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Pistachio Mousse made with Push Up Pops Flower Shape

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22
Jul

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Pistachio Mousse made with Push Up Pops Flower Shape

by Martellato

Indulge yourself with this light and fluffy mousse that will surely tantalize your sweet tooth! This eye-catching dessert will complement any garden or child-friendly party while not forgetting its sweet and crunchy texture as a bonus.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 38 mins Ready in : 18 mins Serves : 4

INGREDIENTS:

  • Chocolate Biscuit without Flour
    • gr 375 Butter
    • gr 185 Sugar
    • gr 25 Cocoa powder
    • gr 210 Yolks
    • gr 150 Whole eggs
    • gr 400 Dark chocolate 65%
    • gr 675 Albumen
    • gr 2250 Sugar

    Pistachio Mousse

    • gr 300 Sugar syrup
    • gr 250 Yolk
    • gr 1000 Whipped cream
    • gr 200 Pistachio paste
    • gr 20 Gelatine

    Pistachio Biscuit

    • gr 250 Almond flour
    • gr 400 Pistachio paste
    • gr 250 Icing sugar
    • gr 400 Yolk
    • gr 200 Whole eggs
    • gr 600 Albumen
    • gr 450 Sugar
    • gr 320 Flour

DIRECTIONS:

          Chocolate Biscuit without flour

  1. Mix the butter, sugar and cocoa together. Mix and whip up with a planetary mixer the eggs.

  2. Pour the mixture into the melted chocolate at 35° C.

  3. Whip the white eggs with sugar and then combine the two mixtures. Spread the compound at 6 mm thickness onto oven paper and cook at 165° C for 30 minutes. Check the baking frequently because the biscuit have to remain soft.

    Pistachio Mousse

  4. Whip up the yolk with hot syrup at 121° C. Let the compound cool down and add the gelatine, already softened in water, pressed and melted.

  5. Mix well, then add the pistachio paste and the cream not completely whipped in 2 times. Mix well and pour into the moulds.

    Pistachio Biscuit

  6. Whip 400 grams of yolks and 200 grams of whole eggs and add the compound gradually to the flour, the pistachio paste and icing sugar.

  7. Add the 600 gr of white eggs mounted with 450 gr of sugar and 320 gr of flour later.

  8. Spread the biscuit to about 3 mm of thickness and bake at 230 ° C for about 8 minutes.

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Cream Cheese Brownie

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22
Jul

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Cream Cheese Brownie

by Philia Ng

Learn to make these deliciously healthy Air Fried Seaweed Chips and snack on it throughout this Chinese New Year without having to worry about the calories!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 35 mins Ready in : 65 mins Serves : 6-8

INGREDIENTS:

  • 250g Cream cheese
  • 80g Icing sugar
  • 1 tsp Vanilla essence
  • 55g Egg
  • 125g Chocolates feves ( 55%- 70%)
  • 125g Golden churn unsalted butter
  • 40g Brown sugar
  • 110g Eggs
  • 65g Plain flour

DIRECTIONS:

  1. Melt chocolate, butter and sugar over a pot of simmering water.
  2. Add in the eggs and mix well.
  3. Add in the flour to combine well.
  4. Cheese Layer: Whip the softened cream cheese and sugar until fluffy than add in the eggs and vanilla essence and combine well
  5. Pour the brownies batter into a pan.
  6. Pour the cheese layer on top and level it well.
  7. Bake at 170 degree Celsius for 35 mins.
  8. Variations: You may omit the cheese layer and topped with marshmallows, any roasted nuts of your choice.
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Classic Chocolate Chip Cookies

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22
Jul

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Classic Chocolate Chip Cookies

by Philia Ng

Who can resist cookies especially so when they taste so much like those from popular cookie shops? Now you can make them at home, hand-made from scratch – they are a breeze to make! These cookies are good for a couple of weeks in an air-tight container and you can even sandwich them with vanilla ice cream anytime you want a delicious treat!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 20 mins Ready in : 30 mins Serves : 80pcs

