10 Ideas

Yummy (Philippines) - - Contents -

Three-in­gre­di­ent recipes

1 Herby hash browns

For­get store-bought hash browns. Home­made is the way to go! Coarsely grate three parts potato and one part onion into a bowl. Sea­son gen­er­ously with salt be­fore squeez­ing out the ex­cess liq­uid. Add finely chopped pars­ley to the mix, then shape the mix­ture into patties. Fry them in a lightly greased skil­let over medium-high heat un­til golden brown and crispy.

2 Any-bean hum­mus

Chickpeas aren’t the only beans you can turn into hum­mus. Place your fa­vorite beans (white beans, kid­ney beans, and peas work well) in a blen­der or food pro­ces­sor along with salt, pep­per, crushed gar­lic, and a squeeze of lemon then purée on medium speed un­til smooth while slowly pour­ing in olive oil. Serve with chips or warm flat­bread.

3 Baked to or­der 4 Fruity crisp

Got a lim­ited pantry? We’ve got sim­ple three­in­gre­di­ent recipes that’ll max­i­mize what you’ve got at home without skimp­ing on the fla­vor.

In­stead of fry­ing eggs for break­fast, try bak­ing them. Place a freshly cracked egg, a few ta­ble­spoons of store-bought tomato sauce, and fresh basil leaves in an oven­proof ramekin. Bake in the oven or toaster oven for eight to 10 min­utes or un­til the white is set but the yolk is still wob­bly. Sea­son with coarse salt and freshly cracked black pep­per. Serve im­me­di­ately with toast.

This take on fruit crum­ble is a quick no-bake treat. Cook the ripe fruit of your choice (we like ap­ples, man­goes, and straw­ber­ries) in a saucepan over medium-low heat un­til ten­der. Di­vide among small ramekins, then top with a mix­ture of store-bought gra­nola and crushed but­ter cook­ies. Serve warm.

6 Que­sadilla craze

Have a go at mak­ing a cheesy af­ter­noon treat. Take a few medium flour tor­tillas and fill half of each one with grated ched­dar cheese and any leftover meat or veg­eta­bles you have (try adobo flakes, roasted red pep­pers, or roasted pota­toes). Fold tor­tillas over and fry in a pan over medium-high heat un­til brown on both sides and the cheese has melted. Cut into thirds and serve warm.

7 Your toast

Make easy gar­licky Melba toast chips at home: Slice French bread into ¼-inch-thick pieces. Driz­zle with melted but­ter, and sprin­kle with flaky sea salt and finely minced gar­lic. Bake in a 350°F oven for 10 to 15 min­utes or un­til com­pletely dried. Let cool com­pletely be­fore serv­ing with your fa­vorite dip.

8 Easy as pie

Ice cream pie is easy to make and su­per im­pres­sive. Mix to­gether equal parts cooled melted but­ter and crushed bis­cuits (co­conut bis­cuits, Oreos, and gra­ham crack­ers work well). Press mix­ture onto the bot­tom of an eight-inch pie pan, then fill with soft­ened ice cream. Freeze un­til the pie has set. Let it sit at room tem­per­a­ture for five min­utes be­fore slic­ing into wedges.

9 Fish food

Clas­sic Brit-style bat­tered fish is one of the best three-in­gre­di­ent recipes out there. Make the bat­ter by mix­ing to­gether equal parts light ale beer and all-pur­pose flour. Sea­son firm-flesh white fish fil­lets with salt and pep­per. Dip in bat­ter and fry in hot oil for six to seven min­utes or un­til golden brown. Drain fish and sea­son with sea salt. Serve hot with french fries and malt vine­gar.

10 Pop goes the pop­corn

Treat your­self to a night in to watch your fa­vorite movie and munch on golden salty-sweet morsels. Stir to­gether equal parts brown sugar and but­ter in a small saucepan over medium heat. Cook, stir­ring con­stantly, un­til smooth and well com­bined. Pour hot mix over freshly popped pop­corn and toss to coat.

Ed­i­to­rial as­sis­tant Chino L. Cruz in­spires you to turn sta­ples into cre­ative dishes

Newspapers in English

Newspapers from Philippines

© PressReader. All rights reserved.