The other thing really worth a mention is the fruit salad. Wow! You have got to make this one. Amazing! Our home was a riot over this salad, and I'm not kidding. So here we go...
Dish # 1 - Fruit Cabbage (or Lettuce) Salad
Serves 4 Time to Prepare 15 min
4 cups shredded cabbage
1 medium red apple, diced
1 medium firm banana, sliced
1/3 cup chopped pecans
2 tablespoons raisins
1/2 cup mayonnaise or salad dressing
2 tablespoons milk
2 tablespoons sugar
1 tablespoon lemon juice
salt to taste
In a bowl, combine the first five ingredients; set aside. In a jar with a tight-fitting lid, combine mayonnaise, milk, sugar, lemon juice and salt if desired; shake well. Pour over cabbage mixture and toss to coat.
My experience: Instead of cabbage, I used lettuce. I think it's a better choice.
Our verdict: By far, one of the best salads I've ever made. This one is bound to be on our table frequently.
Dish # 2 - Lemon Soup
Serves 4 Time to Prepare 5 min Cooking Time 15 min
1/2 (48 fluid ounce) can chicken broth
1 egg yolks
1 egg whites
1/2 lemon, juiced
salt and pepper to taste
1/2 cup uncooked orzo pasta
Pour chicken broth into a large pot, and bring to a boil. Add orzo pasta, and simmer for 10 minutes, until tender.
In a medium glass or metal bowl, whip egg whites to medium stiff peaks. Stir in egg yolks and lemon juice. When the pasta has finished cooking, Gradually ladle about 1 cup of the soup into the egg mixture while stirring gently. This will heat up the eggs so they will not be shocked by the boiling liquid. Pour the egg mixture into the soup pot, and stir until well blended. Season with salt and pepper, and serve immediately.
My experience: The whole thing of separating egg yolk and egg whites is just too clever for my brains. I have no idea how to do. So Matet had to come to the rescue. I guess some things take longer to learn than others.
Our verdict: The soup tasted really well. However, it seemed a bit too watery. We think it lacked something substantial - like, veggies.
Dish # 3 - Mediterranean Pork Tenderloin
(sorry no pic - Matet took it, but Amber accidentally deleted it later)
Serves 4 Time to Prepare 10 min Cooking Time 20 min
1/2 kilo pork tenderloin fillets
salt and pepper to taste
1/2 tbsp ground cumin
juice of half a lemon
1/2 cup all purpose flour
oil
1 cup red wine
1/2 cup sliced fresh button mushrooms
1 cn diced tomatoes
1/4 cup sliced green olives
Season pork with salt, pepper, cumin, and lemon juice. Set aside for 10 minutes.
Dredge pork in flour then pan-fry in hot oil until brown on both sides. Set aside.
Deglaze pan with wine. Simmer for a few minutes then add mushrooms, tomatoes, and olives. Bring to a boil.
Add back the pork and cook until heated through and sauce is reduced. Season to taste.
My experience: Regrettably, I did not use the red wine. I think I missed out on a whole different flavor with this one.
Our verdict: The meat tasted great, but yes, the red wine would have made the difference.
Dish # 4 - Mango Fool
Serves 6 Time to Prepare 1 hr
2 whole large mangoes, peeled and rounded with a baller
1 teaspoon calamansi juice
2 tablespoons sugar
2 tablespoons water
1 cup heavy all-purpose cream, chilled
2 tablespoons powdered sugar
1 teaspoon vanilla extract
In a pan, combine the mangoes, calamansi juice, sugar, and water. Place the pan on medium heat and cook the mixture while stirring frequently with a silicone spatula or wooden spoon. Wait until the mixture thickens a bit and remove from heat and transfer to a bowl.
Place the bowl in a bigger bowl with ice and water and stir until the mixture becomes cold.
In another bowl, bet cream and powdered sugar until it reaches stiff peak. Fold in the vanilla extract. Fold in 1/4 of the cooked fruit sauce. Divide the flavored cream into bowls then top with the remaining fruit sauce.
My experience: The pic really doesn't do any justice to this dessert. It was really great. I would say freezing it before serving is better. It does taste better as an ice cream.
Our verdict: Woohoo! Mangoes rock!
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