MANGO PANNA COTTA

 

Ingredients: Panna Cotta:
1 cup all-purpose cream
1 cup full cream milk
2 teaspoon unflavored gelatin
1 1/2 teaspoon white sugar
Mango Jelly:
1 large sweet ripe mango, peel and cut into cubes
1/2 cup white sugar
1 tablespoon unflavored gelatin
2 cups water
Procedures:
Part 1
1. In a bowl, combine all purpose cream, milk, sugar and gelatin. Mix for 5 minutes or until gelatin dissolves.
2. In a pan, simmer mixture over low heat for 15 minutes. Strain to discard any particles.
3. Pour panna cotta 1/3 of serving cup. Refrigerate until firm.
Part 2
1. In a bowl, dissolved gelatin in 1-1/2 cup water. Set aside for 10 minutes.
2. In a blender, combine mango, water and sugar. Blend until smooth. Strain to discard any fibers.
3. In a pan, combine mango mixture and dissolved gelatin then simmer over low heat for 5 minutes or until slightly thicken.
4. Pour mango-gelatin mixture over panna cotta. Refrigerate for at least 4 hours or until firm.
5. Serve from the serving cup or transfer into serving dish top with mango slices. Enjoy!

CLASSIC BANANA SPLIT

Ingredients:

1/2 cup scoop vanilla ice cream
1/2 cup scoop chocolate ice cream
1/2 cup scoop strawberry ice cream
1 large ripe banana
2 tablespoons chocolate syrup (or Hot Fudge)
2 tablespoons strawberry ice cream topping (or fresh strawberries)
2 tablespoons crushed pineapple
2 tablespoons wet walnut ice cream topping
whipped cream
cherries

Procedures:

1. Line up ice cream scoops next to each other in an oval deep dish or a banana boat.
2. Cut the ends of the banana off (about 1/4 inch) while still in the peel.
3. Slice in half longways.
4. Pop each half of the banana out of the peel onto each side of the ice cream row, pressing down and in a little so it'll stay put.
5. Top the vanilla ice cream with the pineapple, the chocolate with the chocolate syrup and the strawberry with the strawberry sauce.
6. Spoon the wet walnuts over all three scoops of ice cream.
7. Top each scoop with some whipped cream and a cherry for each. Enjoy! :)

APPETIZING EGGPLANT AND TOMATO

Ingredients

• 1 eggplant
• 2-3 tbs olive oil
• 2-3 tomatoes, sliced
• ½ cup freshly grated parmesan cheese
• 4 tbs mayonnaise
• 2 garlic cloves, crushed
• Fresh herbs to garnish (dill, basil, oregano, thyme, etc)
• Salt and pepper

Instructions

1. Slice eggplants, toss with olive oil, salt and pepper.
2. Grill until the eggplant slices are cooked, about 5 minutes on an electric grill, you can also fry or bake the eggplant slices.
3. Meanwhile mix the grated parmesan cheese, crushed garlic, mayonnaise and pepper in a small bowl
4. Arrange the eggplant slices on a plate, top each one with a slice of tomato and a spoon of the garlicky parmesan mixture.
5. Garnish each appetizer with a fresh herb sprig and serve warm or cold.

LECHE FLAN ( CARAMEL CUSTARD )

Ingredients:

•  1 can (390g) evaporated milk

• 1 can (390g) condensed milk

• 10 egg yolks 

• 1 teaspoon of vanilla extract or lemon essence

For the caramel:

• 1 cup sugar
• 3/4 cup water
  
  
   PROCEDURE:
  1.        In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
  2.        Pour the caramelized sugar into aluminum moulds – you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.
  3.        Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
  4.        Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.
  5.        Cover moulds individually with aluminum foil.
  6.        Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR
  7.        Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
  8.        Let it cool then refrigerate.
  9.        To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.
  
  
   

BEEF LETTUCE CUPS

Ingredients

2 teaspoons vegetable oil
1 pound ground beef
2-inch piece ginger, peeled and finely grated
2 scallions, chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon red pepper flakes
1/4 cup hoisin sauce
1/4 cup chopped peanuts
Salt and freshly ground black pepper
1 head Boston lettuce, leaves separated, cleaned and dried

Directions

In a skillet over medium-high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.

