mothers who brunch recipe book

7/18/2019 Mothers Who Brunch Recipe Book

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Cottage Cheese-Mango Pancakes SUBMITTED BY: MISH AVENTAJADO

• 1 1/3 cups all-purpose our

• 1/3 cup sugar

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground cinnamon or pinch of ground nutmeg (optional)

• 1/4 teaspoon salt

• 1 cup milk

• 1 cup full-fat or low-fat cottage cheese

• 3 tablespoons butter, melted

• 2 large egg yolks

• 1 teaspoon vanilla

• 1/3 cups nely chopped walnuts

• 1/3 cup dried mangoes, rehydrated with hot water the drain

• 2 large egg whites

Procedure: • Pure maple syrup or honey, or plain yogurt (optional, for serving)

• Lightly butter, oil, or spray your griddle–nonstick works best with these, if

you have them–if needed, and preheat it over medium heat. If you are using

an electric griddle, preheat it to 350 degrees F. Preheat the oven to 200

degrees F if you do not plan to serve the pancakes hot off the griddle.

• Whisk our, sugar, baking powder, baking soda, cinnamon or nutmeg and

salt together in a large bowl. In a separate bowl, whisk together the milk,

cottage cheese, butter, egg yolks and vanilla. • Pour the wet ingredients over the dry ingredients and gently whisk them

together, mixing just until combined. Stir in the walnuts and mangoes.

• Beat the two egg whites until they are stiff but not dry and fold them into

the batter.

• The batter will be thick and bubbly – similar to cake batter. Spoon 1/3

cup batter onto the griddle for each pancake, nudging the batter into

rounds. These are thick and might take a little longer to cook than most

other pancakes. Cook until the top of each pancake is starting to dry

around the edges – you will get a few bubbles here and there – then

turn and cook until the underside is lightly browned. These will keep in a

200 degrees F oven while you nish making the rest, but they are best

served immediately, when they are at their lightest and pufest.



Pakwan Salad SUBMITTED BY: SABRINA GO

(Serves 4)

• 1 cup watermelon, cut into ½-inch cubes

• ½ cup Sweetened Pili Nuts, roughly chopped

• Mixed greens

• 2 Tbsp. Honey

• 1 Tbsp. Patis (sh sauce)

• ¼ cup fresh calamansi juice

• ¼ cup olive oil

• 1 Tbsp. yellow mustard

Procedure:

• Place honey, sh sauce, calamansi juice, olive oil and yellow mustard inside

a mason jar. Cover and shake vigorously.

• Arrange lettuce, watermelon and pili nuts is a salad bowl and toss with the

calamansi-patis vinaigrette.



Pinoy Breakfast Salad SUBMITTED BY: SABRINA GO

(Serves 4)

• 1 cup cooked adobo akes

• 4 medium tomatoes, diced into small cubes

• Alfalfa sprouts

• 2 Salted eggs, cut into small cubes

• ¼ cup Kesong puti, cut into small cubes

• Mixed greens

• 2 Tbsp. Honey

• ¼ cup fresh calamansi juice

• ¼ cup olive oil

• 1 Tbsp. yellow mustard

Procedure:

• Place honey, calamansi juice, olive oil and yellow mustard inside a mason

jar. Cover and shake vigorously.

• Arrange lettuce, tomatoes, kesong puti, alfalfa sprouts, salted eggs andadobo akes salad bowl in two layers. Serve with calamansi vinaigrette.



Tomato-Chorizo Stew SUBMITTED BY: SABRINA GO

(Serves 3-4)

• 4 eggs, large

• 800g crushed tomatoes, canned

• 300g chorizo, without casing

• 1/2 cup chicken broth (1/2 cup water + 1/2 chicken broth cube)

• 1 onion, small

• 1 garlic clove, crushed

• 1 tsp. Spanish paprika

• 1 Tbsp. sugar

• 1/2 Tbsp. olive oil

• Salt and pepper, to taste

• Parsley, for garnish

Procedure:

• In a heavy-bottomed skillet/pan (on medium heat), saute onions for 1

minute then add garlic. Cook chorizo in pan for about 3-4 minutes. Seasonwith salt, pepper and paprika.

• Pour the crushed tomatoes, chicken broth and sugar on cooked chorizo.

Bring to the boil and let it simmer for 10 minutes.

• Make 4 indentations on the sauce and drop eggs one at a time. Simmer for

5 more minutes.

• Garnish with parsley and serve with crusty bread.



