Bisaya Bloggers

Spaghetti with Tuna and Herbs 1 tin can tuna chunks A handful of parsley and basil ¼ cup olive oil 1 onion (chopped finely) 2 cloves garlic (chopped finely) Spaghetti Salt and pepper to taste Parmesan cheese Procedure: Prepare the herbs; chop basil and parsley until coarsely fine. Using a mortar and pestle, crush the herbs, add 1 clove garlic and add olive oil. Set aside. (

Pasta Pesto with Tuna I could have been proud if I made this, but I did not. In fact I’m even prouder coz DH made tonight’s dinner which is fantastic! How it all started? Well, he was just quietly playing his PC game at the terrace and I was just hanging around looking at our fast growing herbs when I asked him how to make a pesto. He just pouted his lips and said, “I don’t know …hmmm… u

Pasta (Fettuccini) with Prawns I love this creamy pasta served with prawns. The prawns were fried separately to keep its shape without getting soggy. However the flavors of the prawns is being infused with the sauce using the heads and shells of the prawns. This recipe may take a little of your time, but remember, good food CAN NOT BE RUSHED. Read on. Ingredients: ½ Kg. Tiger Prawns 1

Pasta (Penne and fusilli) in herbed tomato sauce With this dish, I really appreciate our tiny herb garden more and more. It’s such a delight to have herbs freshly picked just before you needed it. I intend to make tomato sauce with sweet basil only but hubby had hand picked all the kinds of herbs that we had, before I can complain, a hand full of herbs greeted me in the kitchen window just

I love carbonara. It doesn’t look very glamorous on the table yet, it really has mild flavors that just melt in my mouth. Ingredients: 3 Tbsp. cooking oil 1 can tuna chunks in oil 1 can button mushrooms (sliced thinly) 1 pc. Large white onion (minced) 2 cloves garlic (minced) 2 eggs 1 small can all purpose cream ¼ cup milk ½ cup grated parmesan cheese 1//4 cup cheddar cheese Salt and pepper

Here’s a hit for the night! Stir-fried flat noodles. I used to make pancit or the normal egg noodles and used to put soy sauce, but this time, I like it differently as I’m avoiding the smell of soy sauce, strange as it may sound but blame it on baby on my belly. I used flat noodles which I happen to grab from the super market even if I don’t have any plan of doing something with it… I guess

I don’t usually measure my ingredients when I’m cooking something like this, so I had roughly a little of everything of the following: Ingredients: Shrimps Mussels Oyster Squid Smoked salmon Garlic Onion 1 can all purpose cream 1 glass of white wine Oil for stir frying Salt & pepper Home-made fresh fettuccini

What’s the heck of making fresh pasta when there are available ready made in the supermarket? Well, the taste really differs!!! Been wondering why some restaurants are very proud to tell their customers that they make fresh pasty and that makes it quite pricey! Fresh pasta is more succulent and there is the flavors just comes alive in your mouth every bite compared to the dried lifeless

Spicy Squidrings with eggnoodles What I had: For squidrings: Frozen squidrings 3 tablespoons chili powder ¾ cup flour 1 tsp. salt Oil for frying For egg noodles: 1 pack egg noodles ½ liter water 1 carrot 1 red capsicum (bell pepper) 1 yellow capsicum 2 cloves garlic (finely chopped) 1 pc. Onion (thinly sliced) Salt & pepper Procedure: To cook eggnoodles: Bring to boil ½ liter of water, add

Cannelloni Ingredients:CannelloniBéchamel sauce3 Tablespoons olive oil½ kilo ground beef2 cloves garlic (finely chopped)2 white onion (finely chopped)1 teaspoon ground cumin seeds1 ½ cup tomato sauce4 fresh tomatoes (finely chopped)2 carrots (finely chopped)1 red pepper (finely chopped)Salt and pepperGrated cheeseParsley (finely chopped)Basil (finely chopped) To prepare filling:Heat oil in a pan

lasagna chips Lasagna pasta sheets Oil for frying Cheese Powder Water Salt Procedure:Boil salted water in a deep pan and add lasagna, boil for 2 minutes, or until al dente. Do not overcook. Set lasagna one by one by letting them drape over a rim of a deep pan or strainer to get rid of excess water. When cold enough to hold; cut them into strips or triangles. Deep fry and drain in kitchen paper

Pasta Salad Ingredients:Ribbon PastaParmesan Cheese (grated) Dressing:2 Tomatoes (diced)1White onion (thinly sliced)1 clove garlic (crushed)¼ cup Seedless green olives (sliced)¼ cup Seedless black olives (sliced)1 cucumber (peeled and diced)1 Tsp. CapersJuice of ½ lemonLemon zest1/2 cup olive oilSalt & pepper To prepare pasta:Boil pasta with salted water or stock until al-dente. Strain in a

Pan-fried Chicken Breast with Vermicelli (Rice Noodle) Remove the skin of the chicken. Slice diagonally on opposit directions forming crisscross cuts and rub with salt. Pan fry for about 2 minutes on each side to seal the meat until chicken turns golden brown. Continue cooking in the oven for 10 minutes at 250 degrees C. While the chicken is in the oven, prepare the vermicelli noodles. Bring

Chicken soup with taglierini Ingredients:1 Chicken Breast (sliced in cubes)1 round of taglierini (about a handful)1 potatoe (diced)1 red pepper (sliced in squares)1 green pepper (sliced in squares)6 stalks of green beans (sliced)1 onion (sliced thinly)1 clove garlic (crushed)4 cups water (or chicken stock)1 T. vegetable oilSalt to taste Preparation:Sauté onion and garlic until onion complete

pancit with pork ribsTo prepare pork ribs: Boil the ribs with water for 30 minutes or until well done. Marinate with soy sauce for another 30 minutes. Brown the meat in a very hot pan with 2 Tablespoons of olive oil and straight to a very hot oven for 20 minutes. To prepare stir-fried pancit (egg noodles)1 onion1 garlic1 red pepper1 green pepper250 g egg noodlessalt and pepper to tasteCook egg