out half of your drained fruit cocktail.

Step 5.  Cover with the other half of the cake, and brush in the reserved juice that we had from the fruit cocktail... for those who will be using fresh fruits, you can use any juice that's available for you.

 Step 6. Finish it off by pouring in all your remaining fruits and top with the last custard. Place this dessert in the refrigerator for around 30 mins.
 Don't try to top with any fruits yet!! In the meantime you can now start to prepare your gelatin as how the package instructs.

Step 7.  After cooling  in for 30 mins., this is the time now that you can add in any fresh fruits that you can think of as your decor.. then pour in your prepared gelatin  covering the whole cake. and bring it back to the refrigerator.  This is usually served cold and the custard must have harden well.. for me I prepare this one day before I serve, just to be sure that my custard has thickened out well.




And my Crema de Fruta ready to be sliced and serve!!

Enjoy!!! :)

Avocado with mixed greens Salad

Avocado with mixed greens Salad

Good day everyone again! .. As I was cleaning up my pantry, I noticed that I had one avocado left inside my pantry.. I almost forgot that I kept it in my pantry waiting for  it to  be ripe.  Whoo!! What am I gonna do with just a single avocado? Well, its lunch time for me and I came up a plan to make green salad and just toss in the avocado slices..lemme see how that would go... Well...twas so delicious after all with my white cheese and olives.. a greek island  salad as to go. Anyway, am gonna share now how to make this salad.

Ingredients:

lettuce, rocket leaves, parsley,
tomatoes, feta cheese, black olives,
lemon, olive oil, salt, dry mint









Procedures:

 
Step 1. Peel and slice avocado to bite sizes and squeeze some lemon juice on the avocado to avoid discoloration. Set aside.

Step 2. Crumble feta cheese and sprinkle dried mint and dried oregano. Set aside.

Step 3. Let's prepare the salad dressing by mixing 2-3 tbsps. lemon juice, 3 tbsps. olive oil, salt and pepper.. these all depend on your taste whether you would want it to be salty or sour...

Step 4.  In a clean bowl, wash and dry the greens, then roughly shred them or tear them apart.. the best part in this salad is you dont need any knife to shred the greens... just tear them all the way to bite sizes., cut tomatoes into wedges. Then pour in our ready made salad dressing and toss the greens.

Step 5. Add in now the avocado slices and slowly and carefully toss the whole salad again taking care not to mash the avocado.

Step 6.  In a serving salad bowl, place in your dressed salad and sprinkle in the reserved feta cheese and the black olives.
Enjoy!! :)

Tip: You can also mixed in shred or cubed cooked chicken breasts for a complete lunch or dinner.

Cinnamon Raisin Loaf bread

Cinnamon Raisin Loaf Bread

(Tarçınlı Uzümlü Somun Ekmeği )

Ingredients:

 1 tsp. refined sugar
3/4 cup warm water
1 envelope active dry yeast
1/2 cup milk
2 tbsp.butter / margarine
3 tbsps. refined sugar
1 tsp. salt
1 1/4 tsp. cinnamon
3 1/2 cups all purpose flour
1/2 cup raisins

Methods:

 Step 1.  In a clean large bowl, dissolve 1 tsp. sugar in 3/4 cup warm   water. Pour in the dry yeast and stir well . Let the yeast ferment for 10 mins. set aside.

 Step 2.  In a saucepan, heat milk to lukewarm, then add in the butter, cinnamon, sugar and salt. Mix well.

Step 3. After 10 mins, yeast must have fermented well now. To this mixture, pour the milk mixture and 1 cup of flour. Beat the mixture in a medium rate just for a minute. Gradually add 1 cup more and beat for 3 mins.

Step 4. Add in the raisins and gradually add in the remaining flour to make a soft dough.

Stir in all the flour well and make a soft dough.

Step 5. Knead the dough till smooth and elastic and doesn't stick anymore in your hands. You can add flour if necessary, but the dough must not be hard.

Step 6.  Place the dough in a lightly greased bowl.

Step 7. Cover the bowl with a plastic bag ( as how I usually do) then cover again with a tea towel, and let the dough rise in a warm place  for 1- 11/2 hours or till doubled in size.

Step 8. After resting the dough and has reached its doubled size, punch down and dough and transfer to the floured working space.

Step 9. Let the dough rest again for 10 minutes.






Forming the dough into a loaf:

Form the rested dough into rectangle.                             Fold halfway upwards just like how we fold a letter.

Fold the other half downwards.                                      Fold half once more.

Press together the seams.                                               In a greased loaf pan, place the shaped dough with
                                                                                      side seams down.

Cover again the dough and let it rise for another 30-45 mins. or till doubled in size. In the lower rack of the oven bake in 180C for 30 minutes.

                                                End product of my labor!!! :)

Chicken Adobo (Chicken Pickled)

Good day everyone. Am back again here with my food trippings.... The weather here is bit cold now and my  appetite just savors for the foods that I have been missing a lot since then. Let me start with our native Chicken Adobo which I have been longing for so long now.
There are many ways in cooking this stuff but the least that I could share here is how to make it an easy way in preparing this  meal specially for those who are always on the go..

Ingredients:

4 chicken drumsticks and 8 chicken thighs
1/2 cup soy sauce
1/2 cup vinegar
1/2 cup water
6-8 cloves garlic peeled and crushed
2 tbsps. brown sugar
2-3 bayleaves
crushed peppercorn

Preparations:

Mix all the ingredients above and put them in your cooking casserole. Marinate the chicken for around 30 minutes.

After 30 minutes, just turn on the heat to meduim and let it boil, then lower down the heat at the same time covering the casserole. Let it simmer till the chicken is soft and tender around 30 minutes, then just flip the chicken parts.. DO NOT STIR.. and continuing simmering UNCOVERED till sauce thickens.

this is how the last cooking must be..sauce has thicken and shining with its own oil.

There's my chicken adobo paired with my jasmine rice..and who would ever not  like to have a side dish of avocado with sugar...the pinoy style ..just love it with my avocado.. Enjoy everyone!!