Main Course

Collection of Recipes guaranteed tried in our very own kitchen... You could make one of these too! Looks complicated but simple to make! View my other blogs on desserts and appetizers! click : APPETIZERS and DESSERTS


Wednesday, November 02, 2005

Crepe with mushroom filling

Crepe with mushroom filling


1 cup milk
1/2 cup flour
2 eggs
1 Teaspoon oil
Pinch of salt

Mushroom Filling
1 can button mushroom (thinly sliced)
1 white onion (thinly sliced)
1 clove garlic (finely chopped)
1 Tablespoon oil
1 can all purpose cream
Salt and pepper

To prepare the crepe:

Beat eggs until slightly fluffy, add milk and flour alternatively and mix thoroughly until it forms a thin batter.

In a hot pan, spread the oil till the sides of the pan. Wipe off excess oil with a kitchen paper. Add 1 ladle of the batter and quickly spread on the pan leave for 1 minute until bubbles can not be seen on the batter, cook the other side by inverting the crepe carefully. Remove from pan and fold into quarters forming like a cone. Put a scoop of chocolate ice cream in between the folds and serve immediately. The crepes can be prepared in advance but be sure to separate them. To make separation easy, place a wax or bond paper over one crepe after cooking while placing one over the other.

To prepare filling:

Sauté garlic and onion. Add mushrooms, cook until sides of the mushrooms turn brown. Add cream and stir. Season with salt and pepper; continue cooking for 1 minute. Remove from heat and set aside.

Place 2 teaspoons of filling in 1 crepe and roll as tight as possible. Cut into two and serve.

Alternatively, add grated cheese on top of the crepe and bake for 2 minutes or until the cheese melts.
crepe with mushroom filling


Thursday, October 06, 2005

Cabbage Rolls


1 whole cabbage
¼ Kilo ground meat.
1 bulb union
1 crushed garlic
1 pc. Bread
¼ Cup Milk
Salt & pepper to taste
1 lit. water


To prepare the filling:
Soak bread with milk and set aside. Mix all other ingredients until all the flavors are well blended and set aside.

To prepare the cabbage:
In a large casserole, boil water and add a pinch of salt. Dip the whole cabbage for 2 or 3 minutes or until wilted. Remove the cabbage from the casserole; take off the leaf one by one carefully not breaking each. Take of the spine of the cabbage and divide each leaf into two while taking the spine off.

To prepare the sauce, mix soy sauce, lemon juice and add sesame oil.

Take 1 teaspoon of the meat mixture and put each piece of leaf like making spring rolls. Cook in steam for 6 – 8 minutes. Serve with mashed potatoes and sauce.


Monday, February 28, 2005

Beef Rizotto

Beef Rizotto

My first attempt of making rizotto.. twas a success... forgive me for not having the measurement... All i did was : stir-fried the beef and set aside, boil the rizotto rice until jst tender and drain. Saute' onion until transluscent in low fire, add some rosemary, thyme,sweet chilli powder, add rice add some beef stock jst enough to cover the rice, stir and continue cooking until the stock has been absorbed almost completely, add more stock, stir and again until the stock has been absorbed. Continue adding slowly the stock until the rice is done, add the stirfried beef and continue cooking for another 2 minutes. Done! Hubby is not really fun of rice but this was a hit for him! tsk tsk...


Sunday, February 27, 2005



What makes your spaghetti different?? must be the sauce huh! This time, i used ground beef and made the basic tomato sauce with it, and ofcourse lots of cheeeeeze and toss with pasta! Voila! Quicky as well..


Sunday, February 20, 2005

Pansit with Pork Ribs

pancit with pork ribs

Boil the ribs for 30 minutes or until well done. Marinate for another 30 minutes. Brown the meat in a very hot pan with 2 Tablespoons of olive oil and straight to a very hot oven for 45 minutes. Serve on top with stir-fried pancit.


Stir-Fried Veggies with Beef

Stir-fried Veggies with beef

Easy and healthy.


½ K. Lean beef
Cabbage (sliced in strips)
2 Carrots (sliced)
1 Red sweet pepper
1 Green sweet pepper
1 Onion (sliced thinly)
3 cloves garlic (chopped thinly)
2 T olive oil
salt & pepper to taste

I am a fan of Ken, Chinese cook in BBC Food and I always watch him stir frying vegetables but haven’t done really at home. The secret is to add stock or water little by little like 1 tablespoon at a time this will give a good steam cooked vegetables, which is really makes a difference. Different from what I’ve done before I knew the technique coz I used to stir-fry veggies all in one bank to the pan and add water or stock.. some veggies are not cooked and some are over cooked.

