INGREDIENTS: 1 pc roasted chicken, flaked or cut into bite sized pieces 2 tbsp DOṄA ELENA PURE OLIVE OIL 1 tbsp butter 1 pc white onion, sliced Pinch dried rosemary ½ cup cranberries ½ cup pine nuts 500 g DOṄA ELENA AL DENTE SPAGHETTI PASTA Fresh parsley, chopped (for garnish) Parmesan cheese, grated (for garnish) PROCEDURE: 1.1. Heat olive oil and butter in a pan. 2.2. Sauté the onions and rosemary until onions are a bit caramelized. 3.3. Add the roasted chicken pieces. 4.4. Add the cranberries and pine nuts. 5.5. Toss in the noodles. 6.6. Drizzle with olive oil and top with fresh parsley and parmesan cheese.
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INGREDIENTS: 100 g kesong puti, sliced into squares Egg, beaten Flour GOOD LIFE BREADCRUMBS 6-8 pcs longanisang lukban, fried until crispy mixed greens (romaine, curly leaf lettuce) 2 pcs tomatoes, cut into wedges ¼ cup DOṄA ELENA SLICED BLACK OLIVES 1 pc white onion, small, sliced honey balsamic dressing DOṄA ELENA PURE OLIVE OIL PROCEDURE: 1.1.Dip kesong puti in egg, flour, then breadcrumbs and fry until golden brown. Set aside. 2.2.Simmer longanisa in a little water until cooked. Remove casing then fry longanisa in olive oil until crispy. Drain on paper towels. Set aside. 3.3.Assemble the lettuce, olives, tomatoes and onions in a salad bowl. 4.4.Toss in the longanisa. 5.5.Drizzle with the dressing then top with the breaded kesong puti.
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Ingredients: ½ kl Eggplants, peeled and diced 4 tbsp DONA ELENA PURE OLIVE OIL 1 pc white onion, sliced thinly 5 pcs garlic cloves, minced 1 pc red bell pepper, diced 2 pcs zucchini, diced 1 pc green chili, chopped 14 oz DONA ELENA DICED CANNED TOMATOES 1 tsp turmeric Pinch curry powder Pinch cayenne pepper 14 oz JOLLY GARBANZOS To taste lemon juice 1 tsp coriander leaves Procedure: 1. Sauté the diced eggplant until soft and brown. Remove from pan and set aside. 2. In the same pan, sauté the onions, garlic and chili until softened. 3. Add the diced tomatoes and spices and simmer until a bit thickened. 4. Season with salt and pepper. 5. Add the chickpeas and season with lemon juice.
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Ingredients: 2 cup white sesame seeds ¼ cup DONA ELENA EXTRA VIRGIN OLIVE OIL Procedure: 1. Toast the sesame seeds slightly in an oven toaster. Make sure you don’t brown or burn the sesame seeds. 2. Place in a food processor and slowly add the oil. 3. Blend until it becomes a thick paste.
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Ingredients: 1 can JOLLY GARBANZOS ¾ cup tahini paste ½ cup lemon juice 2 pcs garlic cloves, crushed 3 tbsp DONA ELENA EXTRA VIRGIN OLIVE OIL To taste salt 1 tsp cumin paprika and parsley, chopped (for garnish) Procedure: 1. Place chickpeas and rest of the ingredients in a blender or food processor. 2. Blend mixture until smooth. If it becomes a bit too thick, you can add the water from the can of chickpeas. 3. Garnish with paprika and chopped parsley and drizzle with a bit of olive oil.
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Ingredients: 16 oz. can JOLLY GARBANZOS 1 pc large red onion, chopped 2 pcs garlic cloves, chopped 3 tbsp fresh parsley, chopped 1 tsp coriander 1 tsp cumin 2 tbsp flour To taste salt and pepper DONA ELENA PURE OLIVE OIL Procedure: 1. Drain garbanzos and place in a pot and boil. 2. Lower heat and simmer for 1 hour. 3. Drain and cool for about 15 minutes. 4. Mix garlic, onion, coriander, cumin, salt and pepper in a bowl. 5. Add the flour. 6. Mash the mixture until it becomes thick. (you can use a food processor.) 7. Form chickpeas into small balls (ping pong size) then slightly flatten. 8. Deep fry until golden brown. 9. Serve hot with hummus.
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INGREDIENTS: 3 pcs Eggplants, peeled and cut lengthwise into ½ inch slices Salt ¼ cup DOÑA ELENA PURE OLIVE OIL 1 tbsp Butter ½ kl Lean ground beef To taste Salt and pepper 2 pcs Red onions, chopped 1 pc Garlic clove, minced ¼ tsp Cinnamon ¼ tsp Nutmeg ½ tsp Dried oregano 2 tbsp Dried parsley 250 ml DOÑA ELENA DICED CANNED TOMATO ½ cup DOÑA ELENA RED WINE 1 pc Egg, beaten For the béchamel: 4 cup JOLLY COW FRESH MILK ½ cup Butter 6tbsp All purpose flour To taste Salt and pepper ¼ tsp Ground nutmeg 1 ½ cup Parmesan cheese
PROCEDURE: 1.1. Lay the slices of eggplant on paper towels and sprinkle with salt. Set aside for 30 minutes. 2.2. Heat the olive oil in a pan and fry the eggplants until browned. Set aside. 3.3. In a separate pan, melt the butter and sauté onions, garlic, ground beef and season with salt and pepper. 4.4. Add the cinnamon, nutmeg, herbs and parsley. 5.5. Pour in the tomato sauce and wine and let simmer for 15-20 minutes. Turn down the heat. 6.6. Cool then beef mixture then add the beaten egg. 7.7. Make the béchamel sauce: melt the butter in a pan and whisk in the flour. Gradually add the milk while continuously stirring. Season with salt and pepper. 8.8. Place some sauce on the bottom of the pan. 9.9. Layer the eggplant then the meat sauce then parmesan cheese. Makes about 2 layers. 10.Pour the béchamel sauce over the top then sprinkle with nutmeg and remaining parmesan cheese.10. 11.11.Bake for 1 hour at 350 degrees.