INGREDIENTS:

  • 200g Unsalted Butter
  • 150g Castor Sugar
  • 150g Light Brown Sugar
  • 3 Eggs
  • 390g Plain Flour
  • 1¼ tsp Baking Soda
  • 250g Mini Chocolate Chips

DIRECTIONS:

  1. Cream the softened butter and sugar together until just combined and not fluffy.
  2. Add in the eggs and mix well.
  3. Add in the plain flour and baking soda.
  4. Lastly, add in the chocolate chips and mix well.
  5. Using the Nordic Ware Cookie Dropper, scoop onto the baking tray and space out evenly and bake it at fan mode oven at 180° for 20 min or until golden brown.
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Garlic and Rosemary Focaccia

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22
Jul

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Garlic and Rosemary Focaccia

by Thripti Hinduja

This beautiful Italian focaccia is packed with garlic and rosemary. It tastes amazing by itself and even better when served alongside spaghetti!

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 60 mins Cook : 20 mins Ready in : 80 mins Serves : 8-10

INGREDIENTS:

  • 11/4 cups of Water (Dough)
  • 2 tbsp Olive Oil (Dough)
  • 1 tsp Sugar (Dough)
  • 11/2 tsp Salt (Dough)
  • 1 tsp Minced Garlic (Dough)
  • 1 tbsp Chopped Rosemary (Dough)
  • 3 cups Bread Flour (Dough)
  • 2 tsp Instant Yeast (Dough)
  • 2 tbsp Olive Oil
  • 1 tbsp Rosemary, chopped
  • 1 tsp Garlic

DIRECTIONS:

  1. Add all dough ingredients except the rosemary in the order mentioned and select the dough cycle.
  2. When the cycle is complete punch down the dough and remove it from the bread pan.
  3. Stretch and push the dough onto a lightly greased shallow baking pan. Cover with a clean tea towel and allow it to rise in a warm place for 30 minutes or until double in height.
  4. With your fingers make indentions I the dough to give is a dimple effect.
  5. Stir the topping ingredients together and brush the top of it.
  6. Bake at 220 C for 15 mins – 20 mins or until the crust is browned. 
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Iberico Pluma Pork, Crushed Potato with Caramelized Onion and Marsala Wine Sauce

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22
Jul

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Iberico Pluma Pork, Crushed Potato with Caramelized Onion and Marsala Wine Sauce

by Felix Chong

Relish the flavourful Iberico Pluma Pork with perfect Caramelized Onion topped with sweet Marsala wine that will leave you wanting more!

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 60 mins Ready in : 75 mins Serves : 1

INGREDIENTS:

  • 1 kg Iberico Pluma Pork
  • 500 g US potato
  • 3 pcs Yellow onion
  • Drizzle of Extra virgin oil
  • 300 ml Veal stock
  • 2 tbsp Unsalted butter
  • 1 stalk Rosemary
  • 150 ml Marsala wine

DIRECTIONS:

  1. Place the potato in a pot of water with salt and bring to boil, simmer it and cook for 45 minutes till the potatoes are soft.
  2. Once the potatoes are cooked, remove from the water and set aside to cool.
  3. Remove the potato skin and place it in a mixer bow.
  4. De-vein the pork and season well with salt and pepper on both side of the meat.
  5. Heat up a non-stick pan, drizzle with olive oil and sear the pork on both sides.
  6. Meanwhile heat up another pot with olive oil, place the onion in and slowly caramelize it without browning them.
  7. Once the onion is caramelized, add in the cooked potato and lightly crush them. Season it well with salt and pepper.
  8. Heat up a small pot with the marsala wine. Flambé it till the alcohol burns out, further reduce it to almost half of it and add in the veal stock. Reduce for another 2 to 3 minutes and monte with butter.
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Pineapple Tarts

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22
Jul

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Pineapple Tarts

by Vivian Pei

With Chinese New Year just around the corner, bake these delightful Pineapple Tarts by Chef Vivian Pei to share with friends and family! These treats are so good you’ll want to keep popping them into your mouth! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 60 mins Cook : 15 mins Ready in : 75 mins Serves : 6-8

