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Raspberry Mini-Charlotte

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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.

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Mince Pies

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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

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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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Lemongrass and Lime Madeleines

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25
Jul

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Lemongrass and Lime Madeleines

by President

Add an Asian twist to this traditional French cake. Savour the fragrant aroma of the lemongrass as you bake and bite into a refreshingly light sponge that is sure to delight your palate.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 15 mins Ready in : 45 mins Serves : 12

INGREDIENTS:

  • 135g All-Purpose Flour
  • 4g Baking Powder
  • 100g Unsalted Président Butter (softened)
  • 135g Caster Sugar
  • 2 Large Limes (zested and juiced)
  • 4 Eggs
  • 2 stalks of Lemongrass (finely grated)

DIRECTIONS:

  1. Preheat the oven to 190°C.
  2. Sift the flour and baking powder together.
  3. Whisk the butter until creamy. Add sugar and lime zest, and whisk again until well combined. Whisk in eggs one by one. Add flour and lemongrass, and mix well.
  4. Cast into madeleine moulds (either silicon or black steel; avoid aluminium).
  5. Bake for 10 to 15 minutes, or until golden brown. Remove from the oven and drizzle with lime juice. Turn out onto a wire rack to cool.
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Fresh Raspberry Tart

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25
Jul

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Fresh Raspberry Tart

by Thripti Hinduja

This classic is made with fresh raspberries, pastry cream and tart dough. Satisfy your sweet tooth and make your own version of a fresh fruit tart at home!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 105 mins Cook : 20 mins Ready in : 125 mins Serves : 6

INGREDIENTS:

  • Crust
    • 250g Flour
    • 125g Cold Butter
    • 60g Sugar
    • 1 Egg

    Filling

    • 100g Raspberry Jam
    • 375g Milk
    • 75g Sugar
    • 25g Corn Flour
    • 1 tbsp Vanilla Bean Paste
    • 35g Butter
    • 5 Egg Yolks
    • 200g Raspberries

DIRECTIONS:

        Crust

  1. Line a pie mould with parchment paper.

  2. Cut the cold butter into small cubes. Crumble it into the flour and sugar.

  3. Add in the egg and form the mixture into a dough. Do not knead or overwork the dough. Cover it in cling film and let it sit in the refrigerator for 20 minutes.

  4. Roll out the dough in between two sheets of baking paper.

  5. Invert into a greased and lined pie mould. Let sit in the refrigerator for another 20 minutes.

  6. Dock the pie crust and blind bake in a preheated oven at 180°C for 15 minutes or until light brown.

  7. Brush with slightly beaten egg and place it back in the oven for 1 minute.

  8. Allow to cool 5 minutes before filling.

    Filling          ‘

  9. Heat the milk in a sauce pan.

  10. At the same time, whisk the egg yolks and sugar together till creamy. Whisk in the corn flour and the vanilla bean paste.

  11. Drizzle in the warm milk, whisking all the time.

  12. Pour it back into the sauce pan and cook until the custard bubbles and thickens.

  13. Take it off the heat and add in the butter. Cool completely

    Assembling Tart

  14. Brush the base of the tart with the jam, reserving 2 tbsp for the topping.

  15. Pipe over the cold custard and arrange fresh raspberries over it.

  16. Warm the remaining jam with 1 tbsp of water and brush the raspberries with the jam.

  17. Refrigerate for at least an hour before serving.

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Brown Butter Madeleine

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25
Jul

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Brown Butter Madeleine

by Thripti Hinduja

Madeleines are also known as traditional French small cakes. These are traditional tea cakes with a crispy exterior and moist tender interior similar of a sponge cake. This recipe might look intimidating at first glance, but it’s definitely fool-proof!

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

INGREDIENTS:

  • 2 Eggs
  • 110g Sugar
  • 50g Milk
  • 125g Flour
  • 5g Baking Powder
  • 1 tsp Vanilla
  • 50g Butter

DIRECTIONS:

  1. Beat the eggs and sugar with an electric whisk until foamy and a little pale.
  2. Sift the flour and baking powder together, and fold it into the egg mixture.
  3. Stir in the milk and vanilla.
  4. Melt butter over medium heat. Let it bubble away, stirring it frequently until the bubbles die down and the butter is browned.
  5. Take it off the heat and let it cool for a minute before adding it to the batter.
  6. Pipe the mixture into Madeleine moulds and bake at 190°C for 8 – 10 minutes
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Fruit Cake

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25
Jul

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Fruit Cake

by Thripti Hinduja

This fruit cake has low flour content and is made dense enough for the fruits to suspend. It is basically made with chopped (dried) fruits and/or dried fruit nuts. Unlike any other cakes, this may be stored for years –  just make sure you wrap the cake in alcohol soaked linen before storing!

