Saturday, August 25, 2012

Easy Cheese Blintzes

Chef Torn "Sushi Recipes"

Chef Thorn with Hi Baby roll


Nori, rice, black sesame seeds
Spicy mayo, avocado, asparagus, fish tempura
Dried Bonito Flakes,rolled the sushi
-cut in the center, cut again into six
-In plate, use spoon to spread the sauce "coconut with peanut sauce", 3spoon of sauce spead into plate
-put the sushi roll on top of sauce

Chef Thorn with-------cucumber Tempura--------roll


Dragon roll fancy


Nori, rice, black sesame seeds and roe
Cream cheese, mayo, 2pcs tempura,( ), avocado, asparagus
Slice thin avocado for toppings,put plastic wrap and bamboo,press
-cut sushi

Cooking videos (playlist)

【HD】How to make Katsu-don カツ丼

How to Make Katsu Curry (Tonkatsu Curry) カツカレーの作り方

How to Make Tendon (Japanese Tempura Rice Bowl) 天丼の作り方

Gelatin Bubbles "Not Edible" For playing bubbles only

Ingredients for Touchable Bubbles

How to make gelatin bubbles for wedding cakes

Friday, August 24, 2012

List of tutorial For Gumpaste Design,Fondant Cakes and 3D Cakes

How to make Box for deliver... Ice in the box

Chicken Curry (Filipino Style) By Porthoscook

1 Green Bell Pepper
1 White Onion
Thumb Size Ginger
4 Cloves garlic
1 Carrot (Chunks)
2 Potatoes (Chunks)
1 Cup Coconut Milk
1/2 Cup Water
Fish Sauce
1 Whole Spring Chicken
2 Tbsp Curry Powder



Crack sa may ulo at buntot para mabali ang tinik. Pinaluwang ang mga laman ng isda sa pamamagitan ng paggamit ng metal spatula saka unti-unting pinisil (push) ang buntot ng isda para lumabas ang laman sa ulo ng isda. Tapos boiled sa water at salt

2 tbsp Soy sauce
1 tsp Lemon Juice
-marnate in 30mins

SAUTE. 2 Tbsp Oil,1/2 cup Onions chopped, 1/2 cup tomatoes chopped,1/2 cup potatoes chopped, 1/4 cup red pepper chopped, 1/2 cup carrots chopped, 1/2 cup frozen peas, fish fakes, 2 Tbsp Maggie Seasoning Sabor, Black or White pepper, 1/2 cup raisins, and salt... 
-> Igisa ayon sa sumusunod na ingredients
-> Palamigin ang ginisa... add 3pcs eggs... Ipalaman sa Bangus.
-> Brush ng oil ang alluminum foil, gitna ang isda at balutin maige.
-> 400F- 45mins...tapos after bake.. buksan ang aluminum foil, broil ang hanggang maggolden brown ang bangus relleno

Pinoy Sardines in Tomato Sauce

8pcs isdang sardinas
1 can tomato sauce
tomato catsup
olive oil
Salt and pepper
3pcs Siling labuyo

- tanggaling ang ulo at buntot ng isda
- lagyan ng salt ang pepper ang isda
- hilera sa pressure cooker ang isda
- lagyan ng olive oil, tomato sauce, catsup dapat cover ng sauce ang isda sa ibabaw,tapos ilagay na ang siling labuyo
- isalang sa apoy, sa umpisa high heat, kapag nag whistle na ang pressure cooker, adjust ang fire sa lowe fire lutuin hanggang 20mins ang sardines.

Grilled Cheese & Tomato Sandwich

Jacques Pepin omelette omelet "Tip and technique"


ダシ巻き玉子焼 Japanese Omelette

Tuesday, August 21, 2012

Breakfast Sandwich

Baked Eggs


  • 12 eggs
  • 3 handfuls fresh baby spinach, roughly chopped and stems removed
  • 1 bunch of green onions
  • 12 pieces of bacon
  • 1/4 cup cream
  • Salt and white pepper to taste
  • 1/2-1 cup crumbled feta cheese


  1. Par-cook bacon at 425 for 10 minutes.
  2. Roughly chop the spinach leaves and green onions.
  3. Remove bacon from oven.
  4. Preheat pan. Drizzle a bit of bacon grease inside. Saute green onion and spinach until wilted. Set aside and remove from heat.
  5. Whisk up 12 eggs. Add 1/4 cup cream, a couple pinches of salt and some white pepper.
  6. Line a muffin tin with the bacon, covering the sides and bottom of each tin. Pour some scrambled egg on the bottom, top with a small bit of the spinach filling in each cup, and add more eggs, about 3/4 of the way up. Top with about 1-2 tablespoons of crumbled feta cheese.
  7. Bake in oven at 425 for 10-15 minutes. Let rest 3-5 minutes, then remove with a rubber spatula. Enjoy!
Note: Chef Jason Hill of and the Chef Tips app on iTunes ( shares his recipe for baked egg souffle, or baked eggs in a muffin tin. These oven baked eggs with spinach, feta cheese and bacon are made in muffin tins, making it the perfect brunch or breakfast recipe. Please note that this is not a traditional French souffle, which calls for the whites being mixed with the yolks. This is inspired by the Panera Bread egg souffle recipe. Hope you enjoy it! For the full printed recipe, go to our website.