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INGREDIENTS: ½ cup DOÑA ELENA PURE OLIVE OIL 1 tsp Fresh rosemary 3 pcs Large garlic cloves, minced 450 g Beef tenderloin, cut into 1 inch cubes To taste Salt and pepper 2 tsp Lemon juice 2 cup Cherry tomatoes 1 pc Red onion, quartered 1 pc Yellow bell pepper, diced into 1 inch pieces 2 cup JOLLY WHOLE MUSHROOM PROCEDURE: 1.1. In a bowl, mix ¼ cup olive oil, rosemary and garlic then marinade the beef cubes for at least 3 hours. 2.2. Thread beef cubes in wooden skewers and sprinkle with salt and pepper to taste 3.3. In a separate bowl, mix in the remaining olive oil and lemon juice and marinade the onions, bell peppers and mushrooms. 4.4. Thread each vegetable separately in wooden skewers and season with salt and pepper to taste. 5.5. Brush or spray on olive oil on the grill and cook the meats and veggies until desired doneness.
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INGREDIENTS: 125 g Couscous 1 pc Red onion, diced 1 pc Garlic clove, minced 1 pc Red chili, minced (optional) 1 pc DOÑA ELENA DICED CANNED TOMATO 1 pc Red bell pepper, seeded, grilled, peeled and diced ½ - 1 cup DOÑA ELENA EXTRA VIRGIN OLIVE OIL 1 pc Juice of lemon 150 ml Cold water 1 tsp Red wine vinegar 1 bunch Parsley, chopped To taste Salt and pepper ½ cup Feta cheese, cubed (optional) PROCEDURE: 1.1. In a bowl, mix couscous, olive oil and lemon juice in a bowl. Add water and soak for 15 minutes. 2.2. Grill the red pepper over a flame until skin turns black. Peel skin off and dice finely. 3.3. Mix peppers, onions, garlic, chili, tomatoes and parsley in a bowl and add the red wine vinegar. 4.4. Drizzle with olive oil then season with salt and pepper to taste. 5.5. Toss well. 6.6. Can be served cold or room temperature.
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Ingredients: 1 tbsp DONA ELENA PURE OLIVE OIL 2 pcs Garlic cloves, minced 1 pc Onion, sliced 2 pcs Italian sausage, diced 1 cup Fresh mushrooms, diced ½ cup Italian spaghetti sauce 1 cup All purpose cream ½ cup Evaporated milk To taste salt and pepper DONA ELENA AL DENTE PENNE PASTA For the white sauce: 1cup All purpose cream ½ cup Evaporated milk 1 cup Quickmelt cheese To taste Salt and pepper Procedure: 1. Heat the olive oil in a pan.
2. Saute the onions and garlic until softened.
3. Add the sausages and saute until cooked.
4. Add the mushrooms and saute until cooked.
5. Add the spagetti sauce.
6. Add the cream and milk and let simmer until thickened.
7. Mix the sauce with the penne noodles.
8. For the white sauce: In a separate saucepan, heat the cream and milk and let simmer.
9. Add the cheese and stir until it melts.
10. Season with salt and pepper to taste.
11. Top with white sauce then sprinkle with mozzarella or quickmelt cheese.
12. Bake in the oven until cheese melts and turns golden brown.
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Ingredients: 500 g DONA ELENA AL DENTE FUSILLI PASTA 6 tbsp DONA ELENA EXTRA VIRGIN OLIVE OIL 500g Baby tomatoes Fresh Basil 2 tbsp DONA ELENA CAPERS ½ cup DONA ELENA SLICED BLACK OLIVES ½ cup Parmesan cheese 56g can DONA ELENA ANCHOVIES 1 tsp Chili pepper flake Salt and pepper Procedure: 1. Combine all ingredients in a bowl.
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Ingredients: ¼ cup Pesto sauce 1 cup All purpose cream 2 pcs Chicken breast To taste Salt, pepper, paprika 2 pcs DONA ELENA DICED CANNED Mozzarella cheese, grated DONA ELENA AL DENTE FETTUCINE PASTA Procedure: 1.In a saucepan, heat the pesto sauce and add the cream. Mix well. 2.Season the chicken breasts with salt, pepper and paprika. 3.Grill the chicken breast until half cooked. 4.Top chicken with grated mozzarella. 5.Place chicken in the oven for 8-10 minutes or until chicken in fully cooked and mozzarella is golden brown. 6.Mix creamy pesto sauce and fettucine noodles. 7.Top with the baked chicken. 8.Sprinkle with diced tomatoes on top.