So here, I perfected for once!
Slice beef in strips. In very hot pan, add 2 T. olive oil add beef and stir-fry until sides turn brown. (Do not be tempted to add water, otherwise the meat would be tough). With the same pan, add oil and salt, sauté onion and garlic with olive oil, add first the hardest veggie then the leafy lastly. Carrots goes in first, add 1 T. of stock or water, stir fry and cover for 1 minute, add the red and green peppers, add another tablespoon of stock, cover and stir-fry for another minute, add the cabbage lastly, again cover and stir-fry for another minute. Add in the stir-fried beef and toss! Done! Every veggie has its own distinctive taste which gives every bite a worthwhile.


Saturday, February 19, 2005

Quickie Pasta

Quickie Pasta

All time favorite quickie pasta. Lazy and hungry?? The quickest meal I could do is this! Just boil pasta and while doing that, sauté onions, mushrooms, ham or bacon and through in some cooked pasta. Add lots of cheese a good toss until cheese melts, season with salt and pepper. Done!


Breakfast Devine

Breakfast Devine
Got this from Sophie Grigson’s show, but substituted some ingredients.

Ingredients :

3 Eggs
2 Tbsp. Butter
2 Tbsp. olive oil
2 slices bacon (thinly slized)
2 slices ham (thinly slized)
200 g mushrooms (thinly slized)
1 pc. white onion (thinly slized)
200 g. flamengo cheese (grated)
100 g. parmesan cheese (grated)
salt & pepper to taste

How to:

Preheat oven into 180 degrees C.

Separate egg white from yolk and set aside.

Heat olive oil and butter in a pan, add bacon & ham and fry just quickly until done. Remove from pan. With the same pan (with the remaining oil & butter used with frying the bacon, this really adds flavor) add mushrooms and continue frying, add onions and stir-fry until mushrooms turn golden brown at the sides. Add the cooked bacon & ham stir and remove from heat and set aside.

Add the yolks into the cooked ingredients, season with salt & pepper and set aside.

Beat egg whites with an electric beater until stiff. Slowly fold-in the yolk mixture into the stiffly beaten eggwhite. Return the whole mixture into the pan, continue cooking with low fire. Remove from fire and bake for 5 minutes or until cheese melts. Serve immediately with toasted bread.

Note: Make sure to use oven proof handle of your pan otherwise, transfer the whole mixture to an oven-proof dish.


Friday, February 18, 2005

Roasted Chicken

Roasted Chicken

There maybe a hundred ways of roasting chicken but this one is quicker than usual roasted whole chicken! Tender and juicy!

1 whole chicken
1 lemon
5 cloves garlic
salt and pepper
Fresh Mint

Preheat oven to 250 degrees C.
Butterfly the chicken
Crush 5 cloves of garlic, fresh mint, salt and pepper.
Work the skin starting with your fingers, insert them in between the skin and the flesh working from bottom part of the chicken forming a pocket. Separate the tissues by pushing further your hand into the leg part, breasts and wings. Insert Spices into the just formed pocket and rub the spices to the flesh.

Add slices of lemon in it.

Squeeze the rest of the lemon over the whole chicken and season the other side with salt and pepper.

Pan-fry the chicken skin side down with olive oil until golden. This would take around 6 – 8 minutes each side. Transfer to oven proof dish and straight to the hot oven for 45 minutes. Done! Serve while still hot.

To make the gravy:
With the meat drippings in the pan (where the chicken was fried) add ½ cup of water, chicken cube (stock), 1 tsp. cornstarch, and season with pepper.

Note: The herbs doesn’t really matter particularly mint. I just used mint because I have it fresh from the garden. Parsley, Corriander, lemon grass would be great as well, I think. I just found out that mint and garlic are good friends! The mint refreshes the garlicky flavor and broken by the lemon.. Really works well… This is one of the sinful lunch I had… Why??? Because I had much and the gravy is so tempting! One thing I like with this one is just quick and easy and the flavors are easily absorbed into the meat. I saw it on TV show the other night but I don’t know the chef. Sorry. I wanted to acknowledge him. When I get his name.. tsk tsk.. I will post. Promise.