Pastry Pie Crust, Chocolate Pie and Whipped Cream


  • 2 1/2 cups all purpose flour
  • 1/2 cup shortening, chilled
  • 1/2 cup butter, chilled
  • 2 tablespoons sugar
  • 2 egg yolks
  • 4 tablespoons ice water, or more as needed to form a soft dough


  1. Pulse a few seconds in food processor. Push down sides with rubber spatula. Drizzle the ice water into the mixture.
  2. Remove and roll out.
  3. If it breaks apart, drizzle a bit more water. Wrap into plastic wrap and chill about 20 minutes.
  4. Place some flour on your work surface and on rolling pin. Start in center and roll out clockwise until it is about 1/8-inch thick. Place pie crust carefully into pie pan and cut off excess edges.
  5. Pinch edges in a flute pattern.
  6. To prebake crust in a convection oven at 450 F for about 10 minutes, or until it's golden brown. Using a traditional oven, you can prebake at 350 F for 20-30 minutes, or until golden. Make sure the pie crust is very cold or frozen before prebaking.
  7. If not prebaking, simply place your favorite filling in the pie and bake as directed.
Chef Jason's Notes: I can't think of many people who don't enjoy a nice homemade pie, and more often than not, one of the secrets begins with a good pie crust. Today I'm going to share my stand-by pie crust recipe that I hope you enjoy. When I was a kid, my dad worked briefly at Marie Callenders — a famous pie shop here in California. This recipe, called pate sucré, is a sweet and flaky pie crust.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 30 minutes (not including 1 hour of chilling)
Servings: 8
Cuisine: Hawaiian
Course: Dessert
Serve With: Homemade Whipped Cream


Cornstarch Slurry
1/2 cup cornstarch
1 cup of water

Coconut Haupia Recipe
1 cup whole milk
1 cup of sugar
14 ounces of coconut milk

Chocolate Pie Filling
7 ounces semi-sweet chocolate

Whipped Cream Layer
1 1/2 cups of heavy whipping cream
2 teaspoons vanilla
3 tablespoons white sugar

1 baked 10-inch homemade pie crust (or use store-bought)


  1. To make this chocolate pie recipe, you'll need a nice flaky baked pie crust. You can buy one at the store, or use my easy pie crust recipe, which is featured in a separate video.
  2. In a measuring cup, mix 1/2 cup cornstarch into 1 cup of water and let it dissolve. This is your cornstarch slurry, which will thicken our Hawaiian haupia recipe.
  3. Over medium heat, bring 1 cup whole milk, 1 cup of sugar and 14 ounces of coconut milk to a boil. Reduce the heat on the milk to a simmer and stir in the cornstarch mixture. Now, we stir continuously until it thickens up.
  4. In a saucepan, melt 7 ounces of semi-sweet chocolate over low heat. Remove from heat and stir in half of the coconut mixture.
  5. Top baked pie crust with the chocolate pie filling, then top with the reserved Hawaiian coconut haupia custard. Refrigerate this for one hour.
  6. Our final touch on this homemade chocolate pie is the whipped cream. Whisk this until stiff peaks form.
  7. Now, just layer the homemade whipped cream on this no bake chocolate pie, top it with fresh shaved chocolate shavings, and we're done!
Jason's Notes: This little market in Sunset Beach is a favorite hangout for locals — who can't get enough of Ted's chocolate haupia pie, topped with coconut haupia custard, plenty of whipped cream and chocolate shavings.

To make this chocolate pie recipe, you'll need a nice flaky baked pie crust. You can buy one at the store, or use my easy pie crust recipe, which is featured in a separate video. I hope you enjoy this easy recipe for chocolate pie. I personally think it's the best chocolate pie ever. Thanks for tubing in, and feel free to leave your comments below!

Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12
Cuisine: French
Course: Dessert
Serve With: Jason's Chocolate Haupia Pie


This homemade whipped cream recipe uses:
  • 2 1/2 cups of chilled heavy cream
  • 2 teaspoons of vanilla
  • 3 tablespoons of white sugar


  1. Place the ingredients for the homemade whipped cream recipe inside a cold mixing bowl. Whisk in 3 tablespoons of white sugar, followed by 2 teaspoons of vanilla (if you want a chantilly cream, which was invented in France during the 1800s).
  2. You make make whipped cream without the vanilla, but I think it adds a nice flavor.
  3. Next, using a figure-8 motion with your hand, continually whisk to incorporate air into the cream, about 5 minutes. Or you can use a mixer. Whipped cream dispensers require nitrous oxide inside a whipped cream charger. As a result, I prefer whipping cream by hand instead of using the whipped cream dispenser.
  4. Now you can impress your friends by showing them how to make whipped cream from scratch. This keeps well in the refrigerator, and if it flattens down slightly, simply whisk it up again when you're ready to use it.