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Ingredients: 2 cup Chicken stock 1/2 cup DONA ELENA WHITE WINE Pinch Saffron 2 pcs Chorizo, sliced 1/2 kl Chicken thigh fillets, cut into bite sized pieces 2 tbsp DONA ELENA PURE OLIVE OIL 1 pc Red onion, medium, chopped 1 pc Red bell pepper, canned, chopped 2 pcs Large red tomatoes, chopped 2 tsp Paprika 1 cup Calrose/ Japanese rice 1 cup Peas, thawed Fresh parsley, chopped, for garnish Procedure: 1. In a small sauce pan, combine the stock, wine and saffron and bring to a simmer. Set aside. 2. In the paellera, heat the olive oil and cook the chorizo. Set aside. 3. Add the chicken pieces and cook until golden brown. Set aside. 4. Add the onions, bell peppers and cook until softened. 5. Add the tomatoes and paprika and sauté until softened. 6. Put back the chicken and chorizo then sprinkle the rice all around the pan. 7. Pour the chicken stock mixture then bring the pan to a boil then lower down to a simmer.
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Ingredients: 2 kl Mussels 1 cup DONA ELENA WHITE WINE 1 cup DONA ELENA PURE OLIVE OIL 2 pcs White onions, large, chopped ½ kl Squid, cleaned and sliced 6 pcs Ripe tomatoes, large, chopped ½ kl Dory fish fillet, cut into pieces ¼ kl Shrimps (reserve some whole for garnishing) To taste Salt and pepper Pinch Saffron, soaked in a little hot water 2 pcs Garlic cloves 2 tbsp Ground almonds 2 tbsp Fresh parsley, chopped 1 pc French baguette Fresh parsley, chopped finely, for garnish
Procedure: 1. Put the mussels in a pan and steam with half of the white wine. When shells are opened, remove from the pan and set aside the liquid. Discard shells that did not open. Remove some mussels from the shells a leave a few pieces with shells for garnish. 2. In a sauté pan, heat the olive oil and cook the onions. 3. Add the squid, tomatoes and remaining white wine and let simmer about 2-3 minutes. 4. Add the fish fillet and shrimps. 5. Season with salt and pepper to taste. 6. Pour in the liquid from the mussels. 7. Cover the pan and let simmer until the seafoods are cooked, about 10 minutes. 8. In a mortar and pestle, add the saffron, garlic, parsley and almonds with a little of the sauce from the stew and mix into a smooth paste. 9. Add the paste into the stew and simmer a few more minutes until a bit thickened. 10. Transfer stew in a serving bowl. 11. Arrange the mussels and whole shrimps. 12. Sprinkle with chopped parsley and serve with crusty bread.
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Ingredients: 1/2 kl Potatoes, peeled, noiled and mashed until smooth 1/2 kl Ground beef 1/2 cup JOLLY COW FRESH MILK 2 pcs Eggs, beaten 1 cup GOOD LIFE BREADCRUMBS 1 tbsp DONA ELENA PURE OLIVE OIL 3 pcs Garlic cloves, minced 1 pc Onion, small, chopped 1 pc Red bell pepper, chopped finely To taste Salt and pepper 2 tbsp Butter Flour DONA ELENA PURE OLIVE OIL (for frying) Procedure: 1.1. Saute the garlic, onions and red bell pepper in olive oil and cook until softened. 2.2. Add the ground beef and cook until beef is well done. Set aside and cool. 3.3. Combine the mashed potato, ground beef mixture, milk, butter, salt and pepper and mix well. 4.4. Mold into firm rounds or oblong sticks. You can add flour to make a firmer consistency. 5.5. Roll them in egg then coat well with breadcrumbs. 6.6. Fry in olive oil until golden brown and crisp. 7.7. Serve with gravy or ketchup.
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Ingredients: ½ kilo Lamb shoulder, cubed 2 tsp. Garlic, chopped 2 pcs. Bay leaf 1 tsp. Rosemary, crushed 1 tsp Cumin To taste Salt and pepper 3 tbsp. DONA ELENA EXTRA VIRGIN OLIVE OIL 2 tbsp. DONA ELENA PURE OLIVE OIL 2 tbsp. Butter 200 grms. Onion, diced 1 cup DONA ELENA DICED CANNED TOMATO 1 tsp. Sugar 2 pcs. Cinnamon Stick 1/3 cup Red/Green Peppers, sliced 3 cup Red Onion, sliced Procedure: 1.1. Cut lamb into 1x1 cube and marinate in garlic, rosemary, bay leaf, salt and pepper, cumin, white vinegar and olive oil for at least 30 minutes. 2.2. Drain lamb and save marinade. Brown lamb over heat in olive oil and butter. Remove lamb from pan and add onion and sweat until translucent. 3.3. Add diced canned tomato, lamb and marinade. (You may add stock if stew is quite dry.) 4.4. Add sugar and cinnamon stick. Simmer over slow heat for 2 to 2 ½ hours or until very tender. 5.5. Sautee peppers and onion in olive oil and add to the stew.
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Ingredients: 4-500 grms. Fish Fillet 1 tbsp. Garlic, chopped 1 ½ tbsp. Bell peppers, diced ½ tbsp. Finger pepper, diced 1 ½ tbsp Green onion, snipped 1 tbsp. Parsley, chopped ½ tsp. Ground Cumin ½ tsp. Paprika ½ tsp. Ground Fennel ½ tsp. Ground Coriander To taste Salt and pepper 4 tbsp. DONA ELENA EXTRA VIRGIN OLIVE OIL For Accompaniment: 1 cup DONA ELENA DICED CANNED TOMATOES Peppers 2 tbsp DONA ELENA CAPERS 3 tbsp Parsley, chopped 4 fillet DONA ELENA ANCHOVIES ½ tbsp Ground Cumin 2 tbsp DONA ELENA EXTRA VIRGIN OLIVE OIL 1. Procedure: 1. Wash fish, pat dry and place in a baking pan. 2.2. Place all the ingredients in a mixing bowl and blend all together until well mixed. 3.3. Top the fish fillet with seasoning mix and bake in a pre-heated oven at 350 for 15-20 minutes. Note: *Place a cup of white wine or water in the baking sheet. The liquid should be at least ¼ of an inch high. For the accompaniment: Place all the ingredients together until well blended. Add the juice from the baking pan to the mixture and season to taste with salt and pepper.
