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Lavender Crème Brûlée

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24
Jul

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Lavender Crème Brûlée

by Eric Low







Lavender Crème Brulee simply blends the intriguing scent of lavender flowers into a velvety custard dessert. You can never go wrong with this indulging dessert!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 305 mins Cook : 50 mins Ready in : 355 mins Serves : 2

INGREDIENTS:

  • 200ml Dairy-Based Whipping Cream
  • ½ tsp Dried Lavender Flowers
  • 35g Sugar
  • 2 Egg Yolks






DIRECTIONS:

  1. Preheat steamer to 95°C. For home stove top steamers, keep water to a slow gentle simmer.
  2. Heat whipping cream to just boiling point, remove from heat and add lavender. Add cream to infuse with herb for 15 minutes.
  3. Pass the cream through fine sieve, discard lavender.
  4. Whisk sugar and egg yolks till pale and ivory white. Slowly trickle in the cream with the egg yolks and incorporate the rest of the cream until fully tempered.
  5. Fill each ramekin or fire proof baking container ¾ full with the custard. Place ramekins in the steamer and steam for 15-20 minutes, add on a few more minutes if custards take slightly longer to set.
  6. Cool the custard and chill the custard overnight or 4-5 hours to allow the custard to set.
  7. To serve, sprinkle a layer of sugar over the custards, caramelize the sugar with a blowtorch. Return the custards to the fridge and chill for 10 minutes before serve. It should have a caramelized sugar crackling on the surface.
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Upside-Down Butter and Caramelised Apple Cake

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24
Jul

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Upside-Down Butter and Caramelised Apple Cake

by President

An upside-down cake is a cake that is baked usually with chopped fruits seating on the bottom of the pan, then turned over so that they form a decorative topping once the cake is inverted.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 35 mins Ready in : 60 mins Serves : 4

INGREDIENTS:

  • 100g Sugar for Caramel
  • 4 Apples (peeled and sliced)
  • 160g All-Purpose Flour
  • 11g Baking Powder
  • 160g Unsalted President Butter (softened)
  • 1 Large Vanilla Pod (seeds only)
  • 120g Caster Sugar
  • 3 Whole Eggs
  • 2 Egg Yolks

Chantilly

  • 200ml President Whipping Cream
  • 40g Icing Sugar

DIRECTIONS:

        To prepare caramel

  1. Place a small saucepan on medium heat. Sprinkle a layer of sugar on the pan. Cook until golden brown and sprinkle more sugar, stirring with a spatula.

  2. Add remaining sugar and cook until the caramel turns golden brown. Pour caramel into a 22x4cm cake pan and coat the bottom well. Arrange the apple slices in pan.

    To prepare cake mixture

  3. Sift flour and baking powder together.

  4. In a mixing bowl, beat the butter, vanilla seeds and sugar. Add eggs and egg yolks and whisk well. Stir in the flour to form a smooth batter and pour over the apples in cake pan.

    To bake

  5. Preheat the oven to 175°C. Place the cake pan in the centre of the oven and bake for 35 minutes, or until cooked. Cool in the pan and unmould onto a plate.

    To prepare Chantilly

  6. Combine cream and icing sugar. Whisk with an electric mixer until stiff peaks form. Pipe onto cake before serving.

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Banana & Raisin Cinnamon Muffins

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24
Jul

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Banana & Raisin Cinnamon Muffins

by McCormick

These tasty and healthy muffins are great for any party. Cinnamon is one of nature’s highest anti-oxidant value foods. It contains many active principles that are known to have antioxidants. For a perfectly-shaped muffin, fill the muffin tins 3/4 full. If muffin cups are filled more than 3/4 full, the muffins will have flat tops.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 20 mins Ready in : 30 mins Serves : 8 muffins

INGREDIENTS:

Cream Mix

  • 250g Butter Cubes
  • 160g Sugar
  • 2 Large Eggs
  • 1 tsp Vanilla Essence
  • 480g Mashed Delmont Banana
  • ½ tsp Baking Soda
  • 120g Dairy Sterilized Cream

Dry Mix

  • 250g Self-Rising Flour
  • 60g Plain Flour
  • 1 tbsp McCormick® Cinnamon Powder
  • 20g Chocolate Powder
  • 1 cup Raisin

DIRECTIONS:

  1. Cream butter and sugar until light and fluffy, add eggs one add a time. Bind in mashed banana, baking soda, vanilla essence and dairy sterilized cream quickly.
  2. Fold in the Dry Mix ingredients to creamed banana batter mixture. Do not over mix.
  3. Spoon batter into muffin cups, filling three-quarters full. Bake in the preheat 180 degree until tops are golden and a toothpick inserted into centers comes out clean, approximately 15 to 16 minutes. Let cool in tin on a wire rack for 5 minutes. Turn out muffins onto rack. Serve warm or at room temperature.
  4. **Tip: Cinnamon is one of the nature’s highest anti-oxidant value foods. It contains many active principles that are known to have antioxidant, disease control properties.
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Vanilla Sugar Cookies

