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No Spice Honey Gingerbread

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14
Nov

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No Spice Honey Gingerbread

by Claire Marie Chang

Make your kids this No Spice Honey Gingerbread this festive season!

Cuisine : Baking  Course : Dessert Skill Level : Novice
Prep : 1 hr 20 mins  Cook : 11 mins Ready in : 1 hr 31 mins  Serves : 6-8 Servings

INGREDIENTS:

  • 150g Unsalted Butter, Cubed
  • 100g Mix of Light & Dark Brown Sugar
  • *Can use Molasses Sugar as well
  • 170g Honey
  • 1/4 tsp Seas Salt/Fine Salt
  • 1 tsp Baking Soda
  • 1 Egg (65g)
  • 1 tsp Vanilla Bean Paste/Extract
  • 535g Plain Flour
  • 1 tsp Baking Powder

DIRECTIONS:

  1. Preheat oven to 180°C
    1. Combine butter, sugar and honey. Heat over gentle heat till the butter is fully melted. Transfer to metal/glass mixing bowl.
    2. Add Baking Soda and salt. Stir well to combine. Leave to cool to room temperature.
    3. Sift dry ingredients together.
    4. Using the paddle attachment, mix in on low speed egg and vanilla.
    5. On low speed, add flour in 2-4 additions till full combined.
    6. The dough will be soft. Divide into two portions. Flatten and cling wrap dough.
    7. Refrigerate for 1hr or till firm to handle.
    8. When ready to use, flour your worktop, dough and rolling pin.
    9. Roll to your desired thickness. Cut using floured cookie cutters.
    10. Bake for 9-11 minutes depending on cookie size.

    * Keep at room temperature for up to 7 days. Best eaten within 2 days for its soft texture.

    Chilled dough keeps well in fridge for up to 7 days.

    Alternative flavours:

    • Honey Cinnamon: Add 1-2tsp ground cinnamon
    • Honey Gingerbread: Add 1 tsp ground all spice and 1-2tsp ground ginger
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Nutella Malt Muffin

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14
Nov

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Nutella Malt Muffin

by Mimi Wahadi

Nutella Malt Muffins are to die for! It is swirled with Nutella, easy-to-make and simply delicious!

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

INGREDIENTS:

  • 115g Blue Jacket ® Plain Flour
  • 4g Baking Powder
  • 3g Baking Soda
  • 60g Sugar
  • 5g Cocoa Powder
  • 120ml Milo Liquid Milk
  • 70g Milo Powder
  • 45g Melted Butter
  • 1 Egg
  • 100g Nutella

DIRECTIONS:

  1. Sift dry ingredients twice.
  2. Add milo to dry ingredients.
  3. Combine all wet ingredients in a bowl, whisk to mix.
  4. Add Wet Ingredients to the dry ingredients. Do not use a whisk to mix. Use a rubber spatula to mix. DO NOT OVER MIX.
  5. Use yellow scoop & portion into muffin cups – 70 g on each.
  6. Drizzle the Nutella on top of muffin before bake.
  7. Bake at 190°C for approximately 17 minutes.
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Apple and Strawberry Kuchen

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14
Nov

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Apple and Strawberry Kuchen

by Thripti Hinduja

Who knew that we can switch up basil for broccoli for a delicious pesto recipe! This Roasted Broccoli Pesto tastes delicious with anything!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 2 hrs 20 mins Cook : 25 mins Ready in : 2 hrs 45 mins  Serves : 4-6 Servings

INGREDIENTS:

  • Dough
    • 200g Bread flour
    • 25g Sugar
    • 3g Yeast
    • 75g Milk
    • 1 no Egg
    • 1 tsp Lemon zest
    • ½ tsp Cinnamon
    • 50g Butter
    • 1/8 tsp Salt
  • Egg Wash
    • 1 Egg
    • Splash of Cream
    • ½ tsp Cinnamon
    • 1 tsp Sugar
  • Crumble
    • 75g Flour
    • 25g Almond Powder
    • ¼ tsp Cinnamon
    • 5 tsp Brown Sugar
    • 2 tbso Sugar
    • 50g Butter
  • Fruits
    • ½ box Strawberries
    • 1 Apple
    • 3 tbsp Sugar
    • ½ tsp Cinnamon

DIRECTIONS:

  1. Mix all the ingredients together and knead for 5 minutes. Place the dough in a greased mold and cover with cling wrap. Leave aside for 1 hour.
  2. Beat the egg, cream, cinnamon and sugar together.
  3. Chop the fruits and stir in the cinnamon and the sugar.
  4. Mix the flour, almond powder, cinnamon and the sugars together. Rub in the butter to form a crumble.
  5. After the dough has rested for 1 hour, punch it down and spread it onto a tray lined with baking paper. (About 9″). Allow the dough to rest for 30 minutes.
  6. Spread the egg wash liberally over the dough. Top with the fruit and then the crumble mixture. Bake it at 180C for 35 minutes.
  1. Serve with a strawberry sauce and some ice cream if desired.
  2. For a strawberry sauce simply purée 1/2 box of strawberries with 2 – 3 tbsp of sugar.
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Roasted Broccoli Pesto

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14
Nov

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Roasted Broccoli Pesto

by Chris Ng

Who knew that we can switch up basil for broccoli for a delicious pesto recipe! This Roasted Broccoli Pesto tastes delicious with anything!

