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Nian Gao Puffs

Posted on by editor
30
Jan

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Nian Gao Puffs

by ToTT

Looking for an ultra-easy yet delicious snack to serve up this Lunar New Year? These Nian Gao Puffs will seal the deal! Sweet and chewy Nian Gao wrapped in crispy puff pastry, what’s not to love?

Cuisine : Asian Course : Baking Skill Level : Novice
Prep : 5 mins Cook : 20-25 mins Ready in : 25-30 mins Serves : 14 Pieces

INGREDIENTS:

  • Sheets of Puff Pastry
  • Nian Gao, sliced into ~5cm
  • Black Sesame Seeds
  • 1 Egg

DIRECTIONS 

  1. Preheat oven to 190C.
  2. Slice puff pastry into desired size, ensuring there is at least 2cm extra at each side to wrap the nian gao.
  3. Lay the nian gao on top of the puff pastry, wrap into desired shape and seal the edges.
  4. Add 1 tsp of water into cracked egg and whisk lightly.
  5. Using a pastry brush, apply egg wash all over pastry.
  6. Sprinkle some black sesame seeds and bake for 20-25 mins, or until golden brown.
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Smoked Salmon Ravioli

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24
Jan

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Smoked Salmon Ravioli

by Michele Ow

Make your own homemade ravioli filled with scrumptious smoked salmon and 2-cheese filling served in light butter sauce.

Cuisine : European Course : Main Skill Level : Novice
Prep : 25 mins Cook : 10 mins Ready in : 35 mins Serves : 2 Servings

INGREDIENTS:

  • Ravioli Pasta
    • 100g Oo Pasta or Plain Flour
    • 1 Small Egg
  • Smoked Salmon & 2 Cheese Filling
    • Smoked Salmon
    • 150g Ricotta
    • 80g Mascarpone Cheese
    • 30g Grated Parmesan Cheese
    • Salt and Pepper
    • 2 tbsp Olive Oil
  • Light Butter Sauce
    • 50g Butter
    • Parmesan Shavings
    • 2 tbsp Cream (optional)
    • A few Sage Leaves

DIRECTIONS FOR PASTA

  1. Knead ingredients into a ball
  2. Pass through pasta machine and cut

DIRECTIONS FOR FILLING & LIGHT BUTTER SAUCE

  1. Prepare the filling by mixing the ricotta with the mascarpone, the smoked salmon, parmesan cheese, 1 tbsp of olive oil, salt and pepper. Mix well.
  2. To make the ravioli, roll out the pasta dough into thin sheets using a pasta machine. Transfer to a lightly floured surface and cut out 12cm rounds with a pastry cutter. Cover with cling film.
  3. Place a ball of filling in the centre of half of the pasta rounds, then brush the edges with water. Place another pasta round on top of each one and press the edges together to seal, stretching the dough slightly and moulding it around the filling with your fingers to make sure there are no air gaps.
  4. In a pot of salted water, cook the ravioli for 2-3 minutes.
  5. In a fry pan, add a sprinkle of olive oil with butter and sage then add the cooked ravioli. Finish with cream if desired.
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Mushroom and Spinach Quiche

Posted on by editor
24
Jan

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Mushroom and Spinach Quiche

by Charlynn Gwee

Indulge in this flavourful, cheesy Mushroom and Spinach Quiche for a savoury breakfast delight!

Cuisine : Baking  Course : Appetizer Skill Level : Novice
Prep : 15 mins  Cook : 30 mins Ready in : 45 mins  Serves : 4-6 Servings

INGREDIENTS:

  • Fillings
    • 6 rashes Bacon, Diced
    • 1 Medium size Yellow Onion, Diced
    • 300g Button Mushroom
    • 100g Wilted Spinach
    • 50g Shredded Cheese
  • Cream Salad
    • 175g Heavy Cream
    • 4 Eggs + 2 Egg Yolks
    • Salt
    • Pepper
    • 1 tbsp Freshly chopped Thyme Leaves
    • Puff Pastry

DIRECTIONS:

  1. Thaw puff pastry.
  2. Preheat oven to 200℃.
  3. Whisk up all ingredients in the cream sauce and set aside.
  4. Fry up diced bacon till crispy and golden brown, set aside.
  5. Sauté onion & mushroom in remaining bacon fat till caramelized.
  6. Line baking mould with puff pastry Layer in bacon, mushroom, handful of cheese and spinach and fill the tart with cream sauce till full.
  7. Bake on bottom heat for 20 mins followed by top heat for another 10 mins.
  8. It’s ready when the shells are golden brown and eggs are firm.
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Beef Fillet

Posted on by editor
24
Jan

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Beef Fillet

by Michele Ow

A delicious and easy-to-prepare beef fillet that is seasoned perfectly with herbs, chicken stock and lemon will leave you wanting more.

