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Home Cooked Azuki with Green Tea Ice Cream

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22
Jul

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Home Cooked Azuki with Green Tea Ice Cream

by Eric Low

The perfect pairing of Azuki Beans and Green Tea Ice Cream makes the ultimate dessert. 

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 20 mins Ready in : 35 mins Serves : 10

INGREDIENTS:

  • Red Beans, soaked in water or overnight preferably
  • Water
  • 700ml Baking Powder
  • ½ tsp Yuzu Marmalade or Orange Jam
  • ½ tsp Sugar to taste
  • Green Tea Ice Cream

DIRECTIONS:

  1. Place red beans in pressure cooker. Add water and baking powder. Cover and cook for 20minutes. Check the beans, cook for another 10mins if needed.
  2. Add sugar to taste, cook the beans uncovered until thick and jam like. Add the orange jam and mix well.
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Golden Kit Kat Brownie

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22
Jul

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Golden Kit Kat Brownie

by Mimi Wahadi

Have a break and have a devilishly good Golden Kit Kat Brownie shared by Chef Mimi Wahadi!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 30 mins Ready in : 45 mins Serves : 10

INGREDIENTS:

  • 95g Dark Chocolate Coverture
  • 95g Unsalted Butter
  • 90g Whole Eggs
  • 200g Fine Sugar
  • ¼ tsp Sea Salt
  • 1 tsp Vanilla Essence
  • 80g All Purpose Flour
  • 1 bar Kit Kat

DIRECTIONS:

  1. Preheat oven to 180°C.
  2. Butter a 7 inch round cake pan.
  3. In a bowl place the chocolate and butter on top of a double boil over simmering water until melted.
  4. In a bowl,whisk eggs,sugar,salt and vanilla essence until well blended.
  5. Whisk in chocolate butter mixture and add flour. Whisk until blended.
  6. Pour into the prepared pan and spread evenly.
  7. Place broken kitkat pieces on top of mixture.
  8. Bake for approximately 25-30 mins.
  9. Do not overbake!
  10. Insert a tooth pick and it is done when the tooth pick comes out clean.
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New York Style Cinnamon Crumb Cake

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22
Jul

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New York Style Cinnamon Crumb Cake

by Thripti Hinduja

A light and moist cake topped with a thick layer of cinnamon crumbs is a perfect addition to any brunch spread!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 25 mins Ready in : 50 mins Serves : 10-12

INGREDIENTS:

  • Crumb Topping
  • 100 g Brown sugar
  • 60 g Sugar
  • 2 tsp Cinnamon
  • 110 g Butter, melted
  • 140 g Flour
  • Cake 
  • 80 g Butter
  • 80 g Sugar
  • 2 Eggs
  • 80 g Self-raising flour
  • 1 tbsp Vanilla extract

DIRECTIONS:

  1. First make the crumble mixture
  2. Mix all the ingredients together until it comes together like dough.
  3. Refrigerate while making the cake batter.
  4. To make the cake, follow step 5 to 12.
  5. Cream the eggs and the sugar until it is light, pale and creamy.
  6. Add in one egg and mix it until well incorporated.
  7. Then add in 2 spoonfuls of the the flour.
  8. Stir in the other egg and then the vanilla extract.
  9. Fold in the rest of the flour.
  10. Place the batter in a cake tin lined with parchment.
  11. Top it with the crumble mixture.
  12. Bake in a preheated oven at 180 C for 25 minutes or until done.
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Classic Waffles

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22
Jul

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Classic Waffles

by Susanne Despature

A popular snack worldwide, waffles can be eaten for breakfast, lunch and dinner. Here’s our version of classic waffles – fluffy, moist and tasty. Serve it with your favourite ice-cream, topped with chocolate sauce, whipped cream or icing sugar! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 5 mins Ready in : 15 mins Serves : 2

INGREDIENTS:

  • 1 cup (160g) Plain flour
  • 1¼ tsp (10g) Baking powder
  • 2g Salt
  • 2 Egg yolks
  • 2 Egg whites
  • 1½ tsp Vanilla extract
  • ½ cu (100g) Milk
  • 4 tbsp Melted butter
  • 3 tbsp (60g) Fine sugar

 

DIRECTIONS:

  1. Heat the waffle iron.
  2. Mix flour, salt and baking powder in a medium bowl.
  3. Measure milk, cream and melted butter in a measuring jug; mix in the egg yolk and vanilla.
  4. Pour the mixture into the dry ingredients and whisk until just mixed.
  5. In another bowl, beat the egg white to soft peaks. Sprinkle in sugar and continue to beat until the peaks are firm and glossy.
  6. Drop the whipped egg white onto the batter and fold in with a spatula until just incorporated.
  7. Pour the batter onto the hot waffle iron and cook until the waffle is crisp and golden (follow the manufacturer’s instructions for timing at first and then adjust to your liking).
  8. Set the waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (don’t stack them).
  9. When all the waffles are cooked, serve immediately with chocolate, whipped cream or icing sugar.
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German Chocolate Fudge Cupcakes