Read more at: http://www.foodnetwork.com/recipes/sunny-anderson/asian-lettuce-wraps-recipe/index.html?oc=linkback

FRYING A MEAL TODAY?Here's a tip:

When frying food, the oil should be hot enough or the food will absorb it and will become greasy and soggy. On the other hand, oil that is too hot will cause the food to turn brown too quickly while the inside remains uncooked.

GRILLED SHRIMP

Ingredients:

1/2 kg large shrimps butterfly cut
1 tsp salt
1 tsp pepper
2 1/2 tbsp lemon juice or calamansi
 
Dip:
1 cup  Sour Cream
1 8g sachet MAGGI MAGIC SARAP

Procedure:
1. Season shrimps with salt, pepper and lemon.
2. Grill for 10 minutes or until shrimps change in color.
3. Mix remaining ingredients and serve as a dip to grilled shrimps.

GARLICKY MASHED POTATO

Ingredients:

3 cups peeled potatoes
1 ¼ cups water
4 cloves garlic, peeled and chopped
1 8g MAGGI Magic Sarapsalt and pepper to taste
1 250ml  All Purpose Cream

Procedure:

1. Combine potatoes, water, garlic, MAGGI Magic Sarap, salt and pepper. Boil over high heat until potatoes are tender. Adding more water if necessary.
2. Drain cooked potatoes. Mash potatoes and garlic, addingAll Purpose Cream a little at a time until desired consistency is achieved.

good for 4 :)

BAKED TAHONG

 

Ingredients:
1/2 k mussels, steamed just to open shell
1/4 cup Savor Chili1/4 cup butter, softened
1/4 cup cheese, grated
5 cloves garlic, minced

Procedure:

1. Prepare mussels by removing half of the shell and cut off beard. Marinate prepared mussels in  Savor Chili for at least 15 minutes. Set aside.
2. Mix butter, cheese, and garlic together and beat until creamy. Spread a teaspoon each of the mixture onto each mussel.
3. Bake mussels in a preheated 350 degree oven for 5 minutes.

 **note: can also be baked at oven toaster :)

BUYING PORK? Here's a tip:

 

Look closely at the marbling; these are the streaks of fat on the meat. Good marbling is important because it is associated with the juiciness of the meat. It must be white and not yellowish.

MAKING PASTA? Here's a tip:

Always use the right amount of water in boiling pasta. Just follow the cooking directions indicated on the package. This will help dilute the starch released during cooking and therefore prevent sticking.

BUYING PORK? Here's a tip:

 

Dry meat is a sign of staleness. If the pork has wrinkled skin with large pores and has an off-odor, don’t buy it.

PATA KARE KARE

 

 INGREDIENTS

1 pc (1200 g ) pork pata, cut up
4 cloves garlic, crushed
2 tbsp patis
2 packs (50 g )  Kare-Kare Mix
150 g eggplant, sliced
150 g banana heart, trimmed and sliced
100 g sitaw, cut into 3 " long
100 g pechay


PROCEDURE

1. Rub pata with garlic and patis . Boil in enough water for 5 minutes. Drain, discard the broth .

2. Add 3 cups water to the pata and simmer until meat is tender.

3. Retain only 1-1/2 cups broth in pan . Add Kare Kare Mix and vegetables except pechay. Simmer until vegetables are cooked .

4. Add pechay. Simmer once. Serve with sautéed baggong alamang.


good for 8 :)

BAGOONG FRIED RICE

Ingredients:

1 pc medium egg, Cooked into omelette then cut into strips
1 head garlic, crushed
1pc medium onion,sliced
1 tbsp ginger, minced
2 pcs siling haba, seeds removed and sliced
2/3 cup ground pork
¼ cup raw bagoong alamang
1 pouch (200 g) Original Style Tomato Sauce
7 cups cooked rice
1 pc large green mango, cut into strips, reserve some for toppings
1 stalk green onion, chopped
¼ cup oil
1 tbsp hoisin sauce (optional)


Procedure:

1. Sauté garlic, onion, ginger, siling haba, ground pork, and bagoong alamang in ¼ cup oil for 5 minutes.
2. Add hoisin sauce and Tomato sauce. Cover and cook for 5 minutes stirring occasionally. Add cooked rice and mango. Cook while stirring for 2 minutes.
3. Top with green onions, mango, egg strips.

good for 8 :)

BACON MACARONI AND CHEESE

Ingredients:
100 g Bacon
¼ cup canned sliced mushrooms
1 cup, 150 g (raw) Elbow Macaroni
1 pack (200 g) Cheese Magic Sauce
¼ cup butter
¼ cup fresh milk

Procedure:
1. Sauté bacon until crunchy. Set aside some for topping. Add mushrooms, sauté for 1 minute.
2. Add Cooked  Macaroni, butter, milk, and Cheese Magic.
3. Cook over low heat for 3 minutes, stirring occasionally. Top with reserved bacon. 


good for 4 :)

PINE APPLE CHOCOLATE CHIPS COOKIES

INGREDIENTS

1 c (225g) butter
1 c (182g) packed brown sugar
1 c (224g) sugar
2 pc (100g) eggs
1 tsp (4.5g) vanilla extract
2 can (2pc-234g)Crushed Pineapple, well-drained
4 c (520g) all-purpose flour, sifted
1/2 tsp (3g) baking soda
1/2 tsp (3.5g) iodized fine salt
1/2 c (100g) roasted peanuts, chopped
1/2 c (120g) unsweetened chocolate chips

PROCEDURE
 
1. PREHEAT oven to 350ºF. Grease cookie sheets. Set aside.

2. CREAM butter and sugars until light and fluffy. Beat in eggs, one at a time. Add vanilla. Stir in Crushed Pineapple. Set aside.

3. COMBINE flour, baking soda and salt. Add half to creamed mixture, then blend well before adding the other half. Stir in peanuts and chocolate chips.

4. DROP 1 tablespoon (#60 scooper) of mixture 2" apart onto cookie sheet then flatten. Bake for 20 minutes. Remove from sheet and cool on rack. TIP: To get chewy cookies, bake for 7 to 10 minutes. Dry cookies: bake 15 to 20 minutes. Crunchy cookies: bake 25 minutes.

TAPA MUSHROOM PASTA

INGREDIENTS
1 pack (175g) Spaghetti, cooked
150g beef tapa, cut into strips
3 cloves garlic, crushed
1/2 cup canned sliced mushrooms
1 pouch (250g )  Beef and Mushroom Sauce
1/4 cup grated cheddar cheese

PROCEDURE:

1. Sauté garlic, tapa and mushrooms for 5 minutes. Add Beef and Mushroom Sauce and salt to taste. Cover and simmer for 10 minutes.
2. Pour over or mix with cooked Spaghetti. Top with grated cheese.


good for 4 :)

BARBECUE SPARERIBS

INGREDIENTS
2 tbsp butter
2 tbsp mustard
2 cloves garlic, crushed
1/4 cup brown sugar
1 cup catsup
3/4 cup chili sauce
1 tbsp celery seed
2 tbsp worcestershire sauce
2 dashes hot sauce
1/2 tsp salt
1 1/2 cups water
1 kg spareribs or loin back ribs
1 pc medium onion, thinly sliced
1 lemon, thinly sliced

PROCEDURE
1. For sauce, melt butter in saucepan. Add garlic and cook for 5mins.
2.Blend in mustard and sugar. Add catsup, chili sauce, celery seeds, sauces, salt and water. bring to a boil
3. Place bone side down on grill over slow coals. Broil about 20mins. Turn meat side up and broil for another 20 mins. Brush meat side with basting sauce and peg on slices of onions and lemon with toothpicks. Continue to broil about 20-30mins without turning the sides for a fine finish.

good for 6 :)

SHRIMP COCKTAIL

INGREDIENTS:
tiger prawns (depends on you)
1/2 cup mango salsa
margarita glass

PROCEDURE:
1. Blanch shrimps in 3 minutes. Remove the shell and leave the tail only.
2. fill margarita glass with mango salsa ( any dip  will also be used). Place the prawns. Serve.

