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Seaweed & Cheddar Sushi Roll

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25
Jul

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Seaweed & Cheddar Sushi Roll

by President

Cheese please! Almost everyone loves cheese, and not only does it taste great but it is also very good for you.This recipe will be a definite hit at any kids party and it’s so easy your little ones can take on this task with your guidance.

Cuisine : Fusion Course : Main Skill Level : Novice
Prep : 10 mins Cook : 0 mins Ready in : 10 mins Serves : 4

INGREDIENTS:

  • 1 large loaf of French/Italian/Sourdough Bread)
  • ½ cup Butter, melted
  • 120g Cream Cheese, softened
  • 4 tsp Garlic, minced
  • 225g Cheddar Cheese
  • 225 Swiss Cheese
  • 10 slices Bacon (cooked and diced)

DIRECTIONS:

  1. Stir garlic salt melted butter.
  2. Combine all cheeses and bacon till well combined.
  3. Using a bread knife/serrated knife, make diagonal cuts through the bread (be careful not to cut all the way through!)
  4. Spread garlic mixture through-out the loaf.
  5. Stuff dollops of cream cheese mixture into all of the cracks in the loaf.
  6. Wrap loaf in aluminium foil and bake at 180°C for 20 minutes.
  7. Serve hot!
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Easy Seafood Bouillabaisse with Mediterranean Vegetables

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25
Jul

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Easy Seafood Bouillabaisse with Mediterranean Vegetables

by Susanne Despature

Bouillabaisse is a Provençal  seafood soup that comprises of various seafoods and delicious broth. The versatile recipe of Bouillabaisse makes it an excellent course especially when you need to serve a large group of guests.

Cuisine : Mediterranean Course : Main Skill Level : Novice
Prep : 15 mins Cook : 20 mins Ready in : 35 mins Serves : 4

INGREDIENTS:

  • 8 Prawns (peeled, intestine removed)
  • 4 Scallops
  • 2 tbsp Olive Oil
  • 1 stalk of Celery (diced 5x5mm)
  • 1 Small Fennel Bulb (diced 5x5mm)
  • ½ Red Bell Pepper (diced 5x5mm)
  • ½ Yellow Bell Pepper (diced 5x5mm)
  • 1 Small Onion (diced 5x5mm)
  • 2 cloves of Garlic (chopped)
  • 1 Ripe Tomato (peeled and diced)
  • 500ml Fish Stock
  • 3-4 pinches of Saffron
  • 2-3 sprigs of Spring Onion (chopped)
  • Pernod
  • Salt, Pepper, Dill

DIRECTIONS:

  1. In a medium size pan, heat olive oil, then add all the vegetables except tomato. Sweat for 2-3 minutes on medium heat, add saffron threads and fish stock and bring to a boil. Let simmer for 10 minutes.
  2. Poach prawns and scallops carefully for 2-3 minutes, don’t overcook the seafood! Season to taste with salt, pepper and some drops of Pernod (Anis liquor from Southern France).
  3. Divide tomato cubes in 4 soup bowls, then top with prawns and scallop and ladle soup into bowl, dividing vegetables equally.
  4. Garnish with dill and serve with croutons and Rouille (southern mayonnaise, made with olive oil, garlic and saffron)
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Brown Rice Salad with Grilled Prawns

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25
Jul

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Brown Rice Salad with Grilled Prawns

by Lam Soon

A mild, nutty flavored rice salad that is just as delicious whether served hot or cold. Consider going for brown rice (instead of white) the next time you are at the supermarket. The side hulls and brans are rich in proteins, thiamine, calcium, magnesium, fiber, and potassium, not to mention the grain has been proven to help weight loss!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 25 mins Cook : 5 mins Ready in : 30 mins Serves : 8

INGREDIENTS:

  • 3 cups of Cooked Naturel Organic Brown Rice
  • 6 tbsp of Naturel Extra Virgin Olive Oil
  • 1 Orange
  • Juice of ½ Lemon
  • 20g Coriander (chopped roughly)
  • 20g Chives (minced)
  • 1 Large Red Onion (sliced thinly)
  • 18 Prawns (peeled and deveined)
  • 100g French Beans
  • 2 tbsp of Naturel Canola Oil
  • 20g Butter
  • 6 Bamboo Skewers
  • Salt and Pepper (to taste)

DIRECTIONS:

  1. Place the sliced onion in the lemon juice (this reduces the harshness of the onions) for about 10 minutes.
  2. Blanch the French beans in salted boiling water for about 30 seconds before draining. Cut the beans into small dice.
  3. In a mixing bowl, peel the orange and remove the meat segments, catching any juices that drip.
  4. Mix the rice, sliced onion with lemon juice, orange segments with juice, coriander, chives, French beans, Naturel olive oil and season to taste with salt and pepper.
  5. Skewer the prawns with the bamboo sticks (3 each) and season with salt and pepper.
  6. Heat a pan with the Naturel canola oil over high heat and sear the prawns with the butter for about 1 minute per side.
  7. Serve the prawns with Naturel organic brown rice salad.
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Potatoes Au Gratin

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25
Jul

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Potatoes Au Gratin

by Eric Low

It’s amazing how a humble ingredient such as a potato can be turned into an unforgettable dish when cooked right. This rendition of Potatoes Au Gratin is a tasty marriage of potatoes and cheese; a hearty addition to any meal.