Cuisine : American Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 40 mins Ready in : 55 mins Serves : 6

INGREDIENTS:

  • 150g Butter
  • 135g Sugar
  • 3 Eggs
  • 150g Plain Flour
  • 1 tsp Baking Powder
  • ½ tsp Nutmeg
  • ¼ tsp Clove Powder
  • 1 tsp Cinnamon
  • ½ tsp Ginger Powder
  • 70g Molasses or Black Treacle
  • 250g Soaked Fruits
  • 45g Candied Ginger
  • 45g Candied Peel
  • 45g Raisins
  • 45g Currants
  • 45g Cashew Nuts
  • 45g Almonds
  • 100g Orange Juice or Rum
  • 300g Marzipan
  • 300g Fondant
  • 100g Apricot Jam

DIRECTIONS:

  1. Cream the butter and the sugar together. Incorporate the eggs in one by one.
  2. Sift the flour with the baking powder and spices, and fold it into the butter and egg mixture.
  3. Stir in the molasses and the soaked fruits.
  4. Pour the batter in a prepared 6″ mold and bake it at 180°C for 30 – 40 minutes, or until a skewer comes out clean. Demould the cake and allow it to cool completely.
  5. Heat the apricot jam with 2 tbsp of water. Brush the cake with the jam.
  6. Roll out the marzipan and cover the cake.
  7. Brush the marzipan with a little jam and cover it with a layer of fondant.
  8. Decorate using coloured fondant cut-outs and ribbons if desired.
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Braised Sea Cucumber and Pork

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25
Jul

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Braised Sea Cucumber and Pork

by Lam Soon

The ingredients may look daunting, but this delicacy is well worth the effort. Achieve restaurant-like quality with this simple recipe.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 5 mins Cook : 210 mins Ready in : 215 mins Serves : 8

INGREDIENTS:

    • 700g Pork Belly
    • 3 Rehydrated Sea Cucumber (about 500g)
    • Shredded Leeks

    Seasoning A

    • 2 stalks of Spring Onion
    • 2 slices of Ginger
    • 1 Star Anise
    • 2 tbsp of Wine
    • 5-6 cups of Water

    Seasoning B

    • 2 tbsp of Knife Salted Soy Bean
    • ¼ cup of Dark Soy Sauce
    • ¼ cup of Hua Diao Wine
    • 1 tsp of Dark Soy Sauce
    • 1½ tsp of Rock Sugar
    • 2-3 cups of Water

    Seasoning C

    • 1 tbsp Wine
    • 1 stalk Spring Onion
    • 2 slices Ginger
    • 4 cups Cold Water

DIRECTIONS:

  1. Cook the whole piece of pork in boiling water for about 1 minute. Remove and rinse well. Cook together with Seasoning A for about 1 hour. Remove pork.
  2. Place pork in a steaming bowl, skin side down. Add Seasoning B and cover the bowl with cling wrap. Steam over high heat for about 2 hours until the meat is very soft.
  3. Rinse sea cucumber. Place in a pot and add Seasoning C. Bring it to a boil, then cook over low heat for about 10 minutes. Remove.
  4. Strain the juice and pour in a soup pot, put in pork (skin side up) and sea cucumber. Cook over medium low heat, drizzle gravy over the pork skin as you cook until the gravy is only about 2/3 cup left and turns thick and shiny. Remove.
  5. Cut pork into big slices and place together with the sea cucumber on a serving dish, pour gravy over and scatter some shredded leeks to serve.
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Tuscan-style Pizza with Spiced Chicken, Pecorino and Mozarella

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25
Jul

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Tuscan-style Pizza with Spiced Chicken, Pecorino and Mozarella

by Jehanne Ali

This pizza is easy enough for beginners to make at home. Use the Pizza Perfector oven to create restaurant style pizza crust with no soggy bottom! The most integral part of this pizza is the homemade tomato paste, and fresh ingredients for the topping. Feel free to omit the chicken for a vegetarian option.

