Tag Archives: CHEF BOY LOGRO RECIPES

Crepe Cake

Crepe Cake Recipe

INGREDIENTS FOR CREPE
1 cup all-purpose flour
2/3 cup milk, cold
3 large eggs
¼ tsp salt
3 tbsps butter, melted
Butter for greasing the pan
PROCEDURE FOR CREPE:
  1. With a whisk, mix all the ingredients until smooth.
  2. Cover the mixture and let it rest at room temperature.
  3. Heat a non-stick pan over medium heat, brush with butter.
  4. Pour batter mixture to the center of the pan. Tilt the pan on all sides to coat the pan with the batter.
  5. Cook for a minute or until golden brown, and then flip to cook the other side.
FOR THE CREPE CAKE
12-15 pcs cooked crepes
1 jar hazelnut spread
FOR THE TOPPINGS:
10 pcs choco-peanut bar, crushed
1 cup whipped cream
2 tbsps powdered sugar
1 bar dark chocolate
TO ASSEMBLE THE CREPE CAKE
  1. Spread each crepe with the hazelnut spread and sprinkle with crushed choco-peanut bar.
  2. Stack each crepe on top of the other on a serving plate.
  3. Top the last layer with whipped cream, crushed choco-peanut, dark chocolate shavings and dust with powdered sugar.

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Cupcakes with Chocolate Ganache and Sprinkles

Cupcakes with Chocolate Ganache and Sprinkles Recipe

INGREDIENTS:
6 pcs chocolate cupcakes
Chocolate Ganache
INGREDIENTS: 
2 cups bittersweet chocolate, finely chopped
2 cups heavy cream
150 grams butter
1/4 cup candy sprinkles
PROCEDURE:
  1. In a double boiler, melt the chocolate and butter.
  2. When these are melted, stir in heavy cream.
  3. Mix until smooth. 
  4. Dip the cupcakes into the ganache, and sprinkle with candies on top.

 

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Red Velvet Pancakes with Bacon and Sausages

Red Velvet Pancakes with Bacon and Sausages Recipe

INGREDIENTS:
150 grams plain flour
1 tbsp cocoa powder
½ tsp baking powder
3 tbsp granulated sugar
1 pinch salt
150 ml fresh milk
1 large egg
1 tbsp vegetable oil
1 tsp vanilla extract
Red food coloring
250 grams bacon, cooked until crispy
4 pcs sausage, cooked until brown

Cream Cheese Glaze
INGREDIENTS:
Half pack cream cheese, softened
1/4 cup butter, softened
3 tbsp fresh milk
1 tsp vanilla extract
2 cups powdered sugar 

PROCEDURE:
  1. In a large bowl, mix the flour, cocoa powder, baking powder, sugar and pinch of salt. Now in a measuring jug, whisk together the fresh milk, egg, vegetable oil, vanilla and red food coloring. 
  2. Whisk the liquid ingredients into the dry ingredients to make a thick batter and set aside. Get a smooth griddle or non-stick frying pan and warm it on the stove, wiping it with a little vegetable oil first.  
  3. Add small spadefuls of the batter onto the griddle and when bubbles start appearing on the surface (after a minute or two), it means the pancakes are ready to turn.
  4. They’ll probably need just under a minute on the second side, but it depends on how hot the griddle is, so check as you go. 
  5. Serve with bacon and sausages. Drizzle pancakes with cream cheese glaze.
CREAM CHEESE GLAZE PROCEDURE:
  1. Prepare the cream cheese glaze by beating the cream cheese, confectioners’ sugar, and 1 teaspoon vanilla extract in a bowl until smooth. Thin with 1 tablespoon milk or as needed to achieve a pour able consistency. Drizzle on top of pancake.

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homemade_burger_patty_with_gravy_

