Chef Jill Sandique

23/04/2026

Back to work, literally and figuratively. If you are a relative from , you know what the latter means 😍

23/04/2026

Just a little bit less protein for breakfast today….plus sikwate and a bite-sized p**o maya😅
Gerry de Sequera Maria Stella Kriekenbeek

22/04/2026

High-protein breakfast 😍

18/04/2026

Happy weekend, everyone❤️

15/04/2026

“Cheffing” during the launch of Authentic American Flavors at The Marketplace (Parqal Mall branch) which showcases premium U.S. food and beverage products….thank you, U.S. Department of Agriculture for the best 20 years of my career! It is truly an honor and a privilege to have been given lots of opportunities. Looking forward to more activities. Promo runs until April 26🧀🫘🇺🇸🍇🍷

08/04/2026

05/04/2026

: Innobake™ Hot Cross Buns are lightly spiced, sweet buns with raisins. Traditionally served on Good Friday and Easter Sunday in the United Kingdom, Australia, New Zealand and other Commonwealth countries, it has now been adapted by other nations....and I am going to slather my share with a generous amount of Innobake™ butter, plus a good cup of hot coffee, too! Happy Easter to all🐣

INNOBAKE™ HOT CROSS BUNS

Sponge:
¼ cup (60 ml) fresh or full cream milk
1 teaspoon (about 5 grams) granulated sugar
2¼ teaspoons (7.5 grams) active or instant dry yeast
2 tablespoons (15 grams) bread flour

Dough:
½ cup (120 ml) fresh or full cream milk
3 tablespoons (about 37 grams) brown sugar
1 large (50 grams) egg
¼ cup (57 grams) Innobake™ unsalted butter, softened
½ teaspoon (3 grams) salt
2½ to 3 cups (300 to 360 grams) bread flour
½ teaspoon (2.5 grams) ground cinnamon or allspice
1/8 teaspoon (0.5 gram) ground nutmeg
1/3 cup (60 grams) natural raisins
1½ tablespoons (20 grams) candied orange or lemon peel, optional

Flour Paste:
1 tablespoon Innobake™ unsalted butter, softened
2 teaspoons granulated sugar
2 tablespoons (15 grams) all-purpose flour
1 to 2 tablespoons (15 to 30 ml) water

Egg Wash:
1 whole egg
2 teaspoons water
pinch of salt

Method:
1. To make the sponge, put together fresh or full cream milk and sugar in mixer bowl. Disperse yeast in the liquid and set aside for 2 minutes. Whisk to dissolve. Add the flour. Set aside for 20 to 30 minutes or until triple in volume.

2. Add the rest of the ingredients and blend well. Turn mixer speed to low and knead the dough for 8 to 10 minutes, or until smooth and elastic. Add the raisins and candied orange (or lemon) peel, if using. Form dough into a ball and put in an oiled bowl. Cover with plastic film and allow to rise in a warm, draft-free place for 1½ to 2 hours, or until double.

3. Divide dough into 12 pieces (about 60 to 65 grams each) and form into small balls. Meanwhile, grease an 8 x 12-inch (20 x 30-cm) or 9 x 13-inch (22 x 33-cm) rectangular pan with vegetable oil or shortening. Arrange the buns onto the prepared pans. Cover with plastic film or clean kitchen towel. Set aside dough for 1 to 1½ hours, or until double.

4. Preheat oven to 375ºF (190ºC).

5. Prepare the flour paste by mixing the softened Innobake™ butter, sugar, flour and water in a small bowl. Set aside briefly.

6. For the egg wash, whisk together all ingredients until combined.

7. When the dough balls are double in size, lightly brush with egg wash then pipe the flour paste into a “cross” pattern over each bun as shown in the photo. Bake the buns for 18 to 22 minutes or until done.

Chef’s Note: You may also brush the top of each bun with sugar glaze or more Innobake™ melted butter immediately after the buns come out of the oven.

Chef Jill Sandique, April 2026

25/03/2026

I've always loved baking. As a child, the art of baking somehow gave me an impression that it was such a graceful hobby. The gentle movement of the hands, the transformation of the ingredients from disparate items to something that's homogeneous, the rising of the batter in the oven - all these gave me the wonder and excitement that are still so vivid in my memory!

Back then (and up until now), I always looked forward to family gatherings because I knew that the best desserts were to be served - Dark Chocolate Cake, Sans Rival, Brazo de Mercedes, Natilla, Creme Española, Lychee Gelatin and a lot more. Those were indeed the desserts of yesteryears.

So today, I'd like to share a recipe that's close to my heart. Easy, no fuss and outright delicious, : Innobake Chocolate Olive Oil Cake is a dessert that brings back so many wonderful memories. Happy baking!

