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Hokkaido Scallop Carpaccio, Salsa di Riso, Truffle Caviar

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22
Jul

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Hokkaido Scallop Carpaccio, Salsa di Riso, Truffle Caviar

by Felix Chong

There are few things more decadent than fresh plump scallops sprinkled with truffle caviar. Impress your guests with this dish at your next dinner party!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 10 mins Ready in : 20 mins Serves : 4

INGREDIENTS:

  • 8 pcs Hokkaido scallop sashimi quality
  • 80 gm Risotto
  • 1 tin Truffle caviar
  • 20 gm Mesclun
  • 1 pc Lemon
  • 20 ml Extra virgin oil
  • Pinch Truffle salt

DIRECTIONS:

  1. Bring a pot of water to boil and add in the risotto and cook till the rice is soft and creamy.
  2. While using a hand blender to blend it, gradually add in extra olive oil too.
  3. Leave aside and cool it down in an ice bath.
  4. Slice the scallops diagonally and drizzle with extra virgin oil, lemon juice and pinch of truffle salt lightly onto the scallop.
  5. Arrange the raw scallops onto the plate, spoon the creamy rice on it and arrange some salad on it. Garnish with truffle caviar.
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Blueberry Pancakes

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22
Jul

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Blueberry Pancakes

by Thripti Hinduja

Start your morning right with a plate of fluffy Blueberry Pancakes with a side of delicious and warm blueberry sauce!

Cuisine : Baking Course : Main Skill Level : Novice
Prep : 20 mins Cook : 5 mins Ready in : 25 mins Serves : 8 servings (16 pcs)

INGREDIENTS:

  • 2 Eggs, separated
  • 400 g Flour
  • 11/4 teasp Baking Powder
  • 1 tsp Baking Soda
  • 4 tbsp Sugar
  • 500 ml Buttermilk
  • 40 g Melted Butter
  • 1 tbsp Vanilla Extract
  • Zest of 1 Lemon
  • Zest of 1 Orange
  • 150 g Blueberries
  • 500 g Blueberries (For the Sauce)
  • 250 g Sugar (For the Sauce)
  • 2 tbsp Cornflour (For the Sauce)
  • 1 tbsp Lemon Juice (For the Sauce)
  • 250 ml Water (For the Sauce)

DIRECTIONS:

  1. For the pancake mix all the dry ingredients together along with half of the sugar.
  2. In another bowl mix all the wet ingredients except the egg whites.
  3. Add it into the dry ingredients and make a thick batter.
  4. Beat the egg whites until peaking and then beat in the rest of the sugar.
  5. Fold the egg whites into the pancake batter.
  6. Brush a pan with a little melted butter and drop ladleful’s of the batter. Cook on medium high heat until the bottoms turn brown. Flip the pancakes and cook until browned.
  7. Take the off the heat and serve them with the blueberry sauce and whipped cream.
  8. Place 500 gm of blueberries, sugar and 200 ml of the water in a pan and bring the mixture to a boil.
  9. Mix the cornflour with the rest if the water and stir it into the blueberries.
  10. Allow the sauce to bubble and thicken.
  11. Take it off the heat and add in the lemon juice.
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Tomato Moroccan Salad

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22
Jul

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Tomato Moroccan Salad

by Michele Ow

This is some serious comfort food we’re talking about – cheesy mashed potatoes with ham, all made in one skillet! Perfect to finish up your leftover mashed potatoes! #QuickBites

This simple salad of ripe tomatoes with fragrant herbs and finely diced onions makes a refreshing side salad!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 0 mins Ready in : 10 mins Serves : 1-2

INGREDIENTS:

  • 1 Cucumber
  • 4 Tomatoes, fresh, ripe
  • 2 tbsp Parsley, chopped fresh
  • Mint large handful
  • 2-3 tsp Onions, finely chopped
  • 2 tbsp Lemon juice
  • 3 tbsp Avocado (or olive oil)

DIRECTIONS:

  1. Finely cube cucumbers (you may lightly peel the skin first if you like)
  2. Peel the tomatoes, seed them, and chop them into small pieces.
  3. Mix the tomatoes with the cucumber, parsley, mint, onion, lemon juice or vinegar, oil and salt and pepper to taste.
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Thai Papaya Salad

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22
Jul

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Thai Papaya Salad

by Trish Yee

No need to fly to Thailand, recreate this popular Thai favourite from the comfort of your own kitchen. 

