Saturday, August 29, 2009


Starting this weekend, True Confections will have a new look! Yehey and good job to the team that put it up!!! I actually like it because it looks like a comfy cafe with an open kitchen. Scroll down and check out the pictures!
Looking out our new window is our True Confections writer Angelo Comsti, host Sam Oh and producer Henrie Chavarria.
Here's Jackie and Sam preparing the ingredients for their recipe,
Here's Jackie taking a coffee break,
Here we are hanging out in our new sofa having drinks and pastries,
Sam taking her coffee break,
Ms. Lisa and Henrie getting cozy in our new set,
Ms. Lani checking our new cake chiller! Also, check out our cake display!!! On my next post, i'll be releasing recipes that we did in the show...pecan pie, mars bar cheesecake etc, etc...

Wednesday, August 19, 2009


Here's something I made yesterday and I think I will make it again this weekend. It's going to be a long weekend and if I'm lucky, I just might hit the beach...and if I'm really going, I'm going to have this in my picnic basket. Now all I need is a margarita!



2 tablespoons olive oil

2 tablespoons onion, minced

1 clove garlic, minced

150 grams ground beef

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon paprika

1/4 teaspoon salt

1/8 teaspoon pepper


1/2 cup mayonnaise

1/4 cup milk

2 tablespoons vinegar

1 teaspoon garlic, minced

2 tablespoon cilantro, chopped

1/8 teaspoon salt

1/8 teaspoon pepper


4 pieces taco shells

carne asada, cooked

1/2 cup lettuce, shredded

1/2 cup tomato salsa, serve remaining on the side

1/2 tablespoons creamy garlic dressing, serve remaining on the side.

1/4 cup quickmelt cheese, shredded


1. Make the creamy garlic dressing. In a small bowl, combine all the ingredients. Stir to mix well. Set aside until ready to use.

2. In a saute pan, heat about 2 T. olive oil, saute the onion until translucent.

3. Add the garlic, then the then add the ground beef. Cook on medium heat until completely cooked. Add the seasonings - cumin, chili powder and paprika

4. Season with salt and pepper as needed.

5. To assemble, place the ground beef on the bottom of the taco shell.

6. Top with lettuce and tomatoes salsa. Drizzle with the creamy garlic dressing.

7. Top with shredded cheese.

8. Serve with creamy garlic dressing and tomato salsa on the side.

Sunday, August 16, 2009


Cooking up memories: Following the sweet success of True Confections, QTV is airing My Favorite Recipes starting Monday, August 17 with host chef Aileen Anastacio whipping up dishes from memorable recipes.

MANILA, Philippines - Everybody has one — a favorite recipe, that is. It could be a recipe for something as alien as Poulet a la Grecque (Greek-style chicken) with sugar and spice and everything nice that you probably shared with your amore on a romantic cruise on some Greek island and whose delicious memory lingers on in your taste buds. Or it could be something as endearingly familiar as grandma’s hotcake smothered with milk and syrup, which you learned to make on your grandma’s lap when you were only 10.

So, what’s your favorite recipe? Food lovers, take note: Cooking starting tomorrow, August 17 on Q Channel 11 is a 10-minute program, My Favorite Recipes, that promises to delight the eyes, tickle the palate, and warm the heart. To be served three times daily, the show is hosted by Aileen Anastacio who aims to create (or recreate) life’s delicious moments for everyone, foodie or not. To date, it’s the fifth cooking show to air on QTV, following the sweet successes of True Confections, Quick Fire, Secrets of the Masters and Daddylicious.

But first, a few words about the host, Aileen Anastacio. Aileen learned the ABCs of baking in grade school (she went to St. Paul’s Pasig for elementary and high school). She must have inherited her cooking genes from her two grandmothers whom she swears are “the best in the kitchen.” She followed her culinary dreams and went to the California Culinary Academy in the US. There, she learned the science and art of baking from chef Bo Friberg, a certified master pastry chef with over 40 years of experience under his toque. Oui, Aileen also worked with French chef Jean Yves Duperet who owned a patisserie called La Nouvelle in San Francisco. At La Nouvelle, Aileen was pastry assistant who specialized in fruit tarts, mousse cakes, pies, muffins, napoleons, croissants, jams, etc. Fact is, her name has become synonymous with all things sweet and decadently sinful. Another one of Aileen’s sweet claims to fame is her string of stores called Goodies N’ Sweets, where you’ll simply go bananas over the banoffee pie and erupt in sheer delight over the chocolate lava cake that’s proof positive of her eternal lava affair with chocolate. She’s currently putting together a cookbook for international release, featuring coffee and dessert recipes. She’s author of The Flavored Cup where she shares her coffee recipes because life is too short to waste on a bad cup of coffee. But other than java and lava, Aileen’s pasta is not to be passed up — her daughter just loves it, even if it’s just cooked in butter and cheese.

