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: 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: 1/2 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: 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:
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 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 pcs cooked sweet ham, sliced into 4 pcs
4 strips cheddar cheese
Lumpia wrapper
Dona Elena Pure Olive oil (for deep frying) Procedure: - Place the lumpia wrapper on a flat surface.
- Put the sliced ham in the middle of lumpia wrapper and place the cheese strip in the middle of the ham.
- Roll the lumpia wrapper.
- Deep fry in olive oil.
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