A APPETIZER

       

1. Honey Oat Hum Burger Bun

1.       Honey Oat Hum burger Bun (Php.20.00)

  If you’ve been reading the blog for a while, you know I like to make our bread in my bread machine or by handusing mostly whole wheat flour.  I wondered if the bread machine recipe would work to make buns so I used the basic recipe but used the dough hook in my mixer, did the rises, and then used the oven with a pan of water in the bottom to generate steam as described in my post on no knead bread.

Ingredients:

1¼ cups warm water

1 Tbsp. yeast

1 tsp. sugar or honey

3 cups Mama’s Almond or Coconut Blend Flour (or your favorite G-Free flour blend)

1½ tsp. xanthan gum

1 tsp. salt

¼ cup gluten free oats

¼ cup butter, dairy free margarine, or Spectrum Shortening, melted

3 Tbsp. honey

2 eggs

1 tsp. cider vinegar

Egg white and 2 Tbsp of oats for tops, optional

Directions:

Preheat oven to 375°. Mix together warm water, yeast, and sugar or honey. Set aside until foamy. In a mixer, mix together flour, xanthan gum, salt and oats. With mixer running on low speed pour in yeast mixture. Add melted butter,
honey, eggs, and vinegar. Beat on high speed for 2 minutes.
Spray six 4 inch cake pans with cooking spray. Measure out heaping ¹? ³ cup
portions into the pans. Smooth out with rubber scraper. If you don’t have 4
inch cake pans, just measure out batter into 4 inch rounds and smooth out
tops. Cover with dry towel. Rise for 1½-2 hours. Baste tops with egg white and sprinkle with oatmeal. Bake at 375º for 28-30 minutes.

2. Sweet And Sour Honey Chicken Wings

2.   Sweet and Sour Honey Chicken Wings(Php.25.00)

Can't remember exactly where I got this recipe for Sweet And Sour Chicken Wings but I do remember it was pretty phenomenal. As usual I did rub some of my own funk on it so...

Ingedient:
12 Chicken Wings
1/2 Cup Of Honey
3 Tablespoons Chilli Powder
4 Tablespoons Robertson's Chicken Spice
1 Tablespoon Salt
1 Tablespoons Lemon Juice

Direction:
Mix the chicken wings, lemon, salt, chicken spice and chilli powder together in a bowl, carefully coating every wing.
Brush honey on each spice coated chicken wing and set on platter.
Cook in oven at 220 until browned and ready.
Serve.

3. Pouched Fish Honey

3.  Pouached Fish Honey(Php.22.00

Fish recipes needn't be complicated. Our recipes for fish are quick and and can be prepared in minutes for either dinner parties, picnic food, or family meals. Enjoy our easy fish recipes and please share some of your own in our form below.

This is a nice creamy fish pie; packed with flavor and very simple to make.

Ingredient:

225 g frozen cod fillets or similar fish

225 g smoked haddock fillets

283 g can of condensed celery soup

368g frozen puff pastry

1 T chopped parsley

milk

Direction:

Poach the fish gently in a pan of shallow milk until cooked. Then drain the milk and flake the fish with a fork. Remove any skin and bones. Place in a bowl and stir in the tinned soup.

Roll out the pastry on a floured board and cut 2 rounds that will be big enough to cover a shallow, oven-proof dish.

Butter the dish and line it with the one pastry round. Spoon the fish mixture onto the pastry and making sure that the other pastry round will fit, place it on the top.

Moisten the edges with water and press with a fork to seal. Use left-over pastry to decorate pie.

Brush the top with a beaten egg, and make two slits in the top for the steam to escape. Bake in a hot oven at 220°C, 425°F, Gas Mark 7) for 30 minutes or until well-risen and golden brown.

4. Sea Bass Honey Caviche

4.  Sea Bass Honey Caviche(Php.22.00)

Fresh sea bass ceviche is right on trend, as identified by The Food Channel's 2012 predictions. Peruvian food is full of flavor, and this ceviche is cooked in the citrus juice, so tradtional cooking is not required.

Ingredient:

         FOR THE SAUCE: 1/3 cup honey

         4 cloves garlic

         1/4 red onion, thinly sliced

         1 cup fresh lime juice

         1/2 cup coconut milk

         1 tablespoon ali amarillo paste

         1/2 orange pepper, rough chopped

         FOR THE CEVICHE: 1 pound fresh sea bass

         1/2 red onion, sliced

         1 tablespoon cilantro, minced

         Salt and pepper to taste

Direction:

1.        Add all sauce ingredients into a food processor. Pulse several times.

2.       Slice the sea bass into 1/2 inch pieces.

3.      Mix the sauce with the sea bass and let marinate 30 minutes.

4.       Garnish with red onion, cilantro, salt and pepper.

5.       Serve immediately.

5. Pearl Cheese Tart With Honey And Hazelnuts

5. Pearl Cheese Tarts with Honey and Hazelnuts(Php.22.00)

I chose the Duck confit of course, which was delicious! The beetroot & feta salad was nice and fresh, it worked really well with the duck and made the whole thing a lot lighter.

Ingredient:

•  Medjool Dates (Pitted) 6oz.

•  Almond Flour 4oz.

•  Cocoa Powder 1oz.