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 40 mins Ready in : 50 mins Serves : 2

INGREDIENTS:

  • 300ml Whipping Cream
  • 2 tbsp Maggi Concentrated Chicken Stock
  • ½ tsp Nutmeg Powder
  • 4 Medium Potatoes (peeled and thinly sliced)
  • 100g Emmental/Parmesan Cheese

DIRECTIONS:

  1. Whisk cream, concentrated chicken stock and nutmeg powder together.
  2. In a baking container, spread a few spoonfuls of cream at the base before arranging a layer of potatoes over. Spoon more cream over the potatoes and add another layer of potatoes. Repeat until all the potatoes are used up.
  3. Preheat oven @ 160°C. Sprinkle cheese over the potatoes and bake for 30-40 minutes until a knife or skewer can be inserted easily.
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Molten Lava Chocolate Cake

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25
Jul

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Molten Lava Chocolate Cake

by Eric Low

The famous Molten Lava Chocolate Cake looks intimidating, when in fact it is not difficult to create at all! Serve with a freshly-made berries sauce, this densely rich delicacy will leave you reaching for seconds.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 5 mins Ready in : 35 mins Serves : 6

INGREDIENTS:

  • 125g Semi Sweet/Bitter Sweet Chocolate Chips/Covertures (50% cocoa)
  • 100g Unsalted Butter
  • 50g Plain Flour
  • 3 Eggs
  • 3 Egg Yolks
  • 1 tsp Vanilla Extract
  • 1 tsp Instant Coffee Powder (optional)
  • 50ml Water

DIRECTIONS:

  1. Preheat oven to 180°C. Butter 12 small ramekins (100ml size).
  2. Bring a small pot of water to boil, set up a hot water bath. Place a MUM 8 pastry mixing bowl above the hot water.
  3. Add the chocolate chips and melt together with butter until smooth. Remove from heat and allow cooling for 5-10 minutes.
  4. In the same Mum 8 Pastry mixing bowl, add flour and sugar to chocolate/butter sauce. Beat the mixture at speed 4 and gradually stir in the eggs and yolks until smooth.
  5. Add vanilla and coffee liqueur/instant coffee and mix until combined.
  6. Divide the batter evenly among the each ramekin. Transfer ramekins to a baking tray and bake for 4 minutes.
  7. Serve the cake direct in ramekins or invert to unmold by scrapping the sides with a palette knife. Compliment cake with vanilla ice cream and raspberries.
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Provencal Roast Chicken with Fresh Herbs

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25
Jul

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Provencal Roast Chicken with Fresh Herbs

by Eric Low

Whet your appetite with a juicy Roasted Chicken seasoned with fresh fragrant herbs. This incredibly moist and flavourful chicken cooked with fresh Provencal herbs will fill your stomach with pleasure.

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 20 mins Ready in : 35 mins Serves : 2

INGREDIENTS:

  • 2 Large Chicken Legs or 4 Medium Chicken Thighs or 1 Whole Chicken (~1.5kg)
  • 1 tsp Paprika
  • ½ tsp Salt
  • 1 tsp Coarse Ground Black Pepper
  • 1 tsp Chopped Garlic
  • 1 sprig of Fresh Rosemary (chopped)
  • 1 tbsp Oil
  • 1 Medium Onion (thickly sliced)
  • ½ Medium Carrot
  • ½ stalk of Celery (roughly chopped)

DIRECTIONS:

  1. Mix all the spices, seasonings and oil together. Rub all over the chicken with it. Sear chicken in a hot pan till skin is lightly browned.
  2. Preheat oven to 180°C. Line baking tray with foil. Toss the vegetables with some olive oil and salt. Spread the vegetables on the tray and place the chicken on the vegetables.
  3. Roast chicken for about 15 minutes. Serve chicken with the roasted vegetables.
  4. **Tip: For a whole roast chicken about 1.5 kg, roast at same temperature for 20-25minutes. Check by inserting a skewer at the thigh region and the juices are clear.
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Karaage Chicken

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25
Jul

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Karaage Chicken

by Eric Low

In this classic Japanese recipe, the Karage Chicken should be crispy on the outside and juicy on the inside. Try this at home and give your kids another choice for fried chicken.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 135 mins Cook : 10 mins Ready in : 145 mins Serves : 2

INGREDIENTS:

Marinade

  • 2 tbsp All-Purpose Japanese Soya Sauce
  • 2 tbsp Mirin
  • 1 tsp Sugar
  • 10g Ginger (grounded)
  • 10g Garlic (grounded)
  • 300g Boneless Chicken Leg (diced)
  • 150g Rice Flour (for dusting)

Wasabi Mayonnaise

  • 3 tbsp Mayonnaise
  • 1 tsp Wasabi Paste
  • 1 tbsp Condensed Milk

DIRECTIONS:

  1. Combine ingredients for marinade except the two flours and use it to season the chicken for at least 2 hours.
  2. Combine ingredients for wasabi mayonnaise.
  3. Dust the marinated chicken with the rice flour. Preheat oil for deep-frying.
  4. Deep fry chicken until golden brown.
  5. Serve with wasabi mayonnaise.
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Wedding White Frosting

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25
Jul

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Wedding White Frosting

by McCormick

Get creative with this sweet and creamy glaze made of sugar and milk, enriched with the McCormick® Clear Imitation Vanilla Extract. To achieve a smooth and even frosting for that clean polished look, dip spatula in hot water to clean off any crumbs or frosting accumulation.

Cuisine : American Course : Dessert Skill Level : Novice
Prep : 5 mins Cook : 0 mins Ready in : 5 mins Serves : 20

INGREDIENTS:

  • 1 cup Vegetable Shortening
  • 1 tsp McCormick® Clear Imitation Vanilla Extract
  • 1 box (16 ounces) Confectioners’ Sugar (sifted)
  • 1 tbsp Milk

DIRECTIONS:

  1. Beat shortening in large bowl with electric mixer on medium speed until creamy. Mix in extract.
  2. Gradually beat in confectioners’ sugar, 1 cup at a time, on low speed until well blended. Add milk; beat on medium speed until light and fluffy.
  3. **Tip: For a more buttery frosting flavor, substitute 1/2 cup (1 stick) butter, softened, for 1/2 cup of the shortening.
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Grilled Cajun Salmon and Vegetables

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25
Jul

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Grilled Cajun Salmon and Vegetables

by McCormick

Salmon is a healthy source of Omega-3 fatty acids and a preferred fish for many families. Season it with cajun for that little spicy kick and alot of flavour.

Cuisine : American Course : Main Skill Level : Novice
Prep : 10 mins Cook : 25 mins Ready in : 35 mins Serves : 2

INGREDIENTS:

  • 2 Boneless Salmon Steaks (skin on, about 300g each)
  • 1 tbsp Lemon Juice
  • 1 tsp McCormick Cracked Black Pepper
  • 1 tsp McCormick Onion Powder
  • 1 tsp McCormick Perfect Pinch® Cajun Seasoning
  • 1 tsp McCormick Paprika
  • 1 tsp McCormick Rosemary Leaves (or Sprigs of fresh Rosemary)

DIRECTIONS:

  1. Drizzle lemon juice onto each salmon steak. Season generously with cracked black pepper, onion powder and Cajun seasoning.
  2. Sprinkle paprika for a nice color when baking. Then place sprigs of fresh Rosemary on salmon and lay it skin side down on a sheet of baking paper.
  3. Bake at 180°C hot oven for about 20 minutes, or until cooked through. Serve hot with a slice of lemon and tomato slices and roasted veggies on the side.
  4. **Tip: Eating more salmon is good for you: salmon is a good source of omega-3 fats, which are associated with better heart health and healthy skin.
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Oregano Shrimps & Pasta Alfredo

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25
Jul

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Oregano Shrimps & Pasta Alfredo

by McCormick

Alfredo sauce usually is a heavy cream-laden sauce that tastes great and sinful but hardly qualifies as a health food. You can make a lighter version with non-fat milk. The milk has calcium, of course, plus potassium and phosphorus. Oregano leaves are a good source of manganese, iron and Vitamin A. Regularly eating these fresh leaves can help boost the immune system.  Oregano is known to relieve menstrual cramps.

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 25 mins Ready in : 40 mins Serves : 4

INGREDIENTS:

  • 1 cup Low Fat Milk
  • 1 packet McCormick Creamy Garlic Alfredo Sauce Mix
  • 30g Diced Butter
  • 300g Cooked Medium Shrimps (peel and deveined)
  • 100g Diced Canned Button Mushrooms
  • 1 tsp McCormick Oregano Leaves
  • 300g Fettuccine Pasta (cooked and drained)
  • A dash of McCormick Red Pepper (crushed for garnishing)

DIRECTIONS:

  1. In a saucepan, whisk milk gradually into Alfredo sauce mix, bring to cook until well blended. Add in butter cubes, stirring frequently cook on medium low heat until sauce comes to boil.
  2. Reduce heat and simmer further for 2 minutes. Mix in the cooked shrimps, diced button mushroom and Oregano leaves. Stir mix well
  3. Divide the cooked pasta into individual plating. Pour hot Alfredo sauce over, garnish with a dash of red pepper crushed. Serve with grated Parmesan cheese, if desired
  4. **Tip: Alfredo usually is a heavy cream-laden sauce that tastes great but hardly qualifies as a health food. You can make a lighter version with nonfat milk. The milk has calcium, of course, plus potassium and phosphorus
  5. **Tip: Oregano leaves are a good source of manganese, iron and Vitamin A. Regularly eating these fresh leaves can help boost the immune system. Oregano is known to relieve menstrual cramps
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