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1
FRUIT SILVESTRE, JOHN REY
1. Heat oil in a 8. Addpotatoes
pot. Fry the EDEN Melt
and Sarapuntil
carrots Cubes and cook for an
cooked.
BTVTED II-J FSM
Remove Bset aside.
from panadditional
and 5 minutes to melt the cheese.

2. In the same pan,

9. add beefwith
Season and salt
brown
andonpepper
all sides.
if needed.

CARVING 3. Add onions and

10. garlic andto
Transfer continue cooking.
a serving plate and garnish with more EDEN
cheese cubes on top .
4. Pour in the water and tomato sauce.

5. Add the bay 11. Serve

leaves, fishwith steamed
sauce, ricespread.
and liver and Enjoy!

6. Bring to a boil and simmer until beef is tender. Around

1- 1½ hours. Add water if needed.

7. Add teh cooked potatoes and carrots. Simmer for an

additional 3 minutes.
1. Mix potatoes and onion in a
large bowl.
2. Add 1 tablespoon salt then mix
thoroughly until well distributed.
Set aside.
3. Heat a cooking pot and pour-in
olive oil.
4. When the oil is hot enough, fry
the potatoes and onion using
medium heat. This should take
between 7 to 10 minutes. Do not
brown the potatoes.8. Heat an 8 to 10 inches non-stick
pan and pour-in about 2 to 3
5. Remove the potatoes from the
tablespoons of olive oil.You may
cooking pot, turn off heat, and
utilize the olive oil used to fry the
then drain excess oil. Let the fried
potatoes.
potatoes cool for a few minutes.
9. When the oil is hot enough,
6. Combine the remaining salt with
pour-in the eggs and potato
the eggs then beat.
mixture. Cook for about 5 to 7
7. Add the cooked potato
minutes in in
thelow to medium heat.
beaten egg mixtureCooking
then stirtime
to may vary, it is
distribute. recommended to manually check
the omelet to prevent burns.

"From Desk toomelet byMemoir

10. Flip the placing a of
wide plate on top of the pan and
Visuals:
turn the pan over in aMoments"
way that the
plate catches the omelet.
11. Place the pan back on the stove
and gently push the omelet from
 o 2 cups cooked and diced . 1.Start by preparing the garlic
chicken breast cross chicken pepper buttered mushrooms. To a
works well
pan, add some butter and let that
o 1/2 cup diced celery
o 1/4 cup diced red onion 1/2
melt over medium flame. Add the
cup halved red grapes chopped garlic and mushrooms
o .1/4 cup chopped nuts (such and spread evenly all across the
as almonds, walnuts, or pan at a distance - this ensured
pecans) that the mushrooms cook evenly
o 1/4 cup mayonnaise
and are giving them space to cook
o 2 tablespoons Greek yogurt or
helps them browning up faster.
sour cream
o 1 tablespoon Dijon mustard 2.Once the mushrooms have
o 1 tablespoon lemon juice browned up, add some pepper.
o Salt and pepper to taste
Give it a mix and transfer the garlic
o Optional add-ins chopped fresh
herbs (such as parsley or
butter pepper mushrooms to a
tarragon), dried bowl to be added later to the
o cranberries, sliced apples pasta.
3.Prepare the béchamel sauce or
o 5 pieces potato peeled and
white sauce by adding some butter
sliced
o 1 piece yellow onion diced to the same pan that you used for
o 6 pieces eggs mushrooms. Once the butter has
o 2 cups olive oil melted, add the flour and whisk for
o 1 1/2 teaspoon salt a few seconds until the roux (flour
o Parsley garnishing (optional)
and butter paste) has turned light
brown in colour.
REOVEROS, ALIA
MEAT
SAPINIT, MARY ANNE
 Dressing:
4.Just when it begins to get darker o 1/2 cup mayonnaise
in colour, add the 1/2 cup or milk o 1/2 cup Greek yogurt
and whisk until the sauce has o 1/4 cup milk
thickened. Add another 1/2 and o 1/4 cup packed spinach
whisk again until the sauce has o 1/4 cup torn fresh basil, plus
some for garnish
thickened. Finally add the last 1/2 o 1/4 cup fresh parsley, chopped,
cup (total of 1 1/2 cup of milk) and plus some for gamish
oregano and mix until a rich, o 1 clove garlic Zest of
velvety, glossy and creamy white o 1 lemon Kosher salt and
sauce is prepared. The sauce freshly ground black pepper
Salad:
should be thick enough to stick at o 3 cups cubed rotisserie chicken
the back of the wooden spoon. o 2 cups green grapes
o 1/2 cup chopped walnuts
5.Reduce the flame from medium
o 3 scallions, sliced
to low heat. Add the garlic butter o 1 small cucumber, diced
mushrooms and mix well. o Serving suggestions: lettuce
6.Add the boiled pasta, some salt leaves, bread or wraps
and mix (only a few seconds) until
all the pasta is well coated in the
creamy mushroom sauce. Serve A Student's
hot with homemade garlic bread
sticks or soft dinner rolls.
CHICKEN SALAD

