Cuisinera Club - Doña Elena Cuisinera Club's recipe

ROAST CHICKEN PASTA

Posted: 11/29/2011 - 0 comment(s) [ Comment ] - 0 trackback(s) [ Trackback ]

Category: Noodles & Pasta

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.

KESONG PUTI AND LONGANISA SALAD

Posted: 11/29/2011 - 0 comment(s) [ Comment ] - 0 trackback(s) [ Trackback ]

Category: Snacks & Appetizers

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.

Eggplant Casserole

Posted: 11/3/2011 - 0 comment(s) [ Comment ] - 0 trackback(s) [ Trackback ]

Category: Main Dishes

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.

Tahini Sauce

Posted: 11/3/2011 - 0 comment(s) [ Comment ] - 0 trackback(s) [ Trackback ]

Category: Dips & Sauces

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.

Hummus Dip

Posted: 11/3/2011 - 0 comment(s) [ Comment ] - 0 trackback(s) [ Trackback ]

Category: Dips & Sauces

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.

Falafel

Posted: 11/3/2011 - 0 comment(s) [ Comment ] - 0 trackback(s) [ Trackback ]

Category: Baked Goodies

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.

Doña Elena Cuisinera Club

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