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Ingredients: 4 tbsp. DONA ELENA PURE OLIVE OIL 4 tbsp. Butter 1 tbsp. Garlic, chopped 4 tbsp. Onion, diced 2 tbsp. Carrots, diced 2 tbsp. Celery, diced 2 tbsp. Bell Peppers, diced 4 tbsp. Raisins 1 tbsp. Cummin 1 pinch Cayenne Pepper To taste Salt and Pepper 4 cups Chicken Stock 4 cups Couscous ½ tbsp. DONA ELENA EXTRA VIRGIN OLIVE OIL ½ tbsp. Toasted Walnuts (optional) 1 tbsp Ginger Procedure: 1. 1. Heat pan, add olive oil and butter. Sweat the aromatic until raw grassy taste is gone. 2.2. Add raisins and seasoning then, stir until well blended. 3.3. Add stock and boil. 4.4. Stir in couscous, cover. Turn off heat and let stand for 5 to 10 minutes. 5.5. Stir in olive oil, fluff and check seasoning. 6.6. Top with roasted walnut.
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Ingredients: 3 tbsp DONA ELENA PURE OLIVE OIL 1 pc Onion, chopped 1 bundle Green onions, chopped 2 pcs Garlic cloves, minced 800 g Fresh spinach, washed and chopped 1 bundle Fresh parsley, chopped To taste Salt and pepper 2 pcs Eggs, lightly beaten 1 cup Feta cheese ½ cup Ricotta cheese/ cottage cheese 8 pcs Phyllo sheets ¼ cup DONA ELENA PURE OLIVE OIL Procedure: 1.1. Heat the olive oil in a pan and sauté the onions, green onions and garlic until soft. 2.2. Add the spinach and parsley and continue to sauté until spinach wilts. Season with salt and pepper to taste. 3.3. In a bowl, mix together the eggs and cheeses then stir in the spinach mixture. 4.4. In a baking pan, layer the phyllo sheet and brush lightly with olive oil. Continue with two more sheets. 5.5. Add the spinach and cheese mixture then fold the hanging dough over the top of the filling. 6.6. Brush with olive oil then layer four remaining phyllo sheets on top, still brushing each layer with olive oil. Tuck the ends of the phyllo into the pan to seal. 7.7. Bake in preheated oven for 30-40 minutes until golden brown.
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Ingredients: 2 T DONA ELENA PURE OLIVE OIL 700 g Lamb, cubed 2 pcs Red onions, sliced thick 2 pcs Red bell peppers, sliced thick 2 pcs Garlic cloves, sliced ¾ c DONA ELENA RED WINE 400 g DONA ELENA WHOLE PEELED CANNED TOMATOES, chopped ½ cup Stock 2 tbsp JOLLY TOMATO PASTE 1 tbsp Dried oregano ½ c DONA ELENA PITTED BLACK OLIVES ½ c DONA ELENA PITTED GREEN OLIVES Procedure: 1.1. Heat the olive oil in a pan and sear the lamb pieces until browned. Set aside. 2.2. In the same pan, sauté the onions, garlic, peppers and cook until soft. 33..3. Add the red wine and let boil. 4.4. Add the tomatoes, tomato paste, stock and oregano. 5.5. Put back the lamb and cook until tender. 6.6. When tender, add the olives and let simmer a few more minutes then serve.
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Ingredients: 500 g Potatoes, peeled 2 pcs Green onions, chopped 2 tsp DONA ELENA CAPERS 10 pcs DONA ELENA PITTED BLACK OLIVES, halved 100 g Feta cheese, crumbled 1 tbsp Fresh dill, chopped 1 tbsp DONA ELENA EXTRA VIRGIN OLIVE OIL 1 tbsp Lemon juice ½ tsp White sugar ¼ cup Greek style yogurt/ sour cream To taste Salt and freshly ground black pepper Procedure: 1.1. Cut the potatoes into bite size pieces. Boil until tender but not mushy. Cool. 2.2. In a bowl, dissolve the sugar in the lemon juice and mix in the extra virgin olive oil, yogurt, and salt and pepper. 33..3. Add in the potatoes. 4.4. Add in the green onions, capers, olives, dill and feta then toss well. 5.5. Drizzle the yogurt dressing on top of the salad and make sure all pieces are coated.
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Ingredients: 2 lbs Pork loin 2 lbs Pork liver 2 cup White vinegar 1 tsp Salt 1 tsp Black peppercorns ¼ cup DONA ELENA PURE OLIVE OIL 1 pc Red onion, medium, chopped 1 clove Garlic, crushed Fried garlic (fro garnish) 1 pc Siling haba (for garnish) Procedure: 1. Cut pork and liver into strips. 2. Place in a non reactive bowl and marinate with the vinegar, salt and peppercorns for 30 minutes. 3. Drain the meat and reserve the marinade. 4. Heat the olive oil and sauté the onions and garlic. 5. Add the pork and liver and cook until slightly browned. 6. Add the marinade and let the mixture simmer until the meats are tender. 7. Transfer to serving container and top with fried garlic and garnish with piece of green chili.
