Amansinaya Cookbook
Staying in our resort combines an eco friendly lifestyle close to nature without giving up infrastructure (we have electricity, tapwater and warm watershowers and and 5G wifi- in case you are working while kiting and traveling) and a lot of sports and healthy activities and food. And for people, who want to remember their memories and cook at home Mindoro Style or want to read some of our story- download the book!
Staying in our resort combines an eco friendly lifestyle close to nature without giving up infrastructure (we have electricity, tapwater and warm watershowers and and 5G wifi- in case you are working while kiting and traveling) and a lot of sports and healthy activities and food. And for people, who want to remember their memories and cook at home Mindoro Style or want to read some of our story- download the book!
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Carrot Cake
Ingredients:
• 3/4 cup white sugar
• 1 cup brown sugar
• 1 cup oil (vegetable
or canola)
• 1 cup crushed
pineapple
• 4 large eggs
• 2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 2 cups flour
• 2 cups freshly grated
carrots (was about 5
medium carrots
for me)
Easy to make and a big surprise as its not too sweet and
not so dry. A must try- we love it.
Preparation
Preheat the oven to 350 C degrees. In a large bowl,
whisk together your sugars, oil, and crushed pineapple
until well combined. Add in the eggs and stir
until just combined. Dump in the cinnamon, nutmeg,
baking powder, baking soda, salt, and flour. Stir into
the mixture. Fold in your grated carrots. Pour mixture
into a greased 9x13 pan. Place into the preheated
oven and bake for 37-45 minutes (Mine took 40) or
until a toothpick comes out clean. Remove from oven
and allow to cool it down completely before frosting.
(Place in the fridge to speed up cooling.)
Banana - Peanutbutter cake
NON - bake
Ingredients:
• 1 pack grahams
crushed
• peanutbutter
• a little bit of water
• bananas
• Equipment:
Blender
There is a funny little story to this recipe, as it got
invented by Dian. We had literally no ingredients nor
time for a dessert, that we hadn’t served this week yet.
All she could find was a package of graham cookies, 1
glass of peanutbutter and bananas. But now this one
is one of our favourites and we couldn’t believe when
many of our guests asked for the recipe.
Preparation
Mix the grahams with the peanutbutter and tiny bit
of water and use them as a bottom layer in a greased
baking tray. Blend all the bananas without water or any
liquid to a thick banana pudding and put it on the cak
as the top layer. Put the tray into the fridge until serving!
Leche Flan
Ingredients:
• 10 pieces eggs
• 1 can condensed milk
• 1 cup fresh milk or
evaporated milk
• 1 cup granulated
sugar
• 1 teaspoon vanilla
extract
Leche Flan is a dessert made-up of eggs and milk with
a soft caramel on top. This delicious dessert is known
throughout the world. It has been a regular item in the
menu of most restaurants because of it's taste, ease in
preparation and long shelf life.
Preparation
Using all the eggs, separate the yolk from the egg white
(only egg yolks will be used). Place the egg yolks
in a big bowl then beat them using a fork or mixer.
Add the condensed milk and pour-in the fresh milk
and vanilla. Mix it well and put the mold on top of the
stove and heat using low fire. Add the granulated sugar
on the mold and mix thoroughly until the solid sugar
turns into liquid (caramel) having a light brown color.
Coconutcake
Ingredients:
• 115g butter, cut
into small pieces plus
extra for greasing
• 225g flour
• 115g sugar
• 100g desicated
coconut plus extra
for sprinkling
• 2 large eggs, lightly
beaten
• 4 tbsp. milk
Preparation
Heat oven to 160C. Grease a loaf tin. Sift the flour and
a pinch of salt into a mixing bowl and rub in the butter
with your fingertips until the mixture resembles
fine breadcrumbs. Stir in the sugar, coconut, eggs and
milk and mix to a soft runny consistency. Spoon the
mixture into the prepared tin and smooth the surface.
Bake for 30 mins. Remove the cake from the oven and
sprinkle with the extra coconut. Return the cake to
the oven and bake for an additional 20-25 mins, until
well risen and golden and a skewer inserted into the
centre comes out clean. Leave the cake to cool slightly
in the tin, then turn it upside down to take it out onto
a wire rack to cool completely.
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