I found a can of fruit cocktail in my cabinet, as well as packs of all-purpose cream and condensed milk in the fridge. They’d been there since forever. And I remembered the fruit salad my sisters made last Christmas. So I made something similar.
Tasty! But I lacked one important ingredient: cheese. But the end result still burst with heavenly sweetness. My version of comfort food.
I guess now I have one dessert I can whip out in three easy steps.
B is, of course, more beautiful. But it also has its faults.
Last week I tried to put hotdogs in my omelet (Picture A)…to considerable success (there was too much cheese).
So I tried doing something similar today (Picture B) — this time, with onions, tomatoes, and less cheese. It was supposed to be uber-amazing, except that I decided to put butter (too much of it) to cook the omelet. I could have just used olive oil to not make the egg stick to the pan. Well, I did use olive oil, but I ran out of it. Thus the butter. Because I didn’t want to use fatty cooking oil.
But the omelet looked and tasted well enough, especially the second serving. The first had all the butter, while the second one only had the remainder of what the first absorbed.
Along with plain rice and whole fried hotdogs, the meal was gooood.
I was thinking of following Jamie Oliver’s “Classic Spaghetti” recipe, but I ended up combining the ingredients and instructions from his book Jamie’s Food Revolution and those in my instant spaghetti sauce’s tetra pack. And, unlike before, this time I used the casserole to cook the sauce, right after cooking the pasta in it (mine is a single-pit electric stove).
And pasta (which I cooked) never tasted that good. It was amazing!
I think the basil leaves did the trick. Their aroma is irresistible and exciting. The real tomatoes also helped. These two ingredients, by the way, were not required by the instant sauce’s recipe, but they were in Jamie’s and I already had them, so why not.
Sometimes, on cold nights, after a long and tiring day, all you want is a quick meal. For me, it means a warm noodle soup is in order.
To get this fix, I use instant mami with two eggs and, if available, onions and carrots and spring onions. I didn’t have carrots tonight. So I just added parsley and rosemary to give it some unusual twist. Plus some black pepper.
Finally I learned that instant mami is best cooked with low heat: eggs just right and, most important, noodles aren’t soggy.
And so, I found the chance to cook my first dish out of Jamie Oliver’s Food Revolution last week (yes, this blog post is too late, but at least I get to publish this; so).
As the the book warned, Pasta al Pangrattato was going to be quite dry, unlike most pasta dishes. I substituted many of the indicated ingredients — like dried thyme leaves instead of fresh ones, canned tuna instead of anchovies, and chili sauce instead of the real thing.
It turned out too spicy, but tolerable. Perhaps next time I should go easy with the chili and the thyme…
I did my first French toast today yesterday. Too bad I didn’t have cinnamon. But the vanilla and butter and milk turned out okay. I had fun immersing the bread into the egg-milk-vanilla concoction and frying it to a golden brown and somewhat puffed up because of the eggs.
And then I added an omelet for more fun. Plus the yogurt — I don’t actually know why I suddenly threw it on the toast. The combination didn’t seem to go very well, so I immediately scraped it off; yummy.
But the toast wasn’t very good. It only looked very good. I suppose it’s the lack of flavor; cinnamon could really have made it awesome. I settled with honey to sweeten the food. It was okay.
Note to self: Buy cinnamon.
Update: This morning I re-fried the leftover toast. Not much difference from yesterday’s. Then I friend an egg using butter — tasty! And fatty.
In hopes of replicating a caramelized version of the unofficial national food of the Philippines — adobo — I spent about two hours cooking this on Wednesday night.
It’s adobo, alright, but not caramelized. And it’s too dark brown — some parts are even black — but that’s just a sign of how savory it is. I also added a bit of honey to this; it made a slight difference, but just slight.
Three days later, the dish is still unfinished. It’s so flavorful that one meat cube requires about a cup of rice to enjoy. And every heating of the thing just makes it better than ever, like wine over time.
I’ll try doing this again, but with better ingredient proportions — and perhaps with pineapples.