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Author Archives: Food Passion Group™



Category: Thai Main Course
Preparation time: 60 min
Setting time: 30 min
Yield: 6
Difficulty: 1

• 2 lbs. of beef, Brisket or Chuck
• 2 cup beef broth
• 2 cups water
• 2 cup of coconut milk
• 1 tsp. coriander leaves
• 2 stalks lemongrass
• ½ tsp. coriander seeds
• ½ tsp. galangal grated
• ½ tsp. garlic grated
• ½ tsp. cumin
• 1 tsp. red curry paste
• 5 tbsp. palm sugar (substitute white sugar)
• 4 tbsp. of red chili paste (Panang paste)
• 3 tbsp. of fish sauce
• ½ tsp. of salt
• 6 lime leaves, cut into julienne strips
• 3 red Thai chilies cut into strips

1. Add all the spices in the mortar & pestle and ground them to a thick homogeneous paste, reserve.
2. In a stove add the beef broth, water then season and simmer the Brisket for 1 hour, very gently, until the beef is reasonably tender.
3. Heat the coconut cream in a pot until it starts to break over medium heat and stir as it comes to temperature, as it can burn.
4. Once the coconut milk separates, add in the chili paste and the spices thick paste stir it to combine. Once the chili paste is hot and fragrant, add in the beef and the water and all remaining ingredients except for the lime leaves
5. Let the mixture simmer for a few minutes until the beef is cooked through and the sauce has reached a desired consistency (if it’s too thin, boil for a few minutes more).
6. Taste for seasoning and add more fish sauce or sugar if needed and then transfer to a bowl for serving.


Category: Thai Dessert
Preparation Time: 25 min
Cooking time: 35 min
Yield: 6
Difficulty: 1

Thai Coconut Mango Ice Cream Sorbet
• 3 cups of coconut milk
• 2 Mangos peeled and diced
• 1 cinnamon stick
• 1 vanilla pod, peeled
• 1/16 nutmeg
• ½ cup of sugar
• ¾ cup of water

1. In a pot, combine the sugar and the water, and bring to a boil. Stir the solution until the sugar has dissolved and then turn off the heat.
2. Incorporate the dry ingredients and let the sugar water cool, and when at room temperature, mix about ¾ of the syrup with the coconut milk.
3. Blend the coconut syrup with the mango and process the mixture in your ice cream maker overnight.

Coconut Sticky rice Pudding
• 1/2 cup basmati rice (Jasmine rice)
• 1 (14 oz) can coconut milk
• 1/2 cup sugar
• 2 mangos, sliced

1. Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar.

1. In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.
2. Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency.

1. Arrange the cooked coconut rice in a bowl or plate with the mango slices with the sauce.
2. Prepare the sorbets forms with 2 tablespoons and serve on the side.


Category: Detox Dessert
Preparation time: 20 minutes
Setting time: 25 minutes
Yield: 4
Difficulty: 3

• ¼ ounce Agar agar
• 2/3 cup Sugar
• 2 cup Warm water
• ¼ cup Sweet Bean Paste
• ½ cup Condensed Milk
• 1 tablespoon orange zest
• 4 cup Water
• ½ cup Kirshwasser (Cherry Water Liquor)
• 2 cups candied kumquat
• 2 cups candied kumquat paste

Upper layer:
• Candied Kumquats, Agar agar, sugar, water, kirsch

Under layer:
• Candied kumquat paste, sweet white bean paste, agar agar, sugar, water

Upper Layer
1. Soak agar agar stick in a medium Bowl with 2 cup warm water for 30 minutes.
2. Transfer agar agar and water to a lg. saucepan.
3. Add 4 c. water. Bring to a boil over med. Heat and cook until agar agar is completely dissolved.
4. Add the kirsh and drain the Candied Kumquats and add to the agar agar mixture.

Under Layer
1. Remove saucepan from heat and add sugar, condensed milk and candied Kumquat paste.
2. Stir until sugar is totally dissolved and add the orange zest.
3. Pour into a 16×8 long cup. Let stand until cool.

1. Refrigerate until pudding is firm, about 25 min. Serve chilled

How to Brush

What Is the Right Way to Brush?
Proper brushing takes at least two minutes — that’s right, 120 seconds! Most adults do not come close to brushing that long. To get a feel for the time involved, try using a stopwatch. To properly brush your teeth, use short, gentle strokes, paying extra attention to the gumline, hard-to-reach back teeth and areas around fillings, crowns or other restoration. Concentrate on thoroughly cleaning each section as follows:

  • Clean the outer surfaces of your upper teeth, then your lower teeth
  • Clean the inner surfaces of your upper teeth, then your lower teeth
  • Clean the chewing surfaces
  • For fresher breath, be sure to brush your tongue, too

What Type of Toothbrush Should I Use?
Most dental professionals agree that a soft-bristled brush is best for removing plaque and debris from your teeth. Small-headed brushes are also preferable, since they can better reach all areas of the mouth, including hard-to-reach back teeth. For many, a powered toothbrush is a good alternative. It can do a better job of cleaning teeth, particularly for those who have difficulty brushing or who have limited manual dexterity. To find the right Colgate toothbrush for you, .

How Important is the Toothpaste I Use?
It is important that you use a toothpaste that’s right for you. Today there is a wide variety of toothpaste designed for many conditions, including cavities, gingivitis, tartar, stained teeth and sensitivity. Ask your dentist or dental hygienist which toothpaste is right for you. To find the right Colgate toothpaste for you.

