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Garlic Parmesan-Stuffed Mushrooms

Posted on by tott
28
Jul

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Garlic Parmesan-Stuffed Mushrooms

By ToTT

These stuffed mushrooms are an absolute crowd-pleaser. Our easy and simple-to-make version features garlicky mushrooms, breadcrumbs and cream cheese!

Cuisine : European Course : Appertizer Skill Level : Novice
Prep : 10 mins Cook : 30 mins
Ready in : 40 mins Serves : Makes 15

INGREDIENTS:

  • 15 Mushrooms
  • 1 tbsp Canola Oil
  • 2 tbsp Chopped Garlic
  • 1/2 tbsp Kosher Salt
  • 1/2 tbsp Freshly Ground Black Pepper
  • 8 ounces Softened Cream Cheese
  • 1/4 cup Italian Breadcrumbs
  • 1/2 cup Shredded Parmesan Cheese, divided
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Chopped Parsley, to garnish

DIRECTIONS:

  1. Preheat oven to 150°C
  2. Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat
  3. In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, salt and pepper, mixing until evenly combined.
  4. Spoon a generous amount of cream cheese mixture on top of each mushroom.
  5. Space out the mushroom caps evenly on a baking sheet and top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.

Moroccan Beef, Lentil and Chickpea Soup

Posted on by editor
25
Jul

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Moroccan Beef, Lentil and Chickpea Soup

by Lam Soon

This soup is a healthy one pot meal with beef, tomatoes, lentil and chickpeas. Use whole spices that are dry-roasted and freshly ground for robust flavours.

Cuisine : Mediterranean Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 35 mins Ready in : 45 mins Serves : 3

INGREDIENTS:

    • 150g Beef (cut into small cubes)
    • ½ cup of Chickpeas
    • 3 Large Tomatoes (chopped)
    • 4 Whole Almonds
    • ¾ cup of Red Split Lentil
    • 1 Red Onion (chopped finely)
    • 2 cloves of Garlic (minced)
    • 3 tbsp Extra Virgin Olive Oil
    • 4 cups of Water
    • Salt (to season)
    • 1 Bay Leaf
    • A small bunch of Coriander Leaves

    Ground Spices

    • 3 Red Chillies
    • 2 tsp Coriander Seeds
    • 1 tsp Cumin Seeds
    • 1 tsp Black Pepper

DIRECTIONS:

  1. In a wok, dry roast the coriander seeds, cumin, red chillies and black pepper until fragrant, and grind into fine powder.
  2. In a casserole, heat the olive oil and sauté the chopped onions, garlic and ground spices.
  3. Add the beef, tomatoes, almonds, bay leaf, chickpeas and lentil. Stir until well combined.
  4. Pour in the water and simmer on low heat until beef is tender.
  5. Pour the soup into the blender and whizz until smooth.
  6. Return the soup into the casserole, and simmer for another 5 minutes.
  7. Season with salt and garnish with coriander leaves.
  8. Serve warm with bread
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Mince Pies

Posted on by editor
25
Jul

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Mince Pies

by Thripti Hinduja

Mince meat, formerly known as Mincemeat tarts, are small British fruit-based sweet pies traditionally served during the Christmas season. These are made with a buttery short crust pastry and a savoury dried fruits. You may add nuts to add texture to the pie as well.

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 30 mins Cook : 25 mins Ready in : 55 mins Serves : 2

INGREDIENTS:

  • 110g Flour
  • 70g Cold Butter
  • 1 tsp Cinnamon
  • 30g Almond Meal
  • 20g Caster Sugar
  • ⅛ tsp Salt
  • 1 Egg
  • 100g Christmas Mince or Mincemeat

DIRECTIONS:

  1. Put the flour, cinnamon, almond meal, salt and cater sugar in a bowl.
  2. Chop the butter and rub it into the flour mixture.
  3. Add in the egg yolk and form a dough. Do not knead this dough.
  4. Cover the dough in plastic wrap and refrigerate it for 20 minutes.
  5. Sprinkle flour over the table and roll out the dough about 1/4 inch thick.
  6. Cut it out into circles to fit a cupcake mould.
  7. Place the disks in slightly greased moulds. Spoon in some of the mince filling.
  8. Cut out star shaped pieces of the dough and place it on the top.
  9. Bake them at 180°C for about 20 minutes or until the crust turns brown.
  10. Allow them to cool for 5 minutes in their moulds, then carefully take them out to cool. Sprinkle them with icing sugar and serve with some pouring cream or custard if desired
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Lemongrass and Lime Madeleines

