Posted in Home Cooking, Liquid Refreshment

In Which Breakfast is a Bit Different…

A milkshake and cheese-pimento toast with crunchy peanut butter...

I was feeling rather mopey and cranky when I woke up this morning and I wasn’t in the mood for anything heavy despite the fact that I knew I had a hectic day ahead of me.

This, of course, led to the toasting of a few slices of cheese-pimento bread (the ciabatta sort, not the brioche kind) with a generous schmear of crunchy peanut butter.  Quite substantial, really, and unusual – but the madness didn’t end there.

To put it bluntly, I made a milkshake with virtually everything but the kitchen sink.

Believe me: it's NOT as innocent as it looks...

This shake was the end result of having a glut of bananas at home, a mango-cream refrigerator cake in the freezer, some pistachio ice cream, and some homemade caramel.  Rich, nutty, slightly fruity, and really substantial, this was a fan-bloody-tastic way to perk myself up for the day ahead.  My brother thinks it’s a mad but scrumptious idea, hence the name Liquid Insanity.  :p

Liquid Insanity

  • 1 cup milk
  • 3 ice cubes
  • 1/4 cup pistachio or vanilla-almond ice cream
  • 1/4 cup mango-cream refrigerator cake or crema-de-fruta pudding
  • 1 teaspoon caramel (homemade or tinned)
  • 1 banana, peeled and chunked

Blitz the ingredients in a blender at a high speed (Liquefy on an Osterizer) for 30 seconds.  Lower speed (Frappe on an Osterizer) and blend an additional 30 seconds.

Pour into a tall (16oz.) glass; may also be split between two 8oz. glasses.

Serves 1 (for the large) or 2.

Substitutions… Oh, just in case you don’t have a refrigerator cake in your freezer or caramel in the fridge, substitute an equal amount of mango or peach ice cream and half a graham cracker for the cake and an equal amount of condensed milk for the caramel.



Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

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