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Cranberry Buttermilk Scones

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06
Jul

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Cranberry Buttermilk Scones

By Julie Yee

These super easy Cranberry Buttermilk scones are a twist on the classic and perfect for relaxing with a cup of tea.

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 10 mins
Ready in : 30 mins Serves : 12-16 servings

INGREDIENTS:

  • 75g Butter
  • 190g Butter Milk
  • 6 tbsp UHT Milk
  • 340g Plain Flour
  • 3 tsp Baking Powder
  • 1 tsp Vanilla
  • 1/2 tsp Salt
  • 70g Sugar
  • 1 tbsp Cranberry / Raisins *optional

DIRECTIONS:

  1. Rub butter into flour gently. Add in sugar.
  2. Pour in the buttermilk. Mix into a sticky dough.
  3. Pat the dough into 2cm thick & use a fluted 5cm round cutter to cut.
  4. Glaze with beaten egg / Sprinkle with cornmeal.
  5. Bake the scones at 220°C for 10-12mins.
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Dark Chocolate Petit Cake with Dark Chocolate Frosting

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06
Jul

 

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Dark Chocolate Petit Cake with Dark Chocolate Frosting

By Trish Yee

Enjoy this dark, rich chocolate cake covered in a luxurious chocolate ganache for the perfect finish to your meal.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 25 mins
Ready in : 55 mins Serves : 12-16 servings

INGREDIENTS:

Ingredients for the Sponge

  • 10 Egg Yolks
  • 5 Egg Whites
  • 10g Emulsifier
  • 150g Caster Sugar
  • 100g Plain Flour
  • 1 tbsp Full Cream Milk Powder
  • 1 tbsp Corn Flour
  • 150g Butter
  • 1 tbsp Sweet Condensed Milk
  • 1 tbsp Plain Yoghurt
  • 2 tbsp Chocolate Paste
  • 1 tsp Strawberry Essence
  • Some red food colourings
  • Strawberry Jam to spread

Ingredients for the Chocolate Ganache

  • 250g Bittersweet Chocolate
  • 115g Whipping Cream
  • 1 tbsp Golden Syrup

DIRECTIONS:

  1. Preheat oven at 175°C. Grease and line 2 of 22x10x4cm pans.
  2. Melt butter in microwave, add in condensed milk and mix well.
  3. In a bowl, beat in high speed eggs and sugar till thick, fluffy and expand triple the size.
  4. Lower the speed and add in yoghurt, sifted both flours and milk powder.
  5. Add in about ¼ of the batter to the melted butter and mix well.
  6. Pour in the mixture into the remaining batter and fold in gently.
  7. Take 1/3 of the batter and mix in strawberry essence and some red food colourings.
  8. Pour the chocolate batter in 1 of the pan while the strawberry batter in another tin.
  9. Tap all the pans gently before putting in the oven to release the trapped air bubbles.
  10. Bake for 20-25mins or till skewer test comes out clean.
  11. Remove from oven immediately invert to cooling rack. Let cool.
  12. Spread jam on the inverted strawberry cake, top with chocolate cake, and spread jam on it, top with the chocolate cake.
  13. Cut the cake into 3 x 3 cm small square.
  14. Prepare the ganache by melting the chocolate, heavy cream and golden syrup using the double boil method.
  15. Leave ganache to cool for 10 minutes to thicken. Coat ganache over the small cakes. Decorate with some white chocolate.
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Minestrone Soup

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06
Jul

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Minestrone Soup

By Michele Ow

Create this delightfully easy minestrone soup recipe that is always healthy and nutritious.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 20 mins
Ready in : 40 mins Serves : 2

INGREDIENTS:

  • 1 tbsp Large onion, diced
  • 2 cloves of Garlic, minced
  • 1 stalk of Celery, diced
  • 1/4 Zucchini
  • Carrot, diced
  • 1/2 cup Diced tomatoes
  • Capsicum, julienne (optional)
  • 1/2 Vegetable stock
  • 440ml Water
  • 1/4 can Cannellini beans
  • Dried oregano
  • Dried Basil

DIRECTIONS:

  1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes.
  2. Add the garlic and cook 30 seconds.
  3. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Then add in capsicum and zucchini. Stir in dried oregano and basil, and cook 3 more minutes.
  4. Add the diced tomatoes and the vegetable stock to the pot and bring to a boil.
  5. Reduce the heat to medium low and simmer 10 minutes. Stir in the beans and pasta and cook for another 10 minutes.
  6. Season, and garnish.
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Wanton Noodles with Char Siew

