Foodies Goodies

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f o o d i e s g o o d i e s Vol. 1 | Issue 1 | February 2015 Plan your perfect summer meals 6 new recipes to make summer special Ultimate Grill sizzler this summer Pork Chops that are to die for! Where the best recipes are

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Transcript of Foodies Goodies

Page 1: Foodies Goodies

foodiesgoodiesVol. 1 | Issue 1 | February 2015

Plan your perfect summer meals

6new recipesto make summerspecial

Ultimate Grill sizzler this summerPork Chops that are to die for!

Where the best recipes are

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Garden PartyCool summer picnic and garden reception inspired the design for thisbeautiful backyard setting.

New and in stores now

R.Mato West | D.Volpani City Center

Twigs&Branches

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socialnetwork.com/TwigsandBranchesPH

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EDITOR: Diana VolpaniEDITOR: Rebecca MatoDESIGNER: Joshua Gatus

PRINTED BYVisual Fusion Design VFD

It is undeniable that the long break for the kiddos in school is fast approaching , the high school students now planning where they could possibly spend the last days with their friends, the college students think-ing of job opportunities, outings, and the like...

Lets not forget the hardworking people that raised us, they too are longing for that summer break.With the summer holiday season approaching, there’s no better time to start planning your travels and the meals that you would possibly take with you to your lovely summer trips or maybe just spend a lovely backyard afternoon with the family. In this issue we will share with you new recipes that will tingle your taste buds, recipes that would make your friends think that you are some kind of high paying chef from a multinational 5 star hotel and what not. Come and plan your summer meals with us and indulge yourselves with budget food ingredients that would cling and tingle on your palate and taste buds. And of course, as always, there’s no dearth of ideas when it comes to what to cook in your kitchen!Steer yourself towards eating healthy recipes; or prep up a nostalgia-tinged dessert from Rebecca Mato’s Sweet Sarap Dessert. Have a delicious summer break!

foodiesgoodies Foodies Goodies PH a mag published for completion of requirements for JORN50a by How to-group. All rights reserved. Reproduction in whole or part prohibited without permission.

2 February 2015 Goodies Foodies Philippines

Where the best recipes are

foodiesgoodiesWhere the best recipes are

EDITORIALEXECUTIVE EDITOR: Joshua [email protected] EDITOR: Cianne [email protected]

Address2/F Velsus- Frances Plaza, Km. 30Aguinaldo Highway N. Guevara St.,Dasmariñas City, Cavite

John Joshua [email protected]

BFRV, LPC, MNL, PH.

Welcome!

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foodiesgoodies

February 2015 Goodies Foodies Philippines 3

Contents

0405

FOOD TRIP4 HEALTHY MELTYA yummy indoor take on an outdoor dessert.

8 FRUIT HEAVENFancy a fruit skewer anyone?

06

ultraFOODIE6 PACIFIC GRILLEDA mouth watering thick pork chop on the barby.

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01

5 BUKO FEVERSweet sarap nostalgia-tinged dessert.

Where the best recipes are

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HealthyMeltySmore way to the

heart.

indoor smores by Diana Aves Volpani

A 30 minute Easy Healthy Dessert this Summer. If you are looking for a dessert to satisfy your cravings but worrying about the calories, oh well! We found the recipe you’re dreaming of. A recipe that is ready in just 30 minutes or less and full of healthy ingredients.

You don’t need to build up a fire to burn or to toast the marshmallow. All you need is an oven. But be carefull to watch them under the broiler.

Ingredients:4 marshmallows2 whole graham crackers broken in half2 tablespoon of bittersweet chocolate chips melted. (You can also use dark chocolate)

Preparation

First position oven rack in the upper third of the oven; preheat broiler. Then, place graham cracker halves on a baking sheet; top each with 1 marshmallow. Broil, with the oven door ajar and watching carefully, until the marshmallows are golden brown, 45 to 75 seconds. Remove from the oven and drizzle each S’more with a little melted chocolate.

Then ready to serve! It’s just that so easy.And in case you are looking for this one:Nutrition Per Serving* calories 98* fat 3 g (1 g sat, 0 g mono)* cholesterol 0 mg* carbohydrates 18 g

FOOD TRIP

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FOOD TRIP

Too hot for summer, they said. Remeber how in almost all occasion that you go to serves up a lovely dessert and that dessert in most time is buko pandan?

We all know to well that this famous sweet cold nostalgia-tinged dessert is an all time favorite for kids and adults and we would like to share to you this quick whip dessert recipe.

