Couscous is a staple food of North African cuisine and voted as the third-favourite dish of French people in 2011 in a study by TNS Sofres for magazine Vie Pratique Gourmand, and the first in the east of France.
Source: Wikipedia
I used instant couscous for this salad, instant couscous can be used by just soaking it with warm water.
Ingredients for 20 servings
300 grams couscous
1 big zucchini
2 big eggplant
1 big yellow bell pepper
1 big green Bell pepper
1 cup dried tomato ( sliced)
1 cup green peas
2 tablespoons olive oil
salt and pepper to taste
1 lemon
Procedure:
1. Dice all the vegetables, sprinkle with olive oil, then put in the a pre-heated oven for 10 minutes at 200C.
2. While roasting the veggies, soak the instant couscous in warm water for 5-10 minutes then drain.
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| Dried Tomatoes |
3. Combine all the ingredients and mix well, sprinkle with lemon juice, salt and pepper then stir until fully mixed. Serve and enjoy.
Lately I have received emails asking me ideas of recipes that's easy and affordable to make to earn extra income. I think macaroons is the right dish to start, so I formulated a recipe for 1 kilo of desiccated coconut and here it is.
Ingredients for 160 pieces macaroons:
1 kilo desiccated coconut (no sugar)
8 eggs
3 big cans condensed Milk (380 grams each can)
small muffin paper cups (200 pieces)
Procedure:
1. Combine all the ingredients until evenly mixed.
2. Fill each paper cups with a good amount of the coconut mixture.
3. Bake in a pre-heated oven for 6 minutes or until golden brown at 180C.
4. When done, remove immediately and allow to cool. You can pack in a nice containers for a good price :-) . This one is ready to be delivered for a friend's birthday, my gift for the occasion :)
Tam-is ang sabaw ug lami kaayo, maong paborito jud nako ning sinabawan nga kinhason. Higop na ta mga higala :-), ug ingon pa sa akong lola makapabaskog jud ni :-).
Unsay tawag ninyo ani nga kinhason?
Mga Sagol:
1 kilo kinhason
1 sibuyas
3 tasa tubig
1 kutsarita luy-a (strips)
1 tasa kamunggay
sibuyas dahon
asin
Pamaagi sa pagluto:
1. Pabukalon ang tubig kauban sa sibuyas ug luy-a. Ilunod ang kinhason, padayunon lang sa pagpabukal sulod sa lima ka minuto para maluto, tilawi unya timplahi ug asin.
2. Ilunod ang kamunggay ug dahon sa sibuyas, pwede na haunon.
3. Manghigop na tag sabaw mga higala.
Caldereta is a Spanish word for stew while the Filipinos term for stew is nilaga or sinigang. As what I have said there is no right or wrong in cooking because there are so many ways to cook a recipe, I think nilaga or sinigang is the original Filipino way of stewing, plain and simple, because stewing in Spain and other countries include a tomato sauce, that makes the Filipino caldereta delicious because this dish is a combination of Spanish and Filipino stewing. Caldereta was adapted from Spanish during the time when they colonized the Philippines.
In our family gatherings, caldereta is always a special treat, I can not say that my caldereta is perfect but I think it is good enough to share with you. :-) This is just a simple one, I will share the special , soon, God willing :)
Ingredients:
1 kilo chicken
3 med. size potatoes ( sliced to your desired size)
2 med. size carrots ( sliced to your desired size)
3 tablespoons soy sauce
1 pack tomato sauce ( 200 or 250 grams)
1 small can liver spread mix with 1/2 glass evaporated milk ( this will thicken the sauce)
1 small size onion ( diced)
5 cloves garlic ( minced)
salt and pepper to taste
Procedure:
1. Saute garlic and onion
2. Add the chicken, simmer for few minutes, then mix it well.
3. Add the soy sauce and tomato sauce, simmer for another few minutes.
4. Add the potatoes and carrots then simmer for few minutes. ( add water if necessary)
5. If all of the ingredients are almost cooked, add the liver spread and milk mixture, salt and pepper to taste, then simmer until done.
6. Serve it with rice and enjoy your meal.
You can add green peas and bell pepper
Somen is a white Japanese noodles made with wheat flour and can be served as salad or soup, either hot or cold. I made I cooked it mee sua style and it's so good.
Ingredients for 4 servings:
150 grams Somen
1 1/2 litres water
2 cloves garlic
1 small onion (minced)
2 tablespoons sliced spring onion onion
1 can tuna flakes in oil
2 beaten eggs
salt and pepper to taste
Procedure:
1. Saute the garlic and the onion then add the tuna, continue to saute for a minute then add the water and let simmer for 2 minutes.
2. Add the somen and simmer for a minute, add the beaten eggs then give it a good stir, add salt and pepper to taste then turn off the heat. Sprinkle with spring onion.
3. Serve and enjoy :-).
Linguine is a form of pasta originated in Genoa and Liguria region of Italy. It is wider than spaghetti, but not larger than fettuccine. I like linguine more than spaghetti due to its texture and shape, beautiful in my eyes :-). Here is my simple linguine recipe.
Ingredients for 6-8 servings:
500 grams Linguine
1/2 cup toasted garlic
1 cup diced bacon ( cooked until crispy)
2 tablespoons butter
Procedure:
1. Cook the linguine according to its packaging procedure, drain and set aside.
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| Linguine |
2. In a big wok or pan melt the butter, put the linguine and stir well until evenly mixed, sprinkle the bacon and garlic then turn off the heat.
3. Put in a serving plate and enjoy.
Wanna share this simple and easy way of making chicken teriyaki, since I had my teriyaki sauce (the one I posted yesterday). You will be surprised that it is very easy to make.
You can click the link for the teriyaki sauce recipe
How To Make Teriyaki Sauce
Ingredients for 3 servings:
3 deboned chicken thigh
1/2 cup teriyaki sauce
1 tablespoon sesame seeds
chopped spring onion
oil- just enough for pan frying
salt and pepper to taste
Procedure:
1. Sprinkle the chicken with salt and pepper then heat the oil and pan fry the chicken until fully cooked.
2. Slice to your desired size, then arrange in a serving platter.
3. Pour the teriyaki sauce, sprinkle with sesame seeds and spring onion, serve with love and enjoy. :-)
