Lechon kawali, Pan fried pork belly on a bun

Pan-fried pork or lechon kawali as we Filipinos call it, is also a favorite among the inhabitants of the pearl of the orient.

Lechon kawali or Pan-roasted pork to some is different from Lechon, the well-known national dish of the Philippines. The difference between the two is that lechon is cooked in a pit filled with flamed charcoal, lechon kawali is cooked by boiling or baked then later deep fried, the most common part to use  is pork belly, or as the Filipinos call it liempo

This dis is usually eaten with steamed rice and some lechon sauce for dipping, but this time I served it in a bun with bbq sauce with chicharon on the side.

How to Cook Lechon Kawali

Cooking Lechon Kawali takes two processes, usually you boil the pork belly until tender, and then deep fry it in oil.  I baked mine and I pan-fried it.  You can prepare the pork belly a day or two before serving it. NB,  do not slice it and store in the fridge until you need it.


You need

Pork belly
Crushed garlic

Oil for frying

Burger buns or Japanese milk bread. I used the latter, for recipe see HERE
Bbq sauce

Score the skin of the pork belly and rub it with crushed garlic, salt and pepper.

Preheat oven to 200 C

Wrap the pork belly in aluminium foil, put it in the oven and turn down the heat to 120 C and bake it in the oven for about 5 hours.


When the pork belly is finish, cut slices and remove the skin. Fry the slices in a pan with a little oil, and the skin you deep fry.

The only thing left is to build your sandwich, serve and enjoy.





Paloma, Mescal, Cocktail


This  refreshing smooth and fruity cocktail is a favorite in Mexico. This version is made with Mescal a distilled alcoholic beverage made from agave plants native to Mexico.

Ingredients for one serving

1 grapefruit slice
¼ cup of fresh grapefruit juice
1 tablespoon of fresh lime juice
1 teaspoon of sugar
¼ cup of mescal
¼ cup club soda

Combine all the ingredients in a shaker, shake and pour in to a glass, top with ice and garnish with a slice of grapefruit.

Naked cake with meringue and berries

Naked cake with meringue, sponge cake layered with meringue, cream, custard and berries. Creamy, sweet, berry tart, moist and a bit of crunch, all the elements i like in a dessert.

Naked cakes have become very popular to make, they are rustic and yet delicate to look at. I entered a cream cake competition with this cake. I wanted to make  merveilleux cake, but one of the criteria said that it had to have a cake base made of some kind of grain. Merveileux was then out of the question, I decided to layer sponge cake and meringue with cream, custard and berries.

Meringue, Sponge cake, Berries, Cream, Custard, Naked cake, Analiza Gonzales

I used
1 sponge cake, recipe further down this post
2 Meringue discs, recipe further down this post
6 dl cream, 1 dl mixed with the custard
250 g vanilla custard, (I have used the ready-made from the store)
Blueberry jam
Raspberry Jam
Fresh strawberries
Fresh raspberries
Fresh blueberries
Meringue kisses
Mint leaves decorations
Edible silver

Meringue, Sponge cake, Berries, Cream, Custard, Naked cake, Analiza Gonzales

Sponge cake

6  room tempertaured eggs
180 g sugar
180 g flour
1 teaspoon baking powder

Preheat the oven to 160 ° C.

Beat the eggs until very fluffy and pale yellow (about 6-8 minutes on-medium/high speed). To test that it has been beaten enough, let some of the mixture drip into the bowl and write “Good” if you can see the whole word before it disappears it is ready.

sift flour and baking baking powder in to the egg mixture

Gently fold the flour into the eggs with a spatula

Pour the batter into the prepared pan. Smooth the top with a spatula to even out the surface.

Pour the pipe into the mold and sprinkle easily back and forth with the licking pot so that the surface becomes even.

Bake the cake at the bottom of the oven for about 40 minutes until the sponge cake has risen and nicely golden. When you inset a toothpick into the center it should come out clean and dry.

Leave the cake in the pan for a few minutes before you remove it. Place it on a rack to cool and cover it with a clean tea towel.

Meringue, Sponge cake, Berries, Cream, Custard, Naked cake, Analiza Gonzales

Preheat oven to 150 C

4 large egg whites
200 g sugar

Combine egg whites and sugar in the heatproof bowl place it over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved, the mixture should feel completely smooth when rubbed between your fingertips.

Take the bowl off the heat and whisk with a handmixer. Starting on low and gradually increasing to medium-high speed, whisk until stiff peaks form. Continue mixing until the mixture is fluffy and glossy.