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24
Jul

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Vanilla Sugar Cookies

by McCormick

Have fun with the kids in the kitchen as you engage their help with this recipe. Spend some bonding time together and be rewarded with these amazing sweet treats!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 135 mins Cook : 8 mins Ready in : 143 mins Serves : 54 cookies

INGREDIENTS:

  • 2 ¾ cups Flour
  • 2 tsp McCormick® Cream of Tartar
  • ½ tsp Salt
  • 1 tsp Baking Soda
  • 1½ cup Sugar
  • 1 cup (or 2 sticks) Butter (softened)
  • 2 Eggs
  • 2 tsp McCormick® Pure Vanilla Extract or 2 tsp Premium Imitation Vanilla Extract
  • Additional Sugar or Colored Sugar (for rolling)

DIRECTIONS:

  1. Mix flour, cream of tartar, baking soda and salt in large bowl. Set aside. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.
  2. Refrigerate dough about 2 hours or until firm.
  3. Preheat oven to 400°F. Shape dough into 1-inch balls. Roll in additional sugar or Colored Sugar. Place 2 inches apart on baking sheets.
  4. Bake 6 to 8 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
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Babi Pong Tay

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24
Jul

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Babi Pong Tay

by Eric Low

A classic nonya dish which brings back a sense of nostalgia. The soybean paste is braised with pork and infused with sautéed shallots, garlic and cinnamon. Best to serve with steam rice.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 10 mins Cook : 45 mins Ready in : 55 mins Serves : 2

INGREDIENTS:

  • 3 tbsp Oil
  • 6 pieces of Whole Shallots
  • 2 cloves of Garlic (finely chopped)
  • 1 piece of Cinnamon Stick
  • ½ tbsp Coriander Powder
  • 2 tbsp Fermented Soy Bean Paste (Taucheo)
  • 350g Pork Shoulder/Belly (cut into 3cm cubes)
  • 8 pieces of Dried Shitake (Chinese) Mushrooms (soaked, stalks removed)
  • 100g Winter Bamboo Shoots or Fresh Bamboo Shoots (sliced)
  • 1 tbsp Thick Dark Soya Sauce
  • 1 litre of Water
  • ½ tsp Salt (to taste)
  • 1 tsp Sugar

Garnish

  • Sliced Green Chillies
  • Coriander Leaves

DIRECTIONS:

  1. Heat oil, sauté whole shallots, garlic and cinnamon stick until fragrant. Add fermented soya bean paste and cook for one minute.
  2. Add pork cubes, mushrooms and bamboo shoots to the pot, pour in dark soya sauce and water. Bring to boil and simmer for half an hour to 40 minutes until pork is tender.
  3. Season with salt and sugar to taste and transfer stew to a serving bowl. Garnish stew with green chilies and coriander leaves and serve with steamed rice.
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Cream Cheese Carrot Cake

Posted on by tott
24
Jul

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Cream Cheese Carrot Cake

by Julie Yee

Enjoy a fluffy cream cheese frosting that makes the ultimate topper for a moist and classic carrot cake!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 80 mins Cook : 40 mins Ready in : 120 mins Serves : 30 Servings

INGREDIENTS:

Ingredients for Cake

  • 150g Fine Sugar (Group 1 – Cream together)
  • 200g Fine Sugar (Group 1 – Cream together)
  • 3 Egg (Group 1 – Cream together)
  • 200ml Corn Oil (Group 1 – Cream together)
  • 170g Cake Flour (Group 2 – Dry ingredients)
  • 1 1/2 tsp Baking Powder (Group 2 – Dry ingredients)
  • 3/4 tsp Baking Soda (Group 2 – Dry ingredients)
  • 1 1/2 tsp Cinnamon (Group 2 – Dry ingredients)
  • 1/2 tsp Vanilla Powder (Group 2 – Dry ingredients)
  • 200g Grated Carrot (Group 3)
  • 80g Walnut Chopped (Group 3)
  • 100g Pineapple Chopped (dehydrated) (Group 3)

Ingredients for Cream Cheese Frosting

  • 75g Whipped Cream (35%)
  • 6oz Cream Cheese (softened)
  • 6 tbsp Creamy Salted Butter
  • 3 cups Icing Sugar
  • 1 tbsp Lemon Juice

DIRECTIONS:

  1. For the cake, follow steps 2 to 6.
  2. Use 10″ x 10″ tray.
  3. Whisk Group 1 until combined.
  4. Add group 2 dry ingredients.　
  5. Add in the grated carrot, walnut, pineapple, raisins.
  6. Bake at 180ºC for 30mins – 40mins till cooked. Cool in tin for 1hr.
  7. For the cream cheese frosting, follow steps 8 to 9.
  8. Cream all ingredients together except whipping cream.
  9. Fold in the whipped cream into Cheese mixture.
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Orange And Caramel Sticky Buns

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24
Jul

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Orange and Caramel Sticky Buns

by Thripti Hinduja

Impress your friends and family with delicious sticky buns with zesty orange and sweet caramel by Chef Thripti!

