Recipes | Reviews

Author: Ruth Alarcon

Pita Bread

Pita or Pitta Bread is a soft, slightly, leavened flatbread which originated in Mesopotamia around 2500 B.C. It is known as Arabic, Lebanese, or Syrian bread. Most Pita Breads are cooked at high temperature causing the flattened dough to puff up.

Anna Olson Cooks for Manila Audience, Promotes New Show with The Asian Food Channel

I was invited at the Makati Shangri-La last July 15 for a dinner event set to introduce to the Philippine audience the newest lifestyle show on the Asian Food Channel entitled, “Inspired with Anna Olson”, hosted by the Canadian pastry chef and my favorite, Anna Olson.

Bakedhoven reviews: ineng's

Bakedhoven Reviews: Ineng’s

  I grew up in one, if not the only, area in Manila that never sleeps, and that is Tondo! 🙂 Almost everyone in Tondo loves to eat! Maybe, that explains why there’s always a food cart, carinderia, store, or food stall in every corner of my hometown. 

Bakedhoven Reviews: The Shrimp Shack

If you’re a loyal seafood lover or just want to try seafood recipes with a twist, then better come by at The Shrimp Shack at Robinsons Place Antipolo!

Bakedhoven Reviews: Francine’s

My quest to discover thriving restos in and out of the Metro continues after three months of just pure work and domesticity! Finally the long hiatus was over! Hallelujah! When I was invited for a Bloggers Food Trip in Robinson’s Place Antipolo on Saturday, I quickly responded with a “yes” along with a list of three restaurants […]

Titus Pens iDoodle Battle 2015 #Doodle4Food

  The above photo exactly summed up my thoughts about last Saturday’s event — the Titus Pens iDoodle Battle of the Champions held at SM MOA Music Hall. Doodling is no doubt MORE fun in the Philippines!

Titus Pens iDoodle Battle of the Champions! #DoodleForFood

Hi Mommies and Daddies! Here’s a fun event to bring your kids to while they’re on Christmas break, the “Titus Pens iDoodle Battle of the Champions!” It’s a grand on-the spot ballpen art competition on Dec. 18 at the Music Hall of SM Mall of Asia in Pasay City.

Peach Mousse

I’d whisked too much whipping cream when I made my Grilled Peaches with Chantilly Cream last week and there were still about four cups of cream left. I didn’t want to waste it and just throw everything in the bin so I thought of just using it for another dessert — Peach Mousse!