Fill a piping bag with the meringue and pipe two discs on a baking tray lined with baking paper. Use two trays if you can’t fit two discs on one. The discs should be a little smaller in diameter than the sponge cake. Pipe little kisses or drops with the remaining meringue to make decoration.

Place the tray in the middle of the oven and reduce the heat to 100 C. The disc is ready when you can pick them up easily about 2 hours. The smaller kisses takes 40-50 minutes.

Meringue, Sponge cake, Berries, Cream, Custard, Naked cake, Analiza Gonzales

 Whip the cream
Mix about 1 dl of the cream with the custard

Build your cake las in the picture above.

Spread blueberry jam on the bottom layer then cover it with cream.

Place the meringue disc on top of the cream, then add the custard and top with berries.

Spread raspberry jam on the bottom of the middle layer and place it over the berries jam side facing down.

Repeat the steps and spread raspberry jam on the bottom of the lat layer.

Cover the cake with cream and decorate it.

Meringue, Sponge cake, Berries, Cream, Custard, Naked cake, Analiza Gonzales

Cupcakes, cupcakes, buttercream, lemon and raspberry flavour, Analiza Gonzales

Lemon cupcakes with lemon and rapsberry frosting

 Happy Birthday Norway!!!
Today the 17th of May is Norway’s constitution day. This day is among others the children’s day and celebrated with school children parading, every school has a marching band at the front and the students follow grouped by grade.  All the grade schools in every city and town parade, in Oslo they have the largest parade, the student parade up the main street and pass the royal palace, where the king and queen wave to the children.

MiniMe’s class arranged her schools 17th of may celebration at school and I am in the group that set up tables and chairs and cleaned up after the party. I got an e-mail asking us to bake cakes too, as if we did not have enough to do. The easy way out would have been to bake a sheet cake and be done with it. I had to ask if there was anything they specially needed and got a reply that nobody was making cupcakes, so I made cupcakes.

Today recipe is lemon cupcakes with light and airy raspberry and lemon butter cream, sweet and sour just the way I like it.

Light and airy butter cream you ask, Yes, I mixed Swiss meringue with butter.
Swiss meringue is egg and sugar whipped in a double boiler. This makes a silky smooth buttercream, that spreads beautifully and perfect for piping.

Cupcake, lemon cupcake, lemon frosting, raspberry frosting, buttercream, Analiza Gonzales

 Makes about 24 regular sized cupcakes
Fresh blueberries
Edible silver
250 g of room temperatured butter
250 g sugar
Grated lemon peel from one lemon
Juice from 1 lemon
4 large eggs
250 g flour
3 teaspoons baking soda
Preheat the oven to 190 C
Beat butter and sugar white.
Add lemon peel and juice, keep beating, then add the eggs one by one.
Mix flour and baking soda into a bowl and sift it into the butter mixture and beat on medium speed.
Mix until you see all the flour is well corporated, a few minute only. If you beat for too long, the texture of the cake can be very rubbery and spongy
Cupcakes, Analiza Gonzales, scooping batter
Old picture from an old post, I forgot to take pictures during the process
Place cupcake liners in a cupcake tray and scoop the batter into cupcake liners.
Bake them in the middle of the oven for about 15 minutes.
Let the cupcakes cool down before frosting them.
Sitron cupcakes, muffins, smørkrem, bringebær, sitron Lizas matverden

Swiss meringue butter cream

4 large egg whites
200 g sugar
250 g room teperatured butter, cut into tablespoons sized cubs
Juice from one lemon
juice from 250 g frozen raspberries or fresh

Combine egg whites and sugar in the heatproof bowl place it over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved, the mixture should feel completely smooth when rubbed between your fingertips.

Take the bowl off the heat and whisk with a handmixer. Starting on low and gradually increasing to medium-high speed, whisk until stiff peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool, about 10 minutes.

Keep the mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, remember to scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day. This buttercream can be stored inan airtight container and refrigerated up to 3 days or in the freezer up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low-speed until smooth again, about 5 minutes.

Divide the buttercream into to bowls and add the flavouring mix well. The butter cream is ready for piping,

Pipe and decorate your cupcakes.

Sitron cupcakes, muffins, smørkrem, bringebær, sitron Lizas matverden

Ham and cheese pie with a dark rye bread crust

Ham and cheese pie with a lovely dark Danish  rye bread crust.

The mind works in mysterious ways, The inspiration for this pie was a cheesecake with a dark chocolate crust and looked a little crumbly. My mind wander off to Danish rye bread and i was thinking why not make a savoury cheese cake. Don’t ask me why, I can’t even explain it to my self.

