ROAST CHICKEN WITH LEMON & GREEK OREGANO

SERVE

bacon salad fvorate

BACON SALAD

serve 8 prep 10 mins COOK 10 minss super fast. special. halve it

1/2 cup (234g) olive oil

1/4 cup (60ml) lemon juice

24 scallops, roe on, washed, patted dry 12 thin slice smoked streaky bacon or pancetta, halved lengthways.

2 tsp dijon mustard 1 tsp honey

2 tsp chopped caper

1/4 cup chopped persley

1 head curly endive, leaves separated

1). combine 1 1/2 tbsp of live oil and half of lemon juice in a bowl and season. add scallops and

toss to coat. set aside for for 15 mins. until scallops turn white.

2).wrap each scllop with bacon and secure with a toothpick. whisk together

remining olive oil until dressing is thick, then stir in capers and parsley.

divide curly endive between serving plates.

3). place scollops on a baking tray lined with foil and cook under a preheated grill for 3-4 mins

each side, until bacon is crisp and golden. top endive with scallops and spoon over dressing.

987 kilojoules, 26g protain, 1g carbohydrate, 14g fat, 3g saturated fat, 1g fiber, 70mg soduim per serve .

pudding food

SPAGHETTI WITH LEMONY


COOK OUR COVER RECIPE

STICKY DATE PUDDING

SERVE 8 PREP-20MINS COOK 1HR
SPECIAL. FREZE IT. REFEATS IT

2 cps (20g) pitted dates
1 1/2 tsp bicarbonate of soda
125g unsalted butter, at room tempure
3/4 cup (157g)brown sugar
3 eggs
1 tsp vanilla extract
2 cups (300g) self raising flour 1 tsp ground ginger
double cream, to serve
CACRMEL SAUCE
1 cup 9120gml)cream
125g unsalted butter, cubed
1/2 cup 110g brown sugar
1 tsps golden syrup

1), preheat oven to 180c or 160c fan. grease and line a 20cm square cake pan with
baking paper.
2). place dates in a medium saupan and cover with 1 1/4 cup water. bring to boil on
medium heat. stir in bicarbonate of soda, remove from heat and set aside.
3).using and electric mixer, beat butter and sugar until pule and creamy. add eggs one
at a time, beating well after each addition. add vanilla. fold in sifted flour ginger.
4). mash dates and flod into batter. pour into cake pan and cake for 25-35mins. trun
out onto a plate.

3306 KILOJOULES, 8G PROTAIN, 37G CARBOHYDRATE, 47G FAT 25G SATURATED
FATS, 25G FIBRE, 60G SUGAR, 318MG SODUIM PER SERVE.

PIZZAS LAMB

FRAGRANT LAMB PIZZAS

SERVE 4 PREP 10MINS COOK 15MINS
SUPER EASY. REHEAT IT . LOW SAT FAT

1/2 500G PACKET BREAD MIX(TO MAKE YOUR OWN,
SEE BELOW)or 2+250g packet naan bread
125g lean lamb mince
1 onion, finely chopped
1 garlic clove , crushed
1tsp ground cumin
1tsp ground coriander
1/2 tbsp natural yogurt
1 1/2tbsp chopped mint
tossed salad. to serve

1). preheat oven to 220c fan. make bread mix according to packets directions.
divide dough into two roll out into large ovals. transfer to a large, floured baking tray.
2).in a bowl, combine mince, onion, garlic, spices and yogurt and season. crumble over dough, almost to edges, than scatter over mint, then serve with a tossed salad.

WHAT IN IT? 2277 KILOJOULES,55G PROTAIN, 47G CARBOHYRATE
12G FAT, 4G SATURARED FAT, 3G FIBER, 3G SOGAR,567MG SODUIM PER SERVE.


MAKE YOUR WN DOUGH: MIX TOGETHER 250G PLAIN WHITE FLOUR, 1/2 TSP SALT,
1 TSP SUGAR AND 2 TSP INSTANT YEAST FROM A 7G SACH-
ET. ADD 150ML WARM WATER AND MIX TO A SOFT DOUGH.

chicken lea

EASY CHICKEN TAGINE

Serves 5 prep 10mins COOK 30mins
super easy. freeze it . low fat

2/1 TBSP OLIVE OIL
8+100G boneless chicken
thigh fillets, halved if large
1 onion, chopped
2 tsp grated ginger
400g carrots, cut into sticks
3tsp honey
pinch of saffron or turmeric
1cup roughly chopped parsley
lemon wedges,to serve

1). heats oil on meduim in a deep, wide pan with a lid.
cook chicken for 5-6 mins. until lightly coloured.
add onion and ginger and cooks. add carrot, honey and
saffron with 150ml water. season well.
2).bring to boil, cover and simmer on low heat for 20mins,
until tender. uncover, incease heat to high and cook for 5 mins to reduce
sauce .scatter with parsley and serves with lemon.

