Basque Burnt Cheesecake

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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

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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

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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

Marshmallow Choc Bark

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Marshmallow Choc Bark

by ToTT

Valentine’s Marshmallow Chocolate Bark is a simple, festive dessert that everyone loves! Made in minutes with just a few ingredients, these chocolate squares are perfect for Valentine’s Day!

#QuickBites

Cuisine: Western Course: Dessert

Skill Level: Novice

Prep: 10 mins Cook: 20 mins

Ready in: 30 min Serves: 4 serving


INGREDIENTS:

  • 12oz bag semi-sweet chocolate chips
  • 3 cups mini marshmallows
  • ½ tbsp shortening (optional)
  • 5-6 pieces of strawberries
  • 20g walnuts
  • Valentine’s sprinkles

DIRECTIONS:

  • Pour semi-sweet chocolate chips in the top pan of a double boiler. Heat over hot but not boiling water, stirring constantly, until chocolate is fully melted.
  • Or you can microwave semi-sweet chocolate chips in a bowl, in 30 second increments, until melted, stirring each time until the chocolate is smooth.
  • Chop walnuts into smaller pieces.
  • Pour the melted chocolate over the marshmallows, spreading evenly with a spatula.
  • Add the chopped walnuts and shake on any sprinkles you’d like to decorate the bark with. Place strawberries into top of bark.
  • Freeze for at least 20-30 minutes.
  • Remove from the freezer and break it into pieces.

RECOMMENDED PRODUCTS:

Epicurean Kitchen Series Wood Fibre Cutting Board Brown
Safico Silicone Baking Mat Black

Chinese Pan Fried Pies

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Chinese Pan Fried Pies

by ToTT

Crispy pan-fried flat pies filled with juicy minced meat, potatoes and onions are incredibly delicious and very easy to make! A perfect snack or appetizer for the Lunar New Year!

#QuickBites

Cuisine: Asian Course: Appetiser

Skill Level: Novice

Prep: 40 mins Cook: 20 mins

Ready in: 60 min Serves: 4 serving


INGREDIENTS:

Dough

  • All Purpose Flour 1cup
  • Salt 1/5tsp
  • Warm water as required
  • Oil 1tbsp

Fillings

  • Minced Meat 200g
  • Chilli Powder 1/2tsp
  • Salt 1/2tbsp
  • Black pepper 3/4tsp
  • Onion 1/2cup
  • Potatoes 1 Cup

DIRECTIONS:

  • Mix flour, salt and warm water in a bowl. Knead it for 5 min.
  • Add oil and continue kneading until it soaks up all the oil.
  • Let dough mixture rest for 30 min.
  • Add oil in a pan and add minced meat, cook it for 8 min. Take it off from flame.
  • Add boiled potatoes to the meat followed by salt, black pepper, onion, chilli powder.
  • Mix thoroughly.
  • Use your hands to divide mixture into 5 balls.
  • Take out dough and divide dough into 5 parts.
  • Place 1 part filling ball into 1 part dough and cover the filling with the dough until it becomes a ball.
  • Push down the ball gently until it becomes a pie and fry in oil.
  • Fry each side for 5 min.

Singapore Popiah

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SINGAPORE POPIAH

by ToTT

A local favourite, this Singapore Popiah recipe uses turnips and carrots with a generous dose of eggs and prawns – wrapped with a thin Popiah skin made of wheat flour and lathered in a sweet and garlicky sauce!

