Yummy Recipes by Chef Jackie Ang-Po

8:00:00 PM


As promised, sharing the Recipes with you from the first leg of Cooking Workshop with Yummy and KitchenAid

We only need the following for GRILLED WATERMELON AND MANGO JICAMA SALAD with VINAIGRETTE:

2 to 4 leaves romaine lettuce
1 pc singkamas
1 pc carrots
1 pc mango
2 pcs of tomatoes
2 slices of watermelon

For the Mango Vinaigrette - 

1/2 cup Del Monte Mango Juice
1 tbsp mustard
1/2 cup extra virgin olive oil
1 pc lemon
salt and pepper
1 tbsp honey
cilantro

Trust me, it's so easy to make with the use of KitchenAid...


1) Wash and peel the singkamas and carrots
2) Slice the watermelon and tomatoes
3) Ball the mangoes
4) Use KitchenAid Food Processor for the Singkamas - thin slicer
5) For the carrots - shredder
6) Arrange on the plate; and for the DRESSING - 
7) Place mango juice in KitchenAid Pitcher - use the KitchenAid hand blender
8) Add mustard
9) Slowly add the olive oil, lemon juice and honey
10) Season with salt and pepper
11) Add the cilantro 


Now, this photo makes me crave again for PRALINAT PUFF


The ingredients for the Pate a Choux are as follows:

1 cup water
1/2 cup butter
1/4 tsp salt
1 1/2 cups bread flour
and 4 eggs

Shortdough must be measured by weight - 50 g butter, 50 g sugar and 50 g all purpose flour + food color

For the delicious Filling, we will only need 100 g Peanut Praline or Hazelnut Praline, Chocolate Hazelnut, Peanut Butter and Cookie Butter and 240 g Whipping Cream or Non dairy Whipping Cream, Sugar will be optional. 


Once you prepare all the ingredients needed, place water and butter in a sausepan. Let it boil. Make sure to lower the heat and add the bread flour and salt. Stir until it forms a ball. Transfer the mixture to a KitchenAid mixer bowl and mix until there is not more steam. Add eggs one at a time using medium speed only. Use paddle attachment. Pipe onto a ccokie sheet lined with greaseproof paper or silicon mat. Top with frozen shortdough rounds. Bake at 350 for 45 minutes. Fill and decorate.

For the filling, we just need to beat the cream and the praline until stiff using whisk attachment pipe into the shells. My favorite - decorate then serve! Enjoy... :)

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