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Crispy Prawn Toast

Posted on by editor
31
Dec

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Crispy Prawn Toast

by ToTT

Top slices of bread with a simple whizzed up prawn mixture and fry to golden perfection. You can have these ready in less than 15 minutes!

#QuickBites

Cuisine: Chinese Course: Appetiser/Snack

Skill Level: Novice

Prep: 15 mins Cook: 15mins

Ready in: 30 mins Serves: 4

INGREDIENTS

  • 6 slices white bread
  • 250g shrimp (peeled)
  • 1-2 tbsp lemon juice
  • 1/2 tsp chicken powder
  • 2-3 tbsp potato starch
  • 1 tbps butter (room temp)
  • 1/2 tsp pepper
  • 1 egg white
  • Parsley for garnishing
  • Thai sweet chilli sauce for dipping

DIRECTIONS:

  1. Cut the edge of white breads, divide them into 4 small pieces.
  2. Pulse shrimp in food processor until smooth.
  3. In a mixing bowl, mix shrimp with lemon, egg white, pepper, butter, chicken bouillon powder, potato starch, ½ egg white.
  4. Scoop the shrimp mixture onto the bread with a spoon. Place another bread on top.
  5. Heat up frying oil to 140C/280F then add in the shrimp toast. Cook until both side are golden brown.
  6. Serve with sweet Thai chili sauce for dipping.

Linzer Cookies

Posted on by editor
24
Nov

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Linzer Cookies

by ToTT

Buttery, melt-in-your-mouth shortbread cookies filled with pecans and rolled in powdered sugar. Serve them with coffee, tea, hot chocolate or homemade eggnog for a perfect pairing! A perfect easy dessert for the holidays!

#QuickBites

Cuisine: Austria Course: Dessert/Snack

Skill Level: Novice

Prep: 30 mins Cook: 20mins

Ready in: 40 mins Serves: 16pcs

INGREDIENTS

  • 60g Unsalted Butter (Room Temperature)
  • 40g Powdered Sugar
  • 1 Egg Yolk
  • ¼ Vanilla Extract
  • 100g Cake Flour
  • 20g Ground Almond
  • 1g Salt
  • 1g Cinnamon Powder (optional)
  • Powdered Sugar for Rolling and Dusting
  • Strawberry Jam
  • 200g fresh or frozen strawberries
  • 50g sugar
  • ½ tbsp water
  • ½ tbsp lemon juice

DIRECTIONS:

  1. In a medium bowl combine flour with baking powder, ground almonds and salt.
  2. In a large bowl mix butter and sugar at medium-high speed until light and creamy. Add eggs, and beat until smooth. Beat in vanilla extract. Add flour mixture and stir to incorporate.
  3. Separate dough in half and pound into 6 inch disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
  4. Preheat oven to 350F (180C) and line two baking sheets with parchment paper.
  5. On a well floured surface roll the first disk 1/8 inch (3 mm) thick. Cut the dough for the bottoms with a 2 inch (5 cm) linzer cutter. Transfer the cookies to the prepared baking sheet. Re-roll scraps and repeat.
  6. Bake for 10 minutes until the cookies are lightly browned on the edges. Remove and let them cool on baking sheet for 2 minutes; remove from sheet and cool completely on wire rack.
  7. Invert the bottom cookies and add strawberry jam. Lightly dust with powdered sugar the top cookies.
  8. Gently sandwich cookies together and let stand for several hours before serving.For the Strawberry Jam
  1. Add strawberries, sugar, lemon juice and water into a small saucepan.
  2. Bring to a simmer, stirring occasionally. Simmer until the mixture is thick, for about 25-30 minutes.
  3. Remove from heat and let cool completely before using.

Snowball Cookies

Posted on by editor
29
Oct

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Snowball Cookies

by ToTT

Buttery, melt-in-your-mouth shortbread cookies filled with pecans and rolled in powdered sugar. Serve them with coffee, tea, hot chocolate or homemade eggnog for a perfect pairing! A perfect easy dessert for the holidays!