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22
Jul

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German Chocolate Fudge Cupcakes

by Jehanne Ali

German Chocolate Fudge Cupcake is a melt-in-your-mouth and moist Chocolate Fudge Cupcakes topped with a thick layer of fragrant coconut pecan frosting!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 6-8

INGREDIENTS:

  • 1 cup Plain flour
  • 1 cup Sugar
  • 1/2 cup Cocoa powder
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • A pinch of Salt
  • 1 Large egg
  • 1 tsp Vanilla extract
  • 1/4 cup Melted butter ( unsalted)
  • 1/2 cup Milk
  • 1/2 cup Hot water
  • 1 tbsp Plain yogurt ( optional)
  • Note: Addition of yogurt is not only healthy but brings moisture to the cake.

DIRECTIONS:

  1. In a bowl, combine flour, sugar, cocoa powder, baking soda, baking powder and salt.
  2. In a separate bowl, whisk the egg with vanilla, melted butter, milk, hot water and yogurt.
  3. Add into the flour and mix well.
  4. Pour into cups until ¾ full and bake at preheated oven of 170 ºC for 18-20 mins. 
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Chocolate Rocher Cupcakes

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22
Jul

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Chocolate Rocher Cupcakes

by Michele Ow

Utterly irresistible Ferrero Rocher stuffed chocolate cupcakes, topped with a rich and indulgent Nutella chocolate buttercream.

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

INGREDIENTS:

  • 115 g Lightly salted butter (Cupcakes)
  • 115 g Caster sugar (Cupcakes)
  • 2 Large eggs (Cupcakes)
  • 115 g Self-raising flour (Cupcakes)
  • 30 g Cocoa powder (Cupcakes)
  • 1/2 tsp Vanilla extract (Cupcakes)
  • 2 tbsp Milk (Cupcakes)
  • 8 Unwrapped Ferrero Rocher chocolates (Cupcakes)
  • 50 g Butter (Nutella Buttercream)
  • 50 g Nutella (Nutella Buttercream)
  • 100 g Icing sugar (Nutella Buttercream)
  • 25 g Cocoa powder (Nutella Buttercream)
  • 2 tbsp Cream (Nutella Buttercream)
  • 15 g Hazel nuts

DIRECTIONS:

  1. Preheat the oven to 180 degrees C.
  2. Cream the butter and sugar together until light and fluffy.
  3. In a separate bowl, sift together the flour and cocoa powder. Gradually add the eggs and dry ingredients, mixing until well combined.
  4. Beat in the vanilla extract and milk.
  5. Line a cupcake tin with 8 cases and divide the mixture evenly into them.
  6. Bake the cupcakes for about 15 minutes, or until the cupcakes feel firm to the touch.
  7. Cool completely.
  8. Meanwhile, make the buttercream.
  9. Cream the butter until light and fluffy. Beat in the Nutella.
  10. Sift in the icing sugar and cocoa powder.
  11. Finally beat in the milk until you have a creamy mixture, still firm enough to pipe with.
  12. Pipe the butter cream on top of the cupcakes.
  13. Top with a Ferrero Rocher
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Dark Chocolate Tart

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22
Jul

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Dark Chocolate Tart

by Lin Weixian

Satisfy your deepest chocolate cravings with this Dark Chocolate Tart! The luxurious Dark Chocolate filling, velvety and smooth, goes perfectly well with the tart shell. Prepare to help yourself to second servings! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 20 mins Ready in : 50 mins Serves : 4-6

INGREDIENTS:

  • Kalingo Ganache
    • 200g Cream
    • 60g Sugar
    • 60g Glucose
    • 200g Valrhona Kalingo
    • 60g Unsalted butter, room temperature

    Tart Shell Dough

    • 160g Icing sugar
    • 200g Cake flour
    • 200g Bread flour
    • 160g Unsalted butter, cold
    • 90g Whole egg
    • 5g Vanilla extract (optional)

DIRECTIONS:

          For Kalingo Ganache

  1. Prepare the workstation.

  2. Scale the ingredients.

  3. Bring to boil cream, sugar and glucose.

  4. Finish off by adding butter and mix until fully incorporated.

  5. Set aside for later use.

    For tart shell dough

  6. Prepare the workstation.

  7. Scale the ingredients.

  8. Mix well icing sugar, cake flour and bread flour.

  9. Cut in cold butter to form mealy texture.

  10. finish off by adding eggs to form a dough.

