How To Make Farfalle Appetizer

Farfalle or bow tie pasta originated in Italy, date back 16th century in the region of  Lombardy and Emilia-Romagna in Northern Italy. It comes in different sizes, the kids will surely love this cute bow-tie like pasta.

Ingredients:
250 grams farfalle
1 cup diced ham
1 cup all purpose cream
1 1/2 cups mayonaise
salt and pepper to taste
spring onion
raisins according to your taste

Procedure:
1. Cook the farfalle according to its packaging procedure, when done, was in running water to remove extra starch then drain it.

2. Combine all the ingredients until fully mixed, chill then serve.

More about → How To Make Farfalle Appetizer

Sago with Corn and Raisin Salad

Simple, affordable and delicious! :-).

Ingredients:
1/2  kilo sago ( cook and wash well, then drain)
2 cans corn kernel (drained)
3 cans condensed milk ( 390 grams each can)
2 cans all purpose cream (300 grams each can)
1/2  litro fresh milk
raisins as needed


Procedure:
1. Combine all the ingredients until fully mixed, refrigerate before serving.

More about → Sago with Corn and Raisin Salad

How to Prepare a Couscous Salad

Couscous is a staple food of North African cuisine and voted as the third-favourite dish of French people in 2011 in a study by TNS Sofres for magazine Vie Pratique Gourmand, and the first in the east of France. 
Source: Wikipedia

I used instant couscous for this salad, instant couscous can be used by just soaking it with warm water.

Ingredients for 20 servings
300 grams couscous
1 big zucchini
2 big eggplant
1 big yellow bell pepper
1 big green Bell pepper
1 cup dried tomato ( sliced)
1 cup green peas
2 tablespoons olive oil
salt and pepper to taste
1 lemon

Procedure:
1. Dice all the vegetables, sprinkle with olive oil,  then put in the a pre-heated oven for 10 minutes at 200C.
2. While roasting the veggies, soak the instant couscous in warm water for 5-10 minutes then drain.

 

Dried Tomatoes

3. Combine all the ingredients and mix well, sprinkle with lemon juice, salt and pepper then stir until fully mixed. Serve and enjoy.

More about → How to Prepare a Couscous Salad

Weekly Menu

It was nice to have a laid back kind of weekend.  Totally chill with beautiful weather with hardly any plans.  Went to the Dru Hill and Blackstreet concert at the Ohio State Fair, took advantage of the tax free weekend, and a couple walks in Columbus' first metro park (Blacklick Metro Park).  How was your weekend?

 

 

  

 

 

And with the laid back theme of this weekend, here is this week's meal plan...

steak tacos and lime chili corn
crab cakes and salad
ravioli
coq au vin and mashed potatoes
creamy shrimp bowties

More about → Weekly Menu

Study Tip Sunday: Review!

More about → Study Tip Sunday: Review!

How to Make Macaroons For Sale Version

Lately I have received emails asking me ideas of recipes that's easy and affordable to make to earn extra income. I think macaroons is the right dish to start, so I formulated a recipe for 1 kilo of desiccated coconut and here it is.


Ingredients for 160 pieces macaroons:
1 kilo desiccated coconut (no sugar)
8 eggs
3 big cans condensed Milk (380 grams each can)

small muffin paper cups (200 pieces)

Procedure:
1. Combine all the ingredients until evenly mixed.
2. Fill each paper cups with a good amount of the coconut mixture.
3. Bake in a pre-heated oven for 6 minutes or until golden brown at 180C.

4. When done, remove immediately and allow to cool. You can pack in a nice containers for a good price :-) .  This one is ready to be delivered for a friend's birthday, my gift for the occasion :)

More about → How to Make Macaroons For Sale Version

How to Cook Shrimp Tempura Perfectly

I posted already the recipe of shrimp tempura, but in this post I will reveal a secret on how to cook it perfectly, yes, just like a pro :-).

Ingredients for 3 servings:
15 pieces medium size shrimps ( de-shelled and cleaned)
1 tablespoons lemon or calamansi juice
1/2 cup flour
2 beaten eggs
1 cup breadcrumbs ( Panko)
salt and pepper to taste


Procedure:
1. Butterfly the shrimps by cutting at the back side, then 

sprinkle with calamansi or lemon juice, salt and pepper to 

taste, mix well. Roll over the flour.

2. Dip in a beaten egg.

3. Roll over the Panko, this kind of crumbs will give the shrimp tempura a perfect result.

4. Deep fry until done then remove from the oil and let rest on a paper towel to remove excess oil. Serve and enjoy.

Panko is a flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods. 

More about → How to Cook Shrimp Tempura Perfectly