Tomatillo Sauce and Huevos Rancheros Recipe


  • 20 fresh tomatillos
  • 6 cloves garlic, peeled
  • 1 onion, peeled and halved
  • 3 serrano chile peppers, stemmed
  • 1-2 tablespoons canola oil
  • Salt to taste
  • 1/2 cup chicken broth or stock, optional
  • 1 cup roasted green chiles


  1. Preheat oven to 425 F.
  2. Peel off the papery husks from tomatillos and rinse. Transfer to a sheet pan.
  3. Add garlic, onion and serrano chiles to the pan. Drizzle with a little canola oil and sprinkle of salt. Roast for about 20 minutes.
  4. Remove roasted items and place in a Dutch oven. Let stew over medium heat for about 10 minutes.
  5. Add everything to a food processor, along with 1 cup roasted green chiles. You can also add about 1/2 cup of chicken stock to add some flavor. Puree 2-3 minutes. Adjust seasoning and serve with your favorite Mexican recipes, such as huevos rancheros.
Jason's Notes: This Mexican green sauce goes well on Huevos Rancheros, in chicken tamales, over taquitos and with chicken enchiladas. After roasting tomatillos in the oven, place them in the blender or food processor with the rest of the ingredients. This roasted tomatillo sauce recipe also works well as a green salsa (salsa verde) with fresh made tortilla chips. Hope you enjoy it!


  • 2 cups green tomatillo sauce
  • 2 organic brown eggs
  • 1 cup refried beans, heated
  • 2 corn tortillas (handmade style preferred)
  • 1 green onion, chopped
  • 1 avocado, cut into slices
  • Minced cilantro
  • Sour cream, if desired


  1. Heat 2 cups of the green tomatillo sauce over medium-high heat. Crack eggs into sauce and cook until poached to your liking.
  2. In a separate pan, lightly fry 2 corn tortillas in about 1-2 tablespoons of canola oil.
  3. Place tortillas on plate. Spoon hot refried beans over each tortilla. Top with the eggs, chopped green onion, sliced avocado and some minced cilantro for garnish. Add additional sauce over the Mexican huevos rancheros,  if desired.
Jason's Notes: If you've ever wondered how to make huevos rancheros, it's really quite easy. This recipe for huevos rancheros uses fresh handmade corn tortillas, refried beans, and free-range eggs poached in Jason's green tomatillo sauce. (The huevos rancheros sauce is featured in a separate video). We hope you enjoy this easy huevos rancheros!

Monday, August 20, 2012

How To Make Pinwheel Sandwiches

Dragon roll fancy

How To Make a Dragon Roll @


Ham and Egg Breakfast Cups

Baked Omelet Recipe (Pinwheel Omelets)

  • 1/2 milk or (1/4 cup heavy whipping cream and 1/4 cup water. This is what I used in the video)
  • 1/4 cup all-purpose flour
  • 4 eggs
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 green bell pepper
  • 1/3 onion, chopped
  • 1/2 cup smoked turkey sausage, chopped
  • 1 cup cheddar cheese
  • sour cream (optional but so recommended
  • salsa (optional but soooo recommended)
  • parsley, garnish
  • Stuffed Peppers- How To Make Stuffed Bell Peppers (Loaded with Yumminess!)

    Meaty, Cheesy Stuffed Bell Peppers

    Author: Divas Can Cook
    • 4 green bell peppers
    • salted water and/or chicken broth (to boil whole peppers in)
    • 1/2 white onion, diced
    • 3 cloves garlic, minced
    • 1/2 lb ground turkey
    • 1 smoked turkey dinner sausage link, diced
    • 1 1/2 cups rice, cooked
    • 16 oz can of diced tomatoes
    • 2 tablespoons parsley
    • 1/2-1 teaspoon salt
    • 1/2- 1 teaspoon black pepper
    • 1/2- 1 teaspoon onion powder
    • 1/2-1 teaspoon garlic powder
    • 1 teaspoon Worcestershire sauce
    • 1/2-3/4 cup cheddar cheese
    • 3/4 cup of mozzarella cheese
    1. Preheat oven to 350
    2. Cut about ½ inch off of the top of the bell peppers and diced them up (discard the stem)
    3. Remove the membranes and seeds and rinse the peppers out.
    4. Lightly shave off the rounded bottoms if needed to make them stand sturdily.
    5. Bring chicken stock or salted water to a boil.
    6. Add the peppers and parboil for 3-4 minutes.
    7. When slightly tender, remove from pot and dry.
    8. Sprinkle the insides with salt if desired.
    9. In a large skillet over medium heat, sauté diced peppers and onions in olive oil until tender.
    10. Add in ground turkey and minced garlic.
    11. Cook until ground turkey is almost done. Then drain off the fat if needed.
    12. Mix in smoked turkey sausage.
    13. Reduce heat to low.
    14. Stir in cooked white rice
    15. Add in a can of diced tomatoes, parsley flakes, salt, pepper, Worcestershire sauce, garlic powder and onion powder.
    16. Stir and taste and adjust the seasonings if needed.
    17. Stir in cheddar cheese.
    18. Place peppers in a casserole dish.
    19. Stuff each bell pepper with the mixture. Pack in it tightly
    20. Cover with foil and bake for 15-18 minutes.
    21. During the last few minutes of baking, remove the foil and top the peppers with mozzarella.
    22. Place back into the oven uncovered until cheese has melted.
    23. Serve and enjoy