  11. Set aside in the chiller till firm enough to be rolled out.

  12. Bake at 180°C till golden brown.

  13. Allow ganache to set in chiller before serving.

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Caramel Apple Upside Down Cake

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22
Jul

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Caramel Apple Upside Down Cake

by Susanne Despature

This sweet, autumn-perfect Caramel Apple Upside Down Cake is the perfect way to end a meal!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 65 mins Ready in : 90 mins Serves : 8-10

INGREDIENTS:

  • 200 g Pâte sucrée (sweet pie crust), see recipe
  • 5-6 Apples (Pink Lady, Gala, Reinette)
  • Caramel: 150 g Sugar | 40 g Butter
  • Vanilla butter: 40 g Butter, soft | 40 g Fine Caster Sugar | 1/2 Vanilla Pod

DIRECTIONS:

  1. Preheat oven to 180°C. Insert a grill in the lower part of the oven.
  2. First prepare the caramel: in a large and heavy bottomed pan, heat the sugar on medium heat until it melts.
  3. Don’t stir, just swirl the pan slightly. As soon as the caramel has a nice amber color, remove the pan from fire and cover the bottom of the mould (20 cm) with caramel. Cut butter in pieces and add on top of the caramel – it will melt immediately.
  4. Prepare the apples: peel them, cut them in two and remove the core with a melon baller. With a small and sharp knife, make fine incisions in the rounded part of the apple half. Place this part into the caramel, fill the mould completely, because it will shrink during the cooking process!
  5. In a bowl, combine soft butter with sugar and vanilla seeds from vanilla pod. Mix with a spoon, then spoon equally over the apples.
  6. Bake in oven for about 45 minutes or until apples are tender and soaked with caramel – they change color and are now caramel brown. Let cool out for a moment.
  7. Roll out the pâte sucrée on a little bit of flour, 2 mm thick, slightly bigger then the mould. Cover the apples with the pastry and press with your fingers. With a small pairing knife, cut the borders of the dough.
  8. Bake in the middle of the preheated oven (180°C) for about 20 minutes or until golden brown.
  9. Place a big plate on top of the mould. Cover with a towel. Flip the mould over very quickly, so that the caramel will not spill out (it can be burning hot!!). Serve with some whipped cream with vanilla & sugar.
  10. Good to know: You can prepare the Tarte Tatin in advance: caramelize the apples, then cover with dough and place in fridge. Bake 1 hour before serving
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Oyster Kilpatrick

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22
Jul

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Oyster Kilpatrick

by Michele Ow

Enjoy oysters at home with this simple and traditional Oysters Kilpatrick recipe by Chef Michele Ow! 

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 8 mins Ready in : 15 mins Serves : 12

INGREDIENTS:

  • 2 cups Rock Salt
  • 12 no. Oysters
  • Worcestershire Sauce
  • 4 no. Bacon Rashers
  • Parsley
  • Lemon Wedges

DIRECTIONS:

  1. Preheat grill on medium-high heat. Place rock salt, in a thick layer, on a baking tray or heatproof plate. Arrange oysters (in their half-shells) on rock salt.
  2. Sprinkle Worcestershire sauce over oysters. Top with bacon. Grill, on the salt, for 5 to 8 minutes or until bacon is crisp. Sprinkle with parsley. Serve with lemon.
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Japanese Roll Cakes

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22
Jul

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Japanese Roll Cakes

by Philia Ng

The fluffiness of Japanese Souffle Sponge and the aromatic Vanilla Bean Egg Custard Cream is the ideal tea time treat!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 60 mins Cook : 20 mins Ready in : 80 mins Serves : 6

INGREDIENTS:

    • 70g Fresh Milk
    • 80g Egg Yolks
    • 70g Sunflower Oil
    • 80g Cake Flour or Japanese silky soft flour
    • 22g Maple Syrup
    • 165g Egg Whites
    • 65g Castor Sugar

    Japanese Vanilla Bean Egg Custard Cream

    • 300g Fresh Milk
    • 1/2 tsp Fresh Vanilla Bean Pod
    • 50g Egg Yolks
    • 60g Castor sugar
    • 25g Cake Flour
    • 20g Unsalted Butter, softened
    • 100-150g Whipped Dairy Cream

DIRECTIONS:

  1. Mix fresh milk, egg yolks, sunflower oil, cake flour and maple syrup together.
  2. Whip egg whites and castor sugar till stiff peaks.
  3. Fold the two mixtures together.
  4. Pour it onto a well-lined baking tray.
  5. Bake at 190°C non-fan mode for 18 mins.

    For the Japanese Vanilla Bean Egg Custard Cream

  6. Mix egg yolks, castor sugar and cake flour together.

  7. Boil fresh milk and fresh vanilla bean pod and slowly pour into mixture.

  8. Bring the mixture back to the stove over a bain marie and cook until the mixture thickens.

  9. Sieve the mixture while its hot and add in unsalted butter. Leave it aside to cool.

  10. Add in whipped dairy cream and mix well and the cream is ready to be used.

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