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Lemon Pudding Cake

Posted on by editor
29
Apr

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Lemon Pudding Cake

by ToTT

This delicious Lemon Pudding Cake makes the perfect dessert for Mother’s Day. Spoon into these lovely cakes and discover a layer of luscious lemon pudding beneath the cake!

#QuickBites

Cuisine: Western Course: Dessert

Skill Level: Novice Yield: 4 Servings

Prep: 25 mins Cook: 45 mins Total: 1hr10 mins

INGREDIENTS

  • 1 tablespoon unsalted butter
  • 85g sugar
  • 2 eggs, separated
  • 2/3 cup buttermilk
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 32g all-purpose flour
  • 1/4 teaspoon salt

Garnish

  • 1 cup fresh raspberries
  • 1 cup fresh blueberries
  • 2 tablespoons confectioners’ sugar

DIRECTIONS

  1. Pre-Preheat oven to 162°C /325  °F
  2. Butter and lightly sugar 4 ramekins (about 1-cup size).
  3. In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time.
  4. Divide evenly amongst ramekins then bake in a water bath – set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.
  5. Bake for 45 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate.
  6. Serve with fresh berries and dust with powdered sugar.

Chicken Piccata

Posted on by editor
30
Dec

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Chicken Piccata

by ToTT

An all tine favourite, a simple and delicious that you can create under 30-minutes. Soft and tender chicken breast is dredged in flour, seared, and tossed in a light and creamy lemon sauce with capers and garlic to give the best flavour.  The perfect weeknight dinner.

#QuickBites

Cuisine: Italian Course: Main

Skill Level: Novice

Prep: 10 mins Cook: 15mins Total: 25  mins

Serves: 1 serving

INGREDIENTS

  • 1 Skinless and boneless chicken breasts, butterflied and then cut in half
  • Sea salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 3 tbsp unsalted butter
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1/4 cup chicken stock
  • 1/8 brined capers, rinsed
  • Parsley, minced

DIRECTIONS

  1.  Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  2. .In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
  3. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
  4. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.
  5. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously.
  6. Pour sauce over chicken and garnish with parsley.

Pigs in a blanket

Posted on by editor
20
Dec

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Pigs in a blanket

by ToTT

Your Christmas dinner just wouldn’t be complete without classic pigs in blankets! These make for marvellous party canapés and a show-stopping side dish to any Christmas roast as part of all the trimmings.

#QuickBites

Cuisine: American Course: Appetiser

Skill Level: Novice

Prep: 20 mins Cook: 20mins Total: 40 mins

Serves: 16pcs

INGREDIENTS

  • 1-2 sheets of puff pastry
  • 16 mini hot dogs
  • Egg wash
  • Rosemary sprigs (for decoration)

DIRECTIONS

  1. Preheat oven to 190ºC. On a lightly floured surface, cut the puff pastry into triangles.
  2. Place one mini hotdog on thick side of each triangle then gently roll to thinner side.
  3. Transfer to a medium baking sheet, brush with egg wash.
  4. Bake until golden, 20-25 minutes.
  5. Lay rosemary sprigs around the inside of the wreath and place a small bowl filled with ketchup in the center.

Lemon Bundt Cake

Posted on by editor
01
Dec

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Lemon Bundt Cake

by ToTT

Brighten your holiday season with this rich and moist Lemon Bundt Cake. Flavored with lemon zest and juice, and topped with vanilla butter cream, this is the ultimate dessert for lemon lovers.

#QuickBites

Cuisine: American Course: Dessert

Skill Level: Intermediate

Prep: 25 mins Cook: 1 hr 5 mins Total: 1 hr 30 mins

Serves: 8 servings

INGREDIENTS

  • 5 cups all purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1 tablespoons grated lemon zest
  • 1 tablespoons fresh lemon juice
  • 1 sticks (0.5 cup) unsalted butter, softened
  • 1 cups granulated sugar
  • 2 eggs

For Buttercream

  • 150g soft unsalted butter
  • 300g icing sugar
  • A few drops of vanilla extract

For Decoration

  • Rosemary leaves, walnuts, dried cranberries.

DIRECTIONS

  1. Preheat the oven to 165°C and set an oven rack in the middle position.
  2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
  3. In another bowl, whisk together the buttermilk, lemon zest and lemon juice. Set aside.
  4. Using a mixer, cream the butter and sugar on medium speed until light and fluffy about 3 to 4 minutes. Beat in the eggs gently until combined.
  5. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Repeat until finish. Finally, beat in the remaining flour mixture. Ensure all of the ingredients are well incorporated.
  6. Transfer the mixture to the greased bundt pan and bake for 65-75 minutes, or until a knife/tester comes out clean.
  7. Leave to cool completely in the tin, then turn out onto a cake stand or serving plate.
  8. To make the buttercream icing, whisk the butter with the icing sugar and vanilla for 2-3 minutes until smooth and evenly incorporated. You can add a further 25-50g of icing sugar to make it firmer, if you like. Pipe or spoon the buttercream over the cooled cake, and smooth with a palette knife or spoon. Decorate with Rosemary leaves, walnuts, dried cranberries, pecans.