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 5 mins Ready in : 15 mins Serves : 3

INGREDIENTS:

  • 1 Green papaya
  • 5 Cherry tomatoes
  • 1 Carrot
  • 2 Long beans, trimmed and cut into 1 inch sections
  • 5 Bird’s eye chilli
  • 4 cloves Garlic
  • 1 tbsp Dried shrimp
  • 1 tbsp Roasted peanuts
  • 2 tbsp Lime
  • 2 tbsp Fish sauce
  • 1 ½ tbsp Palm sugar

DIRECTIONS:

  1. Julienne the papaya using a knife, zigzag peeler or a mandolin slicer. Set aside.
  2. Pound the chillies and garlic; add palm sugar and long bean. Pound lightly.
  3. Season with lime juice and fish sauce.
  4. Add in the cherry tomatoes, shredded papaya and carrots. Mix well before adding in peanut and dried shrimps. Toss lightly and mix well.
  5. Transfer to serving plate and garnish with coriander.
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Wild Mushroom Soup

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22
Jul

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Wild Mushroom Soup

by Michele Ow

Learn how to make this insanely delicious Wild Mushroom Soup with this recipe by Chef Michele Ow!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 20 mins Ready in : 25 mins Serves : 1-2

INGREDIENTS:

  • Handful Assorted Mushrooms
  • 1/2 Yellow Onion
  • 5g Dried Porcini
  • Fresh Thyme
  • Extra Virgin Olive Oil
  • 1tsp Olive Oil

DIRECTIONS:

  1. Roughly chop mushrooms; finely dice onion.
  2. Soak porcini in hot water for at least 5 m.
  3. In a pot fry butter, drizzle of olive oil & onions until translucent.
  4. Add in mushroom & stock & thyme.
  5. Bring to a boil the simmer for minimum 20 mins.
  6. Serve with a drizzle of extra virgin olive oil.

     

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Roesti Potatoes

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22
Jul

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Roesti Potatoes

by Eric Low

Savour this all-star, easy-to-follow Roesti Potato with Chef Eric!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 20 mins Ready in : 30 mins Serves : 2

INGREDIENTS:

  • 4 large Idaho Potatoes, peeled
  • Pinch of Nutmeg
  • Oil for cooking
  • Salt and Pepper

DIRECTIONS:

  1. Grate the potatoes with a Japanese mandolin slicer into medium shreds. Alternatively use a box grater. Add nutmeg and season lightly with salt and pepper.
  2. Heat a non-stick omelette size pan with some oil. Place shredded potatoes in pan and cover. Cook over medium heat for 4-5minutes.
  3. Using a plate larger than the pan, cover the pan and flip over. Add some oil and slide the potatoes back to the pan and cook for another 4-5 minutes without covering.
  4. When both sides of the roesti are cooked and golden brown serve hot with the condiments.
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Oyster Mornay

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22
Jul

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Oyster Mornay

by Michele Ow

The perfect marriage of oyster and mornay sauce is the perfect way to start your dinner!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 5 mins Ready in : 25 mins Serves : 3

INGREDIENTS:

  • Fresh oysters, shucked
  • 1 cup Milk
  • 1 tbsp Butter
  • 1 tbsp Flour
  • Emmenthal cheese
  • Pinch of nutmeg
  • Salt & pepper
  • Spinach

DIRECTIONS:

  1. Add butter to saucepan then flour.
  2. Cook roux until deep yellow.
  3. Add milk and let mixture scald.
  4. Remove from heat and melt cheese in the mixture.
  5. Cool.
  6. Spoon mixture with spinach on oysters.
  7. Bake at 200°C for 5 mins.
  8. Serve warm.
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Eggs Benedict with Bacon

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22
Jul

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Eggs Benedict with Bacon

What can be more satisfying than two perfectly poached eggs blanketed in a smooth hollandaise sauce? Try this recipe today!

