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Cheddar Chive Biscuits

Posted on by editor
23
Aug

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Cheddar Chive Biscuits

by ToTT

These yummy biscuits are made from a delicious blend of cheese, chives and buttermilk. Perfect for any occassion! #QuickBites

Cuisine : Western Course : Appetizer  Skill Level : Novice

Prep : 30 mins Cook : 20 mins Ready in : 50 mins  Serves : 4 servings

INGREDIENTS             

  • 3 cups All-purpose Flour
  • 2 tbsp Baking Powder
  • ½ tsp Salt
  • 115g White Cheddar
  • ¼ cup Chives, chopped
  • ¾ cup Salted Butter, cold and cubed
  • 1¼ cups Buttermilk

Directions:

  1. Preheat oven to 200°C.
  2. Combine flour, baking powder, salt, cheese, chopped chives, butter and buttermilk in food processor. Pulse till evenly mixed.  Add more buttermilk bit by bit if dough is overly dry.
  3. Drop dough onto baking sheet in ¼ cup portions.
  4. Bake for 12-15 minutes, or until golden brown.
  5. Brush with melted butter
  6. 6. Serve warm!
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Buffalo Chicken Meatballs

Posted on by editor
10
Jul

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Buffalo Chicken Meatballs

by ToTT

Delicious juicy meatballs made from minced chicken, coated with a layer of egg and dressed in ranch, panko bread crumbs, garlic & salt! #QuickBites

Cuisine : Western Course : Appetizer  Skill Level : Novice

Prep : 30 mins Cook : 10 mins Ready in : 40 mins  Serves : 4 servings

INGREDIENTS             

  • 700g Minced Chicken or Meat of your choice
  • 1 stalk Celery, roughly chopped
  • ½ Yellow Onion, roughly chopped
  • 2 tbsp of Parsley Flakes/Fresh Parsley
  • 1 Egg
  • 3 tbsp Ranch Dressing
  • ¾ Cup Panko Bread Crumbs
  • 3 tsp Garlic Powder
  • Salt to taste
  • ½ cup Buffalo Hot Sauce
  • ½ cup Water
  • Olive Oil
  • Crumbled Blue Cheese for topping
  • Drizzle of Ranch for topping
  • Chopped Scallions for topping

Directions:

  1. In a Mini Processor, add the celery, onion and parsley and process till finely chopped.
  2. Add the mixture into a large bowl with the minced chicken, egg, ranch dressing, panko bread crumbs, granulated garlic and salt. Mix till combined evenly.
  3. Lightly oil a large plate. Form meatballs (~1.5 tbsp) using your hands (oil your hands to prevent meatball mixture from sticking to your hands) and place them on the oiled plate. Cover and place meatballs in fridge for 20 mins.
  4. Add olive oil to a skillet and bring to medium heat. Sear meatballs until they turn brown. Add in buffalo sauce and water and cook for roughly 8 minutes or until fully cooked.
  5. Plate meatballs and scatter toppings.
  6. Serve!
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Baked Stuff Potatoes

Posted on by editor
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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Cheesy Potato Pancake

Posted on by editor
04
Aug

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Cheesy Potato Pancake

by ToTT

This is some serious comfort food we’re talking about – cheesy mashed potatoes with ham, all made in one skillet! Perfect to finish up your leftover mashed potatoes! #QuickBites

Cuisine : American Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 20 mins Ready in : 35 mins Serves : 4

INGREDIENTS:

  • 500g Mashed Potatoes
  • 1 Cup Plain Flour
  • 1 Egg
  • 1-2 tbsp Olive Oil
  • 1/2 Cup Cooked Ham
  • 1/2 Cup Cheddar & Mozzarella Cheese
  • Salt & Pepper to taste

DIRECTIONS:

  1. Add egg, salt & pepper to mashed potatoes and mix well.
  2. Add in flour and continue mixing dough is smooth and even.
  3. Grease your pan with olive oil.
  4. Spread half of your dough onto the pan evenly.
  5. Add the cheese & ham.
  6. Spread the remaining dough over your ingredients evenly.
  7. Cook over medium-low heat for 15 minutes on each side.
  8. Cut and serve while warm!
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DIY Vacuum Packed Instant Noodles

Posted on by tott
03
Aug

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DIY Vacuum Packed Instant Noodles

by ToTT

Learn how to make your own vacuum packed instant noodles in this episode of Quick Bites. With your favourite ingredients, you can prepare your week’s lunch bag easy and quick.