Cuisine : European Course : Main Skill Level : Novice
Prep : 30 mins Cook : 10 mins Ready in : 40 mins Serves : 8

INGREDIENTS:

Pizza Dough

    • 510g Bread Flour
    • 320ml Warm Water
    • 2 tsp Yeast
    • 1 tbsp Sugar
    • 1 tbsp Onion Powder
    • 2 cloves of Garlic (minced finely)
    • 2 tbsp Semolina
    • 1½ tsp Salt
    • 3 tbsp Extra Virgin Olive Oil

Tomato Base (to make 1 jar)

    • 500g Heirloom Tomatoes
    • 100g Cherry Vine Tomatoes
    • 1 tbsp Extra Virgin Olive Oil
    • 1 tsp Black Pepper
    • 1 tbsp Oregano
    • 2 cloves of Garlic (minced)
    • A handful of Basil (¼ packed cup)
    • 1 tbsp Corn Starch
    • 1 tsp Chilli Powder or Paprika (for added heat)
    • Salt (to season)

Topping

    • 250g Chicken Fillet (cubed)
    • 3-inch Block Pecorino Romano Cheese (grated)
    • 150g Mozzarella Cheese (grated)
    • ½ cup of Cherry Vine Tomatoes
    • 1 tsp Italian Seasoning
    • 1 tsp Paprika
    • A pinch of Salt
    • 2 tbsp Extra Virgin Olive Oil

DIRECTIONS:

  1. Prepare the pizza dough. Mix all the ingredients listed and knead using stand mixer or hand (pour water gradually as you may need more or less than listed amount to form tacky but elastic dough).
  2. Let the dough rise to double in bulk in the oiled bowl, covered with cling film.
  3. Punch down the air and divide dough into 2 balls.
  4. With generous drizzle of olive oil, shape the dough into a circle of 25cm diameter.
  5. Prepare the pizza sauce: Heat the olive oil and sauté the garlic until fragrant. Add in the chopped tomatoes, halved cherry tomatoes, oregano, black pepper, chilli powder and basil. Simmer until sauce is slightly thicken.
  6. Add in the corn flour mix with a bit of water, and season with salt.
  7. For the topping: marinate the chicken cubes with paprika, Italian seasoning, salt and paprika for 10 minutes. Grill the chicken cubes or pan fry until half cooked.
  8. For assembly: Smear the pizza sauce on the dough. Arrange chicken pieces on top, cherry tomatoes, grated pecorino and mozzarella cheese, followed by drizzle of olive oil.
  9. Bake the pizza in pizza perfector oven for 10 minutes or until golden.
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Mascarpone Creme Brûlée

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25
Jul

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Mascarpone Creme Brûlée

by Thripti Hinduja







Crème Brulee means “burned cream” in French. To replicate this classic, the batter mixture and timing control is important to achieve successful ramekins of heavenly crème brulee – a must try dessert!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 70 mins Cook : 30 mins Ready in : 100 mins Serves : 4

INGREDIENTS:

  • 225g Whipping Cream
  • 50g Mascarpone
  • 1½ tsp Vanilla Bean Paste
  • 3 Eggs
  • 60g Caster Sugar
  • 4 tbsp Caster Sugar (optional: for topping)


 




DIRECTIONS:

  1. Preheat the oven to 150°C.
  2. Put the cream, mascarpone and vanilla in a pan. Heat mixture until almost boiling.
  3. In the meanwhile, whisk the egg yolks with sugar till creamy and pale. Slowly whisk into the hot cream mixture, whisking all the time.
  4. Strain the mixture and pour into ramekins.
  5. Place the ramekins in a roasting tin, along with hot water coming half way up the ramekins.
  6. Bake for about 20-30 minutes, depending on the size of your ramekins. The custards should be just set around the side and have a slight wobble in the centre.
  7. Refrigerate the ramekins for at least an hour.
  8. When ready to serve, sprinkle the tops with caster sugar and caramelize it with a blowtorch. A very hot grill works well too.
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