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: 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: 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: 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: 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: 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: 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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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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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: 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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1 kg Oxtail, cleaned 2 kg Ox tripe 1 kg Beef knuckles 3 pcs Bay leaves 3 Tbsp Dona Elena White wine ½ cup Dona Elena Pure Olive Oil 1 head Garlic, minced 2 pcs white onion, medium size, chopped 8 pcs Chorizo de bilbao, sliced diagonally 1 can Red bell pepper, sliced 250 ml Tomato sauce 1 can Garbanzos To taste salt and pepper
Procedure: 1.1. Place the meats in a stock pot and cover with water. Put in the wine and bay leaves and bring to boil, then to a simmer until meats are fork tender. 2. 2.Remove the meats from the stock and dice into bite size pieces. 3.3. In a sauce pan, heat the olive oil and sauté the onions and garlic. Add the bell peppers. 44. .4. Sauté the chorizo then add the meats. 5.5. Add the tomato sauce and some stock and simmer until mixture gets thick. Just add stock if needed. 6.6. Add the garbanzos and simmer until tender. 7.7. Season with salt and pepper to taste. Then, serve hot. **63% less bad fat or saturated fat when cooked with OLIVE OIL instead of veg. oil
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Ingredients:
2 pcs mini baguettes
¼ cup Dona Elena Extra Virgin Olive Oil
1 cup pizza sauce
1 Tbsp Italian seasoning
1 ½ cup Mozzarella cheese, grated
1 cup Jolly Pieces and Stems Mushrooms
100g salami/ ham/ pepperoni
½ cup pineapple tidbits
¼ garlic, minced
¼ cup white onions, diced
¼ cup green bell pepper, chopped Procedure: - Preheat oven to 350° F (175° C).
- Slice baguette lengthwise.
- Drizzle each sliced baguette with olive oil.
- Spread pizza sauce over the baguette.
- Sprinkle with Italian seasoning.
- Top with desired toppings.
- Sprinkle mozzarella cheese on top.
- Bake in oven until cheese melts and baguette is crisp, about 10 to 15 minutes or toast or broil in a toaster oven.
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INGREDIENTS: 1½ K pork leg (chopped)
1 head garlic (minced)
3 T soy sauce 2 T oyster sauce
1 T rice wine
1 T patis
1 tsp sesame oil
1 c pork or beef stock
2 T cornstarch in 4 tablespoons water
1 T olive oil
1 T garlic
1 T oyster sauce
4 pcs lettuce leaves (sliced)
6 pcs Shiitake mushrooms (whole) PROCEDURE: 1. In a pot, boil pork leg until tender and keep stock. 2. Baste pork leg with soy sauce and brown in oil. 3. In another casserole, boil water and put in pork legs to take out oil. 4. Take out pork legs and discard water, take bones out and discard. 5. In a baking dish, arrange pork. 6. In a bowl, mix oyster sauce, rice wine, fish sauce, cornstarch diluted in water, and sesame oil and soy sauce. 7. Pour in mixture to pork leg. 8. Steam pork leg for an hour or until cooked. 9. Saute lettuce and shiitake mushrooms in olive oil, garlic and oyster sauce until tender then make a bed for the Pata Tim.
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