While I love tomato-based pasta dishes, there are times when I crave for the white sauce-based ones. Carbonara is the only white sauce pasta I cook at home. Instead of the usual spaghetti or fettuccini, I use linguine in my carbonara because for me it has the right thickness, not too thin and not too wide.
This recipe is based from how I cook it and not adopted from other recipes found in cookbooks or online. Not to boast, but this dish is well-loved not only by my husband and our families but also by my closed friends and my godchildren. It’s creamy, buttery, sweet, salty, tasty, flavorful and all. In short, delicious. Haha.
Continue reading “Cooking with Edel: Linguine Carbonara”
Sauteed tomatoes with egg was one of my comfort food while growing up in the province of Nueva Ecija. It still is one of my comfort food today. While you can eat it as is, I normally pair this with fried fish (galunggong or GG is the best!) or pork. The more garlic, onions and fresh tomatoes in it, the better.
This is one easy peasy recipe that I’m sure you can whip up at home:
Continue reading “Cooking with Edel: Sauteed Tomatoes with Egg”
For me, green beans (or Baguio beans to most Pinoys) are one of those veggies that are versatile and easy to prepare. I can think of at least 10 ways to cook it. Sometimes, I use it as one of the ingredients of a dish, other times as the main ingredient. Sometimes, it’s our main viand, other times it’s our side dish. Last Friday, I whipped up Stir-fried Green Beans with Chinese Sausage to go with our chicken katsu for lunch. It’s one of those easy-to-cook dishes that require very minimal preparation and cooking time.
Get the recipe after the jump…
Continue reading “Cooking with Edel: Stir-Fried Green Beans with Chinese Sausage”
I’ve recently started juicing during weekends at home. The hubby was okay with it so I guess this will gonna be a normal thing for us. Fresh juices are healthy, more so if they are a mixture of fruits, veggies, herbs and spices. For our first homemade fresh juice, I used celery, cucumber, ginger, oranges and honey.
The good thing about making homemade fresh juices is that you know they’re clean and you can control or limit the amount of sugar you put into it. I decided to use honey because it’s healthier than white sugar. Instead of using ordinary glasses, I made use of my new mason jars (which I bought online from an Instagram seller) for aesthetic value. Haha.
Continue reading “Juicing with Edel: Celery, Cucumber, Ginger, Oranges and Honey”
I’m no professional baker but I’m not afraid to bake. I actually bake whatever I like at home. Lemme share with you a secret. I don’t even have an electric oven yet. I just use a turbo broiler/convection oven! Yes, that cooking device mothers normally use when roasting a whole chicken.
I bake whenever I feel like it. Because weekends are my free days, that’s the time I do a lot of my baking. I get those super easy recipes online and I just do them. I’m glad that I am able to get the taste, texture and appearance of my baked goodies right most of the time.
Continue reading “Baking with Edel: Calzones”
The hubby is a big pancake fan, and so are my mom and my FIL. I like pancakes, too, but not so much. If before, I would stock boxes of pancake mixes in our pantry to satisfy the hubby’s pancake cravings during weekends, now I just make pancakes from scratch.
I never thought making homemade pancakes was easy! It only requires a few ingredients and having a supply of them in your pantry means pancakes galore whenever you like. The hubby likes his pancakes with lotsa butter and maple syrup. I’m not a superwoman to produce homemade maple syrup so I just buy Clara Ole’s for less than P100 a bottle.
Continue reading “Baking with Edel: How I Make Pancakes from Scratch”