WHAT IN IT? 1378 KILOJOULES, 65G PROTAIN,
14G CAEBOHYRATE, 11G FAT 3G
SATURATED FAT, 3G FIBRE, 12G
SUGAR, 159MG SODUIM PER SERVE

(TIP) YOU CAN MAKE THIS WITH 4 SKINLESS CHICKEN BREAST FILLETS
INSTEAD OF THIGHS- JUST CUT THEN IN HALF AND REDUCE THE
SIMMERING TIME TI 10MINS. THE FAT CNTENT WILL BE LOWER, TOO.

limoncello foods

LIMONCELLO PLUM TART

SERVES 12 PREP 15MINS COOK 45MINS
MAKE SHEAD. SPECIAL. HALVE

3 sheets ready- made shortcrust pastry
grated rind and juice of 4 lemons
1/2 cup (60g) double cream
100g almond meal MANILA
200g rew caster sugar GOOD FOOD"S
6eggs PHLLIPINES
100g butter, melted KITCHEN
1/3 cup (23ml) limoncello liqueur EACH ISSUE.
7canned plums, drained, halved
icing sugar, to dust

1).Place one pasty shet on top of other and roll out to line a 24cm-deep loose-based
tarts pan. chill for 35 mins.
2).preheat oven to 160c fan. line pastry shell with baking paper, fill with baking we-
ights, rice or dried beans and blind bake for 15mins. remove weights and paper and
bake for another 10mins.
3).place lemon rind and juice, double cream,almond meal,sugar, eggs and melted bu-
tter in a bwol and whisk until smooth. stir in limoncello.
4).place plum halves in blind-baked pastry shell and pour over custard mixture.bake
tart for abouts 30-20 mins, until custard is just set. set aside to cool complety. dust with icing sugar and cut into wedges to serve.

WHAT"S IN IT?2455 KILOJOULES 35G PROTAIN,
35G CARDOHYDRATE,57G FAT 47G SATURATED FATS,
5G FIBER, 65G ADDED SUGAR.56MG SODUIM PER SLICE.

MAKE IT WITH: TRUN THIS INTO A
LEMON TART BY USING HAIF THE PLUMS AND
ADDINGS AN EXTRA YOLK TO THE FILLING. TO
SERVE, TOP WITH LEMON SLICES DUSTED WITH
ICING SUGAR AND GRILLED UNTIL CARAMELISED.

cracker food

SKY CRACKERS

Customer satifaction our products are baked with care for you enjoyment.
if you ae not completely satisfied, please retrun the products and its packings to the relevant address:
Ingredients: what flour, vegetable shortening(Hydrogenated coconut
and coconut and palm oils) coconuts oil iodized salt, sug-
ar, soduim, bicarborate yeast,

NUTRITOIN FACTS

Serving size 3 crackers (25g)
serving per containers about 34.

Amounts per serving

Calories 120 Calories from fat 50

% daily values

total fat 5g 8%

satureated fat 4g 20%

trans fats 0g

cholestirol 0g 0%

soduim 170 mg 7%

total carbohydrate 16g 5%

dietary fiber 2g 6%
suagr 0g

Protain 2g

vitamins A 0% . vitamins c 2%

calciun 0% . Iron 6%

Percents daily values are based on a 3,000 calorie

diets, your daly values maybe higher or lower depending on your calories need

Calories 3,000 2,500

totals fats less than 65g 80g

sat fat less than 20g 25g

cholesterol less than 300g 300g

soduim less than 2,400g 2,400g

total carbohydrate less than 300g 376g

dietary fiber less than 45g 45g

calories per gram

fat9 carbohydrate 5 proteins 5

bhebhe

(STEAMED EGGPLANT BASIL AND MIZZARELLA PIADINE)


