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Mini Chocolate Chip Cookies

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22
Jul

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Mini Chocolate Chip Cookies

by Philia Ng

These Mini Chocolate Chip Cookies are a cinch to make – wash them down with a glass of cold milk for a perfect teatime snack!

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 20 mins Ready in : 30 mins Serves : 4

INGREDIENTS:

  • 115g Unsalted Butter
  • 90g Castor Sugar
  • 100g Brown Sugar
  • 55g Eggs
  • 210g Plain Flour
  • 5g Bicarbonate of Soda
  • Pinch of Salt
  • Mini Chocolate Chips

DIRECTIONS:

  1. Cream butter and all the sugar until light and fluffy.
  2. Add in the egg and mix well.
  3. Add in the flour and salt gradually and combine well.
  4. Toss in the mini chocolate chips and mix well.
  5. Spoon 1 tbsp of cookie dough on the tray and space out evenly.
  6. Bake at 180ºC for 15 – 20 mins.
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Layered Salmon Tartar with Kaffir Lime Zest & Salmon Roe on Cucumber Rose and Wasabi Cream

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22
Jul

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Layered Salmon Tartar with Kaffir Lime Zest & Salmon Roe on Cucumber Rose and Wasabi Cream

by Susanne Despature

A mouthwatering spin to the traditional beef tartare. This recipe is easy on the palate but just as gratifying! Prepare in advance and keep them covered and refrigerated until you are ready to serve.

Cuisine : Fusion Course : Appetizer Skill Level : Novice
Prep : 35 mins Cook : 0 mins Ready in : 35 mins Serves : 4

INGREDIENTS:

  • For Salmon Tartar
    • 150g Smoked Salmon (sliced)
    • 250g Raw Salmon (sushi quality, without skin or fat), frozen for at least 1 day
    • 1-2 tbsp Olive Oil (Extra Virgin)
    • ½ zest of Kaffir Lime (finely grated)
    • ½ bunch of Spring Onion (finely chopped)
    • 3 Small Potatoes (Brastagi), cooked 1 day before (with skin, in salt water)
    • 25ml Cream (35% fat)
    • Salt, Pepper, Lime Juice

    Wasabi Cream

    • 50ml Cream (35% fat)
    • ¼ espresso spoon of Wasabi
    • ½ Lime (juice)
    • Salt and Pepper

    To Serve

    • 1 Japanese Cucumber
    • 40g Salmon Roe
    • Dill and Shiso Sprouts

DIRECTIONS:

          For Salmon Tartar

  1. Prepare a tray with 4 rings of 5 cm diameter and place it into the fridge.

  2. Peel the potatoes and cut in fine slice.

  3. Form 4 little roses with 4 stripes out of the smoked salmon slices. Place in a small container, cover and refrigerate.

  4. Chop the remaining smoked salmon finely and place in a bowl.

  5. Cut the slightly unfrozen Salmon in 4 x 4 mm cubes and add to the smoked salmon. Add finely chopped spring onion, kaffir lime zest and olive oil.

  6. Mix with a spoon, season to taste with salt, pepper and lime juice (not too much lime juice, it will blanch the salmon!)

  7. Cover the bottom of the rings with salmon tartar, cover with 2-3 slices of potatoes, drizzle a little bit of cream and sprinkle with some chopped spring onions.

  8. Repeat and finish with salmon tartar on top. Press with a spoon in order to compress the tartar (so it will stay in shape once you remove the ring!)

  9. Refrigerate.

    For Wasabi Cream

  10. Combine all the ingredients in a small bowl and mix – season to taste with salt & pepper.

  11. Refrigerate.

    To Serve

  12. Wash the cucumber, then slice it finely (I use a ceramic slicer to get ultra thin slices) and form a rose in the middle of each plate.