Homemade Burger Patty with Gravy Recipe

Burger Patties
INGREDIENTS:
500 grams ground beef
1 tbsp Dijon mustard
4 cloves garlic, minced
1 small onion, chopped
1 egg, beaten
1/2 tsp salt
1/4 tsp pepper
PROCEDURE:
  1. In a mixing bowl, combine ground beef, dijon mustard, onion, garlic, egg, salt and pepper. Mix with a wooden spoon or with your hands until well combined.
  2. Depending on your preferred thickness, scoop the mixture and shape into a burger patty. This can be done by rolling the mixture into equal-sized balls then flatten them on a flat surface or using the palms of your hands.
  3. Fry burger patties in a per-heated pan or grill. Cook each side for two to three minutes depending on thickness. Fry all your patties, then set aside.
Mushroom Gravy
INGREDIENTS:
2 tbsp butter
1 pound sliced mushrooms
1/3 cup flour
4 cups beef stock
1/2 tsp dried thyme
Salt and pepper to taste
PROCEDURE:
  1. Melt the butter in a sauce pan over medium to high heat. Add the the mushrooms and saute for about 10 minutes or until brown and the mushroom juices evaporate. Stir in flour and reduce the heat to medium, cook for another three minutes. 
  2. Whisk in one cup of beef broth, then add the rest once incorporated. Add the thyme and reduce the heat to low. Simmer for about 20 minutes. Add salt and pepper according to taste. 
  3. Serve mushroom gravy on top of burger patties. Serve with steamed rice.

 

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Beef Kaldereta

Beef Kaldereta Recipe

INGREDIENTS:
  • 50 ml olive oil
  • 500 grams beef kalitiran, cut into 1.5″ cube
  • 1 can liver spread
  • 1 medium-sized red bell pepper, cut into 1-inch cube
  • 1 medium-sized green bell pepper, cut into 1-inch cube
  • 1 small can button mushroom
  • 1/2 cup grated cheddar cheese
  • 1/2 tsp ground peppercorn
  • 2 medium-sized onion, chopped
  • 1 L beef stock
  • 1 head garlic, chopped
  • 1/4 cup vinegar
  • 1 cup green olives, pitted
  • 1/2 cup tomato paste
  • 1 cup tomato sauce
  • 50 ml soy sauce
  • 2 pcs red chili, slice
  • 3 pcs bay leaves
  • Salt, as needed
  • Sugar, as needed
PROCEDURE:
  1. Heat olive oil in a pan, add garlic, onion, bell peppers, bay leaves, red chili and meat until color changes to light brown.
  2. Put tomato paste, liver spread and cook for a minute. 
  3. Add vinegar, tomato sauce, soy sauce, beef stock and let it simmer until tender.
  4. When the beef is tender, add button mushrooms, green olives, cheese and season with salt and ground peppercorns, balance taste with a little sugar.

 

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Pink Gelatine

Pink Gelatine Recipe

INGREDIENTS:
  • 1 box red gulaman powder (unflavored gelatin)
  • 410 ml coconut milk
  • 1/4 cup sugar
  • 1 medium buko, grated 
  • 1 pack all-purpose cream
  • 3 tbsps condensed milk
  • 1/2 can coconut cream
  • 1/4 cup pinipig, toasted
  • 1 tbsp raisins
  • 1/2 cup cooked sago
PROCEDURE:
  1. Dissolve gulaman powder, coconut milk and 1/2 cup sugar in a pan.
  2. Allow to simmer while stirring continuously. 
  3. When the sugar and gelatine is totally dissolved, transfer the mixture into molds.
  4. Chill mixture in the refrigerator until set. 
  5. Mix all-purpose cream, condensed milk, and coconut cream. Chill.
  6. When ready to serve, chop gulaman into cubes.
  7. Layer on a serving glass with gelatine, cooked sago, raisins, grated buko.
  8. Fill with chilled coconut and cream mixture.
  9. Repeat to come up with two layers.
  10. Sprinkle some toasted pinipig on top just before serving.

 

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Adobong Tahong sa Gata

Adobong Tahong sa Gata Recipe

INGREDIENTS: 
  • 1 kilo mussels, cleaned and beard removed
  • 1/4 cup soy sauce
  • 1/8 cup vinegar
  • 1 head garlic, chopped
  • 1 thumb-sized ginger, cut into strips
  • 2 pieces bay leaf
  • 1 teaspoon peppercorn
  • 1/2 cup mussel broth
  • 1 cup coconut cream 
  • 1 tablespoon vegetable oil
  • 10 grams leeks
  • Sugar, salt and chili flakes to taste
PROCEDURE: 
  1. Heat oil in pan.
  2. Sauté garlic and mussels.
  3. Add soy sauce, vinegar, bay leaf, peppercorns and chili flakes.
  4. Add broth and simmer.
  5. Add coconut cream and simmer for five minutes.
  6. Season with salt and sugar according to taste.
  7. Transfer to a serving dish, then top with leeks.

 

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