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Author: ninoalmendra

The Cookonboard I am a Sailor... A left-handed cook and a right-handed photographer... The greatest Procrastinator in between and a Proud Filipino deep within me...
Cupid's Red Forest Cupcakes
February 14, 2017February 22, 2017ninoalmendra

Cupid’s Red Forest Cupcakes

February 14, 2017February 19, 2017ninoalmendra

Saint Val’s Red Forest Cake

Ginataang Tuna Bonito
February 10, 2017February 22, 2017ninoalmendra

Ginataang Tuna Bonito

January 13, 2017February 25, 2017ninoalmendra

Ardean Style Blueberry Vetting Cheesecake

How to make Blueberry Coulis
January 6, 2017February 25, 2017ninoalmendra

How to make Blueberry Coulis

January 1, 2017January 2, 2017ninoalmendra

Sinigang na Lechon

Christmas 2016 Onboard Ardea
December 24, 2016January 5, 2017ninoalmendra

Christmas 2016 Onboard Ardea

Festival Ham with Pineapple Syrup Glaze
December 16, 2016December 22, 2016ninoalmendra

Festival Ham with Pineapple Syrup Glaze

Lechon Gansa
December 9, 2016December 19, 2016ninoalmendra

Lechon Gansa

Baked Mussels with Herbed Bread Crumbs
December 2, 2016December 14, 2016ninoalmendra

Baked Mussels with Herbed Bread Crumbs

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Recent Posts

  • Baked Atlantic Mackerels September 21, 2018
  • Beef Salpicao May 13, 2018
  • Avicii’s Sourdough Bread April 29, 2018
  • Ube Halaya April 20, 2018
  • Bacon and Egg Salad on Croissants September 15, 2017
  • Pan Seared Yellowfin Tuna Steaks June 4, 2017
  • Easter 2017 Onboard Ardea April 15, 2017
  • Life Onshore The Icelandic Penis Museum April 1, 2017

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The Author

  • ninoalmendra
    • Baked Atlantic Mackerels
    • Beef Salpicao
    • Avicii’s Sourdough Bread
    • Ube Halaya
    • Bacon and Egg Salad on Croissants
    • Pan Seared Yellowfin Tuna Steaks
    • Easter 2017 Onboard Ardea
    • Life Onshore The Icelandic Penis Museum
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Liebster Blog Award 2014

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iCookonboard TEAM would like to thank Imprinta Atbp. for making our Blog Logo.

Imprinta Atbp. : Art & Graphic Design Specialist
Art & Graphic Design Specialist

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Cinnamon Rolls 1 kg. APF mixture of Sweet Dough Divide into half (900g. each) Roll into 50x50cm butter, sugar cinnamon Roll into a 48cm log, cut into 12. Place 8 rolls for each 23x6cm spring form baking pan. Let it proof, about 3hours(Well, its winter now) Temperature inside my galley is 21’C. Baked at 180’C for 20-25minutes
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