• Subscribe to our Telegram Channel for the Latest Updates! Join Now
  • Subscribe to our Telegram Channel for the Latest Updates! Join Now

Baked Organic Pumpkin Gnocchi

Posted on by editor
22
Jul

< Back to Recipe Listings

Baked Organic Pumpkin Gnocchi

by Daniele Sarno

Indulge yourself in this delicious yet healthy organic pumpkin gnocchi without any guilt!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 50 mins Cook : 20 mins Ready in : 70 mins Serves : 4

INGREDIENTS:

  • ½ kg Organic pumpkin or butternut squash
  • 1 no. Onion
  • 1 clove Garlic
  • ½ no. Tomatoes, skinned
  • A few leaves of Basil
  • Cold pressed extra virgin olive oil
  • 80g Unbleached white flour (you may need more or less depending on how wet your pumpkin is)
  • 50g Grated Italian Parmesan cheese
  • Toasted organic pumpkin seeds

 

DIRECTIONS:

  1. Peel the squash, remove the seeds and cut into 2 cm (1 inch) cubes.
  2. In a heavy-bottomed pan, begin to stir-fry the squash in a good splash of olive oil. Add salt and pepper.
  3. Peel and chop the onions and garlic.
  4. When the squash has softened, add the onions and garlic to the pan and continue to fry for a few more minutes. Turn off the heat when the onion begins to brown.
  5. In a saucepan, combine a splash of olive oil, the tomatoes and the torn basil leaves.
  6. Cook on a low flame for 10 minutes.
  7. Transfer the squash mixture to an appropriate container and use a hand-blender to process. Return the mixture to the pan.
  8. Heat the mixture. Begin adding flour to it, little by little, stirring constantly.
  9. When the mixture is considerably thicker but still creamy (stiff mashed potato consistency), stop adding flour, turn off the heat and allow cooling a little.
  10. Pour the tomato sauce into a large shallow ovenproof dish.
  11. With 2 spoons, make walnut-sized balls of squash mixture and place in the sauce. Sprinkle with Parmesan.
  12. Cook for 15-20 minutes on 180°C/350°F, until the cheese is browned.
Posted in

Italian Style Baked Potato with Ham and Mozzarella Flan

Posted on by editor
22
Jul

< Back to Recipe Listings

Italian Style Baked Potato with Ham and Mozzarella Flan

by Daniele Sarno

Chef Daniele Sarno shares with us a palatable Italian Style Baked Potato which is a true slice of perfection.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 40 mins Cook : 30 mins Ready in : 70 mins Serves : 6

INGREDIENTS:

  • 170g Red skin potatoes
  • 20g Butter
  • 20g Milk
  • 20g Grated parmesan cheese
  • 1 Whole eggs
  • 15g Cooked ham
  • 15g Provolone cheese
  • 20g Buffalo mozzarella
  • Chopped fresh parsley leaves
  • Breadcrumbs
  • Butter for the mold
  • Sea Salt
  • Crushed black pepper

DIRECTIONS:

  1. Wash the potatoes scrubbing the skin.
  2. Boil the potatoes in salted water for half hour (start from cold water).
  3. In a bowl crush the potatoes. Add the butter, grated parmesan cheese, milk, eggs, diced cooked ham, chopped parsley, salt and pepper.
  4. Mix well all the ingredients until get a smooth creamy mixture.
  5. Grease the mold with the butter and dust with the bread crumbs.
  6. Pour the mixture into the mold until cover half of it.
  7. Cover with slice buffalo mozzarella and provolone cheese.
  8. Pour the rest of the mixture and cover up with breadcrumbs and little butter.
  9. Oven-baked for 30 minutes, 180ºC.
  10. Remove from the oven, rest for a minute, serve.

     

Posted in

Prawn Arrabbiata Pasta

Posted on by editor
22
Jul

< Back to Recipe Listings

Prawn Arrabbiata Pasta

This spicy, fresh and tangy Prawn Arrabbiata Pasta uses fresh prawns, sweet cherry tomatoes and fresh basil. Put it together in 30 minutes and you’ll have a perfect weeknight dinner! 

