Thursday, October 25, 2012

Rainbow Mochi


recipe: Home made Queens Day Tompouce

This is for 4 tompouces
ready-made puff pastry, cut into 8 pieces of approx. 5 x 12 cm
cream filling:
a 140 g packet of “just add water” bakers’ cream
  • 125 ml milk
  • 2 egg yolks
  • 1 tablesp flour
  • 1 tablesp sugar
  • packet of vanilla sugar
a 125 g packet of ready made white icing
orange food coloring
  • 100g powdered sugar
  • 1 egg white
  • a few drops of lemon juice
  • orange food coloring
125 ml whipped cream

Method: how to keep the puff pastry flat

You will need twe baking trays that will fit inside each other or on top of each other. Cut two strips of baking paper that are larger than the tray. Line one tin with baking paper. Lay out the puff pastry on the baking tray, edges connecting. With a fork, prick a pattern of little holes in the pastry. Brush with water. Put this in a pre-heated oven of 200° C for 5 minutes: the pastry will puff up. Now gently put the second piece of baking paper on top of the pastry, and sit the second baking tray on top of that. Bake for another 10 minutes. This will keep the pastry from ballooning up. When done, give it another 4 or 5 minutes without the second tray and paper, to give the pastry a nice brown color.

Prepare the bakers’ cream

Take the puff pastry out of the oven to cool, and start on the filling. Either prepare the cream by the instructions on the package, which takes 5 minutes, or make it from scratch. For that, beat the egg yolks, flour and sugars for 3 minutes. Heat up the milk and add one or two spoonfuls to the egg mixture to prevent lumps. Now add the egg mixture to the milk and whisk till it thickens. Leave to cool, but stir carefully once in a while to prevent a skin. It will need to have the consistancy of pudding or thick custard when cooled off.

Assembly time

Cut the used baking paper in half lengthwise; line a smaller tray or container with it. Put the four bottom pastry slabs on it – this way you can laterget the pastry out of the container more easily. Using either a broad knife or a piping bag, add the thickened cream on top and shape it. Put the other four pastry slabs on top. Leave this in the fridge to firm up for about an hour.

The icing

orange tompouceAs home-made icing in my experience gets rather runny when saved, add the icing on the day you will serve this. I made the orange color by mixing a bit of red and yellow “writing icing” and added the white icing to that. The *real* thing comes in a shade of orange that fully matches the bright orange garb of the Dutch football players and threatens to take off the glaze on your teeth, which is part of its charm of course, but I wasn’t able to find the right coloring at short notice.
Finish off with some piped-on whipped cream. Also good at any other day, special or not.

Heart Design and Butterflies

Tuesday, October 16, 2012


Chicken Bicol Express


  • 3 large boneless chicken breast, cubed
  • 1 tbsp shrimp paste
  • 1 small onion, chopped
  • 4-5 green and red hot chillies, chopped
  • 3 cloves garlic, chopped
  • 2 thumb size ginger, chopped
  • 1 can (1 1/2 cup) coconut milk
  • 1/4 cup spring or green onions, chopped
  • salt and pepper to taste
  • cooking oil
Watch our cooking video:


Step 1

Add cooking oil to a preheated pan. Saute onion, garlic and ginger until soft and fragrant.

Step 2

Put in chicken and saute for a few minutes until light brown.

Step 3

Season with shrimp paste and pepper. Stir until well combined.

Step 4

Pour in coconut milk and stir. Simmer over medium low heat for at least 20-30 minutes or until the chicken is tender and the sauce thickens.

Step 5

Sprinkle in the spring or green onions and stir until well combined. Turn off heat.

Step 6

Serve and enjoy!

Beef Pares

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