Yummy Magazine July 2012

Ten more days left before the month ends, but I would just like to share to you guys the magazine I am reading just now -



Yummy Magazine July 2012 issue. I do appreciate every food and dining magazines available - both locally and internationally published - but Yummy Magazine has got to be the one that I always read. I look forward to its different recipes and features. Another knowledge-filled issue, I must say.



Of course, I won't share away all the details about the magazine, but here are some interesting things to look forward to for this issue.

• Easy dishes to prepare. The theme of this issue centers on stress-free cooking, and I really think almost all of the recipes are indeed easy to prepare.
• Creative way of preventing watery drinks at your party - Flavored Ice Cubes!
• Quick-fire recipes. Yes, I did say almost all recipes are very easy to whip up, but the magazine has devoted a segment featuring recipes you can cook in under an hour.
• Eggs! Recipes featuring eggs... and I am so looking forward in cooking that Fish Cakes with Poached Eggs.
• Tips and tricks from chefs, bakers, food experts, and Yummy Magazine staff. Wanna know the secret  how to make a killer Kare-Kare or how to tend herbs at home? 

Another thing featured at the magazine was about their iPad App called "Yummy Filipino Recipes".

Released two weeks ago, Summit Media’s Yummy Filipino Recipes app skyrocketed to the top of the App Store charts, peaking at number two under the ‘Top Paid iPad Apps’ category and maintaining its week-long position at the top 10 of the charts. It joins App Store luminaries such as Temple Run, Where’s My Perry?, Plants vs. Zombies HD and Apple apps such as Keynote and Pages.

Thanks to its engaging layout and nifty interactive features coupled with the mouthwatering list of 101 recipes spanning five major food categories, customers have given the app a perfect score of five stars, with user Orlan saying “It’s worth the price! Lots of local recipes to choose from. Nice presentation and good layout.” Another buyer of the app, Izhiang also gave the app five stars and commented “Been waiting for this app!”

Designed to make learning new Filipino recipes and making them your own engaging and fun, the Yummy Filipino Recipes app sure looks like it is hitting the spot! The full version of the app is now available at the iTunes App Store for the retail price of US $3.99. The App Store link can be found at: http://bit.ly/MzrLtv.

For more information about Yummy’s upcoming series of apps, visit www.summitmedia.com.ph/apps/yummy.



On a personal side note... what I love about culinary magazines aside from the recipes and the lessons are the newest products I could try. One that got me so interested is this - Korean flavored fried chicken mix! I still haven't seen this in the nearby supermarket, but hopefully soon, I can use this to jazz up my fried chicken.


This issue of Yummy Magazine is available at bookstores, magazine stores, and newsstands nationwide. Go grab your copy, you'll love it for sure! To get more YUMMY news, you can check their website at www.yummy.ph or follow them at Twitter - twitter.com/yummyph or like their Facebook page - facebook.com/yummymagazine.

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Yummy Everyday Pasta Cookbook

As much as I love collecting YUMMY Magazines, I also love their cookbooks. Yes, I know the recipes in the cookbooks were the same as the recipes they printed in several magazines, but if you're like me who would always try recipes, it is sometimes a little overwhelming to browse through pages of magazine just to find a recipe or two to try. The goodness of these YUMMY Cookbooks is that each cookbook is devoted to one topic, therefore looking for recipes are much easier.


The newest YUMMY Cookbook is "Everyday Pasta," which features 62 recipes that you can cook for yourself, family, friends, and maybe use it to start your food business. I am a big pasta lover, and this cookbook seemed to be something I will consult during days that I can't think of anything to cook... or during days that I want to serve people dear to me something special.

The cookbook's divided into categories (for easy browsing) -


It's in the Sauce.

14 recipes for this section... and the top 5 recipes I want to try are:
> Malunggay Pesto
> Creamy Salmon and Dill Sauce
> Tinapa Cream Sauce
> Smoky Bacon Tomato Sauce
> Roasted Tomato and Garlic Sauce


Flavorful and Festive.

For this section, there are 13 recipes... my top 5 recipes -
> Luxe Mac and Cheese with Truffle Oil
> Angel Hair Pasta with Sun-dried Tomato
> Creamy Prawn Canneloni
> Pasta Nero di Seppia (Pasta in Squid Ink Sauce)
> Gnocchi con Spinach Au Gratin


The Light Stuff.

