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Gooey Walnut Brownie

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22
Jul

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Gooey Walnut Brownie

by Thripti Hinduja

End your meal on a high note with this decadent Gooey Walnut Brownie by Chef Thripti Hinduja!

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

INGREDIENTS:

  • 125 g Chocolate
  • 125 g Butter
  • 100 g Sugar
  • 2 Eggs
  • 30 g Flour
  • 20 g Cocoa powder

DIRECTIONS:

  1. Preheat the oven to 180C. Butter and line a tin with baking paper. (5″ square pan )
  2. Melt the butter and the chocolate together over a baine Marie.
  3. Take the chocolate mixture off the heat and stir in the sugar.
  4. Next add in the egg and mix well.
  5. Sieve the cocoa and the flour directly into the bowl and stir to combine.
  6. Pour the mixture into the prepared baking tin. Bake for 20 min or until a skewer inserted comes out with a few moist crumbs attached to it. Cool completely before demoulding and cut it into squares.
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Raspberry Chocolate Tart

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22
Jul

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Raspberry Chocolate Tart

by Lin Weixian

A flaky, golden crust that holds a decadent chocolate filling topped with a glistening tumble of raspberries and hints of phyllo pastry – what’s not to love?

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 20 mins Ready in : 50 mins Serves : 2

INGREDIENTS:

 

  • For the Tart Shell Dough
    • 160g Icing sugar
    • 200g Cake flour
    • 200g Bread flour
    • 160g Unsalted butter, cold
    • 90g Whole egg
    • 5g Vanilla extract (optional)
    • For the Raspberry Chocolate Filling
  • 100g Cacao Barry Peru Dark Chocolate, melted
    • 85g Unsalted Butter, melted
    • 100g Sugar
    • 100g Eggs
    • 60g Unsalted butter, room temp
    • Raspberry jam, as needed
    • Phyllo dough, as needed
    • Fresh raspberries, as needed
    • Clarified butter, as needed
    • Icing sugar, as needed
    • Snow powder, as needed

DIRECTIONS:

         For the Tart Shell Dough

  1. Prepare the workstation.

  2. Scale the ingredients.

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

  4. Cut in cold butter to form mealy texture.

  5. Finish off by adding eggs to form a dough.

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

  7. Par-bake at 180ºC.

    For the Raspberry Chocolate Filling

  8. Prepare the workstation.

  9. Scale the ingredients.

  10. Melt together chocolate and butter.

  11. Add in sugar and egg and blend well.

  12. Coat the bottom of the par-baked tart shell with raspberry jam.

  13. Pour chocolate mixture into tart shell and insert a few fresh raspberries into the filling.

  14. Bake at 160ºC until cooked.

  15. Brush phyllo dough with clarified butter and coat lightly with icing sugar.

  16. Bake at 160ºC until golden brown.

  17. Cool down tart and phyllo dough.

  18. Cover the top of the tart with phyllo dough and decorate with fresh raspberries and decorating sugar.

  19. Serve immediately.

     

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Mini Pavlova with Mango Puree and Passionfruit

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22
Jul

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Mini Pavlova with Mango Puree and Passionfruit

by Julie Yee

Learn how to bake the perfect Pavlova with this recipe by Chef Michele Ow! Top it with Mango Puree and Passionfruit for a taste of summer!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 30 mins Ready in : 60 mins Serves : 6

INGREDIENTS:

  • 2 Large egg whites
  • 1 pinch Salt
  • 125 g Caster sugar
  • 1 tsp Cornflour
  • 1 dash Vanilla extract
  • 1/2 tsp White wine vinegar
  • 200 ml Whipping cream (whipped)
  • 2 heaped tsp Mango purée
  • 1 Passionfruit
  • Nuts and seeds – toasted
  • Sprinkles of Icing sugar (for dusting)

DIRECTIONS:

  1. Preheat the oven to 150ºC.
  2. Whisk the egg whites with the salt until they’re holding firm peaks but are not stiff. Gently add in the sugar, spoonful after spoonful, still beating, until you’ve got a bowl full of gleaming, satiny, snowy meringue. Sprinkle the cornflour, a few drops of vanilla and the vinegar on top and fold in to combine.
  3. Draw 6 circles of approximately 10cm / 4 inch circles (using a pint glass as a guide, if this helps) on each of the parchment-lined sheets.
  4. Spoon the meringue onto the baking parchment into the delineated circles, and spread and smooth to fill. You want to make the meringue slightly higher at the rims, or just use the back of the spoon to make an indentation in the centre to hold the cream and fruit later.
  5. Put into the oven bake for 30 minutes. Turn the oven off and leave them in for another 30 minutes, then take out of the oven to cool. Transfer them, on their baking parchment, to wire racks.
  6. When you want to assemble them, dollop cream into the indentation, and smooth it with the back of a spoon, leaving the odd peak. Place fruit on top. Dust with icing sugar.
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Homemade Pizza

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22
Jul

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Homemade Pizza

by Chris Ng

Make your very own homemade pizza in the comfort of your own kitchen with this fuss-free recipe! The dough is a cinch to make and you can add any toppings that you’d like – this is a great one to get the kids involved in too! 

