Apple Crumble Pie

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Granny Smith Apple Crumble Pie

by ToTT

Enjoy this rustic skillet Granny Smith Apple Pie Recipe. It is filled with sweet juicy cinnamon apples all topped of with a crunchy crumb topping.

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Cuisine: Western Course: Dessert

Skill Level: Novice Yield: 10-Inch Pie

Prep: 1 Hr  Cook: 1 Hr 10 mins Total: 2 Hr 10 mins

INGREDIENTS

For the Crust:

  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 3/4 teaspoon kosher salt
  • 226g unsalted butter, cold and cut into about ½-inch cubes
  • 4 to 8 tablespoons ice water

For the Filling:

  • 6 Granny Smith Apples
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 lemon, juiced and zested
  • 3/4 cup packed light brown sugar
  • 1 pinch kosher salt

For the Crumb Topping:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon kosher salt
  • 85g chilled unsalted butter, cut into ½-inch cubes

DIRECTIONS

Make the Crust

  1. In a large bowl, combine flour and salt.
  2. Cut in butter using a fork, stir in the ice water a tablespoon or two at a time, until combined.
  3. Form them into disks, wrap and seal in plastic wrap; chill in the refrigerator for at least 30 minutes or up to an hour.

Making the Filling

  1. Peel, core and cut the apples into ¼ inch wide and transfer to a large bowl.
  2. Add the flour, cinnamon, lemon juice and zest, brown sugar, and salt and mix to combine.

Make the Topping

  1. In a medium bowl, mix the flour, granulated sugar, brown sugar, cinnamon, and salt.
  2. Add the butter and work into the flour mixture until it resembles coarse sand.
  3. Chill in the refrigerator until ready to use.

Bake the Pie

  1. Heat the oven to 205°C. On a well floured surface, roll the crust to about ⅛ inch thick.
  2. Roll the dough onto the rolling pin and transfer to a 10-inch cast-iron skillet. Unroll and lightly press into the edges. Trim the edges so they are flush with rim of the skillet.
  3. Pour the apple filling into the crust. Top with the crumb topping, mounding in the middle and lightly packing it down over the apples.
  4. Bake for about 30 minutes, until the top is golden brown. Reduce the oven temperature to 176°C and continue to bake for 40 to 45 minutes more, until the apples are tender when pierced with a knife. If the topping is browning too quickly, cover the pie with foil.
  5. Let cool until warm or room temperature.

RECOMMENDED  PRODUCTS

Fried Carrot Cake

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Fried Carrot Cake (Chye Tow Kway)

by ToTT

A much-loved local comfort food in Singapore and can be consumed at various times of the day.  Carrot cake, or commonly known as “chai tow kway” is made with steamed rice flour and white radish, fried with egg, garnished with spring onions and fresh coriander leaves.

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Cuisine: Asian  Course: Main

Skill Level: Novice Yield: 2 Servings

Prep: 10 mins Cook: 30 mins Total: 40 mins

INGREDIENTS

  • 400g Carrot Cake – Made or Bought
  • 3 Eggs
  • 1.5 tbsp Soya Sauce
  • 1.5 tbsp Fish Sauce
  • 1 tbsp Minced Garlic
  • 1 tbsp Spring Onions
  • 1/2 tbsp Chai Poh
  • Garnish: Spring Onions & Coriander

DIRECTIONS

  1. Cut the steamed carrot cake into cubes.
  2. In a wok, add oil and pan fry each side of the sliced steamed carrot cake till golden brown..
  3. Add garlic and chai poh, stir-fry briefly until fragrant, about 1 minute.
  4. Pour beaten eggs over the carrot cake and leave it for a while. When the eggs starts to solidify at the bottom, flip it over and cook the other side.
  5. Add seasonings and stir to mix everything.
  6. Garnish with spring onions and coriander.
  7. Enjoy!

RECOMMENDED  PRODUCTS

Matcha Mochi Cookies

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Matcha Mochi Cookies

by ToTT

Imagine biting into a warm and soft chocolate chip cookie, and you find chewy and gooey strands of mochi inside. These mochi stuffed matcha chocolate chip cookies are irresistible and can be ready under an hour.