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06
Jul

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Wanton Noodles with Char Siew

By Michele Ow

Enjoy a delicious bowl of Wanton Noodles served with dark soya sauce, topped with wanton and barbecued char siew will leave you wanting more.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 20 mins Cook : 40 mins
Ready in : 60 mins Serves : 4

INGREDIENTS:

Ingredients for Wanton

  • 2 Wanton wrappers
  • 150g Fatty pork mince (or chicken mince)
  • 3 Prawns deskilled
  • 1 Dried shiitake mushroom
  • 1 tbsp Corn flour
  • Pinch of Salt

Ingredients for Char Siew Pork

  • 1/2 Pork belly (2 without skin)
  • 3 tbsp Sugar
  • 1/2 tbsp Light soya
  • 2 tbsp Water
  • 1 little of Dark soya

DIRECTIONS:

  1. To make Wanton, follow steps 2 to 9.
  2. Place the shrimp, tsp corn flour and pinch of salt and marinate for a few minutes.
  3. Rinse the shrimp and dry with kitchen paper and leave to dry in the fridge.
  4. Mix the marinate ingredients and marinate the mix.
  5. Soak mushroom in hot water until softened then rinse before dicing finely.
  6. Add mushrooms and chestnuts to the marinated mix.
  7. Add 1 tbsp of corn flour.
  8. Add shrimp.
  9. Wrap in wanton wrapper.
  10. To make Char Siew, follow steps 11 to 14.
  11. Pour whole bowl of marinate with pork in fry pan until marinate thickens, then transfer to baking tray to grill until cramelise (15-30m).
  12. Allow to cool then cut in thin strips.
  13. In chicken broth, cook the wanton, then add Blanche vegetables to bowl.
  14. Add dark soya OR oyster sauce with noodles, blanched vegetables and wanton roast pork.
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Dark Chocolate Roll Cake with Salted Caramelized Banana Filling

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06
Jul

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Dark Chocolate Roll Cake with Salted Caramelized Banana Filling

By Mimi Wahadi

The hunt for the best Chocolate Roll Cake is over! Learn to bake this delicate Dark Chocolate Roll Cake with Salted Caramelized Banana Filling recipe from Chef Mimi.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 10 mins
Ready in : 40 mins Serves : 6-8

INGREDIENTS:

Ingredients for the Flour-less Chocolate Sponge

  • 150g Egg White
  • 135g Sugar
  • 125g Egg Yolk
  • 50g Coco Powder
  • 60g Icing Sugar
  • 50g Toasted Almond

Ingredients for the Chocolate Ganache

  • 100g Whipping Cream
  • 100g Chocolate Couverture
  • Ingredients for the Chocolate Mousse
  • 100g Whipping Cream
  • 100g Chocolate Couverture

Ingredients for the Salted Caramel Banana

  • 100g Sugar
  • 170g Whipping Cream
  • 65g Glucose
  • 40g Butter
  • 3g Sea Salt
  • 1 Large Banana

DIRECTIONS:

  1. For the Flour-less Chocolate Cake, follow steps 2 to 8.
  2. Sift the cocoa powder and icing sugar.
  3. Beat the egg yolk.
  4. Whip egg white and sugar till form meringue.
  5. Fold into the beaten egg yolk.
  6. Follow by gently incorporate the flour and cocoa mixture.
  7. Tip the batter into a greased baking tray and line with baking parchment.
  8. Bake at 210 degree for approximately about 8-10mins.
  9. To make the Chocolate Ganche, warm the cream and gently add into the chocolate couverture to emulsify.
  10. To make the Chocolate Mousse, whip the cream to soft peak and melt the chocolate over bain marie. Fold in the cream into the chocolate courverture till forma mousse.
  11. For the Salted Caramel Banana, follow steps 12 to 15.
  12. Heat up Sugar and Glucose to 160 degree.
  13. Add cream and finish off with butter and salt.
  14. Add large banana.
  15. Ready for use.
  16. Lay out the chocolate cake and add the chocolate mousse and chocolate ganache on top of the cake. Lay the salted caramel banana and roll the cake.
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Peach Crumble Cake

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06
Jul

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Peach Crumble Cake

By Mimi Wahadi

This quick and crowd pleasing recipe for Peach Crumble Cake is the perfect finish to your meal!