Cuisine : American Course : Main Skill Level : Novice
Prep : 10 mins Cook : 2 mins Ready in : 12 mins Serves : 1

INGREDIENTS:

  • Chicken Stock (Cube/ Powder)
  • Button Mushrooms
  • Cocktail Sausages
  • Egg Noodles
  • Frozen Vegetables

DIRECTIONS:

  1. Par-Cook the noodles, drain and allow to cool.
  2. Fill vacuum bag with 1 tbsp of Chicken Powder, frozen vegetables, button mushrooms, cocktail sausages and lastly the noodles.
  3. Vacuum seal the bag.
  4. When you are hungry, open the bag and pour hot water in a bowl. Steep the noodles for 2 minutes and it’s ready to be served!
  5. Refrigerate it up to 5 days.
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Fruit Cake

Posted on by editor
25
Jul

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Fruit Cake

by Thripti Hinduja

This fruit cake has low flour content and is made dense enough for the fruits to suspend. It is basically made with chopped (dried) fruits and/or dried fruit nuts. Unlike any other cakes, this may be stored for years –  just make sure you wrap the cake in alcohol soaked linen before storing!

Cuisine : American Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 40 mins Ready in : 55 mins Serves : 6

INGREDIENTS:

  • 150g Butter
  • 135g Sugar
  • 3 Eggs
  • 150g Plain Flour
  • 1 tsp Baking Powder
  • ½ tsp Nutmeg
  • ¼ tsp Clove Powder
  • 1 tsp Cinnamon
  • ½ tsp Ginger Powder
  • 70g Molasses or Black Treacle
  • 250g Soaked Fruits
  • 45g Candied Ginger
  • 45g Candied Peel
  • 45g Raisins
  • 45g Currants
  • 45g Cashew Nuts
  • 45g Almonds
  • 100g Orange Juice or Rum
  • 300g Marzipan
  • 300g Fondant
  • 100g Apricot Jam

DIRECTIONS:

  1. Cream the butter and the sugar together. Incorporate the eggs in one by one.
  2. Sift the flour with the baking powder and spices, and fold it into the butter and egg mixture.
  3. Stir in the molasses and the soaked fruits.
  4. Pour the batter in a prepared 6″ mold and bake it at 180°C for 30 – 40 minutes, or until a skewer comes out clean. Demould the cake and allow it to cool completely.
  5. Heat the apricot jam with 2 tbsp of water. Brush the cake with the jam.
  6. Roll out the marzipan and cover the cake.
  7. Brush the marzipan with a little jam and cover it with a layer of fondant.
  8. Decorate using coloured fondant cut-outs and ribbons if desired.
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Chocolate Swirl New York Cheesecake

Posted on by editor
25
Jul

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Chocolate Swirl New York Cheesecake

by Jehanne Ali

This rich, decadent cake is easily whipped using food processor. In fact, there is no real need for mixer at all. This sweet treat is perfect for parties as individual serving minis, or you can bake it big for a special occasion.

Cuisine : American Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 8

INGREDIENTS:

  • 500g Philadelphia Cream Cheese
  • 75ml Double Cream
  • 3 Large Eggs
  • 1 tsp Vanilla Extract
  • Juice and Rind from 1 Lemon
  • 35g Plain Flour
  • 50g Castor Sugar
  • ½ tsp Salt
  • 100g Dark Chocolate Couverture (56% cocoa solids-melted)

Biscuit Crust

  • 300g Digestive Biscuits
  • 125ml Unsalted Butter
  • A pinch of Salt
  • 20g Castor Sugar

DIRECTIONS:

In a food processor, pulse the digestive biscuits with salt and sugar until fine crumbs are formed.

  1. Melt the butter and stir into the biscuit crumbs.
  2. Press the biscuit crumbs into small dessert rings lined with aluminium foil, or a baking tin.
  3. Bake at 180°C for 10 minutes.
  4. Add all the cake ingredients, except chocolate into the food processor.
  5. Blend until the batter becomes really smooth.
  6. Spoon 1/4 of the batter into a separate bowl and mix in with the melted chocolate.
  7. Pour the remaining batter onto the biscuit bottom.
  8. Spoon the chocolate batter on top and swirl into marble effect using a skewer.
  9. Cover the bottom of the baking tin with aluminium foil and place onto a baking tray.
  10. Pour water into the tray until around 2 cm high.
  11. Bake the cake at 160°C for 20 minutes for mini cakes, or 50 minutes for 9 inch pan.
  12. Once baked and cooled, refrigerate cake until ready to serve.
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Wedding White Frosting

Posted on by editor
25
Jul

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Wedding White Frosting

by McCormick

Get creative with this sweet and creamy glaze made of sugar and milk, enriched with the McCormick® Clear Imitation Vanilla Extract. To achieve a smooth and even frosting for that clean polished look, dip spatula in hot water to clean off any crumbs or frosting accumulation.

