Group 1 First Menu Healthy Bread (Budin) for Group Creative Activity (Cooking)

Sir, here is our first menu.  thanks.  bong canlas

HEALTHY BREAD PUDDING (BUDIN)

(with nuts, raisins, prunes and flaxseeds)

INGREDIENTS:

1 loaf of wheat bread

1 ½ cans of evaporated milk

1 110g butter

2 tbsp cinnamon

1 tsp vanilla

1 c sugar

3 eggs

30 pcs of almond nuts

½ cup raisins

20 pcs of pitted dried prunes cut into four

10 strips of dried mangos cut into small pieces

Toppings

Greek Style Yogurt

Strawberry

PROCEDURE:

1.       Pre-heat oven into 175°c.

2.       In a bowl, by hand cut into small pieces the loaf bread.

3.       Add all the ingredients to the bread.

4.       Mix by hand.

5.       After all the ingredients are mixed, in a baking pan with oil, pour in the mixture.

6.       Bake for 35-40 minutes.

7.       Before serving, top with the yogurt and strawberry before serving.

Menu - by Group 1 on Creative Activity "Organic Vegetable Quche with Anchovy

Sir, here is our second menu.  thanks.  bong canlas

ORGANIC VEGETABLE QUICHE WITH ANCHOVY

(baked in free range egg, egg tart custard)

CRUST

INGREDIENTS:

(Egg Mixture)

1 large free range brown egg

½ tsp salt

2 tbsp milk

(Dry Mixture)

2 ¼ cups sifted All Purpose Flour (APF)

½ tsp salt

½ cup cold butter

1 tbsp apple cider vinegar

1/3 cup ice cold water

PROCEDURE:

1.       In a bowl beat the eggs, salt and milk then set aside.

2.       In a separate bowl, mix the APF, butter and salt by hand. Mix until flaky.

3.       Add the egg mixture, apple cider vinegar and the cold water then mix using a fork until it forms dough.

4.       Damp in the counter to make compact.

5.       Wrap in a cling wrap and refrigerate for at least an hour (better at least for a day).

6.       After an hour, mould and make a crust to the desired size.

CUSTARD

INGREDIENTS:

60 grams All Purpose Cream

60 grams white sugar

1 tbsp organic corn flour

2 egg yolks

260 grams full cream milk

1 tsp vanilla

Anchovy

Cherry Tomatoes

Asparagus

Spinach

Bell Pepper

Ground Pepper

Quick Melt Cheese

PROCEDURE:

1.       Pre-heat oven to 175°.

2.        Combine all the ingredients in a sauce pan. Whisk thoroughly until combined.

3.       Cook over medium to low heat.

4.       Cook until near boiling. But make sure not to boil the custard.

5.       Put the sauce pan with the custard on top of a cold water to stop the cooking.

6.       Add vanilla, and then stir.

7.       Put into the mould, add a little of each vegetables and anchovy.

8.       Bake for 30 minutes.

9.       Add a slice of the cheese; melt by using a blow torch.

Micromarket analysis and PDQ= group 1

From: daniel leon berroya <berroyadaniel@gmail.com>
Date: Thu, Sep 27, 2012 at 12:12 AM
Subject: Re: Micromarket analysis and PDQ= group 1

http://www.slideshare.net/nyelly01/resto-mma-v2-14470625

http://www.slideshare.net/nyelly01/pdq-latest

PDQ and micromarket observation by Group 1

Resto mma v2 from Daniel Leon Berroya

Pdq latest from Daniel Leon Berroya

Group creative activity - fishball Group 1

http://www.slideshare.net/nyelly01/pdq-latest

Pdq latest from Daniel Leon Berroya