It seems that the doughnut industry in the Philippines is becoming more and more competitive these days. One thing is for sure, it's not destined to go plain and stagnant. Gone are the days when we were trapped in choosing either Dunkin Donuts or Mister Donut for a yummy home treat. Today, these are not the only choices left for the sweet Filipino palate. Since the arrival of Go Nuts Donuts and Krispy Kreme, a new set of standards on how good doughnuts should taste like were born. And, as if the competition is still not enough, there's always a new brand that comes to the market. One of them is Cello's. Five boxes of Cello's Doughnuts & Dips landed in our office's pantry. In a flash, we felt instant sugar rush in our blood streams. Definitely too sweet! I almost hesitated to finish a piece. However, since it's started to create a buzz in manila's sweets industry, I endured this sensory challenge at my throat and tonsils risks. Was it worth it? Texture wise it's more of an "ensaymada" bite rather than a soft, chewy, melt in the mouth kind of doughnut. It's a bit bready. Taste wise, it's too sweet that I can hardly perceive the overall flavor in it. Consuming a piece felt like meeting a daily requirement of calories already. (I don't know how it is for those who have high sweet threshold). But for most of us who have tried it, we all share on this aspect. On the flavors, I personally liked the peanut most. Next is the cheese, the rest I will just say pass. Check out any of these branches for your own share of Cello's experience.

Katipunan: 928 2649
Taft: 521 6236
Greenhills: 723 9632

This is the second pasta dish that's part of our holyweek repertoire, Creamy Tuna Basil Spaghetti with quail eggs. I've added the quail eggs to make it more appealing to the kids. I run out of fresh basil leaves but the dried ones worked as a good alternative.

250 g spaghetti noodles

1 can tuna flakes in oil, drained

250 g quail eggs, hard boiled

1 tsp dried whole basil leaves

3 tbsps olive oil

1 small onion, chopped

4 cloves garlic, minced

275 ml all purpose cream

1 cup of pasta water reserve

salt and pepper to taste

1. Cook spaghetti noodles according to package directions. Set aside.

2. In a sauce pan, saute garlic and onion in olive oil. Add tuna flakes and mix well. Season with salt, pepper and dried basil.

3. Add reserved pasta water and all purpose cream. Simmer for a few minutes until the sauce is slightly thickened.

4. Stir in cooked spaghetti noodles and quail eggs. Mix well.

Sometimes it really pays to read some food and lifestyle magazines. You get inspired and suddenly you want to dash something off to your kitchen. Because I had so much time to splurge last vacation, I had a chance to peruse some in my rack and rendered certain recipes into our family plate. I'll be sharing two pasta dishes we enjoyed last holyweek. From our pot to yours, Chicken Tomato Basil Spaghetti. Bon a petit!