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Ingredients: 3 Tbsp DONA ELENA PURE OLIVE OIL 1 head Garlic, minced 3 pcs Onions, chopped 1 pc Whole chicken, cut into pieces 4 Tbsp Fish sauce 2 pcs Chorizo de bilbao, sliced 100 g Chicken liver, sliced ½ Tbsp Ginger, crushed and julienned 2 kl Malagkit rice (glutinous rice) 10 c Coconut milk 3 pcs Carrots, quartered 3 pcs Laurel leaves ½ cup Raisins To taste Salt and pepper 1 pc Red bell pepper, sliced into strips (for garnish) 1 pc Green bell pepper, sliced into strips (for garnish) 5 pcs Eggs, hard boiled and quartered (for garnish) Procedure: 1.1. Heat the olive oil in a pan and sauté the garlic and onions. 2.2. Add the chicken pieces and season with fish sauce. 3.3. Add in the liver, chorizo and ginger and cook until well done. 4.4. Pour in the coconut milk and mix well. Simmer until boiling then lower heat. 5.5. Add the malagkit rice and stir well with the coconut broth. 6.6. Let simmer until boiling then add the laurel leaves, carrots, raisins. 7.7. Season with salt and pepper to taste. 8.8. Cook covered for at least an hour or until the rice is cooked through. 9.9. In a separate sauté pan, heat a little olive oil and sauté the red and green bell pepper strips. 10.10. Arrange the red and green bell pepper strips and the hard boiled eggs on top of the bringhe. 11.11. Serve hot. 12.
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Ingredients: 1.5 lbs Pork ears, cleaned .5 lbs Pork liver 2 pcs Siling labuyo, minced 2 pcs Red onions, medium, minced 3 cloves Garlic, crushed 5 tbsp Soy sauce 5 tbsp Cane vinegar 2 tbsp DONA ELENA PURE OLIVE OIL To taste Salt and pepper 1 pc Egg Calamansi/ lemon wedge Procedure: 1.1. Rub pork ear and liver with salt and pepper 2.2. Grill the pork ear and liver until well done. 3.3. Mince the meats into bite size pieces. 4.4. Heat the olive oil and sauté the garlic and onions until golden brown but not burnt. 5.5. Add the chopped pork ear and liver into the pan and cook until it becomes a bit crispy. 6.6. Season with the vinegar and soy sauce. 7.7. Add salt and pepper to taste. 8.8. Heat sizzling plate until very hot. 9.9. Place the sisig on top of the plate. 10.10. Top with the minced siling labuyo. (optional) 11.11. Add the egg. (optional) 1212. Serve with calamansi or lemon wedge on the side.
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Ingredients:
2 Tbsp DONA ELEÑA PURE OLIVE OIL 1 pc White onion, chopped 400 g Sausage, sliced (Italian/Hungarian) 4 cloves Garlic, minced 500 g Pumpkin, diced 1 cup Chicken stock ½ cup Heavy cream (or 1 c all-purpose cream) ¼ tsp Nutmeg To taste Salt and pepper 1 tsp Dried parsley 400 g Linguini noodles Procedure: 1.1. Heat olive oil and sauté onions and garlic. 2.2. Add the sausages and cook until well done. 3.3. In a separate pan, boil the stock and add the pumpkin. Simmer until tender. 44..4. Add cream, nutmeg and salt and pepper to taste. Remove from heat. 5.5. Mash the pumpkin with the cream and stock. Add in the sausage and re heat the sauce. 6.6. Add the dried parsley. 7.7. Pour the sauce on top of hot pasta.
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Ingredients: 500g Pumpkin, diced 1 cup DOÑA ELENA WHOLE PEELED TOMATOES, quartered 4 cup Chicken broth 8 pcs Carrots, diced 1 pc Onion, chopped 3 cloves Garlic, minced 1 cup JOLLY PIECES AND STEM MUSHROOM 2 Tbsp Fresh basil leaves, chopped ½ stick Butter 1 Tbsp DOÑA ELENA PURE OLIVE OIL To taste Salt and pepper ½ cup All purpose cream 1 tsp Sugar Procedure: 1. 1. Cook pumpkin and carrots in the stock until tender. 2.2. In a sauté pan, heat the olive oil and butter together and sauté the onions and mushrooms. 3.3. Add the tomatoes. 4.4. Add in the softened carrots and pumpkin (keep the stock) and sauté all together. Remove from heat and let cool. 5.5. Puree stock and other ingredients in a blender. 6.6. Put back in a pot and add the sugar, cream and basil. 7.7. Simmer for about 8 minutes or until thickened. 8.8. Serve with croutons on top.
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Ingredients: 4 cups Pumpkin, grated ½ k Suaje, head on, spiny parts removed 1 pc Red onion, finely sliced 1 cup Carrots, grated ½ cup Cornstarch 2 pcs Eggs, beaten To taste Salt and pepper DOÑA ELENA PURE OLIVE OIL (for frying) Procedure: 1. 1. Combine the pumpkin, carrots, onions, cornstarch, egg and salt and pepper in a bowl. 2.2. Mix in the shrimp. 3. 3. Form the mixture into patties. Place 1-2 pieces of shrimp on each patty. 4. 4. Heat the olive oil for frying. 5. 5. Deep fry the okoy until the patties turn golden brown in color. 6. 6. Drain excess oil on paper towels. 7. 7. Serve with vinegar dip.