Cuisine : Baking Course : Condiment Skill Level : Novice
Prep : 60 mins Cook : 30 mins Ready in : 90 mins Serves : 6-8 Servings

INGREDIENTS:

Ingredients for Dough

  • 1/2 cup Low Fat Milk
  • 1 Egg
  • 45g (3tbsp) Butter, Soft
  • 1/2 tsp Salt
  • 1/4 cup Sugar
  • 2 cups Bread Flour
  • 1/2 tsp Ground Cinnamon
  • 1 1/2 tsp Instant Dried Yeast

Ingredients for the Topping

  • 1/2 cup Corn Syrup
  • 1/2 Orange Juice
  • Zest of 1 orange
  • 30g (2tbsp) Butter
  • 1 cup Packed Brown Sugar
  • 3/4 cup Slightly Toasted Almonds

Ingredients for the Filling

  • 30g (2tbsp) Butter
  • 1/3 cup Brown Sugar
  • 1 tsp Cinnamon Powder

DIRECTIONS:

  1. Place all the dough ingredients in the order mentioned into the bread pan and select the dough cycle.
  2. Prepare the topping while the machine makes the dough. Place all the ingredients except the almonds in a saucepan and bring the mixture to a full rolling boil for one minute.
  3. Divide the mixture between two greased 9” cake tins.
  4. Sprinkle over the sliced almonds.
  5. When the cycle is complete, remove the dough to lightly floured surface and roll the dough to a 9/16” rectangle.
  6. Brush the dough with a 2 tbsp of the soft butter. Mix the brown sugar with the cinnamon and sprinkle it over the dough.
  7. Roll the dough tightly from the long side like a jelly roll.
  8. Divide the roll into 16 pieces and place 8 pieces in one cake tin and the rest in the other.
  9. Allow the dough to rise for 30mins or until double in size.
  10. Bake at 180 C for 30 minutes. Halfway through the caking, cover the cake tins with a sheet of aluminium to prevent over browning.
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Mango and Raspberry Trifle with Light Mascarpone Cream and Coconut Macaroon

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23
Jul

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Mango and Raspberry Trifle with Light Mascarpone Cream and Coconut Macaroon

by Susanne Despature

Serve this layered dessert in individual glasses comparable to those served in professional restaurants. Enjoy the subtle sweetness of coconut meringue and the inviting scent of mango and raspberry trifle!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 200 mins Cook : 2 mins Ready in : 202 mins Serves : 4

INGREDIENTS:

Mango Coulis

  • 150g Mango and Passion Fruit Puree
  • Sugar Syrup
  • Lime Juice

Raspberry Coulis

  • 150g Raspberry Puree (frozen)
  • ¼ tsp Agar-Agar
  • Sugar Syrup
  • Lime Juice

Light Mascarpone Cream

  • 250g de Mascarpone (italian double cream)
  • 250g Plain Yoghurt (greek style)
  • 80g Icing Sugar
  • 1 zest of Kaffir Lime or Lime (finely grated)
  • 10cl Whipping Cream
  • 4 Coconut Macaroons
  • 6 Physalis

DIRECTIONS:

         For Mango and Raspberry Coulis

  1. Mix mango/passion fruit puree with a little bit of sugar and some drops of lime juice in a small bowl. Set aside.

  2. Bring raspberry puree, lemon juice and agar-agar to a boil in a small pan, boil for 1 minute. Pour into a small bowl, set aside.

    For Mascarpone Cream

  3. Add mascarpone in a medium bowl, soften a little bit with a rubber spatula, then add icing sugar & kaffir lime zest.

  4. Mix again, then add yoghurt and mix well until the preparation is very smooth.

  5. Fold the whipping cream carefully in and fill a piping bag with medium tip. Keep in fridge until use.

    To Serve      

  6. Put 4 nicely shaped glasses (20 cl) on a small tray. Cover the bottom of the glass with a little bit of mascarpone cream, cover with 2 tablespoons of mango coulis, then cover with coconut macaron.

