Sometimes, at the end of a stressful and hectic day, you would want to have dinner at a cozy and quiet place - away from crowded restaurants where you feel hurried. But going in cafes can limit your choices to salads, sandwiches and pastries. Sometimes you are are in the mood for something more filling but will not drain your wallet.
Good thing Figaro has come up with its newest Dinner Meal offering, crafted by Corporate Chef Mark Infante.
Choose from four sumptuous rice dishes complete with protein and vegetables that will satisfy anyone's craving.
Vegetarians and the "health-conscious" can opt for the sweet-savoury Tofu Steak Rice which tastes like Pinoy bistek.
The Chicken Rice Bake is a cheesy and creamy blend of chicken chunks tossed in flavorful rice. Flavors bursting in every bite!
The Crusted Dory Fillet in Creamy Pesto is a blend of different textures, temperatures and flavors. The fish is succulent with a nice crispy breadcrumb coating. The pesto is bold without being too overpowering, almost like a mayonnaise blend (instead of a pure oil-based Italian pesto). The cold cucumber and mango salsa is a refreshing palate cleanser. The sweet-tangy blend rounds up the salty notes of the dish.
Fish got a bit brown that what I expected and the rice pilaf is also a tad salty by itself. So eat all the components together to get the balance of flavors.
The Pan Seared Chicken Barbecue with Java Rice is their best seller. The skinless chicken breast fillet remains to be moist and tender. The java rice is appetizingly flavorful and not too oily, as some would be. The sauce is not the heavy and smokey american BBQ sauce but a sweeter and milder sauce with a kick of heat at the end. The green beans are also cooked well to remain tender but crisp.
The chef said that the sauce is inspired by Hawaiian BBQ with fruity-tropical notes which Pinoys are more receptive too.
All meals come with a 12oz Lemonade which was also quite a good surprise, specially if you like your lemonade tart, to the point where you pucker up with every sip! Nice!
And yes, you read it right! You can get the second Dinner Meal at 50% off - lemonade and all! Perfect for sharing with friends, family and your special someone. Now that's what I call a good deal.
Fancy Frozen Teas? They also recently launched 7 new flavor combinations which you may want to try out. Just make sure to ask the barista about the toppings that go inside your particular drink - pearls, jelly, pudding, and popping bobba (the red pearls which burst into a flavored syrup).
If you love the Korean Melon ice cream, the Honeydew frost is the one for you!
I love tea! Frosted Winetermelon tea is a good spin to the traditional iced drink. No big chunks of ice!!!
Was also asked to try out the strawberry cheesecake. Not a big fan of gelatin cheesecakes in general (just my preference). The cookie crust has cashews which was a nice touch from traditional graham.
The cheesecake is laced with strawberry syrup. The cream base is somewhat sweet for my taste and the strawberry flavor has a candy profile, and not as fruity as I want it.
Figaro Dinner Meals are available from 6:00 PM onwards. Check out their Facebook Page for a list of their branches and updates on deals and new menu items.
Let me know what you want on the Figaro menu next! :)
Wow I have been out of the food blog-o-sphere for almost half-a-year! Two good things though - (1) visits have been stable despite me not being able to update, and (2) I never stopped kitchen bitchin'! I have tons of recipes and food reviews I have been raring to share over the past months so I guess I owe it to you and myself to share the deliciousness once again!
Over those 6 months, I have baked several cakes for some special occasions. Get ready to drool! :)
MOIST CARROT CAKE
just one of those days I baked for the office
Recipe:
1. Sift and combine dry ingredients together in a bowl.
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 1/2 teaspoons cinnamon
1 teaspoon salt
2. Whisk sugar and liquid ingredients in a larger bowl until light and frothy (5-7 minutes).
1 1/2 cups canola oil
1 cup white sugar
1 cup packed dark brown sugar
4 eggs
3. Gradually fold in dry ingredients in 3 batches, using a spatula. Do not over-mix.
4. Add in 3 cups of coarsely grated carrots (6 medium or 3 large carrots), 1 cup crushed canned pineapple, and 1 cup chopped walnuts.
5. Pour into a 9x13 in cake pan and bake in a pre-heated 325F oven for 40 - 45 minutes. Test for doneness using a toothpick (should come out with moist crumbs, top of the cake should be shiny).
6. Cool cake completely.
7. Frost with cream cheese icing by combining ingredients below.
225g cream cheese, room temperature
1/4 cup butter
1/2 teaspoon vanilla
1 cup icing sugar
2 tablespoons cream
8. Top with prunes and nuts for garnish.
RHUM CAKE with ALMOND BRITTLE
a cake baked for Mae's despedida. had rave reviews!
Recipe:
1. Whisk together 1 1/2 cups white sugar, 1 1/2 cups butter, 2 teaspoons vanilla and 4 eggs.
3. To the wet ingredients, alternately fold in the dry mixture and 1 cups of all purpose cream.
4. Finally stir in 3/4 cup dark aged rum.
5. Bake in a greased bundt (ring) pan for 50 - 60 minutes, 350F.
6. Make the rhum butter syrup by boiling 1 cup sugar, 1/2 cup butter and 1/2 cup rhum in a heavy bottom saucepan for 10 minutes.