SAlad REZAGA, RIZZA MAE

o 2 C or 150 grams fusilli pasta For the dressing: Place the
(or any kind)
mayonnaise. Greek yogurt, milk,
o 300 grams mushrooms(sliced)
o 2 tbsp regular salted butter spinach, basil, parsley, garlic and
o 1/2 tbsp garlic (chopped) lemon zest in a blender with a
o pepper pinch of salt and pepper. Blend
o For the Béchamel Sauce until smooth, then taste and adjust
(White Sauce)
seasoning as needed. Set aside.
o 2 tbsp regular salted butter
o 2 tbsp regular all purpose flour For the salad: Add the chicken,
(maida) grapes, walnuts, scallions and
o 1 1/2 cup milk (full fat whole
cucumber to a large bowl. Pour the
milk)
o salt dressing over the salad ingredients
o 2 tsp dried oregano and toss to combine. Transfer to a
serving bowl and garnish with the
Salad basil and parsley. Serve on a bed of
o 4 cups shredded green cabbage lettuce, in a sandwich or wrap, or
o 1 cup shredded carto 1/2 cup cover and chill until needed.
thinly sliced red onion
o 1/4 cup chopped fresh parsley
For the Dressing PASTA AND
o 1/2 cup mayonnaise
o 2 tablespoons apple cider
vinegar
BECHAMEL
o
o
2 tablespoons honey
1 tablespoon Dijon mustard SAUCE
Salt and pepper to taste

Coleslaw Salad FOOD PREPARATION

 o 2–3 tbsp cooking oil 1. In a large mixing bowl, combine
o 2 pcs potatoes, cut into pieces. the shredded green cabbage,
o 1 large carrot, cut into pieces shredded carrots thinly sliced red
o 1 kg stewing beef, cut into onion, and chopped parsley
cubes 2. In a separate bowl, whisk
o 5 cloves garlic, minced together the mayonnaise, apple
o 1 large onion, chopped
cider vinegar, honey, Dijon
o 2 cups water
mustard, salt, and pepper to make
o 1½ cup tomato sauce
o 1 can liver spread
the dressing
o 3 pcs bay leaf 3. Pour the dressing over the
o 2 tbsp fish sauce coleslaw mixture. Toss well to coat
o 1 red bell pepper, diced the vegetables
o 1 green bell pepper, diced with the dressing
o 1 cup cubed Eden Melt Sarap 4 .Refrigerate the coleslaw for at
Cheese least 30 minutes before serving to
o salt and pepper to taste allow the flavors to meld and the
cabbage to soften slightly
Notes: 5. Before serving, give the coleslaw
You can customize your coleslaw a final toos to distribute the
by adding ingredients like dressing eventy
shredded purple
cabbage, diced apples, raisins,
sliced almonds, or grated KNIFE
cheese." Adjust the sweetness
and tanginess of the dressing by
CUTTING
modifying the amount of honey
and apple cider vinegar
SKILLS
Coleslaw is a versatile side dish
that pairs well with grilled
meats, sandwiches, and BBQ
dishes.
GREEN-GODDESS
CHEESY BEEFCHICKEN
TORTILLA CAULDRON
ESPANOLA SALAD
1.In a mixing bowl, combine the diced
chicken, diced celery, diced red onion,
halved red grapes, and chopped nuts.
(Spanish Potato Omelet)
2. In a separate bowl, whisk together the
mayonnaise, Greek yogurt or sour cream,
Dijon mustard, lemon juice, salt, and pepper
until well blended
3 Pour the dressing over the chicken mixture
and toss to coat all the ingredients evenly 4.
If using, add optional ingredients like
chopped fresh herbs, dried cranberries, or
sliced apples for extra flavor and texture.
5. Taste and adjust the seasoning and
dressing quantities as needed.
GARLIC6.MUSHROOM PASTA IN
Refrigerate the chicken salad for about 30
minutes before serving to allow the flavors
BECHAMEL
to meld. SAUCE
7. Serve the chicken salad on a bed of
lettuce, as a sandwich filling, in a wrap, or
with crackers.
Notes:
You can use leftover cooked chicken or a
rotisserie chicken for convenience.
Feel free to use a combination of
mayonnaise and Greek yogurt or sour cream
to lighten up the dressing.
Experiment with different herbs, fruits, and
nuts to create unique variations of chicken
salad.
Enjoy your chicken salad as a versatile and
satisfying meal option