#QuickBites

Cuisine: American Course: Dessert

Skill Level: Novice

Prep: 20 mins Cook: 20mins

Ready in: 40 mins Serves: 16-18pcs

INGREDIENTS

  • 50g Unsalted Butter
  • 60g Cake Flour
  • 25g Almond Flour
  • 15g Powered Sugar
  • 15g Walnut
  • Powdered Sugar for Rolling and Dusting

DIRECTIONS:

  • Place walnuts on the cutting board, then finely chopped.
  • Heat a pan over medium low heat, add chopped walnuts and stir frequently for 1 minute. Transfer to bowl.
  • In a mixing bowl, cream butter and sugar until creamy.
  • Add cake flour and almond flour, mix until well blended.
  • Pour chopped walnuts into the bowl with the dough, mix to incorporate.
  • Scrape the dough onto a plastic wrap and place in the refrigerator for at least 30 minutes.
  • Cut the dough into 16~18 pieces, each weights 8~9g, roll the dough into a ball-sized.
  • Preheat the oven to 160˚C, bake for 16-18 minutes, until the bottom of the cookies is slightly brown.
  • When they’re still warm but cool enough to touch, roll cookies in powdered sugar.
  • Set aside on a rack to cool completely. When cool, dust again in powdered sugar.
  • Store cookies in an airtight container.

Basque Burnt Cheesecake

Posted on by editor
29
Jul

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Basque Burnt Cheesecake

by ToTT

Originated from Spain, this rustic cheesecake is the alter ego to the classic New York–style cheesecake with a press-in cookie crust. Inspired by a Basque version, this is the cheesecake that wants to get burnt, cracked, and cooked at high heat. Which also means this is the cheesecake that’s impossible to mess up.

#QuickBites

Cuisine: Spanish Course: Dessert

Skill Level: Novice

Prep: 10 mins Cook: 35 mins

Ready in: 45 min Serves: 6 servings

INGREDIENTS:

  • 430g cream cheese, room temperature
  • 100g caster sugar
  • 3 large eggs, room temp (approx 150g of eggs without shell)
  • 270g heavy cream/thickened cream (35% min fat content)
  • 20g cake flour
  • 1 tsp vanilla extract
  • 1 tsp lemon juice

DIRECTIONS:

  • Line 6” circle cake tin with 2 layers of baking paper and trimmed to have an overhanging amount of 1.5″-2″.
  • Beat sugar and cream cheese together on medium until smooth. Scrape the bowl.
  • Add eggs one at a time and beat on medium until smooth. Scrape the bowl again to ensure that nothing sticks to the sides for even mixing.
  • Add the vanilla and lemon juice and beat until just mixed.
  • In a separate bowl, mix flour and 1/4 of the cream and mix until smooth. Add another 1/4 more cream, mix, and then add the rest and mix until smooth. (Adding the flour a small amount at the time allows you to mix out any lumps that may form by creating a paste at the start.)
  • Slowly pour the cream/flour mixture into the cheese mixture whilst the mixer is beating on low until mixed through. Increase speed to medium and mix for 15 seconds just to ensure it’s all combined.
  • Preheat your oven on convection mode at 240C for at least 30mins and bake at 240C for 30-35mins until top is dark amber and almost charred at parts but the middles still has a wobble to them when you give the pan a jiggle.
  • Let cool in the tin fully on a wire rack at room temperature to allow the cheesecake to set.
  • Remove from the baking tin and enjoy at room temperature.
  • For a less “gooey” center, place into the fridge after cooled to allow it to chill and set and serve cold.
  • For a Caramel version, drizzle with caramel sauce and sprinkle crushed Biscoff biscuit over and serve.

RECOMMENDED PRODUCTS:

KitchenAid Stand Mixer
 
Nordic Ware Springform Pan

Warabi Mochi

Posted on by editor
02
Jul

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Warabi Mochi

by ToTT

Make your own traditional Japanese dessert with this easy warabi mochi recipe. Warabi mochi is made by dissolving sugar and the starch from warabi bracken (a type of edible fern) in water, letting it set into a jelly-like mixture and dusting it with kinako soy bean flour.

#QuickBites

Cuisine: Japanese Course: Dessert

Skill Level: Novice

Prep: 10 mins Cook: 20 mins

Ready in: 30 min Serves: 20pcs

INGREDIENTS:

  • 50g Warabiko
  • 50g Brown Sugar
  • 220ml Water
  • 20g Roast Soy Bean Powder (Kinako)
  • 20g Matcha Green Powder
  • 5g Icing Sugar

DIRECTIONS:

  • Combine the Warabi Mochiko, sugar, and water in a medium saucepan.
  • Heat the mixture over low heat until it starts to boil and form a dough
  • When the mixture starts to boil, reduce the heat, stir constantly and vigorously for 10 minutes, or until the mixture is thick and evenly translucent.
  • Remove the mochi from the heat and transfer to a baking sheet.
  • Let it cool down for 20 minutes.
  • Sprinkle kinako evenly to cover a silicone baking mat or a baking dish.
  • For Matcha version, sprinkle matcha green powder.
  • Coat and cover the mochi well with the kinako.
  • Slice/cut into ¾ inch cubes. If you like, pour the Kuromitsu (brown sugar syrup) over the Warabi mochi and enjoy.

