This batter, made with yogurt and flavored with vanilla and lemon, is versatile and perfect for all of summer’s fruits. It’s also great for cherry or peach cakes. You’ll love it for its simplicity and ease of preparation.

I’ve used a mix of cherries, apricots, raspberries and currants for this cake, but feel free to use your own summer fruit mix. Enjoy!

Print

Easy Summer Fruit Cake with Yogurt

An easy and delicious summer fruit cake flavored with yogurt and lemon juice. A perfect treat on a hot summer day.

Course Dessert

Cuisine International

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Waiting Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 2 servings

Author Elena-Greta Apostol

Ingredients

• 5 eggs
• 200 g sugar
• 200 g yogurt
• 200 g flour
• 50 ml oil
• juice and zest of one lemon
• 700-800 g fruit I used a mix of cherries, raspberries, apricots, currants

Optional:

• 50 g almond flakes

Extra:

• powdered sugar

US Customary – Metric

Instructions

• Start by preheating the oven to 180 °C/356 °F, no fan.
• Separate the eggs and put the whites and the yolks into separate bowls.
• Beat the whites to a firm marshmallow-like froth that does not fall out of the bowl.
• Mix the egg yolks with the sugar, yogurt, flour, oil and lemon.
• Gently fold the egg whites into the yolk composition, spoon by spoon, with slow upward movement.
• Pour the mixture into a tray lined with parchment paper. Add the fruit on top, pressing it down gently. Sprinkle the almond flakes over the top if you are using them.
  
• Bake for 30 minutes at 180 °C/356 °F or until golden brown with light brown edges.
• Leave to cool for 10 minutes then slice and decorate with powdered sugar.

Notes

Related: Blueberry Lemon Bundt Cake with Cream Cheese Frosting
Related: Chocolate Cupcakes with Blackberry Sauce
Related: Forest Fruit Cake (Berry Cake)
Related: Black Forest Cheesecake
Related: Fresh Figs & Polenta Cake

The post Easy Summer Fruit Cake with Yogurt appeared first on Chef's Pencil.

Print

Spicy Beef Skewers with Hummus

A tasty beef skewers recipe that goes perfect with a glass of cabernet.

Course Main Course

Cuisine International

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 3 servings

Author Razvan Stupar

Ingredients

• 400 g beef tenderloin
• 2 hot peppers
• salt
• pepper
• olive oil
• sumac (optional)
• 600 g hummus
• salad mix (optional as a side)

US Customary – Metric

Instructions

• Cut the beef tenderloin into cubes of about 1.5cm (0.5 inch) and place on the skewers alternately with the chili slices.
  
• Season well with salt and freshly grated pepper and then cook quickly on all sides in a well heated pan.
  
• Serve with hummus and a simple salad with a little olive oil and sumac sprinkled on top.
  

Notes

Related: Bacon-Wrapped Ground Beef Skewers (Kebabs)
Related: Lamb Kebabs with Couscous & Tzatziki
Related: Cheese-Stuffed Kebabs (Kaserli Kebab)
Related: Chicken Shish Kabob (Kebab) with Tabbouleh
Related: Lamb Souvlaki

The post Spicy Beef Skewers with Hummus appeared first on Chef's Pencil.

Whether you’re looking for a light and refreshing side dish or a satisfying meal on its own, there’s a Mediterranean salad out there for you.

Olive oil, a staple of the Mediterranean cuisine, it’s obviously a key ingredient when it comes to Mediterranean salads, so make sure you have some top quality olive oil on hand (plus some delicious balsamic vinegar). Extra-virgin olive oil is the highest quality and most flavorful, as it is made purely from the first pressing of the olives and is not subjected to any chemical refinement.

Apart from its unique taste, olive oil has been linked to a reduced risk of heart disease, stroke, and certain types of cancer. It’s also been shown to have anti-inflammatory properties and may help to protect against cognitive decline.

From classic Greek salads to inventive takes on tabbouleh, these dishes will transport your taste buds to the sunny shores of the Mediterranean. So grab your favorite olive oil and let’s get started!

1. Panzanella Toscana Salad

This Italian recipe is a pretty unique take on the humble salad, combining crusty bread, such as ciabatta, toasted in garlic-infused olive oil, with tomatoes, cucumbers, shallots, roasted peppers, and herbs and spices.

