Monday, July 10, 2006

For Nourishment and Convenience

I make these filled pandesals when I know I'll be busy for most of the week but don't want to let go having a satiating snack. They are convenient to have, stored in the freezer (even upto 5 days!) and grabbed as you go. Although making filled pandesals may be a bit tedious, what with having to prepare the filling and the dough, but when planned ahead, it leaves but a zip of work to finish. The desired filling, e.g. tuna, corned beef, chicken curry, even left over adobo, may be made ahead of time and stored in the fridge. The next day, the dough can be prepared with the filling and baked. Serving something like these for the family makes sure they're having a great meal sans excess sodium and preservatives.
I love them freshly baked, when steam wafts through the air when I pull the creamy dough apart, revealing a filling that is sumptously my own! I pack leftovers in plastic wraps and store them in the freezer. They're convenient to bring along to road trips, letting them thaw on their own. My sister A brings them to the office to which they thaw just in time for her afternoon snack.


LegallyChef said...

Hi, I was wondering if you offer one on one cake decorating classes. if so just email me at gellibelli at gmail dot com

The Beauty Bank said...
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