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French Onion Soup

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22
Jul

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French Onion Soup

by Michele Ow

The perfect dish for a chilly day – French Onion Soup! A deeply savoury soup with rich flavours from caramelized onions topped with cheese of your choice and a side of toasted French bread slice!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 65 mins Ready in : 85 mins Serves : 1-2

INGREDIENTS:

  • 4 Yellow Onions, sliced thin
  • Olive Oil
  • Butter
  • 8 slices of French Bread
  • 2-3 tbsp Cognac (optional)
  • 4 ounces Emmental Cheese
  • Salt and Pepper
  • 1 leaf Bay Leaf
  • 1 cup White Wine (optional*** add with stock)
  • 4 cups Beef Stock
  • 3 tbsp Flour
  • 1/2 tsp Sugar

DIRECTIONS:

  1. Heat a heavy, oven-safe, stock pot over medium-low heat and add butter and olive oil.
  2. Stir the sliced onions into the oil/butter mix, ensuring they are evenly coated. Add a pinch of salt and a little sugar to help onions to caramelised.
  3. Reduce heat to medium-low and stir in 3 tbsp flour. Cook 2-3 minutes until flour forms a thick paste (add more butter if needed).
  4. Stir in beef stock, white wine (if using) and incorporate.
  5. Add the bay leaf and allow to simmer for 20-30 minutes.
  6. Pre-heat oven to grill.
  7. Drizzle both sides of French bread slices with olive oil, and place on a baking sheet. Cook the bread in the oven for 15 minutes on each side.
  8. Add cognac, and cover the soup mixture with the bread, forming a single layer bread top. Sprinkle the rest of the Swiss cheese over the top of the bread, forming a thick layer. Drizzle melted butter or oil over the cheese, and place the pot into the oven uncovered and bake for around 20 minutes at 180’c. Turn the broiler on and brown the cheese.
  9. Serve hot, direct from oven.
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Cappuccino Brownie Cake Slice

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22
Jul

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Cappuccino Brownie Cake Slice

by Julie Yee

Tempt your taste buds with this deliciously rich and fudgy Cappuccino Brownie Cake Slice by Chef Julie Yee!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 30 mins Ready in : 105 mins Serves : 10-12

INGREDIENTS:

  • 120 gm Pure Salted Butter (Group 1)
  • 90 gm Dark Chocolate (Group 1)
  • 250 gm Fine Sugar (Group 1)
  • 3 Eggs (Group 1)
  • 1 teasp Vanilla Paste (Group 1)
  • 120 gm Plain Flour (Group 2)
  • 1 tbsp Nescafe Coffee Powder (Group 2)

DIRECTIONS:

  1. Tray Preparation: 8inch square tray – Lined with Parchment paper with side 5cm paper.
  2. Oven Preparation: Preheat top & Bottom heat 170C for 20mins.
  3. Melt Group 1 butter and chocolate.
  4. Whisk in the sugar.
  5. Add in the eggs one at a time.
  6. Followed by flour and coffee powder in Group 2.
  7. Pour batter into the pan.
  8. Bake at 170C for about 30mins till top is set and the toothpick comes out with a few moist crumbs attached. Rest in the pan for 1hr.
  9. Optional – Pour ganache on top is desired or Drizzle 1tbsp of rum on top if you like.
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Dum Truffle Biryani

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22
Jul

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Dum Truffle Biryani

by Sarab Kapoor

This gorgeous Red Velvet Molten Lava Cake topped with a delightful Vanilla Ice cream for the ultimate indulgence!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 30 mins Cook : 40 mins Ready in : 70 mins Serves : 2-4

INGREDIENTS:

  • 1 1/4 cup Basmati Rice
  • 1 inch Cinnamon stick- broken into half
  • 2 no Bay leaves
  • 3 no Green cardamoms
  • Salt to taste
  • 300 g Button Mushrooms
  • 1 tbsp Ginger- chopped
  • 2 tbsp Garlic- chopped
  • 2 no Green Chilies-chopped
  • 1 no Onion- sliced
  • 2 no Tomatoes- sliced
  • 3 tbsp Coriander leaves-chopped
  • 4 tbsp Fried Onions
  • 1 tbsp Cumin seeds
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Chili powder
  • 1/2 tbsp Garam Masala
  • 1 tbsp Lemon juice
  • 4 tbsp Fresh Cream
  • 1 tbsp Ghee
  • 2 tbsp Truffle Oil
  • 2 tbsp Cooking Oil
  • Salt
  • 240 g Puff Pastry
  • 1 tsp Chaat masala
  • 1 tbsp Butter- melted

DIRECTIONS:

  1. Cook the rice in 2 ½ litres of water along with the Basmati rice, Cinnamon stick, bay leaves, green cardamoms, salt till three quarters done. Keep aside.
  2. Heat cooking oil and add the cumin seeds. When they begin to crackle add ginger, garlic, green chili and sauté for a minute. Add sliced onions and fry till translucent. Add tomatoes and cook till they are mushy.
  3. Add turmeric and red chili powder followed by mushrooms and (200ml) water. Cook for about 3-4 minutes and add the cream, salt and bring to a boil.
  4. Remove from heat and mix in garam masala and lemon juice.
  5. Mix in the cooked rice and half of the chopped coriander leaves.
  6. Transfer into a copper pot or casserole and sprinkle with remaining Coriander leaves, truffle oil, ghee and fried onions on top.
  7. Cover with puff pastry and bake.
  8. Puff Pastry: A) Roll out the puff pastry slightly larger than the diameter of the pot. Cover pot with pastry, seal edges with water. B) Brush with melted butter and sprinkle chaat masala, onion seeds, and sesame seeds. C) Place in a preheated oven and bake for 20 minutes till the pastry is crispy and golden.
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Red Velvet Cupcake with Cream Cheese Frosting

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22
Jul

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Red Velvet Cupcake with Cream Cheese Frosting

by Mimi Wahadi

Fluffy and moist, this buttery red velvet cupcake topped with tangy cream cheese frosting is simply magical.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20  mins Cook : 45 mins Ready in : 65 mins Serves : 4-6

INGREDIENTS:

  • 45 g Cake flour
  • 1 g Baking soda
  • 45 g Caster sugar
  • 2 g Cocoa powder
  • 5 g Salt
  • 50 g Melted Butter
  • 35 g Buttermilk
  • 20 g Egg
  • 5 g Red food coloring
  • 5 g White vinegar
  • 125 g Cream Cheese
  • 35 g Icing Sugar (Sifted)
  • 25 g Whipping Cream

DIRECTIONS:

  1. Pre heat the oven to 175°C.
  2. Combine all dry ingredients (Cake flour, Baking Soda, Caster Sugar, Cocoa Powder, Salt) .
  3. Combine buttermilk egg, red food coloring and white vinegar in a bowl.
  4. Add the wet ingredients into the dry ingredients, followed by melted butter.
  5. Stir and till combine.DO NOT OVERMIX!
  6. Line the cupcake mould and fill each with 50gm of batter.
  7. Bake for 15-20 mins depending on oven.
  8. To make the Cream Cheese Frosting, combine Cream Cheese, Icing Sugar (Sifted) and Whipping Cream and whisk till light and fluffy.
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Vacherin Glacé With Exotic Fruit Salad and Raspberry Coulis

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22
Jul

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Vacherin Glacé With Exotic Fruit Salad and Raspberry Coulis

by Susanne Despature







This heavenly dessert will surely thrill your sweet tooth! A cake made with meringue and whipped cream with exotic fruit salad and raspberry coulis; looks good, tastes even better!

Cuisine : European Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 60 mins Ready in : 80 mins Serves : 4

INGREDIENTS:

  • Meringue Shells
    • 100g Egg White
    • 1 pinch of Cream of Tartar
    • 100g Caster Sugar
    • 100g Icing Sugar
    • 20g Almonds (finely sliced)

    Garniture

    • 100g Frozen Raspberry Puree
    • 2-3 tbsp of Sugar Syrup
    • 150ml Whipped Cream (35% fat)
    • Fresh Fruits: Mango, Starfruit, Strawberry, Raspberry, Blueberry
    • Mint Leaves
    • 250g Vanilla Ice Cream (for homemade icecream: see recipe below)

    Homemade Vanilla Ice Cream

    • 40 cl of Milk
    • 20 cl of Cream (35%)
    • 2 tbsp Milk Powder
    • 1 pod of Vanilla
    • 120g Sugar
    • 6 Egg Yolks






DIRECTIONS:

          For Meringue Shells

  1. Preheat the oven to 120°C. Put two baking trays together and line with baking paper.

  2. Place egg whites and cream of tartar into a large bowl of a stand mixer. Begin beating the eggs on low speed. What you’re doing here is unraveling the egg white’s proteins (these are what will capture the air bubbles you whisk in), they’re bundled up and you need to gently unwind them. A light touch does this far better than scrambling them on high speed.

  3. Once the egg whites are very foamy, begin sprinkling in the caster sugar as you beat. Increase the speed to medium, then high, and beat the meringue to stiff glossy peaks – it’s firm to the touch (takes about 5 min). Add the sieved icing sugar and fold in carefully by hand, with a rubber spatula.

