What an unlikely combination, but we had it from one of our lunches at LP. Angus steaks cut an inch thick with a creamy pink pepper sauce, with grilled prawns, mashed potato and corn on the cob.
Melscun salad with strawberries ang grapes in rosemary wine vinaigrette. Fancy, huh? Tasty too. The dressing was superb. Tita Socky made it.
And yes, the chicken empanada which is the only thing that I contibuted to our lunch, which JJ helped me bake.
For dessert, I made a Peach Refigerator Cake which is very easy to do. Here's the recipe:
Peach Refrigerator Cake
Broas (lady finger biscuits)
3 cups of Nestle (easy whip) cream (chilled)
1 can of condensed milk (chilled)
1 large can of paches in syrup, well drained and cut in crescents
Cashew and walnuts, chopped
1. In a chilled bowl, whip the Nestle cream and condensed milk until fluffy. Set aside.
2. Brush lady finers with rhum (if you want a stronger rhum flavor, roll the lady fingers very quickly in rhum because they easily absorb it and people might find it too strong, I prefer just brushing them. If you have kids eating the cake, just brush the lady fingers with mango or peach jam or skip this step completely).
3. Layer the lady fingers in a square baking dish, followed by the whipped cream mixture, cashew and walnuts and the peaches. Repeat the procedure until you end up with the peaches.
4. Chill for at least two hours. You can freeze this too and it tastes like ice cream.
The broas can be substituted with pound cake, taisan cake, or crushed graham crackers (same procedure as you would do in a cheese cake).
This recipe is also great with ripe Philippine Mangoes and would be a nice refreshing dessert to bring to a pot luck. Easy, simple, reasonably priced and delicious.