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins Serves : 2

INGREDIENTS:

  • 10 Shelled prawns (keep the heads)
  • 4 tbsp Olive oil
  • 3 tbsp Butter
  • 5 Big red chillies cut iinto chunks with seeds
  • 4 Cloves garlic, thinly sliced
  • 1/3 cup Dry white wine
  • 1 pint Ripe cherry tomatoes, halved
  • Sea salt and freshly ground black pepper
  • 6 Fresh basil leaves, for garnish, optional
  • Chilli flakes (optional)

DIRECTIONS:

  1. Bring a large tall pot of heavily salted water to a boil.
  2. Heat the olive oil and butter in a large frying pan or pot. (enough to hold the pasta)
  3. Roast the prawn heads in the oil for about 5 mins.
  4. Remove the prawn heads from the pan and discard. Include any juices that have collected in the bowl. Add the chillies and garlic to the olive oil and cook for a few minutes until fragrant. Add the wine and cook until reduced by half.
  5. Add the tomatoes, sprinkle with sea salt and black pepper and sauté until they just begin breaking down. Add the prawns and add till it is starting to turn pink.
  6. Cook the spaghetti in the pot of boiling water along with 2 tablespoons of salt. Cook the pasta for 2 minutes less than indicated on the package instructions. Reserve 1 cup of pasta water and drain the spaghetti.
  7. Add the prawns and pasta to the tomato sauce and toss together for about a minute, adding pasta water as needed. Add chili flakes to taste.
  8. Serve immediately with torn basil, if using.
Posted in

Grilled Salmon in Sundried Tomato Crust with Baked Prawn Fritters

Posted on by editor
22
Jul

< Back to Recipe Listings

Grilled Salmon in Sundried Tomato Crust with Baked Prawn Fritters

by Michele Ow

Start your healthy lifestyle with this melt-in-your mouth Sundried Tomato Crusted Grilled Salmon with the delightful Baked Prawn Fritters recipes by Chef Michele Ow!

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 30 mins Ready in : 50 mins Serves : 4

INGREDIENTS:

  • 4 pieces of Salmon – pat dry
  • 1/2 cup Semi Sun Dried Tomatoes
  • Coriander Leaves
  • 1-2 large Green Chilies
  • 2 cloves Garlic, minced
  • 1/2 Lemon Juice & Zest
  • Salt & Pepper
  • 8 fresh Prawns, deveined
  • 1/2 cup Plain Flour
  • 1 tbsp Desiccated Coconut
  • 1/2 tbsp Cayenne
  • 1 Egg, beaten
  • 1/2 cup Panko

DIRECTIONS:

  1. Salt and pepper salmon lightly.
  2. Mix semi sun dried tomatoes, coriander leaves, green chilies, minced garlic, lemon juice & zest to make the crust paste.
  3. Skin side up, smear crust paste unto other side.
  4. Bake salmon for 20 minutes at 180C.
  5. Preheat oven to 180C for the battered prawns.
  6. One at a time, roll the egg in the flour, dip in beaten egg, then roll in breadcrumbs (Plain flour, desiccated coconut, cayenne powder and panko).
  7. Bake prawns for 8 minutes.
  8. Serve hot.
Posted in

Scallops in Buerre Blanc Sauce

Posted on by editor
22
Jul

< Back to Recipe Listings

Scallops in Buerre Blanc Sauce

by Michele Ow

These impossibly rich Scallops in Beurre Blanc Sauce is a true taste of seafood at its finest.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 20 mins Ready in : 25 mins Serves : 1

INGREDIENTS:

  • Scallop in half shell
  • 1/2 cup White Wine
  • Cream
  • Butter
  • Olive Oil
  • 1-2 no of minced Shallots
  • Chives
  • Salmon Roe
  • Salt & Pepper

 

DIRECTIONS:

 

  1. In a pan, melt butter in some olive and fry shallots until they are translucent.
  2. Add cream and wine, Wait until bubbling then switch off fire. Season to taste.
  3. Let the sauce cool down.
  4. Spoon onto scallop. Then bake for 6 minutes under grill.
Posted in

Salad Nicoise with Brown Rice

Posted on by editor
22
Jul

< Back to Recipe Listings

Salad Nicoise with Brown Rice

by Michele Ow

Be healthy with this delicious and flavourful Salad Nicoise with Brown rice topped with anchovies, quail egg and cherry tomatoes!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 0 mins Ready in : 15 mins Serves : 1

INGREDIENTS:

  • Sun Dried Tomatoes, puréed
  • 1/2 yellow, diced
  • 3 Quail Eggs
  • Black & Green Olives (sliced)
  • Cherry Tomatoes
  • Canned Tuna
  • Anchovies
  • Romania Lettuce
  • Fresh Herbs
  • Seeded Mustard
  • Balsamic Vinegar
  • Cooled Brown Rice (Optional)

DIRECTIONS:

  1. In a mixing bowl, add drizzle of olive oil.
  2. Tip brown rice into bowl (if using) and slowly break up the rice.
  3. Add sundried tomato purée, seeded mustard, drizzle of balsamic vinegar and fresh herbs and mix well.
  4. Add canned tuna and sliced olives -incorporate dressing into tuna; season.
  5. Scope salad unto Romania lettuce.
  6. Top with anchovies, quail egg and cherry tomatoes.
Posted in

Spicy Pumpkin Soup with Lemongrass and Coconut

Posted on by editor
22
Jul

< Back to Recipe Listings

Spicy Pumpkin Soup with Lemongrass and Coconut

by Susanne Despature

This deceptively simple Pumpkin Soup with a hint of spice is perfect for any occasion!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins Serves : 6

INGREDIENTS:

  • 500g Pumpkin, peeled, diced (kabucha and local variety)
  • Chopped tomatoes (can)
  • 200g Big onion, diced
  • 1 tbsp Grape seed oil
  • 1 tbsp Chicken stock
  • 300 – 400ml Coconut milk
  • 100ml Garlic, chopped
  • 2 cloves Lemongrass, sliced in two lenghtwise
  • 1 stalk Chopped young ginger
  • 1 tbsp Paprika powder
  • ½ tsp Freshly grated nutmeg
  • 1 pinch Chilli (or more if you like it hot!)
  • Pinch of Salt & pepper

DIRECTIONS:

  1. Fry diced onions in Cuisinart Blender for 1-2 minutes on lowest position (simmer) – press stir button from time to time. Add diced pumpkin, lemongrass, garlic and ginger and continue to fry for 1-2 more minutes. Add paprika powder, nutmeg, chilli; give a stir, than add chopped 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 15 minutes on medium position (low) or until the pumpkin is tender. Discard lemongrass stalk.
  3. Turn button on position 2, in order to blend all the ingredients. If necessary, increase speed (3-4). Season to taste with salt and pepper; add coconut milk or chicken stock if the soup is too thick.
  4. Bring to a boil on medium position. Ladle some soup in 6 bowls and serve with a drizzle of coconut milk, coriander oil and some coriander leaves.
Posted in

Norwegian Salmon & Sicilian Tuna Tartare, Cous Cous, Passion Fruit Vinaigrette

Posted on by editor
22
Jul

< Back to Recipe Listings

Norwegian Salmon & Sicilian Tuna Tartare, Cous Cous, Passion Fruit Vinaigrette

by Felix Chong

Pamper your taste buds with this sensational Salmon and Tuna Tartare with Passion Fruit Vinaigrette from Chef Felix Chong.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 20 mins Ready in : 35 mins Serves : 6

INGREDIENTS:

  • For the Cous Cous
    • 6 tbsp Cous Cous
    • 2 pcs Red Capsicum
    • 2 pcs Yellow capsicum
    • 1 tbsp Chives, chopped
    • 2 pcs Red Onion
    • 1 pc Japanese Cucumber
    • Pinch of Sea Salt Flakes
    • Drizzle of Extra Virgin Olive Oil

    For the Passionfruit Vinaigrette

    • 4 pcs Passionfruit
    • 4 tbsp Extra Virgin Olive Oil
    • 1 tsp Dijon Mustard
    • Pinch of Sea Salt Flakes
    • Pinch of crushed Black pepper
    • Pinch of Icing Sugar

DIRECTIONS:

          For the Cous Cous

  1. Heat up a small pot of water.

  2. Once it start to boil, pour it over the cous cous just sufficient to cover it and cling film it, allow to cook with the heat for about 15 minutes.

  3. In the mean while, brunoise all the vegetables and set aside on another bowl.

  4. Once the cous cous is cooked and cool down, mix it together with the brunoise vegetables, drizzle with olive oil and season to taste.