  4. Transfer the meringue (which has a firm texture and shouldn’t be runny!) into a large piping bag with a round tip (10-15 mm) and pipe round shapes, the size of a mandarin. Garnish the domes with some almond slices and bake in the fan forced oven on the double tray for about 60 minutes.

  5. Take tray out from the oven and remove meringue shells from baking paper – with a spoon, empty the shells from the bottom (because of the double tray, the bottom is not very dry and easily removable!)

  6. Place shells again on the tray, so it can dry out completely for another 10-20 minutes. Allow to cool on a wire rack and store in an airtight box when cool (you can preserve them for 1-2 weeks!)

  7. Mix unfrozen raspberry puree with some sugar syrup and some drops of lemon juice.

  8. Wash and cut the fruits in order to prepare a fruit salad.

  9. Fill the meringue shells with vanilla ice cream (you can prepare this in advance and store in the freezer, in an airtight box)

  10. To serve, put a little bit of raspberry coulis on each plate. Fill some ice cream in each meringue shell and place on plate. Garnish with some fruits and whipped cream, decorate with mint leaves.

    For Homemade Vanilla Ice Cream

  11. In a pan, bring the milk and cream to a boil, add the milk powder and mix well, remove the pan from the fire. Open the vanilla pod and add the seeds & pod – cover the pan and let the vanilla infuse for 15 minutes or more.

  12. In a bowl, combine sugar and egg yolks and whisk until the mixture is light and foamy.

  13. Bring the vanilla milk to a boil, remove the pod and pour it over the egg mixture, stirring constantly. Pour everything back into the pan and cook the cream until it reaches 82°C.

  14. As you whisk — you must whisk constantly to keep the eggs from scrambling — you’ll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as it gets closer to 82°C, it will start to thicken and the whisk will leave tracks. Heads up at this point — the tracks mean the cream is almost ready. Don’t stop whisking or checking the temperature, and have patience — depending on how much heat you’re giving the cream, getting to temp can take as long as 10 minutes.

  15. As soon as it reaches 82°C, remove the cream from the heat and strain it into a bowl. Let the cream stand, stirring occasionally, until it cools to 40°C, about 10 minutes (it will thicken even more). You can put the bowl on an ice bath to drop the temperature faster. Cover with cling wrap and let maturate for one night, than put it into the ice machine.

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Grandma’s Stewed Pork with Beanskin Knots

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22
Jul

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Grandma’s Stewed Pork with Beanskin Knots

by Eric Low

A classic dish of Stewed Pork with Beanskin Knots, this will instantly stir up heart-warming childhood memories. Turn ordinary ingredients into a richly flavoured dish that will please everyone in your family!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 15 mins Cook : 100 mins Ready in : 115 mins Serves : 4

INGREDIENTS:

  • 500g Streaky Pork Belly (cut into cubes)
  • 2 tbsp Oil (for cooking)
  • 30g Old Ginger (sliced)
  • 6-8 cloves of Whole Unpeeled Garlic
  • 1 piece of Cinnamon Stick
  • 2 pieces of Star Anise
  • 100g Japanese Scallions (sliced)
  • 40g Rock Sugar
  • 150ml Light Soya Sauce
  • 2 tbsp Dark Soya Sauce
  • 150ml Shaoxing Huatiao Rice Wine
  • 100g Dried Beancurd Skin Knots (soaked)
  • 700ml Water
  • Salt (to taste)

DIRECTIONS:

  1. In a larger pot of boiling water, blanch streaky pork and refresh with cold water. Drain and set aside.
  2. In a braising pot, heat oil and sauté ginger and garlic till fragrant. Add Japanese scallions and return pork to braising pot.
  3. Add rock sugar, two soya sauces and pour in Foochow Rice Wine. Stir in soaked beancurd knots.
  4. Pour in water, bring to boil, simmer for 60-90minutes till pork is tender. Drain and discard away spices.
  5. Recombine pork with bean curd skin knots and sauce. Bring to boil, season with salt to taste and serve.
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Oreo Yogurt Butter Cake

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22
Jul

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Oreo Yogurt Butter Cake

by ToTT

The hunt for the perfect butter cake recipe is over! Try this Oreo Yogurt Butter Cake by Chef Julie that is moist and highly enjoyable.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 50 mins Ready in : 65 mins Serves : 6-8

INGREDIENTS:

  • 220 gm Plain Flour
  • 11/2 teasp Baking Powder
  • 1/2 teasp Baking Soda
  • 1/2 teasp Salt
  • 100 gm Salted Butter
  • 170 gm Fine Sugar
  • 2 no Egg
  • 240 ml Non-fat Yogurt
  • 1 teasp Vanilla Paste
  • 60 gm Oreo Cookies

