‘Tis the season to forget about diet and indulge in delectable dishes. To help make the holidays a whole lot merrier and tastier, Manila Standard Life has compiled these recipes from Maya Kitchen, Electrolux Life App, and Jolly Mushroom which can be served for Christmas Eve dinner, Christmas Day lunch, and beyond.
Holiday Basil Prosciutto and Cherry Tomato Mini Pizzas
Serves: 3-4
Ingredients:
10-12 slices whole wheat dinner rolls
½-1 cup prepared marinara sauce
10-12 pieces roasted cherry tomatoes
prosciutto, cooked
fresh basil leaves
mozzarella cheese or any melting cheese
olive oil or butter
Procedure:
1. Preheat a panini pan/machine, slather dinner rolls with olive oil or butter, then toast in the panini maker/machine until crisp and golden brown.
2. Let the bread cool slightly until manageable, spread marinara sauce and top with prosciutto, roasted cherry tomatoes, and mozzarella cheese. Broil in the oven or toast using a kitchen torch to melt the cheese. Put fresh basil leaves before serving.
Roasted Zucchini and Aubergine Lasagna
Serves: 8-10
Ingredients:
3 pieces large onions, diced
500g zucchini, diced
500g aubergine, diced
1-2 tbsp garlic, minced
1 tsp (each) dried basil, thyme, and oregano
9-12 pieces cooked lasagna noodles
parsley, finely chopped
parmesan cheese, grated
salt and pepper
oil to coat the veggies
For the red tomato basil sauce
¼ cup olive oil
¼ cup butter
2 pieces medium-sized onions, finely chopped
2 tbsp garlic, minced
1 can (800g) crushed tomatoes
1 piece bay leaf
a handful of basil leaves, cut chiffonade-style
salt and pepper to taste
For the béchamel sauce
1/3 cup MAYA All-Purpose Flour
¾ cup butter
3-3 ½ cups milk
½ cup heavy cream
½ cup grated parmesan cheese
pinch of nutmeg
salt and pepper
Procedure:
1. In a clean bowl, mix together onions, zucchini, aubergine, garlic, dried herbs, and seasonings until well blended. Drizzle enough olive oil to coat the rest of the mixture. Pan roast or place in an oven tray and roast in a preheated oven (375-degree Fahrenheit or 191-degree Celsius).
2. Prepare the tomato basil sauce: In a saucepan, heat up oil and butter, and pan sauté the onions and garlic until aromatic and translucent. Add the rest of the ingredients and bring to a boil then put in a simmering stage until lightly reduced. Set aside.
3. Prepare the béchamel sauce: In another saucepan over medium heat, lightly toast flour before adding the butter. After the butter is well incorporated with the flour, pour in the milk, cream, and cheese. Season to taste. Continue cooking while stirring constantly. Don’t bring mixture to a rough boil. Cook until mixture lightly thickens and cheese is melted. Cover and set aside.
4. To assemble: In a glass serving dish, spread at the bottom of the dish a little amount of both tomato basil and béchamel sauce, then neatly arrange the cooked lasagna noodles on top of it. Pour and spread at least ¾ cup of red sauce on top of noodles then top with roasted vegetables. Smother the top of the roasted vegetables with béchamel and grated parmesan cheese. Repeat the same procedure with the rest of the ingredients until four layers of lasagna. Bake in a preheated oven (350-degree Fahrenheit or 177-degree Celsius) until cheese on top melts and turns golden brown.
Honey Baked Ham
Serves: 8
Ingredients:
1.8kg cooked spiral sliced smoked ham
118ml apple juice
118ml orange juice
110g brown sugar
170g honey
6g crushed whole cloves
Procedure:
1. Preheat oven to 350 degrees. Place the cooked spiral sliced smoked ham in a large baking pan.
2. Mix the apple juice with the orange juice in a bowl. Pour the mixture over the ham and bake for 1 hour, basting frequently with the juice blend.
3. Remove from oven. Pour out remaining juice.
4. Mix brown sugar, whole cloves, and honey together in a small bowl and warm in a saucepan until smooth.
5. Brush mixture over ham and bake for another hour or until internal temperature reads 140-degree Fahrenheit. Serve.
Lemon Roasted Chicken
Serves: 4
Ingredients:
1 piece whole chicken
2 pieces lemon
57g butter
6 sprigs fresh thyme
4 pieces carrot
10 cloves garlic, peeled
salt and pepper
Procedure:
1. Preheat oven to 450-degrees Fahrenheit or 230-degree Celsius.
2. Pat whole chicken with paper towels
3. Scrape off lemon zest, then cut lemon in half. Place lemon halves in chicken cavity.
4. Place lemon zest in a small bowl with the butter. Microwave until completely melted, approximately 1 minute.
5. Pour melted butter all over chicken, use fingers to spread butter evenly.
6. Sprinkle salt and pepper liberally all over the chicken. Place chicken breast-side down on cast iron skillet.
7. Slice the other lemon into thin slices. Place lemon slices around the chicken, then place carrot, garlic, and fresh thyme around the chicken.
