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Lemon, Lime and Orange Marmalade

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22
Jul

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Lemon, Lime and Orange Marmalade

by Mimi Wahadi

Pair this lovingly made zesty Lemon, Lime and Orange Marmalade with scones or cakes for the perfect tea party!

Cuisine : Baking Course : Condiment Skill Level : Novice
Prep : 15 mins Cook : 30 mins Ready in : 45 mins Serves : 350ml

INGREDIENTS:

  • 1 Lemon
  • 1 Lime
  • 2 Orange
  • 250 ml Water
  • 500 gm Sugar
  • 1/2 no of Lemon Juice

DIRECTIONS:

  1. Prepare and slice the lemon, lime and orange.
  2. Retain the seeds.
  3. Combine slice fruits and water in a pot.
  4. Bring everything to simmer and cook for approximately 20 mins.
  5. Add sugar, lemon juice and cook over medium heat and keep stirring until it reaches 110°C ON the thermometer.
  6. Skim off the white foam if it forms on top of the marmalade when it boils.
  7. Remove from heat and let cool and keep stirring to help release trapped air bubbles.
  8. Pour the hot marmalade into prepared jars, wipe rims and apply lids.
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Tiramisu

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22
Jul

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Tiramisu

by Chris Ng

For a classic Italian dessert, try Chef Chris’ Tiramisu recipe! The ladyfingers are soaked in coffee and layered with creamy mascarpone to add different textures to the dessert. If possible, make this ahead of time as it allows all the lovely flavours to mingle and get to know each other!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 10 mins Ready in : 40 mins Serves : 2-4

INGREDIENTS:

  • Mixture A
    • 2 nos. Egg Yolks
    • 33g Sugar
    • 50g Marsala/Kahlua
    • 20g Water

    Mixture B

    • 125g Mascarpone

    Mixture C

    • 120g Cream
    • 200ml Coffee
    • 6 nos. Ladyfingers
    • Cocoa Powder

DIRECTIONS:

          Mixture A

  1. Whisk over warm water bath till thick and approximately double in size.

  2. Cool over ice bath.

    Mixture B

  3. Paddle till smooth and creamy.

  4. Fold into above Mixture A.

    Mixture C

  5. Whip the cream to soft peaks and gently fold into Mixture B.

  6. Prepare the coffee and allow it to cool.

  7. Soak ladyfingers in the coffee.

    To Assemble

  8. Follow the above instructions.

  9. Lay soaked ladyfingers at the bottom of the ramekin.

  10. Add layer of Mixture C.

  11. Add another layer of soaked ladyfingers.

  12. Add another layer of Mixture C.

  13. Dust with cocoa powder or grated chocolate.

     

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Crepe Suzette

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22
Jul

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Crepe Suzette

by Thripti Hinduja

This might be the most popular crepe of all crepe dishes! Crêpe Suzette is a French dessert made from the sauce of orange sauce,  caramelized sugar, and butter. Definitely a good way to end a meal!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 35 mins Cook : 5 mins Ready in : 40 mins Serves : 4

INGREDIENTS:

  • Crepes
    • 1 Large Egg
    • 90ml Milk
    • 75g Flour
    • 25g Butter (melted)
    • 15g Sugar
    • ½ tsp Vanilla Extract
    • 1 tbsp Liqueur: Cointreau, Grand Marnier or any orange liqueur (optional)
    • Extra Butter (for coating the pan)

    Orange Sauce

    • 50g Butter
    • 110ml Orange Juice
    • Orange Zest (from 1 orange)
    • Lemon Zest and Juice (from 1 lemon)
    • 1½ tbsp Brandy, Cointreau or Grand Marnier (optional)
    • ¼ cup of any liqueur (for flaming method)

DIRECTIONS:

          For Crepes

  1. Mix the flour and the sugar together.

  2. Mix the rest of the ingredients in a separate bowl and pour it into the flour mixture. Using a hand whisk stir well until combined.

  3. Let the batter rest for at least 30 minutes*

  4. Alternative method: You may simply put all the ingredients into the blender and blend for 30 seconds or until you get a smooth batter.

  5. Heat a pan, melt in a knob of butter, pour in a ladle of the batter and swirl until the mixture coats the bottom of the pan.

  6. Once the top is set and the bottom crepe is a light brown colour, flip it with a spatula and let it cook for another 30 seconds or so.

  7. Slide the crepe off the pan onto a plateRepeat with the rest of the batter. Placing the crepes in between sheets of baking paper.

  8. You may store them in the refrigerator at this point for up to 2 days or freeze for 2 weeks.

    For Sauce

  9. Heat a wide pan and melt in the butter.

  10. Add in the rest of the ingredients and bring to a boil.

  11. Add the crepes in one by one and fold it in the pan.

    To Serve

  12. Place the 2 crepes on a serving plate.

  13. Warm the alcohol for 1 min over low heat. Set it alight with a long candle light.

  14. Pour the flaming alcohol over the crepes. Serve with vanilla ice cream.

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Rilakkuma Inari

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22
Jul

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Rilakkuma Inari

by Trish Yee

Are you a fan of Rilakkuma, the cute Japanese teddy bear? Impress your guests with this tasty Rilakkuma Inari recipe – it’s bound to be a hit with both kids and adults!

