An Easter Feast: Summer Meals

Basil Dalandan Cooler

 

Ingredients:
•    2 cups dalandan concentrate
•    1 cup Basil-Mint simple syrup (recipe below)
•    5 cups cold or sparkling water
•    Ice
•    lemon twists, for garnish

Procedure:
1. Mix dalandan juice, Basil-Mint simple syrup, and water together in a pitcher.
2. Store in the refrigerator until ready to serve.
3. Pour over ice filled glasses and garnish with a lemon twist.

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Basil-Mint simple syrup

 

Ingredients:
•    1 bunch fresh basil, washed and stemmed
•    1/2 bunch fresh mint, washed and stemmed
•    1/2 cup sugar
•    1/2 cup water

Procedure:
1. In a saucepan combine basil, mint, sugar, and water. Simmer until the sugar is dissolved, about five minutes.
2. Let cool. Strain the syrup, and store in the refrigerator

Smart Tip:
This drink is a cool way to introduce your child to different types of herbs.


Chocolate molten muffins

Ingredients:
•    230 grams semisweet chocolate chips
•    125 grams butter
•    1/2 teaspoon vanilla extract
•    1/2 cup sugar
•    3 tablespoons flour
•    1/4 teaspoon salt
•    2 egg yolks
•    2 whole eggs
•    2 egg whites
•    1 tablespoon cocoa powder
•    1 teaspoon powdered sugar


Procedure:
1. Preheat oven to 375 °F.
2. Place mixing bowl over a saucepan with simmering water. Melt semi-sweet chocolate chips and butter in the bowl. Stir in vanilla.
3. In another bowl, whisk egg whites until stiff. Set aside.
4. Combine sugar, flour, and salt in a large mixing bowl. Sift into the melted chocolate mixture and blend well. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high speed until batter is creamy and lightens in color (approximately four minutes).
5. Fold in whisked egg whites to chocolate mixture.
6. Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder
and shake out excess. Spoon the mixture into pan.
7. Bake for 11 to 12 minutes. Outsides should be cake-like and centers should be gooey.
8. Garnish with powdered sugar. Makes one dozen.

Smart Tip:
For out-of-town trips, leave food in the fridge until the last possible minute, then transfer to a cool bag or box and keep chilled until you’re ready to eat.

 

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Grilled prawn pasta salad

 

Ingredients:
•    200 grams prawns
•    50 grams garlic
•    80 grams anchovies
•    100 grams sundried tomatoes
•    150 grams broccoli
•    50 grams parmesan cheese
•    60 ml olive oil
•    200 grams colored spiral pasta

Procedure:
1. Cook pasta as directed.
2. Peel prawns and season with salt and pepper. Grill until pink and cooked through. Set aside.
3. Sauté garlic in olive oil until aromatic. Add anchovies, sundried tomatoes, and broccoli. Toss in cooked pasta. Season with salt and pepper. Garnish with parmesan cheese. Serves four.

Smart Tip:
Always keep food covered when eating outdoors. This will protect your meals from insects,
birds, etc., which can carry bacteria.

 

Click here to see more summer meal recipes.

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Pesto chicken sandwich

 

Ingredients:
•    2 loaves ready-made Foccacia
•    60 grams ready-made pesto
•    2 pieces chicken breast
•    80 ml balsamic vinegar
•    1 piece large white onion
•    1 piece large zuchinni
•    2 pieces eggplant
•    2 pieces red bell pepper
•    2 pieces green bell pepper
•    2 pieces Baguio tomato
•    40 ml olive oil


Procedure:
1. Heat grill to high.
2. Brush bell peppers with olive oil and grill until charred. Remove from the grill, place
in a bowl and cover. Let rest for 10 minutes. Peel of charred skin and slice.
3. Season chicken with salt and pepper then grill until done.
4. Slice vegetables then toss in a bowl with balsamic vinegar and olive oil. Season and grill until slightly charred and just cooked through. Toast or grill the foccacia bread.
5. To assemble: Spead pesto on foccacia bread, layer sliced vegetables and chicken. Cut into portion size and wrap with foil. Serves four.

Smart Tip:
To avoid bread from getting soggy, assemble sandwiches only when you are about to eat. Pack lightly toasted slices of bread in an airtight container and spoon on various toppings.



Photography by Toto Labrador
Food styling by Jenny Inumerable