By Paulyne L. Fermin
The four day Holy Week was the opportune time for me to test out new recipes. As a mom, it’s quite challenging to add to the roster of familiar Filipino food I serve the family likeadobo, sinigang and nilaga. My kids love my spaghetti but I realize that I have to up my pasta game ,too, now that their taste buds are looking for new flavors.
Here are three dishes I successfully whipped up and served to my more than happy brood of four:
Buttery Garlic Prawns with Broccoli and Cashew
I recently attended a cooking demonstration by Anchor. Welove seafoodin the family so I could not wait to try out the buttery garlic prawns recipe. Everything tastes better with butter, don’t you agree? I decided toadd broccoli and cashew to the mix to make it healthier and even more appetizing.
600g Anchor butter, softened
3 cloves of chopped garlic
1 kg prawn cutlets
1tb finely chopped parsley
1.Mix the butter with garlic, add salt.
2.Heat a pan over medium heat, put EVOO then add butter and prawns.
3.Cook for 2-3 minutes, until prawns are pink and cooked through.
4.Top with parsley, broccoli and cashew
Salmon in Creamy Alfredo Sauce
Salmon is loaded with omega 3 fatty acids, great source of protein and my son’s favorite fish. Pair this with white sauce pasta, add a little Bertolliextra virgin olive oil (very high in antioxidants) to the mix and voila – you have a winning dish in your hands ! Who says healthy can’t be delicious?
4 salmon fillet
1/3 cup onion, chopped
3 cloves of garlic
2 tbsp lemon juice
salt and pepper
½ cup peas
400 grams spaghetti, cooked
2 tbsp Bertolli Extra Virgin Olive Oil
1 ½ cup of Anchor Culinary cream
1/3 cup of water
1.Heat Bertolli EVOO in low heat. Put salt and pepper to fish and fry skin down first for five minutes. Turn over and fry for another five mins until salmon is brown and center is pinkish. Remove and set aside on a plate.
2.Cook the onion and garlic until tender. Add
Anchor heavy cream, peas and lemon juice. Add water and let simmer until cream thickens.
3.Add salmon back to the pan and cook through.
4.Pour sauce on noodles and put salmon on top.
Honey Chicken Avocado Salad
Langnese honey is a staple in my ref because this German brand is sold in its purest form. I drink it everyday with three slices of lemon in warm water. I tweaked the recipe of Marriott Hotel Executive Chef MeikBrammer by using EVOO, doing away with chili flakes and adding walnuts instead of peanuts.
300 g chicken breast fillet
4 tbspBertolli EVOO
4 tbspLangnese Acacia
1 pc shallot
3 tbsp lemon juice
1 small arugula
1 small radicchio
1 ripe avocado
1.Wash the chicken and pat dry. Season with salt and pepper. Fry for 12 minutes.
2.Take out chicken from pan and brush with Langnese Acacia honey. Put shallots on pan and cook with EVOO until transluscent. Add lemon juice.
3.Clean the leafy veggies, slice the avocado and mix with the salad and honey dressing. Cut 4. Finish off with coarsely chopped walnuts
Moms be adventurous in the kitchen. Go online or consult cookbooks for new recipes. Use the ingredients that are available in your pantry and be bold enough to experiment. I use my tried and tested brands like Anchor butter ,Bertolli oils and Langnese honey . I’m sure you have your own. It only takes 20 minutes to prepare these three dishes. So go ahead ladies, cook away!
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