This is super, super, super….easy. And SUPER tasty!
Our new Red Hot Cookbook is a treasure!
1 can (400 g) evaporated (unsweetened condensed) milk
1 can (400 g) sweetened condensed milk
1 can (400 g) coconut milk
freshly grated nutmeg
1 tsp. vanilla extract
toasted shredded coconut for decoration
Mix together evaporated, condensed and coconut milk in a large freezer proof bowl and stir in the nutmeg and vanilla essence.
Chill in a freezer for about an hour or two until the mixture is semi-frozen.
Remove from the freezer and whisk the mixture with a hand blender until it is fluffy and almost doubled in volume.
Pour into a container and freeze.
Serve sprinkled with toasted shredded coconut.
We are going home for Easter and the plan is to try and eat everything from the refrigerator.
I don’t think that’s possible but we’ll do our best.
We hate throwing food away. It’s a combination of the way we were raised, the overwhelming poverty in some parts of Manila, and the fact that average household in western society is throwing around 20% or more of the food bought in supermarket. Not to mention that garbage patch size of a state of Texas floating in Atlantic ocean, pollution and dying planet…
We are trying to act responsibly on our small household scale. Basically the final result is a few inches more around the waist before every trip which last more than a week, because we unplug the refrigerator from the power.
Despite all of that green talk from above I was pretty convinced that our “organic – unbleached -super/super – too – expensive – wheat flour” is going to be thrown away.
Instead, I’m sitting on a sofa at 6.30 am, with my eyes shout, still sleeping and waiting for my man to bring me fresh pancake from the kitchen. I’m so proud, happy and touched in the same time. For me, it’s like he went in the wood hunting for them. And on his way back home had to fight dozen of burglars, two bears and one wicked elf. I really appreciated this breakfast! I’m a lucky girl!
And than it came, contemporary pancake.
This really hit me, he knows me so well. Few days back I was bitching about March cover of Time magazine, Asian edition. They put on the cover Danish chef Rene Redzepi. What did he do? No, he did not feed the hungry or heal the sick. He reinvent Danish cuisine and serves ants as a new and exotic ingredients. Danish ants, to be precise. Culinary world think’s he is the new Ferran Adrià. Is that the reason to be on the cover of the Time magazine? I don’t think so. What bothers me really is not the chef himself, I wish him all the best in the world, it bothers me that we have paid 130 pesos for this newspaper, and on our way to the mall I gave only 5 peso to that blind beggar at Edsa-Ayala intersection. And he really needed more.
From today’s perspective I can tell I was exaggerating and giving too much importance to this story. I completely manage to block the fact that first step to a happy life is not to be angry with a things you cannot change. Ups, I’m still learning!
I can tell I was really boring my husband but he was kind enough and waited for me too cool down before his statement.
So this morning he serve me this contemporary pancake with a words: “If I ever had a quantum restaurant this would be the pancake we’ll serve to our guests”.
The inspiration for this meal come from the same article in Time, on a picture there is a plate with few cabbage leafs, 3 fried oysters, 1/2 tbsp. sauce and that’s it.
I know that some food critics are having simultaneous orgasm when they see something like this. For me is always the same old feeling: OMG, I’m gonna go home hungry!
This was a great joke on my account!
Later on we had some real pancake.
2+1/2 cup flour
2 cups milk
1 cup sparkling water
pinch of salt
splash of grape seed oil
In a mixing bowl add eggs, sparkling water and milk. Mix all together and then slowly/gradualy add flour by wishing the mixture. Season with salt.
And now the boring part, pan fry them. Filling, Nutella or Maple Sirup.
2 ripe mangoes
3 sheets gelatine
1/2 cup hot water
1/3 cup muscovado sugar
1 cup coconut milk
homemede chocolate gravy, watermelon, mint and oranges for garnish
Puree mango in the blender until smooth and leave it there. In a small saucepan, heat up the water until boiling. Remove from the heat. Stir in the gelatin, when it is dissolved – add sugar and again stir to dissolve. Add this mixture to the mango in the blender. Add the coconut milk. Blitz until all ingredients are combined. Pour into cups and place in the refrigerator for at least 2 hours.