Cuisine : European Course : Main Skill Level : Novice
Prep : 5 mins Cook : 0 mins Ready in : 5 mins Serves : 4 Servings


INGREDIENTS:

  • ½ no Broccoli
  • 2 no Garlic
  • 2-3 tbsp Parmesan
  • 50ml Olive Oil

DIRECTIONS:

  1. Confit broccoli in oil until tender.
  2. Blend broccoli with rest of the ingredients.
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T-Bone Steak with Parsnip Puree, Carrots, and Seasonal Greens

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14
Nov

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T-Bone Steak with Parsnip Puree, Carrots, and Seasonal Greens

by Michele Ow

Savour a piece of juicy and flavourful T-Bone Steak seasoned with rosemary, pepper and served with Parsnip Puree, Carrots and Seasonal Greens for dinner.

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 3 hrs 50 mins Ready in : 4 hrs mins Serves : 2 Servings


INGREDIENTS:

  • T-Bone Steak
    • 400g T-bone steaks
    • ½ tsp Crushed pepper
    • 2 twigs each of Rosemary and/or thyme
    • 1 tbsp Olive oil
    • 30g Butter
  • Carrots
    • 2 tbsp (30g) Unsalted butter
    • 1 tbsp (12g) Granulated sugar
    • Kosher salt
    • Freshly ground black pepper
    • 1 tbsp Chopped parsley
  • Parsnip Puree
    • 1 Large parsnips, peeled and sliced into large cubes
    • 25g Unsalted butter
    • ¼ cup Cream
  • Seasonal Greens
    • 2 bunches Asparagus, woody ends trimmed
    • 4 Fresh eggs
    • 25g Finely grated parmesan

DIRECTIONS FOR T-BONE STEAK

  1. Vacuum each steak with the ingredients and cook in the sous vide at 56 °C for 90 minutes.
  2. When cooked, pat dry and sear.

DIRECTIONS FOR CARROTS

  1. Place carrots, butter, sugar, and ½ teaspoon kosher salt in a vacuum bag.
  2. Place carrots in the sous vide for 1 hour at 85C.
  3. Empty entire contents of bag into a 12-inch, heavy-bottomed skillet and cook over high heat, stirring constantly, until liquid has reduced to a shiny glaze, about 2 minutes.
  4. Season to taste with salt and pepper, stir in parsley, and serve.

DIRECTIONS FOR PARSNIP PUREE

  1. Combine all ingredients in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique water bath at 85C and set the timer for 1 hour.
  2. When the time is up, transfer the entire contents of the bag to a blender or food processor. Purée until smooth.
  3. Season to taste with nutmeg, salt and pepper. Serve.

DIRECTIONS FOR SEASONAL GREENS                  

  1. Sous vide asparagus for 5m @ 85C.
  2. Sous vide eggs for 60m @ 60C.
  3. Serve egg and grate parmesan over asparagus.
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Christmas Chocolate Pretzels

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14
Nov

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Christmas Chocolate Pretzels

by ToTT

These Chocolate Coated Pretzels are perfect as a snack, party favour or even dessert this Christmas! They are easy to make, sweet, salty and crunchy all at once!

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

INGREDIENTS:

  • Pretzels
  • 1 cup White Chocolate Chips
  • 1 tsp Vegetable Oil
  • Red Candy Melts or White Chocolate Chips Melt Dyed Red

DIRECTIONS:

  1. Put white chocolate chips into a microwaveable bowl. Add about a teaspoon of vegetable oil and stir it together with the white chocolate chips.
  2. Microwave till fully melted.
  3. Dip pretzels into melted white chocolate and lay it flat on a piece of baking paper to harden.
  4. Once the chocolate has hardened, melt the red candy melts and microwave it till melted.
  5. Pour melted red candy melts into a small ziploc bag. Snip off the bottom corner of the bag and drizzle the red candy over the hardened white chocolate. Allow it to harden.
  6. Enjoy!
  7. Store in a cool place in an airtight container for up to 2 days.
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Duck Magret with Honey Mustard Sauce

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10
Nov

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Duck Magret with Honey Mustard Sauce

by Michele Ow

Master how to cook a duck breast with this step-by-step recipe!