What’s Aileen’s favorite recipe? This kitchen queen loves Chicken a la King, one of the first recipes she learned at home with her sister and which she will be cooking for the pilot episode of My Favorite Recipes as she retraces her childhood days growing up amid the aroma of good food cooking in the Anastacio kitchen. Other delectable dishes lined up for the show’s first week and which bring back many yummy memories are Mushroom Crespelle, spaghetti and meatballs, and Breakfast Burrito.

What else is cooking on My Favorite Recipes? Aileen whips up favorite recipes that range from main dishes to soups to salads down to desserts. All these recipes are made even more delicious and memorable with dollops of Carnation Evap and Condensada.

“I just love cooking with Carnation because it’s a very versatile ingredient — you can use it from the main dish to the dessert,” gushes Aileen.

Like Carnation, which is co-sponsoring the show, My Favorite Recipes promises to be warm, inviting, and something every member of the family can enjoy. Through the years, Carnation Milk has been a trusted name in many a Pinoy household.

Aileen opens the show by teasing our appetites with her inspiration for the recipe of the day — it may be anything from a cherished old recipe from a friend or an unforgettable trip or from daily interactions or reunions with family and friends where the favorite topic of conversation is what else but food! With her expertise and burning passion for cooking, Aileen transforms these inspirations into mouthwatering creations for her viewers to vicariously enjoy. Here, have some!

But don’t just sit there — cook something and create your own delicious memories.

* * *

Starting tomorrow, August 17, “My Favorite Recipes” airs weekdays at 10:40–10:50 a.m., 11:40–11:50 a.m., 6:10-6:20 p.m.; Saturdays at 10:45–10:55 a.m., 2–2:10 p.m., 8:10–8:20 p.m.; Sundays at 12–12:10 p.m., 2–2:10 p.m., 9:10–9:20 p.m. on Q Channel 11.

Sunday, August 9, 2009


I was at the store yesterday morning trying out the items that I added to the food menu which will be launched sometime this week. Here are some items that you will be seeing and tasting soon.

For appetizers, we will have Cheese Quesadilla and Chicken Quesadilla, then a Spinach and Artichoke Dip served with crostini,

Then for the sandwich, I made a Bacon, Cheddar and Tomato which I really liked. If you'll try this please specify if you want your bacon crunchy or not. I will also have Chorizo and Cheese sandwich but I didn't have time to take a picture of it. I'll post other pictures next time.
For pasta, I have Tuna and Capers, Chicken and Mushroom Penne, Pasta Mozzarella, and Pesto. For entree, Asian Sesame Chicken, Fish Fillet with Basil Lime Sauce, And country Style Ribs with our Special BBQ Sauce.

For drinks, we have new items on our dessert coffee list... Coconut Mocha, Dark Chocolate personal favorite and some new fruit smoothies.

I'm having another food tasting on Wed or Thursday this week (Aug 12 or 13) at our Greenhills branch. Let me know who would want to join. I have limited seats so do send me an email if you're interested! I'm not joking. See you soon!

Saturday, August 1, 2009


Last month, we featured an episode in the show that was dedicated to bars. Here's a recipe that we did for True Confections. I'm sharing this simply because I love everything that has peanut butter...I prefer using the creamy kind for this recipe but the chunky ones will do too.

This rich, fudgey, creamy and moist bar is very easy to make so get your wooden spoon and bowl out and start baking. Happy weekend!



1 cup butter, cubed

5 ounces bittersweet chocolate, chopped

2 cups sugar

1 1/3 cups all-purpose flour

1/2 cup cocoa powder

1/2 teaspoon salt

4 pieces eggs

2 teaspoons vanilla


1/4 cup butter

1/2 cup peanut butter

1/2 cup confectioner's sugar

1 teaspoon vanilla


1. Preheat oven to 325 degrees. Butter an 9-inch square baking pan and line with parchment, allowing a 2-inch overhang.

2. Make brownie batter: Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.

3. Whisk together flour, cocoa powder and salt in a bowl.

4. Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla.

5. Add flour mixture; stir until well incorporated.

6. Make filling: Stir together butter, peanut butter, confectioners' sugar, and vanilla in a bowl until smooth.

7. Pour half of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tablespoon each) on top of batter, spacing about 1 inch apart.

8. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl peanut butter filling into batter with a knife or spatula, running the knife lengthwise and crosswise through layers.

9. Bake until a cake tester inserted into brownies comes out with a few crumbs but is not wet, about 45 minutes. Allow to cool completely on a wire rack before cutting into squares.