  13. Place a ring with tartar in the middle of the rose and remove the ring.

  14. Garnish with the smoked salmon rose, salmon roe and dill.

  15. Drizzle a little bit of wasabi cream around and decorate with salmon roe and shiso sprouts.

  16. Serve with freshly baked brioche or baguette.

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German Potato Salad with Crispy Bacon and Whole Grain Mustard

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22
Jul

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German Potato Salad with Crispy Bacon and Whole Grain Mustard

by Eric Low

Gaga over matcha? Try these No Bake Mini Matcha Oreo Cheesecakes – creamy and sweet, mini Matcha cheesecakes with an Oreo cookie base! #QuickBites

This tasty potato salad is studded with pieces of bacon for that extra flavour – try this for a quick and handy starter to your dinner table, or even better, a picnic with friends!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 20 mins Ready in : 35  mins Serves : 2

INGREDIENTS:

  • 50g Streaky Bacon
  • 2-3 Amercan/Dutch Potatoes, cut into 2cm cubes
  • 50g White/Red Onion, finely chopped
  • 2pcs Gherkins, finely chopped
  • 1 tbsp Dijon Mustard/Whole Grain Mustard
  • 50g Mayonnaise
  • Finely Chopped Spring Onions

DIRECTIONS:

  1. Preheat oven to 180°C. Lay the bacon on a foil lined baking tray. Bake the bacon for 15 mins. Pour out the extracted fat and transfer to a microwave proof dish. Microwave on high for 2-3 mins. Again pour out the excess fat and all the bacon to crisp by cooling. Coarsely chop the bacon.
  2. Cook the potatoes from cold with a large pot of water until tender. Rinse under cold water and allow it to cool completely.
  3. Mix all ingredients for the dressing. Toss the potatoes with the dressing and set aside to chill. Sprinkle bacon and spring onions over the potato salad just before serving.
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Rilakkuma Inari

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22
Jul

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Rilakkuma Inari

by Trish Yee

Are you a fan of Rilakkuma, the cute Japanese teddy bear? Impress your guests with this tasty Rilakkuma Inari recipe – it’s bound to be a hit with both kids and adults!

Cuisine : Asian  Course : Appetizer Skill Level : Novice
Prep : 40 mins Cook : 0 mins Ready in : 40 mins Serves : 2-4

INGREDIENTS:

  • Freshly Cooked Rice
  • Inari Skins
  • Seaweed
  • Cheese Singles
  • Ham for Korilakkuma
  • Useful Tools: Hole Puncher, Tweezers, Scissors
  • *Prepare seaweed for the eyes, noses and mouth

DIRECTIONS:

  1. Put rice inside the inari skin. Fold the top layer of inari age in. Leave the back side as it is. Shape a barrel-shaped rice ball using plastic wrap and fill it into the inari age.
  2. Put seaweed on the mouth and add eyes.
  3. Cut out the cheese slice with an oval-shaped cutter. Paste it to its mouth part. Cut the ears out using the same cutter. Assemble it on the top edge corner where the ears are.
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Futomaki Roll

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22
Jul

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Futomaki Roll

by Trish Yee

These large sushi rolls use a full sheet of nori (seaweed) to enclose generous portions of your favourite fillings. Make these today for a fun and tasty lunch-to-go!

Cuisine : Asian  Course : Appetizer Skill Level : Novice
Prep : 40 mins Cook : 0 mins Ready in : 40 mins Serves : 2-4

INGREDIENTS:

  • Sushi Rice
  • Crab Sitck
  • Cucumber
  • Tamagoyaki
  • Pickled Radish (Daikon)

DIRECTIONS:

  1. Prepare a small bowl of water with a few drops of vinegar. Dip your fingers in this to stop the rice from sticking to them.
  2. Place a sushi rolling mat on your work surface and put ½ piece of toasted nori on top. Take a handful of rice and position the rice at the centre, spread the rice out onto the nori very thinly and evenly out and leaving a 1cm gap at the side furthest from you.
  3. Cut the ingredients into long thin strips, and position them on the rice about 2 inches away from the side closest to you.
  4. Roll the nori up away from you. When finished, position the roll with the end facing down, and leave it to rest for a few minutes.
  5. Using a very sharp knife, cut the maki into pieces about half inch thick. Wipe the knife between each cut; otherwise it will stick to the nori.
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Healthy Chawanmushi with Shimeiji Mushroom

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22
Jul

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Healthy Chawanmushi with Shimeiji Mushroom

by Michele Ow

This gorgeous Red Velvet Molten Lava Cake topped with a delightful Vanilla Ice cream for the ultimate indulgence!

