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Blog posts tagged with 'recipes from chicka'

My kids are picky eaters when it comes to fruits. I have to count on kitchen creativity every now and then to give their favorite fruits a new twist, as not to have the feeling of having the same thing all the time. Luckily, berries are on top of their very short list!

Berries are great tasting and has amazing health benefits. It is rich in flavonoids which are best known for its antioxidant and anti-inflammatory properties. Doesn't that make for a cool treat indeed!

Ingredients (serves 4)
1 cup frozen raspberries
1 cup frozen blackberries
1 cup frozen blueberries
4 pieces frozen mangoes cut into squares
1/4 cup freshly squeezed lemon juice
4-6 tbsp sugar adjust to taste
2 tbsp chopped mint
Mix all ingredients together and voila, you have a perfect summer treat for kids and adults alike!

Prime Rib Recipe

My family absolutely adores steak! It's one dish that gets a unanimous vote at home whenever I suggest it to my kids and husband for dinner. Rightfully so, as it's a good source of protein for muscle growth, bone maintenance and weight management as it gives the feeling of fullness for a longer period of time.

Every summer, something we look forward to in France is my father-in-law's grilled cote de boeuf or beef prime rib. It's considered the most decadent cut, and I am glad Gerald has made it possible for my family to enjoy it any time.

1 pack Gerald Beef prime rib bone in (1-1.5 kg)
Coarse sea salt and freshly ground pepper
2 tbsp olive oil
1. Make sure beef is thawed and at room temperature by taking out of the refrigerator 30 minutes before cooking.

2. Preheat oven to 210 C °

3. Brush olive oil on beef and season generously with salt and pepper

4. Sear beef on a grill pan or grill for 3 minutes on each side on high heat, or until it has a nice brown crust and that criss crossing pattern that we all like.

5. Place beef in a roasting pan and toss in the oven for 8-10 minutes for medium rare. This is so, as the beef is too thick to cook all the way through on the grill, and risk making it well done which is a pity for such an excellent cut!

6. It's important to allow the beef to rest for 10 minutes after the desired doneness is achieved. No slicing or poking and just allowing for its juice to get distributed evenly inside.

7. Best served with sautéed extra fine green beans and fried potato slices just as my French in laws prefer it.


Scallops are a perfect summer food, but perfect at any time of the year, too! They are light, creamy in texture, and the roe gives a rich flavor. Most instances, it is prepared with heavy cream and butter, which are too heavy to digest. I am sharing here my favorite dairy free cream sauce, which is simple enough, but nevertheless has an elegant restaurant feel to it.

Ingredients (serves 4)

Scallops roe on 1 pack scallops, roe on (454g)
2 tbsp olive oil
4 tbsp cornstarch or potato starch
Salt and pepper
Cashew Cream Sauce
3/4 cup roasted cashew nuts
1 1/2 clove garlic, minced
3 tbsp extra virgin olive oil
3/4 cup water
1 tbsp mixed aromatic herbs for fish
Salt and pepper to taste
Soak cashew nuts in hot water for at least 2 hours to soften. Drain and rinse. Place in a blender together with garlic, extra virgin olive oil, water, herbs, salt and pepper. Purée until smooth. Pour in a pan on low heat for 2-3 minutes or until sauce thickens. Set aside.

Set a pan over high heat. Add olive oil. While olive oil is getting hot, season the scallops with salt and pepper. Dredge with cornstarch or potato starch shaking to remove any excess starch. Place in the pan searing for 2 minutes on one side. Turn the scallops on another side continuing to cook for another 1 1/2 to 2 minutes or until golden brown.

To serve, pour sauce on platter. Place the scallops on top of the sauce. Sprinkle with extra aromatic herbs. Serve immediately.

Sea bass is an excellent source of protein and selenium, which our body depends on to produce antioxidants and essential omega-3 fatty acids needed in lowering blood pressure and reducing levels of cholesterol. What's more, it is also low in calories. Now, that's healthy indulgence in every bite!

Ingredients (serves 4)

1 pack Chilean seabass fillets (approx. 500-600 grams)

250g cherry tomatoes, cut in half

6 tbsp olive oil (divided into 3)

100 g sliced white onion

3 sticks celery, sliced

1/2 tsp cumin

2 garlic cloves, finely chopped

*3 cups red rice, cooked (or 1 cup cooked quinoa)

40g Gerald aromatic dill, chopped

50g pine nuts, toasted

1 chicken or vegetable bouillon cube (diluted in 6 tbsp hot water)

Salt and pepper

Optional for garnishing, balsamic glaze

1. Before cooking ,prepare sea bass by scoring the skin, cutting into the flesh slightly, 5 or 6 times at about 1 cm intervals. Set aside.

2. Heat oven to 180 °C. Put the tomatoes on a baking sheet and drizzle with 2 tbsp olive oil and some salt and pepper. Roast for 15 mins, remove and set aside.

3. Heat 2 tbsp olive oil in a large pan. Add the onion, celery, cumin and garlic, then season to taste. Fry on a medium heat for 10 mins until golden. Add the rice, dill, diluted bouillon cubes and pine nuts. Gently stir through for 5 minutes. Turn off heat.

4. Season the fish with a little salt and pepper just before cooking. Heat the frying pan until very hot, then add 2 tbsp olive oil. Lay the fish fillets in the pan, skin-side down. As soon as it goes in, press each fillet down with your fingers or a fish spatula to stop it from curling up. Reduce the heat to medium, then leave the fish to cook for 3-4 mins, undisturbed, until you can see that the flesh has cooked two-thirds of the way up and the skin is crisp and brown.

5. Flip the fillets over, then fry on the flesh side for about 2 mins until just done, basting the skin with the oil in the pan as it cooks. Turn off heat. Leave to rest and baste with the hot oil and juices from the pan.

6. For plating, place rice pilaf with dill on a plate, top with sea bass fillet. Add roasted tomatoes. For garnishing, sprinkle some dill or some balsamic glaze.

Roast Leg of Lamb

Weekends are a great time for family get togethers or having friends over. Sometimes, I have the luxury of time to prepare an elaborate dish, but when I have to hurry or attend the kids' sports event, I find that the simplest and most elegant way to feed a crowd for a nice Sunday lunch is to roast a whole leg of lamb. This classic recipe has never let me down, and it won’t for you. Easy to prepare and will leave guests wanting for seconds!


1 leg of lamb 2kg - 2.5 kg


1/2 cup honey

1 tbsp balsamic vinegar

2 tbsp Dijon mustard

2 tbsp Mixed Aromatic Herbs for Meat

4 cloves minced garlic

1 tsp lemon juice

1 tsp black pepper

1 tsp coarse salt


Side dish:

1 kg potatoes peeled and cut into 4

1 bulb garlic, peeled

Olive oil

Some Rosemary sprigs

Salt and pepper to taste

*may also add some carrots and zucchini together with potatoes

1. Mix all marinade ingredients in a bowl .

2. Apply and rub on leg of lamb. Cover and marinate overnight in the refrigerator.

3. Preheat oven to 230 deg C/ 450 deg F

4. Place the lamb in a roasting pan, on the middle rack of the oven .

5. Place in a baking pan the potatoes, carrots,1 bulb garlic peeled, some rosemary sprigs, salt and pepper, and drizzle over some olive oil. Place it under the lamb and rack for drippings.

6. Bake lamb at 230C / 450F for 20 minutes then reduce heat to 200C / 400F and roast for another 60 minutes for medium rare.

7. Let stand for 10 minutes before carving and serving with Wild Game Sauce