Cuisine : European Course : Main  Skill Level : Novice
Prep : 10 mins Cook : 8-10 mins Ready in : 28-30 mins  Serves : 2 Servings

INGREDIENTS:

  • 1 Beef Fillet
  • 50ml Chicken Stock
  • Thyme
  • Rosemary
  • Bay Leaf
  • Parsley
  • 1 Lemon
  • Capers
  • Salt and Pepper

DIRECTIONS:

  1. Season beef fillet with salt and pepper.
  2. In a hot pan, sear the beef fillet for around 8 to 10 minutes.
  3. Pour in chicken stock and add a spring of Rosemary, thyme and 1 bay leaf.
  4. Rest the beef for 10 minutes.
  5. Roughly chop handful parsley, and mix in 1/2 lemon’s zest, and 1/2 tbsp of capers, season well.
  6. Plate beef; enjoy.
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Peanut Ball Cookies

Posted on by editor
24
Jan

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Peanut Ball Cookies

by Julie Yee

This Chinese New Year, bake these savoury-sweet Peanut Ball Cookies for your guests.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins  Serves : 25 pieces

INGREDIENTS:

  • Group 1
    • 100g Ground Peanut
    • 80g Icing Sugar
    • 120g Plain Flour
    • ½ tbsp. Milk Powder
    • ½ tsp Vanilla Powder
    • 2/3 tsp Double Action Baking Powder
  • Group 2
    • 1 ½ tbsp. Creamy Peanut Butter
    • 80g Peanut Oil

DIRECTIONS:

  1. Mix Group 1 all the ingredients evenly.
  2. Add in Group 2 & mix till a smooth paste is formed.
  3. Mould it into balls of 5gm each. Place on a greased tray.
  4. Egg wash & place ½ a peanut on top.
  5. Bake at 170ºC for approx. 20 minutes.
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Baked New York Cheesecake

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24
Jan

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Baked New York Cheesecake

by Michele Ow

What a delicious way to end a meal! A classic, creamy Baked New York Cheesecake with simple crust and sour cream topping.

Cuisine: Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 45 mins Ready in : 3 hr 15 mins Serves : 7” round springform pan

INGREDIENTS:

  • Crust
    • 60g Butter melted, plus extra for tin
    • 90g Digestive biscuit, made into fine crumbs
    • Optional:
    • 1 tbsp sugar, or ½ lemon’s zest or 1-2 tbsp cocoa powder or cinnamon powder / sugar
  • Cheesecake Filling
    • 400g Cream cheese
    • 120g Caster sugar
    • 2 tbsp Plain flour
    • Splash Vanilla extract
    • Finely grated zest of 1 lemon
    • 2 tsp Lemon juice
    • 2 Large eggs
    • 120ml Sour cream or yogurt
  • Sour Cream Topping
    • 50ml Carton soured cream
    • 1 tbsp Icing sugar

DIRECTIONS:

  1. Preheat the oven to 160C. Line the base of the cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
  2. Increase the oven temperature to 200C. In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium-low speed until creamy. With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
  3. Continue by adding the vanilla, lemon zest and juice. Whisk in the eggs, one at a time, scraping the bowl and whisk at least twice. Stir the sour cream or yogurt. Whisk to blend, but don’t over-beat. The batter should be smooth, light and somewhat airy.
  4. Pour the filling into the tray – the top should be as smooth as possible. Bake for 10 minutes. Reduce oven temperature to 90C and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven and open the oven door for a cheesecake that’s creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 1-2 hours. The cheesecake may get a slight crack on top as it cools.
  5. Combine 50ml sour cream with the icing sugar for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate until cooled.
  6. Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.
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Almonds Coffee Cake

Posted on by editor
18
Jan

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Almonds Coffee Cake

by Trish Yee

Conclude Sunday Brunch with this crumbly, sweet and luxurious Almonds Coffee cake over a cup of coffee!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 40 mins Ready in : 1 hr 10 mins Serves : 6-8 Servings

INGREDIENTS             

  • 225gm Butter
  • 160gm White Sugar
  • 50gm Brown Sugar
  • 3 no Large Eggs
  • 1 tsp Vanilla Essence or Coffee Emulco
  • 1 tsp Almond Essence
  • 100gm Plain Flour
  • 50gm Almond Flour
  • 1 tsp Baking Powder
  • 1 tsp Coffee Powder mix with 1/2 tsp Hot Water
  • Crumble Topping
    • 10gm Instant Coffee Granules
    • 100gm Cold Butter
    • 120gm Flour
    • 40gm Almond Flour
    • 80gm Brown Sugar

