I tried something new yesterday. I made an experiment to check if I could make a homemade ice cream without using any special equipment, such as an ice cream maker. Guess what? I never thought it would be this easy.
My mother buys fruits every now and then. This weekend, we had mangoes…lots of it. And avocados. I love mangoes and I’m sure my family does too. However, there are some instances that for some reason, we fail to consume all of them, hence, they are just put to waste. So I decided to make something out of it — a homemade mango ice cream.
Like what I said, we don’t have an ice cream maker at home. However, you can always do it manually. Mango meat is soft and none of the ingredients are hard, so it’s really easy to incorporate everything.
You may also want to top the ice cream with your favorite fruits. Just make sure that they’re in season. Or you may want to add caramel syrup (perfect with mangoes) just to add some extra sweetness and flavor.
Nutritious and full of yum, this homemade ice cream is surely an awesome and inexpensive way to stay healthy without sacrificing good taste. I hope you’d enjoy this recipe!
I was home alone most of the day today. I decided to prepare Pork Giniling because the only food I found in the fridge were a kilo of ground pork and a bag of potatoes. I thawed the meat, chopped the potatoes, onions, and tomatoes. I turned the stove on and placed my favorite skillet on top. I then added some oil and started frying the potatoes. I went back to my laptop to check my e-mail and the rest of the Internet.
Then it started to rain.
I love rain. It’s an oasis in the Manila heat. It bathes the entire city while cooling down the air it breathes. I looked outside the window and noticed that there were clothes hanging on the clothesline. I hurriedly ran outside to bring them inside the house. After saving the last piece of clothing from the rain, I smelled a pungent odor coming from the kitchen. My potatoes were burning!
To make the story short, I was able to salvage at least half of the potatoes. The rest were pure charcoal. Good thing I did not chop all the potatoes. But this time, I decided not to leave the kitchen anymore while frying them.
So that’s the most exciting part of my day so far. Anyway, going back to the recipe, Pork Giniling is very important to learn. This is because it is part of the procedure of some other recipes, such as Tortang Talong (Eggplant Omelette), Empanada (stuffed bread), and as a palaman (filling) for your sandwiches. Giniling in English translates to “ground,” as in ground pork.
The directions to prepare Pork Giniling is similar to our Pork Menudo recipe. But this one is much simpler and easier to make. Check out the recipe below.
I know a lot of people who cannot fry an egg. For instance, a perfect sunny-side up: how do you make one without burning the edges or breaking the yolk. So here’s what I’ve been thinking — what if I create a few series devoted to our favorite ingredient, no?
I love eggs whichever way they’re prepared. I have to say that they’re one of the most versatile and most important ingredients in cooking and baking. Let me know what you think.
Below is a basic egg salad sandwich recipe. Some people prefer to add onions or pickles or lettuce. Include them on the list of ingredients if you wish. Spice it up with some chili powder or chili flakes. Spread it on any type bread or crackers. It’s all up to you! But I like mine simple.
Check out the recipe below: