02.01.2023 Views

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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