8. Lower the oven temperature to 400-degrees Fahrenheit or 204-degree Celsius, then place skillet in the oven. Leave the chicken untouched for at least 50 minutes.
9. Roast until internal temperature on the thickest part of chicken thigh reaches 165-degree Fahrenheit or 73-degree Celsius.
10. Let the chicken rest for about 15 minutes before carving. Serve.
Jolly Pork Adobo with Mushroom
Serves: 6-7
Ingredients:
1 can (400g) Jolly Whole Mushrooms, drained
500g pork belly, adobo cut
2-3 tbsp canola oil
1 piece red onion, chopped
1 head garlic, minced
½ cup soy sauce
¼ cup vinegar
1 cup water
1 tsp peppercorns
2 pieces bay leaf
Procedure:
1. Heat oil in a pan. Pan-fry pork for 10-15 minutes or until light brown on all sides. Remove excess oil.
2. Add onion and garlic, sauté until fragrant.
3. Add soy sauce, vinegar, and water; let it simmer without the pan cover for 30-45 minutes. Add water if it becomes too dry.
4. Add peppercorns, bay leaf, and Jolly Mushrooms. Continue simmering until pork is tender and sauce is reduced. Adjust seasoning if needed.
Jolly Chicken Afritada with Mushroom
Serves: 7-8
Ingredients:
1 can (400g) Jolly Whole Mushrooms, drained
500g chicken, cut to 8-10 pieces
1 tbsp canola oil
2-3 pieces bay leaf
4-5 gloves garlic, minced
1 piece onion, chopped
1 cup tomato sauce
1 cup water
1 tsp ground pepper
1 tsp fish sauce
2 tsp Jolly Tomato Paste
1 piece green bell pepper, sliced into strips
1 piece carrots, cut into cubes
Procedure:
1. Heat oil in a pan. Pan-fry chicken for 10-15 minutes or until brown. Remove excess oil.
2. Add the bay leaves, garlic, and onion. Sauté until fragrant.
3. Add tomato sauce, water, pepper, fish sauce, tomato paste, Jolly Whole Mushrooms, bell pepper, and carrots. Stir well.
4. Let it simmer with the pan covered for about 15-20 minutes or until chicken is tender. Add water if sauce becomes too thick.
Red Velvet Banana Bread
Serves: 12
Ingredients:
2 packs red velvet cake mix
6 pieces eggs
158ml vegetable oil
6 pieces overripe banana, mashed
340g semi-sweet chocolate chips
125g chopped walnuts
227g white candy melts
sprinkles
Procedure:
1. Preheat oven to 350-degree Fahrenheit or 175-degree Celsius. Line five (8×3¾x2 ½) loaf pans with parchment paper. Spray with cooking spray. Set aside.
3. Mash the bananas
4. Place red velvet cake mix, egg, vegetable oil, and mashed bananas in a large bowl. With an electric mixer, beat on low for 20 seconds, then turn up speed to medium and mix for 2 minutes. Stir in semi-sweet chocolate chips and walnuts.
5. Pour batter into loaf pans. Then bake for 40 minutes or until a toothpick inserted in the middle comes out clean. Let cool.
6. Place white candy melts in a microwave safe bowl. Microwave on high for 1-2 minutes or until completely melted. Stir until smooth.
7. Pour into a clear plastic pastry bag. Cut the tip off and drizzle melted candy over the cooled bread.
8. Add sprinkles and let the candy melt set, about 20-30 minutes.
Strawberry Cake Petit Fours
Serves: 25
Ingredients:
1 ½ cup MAYA Cake Flour
½ tsp baking powder
¼ tsp fine iodized salt
½ cup unsalted butter, softened
1 cup white granulated sugar
4 pieces eggs
1 tsp vanilla extract
½ cup frozen or fresh strawberry puree
¼ cup strawberry jam
¼ cup all-purpose cream
½-1 tsp red liquid food coloring
Procedure:
1. Preheat oven to 350-degree Fahrenheit or 177-degree Celsius. Grease a small petit four pan with indented bottom with non-stick cooking spray and dust lightly with MAYA All-Purpose Flour. Make sure to tap off excess flour. Set aside.
2. Sift together cake flour, baking powder, and salt. Set aside.
3. In a mixer bowl, cream together butter and sugar until pale and fluffy. Add in eggs one at a time. Mix well until all eggs are combined.
4. In another bowl, stir together strawberry puree, strawberry jam, all-purpose cream, and vanilla extract.
5. Add in dry ingredients and wet ingredients alternately in two batches. Add food coloring to desired shade.
6. Bake in the preheated oven for 15-20 minutes. Remove from the pan and let cool. Trim the bottom part if needed.
7. Place ample amount of strawberry jam to fill the hole. Serve.
