Stuffed Mushrooms Wellington

Portobello mushrooms might be pricier,  but they're bigger and meatier. Puff pastry, on the other hand, is a flaky easy-to-use item that will change the way you cook. Cut some pastry, stuff with filling, then bake for an appetizer that's as pleasing to the eyes and palate.

Serves 6  

Prep Time 15 minutes  

Cooking Time 40 to 45 minutes

Ingredient:

6 large portobello mushrooms

1 tablespoon good quality olive oil

1/4  teaspoon thyme

salt and pepper, to taste

50 grams blue cheese

2 sheets puff pastry, 

      thawed overnight in the refrigerator

         

egg wash for brushing 

For the filling

3 tablespoons olive oil

3 cloves garlic, minced

1 small onion, chopped

1 cup tomatoes, chopped

1 cup button mushrooms, diced

1/4  cup green olives, sliced finely

1/4 teaspoon dried basil

1/4  teaspoon dried thyme

salt and pepper

Directions:

1  Clean the mushrooms: Remove stem. Using a small teaspoon, take out the gills of the portobellos (this is the dark brown part surrounding the stem). Wipe off any residue or dirt with a damp paper towel. Set aside.

2  Preheat oven to 350ºF. In a bowl, mix together olive oil, thyme, salt, and pepper. Brush each portobello, stem side up, with the olive oil mixture. Place on a greased cookie sheet and roast in the oven until slightly browned, about 15 minutes.

3  Prepare the filling: Heat olive oil and saute garlic until fragrant. Add onions and sauté until translucent. Add tomatoes and mushrooms; cook until soft and liquid has evaporated. Add olives and herbs. Season with salt and pepper to taste.

4  Crumble blue cheese in a small bowl until crumbly. Sprinkle about a teaspoon of blue cheese on each mushroom. Divide prepared filling equally into 6 parts and spoon on top of mushrooms; set aside.

5  Cut 6 round pieces from puff pastry sheets. Make about 4 circles per sheet of pastry. Roll each piece on a lightly floured surface or between two sheets of wax paper until thin and about 10 inches in diameter. Place a mushroom on the center of a puff pastry round then fold pastry edges inward, leaving a small opening on top. Brush pastry with egg wash then transfer to a greased or lined baking sheet. Return mushrooms to the oven and bake until pastry is golden and puffed, about 20 to 22 minutes.

Mushroom Herb Ragout Lasagna

A medley of five different herbs takes this savory vegetarian dish up several notches. It's packed with so much flavor, we promise you won’t miss the beef.

Serves 4  

Prep Time 20 minutes  

Cooking Time 1 hour 10 minutes

Ingredients:

4 tablespoons olive oil, divided

1 cup white button mushrooms, quartered

1 cup brown mushrooms, quartered

1 cup oyster mushrooms, quartered

2 stalks leeks, minced

2 white onions, minced

4 stalks celery, minced

3 cloves garlic, minced

1/2 cup white wine

4 cups (about 1 kilo) canned whole tomatoes

2 tablespoons chopped Italian parsley,

      plus more for garnish

2 tablespoons chopped basil

2 tablespoons chopped oregano

2 tablespoons chopped thyme

1 1/2 tablespoons chopped rosemary

salt and pepper to taste

1 1/2 cups all-purpose cream

6 lasagna sheets, 

      cooked until al dente (no more than 8 minutes)

1 cup grated mozzarella cheese

1/2 cup grated Parmesan cheese

Procedure:

1  Preheat oven to 430ºF. In a sauté pan, add 2 tablespoons oil and brown mushrooms for about 3 minutes. Remove mushrooms, add remaining oil, and sauté leeks, onions, celery, and garlic for 2 minutes. Add mushrooms back in. Cook for 1 minute, stirring to mix, then pour in wine. 

2  Add tomatoes and herbs. Season with salt and pepper. Lower heat and simmer for 10 minutes. Add cream and continue to cook for another 5 minutes, seasoning as needed. 

3  In a 15-x8-inch ovenproof dish, lay 3 lasagna sheets. Pour half the mushroom ragout to cover the pasta sheets. Lay 3 more sheets on top and pour the remaining ragout over them. 

4  Top with the cheeses and bake, covered, for about 30 minutes. Uncover and bake for another 15 minutes or until brown. Garnish with chopped parsley. 

Post-baking tip:  Let the lasagna rest for 10 to 20 minutes before serving to allow it to properly set. 

Grilled Vegetable Lasagna

Want everyone in the table to eat their veggies? This truly flavorful vegetarian dish will do just that!

