MANILA, Philippines - Where there’s an intimate gathering, there’s good food. With this in mind, the Nestlé Club recently held a series of cooking demos at the Julius Maggi Kitchen (JMK) featuring finger foods prepared by Chef China Cojuangco, now a graduate of the Center for Asian Culinary Studies (CACS) who helps during functions for Café Ysabel and Buenisimo. The recipes that she shared during the demo were not only fun to eat, easy to prepare, and affordable but also packed with healthy nutrients.
“You can prepare the ingredients in advance and when the guests arrive, all you have to do is just mix them all together,” says Chef China who recently opened her home-based business Yummy Bunny. She offers these tips for successful parties at home, “Prepare good food and make sure everything you need is there, invite guests who are there to have fun, enjoy, and keep in mind the purpose of the celebration.”
The recipes that were presented in the demo made use of Nestlé products as the main ingredients of the party food. Prepare this scrumptious fare the next time you host an event and you’re sure to be the life of the party.
The demo is part of a continuing series of free cooking and wellness presentations held at the Julius Maggi Kitchen at the Nestlé Center in Rockwell, Makati. More exciting activities and perks await Nestlé Club members. For reservations on upcoming cooking demos at the JMK, call 892-2166. To become a Nestle Club member, call the Nestlé Consumer Services at 898-0061 or e-mail nestleclub@ph.nestle.com. Find more recipes and helpful kitchen hints when you visit pes.com.ph” www.nestlerecipes.com.ph on the web.
Chocolate Coffee Fondue
2/3 cup Nestle all-purpose cream
1/2 cup confection sugar, sifted
1 tsp, Nescafe Classic
2 tbsps. brandy
2 cups Nestle Cornflakes
marshmallows
cookies
fresh fruits: banana
Chop the Nestle crunch into pieces. Place the Nestle Crunch, Nestle all-purpose cream, sugar, Nescafe Classic into a saucepan over medium heat. Stir until mixed well and the chocolate has melted. Remove from heat. Pour the coffee liqueur. Transfer the chocolate mixture into a fondue pot and place it on its burner. Dip the fresh fruits in the chocolate and enjoy.
Optional chocolate clusters:
Heat the marshmallow until exterior becomes soft and sticky. Stick Nestle Cornflakes on the heated marshmallow. Set aside until firm. When marshmallow-cornflake has set, dip in the fondue pot and set aside until chocolate has set.
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Cornflake Crusted Fish Strips With Garlic Mayo Dip
1/4 tsp cayenne
2 cups Nestle fresh milk
1 cup all purpose flour
1/2 tsp salt
1/4 tsp white pepper
3 large egg whites
2 cups Nestle cornflakes, crushed
3 cups oil
Soak fish in cayenne and Nestle fresh milk. Chill for a few minutes. Mix all-purpose flour, salt, and white pepper. Dredge fish in flour mixture. Dunk the fish in egg whites. Cover the fish with the crushed cornflakes.
Deep fry.
Sauce:
pinch rock salt
3 cloves garlic, minced
1/2 cup mayonnaise (Japanese if possible)
Maggi Magic Sarap for seasoning
Using the rock salt, mash the minced garlic to a paste. Mix the garlic paste and mayonnaise. Season with Maggi Magic Sarap to taste.
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Nachos With 3 Dips
3 tbsps. butter
4 tbsps. all purpose flour
1/2 tsp. garlic powder
1 tsp. paprika
1/4 tsp. cumin
2 cups Nestle fresh milk
455 g. cheese, grated
salt
pepper
Melt butter over medium heat. Add in the flour and spices and stir until light brown. Off-heat, add in the Nestle fresh milk. Return to low heat and add the grated cheese. Stir until the cheese has melted. Season with salt and pepper.
Sour cream dip:
240 g. Nestle sour cream
1 tsp. garlic, paste
1/2 tsp. mustard
1 8 g. sachet Maggi Magic Sarap
salt
pepper
Mix all ingredients together. Serve
Tomato salsa:
6 pcs. tomato, seeded and minced
1/2 onion, minced
2 cloves garlic, minced
1/2 pc. lemon, extract juice
1/2 cup cilantro, finely chopped
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. Maggi Magic Sarap
1/4 cup Nestle sour cream
Mix all ingredients together.
To serve nachos with 3 dips:
2 bags Mega Mexicana nacho chips
cheese dip
sour cream dip
tomato salsa
Place the nachos in a bowl. Pour the dips into separate ramekins. Serve side by side.
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Vegetable Sticks With Anchovy Dip
cucumber sticks
celery sticks
2 ozs. anchovy
1/2 cup Japanese mayonnaise
1/2 cup Nestle sour cream
1 tbsp. mustard
2 tsps. lemon juice
1/2 tsp. garlic powder
1/2 tsp. onion powder
fresh ground pepper
Cut the vegetables into stick and set aside in the chiller. Blend all ingredients together. Chill until ready to serve.