RECOMMENDED PRODUCTS:

Nordic Ware Large Silicone Spatula
Jamie Oliver Non-Stick Baking Tray

Caramel Rose Apple Tart

Posted on by editor
27
Feb

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Caramel Rose Apple Tart

by ToTT

You don’t need to be a pastry chef to bake this deliciously tempting rose-shaped dessert. It tastes just like apple pie and it looks a lot like a beautiful red rose.  Made with naturally sweet apple slices, sprinkled with cinnamon and rolled up in a perfectly crispy puff pastry.

#QuickBites

Cuisine: Western Course: Dessert

Skill Level: Novice

Prep: 20 mins Cook: 40 mins

Ready in: 60 min Serves: 6 serving

INGREDIENTS:

  • 2 apples
  • 1 egg, beaten
  • 2 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • 1 sheet of puff pastry, thawed
  • 1/2 lemon, juiced

DIRECTIONS:

  • Preheat your oven to 375°F (190°C), grease your muffin tin with some butter or non-stick spray and set aside.
  •  Fill a small bowl with some water, squeeze in the juice of 1/2 of a small lemon and set aside.
  • Cut the apple in half lengthwise, core it and then slice each half into very thin half moon shapes, add the slices of apples in the lemon water immediately to stop them from turning brown. Drain the apples then place them in a shallow bowl and pop them in the microwave for 45 seconds.
  • On a lightly floured surface, roll out the puff pastry about one inch size with a rolling and then cut into 6 equal size strips.
  •  Brush the egg over the surface of each strip of puff pastry, then sprinkle a little cinnamon sugar on each one.
  • Lay the apple slices along the top half of each piece of puff pastry and fold the bottom half over the base of the apple slices.
  • Roll each one carefully and put each one in the muffin tin. Bake them on the middle rack of your oven for about 40 minutes then allow them to cool a bit and serve them with some caramel sauce.

RECOMMENDED PRODUCTS:

Nordic ware Compact ovenware muffin pan
jamie oliver acacia rolling pin

Oreo Strawberry Dessert Cups

Posted on by editor
13
Aug

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OREO STRAWBERRY DESSERT CUPS

by ToTT

These delicious Oreo Strawberry Dessert Cups are perfect on any dessert table! Fresh strawberries with cream cheese frosting and crunchy Oreo crumbs make this a delicious delight – best of all, it’s really simple and quick to make!

#QuickBites

Cuisine: Western Course: Appetiser

Skill Level: Novice

Prep: 15 mins Cook: 10 mins

Ready in: 15 min Serves: 2 serving

INGREDIENTS:

  • ½ Cup Chopped Strawberries
  • 8pc Oreo Cookies
  • Sugar
  • 2 Tbsp Melted Butter
  • ¼ Cup Whipped Cream
  • 2 Tbsp Cream Cheese
  • Strawberry Puree

DIRECTIONS:

  • Mix chopped strawberries and 1 Tbsp of Sugar together. Keep aside.
  • Crush Oreo cookies in a food processor.
  • Put crushed Oreos into a bowl and add 2 Tbsp Melted Butter. Mix well.
  • Add Oreo mixture as the first layer on the cup and keep in the fridge for 10 mins.
  • In the meantime, prepare a bowl with ¼ cup whipped cream, 1 Tbsp sugar and 2 Tbsp Cream Cheese.
  • Beat with a whisk or mixer until stiff peaks.
  • Take Oreo cups out of the fridge and add sugar-coated strawberries as the 2nd layer, and the cream cheese frosting as the 3rd
  • Finish off the final layer with some Strawberry puree, oreo crumbs and strawberries!

No Bake Onde Onde Cheesecake

Posted on by sarahfoo
31
May

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No Bake Onde Onde Cheesecake

by ToTT

This No Bake Onde Onde Cheesecake is the perfect dessert for your friends and family this Hari Raya! 😉

Cuisine : Fusion Course : Dessert  Skill Level : Novice

Prep : 30 mins Cook : 5 mins Ready in : 215 mins  Serves : 4 servings

INGREDIENTS             

  • 600g Cream Cheese
  • 280ml Heavy/Whipping Cream
  • 100g Icing Sugar
  • 250g Digestive Biscuits
  • 100g Salted Butter
  • 60ml Pandan Juice
  • 3/4 cup Gula Melaka
  • 1/3 cup Desiccated Coconut

DIRECTIONS:

  1. In a medium bowl, add melted butter to crushed Digestive Biscuits. Press firmly into bottom of your Jamie Oliver Non-Stick Mini Cake Tins, or a 9″ Non-Stick Springform Cake Tin.
  2. In a medium bowl, add in cream cheese and half of the icing sugar. Whip till combined and fluffy, then fold in remaining cream cheese.
  3. Divide into your cake tins and set in fridge for at least 3 hours.
  4. Remove cake tins when ready to serve.
  5. Melt gula melaka in a saucepan until syrupy.
  6. Drizzle melted gula melaka over the cakes and sprinkle desiccated coconut.
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Chouquettes

Posted on by editor
17
May

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Chouquettes

by Chef Charlynn Gwee

Chouquettes, a french take on Pastry Sugar Puffs.With just one bite, it will melt in your mouth.This is that one dish that you and your family are going to reach for again and again. Make sure to bake more than you anticipated!

Cuisine: European Course: Dessert Skill Level : Novice
Prep : 20 mins Cook : 15 mins Ready in : 35 mins  Serves : 5 – 8 Chouquettes

INGREDIENTS                                          

  • Pate A Choux
    • 33g Water
    • 33g Milk
    • 33g Butter
    • 3g Sugar
    • 0.5g Salt
    • 43g Plain Flour
    • 67g Eggs
  • Craquelin
    • Plain Flour
    • 4g Cocoa Powder
    • 36g Sugar
    • 30g Butter
  • Crème Patisserie
    • 280g Milk
    • Vanilla Extract
    • 64g Egg Yolks
    • 80g Sugar
    • 28g Cake Flour

                            

DIRECTIONS 

Pate A Choux

  1. Bring water, milk, butter, sugar and salt to a boil.
  2. Whisk in plain flour and dry the dough till it pulls away from the sides of the pot.
  3. Transfer mixture to a stand mixer and gradually incorporate eggs.
  4. Transfer mixture to a piping bag.
  5. Pipe mixture and steam bake at 200c for 15 minutes, 150c for 15 minutes.

Craquelin

  1. Mix all ingredients together.
  2. Roll out thinly on parchment paper and chill before using.

Crème Patisserie

  1. Bring milk and vanilla to a boil Bring milk and vanilla to a boil.
  2. Whisk egg yolks and sugar till light, add in cake flour.
  3. Gradually pour in boiled mixture with the mixer still running.
  4. Once incorporated, transfer mixture back to the pot and continue stirring till thicken.
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Strawberry Cheesecake Macarons

Posted on by editor
17
May

Strawberry Cheesecake Macarons

by Chef Michele Ow

Who doesn’t love some macarons? Macarons are desserts that require a lot of technique, but we have just the recipe that will break down the steps for you. Try it out now!

Cuisine: European Course: Dessert Skill Level : Novice

Prep : 25 mins Cook : 40 mins Ready in : 1 h 5 mins Serves : 15 macarons

INGREDIENTS                                          

  • Wet Ingredients
    • 100g Egg Whites (best if aged)
    • 65g Caster Sugar
    • A pinch of Cream of Tartar (optional)
    • A pinch of Colouring (if preferred)
  • Dry Ingredients
    • 100g Almond meal
    • 150g Icing Sugar
  • Strawberry Cheesecake Filling
    • 2 tbsp Salted Butter
    • 2 tbsp Cream Cheese
    • ¾ cup Powdered Sugar
    • 1 tsp Vanilla Extract
    • Up to 3 tbsp Fresh Strawberry Puree (fresh strawberries, blended & strained)

                            

DIRECTIONS       

Wet Ingredients

  1. Beat 100g of egg whites (best if aged) with 65g caster sugar, with a pinch of cream of tartar (optional) until stiff.
  2. Add colouring if preferred. Only gel colours.

Dry Ingredients

  1. In another bowl, shift 100g of almond meal with 150g of icing sugar.
  2. Fold in until molten.
  3. Pour into piping bag and pipe unto parchment paper/baking paper.
  4. Rap tray 3-4 times until bubbles are released. If necessary, use toothpick to release the bubbles.
  5. Allow to rest in 50C oven for 5 minutes then outside for 20 minutes.
  6. Then bake at 150C for 14-16 minutes.
  7. Allow to cool completely before piping in filling.

Strawberry Cheesecake Filling

  1. Whip together the butter and cream cheese.
  2. Then, slowly incorporate the powdered sugar, until smooth.
  3. Finish with the vanilla extract & the strawberry puree (add this in slowly, as well.) Use up to 3 tbsp. of the strawberry puree in the filling.
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