This simple Chawanmushi with Shimeiji mushroom recipe is packed with goodness, perfect for a healthy heart.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 2

INGREDIENTS:

  • 1/2 cup Dashi
  • 1/2 tbsp Sake
  • 1 Large egg
  • 2 Ginkgo nuts
  • 4 Slices of kamaboko (Japanese fish cake)
  • 1/2 tsp Mirin
  • 1/2 tsp Salt
  • 1/2 tsp Light soya

DIRECTIONS:

  1. Make dashi stock.
  2. Whisk the egg in a medium bowl, but do not create air pockets. Add dashi stock and Seasonings. Then strain the mixture through a sieve into another bowl.
  3. Start boiling water. The amount of water should cover ½ of chawanmushi cup. When boiling, reduce the heat to the lowest heat.
  4. Divide all the ingredients into 2 cups. Add ginkgo nuts and mushroom. Then put the kamaboko on top.
  5. Gently pour the egg mixture into the cups without creating bubbles. Instead of covering the ingredients completely with the egg mixture, leave some ingredients exposed.
  6. Place gently inside the hot water (it should NOT be “boiling”) and cover the pot’s lid. Cook for 15-20 minutes on the lowest heat.

     

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French Onion Soup

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22
Jul

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French Onion Soup

by Michele Ow

The perfect dish for a chilly day – French Onion Soup! A deeply savoury soup with rich flavours from caramelized onions topped with cheese of your choice and a side of toasted French bread slice!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 65 mins Ready in : 85 mins Serves : 1-2

INGREDIENTS:

  • 4 Yellow Onions, sliced thin
  • Olive Oil
  • Butter
  • 8 slices of French Bread
  • 2-3 tbsp Cognac (optional)
  • 4 ounces Emmental Cheese
  • Salt and Pepper
  • 1 leaf Bay Leaf
  • 1 cup White Wine (optional*** add with stock)
  • 4 cups Beef Stock
  • 3 tbsp Flour
  • 1/2 tsp Sugar

DIRECTIONS:

  1. Heat a heavy, oven-safe, stock pot over medium-low heat and add butter and olive oil.
  2. Stir the sliced onions into the oil/butter mix, ensuring they are evenly coated. Add a pinch of salt and a little sugar to help onions to caramelised.
  3. Reduce heat to medium-low and stir in 3 tbsp flour. Cook 2-3 minutes until flour forms a thick paste (add more butter if needed).
  4. Stir in beef stock, white wine (if using) and incorporate.
  5. Add the bay leaf and allow to simmer for 20-30 minutes.
  6. Pre-heat oven to grill.
  7. Drizzle both sides of French bread slices with olive oil, and place on a baking sheet. Cook the bread in the oven for 15 minutes on each side.
  8. Add cognac, and cover the soup mixture with the bread, forming a single layer bread top. Sprinkle the rest of the Swiss cheese over the top of the bread, forming a thick layer. Drizzle melted butter or oil over the cheese, and place the pot into the oven uncovered and bake for around 20 minutes at 180’c. Turn the broiler on and brown the cheese.
  9. Serve hot, direct from oven.
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Warm Shrimp Salad with Balsamic Dressing

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22
Jul

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Warm Shrimp Salad with Balsamic Dressing

by Eric Low

Bursting with vibrant flavours, this salad makes a fantastic meal, light yet still satisfying!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 5 mins Ready in : 15 mins Serves : 1

