Homemade Berry Jam

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Homemade Berry Jam

by Chef Claire Marie Chang

Learn to make this luscious homemade berry jam that is so delicious that you will want to put it on everything from ice cream to pancakes!

Cuisine : Baking  Course : Condiment  Skill Level : Novice
Prep : 0 mins Cook : 15 mins Ready in : 15 mins  Serves : 1 Small Jar


INGREDIENTS                                          

  • 200g Berries, Fresh or Frozen
  • 1 Apple, pureed (Preferably Green or a mixture of red & green)
  • 50g White Sugar
  • ½ Juice of a Lemon to taste
  • Zest of ½ lemon

DIRECTIONS       

  1. Simmer berries and apple puree over medium heat till reduced.
  2. Add sugar and cook to desired consistency. Stir constantly.
  3. Add lemon juice and zest to taste. Bring to a boil.
  4. Cool and keep in a clean jar.

* Keep well in the fridge for up to a month.

* For longer shelf life, fill canning jars with jam. Boil canning jars in hot water for 30-60mins.

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Honey Swiss Meringue Buttercream

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Honey Swiss Meringue Buttercream

by Claire Marie Chang

Spoil yourself with these delicate Earl Grey Cupcakes that is moist, fluffy and tastes good with Honey Swiss Meringue Buttercream!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 17 mins Ready in : 37 mins Serves : 2-4 Servings


INGREDIENTS             

(Ensure all ingredients are at room temperature)

  • 2/ 100-120g Egg Whites from 60-65g Eggs
  • 35g Brown Sugar
  • 250g Unsalted Butter, softened
  • 35g Honet
  • ¼ – ½ tsp Vanilla Bean Paste/Extract (Optional)
  • Sea salt to taste.

DIRECTIONS

  1. Prepare a Bain Marie/Water Bath.
  2. Combine egg whites and sugar in a grease proof metal/glass bowl.
  3. Over a steaming Bain Marie, heat the mixture gently while stirring regularly.
  4. To test if the egg white mixture is ready, rub it between your fingers to feel if the sugar has dissolved.
  5. Once ready, remove from the heat.
  6. Using the whisk attachment, start at med till a solid white meringue forms and then switch to Med High. It takes about 5 minutes.
  7. Once the mixing bowl feels cool to touch, switch to the Paddle attachment.
  8. At low speed, add butter cubes one at a time until fully incorporated.
  9. Turn to med high speed and whip for 5 minutes. Reduce to medium speed and whip for 2-3 minutes.
  10. Add Honey, Vanilla and Sea Salt to taste. Whip at low speed till well combined.

* This buttercream keeps up to 3 days chilled or frozen up to a month.

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Rosemary Olive Bread

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Rosemary Olive Bread

by Julie Yee

Learn to make this amazing Rosemary Olive Bread which is crusty outside and moist on the inside.

Cuisine : Baking Course : Condiment Skill Level : Novice
Prep : 6 hrs 15 mins Cook : 40 mins Ready in : 6 hrs 55 mins Serves : 2-4 Serving


INGREDIENTS:

  • Sponge Dough
    • 80g Whole Meal Flour
    • 140g Bread Flour
    • 160g Tap Water
    • 1 tsp Yeast
  • Bread Dough
    • Group 1
      • 100g Bread Flour
      • 2 tsp Salt
      • 1 tbsp Honey
      • 60g Water
      • 1 tbsp Olive Oil
    • Group 2
      • 1 tsp Rosemary Herbs
      • 70g Olive

DIRECTIONS FOR THE SPONGE DOUGH

  1. Combine all ingredients & knead for 5mins & ferment for about 5hrs.

 DIRECTIONS FOR THE BREAD DOUGH

  1. Add in all the Group 1 ingredients and the sponge dough and knead for 5 minutes.
  2. Bulk fermentation for 1hr.
  3. Add in the herbs and rosemary.
  4. Do few folding. (See demo).
  5. Scale into Batard shape.
  6. Glaze with water and sprinkle with desired grains or oats.
  7. Proof till double and slash a line across the length of the loaf.
  8. Spray water generously before baking.
  9. Bake at medium shelf at 180ºC for 30-40 minutes.
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Dulcey Spread

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Dulcey Spread

by Lin Weixian

Enjoy a smooth, creamy and velvety Dulcey tea time spread that is buttery and not too sweet!

Cuisine : European  Course : Condiment Skill Level : Novice
Prep : 5 mins Cook : 5 mins Ready in : 10 mins Serves : 2-4 Servings


INGREDIENTS:

  • 225g Unsweetened Condensed Milk
  • 75g Glucose
  • 410g Valrhona Dulcey

DIRECTIONS:

  1. Fully melt Valrhona Dulcey.
  2. Combine unsweetened condensed milk and glucose and bring to boil, making sure glucose fully melted.
  3. Make an emulsion with the unsweetened condensed milk, glucose and melted Valrhona Dulcey, blend with a hand blender and portion into jar.
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Roasted Broccoli Pesto

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Roasted Broccoli Pesto

by Chris Ng

Who knew that we can switch up basil for broccoli for a delicious pesto recipe! This Roasted Broccoli Pesto tastes delicious with anything!

Cuisine : European Course : Main Skill Level : Novice
Prep : 5 mins Cook : 0 mins Ready in : 5 mins Serves : 4 Servings



INGREDIENTS:

  • ½ no Broccoli
  • 2 no Garlic
  • 2-3 tbsp Parmesan
  • 50ml Olive Oil

DIRECTIONS:

  1. Confit broccoli in oil until tender.
  2. Blend broccoli with rest of the ingredients.
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Nachos with Homemade Salsa

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Nachos with Homemade Salsa

by Chris Ng

You’re going to love this homemade salsa recipe! Prepare this with Nachos for your guests during your next gathering!