•  Sea Salt (Pinch)

•  Agave Nectar (as needed)

Direction;

Tart Dough:

•  Combine first four ingredients in a food processing, adding approximately one tablespoon of Agave and continue blending until a ball of dough forms. More or less Agave may be needed in order to get the right consistency.

•  Turn the dough onto a table and form into a rectangle, wrapping in plastic and refrigerating overnight.

Chocolate Ganache:

•  Combine and blend all four ingredients in a food processor, until as smooth as possible.

•  Push the Ganache through a mesh strainer to remove any fibers from the Banana.

Assembly:

•  Roll out dough to approximately 1/4 inch thick, keeping shape as square as possible

•  Divide into 3 even strips and spread the ganache mixture evenly over each third of dough, about 1/4 inch thick

•  Stack each layer on top of the other, similar to a napoleon.

•  Freeze, then cut into long slender rectangles of about 1 inch wide by 4 inches long.

B.MAIN DISHES

1. Baked Honey Ham

1.  Baked Honey Ham(Php.30.00)

I personally always associate a clove-studded, crisp-skinned, honey baked ham with the holiday season and it's never too early to begin thinking about your Christmas menu....Then, too, there's the fact that I got a great deal on a ham a couple of weeks ago and just cooked it up for us last week.

Ingredient:

1 (6-8 pound) smoked ham
1/3 cup orange juice
1/2 cup dark brown sugar
1/4 cup honey
3 Tablespoons butter
Whole cloves to garnish

Direction:

Preheat oven to 325°F.  Trim the fat from your ham, leaving only about 1/4 inch thickness in fatty areas. Score the ham and stud with whole cloves (scoring isn't necessary for a spiral cut ham, but it does make it look pretty!). Place ham cut side down in a foil lined baking pan. Baste ham with orange juice, cover with foil and cook for 15 minutes, basting frequently.
Meanwhile, in a small saucepan, combine brown sugar, honey and butter and heat until mixture is fluid. Remove ham from the oven and baste generously with brown sugar mixture, reserving some for later basting. Return ham to the oven (at this point, you can add sliced carrots if you wish) and cook for about 1hr 15 minutes or until the internal temperature reaches 145°F. Baste ham every 15-20 minutes.

2, Rhubarb Honey Pork Loin

2.  Rhubarb Honey Pork Lion(Php.30.00)

§  For a sweet-tart taste sensation, revamp a standard pork roast with a honey rhubarb glaze.

Ingredient:

• 1  2- to 3-poundboneless pork top loin roast (single loin)

• 4  cupsfresh or frozen sliced rhubarb

• 1/2  of a 12-ounce canfrozen apple-cranberry juice concentrate

• 2  tablespoonscornstarch

• 2  tablespoonscold water

• 1/3  cuphoney

• 2  tablespoonsDijon-style mustard

• 1  tablespoonwine vinegar

Directions:

1.Place roast on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in a 325 degree F oven for 1-1/4 hours to 1-3/4 hours or until the thermometer registers 150 degrees F.

2.Meanwhile, for glaze, in a 2-quart saucepan combine rhubarb and apple-cranberry juice concentrate. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until rhubarb is very tender. Strain mixture into a 2-cup liquid measure, pressing out liquid with the back of a spoon; discard pulp. If necessary, add enough water to liquid to equal 1-1/4 cups.

3.In the saucepan stir together cornstarch and the cold water. Stir in rhubarb liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in honey, mustard, and vinegar. Heat through.

4.Brush some of the glaze onto the meat for the last 30 minutes of roasting. Cover meat with foil and let stand 15 minutes. The temperature of the meat after standing should be 160 degrees F. Reheat remaining glaze; serve with meat.

5.Makes 6 to 8 servings

6. Apricot-Glazed Pork Roast: Prepare roast as above, except substitute apricot glaze for rhubarb glaze. For apricot glaze, in a small saucepan combine 2/3 cup apricot preserves, 4 teaspoons lime juice, 2 teaspoons soy sauce, 1/4 teaspoon grated fresh ginger or 1/8 teaspoon ground ginger, and dash cayenne pepper. Cook and stir until bubbly. Per 4 ounce meat: 309 cal., 7 g total fat (3 g sat. fat), 83 mg chol., 168 mg sodium, 25 g carbo., 0 g fiber, 

3.  Five Spice roast Chicken drumstick(Php.25.00)

Want a finger licking good meal.. err chicken drumstick? Make this. The drumsticks will not disappoint you.. or your guests. 

Ingredients
*4 chicken drumsticks
*2 tablespoon soy sauce
*1 tablespoon honey
*1 teaspoon lemon juice
*1/2 teaspoon Chinese five spice
*1 clove of garlic, finely diced
*a dash of salt
*a dash of pepper
*coriander leaves to garnish

Direction:

1.     Combine soy sauce, honey, lemon juice, spices, garlic, salt and paper in a mixing bowl. Stir well.

2.    Pour over chicken drumsticks and leave to marinade for half an hour or overnight for stronger flavour.

3.    Pre-heat the oven to 200 degree Celsius.

4.    Place chicken drumsticks in roasting tray and cook for approximately 45-50 minutes, turning once.

5.    Once cooked, remove chicken drumsticks from the oven and set aside.

6.    Garnish with coriander leaves before serving.