Thursday, January 14, 2010

Ten 10-Minute Recipes

Cucumber and Yogurt Salad

Here's a light, refreshing salad, perfect for starting any meal!


1 Pack mixed greens
1 carrot, fine juliene
2 cucumber, big cubes
1 cup yogurt
2 tablespoons fresh dill
1/3 cup crumbled feta cheese
2 teaspoons pink peppercorn
1 pack cherry tomatoes, sliced in half
Pita bread, toasted and cut into triangles.


1. In a hot pan, brown the pita bread and cut into triangles. Set aside.
2. Add the fresh dill with the yoghurt and season with Ajinomoto Umami Super seasoning and toss together all the other ingredients together in a bowl.
3. Assemble the salad and top with crumbled feta cheese and pink peppercorn.

Calamares with Dilis Breading and Lemon Beurre Blanc Sauce

Here's a zesty twist to your everyday fried squid dish!

2 cups Dilis
2 eggs
1 cup Flour
500 grams Squid, cut into rings
Ajinomoto Umami Super Seasoning

1. Grind Dilis in food processor (don’t over grind).
2. Season squid with salt pepper, and Ajinomoto Umami Super Seasoning.
3. Dredge in flour; dip in eggs, then to ground Dilis. Deep-fry for 1-2 minutes only.

Lemon Beuure Blanc Sauce

2 teaspoons chopped shallots
5 black peppercorns
30 milliliters White wine vinegar
15 milliliters Lemon Juice
100 grams butter, cubed and chilled
Ajinomoto Umami Super seasoning
Lemon Zest

1. Combine shallots, peppercorns, white wine vinegar, and lemon juice in a saucepan. Reduce over medium-high heat until Au Sec (almost dry).
2. Refresh with 1 tbsp of water. Strain.
3. Return to heat then add butter gradually until well blended.
4. Season with salt, pepper, and Ajinomoto Umami super seasoning. Adjust flavor with more lemon juice.
5. Add lemon zest. Keep warm.

Pandesal Pizza With A Twist!

Looking for the perfect merienda treat? Take pan de sal to a whole new level with this pizza recipe! And to accompany that pizza, add healthy greens with the Garden Salad with Balsamic Vinaigrette. This will be a complete meal that is not only healthy, but filling as well!

10 pan de sal, cut into halves
1 can tomato paste
A few basil leaves
A dash of Worcestershire sauce
A dash of Aji-No-Moto Umami Super Seasoning
2 slices of Spanish sardines, bottled
4 Slices of red egg, cut into quarters
5 tablespoons cheddar cheese
5 tablespoons kesong puti

For vinaigrette salad:
1 pack mixed greens
Honey Balsamic Vinaigrette
1 pack mixed greens
1/2 pack cherry tomatoes
1/4 cup honey
3 tablespoons balsamic vinegar
1/4 cup olive oil
kesong puti

For Pandesal Pizza:
1. Cut pan de sal in half and flatten with a rolling pin.
2. Add a dash of olive oil to the baking pan where the pan de sal will be laid for heating inside the oven.
3. In a bowl, add Worcestershire sauce, tomato sauce, and Aji-No-Moto Umami super seasoning and mix.
4. Slice basil leaves.
5. Spread tomato sauce mixture to pan de sal and add sliced basil leaves.
6. Quarter a salted egg.
7. Grate cheddar cheese and add to pan de sal along with kesong puti and heat in an oven.

For Salad:
1. In a bowl, add mixed greens and baby tomatoes.
2. Toss in honey balsamic vinaigrette and top with kesong puti.

Pitter-Patter Potato Gratin

Here's a cheesy and creamy potato dish your family is sure to love! This recipe for potato gratin is easy to whip up and it only takes five minutes to bake-perfect for moms on the go!

12 ounces bacon slices, chopped
2 1/2 cups whipping cream
1 1/2 cups whole milk
1 kilo potatoes, peeled, thinly sliced into rounds, par boiled
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
8 ounces arugula, trimmed, coarsely chopped
Ajinomoto Umami Super Seasoning
Salt and pepper
2 cups grated Gruyere cheese

1. Position rack in center of oven and preheat to 375F. Butter 13x9x2-inch baking dish.
2. Cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels and drain
3. Mix cream and milk in 4-cup measuring cup, season with Ajinomoto Umami Super Seasoning/
4. Layer 1/3 of potatoes in prepared dish; overlap slightly. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
5. Top potatoes with half of arugula. Top with 1/3 of cheese and 1/3 of bacon. Pour 1 cup cream mixture over. Repeat layering.
6. Top with remaining potatoes. Sprinkle with 1/2 teaspoon salt, 1/2 teaspoon pepper, remaining cheese and bacon. Pour remaining cream mixture over.
7. Bake gratin uncovered until potatoes are tender and cream mixture thickens, about 5 minutes

Storm Seafood Bisque

Thinking about making soup for dinner? This hearty soup is creamy, filling, and perfect for people who love eating seafood!

2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons finely chopped onion
1 cup shrimp stock
1 1/2 cups heavy cream
1/2 pound medium shrimp - peeled and deveined
1/2 pound pre-cooked crab meat
1/2 cup white wine
Ajinomoto Umami Super Seasoning
salt and pepper

1. In a large saucepan, melt butter over a low heat. Stir in flour, salt, white pepper, and onion. Blend shrimp stock and 3/4 cream into the mixture. Mix in shrimp and crab meat. Turn the temperature to medium heat and continue stirring until the mixture thickens.
2. Blend the remaining half-and-half cream and wine into the mixture. Season with Ajinomoto Umami Super Seasoning, salt and pepper

Baked Oysters with Saluyot and Goat Cheese

Oysters Rockefeller is a popular dish in the United States. It’s usually made with cheese, butter, and bread crumbs, but this time, we’ll give it a Pinoy twist. We’ll use saluyot and goat cheese instead of the usual toppings for this yummy shellfish.

24 oysters in shells, pre-boiled
1 tablespoon chopped onion
2 tablespoons snipped parsley
1 tablespoon melted butter
1 cup chopped saluyot
A dash of Aji-No-Moto Umami Super Seasoning
Salt and pepper to taste
1/4 cup fine dry bread crumbs
Goat Cheese

1. In a bowl, add the butter and bread crumbs. Mix them together and add 1/3 of the chopped onion.
2. Chop your saluyot leaves and add this to Step #1 along with the paprika.
3. In a baking pan, add rock salt and place oysters on top. This is to hold the shell for easy preparation.
4. Slice the goat cheese and place on top of the oyster.
5. Add the Aji-No-Moto Umami Super Seasoning mix, salt and pepper to the bread crumb mixture.
6. Add the mixture on top of the oysters and bake until the goat cheese melts.
7. Fry some bacon and drain out the oil in paper towel. Top bacon in the oysters.



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