Category Archives: Meryenda Recipes

Halloween Cemetery Cake

Halloween Cemetery Cake Recipe

INGREDIENTS:
24 pcs brownie squares
350 ml melted chocolate or chocolate ganache
1/4 cup candy sprinkles
16 pcs big, white marshmallows
1/2 cup chocolate sprinkles or chocolate chip
6 pcs butter biscuit
1 cup gummy worm
Toothpicks
PROCEDURE: 
  1. Arrange brownies in a pan, make two layers and spread with chocolate ganache.
  2. Arrange two marshmallows vertically as ghost, stick with toothpick to stand.
    Put chocolate chips for eyes.
  3. Let the butter biscuit stand as a tomb design alternatively with the marshmallows.
  4. Put gummy worms around the area of the marshmallows and tombs.
    Sprinkle with candy sprinkles.

 

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Pineapple Fruit shake

Pineapple Fruit shake Recipe

INGREDIENTS: 
1 pineapple, peeled, cored and sliced
1 pint vanilla ice cream
1 cup milk
Pinch of ground cinnamon
PROCEDURE: 
  1. Combine sliced pineapple, ice cream, milk and cinnamon in a blender
    or food processor.
  2. Cover and blend until smooth.
  3. Serve.

Download the printable version of the recipe here.

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Pigs in a Blanket

Pigs in a Blanket Recipe

INGREDIENTS: 
9 pcs sliced bread
18 mini hotdogs
1 pc egg
PROCEDURE: 
  1. Slice the bread into thirds horizontally.
  2. Roll up the hotdogs in the sliced bread, brush with eggwash, place point side down on baking sheet.
  3. Bake for 12-13 minutes until golden brown in a toaster.

 

Download the printable version of the recipe here.

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Chicken Fingers Recipe

Chicken Fingers Recipe

INGREDIENTS:
4 pcs chicken breast fillet, skinless
125 grams flour
1/2 tsp salt
1/4 tsp black pepper
1 pc egg, beaten
250 grams bread crumbs
12 pcs black olives, pitted
1/2 cup tomato paste
Cooking oil
PROCEDURE:
  1. Cut chicken breasts into 3/4 inch strips.
  2. Season with salt and pepper.
  3. Dredge in flour, egg and bread crumbs.
  4. Repeat process.
  5. Deep-fry chicken fingers in oil.
  6. Brush chicken fingers tip with tomato paste and put black olives as fingernails.

 

Download the printable version of the recipe here.

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Green Pasta in Red Sauce with Kesong Puti

Green Pasta in Red Sauce with Kesong Puti Recipe

INGREDIENTS:
500g spinach pasta, cooked al dente then drained
1 tbsp olive oil
1 pc white onion, chopped
1 head garlic, crushed
1 can diced tomatoes
2 tbsp tomato paste
¼ cup chopped parsley
½  tsp dried oregano
½ tsp sugar
2 cups beef broth
Salt, as needed
250g kesong puti
1/4 cup green olives, chopped
Salt and ground black pepper as needed
PROCEDURE: 
  1. Heat olive oil in a saucepan.
  2. Sauté onion, garlic, tomato paste, diced tomatoes and add the beef broth.
  3. Simmer for a few minutes.
  4. Season with oregano, salt, black pepper and sugar.
  5. Add the chopped parsley.
  6. Simmer for a few minutes.
  7. Put the cooked pasta on a plate.
  8. Top with red tomato sauce, design with kesong puti and green olives.

 

Download the printable version of the recipe here.

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