Taste of Home: Potato, pumpkin and Leek Soup

I made potato, pumpkin and leek soup several times cause my family really loves this fabulous soup! It’s really hearty – the leeks with the pumpkin and potatoes make for a really full flavor combination. Also, my son gobbled this right up and asked for more.

Potato, pumpkin and leek soup

The last time I made this soup was 2 weeks ago when some of our friends came over during the weekend. They love it very much, and I shared my recipe with them.

In my recipe, I didn’t put a lot of cream as the soup was already rich and tasty on its own. Usually I serve it with baguette as we really enjoy dipping some buttery bread in it.

Next time I make it, I’ll try to add a wee bit of ginger, I think it adds zest and fragrance to the soup.

It’s a great soup – easy, quick tasty and healthy, and a comforting cold-weather soup puree. The rave reviews from my family and friends make it all worthwhile to share my recipe with all of you.

Potato, pumpkin and leek soup

Ingredients good for 6 persons:

  • 1 small pumpkin, seeded, peeled and cut roughly
  • 1 big potato, peeled and cut roughly
  • 3 stalks leek, cut roughly
  • 25 cL fresh cooking cream
  • salt, to taste
  • black pepper, to taste

How to make it?

  1. Put pumpkin, potato, leek and 1 L of water in a large pot. Let it cook for 5 minutes.
  2. Blend it for 1 minute or until it becomes smooth. [If you do not have an immersion blender, you can use a blender to puree the soup. Just be careful in transferring the veges to the blender as it’s still very hot.]
  3. Add fresh cream, salt and black pepper. Stir.
  4. Let it cook for 3 minutes.
  5. Et voila! Serve, share and enjoy!



Taste of Home: The French toast – Savory Lost Bread

Have you ever tried or heard about Lost Bread? Personally, I hadn’t heard about it before, until very recently (2 weeks ago), Alan introduced it to us. And, since I love it, I tried making it myself.

The “Lost Bread” is a popular French toast. In France it is called pain perdu (pronounced pan pare due), a dish that rescues a dry bread that would be lost.

Lost Bread, Pan Perdu: The French toast

In this recipe, days-old bread is used not only for its thrift but also because it soaks up a lot of egg mixture without falling apart. The slices of bread are dipped in a mixture of scrambled eggs and milk or cream. Then fried in butter until browned and cooked. While frying, it smells so good that I could hardly wait to get it on my plate.

Lost Bread, Pan Perdu: The French toast

In France, pain perdu is usually eaten as a dessert or an afternoon snacks, as the cooked slices are usually served with sugar or sweet toppings such as jam, honey, fruit or maple syrup. Since we don’t really like sugar, we made it savory. I love it! It’s very rich. It’s fantastic, simple and easy. Plus, it makes a fun meal.

So, for those who would like to try, here’s a recipe of pain perdu (lost bread):

Lost Bread, Pan Perdu: The French toast

Ingredients good for 3 persons:

  • Days-old sliced bread
  • 10 eggs, scrambled
  • a cup of milk
  • salt, to taste
  • black pepper, to taste
  • grated cheese
  • 200 grams butter
  • 2 slices of ham per slice of bread

How to make it:

  • In a bowl, crack the eggs. Then mix thoroughly.
  • Add, milk, salt and black pepper. Stir.
  • Dip the sliced bread one at a time. Make sure to soak the slices of bread for at least 1 minute, and flip them over a few times in between to ensure the bread has thoroughly absorbed the egg mixture.
  • Melt butter in the frying pan.
  • Put the bread into the frying pan, turning both sides until they are browned and cooked.
  • Top it with a wee bit of cheese and ham.
  • Et viola! Serve, share and enjoy!


Taste of Home: Baked French Omelet

Ever since I was a small child I love omelets! I enjoy to eat this dish for breakfast, lunch, brunch or dinner. I just stuffed it with the vegetables I like or cheese and it makes a super yummy meal.

Baked French Omelet

My mom has always made incredible omelets and since I was in elementary she taught me how to make it – her way, the Filipino way. But, through the years, and as I continue to immerse myself into different cultures, I learned several ways of making omelet.

At the moment, the oven baked French omelet, which I learned from Alan, is the one that inspires me the most especially when they are perfectly baked and stuffed with cooked fresh yumminess of carrots, tomatoes onions, ham and cheese – it’s downright healthy, absolutely delicious and gorgeously sumptuous.

Fresh eggs, fresh vegetables and fresh ham – combine them in such a pleasant way, would definitely inspires you to get up early in the morning, and probably not any kind of omelet you may have encountered before.

One technique to make this elegant bright yellow cheesy-doused omelet is to whip the egg mixture until it is very foamy. The mixture will still be foamy while coking, so that the bubbles of air trapped inside will expand while in the oven making the omelet lighter.

Baked French Omelet

If you wish to try this melt-in-your-mouth egg dish, here’s a simple recipe: I hope you enjoy eating the way we savor it.

