What you need:
For the Crumb or Streusel:
1/8 cup granulated sugar
scant 1/4 cup light brown sugar
1/2 tsp ground cinnamon
1/2 stick unsalted butter, melted
2/3 cup all purpose flour

For the Cake:
6 tbsp unsalted butter (3/4 stick), at room temperature
3/4 cup granulated sugar
2 large eggs, at room temperature
1 tsp vanilla extract
2/3 cup sour cream
1 1/4 cup all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1 cup fresh blueberries plus extra for topping
1 tbsp caster sugar


How to make:

 Tuna Linguine

What you need:
250g linguine
1/2 cup pasta water reserve
2 cans tuna in olive oil
2 tbsp olive oil
4 cloves garlic, chopped
1 small onion, chopped
1 tsp ground basil leaves
salt and pepper to taste
grated parmesan cheese

How to make:
1. Cook linguine according to package directions. Reserve 1/2 cup of pasta water, drain linguine and set aside.
2. Heat olive oil in a pan. Saute onion and garlic until fragrant. Add tuna (do not drain oil) and saute for 3 - 4 mins.
3. Add pasta water reserve and season with salt, pepper and ground basil.
4. Add linguine and stir well. Serve with grated parmesan cheese on top.

What you need:
200g pack lady fingers or Savoiardi biscuits
300ml whipping cream
40g icing sugar, sifted
2 tbsp granulated instant decaffeinated coffee
1 cup boiling water
1 cup (250ml) mascarpone cheese
2 tsp cocoa powder or more
3 tbsp chocolate drops for toppings

How to make:
1. Combine coffee and water; stir well, allow to cool and set aside.
2. Place half the biscuits, in single layer over a deep dish; drizzle with half of the coffee mixture.
3. Beat the cream and icing sugar until soft peaks form. Fold in mascarpone cheese.
4. Spread half of the cream and cheese mixture over biscuits in the dish.
5. Submerge the remaining biscuits, one at a time in coffee (do not over soak), place over the cream layer.
6. Top biscuit with the remaining cream. Cover and refrigerate overnight.
7. Dust with sifted cocoa powder and top with mini chocolate drops just before serving.

What you need:

Basic Crepe
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
extra butter, for coating the pan

Filling:
Nutella spread
banana, sliced horizontally
caramel syrup
chocolate drops

How to make:
1. Prepare the crepe a day in advance. Mix all ingredients in a blender for 10 seconds. Keep in the fridge for an hour or overnight for best results. It will allow the bubbles to subside to prevent the crepe from tearing easily.
2. Coat a non stick frying pan with some butter. Pour 1 ounce of prepared batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone.
3. Spread 1 tbsp of nutella on 1 piece of crepe. Layer with sliced bananas. Roll the crepe and drizzle with caramel syrup. Sprinkle with chocolate drops. Serve immediately.

Garlic Bread

What you need:
1 pc Baguette bread, sliced diagonally
4 cloves garlic, minced
1 1/2 - 2 tbsp chopped Italian parsley
3 tbsp live oil
2 tbsp melted butter

How to make:
1. Mix all ingredients in a bowl.
2. Spread mixture on top of the baguette (just enough to cover the top)
3. Toast in the oven for 2 mins or until to your desired doneness for the bread.

 Parmesan Crusted Pork Chop

What you need:
6 pcs pork chop, room temp
2 eggs
parmesan cheese
breadcrumbs
kosher salt or sea salt and freshly ground black pepper
sunflower oil

How to make:
1. Pound the pork chop with a rolling pin until the thickness is reduced to at least half.
2. Beat eggs in a bowl. Stir in salt and pepper.
3. Dip pork chop in the egg mixture, parmesan cheese then breadcrumbs. Allow to sit for a while to absorb coating.
4. Heat the oil in a non-stick frying pan until smoke forms. Fry the breaded pork chop 4 - 5 mins per side depending on the thickness or until it's brown.



Having this kind of plate, makes me love weekends more. What do you think?