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LECHE FLAN 8 pcs egg yolks 380 ml Jolly Cow Fresh milk 1 can Jolly Cow Condensada 1 tsp vanilla extract Lemon rind (optional) For caramel: 1 c sugar ¾ c water Procedure: 1. 1. Pour the milk and sugar in a saucepan and heat until the sugar caramelizes. You would want a golden brown color. 2. 2. Pour the caramel into the flan molds. 3. 3. In a bowl, mix the egg yolks, milk, condensed milk and vanilla until well combined. 4. 4. Gently pour the flan mixture in the molds then cover the llanera with aluminum foil. 5. 5. Steam for about 25-30 minutes. 6. 6. Remove from heat and let cool. 7. 7. Transfer to a serving platter and serve.
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MORCON
3 T Dona Elena Pure olive oil 1 K top round or sirloin beef, sliced and flattened 3 pcs chorizo de bilbao, sliced into strips 1 pc carrot, sliced into strips 1 pc red bell pepper, sliced into strips 1 pc pickle, whole, sliced into strips 1 pc hard boiled egg, quartered 1 can Vienna sausage, cut into strips
For marinade: ¼ c calamansi juice 4-5 pcs garlic cloves, minced 1 tsp ground pepper For sauce: 2 T Dona Elena Pure olive oil 3 pcs garlic cloves, minced 2 pcs red onions, chopped 1 can Dona Elena Diced Canned tomatoes 1 pc bay leaf 2 c beef stock breadcrumbs To taste salt and pepper
Procedure: 1. 1. Flatten the beef with a mallet or cleaver then put in a non reactive container with the marinade. Let sit for 2 hours or overnight. 2. 2. Remove the beef from the marinade. Arrange the ingredients on top and roll the beef. Tie with a string. 3. 3. In a large pan, heat the olive oil and sear the beef roll on all sides. 4. 4. In the same pan, add the marinade and enough water to cover the morcon. Cook in low heat until fork tender, about 2-3 hours. 5. 5. When tender, remove from pan and let cool before slicing. 6. 6. In a sauté pan, heat the olive oil and cook the garlic, onions and tomatoes. Add the bay leaf and beef stock and simmer until thickened. You can thicken with breadcrumbs. 7. 7. Season sauce with salt and pepper to taste. 8. 8. Pour the sauce over the morcon and serve.
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LENGUA ESTOFADO 1 pc ox tongue (approximately about 1.2-1.5 K) 1 pc juice of lemon ¼ c soy sauce ¼ c Dona Elena Pure olive oil 5 pcs garlic cloves, 2 pcs onions, medium size 1/3 c Dona Elena Diced canned tomatoes 3 T soy sauce ½ tsp peppercorns ¼ c Dona Elena white wine Enough water to cover the tongue 1 can Jolly cream of mushroom soup ½ c Dona Elena Pitted green olives Procedure: 1. 1. Rub the tongue with salt and vinegar. Rinse then boil for 5 minutes. 2. 2. Scrape the white coating on the surface. Marinate the tongue in lemon juice and soy sauce for 1 hour or so. 3. 3. Sear in olive oil until browned. Remove and set aside. 4. 4. Saute the garlic and onions until softened. Add the tomatoes, peppercorns and white wine and let simmer a few minutes. 5. 5. Add the water. 6. 6. Put back the tongue and let simmer for 3 hours or until cooked. 7. 7. When tongue is fork tender, strain the stock and set aside. 8. 8. Cool the tongue until ready to handle. Slice and arrange in a platter. 9. 9. In a saucepan, put in the stock from the tongue and add in the mushroom soup. Stir well until lumps are removed. Add the green olives and let simmer a few minutes. 10. 10. Pour sauce on top of the sliced lengua.
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Men love their grilled meat and their beverage of choice. What better way to indulge them than by combining the two?
With Whiskey-glazed grilled pork chops cooked in olive oil, you'll satisfy their appetites and at the same time protect their health by making the dish less sinful.
Ingredients: 6 pcs Pork chops, cut into 1 inch thick slices To taste Salt, pepper, paprika DONA ELENA PURE OLIVE OIL pinch Thyme For the Whisky Glaze: 1 cup White onions, sliced 2 Tbsp Butter 2 Tbsp DONA ELENA PURE OLIVE OIL ½ cup Brown sugar ½ cup Whisky To taste Salt and pepper Procedure: 1. Season pork chops with salt, pepper, paprika, and thyme then drizzle with a little olive oil on both sides. 2. Grill until cooked through, about 4 minutes per side. 3. In a pan, heat the olive oil then add butter. 4. Sauté the onions until they caramelize. Keep stirring so the onions do not burn. 5. Add the brown sugar and dissolve while still stirring. 6. Add the whisky and continue stirring until mixture is thick and well combined. 7. Top the pork chops with the whisky glaze and serve with rice, potatoes or pasta.
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The perfect dish for your husband or dad! Fish and chips dredged in beer made healthier by frying in pure olive oil instead of vegetable oil with saturated fats.
Ingredients: 12 oz bottle Beer 2 cups All purpose flour ¼ tsp Salt Pinch Pepper ¼ tsp Garlic powder 600 g Fish fillet (dory, labahita, lapu-lapu) DONA ELENA PURE OLIVE OIL (for frying) Procedure: 1. Pour beer in a bowl and sift in 1 ½ cup of the flour, gently whisking the mixture until well combined. 2. Add the salt, pepper and garlic powder and mix again. 3. Slice fish into desired serving portions. 4. Pat fish dry and season with salt and pepper on both sides. 5. Dredge the seasoned fish fillets in the remaining ½ cup flour before coating with the beer batter. 6. Heat the olive oil in a pan. 7. Fry fish, gently turning it so both sides are cooked until golden brown, about 4-5 minutes. 8. Transfer to a plate with paper towels to drain the excess oil. 9. Serve with French fries or potato wedges.