INGREDIENTS:

  • For the pineapple filling
    • 2 pineapples, peeled and sliced
    • 1 cup sugar (more or less depending on how sweet pineapple is)
    • 1 tbsp lemon juice
    • 1 cinnamon stick
    • 4 cloves
    • 1 star anise

    For the pastry

    • 400g plain flour
    • 50g cornstarch
    • 80g icing sugar
    • ¼ tsp salt
    • 50g finely grated cheddar cheese
    • 250g cold, unsalted butter, cubed
    • 3 egg yolks
    • 3 tablespoons ice water

    Glaze

    • 1 egg yolk
    • 1 tsp water

DIRECTIONS:

         To make the filling

  1. Grate the sliced pineapple and drain out excess liquid.

  2. Put the pineapple, sugar, and lemon juice into a heavy-based saucepan and bring to a boil.

  3. Add the spices, turn down the heat and let it simmer for as long as it takes for jam to thicken, usually 45 minutes or so. You need to keep stirring to make sure the jam does not catch and burn. When ready, the jam will be quite thick and dry and easily rolled into a ball.

  4. Fish out the spices and roll the jam into balls to fit your mould.

    To make the pastry:

  5. Sift flour, cornstarch, sugar and salt into a medium sized bowl. Gently mix in the grated cheese.

  6. In a large mixer bowl, cream the butter and powdered sugar just until blended, being careful not to over mix.

  7. Add the egg yolks one at a time, mix well after each addition.

  8. Add the dry ingredients and fold in with a spatula until most of the flour is incorporated. Sprinkle in the ice water and knead gently to combine.

  9. Turn the tart dough onto a sheet of plastic wrap and flatten into thick disk. Let the dough rest in the refrigerator for about 30 minutes.

  10. Preheat the oven at 180°C. Roll the dough out on a lightly floured surface to desired thickness, about 5mm. Stamp out with the desired cutter.

  11. Place the stamped out dough on a baking silicon mat. Fill the centre with pineapple jam balls.

  12. Glaze with the egg wash and bake for about 15 minutes or until light golden in colour.

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Tagine with Apricots, Dried Raisins, Almonds and Couscous

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22
Jul

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Tagine with Apricots, Dried Raisins, Almonds and Couscous

by Susanne Despature

Learn to make a traditional North African American dish, Chicken Tagine with Apricots and Dried Raisin served with couscous using Chef Susanne’s all-star recipe!

Cuisine : Mediterranean Course : Main Skill Level : Novice
Prep : 30 mins Cook : 85 mins Ready in : 115 mins Serves : 6-8

INGREDIENTS:

  • 1 Large chicken, 1,5 kg, cut in 8 pieces (wings and backbones used for stock)
  • 2 Big yellow onions
  • 3 tbsp Olive oil
  • 1 tsp Salt
  • 1/4 tsp Ground pepper
  • 1/2 tsp Ground cinnamon
  • 2 sticks Cinnamon
  • 1/2 tsp Ground ginger
  • 1/2 tsp Ground cumin
  • 1 pinch of Saffron
  • 1/2 L Chicken stock
  • 6 sprigs Flat-leaved parsley & cilantro
  • 2 tbsp Honey
  • 12 Dried apricots
  • 100g Blond raisins
  • 100 ml Syrup (50 g water & 50 g sugar, brought to a Boil)
  • Blanched almonds
  • 1 tbsp Olive oil
  • 1 tbsp Fresh cilantro leaves

DIRECTIONS:

  1. Stir together ground cinnamon, ginger, cumin, salt, pepper, saffron and 2 tablespoons oil in a large bowl. Add chicken pieces and turn to coat well.
  2. Heat clarified butter or oil in a skillet (or tagine base), uncovered, over moderate heat until hot but not smoking. Then brown the chicken fillets (cut in 2 pieces each) for 3-4 minutes, until golden brown (but still raw inside) and transfer to a plate. Add the other chicken parts, adding any spice mixture left in bowl and brown them for 5-6 minutes, then transfer to a plate.
  3. Add onion and fry them over medium heat, stirring frequently, until soft, about 8 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to the Tagine along with ½ cup of chicken stock, 1 cinnamon stick and all the chicken pieces (except the delicate and tender fillet) with the juices accumulated on plate. Bring almost to a boil, then reduce heat and simmer, covered, for 1 hour. (Alternatively, you can cook the Tagine in the oven at 150 ºC for 1 ½ hour.)
  4. While chicken cooks, bring the syrup and 1 cinnamon stick to a boil in a small saucepan and add the halved apricots and raisins. Let it simmer for 5-6 minutes, then stop the heat and let the dried fruits rehydrate in the syrup. Heat up 1-2 tablespoons of oil in a small skillet over moderate heat and fry the almonds, stirring it occasionally until golden brown for about 1-2 minutes. Transfer it with a slotted spoon to paper towel to drain.
  5. Ten minutes before the chicken is done, add the apricot mixture and chicken fillet pieces to Tagine.
  6. Discard herbs and cinnamon stick, add honey and reduce sauce if too liquid. Serve Chicken Tagine sprinkled with some cilantro leaves and almonds on top.
  7. In a large and heavy pan, bring chicken stock to a boil along with olive oil. Stop heat, add couscous and cover immediately.
  8. Let stand for 5 minutes until couscous is tender and stock absorbed.
  9. Stir in butter, then fluff with fork, add chickpeas and serve along with Tagine.
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Chaozhou Yam Cake with Chef Eric’s Special Sauce & Condiments

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22
Jul

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Chaozhou Yam Cake with Chef Eric’s Special Sauce & Condiments

by Eric Low

Learn to prepare Chef Eric Low’s version of Chaozhou Yam Cake! His twist? A medley of his special sauce and condiments that will leave you wanting more! 

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 50 mins Ready in : 70 mins Serves : 6(~1.5kg)

INGREDIENTS:

  • For the Yam Cake 
    • 300g Rice flour
    • 50g Corn starch
    • 250g Thai Yam, shredded or diced
    • 25L Water
    • 1 tbsp Sugar
    • 1 tsp Salt
    • 1 tsp Five spice powder
    • 1 tbsp Alkaline water

    For the Topping

    • 4 tbsp Oil
    • 70g Dried shiitake mushrooms, soaked and diced
    • 250g Dried chinese sausage, diced
    • 4 stalks Spring onions, finely diced
    • 4 tbsp Crispy fried shallots
    • 100g Dried shrimp flakes (Hay Beo), fried toasted sesame seeds

    For the Penang-Style Yam Cake Sauce

    • 2 tbsp Sesame paste or peanut butter
    • 200ml Hot water
    • 300g Sweet bean paste (for Chee Cheong Fun)
    • 4 tbsp Sesame oil
    • 2 tbsp Penang shrimp paste (Hae Ko)

DIRECTIONS:

  1. In a large mixing bowl, combine rice and cornstarch together. Pour in water and adjust taste with sugar, salt and five spice powders. Mix in the alkaline water.
  2. Bring the starch mixture to boil and transfer to steaming mould. Steam for 45minutes till cooked. Allow yam cake to cool down slightly before cutting up to serving sizes.
  3. Heat oil and sauté mushrooms and Chinese sausages till fragrant. Spoon over yam cake and sprinkle on with the mixture of fried shallots, crispy shrimp flakes and sesame seeds. Serve with Penang style yam cake sauce on the side.
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Caramel Apple Upside Down Cake

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22
Jul

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Caramel Apple Upside Down Cake

by Susanne Despature

This sweet, autumn-perfect Caramel Apple Upside Down Cake is the perfect way to end a meal!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 65 mins Ready in : 90 mins Serves : 8-10

INGREDIENTS:

  • 200 g Pâte sucrée (sweet pie crust), see recipe
  • 5-6 Apples (Pink Lady, Gala, Reinette)
  • Caramel: 150 g Sugar | 40 g Butter
  • Vanilla butter: 40 g Butter, soft | 40 g Fine Caster Sugar | 1/2 Vanilla Pod

DIRECTIONS:

  1. Preheat oven to 180°C. Insert a grill in the lower part of the oven.
  2. First prepare the caramel: in a large and heavy bottomed pan, heat the sugar on medium heat until it melts.
  3. Don’t stir, just swirl the pan slightly. As soon as the caramel has a nice amber color, remove the pan from fire and cover the bottom of the mould (20 cm) with caramel. Cut butter in pieces and add on top of the caramel – it will melt immediately.
  4. Prepare the apples: peel them, cut them in two and remove the core with a melon baller. With a small and sharp knife, make fine incisions in the rounded part of the apple half. Place this part into the caramel, fill the mould completely, because it will shrink during the cooking process!
  5. In a bowl, combine soft butter with sugar and vanilla seeds from vanilla pod. Mix with a spoon, then spoon equally over the apples.
  6. Bake in oven for about 45 minutes or until apples are tender and soaked with caramel – they change color and are now caramel brown. Let cool out for a moment.
  7. Roll out the pâte sucrée on a little bit of flour, 2 mm thick, slightly bigger then the mould. Cover the apples with the pastry and press with your fingers. With a small pairing knife, cut the borders of the dough.
  8. Bake in the middle of the preheated oven (180°C) for about 20 minutes or until golden brown.
  9. Place a big plate on top of the mould. Cover with a towel. Flip the mould over very quickly, so that the caramel will not spill out (it can be burning hot!!). Serve with some whipped cream with vanilla & sugar.
  10. Good to know: You can prepare the Tarte Tatin in advance: caramelize the apples, then cover with dough and place in fridge. Bake 1 hour before serving
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Smoked Salmon Tart

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22
Jul

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Smoked Salmon Tart

by Audra Morrice

This hearty smoked salmon tart is perfectly portable for Sunday picnics and weekday lunchboxes! The sour cream pastry adds a twist to regular shortcrust pastry and goes perfectly well with the smoked salmon in the tart! Serve this with a side salad and you’ll be good to go! 

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 70 mins Ready in : 85 mins Serves : 6-8

INGREDIENTS:

 

  • For the Sour Cream Pastry
    • 170g Plain flour
    • 140g Butter
    • 1/3 cup (80ml) Sour cream
  • For the Filling
    • 100-150g Smoked salmon
    • 400ml Thickened cream
    • 3 Eggs
    • Pinch of Smoked salt (normal sea salt is fine)
    • Pinch of White pepper
    • 1 sprig Spring onion, finely chopped
    • 50g Feta cheese, crumbled

DIRECTIONS:

          For the Sour Cream Pastry

  1. Butter a 24cm loose base tart tin and dust lightly with flour.

  2. Place flour and butter in a food processor. Pulse until mixture resembles coarse breadcrumbs.

  3. With the motor running, add sour cream and blend until a dough forms.

  4. Remove dough, flatten into a disc and wrap with cling film. Rest in the refrigerator for at least 20-30 minutes.

  5. Preheat oven to 180 ºC.

  6. Roll out dough between 2 sheets of 6. Roll out dough between 2 sheets of greaseproof paper or plastic sheet until 2mm thick. Line the tart tin with the pastry, trimming off the edges.

  7. Line with foil or greaseproof paper, fill with dried pulses or baking beads and blind bake for 20-30 minutes until lightly golden. Remove filling and bake for a further 5-10 minutes. Remove from the oven and set aside to cool.

    For the Filling

  8. In a medium size bowl, whisk together the cream, eggs, salt, pepper.

  9. Place tart tin on a baking tray. Fill the tart case with the salmon, feta and spring onions, then pour in the cream and egg mixture. It might be easier to do this near or in the oven to avoid spillage.

  10. Bake for 30 minutes or until filling is cooked through and slightly wobbly.

     

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