Cuisine : American Course : Dessert Skill Level : Novice
Prep : 5 mins Cook : 0 mins Ready in : 5 mins Serves : 20

INGREDIENTS:

  • 1 cup Vegetable Shortening
  • 1 tsp McCormick® Clear Imitation Vanilla Extract
  • 1 box (16 ounces) Confectioners’ Sugar (sifted)
  • 1 tbsp Milk

DIRECTIONS:

  1. Beat shortening in large bowl with electric mixer on medium speed until creamy. Mix in extract.
  2. Gradually beat in confectioners’ sugar, 1 cup at a time, on low speed until well blended. Add milk; beat on medium speed until light and fluffy.
  3. **Tip: For a more buttery frosting flavor, substitute 1/2 cup (1 stick) butter, softened, for 1/2 cup of the shortening.
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Grilled Cajun Salmon and Vegetables

Posted on by editor
25
Jul

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Grilled Cajun Salmon and Vegetables

by McCormick

Salmon is a healthy source of Omega-3 fatty acids and a preferred fish for many families. Season it with cajun for that little spicy kick and alot of flavour.

Cuisine : American Course : Main Skill Level : Novice
Prep : 10 mins Cook : 25 mins Ready in : 35 mins Serves : 2

INGREDIENTS:

  • 2 Boneless Salmon Steaks (skin on, about 300g each)
  • 1 tbsp Lemon Juice
  • 1 tsp McCormick Cracked Black Pepper
  • 1 tsp McCormick Onion Powder
  • 1 tsp McCormick Perfect Pinch® Cajun Seasoning
  • 1 tsp McCormick Paprika
  • 1 tsp McCormick Rosemary Leaves (or Sprigs of fresh Rosemary)

DIRECTIONS:

  1. Drizzle lemon juice onto each salmon steak. Season generously with cracked black pepper, onion powder and Cajun seasoning.
  2. Sprinkle paprika for a nice color when baking. Then place sprigs of fresh Rosemary on salmon and lay it skin side down on a sheet of baking paper.
  3. Bake at 180°C hot oven for about 20 minutes, or until cooked through. Serve hot with a slice of lemon and tomato slices and roasted veggies on the side.
  4. **Tip: Eating more salmon is good for you: salmon is a good source of omega-3 fats, which are associated with better heart health and healthy skin.
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Prawn, Sweetcorn & Corn Fritters

Posted on by editor
25
Jul

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Prawn, Sweetcorn & Corn Fritters

by Lam Soon

These little starters are incredibly delish and easy to prepare. If you are a fan of prawns, go ahead and be generous with them!

Cuisine : American Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 15 mins Ready in : 35 mins Serves : 8

INGREDIENTS:

  • 1 cup of Canned Sweetcorn Kernel
  • 1 Red Onion (diced)
  • 1 cup of Plain Flour
  • 1 tsp of Baking Powder
  • 1 tsp of Salt
  • Crack of Black Pepper
  • 20g Chopped Chives
  • 3 Large Red Chilli (minced)
  • 2/3 cup of Cream (or milk)
  • 2 Eggs
  • 2 tbsp of Breadcrumbs
  • 450g of Fresh Crabmeat (squeezed dry of excess liquid)
  • 300g of Prawns
  • Naturel Canola Oil (for deep frying)

DIRECTIONS:

  1. In a large bowl, mix the corn, red onion, prawn, crabmeat, chilli and chives.
  2. Combine the flour, baking powder, salt, pepper and breadcrumbs well before adding the cream (or milk) and egg. Whisk to combine.
  3. Mix in the crabmeat and vegetable mix to the batter and stir to completely combine.
  4. Heat the oil over medium high heat and carefully dollop a tablespoonful of the batter into the hot oil. Repeat until you fill the pot.
  5. With a long pair of wooden chopsticks, carefully turn the fritter a couple of times until well browned.
  6. Drain briefly on kitchen towels before serving immediately with a wedge of lemon and tobasco.
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