CHOCO MALLOW MOUSSE

INGREDIENTS
1 can (432 grams)  Fruit Cocktail, drained (reserve syrup)
4 pc chocolate mallows, diced
1 tsp sugar
2 tsp unflavored gelatine
4-5 tbsp chocolate drink powder
3/4 cup all-purpose cream, room temperature

PROCEDURE:

1. Arrange chocolate mallows in individual serving cup. Top with Fruit Cocktail. Reserve ½ cup for topping. Set aside.
2. Mix gelatine with fruit cocktail syrup. Heat to dissolve. Stir in chocolate powder and sugar. Set aside.
3. Beat cream until fluffy. Add gelatine mixture gradually while beating. Portion cream mixture into prepared cups.
4. Cover and chill until set. Top with remaining fruit cocktail. If desired, serve with whipped cream.

makes 7 :)

CHICKEN FINGER

INGREDIENTS:

6pcs chicken tenderloin
1 tbsp mustard
1 tsp salt
2pcs eggs, beaten
100g all purpose flour
30g chopped fresh basil
100g japanese breadcrumbs
1/4 cup garlic mayonnaise
1/4 cup barbecue sauce

PROCEDURE:
1. season chicken with salt,pepper and mustard.
2. dredge into flour with fresh basil leaves then egg and breadcrumbs. Deep fry until golden browm.
3.Garnish with parsley and serve. Serve with sauces on side.

Good for 3 :)

FRUIT ROLL UPS

INGREDIENTS
1/2 cup Cream cheese, softened
2 tbsp White sugar
1 can (427 g)  Fruit Cocktail Drained, reserve syrup
2 eggs, beaten
18 lumpia wrappers (medium)
2 cups Japanese breadcrumbs

PROCEDURE:

1. In a mixing bowl, combine cream cheese and sugar. Mix well.
2. Fold in Fruit Cocktail. Set aside.
3. Wrap every tbsp of cream-fruit mixture in lumpia wrapper. Seal edges with beaten eggs. Then dip in eggs and roll in breadcrumbs to coat all sides.
4. Deep-fry until golden brown. Drain on paper towels . 

good for 8 :)

SEAFOOD PASTA ROYALE

INGREDIENTS

350 g  Spaghetti cooked (reserve ¼ cup pasta broth)
1/2 kg tahong boiled and half shell removed
6 cloves garlic crushed
1 pc medium onion sliced
3 tbsp butter or margarine
150 g medium shrimps shelled but tails kept intact
½ cup canned tuna chunks in oil drained
1 pc shrimp or chicken bouillon cube
1/4 tsp peppercorn crushed
1 pouch (250 g) Italian Style Spaghetti Sauce
1/2 cup all-purpose cream
3 tbsp snipped parsley
1 tbsp grated Parmesan cheese (optional)

PROCEDURE:

1. Saute garlic and onion in butter for 2 minutes. Add shrimps, tuna, bouillon cube and peppercorn. Saute for 3 minutes..

2. Add  Spaghetti Sauce, cream, pasta broth and tahong. Season with 1/2 tsp iodized fine salt (or ½ tbsp iodized rock salt). Simmer with occasional stirring for 3 minutes.

3. Add parsley and cheese. Pour over or mix with cooked Spaghetti.

good for 8 :)

PORK-PIÑA HAMONADO

 

INGREDIENTS:

1/2 kilo pork pigue sliced thinly (tapa style)
1/2 cup white sugar
2/3 tsp iodized salt
100 g pork fat sliced into 4 strips
1 small carrot sliced into 6 strips
1 pc whole pickle cut into 6 strips
1 can (227 g) Pineapple Chunks drained (reserve syrup)
1 can (240 mL ) Pineapple Juic
2-1/2 tsp cornstarch dissolved in 2 tsp water

PROCEDURE:

