They are not the normal type of recipes, but rather last-minute innovative concoctions using items in our cupboard. Most often some sauces or mixes are left to spoil or forgotten after one or two uses. Same with jams and marmalades. One morning, we found a bottle of jam in the refrigerator. We were up early, so we thought we’d prepare breakfast a la hotel. We spread the jam on a piece of white bread, topped it with one ‘singles’ cheese, and topped it with another piece of bread. We beat one egg, lightly, then coated the sandwich with that. On a heated pan which had been brushed slightly with butter, we fried this until the egg was done. It should be golden brown. One egg actually would be enough for at least two sandwiches.
Spreads are easiest to make with leftover food such as boiled, roasted or adobo chicken. Flake the chicken, mix with mayonnaise (the CDO brand unfortunately curdles), sweet relish, diced boiled eggs, a small piece of celery cut very fine, and parmesan cheese.
We went to Poduim in Ortigas Center one afternoon and found it much changed. There are so many new food outlets while some of those we knew have disappeared. Considering it was only about one day after the full 20 percent discount for seniors took effect, we happily noted that DeliFrance had already implemented the policy. We were not charged VAT. Great! We will monitor every place we’ll be going to so all seniors will be guided. We need to monitor the drug stores as well. Actually, one staff of a particular chain in SM South Mall claims only generic medicine are qualified for this discount. A call to DTI will have to be made to clear this.
Also at the same mall, Pizza Hut should train their kitchen and front-of-the house staff. Not too long ago, a couple went there to have lunch. Among their orders was spaghetti for their young daughter. Two dishes came and were served. After quite a long wait for the pasta, the father followed-up the dish. The kitchen staff forgot the order! Inefficiency such as this must be checked by management.
If you cook with olive oil often, look up the Basso brand, produced by Basso Fedele & Figli of San Michele of Serino, Italy, established in 1904. This is actually a blend of refined olive oils and extra virgin olive oil, which make it suitable for multiple use (cooking and dressings) and most of all, it is priced very much lower than other brands. A one liter bottle costs P348.75. We use this to make our queso de bola spread. However, only imported queso de bola (Pato and Piña) is now available in stores. Would Magnolia and Anchor want to produce this type of cheese all year round instead of only during Christmas? Surely they will make a lot of homemakers very happy.
Now, if you have a very discriminating taste combined with a fat wallet, youll find pleasure browsing and buying the gourmet items available at Terry Selection, either in Pasong Tamo or at Poduim. They’ve got paella rice for P220 a pack; fava beans; jumbo snails in cans at P505 per; raclette cheese at P1,020 a kilo; a selection of terrines and pates; olives, including the queen variety; different types of canned tuna; and saffron – a must for paella at P1,020 a pack of 2 gms. The store is fully packed with premium products. One will be overwhelmed.
Up on the third floor is Gourdo’s Living Well store, another high-end outlet of imported products that would delight any homemaker with a sizeable budget. They’ve gone green with their new selection under the brand Green Pan. They use the new thermalon non-stick technology which emits no toxic fumes while cooking. Another brand is World First whose pots and pans can withstand heat of up to 450 degrees. The collection of celadon, terra cotta and porcelain plates, bowls etc. offer a choice with regard to costs.
Over where we are based, it pleases us that there is an SM Houseware section where we can get our pate containers for less than P50 each, pots and pans for a fraction of what is charged by specialty stores and dining sets that would not cost us an arm and a leg.
E-mail comments and questions to: lydia_d_castillo@yahoo.com.