#QuickBites

Cuisine: Asian Course: Appetiser Skill Level: Novice

Prep: 20 mins Cook: 20 mins

Ready in: 40 min Serves: 4 serving


INGREDIENTS:

  • 200g Popiah Skin
  • 1 Cup Peanuts
  • 1 Cup Chopped Shallots
  • 1 Cup Chopped Garlic
  • 1 pc Turnip
  • 1 pc Carrot
  • 200g Beansprouts
  • 200g Prawns
  • 3 Eggs
  • 1 Tbps Sugar
  • 2 Tbsp Light Sauce
  • 2 Tbsp Oyster Sauce
  • 1 Tbsp Pepper
  • 2 Tbsp Kicap Manis
  • 2 Tbsp Garlic Chilli

DIRECTIONS:

  • Bake peanuts at 140c for 10 minutes.
  • Crush peanuts with a food processor.
  • Chop up shallots, garlic, turnip and carrots.
  • Heat up wok in low heat with oil, add in shallots and garlic.
  • Stir-fry for about a minute and add in the turnips and carrots.
  • Add in 1 Tbsp sugar, 2 Tbsp Light Sauce, 2 Tbsp Oyster Sauce and 1 Tbsp Pepper.
  • Mix well and add 1 cup of water half a minute in then let it cook for 5 minutes.
  • Boil the beansprouts, prawns for about a minute and the eggs for 7 minutes in the meantime.
  • Prepare the sauce mixture of 2 Tbsp Kicap Manis mixed with garlic chilli.
  • Spread sauce mixture evenly on the Popiah Skin first, sprinkle crushed peanuts, add in cooked turnip and carrots, then finally prawns, eggs (chopped) and beansprouts.
  • Fold them into rolls and cut evenly.

Hot ‘n’ Spicy Pork Noodles

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Hot ‘n’ Spicy Pork Noodles

by ToTT

A quick and easy recipe that’ll tantalize your taste buds! Whet up your guests’ appetite with this Hot”N” Spicy Pork noodles that is perfect for your next gathering! Stir-fried with fresh ground pork and tossed in a mixture of soy sauce, balsamic vinegar and Sriracha sauce, be prepared for a sizzling and savoury dish perfect for any occasion!

#QuickBites

Cuisine : Asian Course : Main Skill Level : Novice

Prep : 10 mins Cook : 20 mins Ready in : 30 mins  Serves : 2 servings


INGREDIENTS             

  • 12 oz. lo mein or linguine noodles
  • 2 tsp. oil
  • 12 oz. ground pork
  • 3 tbsp. lower-sodium soy sauce
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. Sriracha sauce
  • 2 bags (5 oz. each) baby spinach

Directions:

  1. Cook noodles as label directs in a pot
  2. In a skillet, heat 2 teaspoon oil on medium-high until hot. Add ground pork; cook 5 to 7 minutes or until browned, breaking up with back of wooden spoon.
  3. Whisk together soy sauce, balsamic vinegar and Sriracha sauce; add to skillet with pork, along with baby spinach. Cook for 2 minutes or until pork is cooked through and spinach has wilted, stirring occasionally.
  4. Toss pork mixture with cooked noodles.
  5. Mix well and serve.
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Butter Murukku

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Butter Murukku

by ToTT

Celebrate this coming Deepavali with some delicious Butter Murukku! This savoury and crunchy snack is always a favourite at any parties or gatherings. #QuickBites

Cuisine : Asian Course : Appetizer  Skill Level : Novice

Prep : 20 mins Cook : 10 mins Ready in : 30 mins  Serves : 4 servings


INGREDIENTS             

  • 1 packet Murukku Flour Mixture
  • 1 tbsp Butter (more if needed)
  • Oil, for deep frying
  • ½ tsp Sesame Seeds
  • ¼ Carom Seeds, as needed
  • Cold Water, as needed

DIRECTIONS:

  1. Add rice flour, carom seeds, sesame seeds, butter and a few tsp of cold water to a mixing bowl and mix well.
  2. Use the star nozzle in the murukku press. Fill the press with the dough and press it on to a plate as spirals.
  3. Slightly press the open end towards the inner layer.
  4. Repeat it for the rest of the dough.
  5. If the dough is not coming out smoothly, adjust the quantity of water.
  6. Using the murukku press, press out the dough and place it in a spiral manner on a plastic bag or in a flat spatula.
  7. Heat oil in a pan and gently transfer the murukku to the hot oil.
  8. Fry till golden on both sides.
  9. Place it on a plate covered with paper towel or on a sieve to let the excess oil come out.
  10. Fry in batches.
  11. Enjoy the murukku!