1. Combine sugar and salt. Rub mixture into pork. Spread pork on tray and alternately arrange slices of pork fat, carrot, pickles and Pineapple Chunks. Roll and tie firmly with crocheting thread.
2. Marinate pork in Pineapple Juice and pineapple syrup overnight in the refrigerator. Drain, reserve marinade.
3. Heat 3 tbsp oil. Fry meat to brown all sides.
4. Combine meat with marinade in pan. Cover and simmer for 45 minutes or until meat is tender, turning meat occasionally. Remove meat roll. Simmer broth with continuous stirring until desired thickness .
5. Remove thread from meat then slice. Set aside. Pour over meat.

good for 8 :)

NO BAKE FRUITY CHEESECAKE

INGREDIENTS:

Crust:
1½ cups graham cracker crumbs
⅓ cup melted butter/margarine
1 tbsp brown sugar
½ tsp ground cinnamon

Topping:
2 tbsp sugar
1 tbsp cornstarch, dissolved in 1/4 cup fruit cocktail syrup
1 can (836 g)Fruit Cocktail, well drained (reserve syrup)

Filling:
1½ tbsp unflavored gelatin
⅓ cup fruit cocktail syrup
¼ cup sugar
1 tsp vanilla extract
1 pack (225 g) cream cheese, softened
½ cup all-purpose cream, chilled

PROCEDURE:

1. Crust: Combine ingredients for the crust. Mix well. Press into 9” pie plate (or removable bottom pan). Cover and freeze for 30 minutes.

2. Topping: Heat cornstarch mixture with constant stirring until it becomes thick. Add sugar and Fruit Cocktail. Remove from flame and set aside.

3. Filling: Combine gelatin and fruit cocktail syrup. Stir. Heat over low flame until it dissolves. Add sugar and vanilla then set aside. Beat cream cheese until smooth and set this aside. Beat all-purpose cream until it becomes very fluffy (soft peak) then add this to the cream cheese. Mix until well blended.

4. Slowly pour gelatin mixture into the cream mixture. Mix well. Fold in ¾ of Fruit Cocktail mixture. Pour over prepared crust. Cover and chill until set. Top with remaining  Fruit Cocktail.


good for 14 :)

KANI SALAD

INGREDIENTS:

100g Kani (crabsticks) julienned
2pcs cucumber, julienned
1 sheet nori, julienned
150g lettuce, julienned
1 cup japanese Mayo

PROCEDURE:
1 After cutting all the ingredients to julienne, bed lettuce into salad plate, then arrange the first layer of the half portion of cucumber followed by Kani then pipe with Japanese mayonnaise.
2. Add the remaining cucumber for the second layer followed by kani and pipe mayonnaise again.
3. Garnish with julienned nori and serve immediately.

good for 4 :)

**note : ypu can also top this salad with mango slices or garnish with ebiko (orange fish roe)

BREADED CHCIKEN CORDON BLEU

INGREDIENTS:

200g chicken breast
30g quickmelt cheese
30g ham slices
2g fresh basil leaves
2g all purpose flour
2 pcs eggs
50g breadcrumbs
1/3 cup creamy bechamel sauce
1 tsp salt and pepper
1 tsp mustard

PROCEDURE:
1. flatten chicken using meat hammer. Season with salt and pepper then brush with mustard.
2. fill with ham slices and fresh basil leaves.
3. roll and thread with bamboo stick or toothpick
4. dredge into flour, roll in beaten eggs then breadcrumbs.
5. Deep fry the breaded chicken until done. Drain on paper tissue.
6. Arrange into plate. Serve.
**note: buttered vegetables (carrots, broccoli and asparagus) and rice can be plated together with this dish.

CHOCOLATE TRUFFLES

INGREDIENTS:

2¾ cups graham cracker crumbs
½ cup cocoa powder
1 can (836 grams) Fruit Cocktail, well drained
½ cup condensed milk
½ cup all-purpose cream
¼ cup butter, melted
¼ cup sugar
¼ cup roasted cashew nuts, chopped

COATING:
250 g milk chocolate bar
½ cup butter
1 small pack mini marshmallow, optional

PROCEDURE:
1. Combine graham crumbs and cocoa. Mix with  Fruit Cocktail until fruits are coated.
2. Add remaining ingredients except coating. Mix well. Form into 1 tablespoon balls. Put in tray and freeze for 15 minutes.
3. Coating: In a double boiler over low flame, melt chocolate with butter. Using tong, dip each ball in chocolate and put in paper cups. Sprinkle with marshmallow if desired. Chill to set.

