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Follow her as she prepares and partakes the "bread for the stomach" in http://beforesixdiet.blogspot.com/ . And while you are full at it, she offers you the "bread for the soul" in her travels by foot and by thoughts in http://footandfire.blogspot.com/ Happy Reading!

Tuesday, December 31, 2013

Two kinds of banana squares

*I baked these squares some time ago and I will try my best to remember the proportions I have used here.
3 cups flour
3 tsp baking powder
3 cups sugar
a pinch of salt
3 eggs
1 1/2 cup banana syrup (made from banana and sugar)
1 1/2 cup canola oil

*For simple banana cake
I added raisins

*For chocolate banana cake
I melted some chocolate and spread on top of the banana squares...

Mix all dry ingredients. add the egg and oil a few amount each time and mix until the batter is free from lumps. Bake at 350 F temperature.

Monday, December 30, 2013

Vegetable salad in yogurt and sandwich spread combi dressing

French bread

Vegetable Salad:
cucumber, sliced
sweet corn kernel
carrots, grated
sliced olive
iceberg lettuce leaves

mayonnaise or sandwich spread
yogurt (mango flavor)

Mix all ingredients in a bowl, except the last two. In a separate bowl, mix the dressing and then, add to the vegetable. Can be eaten as sandwich to the french bread or as is with french bread on the side.

 The Salad...


The french bread


Sunday, December 29, 2013


This is a favorite beef stew!

Beef meat
banana (sab-a)
camote (sweet potatoes)
white kidney beans (pre-boiled or use canned garbanzos)

Cook cubed meat until tender (about 2 hours or by pressure cooker). Add banana, camote and kidney beans and let boil until very tender. Mash some camote to thicken the soup. Season to taste. Add cabbage and remove from fire. Serve hot.

Saturday, December 28, 2013

Chop suey n' crispy noodles

This is the outcome!

For chop suey, I used canned young corn and mushroom, ground beef, carrots, potatoes, sayote, bell pepper, cabbage. A little of cornstarch was used to adjust the consistency as the chop suey should not be soupy.  


For cripsy noodles, I washed the sotanghon or the vermicelli in warm water and soak for a while before draining. Then, I heated a pan until a little smoke comes out of it. I arranged the noodle spreading it out on the pan to get the pan shape.

For chop suey recipe, pleaes see older posts.

Friday, December 27, 2013

Lacson Street: Pepe's at Sorrento for lunch and Calea for Desserts

Seafood platter
When hunger and sweet tooth cry out, Lacson street in Bacolod City can answer the call. Pepe's sumptuous lunch can be punctuated by the sweet delights of Calea located just a little farther across the street. Pepe's is located on the second floor of Sorrento building. This rugged building is undergoing renovations at the moment but this did not stop hungry souls from dishing out their favorites from fish to meat. Meanwhile, the coffee and sweets craving are answered by Calea, the house of the popular triple chocolate mousse. And so, here are my shots of the blessings we partook as part of our Christmas friendship gathering.


Ceasar's salad




Grilled fish in mango-coconut salsa


Beef salpicao


The burger


Triple chocolate mousse, the Calea's best.


Good old apple pie.


Triple sweet delights!


Blueberry topped fruit cheesecake


Thursday, December 5, 2013

Coleslaw salad (cabbage, carrots, and cucumber)

Shredded cabbage
Grated carrots
Grated cucumber
Four tablespoons of Pickle relish with syrup
Two tablespoons of sandwich spread or mayonnaise

Blanch cabbage and drain. In a bowl, combine all ingredients and mix.
Chill and serve immediately.