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Cuisine: American, Japanese Course: Dessert

Skill Level: Novice Yield: 24 Cookies

Prep: 15 mins Cook: 12 mins Chilling: 30 mins Total: 57 mins

INGREDIENTS

Mochi

  • 2/3 cup Glutinous Rice Flour
  • 2 tbsp Granulated Sugar
  • 2/3 cup Milk
  • 1 tbsp Unsalted Butter

Matcha Chocolate Chip Cookies

  • 1/2 cup Unsalted Butter
  • 1/4 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 1 Large egg, room temperature
  • 1 1/2 cup  All Purpose Flour
  • 1 tsp Baking soda
  • 1/4 tsp Salt
  • 2 tbsp Matcha Powder
  • 1/2 cup Chocolate Chips

DIRECTIONS

Mochi:

  1. In a microwave-safe bowl, add glutinous rice flour, sugar, and milk together. Whisk together until no lumps.
  2. Cover the bowl with plastic wrap and microwave on high for about 2 minutes. Stir in butter into the mochi mix and fold in with a spatula.
  3. Grease your hands with butter or cooking spray. Separate mochi into 12 equal portions and roll them into balls. Place in fridge for 30 mins to chill.

Matcha Chocolate Chip Cookies:

  1. In a large mixing bowl, add butter, granulated sugar, and brown sugar. Using an electric mixer with paddle attachment, cream butter and sugar together until smooth. Add egg to the butter mixture until combined.
  2. In a separate bowl, sift flour, baking soda, salt, and Matcha powder and mix together.
  3. Add the dry flour mixture into the wet ingredients, mix until just combined. Then fold in chocolate chips.
  4. Chill the dough in the refrigerator for about 15-30 minutes.

Assembly:

  1. Preheat the oven to 180C. Line baking sheets with parchment paper or grease with cooking spray.
  2. Take 2 tbsp of chilled cookie dough, roll into a ball, flatten it out, and make a dent in the middle. Fill each cavity with a piece of cooled mochi. Seal the doughball. Add more chocolate chips on top if desired. Repeat until all dough is used.
  3. Bake for 11-12 minutes or until the edges of cookies are set. Let cool for 10-15 minutes on the baking sheet before transferring to the cooling rack.

Chicken Piccata

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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.

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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

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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.

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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

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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.

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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.

Mac & Cheese Waffles

Two ingredients and you get crisp on the outside, and soft cheesy Mac and cheese on the inside of these divine waffles!

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Cuisine: American Course: Appetizer / Snack

Skill Level: Novice

Prep: 10 mins Cook: 15 mins

Serves: 4

INGREDIENTS

  • 5 cups milk(1 ¼ L)
  • 1 lb elbow macaroni(455g), dry
  • 2 cups shredded cheddar cheese(200g)

DIRECTIONS:

  1. In a large pot, bring the milk to a boil.
  2. Add the pasta and stir constantly until the pasta is cooked, about 10 minutes.
  3. Turn off the heat, then add the cheddar. Stir until the cheese is melted and the pasta is evenly coated.
  4. Preheat the waffle iron
  5. Spray with cooking spay
  6. Scoop ½ cup of max & cheese into the center of the grate
  7. Close the iron and cook until golden and crispy, about 5 minutes
  8. Use forks to carefully remove the waffles from the iron
  9. Serve warm and enjoy!

Crème Brülée Easter Egg

Get Cracking! Make Easter Sunday extra special with these yummy Crème Brülée Easter Eggs. A cute festive treat for kids with a fun surprise inside!