If you like the flavour of dark rye bread you should try this. I made a simple ham and cheese filling, but you can use any filling you think goes well with rye bread.

Pie crust:
250 g Danish rye bread
250 g crisp bread
100 g butter

250 g cream cheese
5 eggs
150 g chopped ham
150 g grated cheese
Ramsonk pure or another herb
Salt and pepper as desired

Pre heat the oven to 200 C

Finely chop rye bread and crisp bread, melt the butter and mix everything in a bowl.

Press the mixture in a baking paper lined 9 inch pan or a pie dish.

Bake in the middle of the oven for about 10 minutes.

While the crust is baking in the oven,  make the filling

Beat the eggs and cream cheese smooth.

Add the chopped ham and grated cheese and salt and pepper to your liking. And mix in desired herbs. I used ramson..

Pour the filling  into the finished crust and baking it in the middle of the oven at 150 C for 20 minutes.

Serve the pie warm with a salad and enjoy.

Cheese cake, three ingredient cheese cake, blueberries, cheese cake with blueberries

Three ingredient baked cheese cake

 Delicious, airy and soft cheesecake made with only three ingredients, topped with blueberry topping, fresh blueberries and blackberries.

I heard someone opens and closes the fridge and freezer and then I heard “Mom, isn’t it about time to make some blueberry pie?” “What do you mean?” I replied. “You have a lot of blueberries in the freezer, what about using some”. Ha ha ha, I think someone who wants pie.I was planning to make Japanese cheesecake, but thought a simpler version would be quicker. For this cheese cake you only need white chocolate, cream cheese and eggs. This recipe is found everywhere online and super easy to make.

Bakt ostekake, baked cheese cake, 3 ingredient cheese cake, ostekake med tre ingredienser, Analiza Gonzales, Lizas matverden, 3

 Cheesecake with blueberries

250 g white chocolate
6 eggs
250 g cream cheese

Blueberry topping – See the recipe further down in this post.
Fresh blueberries
Fresh blackberries
Powdered sugarPreheat the oven to 200 ºC.
Line the base of a 7″ round cake pan(fixed base) with parchment paper and grease the sides with butter, If you do not have one with a fixed base, wrap som aluminium foil on the outside to make sure it is water tight, set aside.
Separate the eggs and beat egg whites with an electric mixer until the egg whites reaches the stiff peak stage
Fill a saucepan with water to about half full. Bring the water to a full boil. Turn off the heat. Place white chocolate chips in a large mixing bowl and set it over the saucepan, make sure the bowl is bigger than the sauce pan and that the bowl does not touch the water.  When the chocolate has melted
Add cream cheese and mix till smooth.

Add the egg yolks, mix to combine.
Add the beaten egg whites into the cream cheese mixture in 3 separate additions, each time fold with a spatula (I used a balloon whisk) until just blended.
Pour batter into the prepared pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
Place cake pan on a baking tray. Fill the baking tray with some hot water.
Place on lower rack in the pre heated oven and bake for 15 mins. Lower the temperature to 150 C and bake for another 15 minutes. Turn off the oven temperature and leave the cake inside the oven for another 15 minutes.
Remove cake pan from the oven and leave the cake to cool before unmolding. Refrigerate for about 2 to 3 hours.


Blueberries topping:
5 dl frozen berries (you can use fresh berries, but it was the frozen ones I had in abundance)
3 dl water
1-1.5 dl sugar (start with a little bit of sugar and adjust afterwards to your liking. It is easier to adjust up than down)
2 teaspoons  corn starch

Combine all ingredients except the corn starch in a saucepan over medium-high heat. Bring to a simmer, and cook until berries break down, about 4 minutes and adjust the sweetness.

Let cool, then refrigerate, covered, until cold (or up to 3 days).

Pour on cooled blueberry on the cheesecake and decorate with fresh berries and mint leaves, dust with powdered sugar if you want.

Merveileux, frank fløtebolle, Lizas matverden, kremboller, pikekyss og krem, pikekyss Delikate, sprø og luftige franske fløteboller, pikekyss sandwich dekket med krem og revet sjokolade.


They are deliciously delicate, light and crunchy, Merveilleux the French Belgian cream pastry consists of two meringue kisses sandwich and covered with cream and usually covered in grated chocolate.

Social media is an amazing forum where you can find a lot of inspiration. Back in 2015 I saw pictures of a wonderful little treat and I thought it was these Merveilleux, but I remember them a little different, and a little more detailed. Maybe I am confusing  the name with something else. I googled, but I could not find what I was looking for, my search though led me to this site Aux Merveilleux. After reading up on these over a hundred years old treat on different sites and blogs, I decided had to try to make these.