NOTES:

  • Add Carom Seeds according to your taste. (smell is too strong)
  • Reserve some murukku mixture in case the dough gets sticky, you can add the powder to make it smooth.
  • Make sure to mix the butter into the flour mixture then add the water.
  • Add the water simultaneously while mixing the mixture till you get dough like texture which is soft and not sticky. (bit by bit)
  • Always test out a small sample on the fire (medium heat), then start frying the remaining batches.
  • Do not let the dough set for too long. Quickly start doing the batches.
  • Store in air tight container.
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Ham and Cheese Quiche

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Ham and Cheese Quiche

by Chef Mimi Wahadi

Rich and cheesy Quiche with delicious ham, perfect for breakfast, lunch or even dinner!

Cuisine : Western Course : Main Skill Level : Novice

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


INGREDIENTS             

  • Ready Made Puff Pastry (2 Sheets)
  • 30g Butter
  • 50ml Olive Oil
  • 2 Cloves of Crushed Garlic
  • 1 Sliced White Onion
  • 100g Grated Mozzarella Cheddar Cheese
  • 2 Eggs
  • 100ml Whipping Cream
  • 100ml Milk
  • Salt & Pepper (To Taste)

Directions:

  1. Preheat oven to 200°C conventional.
  2. Line pie dish with pastry, sealing joins and trimming to fit.
  3. Prick base and side with fork.
  4. Bake for 10 minutes until lightly brown.
  5. Reduce oven temperature to 180°C conventional
  6. Melt butter with oil in a fry pan.
  7. Sauté white onions and garlic.
  8. Season well with salt and pepper. Add ham slices.
  9. Distribute mixture evenly onto the base of pastry case then top with grated cheese.
  10. In a bowl, whisk eggs milk and cream.
  11. Pour into pastry case over ham mix. Return to oven and bake for 25-30 minutes until just set but still a little wobbly.
  12. Serve warm.
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Birthday Cake Whoopie Pies!

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Birthday Cake Whoopie Pies!

by ToTT

Celebrate ToTT Store’s 8th Anniversary with these Birthday Cake Whoopie Pies, perfect for any parties! These yummy pies are filled with decadent cream cheese squashed between two delicious cookies and rolled in colourful rainbow sprinkles, creating an extremely appetising party pleaser! #QuickBites

Cuisine : Western Course : Appetizer  Skill Level : Novice

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


INGREDIENTS             

For Cookies:

  • 1 Box Rainbow Cake Mix
  • 1 tbsp Milk
  • ¼ cup Vegetable Oil
  • 2 Eggs

For Filling:

  • ¼ butter, softened
  • 115g Cream Cheese, softened
  • 1¼ cups Powdered Sugar
  • 1 tbsp Milk
  • 1 tsp Vanilla Extract

For Decoration:

  • Rainbow Sprinkles

Directions:

  1. Preheat oven to 175°C.
  2. In a large bowl, mix all the cookie ingredients using a wooden spoon till thoroughly combined. (Dough will be wet!) Oil your hands with vegetable oil to prevent mixture from sticking to your hands.
  3. Form the cookie dough into 1 tablespoon balls. Place them at least 1 inch apart from each other on your non-stick baking tray.
  4. Bake for ~10 minutes or until cookies turn slightly golden brown. Cool completely, at least 20 mins.
  5. In a medium glass bowl, whisk all the filling ingredients until smooth. Cover and refrigerate until you’re ready to assemble the whoopie pies.
  6. Using an angled icing spatula, spread desired amount of filling on the flat side of 1 cookie. Top with another cookie and gently press them together to form a whoopie pie. Roll the sides of your whoopie pies in rainbow sprinkles. Repeat until all cookies are used.
  7. Serve and enjoy!
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