UBE SWISS ROLL ni Nanay Cathy
#UbeSwissRoll#NanayCathyRecipe#Kitchen
#KusinaNanay#mothersbest#cakes#baking
Ingredients:
6 eggs (separate egg yolks at egg Whites)
1/4 cup milk
1/4 cup cooking oi
1/4 tsp. Vanilla
1/2 cup cake flour sifted
3/4 cup White sugar sifted
1/4 tsp. Baking powder
Meringue:
6 egg Whites
3/4 cup White Sugar mix gradually
Flavor: I chose Ube Jam
Procedure:
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Cathy cooked an entire alligator for her birthday and it was delicious ????????
Cathy cooked an entire alligator for her birthday and it was delicious. The meat was tender and she smoked the alligator for 6 hours.
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Hi my name is Cathy Jenkins and I am the proud owner of Cathy's Kitchen Restaurant & Diner. I travel the country in search of great food and recipes to share with all my customers and my social media friends. Explore my channel and I will walk you through recipes, great people, great locations and great food! This is truly The Life of Cathy's Kitchen
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Summer Vegetables Take a Dip: Keeping Cool with Cathy Katin-Grazzini
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Cathy will show us a delicious way to stay cool and satisfy your hunger with a broad array of raw and blanched seasonal vegetables and a creamy plant-based mayo to dip them in. An easy supper you can make well in advance.
Cathy Katin-Grazzini is a plant-based chef and cookbook author of Love the Foods that Love You Back (Rizzoli, 2022). She manages her blog, cathyskitchenprescription.com, where she shares her latest recipes and guidance on sustainable, healthy, vegan cooking, nutrition, and lifestyle.
Since 2015 years Cathy has offered cooking classes, lifestyle counseling, and run corporate employee wellness programs. From 2017-2022 Cathy was Food Editor for VEGWORLD Magazine.
Certified in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies at Cornell, she went on to complete professional culinary training at Rouxbe Cooking School. Katin-Grazzini is a member of the Physicians Committee for Responsible Medicine (PCRM) and trained as a PCRM Food for Life instructor. She and her husband Giordano Katin-Grazzini, who photographed the cookbook, live in Ridgefield, Connecticut.
Cookbook Love the Foods that Love You Back: Clean, Healthy, Vegan Recipes for Everyone (Rizzoli International Publications, Inc., 2022)
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Silken Mayo and Variations
A mayo without oil or eggs? This tasty oil- and nut-free surrogate makes a creamy spread for sandwiches and canapés. It binds the ingredients in mock tuna/egg/and potato salads. Tweaked with herbs, spices, and/or chiles, it transforms into a host of diverse dips for chips and crudités; see the variations below. Thinned with your favorite plant-based milk, it morphs into a salad dressing.
Jade Mayo
by Cathy Katin-Grazzini
A mayo without oil or eggs? This herby oil- and nut-free mayonnaise makes a luscious dip for vegetables as an appetizer or light supper. Like any mayonnaise, it works well as a creamy spread for sandwiches and canapés too. And if you thin it with a dash of unsweetened soymilk, you have a tasty dressing for salads.
Blanched and uncooked seasonal vegetables and raw fruits love to take a dip in jade mayo. Create nourishing and colorful platters for family and friends and watch them disappear. Peas, radishes, asparagus, and baby artichokes work well with baby strawberries in spring. Summer broccolini and flowering Asian cauliflower complement radicchio, endive, and cherry plums. For fall, why not try beets, baby Brussels sprouts, edamame, and pears? And in winter golden and red beets, Chinese broccoli, delicata squash and apples or oranges for a delicious ensemble.
Prep time 15 minutes Makes about 2 cups
1 (14-ounce) block silken tofu
1 tablespoon granulated garlic
2 tablespoons nutritional yeast
2 tablespoon granulated onion
1½ tablespoons unseasoned rice vinegar
1 ½ tablespoons Dijon mustard
2 teaspoons shiro (mild, white) miso paste
3 ½ teaspoons lemon juice from ½ lemon
¼ teaspoon ground white pepper
1 packed cup mixed chopped dill, baby arugula, and baby watercress
Combine all ingredients in a high-speed blender and process until very smooth. Taste to adjust seasonings as needed. The mayo will thicken slightly as it cools in the fridge, and lasts about 5 to 6 days, refrigerated.