Ingredients good for 6 servings:

  • 10 fresh medium-sized chicken eggs
  • 300 grams of ham, cut into thin stripes
  • 2 medium-sized carrots, grated
  • 1 medium-sized onions, diced
  • 1 kilogram of tomatoes, diced
  • 200 grams of Emmental cheese, grated
  • ½ cup of milk
  • salt to taste
  • black pepper to taste


Step 1: Prepare the ham and vegetables mixture.

  • Cook the tomatoes and onion in the pan.
  • When it’s half-cooked add the carrots.
  • When it’s fully cooked, add the ham. Stir occasionally.
  • Let it cook for about 5 minutes. Set aside.

Step 2: Prepare the egg mixture.

  • Put all the eggs in a big bowl.
  • Add salt, pepper and a bit of milk.
  • Whip the mixture until it is very foamy.

Step 3: Putting together.

  • Put the egg mixture in an oven dish.
  • Add the vegetables and ham.
  • Stir until it becomes homogenous.

Step 4: Bake it.

  • Put it in the oven at 200 degrees Celsius for about 45 minutes.
  • Ten minutes before the dish is cooked, add the cheese on top.

Step 5: Et Voila! Serve, share and enjoy!

Taste of Home: Chicken Fajitas

I love cooking Chicken Fajitas! And, it’s the family’s favourite too!

Chicken Fajitas

It’s a feast of flavours and colours! It looks so colorful and so pretty. It’s mouth-watering, tasty and healthy!

We love it even more because it’s as easy as pie to cook and perfect for parties.

Indeed, I’m tickled pink to share with you my colorful recipe.

Chicken Fajitas

Ingredients good for 6 servings:


  • 400 grams of boneless chicken breast, cut in stripes
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 2 tablespoon olive oil
  • lemon juice of 1 lemon
  • 1 tablespoon cilantro, finely chopped
  • 4 garlic cloves, finely chopped
  • 10 spring onions, chopped
  • 1 piece jalapeno, seeded and cut in stripes

Fajitas vegetables:

  • 1 medium-sized green bell pepper, cut into thin stripes
  • 1 medium-sized red bell pepper, cut into thin stripes
  • 1 medium-sized yellow bell pepper, cut into thin stripes
  • 1 medium-sized onion, cut into thin stripes

Fajitas vegetables


Step 1: Prepare the marinade. In a mixing bowl, put in the lemon juice, olive oil, cumin, black pepper, salt, garlic, cilantro, spring onions, and jalapeno. Mix thoroughly. Add the chicken. Combine it well. Marinade it for about 15 minutes or, if you can, marinade it longer or overnight, the better so that the chicken could absorb the mixture.

Step 2: Sautéed the vegetables. Heat 1 tablespoon of olive oil in a frying pan. Put in the vegetables. Stir occasionally, and sautéed it for about 3 minutes. Put it on a plate.

Step 3: Cook the meat. Heat 1 tablespoon of olive oil in the same frying pan. Put in the meat. Stir occasionally. Add 1 tablespoon of tomato paste. Stir. Add a small glass of water, and cook it for about 10 minutes over high heat.

Step 4: Putting together. When the meat is cooked, add the sautéed vegetables. Mix well. Cook for about 3 minutes.

Step 5: Serve, share and enjoy. Put the chicken fajitas to a large bowl, and serve with warmed tortillas, guacamole, and tomato salsa.

Taste of Home: Chicken with Lemon Pepper Cream Sauce

Chicken with lemon pepper cream sauce is a new addition to family’s food favorite – it’s lemony, creamy, peppery, and tasty.

Chicken with lemon pepper cream sauce

Here are the reasons why we love this dish:

  • We love the freshly crashed Kampot peppercorns and the combination of pepper and lemon as it creates a really wonderful full flavor.
  • It’s an easy-to-make meal – easy enough to make it for a weeknight but gorgeous enough to make for a special occasion.
  • The velvety consistency of the sauce transforms our table into chic and elegant French dining room.

In my recipe, I use boneless, skinless chicken breast and fry it quickly about 3 to 4 minutes each side. I also add a wee bit of salt and some complementary spices like garlic and shallots for more flavor. In addition, I use Emmental cheese as it is fruity and tastier than cheddar and it doesn’t taste strong. It is best served with hot steamed rice, or steamed fresh vegetables like asparagus or broccoli, or sautéed spinach.

If you do not have a lemon pepper powder spice you can make your own lemon pepper powder by using pepper powder, garlic powder, salt,  and lemon juice of half a lemon. Then mix it well together.

It’s definitely a dish that would make everyone happy.

Chicken with lemon pepper cream sauce

Ingredients for 3 servings:

  • 3 boneless skinless chicken breasts
  • 100 grams Emmental cheese, grated
  • 206 grams of fresh cooking cream
  • 2 tablespoons lemon pepper powder
  • 1 small cup water
  • 1 tablespoon olive oil
  • 2 tablespoons of spring onions, chopped
  • 2 tablespoons parsley, chopped

Seasoning: (substitute in case you do not have lemon pepper powder)

  • Lemon juice of half a lemon
  • 1 tablespoon minced garlic
  • 1 teaspoon pepper
  • 1 teaspoon salt

Chicken with lemon pepper cream sauce


  1. Season both sides of the chicken with lemon pepper powder.
  2. Put some olive oil on a pan in a high heat. Spread the oil on a pan and get it hot.
  3. Cook the chicken. Wait until the chicken turns into a beautiful golden brown caramelized color. Flip over the chicken. Cook each side of the chicken for about 3 to 4 minutes.
  4. Once the chicken is cooked, deglazed the pan with a little bit of water and let it boil just to get all those flavor that stick in pan.
  5. Put in some of your favorite cheese.
  6. Add fresh cooking cream. Mix well.
  7. Add some spring onion and parsley. Mix everything well together.
  8. Put it on a serving bowl. Finish it with some grated cheese and chopped parsley.
  9. Serve it with steamed rice or steamed fresh vegetables – asparagus or broccoli or sautéed spinach.
  10. Share and enjoy!