Cuisine : Asian  Course : Appetizer Skill Level : Novice
Prep : 40 mins Cook : 0 mins Ready in : 40 mins Serves : 2-4

INGREDIENTS:

  • Freshly Cooked Rice
  • Inari Skins
  • Seaweed
  • Cheese Singles
  • Ham for Korilakkuma
  • Useful Tools: Hole Puncher, Tweezers, Scissors
  • *Prepare seaweed for the eyes, noses and mouth

DIRECTIONS:

  1. Put rice inside the inari skin. Fold the top layer of inari age in. Leave the back side as it is. Shape a barrel-shaped rice ball using plastic wrap and fill it into the inari age.
  2. Put seaweed on the mouth and add eyes.
  3. Cut out the cheese slice with an oval-shaped cutter. Paste it to its mouth part. Cut the ears out using the same cutter. Assemble it on the top edge corner where the ears are.
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Futomaki Roll

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22
Jul

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Futomaki Roll

by Trish Yee

These large sushi rolls use a full sheet of nori (seaweed) to enclose generous portions of your favourite fillings. Make these today for a fun and tasty lunch-to-go!

Cuisine : Asian  Course : Appetizer Skill Level : Novice
Prep : 40 mins Cook : 0 mins Ready in : 40 mins Serves : 2-4

INGREDIENTS:

  • Sushi Rice
  • Crab Sitck
  • Cucumber
  • Tamagoyaki
  • Pickled Radish (Daikon)

DIRECTIONS:

  1. Prepare a small bowl of water with a few drops of vinegar. Dip your fingers in this to stop the rice from sticking to them.
  2. Place a sushi rolling mat on your work surface and put ½ piece of toasted nori on top. Take a handful of rice and position the rice at the centre, spread the rice out onto the nori very thinly and evenly out and leaving a 1cm gap at the side furthest from you.
  3. Cut the ingredients into long thin strips, and position them on the rice about 2 inches away from the side closest to you.
  4. Roll the nori up away from you. When finished, position the roll with the end facing down, and leave it to rest for a few minutes.
  5. Using a very sharp knife, cut the maki into pieces about half inch thick. Wipe the knife between each cut; otherwise it will stick to the nori.
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Healthy Chawanmushi with Shimeiji Mushroom

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22
Jul

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Healthy Chawanmushi with Shimeiji Mushroom

by Michele Ow

This gorgeous Red Velvet Molten Lava Cake topped with a delightful Vanilla Ice cream for the ultimate indulgence!

This simple Chawanmushi with Shimeiji mushroom recipe is packed with goodness, perfect for a healthy heart.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 2

INGREDIENTS:

  • 1/2 cup Dashi
  • 1/2 tbsp Sake
  • 1 Large egg
  • 2 Ginkgo nuts
  • 4 Slices of kamaboko (Japanese fish cake)
  • 1/2 tsp Mirin
  • 1/2 tsp Salt
  • 1/2 tsp Light soya

DIRECTIONS:

  1. Make dashi stock.
  2. Whisk the egg in a medium bowl, but do not create air pockets. Add dashi stock and Seasonings. Then strain the mixture through a sieve into another bowl.
  3. Start boiling water. The amount of water should cover ½ of chawanmushi cup. When boiling, reduce the heat to the lowest heat.
  4. Divide all the ingredients into 2 cups. Add ginkgo nuts and mushroom. Then put the kamaboko on top.
  5. Gently pour the egg mixture into the cups without creating bubbles. Instead of covering the ingredients completely with the egg mixture, leave some ingredients exposed.
  6. Place gently inside the hot water (it should NOT be “boiling”) and cover the pot’s lid. Cook for 15-20 minutes on the lowest heat.

     

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Cinnamon Spiced Cookies

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22
Jul

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Cinnamon Spiced Cookies

by Thripti Hinduja

Enjoy the pleasure of a subtle cinnamon flavour in your cookies. These cookies are easy to prepare and are best served with a glass of milk while having afternoon tea with your friends!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 15 mins Ready in : 45 mins Serves : 3

INGREDIENTS:

    • 115g Flour
    • 20g Cinnamon Sugar
    • 1 tsp Vanilla
    • ½ tsp Grated Lemon Zest
    • 80g Cold Butter (chopped)

    Sugar Glaze

    • 100g Icing Sugar
    • ½ tsp Lemon Juice
    • Water
    • Food Paste Colours
    • 2 tsp Cinnamon

DIRECTIONS:

  1. Put all the ingredients into a bowl and rub in the butter. Make a dough. Cover it in plastic wrap and refrigerate for about 20 minutes.
  2. Dust your work surface with flour and roll out the cookie dough.
  3. Cut out the dough with cookie cutters of your choice.
  4. Place them on a baking tray lined with baking paper and bake them at 180°C for 12 minutes or unit evenly browned.
  5. Slide the cookies on a cooling rack and cool completely.

