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Truffle Fries

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22
Dec

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Truffle Fries

by Michele Ow

Homemade truffle fries are quick, simple-to-make and finger-licking good!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 30 mins Cook : 5-10 mins Ready in : 35-40 mins  Serves : 1 Serving

INGREDIENTS

  • Potato
  • Salt
  • Truffle Salt

DIRECTIONS:        

  1. Cut potato into strips.
  2. Put into ice water for 20 minutes.
  3. Dry thoroughly.
  4. Deep fry.
  5. Sprinkle w salt & truffle oil.
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Roasted Broccoli Soup

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22
Dec

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Roasted Broccoli Soup

by Charlynn Gwee

Roasting broccoli brings out the rustic flavour of this comforting soup on a rainy day.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 40 mins Ready in : 50 mins Serves : 1-2 Servings

INGREDIENTS

  • 400g Roasted Broccoli
  • Oil
  • Salt
  • Pepper
  • 2 strips Bacon
  • 2 diced Yellow Onions
  • 2 cloves Fresh Garlic, minced
  • 400g Chicken Stock
  • 100g Heavy Cream

DIRECTIONS:        

  1. Season broccoli with oil, salt and pepper and bake at 200c for 20-25 minutes till roasted.
  2. Meanwhile, render fats from bacon, add in onions & garlic and sauté till translucent.
  3. Add in roasted broccoli, followed by chicken stock, simmer for 2 minutes.
  4. Add in heavy cream and blitz.
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Sweet Potato Baked Egg Nests

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13
Dec

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Sweet Potato Baked Egg Nests

by ToTT

Looking for the perfect prepare-ahead breakfast option for your busy work days? Look no further than these simple 2-ingredient Sweet Potato Baked Egg Nests! #QuickBites

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 30 mins Ready in : 55 mins Serves : 1-2 Servings

INGREDIENTS

  • 2 Small or 1 Medium Sweet Potato
  • Salt & Pepper to Taste
  • Olive Oil
  • 1 Medium Egg

DIRECTIONS:

  1. Chop off the ends of the sweet potatoes and peel them.
  2. Using the Westmark Spiromat Vegetable Slicer, spiralize the sweet potatoes and place them in a small cast iron skillet.
  3. Season with salt, pepper and a drizzle of olive oil.
  4. Roast in oven at 200°C for 20 minutes or until crispy and browned.
  5. Using a ladle, make a well in the middle of the sweet potatoes.
  6. Add egg into the middle and season with pepper.
  7. Return skillet to oven for 4 – 8 minutes, or until your desired doneness.
  8. Buy the Westmark Spiromat Vegetable Slicer online now on our Lazada or Redmart e-store!
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Lemon Zucchini Bread

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13
Dec

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Lemon Zucchini Bread

by ToTT

Yes, you can get your veggie and fruit intake in a dessert! This classic zucchini bread recipe has a lemon bread twist to it, making it the perfect quick bread perfect for breakfast on-the-go, or a yummy tea time treat! Trust us – this tangy, moist recipe will be in your repertoire for years to come! #QuickBites

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 55-60 mins Ready in : 1 hr 35 – 40 mins Serves : 2 Loaves

INGREDIENTS

  • For Bread
    • 1 cup Vegetable Oil
    • 180g Greek Yoghurt
    • 1 tbsp Lemon Juice
    • 3 Eggs
    • 2 cups Sugar
    • 3 cups Plain Flour
    • 1 tsp Baking Soda
    • 1/4 tsp Baking Powder
    • 2 tsp Lemon Zest
    • 1 tsp Salt
    • 2 cups Zucchini, grated
    • 1 tsp Vanilla Extract
  • For Lemon Glaze
    • 1 cup Icing Sugar
    • 2 tbsp Lemon Juice
    • 2 tbsp Lemon Zest (optional)

DIRECTIONS FOR BREAD:

  1. Preheat oven to 175°C.
  2. In a large mixing bowl, combine oil, lemon juice, icing sugar and Greek yoghurt. Add in eggs and mix till smooth.
  3. In a separate mixing bowl, sift together flour, baking powder, baking soda and salt. Add in lemon zest and mix evenly.
  4. Add dry ingredients into wet ingredients and stir till combined.
  5. Add in grated zucchini and vanilla extract and stir till combined.
  6. Divide batter into two loaf tins and bake for 55-60 minutes. Insert a toothpick into centre of the cake to check if it’s cooked (the toothpick will come out clean)
  7. Cool for 15 minutes before removing from loaf tins.

