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Baked Stuff Potatoes

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06
Dec

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Baked Stuff Potatoes

by Julie Yee

Spoil yourself with these delicate Earl Grey Cupcakes that is moist, fluffy and tastes good with Honey Swiss Meringue Buttercream!

Cuisine : American  Course : Appetizer Skill Level : Novice
Prep : 40 mins  Cook : 30 mins Ready in : 1 hr 10 mins  Serves : 2 Servings

INGREDIENTS

  • 2 Large Russet Potatoes
  • 80g Minced Pork/ Chicken/ Ham/ Bacon
  • 1 Stalk of Spring Onion
  • ¼ cup Dairy Cream
  • ½ cup Shredded Cheddar Cheese
  • Salt and Coarse Black Pepper

DIRECTIONS

  1. Boil potato in a pot till soft.
  2. Allow potatoes to cool enough. Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with cream until combined using a potato masher or a fork.
  3. Stir in cheddar cheese, minced chicken and spring onion and season with salt and pepper.
  4. Scoop the fillings into potato skin and place on a cookie sheet. Sprinkle additional cheese.
  5. Place potatoes in oven and bake at 180C till golden brown.
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Honey Swiss Meringue Buttercream

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06
Dec

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Honey Swiss Meringue Buttercream

by Claire Marie Chang

Spoil yourself with these delicate Earl Grey Cupcakes that is moist, fluffy and tastes good with Honey Swiss Meringue Buttercream!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 17 mins Ready in : 37 mins Serves : 2-4 Servings

INGREDIENTS             

(Ensure all ingredients are at room temperature)

  • 2/ 100-120g Egg Whites from 60-65g Eggs
  • 35g Brown Sugar
  • 250g Unsalted Butter, softened
  • 35g Honet
  • ¼ – ½ tsp Vanilla Bean Paste/Extract (Optional)
  • Sea salt to taste.

DIRECTIONS

  1. Prepare a Bain Marie/Water Bath.
  2. Combine egg whites and sugar in a grease proof metal/glass bowl.
  3. Over a steaming Bain Marie, heat the mixture gently while stirring regularly.
  4. To test if the egg white mixture is ready, rub it between your fingers to feel if the sugar has dissolved.
  5. Once ready, remove from the heat.
  6. Using the whisk attachment, start at med till a solid white meringue forms and then switch to Med High. It takes about 5 minutes.
  7. Once the mixing bowl feels cool to touch, switch to the Paddle attachment.
  8. At low speed, add butter cubes one at a time until fully incorporated.
  9. Turn to med high speed and whip for 5 minutes. Reduce to medium speed and whip for 2-3 minutes.
  10. Add Honey, Vanilla and Sea Salt to taste. Whip at low speed till well combined.

* This buttercream keeps up to 3 days chilled or frozen up to a month.

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Earl Grey Cupcakes

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06
Dec

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Earl Grey Cupcakes

by Claire Marie Chang

Spoil yourself with these delicate Earl Grey Cupcakes that is moist, fluffy and tastes good with Honey Swiss Meringue Buttercream!

Cuisine: Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 12-14 mins Ready in : 27-29mins Serves : 16-20 Cupcakes

INGREDIENTS

(Ensure that all ingredients are at room temperature)

  • 80g Infused Earl Grey Butter
  • 120g White Caster Sugar
  • 1 Egg (65g)
  • 140g Plain Yogurt, unsweetened.
  • 2 Bags Earl Grey Tea Powder
  • ¼ tsp Vanilla Bean Paste/ Extract (Optional)
  • 150g Cake Flour
  • ½ + 1/8 tsp Baking Powder
  • ¼ tsp Baking Powder
  • 1/8 tsp Fine Sea Salt

DIRECTIONS

Preheat oven to 180°C

  1. Combine butter and sugar in a mixing bowl.
  2. Using the paddle attachment, cream the mixture till light and fluffy.
  3. Mix the yogurt, earl grey tea and vanilla together.
  4. Sift all dry ingredients together.
  5. Once butter-sugar is well creamed, add egg and cream till fluffy.
  6. In alternate additions on low speed, add the half of the dry ingredients and then half of the wet ingredients. Repeat till fully combined. Do not over mix.
  7. Fill cupcake liners till close to ¾ full.
  8. Bake for 12-14 minutes till a skewer comes out clean.

* This cupcake keeps up to 3 days at room temperature.

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Chicken Cordon Bleu

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06
Dec

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Chicken Cordon Bleu

by Michele Ow

Chicken Cordon Bleu, a classic Swiss dish of chicken breast stuffed with ham and cheese.