Serves 6  

Prep Time 25 minutes  

Cooking Time 1 hour

Ingredients:

1 block cream cheese

1 teaspoon salt

1 cup pesto

Puttanesca Sauce

2 packages molo wrapper

grilled vegetables

250 grams mozzarella, coarsely grated

For the puttanesca sauce

1/4 cup olive oil

1 cup finely chopped onion

6 cloves minced garlic

2 (28-ounce) cans Roma plum tomatoes,

      broken into pieces, with juice

1 cup tightly packed, pitted, 

      chopped Kalamata olives

2 tablespoons tomato paste

2 tablespoons drained capers

2 tablespoons (about 8) minced anchovy fillets

1/2 teaspoon dried crushed basil

1/2 teaspoon dried crushed red pepper flakes

salt

For the grilled vegetables

4 medium zucchini,  cut into 1/4-inch slices

4 red or yellow bell peppers, roasted, seeded and peeled

2 medium eggplants (about 1 1/2 pounds), cut into 1/4-inch rounds

2 large yellow onions, cut into 1/4-inch rounds 1/4 cup extra virgin olive oil

Procedure:

1  Make the puttanesca sauce: In a large pot heat the olive oil over medium high heat. Add the onion and saute for about 6 minutes until soft and lightly caramelized. Add the garlic and cook for 2 more minutes. 

2  Add the tomatoes and the remaining ingredients and simmer for about 40 minutes until the sauce is thickened and slightly reduced. Adjust seasoning to taste, cover and set aside.

3  Prepare the grilled vegetables: Light the grill or pre-heat the broiler. 

4  In a large shallow bowl, toss the eggplant, zucchini, bell pepper and onion with the oil and salt. If using the broiler, arrange the vegetables in a single layer on 2 lightly greased or non-stick baking sheets. Grill or broil in batches, turning the vegetables once, until they are tender, lightly browned, and have released most of their moisture, about 5 to 6 minutes per side. Set aside

5  Assemble the lasagna: Preheat oven to 350 degrees F. 

6  In a medium bowl mix the cream cheese with salt and half a cup of pesto. 

7  Lightly grease a large rectangular baking dish, then spoon 1/2 cup of Puttanesca Sauce onto the bottom of the dish. Cover with a layer of wonton noodles one or two layers only. 

8  Top the lasagna with a layer of cream cheese, then a layer of eggplant, zucchini, onion and red pepper, a layer of grated mozzarella, and a layer of puttanesca sauce. Repeat layering the wonton, ricotta, vegetables, mozzarella and sauce until all ingredients have been used, ending with mozzarella on top. 

9  Bake for 1 hour and 15 minutes, until the lasagna is bubbling and golden brown. Allow to rest 10 minutes before serving, drizzled with some of the remaining pesto oil.

REFRESHING CORNFLAKES TACO SALAD

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Servings: 4-6


Ingredients:

For the salad:
3 pieces tomatoes, seeded and diced
1 medium onion, diced
1 small head lettuce, shredded
1 small can pork and beans, drained, liquid reserved
1 cup NESTLÉ Cornflakes
For the meat sauce:
2 tbsp cooking oil
1 tbsp chopped garlic
1 small onion chopped
¼ kg ground beef
1 sachet 8g MAGGI MAGIC SARAP½ cup tomato sauce
¼ cup banana catsup
pork and beans reserved liquid
salt, sugar and pepper to taste

Procedure:

1. Assemble the salad ingredients on a salad bowl. Top with generous amount of cornflakes. Set aside.
2. To prepare the meat sauce: Heat oil. Sauté garlic and onion until limp. Stir in ground beef and cook until meat changes in color.
3. Season with MAGGI Magic Sarap. Pour in tomato sauce, banana catsup, and the reserved liquid from the pork and beans. Season with sugar and salt. Cook for another 10 minutes or until slightly thicken.
4. Drizzle prepared salad with the meat sauce and serve immediately.

Nutritional Content:
Calories: 249
Carbohydrates (g): 37.6
Protein (g): 11.3
Fats (g): 5.9




Good to Know: 
The recommended quantity of fiber for children 3 - 18 years old is the child's age plus 5.  Thus, a 5 year old child needs 10g of fiber daily.   A half cup of vegetable provides about 1 - 2 grams of fiber.

Good to Remember:

Keep a left-over pack of NESTLE Cornflakes on a dry and tightly covered container.  This will keep your cornflakes crunchy and fresh for your next consumption.