INNOBAKE™ CHOCOLATE OLIVE OIL CAKE

Ingredients:
¼ cup Vermuyten™ Topping Royale
¼ cup fresh or full cream milk
1 ½ teaspoons vinegar

¾ cup plus 2 cups all-purpose flour
1 cup granulated sugar
¼ cup plus 3 tablespoons Innobake™ Premium Cocoa
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt

½ cup Beaoliva™ Olive Oil
1 large egg
1 teaspoon vanilla extract
2 teaspoons instant coffee dissolved in ½ cup hot water

For the chocolate frosting:
90 grams Patissier™ 61% Artisan Dark Couverture
100 grams unsalted butter
1 teaspoon vanilla extract
½ cup confectioners’ sugar, sifted
1 teaspoon instant coffee dissolved in 2 to 3 teaspoons rum or brandy (or water)

Method:
1. Preheat oven to 350ºF. Grease, line, grease then flour an 8-inch round layer pan. Set aside briefly.
2. In a non-reactive container, put together the Vermuyten™ Topping Royale, fresh or full cream milk and vinegar. Stir then set aside for at least 5 minutes.
3. For the cake – Sift together flour, granulated sugar, Innobake™ Premium Cocoa and the remaining dry ingredients into a mixing bowl. Add the Beaoliva™ Olive Oil, egg and vanilla extract. Mix well then stir in the hot coffee. Pour into prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Remove cake from the oven and cool on a rack for 10 to 15 minutes. Unmold the cake from the pan, and cool completely.
4. For the frosting – Melt Patissier™ 61% Artisan Dark Couverture in a double boiler or microwave oven. Set aside to cool slightly. In a mixer bowl, put together butter and vanilla. Beat until light. Add the confectioners’ sugar and mix for another 2 minutes. Stir in the dissolved coffee and the melted chocolate. Blend well.
5. To assemble – Put the chocolate cake on a serving platter. Spread the chocolate frosting on the top and sides of the cake. Chill for at least two hours then serve.

Yield: one 8-inch cake

Chef Jill Sandique for Innobake, March 2026

24/03/2026

Not an endorsement at all….simply happy with this brand, especially the team at the RobMag branch. Thank you, Ely, Ghe Ann and Kat. You all made my day🥰

22/03/2026

I wanted to post this recipe on Wednesday but I just can't wait! So here it is - : Baked Shrimps with Potatoes, Coriander and Lemon is a personal favorite. I haven't made this for quite a while....well, until tonight. The coriander sauce is a bit spicy and tangy, simply perfect with mashed potatoes, toasted baguette or a bowl of steamed rice. I hope you'll enjoy this dish as much as I do. Happy cooking!

BAKED SHRIMPS WITH POTATOES, CORIANDER AND LEMON

Ingredients:
1/3 cup chopped coriander leaves
3 cloves garlic, minced
¼ to ½ teaspoon ground cumin
½ to ¾ teaspoon ground paprika
¼ teaspoon dried chili flakes, or as desired
2 to 3 tablespoons Beaoliva™ Extra Virgin Olive Oil
1 to 2 tablespoons lemon juice

6 to 8 pieces large shrimps, peeled and deveined
salt, as needed

2 large potatoes (about 200 to 250 grams), peeled and sliced 1/8 inch-thick
½ cup (about 100 to 120 grams) Dolce e Italia™ Crushed Tomatoes
1 tablespoon Beaoliva™ Extra Virgin Olive Oil
salt, as needed

Method:
1. Preheat oven to 400 degrees F. Prepare a medium-sized gratin dish. Set aside.

2. Meanwhile, mix together coriander, garlic, spices, Beaoliva™ Extra Virgin Olive Oil and lemon juice. Pour half of the mixture over shrimps. Reserve the other half of the coriander-lemon mixture. Set aside.

3. In a bowl, toss together potatoes, Dolce e Italia™ Crushed Tomatoes, Beaoliva™ Extra Virgin Olive Oil and salt. Transfer to gratin dish and bake for 40 to 50 minutes, or until the potatoes are tender and slightly crisp.

4. Top with the marinated shrimps and top with remaining coriander-lemon mixture. Cook for another 8 to 10 minutes, or just until done. Remove from oven and top with the remaining Chermoula sauce. Serve immediately.

Chef’s Note: You may also use 2 pieces of salmon or white fish fillets (skin-on) or 6 small prawns, or a combination.

Yield: 2 servings

Chef Jill Sandique for Innobake, March 2026

22/03/2026

It’s the time of year….let’s go Asia Pacific! Go for gold🎉🍫