Laydee learns to cook..

Hi, I've been cooking once in a while, but to this date I haven't really been learning how to. Everyone in my family and relatives know how 'great' my baked spaghetti is heheheh.. Kabaga ug nawong uy!

Anyhow, I'm not trying to learn from online sources and have cooked 2 dishes for breakfast and 1 dessert this week. I just forgot to take photos on one of them, sadly.

Anyhow.. here's the Recipe and photos of each for those chef wannabees, like me...

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PORK CHINESE – STYLE (Asadong Baboy) 6 Servings

Ingredients:

2 Pounds / 0.91 Kilo Pork Loin

1/3 Cup Brown Sugar

2 Tbsp. finely minced garlic

Marinade:

1 Cup Water

2 Tbsps. White wine

1/3 Cup Soy Sauce

½ Tsp. salt

Marinate the whole pork loin for 30 minutes or more in a large pot.

Cover the pot and bring mixture to a boil. Lower heat and simmer

until meat is tender (about 30 minutes). Serve hot with the

marinade.

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HAM PEAS MUSHROOM FRITTATA Serves 6

Ingredients:

1 cup cubed Ham

1 small onion, sliced into rings

4 oz sliced mushrooms

½ cup shredded sharp cheddar

2 cloves garlic, minced

½ cup parsley, minced

¼ cup green onions, chopped

½ cup frozen peas

6 eggs

1 tbsp. olive oil

½ tsp. hot paprika

1 tbsp. butter

In a large, oven-safe skillet, heat oil. When hot, sauté onions (not green onions), garlic, mushrooms and ham about 10 minutes or until the mushrooms are soft and the onions translucent. Add parsley and peas, stir. Cook an additional 5 minutes. Meanwhile, in a small bowl, whisk together eggs, paprika, cheddar, salt, pepper and green onion. Add butter to the skillet and stir. Pour egg mixture over the skillet. Tilt the skillet slightly and turn to coat the ingredients in skillet with the egg mixture. Keep on medium heat and cook about 15 mins. or just almost set ~ the top should look “loose” and uncooked. Place under broiler for 5 mins. or until the top is just beginning to brown. Remove from pan and slice.

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BITTERSWEET CHOCOLATE TARTLETS Serves 8

8 in 4-inch tartlets or about 24 in 2-inch mini tartlets

Crust:

¼ cup sugar

8 tbsps. (1 stick) butter, melted

¾ tsp. vanilla extract

1 cup all-purpose flour

1/8 tsp. salt

Filling:

2 tbsps. sugar

1 cup cream (1 box 250 gm)

8 ounces bittersweet choco

(bet. 50% - 60%) Chopped

1 large egg

1. Pre-heat oven to 350 °F (177 °C). In bowl, combine melted butter, sugar, vanilla, salt & flour. Mix until just blended. The dough will be very soft & moist.
2. Gently press the dough into tartlets pans. Press in dough thinly as possible.
3. Place pans in the oven and bake for about 15-20 minutes. Until the crusts are golden brown (they should be fully baked).
4. While the tartlet shells are baking, heat the cream & sugar in a small saucepan to boiling. Pour over the chopped chocolate & whisk together until combined.
5. Whisk the egg into the chocolate mixture right before the shells are finished baking.
6. Remove shells from the oven & turn off oven.
7. Pour the filling into the shells.
8. Return the tartlets to the oven & leave them for about 5-10 minutes or when the filling is just beginning to set about the edges.