Posted on by editor
25
Jul

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Lemongrass and Lime Madeleines

by President

Add an Asian twist to this traditional French cake. Savour the fragrant aroma of the lemongrass as you bake and bite into a refreshingly light sponge that is sure to delight your palate.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 15 mins Ready in : 45 mins Serves : 12

INGREDIENTS:

  • 135g All-Purpose Flour
  • 4g Baking Powder
  • 100g Unsalted Président Butter (softened)
  • 135g Caster Sugar
  • 2 Large Limes (zested and juiced)
  • 4 Eggs
  • 2 stalks of Lemongrass (finely grated)

DIRECTIONS:

  1. Preheat the oven to 190°C.
  2. Sift the flour and baking powder together.
  3. Whisk the butter until creamy. Add sugar and lime zest, and whisk again until well combined. Whisk in eggs one by one. Add flour and lemongrass, and mix well.
  4. Cast into madeleine moulds (either silicon or black steel; avoid aluminium).
  5. Bake for 10 to 15 minutes, or until golden brown. Remove from the oven and drizzle with lime juice. Turn out onto a wire rack to cool.
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Fruit Cake

Posted on by editor
25
Jul

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Fruit Cake

by Thripti Hinduja

This fruit cake has low flour content and is made dense enough for the fruits to suspend. It is basically made with chopped (dried) fruits and/or dried fruit nuts. Unlike any other cakes, this may be stored for years –  just make sure you wrap the cake in alcohol soaked linen before storing!

Cuisine : American Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 40 mins Ready in : 55 mins Serves : 6

INGREDIENTS:

  • 150g Butter
  • 135g Sugar
  • 3 Eggs
  • 150g Plain Flour
  • 1 tsp Baking Powder
  • ½ tsp Nutmeg
  • ¼ tsp Clove Powder
  • 1 tsp Cinnamon
  • ½ tsp Ginger Powder
  • 70g Molasses or Black Treacle
  • 250g Soaked Fruits
  • 45g Candied Ginger
  • 45g Candied Peel
  • 45g Raisins
  • 45g Currants
  • 45g Cashew Nuts
  • 45g Almonds
  • 100g Orange Juice or Rum
  • 300g Marzipan
  • 300g Fondant
  • 100g Apricot Jam

DIRECTIONS:

  1. Cream the butter and the sugar together. Incorporate the eggs in one by one.
  2. Sift the flour with the baking powder and spices, and fold it into the butter and egg mixture.
  3. Stir in the molasses and the soaked fruits.
  4. Pour the batter in a prepared 6″ mold and bake it at 180°C for 30 – 40 minutes, or until a skewer comes out clean. Demould the cake and allow it to cool completely.
  5. Heat the apricot jam with 2 tbsp of water. Brush the cake with the jam.
  6. Roll out the marzipan and cover the cake.
  7. Brush the marzipan with a little jam and cover it with a layer of fondant.
  8. Decorate using coloured fondant cut-outs and ribbons if desired.
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Tuscan-style Pizza with Spiced Chicken, Pecorino and Mozarella

Posted on by editor
25
Jul

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Tuscan-style Pizza with Spiced Chicken, Pecorino and Mozarella

by Jehanne Ali

This pizza is easy enough for beginners to make at home. Use the Pizza Perfector oven to create restaurant style pizza crust with no soggy bottom! The most integral part of this pizza is the homemade tomato paste, and fresh ingredients for the topping. Feel free to omit the chicken for a vegetarian option.

