Potato Croquettes

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Did you know that you could make potato coquettes out of potatoes?  A Croquette is actually a small cake of minced food, often coated with bread crumbs and fried in deep fat.  Try making one for yourself.


One cup mashed potato, one beaten egg, ¼ cup grated carrots, ½ teaspoon salt, ¼ teaspoon ground black pepper, ¼ cup ground bread crumbs, ¼ cup milk, ¼ cup shortening


  1. Blend potato and egg.
  2. Add carrot and seasonings.
  3. Shape as desired.
  4. Dredge with breadcrumbs.  Then dip in milk and again in crumbs.
  5. Fry for five minutes or until brown.
  6. Allow extra oil to drip.

Reference:  Del Mundo, et.al.  Better Meals with Root Crops. UPLB.

Homemade Peanut Butter


Here’s something to get messy with, all you peanut lovers out there.   Peanut butter is nothing more than roasted peanut crushed into a paste.  Try this at home and in time, you could come up with your own variation of this classic comfort food.

peanut-butter-factoryWhat you need:

■  1 cup roasted shelled peanut

■  1 to 2 tablespoons (tbsp) vegetable or corn oil

■  ¼ teaspoon salt (optional)

■  sugar (optional)

■  measuring cup and spoon

■  blender (for smooth peanut butter)

■  food processor or grinder (for chunky peanut butter)

■  Jar for the finished product

TAKE NOTE! If you can’t find roasted shelled peanuts, buy the roasted unshelled ones.  Just shell them by taking off the red skin.

What you will do:

  1. If you want chunky peanut butter, chip the peanut in a food processor or grinder.  If you want smooth or creamy peanut butter, chop the peanuts in a blender.
  2. Add 1 tbsp to 2 tbsp of vegetable or corn oil, a bit a a time, and regrind or blend the mixture until it looks like spreadable peanut butter.  This may take 3 minutes to 4 minutes.  You can use a rubber spatula to scrape the mixture from the sides of the container back into contact with the blade.
  3. Add only a little bit of sugar or salt at a time until it tastes just right for you.
  4. Homemade peanut butter contains no preservatives or chemical additives.  Store your homemade peanut butter in a jar in the refrigerator.  If the oil rises to the top, simply stir it back into the peanut butter before spreading.

This will yield about half a cup of creamy peanut butter and three fourths cup of crunchy peanut butter.


► Blender Peanut Butter. http://www.peanutbutterlovers.com/recipes/blender_pb.html

► Let’s Make Peanut Butter. http://www.sowega.net/~plainsed/kidsite/kidpages/peanutbutter.htm

► Mills, Laura. http://www.kinderart.com/kitchen/peanutbutter.shtml


Photo courtesy:  walyou


Guacamole Ole!

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Do you want to spice up your slumber parties with friends?  try your very own guacamole and enjoy watching videos with your favorite chips.

guacamoleWhat you will need:

2 to 3 pieces ripe avocado (hinog sa puno/ripen from the tree)

½ cup green bell pepper

3 medium-sized tomatoes (diced)

1 teaspoon siling labuyo (jalapeno is a good alternative)

3 clove minced garlic

½ medium onion, finely chopped

Extra from two pieces of calamansi or lemon

Salt and pepper

Spatula, glass bowl

What you have to do:

  1. Take only the flesh of the avocado.  Slice into small pieces.
  2. In a clean glass bowl, mix all the ingredients together with the avocado slices.
  3. Use a spatula or any wide spoon for even mixing.
  4. Dash with salt and pepper to taste
  5. Sprinkle a little more of the calamansi extract over the mixture.
  6. Let stand for one hour before serving.
  7. Serve with favorite chips.


Guacamole, www.premiersystems.com/recipes/apetizers/guacamole.html

Jay R. Lomeda, conversation with the editor,

24 June 2005

Visual source:  avocadopoint

Pickling Mushrooms

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Mushrooms have long been valued for their taste.  Pickling mushrooms is one way to ensure that you’ll always have this delicious item to perk up your meals.  Pickling is the process of preserving food y using salt or vinegar solution.  Mushrooms can be preserved just like other vegetables.  This is how it is done.


1 kilo fresh mushrooms

3 cups vinegar

2 cups sugar

1/3 cup salt and red pepper

20 grams onion and carrots

2 grams ginger



  1. Blanch mushrooms in boiling water for 5 minutes.  Drain in tray.
  2. Heat vinegar in casserole.  Don’t stir.
  3. Add all ingredients and oil.  This will be your pickling solution.
  4. Pak the blanched mushrooms in small bottles and press down to remove the air.
  5. Slowly pour the pickling solution to cover the mushrooms.
  6. Cap the bottles loosely and steam for one hour.
  7. Seal the cam with the candle serving.

Photo courtesy:  topnews