    Toasted Ravioli Recipe- I LOVE this appetizer!

    Toasted Ravioli Recipe

    Recipe type: Appetizer
    Author: Divas Can Cook – Monique
    Prep time: 15 mins
    Cook time: 5 mins
    Total time: 20 mins
    Serves: 6
    It’s so easy to make toasted ravioli. This recipe uses frozen ravioli, dipped in egg mixture and italian breadcrumbs and fried until golden. Everybody loves this toasted ravioli recipe.
    • 24 frozen cheese ravioli (thawed)
    • 2 eggs
    • 1/2 cup evaporated milk
    • 8 oz Seasoned Italian-Style breadcrumbs
    • Smoked gouda or any cheese to sprinkle on top (optional)
    • Parsley, garnish (optional)
    1. Mix egg and evaporated milk until combined
    2. Dip ravioli into egg mixture, letting excess drip off.
    3. Coat the ravioli with breadcrumbs. Press the crumbs into the raviol gently to help them stick better.
    4. Lay the ravioli on a baking sheet.
    5. Heat canola oil to 375.
    6. Fry ravioli in batches 3-5 minutes per side.
    7. Place on paper towel to drain.
    8. Sprinkle with cheese, if desired.
    9. Serve hot with marinara sauce.
    10. Garnish with parsley if desired.
    You can also bake these on 375 for 12-14 minutes or until golden.

    Easy Mexican Chicken Salad Pinwheels

    Easy Mexican Chicken Salad Wraps- Pinwheels
    4.7 from 3 reviews

    Recipe type: Appetizer
    Author: Divas Can Cook- Monique
    Prep time: 15 mins
    Total time: 15 mins
    Creamy chicken salad with mexican flavors! These appetizer pinwheels are so good and they go fast. Easy and quick to make. Great for parties, holidays, and special occasions!
    • 8 oz. cream cheese, softened
    • 1-2 Tablespoons Spicy Ranch Dressing
    • 10 oz can Rotel Mexican Lime & Cilantro dice tomatoes, drained
    • 1/4 -1/2 cup red onions, diced
    • 2 chicken breast, seasoned, cooked & shredded
    • 1 cup colby jack cheese or mexican blend cheese, shredded
    • 2 cloves garlic, minced
    • 2 teaspoons chili powder
    • 1/2 tablespoon oregano
    • salt and pepper to taste
    • 6 large flour tortillas
    1. Add all ingredients to bowl, mixing after each ingredients.
    2. Taste and adjust seasonings if needed.
    3. Spread onto flour tortilla, leaving about an inch all the way around.
    4. Roll tightly.
    5. Wrap in seran wrap and refrigerate rolls for an hour.
    6. Slice about 1-1 1/2 inch thick.
    7. Serve.

    Sunday, August 19, 2012

    Steak Pizzaiola Recipe - How to Make Steak Pizzaiola - Summer Tomato Ste...

    Steak Pizzaiola – Better Late (Summer) Than Never

    I’ve been wanting to post this steak pizzaiola recipe for a while now, but was bidding my time, waiting for those perfectly ripe late-summer tomatoes before trying it. 

    Of course, those have been available around here for many weeks, but every time I’d buy some, I’d quickly use them on sandwiches, salads, etc., before getting to make this great dish. Hey, a BTL can bevery seductive.

    Well, I’m happy to announce I was finally able control my will power, and saved enough for a beautiful bowl of concasse, which is the soul of this superb sauce. Speaking of concasse – which is nothing more than a fancy French culinary term for peeled, seeded, and chopped tomatoes – I’ll be posting a video for how to do those on Tuesday, so stay tuned.

    Like virtually every recipe we post, there are hundreds of ways to make pizzaiola; from versions featuring slowly braised tough cuts, like chuck or rump roast, to quickly seared tenderloin medallions, like I used here. The one thing most people agree on is that you should, if at all possible, use really fresh, very sweet, vine-ripened tomatoes.