RASPBERRY DELIGHT SALAD

Preparation Time: 30 minutes
Cooking Time: 15 minutes (to roast garlic cloves)
Servings: 10-12


Ingredients:


Dressing:1/3 cup lemon juice
1/3 cup vinegar
2/3 cup raspberry conserve or jam
3 roasted garlic cloves, pressed
3 tablespoons roasted garlic oil
1 8g MAGGI Magic Sarap
pinch of black pepper 

Salad Mix:
8 cups mixed salad greens
½ cup NESTLÉ Cottage Cheese marinated in
½ tbsp MAGGI Magic Sarap1 cup stir-fried mushrooms
2 cups sliced cucumber
1 cup tomato wedges
1 cup apple wedges
½ cup walnuts




Procedure:
1. Process dressing ingredients in a blender until smooth. Cover and chill 2 hours.
2. In a bowl, toss ingredients of salad. Drizzle dressing over salad mix and serve immediately. Makes 10 - 12 servings.




Nutritional Content:
Calories: 115
Carbohydrates (g): 19
Protein (g): 3
Fats (g): 3


Good to Know: 
This salad is rich in fiber. Health experts recommend eating 25 - 35 grams of fiber daily.

LETTUCE CUPS

Preparation Time: 00:10
Cooking Time: 00:15
Servings: 8-10


Ingredients:
4 tbsp cooking oil
1/4 kg ground beef
2 squares tokwa, diced
1 cup grated carrots
1 cup grated Baguio beans
1 8g sachet MAGGI MAGIC SARAP
4 tbsp hoisin sauce combined with
2 tbsp water
200 g lettuce leaves
1/2 cup NESTLÉ Cottage Cheese, drained




Procedure:
1. Heat 2 tbsp oil and sauté beef with half of the MAGGI MAGIC SARAP. Set aside.
2. In the same pan, heat remaining oil and sauté tokwa and veggies until veggies are crisp-tender.
3. Stir in remaining MAGGI MAGIC SARAP.
4. Put in about 1/4 cup veggie mixture, 2 tbsp of sauteéd meat and a teaspoon of NESTLÉ Cottage Cheese onto a lettuce leaf. Top with hoisin sauce and serve.




Nutritional Content:
Calories: 97
Carbohydrates (g): 4
Protein (g): 9
Fats (g): 5


Good to Remember:
Beans are good sources of fiber, which promotes digestive health and relieves constipation.

CREAMY CHICKEN LUMPIA

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Servings: 4-6


Ingredients:

2 tbsp cooking oil
1/3 cup minced onions
250g chicken breast, minced
1 8g MAGGI MAGIC SARAP
1 tsp curry powder
1 tbsp brown sugar
1 cup grated quick-melting cheese
¼ cup NESTLÉ ALL Purpose Cream10 pcs lumpia wrapper, cut in half
cooking oil for deep frying

For salsa, combine all ingredients and mix well:
1 cup minced tomatoes
½ cup minced onions
1 tbsp minced kinchay
1 tbsp lemon juice
1 tsp sugar





Procedure:
1. Heat oil and sauté onions until limp.
2. Add chicken and cook until it changes color (about 8 mins).
3. Season with MAGGI Magic Sarap, curry powder and brown sugar. Add cheese and NESTLE All Purpose Cream. Remove from heat and let cool.
4. Place about 1 tsp of chicken mixture on a lumpia wapper. Roll and seal edges well.
5. Deep fry and drain well using paper towels. Serve with salsa on the side.


Nutritional Content:
Calories:
Carbohydrates (g):
Protein (g):
Fats (g):

ALASKAN TEMPTATION

Preparation Time: 00:15
Cooking Time: 01:00
Servings: 6-8


Ingredients:
1 1/2 cups canned salmon or tuna, drained
2 large potatoes, peeled sliced thinly
1 piece leek white part only, sliced thinly
salt and pepper
1/4 cup grated cheddar cheese
1 240 ml NESTLÉ Sour Cream
1 tbsp olive oil
1 tbsp butter




Procedure:
1. Preheat oven to 375 degrees F.
2. Butter a shallow casserole dish.
3. Line with 1/3 of the potatoes, 1/2 of the flaked fish and 1/2 of the leeks.
4. Repeat layer and top with cheese.
5. Season with salt and pepper.
6. Cover top with remaining potatoes.
7. In a bowl, mix oil with NESTLÉ Sour Cream.
8. Pour over potatoes then dot with butter.
9. Bake covered for 45 minutes to 1 hour.
10. Continue baking until top browns.