Kangkong and Kesong Puti Quiche SUBMITTED BY: SABRINA GO & MISH AVENTAJADO

(Serves 6)

• 2 small onions, diced

• 1 tsp minced garlic

• 2 + ½ cup Kangkong leaves, roughly chopped

• 8-9 large eggs

• 2 cups milk

• ½ cup kesong puti, cut into small cubes

• ½ cup grated parmesan

• ½ cup shredded mozzarella

• Oil or non-stick spray

• salt & pepper

• 1 1/2 cups plus 2 tablespoons bleached all-purpose our

• 1 tablespoon sugar


• 6 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled

• 2 tablespoons vegetable shortening• 5 tablespoons ice water, or as needed

Procedure:

• Sift the our, sugar and salt into a large bowl. Add the butter and

shortening. Rub the fats between your ngertips and thumbs, or use a

pastry blender, until the mixture resembles coarse crumbs. One tablespoon

at a time, work in enough ice water just until the dough comes together,

being careful not to over mix. • Shape into a smooth ball of dough, atten into a disk, and wrap in plastic

wrap. Refrigerate for at least 30 minutes, and up to two days.

• Preheat your oven to 350 degrees.

• In a skillet coated with non-stick spray, add onions and caramelize for 2-3

minutes then add the minced garlic and kangkong leaves. Cook for another

2 minutes. Sprinkle a little salt and pepper.

• Roll out the pie dough and lay it on a 9in./.75 qt. pie pan. Spread out the

onion-kangkong leaves mixture and kesong puti cubes.

• In a medium bowl whisk together the eggs until fairly smooth. Add the milk,

parmesan, and another small sprinkle of pepper. Whisk to combine.

• Pour this mixture into the pie dish over the kangkong and kesong puti.

• Sprinkle the shredded mozzarella cheese over top. Place the pie dish on

a baking sheet for easy transfer into the oven. Place the quiche into the

preheated oven and bake until it is golden brown on top and the center

is solid. Every oven is different but this should take between 45 minutes

and an hour. Slice and serve!



Longganisa Scotch EggsSUBMITTED BY: HAZEL DIZON

Prepare the night before cooking or about 3-4 hrs. ahead for curing.

Ingredients: (measurements may vary accdg. to taste preference)

• 2 six-minute large peeled boiled eggs (hard-boiled may do)

• about 300 grams ground pork (80:20 meat:fat ratio) or chicken

• 6 cloves of garlic, minced

• about 2 1/2 tablespoons anisado cooking wine

• about 2 1/2 tablespoons sweetened pineapple juice

• about 2 teaspoons white sugar

• salt and ground black pepper to taste

• paprika for color and added taste (optional)

• canola oil for cooking

Procedure:

• On a large bowl, mix together ground meat, garlic, salt, pepper and

paprika. Set aside.

• On a separate bowl, whisk anisado cooking wine, pineapple juice and

sugar together until sugar dissolves.

• Pour liquid mixture over meat mixture and mix well. Transfer in a covered

container, refrigerate for 3 hrs. or overnight.• Prepare peeled boiled eggs. Divide the longganisa mixture into half. Make

each into round balls then atten with your hands. Place one egg on each

mixture and cover the egg with the mixture. Make sure the egg is thorougly

covered. Do the same with the other egg and longganisa mixture.

• Heat cooking oil to low. Cook longganisa scotch eggs. Gently roll the

scotch eggs occasionally to prevent one side from burning. Cooking make

take about 8-12 mins. depending on how you want it done.

Cut each piece lengthwise and top over your favorite green salad with

tomatoes. Serve and enjoy!



Chesa’s Smoked Tinapa Pastawith Kangkong Leaves SUBMITTED BY: CAT JUAN-LEDESMA

(serves 2)

• A handful of pasta noodles of your choice boiled al dente

• a few glugs of olive oil

• 1 large onion nely chopped

• A splash of vinegar

• 1 head of garlic nely chopped

• Half a jar of smoked tinapa in olive oil (I liked the sweet chilli smoked tinapa

from Blue Kitchen. Chesa prefers to use garlic tuyo. Both work just ne)

• A splash of vodka (optional)

• A tablespoon or two of sour cream

• Two bunches of kangkong leaves (remove the large stems)

• Salt and Pepper

• Some grated parmesan cheese and chilli akes

Procedure:

• Bring a pot of salted water to a boil and cook noodles till al dente.

• In a medium sauce pan over medium heat, sauté chopped onions in olive oil.

• When they’re halfway cooked, give them a little splash of vinegar to bring

our their sweetness.

• When onions are soft and translucent, throw in chopped garlic till soft but

not brown.• Throw in half your jar of smoked tinapa with some of its oil (feel free to add

as much as you see t).

• Stir everything till combined well. Pour a splash of vodka and let evaporate

for a minute. Add salt and pepper to suit your taste.

• When everything is combined and tasting fabulous, lower heat and put a

dollop or two of sour cream (not too much!)

• Once stirred well throw in kangkong leaves bunch by bunch till softened

with the sauce (I personally put as much as the sauce can take).

• Pour your sauce on top of your noodles and stir well.