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

INGREDIENTS:

Ingredients for Crumble Topping

  • 260g All Purpose Flour
  • 220g Brown Sugar
  • 340g Unsalted Butter
  • 6g Cinnamon Powder
  • 230g Unsalted Butter
  • 270g Caster Sugar
  • 100g Whole Eggs
  • 260g All Purpose Flour
  • 6g Baking Powder
  • 5g Salt
  • 4 halves Canned Peaches

DIRECTIONS:

  1. To make the crumble topping, follow step 2.
  2. Combine all ingredients in a mixer until well combined and resembled a crumble mixture. Use as required.
  3. To make the cake, follow steps 4 to 12.
  4. Pre heat the oven to 175°C.
  5. Sift flour, baking powder and salt.
  6. In a mixer fitted with a paddle beater, cream the butter and sugar till light.
  7. Add eggs gradually. Continue to beat until batter is light and fluffy.
  8. Add the sifted dry ingredients. Beat till just combined.
  9. Spread batter evenly in the 7 inch round pan.
  10. Layer the peaches evenly on the surface of the batter then top with the crumble topping.
  11. Bake for approximately 20-30 minutes till color are even.
  12. Use a testing pin to check the doneness.
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Chocolate Fudge Cake

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06
Jul

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Chocolate Fudge Cake

By Julie Yee

Try serving this velvety and luscious Chocolate Fudge Cake for an unforgettable dessert!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 30 mins
Ready in : 60 mins Serves : 8″

INGREDIENTS:

Ingredients for Group 1

  • 120g Cake Flour
  • 40g Cocoa Powder
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt

Ingredients for Group 2A

  • 75g Egg Yolk
  • 40g Castor Sugar

Ingredients for Group 2B

  • 1.5 tbsp Corn Syrup
  • 80g Warm Oil
  • 100g Hot Water
  • Group 3
  • 190g Egg White
  • 90g Castor Sugar
  • 1/2 tsp Cream of Tartar

Ingredients for Chocolate Fudge

  • 300g Whipping Cream (35% Milk Fats)
  • 100g Dark Couverture Chocolate 66%
  • 200g Milk Couverture Chocolate 55%
  • 2 tsp Gelatine Powder
  • 40g Water
  • 1 1/2 Corn Syrup

DIRECTIONS:

  1. Group 1 – Mix the dry ingredients & Sift.
  2. Group 2A – Whisk egg yolk & sugar till pale & thick.
  3. Group 2B- Add in corn syrup, hot oil. Then pour in hot water gradually & whisk into egg mixture.
  4. Group 1 – Sift flour & fold into the egg-yolk mixture till well combined.
  5. Group 3 – Whisk egg white & add in sugar & cream of tartar.
  6. Fold into the egg-yolk mixture in 3 portions.
  7. Pour into prepared cake tin & baked at pre-heated oven for 30-35mins.
  8. For Chocolate fudge, follow steps 9 to 12.
  9. Bloom gelatin with the water & dissolve in bain-marie method.
  10. Boil cream & do an emulsification with the chocolate.
  11. Add in gelatin & mix well.
  12. Add in corn syrup.
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Butternut Squash Creamy Soup with Parmesan Ciabatta Crostone and Crispy Sage

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06
Jul

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Butternut Squash Creamy Soup with Parmesan Ciabatta Crostone and Crispy Sage

By Daniele Sarno

What could be more delicious than this simple homemade butternut squash soup that is smooth and silky!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 50 mins
Ready in : 60 mins Serves : 12

INGREDIENTS:

  • 3kg Butternut squash
  • 3L Vegetables stock
  • 12 slices Ciabatta bread
  • 2 Peeled carrots
  • 2 Celery sticks
  • 1 Peeled red onion
  • 2 cloves of Garlic
  • Extra Virgin olive oil
  • 24 Sage leaves
  • Sea salt
  • Freshly ground black pepper

DIRECTIONS:

  1. Put a very large saucepan on a medium heat and pour in a couple of lugs of olive oil.
  2. Add the sage leaves a fry for around 30 seconds or until crisp, quickly remove them and place to dry in a kitchen paper. (You will use these to sprinkling over at the end).
  3. Use the same sage flavoured oil, put it back on the heat and throw in your onion, celery, carrot, garlic and a good pinch of salt and pepper.
  4. Cook gently for about 10 minutes until the vegetables are sweet and soft.
  5. Add the squash and the stock to the pan bring to the boil and simmer for around half an hour.
  6. Drizzle a little of olive oil in your ciabatta slices, press on the top same grated parmesan and fried in a pan for a couple of minutes until golden on both side.
  7. When the squash is soft and cooked through, pour the soup with a hand blender until smooth and creamy texture. Season it.
  8. Sprinkle with a few crispy sage leaves and drizzle with a good quality extra virgin olive oil.
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Cream of Pumpkin with Parmesan Croutons