7. Once cake is done (should lightly spring back when touched), poke holes on the cake using a bbq stick and carefully pour syrup in the cake pan. Let soak and cool, preferably overnight.
8. Make almond brittle by making a caramel from 2/3 cup sugar, 1/2 teaspoon vinegar and 2 teaspoons water. Once golden in color, stir in 1 1/2 cups sliced toasted almonds.
9. Turn over cake and top with the warm brittle. Serve with chocolate truffles for a decadent treat!
The Coca-Cola IMC team & agencies during the send-off
WHITE CHOCOLATE-KIWI CAKE with CHOCOLATE GANACHE
an original recipe for Yas' (my boss) birthday
Recipe:
1. Beat together 1 1/2 cups white sugar, 1 cup butter, 1 teaspoon vanilla, 3 eggs and 3/4 cup melted white chocolate (4 oz).
3. To the wet ingredients, alternately fold in the dry mixture and 1 cups of milk combined with 1/2 teaspoon white vinegar.
4. Finally stir in 1/2 cup hot (almost boiling) water.
5. Bake in three (3) - 9 inch round pans for 25-30 minutes, 350F. Cool completely.
6. Prepare ganache by heating 1/2 cup dark chocolate (2.5 oz), 1/4 cup nutella (hazelnut spread) and 1/4 cup all purpose cream in a double boiler.
7. To assemble:
Trim cake layers to level off tops.
On top of the bottom cake, spread a thick layer of blackberry jam (or any dark berry jam/marmalade).
Cover with middle cake layer and cover with sliced green kiwi.
Top with the last layer and completely cover with chocolate ganache.
Crumb sides with slivered almonds.
Top with more kiwi rounds to garnish.
The fab IMC team surprising Yas (left)
The cake topper: DIY Project of me & Jena :)
BUTTERFINGER CAKE
inspired by the candy - flavored with chocolate, peanut butter and honeycomb crunch. baked for Francis' birthday. he decided to take it home though. haha
Recipe:
1. Sift and combine dry ingredients together in a bowl.
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2. Whisk sugar and liquid ingredients in a larger bowl until light and frothy (5-7 minutes).
1/2 cups melted butter
2 cups white sugar
2 eggs
1 teaspoon vanilla
3. Gradually fold in dry ingredients in 3 batches, using a spatula. Do not over-mix.
4. Add in 1 cup of strong hot coffee (2 heaping teaspoons of instant coffee).
5. Pour into a 9x13 in cake pan and bake in a pre-heated 350F oven for 35 - 40 minutes. Test for doneness using a toothpick
6. Cool cake completely and split in half.
7. Create chocolate icing by combining the following and simmering on low heat until thick.
8 tablespoons all purpose flour
1/2 cup cocoa powder
1 cup evaporated milk
1/4 cup butter
1/2 teaspoon vanilla
1/2 cup white sugar
8. Create peanut butter buttercream icing by whisking the following:
1 cup icing sugar
1/2 cup butter
1/4 cup peanut butter
1/2 teaspoon vanilla
2 teaspoons milk
9. Create honeycomb brittle by combining the following and simmering on medium heat until light amber colored. Pour into a wax paper lined & oiled 9x13 pan. Cool completely and break into small pieces.
1 cup sugar
1/4 teaspoon cream of tartar
1/8 cup water
1/4 teaspoon baking soda (to be added until the end, mixture will bubble vigorously)
10. To assemble:
Put a layer of the chocolate icing on the 1st layer. Add some of the crumble in the middle
Top with the second layer and completely cover with peanut butter buttercream.
Add a buttercream border and fill inside with chocolate icing.
Decorate with remaining honeycomb.
STICKY TOFFEE PUDDING
baked my own birthday cake served for family lunch
Recipe:
1. In a saucepan, combine 1 1/4 cup water and 3/4 cup chopped dates and bring to a boil. Turn off heat and add 1 teaspoon baking soda. Set aside and cool to room temperature.
2. Sift and combine dry ingredients together in a bowl.
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3. Whisk sugar and liquid ingredients in a larger bowl until light and frothy (5-7 minutes).
1/4 cups butter
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla
4. Gradually fold in dry ingredients in 3 batches to the wet ingredients, using a spatula. Do not over-mix.
5. Add in cooled date mixture.
6. Pour into a 9x13 in cake pan or 2-9 inch round cake pan and bake in a pre-heated 350F oven for 35 - 40 minutes. Test for doneness using a toothpick
7. Cool cake completely
8. Create toffee by combining the following and simmering on low heat until thick.
1/2 cup butter
1/2 cup cream
1 cup packed dark brown sugar
1/4 teaspoon salt
9. Spoon / slice cake. Top with toffee and serve with ice cream and toasted salted pecans if desired.
JELLY BREAD & BUTTER PUDDING
snack for my poi students
Recipe (super easy):
1. Make mini sandwiches by filling sliced bread with jelly. Cut into triangles.
slices of old bread (multi-grain, french, egg and sourdough works best)
jam of choice (used blueberry here)