makes 40 :)

CRISPY FRESH CUTTLEFISH IN SWEET AND SOUR SAUCE

INGREDIENTS:
1kg fresh cuttlefish, cut into pieces
1 tbsp red chili, sgreeded
1 tbsp ginger, shredded

for the sauce:
2 tbsp worcestershire sauce
3 tbsp tomato sauce
2 tbsp chili sauce
1 tbsp black vinegar
2 tbsp sugar
1 tbsp light soya sauce
1/2 tbsp oyster sauce
5 tbsp water

PROCEDURE:
1. Blanch cuttlefish in boiling water for half minute. Drain.
2. Heat up oil for frying. Deep fry cuttlefish until dry and crispy. Drain.
3. Pour sauce into wok and cook until thick. Add in fried cuttlefish, shredded red chili, ginger, and mix well. Serve.

good for 4 :)

SIZZLING SALMON STEAK with MEDITERRANEAN LEMON BUTTER SAUCE

 

INGREDIENTS:

150g salmon filet
30g lemon
100g mashed potato
30g cauliflower
30g brocolli
30g carrots
30g butter
5g capers
5g black olives
5g tomato brunoise
5g mustard
1/2 jigger brandy
1/2 jigger white wine
2 tsp salt
1 tsp peppercorn

PROCEDURE:
1. Season filet with salt and crushed black peppercorn, brush with mustard, dredge into flour and mark with hot skewers.
2. Place it on the pan, then flame and deglaze with brandy. Then place it on oven for 5 minutes.
3. Remove pan from oven then de-glaze with white wine. Set aside.
4. Place the grilled salmon on a plate with the mashed potato , then add the remaining ingredients (capers, olives and lemon juice) on the pan. Spoon over the Mediterranean sauce on top.

good for 2 :)

BARBECUE RICE

 

INGREDIENTS:

300 g pork lomo (tenderloin) sliced into thin strips
¾ cup  BBQ Marinade
2 tbsp margarine
½ cup cooked/frozen green peas
6 cups cooked rice

PROCEDURE:

1. Marinate pork slices in  BBQ Marinade for 15 minutes. Drain and reserve marinade.

2. Sauté pork in margarine over high heat for 5 minutes or until cooked. Add peas, marinade and ½ tsp iodized fine salt (or ½ tbsp iodized rock salt). Allow to simmer. Add rice. Cook for 2 minutes with continuous stirring.

good for 6 :)

FRUITY SNOWBALLS

 

INGREDIENTS:

1 can (227 g) Crushed Pineapple, well drained
250 grams marshmallow
1 packs (250 ml) all-purpose cream, chilled
2 tbsp sugar
1 tbsp unflavored gelatin dissolved in ¼ cup water
¼ cup toasted cashew nuts coarsely chopped
paper cups

PROCEDURE:

1. Combine Crushed Pineapple and marshmallow. Let stand for 1 hour. Meanwhile, heat gelatine until dissolved. Set aside. Beat all-purpose cream until soft peaks form. Fold into pineapple-marshmallow mixture then fold in gelatin. Cover and chill overnight.
2. Scoop into small balls by using ice cream scoop then transfer into paper cups. Sprinkle with nuts. Chill until ready to serve.

makes 13 :)

**note: you can use fruit cocktail for more colorful snowball.

BACON CARBONARA

INGREDIENTS:

1 pack (175 g) Spaghetti , cooked (reserve 3 tbsp pasta broth)
1 pouch (200 g) Carbonara Sauce
80 g bacon sliced
¼ cup grated cheddar cheese

PROCEDURE:

1. Fry bacon until crunchy. Set aside bacon, reserve drippings.
2. Combine drippings with  Carbonara Sauce and pasta broth. Cover, simmer for 3 minutes.
3. Add cheese and half of bacon, then pour over pasta. Toss. Top with remaining bacon.


good for 4 :)


**note: carbonara sauce is now available to all leading supermarkets. just follow the instructions at the back of the packaging