Cuisine : European Course : Main Skill Level : Novice
Prep : 30 mins Cook : 10 mins Ready in : 40 mins Serves : 8

INGREDIENTS:

Pizza Dough

    • 510g Bread Flour
    • 320ml Warm Water
    • 2 tsp Yeast
    • 1 tbsp Sugar
    • 1 tbsp Onion Powder
    • 2 cloves of Garlic (minced finely)
    • 2 tbsp Semolina
    • 1½ tsp Salt
    • 3 tbsp Extra Virgin Olive Oil

Tomato Base (to make 1 jar)

    • 500g Heirloom Tomatoes
    • 100g Cherry Vine Tomatoes
    • 1 tbsp Extra Virgin Olive Oil
    • 1 tsp Black Pepper
    • 1 tbsp Oregano
    • 2 cloves of Garlic (minced)
    • A handful of Basil (¼ packed cup)
    • 1 tbsp Corn Starch
    • 1 tsp Chilli Powder or Paprika (for added heat)
    • Salt (to season)

Topping

    • 250g Chicken Fillet (cubed)
    • 3-inch Block Pecorino Romano Cheese (grated)
    • 150g Mozzarella Cheese (grated)
    • ½ cup of Cherry Vine Tomatoes
    • 1 tsp Italian Seasoning
    • 1 tsp Paprika
    • A pinch of Salt
    • 2 tbsp Extra Virgin Olive Oil

DIRECTIONS:

  1. Prepare the pizza dough. Mix all the ingredients listed and knead using stand mixer or hand (pour water gradually as you may need more or less than listed amount to form tacky but elastic dough).
  2. Let the dough rise to double in bulk in the oiled bowl, covered with cling film.
  3. Punch down the air and divide dough into 2 balls.
  4. With generous drizzle of olive oil, shape the dough into a circle of 25cm diameter.
  5. Prepare the pizza sauce: Heat the olive oil and sauté the garlic until fragrant. Add in the chopped tomatoes, halved cherry tomatoes, oregano, black pepper, chilli powder and basil. Simmer until sauce is slightly thicken.
  6. Add in the corn flour mix with a bit of water, and season with salt.
  7. For the topping: marinate the chicken cubes with paprika, Italian seasoning, salt and paprika for 10 minutes. Grill the chicken cubes or pan fry until half cooked.
  8. For assembly: Smear the pizza sauce on the dough. Arrange chicken pieces on top, cherry tomatoes, grated pecorino and mozzarella cheese, followed by drizzle of olive oil.
  9. Bake the pizza in pizza perfector oven for 10 minutes or until golden.
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100C Roasted Beef Strip Loin with Chinese Style Porcini Mushroom Sauce

Posted on by editor
25
Jul

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100C Roasted Beef Strip Loin with Chinese Style Porcini Mushroom Sauce

by Eric Low

Start the session with some tips on making a sumptuous sauce that will make a perfect complement to the tender and juicy roasted beef strip loin. Not only will you learn to create a killer mushroom sauce, Chef Eric will also share his roasting secrets on achieving the ideal beef texture.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 10 mins Cook : 30 mins Ready in : 40 mins Serves : 8

INGREDIENTS:

Beef

  • 5-1.8kg of Beef Sirloin (Ask butcher to remove sinew layer and slice the loin length wise into 3 long strips)
  • Salt and Coarsely Ground Black Pepper

Porcini Mushroom Sauce

  • 2 tbsp Oil (for cooking)
  • 100g White Onions (diced)
  • 2 Cloves of Garlic (chopped)
  • 100g Dried Porcini Mushrooms (soaked, drained, and diced)
  • 250g King Oyster Mushrooms (diced)
  • 150ml Japanese Soya Sauce
  • 2 tbsp Marmite Paste
  • 100ml Water
  • 1 tbsp Sugar
  • 4 tbsp Maltose

Garnish

  • 8pcs of Broccoli Florets (blanched)

DIRECTIONS:

  1. Preheat oven to 100°C. Season beef loins with salt and pepper. In a heated pan, sear the beef loins on all sides and transfer to roasting pan. Roast beef loins for 20 minutes. Check for doneness with meat thermometer. Aim for about 60°C.
  2. Heat oil in sauce pot, sauté onions and garlic till fragrant. Add both mushrooms and soya sauce.
  3. Mix in marmite paste, water sugar and maltose. Bring to boil and simmer till sauce is slightly syrupy.
  4. Allow beef loins to rest for 10 minutes after roasting. Slice the meat and serve with porcini mushroom sauce, garnish with broccoli florets.
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Rosemary Chicken Chops with Mushroom Sauce

Posted on by editor
25
Jul

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Rosemary Chicken Chops with Mushroom Sauce

by Eric Low

The mushroom sauce definitely matches the savoury taste of the rosemary chicken chops. This succulent dish makes delicious way to end the day!