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

INGREDIENTS:

  • ½ Boneless Skinless Chicken Breast
  • 1 Ham Slice
  • Lemon Juice
  • Shredded Gruyere Cheese
  • ½ cup All-purpose flour
  • 1 Egg
  • ½ Cup Seasoned Panko
This photo is from my book 101 Chicken recipes availabe at http://culinarygeek.net/101.html

DIRECTIONS:

  1. Clean chicken breast and lay between 2 sheets of cling film and beat with mallet’s flat side until ¼ inch thick.
  2. Season with salt and pepper.
  3. Squeeze some lemon juice.
  4. Lay shredded Emmental cheese and ham, roll it tightly and wrap back into cling film.
  5. Allow to rest 20 minutes in the fridge.
  6. Lightly unwrap and coat in plain flour.
  7. Dip into lightly beaten egg.
  8. Roll into panko (optional parsley flakes)
  9. Fry in griddle pan until brown.
  10. Place pan in oven for 8 minutes.
  11. Cover with foil while resting – rest for minimum 5 minutes.
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Mini Log Cake

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06
Dec

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Mini Log Cake

by Michele Ow

Celebrate Christmas this year by baking a delicious Mini Log Cake for your family and friends!

Cuisine: Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 9 mins Ready in : 49 mins Serves : 1-2 Servings

INGREDIENTS:

  • 3 Eggs
  • 85g Caster sugar
  • 85g Plain flour
  • 2 tbspCocoa powder
  • ½ tsp Baking powder
  • Filling & Icing
    • 50g Butter
    • 120g Dark chocolate, broken into squares
    • 1 tbsp Golden Syrup
    • 200ml Cream
    • 150g Icing sugar, sifted
    • Snow powder and holly sprigs to decorate

DIRECTIONS:

  1. Heat oven to 180C. Grease and line a Swiss roll tin with baking parchment. Bear the eggs and sugar together with an electric whisk for about 5 minutes until thick and creamy.
  2. Mix the flour, cocoa and baking powder together, then sift onto the egg mixture. Fold in very carefully, then pour into the tin. Now tip the tin from side to side to spread the mixture into the corners. Bake for 9 minutes.
  3. Lay a sheet of baking parchment on the work surface. When the cake is ready, tip it onto the parchment; allow cooling then cutting into half.
  4. To make the icing, melt the butter and chocolate together in a bowl over a pan of hot water. Take from the heat and cool 5 minutes before stirring tin the syrup and 5 tbsp cream. Bear in the icing sugar until smooth. Whisk the reaming cream until it holds its shape. Unravel the cake, spread the cream over the top, and then carefully roll up again into a log.
  5. Spread the icing over the log and branch and then use a fork to mark the icing to give the effect of tree bark. Sift snow powder over to resemble snow, and decorate with holly.
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Rosemary Olive Bread

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14
Nov

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Rosemary Olive Bread

by Julie Yee

Learn to make this amazing Rosemary Olive Bread which is crusty outside and moist on the inside.

Cuisine : Baking Course : Condiment Skill Level : Novice
Prep : 6 hrs 15 mins Cook : 40 mins Ready in : 6 hrs 55 mins Serves : 2-4 Serving

INGREDIENTS:

  • Sponge Dough
    • 80g Whole Meal Flour
    • 140g Bread Flour
    • 160g Tap Water
    • 1 tsp Yeast
  • Bread Dough
    • Group 1
      • 100g Bread Flour
      • 2 tsp Salt
      • 1 tbsp Honey
      • 60g Water
      • 1 tbsp Olive Oil
    • Group 2
      • 1 tsp Rosemary Herbs
      • 70g Olive

DIRECTIONS FOR THE SPONGE DOUGH

  1. Combine all ingredients & knead for 5mins & ferment for about 5hrs.

 DIRECTIONS FOR THE BREAD DOUGH

  1. Add in all the Group 1 ingredients and the sponge dough and knead for 5 minutes.
  2. Bulk fermentation for 1hr.
  3. Add in the herbs and rosemary.
  4. Do few folding. (See demo).
  5. Scale into Batard shape.
  6. Glaze with water and sprinkle with desired grains or oats.
  7. Proof till double and slash a line across the length of the loaf.
  8. Spray water generously before baking.
  9. Bake at medium shelf at 180ºC for 30-40 minutes.
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Strawberry Milk Soft Roll

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14
Nov

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Strawberry Milk Soft Roll

by Julie Yee

Indulge a moist Strawberry Milk Soft Roll filled with fluffy cream. It is the perfect addition to your brunch menu!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 12 mins Ready in : 27 mins Serves : 4 Servings