Cuisine : European Course : Main Skill Level : Novice
Prep : 5 mins Cook : 20 mins Ready in : 25 mins Serves : 2

INGREDIENTS:

  • 2 tsps White wine vinegar
  • 4 Eggs
  • 2 tbs Salted butter, softened
  • 2 pcs Muffins, split in half
  • 4 pcs Bacon
  • Classic Hollandaise Sauce
  • 4 large Egg yolks
  • 2 tbs Fresh lemon juice
  • 1 tbs Mustard (optional)
  • 6oz (12 tbs) Unsalted butter, melted
  • Pinch Cayenne or a few drops of hot pepper sauce
  • Salt to taste

DIRECTIONS:

  1. Position a large heatproof bowl over a pot of barely simmering water, making sure the bottom of the bowl doesn’t touch the water.
  2. In the bowl, whisk the yolks, lemon juice, and mustard (if using) until well combined. Gradually whisk in the butter in a thin stream and keep whisking until the sauce is thick enough for the whisk to leave tracks that hold for a couple of seconds, 1 to 2 minutes.
  3. If the sauce is too thick, whisk in a few drops of hot water to thin it. Whisk in the cayenne or hot sauce and season to taste with salt.
  4. Keep the sauce warm in its bowl set over the simmering water, whisking occasionally, until ready to use.

    Sauce:

  5. Place everything except the melted butter into a container, and blend with a stick blender.

  6. Pour the butter in gradually and continue to blend until smooth.

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Cream of Mushroom Soup

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22
Jul

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Cream of Mushroom Soup

Creamy and oh-so-good, this recipe will keep you coming back for seconds. 

Cuisine : American Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 20 mins Ready in : 25 mins Serves : 3

INGREDIENTS:

  • 1 Onion, sliced
  • 4 Fresh mushrooms, sliced
  • ½ can Button mushroom, halved
  • 1 Potato diced
  • 2 cups Liquid chicken stock
  • ½ cup Cream
  • ¼ cup Butter (salted or unsalted doesn’t matter)
  • 1 Bay leaf
  • ¼ cup Butter
  • 4 tablespoons Plain flour

DIRECTIONS:

  1. In a pot, place the butter and melt on medium heat.
  2. Once the butter has melted, add the onions and bay leaf. Sauté till the onions go transparent.
  3. Add the fresh mushroom and brown it. Add in the button mushroom and potatoes. Coat with butter for about 3 minutes.
  4. Add the chicken stock and allow the liquid to simmer for at least half an hour on low heat.
  5. While the soup is simmering, place ¼ cup butter into a small saucepan to melt on low heat. .
  6. Add the plain flour into the small saucepan and combine with the butter. Keep stirring this paste till it turns slightly golden brown. (Make sure you do this on LOW heat)
  7. Add the cream to the mushroom soup and bring it to a simmer. (Do not boil it) for about 10 minutes.
  8. Remove the bay leave and use a stick blender to blend it smooth.
  9. Add half the prepared flour paste to the soup and stir. Bring the mushroom soup back to the heat (low). If it is not thick enough, add more of the flour mixture till you get the right consistency.
  10. Add salt and pepper to taste and serve.

     

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Fresh Strawberries with Balsamic Vinegar and Vanilla Ice Cream

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22
Jul

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Fresh Strawberries with Balsamic Vinegar and Vanilla Ice Cream

by Eric Low

This perfectly balanced Fresh Strawberries with Balsamic Vinegar is a unique way to enjoy this summer fruit! Great when served over pound cake or with vanilla ice cream!

Cuisine : European Course : Dessert Skill Level : Novice
Prep : 5 mins Cook : 10 mins Ready in : 15 mins Serves : 2

INGREDIENTS:

    • 80g Sugar
    • 4 tbsp Water
    • 50ml Balsamic vinegar
    • ½ tsp Vanilla essence
    • ¼ tsp Coarse ground black pepper

    Assembly

    • 200g Strawberries, cut into half or quartered
    • Vanilla ice cream

DIRECTIONS:

  1. Caramelise sugar with water and add the balsamic vinegar, vanilla essence and black pepper. Cook till syrupy and add in the strawberries.
  2. Toss well, remove from heat and let the strawberries marinate for 5 minutes.
  3. Serve the strawberries with vanilla ice cream.
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