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 25 mins Ready in : 35 mins Serves : 4

INGREDIENTS:

Marinade

  • ½ tsp Salt
  • 1 tsp Coarse Ground Black Pepper
  • 2 stalks of Rosemary (chopped)
  • 1 tbsp Dijon Mustard
  • 1 tsp Chopped Garlic
  • 4 tbsp Extra Virgin Olive Oil
  • 4 pcs of Boneless Chicken Leg (approximately 650g)

Sauce

  • 1 tbsp Butter
  • ½ tsp Chopped Garlic
  • 50g Chopped Onion
  • 100ml White Wine
  • 250g Button Mushrooms (sliced)
  • 300ml Whipping Cream

1 tbsp Chicken Stock Seasoning Powder

DIRECTIONS:

  1. Combine ingredients for marinade and use it to season the chicken chops.
  2. Heat oil in pan, pan fry chicken till cook, and set aside to keep warm.
  3. Heat butter in pan and sauté the garlic and onions till fragrant. Deglaze with wine and add mushrooms. Cook mushrooms until cream is slightly reduced and season sauce with concentrated chicken stock.
  4. Pour sauce over the chicken chops and serve immediately.
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Chocolate Okara Cake

Posted on by editor
25
Jul

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Chocolate Okara Cake

by Julie Yee

Learn to make full use of okara, which are the remains during the production of soy milk and tofu, to make a delightful dessert! With Chef Julie’s recipe, you can now make healthy Chocolate Okara Cake.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 40 mins Ready in : 55 mins Serves : 6-8

INGREDIENTS:

  • Group 1 
    • 180gm Butter
    • 160gm Fine Sugar
  • Group 2 
    • 4 Eggs
    • 1 teasp Vanilla Paste
    • 150gm Okara
    • 3 tbsp Melted Chocolate
    • 50gm Soya Milk (less sugar)
    • 180gm Self-Raising Glour
    • 1 tbsp Cocoa Powder

DIRECTIONS:

  1. Cream butter and sugar till light.
  2. Add in beaten eggs and vanilla paste gradually.
  3. Add in the okara and melted chocolate.
  4. Add in flour & soya milk alternately.
  5. Bake at 170°C for about 40 minutes.
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Chocolate Swirl New York Cheesecake

Posted on by editor
25
Jul

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Chocolate Swirl New York Cheesecake

by Jehanne Ali

This rich, decadent cake is easily whipped using food processor. In fact, there is no real need for mixer at all. This sweet treat is perfect for parties as individual serving minis, or you can bake it big for a special occasion.

Cuisine : American Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 8

INGREDIENTS:

  • 500g Philadelphia Cream Cheese
  • 75ml Double Cream
  • 3 Large Eggs
  • 1 tsp Vanilla Extract
  • Juice and Rind from 1 Lemon
  • 35g Plain Flour
  • 50g Castor Sugar
  • ½ tsp Salt
  • 100g Dark Chocolate Couverture (56% cocoa solids-melted)

Biscuit Crust

  • 300g Digestive Biscuits
  • 125ml Unsalted Butter
  • A pinch of Salt
  • 20g Castor Sugar

DIRECTIONS:

In a food processor, pulse the digestive biscuits with salt and sugar until fine crumbs are formed.

  1. Melt the butter and stir into the biscuit crumbs.
  2. Press the biscuit crumbs into small dessert rings lined with aluminium foil, or a baking tin.
  3. Bake at 180°C for 10 minutes.
  4. Add all the cake ingredients, except chocolate into the food processor.
  5. Blend until the batter becomes really smooth.
  6. Spoon 1/4 of the batter into a separate bowl and mix in with the melted chocolate.
  7. Pour the remaining batter onto the biscuit bottom.
  8. Spoon the chocolate batter on top and swirl into marble effect using a skewer.
  9. Cover the bottom of the baking tin with aluminium foil and place onto a baking tray.
  10. Pour water into the tray until around 2 cm high.
  11. Bake the cake at 160°C for 20 minutes for mini cakes, or 50 minutes for 9 inch pan.
  12. Once baked and cooled, refrigerate cake until ready to serve.
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