Snowball Cookies

Posted on by editor
29
Oct

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Snowball Cookies

by ToTT

Buttery, melt-in-your-mouth shortbread cookies filled with pecans and rolled in powdered sugar. Serve them with coffee, tea, hot chocolate or homemade eggnog for a perfect pairing! A perfect easy dessert for the holidays!

#QuickBites

Cuisine: American Course: Dessert

Skill Level: Novice

Prep: 20 mins Cook: 20mins

Ready in: 40 mins Serves: 16-18pcs

INGREDIENTS

  • 50g Unsalted Butter
  • 60g Cake Flour
  • 25g Almond Flour
  • 15g Powered Sugar
  • 15g Walnut
  • Powdered Sugar for Rolling and Dusting

DIRECTIONS:

  • Place walnuts on the cutting board, then finely chopped.
  • Heat a pan over medium low heat, add chopped walnuts and stir frequently for 1 minute. Transfer to bowl.
  • In a mixing bowl, cream butter and sugar until creamy.
  • Add cake flour and almond flour, mix until well blended.
  • Pour chopped walnuts into the bowl with the dough, mix to incorporate.
  • Scrape the dough onto a plastic wrap and place in the refrigerator for at least 30 minutes.
  • Cut the dough into 16~18 pieces, each weights 8~9g, roll the dough into a ball-sized.
  • Preheat the oven to 160˚C, bake for 16-18 minutes, until the bottom of the cookies is slightly brown.
  • When they’re still warm but cool enough to touch, roll cookies in powdered sugar.
  • Set aside on a rack to cool completely. When cool, dust again in powdered sugar.
  • Store cookies in an airtight container.

Easter Chick Devilled Eggs

Posted on by editor
20
Mar

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Easter Chick Devilled Eggs

by ToTT

Peekaboo! Adorable chicks peeking out of their shells makes this dish not only delicious, but creative and cute! Perfect as an appetizer or side dish for a fun-filled party like Easter!

#QuickBites

Cuisine : American Course : Appetizer Skill Level : Novice

Prep : 15 mins Cook : 10 mins Ready in : 25 mins  Serves : 2 servings

INGREDIENTS:

  • 6 Eggs
  • ¼ Cup Mayonnaise
  • 1 tsp White Vinegar
  • 1 tsp Mustard
  • 1 tsp Salt
  • 2 pc Carrots
  • 2 pc Black Olives

DIRECTIONS:

  • Boil eggs for 10 mins and let it sit for 10 mins in cold water.
  • Cut the boiled eggs into half using alternate zig-zag lines.
  • Remove the egg yolks and put into a mixing bowl and mix.
  • Add Mayonnaise, Vinegar, Mustard and Salt and mix thoroughly.
  • Cut carrots to form shapes for the beaks and feet, while cutting the Black Garlic to form the eyes.
  • Using a piping bag or spoon, fill the empty egg whites with the egg mix.
  • Add the beaks, feet and eggs and serve!
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Waffle Maker Hashbrown

Posted on by editor
18
Feb

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Waffle Maker Hashbrown

by ToTT

Breakfast has never been easier when you can waffle up your hash browns with this incredibly easy recipe –filled with layers of delicious chopped ham and grated cheddar cheese!

#QuickBites

Cuisine : American Course : Main Skill Level : Novice

Prep : 10 mins Cook : 20 mins Ready in : 30 mins  Serves : 2 servings

INGREDIENTS             

  • Olive Oil cooking spray, for spraying the waffle iron
  • One 850 g bag Frozen Shredded Hash Browns, thawed or freshly grated potato soaked in cold water and drained
  • 4 tbsp Butter, melted
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 3/4 Cup Grated Cheddar
  • 3/4 Cup Chopped Ham

DIRECTIONS:

  • Preheat a waffle iron on the regular setting and spray both sides with cooking spray.
  • Squeeze out any excess moisture from the hash browns and put in a bowl.
  • Pour the melted butter over the hash browns, sprinkle with the salt and pepper and stir.
  • Scoop 1/2 cup of the seasoned hash browns into each waffle section, then top with a generous 2 tablespoons Cheddar followed by a sprinkling of chopped ham.
  • Top the cheese and ham in each section with other 1/4 cup hash brown.
  • Close the waffle iron and cook for 15 minutes on the regular setting.
  • Repeat with the remaining hash browns, cheese and ham, filling one section of the waffle iron.