    Having said that, this would work with some finely chopped, canned San Marzano tomatoes in a pinch. I also encourage the use of both dried and fresh oregano, which I think work great together in this quick sauce. Anyway, I really hope you have access to some beautiful tomatoes, and that you give this steak pizzaiola recipe a try soon. Enjoy!

    1 pound beef tenderloin steaks, cut into 4 medallions
    salt and pepper to taste
    1 tbsp olive oil
    1 cup mushrooms
    2 tsp butter
    1 cup sliced or diced sweet and/or hot peppers
    4 cloves crushed garlic
    1/2 cup white wine
    1 cup finely chopped, peeled and seeded tomato
    pinch of hot chili flakes
    1 tsp balsamic vinegar
    1/4 tsp dried oregano
    2 tbsp chopped fresh oregano
    toasted bread and mozzarella, optional



    Ice Cream Cake
    By: Aileen Anastacio
    You can make this days in advance and it will keep well as long as it’s stored in the freezer. You can also add some shaved chocolate on top and serve this with some whipped cream on the side. It adds texture and drama to this dessert.
    Makes 3 (9x5x3-inch) cakes  Prep Time 20 to 30 minutes, plus 7 hours to overnight freezing time  Baking Time 30 to 35 minutes
    For the chocolate cake base
    1/3 cup sugar
    1/3 cup all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/3 cup cocoa powder
    1/3 cup water
    1/2 cup milk
    1/4 cup vegetable oil
    1 egg
    1 teaspoon vanilla extract
    3 to 4 1/2 cups pistachio ice cream, divided
    3 to 4 1/2 cups vanilla ice cream, divided
    3 to 4 1/2 cups mocha ice cream, divided
    shaved chocolate for garnish
    whipped cream for garnish (optional)
    1  Preheat oven to 350°F. Grease, flour, and line an 8 x 12 x 2-inch baking pan. Set aside.
    2  In a large bowl, stir together sugar, flour, baking powder, baking soda, and salt.
    3  In another bowl, combine cocoa powder with water until it becomes a smooth paste. Gradually stir in the milk, oil, egg, then the vanilla. Beat by hand using a wire whisk or beat on medium speed for 2 minutes. Gradually add the liquid mixture to the dry mixture. Stir just until combined. Do not overmix.
    4  Pour batter into the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool for 10 minutes; remove from pan and transfer to a wire rack. Cool completely. Cut the chocolate cake into 9 x 5-inch pieces.
    5  Assemble the ice cream cake: Line a 9 x 5 x 3-inch loaf pan with plastic wrap. Scoop 1 to 1 1/2 cups softened pistachio ice cream into the pan. Spread and level using a spoon or an offset spatula. Place in the freezer and allow to set for at least 1 hour. Scoop 1 to 1 1/2 cups softened vanilla ice cream over the pistachio ice cream. Spread and level using a spoon or an offset spatula. Place in the freezer again and allow to set for at least 1 hour. Repeat the procedure with 1 to 1 1/2 cups mocha ice cream. Place 1 piece cut chocolate cake over the mocha ice cream. Repeat with the rest of the ingredients to make 3 ice cream cakes. Leave to set overnight or at least 4 hours in the freezer before serving. Unmold cake onto a plate, chocolate cake side down. Garnish with shaved chocolate.


    Banana Chocolate Chip Bread
    By: Aileen Anastacio
    Serves 8 to 10 Prep Time 10 minutes Baking Time 40 minutes
    1 3/4 cups all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    2/3 cup dark brown sugar
    1/2 cup corn oil
    2 eggs
    2 teaspoons vanilla extract
    3 very ripe bananas, mashed
    1 cup semisweet chocolate chips
    1  Preheat oven to 350°F. Grease and flour an 8 1/2 x 4 1/2-inch loaf pan.
    2  Combine the dry ingredients in a medium bowl. Stir to mix.
    3  In another bowl, combine sugar and corn oil. Add eggs one at a time, then add the vanilla and mashed bananas.
    4  Add the flour mixture to the banana mixture. Stir until combined. Lastly, add the chocolate chips and mix just until combined. Pour mixture into the loaf pan.
    5  Bake for about 45 minutes or until toothpick inserted in the center comes out clean or with just a few crumbs clinging to it. Remove bread from the oven then allow to cool for about 20 minutes before removing from the pan. Cool for another 15 minutes on a wire rack before serving.
    Sugar tip Use the darkest brown sugar you can find in the market. The darker the sugar, the richer the color of the banana bread.


