Family Heirloom Recipe - Continuing the Tradition

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Do you have a family heirloom recipe you treasure and guard with your life? You've probably written it somewhere - in a piece of paper, an index card, a notebook perhaps? Some have it in their hearts where it will stay until it is time to pass it on to the next generation.

Sense of Unity

It is such a waste for family heirloom recipes to be buried along with their creators. While many hold on to faded and smudged copies of written recipes, it would be best to pass the knowledge by having the older and younger generation cook together. This way, what is passed on is not limited to recipes as memories and experiences are also created.

Seal of Approval

The fact that a family heirloom recipe is passed on from generation to generation signifies the stamp of approval given by family members. It wouldn't endure that long if it did not carry the family seal of approval.  Younger generations may sometimes try to modify the recipe to make it their own  but the original will always have a special place.

Sentimental Value

More than the monetary value which a family heirloom recipe can represent, it is the sentimental value that families give more weight to. Its flavor and taste evokes nostalgia. It is that one food that will have its presence felt on dinner tables and family members could go on for hours telling stories about it.

Which is Better - Butter or Margarine?

The argument as to whether which is better between butter and margarine continues as each side tries to present supporting proofs of their superiority over the other. This question has been hanging over our heads for quite some time. To help us all come up with a wise choice, here are some interesting information about butter and margarine.


Butter is usually made from cow's milk. It can also be manufactured from other mammals milk like sheep, goat, yak, and buffalo. Margarine is typically made from vegetable oils, water, and sometimes milk. Here lies the contention of why many believe margarine is healthier than butter. Butter contains animal fat thus the notion that it comes with cholesterol and high levels of saturated fat. Not all margarine however are healthy because of the presence of trans fat which has the same effect as saturated fat.


Butter is made by churning fresh or fermented cream or milk. Its color is dependent on the animal feed. Food color is used to produce a color ranging from white to deep yellow. Margarine is produced by emulsifying a blend of vegetable oils and fats. Some refer to this as a "chemical" process as opposed to the "natural" making of butter. It is also dyed yellow to make it more appetizing since it comes out white as lard.


Butter generally fares better in the taste category. Margarine enthusiasts however are quick to point out that taste can adjust for health's sake. Butter fans on the other hand swear by its sublime flavor.

The Butter-Margarine War

The war between butter and margarine has been raging for over 100 years. This is not about to change. The main issues are nutrition, flavor, and the process involved in making them.

Hansel Premium Biscuits: Luxury in Taste and Feel


I have been eating the Hansel Premium Cheese Sandwich for several years now. For the first time though, I ate it in an atmosphere of premium elegance, inside a running hummer limousine, with a goblet of wine on one hand and a Hansel biscuit on the other. This I did while engaging in a relaxing chitchat with representatives of the Republic Biscuit Corporation (Rebisco), the makers of Hansel, and six other bloggers.

I was quite happy to discover that Hansel Premium is also available in the Peanut Butter variant. I haven't seen one in any of the supermarkets and groceries in our area. This is why this bloggers' event organized by Rebisco is quite timely to create more awareness for a product that consumers should really try, that is if they hadn't done so yet.

Hansel Premium biscuits have the advantage of being backed by an established name in the food industry. Rebisco is now going on its 51st year, making not only biscuits but also cakes and breads, nuts and seeds, candies and gums, chips and curls, chocolates, rolled wafers, and gelatin. Its mission: To provide quality snack food that will satisfy the world.

From the very time I tasted the Hansel Premium Cheese Sandwich, I knew it is a cut above the rest. Its taste is comparable to a popular imported brand. Of course, this is not to say that imported brands are better than local brands. The comparison simply points out to the fact that consumers can get products comparable to the taste and quality of international brands for a much lower cost. Most cost-conscious mothers like me who would still like the family to enjoy good food can readily appreciate this option.

It was fun going on this ride. Seeing the many awed stares of the people we passed while riding the hummer limousine was priceless. Many thanks Rebisco for this exciting experience. 

European Culinary Season 2014 at The Aristocrat Restaurant, Manila

Most of the time, we have to travel far and wide just to sample authentic foreign dishes. Fortunately for me, it was not so last June 30. I had the pleasure of attending the European Culinary Season 2014 Culmination at The Aristocrat Restaurant in Roxas Boulevard, Manila and found myself sampling Greek food at its best.

Greek Cooking Demonstration

The event started off with a cooking demonstration by Chef Anthony Kouroustsavouris of the Culinary Institute of Aristocrat. The audience which was mostly made up of culinary students and cooking enthusiasts learned how to prepare Greek salad, shrimp saganaki (appetizer served with shrimp, feta cheese, and tomatoes), chicken pie, and kataifi (a popular Greek pastry made with a special form of shredded phyllo dough). Chef Anthony also shared some tips in the Greek way of food handling.

Enchanting Greek Cocktails

The cooking demonstration was followed by a Fil-Greco cocktail reception hosted by Ms. Priscila Reyes Pacheco, President of the Aristocrat. Lending their presence in this culminating event are EU ambassadors and cultural counselors including EU Ambassador Guy Ledoux as well as chefs and representatives from partner restaurants. Invited guests were treated to sumptuous Greek food comprising of tzatsiki, pita bread, salad, spentsofai, mousaka, and the 4 dishes demonstrated during the cooking demo. Filipino food was represented through The Aristocrat Restaurant's pritson kawali, chicken and pork barbecue. 

No event will be complete without hearing words from the people who made this event possible. Ms. Maryjo Reyes Feraren, Ms. Priscila Reyes Pacheco, and Ambassador Guy Ledoux, each expressed their gratitude for those who have actively participated in the event. Ms. Pacheco also shared her thoughts about how much alike Filipino and Greek food cultures are. Both are family-oriented and special occasions are given much attention to ensure that food is thoroughly enjoyed. 

Rediscovering European Food Culture and Heritage

Every detail was Greek-inspired. From the women clad in Greek muses' attire to the "breaking of plates", the guests were given a glimpse of Greek culture. The European Culinary Season however which ran from May to June 2014 also allowed Filipinos to rediscover European food culture from other countries including Austria, Czech Republic, France,Italy, Netherlands, Germany, Spain, Switzerland, and the United Kingdom.