Nutritional Content:
Calories: 291
Carbohydrates (g): 10
Protein (g): 11
Fats (g): 23

Good to Know: 

A medium-sized potato is not only packed with carbohydrates, but is also high in Vitamin C.

Good to Remember:

Baking, like grilling and blanching, is a healthful cooking technique because it uses very little oil to cook food compared to frying.

PINEAPPLE PERSUASION

Preparation Time: 00:15
Cooking Time: 00:15
Servings: 6


Ingredients:
1/2 kg medium shrimps peeled deveined tails intact
1 cup long bean sprouts, blanched
1 cup finely chopped fresh pineapple
1/2 cup chopped red onion
1/4 cup chopped coriander leaves
1 tbsp thinly sliced finger chili
1/2 cup chopped water chestnuts

Dressing:
1 160g can NESTLE Cream
1/4 tsp sesame oil
1 tsp grated ginger




Procedure:
1.  Grill shrimps for 10 mins. until cooked. Set aside.
2.  Toss rest of the ingredients with grilled shrimps. Combine dressing ingredients and serve with the shrimp salad.




Nutritional Content:
Calories:
Carbohydrates (g):
Protein (g):
Fats (g):

THAI AMPLAYA SALAD

Preparation Time: 10 minutes
Cooking Time: 3 minutes
Servings: 6


Ingredients:
3 cups thinly sliced ampalaya
1/4 cup rock salt
1 tsp MAGGI MAGIC SARAP
1/3 cup cane vinegar
2 tbsp sugar
1/2 cup sliced onion
1/2 cup diced tomatoes
1/4 cup chopped wansoy
2 tbsp MAGGI Chili Sauce




Procedure:
1. Rub 1/4 cup rock salt into ampalaya, then blanch. Drain well.
2. Combine rest of the ingredients and toss well, with ampalaya. Best served with grilled meat or fish.




Nutritional Content:
Calories: 35.79
Carbohydrates (g): 8
Protein (g): 0.5
Fats (g): 0.200


Good to Remember:
Going meatless every now and then reduces the risk of coronary artery disease, aids in better digestion, and helps lower blood cholesterol levels.

JAPANESE VEGETABLE SALAD

Preparation Time: 00:20 Cooking Time: 00:00 Servings: 10-12 Ingredients: 3 medium cucumbers halved lengthwise, seeded and grated 3 medium carrots, peeled and grated 1 tbsp salt 1/3 cup crabstick 1 170g can NESTLE Cream1 tbsp vinegar 2 tbsp sugar 1/2 cup mayonnaise 1 tbsp. mustard Procedure: 1. Soak cucumber and carrots in salted water for about 10 min. Wash vegetables with tap water and drain very well in a colander. 2. Combine all ingredients for dressing in a bowl. Toss with the vegetables and crabmeat just before serving. Garnish with nori strips if desired. Nutritional Content: Calories: 116 Carbohydrates (g): 3.3 Protein (g): .5 Fats (g): 11.3 Good to Know:  Crabmeat is a good source of easily digested protein, with low amount of saturated fat. Good to Remember: Paint your plate. The more colorful your plate is the more nutrients and antioxidants they contain.

FUSS FREE CAESAR SALAD

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Servings: 6-8


Ingredients:
1 medium-sized lettuce, shredded
½ cup croutons
½ cup grated cheese
¼ cup fried, chopped bacon

Dressing: Combine-
1 egg yolk
¼ cup fried, chopped bacon
1 240g NESTLÉ Sour Cream
2 tbsp mustard
4 tbsp mayonnaise
2 tbsp lightly fried garlic
1 8g MAGGI MAGIC SARAP




Procedure:

1. Slightly toss lettuce and croutons with small amount of the prepared salad dressing, adding more if necessary to evenly coat prepared lettuce.
2. Sprinkle with grated cheese and bacon before serving.

Nutritional Content:
Calories: 362
Carbohydrates (g): 5
Protein (g): 6.9
Fats (g): 28.3


Good to Remember:
For fewer calories, substitute the chopped bacon with flaked chicken breast and the sour cream with plain yogurt.