    Buko Pandan Cake
    By: Aileen Anastacio
    Makes 2 6-inch cakes or 1 9-inch cake  Prep Time 15 minutes
    Baking Time 20 to 25 minutes for a 9-inch cake
    1 cup cake flour
    3/4 cup sugar, divided
    1 teaspoon baking powder
    1/4 teaspoon salt
    1/3 cup corn oil
    4 eggs, separated
    1/3 cup water
    1 teaspoon pandan extract
    1/4 teaspoon green food coloring
    1/4 cup milk
    1/4 teaspoon cream of tartar (for egg whites)
    For the filling and icing
    1 1/2 cups whipping cream
    1/4 cup confectioners’ sugar
    1 tablespoon buko flavor extract (optional)
    1 teaspoon pandan extract
    1/8 teaspoon green food coloring
    1/4 cup macapuno strips
    1  Preheat oven to 350ºF. Line 2 (6-inch) round baking pans or 1 (9-inch) round pan; set aside.
    2  In a medium bowl, sift together cake flour, 1/4 cup sugar, baking powder, and salt.
    3  In a separate bowl, whisk together corn oil, egg yolks, water, pandan extract, green food coloring, and milk. Add this to the cake flour mixture, mixing until combined and smooth.
    4  In an electric mixer, whip egg whites and cream of tartar on medium speed until frothy. Increase speed to medium high and gradually add remaining 1/2 cup sugar, whipping until glossy and stiff.
    5  Gradually fold in the whipped egg whites to the batter; blend well.
    6  Divide batter evenly into prepared pans and bake for 20 to 25 minutes (25 to 30 minutes if baking a 9-inch cake) or until top springs back when touched. Do not prick cakes.
    7  Remove from the oven and allow to cool completely.
    8  Make the icing: In an electric mixer, whip cream on medium-high speed. Gradually add sugar. Add the extracts and food coloring. Whip until stiff peaks form.
    9  Assemble the cake: Trim off tops of the cake to smoothen cake layer. (Reserve cake tops to make cake crumbs.) Place cake tops in a food processor and process until crumbs form. Set aside.
    10  Slice cake in half horizontally to make 2 cake layers. Place one cake layer on a plate or cake stand. Place about 1 cup whipped cream filling over the cake then spread evenly using an offset spatula. Add a layer of macapuno strips then top with the other cake layer.
    11  Ice the cake all over with the whipped cream filling.
    12  Dust top and sides of cake with cake crumbs. Decorate with icing piped in the shape of rosettes or shells.


    Honeycomb Crunch Cake
    By: Aileen Anastacio
    A light, spongy chiffon cake, layered and iced with softly whipped cream, and topped with crunchy honeycomb coffee candy. Such an interesting mix of textures!
    Makes 1 10-inch cake  Prep Time 25 minutes  Baking Time 30 minutes
    For the cake
    1 cup cake flour
    1/2 cup plus
    1/3 cup sugar, divided
    1 1/2 teaspoons baking powder
    1/2 teaspoon salt
    1/3 cup corn oil
    5 eggs, separated
    1/2 cup water
    1 teaspoon vanilla extract
    1/4 teaspoon cream of tartar
    3 cups honeycomb candy
    For the honeycomb
    1 1/2 cups sugar
    1/3 cup strong coffee
    1/4 cup honey
    1/3 cup light corn syrup
    2 tablespoons glucose
    1 1/4 tablespoons baking soda
    For the icing
    3 cups whipping cream
    1/2 cup confectioners’ sugar
    1  Preheat oven to 350ºF. Line a 10-inch baking pan with parchment paper and set aside. (Learn how to line a pan here.)
    2  In a medium bowl, sift together cake flour, 1/2 cup sugar, baking powder, and salt.
    3  In a separate bowl, whisk together corn oil, egg yolks, water, and vanilla extract. Add to the dry mixture and mix until well combined and smooth.
    4  In the bowl of an electric mixer, whip the egg whites and cream of tartar on medium speed until frothy. Increase speed to medium-high and gradually add the remaining sugar. Whip until glossy and stiff.
    5  Gradually fold the whipped egg whites to the batter, making sure it is well blended.
    6  Pour the batter into the prepared pan and bake for 30 minutes or until top springs back when touched. Do not prick.
    7  Remove from the oven and allow to cool completely.
    8  Make the honeycomb: Line a baking sheet with a nonstick mat or parchment paper. In a large, heavy-bottomed nonstick saucepan, combine sugar, coffee, honey, light corn syrup, and glucose.
    9  Bring to a boil until candy thermometer registers 290ºF and sugar begins to caramelize or turn amber in color.
    10  Add the baking soda by sifting it over the mixture for even distribution. Using a wooden spoon, stir in gently to keep the mixture from deflating. The mixture will foam up.
    11  Pour the mixture into the prepared baking sheet and let cool completely. Break into pieces.
    12  Make the icing: In an electric mixer, whip cream to soft peaks. Gradually add in sugar, whipping until stiff.
    13  Assemble the cake: Slice cake in half horizontally. Place the bottom half on a cake board or cake tray/stand. Place about 1 cup icing over the cake then spread evenly using an offset spatula. Add a layer of honeycomb pieces, about 1 1/2 cups, then top with the other cake half.
    14  Ice the cake with whipped cream.
    15  Stack the remaining honeycomb pieces on top of the cake to finish.
    Aileen’s tips:
    •  Before you even start preparing the cake, make sure that your oven is at the right temperature (verify with an oven thermometer).
    •  Use fresh eggs and keep them at room temperature.
    •  Before adding the sugar, make sure you whip the egg whites until they’re frothy with small bubbles.
    •  When you add the sugar into the whipped egg whites, do so one tablespoon at a time and whip until the mixture is glossy and stiff.
    •  Use a wire whisk when folding the whipped whites with the batter, or better yet, your hands—this way, you can feel if the mixture’s been mixed well already. Do this slowly to prevent the whites from losing its volume.
    •  Try to make the honeycomb in a cool or air-conditioned area. Humidity causes the candy crunch to “weep” and become sticky. If you prefer, you can purchase readymade honeycomb at Sweetcraft. Look for “sugar crunch.” (SweetCraft is located at #373 Boni Avenue, Mandaluyong  City; tel nos.: 532-1595, 571-8008, or check out SweetCraft’s facebook page) .
    •   When the honeycomb mixture is ready, pour it  into a greased baking pan and leave it. Do not level it off using a spatula or tap it to make the mixture spread out—just let it be. Once cooled, break it into pieces and keep in an airtight container to prevent it from melting.