Taste of Home: Cambodian Beef Lok Lak

Beef Lok Lak is one of the Cambodian dishes that we really like. Since we haven’t had it for a while, I decided to make it tonight for dinner.

Beef Lok Lak

It is a beef stir fry served with steamed rice, fried egg, fresh salad, and dipped in a lime pepper sauce. It is easy to make and tasty.

For those who wish to try making Cambodian Beef Lok Lak, here’s my simple recipe.

Ingredients good for 3 servings:


  • 500 grams of beef, cut into thin slice
  • 4 tablespoons oyster sauce
  • 4 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 2 tablespoons of white sugar
  • 1 tablespoon olive oil
  • 3 garlic cloves, finely minced
  • 1 teaspoon black ground pepper

Lime pepper sauce:

  • juice of 2 lime
  • 2 teaspoons ground black pepper
  • 1 teaspoon salt
  • 1 tablespoon water

Serving the Beef Loklak:

  • 3 fried eggs
  • 100 grams of iceberg lettuce or lettuce of choice
  • 2 tomatoes, sliced
  • 1 cucumber, peeled and cut into thin slice
  • 1 spring onion, chopped

Beef Lok Lak

How to make Beef Lok Lak:

Step 1: In a large bowl, put in the beef. Add oyster sauce, soy sauce, olive oil, lime juice, white sugar, garlic and pepper. Mix thoroughly. Cover the bowl. Put it in the fridge and let it marinate for at least an hour.

Step 2: In a small mixing bowl, put in the ingredients for lime pepper sauce. Mix it thoroughly. Cover the bowl and refrigerate it until serving.

Step 3: Arrange the salad on a platter.

Step 4: In a sauté pan, heat up 2 table spoons of olive oil on a high heat. Add the marinated beef. Stir fry it for about 5 minutes or until it is cooked.

Step 5: Once cooked, serve the Beef Lok Lak with fresh salad, steamed rice and lime pepper sauce. Share and enjoy!

Taste of Home: Sancocho

Last night, I cooked Sancocho, a traditional dish from Dominican Republic in Latin America, and I would like to share it with you. The Sancocho I made was a beef stew with yucca, plaintins, butternut squash and corn.


Sancocho is derived from a Spanish stew called cocido, and it has many variations depending on the region in Latin America.

In the Philippines, reflecting our Spanish influence, we also call it Cocido, a hearty stew usually eaten with fish, beef shanks, pork, ham and chorizo. It is often confused with a dish called Pochero, a stew also originally from Spain, which is usually cooked with chicken, beef, and sausages.

Sancocho is one of those dishes that get even better after being re-heated the next day.



  • 1 kilogram of beef , sliced into bite size
  • 2 pieces of corn, peeled and cut into 1 inch
  • 2 pieces of big sweet potatoes, peeled and sliced
  • 5 pieces of green plaintins, peeled and sliced into 1 inch size
  • ½ kilogram of butternut squash, peeled and cut into cubes
  • 2 pieces of yucca, peeled and sliced into 1 inch thick
  • 1 piece red pepper, chopped
  • 1 piece big onion, sliced
  • 1 kilogram of baby potatoes
  • 1 ball garlic, minced
  • 1 sprig cilantro
  • 3 tablespoons olive oil
  • 3 tablespoons soy sauce
  • 6 pieces bay leaves
  • 2 tablespoons  grilled black pepper
  • 1 teaspoon ground black pepper
  • 2 pinches oregano
  • 2 pinches thyme
  • 2 cubes beef stock

How to make Sancocho:

  1. Marinate the beef with soy sauce and ground black pepper for about 20 minutes.
  2. Drizzle olive oil in a large cooking pot. Then sautéed the garlic and onion.
  3. When the onions are soft, put in the beef. Simmer for about 15 minutes or until the meat turns white in color.
  4. Add 2 liters of water and beef stock cubes. Bring it a boil. While the stew is boiling, prepare the vegetables.
  5. When the stew starts boiling, lower down the heat to medium. Put in all the vegetables – red bell pepper, butternut squash, sweet potatoes baby potatoes, green bananas, and corn. Let it cook for about 1 hour and 45 minutes or until stock has reduced and meat is tender and vegetables are soft. Keep stirring it regularly (every after 15 minutes). While it is cooking, you would noticed that the pumpkin and sweet potatoes have melted.
  6. Serve stew with sliced avocado, a slice of lime and rice. Share and enjoy!