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Matcha Mochi Cookies

Posted on by editor
06
Jul

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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.

#QuickBites

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.

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.

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.

Pumpkin Croquette

Posted on by editor
29
Sep

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Pumpkin Croquette

by ToTT

Show your Halloween party guests a ‘gourd’ time with this pumpkin inspired treat. These pumpkin-shaped croquettes are devilishly delicious for little and big kids.

#QuickBites

Cuisine: Japanese Course: Appetizer / Snack

Skill Level: Novice

Prep: 45 mins Cook: 40 mins Total: 1 hr 25 mins

Serves: 20 Croquettes

INGREDIENTS

  • 400g pumpkin
  • 5 slices bacon
  • 50g diced onions
  • 7g unsalted butter
  • ½ tsp sea salt
  • 1/8 tsp ground black pepper

For Breading

  • 50g all-purpose flour
  • 1 large egg
  • 50g panko (Japanese breadcrumbs)

For Decoration

  • Pepero sticks
  • Parsley

DIRECTIONS

  1. Remove seeds, pith and skin from the pumpkin and cut into big chunks
  2. Steam pumpkin for 20 minutes or until tender.
  3. Mash the pumpkin in a large bowl using a potato masher.
  4. Heat butter in a large frying pan over medium heat.
  5. Sauté the diced onions and bacon for 2-3 minutes until it turns translucent and lightly browned.
  6. Remove from heat and pour into the bowl of mashed pumpkin. Sprinkle salt and pepper to taste. Mix well.
  7. Form into small round flat patties. Use a chopstick and spoon to shape the side into a pumpkin.
  8. Cover with plastic wrap and refrigerate for 15 minutes until the patties become firmer.
  9. Coat the patties in the all purpose flour, dip into the beaten egg and lastly coat it with panko crumbs.
  10. Cover with plastic wrap and rest in the refrigerator for 30 minutes.
  11. Heat up the oil to 340ºF (170ºC) in a pot.
  12. Deep fry the croquettes until golden brown and crispy.
  13. Break the pepero sticks and poke into the middle of the croquettes with parsley.

Linzer Cookies

Posted on by editor
24
Nov

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Linzer 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: Austria Course: Dessert/Snack

Skill Level: Novice

Prep: 30 mins Cook: 20mins

Ready in: 40 mins Serves: 16pcs

INGREDIENTS

  • 60g Unsalted Butter (Room Temperature)
  • 40g Powdered Sugar
  • 1 Egg Yolk
  • ¼ Vanilla Extract
  • 100g Cake Flour
  • 20g Ground Almond
  • 1g Salt
  • 1g Cinnamon Powder (optional)
  • Powdered Sugar for Rolling and Dusting
  • Strawberry Jam
  • 200g fresh or frozen strawberries
  • 50g sugar
  • ½ tbsp water
  • ½ tbsp lemon juice

DIRECTIONS:

  1. In a medium bowl combine flour with baking powder, ground almonds and salt.
  2. In a large bowl mix butter and sugar at medium-high speed until light and creamy. Add eggs, and beat until smooth. Beat in vanilla extract. Add flour mixture and stir to incorporate.
  3. Separate dough in half and pound into 6 inch disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
  4. Preheat oven to 350F (180C) and line two baking sheets with parchment paper.
  5. On a well floured surface roll the first disk 1/8 inch (3 mm) thick. Cut the dough for the bottoms with a 2 inch (5 cm) linzer cutter. Transfer the cookies to the prepared baking sheet. Re-roll scraps and repeat.
  6. Bake for 10 minutes until the cookies are lightly browned on the edges. Remove and let them cool on baking sheet for 2 minutes; remove from sheet and cool completely on wire rack.
  7. Invert the bottom cookies and add strawberry jam. Lightly dust with powdered sugar the top cookies.
  8. Gently sandwich cookies together and let stand for several hours before serving.For the Strawberry Jam
  1. Add strawberries, sugar, lemon juice and water into a small saucepan.
  2. Bring to a simmer, stirring occasionally. Simmer until the mixture is thick, for about 25-30 minutes.
  3. Remove from heat and let cool completely before using.

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.

Halloween Chicken Pot Pie

Posted on by editor
30
Sep

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Halloween Chicken Pot Pie

by ToTT

Be creative this Halloween by baking this homemade chicken pot pie with flaky pie crust and creamy chicken pot pie filling.  These mini chicken pot pies have strips of puff pastry on top to look like mummy wrappings and a few stuffed green olives slices make the perfect “eyes.”

