Very simple and easy! I just bought a special paper, put two small holes on it, tie the hot pink ribbon and… brainstorm–how you will print the texts without an offset printer. How?
It wasn’t what I visualized having as a door sign for my party but it also didn’t turn out so bad.
So, what do you think? ♥
Today’s recipe is one of my favourite dishes in the Philippines. However, since I made it vegan, it didn’t taste like the flavourful dish I grew up having in the Philippines, but that doesn’t mean it is not delicious! Try it.
1 cup mung beans
1 cube vegetable stock
1 handful spinach
1 small tomato
2 cloves garlic
2 green or red chilis (optional)
3 cups water
There are lots of ways to make beans soft and since I don’t like waiting for too long, I always use a pressure cooker!
- Put the beans, the stock and the water in to the pressure cooker and let it cook for 8 minutes on medium-high heat.
- Turn the stove off and let it cool for a few minutes. How will you know if it’s time to open the lid? Look below:There is a small indicator beside the valve of the pressure cooker that I’ve used. When it’s up, it means there’s steam inside, so even if I try to open it, I will not be successful. But if you really do not have the time to wait, you can run cold water over the pot to force the steam out. Just avoid getting any water on the vent.
- On a separate pan, sauté your chopped onion, garlic and tomato.
- Add the cooked beans and chilis and let it simmer for a minute.
- Pour in the rest of the water from the beans together with the spinach and simmer for 2 minutes.
- Add salt and pepper to taste. Turn off the heat and serve with jasmine rice. Yum! ♥
This is a simple recipe I’ve learned from my mom, I just removed the bacon bits.
9 oz dried spaghetti
1 can cream of mushroom soup
1 can sliced or whole mushrooms
160 g Nestlé cream
2 oz romano or parmesan cheese
3 cloves garlic
I like to cook my spaghetti after I cooked the sauce to make sure the food is still warm but if you want to cook it the same time as you are cooking the sauce, make sure you save a cup of the starchy water so you can use it to moisture the pasta later. Cook the pasta according to packet instructions, add sea salt to season it.
- Fill your kettle and put it on to boil. Preheat your oven to the lowest setting and place your plates in the oven to warm.
- Put the butter to the hot frying pan, then throw in the finely sliced garlic and mushrooms.
- Add the cream of mushroom soup and Nestlé cream and let it cook for a minute, stirring occasionally.
- Add a bit of boiled water and milk to make it creamy to your liking.
- Add the cheese and salt and pepper to taste.
- Divide the pasta between your warm plates using tongs and pour in your creamy mushroom sauce. ♥