• Subscribe to our Telegram Channel for the Latest Updates! Join Now
  • Subscribe to our Telegram Channel for the Latest Updates! Join Now

Traditional Italian Risotto with Saffron and Parmesan Cheese (Risotto alla Milanese)

Posted on by editor
22
Jul

< Back to Recipe Listings

Traditional Italian Risotto with Saffron and Parmesan Cheese (Risotto alla Milanese)

by Daniele Sarno

If you are looking for a simple dish, that both tastes and look beautiful, this recipe for Traditional Italian Risotto with Saffron and Parmesan Cheese will not disappoint!

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 35 mins Ready in : 45 mins Serves : 12

INGREDIENTS:

  • 150 ml Extra-virgin olive oil
  • 1 Diced medium onion
  • 5 gr Saffron threads
  • 3 1/2 Cups chicken stock, hot
  • 1 kg Vialone Nano rice
  • 200 ml White wine
  • 250 g Unsalted butter
  • 250 g Grated Parmigiano-Reggiano

DIRECTIONS:

  1. In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes.
  2. Meanwhile add the saffron to the stock, stirring to infuse.
  3. Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
  4. Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of the saffron-infused stock and cook, stirring, until it is absorbed.
  5. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more
  6. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes.
  7. Stir in the butter and cheese until well mixed.
  8.  Portion risotto into 12 warmed serving plates, serving with extra cheese.
Posted in

Panna Cotta with Fruit Compote

Posted on by editor
22
Jul

< Back to Recipe Listings

Panna Cotta with Fruit Compote

by Jehanne Ali

Panna Cotta is an Italian classic which is simple to make at home with this recipe shared by Chef Jehanne Ali! It tastes amazing when served with fruit compote!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 25 mins Ready in : 45 mins Serves : 6

INGREDIENTS:

  • 100ml Heavy cream
  • 100ml Greek yogurt, cold
  • ½ no. Vanilla pod
  • 2 tbsp Caster sugar (or honey)
  • 1 tbsp Gelatin powder

DIRECTIONS:

  1. Simmer the cream with sugar and vanilla beans until it reaches boiling point.
  2. In a separate bowl, sprinkle the gelatin in a bowl of 3 tbsp cold water.
  3. Using double boiling or microwave, melt the gelatin and pour into the hot cream.
  4. Add the yogurt, and mix well.
  5. Divide into jars and chill until set.
  6. Serve with fruit compote on top.
Posted in

Angel Hair Aglio e Olio

Posted on by editor
22
Jul

< Back to Recipe Listings

Angel Hair Aglio e Olio

by Jehanne Ali

This summer holiday, indulge your kids in a very interesting homely activity – let’s make pasta from scratch! Not only would they be more likely to eat their own creations but it is such a fun activity that they will remember for years to come. Yes there will be mess, but the rewards is better than any shop bought dried pasta. Once you try the fresh version there is no turning back!

Aglio e Olio is nothing fancier than the\ garlic and extra virgin olive oil sauce. Even though it is simple, the flavours combined with basil is always delicious, all the while making sure the fresh pasta is the crowning glory in this recipe.

Cuisine : European Course : Main Skill Level : Novice
Prep : 30 mins Cook : 15 mins Ready in : 45 mins Serves : 4

INGREDIENTS:

  • For the Pasta
    • ¾ cup 00 flour (or plain flour)
    • 1 tbsp semolina
    • 1 large egg
    • 2 egg yolks
    • A pinch of salt
    • 1 tsp extra virgin olive oil

    For the Aglio e Olio Sauce

    • 3 cloves minced garlic
    • ¼ cup extra virgin olive oil
    • ½ cup drained pasta water
    • Few fresh basil leaves
    • 2 inch parmesan, grated
    • 1 tsp chilli flakes (optional)
    • A pinch of salt

DIRECTIONS:

          For the Pasta

  1. Combine the semolina, salt and flour and make a mound.

  2. Add 1 egg yolk and large egg in the middle and drizzle the olive oil.

  3. Whisk gently with a fork, incorporating as much flour in.

  4. Add the second egg yolk if needed to form soft dough, or olive oil if dough is too dry.

  5. Roll out and using pasta machine, form a sheet.

  6. Keep rolling the pasta for few times into thinner sheet, then cut into strips to make tagliatelle, spaghetti or angel hair

