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A Healthy Avocado Smoothie

A Healthy Avocado Smoothie
A Healthy Avocado Smoothie

Do you love eating avocado? I do but not all people like it. I love it pure by just cutting the avocado into halves, get off the stone and eat the avocado meat without adding any sweetener. That´s just it. Yummy!

 

It´s so boring to eat the same food and so I think of many ways what to do with my  avocado. Sometimes I make avocado:

  • Fruit salad
  • Ice candies
  • Ice creams
  • Milkshakes
  • Dessert decorations
  • Smoothies

 

I use avocado too for facials and body scrubs and it was always good. Now I am thinking of making avocado cake or cupcakes. That would be great and I am looking forward to making those goodies.

 

Now back to the main topic. Here´s my healthy avocado smoothie recipe with my overripe banana and almost out of date yoghurt. As you see, I don´t like to throw food and so I make use of it.

 

Ingredients: 2 persons

1 ripe banana

200 gram natural yoghurt

2 tablespoons canned oranges

1 ripe avocado

1 tablespoon of honey

 

Procedure:

  1. Cut the avocado into half and get rid of the stone.
  2. Spoon the avocado into small pieces and put the meat into the blender or smoothie maker.
  3. Slice the banana and add this to the avocado.
  4. Add the oranges, natural yoghurt and the honey.
  5. Blend the fruit mixture well until as smooth as you like it.
  6. Wet the tops of the serving glasses and then dunk them to sugar before serving the avocado smoothies. CHEERS!!!

 

The avocado smoothie was very delicious that my hubby who didn´t like avocado drunk the smoothie. LOL! Btw, I left 1 tablespoon of avocado meat and made it for my facial mask. It´s good to have hit 3 “birds” by 1 shot at a time, don´t you think?

 

Thanks for reading my blog and feel free to share it in any social media sites that you have. Don´t forget to comment below. Ciao!!!

Copyrights 2016, All Rights Reserved by ©Thelma Alberts

Spaetzle with Pollock Creamy Sauce

Spaetzle With Alaskan Pollock Creamy Sauce
Spaetzle With Alaskan Pollock Creamy Sauce

Yesterday when I had time and was ready to write my post at Blogjob, the site was offline due to maintainance. It was time then to visit my “kitchen” at Blogspot. It was time for me to write another recipe there as my last post was last year. I wrote about How To Bake Alaskan Pollock. It was a fish recipe I have made yesterday. I have made that food many times but have not written about it yet until last night. It was a huge fish that I had leftover baked Alaskan Pollock. Today, I made a creamy sauce out of this fish leftover for my German pasta, the Spaetzle. It was served with vegetables and feta salad for our dinner.

 

Ingredients: (for 2 persons)

250 gram Spaetzle

2 cups of deboned and flakes Alaskan Pollock leftover

a small piece of butter for frying

2 cloves of minced garlic

1 small onion, cubes

1 small ripe tomato, cubes

250 grams double cream

chives or parsley, chopped

salt and pepper to taste

 

Procedure:

  1. Cook the Spaetzle as stated in the package.
  2. Heat the frying pan and put the butter in it.
  3. Saute the garlic, onions and tomatoes.
  4. Add the flakes fish and mix with the other ingredients in the frying pan.
  5. Add the double cream and  let the sauce boil.
  6. Taste with salt and pepper. If you want it hot, you can add chopped chili or chili powder  in it.
  7. Put the fire off and add the herbs.
  8. Serve with the cooked Spaetzle.

 

Spaetzle or Spätzle is a Schwabian delicatessen egg noodles from the south of Germany but are widespread in other European countries like Austria and Switzerland. It is traditionaly made of eggs, flour and salt.  It´s easy to make but I prefer buying the ready  made Spaetzle. Maybe one day I´ll make my own and I´ll tweak it. This pasta can be eaten with brown gravy as well  and served with Bratwurst or any other sausages.

 

Have you tried this German pasta? Did you like it? Thanks for reading. Have a lovely week to all.☺

Copyrights 2016, All Rights Reserved by ©Thelma Alberts

Healthy Strawberry Mandarine Smoothie

Strawberry Mandarine Smoothie
Strawberry Mandarine Smoothie

I was so thirsty this afternoon after I got a back and shoulder massage from the Thai massage salon nearby. I had a terrible backache these last few days that I had to go for a massage. It was a good one. I am okay now but sleepy. Anyway when I reached home I was so thirsty that I was looking something for a cold drink. A healthy cold drink. I still had a small package of strawberries and mandarine leftover from yesterdays Tuna Mandarine Filo Pastry Pinwheels. Natural yoghurt was also in my fridge that I made myself a smoothie. I made Strawberry Mandarine Smoothie for 2 persons.

Strawberry Mandarine Smoothie, ready to mix
Strawberry Mandarine Smoothie, ready to mix

Ingredients: for 2 persons

  • 10 pieces of medium size strawberries
  • 150 gram natural yoghurt
  • 1 teaspoon honey
  • 3 tablespoons mandarine from the can

 

Strawberry Mandarine Smoothie, ready to serve
Strawberry Mandarine Smoothie, ready to serve

Procedure:

  1. Clean, wash and cut the strawberries into halves.
  2. Put the strawberries, mandarines, honey and natural yoghurt in the smoothie blender.
  3. Blend them together until smooth enough to your liking.
  4. Serve the smoothies in a glass decorated with strawberries or any other fruits you like and peppermint leaf.

 

Tips:

  • If you don´t have natural yoghurt, you can use fruit  yoghurt  or milk for you need a little liquid in  making a smoothie.
  • In case you have strawberries leftover, you can either eat them or cut some of them and scrub them in your cleansed face. Let it stay for a while and then wash your face before moisturising it. So it´s not only your tummy having a healthy drink but your face has a healthy treatment as well.

 

When making this smoothie, you have to use an electric blender or smoothie maker. Every time I made smoothies, I used the fruits that I had at home as I was and still am not good in planning for what to eat unless I had to cook for a crowd. I mostly cooked spontaneously what I was craving for. If I was lucky, I had all the ingredients in my kitchen or else I had to be creative again.

Copyrights 2016, All Rights Reserved by ©Thelma Alberts

 

 

Tuna Mandarine Filo Pastry Pinwheels

Tuna Mandarine Filo Pastry Pinwheels, ready to eat
Tuna Mandarine Filo Pastry Pinwheels, ready to eat

It´s almost 2 weeks since I have written a new recipe in this site. I know it´s Good Friday and I have to fast but we have a visitor today and so I made a special snack for us to go with our teas and coffees.

 

It was an easy snack recipe and the pastry was readymade as I have used filo pastry that I have bought in the supermarket. I have to tell you honestly that it was the first time I have made this filo pastry snack. I used my imagination again and made this with the ingredients I had in my fridge. These snacks turned out delicious and so I have to share this with you.

Tuna Mandarine Filo Pastry Pinwheels
Tuna Mandarine Filo Pastry Pinwheels

Ingredients:

275 gram filo pastry

1 can (140g) tuna in oil

3 tablespoons yoghurt salad dressing

2 tablespoons olive oil

1 tablespoon chopped mandarine fruits

1 leaf of spring onion, chopped

6 pieces of cheese (the one for toasting)

1 blended egg for brushing the pinwheels

salt and pepper to taste

baking sheet for the baking tray

Tuna Mandarine Filo Pastry Pinwheels, Rolled
Tuna Mandarine Filo Pastry Pinwheels, Rolled

I was not sure if our visitor ate mandarine and so I divided the recipe into 2 portions. Half of the tuna flakes mixture was with mandarine, the other half was without mandarine. I cut the long filo pastry crosswise into 2.

Tuna Mandarine Filo Pastry Pinwheels, Rolled and Cut
Tuna Mandarine Filo Pastry Pinwheels, Rolled and Cut

Procedure:

  1. Cut the filo pastry into 2 and brush them with olive oil.
  2. Drain and mix the tuna flakes in a bowl.
  3. Add the  yoghurt salad dressing, spring onion, salt and pepper.
  4. Divide the tuna flakes mixture into 2 and add the chopped mandarine to the other half portion.
  5. Spread the tuna flakes to their respected filo pastries. One with mandarine fruits, the other one without.
  6. Put 3 pieces of cheese on top of each filled filo pastries.
  7. Roll each filo pastries and cut each into 10 pieces.
  8. Arrange the tuna filo pastry pinwheels on the baking tray with baking sheet.
  9. Brush with blended egg and bake in a pre-heated oven (200°C) for 15 minutes or until golden brown.
Tuna Mandarine Filo Pastry, cut in pinwheels
Tuna Mandarine Filo Pastry, cut in pinwheels

That was the first time I have baked tuna filo pastry pinwheels and I was happy with the result. The tuna flakes mixture in this recipe is one of my basic recipe when making tuna sandwiches for spontaneous snacks and so I thought I could make this as well for baking the pastry snacks. Would you like to try this? Please share in the comment below how you like this recipe. Thanks?

Copyrights 2016, All Rights Reserved by ©Thelma Alberts

Tuna Mandarine Filo Pastry Pinwheels for snacks
Tuna Mandarine Filo Pastry Pinwheels for snacks

Spaghetti With Hot Salami Tomato Sauce

Spaghetti With Hot Salami Tomato Sauce
Spaghetti With Hot Salami Tomato Sauce

It seems that I am in the mood for spicy and hot food nowadays. Since I got those Thai chilies from my workmate, I  kept on thinking what to cook hot next. Lol?! I am glad my other half eats hot and spicy as well.

Again, I  was not prepared what to cook in my free day from work. Again, I  just checked my fridge and my kitchen cupboard.  I  thought I  still had bacon stripes when I  saw the spaghetti for cooking our lunch. Well, I  was creative ( again) and used the slices of pepper salami for our bread toppings for making the pasta tomato  sauce. The food turned out delicious but hot (not so hot for us) and so I thought I  have to share this with you.  Have you tried spaghetti with salami tomato sauce? If not, why not try it with this recipe.

 

Ingredients : (for 2-3 persons)

250 grams spaghetti

Olive oil for frying

3 cloves garlic, chopped

1 small onion, chopped

1 can (400 g.) tomato sauce

100 gram salami, sliced in cubes

2 pieces of red Thai chilies

A handful of Basil leaves, chopped

Salt and white pepper powder (if you need to) to taste

 

Procedure:

  1. Cook the pasta in a boiling water until tender. Add salt in the boiling water. Sieve the pasta.
  2. Heat the frying pan in the medium heat and add olive oil in it.
  3. Saute the garlic, onions and chili slices.
  4. Add the tomato sauce and stir it well and bring to boil.
  5. Add the sliced salami and chopped basil.
  6. Season it with salt and pepper powder and put off the fire.
  7. Serve the spaghetti with salami tomato sauce on top in a deep plate.
  8. Enjoy this meal with vegetable salad and baguette bread slices.

 

Substitutes for Salami:

If you don´t have salami at home, you can substitute it with bacon, chorizo, smoked pork meat or longganisa, a Filipino sausage. You can also use tuna flakes. Enjoy cooking!

Copyrights 2016, All Rights Reserved by ©Thelma Alberts

 

 

 

My Hot Pancit Canton

Served Hot Pancit Canton
Served Hot Pancit Canton

Pancit Canton is a traditional Filipino stir fried noodles with chicken, pork, beef or seafood with vegetables. Any vegetables can do and it´s up to you what kind of veggies. As I am living in Germany and Asian shop is far from where I live and so I just use any vegetables I can buy in the supermarket nearby.

 

When it comes to cooking, I am very creative and I tweak the recipes whenever I want another taste. Working together with Thai women in my part-time job, I came to taste what Thai food is. Delicious and hot besides being healthy. My workmates bring food with them to work everyday and they share it with me. They also tell  me often times how they cook and what they cook. Like the Filipinos, they eat rice 3 times a day with stir fried meat and vegetables and a lot of seafood. They love eating fruits. No wonder they look so healthy and slender.

 

Anyway, going back to cooking. I cooked Pancit Canton last Sunday and it was not in the typical Filipino way. I made it hot from the package of Thai chilies that my Thai workmate had given me. I tweaked my Pancit Canton and made it a bit hot Thai stir fried noodles. Cooking this hot, made me think of my sis who doesn´t like hot food. Well, I have to cook in traditional Filipino way when my relatives come to visit us.

Thai Chilies
Thai Chilies

Ingredients of my Hot Pancit Canton:

 

1 package of Pancit Canton (soak in a hot water for a minute or 2)

250 grams pork meat, thinly sliced

3 cloves garlic, chopped

1 small onion sliced in cubes

1 small ripe tomato, washed and  sliced in cubes

1 stalk of leek, washed and cut in small pieces

1 carrot, peeled and sliced in stripes

1 Kohlrabi, peeled, washed and cut into stripes

1 red pepperoni, washed, deseeded and cut in stripes

2 Thai red chilis, washed and slantly cut with seeds

2-3 tablespoons of soy sauce

vegetable oil for frying

1 spring onion, washed and cut in small pieces

2 pieces of cabbage, washed and thinly sliced

 

For the meat marinade:

3 tablespoons of soy sauce

2 crushed garlic

juice of a half lemon

 

Procedure:

  1. Marinade the thinly sliced pork meat for at least 30 minutes.
  2. Heat the wok or frying pan in medium heat and put oil in it.
  3. Saute the garlic, onion, tomatoes and stir well.
  4. Add the marinated pork meat and mix well with the garlic tomato mixture. Let it simmer until the meat is tender.
  5. Then add the leeks, carrots, Kohlrabi, pepperoni and chili in it. Mix well.
  6. Add the cabbage and the soak pancit canton.
  7. Add the spring onions and soy sauce. Mix the food well and add more soy sauce or salt for your own taste.
  8. Serve with rice or just alone.

 

Tips: If you don´t like it hot, just omit the pepperoni and the chili. You can use other vegetables like broccoli, cauliflower or whichever veggies in season. Chicken meat and seafood are also applicable to this Pancit Canton recipe. Leftover Pancit Canton is delicious for making sandwiches for the next day.  Bon Apetit!

Copyrights 2016, All Rights Reserved by ©Thelma Alberts

Ways To Decorate Easter Eggs

My Easter Eggs With Stickers Decorations
My Easter Eggs With Stickers Decorations

Have you tried decorating your eggs for Easter? Do you celebrate Easter season in your country?

 

Many years ago when my son was still small, my hubby, our son and I sat at the table one of the days before Easter Sunday to make Easter eggs. We boiled 2 dozens of eggs and colored them as simple as we could. Either we dyed the eggs with food coloring in various colors or we painted them with water based coloring extra for coloring the eggs. Sometimes, I just bought Easter eggs food coloring kit which was easy to handle.

 

There are many ways to color the eggs nowadays and they are just as beautiful as the painted eggs. Here´s how.

 

Ways To Decorate Easter Eggs:

 

  1. By using food coloring which you can buy in the supermarkets. Every sachet of food coloring has its own color like red, yellow, blue, green and black. There are also tablets form of food coloring.
  2. By using Text Markers. Painting, drawing or writing  on the hard boiled eggs the way you want them to be.
  3. By using Stickers. Pasting the stickers (photo above) on  hard boiled eggs or an empty but clean eggs. You can buy flowers, fairy tales or comics stickers in the crafting stores.
  4. By using Melted Crayons. Boiled eggs are decorated with shaved crayons while the eggs are still hot.
  5. By using Rubber Bands. Putting rubber bands on boiled eggs before dying the eggs.
  6. By using Acrylic Paint. This is painting the hard boiled eggs with acrylic paint colors and with the use of sponge or cotton balls.
  7. By using Glitters. You have to empty the eggs when using glitters. This means you can keep the Easter glitter decorated eggs for the next Easter season.

 

These are some of the methods I know of coloring Easter eggs. As I still have time until Easter Sunday, the day we eat the Easter Eggs, I will be creating some of these DIYs and will post the tutorials on how to make them here at Blogjob. Thanks for reading. Enjoy your weekend!

Copyrights 2016, All Rights Reserved by ©Thelma Alberts

How To Keep Your House Not Smelly When Frying Dried Fish

Dried fish with rice and veggies
Dried fish with rice and veggies

Here I go again, writing about food when it´s almost midnight. I wonder why I am always like this. Though I have eaten fried dried anchovies last night with rice and tomato slices, I still miss a lot of Filipino food here in Germany. I think most of the  Filipino expats like me and Filipino overseas workers can relate to this. Food photos from our facebook friends make our mouths water. Just like me last night. I saw the post of my fb friend inviting us to eat fried “Tuyo” (dried fish) with her reminded me that I still have dried fish in my kitchen cupboard. I forgot from whom I got it. After that I went to the kitchen and fried the dried anchovies. But before I did the frying I did a lot of things to avoid the smell of this food in the whole flat.

Fried dried anchovies
Fried dried anchovies

Preparation before frying dried fish:

 

  1. Get off the coats, jackets, cap, gloves and other clothes hanging in your open wardrobe in the hallway.
  2. Put all those clothes in your bedroom to keep them from the smell of the dried fish.
  3. Close all the doors in your rooms included the kitchen.
  4. Put a few drops of lemongrass / peppermint / bergamote and other citrus essential oils with water in your candle burner and put it on. Put it directly in the kitchen and in the room near to the kitchen.
  5. Open the window in the kitchen.
  6. Put on the range hood over your cooking range.
  7. Put a half liter of water in a pot, add a cup of vinegar and fresh juice of a half  lemon and let the mixture simmer in a medium heat without the lid of the pot. Continue to simmer the mixture even if you are done with frying until there´s only a few water left in the pot.
  8. After frying, clean the pan with dishwasher liquid and vinegar to get rid of the smell.

 

I know! Some of you might laugh about this blog. Plenty of things to do for a stinky food but it´s worth the trouble. Dried fish in the Philippines smells good but here in Germany and other countries in the world, it stinks that some husbands don´t allow their Pinay wives to fried this food in the house. Besides that, you will have trouble with your neighbours.

 

The house is not smelling. So I did it right! Thanks for reading and enjoy your Tuyo or dried fish!

 

Copyrights 2016, All Rights Reserved by ©Thelma Alberts

Pork Afritada Tweak With Peperoni

Pork Afritada with Peperoni
Pork Afritada with Peperoni

Pork Afritada is a Filipino food which is served in any feastivity like fiesta, baptism, communion and in any gatherings especially family bonding. I have cooked Pork Afritada many times in my life but today is the first time I have cooked this food with peperoni. It is also the first time of making a short video while cooking this food. I thought I can also take a video of what I am cooking for my you tube channel but my you tube channel is about travelling. Maybe I will make a new one for my cooking especially for my baking. What do you think?

 

Anyway, I have cooked a hot pork afritada because I promised my Thai workmates to let them try Filipino food. I just thought to add this hot ingredient for the liking of my workmates. You see, when I worked with them they always brought delicious Thai food and they shared their food with me.

 

Thai food is mostly hot and I love the taste. This recipe is a  Filipino food but tweaked it and made it hot. If you don´t like hot food, don´t include peperoni in this recipe while cooking. I hope the Thais will like the Filipino food when I bring them to work tomorrow.

 

Ingredients: 4-6 persons

1 kilo pork meat with skin and fat

4 garlic cloves (half of them are for the marinade)

1 small onion in cubes

2 tablespoon soy sauce (for marinade)

a few drops of lemon or lime juice (for marinade)

4 pieces potatoes, sliced in cubes

4 pieces carrots, sliced in cubes or rounds

4 green or red peperoni (optional)

1 can (400g) tomatoes with juice

2 stalks spring onions

soy sauce and pepper

1 tablespoon corn flour

2 tablespoon water

 

Procedure:

  1. Slice the pork into thin pieces of your liking.
  2. Separate the pork skin with fat and slice this in small pieces.
  3. Marinate the meat with 2 chopped garlic, soy sauce and lemon juice for at least 30 minutes.
  4.  Fry the pork fat in the hot frying pan with a bit of salt until brown and some fat / lard will come out. Set the brown fat aside or you can eat them.
  5. Saute the garlic, onions and marinated pork meat in the heated pork fat or lard. Fry well until a bit brown.
  6. Add the content of the canned tomatoes and mix well. Simmer until the meat is tender.
  7. When the meat is tender, add the potatoes and  carrots  and simmer for about 10 minutes.
  8. Then add the chopped peperoni with or without seeds.
  9. Then add the chopped spring onions.
  10. Taste with soy sauce, a bit of salt and pepper.
  11. Mix 1 tablespoon of corn flour with 2 tablespoons of water and add this to the frying pan.
  12. Let the food boil once until the vegetables are tender but not soft.
  13. Serve with rice or baguette if you want. Enjoy!

 

I hope my Thai workmates will like this food as I have tweaked this recipe for them. Thanks for reading Guys. I´ll add the video when I have published this in my you tube channel. I hope soon.

Copyrights 2016, All Rights Reserved by ©Thelma Alberts

Scrambled Eggs With Bacon For Brunch

Scrambled Eggs With Bacon

Have you experienced waking up so late and it was already lunch time? Too late for breakfast and for lunch? Besides that you did not have a plan what to cook and it was Sunday. Well, I was so tired and I slept for more than 8 hours. As I did not have time to make for a heavy hearty Sunday meal, I just checked my fridge and cooked an easy and unplanned brunch. I made a simple scrambled eggs with bacon and tomatoes in it. It was delicious and it did not take too long to make.

 

Easy Scrambled Eggs With Bacon: 2 persons

 

Ingredients:

1-2 tablespoons of vegetable oil

6 eggs

100 gram bacon slices

2 garlic cloves, sliced

1 ripe tomato, sliced in cubes

1 stalk of spring onion

1 teaspoon soy sauce

salt and pepper to taste

 

For the Salad:

a few leaves of lettuce, cut in small slices

50 gram Feta cheese

1 tomato, sliced in cubes

olive oil

balsamico vinegar

 

Preparation:

  1. Heat the frying pan with oil.
  2. Saute the garlic, tomatoes and bacon until the bacon is slightly brown.
  3. Stir the eggs well in the deep bowl or plate and add to the  bacon mixture in the frying pan.
  4. Add the sliced spring onions to the bacon and egg mixture.
  5. Season with soy sauce, a bit of salt and pepper until the food is done. Set aside while preparing the 2 plates.
  6. Arrange the lettuce, tomatoes and feta in the 2 plates beautifully. Remember, the eyes eat too.
  7. Sprinkle the olive oil and balsamico vinegar on the salad.
  8. Then add the bacon scrambled eggs on top of the veggies.
  9. Serve alone or with rice or bread. I prefer serving it with baguette or rye bread.
  10. Enjoy your brunch / lunch or dinner.

 

There are many variations in making scrambled eggs and this one is one of my favourites. How do you make your scrambled eggs? Please share.

Thanks for reading. If you are interested to see some of my recipes, you can find it here.

Copyrights 2016, All Rights Reserved by ©Thelma Alberts

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