2. Make custard by combining these thoroughly.
1 cup cream
1/2 cup milk
1/2 cup white sugar
2 tablespoons cornstarch
4 eggs
1 teaspoon vanilla
3. Lightly dip sandwiches in custard and arrange on a square/rectangular baking pan, pointy side up.
4. Dot the sandwich points with knobs of butter.
5. Bake for 40 minutes on a 325F oven. Center should be a bit jiggly but golden on top.
6. Serve warm and dust with icing sugar before serving.
Let me know how it turns out if you bake one of these. I know, after all these I am still not commercially selling. Note to self: "you can make moolah out of this" hahaha Don't forget to hit the Tweet & FB share buttons.
Till next time DKB reader!
P.S. Jena, yes I owe you your cake!!! That means 2 for you this year! :)
Second time going on a "food trip" in Pampanga this time with friends from the office - one holiday on August 30.
magic school bus!!!
francis with jena & jing (of the HK foodtrip fame! hahaha)
As said in my first blog about the Pampanga culinary tour (read about it here), I have officially fallen in love. True enough, love is sweeter the second time around.
C' Italian Dining
C' Italian Dining is not new and almost all who has gone on a food tour in Angeles has marked this place as a must-try stop. This is my first time here and the place was not hard to find as it is right smack in the middle of Don Juico Avenue which is quite when you take the Friendship Highway from the SCTEX exit.
Lovely place which reminds you of an old-style enoteca (wine repository) surrounded by ceramic plates signed by celebs and personalities who have eaten at the restaurant. Also a multi-awarded restaurant by the Philippine Tattler.
The exterior is also romantic and lovely. Twas drizzling though when we arrived so we settled inside.
We all wanted to order a lot from the menu! Definitely need to comeback!
We ordered the Saint Jacques and Angelico Panizza + Penne Roberto.
complimentary bread and pesto. do not fill yourself too much!
angelico panizza with alfalfa sprouts and baby arugula
angelico panizza
saint jacques panizza (wanted to see and taste more scallops though)
penne roberto - uber rich and creamy! really good for sharing
If you have not tried Yellow Cab's Dear Darla Pizza, here is how to eat your panizza. I love Dear Darla since it has more toppings but the crust is not as crunchy as the original Panizza. Uncle Cheffy's comes closer.
grab a "strip" of panizza. place arugula and alfalfa sprouts at the end
roll and enjoy! forgive our pose-y shots! hahaha
RFW Halo-Halo
Found along the street of Sto. Rosario (in front of the Carmelite Monastery, right Jena?), we decided to stop by RFW for a refreshing halo-halo find.
The Carmelite Monastery is more known if you need directions.
For Php 50, you get a big mug of halo-halo which is very unassuming at first sight. All you see is ice! But once you dig in you start to unearth the nice homemade goodies inside.
leche flan (sayang 1 pc lang) and corn (which came out as a surprise we did not expect)
sweetened saba banana
chunky macapuno (sweetened young coconut) which was soooo good!
we asked what milk they used - and the ate said it was their secret! quite nice as it was sweet and creamy (no undissolved) sugar bits. what do you say our "selectively" lactose intolerant friend? =p
I know we just devoured a feast at C' Italian but we had to try their Tokwa't Baboy which was also famous. The soy-vinegar sauce was nice and sweet. The pork could have been grilled a bit more but was ok.
For Php 140 you get a sizzling plate of Tokwa't Baboy.
The surprise was the nice freshness and green flavor the sliced celery stalks and leaves gave! The flavors were more rounded and gave a new dimension of texture. Worth replicating at home.
The palabok was said to be also a must try but we just could not take another bite! When we visit again!
Susie's Cuisine
Off to our last stop - not to eat again but for some pasalubong! Susie's Cuisine is located behind the Nepo Wet Market if you trace your way back from RFW. Beware the one way street!!! ;)
They have a dining area which boasts of authentic Kapampangan Cuisine. A lot of people stop by here to bring home Pampango delicacies like Uraro, Turones De Kasuy, Leche Flan. etc.
The place closes a bit early than other places so make sure to catch them up to late in the afternoon.
Got a small bilao of Tibok-Tibok (velvety maja blanca made from fresh carabao milk w/ latik), Ube Halaya (right sweetness and texture in between a jam and pudding also served w/ latik) and Empanada (chicken & ham + cheese) to bring home happiness! :)
Php 20 each (L), small one available for Php 10. Look how much ham & cheese is inside. The chicken filling is also generous and has a nice peppery flavor with raisins and egg.
Ube (purple yam) and latik (caramelized coconut milk until coconut oil is rendered) is heavenly! P90 for a small take-home styro pack.
*********************************************************************************
Aside from these adventures, there were some fun "misadventures" which we will keep among ourselves! Hahaha Hope you get to visit this wonderful culinary destination - definitely worth the drive!
Promise to get back my blogging "mojo" soon. Been weeks since my last post but definitely a gazillion things I have in waiting. :)