DIRECTIONS FOR LEMON GLAZE:

  1. Stir icing sugar and lemon juice together until smooth.
  2. Pour the glaze over bread and sprinkle with lemon zest if desired.
  3. Enjoy!
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Poached Egg & Avocado Toast

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13
Dec

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Poached Egg & Avocado Toast

by ToTT

Keep yourself full until lunchtime with this nutritious breakfast boost! Delicious, creamy avocado serves as a great alternative to butter, and goes perfectly with a runny poached egg! #QuickBites

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 45 mins Ready in : 55 mins Serves : 1 Serving

INGREDIENTS

  • 2 Eggs
  • 2 Slices Whole Grain Bread
  • 1/3 Avocado
  • 2 tbsp Shaved Parmesan Cheese
  • Salt and Pepper for Topping
  • Fresh Herbs (Parsley, Thyme or Basil) for topping
  • Quartered Heirloom Tomatoes for serving

DIRECTIONS:

  1. Using Grant Primo Sous Vide Water Bath, start cooking the eggs at 62℃ for 45 minutes.
  2. In the mean time, toast the bread and smash the avocado on each piece of toast.
  3. Put fresh quartered heirloom tomatoes above the avocado.
  4. When the eggs are done, place it on top of the toast and sprinkle it with Parmesan cheese, salt, pepper and fresh herbs.
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Porcini Soup Drizzled with Truffle Oil

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06
Dec

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Porcini Soup Drizzled with Truffle Oil

by Michele Ow

A rich and filling Porcini Soup with both Dried Porcini and Portobello mushrooms drizzled with truffle oil is the perfect dish for a chilly day!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 60 mins Ready in : 1 hrs 20 mins Serves : 2-4 Servings

INGREDIENTS

  • 5g Dried Porcini
  • 2 Large Portobello Mushrooms – sliced
  • ½ Yellow Onion – Diced
  • Olive Oil
  • Butter
  • Truffle Oil
  • Truffle Salt
  • Cream
  • Chives for Garnish

 

 

DIRECTIONS:

  1. Soak dried porcini in boiling water. Allow to sit for minimum 20 minutes – this is your mushroom stock.
  2. In a saucepan, melt some butter with olive oil.
  3. Add diced onion and fry until softened.
  4. Add sliced Portobello mushrooms until softened.
  5. Add in porcini until softened.
  6. Add in stock, being careful to retain the last tablespoon of stock as this part contains the most sediments; stir and allow to simmer for 20-30 minutes.
  7. Switch off the fire and allow to cool.
  8. After soup is cooled, it can be blended with an immersion blender or in a high speed blender.
  9. Before serving, heat up soup and finish with cream, drizzle with truffle oil and salt and garnish with chives or parsley.
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Pan-Seared Salmon with Potatoes & Crabmeat Salad

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06
Dec

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Pan-Seared Salmon with Potatoes & Crabmeat Salad

by Andrea Lim & Leonard Foo

Flaky, moist pan-seared salmon with crispy skin served with potatoes & crabmeat salad will leave you wanting more.

Cuisine : European Course : Main Skill Level : Novice
Prep : 30 mins Cook : 30 mins Ready in : 60 mins Serves : 1 Serving

INGREDIENTS

  • 170-180g Salmon Fillet
  • 200g Idaho Potatoes
  • 50g Pasteurised Crabmeat
  • 2g Chives
  • 30g Spinach Leaves
  • Balasmic Vinegar as needed
  • Olive Oil as needed
  • 40g Cherry Tomatoes
  • Lemon Juice as needed

DIRECTIONS FOR PAN-SEARED SALMON:

  1. Vacuum the salmon & sous vide for 15 minutes at 53˚C.
  2. Remove from the bag and sear the skin side down until golden brown.
  3. Season to taste.

DIRECTIONS FOR POTATO & CRABMEAT SALAD:

  1. Cook the potatoes in boiling water.
  2. When the potatoes are cooled down, lightly crush it with a fork.
  3. In a bowl, mix the crabmeat with crushed potatoes, add chives and lemon juice & season to taste.

DIRECTIONS FOR VEGETABLES:

  1. Lightly sauté the spinach and season with salt & pepper.
  2. Cut the cherry tomatoes in half and toss with balsamic vinegar.
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Handmade Angel Hair Pasta with Grilled Tiger Prawns

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06
Dec

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Handmade Angel Hair Pasta with Grilled Tiger Prawns

by Michele Ow

Try out this Handmade Angel Hair Pasta with Grilled Tiger Prawns recipe from Chef Michele for a scrumptious dinner!

Cuisine : European  Course : Main  Skill Level : Novice
Prep : 35 mins Cook : 15 mins Ready in : 50 mins Serves : 2-4 Servings

INGREDIENTS

  • Fresh Pasta
    • 50g Oo Pasta Flour
    • 50g Semolina Flour
    • 1 Small Egg
  • 1 tbsp Olive oil, once around the pan in a slow stream
  • 1tbsp Butter
  • ½ Yellow Onion, minced
  • ½ Carrot
  • 1 can Crushed Tomatoes
  • Coarse Salt and Pepper
  • 2 tbsp Beef Stock
  • Dash of Lea and Perrin Sauce
  • 100g Beef Minced
  • Fresh Basil and Parsley

