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Apple Crumble

Posted on by editor
22
Jul

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Apple Crumble

by Michele Ow

End your meal right with this delicate apple crumble which is fast and easy to bake!

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

INGREDIENTS:

  • For the apple filling 
    • 2 medium apples (or 3 small apples), peeled, cored and sliced to 1 cm thick
    • 2 tablespoon golden caster sugar
  • For the crumble
    • 120g Plain flour
    • 75g Golden caster sugar
    • 80g Cold Butter

 

DIRECTIONS:

  1. Preheat the oven to 170C. Toss the apples with the 2 tablespoon sugar and put in a baking dish. Flatten down with your hand to prevent too much crumble falling through.
  2. Put the flour and sugar in a bowl with a good pinch of salt, slice in the butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface – rub them in. Alternatively, pulse in a processor until sandy.
  3. Pour the crumb mix over the apples to form a pile in the centre, and then use a fork to even out. Gently press the surface with the back of the fork so the crumble holds together and goes crisp, and then lightly drag the fork over the top for a decorative finish.
  4. Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving. Serve with cold whipped cream.
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Scallops in Buerre Blanc Sauce

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22
Jul

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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.
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Salad Nicoise with Brown Rice

Posted on by editor
22
Jul

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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.
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Mocha Swiss Roll

Posted on by editor
22
Jul

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Mocha Swiss Roll

by Julie Yee

This light and fluffy Mocha Swiss Roll is baked to perfection by Chef Julie Yee is a perfect dessert for coffee lovers.

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

INGREDIENTS:

Group 1

  • 70g Cake /Top/HK Flour
  • 1 tbsp Nescafe Coffee Granula
  • ½ tsp Baking Powder

Group 2

  • 3 no. (110g) Egg White
  • 5 no. (100g) Egg Yolk
  • 70g Fine Sugar
  • 1 tsp Vanilla Extract

Group 3

  • 40g Hot Corn Oil
  • 40g Hot Milk

DIRECTIONS:

  1. Sift Group 1(Cake flour, coffee granula, baking powder) together.
  2. Beat egg white till soft peak with sugar, add in egg yolk & vanilla
  3. Whisk Group 2 (Egg white, egg yolk, fine sugar, vanilla extract) till thick & ribbon stage.
  4. Pour in the warm milk & whisk for another few seconds.
  5. Hand fold sifted flour.
  6. Hand fold the warm oil.
  7. Bake at 200°C for 10mins.
  8. Cover with a clean wet towel till use.
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Japanese QQ Mua Chee

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22
Jul

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Japanese QQ Mua Chee

by Julie Yee

Mua Chee is a type of cooked sticky rice dough coated with sugar, grounded peanuts and sesame seeds! Try this QQ Japanese QQ Mua Chee recipe from Chef Julie Yee for the perfect snack!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins Serves : 2-4

INGREDIENTS:

  • 200g Glutinous Rice Flour
  • 150g Hot Water
  • 50g Fine Sugar
  • 2 tbsp Oil
  • 1 no Egg White
  • 100g Fine Peanut
  • 50g Fine Sugar
  • 1 tbsp White Sesame Seeds

DIRECTIONS:

  1. Boil water with sugar, oil and water.
  2. Mix Glutinous Rice flour with hot syrup in the mixer for 5mins.
  3. Steamed for 10mins or boil till dough float.
  4. Transfer back to mixer and add in the egg white and whisk till shiny and elastic.
  5. Wrap with fillings and coat with cooked glutinous rice flour or cut into pieces and coat with peanut mixture.
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Spicy Pumpkin Soup with Lemongrass and Coconut

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22
Jul

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

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22
Jul

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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.

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Baked Char Siew Puff

Posted on by tott
08
Jul

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Baked Char Siew Puff

By Trish Yee

Enjoy these mouth-watering Baked Char Siew Puff with sweet char siew fillings and flaky puff pastry.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 110 mins Cook : 35 mins
Ready in : 145 mins Serves : 10 pieces

INGREDIENTS:

Ingredients for Pastry

  • 200g Flour (Group A)
  • 60g Butter- use salted butter (Group A)
  • 25g Sugar (Group A)
  • 120ml Water (Group A)
  • 160g Flour (Group B)
  • 100g Shortening/ lard for best results (Group B)

Ingredients for Filling

  • 200g Pork or Chicken meat, cut into tiny cubes.
  • 1 Small Onion
  • Ingredients for Seasoning
  • 1 tsp Salt
  • 1 tbsp Sugar
  • 1 tbsp Oyster sauce
  • 1 tsp Light Soy Sauce
  • 1 tsp Dark Soy Sauce
  • 1 tsp Sesame Oil
  • 1/2 tsp White Pepper
  • Pinch of Five Spice Powder
  • Some Water

Ingredients for Gravy

  • 1/2 tbsp Corn Starch
  • 1 tbsp Water

DIRECTIONS:

  1. For the pastry, follow steps 2 to 13.
  2. Mix well flour and butter of pastry (A), then add in sugar and water. Knead into dough (A)
  3. Mix well pastry (B), knead to a dough (B).
  4. Leave dough (A) and (B) for 30 min.
  5. Divide the both dough into 20 equal pieces.
  6. Wrap the dough (B) into dough (A) and flatten it.
  7. Roll the dough into long flat piece and roll it up like Swiss roll.
  8. Put the dough 90C and roll into flat again and roll up like Swiss roll again.
  9. Put it in fridge for 30 min.
  10. Place 1tbsp filling on the dough.
  11. Wrap into a book fold.
  12. Brush some egg fluid on surface. Put some sesame seed on top.
  13. Bake for 20-25 min at 180C. Glaze with golden syrup and bake further for 5 mins.
  14. For Char Siew Fillings, follow steps 15 to 21.
  15. Heap up some oil, sauté onion till fragrant.
  16. Add in the meat and fry for a while.
  17. Add in seasoning and some water.
  18. Fry until a bit dry up.
  19. Add in gravy.
  20. Turn off the heat and remove.
  21. Leave to cool.
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Chicken & Mushroom Vol-au-vent

Posted on by tott
07
Jul

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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.
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Cranberry Buttermilk Scones

Posted on by tott
06
Jul

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Cranberry Buttermilk Scones

By Julie Yee

These super easy Cranberry Buttermilk scones are a twist on the classic and perfect for relaxing with a cup of tea.

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 10 mins
Ready in : 30 mins Serves : 12-16 servings

INGREDIENTS:

  • 75g Butter
  • 190g Butter Milk
  • 6 tbsp UHT Milk
  • 340g Plain Flour
  • 3 tsp Baking Powder
  • 1 tsp Vanilla
  • 1/2 tsp Salt
  • 70g Sugar
  • 1 tbsp Cranberry / Raisins *optional

DIRECTIONS:

  1. Rub butter into flour gently. Add in sugar.
  2. Pour in the buttermilk. Mix into a sticky dough.
  3. Pat the dough into 2cm thick & use a fluted 5cm round cutter to cut.
  4. Glaze with beaten egg / Sprinkle with cornmeal.
  5. Bake the scones at 220°C for 10-12mins.
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