INGREDIENTS:32 oz or 2 packages of frozen shredded coconut 1 can (12.8 oz) of table cream1 can (14 oz) condensed milk 1 1/2 cups coconut gel (nata de coco)2 cans green gulaman jelly, sliced in cubes (I use ready made gulaman in a can which is way better) or use 1 box green gulaman jelly1 tsp pandan essence1/2 cup small sago (optional)

HOW TO PREPARE BUCO PANDAN SALAD:

Cook small sago as instructed in the package. Set aside.Combine all ingredients in a bowl starting from shred-ded coconut (make sure to add the buko juice that comes in the package), gulaman, nata de coco, table cream, condensed milk & sago. Mix well. Refrigerate. Serve cold & Enjoy!**NOTE: if using fresh shredded coconut instead of the packaged frozen shredded coconut, add 1/2 to 3/4 cups of buko juice.

Presto! A nostalgia-tinged buko pandan, guaranteed to make everyone want second servings.

buko pandan by Rebecca Mato

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ultraFOODIE

PACIFIC GRILLED PORK CHOPSby Josh Gatus

Good food, cold beer and great company. The perfect combination to almost anything that would completely satisfy anybody after a tiring day at work, a nice family gathering, practically anything.

This recipe is my take on the world renowned grilled pork chops being served at T. G. I. Friday’s, which would make a backyard barbecue party or even a formal gathering to have an extraordinary dining experience.

But of course, I would not let you know the secret to that lovely recipe that easy...

Here are some menu tips for your awesome shindig;Start with something that would stimulate your desire to eat quality food, an appetizer, soup and or salad per se.

Creamy Mushroom Soupfrom Jamie Oliver

Ingredients1 can mushroomsolive oil1 onion, peeled andfinely sliced2 sticks celery, trimmed and finely sliced3 cloves garlic, peeled and sliceda few sprigs of parsley, leaves picked and chopped, stalks finely chopped1.5 litres chicken or vegetable stocksea saltfreshly ground black pepper1 pack single cream

Prepping up this soup is easy as saying, e-a-s-y.

Slice the mushrooms finely. Heat a large saucepan over medium heat and pour in a splash of olive oil. Add the onion, celery, garlic, parsley stalks, and mushrooms, place a lid on top and sweat gently until softened.

And then...

Pour the stock into the pan and bring to the boil. Turn the heat down and sim-mer for 15 minutes. Season with salt and pepper, then whiz with a hand-held blender until smooth. Pour in the cream, bring just back to the boil, then turn off the heat.

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PACIFIC GRILLED PORK CHOPS Almost there...

Spoon the soup into deep, individual bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the toast bread.

Voila! A perfect starter. You may also opt to serve a mango, dates/prunes, crouton, lettuce salad with vinaigrette or a mixture of mayonaise, cream, mustard, hot sauce, garlic and black pepper.

Pacific Grilled Pork Chops

Ingredients1 kg prime cut of pork chops1 can sliced pineapple 1 1/2 can pineapple juice2 oz soy sauce1 tsp mustard2 tbsp banana catsup1 tbsp sugar2 tbsp sea saltfreshly ground pepperchopped

Prep time!

Place prime cuts of pork in a bowl large enough to soak the pork chops. Mix the pineapple juice, soy sauce,mustard, catsup, sugar, sea salt and pepper all together.

Pour in marinade to bowl with pork chops. Let it sit to marinate for 3 hours.

Time to fire up the grill!

Grill the prime cuts ofpork for 2 minutes on each side.

Place the sliced pineapples on the barby and grill till you get those fabulous grill marks.

Time to plate up.

Place beautifully grilledprime cut of pork on the plate, top with grilledpineapples and garnish with chopped spring onions.

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FOOD TRIP

If you’re looking forward to your beach vacation and want to make sure your body is bathing-suit ready, don’t worry. Looking good in your swimsuit may not be that difficult if you try this diet trick;

Fruit Kebab with Chocolate Drizzle

This colorful and juicy treat will satisfy any sweet tooth. Snack on one fruit kebab for 62 calories.

How to make

1 strawberry, 1 kiwi, cantaloupe, pineap-ple; and 2 blueberries skewered and drizzled with 1 tsp. Hershey’s chocolate syrup.

Presto! Skewered summer fruit heaven with chocolate drizzle, enjoy!

Are you looking for something special to eat this summer? Foods that will satisfy your cravings but keep your bodies fit and fab, let me share you some special treats that will give you satisfaction and most of all foods that you will enjoy this summer vacation.

Cianne’sfruit heaven by Cianne Likot Liwanag

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Petite BLT

This bite-size sandwich classic makes for

yummy snacking during a picnic in the

park. Enjoy one bite for just 72 calories.

How to make: 1/2 slice whole-wheat

bread, cut into 2 triangles and stacked

with 1/2 (cooked) bacon slice, 1 thin to-

mato slice, 1/4 lettuce leaf, and 1 tea-

spoon light mayo.

Summer heat, summer passion, beach fever, outing galore, summer season fruits... the list of things to do, the things available for us this season just keeps on stacking up! How much do you love fruits? Would you love it more if it’s drizzled with lovely chocolate? But won’t make you worry about calories? Check out these fancy ways to make eating more enjoyable!

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