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Eggplant Rollatini

Posted on by editor
28
Jul

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Eggplant Rollatini

by Michele Ow

Enjoy eggplant with a twist by rolling ricotta inside eggplant slice before topping it with more cheese!

Cuisine : European Course : Appetizer  Skill Level : Novice
Prep : 10 mins Cook : 65 mins Ready in : 75 mins Serves : 2

INGREDIENTS:

  • 1 Large eggplant
  • Salt & Pepper
  • Olive Oil
  • 1 cup Diced tomato
  • 1 cup Ricotta
  • 3 cloves Garlic, minced
  • 1 Large egg, beaten
  • ½ cup Shredded mozzarella
  • ¼ cup Grated parmesan
  • ½ cup Diced tomato sauce

DIRECTIONS:

  1. Slice ends off eggplants. Cut eggplants lengthwise into 1/4-inch-thick slices, discarding peel-covered ends. Lay slices on a rimmed baking sheet and sprinkle both sides liberally with salt. Let stand for 15 minutes, then rinse salt off under cold running water and pat slices dry.
  2. Preheat oven to 200C. Brush both sides of eggplant slices with olive oil and put on grill pan Roast for 10 minutes a side tender. Let cool on sheets on wire racks until cool enough to handle.
  3. In a large bowl, combine ricotta, garlic, eggs, 1/2 the mozzarella and 1/2 the Parmesan. Season with 1 tsp. salt and 1/2 tsp. pepper. In a baking tray, spread 1/2 cup of diced tomato over bottom of dish. Divide ricotta mixture among eggplant slices, spreading it down the center. Roll up slices and place seam-side down in baking dish. Top with remaining tomato and sprinkle with remaining mozzarella and Parmesan.
  4. Cover baking dish with foil and bake for 25 minutes. Remove foil and grill at 250C until browned and bubbling, about 10 minutes longer.
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Classic Sole Meuniere

Posted on by editor
28
Jul

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Classic Sole Meuniere

by Michele Ow







In this classic and popular French recipe, Classic Sole Meuniere, it lightly coats the fish in flour without overpowering the flavour.

Cuisine : European Course : Main Skill Level : Novice
Prep : 5 mins Cook : 10 mins Ready in : 15 mins Serves : 1

INGREDIENTS:

  • 2 pcs Sole
  • Olive Oil
  • Salt & Pepper
  • Flour
  • 1 Wedge Lemon
  • 25g Butter
  • Parsley






DIRECTIONS:

  1. Season and Lightly flour sole on both sides.
  2. Pan fry in a non-stick until golden brown.
  3. Put lemon and butter and allow to coat fish.
  4. Garnish with parsley.
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Baked Broccoli & Mushroom Pasta

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28
Jul

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Baked Broccoli and Mushroom Pasta

by Julie Yee

Baked pasta is a hearty meal that you can prepare in advance. Try this Baked Broccoli and Mushroom Pasta recipe from Chef Julie for a hearty and delicious dinner!

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

INGREDIENTS:

  • 180 gm Pasta
  • 120 gm Broccoli
  • 5 nos Shitake Mushroom, sliced 2 cloves
  • 25 gm Garlic, chopped
  • 25 gm Plain Flour
  • 330 ml Butter
  • 1 tsp Full Cream Milk
  • ½ tsp Mustard
  • 1 tsp Garlic Powder
  • 1 pinch Nutmeg
  • As desired Black Pepper
  • 80 gm Cheddar Cheese

DIRECTIONS:

  1. Cook the pasta to al dente following pack instructions (if you’re freezing, cook for 1 min less), adding the broccoli for the final 3 minutes. Drain.
  2. Heat the butter in the pan until foaming then stir in the flour for 1 minute.
  3. Pour in the milk a little at a time, stirring or whisking constantly to remove any lumps. Bubble for 1-2 minutes, stirring constantly until you have a thick, lump-free sauce. Remove from the heat and stir in some nutmeg, the mustard powder, and ½ of the cheese and seasoning. Put aside.
  4. Fried chopped garlic for 1minutes. Add in the Shitake mushroom and fry for 2 minutess. Add in sliced meat or seafood if used. Pour in the milk.
  5. Combine with the pasta and broccoli and transfer to one large heatproof dish.
  6. Scatter over the remaining cheese on top and bake for 15 minutes until golden and bubbling.
  7. To freeze, cool pasta before freezing. This can keep up to1 month. If frozen, defrost then bake at 200C for 30 minutes until piping hot.
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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

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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

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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

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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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