• Sprinkle with some grated parmesan and serve with chilli akes on the side

for your guests.

Note: This pasta goes perfectly with a roasted tomato+garlic soup recipe.



Eggs Benedict Recipe SUBMITTED BY: KATRINA GUIDOTTI-STEHMEIER

(serves 4)

• 8 pieces of bacon or 4 pieces of Canadian bacon

• 2 tablespoons chopped parsley, for garnish

• 4 eggs

• 2 teaspoons white or rice vinegar

• 2 English mufns

• Butter

Blender Hollandaise

• 10 Tbsp unsalted butter

• 3 egg yolks

• 1 Tbsp lemon juice


• Dash of cayenne or Tabasco

Procedure: • Start with the bacon. Heat a large skillet on medium low heat. Add

the strips of bacon or the slices of Canadian bacon. Slowly fry, turning

occasionally, until the bacon is browned on both sides, and if using strip

bacon, much of the fat is rendered out (about 10 minutes). Use tongs or

a fork to remove the bacon from the pan, set on a paper towel to absorb

the excess fat. Don’t pour the bacon fat left in the pan down the drain!

Either sop it up with paper towels when it has cooled a bit, or pour it into a

jar to be used later. • While the bacon is cooking, bring a large saucepan two-thirds-lled with

water to a boil, then add the vinegar. Bring the water to a boil again, then

lower the heat to a bare simmer.

• Make the blender hollandaise. To make blender hollandaise, melt 10Tbsp

unsalted butter. Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon

salt in a blender, blend on medium to medium high speed for 20-30

seconds, until eggs lighten in color. Turn blender down to lowest setting,

slowly dribble in the hot melted butter, while continuing to blend. Taste for

salt and acidity and add more salt or lemon juice to taste.Transfer it to a

container you can use for pouring and set it on a warm – but not hot –

place on or near the stovetop.

• Poach the eggs. Essentially, working one egg at a time you crack an egg



into a small bowl and slip it into the barely simmering water. Once it begins

to solidify, you can slip in another egg, until you have all four cooking. Turn

off the heat, cover the pan, and let sit for 4 minutes. (Remember which

egg went in rst, you’ll want to take it out rst.) When it comes time

to remove the eggs, gently lift out with a slotted spoon. Note that the

timing is a little variable on the eggs, depending on the size of your pan,

how much water, how many eggs, and how runny you like them. You might

have to experiment a little with your set-up to gure out what you need to

do to get the eggs exactly the way you like them.

• As soon as all the eggs are in the poaching water, begin toasting your

English mufns. If you can’t get all the mufns toasted by the time the eggs

are ready, gently remove the eggs from the poaching water and set in a

bowl.

• To assemble the eggs benedict, butter one side of an English mufn. Top

with two slices of bacon or 1 slice of Canadian bacon. You can trim the

bacon to t the mufn if you’d like. Put a poached egg on top of the bacon,then pour some hollandaise over. Sprinkle some parsley over it all and

serve at once.



Peanut Butt er and Chocola te Chip Pancakes SUBMITTED BY: HELENE SANTOS

• 1 c. multigrain pancake mix

• 1 large egg

• ½ c. all-natural peanut butter

• 1 c. milk

• ½ tsp. vanilla extract

• 1 c. semisweet chocolate chips

• 1 tbsp. unsalted butter

Procedure:

• Heat oven to 200 degrees F. Stir the pancake mix, egg, peanut butter, milk,

vanilla, and chocolate chips together in a large bowl. Melt about 1 teaspoon

butter in large, nonstick skillet over medium-high heat. Pour three to four

1/4-cupfuls of batter on the heated skillet to form pancakes and cook until

the tops bubble and the edges begin to crisp. Turn and continue to cook for

about 2 more minutes, until both sides are golden brown. Transfer pancakesto a baking pan and keep warm in the oven until ready to serve. Repeat with

remaining batter.



Stone Fruit Compote/Syrup SUBMITTED BY: JOEY DE LARRAZABAL-BLANCO

• 350 grams sliced and de-seeded stone fruit (I used a mix of plums and

nectarines)

• 175 grams sugar

• 1/4 cup water

Procedure:

• Place the fruit, sugar, and water in a saucepan over low heat and cook

until the sugar dissolves, the fruits soften, and the liquid thickens slightly.

This could take 20-30 minutes, or even a little bit more. You want a sticky

but loose consistency that is more pourable than jammy.

• You can serve this to accompany so many things: yogurt, ice cream,

French toast, pancakes, wafes, even drizzled on top of a plain pound

cake.



Banana Swiss Miss Muffins SUBMITTED BY: PATRICIA CUYUGAN

(makes 12 mufns)

• 3 overripe (as in borderline bulok) bananas

• ½ cup vegetable oil

• 2 large eggs

• ½ cup brown sugar

• 1 ½ cups all-purpose our

• 1 packet Swiss Miss Dark Chocolate Sensation

• 1 tsp baking soda

Procedure:

• Preheat your oven to 400°F. Line a 12-cup mufn pan with paper liners.

