SALSA DE FRUTAS

This is not as sweet as a fruit jam, just sweet and chewy enough to enjoy that natural fruity flavor. I love it as 'palaman' (spread) to hot pan de sal. Salsa de Frutas means 'fruit topping sauce'. It is a simple fruit topping served on top of ice cream, cake, flan, pudding or as filling to rolls or as spread to any kind of bread.

 It is originally a Spanish dessert that originally made use of blueberries or strawberries cooked in sugar, and when applied to Philippine tropical fruits taste even better.

Fruits are nature's fast food. They contains lots of water, carbohydrates, vitamins and minerals. The carbohydrate in fruits is mainly in the form of fruit sugar (fructose). 

It doesn't upset the body's blood sugar levels or cause the body to store more fat as refined sugars do. That's because of the way fruit sugar enters the bloodstream and the healthy presence of dietary fiber.

While whole fruits are relishable as nature makes them, they can be turned into simple and delicious gourmet desserts such as this one. This is my eggless Basic Butter Chiffon Cake with mango salsa on top. You can use any of your favorite cakes or flans to put salsa de frutas on.

Ingredients:

2-3 c of any fresh fruit such as mango,pineapple, melon, buko (young coconut), strawberry, langka (jackfruit), etc (chopped finely, mashed or shredded)

1/4 c sugar

Procedure:

1. In a pan combine fruit and sugar. Simmer for 10 minutes.
    Remove from heat. Allow to cool.

2. Serve on top of vanilla ice cream, or any of your favorite cake,
    flan or pudding.

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VEGGIE ‘PORK’ MARENGO

This is my meatless version of the classic French dish called Marengo, traditionally cooked with chicken, pork or beef. Marengo was named in honor of Napoleon Bonaparte’s victory against the Austrians at Marengo, Italy in June 14, 1800.

Legend has it that Napoleon’s chef created this dish following the battle because Napoleon was so hungry after the fight. Marengo was served to him with biscotti (biscuits). And he was so pleased with the meal. Since then, Napoleon associated it with ‘victory’ and would always eat marengo before every battle.

The original recipe calls for chicken, eggs, crayfish, white wine sauce and cognac. Since I don’t eat nor drink any of these, therefore I created this simpler but creamier local Filipino vegetarian version.

I serve this with rice or buttered pasta and bread or biscuit. I hope you like it. As far as your struggle to go veggie goes, may ‘victory’ be yours too!

Ingredients:

1/2 k vegemeat 

2 Tbsp spring onions 

1/4 c milk powder 

1 pack Cream of Asparagus Soup powder 

1 can button mushrooms (cut in half) 

3 Tbsp butter 

1 Tbsp flour 

salt, pepper 

Procedure:

1. Marinate vegemeat in soy sauce. Stir-fry in
oil. Set aside.

2. In a small bowl, mix together cream of
asparagus soup powder, milk powder and
flour. Dissolve in a little water. Set
aside.

3. Saute spring onions in butter. Add
mushrooms.

4. Add asparagus-milk-flour mixture. Mix well
to form a thick sauce. Add salt and pepper.

5. Add Stir-fried vegemeat. Serve.

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