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Create A Romantic Morning With These Gourmet Dishes

What's almost as good cuddling in bed? Breakfast in bed. Here are some recipes to enhance the romance: 

Banana + Bacon + Nutella Pancakes

  • 250 gram pancake mix (any brand)
  • 2 tbsp melted butter
  • 2 tbsp vanilla extract
  • 3 tsp Nutella
  • 1 tbsp brown sugar
  • 1 pc banana
  • 2 pcs crispy bacon
  • 3 tbsp maple syrup
  • 2 orange wedges
  • Whip cream (optional)
  • 3 tbsp vegetable oil
  1. Follow instructions on the pancake box; add 2 tbsp melted butter and 2 tbsp vanilla extract.
  2. In a non-stick pan with medium heat, place vegetable oil and cook the pancake.
  3. Make several pancakes; set aside.
  4. Cut the banana in half; sprinkle sugar on the flat side.
  5. In a hot pan, sear the banana, sugar side down, until sugar caramelizes. Set aside.

To plate:

  1. Spread 1 tsp Nutella chocolate on every layer of pancake.
  2. Top it with the caramelized banana and crispy bacon.
  3. Add whip cream and garnish with 2 slices or orange wedge.

Chef’s tips:

  • If you want fluffier pancakes… add baking powder.
  • If you want the bananas to look like bananacue… use a torch or dredge them in sugar, then sear under low fire in a pan until sugar caramelizes.
  • If you want your bacon to stay straight… line them up in a tray, put into the oven under medium heat. Then bring out, take off the fat, transfer in a tissue, and let cool.

Yakiniku Tapa + Sunny Eggs + Garlic Rice + Seared Tomato

  • ¼ kg Yakiniku beef belly
  • 1tbsp chopped garlic
  • 6 tbsp premium soy
  • 1 tbsp vinegar
  • 1 tbsp brown sugar
  • 1pc bay leaf
  • Half piece white onion 
  • Pinch of cracked pepper
  1. In a bowl, combine garlic, soy, vinegar, sugar and bay leaf.
  2. Whisk until sugar is diluted.
  3. In a hot pan, sear the Yakiniku beef for 1 minute or until half cooked.
  4. Pour in the marinade as needed until absorbed by the meat.

Chef’s tips:

  • For tender and tastier meat… buy the Yakiniku cut (beef belly, cut very thinly). Render the bacon first, remove the fat, then pour the tapa marinade. If you marinate the meat before cooking, it ends up too dark and too salty.

 

Produced by RHIA DIOMAMPO-GRANA

Photography by PAUL DEL ROSARIO

Styled by ANGELIQUE ABESAMIS-CASTRO

 

This article was originally published in Working Mom. Changes have been made for Metro.Style.