#QuickBites

Cuisine: American Course: Main

Skill Level: Novice

Prep: 20 mins Cook: 50mins

Ready in: 1 Hour Serves: 4 servings

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 ½ lb boneless, skinless chicken breast(680 g), cubed
  • salt, to taste
  • pepper, to taste
  • ½ white onion, chopped
  • 2 cloves garlic, minced
  • 1 cup potatoes (225 g), cubed
  • 2 cups frozen pea and carrot(300 g)
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups chicken broth(480 mL)
  • 1 frozen puff pastry, thawed
  • 1 egg, beaten
  • Sliced black olives

DIRECTIONS:

  • Preheat the oven to 400˚F (200˚C)
  • Heat the oil in a cast-iron skillet or saucepan. Add the chicken, season with salt and pepper, and cook until the meat is golden brown on the outside. Remove chicken from the pan and set aside.
  • Sauté the onion and garlic until translucent. Add the potato cubes and sauté for about 5 minutes. Add the peas and carrots and stir. Add the butter and allow it to melt. Sprinkle the flour on top, covering the vegetables, and quickly stir to avoid lumps.
  • Pour in the chicken broth and bring to a boil to thicken the sauce. Season with salt and pepper and remove from the heat.
  • Spoon the stew into ramekin.
  • Uncover pastry and cut it in half, then slice the pastry into 1/2-inch strips and place them on top of the filling.
  •  Press the strips to the edges of the baking dish so they stick. Brush the pastry with the egg.
  • Bake for 25-30 minutes, or until golden brown. Put the olives on the pastry for the eyes and serve.

Rice Cooker Vegetable Soup

Posted on by editor
22
Jan

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Rice Cooker Vegetable Soup

by ToTT

Learn how to cook this delicious vegetable soup – without a stove and just a simple touch of a button!

That’s right, no more kitchen patrol duties or over-boiling anxieties, just plug in your rice cooker. So just sit back, relax and wait for a bowl of “lang tong” (beautiful soup) that will make your mother proud.

#ToTTfulTips

Cuisine : Asian Course : Main Skill Level : Novice

Prep : 10 mins Cook : 60 mins Ready in : 70 mins  Serves : 4 servings

INGREDIENTS             

  • 2 Carrots
  • 4 Potatoes
  • 2 Corn
  • 2 Tomatoes
  • 200g Mushrooms
  • Salt & Pepper (To taste)

Directions:

  1. Grate carrots & potatoes and chop them up evenly.
  2. Cut Tomatoes and Corn into two.
  3. Pour all chopped ingredients into the rice cooker, along with the shitake mushrooms and add 2L of water.
  4. Close rice cooker and set to cook mode for 1 to 1.5 hours.
  5. Salt & Pepper after for taste.
Posted in

Christmas Cookies with Icing

Posted on by editor
05
Dec

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Christmas Cookie with Icing

by Susanne Despature

Make the perfect cookies this festive season, where you can decorate it however you like with delicious icing, pearls and ornaments.

#QuickBites

Cuisine : Western Course : Dessert Skill Level : Novice

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

INGREDIENTS             

Dough for cookies

  • 125 g unsalted butter
  • 50 g caster sugar
  • 1 lemon, zest finely grated
  • 40 g white almond powder
  • 1 small egg, 50 g
  • 250 g plain flour
  • 1 pinch of salt

Icing & decoration

  • 30 g egg white
  • 300 g icing sugar
  • 1 teaspoon lemon juice
  • edible sugar pearls

Directions:

Dough for cookies

  1. Using a hand or stand mixer, mix butter and caster sugar until creamy.
  2. Add lemon zest, salt, almonds and mix again, than add egg and mix well.
  3. Sift flour into the butter/egg cream, then mix just until dough comes together.
  4. Remove the dough from mixing bowl, pat into a rectangle and cover in cling wrap. Refrigerate for at least one night before using.
  5. Roll out dough on floured surface, 5 mm thick.
  6. Cut out different cookies and put on a baking tray, lined with baking paper – try to put cookies of same size on a tray, so the baking time will be the same.
  7. Bake in preheated oven at 175 degrees C. for 10 minutes or until golden brown.
  8. Let cool out, then decorate with icing & sugar pearls.

Icing & decoration

  1. Beat egg white and lemon juice with a hand or stand mixer until white and fluffy, not firm.
  2. Stop beating and add icing sugar – mix first on slow speed, then on high speed, until very glossy, thick and smooth. Add more icing sugar if too runny!
  3. Divide icing into bowls and colour with food colouring of your choice.
  4. Divide the colours in small piping bags and decorate the cookies.
  5. Add sugar pearls & small decorations.
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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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