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Garlic Parmesan-Stuffed Mushrooms

Posted on by tott
28
Jul

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Garlic Parmesan-Stuffed Mushrooms

By ToTT

These stuffed mushrooms are an absolute crowd-pleaser. Our easy and simple-to-make version features garlicky mushrooms, breadcrumbs and cream cheese!

Cuisine : European Course : Appertizer Skill Level : Novice
Prep : 10 mins Cook : 30 mins
Ready in : 40 mins Serves : Makes 15

INGREDIENTS:

  • 15 Mushrooms
  • 1 tbsp Canola Oil
  • 2 tbsp Chopped Garlic
  • 1/2 tbsp Kosher Salt
  • 1/2 tbsp Freshly Ground Black Pepper
  • 8 ounces Softened Cream Cheese
  • 1/4 cup Italian Breadcrumbs
  • 1/2 cup Shredded Parmesan Cheese, divided
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Chopped Parsley, to garnish

DIRECTIONS:

  1. Preheat oven to 150°C
  2. Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat
  3. In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, salt and pepper, mixing until evenly combined.
  4. Spoon a generous amount of cream cheese mixture on top of each mushroom.
  5. Space out the mushroom caps evenly on a baking sheet and top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.

Flourless Chocolate Cake

Posted on by editor
25
Jul

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Flourless Chocolate Cake

by Thripti Hinduja

This flourless recipe is richer than a regular chocolate cake. Create a dense piece of delicacy with mainly butter and chocolate and adapt this versatile recipe into your own invention according to your preference.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 135 mins Cook : 10 mins Ready in : 145 mins Serves : 6

INGREDIENTS:

  • 300g Chocolate
  • 200g Butter
  • 2 Eggs
  • 120g Caster Sugar

DIRECTIONS:

  1. Preheat the oven to 180°C.
  2. Butter and line a 6″ loose bottom tin with baking paper.
  3. Melt the chocolate and butter in a baine marie.
  4. Beat the eggs with sugar with an electrical whisk for 5 minutes, or until very thick and pale.
  5. Gently fold in the chocolate in two batches.
  6. Pour the mixture into the tin and bake for about 8-10 minutes. The cakes should be slightly soft.
  7. Cool completely. Refrigerate for at least two hours for it to set. Remove from mould and serve with ice cream or sour cream if desired
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Moroccan Beef, Lentil and Chickpea Soup

Posted on by editor
25
Jul

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Moroccan Beef, Lentil and Chickpea Soup

by Lam Soon

This soup is a healthy one pot meal with beef, tomatoes, lentil and chickpeas. Use whole spices that are dry-roasted and freshly ground for robust flavours.

Cuisine : Mediterranean Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 35 mins Ready in : 45 mins Serves : 3

INGREDIENTS:

    • 150g Beef (cut into small cubes)
    • ½ cup of Chickpeas
    • 3 Large Tomatoes (chopped)
    • 4 Whole Almonds
    • ¾ cup of Red Split Lentil
    • 1 Red Onion (chopped finely)
    • 2 cloves of Garlic (minced)
    • 3 tbsp Extra Virgin Olive Oil
    • 4 cups of Water
    • Salt (to season)
    • 1 Bay Leaf
    • A small bunch of Coriander Leaves

    Ground Spices

    • 3 Red Chillies
    • 2 tsp Coriander Seeds
    • 1 tsp Cumin Seeds
    • 1 tsp Black Pepper

DIRECTIONS:

  1. In a wok, dry roast the coriander seeds, cumin, red chillies and black pepper until fragrant, and grind into fine powder.
  2. In a casserole, heat the olive oil and sauté the chopped onions, garlic and ground spices.
  3. Add the beef, tomatoes, almonds, bay leaf, chickpeas and lentil. Stir until well combined.
  4. Pour in the water and simmer on low heat until beef is tender.
  5. Pour the soup into the blender and whizz until smooth.
  6. Return the soup into the casserole, and simmer for another 5 minutes.
  7. Season with salt and garnish with coriander leaves.
  8. Serve warm with bread
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Olive Spread Bread with Iberico Ham, Cherry Tomato Salsa

Posted on by editor
25
Jul

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Olive Spread Bread with Iberico Ham, Cherry Tomato Salsa

by Lam Soon

Serve this delicious and typically Mediterranean dish as a canape or a sandwich, depending on the bread. Choose to go for cherry tomatoes if you could, they are much sweeter and juicier than the larger varieties, such as globe tomatoes.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 0 mins Ready in : 20 mins Serves : 6

INGREDIENTS:

  • 1 tub of Naturel Olive Oil Spread
  • 6 slices of Bread (toasted)
  • 6 slices of Iberico Ham
  • 200g Cherry Tomatoes (quartered)
  • ½ Red Onion (diced)
  • 2 tbsp of Naturel Extra Virgin Olive Oil
  • 1 tbsp of Coriander (minced)
  • Salt and Pepper (to taste)

DIRECTIONS:

  1. To make the tomato salsa, mix the tomatoes, garlic, onion and coriander.
  2. Drizzle the Naturel olive oil and season to taste with salt and pepper. Stir and allow to infuse for a few minutes.
  3. Spoon some Naturel olive spread on the toast and spread.
  4. Lay a slice of Iberico ham and a dollop of tomato salsa before serving.
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Golden Sesame Prawns

Posted on by editor
25
Jul

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Golden Sesame Prawns

by Lam Soon

The perfect starter for any meal, this dish of Golden Sesame Prawns is crisp on the outside, yet soft and juicy on the inside. The sweet and fresh prawns encased in a golden delicious coat will be a favourite among kids and adults alike!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 20 mins Cook : 8 mins Ready in : 28 mins Serves : 8

INGREDIENTS:

    • 16 Prawns (about 600g)
    • 50g White Sesame Seeds
    • 30g Water Chestnut (chopped)
    • Some Coriander (chopped)
    • 100g Bread Crumbs
    • 1 Egg
    • 6 cups of Knife Cooking Oil

    Seasoning

    • 1 tbsp of Egg White
    • ½ tsp of Salt
    • 1 tsp of Sesame Oil

DIRECTIONS:

  1. Remove the shells of 8 prawns, but keep the tails intact. Cut a slit at the back and remove the veins. Rinse well.
  2. Remove the shells and tails at the remaining prawns and smash finely with a knife. Combine well with water chestnut and coriander. Continue to chop the mixture well until it is sticky. Add Seasoning and mix well.
  3. Dab a little Knife Cooking Oil on your hands and roll prawn paste into balls. Wrap each prawn with a ball of prawn paste.
  4. Coat prawns with beaten egg. Mix well white sesame seeds and bread crumbs and use it for coating the prawns.
  5. Heat 6 cups of Knife Cooking oil to 160°C, deep fry prawns for about 10 seconds, turn down the heat and fry until prawns turn golden brown.
  6. Lastly turn up the heat and fry over high heat for about 15 seconds. Remove and drain well
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Chinese Dumpling (Jiao Zi)

Posted on by editor
25
Jul

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Chinese Dumpling (Jiao Zi)

by Lam Soon

Chinese dumplings serve as a great snack and are a welcome addition to any meal. Prepare these irresistible savouries in advance and store them for up to 3 months in a freezer!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 45 mins Cook : 20 mins Ready in : 65 mins Serves : 8

INGREDIENTS:

  • Dumpling Skin Dough
    • 4 cups of Plain Flour
    • 1 cup of Cold Water
    • A pinch of Sea Salt

    Meat Filling

    • 800g Minced Pork
    • 1 tbsp of Knife Thai Fish Sauce
    • 2 tsp of Knife Sesame Oil
    • 2 tsp of Sea Salt
    • 2 tbsp of Soy Sauce
    • 1 tbsp of Hua Diao Chinese Wine or Sherry
    • A pinch of Black Pepper Powder
    • A pinch of White Pepper Powder

DIRECTIONS:

  1. For the meat filling, combine all the ingredients in a bowl, stir and mix well. Take note to stir the mixture in one direction. Then add the vegetable base to it and mix well. Set aside.
  2. For the dumpling skin, combine well the salt and water. Add the flour slowly bit by bit and knead the dough until all the flour is used up. Keep kneading for about 20 minutes or until there is shine on the dough. At this point, stop kneading and cover the dough with a damp cloth.
  3. Roll the dough to 2-cm thickness and cut each piece to a 1-cm thickness. Roll each dough piece into a mini ball and flatten out with a rolling pin to form a round flat piece of dumpling skin.
  4. Place 1 tbsp of the filling onto the flattened round skin and wrap it up like a dumpling. Continue until all the dough and meat filling are used up.
  5. To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don’t stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-fried at this point
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Kalamata Olive Bread

Posted on by editor
25
Jul

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Kalamata Olive Bread

by Lam Soon

This rustic bread is worth the extra effort to make. The kalamata olives add enough flavor to enhance the loaf without masking the overall taste of the bread.