  7. Keep the sheet flat if you are making lasagne

  8. Boil the pasta in hot boiling water, slightly salted, until al dente. It takes less than 10 minutes!

    For the Aglio E Olio Sauce

  9. Heat the olive oil in saucepan

  10. Saute the garlic until fragrant, and add the salt and chilli flakes

  11. Add in 2 tbsp of pasta water and toss in the fresh pasta which is cooked al dente

  12. Add in more drained pasta water for ‘wet’ sauce, otherwise serve immediately with sprigs of basil leaves and grated parmesan

Posted in

5-Herb Sirloin Steak with Glazed Butter Carrots

Posted on by editor
22
Jul

< Back to Recipe Listings

5-Herb Sirloin Steak with Glazed Butter Carrots

by Jehanne Ali

Sous Vide Cooking is a very popular method of cooking at the highest accuracy in most high-end restaurants. With affordable SousVide machines available for us to try, this healthy way of cooking has now found its way into the kitchens of home cooks! This sirloin steak is well-seasoned with 5 herbs, and one of the tastiest recipes that can be tried at home. The steak can be seared on the pan afterwards if you fancy more ‘char’. Serve them with glazed carrots, which are also prepared via the sous vide method of cooking.

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 45 mins Ready in : 60 mins Serves : 2-4

INGREDIENTS:

 

  • 2 pieces sirloin steak
  • 1 tsp black pepper
  • ½ tsp salt
  • 1 tsp extra virgin olive oil
  • 1 clove garlic, minced
  • A small bunch of rosemary
  • Few sprigs basil
  • Few sprigs Thyme
  • Small bunch of tarragon
  • Small handful of oregano leaves

For the carrots:

  • 2 medium-sized carrots, sliced
  • 2 tsp butter
  • A pinch of salt

DIRECTIONS:

  1. Set the sous vide temperature at 54°C for rare, 58°C for medium rare, 65°C for medium- well or 70°C for well done steak.
  2. Marinade the steak with remaining ingredients, and leave in the fridge overnight.
  3. The next day, place each steak into the vacuum sealable bag, and immerse in the sous vide until the desired temperature is reached.
  4. Unpack the steak and either blow torch or pan sear both sides until desired char is achieved.
  5. For the carrots, mix the sliced carrots with pinch of salt and butter and place in the sous vide at temperature setting of 65°C.
  6. Unpack and serve with the steaks, and salads.
  7. Note: Cooking time varies • For a 0.5 in / 1.25 cm steak: ~15 minutes • For a 1 in / 2.5 cm steak: ~45 minutes • For a 1.5 in / 3.8 cm steak: ~ 90 minutes • For a 2 in / 5 cm thick steak: ~ 2 hours
Posted in

Cream Cheese Biscuit Bun

Posted on by editor
22
Jul

< Back to Recipe Listings

Cream Cheese Biscuit Bun

by Julie Yee

Enjoy the simplicity of this Cream Cheese Biscuit Bun with Cranberry Jam for the perfect snack!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 15 mins Ready in : 35 mins Serves : 16

INGREDIENTS:

  • 90g Bread flour
  • 80g Cake flour
  • 1 tbsp Sugar
  • 1 tbsp Baking powder
  • 5 tsp Salt
  • ¾ tsp Baking soda
  • 130g Buttermilk
  • 60g Cream cheese
  • 30g Salted butter
  • Sprinkling of Parmesan cheese

DIRECTIONS:

  1. Mix all items except the buttermilk in a big bowl to crumb-like texture.
  2. Make a well in the centre and pour in the buttermilk. Knead gently and briefly until dough comes together.
  3. Roll into a rectangle 10cm x 8cm x 2cm thick and cut into 5cm square.
  4. Bake at 220ºC till light brown for 12 -15mins. Serve warm.
Posted in

Florentines

Posted on by editor
22
Jul

< Back to Recipe Listings

Florentines

by Thripti Hinduja

Try making these chewy, luxurious biscuits at home that is worth the calories!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 35 mins Cook : 10 mins Ready in : 45 mins Serves : 1 container

INGREDIENTS:

  • 10 g Butter
  • 50 g Sugar
  • 10 g Liquid Glucose
  • 50 g Whipping Cream
  • 60 g Sliced Almonds
  • 50 g Candied Orange Rind
  • 100 g Chocolate For Coating

DIRECTIONS:

  1. Put the butter, sugar, liquid glucose and the cream in a pan.
  2. Cook the mixture stirring occasionally until it turns golden brown.
  3. Take it off the heat and add in the sliced almonds and the candied orange peel
  4. Divide the mixture into 20 g balls and place them into silicone molds.
  5. Flatten them slightly and bake them in a preheated oven at 180 ºC for 8-10minutes.
  6. Allow to cool, take them out and spread with melted coating chocolate.
  7. Allow the chocolate to set in the refrigerator for about 15 minutes.
  8. Store in an airtight container for a week.
Posted in

Fruit Tartlets with Almond Filling

Posted on by editor
22
Jul

< Back to Recipe Listings

Fruit Tartlets with Almond Filling

by Susanne Despature

These colourful and jewel-like fruit tartlets you might see in traditional French bakeries are always an eye-catcher. Filled with almond cream and a hint of bitter almond, everyone loves them! And, good news: they are deceptively easy to prepare! These are perfect for a summer afternoon tea with friends, when soft fruits and berries are plentiful and at their best. Don’t hesitate to prepare the tartlets one day before your tea – the almond filling will set and the taste is even better!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 20 mins Ready in : 60 mins Serves : 12

INGREDIENTS:

    • 150g Pâte sablée sucrée*
    • 70g White almond powder
    • 70g Unsalted butter
    • 90g Sugar
    • 2 Eggs
    • ¼ tsp Bitter almond extract
    • 1 tbsp Plain flour
    • 100g Heavy cream 35 %
    • 200g Fresh berries & fruits

    *For the Pâte sablée (French term for a delicate cookie-like crust)

    • 125g Unsalted butter
    • 80g Icing sugar
    • ½ tsp Vanilla flavour
    • 1 egg, 60g
    • 200g Plain flour
    • 40g White almond powder
    • ½ tsp Salt

DIRECTIONS:

  1. Preheat oven at 200°C.
  2. Roll out the pastry on lightly floured surface, 3 mm thick and cut 12 rounds of pastry about 10 cm in diameter.
  3. Line French tartlette pan with rounds of pastry, trimming away any excess using a rolling pin.
  4. Prepare almond filling : in a bowl of your stand mixer, whisk soft butter with sugar, almond powder and bitter almond extract until very light and fluffy – add eggs little by little, then flour and cream in a steady stream and continue to whisk until it doubled in volume.
  5. Spread 1 tablespoon almond filling on the bottom of the tartlet mould (you can do a second tray with the remaining filling).
  6. Bake in the lowest part of the preheated oven for 20 or until golden brown.
  7. Take tartlets out of the pan and let them cool out on a wire rack.
  8. Decorate your almond tartlets with colour berries, kiwi or grapes.

    *For the Pâte sablée

  9. In a stand mixer, mix butter and icing sugar using a flat beater, until creamy.

  10. Add vanilla flavour, salt and egg. Mix well on medium speed.

  11. Sift the flour and almond powder into butter/egg cream, then mix just until the dough comes together.

  12. Remove dough from the mixer, pat into a rectangle and cover in cling wrap. Refrigerate for at least one night before using.

Posted in

Lemon Drizzle Cake

Posted on by editor
22
Jul

< Back to Recipe Listings

Lemon Drizzle Cake

by Thripti Hinduja

Impress your guests with this toothsome treat for your next tea party. You can whip up this delicious and easy Lemon Drizzle Cake recipe in no time!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 30 mins Ready in : 55 mins Serves : 6-8

INGREDIENTS:

  • 90 g Unsalted butter
  • 120 g Caster Sugar
  • 1 no Lemon Zest
  • 2 Eggs
  • 50 g Sour Cream
  • 1 tsp Vanilla Extracts
  • 1/8 tsp Salt
  • 70 g Plain Flour
  • 25 g Cake Flour
  • 1/4 tsp Baking Soda
  • 1 no Lemon Juice (Crunchy Glaze)
  • 55 g Granulated Sugar (Crunchy Glaze)

DIRECTIONS:

  1. Cream the butter and the sugar together until light and fluffy.
  2. Add in the eggs one by one until fully incorporated.
  3. Mix the sour cream and the vanilla extract. Do not over beat at this point or the mixture might split.
  4. Sift in the dry ingredients and mix until smooth.
  5. Pour the batter in a 6 or 7″ baking tin lined with parchment paper and greased with a little butter.
  6. Bake at 170 C for 25-30 minutes or until a skewer inserted comes out clean.
  7. As soon as the cake is out of the oven, prick it all over with a skewer or tooth pick.
  8. Mix the lemon juice with the granulated sugar for a minute and then brush it all over the
Posted in

