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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!

Sunday, March 15, 2015

Chicken and Beef Macaroni Soup with Rainbow Veges


***

200g Elbow Macaroni, boiled
olive oil
garlic, minced
onions, chopped
50g Beef, ground
50g Chicken, cubed 
2 pcs. Carrots, chopped
1 bunch of broccoli, chopped
25g Baguio beans, chopped
Fish sauce, Worcestershire Sauce and Soy sauce
Beef or chicken cube or powder 
salt and pepper
1/2 head of Cabbage, chopped

Do not drain the Macaroni in the pot. 
In a pan, saute garlic and onions in olive oil.
Add the beef and chicken pieces. Let cook.
Add the macaroni with the water.
Transfer in the pot and let boil.
Add the vegetables except cabbage.
Add flavorings as per personal taste: I added Fish sauce, 
Worcestershire Sauce and Soy sauce and chicken powder. 
Add salt, as needed and lots of ground pepper. Let boil.
Add the cabbage and cover with lid. 
Remove from fire and Serve Hot.




Thursday, March 12, 2015

Cassava Cake Pudding with sweet corn and olive oil


***

2kg Cassava
4 tablespoon Olive Oil or butter
3 Eggs
1-2 cans condensed milk
1 can sweet corn (Canned Cream Corn or boiled then grated)
sugar (add, if desired)

Peel the cassava, remove the hard root
and ground in a blender/grinding machine for a pudding finish. 
If grated, the consistency is different as it will appear like a fudge finish.
In a deep bowl, put the ground cassava and the ground sweet corn.
Make a well, place the lightly beaten eggs, milk, and additional sugar. 
Mix well together until smooth.
In a pan, put the mixture and bake for 40 to 45 minutes at about 200F.
Make 3 1-inch 9X12 pan of Cassava Cake Pudding.
Serve hot or chilled.