Cuisine : Mediterranean Course : Appetizer Skill Level : Novice
Prep : 90 mins Cook : 45 mins Ready in : 135 mins Serves : 8

INGREDIENTS:

  • 1 loaf of Bread
  • 3 tbsp of Naturel Pure Olive Oil
  • 3 cups of Bread Flour
  • 2 tsp of Active Dry Yeast
  • 2 tsp of White Sugar
  • ½ tsp of Salt
  • ½ cup of Chopped Kalamata (black olives)
  • 1¼ cups of Warm Water (45°C)
  • 1 tbsp of Cornmeal

DIRECTIONS:

  1. In a large bowl, mix together warm water and yeast. Then add sifted flour, sugar, salt and black olives. Mix them well.
  2. Sprinkle flour on the kneaded board. Place dough onto a floured board, knead dough until smooth and elastic, 5 to 10 minutes. Put the dough into a bowl and cover with a damp kitchen towel to prevent the surface from drying. Set aside, and let rise for about 45 minutes, until it doubles in size.
  3. Round the dough on a kneading board. Place upside down in a bowl lined with a lint-free cloth. Let rise until it doubles in size.
  4. While the bread is rising for the third time, put a pan of water inside the oven. Preheat the oven to 260°C.
  5. Gently turn the loaf out onto a sheet pan that has been lightly oiled with Naturel Pure Olive Oil and dusted with cornmeal.
  6. Bake the loaf at 260°C for 15 minutes. Remove the water. Reduce heat to 190°C. Bake for another 30 minutes more, or until done.
  7. Tip: You can replace Kalamata olives with minced garlic, garlic powder, Italian seasoning, sun dried tomatoes or Cheddar cheese
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Raspberry Mini-Charlotte

Posted on by editor
25
Jul

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Raspberry Mini-Charlotte

by Susanne Despature

Surround the smooth pudding with crunchy ladyfingers and top with berries. Just like that, you have created a refreshing dessert packed with anti-oxidants and health benefits. Oh, don’t forget that it looks so delicate that your family and friends would be impressed for sure!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 150 mins Cook : 5 mins Ready in : 155 mins Serves : 6

INGREDIENTS:

  • Charlotte
    • 24 Ladyfingers

    Yogurt Cream

    • 100g Mixed Raspberries (frozen puree)
    • 50-60g Icing Sugar
    • 150g Greek Yogurt
    • 150g Mascarpone
    • ½ Lemon (or lime juice)
    • 160g Cream (35% fat)
    • 4 sheets of Gelatine (10g)
    • 125g Berries (raspberries, strawberries, blueberries, mint leaves)

    Raspberry Jelly

    • 125g Mixed Raspberries (frozen puree)
    • 50g Caster Sugar
    • ¼ tsp Agar-Agar

DIRECTIONS:

         Charlotte

  1. Put 6 circles on a tray (covered with baking paper) and line them with 8 ladyfingers (cut in 2 lengthwise), the sugar coated side towards the circle

    Raspberry Jelly

  2. Heat the raspberry puree with sugar and agar-agar in a small pan and let cook for 1 minute.

  3. Let cool out until room temperature (25 – 30°C)

    Yogurt Cream

  4. Whip the very cold whipping cream in a chilled bowl until stiff and refrigerate.

  5. Soak gelatine sheets in cold water for 10 minutes. Heat up raspberry puree and lemon juice in a small pan or in microwave (40°C), then dissolve soaked gelatine in the warm puree, stirring gently with a spoon.

  6. In a bowl, mix soft mascarpone with yogurt and icing sugar. Add raspberry puree and mix thoroughly. Refrigerate.

  7. When raspberry cream starts to gelify on the border, fold in carefully whipped cream with a rubber spatula.

  8. Fill raspberry cream in circles, almost to the top – let some space for raspberry jelly. Refrigerate the Charlottes for 1-2 hours, then pour gently raspberry jelly on top.

  9. Garnish with berries and mint leaves and refrigerate.

    To Serve

  10. Take away circles and present each Charlotte on individual plates.

Posted in

Mince Pies

Posted on by editor
25
Jul

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Mince Pies

by Thripti Hinduja

Mince meat, formerly known as Mincemeat tarts, are small British fruit-based sweet pies traditionally served during the Christmas season. These are made with a buttery short crust pastry and a savoury dried fruits. You may add nuts to add texture to the pie as well.