My top 5 choices out of the 11 recipes?
> Greek Chicken Pasta Salad
> Linguine with Shrimp and Stir-Fried Vegetables
> Breaded Spanish Sardines with Garlic-Basil Pasta
> Chicken-Mushroom Pasta Salad
> Seafood Pasta


Weekday Wonders.

The biggest section with 15 recipes, and the 5 recipes I would try first (before cooking the other recipes) are -
> Linguine with Longganiza Sauce
> Stovetop Mac and Three Cheese
> Caesar Salad Pasta
> Spicy Spinach and Garlic Pasta
> Baked Ziti with Italian Sausage and Peppers


For the Kids.

Of course, kids do matter, too... and there are 9 recipes for them - but of course you can also serve them the pasta from the other sections, it's just that recipes from this section more for the kids. My top three choices are -
> Italian Meatballs in Marinara Sauce
> Tuna and Potato Chip Mac 'n Cheese
> Sweet-Style Spaghetti

Each recipe has its own image, for you to know how the end product would look like. These images aren't just there to inspire you to cook - these images would also inspire you how to serve your pasta dishes, giving your family or friends or whomever it is your feeding (even just yourself) that feeling that you're eating at a gourmet restaurant, when in reality, you're just eating at the comforts of your own home.

Whether you're an avid collector of the YUMMY Magazine or just someone who loves pasta, this cookbook will surely please you. As for me, I am already ready to cook the very first recipe from the cookbook I want to try - Spicy Spinach and Garlic Pasta - simply because the Aglio Olio is my current pasta addiction and adding spinach not only seemed interesting, it's healthier, too.

By the way, as of this writing, there are now 12 YUMMY Cookbooks available:

• Everyday Pasta
• Party!
• Filipino Favorites
• Baon
• 100 Everyday Recipes
• Give, Bake, Sell!
• Menu for a Month
• Good to Go
• Quick & Good
• Weekend Cooking
• So-Easy Sweets
• Meals in Minutes.

I own three cookbooks - 100 Everyday Recipes, Baon, and Everyday Pasta. I am looking forward in buying Quick & Good and Filipino Favorites... but of course, in time I do hope to complete all the collection.

The YUMMY Everyday Pasta cookbook is now available at newsstands, bookstores, and supermarkets nationwide for only p125. To get more YUMMY news, you can check their website at www.yummy.ph or follow them at Twitter - twitter.com/yummyph or like their Facebook page - facebook.com/yummymagazine.

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Happy 5th Year, Yummy Magazine!

Yummy Magazine came into my foodie life a little later, I admit... but since I read my first magazine (thanks to brother), it has become one my favorite culinary magazines.


Yummy Magazine is celebrating their 5th anniversary this month, and what better way to celebrate an anniversary but by a new look!


I love that the pages are clean, yet it somehow look as if it's a digital scrapbook. Images shared in the recipes and articles are just so awesome, I am finding more and more reasons to learn about food photography.


Aside from the layout, there are new fonts, too! I do love the font they used in the previous issues, but the pen-scribble looking font made the magazine more youthful - maybe Yummy Magazine is also aiming for younger generation to spark their passion for cooking and dining. Of course, the magazine's loyal fans are slightly older (but ever young at heart), so some fonts are quite formal to make sure articles and recipes can be easily read.

There might be changes with how the magazine look, but it still is the same Yummy Magazine we've loved over the years. As Yummy Magazine editor-in-chief Becky Kho said, "It's a new look, yes, but you'll also see that we've upheld the YUMMY approach that has been appealing to you all these years. The recipes are still easy and friendly, the tips plentiful, and the ideas creative and inspiring."

So... what's inside the Yummy Magazine March 2012 issue? Here's a rundown:
> Recipes from Sarangani Bay Prime Bangus, Knorr, Lady's Choice and McCormick.
> Popsicles and Summer Drinks recipes.
> Rice Toppings and Wraps recipes. Yes, school is about to end soon, but these recipes aren't just good for baon, they're also good for everyday cooking - as parents and yayas need to prepare something quick and easy for kids vacationing at home. These are also good for summer picnics (either at the park or at the resort) and for yuppies who would like to save up by bringing their own baon.
> Bottling 101. Things and tips to learn about bottling and some recipes for us to make that can be a good giveaway, gift, and business.


