Hummus with Flat Bread

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Hummus with Flat Bread

By Michele Ow

Enjoy a healthy snack with Hummus and Flatbread! You can have the hummus with flatbread alone or you can throw in grilled chicken and roasted vegetables for a healthy, balanced meal!

Cuisine : Mediterranean Course : Condiment Skill Level : Novice
Prep : 90 mins Cook : 40 mins
Ready in : 130 mins Serves : 6


INGREDIENTS:

Ingredients for Hummus

  • 140gm Hulled Sesame Seeds
  • 3-4 tbsp Grape Seed Oil
  • 1 can of Chickpeas
  • 1 Large Lemon
  • 1 Garlic Clove – minced
  • Cumin
  • Paprika
  • Olive Oil

Ingredients for Flatbread

  • 1 packet (2 1/4 tsp) Active Dry Yeast
  • 2 Garlic Cloves – minced
  • 1 tbsp Minced Herb (Rosemary and Thyme)
  • 3/4 tsp Sea Salt
  • 1/2 tsp Sugar
  • 2 cups of Flour
  • 1 tbsp Olive Oil, more for coating the bowl
  • 3/4 cup of Warm Water

DIRECTIONS:

  1. To make Hummus, follow steps 2 to 6.
  2. Make your own Tahini: – Toast sesame seeds – Add to food processor then process until smooth.
  3. Combine tahini and lemon juice and process for 1 minute.
  4. Add the olive oil, minced garlic, cumin and the salt to the whipped tahini and lemon juice mixture. Pulse for 30 seconds.
  5. Add chickpeas (drain fluid from can) process until smooth.
  6. To serve, Pour mixture into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.
  7. To make Flatbread, follow steps 8 to 15.
  8. To a large mixing bowl, add yeast, garlic, herbs, sea salt, sugar, all purpose flour, and whisk.
  9. Make a well in the dry ingredients and add olive oil and 1/2 cup (120 ml) of warm water to start. Stir with a wooden spoon to mix. Add more water as needed until a dough forms.
  10. Transfer to a clean, well-floured surface and knead until smooth and elastic – about 2 minutes – adding more flour as needed to prevent sticking.
  11. Wipe out mixing bowl and add a bit of oil – 1 tsp. Roll dough around to coat and position seam-side down in the bowl. Cover with a damp towel or plastic wrap. Set in a warm place to rise for 1 hour.
  12. Once doubled in size, cut dough into 6 even pieces, arrange on a clean surface, and lay a damp towel on top. Let rest.
  13. In the meantime, heat a large skillet (electric or cast iron) to medium-high heat
  14. One at a time on a lightly floured surface, roll each piece of dough into a large circle and cook 2 1/2 minutes a side.
  15. Enjoy immediately or allow to cool completely and store in air tight container until smooth To serve, Pour mixture into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.
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Butter Chicken

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Butter Chicken

By Julie Yee

Learn to make this rich and creamy Indian dish, Butter Chicken at home step-by-step with Chef Julie recipe.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 250 mins Cook : 40 mins
Ready in : 290 mins Serves : 2-4


INGREDIENTS:

Group A – Marinating Spices

  • 1kg Bonesless Chicken
  • 2 tbsp Plain Yoghurt
  • 1 tsp Red Chili Powder
  • 1/2 tsp Garam Masala Powder
  • 2 tsp Tandoori Powder
  • 2 tsp Garlic, minced
  • 2 tsp Ginger, minced
  • A Pinch of Char Siew Coloring (No. 284)
  • 1 tbsp Soft Butter ( Not Added In)

Group B – Rempah Paste (Blend Together)

  • 2 Big Onions
  • 100g Small Onions
  • 50g Garlic
  • 1 tbsp Ginger
  • 1/4 tsp Cloves Powder
  • 1/2 Cinnamon Powder
  • 10 Cashew Nuts / Candle Nuts
  • 10 Black Peppercorns
  • 1 Fresh Green Chili

Group C – Frying with Chicken

  • Dry Spices
  • 1 tsp Turmeric Powder
  • 1-2 tbsp Red Chili Powder
  • 3 Bay Leaves

Wet Ingredients

  • Fresh Tomato
  • Tomato Puree
  • Plain Yoghurt

Group D

  • 4 tbsp Dairy Cream
  • 1/2 tsp Garam Masala Powder

DIRECTIONS:

Directions for Group A

  1. Mix all ingredients from Group A together in a big bowl.
  2. Marinate the chicken for at least 4hrs- to overnight in the fridge.
  3. Rub chicken with 1 tbsp of soft butter.
  4. Bake chicken for 15mins at 180C.

Directions for Group B & C

  1. Fry the Rempah paste for 2 mins.
  2. Add in the Dry Spices in Group C.
  3. Stir in the wet ingredients in Group C.
  4. Fry paste till jammy.
  5. Add in the baked chicken and the balance chicken gravy from the baking pan.
  6. Cover and simmer for 15mins or till tender.
  7. Stir in the cream and Garam Masala powder in Group D before offing the stove.
  8. Garnish with coriander and serve with rice or Artisan bread.
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Almond Frangipane Toast

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Almond Frangipane Toast

By Julie Yee

Almond Frangipane Toast is rich and exquisitely delicious, sweet and quick and easy to make.

Cuisine : Baking Course : Condiment Skill Level : Novice
Prep : 130 mins Cook : 12 mins
Ready in : 142 mins Serves : 6


INGREDIENTS:

Ingredients for Sponge Dough

  • 150g Bread Flour
  • 100g Water
  • 3/4 tasp Yeast
  • 1 tsp Sugar

Ingredients for Almond Frangipane Cream

  • 50g Butter
  • 50g Raw Sugar
  • 50g Almond Powder
  • 1 Egg
  • 2 tsp Plain Flour
  • Almond Flakes & Snow Powder

DIRECTIONS:

  1. To make the sponge dough, follow step 2.
  2. Combine all of the ingredients and rest for 2 hrs. Leave it overnight in the fridge.
  3. To make the Almond Frangipane Cream, follow steps 4 to 7.
  4. Beat butter and sugar for 3 mins.
  5. Add in the almond powder and beat for 1 min.
  6. Add in the beaten egg and flour and mix till all combined cream.
  7. Spread frangipane cream on bread slices and baked for 12 mins or till golden brown.
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Lemon Raspberry Possets

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Lemon Raspberry Possets

By Thripti Hinduja

For the ultimate summer dessert, try Chef Thripti’s Lemon Raspberry Posset that is refreshing and simple-to-make.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 480 mins Cook : 10 mins
Ready in : 490 mins Serves : 3


INGREDIENTS:

  • 200g Whipping Cream
  • 50g Sugar
  • Lemon Rind of 1/2 Lemon
  • 2 tbsp Lemon Juice
  • 2 tbsp Lemoncillo
  • 60g Raspberries
  • 1 tsp Sugar

DIRECTIONS:

  1. Keep aside 3 raspberries for the garnish.
  2. Place the whipping cream and the sugar in a pan and bring it to a simmer. Simmer for about 3 minutes, stirring every now and then.
  3. Take the mixture and off the heat. Stir in the lemon juice and the lemoncillo.
  4. Strain the mix into measuring jug.
  5. Divide the raspberries at the bottom of 3 serving cups or glasses.
  6. Gently pour over the warm lemon cream. Allow to cool completely and then refrigerate until set or overnight.
  7. Serve with an almond shortbread.
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