It’s a very filling combo, that tickles your senses and taste buds with crunchiness, sweetness, freshness, and acidity. Next to some grilled fish or chicken, it’s the perfect lunch.

2. Purslane Salad with Yogurt

A very underused type of green, purslane has a slightly sour and salty taste, and it’s very rich in a variety of nutrients, including omega-3 fatty acids, magnesium, and antioxidants.

You should definitely try this salad that combines purslane with yogurt and garlic – refreshing, delicious, and healthy!

3. Mediterranean Salad with Grilled Chicken

Low carb, satisfying, and packed with flavor, this salad makes the perfect summer lunch or dinner. The meat is marinated in yogurt with lemon juice and olive oil, plus herbs and spices, to enhance both taste and texture.

The salad dressing perfectly balances acidity with sweetness and a touch of bitterness, while the other ingredients, including roasted pistachios, cherry tomatoes, arugula and feta, round things up perfectly.

4. Piyaz with Tahini (White Bean Salad)

This salad is filling and rich in protein, due to the white beans and the boiled eggs, so it will keep you satisfied for hours – it’s a great lunch option, and it’s easy to pack for school or for the office.

The tahini, garlic, olive oil, and lemon juice dressing is rich, velvety, and very tasty, and tomatoes, onions, and parsley complete the dish.

5. Couscous Salad

The combination of couscous, chickpeas, veggies, and raisins brings a variety of textures and tastes to every bite. The salad is easily customizable as well: you can use your favorite veggies, or even substitute the couscous for quinoa, or brown rice.

6. Çoban Salata (Sheperd’s Salad)

Effortless and tasty, this salad is the perfect accompaniment for this summer’s lunches or dinners.

Tomatoes, peppers, cucumbers and onion bring to the table everything that a good salad needs, from crunchiness to sweetness. A simple olive oil and lemon juice vinaigrette plus some fresh parsley are the final touches.

7. Fast and Delicious Tabbouleh Salad

Originating in the Middle East, this salad is the very definition of freshness, containing tons of parsley and mint, but also tomatoes, onions, and bulgur wheat. A simple, tangy dressing made of olive oil and lemon juice elevates all the ingredients and allows them to shine.

8. Watermelon and Feta Salad

This sweet and salty combination of tastes, plus the mint leaves, makes it very hard to stop eating this salad. On top of that, you also have some crunchy pita croutons, all drizzled with olive oil. It’s the perfect side dish for grilled fish, seafood, or grilled veggies.

9. Mediterranean Chopped Salad

A bunch of typical Mediterranean veggies, such as tomatoes, onions, cucumbers, and peppers, are combined with chickpeas, red beets, and plenty of fresh dill, for a colorful and satisfying salad. Some Greek dressing, feta cheese and pita bread to scoop up the salad is all that’s needed for a complete meal.

10. Salad Niçoise with Potatoes

New potatoes, tuna, olives, eggs, and beans are just some of the ingredients of this salad (or should we rather call it a perfectly balanced, delicious lunch?)

The recipe can be easily tweaked, depending on your preference – just make sure you use liberal amounts of the delicious garlic, olive oil, and Dijon mustard dressing.

11. Mediterranean Chickpea Salad

Rich in fiber and protein, this salad bets on simple ingredients such as chickpeas, feta, tomatoes, onions, and plenty of fresh herbs, all tossed together with a delicious homemade dressing. Make sure you let it rest for an hour in the fridge, so that all the flavors combine.

12. Watermelon Salad

Watermelon, the quintessential summer fruit, crunchy, sweet and juicy, is the star of this apparently simple yet very refined salad. Only a few ingredients are needed, and the salty and sweet combination, plus a burst of freshness and acidity from mint and lemon will turn the salad into your favorite summer appetizer.

13. Mediterranean Mixed Bean Salad

This hearty salad can be enjoyed year-round, as it revolves around cooked mixed beans, and canned artichoke hearts. The other ingredients, including tomatoes, cucumbers, or celery, are also easy to find regardless of the season.

The vinaigrette, based on the artichokes hearts juice, combined with marinated feta, olive oil, and acidic ingredients, takes the salad to the next level.

14. Lemon Orzo Pasta Salad with Cucumber and Feta

Fresh, herby, and tangy, this pasta salad is light yet satisfying, and perfect for hot summer days (and as side dish for your weekend barbecue). It has few ingredients, so it’s easy to whip up at a moment’s notice. The touch of honey in the dressing is a nice surprise and really completes the flavor profile.