    For the Passionfruit Vinaigrette

  5. Remove the pulp from the passion fruit and transfer to another bowl.

  6. Add in the Dijon mustard and while whisking it, add in the olive oil gradually.

  7. Add in pinch of icing sugar and season with sea salt and pepper.

Posted in

Chicken & Mushroom Vol-au-vent

Posted on by tott
07
Jul

< Back to Recipe Listings

Chicken & Mushroom Vol-au-vent

By Susanne Despature

This classic and hearty French appetizer, Chicken & Mushroom Vol-au-vents not only looks pretty but it tastes delicious too!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 40 mins
Ready in : 50 mins Serves : 30 servings

INGREDIENTS:

Ingredients for Chicken & Mushroom Filling

  • 1 Small Onion, finely chopped
  • 1 clove of Garlic, finely chopped
  • 30g + 20g Butter
  • 300g Mushrooms (Swiss Mushrooms, shiitake…)
  • 50ml White Wine
  • 100g Frozen Green Peas
  • 200g Chicken, sliced 1×1 cm
  • 300g White Sauce (béchamel : recipe below)
  • 30g Parsley, finely chopped
  • Salt & Pepper

Ingredients for Bechamel Sauce

  • 30g Butter
  • 30g Flour
  • 150ml Chicken or Vegetable Stock
  • 200ml Milk
  • 50ml Cream
  • Pepper, freshly grated nutmeg

DIRECTIONS:

  1. For the Chicken & Mushroom filling, follow steps 2 to 9.
  2. Clean Swiss mushrooms and shitake mushrooms with a wet towel, trim the ends if necessary. Cut in two, slice them not too finely.
  3. Prepare Bunashimei: trim the stems, blanch them in salted, boiling water for 2 minutes.
  4. In a frying pan, add butter, and then add finely chopped onion and garlic. Fry on low heat until translucent, then add garlic and mushrooms. Deglaze with white wine, then add salt and pepper, then cook on high heat, until water comes out of mushrooms. Cook for about 5 minutes, in order to reduce the juice. Set aside.
  5. Using the same pan, fry chicken quickly in 20 g of butter, inside still raw – set aside.
  6. Using the same pan, prepare béchamel (recipe below).
  7. Add mushrooms with juice and green peas, mix well, then season to taste – if the sauce is too runny, let cook for some more, in order to thicken the sauce.
  8. Add chicken, bring to a boil, stirring well, then turn off heat and let rest for 5 minutes.
  9. During this time, reheat vol-au-vents for 5 minutes, then fill with mushrooms and chicken filling and serve with steamed rice.
  10. For the Chicken & Mushroom filling, follow steps 11 to 14.
  11. Melt butter in a medium saucepan over medium-high heat. Add flour.
  12. Cook and stir it for 1 to 2 minutes or until bubbling.
  13. Slowly add stock, milk and cream, whisking constantly, until mixture is smooth. Return to heat. Cook, stirring with a wooden spoon, for 5-8 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon.
  14. Remove from heat. Stir in pepper and nutmeg.
Posted in

Mushroom Risotto from Scratch

Posted on by tott
06
Jul

< Back to Recipe Listings

Mushroom Risotto from Scratch

By Chris Ng

Learn to make this rich, creamy Mushroom Risotto from scratch!

Cuisine : European Course : Main Skill Level : Novice
Prep : 5 mins Cook : 100 mins
Ready in : 105 mins Serves : 2-4 servings

INGREDIENTS:

Ingredients for Chicken Stock

  • 100g Chicken bones
  • 2-3 stalks Celery
  • 1/2 no Carrot
  • 1 no Onion

Ingredients for Risotto

  • 100g Risotto rice
  • 20g Butter
  • 3-4 no Shitake mushrooms (sliced)
  • 2 no Garlic (minced)
  • 1 L Hot vegetable/chicken stock
  • 1 tbsp Parmesan Cheese
  • Pepper to taste
  • Salt to taste

DIRECTIONS:

  1. For the Chicken Stock, follow steps 2 to 4.
  2. Pre heat oven to 200.
  3. Roast chicken bones in oven for 15-20 mins.
  4. Put bones and vegetables into pot or pressure cooker, low heat for 1hr (30mins in pressure cooker).
  5. For the Chicken Stock, follow steps 6 to 11.
  6. Melt butter in pan, sauté mushrooms for 3-4 mins. Remove from heat.
  7. Add garlic and risotto rice into pan and sautéed until rice turns slightly translucent.
  8. Add one ladle of the hot stock and stir the risotto until the stock gets absorbed into the rice.
  9. Continue process until rice is cooked (al dente)
  10. Add in mushrooms and cheese.
  11. Salt and pepper to taste.
Posted in