ToTT Products:

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Strawberry Cheesecake

Posted on by editor
21
Jan

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Strawberry Cheesecake

by ToTT

Not your ordinary strawberry cheesecake!

Instead of a baked cheesecake, this recipes calls for French toasts that are coated generously with luscious cream cheese and vanilla extract to act as layers of “cheesecake”. Finish it with strawberries and a generous dusting of icing sugar and VOILA your own deconstructed strawberry cheesecake.

#QuickBites

Cuisine : American Course : Dessert Skill Level : Novice

Prep : 5 mins Cook : 10 mins Ready in : 15 mins  Serves : 2 servings

INGREDIENTS             

Egg Wash:

  • 4 Eggs
  • 1 Cup Milk
  • 1 tbsp Vanilla
  • 1 tbsp Cinnamon

Strawberry Cheesecake:

  • 113 g Cream Cheese, warmed up for spreading
  • 2 tsp. Vanilla Extract
  • 2 tbsp Lemon Juice
  • 1 ½ Cups Strawberries, divided and diced
  • ¾ Heavy Cream (optional)
  • 1 tbsp Cinnamon
  • 1 tbsp Granulated Sugar
  • Maple Syrup, for serving

DIRECTIONS:

  1. In a medium bowl, mix cream cheese, vanilla, lemon juice and heavy cream (optional)
  2. Take 2 slices of bread and spread mixture on both sides.
  3. Press sliced strawberries on both slices & press together.
  4. Dunk in egg wash.
  5. Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes or until crumbs are crispy and bread is more solid.
  6. Stack and garnish with strawberries and confectioners’ sugar.
  7. Add maple syrup to preference
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Christmas Oreo Truffles

Posted on by editor
12
Nov

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Christmas Oreo Truffle

by ToTT

A tasty and sweet Christmas treat perfect for any party! These delectable Oreo Truffles are made of Oreo cookies and Cream Cheese, dipped in sinful white chocolate and sprinkled with colourful candy cane for a beautiful finish.

#QuickBites

Cuisine : Western Course : Dessert Skill Level : Novice

Prep : 100 mins Cook : 20 mins Ready in : 120 mins  Serves : 4 servings

INGREDIENTS             

• 450g Oreo cookies
• 225g Cream Cheese
• 1 tsp Peppermint Extract
• 220g Melting White Chocolate

Directions:

  1. In aMini Processor, crush whole Oreos into fine crumbs and add to medium bowl.
  2. Add softened cream cheese and peppermint extract. Mix until well combined.
  3. Refrigerate mixture until firm (approximately 1 hour)
  4. Roll cookie mixture into balls (~1 inch)
  5. Dip balls in melted white chocolate and place on parchment paper
  6. Sprinkle with crushed candy canes
  7. Set in refrigerator until firm (approximately 1 hour)
  8. Serve!
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Birthday Cake Whoopie Pies!

Posted on by editor
20
Sep

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Birthday Cake Whoopie Pies!

by ToTT

Celebrate ToTT Store’s 8th Anniversary with these Birthday Cake Whoopie Pies, perfect for any parties! These yummy pies are filled with decadent cream cheese squashed between two delicious cookies and rolled in colourful rainbow sprinkles, creating an extremely appetising party pleaser! #QuickBites

Cuisine : Western Course : Appetizer  Skill Level : Novice

Prep : 20 mins Cook : 30 mins Ready in : 50 mins  Serves : 4 servings

INGREDIENTS             

For Cookies:

  • 1 Box Rainbow Cake Mix
  • 1 tbsp Milk
  • ¼ cup Vegetable Oil
  • 2 Eggs

For Filling:

  • ¼ butter, softened
  • 115g Cream Cheese, softened
  • 1¼ cups Powdered Sugar
  • 1 tbsp Milk
  • 1 tsp Vanilla Extract

For Decoration:

  • Rainbow Sprinkles

Directions:

  1. Preheat oven to 175°C.
  2. In a large bowl, mix all the cookie ingredients using a wooden spoon till thoroughly combined. (Dough will be wet!) Oil your hands with vegetable oil to prevent mixture from sticking to your hands.
  3. Form the cookie dough into 1 tablespoon balls. Place them at least 1 inch apart from each other on your non-stick baking tray.
  4. Bake for ~10 minutes or until cookies turn slightly golden brown. Cool completely, at least 20 mins.
  5. In a medium glass bowl, whisk all the filling ingredients until smooth. Cover and refrigerate until you’re ready to assemble the whoopie pies.
  6. Using an angled icing spatula, spread desired amount of filling on the flat side of 1 cookie. Top with another cookie and gently press them together to form a whoopie pie. Roll the sides of your whoopie pies in rainbow sprinkles. Repeat until all cookies are used.
  7. Serve and enjoy!
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