15. Mediterranean Cauliflower Salad

Crunchy cauliflower florets are tossed in a sweet, tangy, and flavorful dressing that contains olive oil, red wine vinegar, and honey, among others.

You can assemble the salad, minus the herbs, which should be added just before serving, in advance, to allow the cauliflower to marinate with the dressing and soak up the flavors for an hour or so.

16. Spinach, Strawberries, and Fried Feta Salad

This salad has a lot going for it, from the spinach and strawberries combo bursting with flavor, to the crunchy fried feta. The sumac dressing, that also contains pomegranate molasses, is truly out of the box and you’ll probably use it a lot going forward.

17. Spanish Orange and Pomegranate Salad

Simple yet spectacular, this salad makes for a refreshing side dish that will complement various meats and cheeses. Sweet, tangy, and salty, with peppery notes from arugula, not only does it taste amazing, it also looks spectacular.

18. Best Greek Salad

Why mess with perfection, after all? This recipe checks all the marks for a classic (and beyond delicious) Greek salad: fresh vegetables, crispy pita croutons, crumbly feta cheese, and a from-scratch dressing that combines olive oil, lemon juice, garlic, and Dijon mustard with herbs and spices.

19. Sprouted Buckwheat Salad with Basil Pesto

Sprouted buckwheat is easy to digest and choke-full of vitamins, minerals, and other micronutrients. You can buy already sprouted buckwheat or you can easily do it at home. On top of that, the salad also contains carrots, beetroot, fennel, arugula, among other healthy and delicious ingredients.

20. Mediterranean Lentil Salad

This salad makes for a healthy, hearty lunch, packed with proteins, fibers, and other nutrients. Even better, it’s easy to put together and very tasty – just make sure you don’t overcook the lentils, as they can get mushy.

21. Artichoke Salad

Either a side dish or a meal on its own, this salad combines nutty, meaty artichoke hearts with chickpeas, feta cheese, olives, tomatoes, and herbs. The Mediterranean dressing brings all the various tastes and textures together.

22. Mediterranean Pigtail Pasta Salad with Shrimp and Vegetables

This is a complex pasta salad with plenty of ingredients, so it takes a little bit of preparation. However, it has it all: carbs, protein, fiber, fresh veggies, cheese, and a delicious dressing. Make a big batch and you can enjoy the leftovers the next day.

23. Pesto Pasta Salad

Simple and with few ingredients, but a veritable explosion of taste – the cornerstone of this salad is definitely the vibrant, homemade pesto sauce, with plenty of basil.

For good measure (and crunchiness) add some extra toasted pine nuts to the salad itself, plus soft and creamy pearl mozzarella.

24. Mediterranean White Bean Salad

A vegan salad packed with protein, this Mediterranean white bean salad makes for a refreshing and satisfying lunch, next to a crusty piece or bread. The roasted red peppers add smokiness and sweetness to it. It keeps well in the fridge for a day or two.

25. Zesty Quinoa Salad with Mint

The mint and citrus combination make this salad refreshing and very hard to resist, while the quinoa and the chickpeas will ensure that your hunger is satisfied and you are full for hours. It’s best when made ahead and let to chill for a couple of hours.

26. The Ultimate Mediterranean Chopped Salad

This Mediterranean-inspired salad is highly nutritious due to ingredients such as chickpeas, canned tuna, and feta cheese. The roasted peppers and the sun-dried tomatoes are a nice, smoky addition, while the pepperoncini gives it a bit of punch.

27. Roasted Eggplant Salad with Tahini Dressing

A vegan salad inspired by Lebanese cuisine, this one is very satisfying due to the meaty roasted eggplants and the walnuts.

The lemony tahini dressing and the sweet and crunchy pomegranate seeds add plenty of taste and texture.

28. Fattoush

Simple and fresh ingredients, such as tomatoes, cucumbers, peppers and red onions, are front and center and allowed to shine in this Middle Eastern salad.

29. Burrata Salad with Balsamic Glaze

Soft and creamy burrata cheese is definitely the star of this recipe, while the balsamic vinegar, with its tangy and sweet notes, complements the rich, buttery taste of the cheese. Some sweet cherry tomatoes, mixed greens, and fresh basil are all that’s needed for a 100% authentic Mediterranean dish.