DIRECTIONS

  1. Preheat the oven to 150C and grease a baking tin and line with baking paper.
  2. Prepare the crumble toppings by rubbing the mixture all together till it resembles breadcrumbs. Keep in the fridge till ready to use.
  3. Cream the butter with sugar and brown sugar until light and fluffy.
  4. Add in the eggs gradually till the butter fully incorporates with the eggs. Add in the essence and coffee mixture.
  5. Sift the flour, almond flour and baking powder together.
  6. Add the flour into the mixing bowl and mix well.
  7. Pour into the cake tin and scatter the crumble all over the cake surface.
  8. Cover the cake tin with aluminum foil and bake for 40 minutes.
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Lyonnaise Salad

Posted on by editor
18
Jan

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Lyonnaise Salad

by Eric Low

Pack this simple yet classic French salad made with pancetta bacon, potatoes and eggs for lunch this week!

Cuisine : European  Course : Appetizer Skill Level : Novice
Prep : 10 mins  Cook : 10 mins Ready in : 20 mins  Serves : 2 Servings

INGREDIENTS             

  • Dressing
    • 1 tsp Plain Dijon or Whole Grain Dijon Mustard
    •  3 tbsp Lemon Juice or Red Wine Vinegar
    • 3 tbsp Chopped Red Onion or Shallots
    • 80ml Extra Virgin Olive Oil
  • Salad
    • 200gm Assorted Lettuce Leaves (Mesclun), torn into bite size pieces
    • 80g Pancetta Streaky Bacon, diced
    • 2 no Hard Boiled Eggs
    • 1 no Dutch Potatoes, peeled, sliced and boiled
    • 30gm Parmesan Cheese, grated

DIRECTIONS

  1. Whisk all ingredients for dressing together and chill.
  2. Divide lettuce leaves into 2 portions. Sauteed bacon till brown and sprinkle all over the salad. Arrange the sliced eggs and potatoes over the leaves.
  3. Drizzle the dressing over the salad and sprinkle on the parmesan cheese.
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Cheesy Seaweed Bread Sticks

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18
Jan

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Cheesy Seaweed Bread Sticks

by Julie Yee

Serve these crisp Cheesy Seaweed Bread Sticks alongside with a salad, a big bowl of soup or just enjoy it the way it is!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins  Serves : 25 pieces

INGREDIENTS             

  • 250gm Plain Flour
  • 20gm Parmesan Cheese
  • 2gm Black Pepper/ Seaweeds
  • 2gm Herbs (any)
  • 25gm Egg White
  • 1/2 tsp Salt
  • 1/2 tsp Instant Yeast
  • 125gm Water
  • 1 no Egg – for glazing

DIRECTIONS

  1. Place all ingredients into kneading bowl. Knead until dough is formed.
  2. Add butter and continue to knead until the dough can be stretched. Perform ‘window panel test’ by holding a dough of a golf ball size between your fingers and gently spreading your fingers and thumb apart thus stretching the dough into a thin translucent membrane like a windowpane. Cover and leave the dough aside to rest for about 30 minutes.
  3. Turn dough out onto a well-floured work surface. Flatten the air and roll the dough out thinly into 1/2 cm thick. Cut into 1cm long strips.
  4. Divide dough into 4 long logs and twist it and place in the aluminum foils.
  5. Leave to proof till 60%. Glaze the dough with eggs.
  6. Bake at 180C for 12-15 minutes.
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Pistachio Cookies

Posted on by editor
18
Jan

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Pistachio Cookies

by Philia Ng

These fresh-from-the-oven Pistachio Cookies from Chef Philia is buttery, salty and sweet and perfect for high tea!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins  Serves : 25 pieces

INGREDIENTS             

  • 185gm Golden Churn Salted Butter
  • 65g Icing Sugar
  • 1/2 no Egg
  • 205gm Plain Flour
  • 1/2 tsp Vanilla Essence
  • Chopped Pistachio
  • Some egg whites to coat the chopped pistachio

DIRECTIONS

  1. Cream butter and sugar until creamy.
  2. Add in the egg and vanilla essence.
  3. Lastly, add in the flour and mix well.
  4. Chill the dough until it is firm.
  5. Roll the dough into small balls and roll onto the chopped pistachio.
  6. Make a small dent at the centre and bake at 180C fan mode oven for 15 minutes or until golden brown.
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