Cantaloupe Soda Float

Ryan

cantaloupe soda

Cantaloupe Soda Float

Ingredients:

1 medium-sized cantaloupe
1/3 cup sugar
1/3 cup water
1 cup clear/sparkling soda
vanilla ice cream

Make 1 ½ cups cantaloupe balls by using a melon baller. Freeze. Make sugar syrup by dissolving sugar in water over medium heat. Cool and set this aside. Scoop out remaining melon meat and put in a blender to make a puree; add sugar syrup to sweeten. Add soda to the puree to make melon soda. Assemble by putting frozen melon balls in tall glasses. Pour in melon soda then top with ice cream. Serve cold with a straw. Makes 3-4 servings.

Watermelon Fizz

Ryan

watermelon fizz

There’s nothing I love more on a a hot summer day (or night) than a couple slices of really cold watermelon. This Watermelon Fizz recipe uses frozen watermelon cubes to make a very cool and refreshing summer drink that’ll definitely help cool you down. This recipe is one of the featured recipes of the Yummy Magazine and Kitchen Aid demo featuring Chef Jackie Ang-Po.

Watermelon Fizz

Ingredients:

3 cups frozen watermelon chunks
2 tablespoons sugar
1 cup sparkling water
juice of half a lime

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Instructions:
In a blender, combine all ingredients and blend until smooth. Serve immediately. For a more adult drink, simply add a shot of vodka or gin.

Enjoy!

It’s a Busy Month of May at The Maya Kitchen

Ryan

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Young and old alike will find so many things to learn this May at The Maya Kitchen.

This is the last chance for kids and teens to learn how to cook and bake. Kids Magical Adventure is on May 3-6, Tuesday to Friday, 9am-1pm Themes include ‘Circus,’ ‘Star Wars’ ‘Pixar Party’ and ‘Let It Go.’ Class fee is P6,000.

Young Foodie Hangout features ‘Instagrammables’ for Instagram-worthy recipes and plating; ‘One-Two-Three Kitchen’ for basic kitchen knowledge while “Eat In What You Eat Out” includes recipes inspired by famous fast food joints and restaurants. Class schedules are May 10-13, Tuesday to Friday, 9am-1pm. Fee is P7,000.

Coffee 101 is on May 7, Saturday, 1-5pm. Get an insider’s look at the various techniques in steaming, frothing and foaming of milk. Learn machine techniques in drink making and find out more about freestyle and etching in Coffee Latte Arts. Class fee is P999.

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Coffee 102 is on May 14, Saturday, 1-5pm. Create delectable drinks like a professional barista with lectures on Choosing the Right Coffee, Coffee Latte Arts Part 2, Cold Coffee Concoctions, Equipment Maintenance and Creating Your Own Signature Drink. Class fee is P999.

Basic Culinary is on May 17-20, Tuesday to Friday (9am-3pm) and May 31-June 3, Tuesday to Friday (9am-3pm). Learn Cooking Fundamentals and International Standard Techniques of meal preparation from soup, salad, pasta, main courses to desserts for Home and Institutional Scale Kitchens with workshop. Class fee is P8,000.

Basic Baking is on May 24-27, Tuesday to Thursday (9am-2pm). Learn Basic Baking Techniques applicable to small and commercial scale production of recipes and formulations of quick breads, pies, cookies, cakes and other bread varieties with workshop. Class fee is P7,000.

Commercial Breads is on May 28, Saturday (9am-1pm). This hands-on class teaches recipes for Kopi Roti Buns, Ensaymada, Cinnamon Rolls and Oatmeal Bread. Class fee is P1,499.

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For more information on this and on other course offerings, log on to www.themayakitchen.com ; e-mail contactus@themayakitchen.com or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108 / Mobile No. +63929 679 6102.

Minty-Mansi Granita

Ryan

minty-mansi granita

Here’s a summer cooler recipe to help ease the the summer heat we’re currently feeling. This recipe is from this post, which I originally uploaded a few years ago. I thought now would be the perfect time to re-visit this recipe. Enjoy!

MINTY-MANSI GRANITA

Ingredients:

3 cups water
1 cup sugar
zest of 6 kalamansi
½ cup kalamansi juice
mint leaves, crushed (as needed for taste and garnish)

Combine ½ cup of water and all the sugar in a medium saucepan. Add the kalamansi zest and mint leaves to the saucepan. Over medium heat, stir the ingredients frequently until the sugar is dissolved completely. Remove the syrup from the heat and strain into a bowl. Add the remaining water then chill the mixture.

Add the kalamansi juice to the cooled syrup then pour into a shallow pan. Put the pan in freezer for 30 minutes. Scrape the edges towards the center using a fork once they begin to freeze. Check every 30 minutes then repeat the process of scraping until the entire mixture is frozen but is broken down into fine crystals. Use individual dishes for serving.

NOTE: You may use basil instead of mint to make Basil-Calamansi Granita.

Buttered Dark Chocolate & Espresso Coffee Mousse with Biscuits and Whipped Cream

Ryan

Buttered Dark Chocolate & Espresso coffee mousse with Biscuits and Whipped Cream -copy2

Buttered Dark Chocolate & Espresso Coffee Mousse with Biscuits and Whipped Cream. Quite a mouthful, right? But what a deliciously creamy mouthful it is! I am not complaining.

This luscious mousse was the dessert that Chef Marc Aubry made at his cooking demo late last year.The recipe below serves 4. Enjoy! Continue Reading →