30. Cretan Dakos Salad

Conveniently served on a piece of toasted bread, this Cretan salad is perfect for parties, and it makes a very tasty appetizer. Make sure you use sweet, juicy tomatoes, as they do most of the heavy lifting, Feta cheese, olives, and olive oil are bringing it all together.

For more local treats, check out our story on the most popular Cretan foods.

31. Kisir (Turkish Bulgur Salad)

Delicious, nutty bulgur is the base ingredient of this traditional Turkish salad which can be prepared in big batches – you can keep the leftovers in the fridge for a few days.

The bulgur is combined with fresh veggies but also with tomato and pepper paste, and pomegranate molasses, resulting in tasty and nutritious meal.

Related: Traditional Greek Dishes
Related: Classic Italian Foods
Related: Famous Spanish Foods

The post 31 Fresh Summer Mediterranean Salad Recipes appeared first on Chef's Pencil.

As I’ve said before, “I love spring!” A time when menus virtually write themselves. How can one not incorporate strawberries, raspberries, boysenberries and blueberries into at least one course of a dinner menu.

In this dish I’ve steeped more than stewed; blueberries, raspberries and boysenberries in a light sugar syrup to accompany the delicate panna cotta. Even if I’m only cooking for four I still tend to make this recipe for six, a little snack for the cook pre dinner…..ssshhhh.

Enjoy this delicious panna cotta recipe with berry compote.

Print

Panna Cotta with Berry Compote

Creamy baked milk paired with the sweetness of fresh spring berries.

Course Dessert

Cuisine Italian

Prep Time 5 hours hours

Cook Time 40 minutes minutes

Total Time 5 hours hours 40 minutes minutes

Servings 6 servings

Author Corina

Ingredients

Berry Compote:

• 1/2 cup strawberries or any berry you like, frozen are fine
• 1/2 cup blackberries or any berry you like, frozen are fine
• 1/2 cup raspberries or any berry you like, frozen are fine
• 1 tablespoon icing sugar

Panna Cotta:

• butter unsalted
• 1 cup milk
• 2 cups cream
• 3 teaspoons powdered gelatine
• 1 teaspoon vanilla extract
• 3/4 cup sugar

US Customary – Metric

Instructions

• Note: You will need: 6 ramekins approx 125 mls (4.5 oz) capacity for this recipe.

Panna Cotta:

• Lightly grease the ramekins with a touch of the butter.
• Dissolve the gelatine in the milk.
• Place the cream, sugar and essence in a saucepan and bring just to the boil then reduce to a simmer for 5 minutes.
• Remove the saucepan from the heat and let stand for 5 minutes.
• Add the milk and gelatine to the cream and mix well (be sure to get any gelatine that may have settled and not dissolved).
• Let stand a further 10 minutes.
• Stir and strain through a fine sieve and pour into the ramekins and allow to set in the fridge for approx 4 hrs.
• Note: I like to remove my panna cottas from the fridge about an hour before serving. I find this allows the flavours to marry without the distraction of excess chill. If you plan to do the same, make sure they stay stiff enough to serve. This is another good excuse to eat one of those extra panna cottas prior to dinner, “quality control.”

Berry Compote:

• While the panna cottas set, place a saucepan over medium heat.
• Add about a tablespoon of water, then the berries and sugar.
• Once some juice develops in the bottom of the pot turn the heat to high and gently stir.
• Once it reaches boiling, remove the pot from the stove and allow to steep for 1 hr, then transfer to fridge.

Plating:

• Once panna cottas are set and ready to serve, strain the berry compote (reserving the liquid).
• Arrange your plates and carefully run a small knife around the edge of each ramekin to loosen the panna cotta.
• Invert the ramekin onto the plate and the panna cotta should slide out.
• If it doesn’t, carefully lift one edge and use the knife to let some air get behind it.
• Top each one with a spoon of the compote and drizzle a touch of the liquid over that.

Notes

Related: Chocolate Raspberry Cake
Related: Chocolate Panna Cotta
Related: White Chocolate Panna Cotta w/ Strawberry Sorbet
Related: Vegan Panna Cotta with Chia Seeds and Berries
Related: Peanut Butter & Blueberry Panna Cotta (No Sugar)
Related: Panna Cotta with New Season Berry Compote
Related: Panna Cotta with Raspberries

The post Panna Cotta with Berry Compote appeared first on Chef's Pencil.

This recipe calls for ricotta, but works fine with feta cheese or any other ricotta substitutes.