DIRECTIONS                                              

  1. For Fresh Pasta, knead all ingredients into a ball. Allow it to rest for 20 minutes before passing through pasta machine.
  2. Heat a large skillet over moderate heat.
  3. Season prawns with salt and pepper. Add butter and cook prawns until 90% cooked. Remove.
  4. Add oil and diced onions. Gently sauté onions for 3 to 5 minutes to develop their sweetness. Then add carrots and anchovies. Add tomato sauce/ puree and 100ml of water. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper. Finish with cream if desired.
  5. While sauce simmers, cook pasta in salted boiling water until cooked.
  6. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and plate.
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Artisan Japanese Fruit Paradise Tart

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06
Dec

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Artisan Japanese Fruit Paradise Tart

by Philia Ng

Indulge in this airy Lemon & Lime Cream Cheese Roll with a Lemon Milk Sponge filled with zesty Lime Curd!

Cuisine : Baking  Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 25 mins Ready in : 55 mins Serves : 4-6 Servings

INGREDIENTS

  • Tart Case
    • Group A
      • 90g Unsalted Butter
      • 60g Icing Sugar
    • Group B
      • 2 Egg Yolk
      • 1 tsp Vanilla Essence
    • Group C
      • 150g Flour
  • Japanese Almond Cream
    • Group A
      • 60g Unsalted Butter
      • 58g Castor Sugar
    • Group B
      • 60g Eggs (lightly beaten)
    • Group C
      • 58g Ground Almond
  • Japanese Vanilla Bean Custard Cream
    • Group A
      • 250g Full Cream Milk
      • 60g Sugar
    • Group B
      • 2 Egg Yolks
      • 16g Flour
    • Group C
      • 1 tsp Vanilla Bean Paste
    • Group D
      • 20g Softened Unsalted Butter

 

 

DIRECTIONS FOR TART CASE:

  1. Cream Group A until light and combine.
  2. Add in Group B and combine well.
  3. Add in Group C until dough is form, cling wrap and chilled until it is firm to handle.

DIRECTIONS FOR JAPANESE ALMOND CREAM:

  1. Cream Group A until combine.
  2. Add in Group B and mix well.
  3. Add in Group C and combine well.
  4. Pour this into the tart shell and bake it at 180 degree celcius non fan for 25 minutes or until golden brown.

DIRECTIONS FOR JAPANESE VANILLA BEAN CUSTARD CREAM:

  1. Boil Group A and until sugar melted.
  2. Mix Group B together and pour in Group A and combine well.
  3. Return the mixture to the pot and cook until the mixture is thicken.
  4. Add in Group C and Group D and combine well.
  5. Leave aside to cool for later use.
  6. Decorate the tart with your favourite fruits!
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Lemon and Lime Cream Cheese Roll

Posted on by editor
06
Dec

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Lemon and Lime Cream Cheese Roll

by Mimi Wahadi

Indulge in this airy Lemon & Lime Cream Cheese Roll with a Lemon Milk Sponge filled with zesty Lime Curd!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 20 mins Ready in : 60 mins Serves : 6-8 Servings

INGREDIENTS

  • Lemon Milk Sponge
    • 135g Egg Yolk
    • 40g Caster Sugar
    • 160g Egg White
    • 70g Caster Sugar
    • 70g Blue Jacket Cake Flour
    • 40ml Unsalted Butter
    • 40ml Butter
    • 1 no Lemon Zest
  • Lime Curd
    • 375g Fine Sugar
    • 2 Green Lime Zest
    • 1 Lemon Zest
    • 6 Whole Eggs
    • 240g Lime Juice
    • 450g Unsalted Butter
  • Cream Cheese Filling
    • 600g Cream Cheese
    • 150g Icing Sugar
    • 120g Whipping Cream

DIRECTIONS FOR LEMON MILK SPONGE

  1. Pre-heat oven to 19-C.
  2. Sift cake flour and green tea powder and put aside.
  3. Warm up the butter and milk. Do Not Boil!
  4. Whisk yolk and sugar till pale. Slowly add the siftly flour, followed by the warm milk and butter mixture.
  5. In a clean mixing bowl, whisk egg white and gradually add the sugar till medium peak meringue is form.
  6. Gently fold the meringue into the beaten egg yolk mixture.
  7. Tip the batter into a greased baking tray and line with baking parchment.
  8. Zest the lemon skin with a Microplane grater over the top.
  9. Bake at 190C for approximately about 10-12 minutes.

DIRECTIONS FOR LEMON CURD

  1. In a bowl whisk the whole eggs.
  2. Sieve the egg and combine it with sugar.
  3. In a pot, combine unsalted butter and lime juice and heat up to a gentle boil.
  4. When mixture starts to boil, slowly whisk in the eggs and sugar mixture.
  5. Whisk continuously until thicken.
  6. Lastly add the zest.
  7. Cool down over ice bath.

DIRECTIONS FOR CREAM CHEESE FILLING           

  1. In a mixer bowl beat the cream cheese and icing sugar till smooth.
  2. Add in the whipping cream and continue to beat it till light and fluffy.
  3. Chill before use.
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