  7. Start the same procedure again, but replace mango coulis with raspberry coulis. Cover with cling wrap and place in fridge for at least 3 hours or more.

  8. Decorate with physalis before serving.

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Individual Tarte Tatin with Vanilla Chantilly

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23
Jul

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Individual Tarte Tatin with Vanilla Chantilly

By Susanne Despature

The beauty of Chantilly cream is that it can instantly elevate any dessert once you have learnt the tricks of whipping this satiny cream. Pick up the art of layering apple slices and recreate this classic French dessert, which pleases both the palate and the eyes.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 70 mins Ready in : 90 mins Serves : 6

INGREDIENTS:

  • 250g Pâte Sucrée (sweet pie crust)
  • 3 Large Apples (Braeburn, Golden, Cox Orange, Reinette)

Caramel

  • 150g Sugar
  • 60g Butter

Vanilla Butter

  • 50g Butter (soft)
  • 50g Fine Caster Sugar
  • ½ Vanilla Pod

Basic Pate Sucrée

  • 125g Unsalted Butter
  • 80g Icing Sugar
  • 1 Vanilla Pod (pulp)
  • 40g White Almond Powder
  • 1 Egg
  • 200g Plain Flour
  • 1 pinch of Salt

DIRECTIONS:

          For Tarte Tatin

  1. Preheat the oven to 180°C. Insert a grill in the lower part of the oven.

  2. Prepare the caramel: In a large and heavy bottomed pan, heat the sugar on medium heat until it melts. 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 6 silicon moulds (12 cm) with caramel. Add 10 g butter in each mould.

  3. 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, 1 half in each mould. The apple should be big enough to fill the mould completely, because it will shrink during the cooking process!

  4. In a bowl, mix soft butter with sugar and vanilla seeds from vanilla pod. Mix with a spoon, then spoon equally over the apples.

  5. Bake in oven for about 45 minutes or until apples are tender and soaked with caramel – they change colour and are now caramel brown. Let cool out for a moment.

  6. Roll out the pâte sucrée on a little bit of flour, 2 mm thick. Cut out rounds which are slightly bigger than the moulds. Cover the apples with the pastry and press slightly.

  7. Bake in the middle of the preheated oven (180°C) for about 20 minutes or until golden brown.

  8. Place a chopping board on top of the moulds. Cover with a towel. Flip the moulds over very quickly, so that the caramel will not spill out (it can be burning hot!!) Then place the individual Tarte Tatin on plates. Serve with some whipped cream with vanilla & sugar.

  9. *Tip: You can prepare the Tarte Tatin in advance: caramelize the apples, then cover with dough and place in fridge. Bake 1 hour before serving.

    For Basic Pate Sucrée

  10. Using an electric mixer, mix the butter and icing sugar until creamy – add the vanilla pulp, salt, almonds, mix again, than add the egg and mix well. Sift the flour into the butter/egg cream, then mix just until the dough comes together.

  11. Remove the dough from the mixer, pat into a rectangle and cover in cling wrap. Refrigerate for at least one night before using.

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Charcoal Cheese Bread

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22
Jul

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Charcoal Cheese Bread

by Charlynn Gwee

Learn to bake this fragrant and soft Charcoal Cheese Bread by Chef Charlynn that is wholesome and beneficial to health!

Cuisine : Baking Course : Appetiser Skill Level : Novice
Prep : 270 mins Cook : 25 mins Ready in : 295 mins Serves : 4

INGREDIENTS:

  • 50g Water (Poolish Pre-Ferment)
  • 50g Plain Flour (Poolish Pre-Ferment)
  • Pinch of Yeast (Poolish Pre-Ferment)
  • 200g Bread Flour (Main Dough)
  • 50g Whole Wheat Flour (Main Dough)
  • 3g Charcoal Powder (Main Dough)
  • 150g Water (Main Dough)
  • 100g Poolish (Main Dough)
  • 5g Salt (Main Dough)
  • 2g Yeast (Main Dough)
  • 40g Cheese (Main Dough)

DIRECTIONS:

  1. Mix all ingredients under Poolish Pre-Ferment together and leave at room temperature for 2-3hrs before putting in the chiller to rest.
  2. For the main dough, follow Steps 3 to 11.
  3. Mix all the ingredients together in a mixing bowl and knead on low speed for 4 minutes.
  4. Turn to a higher speed and knead for another 5-8 minutes till gluten is developed.
  5. Gradually add in cheese at a low speed.
  6. Rest dough in an oiled container for 45 minutes.
  7. Do a stretch and fold.
  8. Rest for 30 minutes.
  9. Cut dough and pre shape.
  10. Final shape dough and let proof.
  11. Bake at 210C for 25 minutes.
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