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Saturday, March 24, 2012

Arroz Con Coliflor Y Brocoli Recipe


1/4 cup olive oil
1 head garlic, crushed
2 medium onions, chopped
2 c California rice
4-5 c soup stock
1/4 kg cauliflower, divided into florets
1/2 c garbanzos, cooked
1-2 tsp curry powder
a pinch of saffron
salt and pepper, to taste
2 hard-boiled eggs, sliced

For the soup stock

Beef or Pork bones, or a combination
1 carrot, cut into 1-inch pieces
2 stalks celery, roughly chopped
1 large onion, quartered
1/2 tsp peppercorns


1. In a casserole, put all the soup stock ingredients together and add enough water (at least 6 cups) to cover. Simmer over low fire for 2 hours. Strain the broth.

2. In a paellera or a large, heavy skillet, heat the olive oil and sauté the garlic and onions. Add the rice and cook until it becomes opaque.

3. Add the soup stock. Arrange the cauliflower, broccoli, and garbanzos on top, sprinkle the curry powder and saffron, and season with salt and pepper. Cook the rice for about 20 minutes. Garnish with the sliced eggs. Makes 5 to 6 portions.

Wednesday, March 21, 2012

Villa Raphael Resort

     Summer is exciting and enjoy. Most people are planning to have a vacation especially going to beaches and resorts. They are searching for the best place and affordable.

Villa Raphael Resort

     Villa Raphael Resort was a good and relaxing place. It is located in Barangay San Juan, Palauig, Zambales. A 4-5 hours from Manila.

Sunset view

     It is a perfect resort for family vacation, birthday, wedding and other occasions. It is also a gateway to Magalawa Island, a white beach island near in the resort.

How to get there:
     Take any bus from Manila (Cubao) going to Sta. Cruz or Iba, Zambales. If the destination of the bus is to Sta. Cruz, drop off to Palauig, then ride a tricycle going to Villa Raphael Resort. If the bus is going to Iba, ride a jeep from there going to Palauig.

For any inquiries, visit their website
or contact Tita Fely, +639203861746

Monday, March 19, 2012

Cabbage Salad With Tahini and Honey Dressing


1 small head (or half of a large one) green cabbage
1 small head purple cabbage

For the dressing, whisk together--
3 tbsp tahini
1/4 c lemon juice
3 tbsp olive oil
1 tbsp honey
1 clove garlic, pounded to a fine paste
1/2 tsp sea salt


1. Cut the cabbage in half and remove the hard center. Separate the leaves and rinse well under running water. Spin dry or blot with paper towels. Stack the leaves together and slice finely into shreds. Do the same with the purple cabbage.

2. Pour just enough Tahini and Honey dressing to coat the vegetables lightly. Toss and serve immediately.
Serves 6.

Shared from The Philippine Cook-book by Virginia Roces de Guzman and Nina Daza Puyat

Saturday, March 17, 2012

Calamansi Muffins

     If you start the day with hot-from-the-oven, tart and tender muffins, how can you possibly wrong? slathered with soft, sweet butter, maybe a little jam, and, be warned. -- these tiny cakes can be habit forming. Bake an extra batch -- they freeze really well, simply warm up another day.


1 1/2 c all-purpose flour
1/2 tsp baking soda
t tsp baking powder
1/4 tsp salt
3/4 c butter
3/4 c sugar
1 egg
2 egg yolks
1/3 c calamansi juice (or lemon or lime juice)
1/3 c +1 tbsp evaporated milk


1. Preheat the oven to 350 ⁰F. Line a muffin pan with cupcake liners or squares of baking paper. This recipe will make 8 to 10 muffins, depending on the size of your pan.

2. Sift together the flour, baking soda, baking powder, and salt.

3. In a bowl, beat the butter with an electric mixer on medium speed until light and creamy. With the mixer running, add the sugar in gradually. Then add the egg and egg yolks one at a time.

4. Combine the calamansi juice and the milk -- it will look curdled, but rest assured that it's alright.

5. With the mixer on low speed, add the dry ingredients to the bowl alternately with the calamansi mixture. Give it another half-minute to make sure the butter is smooth and creamy.

6. Spoon the butter into the prepared muffin pan, filling the wells almost to the top. Bake for 20 mins, until golden. Serve warm.

Shared from Bake Me a Cake by Ginny Roces de Guzman