    Mango Torte
    By: Aileen Anastacio
    Right before serving, if you wish, you may drizzle some chocolate sauce over the slice, making it a rich, gooey treat. To keep the heat at bay, pair it with home-brewed iced tea or an iced latte. Enjoy!
    Makes 2 (8-inch) tortes  Prep Time 10 minutes  Baking Time 1 1/2 to 2 hours
    For the meringue
    1/3 cup egg whites, from about 2 large eggs
    (Learn How to Separate an Egg here)
    3/4 cup sugar
    1/4 cup chopped walnuts
    2 tablespoons all-purpose flour
    For the topping
    2 cups whipping cream
    1/3 cup confectioners’ sugar
    buttercream for spreading (optional)
    4 pieces ripe mangoes, balled
    1  Preheat oven to 200ºF. Line two baking sheets with greased parchment paper.
    2  Make the meringue: Beat egg whites until soft peaks form. Gradually add sugar a tablespoon at a time. Beat until stiff.
    3  Reduce speed to low. Gradually add walnuts. Mix until well combined. Mix in flour.
    4  Divide the meringue in half. Place an 8-inch ring mold on the greased parchment. Scoop half the meringue and spread evenly using an offset spatula. Remove the ring mold and do the same with the other half of the meringue on the other cookie sheet.
    5  Bake in the oven for 1 1/2 to 2 hours or until crisp. Allow to cool and store in an airtight container.
    6  Make the topping: In the bowl of an electric mixer, whip cream on high. Gradually add confectioners’ sugar and whip until stiff peaks form. Transfer whipped cream into a piping bag with a star tip.
    7  Assemble the torte: Place meringue base on a cake board or cake tray. Spread some buttercream on top, if desired, then pipe about  1/4 cup of cream and spread evenly over the meringue. Pipe the cream in ripples, spacing the rows about 1/2-inch apart.
    8  Place mango balls in between the rows  of cream, then pipe cream along the edge of the torte.
    9  Place in an airtight container and keep in the freezer until ready to serve.


    Chocolate Cake with Toasted Pecans and Bourbon Caramel Custard
    By: Aileen Anastacio
    Yield 12 individual cakes Prep Time 30 minutes Cooking Time 90 minutes
    For the cake
    1 egg
    2/3 cup corn oil
    1 cup buttermilk (combine 1 cup fresh milk and 1 tablespoon vinegar; let it sit for 5 minutes)
    2 cups all-purpose flour
    1 3/4 cups sugar
    1/2 cup cocoa powder
    1 tablespoon baking soda
    1 tablespoon salt
    1 cup hot coffee
    For the filling
    1/2 cup dark brown sugar
    2 tablespoons all-purpose flour
    2 egg yolks
    2 tablespoons butter
    1 cup fresh milk
    2 tablespoons bourbon
    For the chocolate icing
    2 1/3 cups semisweet chocolate morsels
    3 cups heavy cream
    2 tablespoons light corn syrup
    2 tablespoons butter
    1 cup toasted and sliced pecans, for filling and garnish
    1 cup store-bought caramel sauce, for garnish
    1  Grease and flour 12 individual cake pans and set aside.
    2  Make chocolate cake: Combine egg, corn oil, and buttermilk in a bowl, and mix well. In a separate bowl, combine flour, sugar, cocoa powder, baking soda, and salt; mix well. Pour liquid mixture into the flour mixture. Mix using a wire whisk. Pour coffee into the batter and mix until just combined. (The batter should be thin and slightly runny.) Pour batter into baking pans and bake for 20 to 25 minutes at 350ºF or until tester comes out clean.
    3  Make the custard filling: In a metal bowl, mix dark brown sugar, flour, egg yolks, butter, and milk thoroughly. Place in a double boiler on medium-low heat and stir until thickened, about 20 minutes. Cool. Add bourbon and mix well. Cool completely before using.
    4  Make the icing: Place chocolate and cream in a medium saucepan. Cook over low heat, stirring constantly with a wooden spoon until thick, about 30 to 35 minutes. Remove from heat. Stir in corn syrup and butter. Transfer to a metal bowl and refrigerate until frosting is cool enough to spread, about 2 hours (check and stir every 15 minutes).
    5  To assemble: Slice the cake horizontally in half. Place the custard on the bottom half. Sprinkle with toasted pecans. Top with another cake slice. Cover cake with chocolate icing. Garnish with toasted pecans on the sides of the cake and decorate with caramel sauce on top.