How Often Should I Replace My Toothbrush?
You should replace your toothbrush when it begins to show wear, or every three months, whichever comes first. It is also very important to change toothbrushes after you’ve had a cold, since the bristles can collect germs that can lead to reinfection.


    Cuisine: Traditional Venezuelan
    Category: Entree
    Time: 30 min
    Yield: 6
    Difficulty: 1

    • 1 Chicken
    • ½ red onion
    • ½ clove garlic
    • 1 lemon
    • 1 cup lemon mayonnaise
    • ¼ cup corn oil
    • 2 ripe avocados
    • Salt and pepper

    1. Place chicken, onion and leek in a pot, add water to cover completely.
    2. Cook until soft. Remove chicken and shred.
    3. Blend the garlic, oil, avocado, salt and pepper, then mix with mayonnaise and chicken.
    4. Mix with lemon juice and serve as a filling for arepas.

    • 2 cups corn flour
    • 2-1/2 cups water
    • 1 tsp salt.

    1. Mix everything together into a smooth dough. You could preferible start with water, slowly adding flour. Form small balls and press flat with the hands before frying, grilling or baking.
    2. The traditional way of making arepas requires 1-minute grilling or toasting on each side, then baking the arepas in the oven at 400 degrees for about 15-30 minutes.


    Cuisine: Traditional Venezuelan
    Category: Entree
    Time: 40 min
    Yield: 20
    Difficulty: 1

    • 1 lb. ground beef
    • Adobo with Cumin, to taste
    • 2 teaspoons corn oil
    • 1 cup onion, finely chopped
    • ½ cup green pepper, diced
    • ½ cup red pepper, finely chopped
    • 1 tbsp. Minced Garlic 2 cloves garlic, minced
    • 1 / 8 cup finely chopped capers Without Seed
    • 1 can (8 oz.) Tomato Sauce
    • 1 pack Sazon without Annatto
    • 2 batches of dough Masarepa prepared according to package directions
    • Corn Oil for frying

    1. Season meat with Adobo. Heat the oil in a skillet over medium-high heat.
    2. Cook meat until no longer pink. Add the onion, pepper, garlic, capers, tomato sauce and seasoning.
    3. Cook stirring frequently until it has evaporated most of the liquid (about 20 minutes). Allow to cool.
    4. Prepared dough should be moist and hold together, but without sticking to fingers.
    5. Start with about ½ cup of batter and make a ball with the palm of their hands.
    6. Work on a nonstick sheet of waxed paper, flatten the ball to form a circumference of 5 inches and about 1 / 8 inch thick.
    7. Spread a tablespoon generous filling over half the circumference and using the wax paper, close the dough to form a semicircle. To seal and trim the edges, press the edge of the bowl upside down on the semicircular empanada. Repeat the process to make all the pies.
    8. In a large pot, heat over medium-high heat ½ inch oil until hot but not smoking.
    9. Fry pies in batches, turning once or twice until lightly browned.
    10. Drain on paper towels. Do not saturate the pot pies or let the oil get too hot.


    Cuisine: Italian
    Category: Primo Dessert
    Preparation time: 20 minutes
    Cooking time: 30 minutes
    Yield: 4
    Difficulty: 2
    Cost: $ 18.00

    Kitchen Special Tools:
    • 1 Large Mixing bowl
    • 1 whisker
    • 1 Blender for Cream
    • 1 heavy bottom pan
    • Paper towels

    • 3 ½ cups heavy cream
    • ¾ cup plus 1 tablespoon sugar
    • 8 egg yolks
    • 3 ounces fine quality bittersweet chocolate, chopped
    • 1 Pinch of salt
    • ½ cup cornstarch, mixed with 1/2 cup cold water
    • Butter, for greasing dish

    • 1 ½ cups dry bread crumbs
    • ½ cup hazelnuts
    • 1 cup all-purpose flour
    • 2 large eggs, beaten

    • ¼ cup sugar
    • 2 tablespoons butter
    • 2 bananas, cut crosswise into 1/4 inch slices
    • 2 cups Canola oil

    For custard:
    1. In a heavy-bottomed pot combine the cream and sugar. Bring to a simmer over medium heat.
    2. Place yolks in a large mixing bowl.
    3. Whisk vigorously, slowly pouring in about ½ cup of the hot cream mixture.
    4. Turn off heat. Continue to whisk in remaining cream mixture, chopped chocolate, and salt.
    5. Let cool until no longer steaming, then mix in a blender until smooth.
    6. Strain back into pot and return to medium heat.
    7. Add cornstarch mixture, and stir until mixture is thickened enough to coat a spoon.
    8. Pour into a buttered (9-x-12-inch) dish.
    9. Cool to room temperature, then cover with plastic wrap and freeze until very firm, overnight.

    1. Combine breadcrumbs and hazelnuts in food processor. Process until finely ground.
    2. Transfer to a wide shallow bowl. Cut custard into 2-inch by 3-inch pieces, then dredge in flour, coat with beaten eggs, and roll in breadcrumb mixture.
    3. Return to freezer while you complete next step.

    Caramelized bananas:
    1. In a heavy-bottomed pot over medium-high heat, cook sugar for a few minutes, until amber color.
    2. Add butter and bananas. Stir to coat, and cook for 1 minute.
    3. Remove from heat and allow cooling.

    Deep Frying:
    1. Fill a large, heavy pot with about 2 inches of oil.
    2. Bring to 350°F. and test by tossing in a few breadcrumbs, which should brown immediately.
    3. Working in batches, fry pieces of crema fritta until crust is golden brown, 2 minutes.
    4. Drain on paper towels.

    1. Make a Napoleon with caramelized bananas, sour cream and vanilla ice cream.