Enjoy!

Print

Watermelon Salad

Course Salad

Cuisine International

Prep Time 8 hours hours

Cook Time 15 minutes minutes

Total Time 8 hours hours 15 minutes minutes

Servings 4 servings

Author Joseph Realmuto

Ingredients

• 4 cups seedless watermelon
• ½ cup kalamata olives pitted or other quality ripe olive
• 1 cup Ricotta cheese shredded & toasted (Feta is a good alternative)
• 2 medium red onions sliced as thinly as possible
• 4 lemons
• ¼ cup mint leaves fresh, loosely packed, chiffonade cut
• ¼ cup olive oil extra virgin

US Customary – Metric

Instructions

• Marinate the onions in the lemon juice (overnight is better).
• Toast the cheese under the broiler till black, then cool and shred.
• Combine the onions (with juice), cheese, and remaining ingredients.
• And mix gently, but completely serve immediately.

Notes

Related: Watermelon and Tomato Salad
Related: Beef Tartare with Watermelon, Yuzu & Egg Yolk
Related: Watermelon and Feta Salad
Related: 31 Fresh Summer Mediterranean Salad Recipes
Related: All About Kalamata Olives and Kalamata Olive Oil

The post Watermelon Salad Recipe appeared first on Chef's Pencil.

Enjoy!

Print

White Chocolate Panna Cotta w/ Strawberry Sorbet & Pistachios

Course Dessert

Cuisine Italian

Prep Time 4 hours hours 45 minutes minutes

Cook Time 45 minutes minutes

Total Time 5 hours hours 30 minutes minutes

Servings 8 servings

Author Corina

Ingredients

White Chocolate Panna Cotta:

• 3 leaves gelatine
• 700 grams pure cream
• 150 grams milk
• 60 grams caster sugar
• 100 grams white chocolate

Strawberry Sorbet:

• 200 grams caster sugar
• 200 grams water
• 150 grams glucose
• 4 punnets strawberries
• 1 lemon

Garnish:

• 100 grams pistachios

US Customary – Metric

Instructions

• It is best to begin this recipe the day before to allow the panna cotta to cool overnight.

White Chocolate Panna Cotta:

• Soak the gelatine in a bowl of cold water.
• Combine the cream, milk, sugar in a saucepan and bring just below boiling, stirring to dissolve the sugar. Remove from the heat.
• Squeeze the gelatine to remove the excess water and add to the cream along with the white chocolate. Stir to dissolve.
• Strain the mixture through a fine strainer into a bowl over ice. Continually stir and cool the mixture to thickened but not set. Divide the thickened mixture between 8 moulds. Set in the fridge for 4 hours or overnight.

Strawberry Sorbet:

• Combine the caster sugar water and glucose in a saucepan.
• Bring to the boil and cool.
• Reserve 1 punnet of strawberries. With the rest, remove the stalks and cut in half. Puree the fruit in a blender then pass through a fine sieve measure 500ml (17oz) of puree and add to it 150ml (5oz) sugar syrup and the lemon juice to taste.
• Reserve 100ml (3.4oz) of strawberry syrup for plating and churn the rest in an ice cream machine according to manufacturer instructions.

Plating:

• Cut the remaining punnet of strawberries into random pieces and toss with the reserved syrup.
• Serve the panna cotta’s on large plates, spoon strawberries and juices around, scatter with pistachios and finish with a scoop of sorbet.

Notes

Related: Chocolate Raspberry Cake
Related: White Chocolate Panna Cotta w/ Strawberry Sorbet
Related: Vegan Panna Cotta with Chia Seeds and Berries
Related: Peanut Butter & Blueberry Panna Cotta (No Sugar)
Related: Panna Cotta with New Season Berry Compote
Related: Panna Cotta with Raspberries
Related: Chocolate Panna Cotta

The post White Chocolate Panna Cotta w/ Strawberry Sorbet appeared first on Chef's Pencil.

Recently, the first thing I smelled as I walked into a market was the beautiful array of peaches, nectarines and plums, and I could not help but to jump on the chance to make a nice stone-fruit and apple whole-wheat crisp with oatmeal.

In making my version of the crisp, I made a few adjustments to the standards that I have made along the way, including adding balsamic vinegar instead of lemon juice and whole-wheat flour instead of the usual suspect all-purpose.