Merveilleux, French, Belgian, Treats, Pastry. Creambun, Maringue, cream, analizagonzales.com

I made a very simple version, with unsweetened whipped cream,  grated chocolate and of course meringue. Why unsweetened, it is because I think the meringue already are way too sweet. I understand that you can make these with different flavour and toppings. So this is just a guide to how to make these.

Merveilleux, French, Belgian, Treats, Pastry. Creambun, Maringue, cream, analizagonzales.com

You need:

meringue kisses
Whipped cream
Grated chocolate or topping of your choice
Make the meringue,  see recipe further down or you can buy ready-made ones
Grate the chocolate.
Whip the cream.

As you can see from my pictures I made the two different ways.

1. I piped the cream on  the meringue and then drizzled chocolate on top.

2. I used a spatula to cover the meringue.

Sandwich a dollop of cream between two pieces of meringue and then cover it with cream, lastly sprinkle with topping.

Merveileux, frank fløtebolle, Lizas matverden, kremboller, pikekyss og krem, pikekyss

2 egg whites, room tempered
125 g sugar

Preheat the oven to 150 C

Whisk the egg whites staring out on low speed allowing bubbles to shape, then increase to high and continuous whisking until soft peaks form.
Add the sugar to the egg whites one big spoonful at a time. Once all the sugar is added, continue to whisk for 5 – 7 minutes, or until all the sugar is dissolved. You should be able to rub the mixture between your fingers and not feel any grit from the sugar, and it forms a smooth shiny peak on the tip of your finger.

Line two baking sheets with parchment paper. Place a dab of meringue on the bottom corners the parchment, and press down so the paper sticks to the pan.

Spoon the meringue mixture into a large piping bag fitted with a wide round nozzle. Pipe the meringue mixture evenly to form meringue kisses, anywhere between 3-5 cm, depending on the size you want.

Put the trays in the oven and reduce  the oven temperature to 100°C

Bake for 1 – 1,5 hours until the meringue can easily be lifted off the parchment paper with their bases in tact. Let them  cool completely. You can  store the meringues in an airtight container, and they will keep for up to a couple of weeks.

Merveilleux, French, Belgian, Treats, Pastry. Creambun, Maringue, cream, analizagonzales.com

Taho, Sago, Taho and sago drink, Filipino drink, filipino staple, analizagonzales.com, lizasmatverden

Taho drink

Kumusta at magandang araw ( Hello and have a nice day)
You have probably heard of Bubble tea, but have you heard about Taho? A filling drink brought to the Philippines by the Chinese. You also have Indonesian(Tauhue) and Malaysian(Taufufah) versions of this drink. This drink is also made with sago and gulaman in the Philippines, gulaman is an agar jelly. The differens between Taho and Sago at gulaman is that the first one is served warm and the latter served cold.
Can you imagine my surprize when bubble tea started popping up around the world  as a new invention.
Most of the Asian world have been refreshing themselves on drinks with sago pearls for most of their lives.
This drink is a must try. It is sweet, warm and fragrant, filled with silken tofu with the same consistency of custard, and chewy sago pearls. This drink is also a childhood vacation memory of mine.  I can still imagine the peddlers walking down the streets carrying two buckets that hang from each end of a yoke and calling “Tahooooo!” to attract customers. The larger bucket carries the tofu base and the smaller bucket holds the syrup and sago pearls.
Silken tofu, Sago drink, Sago, Thao, Thaho drink, Filipino drink, analizagonzales.com,
To many Filipinos this is a quick breakfast sold by peddlers called Magtaho in the morning. The drink is packed with carbohydrates and proteins, and it fills you up. Unfortunately since I have become diabetic, this drink is an absolute no no for me.   The base for this drink is called arnibal it is a syrup made from sugar and water with added flavoring, so you can understand why I should not drink this.
Actually I can probably enjoy this again, but I have not found or experimented enough to come up with a good recipe with sugar substitutes for this warm version.. Spring has decided not to show up in Norway, so I wanted to treat myself to a piece of memory while just sitting on the couch covered with a soft blanket with a warming glass of taho in my hands watching my family enjoy the drink too.  I was probably deceiving my self thinking that if I just ate the tofu and sago laced with a bit of arnibal that I wont be eating too much sugar, but ones or twice for the past five years won’t hurt me too much.
Silken tofu, Sago drink, Sago, Thao, Thaho drink, Filipino drink, analizagonzales.com,
Tao recipe, makes 4-6  servings

For sago pearls:

1/4 cup dark brown sugar
8 cups water
1 cup sago pearls

For arnibal,  syrup:

Sugarcane tablets equal to 1/2 cup (some use 1 cup, but that is just too sweet for me.)
1/2-1 teaspoon vanilla extract
1-2 cups water, depending how sweet you want it.