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06
Jul

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Cream of Pumpkin with Parmesan Croutons

By Mimi Wahadi

A smooth and creamy pumpkin soup topped with parmesan croutons is delicious as an easy weeknight meal.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 35 mins
Ready in : 55 mins Serves : 2

INGREDIENTS:

Ingredients for Parmesan Croutons

  • 2 slices of Bread
  • 1/4 cup Parmesan cheese
  • 4 tbsp Extra-virgin olive oil

Ingredients for Pumpkin Soup

  • 1/2 no White onion, diced
  • 4 tbsp Olive oil
  • 2 cloves Garlic, minced
  • 200g Pumpkin puree
  • 250ml Vegetable stock
  • 1 tbsp Honey
  • 2 tsp Sea Salt
  • 1/4 tsp Nutmeg powder
  • 1 cup Dairy cream

DIRECTIONS:

  1. To make the Parmesan croutons, follow steps 2 to 5.
  2. Preheat the oven to 200°C.
  3. On a parchment-line baking sheet, toss the bread with 4 tablespoons olive oil and the Parmesan cheese.
  4. Arrange in an even layer. Bake until golden brown and crispy, about 15 minutes.
  5. Set aside.
  6. To make the pumpkin soup, follow steps 7 to 14.
  7. Heat the oil in a stockpot.
  8. Sauté the onion over medium-high heat until soft, about 5 minutes.
  9. Add the garlic, and continue to cook until fragrant, about 2 minutes.
  10. Carefully stir in the pumpkin, stock, honey, salt and nutmeg.
  11. Bring to a boil, then turn the heat to medium and simmer for 20-25 minutes, until the soup coats the back of a spoon.
  12. Remove from heat, stir in the cream.
  13. Remove from heat, stir in the cream. Puree using an immersion or stand blender until very smooth.
  14. Serve the soup in bowls and garnish with the Parmesan croutons.
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Chendol Talam Cupcakes

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06
Jul

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Chendol Talam Cupcakes

By Mimi Wahadi

Nothing beats local. Sink your teeth into this moist and soft Chendol Talam Cupcakes by Chef Mimi.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 35 mins
Ready in : 50 mins Serves : 6-8

INGREDIENTS:

Ingredients for Cupcakes

  • 120gm Self-Rising Flour
  • 90gm Cake Flour
  • 115gm Unsalted Butter – cold
  • 200gm Fine Sugar
  • 120gm Whole Eggs
  • 110gm Coconut Milk

Ingredients for Talam Frosting

  • 200gm Coconut Milk
  • 300gm Pandan Water (Boil panda n leaves in 90gm water)
  • 40gm Gula Melaka
  • Hoon Kueh Flour

DIRECTIONS:

  1. To make the cupcakes, follow steps 2 to 12.
  2. Pre heat the oven to 180 deg.
  3. In a mixing bowl fitted with paddle, combine both sifted flour.
  4. Start mixing on the low speed and add small cubes of the butter gradually till mixture resembles sand.
  5. Whisk the eggs and add half to the mixture.
  6. Combine he coconut milk and the rest of the egg.
  7. Add to the mixture and beat until smooth texture is achieved.
  8. Fill each cupcake case to 60 gm each.
  9. Bake in the pre-heated oven for approximately 20-25 mins.
  10. To check for doneness, insert a toothpick in the centre of the cupcake.
  11. The toothpick should come out clean when it is ready.
  12. Cool down before frosting.
  13. To make the Talam Frosting, follow steps 14 to 19.
  14. In a bowl, combine coconut milk and hoon kueh flour. Sieve.
  15. In a pot combine the pandan water and gula Melaka and gently heat up.
  16. When the mixture boils, add the coconut and hoon kueh flour mixture.
  17. Whisk vigorously until mixture boils.
  18. Cool slightly and scoop mixture on top of each individual cupcake.
  19. Decorate with Green Chendol and Red Bean. Drizzle with gula Melaka syrup.
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