Tag Archives: Recipe

First attempt in making pandesal

26 Sep

When I posted on Facebook that I felt like making pandesal over the weekend a friend of mine posted a comment saying that I was crazy. Maybe I was. I was so pumped up trying out my bread making skills – well, I just really wanted to use up the can of yeast I bought a couple of weeks ago.

Also, I wanted to try using my kitchen-aid like machine instead of my bread maker to make the dough – much like what I did when I made the pretzels.

And so with the ohsumness that is Google, I started searching for an easy pandesal recipe. There were recipes that called for baking soda, for eggs, for milk, for butter – soooo complicated. I didn’t think the classic pandesal actually had these ingredients. Sure, they maybe made home-made pandesal yummier but still – I didn’t think that the panaderia would use a lot of eggs and butter and baking powder for a pandesal that would sell for less than 1 peso.

Anyway I didn’t have eggs at home so some of those recipes were already out of the question. Then I found this recipe on Allrecipes.com.

I had everything needed on hand and no complicated ingredients to boot. Cool. I just had to try it. So at 9 am (not very panaderia-like) I went to work. It was very easy especially with the mixer although I had no clue what the finished dough should feel like. My dough ended up very smooth and quite elastic and soft so I thought that was quite good.

They turned out sooo pretty  and yummy(for first time home made pandesal). They were crusty on the outside and soft inside. I tweaked the recipe a bit because the reviews said the original recipe turned out bland and adviced to add more sugar. It turned out too sweet for my taste. So I guess I’ll follow the original recipe to the letter next time. The reviews also said the pandesals turned hard when cooled. It didn’t happen to mine – they remained soft even hours after.

I ate mine straight from the oven with butter and the husband had his with Nutella. This recipe is definitely going into my Recipe Journal and will be a weekend treat every now and then.

It does take hours to make this but most of that is just waiting for the yeast to rise but let me tell you that it really is worth the wait.

I think I’ll also try this recipe from Market Manila – it has eggs in it but maybe that does make a difference in the end.


Here’s what I used:

  • 1 cups warm water (110 degrees F/45 degrees C)
  • 1 teaspoons active dry yeast
  • 1/3 cup white sugar
  • 1/8 cup vegetable oil
  • 1  teaspoons salt
  • 3 cups all-purpose flour
What to do:
  1. Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes.
  2. In a large mixing bowl, combine the remaining sugar and the oil and mix until smooth. Add the salt, 1 cup of flour and the yeast mixture; stir well. Add the remaining cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.
  3. Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10 minutes. Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil. Cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour.
  4. Turn the dough onto a lightly floured surface and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the ‘log’ is 1/2 inch in diameter. Using a sharp knife, cut each ‘log’ into 1/2 inch pieces. Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to flatten.
  5. Preheat oven to 375 degrees F (190 degrees C).
  6. Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
  7. Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.
Easy peasy.

Oatmeal Apricot Cookies

13 Jun

I wanted to do a bit of baking today but was too lazy to go and get some chocolate to make choco chip cookies. After a bit of rummaging, I found that I still had some dried apricots left over from making the Chicken with apricots and couscous recipe and some almond slivers from the biscotti recipe.

Just my luck! I have had this recipe for Oatmeal Apricot Cookies from Martha Stewart for a while now and I have just the ingredients needed.

It felt a bit weird eating a ‘healthy’ cookie. And as much as I hate fresh apricots, I liked the dried ones in this recipe. It added to the chewiness of the cookie. It wasn’t a big of a hit as the chocolate chunk ones I regularly make though.

So I had fun making these, but I don’t think I’ll make them again soon. But you should still try it.

Tarte aux tomates

28 Aug

We *heart* tomatoes. My favorite tomato recipe is the mom in law’s tomate farcie or stuffed tomato. She always tries to make this one when we come over and I never get tired of it.

My new second favorite tomato recipe is a savory tomato tart. It’s sort of like a quiche without the cream but it’s also not like pizza. I first tried this tarte at a friend’s place and I wanted to finish the whole thing but then it wouldn’t have been very polite.

My first attempt in doing this was a failure. I put too many tomatoes and forgot to put olive oil and so it just wasn’t right somehow. But this one is exactly the way we wanted it to look like, and taste like, of course. Although next time I’ll use cherry tomatoes.

What you’ll need:

  • 1 pate brisee or feuilletee
  • 2 to 3 big tomatoes thinly sliced or 300g cherry tomatoes cut in half
  • grated cheese, I used gruyere
  • fresh basil
  • dried oregano
  • mustard
  • olive oil
  • 2 slices prosciutto or jambon de bayon, chopped

– Preheat oven to 300 degrees

– Roll out the pate brisee onto a tart mold. Spread some mustard onthe bottom of the tart.

– Arrange the tomatoes on the tart sprinkle with chopped fresh basil, some dried oregano and the chopped prosciutto

– Cover everything with grated gruyere cheese. Season with a bit of salt and pepper

– Pour a bit of olive oil on top of the tart

– Put in oven and bake for 30-40 minutes until the top is brown.

Bon appetit!

Grilled Vanilla Peaches

23 Aug

If you live in Paris, you’d know that peaches are everywhere these days. So in the spirit of eating healthy and all that junk, we decided to start buying more fruits and veggies and guess what got my fancy one day at the supermarket.

Okay, so the photo doesn’t look too enticing and I used whipped cream instead of vanilla ice cream because it was all we had and I thought the peaches were a bit sour for my taste. But the husband loved it, so I’m sharing it with you. I got the recipe from Martha Stewart.

What you’ll need: (for 4 people)

  • 4 freestone peaches
  • half a lemon
  • 1 tsp vegetable oil
  • 1 Tbsp packed brown sugar
  • 1 tsp water
  • 1 tsp pure vanilla extract
  • a pinch of ground cinnamon
  • a pinch of salt
  • vanilla ice cream (I used whipped cream because we didn’t have vanilla ice cream)

– Peel, halve, and pit 4 freestone peaches.

– Preheat grill to high. Combine the juice of half a lemon and 1 teaspoon vegetable oil in a bowl. Add peaches; toss to coat. Place peaches (with liquid) on a large piece of parchment-lined foil.

– Stir together light-brown sugar, water,  pure vanilla extract, ground cinnamon, and  salt. Brush over peaches. Fold foil to form a packet, crimping edges to seal. Grill, covered, for 15 minutes.

– Slice peaches, and divide among bowls. Top with scoops of vanilla ice cream (1 quart).

This may be a healthier dessert but I don’t think we’ll be switching our regular creme a la vanille desserts for this one. *sheepish grin*

Easy chocolate chip cookies

10 Mar

I *heart* chocolate chip cookies and to give in to the craving, I used to buy a pack of regular Chips Ahoy and leave it open for a few hours to make the cookies soft and chewy. It’s better than buying the soft and chewy Chips Ahoy kind. But one cannot find that brand in the local supermarkets here. They have that nougat cookie thing that I don’t really like and we tried the Pepperidge Farm chunky cookies that G does not like. There is no Mrs. Fields here nor Famous Amos. So we stopped buying…and started making!

Here’s a super easy classic chocolate chip cookie recipe from Smitten Kitchen:

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips

1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.

2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.

3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.

4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.

5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

The cookies came out perfect, just the way I like them: crunchy on the outside yet soft and chewy in the middle. Yummy!! Definitely better than the store bought ones. Although I did need to  make 2 types since G likes them well baked and crunchy all over.