Cuisine : European Course : Main Skill Level : Novice
Prep : 5 mins Cook : 16-20 mins Ready in : 21-25 mins Serves : 1 Serving

INGREDIENTS:

  • 1 Duck Magret
  • Salt & pepper
  • Honey
  • Crushed black pepper
  • Red wine vinegar

DIRECTIONS

  1. Season duck breast with salt & pepper.
  2. Place duck skin down on a cold pan and place on medium heat (8 minutes a side).
  3. (Remove melted fat as it accumulates.)
  4. Allow duck breast to rest before cutting it.
  5. Add red wine vinegar, crushed peppercorns and honey to make the sauce.
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Ravioli with Porcini and Portobello Filling

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10
Nov

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Ravioli with Porcini and Portobello Filling

by Michele Ow

Make your own Ravioli with this recipe and savour the robust flavour of Porcini. Portobello mixed with Parmesan and Ricotta filling.

Cuisine : European Course : Main Skill Level : Novice
Prep : 25 mins Cook : 15 mins Ready in : 40 mins Serves : 4 Servings

INGREDIENTS:

  • Fresh Pasta
    • 100g OO pasta flour
    • 1 Small egg
  • Filling
    • 2 Portobello mushroom
    • 2 Swiss mushrooms
    • 2g Dried porcini, soaked in water
    • 40g Ricotta
    • 25g Mascarpone
    • 10g Parmesan
    • Salt and pepper
    • 2 tbsp Olive oil
  • Sauce
    • 50g Butter
    • 2 Shallots, minced
    • Cream
    • Garnish: Chives

DIRECTIONS FOR FRESH PASTA

  1. Knead ingredients into a ball.
  2. Pass through pasta machine and cut.
  3. Cut out with ravioli cutter.

DIRECTIONS FOR FILLING AND SAUCE

  1. Prepare the filling by blitzing the cheeses with Swiss mushrooms, Portobello, and porcini with 1 tbsp of olive oil, salt and pepper.
  2. 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.
  3. In a pot of salted water, cook the ravioli for 2-3 minutes.
  4. In a fry pan, add butter and olive oil and minced shallot.
  5. Cook until shallots are soft (about 2-3minutes).
  6. Pour in porcini water and reduce in half.
  7. Finish with cream.
  8. Add cooked ravioli and serve with fresh chives.
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Mont Blanc Tart

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10
Nov

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Mont Blanc Tart

by Lin Weixian

Tempt your tastebud with a classic Mont Blanc Tart; with each bite you will taste the sweetness of chestnut and caramel overtone of the rum.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 15 mins Ready in : 55 mins Serves : 2-4 Servings

INGREDIENTS:

  • Sugar Dough
    • 105g Icing Sugar
    • 135g Bread Flour
    • 135g Cake Flour
    • 105g Cold Butter, cubed
    • 60g Egg
  • Mont Blanc Cream
    • 360g Chestnut Paste
    • 180g Chestnut Puree
    • 180g Whipped Cream
    • 27g Rum
    • 2pcs Gelatine, bloomed

DIRECTIONS FOR SUGAR DOUGH

  1. Combine icing sugar, cake flour, bread flour.
  2. Cut cold butter into the flour mixture until mealy texture form.
  3. Add eggs, mix until dough form.
  4. Flatten the dough and rest inside chiller for later use.
  5. Roll out to 3mm thickness and shape into tart mould.
  6. Bake at 180 deg cel until golden brown.
  7. Cool down before assembling.

DIRECTIONS FOR MONT BLANC CREAM

  1. Bloom gelatin in cold water for 10 minutes.
  2. Slightly microwave chestnut paste and chestnut puree to soften them.
  3. Whip up cold cream using whisk.
  4. Fold whipped cream into chestnut mixture.
  5. Microwave to melt gelatine in rum.
  6. Fold rum mixture into chestnut cream mixture.
  7. Fill into piping bag and assemble accordingly.
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Japanese Roasted Green Tea Cat’s Tongue Biscuits

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10
Nov

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Japanese Roasted Green Tea Cat’s Tongue Biscuits

by Claire Marie Chang

Enjoy these light, crunchy Japanese Roasted Green Tea Cat’s Tongue Biscuits with a  cup for your favourite tea for an afternoon treat!

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 8-12 mins Ready in : 28-32 mins Serves : 2-4 Servings

INGREDIENTS:

  • 80g Butter
  • 70g Caster Sugar
  • *Use icing sugar for a finer textured biscuit
  • 80g Plain Flour
  • 8g Houjicha Powder
  • 2 Egg Whites from 60-65g Eggs

DIRECTIONS 

  1. Preheat oven to 180°C.
  2. Cream or whisk by hand butter & sugar till light and fluffy.
  3. Mix in sifted flour & houjicha powder and mix till combined. Mix on slow.
  4. Mix in egg whites till combined. Mix on slow.
  5. Fill piping bags with batter.
  6. Pipe 5-6cm per cookie and have a 5cm gap between each cookie on baking paper lined trays.
  7. Bake for 8-12 minutes depending on the size of the cookie till the edges turn brown.
  8. Keep in an airtight container for up to 4 weeks.
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