JULIUS MAGGI KITCHEN SCENES October 2010

I love cooking, but my lack of time and sometimes the financial constraints to indulge in this passion of mine is so frustrating. Hence, i contain myself in attending cooking demos and watching it on television. I collect recipes of dishes I'd like to cook, be it on product wrappers, in booklets found in supermarket racks, in magazines, in recipe books. In my free time, I usually log-in to well-known cooking websites,  and is currently  an online member to some of them.

Here are 3 Julius Maggi Kitchen sweet specials for starters, nothing complicated. Enjoy.

CHOCO-WALNUT POLVORON

Whether served as snack or dessert, this chocolate-flavored milk treats from Julius Maggi Kitchen are worth savoring with every bite. 
Ingredients:
2 cups all purpose flour
2 cups Bear Brand Choco
1 cup sugar
1/2 cup butter, melted
1/2 cup toasted chopped walnut
Procedure:
1. Toast flour in a pan over slow heat until light brown in color.
2. Remove from heat. While still hot, stir in Bear Brand Choco and sugar.
    Mix very well.
3. Add butter and walnut. When mixture is fully incorporated, shape polvoron into desired shape by the
    use of a polvoron mold.
4.  Arrange on a container and refrigerate for at least 2 hours for easy handling before wrapping
    on cellophane or Japanese paper.

Publish Post

Public Demo: HongKong Delights-Chef Imelda Go
                       JMK-August 2010

SUMANG SOSYAL

Ingredients
2 tbsp butter                                            2 tbsp latik ng niyog
3-4 pieces suman                                     Nestle Ice Cream, Halohalo flavor or your fave flavor
1/4 cup small sago, different colors

Procedure:
1.  Heat butter. Pan fry suman until golden brown. Set aside.
2.  Arrange prepared suman in a plate. Top with sago, latik and Nestle Ice Cream.
     Serve immediately.
 Public Demo:Mystical China-Chef Kaizer Caguioa
                       JMK-May 2010 

COFFEE JELLY 

 Ingredients:

 Gelatin-- 90 gram pack unflavored clear gulaman

                  1 tbsp Nescafe Classic

                  1-1/2 cups water

                  1 tsp. coffee liqueur/dark rhum

                    cinnamon, optional

Procedure:

1.  In a saucepan, combine the ingredients for the glelatin. Place over medium heat and allow to boil before timing for two minutes with constant stirring. You should use medium fire. Add the liqueur rhu, after boiling.

2.  Pour the mixture into a glass dish and let set at room temperature for 30 minutes or chill for 15 minutes or overnight.

3.  Cut the gelatin into half-inch cubes. Keep chilled until ready to serve.

4.  When ready to serve, place about 2 spoonfuls of gelatin in the bottom of a dessert cup. Top with scoops of mocha ice cream.
Public Demo:  Korean Dishes-Chef Dorothy Ferreria

                        JMK - June 2010

   

  The Julius Maggi Kitchen Public Demos are held every month on specified dates at Nestle Corporate Center, Rockwell near the Powerplant Mall. It's for free, just login/register to their website at nestleclub@ph.nestle.com for details. There are lots of recipes in there, too. You'll love it. I tell you, it's fun, fun, fun!                           ---------------------------------------************************-------------------------------------------
KITCHEN TIP:

Get organized for grilling
A little table beside the grill will be a big help. This can be used for resting the grilled food and for keeping your grill utensils within reach.


INGREDIENT SUBSTITUTES:

	Bread Crumbs Bread Crumbs = Equal amount of crushed cornflakes, cornmeal or crushed potato chips Contributed by: Tet Suntay For that added crunch, Tet uses either of these ingredients to make bread crumbs for her tempura recipes.
	Bread Crumbs 1 cup dry bread crumbs = 1 cup crushed cracker crumbs or 1 cup dry bread crumbs = 1 cup crushed cornflakes
	Breading Breading = Equal amount of all purpose flour with salt, pepper and msg or desired seasoning or Breading = Equal amount of bread crumbs with desired seasoning.
	Butter 1 cup butter  = 1 cup margarine Butter, salted 1/2 cup salted butter = 1/2 cup unsalted butter plus 1/4 teaspoon salt or 1/2 cup salted butter = 1/2 cup margarine Butter, unsalted 1/2 cup unsalted butter  = 1/2 cup salted butter and decrease the salt in recipe by 1/4 teaspoon Buttermilk 1 cup buttermilk = 1 Tablespoon vinegar + sweet milk to make 1 cup or 1 cup buttermilk = 2/3 cup plain yogurt + 1/3 cup sweet milk

From : The Nestle Club