CHOCOLATE CAKE
INGREDIENTS
Pork Adobo
– By REMOND BLASE
2 cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup milk
½ cup vegetable oil
2 eggs
2 teaspoons vanilla extract - Shambhavi
INGREDIENTS
2 lbs pork belly
2 tbsp garlic, minced or crushed
5 pieces dried bay leaves
4 tbsp vinegar
1/2 cup soy sauce
1 tbsp whole pepper corn
1 cup water
Salt to taste
COOKING PROCEDURE
Combine the pork belly, soy sauce, and garlic then marinade
for atleast 1 hour. Heat the pot and put-in the marinated
pork belly then cook for a few minutes. Add water, whole
pepper corn, and dried bay leaves then bring to a boil.
Simmer for 40 minutes to 1 hour. Put-in the vinegar and
simmer for 12 to 15 minutes. Add salt to taste. Serve hot.
Share and enjoy!
Hilda Lindgren shares
the recipes for her
favourite smoothies
through a word
document. Here’s one
of the smoothies, The
Blueberry Smoothie
from her special
contribution.
HOME REMEDY FOR COLD –By Glecy
MIX OF 4 JUICE: 2 pcs Carrots, 2 pcs Cucumber, 5 pcs. Lemon or lime, 1
Ginger . MIX ALL INTO JUICER, excluding seed of lemon/lime. ADD
HONEY IF YOU WANT IT SWEET. But its best without honey.
PAGE 41
Shambhavi shares
her favourite
chocolate cake
recipe...Here’s the
picture with the
yummy, mouthwatering choc-icing.
ROSE KHEER
METHOD :
Take rice in a pan, add milk and cook
till rice is soft. Add sugar and green
cardamom powder and cook till thick.
Set aside to cool. Transfer the kheer
into a deep bowl. Fold in half cup
whipped cream and most of the rose
petals. Add two tablespoons rose syrup
and mix. Put the kheer in stemmed
glasses and chill. Put the remaining
whipped cream in a piping bag and
pipe rosettes on top of the kheer in
each glass. Drizzle a little rose syrup
over it, place a rose petal on top and
serve chilled. – Aashima Chugh