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German Laugen Soft Pretzel

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23
Oct

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German Laugen Soft Pretzel

by Julie Yee

Make your own authentic German Soft Pretzels at home with Chef Julie’s recipe. Crispy on the outside and soft in the middle, dip them in your favourite dip for the perfect snack!

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 95 mins Cook : 30 mins Ready in : 125 mins Serves : 2 Servings

INGREDIENTS:

  • 600g Plain Glour
  • 5gm Malt Powder
  • 5tsp Salt
  • 1 tbsp Sugar
  • 80g Full Cream UHT Milk
  • 300g Warm Water
  • 7gm Yeast (1 Packet)
  • 60g Room Temp Butter
  • 5L Butter

DIRECTIONS 

  1. Mix the dry ingredients together.
  2. Add in all the other ingredients except the butter.
  3. Knead for 10 minutes before putting in the butter cubes.
  4.  Knead till the dough does not stick to the bowl.
  5. Let it ferment for 45 minutes & punch down.  Cover & rest for 10 minutes.
  6. Scale into desired shapes for pretzels and loaf.  Proof for 15 minutes for pretzels.
  7. Boil 2.5l water with baking soda in a huge pot till boil (be careful will bubbly a lot)
  8. Boil pretzels for 30 seconds each. Remove and place on oiled parchment paper.
  9. Brush with egg wash and sprinkle with coarse salt or brush with honey.
  10. Bake at 230C for the pretzels for 15mins and 200C for the loaf.
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Venetian Salsa Pasta

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28
Sep

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Venetian Salsa Pasta

by Chris Ng

Enjoy the traditional Venetian Salsa Pasta with a sauce made of onions, salted anchovies and olive oil!

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 25 mins Ready in : 40 mins Serves : 4 Servings

INGREDIENTS:

  • Fresh Pasta
    • 200g Plain Flour
    • 2 tbsp Olive Oil
    • 2 Eggs
    • 3g Sea Salt
    • 1g Freshly Ground Black Pepper
  • Venetian Salsa Sauce
    • 200g Onion, thinly sliced
    • 50g Anchovy
    • 3 Garlic, Crushed

DIRECTIONS FOR FRESH PASTA

  1. Mix flour, salt, pepper and olive oil in mixing bowl.
  2. Form a well in middle of bowl.
  3. Add in the eggs.
  4. Start mixer on low speed until all ingredients are well mixed. Increase mixer speed to medium and mix for 5-7 minutes more.
  5. Allow to rest for at least 30 minutes.
  6. Perform finger test to see if dough is ready. The dough is sufficiently rested if the imprint remains.
  7. Lightly flour dough, cut into 4 quarters.
  8. Leaving the other 3 quarters covered, flatten one quarter with a rolling pin.
  9. Start the pasta machine on the widest setting and put the dough through it twice.
  10. Turn the setting one notch down and put the dough through twice again. Lightly flour the dough if it’s sticky to ensure it does not get caught in the machine.
  11. Continue through the settings until desired thickness is obtained.
  12. Allow the flatten dough to dry.
  13. Repeat process for the other 3 quarters.
  14. Once dough is dry to the touch, it can be cut into the desired shape using the pasta machine of a sharp knife. Liberally dust the dough with flour prior to cutting.  This will prevent the noodles from clumping together.

DIRECTIONS FOR VENETIAN SALSA SAUCE

  1. Add onion, garlic and anchovy into pot.
  2. Slow cook for 1 hour or until onions become very soft.
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Apple Strudel

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28
Sep

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Apple Strudel

by Susanne Despature

This German Apple Strudel aka Apfelstrudel is layered upon layers of paper thin buttery pastry and filled with juicy apple filling. Top it with a scoop of vanilla ice-cream for the perfect dessert!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 25 mins Ready in : 40 mins Serves : 4 Servings

INGREDIENTS:

  • 1 Strudel Dough or Filo Pastry
  • 1 kg Apples
  • 1 Lemon Juice
  • 80-100g Sugar, as required
  • Raisins (soaked in rum if you like)
  • Cinnamon
  • 150g Melted Butter
  • For the Nutty Breadcrumbs
    • 100g Breadcrumbs
    • 3 tbsp Butter
    • 3 tbsp Grated Hazelnuts
    • * Icing Sugar for Dusting

DIRECTIONS 

  1. Have the strudel dough/ filo pastry sheets read.
  2. To prepare the nutty breadcrumbs, heat the butter in a pan until it bubbles up. Add the breadcrumbs and fry slowly over a moderate heat until golden brown. Towards the end, stir in the grated nuts, cook through quickly and remove from the heat.
  3. Peel the apples, cut into slices and quickly sprinkle with lemon juice. Then, depending on the acidity of the apples, add a suitable amount of sugar and mix in a generous pinch of cinnamon.
  4. Pre-heat the oven to 180C and grease a suitable baking tin with butter.
  5. Brush the strudel pastry/ filo pastry sheets with butter and lay them in a double layer on baking paper.
  6. Distribute nutty breadcrumbs over around half of the dough. Scatter the apples and raisins over it. Coat the remaining surface of the dough generously with melted butter, fold in the edges at the sides and roll up the strudel. Seal the ends well and lift the strudel into the baking tin using the baking paper.
  7. Coat with melted butter and bake for 30-40 minutes until golden brown.
  8. Remove the finished strudel, leave to cool down and sprinkle with icing sugar.
  9. Serve cool or cold with home-made vanilla Chantilly or vanilla sauce.
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Vanilla Chocolate Chip Shortbread Cookies

