For a quick, easy yet very delicious appetizers and desserts you will surely try even on a regular day.
1. Ham and Chicken Rolls
As an appetizer or snack, everyone will love munching on these deliciously crispy rolls. They’re so good, the kids won’t even mind that the dip has vegetables in it!
For the dip
1 cup mayonnaise
1 medium carrot, grated finely
1 teaspoon pickle relish
pinch of salt
1 tablespoon oil
1/2tablespoon minced garlic
1 medium onion, minced
1/2 kilo ground chicken
1 (250-gram) pack sliced sweet ham, chopped finely
salt and pepper to taste
1 pack medium lumpia wrapper (20 pieces)
2 packs sliced Cheddar cheese (200 grams or 12 slices per pack)
oil for deep-frying
1 Make the dip: Combine all ingredients and set aside.
2 Heat oil in a medium pan and sauté garlic and onion. Add ground chicken. Stir, breaking up any lumps. Cook for about 8 minutes, then add ham. Season with salt and pepper. Let cool.
3 Assemble the rolls: Place a lumpia wrapper on a flat surface and lay a slice of cheese on top. Place a heaping tablespoon of the chicken-ham mixture in the center. Roll up the wrapper and seal by dampening the edges with water. Repeat with the rest of the mixture and wrappers.
4 Heat oil in a large nonstick frying pan. Deep-fry rolls in batches until golden brown. Serve rolls immediately, along with the dip.
2. Spiced Fried Chickpeas
1 can chickpeas
1/2 tsp cumin
1/2 tsp ground coriander
1/2 tsp smoked paprika
Drain and rinse 1 can of chickepeas; pat dry. Deep fry in batches in 375 F in vegetable oil until crisp and golden about 4 minutes. Drain in paper towel, then toss with 1/2 tsp each of cumin, ground coriander, smoked paprika and salt.
3. Goat Cheese Trio (No. 1)
Cut a 12 ounce log of goat cheese crosswise into 3 mini logs. Roll 1 piece in mixed herbs, another in cracked mixed peppercorns and the last in chopped dried cranberries and cashews. Serve with crackers or sliced baguette.
1. No-bake Fudge
1/2 cup unsweetened cocoa powder
1/4 cup milk
- Grease a 9×9 inch dish.
- In a microwave safe bowl, stir together confectioners’ sugar and cocoa. Pour milk over mixture and place butter in bowl. Do not mix. Microwave until butter is melted, 2 minutes. Stir in vanilla and stir vigorously until smooth. Pour into prepared dish.
- Chill in freezer 10 minutes before cutting into squares.
2. No Bake Cheesecake
- 2 packages (20 sheets) graham crackers
- 11 tablespoons (1 3/8 sticks) unsalted butter, melted
- 2 tablespoons sugar
- 2 8-ounce packages cream cheese, room temperature
- 1 14-ounce can (1 1/4 cups) sweetened condensed milk
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
- Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
- Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
- Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.
- Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
- Unclasp sides of pan, and remove cheesecake.
3. Mango Sago
Choose the sweetest mangoes to make this well-loved dessert.
4 ripe mangoes, cubed
1 cup mango juice
1/4 cup coconut milk
3 tablespoons sugar
1 cup cooked small tapioca pearls (sago)
1 Chop the flesh of 4 ripe mangoes into cubes. Transfer half of the mango cubes to a bowl and set aside.
2 Combine remaining mango cubes, 1 cup mango juice, 1/4 cup coconut milk, 1/4 cup milk, and 3 tablespoons sugar in a blender. Purée mixture until slightly thick; transfer to a mixing bowl.
3 Add reserved mango cubes and 1 cup cooked small tapioca pearls (sago). Cover and refrigerate until ready to serve.