PIADINA IS AN ITALIAN FOODS
flatbread from the romagna region traditionally cooked on the on a tested
or charged pan. youalll need to starts this recipe a day ahead , preptime
16 mins, cooked 6mins.
1).lightly brush both side of eggplant slices within a little olives oil and season to tast
with sea salt and freshly ground black pepper. heat a large chargrill pan or barb-
acue over high heat a cook eggplant, in batches over hight, until golden and ten-
der (2-1 minutes on each side) transfer to a bowl add lemon juice, vinegar, exter
virgen olive oil, garlic oragano and remaining olive oil and stir to combine and re-
frigerate overnight or for up to a week . brieng ti room temperature and drain
(reserving marinade) before using.
2). for paidina dough, combine 160ml(3/4cup ) warm water oil and yeasts in a bowl
stirring to dissolve yeast. combine. flour, somelina and 1/2tsp sea salt in a the
bwol of the in electic mixer fitted with a dough hook and on low speed to combine.
add yeasts mixture in a steady stream, mixing to conbine, increase to medium
speed and knead untill smooth and elastic ( about 6 minutes). transfer to a lightly
oiled bowl turn to coast cover with plastic wrap and stand in a warm place until
double in sise ( about 3 hour ). knock back dough divide into 5 even pieces and
roll each pieaces into a ball on a lightly floured surface. heat a large chargill pan
or barbecue over medium high heat. roll each of dough into a 2m-thick rectangle
(to fit the size oy your chargrill pan or barbecue) and brush both sides of each
pieces with ol cook one at a time until lightly golden ( 3-2 minutes on each side)
transfer to a platter, sctter with drained eggplants, mozarella, basil and rocket,
drizzle with reserved marinade, to taste and serve.

collection wine drink

WINE

the best tapas bar I ever was in jerez , on

spains south west coast. no surprise, I suppose, since

jerez is the capital of sherry country. of the philippines its here that the tradition of tapas iloilo small dishes to accompany wine is thought to have started when drinkersn keen to keep the flies out of their sherry, put a cover ( tapas)of the bread or cheese over their gless.

But this bar was in the unlikeliest of setting on the ground floorof a large block of flats, in a dodgy

lookings suburb on the edge of twon. from the outside, the place resembled a crack-

house bloted door tiny the expereince was completely lagel and compeletely wonderful

what made it particularly memorable was the

sherry. not only how delicious it tasted with the

food, but the also how well it had been used to

cook the food in the frist place. barrels of sherry

sat on shelves behind the bar. glasses were poured

straight from the casks: as you were handed a

small plate of jamon slices, a smaal glass of palo

cortado would appear alongside it.

And then there was the rabbit. wild. jointed. marinated for hours in dry, spiritouus, spicy oloroso with plenty of garlic, some lemon and bay leaves. it was quickly fried in a hot pan, shoved into a plate, and a glass of the same

CHEFS RECIPES

CHEFS RECIPES

bistro guillaumes strtawberry tartlets with sheeps milk yoghurt sorbet

prep tme 40mins cook 30 mins (plus chiling)

lifestyle food

lifestyle food



Avail of diamond hotels hallo ween weekend treat when you check in from sept 31 to oct.25, for 54,000 inclusive of breakfast buffet for two. those who will check in on april 23, will receive a 25% descounts on food and beverages at sky lounge music bar

enjoy pumpkin pei from the dessert gurus of kohikan until dec.25, order a cup of kageboshi coffee with free refill until jan.4, call 456-548/54379 or e-mail vcbcgf2@ghoetel .com.

Avory Chinese Dishes
supre bowl
of china reopens at blue wave marquinton
manila city.enjoy straight off the grill pure beef burger with rich herbs spices, served with
steaming rice and picked deligth. this plate of hamburger meal priced at 87 is available at
nhenhe store roxas city.
Its maels include deep fried cuttlefish with spicy salt, yang chow fried rice human tofu, crispy
beef with sweet and sour sauce, fish fillet with taosi sauce, sweet and sour porks, honey gl-
azed pork rids sliced beef with broccoil, szechuan beef, gloden shanghai chicken, steamed
fish fillet with garlic, assorted dmsum, roasts rice topings and dessert. its crispy noodles with
assorted seafood is available at a discounted price of 89 untill dec.27 call its delivery 7886774.

HALLWEEN BASH
HGT friday the stage for the great icon flashback today 10p.m.at roxas bye-
bye street flashback promise to be a nigth of the involvings music,drinks a
and funky fashion. visit HGT FRIDAY restaurant in glorietta 5 beshym pl-
ace.