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 30 mins Cook : 25 mins Ready in : 55 mins Serves : 2

INGREDIENTS:

  • 110g Flour
  • 70g Cold Butter
  • 1 tsp Cinnamon
  • 30g Almond Meal
  • 20g Caster Sugar
  • ⅛ tsp Salt
  • 1 Egg
  • 100g Christmas Mince or Mincemeat

DIRECTIONS:

  1. Put the flour, cinnamon, almond meal, salt and cater sugar in a bowl.
  2. Chop the butter and rub it into the flour mixture.
  3. Add in the egg yolk and form a dough. Do not knead this dough.
  4. Cover the dough in plastic wrap and refrigerate it for 20 minutes.
  5. Sprinkle flour over the table and roll out the dough about 1/4 inch thick.
  6. Cut it out into circles to fit a cupcake mould.
  7. Place the disks in slightly greased moulds. Spoon in some of the mince filling.
  8. Cut out star shaped pieces of the dough and place it on the top.
  9. Bake them at 180°C for about 20 minutes or until the crust turns brown.
  10. Allow them to cool for 5 minutes in their moulds, then carefully take them out to cool. Sprinkle them with icing sugar and serve with some pouring cream or custard if desired
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Chicken Breast in Herb & Parmesan Crust with Provence Style Tomato and Zucchini Gratin

Posted on by editor
25
Jul

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Chicken Breast in Herb & Parmesan Crust with Provence Style Tomato and Zucchini Gratin

by Susanne Despature

Turn your meal into a true French feast with a baking main stay, Southern Tomato and Zucchini Gratin. You will be making an extremely gratifying version spreading the aroma of herbed chicken and Parmesan cheese. Enjoy the amazing match of flavored chicken bits with the rich gratin mesh.

Cuisine : Mediterranean Course : Main Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins Serves : 4

INGREDIENTS:

  • Chicken Breast in Herb and Parmesan Crust
    • 4 pcs of Chicken Breast
    • 3 tbsp of Clarified Butter
    • 50g Unsalted Butter
    • 2 tbsp of Olive Oil
    • 2 cloves of Garlic (finely chopped)
    • 100g Parmesan Cheese (grated)
    • 100g Japanese Breadcrumbs
    • 50g Parsley (finely chopped)
    • 50g Italian Basil (finely chopped)
    • 10g Thym & Rosemary (finely chopped)
    • Salt, Pepper

    Southern Tomato and Zucchini Gratin

    • 4 Big Onions (finely sliced)
    • 6 tbsp of Olive Oil
    • 1 tbsp of White Balsamic Vinegar
    • 2-3 cloves of Garlic (finely chopped)
    • 6 Ripe Tomatoes (5mm slices)
    • 2 Green Zucchini (2mm slices)
    • 1 Yellow Zucchini (2mm slices)
    • 50g Basil (chopped)
    • 10g Thym
    • 50ml Chicken Stock
    • 50g Parmesan Cheese (grated)
    • Salt, Pepper, Brown Sugar

DIRECTIONS:

        Chicken Breast in Herb and Parmesan Crust

  1. Preheat oven to 250°C, grill position.

  2. Melt butter and mix into breadcrumbs with olive oil. Add all remaining ingredients and mix together.

  3. Season chicken breast with salt and pepper to taste. Heat butter in a pan and sear chicken over medium heat on both sides. Lower heat and continue to fry gently, for 5 minutes, spooning butter from the pan over it from time to time on both sides.

  4. Remove chicken breast from pan and place on a baking tray. Press breadcrumbs on topside of breast. Place breast under a grill until golden brown (takes only 2-3 minutes!), then take them out of the oven and keep warm under aluminium foil (temperature at core: 70°C)

    Southern Tomato and Zucchini Gratin (Tian de légumes)

  5. Preheat the oven to 200°C. Oil a 15 x 20 rectangular or oval baking dish (= Tian in South of France).

  6. In a frying pan, heat olive oil, then sweat sliced onions and chopped garlic for 10 minutes or until translucent – season to taste with salt, pepper and brown sugar. Place on bottom of tian.

  7. Arrange the vegetables in rows in the baking dish in this order : tomato slice, green zucchini, yellow zucchini, tomato slice, green zucchini.The vegetables should not lying flat, they should be arranged in the dish as if you had stacked them, then lay the whole stack in the dish, all of the rounds slanting to one side.

  8. Sprinkle with herbs, season to taste with salt and pepper, then pour chicken stock on bottom of tian and sprinkle with parmesan cheese and some olive oil.

  9. Place in oven and bake 30 minutes or until the tian get’s a golden crust. Reduce heat to 160° C and continue to bake for another 40 minutes or until vegetables are tender.

  10. You can prepare the tian in advance and serve it cold or slightly reheated

    To Serve

  11. Arrange some vegetable gratin on serving plates, then top with diagonally sliced chicken, garnish with fresh basil. Serve with confit truffle potatoes

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