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2021 MOTHER'S DAY MENU

2021 MOTHER'S DAY MENU

Appetizer

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CORNED BEEF PINSEC
EASY CHICKEN SHANGHAI KOFTA KEBABS WITH SALATA
TUNA TOMATO MELT

CORNED BEEF PINSEC

Ingredients:

2 tbsp chopped garlic
2 tbsp chopped onion
1/2 cup seeded and sliced tomatoes
2 tbsp chopped fresh basil
1 (210 g) can PUREFOODS CORNED BEEF HASH
15 pc molo wrappers
1/4 cup MAGNOLIA ALL PURPOSE FLOUR, for dusting
2 cups cooking oil
1/2 cup store bought sweet chilli sauce

Procedure:

  1. In a bowl, combine garlic, onion, tomatoes and basil. Add corned beef and mix well.
  2. Wrap every teaspoon of the mixture in molo wrappers. Seal by lightly brushing sides of the wrapper with water and folding wrapper over the mixture. Pinch to seal in the filling.
  3. Place on a tray dusted with flour to avoid sticking. Set aside.
  4. Heat oil in a wok. Deep-fry prepared pinsec in hot oil. Drain on paper towels.
  5. Arrange on a serving plate and serve with chilli sauce.

Makes 5 servings. 

EASY CHICKEN SHANGHAI KOFTA KEBABS WITH SALATA

Ingredients:

1 kg MAGNOLIA CHICKEN STATION SHANGHAI MIX
2 tbsp chopped parsley
1 tbsp cumin
1 tbsp ground coriander
1 tsp paprika
2 tbsp cooking oil
12 pc BBQ sticks/skewers, soaked in water

Salad

1 (225 g) pc large cucumber, cubed
6 (340 g) pc salad tomatoes, cubed
1/2 (13 g) cup chopped parsley
2 tsp lemon juice
2 tbsp extra virgin olive oil
1/2 tsp iodized fine salt
1/2 tsp pepper

Procedure:

  1. Combine spices then add Shanghai mix. Mix well. Rub hands with a little oil and measure 1/3 cup (fistful) of mixture and mold on a pre-soaked wooden skewer, shaping the kebab evenly until about 1 inch in width thickness.
  2. Lightly grease grill or frying pan and cook each skewer about 1-1/2 minutes on each side. Serve with salata.
  3. To make the salata, combine cucumber, tomatoes and parsley. Season with salt and set aside for about 5 minutes. Add remaining ingredients and toss. Chill before serving.

Makes 12 servings.

(Yield: 12 pc: 1 pc and 1/4 cup salad/4 cups Shanghai mixture and 3 cups salad mixture)

TUNA TOMATO MELT

Ingredients:

1 (160 g) pack MAGNOLIA QUICKMELT CHEESE, grated
1 (20 g) pack soda crackers, crushed
5 pc fresh basil leaves, chopped
1 (180 g) can tuna chunks in oil, drained
1/3 cup MAGNOLIA REAL MAYONNAISE
1 tbsp prepared mustard
1 (30 g) pc onion, chopped
6 (360 g) pc salad tomatoes, hallowed out

Procedure:

  1. Combine cheese, crushed crackers, and basil.
  2. Add tuna, mayonnaise, mustard, and onion.  Mix well.
  3. Stuff each tomato with 1/3 cup of the tuna filling. 
  4. Bake in a preheated oven toaster set at 350ºF for 10 to 15 minutes or until cheese starts to brown.

Makes 6 servings. 

Tip/s: 

  • Use hallowed out vegetables such as large onions, bell peppers, zucchini, or eggplant as an alternative with the filling.
  • To level up filling, add black olives, mushrooms, and different herbs and spices.