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28
Sep

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Vanilla Chocolate Chip Shortbread Cookies

by Claire Marie Chang

Add a small twist to your classic Shortbread Cookies with Chocolate Chips; it will taste wonderful with coffee or by its own!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 25 mins Ready in : 40 mins Serves : 1 tub

INGREDIENTS:

  • 200g Unsalted Butter
  • 80g Icing Sugar
  • 300g plain Flour
  • 30g Corn Starch
  • 100-150g Mini Semi-Sweet Chocolate Chips

DIRECTIONS 

  1. Preheat oven to 170C.
  2. Cream butter & sugar till light and fluffy.
  3. Mix in dry ingredients on slow till combined. Add the chocolate chips last.
  4. Roll dough on a floured surface till your desired thickness.
  5. Cut into rounds or shapes of your liking.
  6. Place cookies about 2cm apart.
  7. Bake for 20-25 minutes depending on the size of the cookie till light browned on the base.
  8. Keep in an airtight container for up to 4 weeks.
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Moules Mariniere (Mussels)

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28
Sep

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Moules Mariniere (Mussels)

by Michele Ow

With fresh succulent mussels and a delightful garlic and white wine base, it complements the flavours nicely leave you wanting more!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 10 mins Ready in : 15 mins Serves : 2-4 Servings

INGREDIENTS:

  • ½ kg Mussels
  • 4 cloves Garlic, roughly chopped
  • Handful of Chopped Parsley
  • 50ml White Wine
  • Butter, Olive Oil
  • Salt & Pepper
  • Chili Flakes – optional

DIRECTIONS 

  1. Heat butter and olive oil and fry garlic and chili flakes for a few minutes.
  2. Add white wine, letting it bubble for 3-4 minutes.
  3. Add mussels and toss.
  4. Stir in parsley, season to taste.
  5. Serve with fresh parsley as garnish.
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Pandan Coconut Mousse

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28
Sep

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Pandan Coconut Mousse

by Charlynn Gwee

Airy, fluffy and velvety Pandan Coconut Mousse, a sweet treat to end your tiring week!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 0 mins Ready in : 20 mins Serves : 2 Servings


INGREDIENTS:

  • 6g Gelatine Sheet
  • 2 Egg Yolks
  • 50g Sugar
  • 125g Coconut Milk
  • 5g Pandan Paste
  • 200g Whipping Cream

DIRECTIONS 

  1. Bloom gelatine sheet.
  2. Whisk egg yolks and sugar together.
  3. Add coconut milk and pandan paste.
  4. Heat mixture till 83C.
  5. Add in bloomed gelatine and cool to 35C.
  6. Whisk cream to soft peaks.
  7. Fold in whipped cream in creme anglaise.
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Stuffed Bell Peppers

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28
Sep

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Stuffed Bell Peppers

by ToTT

Perfect comfort food! Bell peppers stuffed with minced chicken, vegetables, rice and cheese. A delicious, relatively easy weeknight dinner. Switch up the protein and use your favourite veggies to customise it!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 60 mins Ready in : 75 mins Serves : 6 Servings

INGREDIENTS:

  • 6 Whole Bell Peppers
  • 2 tbsp Olive Oil
  • 8 ounces, weight Lean Ground Chicken/ Beef
  • Salt and Pepper, to taste
  • 1 whole Medium Onion, Diced
  • 3 cloves Garlic, Minced
  • 1 whole Large Zucchini, Diced
  • 4 whole Roma Tomatoes, Diced
  • 1 cup Cooked Rice
  • 2 cups Pepper Jack Cheese

DIRECTIONS 

  1. Cut the tops off the pepper. Remove and discard the stems, then finely shop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place in a plastic bag.
  2. Heat 2 tbsp of olive oil in a large skillet over medium-high heat and fry the garlic. Add the chicken, season with salt and pepper and cook until the meat is cooked through. Transfer to a plate.
  3. Add the onions, chopped peppers and zucchini. Add the tomatoes and season with salt and pepper. Cook until everything is heated through, then add in the rice. Taste and adjust the seasoning. Stir in 1 1/2 cups of the cheese. Allow the mixture to cool and store it in a fridge container. Store the extra cheese in a small container. ( All ingredients can stay in the fridge for up to 3 days)
  4. When you’re ready to make dinner, preheat the oven to 350 degrees F.
  5. Place the peppers cut-side up in a baking dish just large enough to hold them upright. Fill the peppers with the rice mixture and bake for 30 minutes.
  6. Serve piping hot!
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Squid Ink Risotto, Cabbage, Squid and Tomatoes

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21
Sep

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Squid Ink Risotto, Cabbage, Squid and Tomatoes

by Felix Chong

This stunning Squid Ink Risotto is the combination of two fabulous ingredients; it is thick, creamy and pack with flavors.