Cuisine : European Course : Condiment Skill Level : Novice
Prep : 10 mins Cook : 10 mins Ready in : 260 mins Serves : 6-8 Servings


INGREDIENTS:

  • HOMEMADE SALSA
    • 1-2 no Red Capsicum – small diced
    • 1-2 no Green Capsicum – small diced
    • ½ no Onions – small diced
    • 1 tsp Garlic – minced
    • 8-10 no Cherry Tomatoes – quarters
    • Jalapeno to Taste – diced
    • Chili to Taste – diced
    • Juice of half a Lemon
    • 50-100ml EVOO
    • Salt to Taste
    • Freshly Ground Black Pepper to Taste
  • NACHOS
    • 100g Tortilla Chips
    • 30g Grated Parmesan
    • 30g Grated Gouda
    • 30g Grated Edam
    • 15g Grated Cheddar

DIRECTIONS

  1. Add above ingredients into mixing bowl.
  2. Toss well, ensure sufficient salt and pepper.
  3. Refrigerate (overnight is best).
  4. Add nachos into warm oven for 2-3 minutes.
  5. Remove, add cheeses and return to oven till cheese becomes gooey.
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Red Wine Prune Loaf

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Red Wine Prune Loaf

by Julie Yee

Try this Red Wine Prune Loaf recipe from Chef Julie for a breakfast fix!

Cuisine : Baking Course : Condiment Skill Level : Novice
Prep : 22 hr Cook : 20 mins Ready in : 22 hr 20 mins Serves : 6-8 Servings


INGREDIENTS:

  • POOLISH DOUGH
    • 200g Bread Flour
    • 200g Water
    • 50g Sourdough
    • If you do not have sourdough, yeast is fine
    • Active Yeast
      • 1/8 tsp Instant Yeast
      • 1 tbsp Water
  • MAIN DOUGH
    • 230g Bread Flour
    • 9g Salt
    • 220g Water
    • 2 tsp Honey
    • 1 tsp Instant Yeast
    • 50g Walnut
    • 100g Prune
    • 4 tsp Red Wine

DIRECTIONS FOR POOLISH DOUGH

  1. Combine all ingredients well and sit at room temperature for 1.5hr before keeping it in the fridge for 16hrs -20hrs.

DIRECTIONS FOR MAIN DOUGH

  1. Soak the prune with red wine overnight.
  2. Mix all the ingredients together. Add in the water gradually.
  3. Knead till gluten has formed.
  4. Let it ferment for 1hr.
  5. Shape dough 2 portions and shape into oval shape. Dust with flour.
  6. Proof for 1hr at 26C.
  7. Bake at 200C for 20minutes – 25minutes.
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How To Make Pandan Extract

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How to make Pandan extract

by ToTT

Nowadays you can buy pandan extract off the shelves from major supermarkets but  the real deal is a much better than even the most expensive artificial pandan extract you can buy. It’s healthy and you know what’s in it.

Cuisine : Asian Course : Condiment Skill Level : Novice
Prep : 20 mins Cook : 0 mins Ready in : 20 mins Serves : 1 small bottle


INGREDIENTS:

  • Pandan Leaves
  • 1 cup water

DIRECTIONS:

  1. Wash the pandan leaves.
  2. Cut away the pointed tips and white base.
  3. Snip the leaves into 1cm segments.
  4. Pour the leaves into blender with 1 cup of water.
  5. Blend until it become a paste.
  6. Sieve and squeeze paste to extract juice into a measuring cup.
  7. Pour pandan extract into container.
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How To Make Kaya In 30 Minutes

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How to make Kaya in 30 minutes

by ToTT

What’s better than a regular Kaya? Homemade Kaya of course! Learn how to make your very own kaya in just 30 minutes. It’s easy!

Cuisine : Asian Course : Condiment Skill Level : Novice
Prep : 10 mins Cook : 20 mins Ready in : 30 mins Serves : 1 small bottle


INGREDIENTS:

  • 5 Eggs
  • 225g Sugar
  • 1 cup Coconut Milk
  • 10g Pandan Extract

DIRECTIONS:

  1. Crack eggs into bowl.
  2. Lightly whisk eggs. Don’t overwhisk!
  3. Whisk sugar in, coconut milk and lastly Pandan extract.
  4. Cook mixture over medium heat and stir constantly.
  5. Reduce heat after 20 minutes.
  6. Kaya is ready when it coats the spoon.
  7. Enjoy your fresh kaya!
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Spice Paste

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Spice Paste

by Eric Low

This spicy blend is made up of mainly belachan, lemon grass, galangal and shallots. Most suitable as a base for making assam laksa. This paste can be stored up to 6 month in the freezer.

Cuisine : Asian Course : Condiment Skill Level : Novice
Prep : 15 mins Cook : 0 mins Ready in : 15 mins Serves : 10


INGREDIENTS:

  • 200g Shallots
  • 90g Lemon Grass
  • 80g Galangal
  • 30g Garlic
  • 40g Ginger
  • 10g Belachan Powder or Maggi Balachan Granules
  • 50g Buah Keras

DIRECTIONS:

  1. Blend all ingredients for spice paste together.
  2. Keep frozen and defrost one day ahead in fridge when ready to use.
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