1 one-pound package organic silken tofu


Put sugar and water in a large saucepan and bring to a boil over high heat. Add tapioca pearls and stir until water returns to a boil. Reduce heat to a simmer, and continue cooking the tapioca pearls with the lid on, stirring occasionally, until they are almost translucent. Sago is cooked when it is tender but still chewy. Drain, rinse under cold water top stop the cooking process.

Cooking time depends on the sizes of the tapioca you use, follow the instruction on the pack. Cooking Tapioca pearls on a hard boil for a long time breaks them apart and makes them too soft and too mushy. They can be prepared ahead of time. Transfer drained cooked pearls to a container, add enough water to cover pearls, cover with a lid and refrigerate for up to a few days. Stir well and then drain before using.

To make arnibal, caramelize sugar in a pan and when it is nice and golden add water and vanilla and bring to a boil. Take pan off the heat and set aside. Remember you do not want the sugar to burn,

Silken tofu, Sago drink, Sago, Thao, Thaho drink, Filipino drink, analizagonzales.com,

Steam silken tofu in a steamer until heated through, about 15 minutes.

Fill your glasses with thin slices of silken tofu and tapioca pearls, 3/4 full and top the glasses with the sugar syrup. Mix together and serve warm.

Ramason salt

 Ramson has a short shelf life in its natural form, First of all the growing season is short  and the leaves are best before they start to bloom. Second, when they are picked you need to use or process them fairly soon, before they lose they aroma and become more grassy than garlic. There are some many things you can make with ransom to make it last a little bit longer than the herbs short season. Ramson salt is one of them and they are great little gifts as well.
Ramson salt, ramson, Homemade, DIY, ramsløk, ramsløksalt, analizagonzales.com
100 g table salt + 900 g flake salt
100 g (2 cups very tightly packed) chopped wild garlic leaves, no stems!
A little bit of water to get the blades running.
Wash the wild garlic and remove the stems. Chop it roughly and make sure you are left with 100 g (2 cups
tightly packed) wild garlic leaves.
Place the wild garlic into a food processor and run it on max speed until you got a rough  consistency add a bit of the water if it does not chop.  Add about 100 g of the salt to the wild garlic puree. Process at max speed until it forms a creamy paste.
Pour the remaining salt into a big bowl and add the garlic-salt paste. Take a fork and mix it until it is evenly combined. It will look like damp, green sand.
Line two roasting tray with baking paper and spread the damp salt evenly on each one. Let the salt dry in the sun for 8-10 hours or place in the oven for about 3-4 hours at 50°C. You can also use a dehydrator.
Let it cool down before transferring into an air tight container.
The salt has no expiration date, but it will lose its flavour over time, make sure the jars are airtight or store it in the freezer.

Pickled ramson buds

I have a fondness for foraging, I might have inherited it from my mom. She used to take us to the woods to pick berries and mushrooms. The satisfaction that I have gone out and gathered treats that nature has given us and preserved it. Now I try to pass this passion on to my children.

analizagonzales.com, picking ramson, ramson, ramsløk, foraging, wild garlic,

Earlier I have made ramson butter, cream cheese with ramson, ramson pesto, ramson puré, had ramson in stews, sauce and gravy. But I have never pickled ramson buds before and wanted to try that. Actually I wanted to make them the same way as you make capers. I got the idea  from the blog Thirsty for tea, she had posted sakura blossom sushi( her post HERE, when the cherry trees blossom here I will try this too). I thought why not do the same with the ramson buds. I did not go through the capers process, I just pickled them the regular way with vinegar.



Ramsons buds
White wine vinegar
Apple cider vinegar
1 tbs salt for every 2,5 dl vinegar
1 tbs sugar for every 2,5 dl vinegar


sterilize the jars and lids you are going use.

In every jar Minime and I put 50/50 opened buds and closed buds.

In a pot boil the vinegar, salt and sugar. and when it is boiling take it of the heat and let it cool for about 5-10 minutes and top the jars with the liquid. Close the jars and put them somewhere cool until you need delicate little buds and flowers to garnish a marvelous dish:)


For filipinos reading this, the brine is super with chicaron.

Pickled ramson on Jarlsberg cubes, ramson buds, ramson, cheese
Jarlsberg cubes with pickled ramson buds