    Creme Brulee Tart with Peaches
    By: Aileen Anastacio
    Yields 6 individual tarts  Prep Time 20 minutes  Baking Time 25 minutes
    For the custard
    7 egg yolks
    1/2 cup granulated sugar
    2 2/3 cups liquid cream
    1 tablespoon vanilla extract
    2 tablespoons granulated sugar for topping
    3 to 4 pieces canned peach halves, sliced
    For the flaky pie pastry
    1 1/4 cups all-purpose flour
    1/2 teaspoon salt
    1/3 cup cold butter, cubed
    2 tablespoons shortening
    2 tablespoons cold water, or up to 1/4 cup
    1  Prepare the flaky pie pastry: In a large bowl, combine the flour and salt and stir to mix. Scatter the butter and shortening pieces over the flour mixture. Using a fork or pastry blender, toss flour to coat then cut in the butter and shortening until the mixture forms large, coarse crumbs, the size of large peas.
    2  Drizzle the ice water over the mixture and toss with the pastry blender until the dough is evenly moist and begins to come together in a mass but does not form into a ball.
    3  Transfer the dough to a work surface. Roll dough to form a disk. Wrap disk tightly in plastic wrap and refrigerate until well chilled, about 1 hour for up to overnight.
    4  Make the custard:  Whisk yolks and sugar in a double boiler until thickened, about 10 minutes. Bring cream and vanilla to a boil and gradually add to the egg mixture. Cook in a bowl over simmering water, whisking constantly for an additional of 5 to 8 minutes. Remove from heat. Allow to cool completely.
    5   Make the tart shells: Let the dough sit at room temperature for at least 10 to 15 minutes to soften the dough. Roll each dough between two sheets of parchment paper to 1/8-inch thickness, 5 inches in diameter. Place the dough into the tart pan and allow the dough to take the shape of the pan. Press the dough into the edges. Gently prick the bottom of the tart using a fork. Cover the dough with plastic wrap and chill in the refrigerator for about 20 to 30 minutes. Place aluminum foil over the dough and gently mold it to the dough in the pan. Add pie weights (dried beans work well). Bake at 375F for 15 minutes. Remove the foil and weights and bake for another 10 minutes or until golden. Transfer tart to a wire rack and allow to cool completely.
    6  Once shells are completely cool, pour the custard into the completely cooled tart shells. Chill in the refrigerator for 3 to 4 hours or until set. To serve, sprinkle sugar on top of the tarts. Use a blow torch to caramelize the top. Return to the refrigerator for about 15 to 30 minutes. Top crème brulée with sliced peaches and brush with pastry gel or syrup where peaches are soaked in before serving.


    Two-way Adobo
    By: Aileen Anastacio
    Serves 4 to 6  Prep Time 15 minutes  Cooking Time 45 minutes
    1 1/2 kilos chicken, chopped into serving pieces
    3/4 cup vinegar
    1/3 cup soy sauce
    1/4 cup water
    1 teaspoon whole black pepper
    1 ounce garlic, roughly chopped
    1  Place chicken in a medium saucepan.
    2  In a medium bowl, combine vinegar, soy sauce and water. Stir well. Pour over the chicken. Add pepper and garlic.
    3  Bring chicken to a boil, about 5 minutes, then reduce heat and simmer on low. Do not stir. Simmer for 30 minutes. Turn over chicken pieces to cook pieces evenly. Simmer  for another 15 minutes.
    4 Allow to cool.
    5  To make adobo flakes: Get the white meat (preferably) and fl ake using 2 forks or your hands. Place on a plate or tray and allow to dry for 15 minutes.
    6  In a small saucepan, add enough oil for deep-frying. Bring oil temperature to 375ºF. Gradually add the fl aked chicken and cook for 3 to 5 minutes or until golden and crisp. Drain on paper towels.
    7  To assemble: Place rice on half the container. Pour some adobo sauce over the rice. Place crispy adobo flakes over the rice. Serve boiled adobo on the side with red egg and tomato as desired.