The cuter the better!

• Mash the bananas to baby food consistency.

• With an electric mixer on low (or by hand), combine the mashed bananas

and vegetable oil. Add in the egg and sugar.

• In a separate bowl, sift together the our, Swiss Miss and baking soda. • Gently add the dry mixture to the banana mixture. Do not overmix! It’s

totally ne if your batter is lumpy.

• Spoon batter into the prepared mufn cups. I use an ice cream scoop for

this so that I get relatively uniformed mufn sizes.

• Bake in the preheated oven for 15-20 minutes. These should rise

signicantly and become a nice shade of cocoa brown when done. Cool

the mufns slightly in the pan before removing to a wire rack to cool

completely.



Smoked Salmon and Boursin Crostini SUBMITTED BY: TINA ONG

(serves 2-3)

• 1 baguette, thinly sliced diagonally

• 2 TBSP olive oil

• salt and freshly ground black pepper, to taste

• 1 garlic and herb boursin cheese / cream cheese

• 1 cucumber, thinly sliced, placed on a kitchen towel to absorb excess liquid.

• 4 ounces smoked salmon

• dill, plus more for garnish

• 2 tbsps capers, drained of liquid

Procedure:

• Slice the baguette into thin slices and drizzle with olive oil. Season with salt

and pepper, to taste.

Stovetop: Warm up pan and toast the bread slices on each side until nice

and toasty, about 2 minutes on each side.

• Oven: Preheat oven to 350 degrees F. Line a baking sheet with parchmentpaper. Place baguette slices onto prepared baking sheet. Place into oven

and bake for 5-8 minutes, or until golden brown.

• Spread a small amount of the boursin cheese/cream cheese on each of

the crostinis. Then top with a few slices of cucumber, 1 slice of smoked

salmon, a small sprig of fresh dill and a few capers and serve.



Loaf Bread SUBMITTED BY MAO LUKBAN-RIVERA

(Makes 1 loaf)

• 1 cup water

• Yeast

• 1/3 cup sugar

• 3/4 tsp. Salt

• About 3 1/2 cups bread our

Procedure:

• In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 3

cups our. Beat until smooth. Stir in enough remaining our to form a soft

dough.

• Turn onto a oured surface; knead until smooth and elastic, about 8-10

minutes. Place in a greased bowl, turning once to grease the top. Cover

and let rise in a warm place until doubled, about 1-1/2 hours.

• Punch dough down. Turn onto a lightly oured surface. Shape each intoa loaf. Place in a greased 9-in. x 5-in. loaf pans. Cover and let rise until

doubled, about 30-45 minutes.

• Bake at 375° for 30-35 minutes or until golden brown and bread sounds

hollow when tapped. Remove from pans to wire racks to cool.



Blueberry-Lemon Muffins SUBMITTED BY: CHRISSY CABALLERO

(makes 12 mufns)

• 2 1/2 cups unbleached all-purpose our

• 3/4 cup sugar (white or light brown) plus more for sprinkling on top of the

mufns

• 1 tablespoon baking powder

• 1/8 teaspoon ne salt

• Freshly grated nutmeg

• 1/2 cup (1 stick) unsalted butter

• 1 cup whole milk

• 2 large eggs, at room temperature

• 1 tablespoon nely grated lemon zest

• 1/2 teaspoon pure vanilla extract

• 1 1/2 cups fresh blueberries, rinsed and dried

Procedure:

• Preheat the oven to 425 degrees F. Line a 12-mufn tin with cupcake linersand set aside.

• Whisk the our, sugar, baking powder, salt, and nutmeg together in a

medium bowl; set aside.

• Put the butter in a microwaveable-safe dish or measuring cup. Cover with

plastic wrap and microwave until melted, about 30 seconds. (Alternatively

melt the butter in a saucepan.) Whisk the milk, eggs, lemon zest, and

vanilla with the butter.

• Make a small well in the center of the dry ingredients. Pour wet ingredientsinto the well, then stir with a wooden spoon until the dry ingredients are

moistened but still lumpy. Do not overmix the batter or your mufns will be

dense. Gently stir in the blueberries. Divide the batter evenly into the mufn

tin and sprinkle the tops generously with sugar.

• Put the mufns in the oven and immediately reduce oven temperature to

375 degrees F. Bake until golden brown, about 25 minutes, rotating the

pan halfway through the cooking. (Insert a toothpick into the center of a

mufn to check if it is done. Toothpick should come out clean). Cool mufns

in the pan on a rack for a couple minutes. Turn the mufns out of the pan

and cool on the rack. Serve warm or at room temperature.



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