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Men love to eat meaty dishes. Treat your loved ones to this special recipe! **67% less bad fat or saturated fat when cooked with OLIVE OIL instead of veg. oil
Ingredients: 2 Tbsp DONA ELENA PURE OLIVE OIL 1 pc Onion, medium, chopped 3 pcs Garlic cloves, minced 1 pc Bay leaf ¼ kl Lean ground beef ¼ tsp Salt 1 Tbsp Chili powder (add more according to taste) 1 Tbsp Cumin powder (add more according to taste) 1 cup Canned crushed tomatoes 1 cup Red kidney beans, drained Sour cream Cheese, grated Jalapenos, sliced Tomato Salsa Tacos
Procedure: 1. Heat the olive oil and sauté the onions, garlic, and bay leaf. 2. Add the ground beef and season with salt, chili and cumin. Stir well until cooked through. 3. Add the canned tomato and let simmer a few minutes until thickened. 4. Add the kidney beans and simmer a few more minutes until beans soften. 5. Remove from heat. 6. Serve with tacos, sour cream, grated cheese, tomato salsa and jalapenos.
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Ingredients:
500 g Shrimps Pinch Salt 2 Tbsp DOÑA ELENA PURE OLIVE OIL 1 pc Pomelo, peeled and sectioned 1 pc Sunkist orange, peeled and sectioned 1 cup Turnips, sliced thinly 1 cup Carrots, sliced thinly 1 head Lettuce or assorted greens, chopped
For the Sesame dressing: 50 grms White sesame seeds, toasted ½ cup Vinegar 25 grms Onions, chopped ¾ cup Honey ¼ cup GOOD LIFE Sesame Oil 1 ¼ cup DOÑA ELENA EXTRA VIRGIN OLIVE OIL To taste Salt and pepper
Procedure:
1. Toss the shrimps in salt and olive oil. 2. Heat the grill and cook the shrimps until tender, about 1 to 2 minutes or until it starts to change color. Set aside to cool. 3. For the dressing: combine the sesame seeds, vinegar, onions, honey and sesame oil in a blender and pulse until well combined. 4. Slowly add the extra virgin olive oil until dressing becomes emulsified and thick. 5. Transfer to an airtight container and chill. 6.6. In a bowl, toss together the fruits, vegetables and shrimps. Pour some dressing and coat all the salad components well.
Healthy note: This recipe is rich in good fats derived from DOÑA ELENA EXTRA VIRGIN OLIVE OIL
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Ingredients: 1 pc Dory fillet, cut into cubes Flour 1 Tbsp DOÑA ELENA PURE OLIVE OIL 2 tsp Garlic, minced ½ pc White onion, sliced ¼ tsp Ginger, julienne 5 pcs Shitake mushrooms, sliced 1 stalk Leek, sliced 1 tsp Flour 1 cup Water 1 Tbsp Slurry (2 T water+ 1 T flour) 2 Tbsp GOOD LIFE Oyster Sauce 1 tsp GOOD LIFE Sesame oil Spring onions, chopped (for garnish)
Procedure: 1.1. Coat the dory cubes with flour and pan fry on all sides until half cooked. Remove from heat and set aside. 2.2. In a bowl, combine water, oyster sauce and sesame oil then stir. 3.3. In a separate pan, heat the olive oil and sauté onions, garlic and ginger. 4.4. Add the oyster sauce mixture and let it simmer. 5.5. Add the mushrooms and leeks then simmer until softened. 6.6. Put in the fish cubes and simmer until fish is cooked. 7.7. Add slurry mixture to thicken the sauce. 8.8. Garnish with chopped spring onions on top.
**90% less bad fat or saturated fat when cooked with OLIVE OIL instead of veg. oil
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Ingredients: 1 Tbsp DOÑA ELENA PURE OLIVE OIL ½ pc White onions, sliced thinly ½ pc Red bell pepper ½ pc Green bell pepper ½ cup Broccoli, blanched ¼ cup JOLLY Whole Mushrooms ¼ cup Tomato sauce 1 pc Crepe Flour GOOD LIFE Breadcrumbs Eggwash
Sauce: 1 Tbsp DOÑA ELENA PURE OLIVE OIL 2 pcs Garlic cloves, sliced 2 Tbsp Onions. chopped 1 cup Crushed tomatoes, canned 5 sprigs Basil, chiffonade To taste Salt and pepper Crepe: 3 pcs Egg 1 cup Flour 1 ¼ cup JOLLY COW Pure Fresh Milk ¼ cup Butter Pinch Salt Procedure: For the crepe: 1.Beat the eggs.Add milk and butter.
3.Sift flour and salt then gradually add to the egg mixture. 4.Mix until batter is smooth. Batter should be thin. (consistency like heavy cream) 5.Let the batter rest at least 2 hours before using. For the sauce: 1.Heat the olive oil in a pan. 2.Sauté onions and garlic. 3.Add the tomato sauce and simmer until reduced by half. 4.Add basil and let it simmer for a few more minutes. 5.Season with salt and pepper. For the crepe filling: 1.Heat the olive oil in a pan. 2.Sauté the onions and bell peppers until softened. 3.Add the broccoli and mushrooms and sauté until softened. 4.Add the tomato sauce. You can use the tomato basil sauce or spaghetti sauce. 5.Let simmer to infuse flavors then remove from heat and cool to room temperature. 6.When cooled, place the filling in the middle of the crepe. 7.Fold the crepe like an envelope. 8.Dip in flour, egg, then roll in breadcrumbs and pan fry until golden brown. 9.Place in the middle of a serving platter and pour tomato sauce over. You may add grated cheese on top if you wish. Healthy note: For a lower fat content you may concentrate on the Crepe, by using 1 whole egg, 3 eggwhites, change fresh milk to low fat milk and reduce butter to 3 tbsp.