    For Icing

  6. Put the icing sugar in a bowl.

  7. Stir in the lemon juice and some water a few drops at a time until you get a spreadable consistency. If the mixture becomes too thin simply add in a little icing sugar until it thickens.

  8. Color the icing if desired, spread or pipe it over the cookies and allow to set for about 15 minutes.

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Mini Raspberry Chocolate Tea Cake

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22
Jul

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Mini Raspberry Chocolate Tea Cake

by Mimi Wahadi

These delicate mini Raspberry Chocolate Tea Cake are perfect as a tea-time snack. Enjoy it with a cup of your favourite tea for a delightful afternoon tea party!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 15 mins Ready in : 45 mins Serves : 6-8

INGREDIENTS:

  • 50 gm Unsalted butter (Group A)
  • 65 gm Castor sugar (Group A)
  • 55 gm Eggs (around 1 egg) (Group B)
  • 1 tsp Vanilla essence (Group B)
  • 12 gm Cocoa powder (Group C)
  • 50 gm Cake flour (Group C)
  • 1/4 tsp Baking powder (Group C)
  • 1/8 tsp Baking soda (Group C)
  • 65 gm Plain yogurt (Group D)
  • Chantilly Cream: 100 gm Dairy Whipping Cream | 20 gm Icing Sugar | 1 tsp Vanilla Essence

DIRECTIONS:

  1. Cream Group A (Unsalted Butter & Castor Sugar) until fluffy and light.
  2. in the Group B (Eggs & Vanilla Essence) gradually and mix well.
  3. Add in the Group C (Cocoa Powder, Cake Flour, Baking Powder & Baking Soda) and mix well.
  4. Lastly, add in Group D (Plain Yogurt) and mix well.
  5. Fill the batter to ¾ full in cupcake cases/ petite cakes tray and bake at 180 degree Celsius for 15 minutes.
  6. Chantilly Cream:
  7. Whip the dairy cream until soft peak.
  8. Add in the icing sugar and vanilla essence and whip until stiff peak.
  9. Chill in the fridge until ready to use.
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Spicy Butternut Soup With Coconut Cream & Lemongrass

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22
Jul

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Spicy Butternut Soup With Coconut Cream & Lemongrass

by Susanne Despature

This delectable, spicy and warm soup is a perfect start to a meal. The addition of coconut cream complements the butternut and the soup is instantly creamy and lucious, adding depth to the taste and pleasing to the tongue.

Cuisine : Fusion Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 35 mins Ready in : 45 mins Serves : 6

INGREDIENTS:

  • 500g Pumpkin, peeled and diced (butternut)
  • 3-4 Tomatoes, peeled and diced (or ½ can of diced tomatoes)
  • 1 Big Onion (diced)
  • 1 tbsp Grape Seed Oil
  • 300-400ml Chicken Stock
  • 125ml Coconut Milk
  • 2 cloves of Garlic (chopped)
  • 1 stalk of Lemongrass (root end trimmed & outer layers discarded, finely chopped)
  • Chopped Young Ginger
  • 1 tbsp Paprika Powder
  • ½ tsp Freshly Grated Nutmeg
  • 1 pinch of Chilli Pod (chopped)
  • ¼ Salt and Pepper
  • Coriander Oil, Coriander Leaves, and Coconut (for decoration)

DIRECTIONS:

  1. In a large pot over medium high heat, fry the diced onions until translucent and soft (about 3 minutes). Add the pumpkin, lemongrass, garlic and ginger and continue to fry for 1-2 more minutes. Add paprika powder and chopped chilli, give a stir, than add the 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 20 minutes or until the pumpkin is tender.
  3. Place in a blender and puree until smooth. Pass trough a fine sieve to discard the lemongrass and to get a perfect velvety consistency. Add more coconut milk or chicken stock if the soup is too thick.
  4. Bring to a boil, season to taste with salt & pepper. Ladle some soup in 6 bowls and serve with a drizzle of coconut milk, coriander oil and some coriander leaves.
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Potato Wedges

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22
Jul

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Potato Wedges

by ToTT

Try this Crispy Garlic Baked Potato Wedges recipe by Chef Michele Ow that is baked to golden perfection!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 40 mins Ready in : 55 mins Serves : 2-3

INGREDIENTS:

  • 4 Potatoes
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Garlic powder
  • 2 tsp Onion powder
  • 1 tsp Ground thyme
  • 1 tbsp Parmesan powder cheese
  • Olive oil

DIRECTIONS:

  1. Cut each potato in half and each half in 3 and set aside.
  2. In a bowl mix all the ingredients together (except for the oil) to make your seasoning mix.
  3. Next lay the potatoes on a baking sheet and sprinkle with seasoning mixture on both sides.
  4. Place potatoes skin side down on a baking sheet and drizzle with olive oil.
  5. Bake at 200C for 40minutes
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