Cebu Pacific Back To Full Year Profit After Pandemic Losses

Cebu Pacific soars to new heights with Php 90.6 billion in revenue for 2023, marking a 60% increase from the previous year!

FDA DG Assists Small Businesses With BBMSME Program, Joins First Lady in Tuguegarao

Food and Drug Administration Director General Dr. Samuel Zacate partners with Tuguegarao Mayor to empower local entrepreneurs through Bigyan-Halaga, Bangon Micro, Medium and Small Enterprises program.

Tala’s Iona Inigo-Mayo Shares Its Empowerment On The Organization And Its Customers

Gender-inclusive workplaces drive success! Tala empowers women, fostering leadership & financial independence, transforming lives and communities globally.

HONOR PH Introduces HONOR X7b, Another High-Quality Phone Without Breaking Your Wallet

HONOR Philippines locally debuts the durable, budget-friendly HONOR X7b, boasting impressive features like extended battery life and superb display.

Orange Foliage Emulated In Autumn Recipe

1

Orange Foliage Emulated In Autumn Recipe

1

How do you feel about this story?

Like
Love
Haha
Wow
Sad
Angry

Fall is the season of bounty, commonly associated with orange pumpkins of all sizes. Chef-educator Margarita Marty brings the spirit of Autumn straight to the table through her very own Tortilla Leaves with Butternut Squash and Chickpea Dip.

Marty, the chairperson of the Culinary Arts of the De La Salle-College of Saint Benilde School of Hotel, Restaurant, and Institution Management (SHRIM), created the dish to be reminiscent of these iconic orange gardens.

 

Tortilla Leaves with Butternut Squash and Chickpea dip

Ingredients

Butternut squash and chickpea dip:

2 tbsp tahini
10 g garlic cloves
250 g canned chickpeas, washed and drained
250 g butternut squash
2 tbsp lemon juice
½ tsp McCormick Ground Cinnamon
½ tsp ground cumin
½ tsp McCormick Spanish Paprika
½ cup extra virgin olive oil
Cold water as needed
Salt and pepper to taste

Procedure

  1. Peel and cut butternut squash to ½ in thick pieces.
  2. Coat butternut squash in 1 tablespoon of olive oil and season with salt and pepper.
  3. Bake butternut squash for 20 minutes or until tender.
  4. Put the tahini, lemon and garlic in a food processor. Pulse until well-combined.
  5. Add the butternut squash, chickpeas, McCormick Ground Cinnamon, Ground Cumin and extra virgin olive oil. Mix on high until smooth.
  6. Thin the dip with 1 to 2 tablespoons of cold water. Pulse the food processor.
  7. Season with salt and pepper.

Tortilla Leaves:

6 pcs large tortillas
2 tbsp of olive oil
McCormick Spanish Paprika

Procedure

  1. Cut the large tortilla using a leaf-shaped cookie cutter.
  2. Brush tortilla leaves with olive oil.
  3. Sprinkle with paprika.
  4. Bake in the oven until golden brown.