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1/2 cup Dona Elena Pure Olive Oil 1 and 1/2 cups Granulated sugar 3 pcs large Eggs, beaten 3 tbsp Jolly Cow Pure Fresh Milk 2 tbsp pure vanilla extract 1/2 cup uUnsweetened dark cocoa 2 2/3 cups flour 2 tsp baking powder 3/4 tsp salt 3/4 cups gGranulated sugar 36 pcs. Chocolate chunks Procedure: 1.1. Preheat oven to 375°F. Lightly coat large cookie sheets with olive oil. 2.2. In mixer bowl add olive oil, sugar, eggs, and milk. Mix until well blended. 3.3. Add vanilla and cocoa. Blend until smooth. 4.4. Add flour, baking powder and salt. Mix until well blended. 5.5. Drop by teaspoonfuls or by small size cookie scoop into powdered sugar and roll until coated. Place 3 per row. 6.6. Bake for 7-10 minutes. Remove from oven and press a chunk of chocolate into the center of each cookie. Cool on wire racks .
Healthy note: For a lower fat and carbo content you may change milk to Low-fat version and replace 3 whole eggs with 1 whole egg and 4 egg whites.
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Ingredients: For Tilapia Fillets 150-200 g Tilapia Fillets (2pcs, 75-100 grms each fillet) Pinch of Salt Pinch of Pepper Pinch of Paprika ¼ cup Almonds, salted and crushed finely For Pasta 10 g Butter 15 ml Dona Elena Pure Olive Oil 30 g white onions, diced 3g garlic, minced 50 g Tomatoes, diced 50 g Dona Elena Capers 30 ml Dona Elena White Wine 250 g Spaghetti Noodles To serve 30 ml Garlic sauce, reduced until thick 15 ml Balsamic vinegar, reduce to a syrup Procedure: 1.1. Season tilapia fillet with salt, pepper and paprika. 2.2. Coat with almonds. 3. 3. Bake at 180 C for 4 minutes. 4.4. In a sauté pan, heat the olive oil and melt the butter. 5.5. Saute the onions and garlic then add the tomatoes and capers. 6.6. Add the white wine and simmer. 7.7. Season with salt and pepper to taste. 8.8. Toss the cooked spaghetti in the sauce. 9.9. Serve using medium pan. Place pasta on the side and the fillets on the other side. Drizzle with garlic cream sauce and balsamic sauce.
**67% less bad fat or saturated fat when cooked with OLIVE OIL instead of veg. oil
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Ingredients 1 tbsp Dona Elena Pure Olive Oil 3 strips Bacon, sliced into ½ inch strips 2 tbsp Red onions, chopped finely 1 tsp Garlic, minced Salt to taste White pepper to taste 2 to 3 tsp Pernod ½ cup Heavy cream 1 pc Egg yolk, lightly whisked 10 pcs Medium-sized oysters ½ cup Seasoned flour (salt, pepper, cayenne) ½ cup Dona Elena Pure Olive Oil 2 cups Spinach, large stems removed 4 cups Arugula, cleaned Procedure: 1.1. Heat the 1tbsp olive oil in a sauté pan over medium-high heat. 2. 2. Add the bacon, shallots, garlic, ½ teaspoon of salt and ½ teaspoon of the white pepper and sauté for 5 minutes. 3.3. For the creamy dressing - add in the cream and the Pernod and reduce the sauce by half, for about 5 minutes. 4.4. Place the remaining cream and egg yolk in a bowl and whisk to combine. 5.5. Add the oysters into the mixture and set aside. 6.6. In a shallow dish, combine the flour with salt, black pepper, and the cayenne. Dredge each oyster in the seasoned flour and set aside. 7.7. Heat 1/2 cup Pure olive oil in a pan. 8.8. Add the oysters and cook until golden. 9.9. Drain on paper towels. 10.10. In a large mixing bowl, add in the spinach, arugula, and creamy dressing, tossing to combine. **62% less bad fat or saturated fat when cooked with OLIVE OIL instead of veg. oil
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Ingredients: 2 Tbsp Dona Elena Pure Olive Oil 3 pcs Chorizo bilbao, diced 1 pc Ham bone 1 cup Chinese ham meat, diced 1 pc Ox pata, cooked and diced 1 cup Ox tripe, diced 4 pcs Garlic cloves, chopped 1 pc Onion, chopped 1 pc Red bell pepper, seeded and diced 1 pc Bay leaf 1 ½ cup White kidney beans, cooked 1 pc Potato, medium size, diced 2 cup Shredded cabbage Procedures: 1.1. Heat the olive oil in a pan and sauté the garlic, onions and red bell peppers. 2.2. Add the chorizo, ham, pata and tripe and stir until the chorizo starts to render its color. 3.3. Pour the stock that you used for simmering the pata and tripe. You need about 8 cups. 4.4. Bring the mixture to a simmer then add the ham bone and bay leaf. Bring to a boil and simmer in low heat for 1 hour or until the broth is flavored with the bone, covered. 5.5. Add the remaining ingredients then simmer once more for about 10-15 minutes. **62% less bad fat or saturated fat when cooked with PURE OLIVE OIL instead of veg. oil
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