This month, too, Yummy Magazine is featuring two articles about "Food Business." First part of this topic is for people who are planning to put up a food business through three success stories. Other part is not only for those who are planning, but also for people who have already started their food business and would like to know more through the list of literary finds that can provide more knowledge.

The Yummy Magazine March 2012 issue is now available in newstands, magazine and book stores. To get the latest from Yummy Magazine, please click any of these links:

> Yummy.Ph
> Facebook Page
> Twitter page

Looking forward to more and more years with Yummy Magazine!

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What's New with YUMMY Magazine?

2012 is the year Yummy Magazine marks it's 5th anniversary. This milestone in providing foodies with yummy articles, recipes and food stories is going to be a year-long celebration, and for their first issue this year, Yummy Magazine will introduce new columns and sections:

• Guest Chef - a new section wherein readers can learn more about a renowned personality in the foodie world. Will your favorite celebrity chef be featured? Let's hope so.
  
• Yummy Likes! - a collection of Yummy editors' best picks of anything and everything about food.
• Making It - spotlighting local artisans who are living out their foodie passions.
• Everyday Recipes - This has been a part of Yummy Magazine since then, but this month, this section will be having an upgrade - featuring more baon recipes using 5 ingredients.

Content isn't what the people behind the magazine is working at... next issue, they will be unveiling the new look of Yummy Magazine. I think the current issue looks great, but of course, since this year marks a milestone, I am sure the new look for the magazine will be much, much better.

The first month of the year is oftentimes the month people make resolutions and often, healthy eating is always part of our resolutions (including me). The January / February 2012 issue of the Yummy Magazine recognizes this need for us to start fresh, and aside from the new changes, the magazine also features homegrown products and recipes that will help foodies kick start their healthy lifestyle.

Quoting Yummy Magazine's editor-in-chief, Becky Kho, "YUMMY is expected to be a more fun, helpful, useful cooking and dining companion for you."

The January / February 2012 issue is now available at bookstores, supermarkets, and newsstands nationwide. To get more Yummy news, you can check their website at www.yummy.ph or follow them at Twitter - twitter.com/yummyph or like their Facebook page - facebook.com/yummymagazine.

Here's to a fresh start!

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Seaside Burger with Caper Mayo

If you often read my posts here, you'd know that our family loves the cream dory fish, and it is always present on our grocery list. We often cook fish and chips, but seeing this recipe gave us a way to liven it up a bit.

Seaside Burger with Caper Mayo

{Serves 6}

Ingredients:

• 450 grams fish fillet (cream dory, lapu-lapu, or labahita)
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• oil for deep frying
• 6 hamburger buns, split, buttered and toasted
• 4 lettuce leaves, shredded
• 12 slices tomatoes

Ingredients (Caper Mayo):

• 1/2 cup mayonnaise
• 2 1/2 tablespoons capers, chopped
• 1 tablespoon chopped white onions
• 2 tablespoons lemon juice
• 3/4 teaspoon cayenne pepper
• salt and white pepper to taste

Ingredients (Batter):

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 3/4 cup cold beer
• 1/2 cup cold water

How to Cook:

• For the caper mayo: Combine all the ingredients and blend well. Chill until ready to serve.
• For the batter: In a bowl, mix flour with salt and baking powder. Whisk in beer and water until batter becomes smooth. Refrigerate for 15 minutes.
• Pat fish dry then season with salt and pepper.
• Heat the oil for frying. Dip the fish (one at a time) in the cold batter then fry until crisp and golden brown, about 3 to 4 minutes. Drain on paper towels.
• To assemble: Spread toasted bread with caper mayo, then top with shredded lettuce, tomato slices, and fried fish. Cover with the top half of the bread and serve with fried potato wedges, if desired.

This recipe was taken from the Yummy Magazine's Baon Cookbook. It features 65 recipes (divided into categories) that are not only perfect for baon and picnics, but also perfect for snacks and light meals to serve for family and guests.

You can alter or modify this recipe according to your preference; for instance, you may opt to use light mayonnaise or light butter to toast the burger buns, or if you're not into beer, you can take that out, but I suggest you just use the light beer because I do know beer gives a much better flavor to the batter. Don't worry about the alcohol content... from what I know it evaporates as the fish is cooked and what's left would be the beer flavor, which is not bitter at all once cooked.

The whole family loved this burger. I actually prepared two more burgers the next morning, which mom brought at work, and sharing it with her colleagues, mom said they loved it, too. Looks like we will be preparing this burger again.

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