Mely's Kitchen Peach Melba

 A delicious combination of ice cream and peach, I love how the flavors blended in this dessert, wanna try?

Ingredients:
Any flavor ice cream
whipped cream
some slices of peach
some sprinkles or granola

Ice cream

Procedure:
1. Assemble everything in a serving bowl.
2. Serve immediately and enjoy.

Tortang Puso ng Saging

Masarap, madaling lutuin at simple lang ang ingredient.

Mga sangkap:
1 puso ng saging ( saging na saba dahil hindi mapait)
3/4 cup harina
1 sibuyas
2 itlog
asin
paminta

Paraan ng pagluluto:
1. Alisin ang mmatigas na bahagi ng puso, pagkatapos ay hiwain ito at pakuluan hanggang sa lumambot at hiwain ng maliliit.
2. Paghaluin  lahat ng sangkap, pagkatapos ay prituhin hanggang sa maluto.

3. Ihain kasama ng iyong paboritong sawsawan.

Pastel De Belem

A pastel de Belem  is a Portuguese egg tart pastry, common in Portugal, the Lusosphere countries and regions (which include Brazil, Angola, Mozambique, Cape Verde, São Tomé and Príncipe, Guinea-Bissau, Timor-Leste, Goa, Malacca and Macau, introducing them later in Mainland China), and countries with significant Portuguese immigrant populations, such as Canada, Australia, Luxembourg, the United States, and France, among others.


Ingredientes:
    250 g de farinha de trigo
    Água com uma pitada de sal
    150 g de manteiga ou margarina
    1 gema
    80 g de maizena
    1 litro de creme de leite
    12 gemas
    canela em po
    300 g de açúcar
    Baunilha líquida
    Casca de limão (raspas)

Modo de Preparo:
1. Sobre o mármore, faça um monte de farinha.Faça um buraco no meio e coloque uma gema e água o suficiente para obter uma massa maleável.
2. Abra a massa e cubra com 50g de manteiga ou margarina

3.Dobre de tal maneira a obter três camadas de massa (dobre uma parte sobre o meio e a outra por cima)

4.Repita essa operação duas vezes, sempre espalhando 50 gramas de margarina ou manteiga.
5.Abra novamente, espalhe a manteiga e enrole como se fosse um rocambole.Corte o rocambole em fatias de 2 centímetros de grossura.

6. Estenda cada rodela no fundo de uma forminha pequena, forrando também as laterais.

Recheio:
1.Numa panela junte a maizena, creme de leite, canela em po, as gemas e metade do açúcar. Leve ao fogo até ferver
2. Adicione o resto do açúcar, a baunilha líquida (algumas gotas) e as raspas de limão, mexa bem e leve à fervura novamente
3. Desligue e coloque sobre as rodelas de massa
4. Leve as forminhas ao forno médio preaquecido até que estejam bem sequinhas

English Version

ingredients:
     250 g of wheat flour
     Water with a pinch of salt
     150 g butter or margarine
     1 egg yolk
     80 g cornstarch
     1 liter all purpose cream
     12 egg yolks
     1/2 teaspoon cinnamon powder
     300 g sugar
     vanilla net
     Lemon zest

How to prepare:
1. On a table put the flour then make a hole in it and place a yolk and enough water to get a soft dough.
2. Roll out the dough and cover with 50g butter or margarine
3. Fold to get three layers of dough 
4.Repeat this procedure twice, when spreading 50 grams of margarine or butter.
5. Open again, spread the butter and roll it. Cut the rolled dough into slices, 2 inches thick.
6. Extend each slice in the bottom of a small molds also lining the sides.

filling:
1. In a pan add the cornstarch, cream, cinnamon powder, 12 egg yolks and half the sugar. Bring to a boil.
2. Add the remaining sugar, vanilla  (a few drops) and lemon zest, stir well and bring to a boil again.
3. Turn off and put on the dough slices.
4. Bake until done in a preheated oven with 180C temperature.

Essa receita é colaborada por : Rodrigo Melo

Guso Salad

Guso is an edible seaweed that is abundant in the Visayas and Mindanao regions of the Philippines,affordable and delicious, and this is very common in most of the eateries in my place. Personally, I love this seaweed salad together with lukot and lato, I will be posting these kinds of seaweeds soon.

Ingredients for 10 servings:
1/2 kilo guso ( seaweed)
2 cucumber ( sliced)
1 cup vinegar
1 onion ( sliced)
3 small carrots ( Sliced)
50 grams ginger
1 teaspoon sugar
1 cup pineapple tidbits ( optional)
salt to taste

guso

Procedure:
1. Boil a water in a pot then blanch the seaweeds and drain, let cool and cut into your desired length.

 2. Combine all the ingredients and mix well.

 3. Serve with  grilled or fried fish or meat.