The result was beautiful, and the juices of the fruit, when combined and cooked with the flour and oatmeal, left me speechless as my home smelled as though it had just come out of an episode of The Little House on the Prairie.

Fifteen minutes into the cooking, my wife Julie was quite pleased with the returning smell of baked goods permeating the air (we do a lot of in-season baking).

Crisps are one of the greatest foods known to mankind. To be honest with you, I had never made them before moving to Maryland’s Eastern Shore in 1999. But since I moved here, I have made them for buffets, a la carte desserts, and as beautiful plated desserts for banquets, with a few even being served for weddings if you can believe it. I attribute this phenomenon to a couple of things.

Firstly, crisps, cobblers and fresh fruit pies are definitely comfort foods. While they may seem ‘easy’, the taste of a well-executed fruit crisp can bring anyone to their knees if done right.

Secondly, while the general public has embraced the new, bold and incredibly intricate desserts found on many upscale dinner menus, fruit crisps tend to lack the ‘frou-frou’ touches of perfectionist pastry chef training.

When summer is over, and stone fruit is going on its way in order to make room for the fig, pear, apple and pumpkin of autumn, then we should all celebrate with one more crisp to usher out the steamy days.

Print

Peach & Apple Crisp

Course Breakfast, Dessert

Cuisine American, International

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Author Paul Suplee

Ingredients

Filling

• 4 peaches
• 3 granny smith apples
• 2 teaspoons water
• 1 teaspoon balsamic vinegar
• 1/4 cup whole-wheat flour
• 1/2 cup brown sugar

Crisp

• 2 cups quick-cooking oats
• 1 cup butter
• 1/2 cup whole wheat flour
• 1 cup brown sugar
• cinnamon
• nutmeg
• allspice
• cloves
• peppercorn blend

US Customary – Metric

Instructions

• Combine the ingredients for the filling, being sure to toss the apples as you cut them with the water/vinegar mixture to prevent them from oxidizing.
• Place in a baking dish.
• Combine the dry ingredients for the topping, and then rub the softened butter in by hand.
• Once combined evenly, spread over the crisp so that it will act as a ‘lid’ of sorts, trapping the heat and steam, and allowing the oven’s heat to do its magic.
• Bake at 190° C (375° F) for 45 minutes (of course times will vary according to individual stoves) or until you see the bubbling goodness oozing from the edges of the crisp.
• Cool the crisp on the stovetop until it won’t burn your tongue, and serve with ice cream, crème anglaise or any sides of your choice.

Notes

Related: Normandy Apple Tart
Related: Apple Tarte Tatin with Cinnamon Cream & Chambord Syrup
Related: Homemade Apple Pie
Related: Apple Tatin

The post Peach & Apple Crisp Recipe appeared first on Chef's Pencil.

Together with the beloved halo-halo, Mais Con Yelo is one of the most emblematic of the Philippines’ summer desserts, and both use a crushed ice base, drizzled with sweet milk.

Print

Mais Con Yelo

Mais Con Yelo is one of the most emblematic of the Philippines' summer desserts.

Course Dessert

Cuisine Filipino

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Author Chef’s Pencil Staff

Ingredients

• 1/2 cup canned sweet corn kernels
• 2-5 tbsp. cornflakes crushed
• 1/4 cup condensed milk
• 1/4 cup evaporated Milk
• 2-5 tbsp white sugar to taste
• 2-3 cups ice shaved or crushed
• 2 scoops vanilla ice cream sweet corn or mango flavored ice cream works well too

Instructions

• In a serving glass, add 2 tablespoons of sweet corn in the bottom.
• Prepare your ice by either crushing it with a machine, blending it, or using a food processor.
• Add a layer of the crushed or shaved ice on top of the corn kernels.
• Follow with another 2 tablespoons of corn kernels and another layer of ice.
• Finish by adding the remaining corn kernels on top.
• Crush the cornflakes by hand and then sprinkle generously over the mixture.
• In a large bowl, thoroughly combine the evaporated milk and condensed milk.
• Sweeten the milky mixture to your preference and divide it between the two glasses.
• If you’d like, crown your creation with a scoop of ice cream for an extra treat.

Enjoy!

Notes

Related: Minatamis Na Saging
Related: Biko (Filipino Sticky Rice Cake)
Related: Sapin Sapin
Related: Buko Pie (Filipino Coconut Pie)

The post Mais Con Yelo appeared first on Chef's Pencil.