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Cuisine: French Course: Dessert

Skill Level: Novice

Prep: 30 mins Cook: 45 mins

Chilling: 2hrs  Serves: 6

INGREDIENTS

  • 2 Cups Heavy Cream
  • 6 Egg Yolks
  • 1 Teaspoon Vanilla Extract
  • 1/3 Cup Sugar
  • Sugar for finishing

DIRECTIONS:

  1. Preheat oven to 300°C.
  2. In a medium saucepan, combine heavy cream and half of the sugar. Cook over medium heat, until it begins to simmer.
  3. Whisk & mix the other half of the sugar, egg yolks and vanilla bean syrup into a mixing bowl.
  4. Slowly add the heavy cream mixture into the yolks.
  5. Strain the mixture through a fine mesh sieve into a mixing bowl.
  6. Pour the mixture into eggshells, filling to top.
  7. Place in a hot water bath and bake for 30 minutes at 180°C till the custard is set.
  8. Chill in fridge for 2 hours.
  9. Sprinkle sugar over the top of creme brulee in the eggling.
  10. Caramelize sugar with a blowtorch to give the dessert its signature crunchy top.

Bak Kwa Gougères

Originating in Burgundy, these delicate gougères will wow any guest. These little French cheese puffs are made with Gruyère or Parmesan cheese and can be served before dinner, with wine, or set out at a party. We made a little local twist here by adding bits of Bak Kwa, the savoury sweet taste of BBQ pork will elevate these treats to the next level!

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Cuisine: French Course: Appetiser

Skill Level: Novice

Prep: 20 mins Cook: 20 mins

Ready in: 40mins  Serves: 30pcs

INGREDIENTS

  • 60g Unsalted Butter (Room Temperature)
  • 8 tablespoons unsalted butter
  • 1/2 cup milk
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup all-purpose flour
  • 4 eggs (room temperature)
  • 6 ounces Gruyere cheese (grated)
  • 2-3 pcs Bak Kwa (BBQ Pork Jerky)

DIRECTIONS:

  1. Preheat oven to 220°C. Line two baking sheets with silicone baking mats or parchment paper.
  2. Place the butter, milk, water, salt, and pepper in a medium saucepan and bring to a boil over medium-high heat. Add all of the flour at once, reduce heat to medium-low and stir with a wooden spoon until the mixture forms a ball and appears to dry out (a film or “crust” will develop on the sides and bottom of the pan), another 2 to 3 minutes.
  3. Immediately place the dough into a mixing bowl and beat on low until it stops steaming and is just warm to the touch, approximately 1 minute.
  4. Increase mixer speed to medium and add the eggs, one at a time, beating well after each until fully incorporated and scraping the sides and bottom of the bowl as needed. Add the cheese and bak kwa and mix until thoroughly combined, about 1 minute. The final dough will appear smooth, creamy, and shiny.
  5. Transfer the dough to a pastry bag fitted with a large round piping, and pipe 1-2 tablespoons of dough onto the prepared sheets. Alternately, use a medium cookie scoop, drop the dough onto the prepared baking sheets, leaving 2 inches between them. You can wet your hands and gently smooth out the scoops, if you’d like.
  6. Bake for 10 minutes, reduce oven temperature to 200°C, and continue to bake until puffed and golden brown, an additional 5 to 10 minutes. Allow to cool for at least 5 minutes, then serve warm or at room temperature.

Crispy Prawn Toast

Top slices of bread with a simple whizzed up prawn mixture and fry to golden perfection. You can have these ready in less than 15 minutes!

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Cuisine: Chinese Course: Appetiser/Snack

Skill Level: Novice

Prep: 15 mins Cook: 15mins

Ready in: 30 mins Serves: 4

INGREDIENTS

  • 6 slices white bread
  • 250g shrimp (peeled)
  • 1-2 tbsp lemon juice
  • 1/2 tsp chicken powder
  • 2-3 tbsp potato starch
  • 1 tbps butter (room temp)
  • 1/2 tsp pepper
  • 1 egg white
  • Parsley for garnishing
  • Thai sweet chilli sauce for dipping

DIRECTIONS:

  1. Cut the edge of white breads, divide them into 4 small pieces.
  2. Pulse shrimp in food processor until smooth.
  3. In a mixing bowl, mix shrimp with lemon, egg white, pepper, butter, chicken bouillon powder, potato starch, ½ egg white.
  4. Scoop the shrimp mixture onto the bread with a spoon. Place another bread on top.
  5. Heat up frying oil to 140C/280F then add in the shrimp toast. Cook until both side are golden brown.
  6. Serve with sweet Thai chili sauce for dipping.