STEWED GABI AND GABI LEAVES IN COCONUT MILK

Preparation Time: 15 minites Cooking Time: 30 minutes Servings: 6-8 Ingredients: 2 tbsp cooking oil 2 tbsp chopped garlic 1 medium onion sliced 100g hipong tagunton or small shrimps or 2 tbsp bagoong alamang 1 kg gabi fruit, cubed ¼ kg dried and shredded gabi leaves 2 tbsp patis 1 8g MAGGI MAGIC SARAP 2 cups coconut milk 2 cups coconut cream Procedure: Heat cooking oil. Sauté garlic and onion until limp. Stir in shrimp and cook for 30 seconds.  Add gabi fruit and cook for another 2 minutes. Stir-in gabi leaves. Season with patis and MAGGI MAGIC SARAP. Pour in coconut milk and simmer over very low heat for 5 minutes. Pour in coconut cream and cook until gabi fruit is tender and sauce is thick and creamy. Nutritional Content: Calories: 379 Carbohydrates (g): 17 Protein (g): 18 Fats (g): 31

Good to Know: 
Choose very dry and wilted gabi leaves for this vegetable dish.  The drier the leaves. the better they taste when used in cooking.

Good to Remember:
Coconut milk does not only give flavors. It is also provides monolaurin which has antiviral, antibacterial and antifungal properties.

SPINACH STIR-FRY

Preparation Time: 15 minites

Cooking Time: 10 minutes

Servings: 4-6

Ingredients:

2 tbsp cooking oil

¼ cup chopped gal'lic

I medium onion, sliced

IOOg ground pork

2 cups julienned squash

I 8g MAGGI MAGIC SARAP

I tbsp patis

3 cups fresh spinach

Procedure:

1.     Heat cooking oil.  Fry garlic until brown.  Set aside 1/2 of the garlic for toppings.

2.     In the remaining garlic, add onion and ground pork, Cook until pork turns white in color.

3.     Stir in squash and cook for 30 seconds.  Season with MAGGI MAGIC SARAP and patis to taste.

4.     Toss in spinach and cook uncovered for 30 seconds.  Serve with fried garlic on top

Nutritional Content:

Calories: 88

Carbohydrates (g): 8

Protein (g): 2

Fats (g): 5

Good to Know: 

There are two types of Spinach in the local market.  The Chinese variety has tough stems and has leaves at both ends of the stalk while the native spinach has thinner and tender stalks with finer leaves.

Good to Remember:

Do not overcook your vegetables.  Spinach has a large nutritional value, especially when fresh, steamed, or quickly boiled.  It is a rich source of Vitamin A (and lutein).  Vitamin C, Vitamin E, Vitamin K, and magnesium, among others.  But when it is cooked, the value is decreased by 75%

FRESH SIGARILLAS AND DAYAP RELISH

Preparation Time: 15 minutes plus 15 minutes to chill
Cooking Time:
Servings: 4-6

Ingredients:

½ kg sigarillas, sliced 1 inch diagonally
2 pieces red onions, sliced thinly
4 pieces tomatoes, seeded and sliced into thin wedges

Dayap Dressing: Combine
1 tsp grated ginger
Zest of 2 limes
Juice of 2 limes
2 tbsp bagoong alamang
1 tbsp honey
1 tbsp patis
2 tbsp MAGGI Chili Sauce

Procedure:

1. Toss sigarillas, onions and tomatoes with the dressing. Transfer in a bowl and chill in the refrigerator until ready to serve.
2. Best serve as side dish to fried or grilled fish, pork and chicken.

Nutritional Content:

Calories: 66
Carbohydrates (g): 11
Protein (g): 4
Fats (g): 1 

Good to Know:
Sigarillas is a good source of calcium, phosphorus and fiber.

Good to Remember:
Sigarillas or winged beans are actually a great and inexpensive substitute for asparagus.

ALUGBATI AT TALONG SA BAGOONG

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 4-6

Ingredients:

2 tbsp cooking oil
2 tbsp crushed garlic
1 medium onion, sliced
2 pieces tomatoes sliced
½ cup fried and flaked meat of tinapang galunggong
2 tbsp bagoong alamang
4 pieces talong, grilled, skinned and cubed
¼ cup vinegar
4 cups alugbati tops
1 8g. MAGGI MAGIC SARAP

Procedure:

1. Heat cooking oil. Sauté garlic, onion and tomatoes until limp.
2. Stir in flaked tinapa and bagoong. Cook for 1 minute.
3. Add talong and cook for 20 seconds. Put alugbati tops and stir for another 20 seconds without covering.
4. Season with MAGGI MAGIC SARAP.

Nutritional Content:

Calories: 125
Carbohydrates (g): 4
Protein (g): 13
Fats (g): 6 

Good to Know:
Alugbati is a vegetable that is a natural source of fiber, iron, calcium, and vitamins A, B and C.

 

Good to Remember:
MAGGI MAGIC SARAP provides the umami, or the “malinamnam” taste we are all looking for!