 What you need:

For the Crumb
1/4 cup granualted sugar
1/3 cup light brown sugar
1 tsp ground cinnamon
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all purpose flour

For the Cake
6 tbsp unsalted butter, room temp
3/4 cup granulated sugar
2 extra large eggs, room temp
1 tsp vanilla extract
2/3 cup sour cream
1 1/4 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
2 cups fresh mangoes, diced

How to make:

What you need:
2 pcs red grouper fillet
a bunch of kailan vegetables
2 tbsp canola oil
4 cloves garlic, chopped
2 tbsp ginger, julienne
1 small red onion, chopped
3 tbsp light soy sauce
1 tbsp sesame oil
2 tbsp sugar
1/2 cup water
salt and pepper to taste
1 tbsp spring onions, julienne


How to make:

Roasted Lemon Rosemary Chicken

What you need:
1 whole chicken, cut into parts
2 tbsp extra virgin olive oil
salt and freshly ground black pepper
3 - 4 sprigs of rosemary leaves
2 pcs lemon, cut horizontally

How to make:

What you need

Caramel Topping:
6 tbsp unsalted butter, melted
3/4 cup light brown sugar
1/4 cup honey
1 1/4 cups sliced almonds, lightly toasted

Cake:
1 1/4 cup cake flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 1/2 cup sugar
3 large eggs
 1 cup full cream milk
1 tsp vanilla extract



This was how our dinner plate looked like on a Friday night. It's truly TGIF!

Fresh Greens Salad with Vinaigrette

What you need:
1 pack of organic greens
1 tsp minced garlic
kosher salt and pepper to taste
1/2 tsp Dijon mustard
1 1/2 tsp balsamic vinegar
1/4 cup extra virgin olive oil

How to make:
1. Mix all the dressing ingredients in a bowl. Continue mixing until emulsified.
2. Add into the fresh greens and toss to coat it with the mixture.

Linguine with Shrimps Scampi

What you need:
250g linguine
1 1/2 tbsp butter
1/4 cup extra virgin olive oil
4 cloves of garlic, minced
1/2 tsp kosher salt
ground pepper to taste
1 tsp ground basil
5 pcs kalamansi, juice extracted
500g shrimps, cleaned and deveined
1/2 cup pasta water reserve

How to make:
1. Cook linguine until aldente. Drain and set aside. Reserve 1/2 cup of water.
2. Melt butter in a pan. Add olive oil. Sauté garlic until fragrant.
3. Add in shrimps and sauté until it turns pink (about 5 mins).
4. Add pasta water reserve. Season with salt, pepper, basil and kalamansi juice.
5. Add in cooked linguine and toss to combine.

Pan Roasted Rib Eye Steak - This is a bit overdone, I guess. But we're just not into rare nor medium rare type of steaks. My taste buds specifically are not oriented into the "bloody" character of meats. If you prefer otherwise, the time of cooking can be varied to suit your liking. This is the 3rd time I'm doing this steak so the post on the recipe can be found here.

Very Berry Cheesecake

What you need:
200g graham crackers, crushed
3 tbsps. brown sugar
120g butter, melted
1 pack cream cheese, softened
1 250g pack whipping cream, chilled
1 1/2 tbsp unflavored gelatin
1/3 cup water
1/4 cup white sugar
fresh strawberries, blackberries and raspberries for toppings

How to make:
1. Mix graham crackers, brown sugar and melted butter in a bowl. Transfer into an 8-inch nonstick baking pan and press firmly. Allow to set in the fridge for at least 30 mins.
2. Beat cream cheese and white sugar until smooth and fluffy. Set aside.
3. Add gelatin into the water and set aside to soften. Heat over low heat until gelatin is completely dissolved. Add into the cream cheese mixture.
4. Beat whipping cream until soft peaks. Fold into the cream cheese mixture.
5. Pour over the prepared crust and spread evenly. Top with the fresh fruits.
6. Chill for at least 2 hours or until set.

How to make: