Breakfast in a biscuit
About two weeks ago, a niece gave us two packs of biscuits. But these were not ordinary biscuits; they were breakfast cereal biscuits, meaning each piece is as good as a full breakfast. Incredible? A product of Malaysia, manufactured in Johor, they are the belVita Breakfast biscuits made with complete components of cereal and grains. It tastes good.
So a few days later we sought and found this new product in the racks of the supermarket we frequently visit. The name is belVita Breakast, in an attractive yellow and green box with four packets inside, each containing two biscuits, at P38.50.
Developed by the company’s nutritionist to provide a balance of cereals, grains and essential vitamins and minerals, it is ideal for breakfast with a glass of milk and a fruit. That, certainly, is a new way to have breakfast.
For weeks, we were saddened by the disappearance from grocery shelves of Harvey Fresh Lactose-free Milk (full cream and/or skim) which we take to avoid our sensitivity to regular milk. Grocers say this is due to late delivery.
We scoured the supplies in a supermarket and voila! we found a new milk product – the Arla all-organic full cream milk from Denmark, with a history dating back to the 1880s. They are the largest producers of organic milk products. Their Northern European farmers breed happy cows, which they say produce the healthy goodness of milk. Each costs P101. We had it for breakfast and again before bedtime. Happily we did not suffer any allergic reaction.
One cooking aid that we miss very much are fennel seeds. They add a unique flavor to any dish, especially fish, such as cream dory. To get fresh fennel is rather prohibitive as it costs a lot. Here is a marinade for cream dory to approximate the flavor of a marinade with fennel. Combine mustard with olive oil, Worcestershire sauce and balsamic vinegar with chopped Italian parsley. Grill the fish, turning only once.
For chicken here is another marinade. For a 1.4-kilo chicken cut into serving pieces, combine half a cup of orange juice, 2 tablespoons of orange marnalade, a tablespoon of peach preserves, 3 tablespoons of soy sauce and ground pepper. Marinate for 2 hours then put all together in a grill on medium fire. When liquid is reduced, lower heat, turn the pieces and continue to cook until liquid is reduced to thick sauce consistency.
Happy Sunday cooking!