Home-Smoked Norwegian Salmon with Arugula Salad, Yoghurt and Cucumber Dressing

Posted on by editor
22
Jul

< Back to Recipe Listings

Home-Smoked Norwegian Salmon with Arugula Salad, Yoghurt and Cucumber Dressing

by Felix Chong

Fancy home-smoked salmon for sandwiches or salad? It’s right at your fingertips now with the Nordic Ware Kettle Smoker where everything is possible! Don’t worry about getting your kitchen all smoky because the Smoker will do the job for you. Once you get the hang of smoking your own seafood, meat or even dessert, you will never stop experimenting! You will also be able to create all kinds of smoked flavours that you want to achieve, such as fruity smoke flavour, tea smoke flavour or herbal flavour smoke.. it never ends!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 45 mins Cook : 15 mins Ready in : 60 mins Serves : 4

INGREDIENTS:

  • 100g Smoked Oak Chips
  • 250g Salmon
  • 20g Arugula Salad
  • 4 tbsp Plain Yoghurt
  • 1 piece Japanese Cucumber
  • Pinch of Pink Peppercorns (optional)
  • Extra Virgin Oil (enough to drizzle)
  • Pinch of Sea Salt Flakes

DIRECTIONS:

  1. Lightly season the salmon with sea salt for 20 minutes.
  2. Wash off the salt after 20 minutes and pat dry the salmon.
  3. Place the oak chips in the kettle and heat it up.
  4. Once the smoke is out, place 1 cup of ice cubes into it, place the salmon on the round tray that’s with the holes and place it on top of the cold smoke and cover it, allow it to smoke for 15 minutes.
  5. After 15 minutes, remove from the tray and set aside.
  6. Place the yoghurt and chopped cucumber into a mixing bowl and mix well.
  7. Slice the salmon diagonally thinly and place it around the plate.
  8. Toss the arugula salad with sea salt flakes and extra virgin oil and place it around the smoked salmon.
  9. A spoonful of the yoghurt and cucumber dressing in the middle of the dish.
  10. Lightly crush few pieces of pink peppercorn on the dish (optional).
  11. Ready to serve!

     

Posted in

Steamed Threadfin Fillet on Tomato & Zucchini Ratatouille

Posted on by editor
22
Jul

< Back to Recipe Listings

Steamed Threadfin Fillet on Tomato & Zucchini Ratatouille

by Susanne Despature

We make new year’s resolutions in an attempt to start afresh and turn over a healthy new leaf. Losing weight is often on top on the list – but no need to survive on egg white and spinach alone! Shift to a fibre-rich diet with ample sources of lean protein – it’s the simplest way to reduce your calorie intake without eating less! Here’s a good way to start: this flavorful dish is high in proteins and fibers, contains some healthy fats and will fill you up so you can get on with your day.

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 30 mins Ready in : 40 mins Serves : 4

INGREDIENTS:

  • 4 pcs Threadfin Fillet (or Red Snapper, Barramundi) (120g/pc)
  • 1 Large Yellow Onion
  • 2 Cloves Garlic
  • 10g Butter
  • 1 tbsp Olive Oil
  • 1 tbsp White Wine Vinegar
  • 1 tbsp Raw Sugar
  • 1 Zucchini
  • 1 can Tomatoes, chopped
  • ½ bunch Sweet Basil, chopped
  • Salt, Pepper, Thyme

DIRECTIONS:

  1. Place threadfin fillet in steamer basket.
  2. Peel onion, then slice them finely in a food processor, set aside.
  3. Do the same with the zucchini (if zucchini is too large, cut in two, lengthwise), set aside.
  4. Chop garlic finely in food processor.
  5. In a non stick pan or wok, heat butter and olive oil over medium heat. Add sliced onion, chopped garlic, sugar and salt.
  6. Fry on low heat for 5 minutes, until onions are translucent, then add white wine vinegar and fry for another 15 mins, until the onion are caramlised and soft.
  7. Add zucchini, sprinkle with salt and fry on medium heat with onions, until translucent.
  8. Add chopped tomatoes and thyme and mix gently with zucchini. Cook for 10 mins or until the juices have reduced by a little. Season to taste with salt and pepper, add finely chopped basil.
  9. Steam fish fillet for 5-7 minutes or until the flesh turns opaque and white – add salt.
  10. On a plate, place 2-3 spoonfuls of ratatouille in the middle. Top with fish and garnish with basil.
Posted in