Pork Ribs Caldereta



source: Nestle

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Sayote Salad with Pomelos and Prawns


Ingredients:
½ kg prawns, peeled and deveined
1 kg sayote, cut into strips then blanched
1 pc singkamas, cut into strips
1 pc carrot, cut into strips
1 pc red bell pepper, cut into julienne strips
1 pc green bell, cut into julienne strips
12 pcs pomelo segments, peeled and seeded
1 cup orange dressing
Honeyed Patis Dressing
½ cup NESTLÉ Premium Squeeze Orchard Orange
2 tbsp patis
2 tbsp lemon juice
1 sachet 8g MAGGI MAGIC SARAP
1/3 cup honey
1 tbsp orange zest
pinch of black pepper
¼ cup olive oil

Procedure:
1. Cook prawns in boiling water until pink. Set aside.
2. Prepare Orange Dressing. Combine the NESTLÉ Premium Squeeze Orchard Orange, patis, lemon juice, MAGGI MAGIC SARAP, honey, orange zest, and black pepper. Whisk in olive oil gradually to incorporate well into the orange mixture. Set aside to chill.
3. Combine the vegetables, pomelo, and cooked prawns. Toss into the prepared dressing.
4. Serve chilled.

Good to Know:
As with other seafood, prawn is a source of iodine. Iodine is a mineral that is needed to promote proper metabolism among adults.

Good to Remember:
Deveiling prawn is simple. Just make a shallow incision along the back of the prawn and pull out the dark vein that runs throughout by rinsing under cold water.

source: Nestle
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Light Strawberry Yogurt Panna Cotta


Ingredients:
200 ml Nestle Low Fat Milk
1 tsp vanilla
2 large egg yolks
1 large egg white
2 tbsp caster sugar
1 tbsp powdered gelatin dissolved in
2 tbsp water
2 tubs 125g Nestle Fruit Selection Yogurt, Very Strawberry

Procedure:
1. Bring the milk and vanilla to a simmer and remove from heat.
2. Whisk the eggs and caster sugar together until mixture is light yellow in color.
3. Stir egg mixture into the hot milk and return to a low heat, stirring continuously, until the custard coats the back of the spoon.
4. Remove from heat, add the dissolved gelatin, stir until it dissolves and strain the custard into a bowl. Cool it over iced water until it has set.
5. Whisk in the Nestle Fruit Selection Yogurt. Pour mixture into ramekins until almost full and chill until completely set. Chill for 30 – 45 minutes.
6. If desired top with fresh strawberries or other fruits before serving.

Good to Know:
Food scientists have discovered that yogurt with live microorganisms increases the growth of good bacteria in the intestine. Good bacteria are observed to maintain digestive health, improve absorption of nutrients and promote better health.

Good to Remember:
Yogurt is a source of calcium. If you don’t drink much milk, just may enjoy yogurts instead. The amount of calcium found in milk is equivalent to about 2 cups of yogurt.

source: Nestle
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Roasted Vegetable Pasta


Ingredients:
6 pcs large tomatoes, halved
2 heads garlic, peeled
3 pcs red bell pepper, seeded and halved
3 pcs green bell pepper, seeded and halved
1 bunch celery, sliced into 3” lengths
4 pcs white onions, peeled and halved
1 pc zucchini, sliced into ½” thick
1 pc large carrot, sliced into ½” thick
Paprika
2 sachets 8g MAGGI MAGIC SARAP
Black pepper
Olive oil

1 pc 11g MAGGI MAGIC SARAP dissolved in
1 ½ cups water
Salt, to taste
1 tsp black pepper
2 tsp sugar
1 tbsp butter
150g ham or flaked chicken (optional)

1 pack 500g spaghetti noodles, cooked al dente
Grated Parmesan cheese

Procedure:
1. Preheat oven to 350°F.
2. Brush the baking sheets with olive oil. Arrange the vegetables on the greased baking sheets. Season the vegetables with MAGGI MAGIC SARAP, paprika, and black pepper. Drizzle with more olive oil
3. Place in the preheated oven to roast for 30 – 45 minutes or until the vegetables are light brown and fragrant.
4. Purée all the vegetables in a food processor. Place the purée’d vegetables in a sauce pan and combine with the chicken broth.
5. Simmer sauce for 15 minutes then add ham / chicken. Season with salt, black pepper, and sugar.
6. Simmer for another 5 minutes. Turn off heat and stir in cold butter until melted.
7. Combine pasta with prepared sauce and top with grated Parmesan cheese.

Good to Know:
Tomato is also an excellent source of Vitamin C (one medium tomato provides 40% of the RDA) and a good source of Vitamin A (20% of the RDA).

Good to Remember:
Select tomatoes that are round, full and feel heavy for their size, with no bruises or blemishes. Store fresh ripe tomatoes in a cool, dark place, stem-side down, and use within a few days.

source: Nestle
You might also be interested with "My Weekend Journal" Please click here to view.
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