2021 MOTHER'S DAY MENU

Main

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CHICKEN BBQ CASSEROLE
CHICKEN BBQ WITH SPANISH RICE
STOVETOP CREAM CHEESE TOMATO PASTA

CHICKEN BBQ CASSEROLE

Ingredients:

1 (550 g) pack MAGNOLIA CHICKEN TIMPLADOS BBQ
2 (500 g) pc corn on the cob, boiled and each corn sliced into 4
1/4 (of 225 g) bar MAGNOLIA GOLD BUTTER SALTED, sliced
1 (258 g) cup cherry tomatoes
1/2 (of 160 g) pack MAGNOLIA QUICKMELT CHEESE
1 (5 g) stalk parsley, chopped (1 tbsp)

Procedure:

  1. Preheat oven at 350°F (180°C).
  2. Place chicken, its marinade and corn in an ovenproof dish/casserole. Top chicken with butter.
  3. Cover with foil and bake for 25 minutes or until chicken is cooked through. Remove foil, add then add tomatoes and cheese. Bake for another 5 minutes. Top with parsley just before serving.

Makes 4 servings.

CHICKEN BBQ WITH SPANISH RICE

Ingredients:

3 packs (400 g each) MAGNOLIA CHICKEN TIMPLADOS BBQ
1/4 cup cooking oil
1 pc (60 g) onion, chopped
1 pc (60 g) green bell pepper, sliced
1 pc (60 g) red bell pepper, sliced
1 pack (250 g) tomato sauce
5 cups cooked rice
1 tsp (2.8 g) paprika
2/3 tsp iodized fine salt
1/3 tsp pepper

Procedure:

  1. Heat oil in a hot pan then pan-fry chicken for 15 minutes or until meat is thoroughly cooked. Set aside.
  2. In the same pan, sauté onion, bell peppers, and tomato sauce. Simmer for 10 minutes over low heat, stirring occasionally.
  3. Add rice. Season with paprika, salt and pepper. Mix well. Top with chicken or serve on the side.     
Makes 6 servings.
(Yield: 6 pc chicken & 6 cups rice mixture/ 1 pc chicken & 1 cup rice mixture)

STOVETOP CREAM CHEESE TOMATO PASTA

Ingredients:

1/4 kg penne pasta, cooked according to package directions

Sauce

1/2 kg tomatoes, quartered
1 (225 g) pack MAGNOLIA CREAM CHEESE
1/2 cup olive oil
1 tsp iodized fine salt
1/4 tsp pepper
1/4 cup basil leaves, sliced thinly

Procedure:

  1. In a pan, combine, tomatoes, cream cheese and olive oil. Season with salt and pepper.
  2. Cover and cook over low heat for 15 minutes, stirring occasionally until tomatoes are tender and cheese has softened.
  3. Add basil leaves and then mash cheese-tomato mixture.
  4. Add pasta. Mix well.

Makes 6 servings.

Yield: 6 cups

2021 MOTHER'S DAY MENU

Dessert

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CARAMEL CREME CAKE
FRUIT AND CREAM CUPS
TRES LECHES CUPCAKES

CARAMEL CREME CAKE

Ingredients:

Chiffon cake

1-1/8 cups MAGNOLIA ALL PURPOSE FLOUR
1-1/2 tsp baking powder
1/2 tsp iodized fine salt
3/4 cup sugar
1/4 cup corn oil
4 pc MAGNOLIA BROWN EGGS, separate egg yolks from whites
6 tbsp water
1/4 tsp cream of tartar

Caramel frosting and filling

1 tbsp DARI CREME BUTTERMILK
3 pc MAGNOLIA BROWN EGG, use egg yolks only
1-2/3 cups MAGNOLIA PURE FRESH MILK
1/4 cup cornstarch
1/2 cup sugar
1/4 cup water
1 tsp vanilla extract

Buttercream frosting

1 (200 g) pack DARI CREME BUTTERMILK
2 pcs MAGNOLIA BROWN EGGS, use egg whites only
1/8 cup sugar

Procedure:

  1. Preheat oven to 370°F. Grease an 8-inch round pan. Set aside.
  2. For the chiffon cake, combine flour, baking powder, salt, half of sugar (about 6 tbsp), oil, egg yolks, and water. Mix and set aside. In a separate bowl, beat whites and cream of tartar to soft peak stage. Gradually add remaining sugar and continue beating until medium stiff peak stage. 
  3. Combine the two mixtures by carefully folding in egg white foam into cake batter until fully incorporated. Bake for 25-30 minutes or until toothpick inserted in the center comes out clean. When cool, cut into two horizontally and set aside.
  4. For the caramel frosting, combine egg yolks, milk, and cornstarch. Mix and set aside. In a saucepan, boil sugar until amber in color. Slowly add yolk mixture and cook until thick, mixing continuously. Add Magnolia Dari Creme and vanilla. Place 1/3 of caramel mixture in between cakes. Cover chiffon cake with caramel.
  5. For the buttercream frosting, combine egg whites and sugar in a bowl. Set over bain marie (water bath) and mix until sugar melts. Remove from heat. Beat mixture until stiff peak forms. Gradually add Magnolia Dari Creme and continue beating until light and fluffy. Decorate top of cake. 

Makes 6-8 servings

Tip/s:

  • Add sprinkles and gumpaste decors and create your own design.

FRUIT AND CREAM CUPS

Ingredients:

1 tbsp unflavored gelatin
1/4 cup cold water
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1 (250 mL) pack MAGNOLIA PURE FRESH MILK
1/3 cup sugar
1 (432 g) can fruit cocktail, drained and chilled

Procedure:

  1. Sprinkle gelatin in cold water and allow to bloom for 10 minutes.
  2. Combine cream, milk and sugar in a saucepan. Cook until mixture starts to boil. Remove from heat then add bloomed gelatine. Mix well.
  3. Pour into cups. Chill for 30 minutes or until set. Top with fruit cocktail on top.

Makes 5 servings.

Tip: 

  • Replace fruit cocktail with sliced fresh fruits (strawberry, mango or kiwi)
  • Incorporate half of fruit cocktail in the cream mixture and top the remaining half.

 

TRES LECHES CUPCAKES

Ingredients:

Chiffon Cake

1-1/8 cups (140.6 g) PRINCESS CAKE FLOUR
1/2 tsp (2 g) BAKE BEST BAKING POWDER
1/2 tsp (2.5 g) iodized fine salt
3/4 cup (150 g) sugar
1/4 cup corn oil
4 pc (200 g) MAGNOLIA BROWN EGGS, separate egg yolks from whites
6 tbsp water
1 tsp (4.3 g) vanilla extract
1/4 tsp (0.8 g) cream of tartar

Milk Mixture (For soaking)

1 pack (200 mL) MAGNOLIA FULL CREAM MILK
1/3 cup (102 g) condensed milk
1 pack (250 mL) MAGNOLIA ALL-PURPOSE CREAM

Whippped Cream Frosting

2 packs (250 mL each) MAGNOLIA ALL-PURPOSE CREAM, chilled
1/2 cup (62 g) powdered sugar

Procedure:

  1. Preheat oven to 350°F. Line muffin pans with cupcake liners. Set aside.
  2. For the chiffon cake, combine flour, baking powder, salt, half of sugar (about 6 tbsp), oil, egg yolks, water and vanilla. Mix and set aside. In a separate bowl, beat whites and cream of tartar to soft peak stage. Gradually add remaining sugar and continue beating until medium stiff peak stage.
  3. Combine the two mixtures by carefully folding in egg white foam into cake batter until fully incorporated.
  4. Pour batter into muffin pan and bake for 12-15 minutes or until toothpick inserted in the center comes out clean. Using a wooden stick, poke holes into the cupcakes.
  5. For the milk soaking mixture, combine all ingredients then pour about 2-3 tbsp per cupcake.  Place cupcake inside the chiller for at least 8 hours to soak completely.
  6. For the frosting, combine cream and sugar in a bowl and whisk until stiff peaks forms. Pipe mixture on top of cupcakes.

Makes 18 pieces.

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