DIRECTIONS:

  1. Preheat oven 180°C.
  2. Line 2 x 7”loaf tin or 8” round pan.3
  3. Sift all the flours (Group 1).
  4. Cream butter and sugar till light.
  5. Add the beaten eggs slowly
  6. Fold in gently 1/3 flour until combined. Followed by ½ portion yogurt. Repeat again and finished off with the flour.
  7. Lastly, add in the crushed Oreo cookies.
  8. Pour batter into greased pan and arrange Oreo on top.
  9. Bake for 40-50mins for 8” round pan or 30mins for the loaf tin.
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Organic Chicken Breast with Morel Sauce

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22
Jul

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Organic Chicken Breast with Morel Sauce

by Francois Mermilliod

Savour this moist and tender chicken breast that is sous vide to perfection and topped with a creamy Morel Sauce by Chef Francois Mermilliod.

Cuisine : European  Course : Main Skill Level : Novice
Prep : 5 mins Cook : 70 mins Ready in : 75 mins Serves : 1

INGREDIENTS:

  • Organic Chicken Breast
    • 100g Chicken breast (skinless)
    • 10ml Yellow wine
    • 1g Salt
  • Morel Sauce
    • 2-3 pcs Morel
    • 10ml Cream
    • 10g butter

DIRECTIONS:

          For the Organic Chicken Breast

  1. Put the chicken in vacuum bag and add 10g of cream to it.

  2. Cook in water at 62°C for 1.5 hours.

  3. Open the bag, remove the chicken, keep it warm.

  4. Boil the liquid and strain.

    For the Morel Sauce

  5. Place butter sauce pot over medium heat. Cook until translucent.

  6. Add morels and a pinch of salt. Stir it occasionally.

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Steam Ginger Marinated Chicken with Jin Hua Ham and Mushrooms

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22
Jul

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Steam Ginger Marinated Chicken with Jin Hua Ham and Mushrooms

by Eric Low

This tasty Steam Ginger Marinated Chicken with Jin Hua Ham and Mushrooms dish will surely get you salivating! Prepare this tender and juicy chicken dish, which contains the finest essence of Jin Hua Ham and mushrooms. 

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 70 mins Cook : 20 mins Ready in : 90 mins Serves : 4

INGREDIENTS:

  • Chicken
    • 1 tbsp Oyster Sauce
    • 1 tsp Dark Soya Sauce
    • 12 slices of Ginger (finely sliced)
    • 400g Boneless Chicken Leg (cut into 4cm dices)
    • ½ tsp Coarse Ground Black Pepper
    • 1 tbsp Corn Starch

    Assembly

    • 12 pieces of Jin Hua Ham, sliced (use Italian Parma Ham if Jinhua Ham is not available)
    • 12 pieces of Chinese Dried Mushrooms (soaked and stalks trimmed)
    • Dried Lotus Leaves, soak in warm water for 10 minutes

    Garnishing

    • Dash of Shaoxing Huatiao Wine (绍兴花雕酒)
    • Coriander Leaves (香叶)

DIRECTIONS:

  1. Marinate chicken with rest of ingredients for an hour.
  2. Arrange chicken on a steaming plate lined with lotus leaves. Alternate each piece of chicken with a slice of ham and a piece of mushroom.
  3. Steam chicken for 20 minutes. Serve chicken with a dash of wine and coriander leaves over rice.
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Clam Chowder

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22
Jul

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Clam Chowder

by Michele Ow

Try this amazingly creamy Clam Chowder that is made from scratch with live clams and enjoy the true taste of seafood!

Cuisine : European  Course : Appetizer  Skill Level : Novice
Prep : 60 mins Cook : 20 mins Ready in : 80 mins Serves : 2

INGREDIENTS:

  • ½ Live clams
  • 1 no. Potato for baking
  • 4 pcs Bacon
  • ½ no. Onion
  • Butter
  • Cream
  • Olive oil
  • Chives for garnish

DIRECTIONS:

  1. Bake potato in foil in oven @ 180°C for 30 mins.
  2. Allow potato to cool before shredding.
  3. In a wok, steam clams lightly. Remove the shells and clam meat; reserve liquid.
  4. Lay out 2 strips of bacon and slice finely into strips.
  5. Heat a sauce pan. Add butter and olive oil and fry onions until translucent. Add bacon and fry until fragrant.
  6. Add clam juice and water, following by shredded baked potato. Allow to simmer for 20 minutes.
  7. Finish with cream.
  8. Place the other 2 pieces of bacon between kitchen towels and put in microwave for 3 minutes.
  9. Place soup in 2 bowls and garnish with bacon piece and chives.
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