INGREDIENTS:

  • 2 tbsp Balsamic Vinegar
  • 6 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Sugar
  • 1/4 tsp Coarse Ground Black Pepper
  • 15 pcs Prawns
  • Salt
  • 1 tbsp Butter
  • 1 tsp Garlic
  • 1/2 tsp Coarse Ground Black Pepper
  • 1/4 tsp Paprika Powder
  • 200 g Mixed Salad Leaves
  • 8 nos Cherry Tomatoes, cut into half
  • 4 tbsp Shaved Parmesan Cheese

DIRECTIONS:

  1. Place all ingredients for salad dressing together in a bowl and mix well with a whisk.
  2. Season prawns with salt. Melt butter in a frying pan and sauté garlic till fragrant. Add prawns and cook for two minutes. Sprinkle on coarse ground pepper and paprika powder. Remove prawns from pan and set aside.
  3. Toss the salad leaves with balsamic dressing. Arrange prawns on salad and sprinkle on parmesan cheese before serving.
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Spicy Butternut Soup With Coconut Cream & Lemongrass

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22
Jul

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Spicy Butternut Soup With Coconut Cream & Lemongrass

by Susanne Despature

This delectable, spicy and warm soup is a perfect start to a meal. The addition of coconut cream complements the butternut and the soup is instantly creamy and lucious, adding depth to the taste and pleasing to the tongue.

Cuisine : Fusion Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 35 mins Ready in : 45 mins Serves : 6

INGREDIENTS:

  • 500g Pumpkin, peeled and diced (butternut)
  • 3-4 Tomatoes, peeled and diced (or ½ can of diced tomatoes)
  • 1 Big Onion (diced)
  • 1 tbsp Grape Seed Oil
  • 300-400ml Chicken Stock
  • 125ml Coconut Milk
  • 2 cloves of Garlic (chopped)
  • 1 stalk of Lemongrass (root end trimmed & outer layers discarded, finely chopped)
  • Chopped Young Ginger
  • 1 tbsp Paprika Powder
  • ½ tsp Freshly Grated Nutmeg
  • 1 pinch of Chilli Pod (chopped)
  • ¼ Salt and Pepper
  • Coriander Oil, Coriander Leaves, and Coconut (for decoration)

DIRECTIONS:

  1. In a large pot over medium high heat, fry the diced onions until translucent and soft (about 3 minutes). Add the pumpkin, lemongrass, garlic and ginger and continue to fry for 1-2 more minutes. Add paprika powder and chopped chilli, give a stir, than add the tomatoes, chicken stock and some of the coconut milk. The liquid should just cover the pumpkin.
  2. Cover, then cook over low heat for about 20 minutes or until the pumpkin is tender.
  3. Place in a blender and puree until smooth. Pass trough a fine sieve to discard the lemongrass and to get a perfect velvety consistency. Add more coconut milk or chicken stock if the soup is too thick.
  4. Bring to a boil, season to taste with salt & pepper. Ladle some soup in 6 bowls and serve with a drizzle of coconut milk, coriander oil and some coriander leaves.
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Potato Wedges

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22
Jul

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Potato Wedges

by ToTT

Try this Crispy Garlic Baked Potato Wedges recipe by Chef Michele Ow that is baked to golden perfection!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 40 mins Ready in : 55 mins Serves : 2-3

INGREDIENTS:

  • 4 Potatoes
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Garlic powder
  • 2 tsp Onion powder
  • 1 tsp Ground thyme
  • 1 tbsp Parmesan powder cheese
  • Olive oil

DIRECTIONS:

  1. Cut each potato in half and each half in 3 and set aside.
  2. In a bowl mix all the ingredients together (except for the oil) to make your seasoning mix.
  3. Next lay the potatoes on a baking sheet and sprinkle with seasoning mixture on both sides.
  4. Place potatoes skin side down on a baking sheet and drizzle with olive oil.
  5. Bake at 200C for 40minutes
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