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 50 mins Ready in : 60 mins Serves : 2-4 Servings

INGREDIENTS:

  • RISOTTO
    • 1 cup Carnaroli Risotto
    • 30g Unsalted Butter
    • 1/4 pc Onion – chopped
    • 500ml Lobster/ Prawn Broth
    • 3 pc Baby Squid
    • 1 pc Tomato
    • 1 stalk Basil
    • Garnish
      • Radish – thinly sliced
      • Fried Shallot
      • Basil Leafs
      • Grated Bottarga
  • ROASTED CAPSICUM COULIS
    • 2 pcs Capsicum, yello

DIRECTIONS FOR RISOTTO

  1. Fry the onions, garlic (and any vegetables that need softening) in a little butter.
  2. Add risotto rice – such as arborio,carnaroli or vialone nano – and fry until translucent.
  3. Add wine if using, stirring continuously until absorbed.
  4. Add a ladleful of hot stock, tomatoes, cabbage and cook over a medium heat and keep stirring until all the stock is absorbed.
  5. Repeat this until all the stock has been used, the rice no longer has a chalky core and the risotto is thick and glossy.
  6. Add final the ingredients such as squid, basil and butter. You can leave the risotto to sit for a few minutes so that all the flavours and liquid absorb and settle.
  7. Stir through the fresh herbs before serving.

DIRECTIONS FOR ROASTED CAPSICUM COULIS

  1. Remove the seeds from the capsicum and cut them into small pieces.
  2. Sweat the onion with olive oil (not browning them) then add in the chopped capsicum.
  3. Add enough water to cover the capsicum and simmer it till is fully cooked.
  4. Blend it smooth and pass through a fine sieve.
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Nachos with Homemade Salsa

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21
Sep

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Nachos with Homemade Salsa

by Chris Ng

You’re going to love this homemade salsa recipe! Prepare this with Nachos for your guests during your next gathering!

Cuisine : European Course : Condiment Skill Level : Novice
Prep : 10 mins Cook : 10 mins Ready in : 260 mins Serves : 6-8 Servings

INGREDIENTS:

  • HOMEMADE SALSA
    • 1-2 no Red Capsicum – small diced
    • 1-2 no Green Capsicum – small diced
    • ½ no Onions – small diced
    • 1 tsp Garlic – minced
    • 8-10 no Cherry Tomatoes – quarters
    • Jalapeno to Taste – diced
    • Chili to Taste – diced
    • Juice of half a Lemon
    • 50-100ml EVOO
    • Salt to Taste
    • Freshly Ground Black Pepper to Taste
  • NACHOS
    • 100g Tortilla Chips
    • 30g Grated Parmesan
    • 30g Grated Gouda
    • 30g Grated Edam
    • 15g Grated Cheddar

DIRECTIONS

  1. Add above ingredients into mixing bowl.
  2. Toss well, ensure sufficient salt and pepper.
  3. Refrigerate (overnight is best).
  4. Add nachos into warm oven for 2-3 minutes.
  5. Remove, add cheeses and return to oven till cheese becomes gooey.
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Red Wine Prune Loaf

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21
Sep

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Red Wine Prune Loaf

by Julie Yee

Try this Red Wine Prune Loaf recipe from Chef Julie for a breakfast fix!

Cuisine : Baking Course : Condiment Skill Level : Novice
Prep : 22 hr Cook : 20 mins Ready in : 22 hr 20 mins Serves : 6-8 Servings

INGREDIENTS:

  • POOLISH DOUGH
    • 200g Bread Flour
    • 200g Water
    • 50g Sourdough
    • If you do not have sourdough, yeast is fine
    • Active Yeast
      • 1/8 tsp Instant Yeast
      • 1 tbsp Water
  • MAIN DOUGH
    • 230g Bread Flour
    • 9g Salt
    • 220g Water
    • 2 tsp Honey
    • 1 tsp Instant Yeast
    • 50g Walnut
    • 100g Prune
    • 4 tsp Red Wine

DIRECTIONS FOR POOLISH DOUGH

  1. Combine all ingredients well and sit at room temperature for 1.5hr before keeping it in the fridge for 16hrs -20hrs.

DIRECTIONS FOR MAIN DOUGH

  1. Soak the prune with red wine overnight.
  2. Mix all the ingredients together. Add in the water gradually.
  3. Knead till gluten has formed.
  4. Let it ferment for 1hr.
  5. Shape dough 2 portions and shape into oval shape. Dust with flour.
  6. Proof for 1hr at 26C.
  7. Bake at 200C for 20minutes – 25minutes.
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