Summery Eton Mess

In Uncategorized on November 9, 2014 at 3:58 pm
Looking for a dessert that is relatively easy and would take only 5 minutes (or less) to prepare?
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Here it is! Eton Mess – a traditional English dessert consist of summer berries, heavenly whipped cream and crushed pillowy meringue all combined in one bowl that looks like a bit of a mess.

This crowd-pleasing dessert should be assembled just before serving to keep the chewiness and crispness of the meringue. You have the option to make your own meringue/pavlova or buy the store bought ones.

So go on and make a MESS!

Summery Eton Mess


8 oz strawberries, sliced into quarters
8 oz heavy whipping cream
1 cup crushed meringue/pavlova (store bought)
4 tbsp icing sugar

1. In a large bowl, whip the heavy cream till soft but firm peaks form.


2. Sift icing sugar and add to the cream, mix gently.

3. Cut strawberries into quarters and set aside.

4. Crumble meringue and add it to the cream mixture.

5. Fold the strawberries into the cream, keep a few strawberries aside for embellishments.

6. Top with the extra strawberries and some crushed meringue. Enjoy.


Ancho Chile and Tuna Pasta

In Uncategorized on October 26, 2014 at 12:49 pm

xx1 Chilly long nights and foggy mornings are over! It’s finally Spring time down here in southern hemisphere. I’m proud of myself that I survived my first winter in New Zealand, its not that bad as I thought it would be. For all you know I’ve been living in the hot tropical country of the Philippines for the past 25 years of my existence, this is really a new experience for me. I’m certainly proud of myself that I still managed to take shower everyday despite of the freezing temperature. When I was at Martha’s Backyard Shop in Panmure to buy a jar of cookie butter I noticed this black-shiny-humungous chilli pepper hanging at the corner labelled as “Ancho Poblano Chile” – distinctively Mexican as it sounds. Its dried and hard but still pliable. I first thought to cook Mexican Adobo using this weird looking pepper but the fat kid in me is craving for a pasta dish. I came across SimplyRecipe and found this super easy oil based pasta recipe using Ancho Chile. I just did some modification on my take such as using tuna instead of shrimp, adding whole head of garlic and putting dried thyme for extra depth of flavour. Well, I’m surprised that Ancho Chile has a very mild taste – its like a matrimonial unification of sweetness and spiciness both in aroma and flavour. The heat of this chili won’t even hurt you at all. I promise. x6 Ancho Chile and Tuna Pasta Ingredients:

  • 250 grams spaghetti or fettuccine
  • 4 tbsp Extra virgin olive oil plus more for drizzling
  • 1 Ancho chili, seeded, rinsed and cut into cubes
  • 1 Head of garlic, minced
  • 1 tbsp dried thyme
  • 1 small can tuna Juice of
  • 1 lemon Grated parmesan cheese
  • Salt and pepper to taste

1. Put a large pot of salted water on to boil for the pasta. Once the water is boiling, add the pasta and cook until al dente. 2. Heat EVOO in a large skillet on medium heat. When oil is hot, sauté minced garlic. Cook until lightly browned, add the cubed Ancho chile and sauté for another minute until the oil flavour is infused. 3. Add the tuna, sauté for a couple minutes, stirring frequently then add lemon juice and thyme. 4. Add the drained, cooked pasta to the pan. Sprinkle with salt and black pepper and toss to combine. Sprinkle with grated Parmesan cheese and drizzle extra EVOO.x7x4

Tiramisu (no booze)

In Uncategorized on May 23, 2014 at 3:09 am


KIA ORA! This would be my first and official post from the Land of the Long White CloudNew Zealand. The country where sheep are 7 times larger than its entire human population,  the country that I choose to be my 2nd home.

Trivia: As of today, there are only 4.5 million people in New Zealand.


I can’t believe 4 months have passed since I packed my suitcase and left home. It was exciting and tough to move to a foreign land that is 14 hours away from home, no family or friends around and most especially no assurance if you’ll be able to settle and land to a job of your field – its a gamble.

Surprisingly, things suddenly fell into its places accordingly, it seems like everything is planned well. Met some good friends along the way, got an IT job and able to pay my bills. I am forever grateful that God and the universe heard my prayers and brought me to this beautiful country.

I choose Tiramisu for my next project simply because it doesn’t involved any baking. Unfortunately, the oven in our flat is used as food cupboard at the moment that’s why I’m limited to make “no bake” desserts.

Authentic Italian way of making Tiramisu uses fresh raw eggs – I don’t like that!  What I did is I made a custard pastry creme and mix it with cream cheese (substitute for mascarpone cheese). Typical Tiramisu contains a hint of alcohol which is really awesome. Sorry alcoholic people (especially you Danee) but I’m kinda frugal in buying a bottle of brandy.


Tiramisu (no booze)


For the Custard Pastry Creme

  • 4 egg yolks
  • 1 and one half cups of whole milk
  • 2 tbs flour
  • 1/4 cup sugar
  • 1 tsp vanilla extract

For the Cream Filing

  • Cream Cheese or Mascarpone 
  • Prepared Custard Pastry Creme

1 and a half pack of Savoiardi/Lady Finger Cookies

3/4 strong coffee + 2 tbs of sugar

Cocoa powder

For the Custard Pastry Cream:

1. Warm the milk in the saucepan until you start to see traces of steam –  NOT boiling.

2. In a medium bowl, whisk together the sugar and flour. Add the egg yolks and whisk them into the dry ingredients. This will form a thick paste. It’s fine if the paste looks crumbly or smooth; the important thing is that the ingredients are thoroughly combined.

3. Pour a little of the hot milk into the eggs and whisk to combine. Continue pouring the milk slowly into the eggs, whisking continuously. When all the milk has been added to the eggs, pour everything back into the saucepan.

4.  Set the pan back over medium heat. Whisk constantly at low heat. At first, the pastry cream will look very thin and frothy, but it will start to thicken after a few minutes. When it has thickened to a pudding-like consistency, pause whisking every few seconds to see if the cream has come to a boil. If you see large bubbles popping on the surface, whisk for a few more seconds and then remove the pan from heat.

For the Cream Filing

1. Mix prepared custard pastry creme and cream cheese until smooth in consistency.


1. In a shallow dish, place prepared coffee plus 2 tbs of sugar and mix well. (this is where you add your alcohol – like brandy or amaretto)

2. Dip the Savoiardi/ladyfinger in the coffee mixture (3 sec) and line the bottom of the deep big shallow dish.

23. Scoop 1/2 of the cream filling over the lady fingers and spread/flatten it out.34. Sprinkle top with cocoa powder. Repeat the process again by dipping the Savoiardi into the coffee mixture, then cover with the cream filing and sprinkle again cocoa powder on top.  This makes 2 layers. Chill overnight.



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