INGREDIENTS:

  • Group 1
    • 4 Egg White (Big)
    • 90g Castor Sugar
  • Group 2
    • 4 Egg Yolk (Big)
  • Group 3
    • 100g HK flour – Sifted
    • ¾ tsp Baking Powder
  • Group 4
    • ½ tsp Raspberry Paste
    • 100g Strawberry UHT Milk (Warm)

DIRECTIONS:

Preheat the oven at 200ºC for 30mins – use the middle shelf        

  1. Whisk egg white then add in castor sugar (Group 1).
  2. Whisk till light & fluffy.
  3. Add in egg yolks (Group 2) & beat for another 3 minutes.
  4. Fold in flour gently by hand (Group 3).
  5. Add in Raspberry emulco & milk (Group 4) last.
  6. Bake at 12 minutes for 200ºC.
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Dulcey Spread

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14
Nov

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Dulcey Spread

by Lin Weixian

Enjoy a smooth, creamy and velvety Dulcey tea time spread that is buttery and not too sweet!

Cuisine : European  Course : Condiment Skill Level : Novice
Prep : 5 mins Cook : 5 mins Ready in : 10 mins Serves : 2-4 Servings

INGREDIENTS:

  • 225g Unsweetened Condensed Milk
  • 75g Glucose
  • 410g Valrhona Dulcey

DIRECTIONS:

  1. Fully melt Valrhona Dulcey.
  2. Combine unsweetened condensed milk and glucose and bring to boil, making sure glucose fully melted.
  3. Make an emulsion with the unsweetened condensed milk, glucose and melted Valrhona Dulcey, blend with a hand blender and portion into jar.
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Chilled Avocado with Sago Gula Melaka

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14
Nov

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Chilled Avocado with Sago Gula Melaka

byEric Low

This creamy textured Avocado mousse with Sago and Gula Melaka is the best chilled dessert for a hot day.

Cuisine : Baking  Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins Serves : 2 Servings

INGREDIENTS:

  • 3 tbsp Mini Size Sago Pearls
  • 1 Riped Avocado, seeded
  • 100ml Water
  • 80g Gula Melaka (Palm Sugar). Melted with 6 tsps of Water
  • Coconut Cream or 1 Scoop of Vanilla or Coconut Flavoured Ice Cream

DIRECTIONS:

  1. Fill ¾ pot of a medium size pot with water and bring to boil.
  2. Add the sago pearls and stir randomly. Cook until the pearls are completely free of white dots and are translucent.
  3. Drain over running water and rinse the sago. Drain off excess water and use as required.
  4. Blend avocado with water in a juice processor. Add melted gula Melaka to taste. Mix in the sago pearls and serve the avocado puree with coconut milk or ice cream.
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Tau Hu Telor with Homemade Kicap Manis

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14
Nov

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Tau Hu Telor with Homemade Kicap Manis

by Eric Low

Tauhu Telur, a Indonesian street food made of tofu and fried omelette, typically served with a spicy peanut sauce.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 20 mins Ready in : 30 mins Serves : 2 Servings

INGREDIENTS:

  • Kicap Manis
    • 40g Sugar
    • 2 tbsp Water
    • 2 tbsp Fish Sauce
    • 100ml Water
    • 3 tbsp Light Soya Sauce
    • 1 tbsp Dark Soya Sauce
    • 120g Gular Melaka
    • 2 tsp Calamansi Lime Juice
    • Small Green Lime
  • Omelette
    • 250g Silken Tofu, cut into 1cm cubes
    • 4 Eggs, beaten
    • 1 tbsp Fish Sauce
    • Oil for Cooking
    • 40g Cucumber, finely sliced
    • 50g Cabbage, finely sliced, blanched
    • 30g Bean Sprouts, blanched
    • 20g Peanuts, deep fry or roasted
    • Coriander Leaves for garnish
    • Sliced Red Chilies for garnish

DIRECTIONS:

  1. Caramelise sugar and water together till golden brown. Add fish sauce, water, both light and dark soya sauces. Stir in the Gula Melaka until melted. Remove from heat and add the calamansi lime juice. Set aside.
  2. Combine tofu, eggs and fish sauce together. Heat oil and pour in omelette mixture. Cook until golden brown. Transfer to serving plate.
  3. Add cucumber, cabbage and bean sprouts. Drizzle with home made kicap manis, sprinkle on peanuts, garnish with fried shallots, coriander leaves and chilies. Serve immediately.
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