Cafe Maurice

I think I need to give this a try – my kids are getting tired of what I usually serve them everyday. And since we only eat chicken nowadays, this would look like it’s not!

Ingredients:
3 large skinless chicken breasts, de-boned
10 pcs. sliced sweet ham, each slice divided into 4 strips
1 block quickmelt cheese, sliced into 1/4″ strips
white pepper powder
salt
lumpia, spring roll wrappers, about 40 pcs.
1/2 cup flour
2 cups bread crumbs
cooking oil
2 tbsp butter
2 tbsp cornstarch
1 cup milk
Cooking procedure:

Preparing the chicken: Slice chicken breast into thin slices. Place chicken slice in between waxed kitchen paper and using a kitchen mullet pound the chicken slices to make it thinner. Cut the chicken slices to about 2” X 4”sheets, keep aside.

To Assemble: In a large plate place one piece of lumpia wrapper. Place on top 1 sheet of chicken followed by ham then the cheese strips. Roll lumpia wrapper halfway, fold both ends, now fully roll and wet the end of flap with water to seal. Repeat process with the rest and keep aside.

Wrapping batter: Dilute the flour with water just enough to form a sauce like batter.

Frying: Heat generous amount of oil in a wok. Now dip each roll in the wrapping batter then roll in the bowl of breadcrumbs until evenly coated. Deep fry at medium to low heat for 2-3 minutes or until it turns to golden brown.

Dipping sauce: To make the roux heat butter in a pan until it start to smoke, stir in the cornstarch until it forms into a lump. In a separate sauce pan heat the milk until it start to boil. Add in the roux and simmer for 1 to 2 minutes stirring occasionally until sauce thickens. Season with salt and white pepper to taste.

Grabbed from here:

http://overseaspinoycooking.blogspot.com/2009/11/chicken-and-ham-with-cheese-rolls.html

This one is a very very good appetizer! I love how tasty it is – would be great if served with a glass of cold beer too!

I am sure you all know this:
mushrooms – canned

garlic cooked until brown

butter

*a pinch of soy sauce.

Have fun! I loved eating this!

I give you another great food site – Smitten Kitchen! Her photos alone are enough to make you drool! I honestly think I’d need pronexin for all the chocolate cravings I get whenever I’d look at her sweet recipes! I dare you to go see for yourself her recipes and since I am on a diet, these scrambled eggs might be the only thing I am allowed to cook!

Photo from here.

I have been looking for healthy recipes to cook over the weekend so I can be strict with my diet next week, besides I need hcg diet info for a friend. I have fallen off the diet wagon and though I have been moving more and improving my time, if I don’t lessen my food intake, it really would not matter.

If you don’t know Pioneer Woman’s Tasty Kitchen site, you need to go and pay visit right now. She has a lot of recipes from appetizers, breads and entrees and I have it in good authority that her recipes are delicious! A number of my scrapbooking friends swear by her recipes – it’s easy to do, takes less time, and is eaten immediately by their families!

So if you need recipes, go to Tasty Kitchen!

I saw a delicious picture of an egg meal for breakfast. My kids are big lovers of anything that has eggs. We actually consume two dozen eggs usually in one week. My daughter loves hard boiled eggs that sometimes her lunch bowl looks like a nest! She is really stocking up on protein, I wonder if she aims to write on personalized soccer balls in the future (budding athlete)!

Ingredients:

2 tablespoons of olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
400g tin of chopped tomatoes
A good handful of spinach, roughly chopped
A small handful of basil, roughly chopped
4 large free range eggs
A little grated Parmesan cheese to serve
A generous pinch of sea salt and black pepper

In a large frying pan heat the oil and fry the onion and garlic slowly for 7-10 minutes until soft but not coloured.
Add the chopped tomatoes and simmer for 10 minutes or until the sauce thickens.
Stir through the basil and spinach until it has wilted.
With the back of a spoon make four wells in the sauce and then crack the eggs in.
Cook the eggs in the sauce until the white is cooked through and the yolk is still soft.
Season with sea salt and black pepper and a good sprinkle of Parmesan cheese.
Serve the eggs in tomato sauce on top of some crispy crusty bread for a hearty brunch!

~via http://www.thegoodmoodfoodblog.com/.