Cuisine : European Course : Main Skill Level : Novice
Prep : 90 mins Cook : 20 mins Ready in : 30 mins Serves : 6

INGREDIENTS:

  • For the Dough
    • 200g Plain Flour
    • 4g Sea Salt
    • 3g Honey
    • 1g Yeast
    • 2g Freshly Ground Black Pepper
    • 100g Semolina (for dusting)

    For the Toppings

    • 4-5 tbsp Tomato
    • 2-3 fillets Anchovies
    • 1 tbsp Olive Oil
    • 3 tbsp Mozzarella Cheese
    • 1g Freshly Ground Black Pepper

DIRECTIONS:

  1. Mix flour, water, salt, honey and yeast in stand mixer (dough hook) until fully incorporated.
  2. Form a ball with the dough, lightly coat with olive oil and cling film.
  3. Rest for an hour to allow flavours to develop.

    Baking the Pizza

  4. Preheat oven to 240°C

  5. Mix semolina with flour (50/50) in a mixing bowl.

  6. Roll out dough onto a well-floured surface.

  7. Transfer the rolled out dough onto a baking tray.

  8. Ladle sufficient tomato sauce to cover the surface of the dough.

  9. Add toppings.

  10. Bake in oven for 4-5 mins until crust is golden brown.

     

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Sesame Sandwich Cake

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22
Jul

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Sesame Sandwich Cake

by Julie Yee

Enjoy this light-as-air Sesame Sandwich Cake paired with an easy-to-prepare Sesame Hokkaido Chantilly Cream by Chef Julie Yee!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 4-6

INGREDIENTS:

  • Sesame Sandwich Cake
    • Group 1 (Sifted Together)
      • 90 g Cake /Top/HK Flour
      • 1 tsp Baking Powder
      • 1 tbsp Black Sesame Seeds
    • Group 2 (Beat Together)
      • 3 no Egg White
      • 6 no Egg Yolk
      • 1 tsp Fine Sugar
      • 90 g Vanilla Extract
    • Group 3
      • 25 g Hot Corn Oil
      • 50 g Soya Bean Milk
  • Sesame Hokkaido Chantilly Cream
    • 250 g Whipping Cream
    • 1 tbsp Black Sesame Seeds
    • 1 tbsp Condensed Milk

DIRECTIONS:

  1. Sift Group1(Flour, Baking Powder & Black Sesame Seeds) together.
  2. Beat egg white till soft peak with sugar, add in egg yolk & vanilla (Group 2)
  3. Whisk till thick & ribbon stage
  4. Pour in the warm Soya Bean milk & whisk for another few seconds.
  5. Fold sifted flour.
  6. Mix the warm oil with a scoop of batter then pour back into the mixing bowl and fold well.
  7. Bake at 180C for 20mins.
  8. Cover with a clean wet towel till use.

    Sesame Hokkaido Chantilly Cream

  9. Whip cream with condensed milk till soft peak.
  10. Add in Sesame seeds and fold gently.
  11. Sandwich cream between the 2 layers of cake.
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Durian Lava Cake

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22
Jul

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Durian Lava Cake

by Julie Yee

Chef Julie puts a creative twist on a local favourite fruit! Each durian lava cake encases a generous serving of durian puree! Truly a durian lover’s dessert!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 10 mins Ready in : 30 mins Serves : 8

INGREDIENTS:

  • 110g Butter
  • 200g Durian puree
  • 4 tbsp Yogurt
  • 65g Plain flour
  • ¼ tsp Salt
  • 4 Eggs
  • 220g Fine sugar
  • 1 tsp Vanilla extract

DIRECTIONS:

  1. Preheat oven at 200ºC.
  2. Brush melted or softened butter on 8 ramekins or individual baking cups then add about a tablespoon of sugar on each and swirl it around to coat the sides and bottom.
  3. Whisk the softened butter and add in the durian puree.
  4. Pour in the yogurt, sifted flour and salt.
  5. Combine egg and sugar in the bowl of your mixer, beat on high speed until ribbon stage.
  6. Gradually fold the durian puree mixture with the egg mixture.
  7. Fill the cups and bake for 8-10mins at 200ºC.
  8. Cool for about 5-10 minutes before inverting each onto a plate.
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Viennese Fingers

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22
Jul

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Viennese Fingers

by Audra Morrice

Dipped in a rich dark chocolate, these moreish Viennese Fingers are easy to make and ideal for sharing. Try this recipe from Chef Audra Morrice – they include crumbed pistachios that add extra flavour and texture!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 10 mins Ready in : 40 mins Serves : 2-4

INGREDIENTS:

  • 230g Unsalted Butter, room temperature
  • 60g Icing Sugar
  • 1½ tsp Vanilla Extract
  • 250g Plain Flour, sifted
  • Pinch of Salt
  • 1 tbsp Pistachio Kernels, toasted and coarsely crumbed
  • 100g Dark Chocolate, melted

DIRECTIONS:

  1. Preheat your oven to 180⁰C. Line 2 baking sheets with greaseproof paper.
  2. Cream the butter and sugar until pale and fluffy. Mix in the vanilla. Add the flour and salt, pulse until just combined.
  3. Fill a piping bag fitted with a 1cm star nozzle with the biscuit dough. Pipe out lengths of cookie, spacing them about 2cm apart. Sprinkle over a little pistachio and bake for 10 mins or until very lightly coloured. Remove and cool on a rack.
  4. When the cookies have cooled, dip one or both ends into the melted chocolate and let it set on a rack. Store in an air-tight cookie jar.
  5. Note: in warmer climates, remove the butter from the fridge for about 10 mins before using.
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Fluffy Buttermilk Scones

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22
Jul

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Fluffy Buttermilk Scones

by Julie Yee

Simple, fluffy and tasty buttermilk scones – a perfect breakfast treat or afternoon snack! The buttermilk gives a lovely, light texture to these scones. Add in dried fruits for a touch of sweetness, or caramalized onions and chives for a savoury treat! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 10 mins Ready in : 40 mins Serves : 4-6

INGREDIENTS:

  • 75g Butter
  • 190g Buttermilk
  • 6 tbsp UHT milk
  • 340g Self-raising flour
  • 1 tsp Vanilla powder
  • ½ tsp Salt
  • 70g Sugar

DIRECTIONS:

  1. Rub butter into flour gently. Add into sugar.
  2. Pour in the buttermilk. Mix into a sticky dough.
  3. Pat the dough into 2cm thick and use a fluted 5cm round cutter to cut.
  4. Glaze with a beaten egg.
  5. Bake at 220ºC for 10-12mins.

    Variations

  6. Cranberry

  7. Caramelized onions and chives

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Sweet and Savoury Bread (Brioche Dough)

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22
Jul

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Sweet and Savoury Bread (Brioche Dough)

by Jehanne Ali

This sweet and savoury bread, made with Briche dough, is rich and golden with butter and eggs, boasting a paper-thin crust and a silky, tender crumb! It is great on its own, and even better with different sweet or savoury fillings! Try these with a Nutella filling – they are bound to leave you wanting more! 

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 80 mins Cook : 30 mins Ready in : 110 mins Serves : 4

INGREDIENTS:

  • 3 to 3½ cups Bread flour
  • 1½ tsp Instant yeast
  • ¾ cup Cream or milk, scaled then cooled
  • 2 large Eggs
  • 60g Unsalted butter
  • 1 tsp Salt
  • ½ cup Sugar

DIRECTIONS:

  1. Mix all the ingredients until soft dough is formed either using stand mixer and dough hook or by hand.
  2. Leave to rise in greased bowl for an hour, until doubled in size.
  3. Punch down the air and shape into roll.

    Variations

  4. Povitica or Hungarian Kalac: using nutella or praline filling.

  5. Make into challah by braiding the dough.

  6. Divide into balls, then fit them into a baking pan.

  7. Make into cinnamon pecan bon or holiday wreath.

  8. Fill the bread with sweet or savoury filling.

  9. They make the perfect burger buns.

  10. *Add wheatgerm for healthier buns

  11. Preheat the oven to 200ºC.

  12. Brush top with egg wash, add into the oven. Reduce heat to 180ºC then bake until golden.

  13. Timing varies based on size and type of dough.

     

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Chocolate Mousse

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22
Jul

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Chocolate Mousse

by Thripti Hinduja

This incredibly decadent, luxurious Chocolate Mousse is a perfect finish to a meal!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 140 mins Cook : 15 mins Ready in : 155 mins Serves : 4-6

INGREDIENTS:

  • 75 g Chocolate
  • 55 g Heavy (whipping ) cream
  • 1 Eggs, separated
  • Instant coffee 1/2 tsp mixed to a paste with 3 tbsp water
  • 1 tsp Vanilla extract
  • 30 g Sugar
  • 20 g Butter
  • 1-2 tsp Rum or any liquor (optional)

DIRECTIONS:

  1. Melt the butter and the chocolate together.
  2. Stir in the vanilla and the coffee mixture.
  3. Stir in the yolks.
  4. Whip the cream and half the sugar until soft peaks and stir it into the chocolate mixture in 2 batches.
  5. Whisk the egg whites until soft peaks. Slowly add in the rest of the sugar and whisk until shiny and the sugar is dissolved.
  6. Fold it into the chocolate mixture in 2 batches.
  7. Spoon the mixture into glasses or ramekins and chill for at least 2 hours before serving.
  8. You may garnish with whipped cream and grated chocolate. Than mix in whites then cream.
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