Upcoming: Healthy Cooking Demo Goes Asian!

Newbee Baking and Cooking International invites you to another healthy cooking demonstration by Celebrity Chef, Chef Redj Baron Saguin of Cook Eat Right! Newbees go Asian, as Chef Redj introduces how to prepare Chicken Satay with Peanut Sauce, Steamed Fish Teriyaki, and Asian Flavored Rice. Also, you wouldn’t wanna miss the Mango-Banana Flambe that’s the perfect dessert to top off this menu!

Make your own Safari-themed Fondant Cake at home with Ms. Charlotte Bernabe’s fondant demo — the cake will be finished off with a cute topper that the kids will surely love!

Lastly, learn how to always have fresh herbs right in your own kitchens with an urban gardening demonstration by yours truly, Erina Tachibana!

Exciting prizes will be raffled off so register now!!!

batch 3 poster 2When: October 10, 2015
Time: 11:00am
Where: Berghoff Incorporated
109, Ground Floor The Frabella Building, Rada Street, Legaspi Village Makati City, 1200

How to register:
– PHP250.00 participation fee required to cover ingredients and utilities.
– First pay, first served basis.
– Interested attendees are given until Thursday, OCTOBER 8, 2015 at 5 PM (Manila time) to confirm attendance and payment. See below for payment details:

BDO Felicidad Laurel
BDO SM Fairview

BPI Erina Tachibana
0089 0437 86


Please send me (Erina Tachibana) a screenshot or picture of your proof of payment and participants’ full names.
For reservations/inquiries, do send a message to eri.tachi0523@gmail.com or SMS/call 09271282463.

See you there!!



Healthy Cooking Demo by Chef Redj Baron Saguin

I love baking and cooking. Much like a box of memories left at the back of a cabinet, however, I’ve set aside the passion that I have for it. I just can’t do it at the moment. Despite the “baker’s block” though, the yearning to learn more is still there, so aside from taking classes once in a while, I’ve joined baking and cooking groups on Facebook (guilty: I joined almost all of them… and dragged BF along, too! Haha!).

One of the groups that I enjoy the most is the Newbee Baking & Cooking International group. The “newbees” (members) are friendly and encouraging, and despite her being overseas, “motherbee” (the founder) always makes sure that everything is going well in the group. Aside from the members themselves, a group stands out when they’re as much a group out in the physical world as they are online, and this was proven at the event hosted by the Newbee Baking & Cooking International: Healthy Cooking Demo by Chef Redj Baron Saguin.

Despite the abundant fresh produce found in the Philippines, cheap and instant food are very popular among the Filipinos. In fact, in 2014, among the most popular companies in the Philippines are those that produces instant noodles and artificial food seasoning. It seems that a Filipino dish isn’t complete without a packet of something something mix or a pinch of magical powder and I think the dish loses it’s soul in the process. As for me, there’s something about fresh food that’s been seasoned with only herbs, salt, and pepper that’s really inviting, and I’m really interested in the versatility of fresh ingredients which is why I went to the cooking demo.

The event started off with an introduction by Chef Niel, followed by a bonus fondant demo by a fellow member, Ms. Charlotte. First, she taught us how to make an easy ruffled cake with fondant. I wasn’t really fond of fondant since I think it’s just to sweet, and I was more attracted to the classic buttercream, but I think I’ll give this one a go. I learned that fondant can be made in a big batch and it’ll keep for a while so that’s really convenient.

pretty ruffles 🙂

Ms. Charlotte even taught us how to make a cute bear topper afterwards! 🙂

adding details to the bear…

I knew it was easy to deal with fondant, but the creativity and artistry is only acquired through constant practice and a great amount of experience.

the finished product 🙂

After the fondant demo, the healthy cooking demo started right away. I don’t watch TV at all, so it was only later on that I found out that Chef Redj has his own cooking show, and is a contributor to different food magazines. A celebrity chef!


Chef Redj was fun to watch — and it is not a secret that a happy cook will serve happy food! In between the Paella Valenciana, the Grilled Chicken Canape, and the Steamed Fish Florentine with Mornay are lots of tips and tricks, too! In addition, I learned a lot about how to make a good stock which is important in cooking for good health.

When the Steamed Fish Florentine was done, we were each given the chance to put it all together and taste the finished outcome. This was really nice — the lightness of the fish, the spinach, and the wanton cup was balanced of by the creamy mornay.

audience participation at its best 🙂

The next dish was the Grilled Chicken Canapes, and, just like the previous dish, we all had a small piece to try it…

Grilled Chicken Canape

Finally, the most awaited Paella!


After mixing everything together, we were finally able to try the paella… and it was amazing! I don’t really eat paella, but this was really delicious! Plus, the generous amount of seafood and the use of good soup stock instead of artificial seasonings made this dish really special. 🙂

Another bonus treat was a unique demo of a pineapple upside down cake. What’s so special about it? It wasn’t baked in an oven! It was “baked” on a stove top, with a pan made by Berghoff — a European brand that produces high quality cookware… How cool is that?!


This demo taught me more than just cooking and making fondant, and to be able to see firsthand how technology, creativity, ingenuity, and passion can transform the way we do things in the kitchen was really unforgettable. I really enjoyed meeting everyone and hearing about their personal experiences in the kitchen — being reminded that other people has their fair share of bloopers in the kitchen made me realize that it’s okay to make mistakes. And what’s a better way to be a newbie than be a NEWBEE? 🙂


P.S. Watch out for updates as the group will be organizing other demos for everyone to enjoy! 🙂

participants (c)raquel melendez


Avocados are prepared in many different ways — as a guacamole, added into salads, etc. In the Philippines, however, savory preparation of avocado is trumped by the only way our childhood has ingrained in us — chilled, sweet, and creamy. Personally, pairing avocado with condensed milk is the only way I’ve eaten avocado, and though I’m willing to try the savory ones, I’m still a bit unsure how I’ll like it.

Anyway, I got some avocados the other day for Php75 (Php60/Kilo) and made one of my favorite treats — frozen sweetened avocado. I mashed up some avocados in a container, mixed in some condensed milk, then placed it in the  freezer to just freeze up a bit. It ended up looking like this:


I’ve been playing around with making ice cream lately so I decided to give this a shot. Now I didn’t really want to add cream, milk, and sugar because I’m a huge fan of the condensed milk + avocado love team so what I did was just pureed the avocado, added the condensed milk, and froze it. When it was frozen, I thawed it up a little bit, incorporated some air into it using my hand mixer, then froze it again. I ended up with this:


This, my friends, is how I love my avocado.

How do you like your avocado? Please do comment below your favorite avocado recipes that I can try… And if you’ve tried it the sweet way for the first time, let me know if you liked it, I’d love to hear from you! 🙂