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Mini French Toast Cups

Posted on by editor
21
Feb

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Mini French Toast Cups

by ToTT

Baked mini French toast cups are the perfect breakfast to try with the kids this school holiday. These are great for picnics, breakfast on-the-go, or to kick-start a fun day out! #QuickBites

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 30 mins Ready in : 50 mins  Serves : 3 large ramekins

INGREDIENTS             

  • 115g Cream Cheese
  • 4 Eggs
  • 2/3 cup Milk
  • 1/3 cup Orange Juice
  • 1/4 cup Maple-flavored Pancake Syrup
  • 1/2 tsp Freshly Grated Orange Peel
  • 3 cups Baguette (about 4 slices – 1 inch)

DIRECTIONS 

  1. Heat oven to 350F. Whisk cheese in a medium bowl until smooth. Add in 1 egg at a time and whisk each addition until smooth.
  2. Stir in milk, maple syrup, orange juice and orange zest until blended.
  3. Divide the bread among greased ramekins. Slowly pour the mixture over the bread in each cup.
  4. Bake the french toast at 350F for about 30 mins.
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Berries Panna Cotta

Posted on by editor
02
Feb

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Berries Panna Cotta

by Philia Ng

Delight yourself with a luxurious Berries Panna Cotta to end your week!

Cuisine : Dessert Course : Baking  Skill Level : Novice
Prep : 15 mins Cook : 5 mins Ready in : 1 hr 15 mins  Serves : 1-2 Servings

INGREDIENTS             

  • Group 1
    • ½ Vanilla Pod
    • 25g Sugar
    • 200ml Fresh Cream
  • Group 2
    • 2 tbsp Water
    • 1g Gelatin Powder

DIRECTIONS

  1. Combine Group 2 together.
  2. Cook Group 1 until sugar is melted, add in Group 2 and mix until the batter is smooth and sugar has melted.
  3. Strain the mixture and pour into dessert cups to set.
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White Chocolate Heart Tarts

Posted on by sarahfoo
01
Feb

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White Chocolate Heart Tarts

by ToTT

Say it with tarts this Valentine’s Day! These no-bake heart-shaped tarts look impressive but take no time at all to make!

Cuisine : European Course : Baking Skill Level : Novice
Prep : 20 mins Cook : 0 mins Ready in : 20-30 mins Serves : 6 Pieces

INGREDIENTS:

  • 200g Digestive Biscuits
  • 60g Butter, melted
  • ½ cup Thickened Cream
  • 80g White Chocolate, melted and cooled
  • A handful of fresh Raspberries

DIRECTIONS 

  1. Place food processor and process till finely chopped.
  2. Add melted butter and combined till mixture till combined.
  3. Pour mixture into Nordic Ware Mini Heart Baking Cake Pan evenly. Using the back of a metal teaspoon, press mixture over base and sides. Refrigerate for 30 minutes or until firm.
  4. Whisk cream until soft peaks form and add melted white chocolate. Fold until combined.
  5. Pour the mixture into the cake pan evenly.
  6. Garnish with fresh raspberries.
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Smoked Salmon Ravioli

Posted on by editor
24
Jan

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Smoked Salmon Ravioli

by Michele Ow

Make your own homemade ravioli filled with scrumptious smoked salmon and 2-cheese filling served in light butter sauce.

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

INGREDIENTS:

  • Ravioli Pasta
    • 100g Oo Pasta or Plain Flour
    • 1 Small Egg
  • Smoked Salmon & 2 Cheese Filling
    • Smoked Salmon
    • 150g Ricotta
    • 80g Mascarpone Cheese
    • 30g Grated Parmesan Cheese
    • Salt and Pepper
    • 2 tbsp Olive Oil
  • Light Butter Sauce
    • 50g Butter
    • Parmesan Shavings
    • 2 tbsp Cream (optional)
    • A few Sage Leaves

DIRECTIONS FOR PASTA

  1. Knead ingredients into a ball
  2. Pass through pasta machine and cut

DIRECTIONS FOR FILLING & LIGHT BUTTER SAUCE

  1. Prepare the filling by mixing the ricotta with the mascarpone, the smoked salmon, parmesan cheese, 1 tbsp of olive oil, salt and pepper. Mix well.
  2. To make the ravioli, roll out the pasta dough into thin sheets using a pasta machine. Transfer to a lightly floured surface and cut out 12cm rounds with a pastry cutter. Cover with cling film.
  3. Place a ball of filling in the centre of half of the pasta rounds, then brush the edges with water. Place another pasta round on top of each one and press the edges together to seal, stretching the dough slightly and moulding it around the filling with your fingers to make sure there are no air gaps.
  4. In a pot of salted water, cook the ravioli for 2-3 minutes.
  5. In a fry pan, add a sprinkle of olive oil with butter and sage then add the cooked ravioli. Finish with cream if desired.
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Beef Fillet

Posted on by editor
24
Jan

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Beef Fillet

by Michele Ow

A delicious and easy-to-prepare beef fillet that is seasoned perfectly with herbs, chicken stock and lemon will leave you wanting more.

Cuisine : European Course : Main  Skill Level : Novice
Prep : 10 mins Cook : 8-10 mins Ready in : 28-30 mins  Serves : 2 Servings

INGREDIENTS:

  • 1 Beef Fillet
  • 50ml Chicken Stock
  • Thyme
  • Rosemary
  • Bay Leaf
  • Parsley
  • 1 Lemon
  • Capers
  • Salt and Pepper

DIRECTIONS:

  1. Season beef fillet with salt and pepper.
  2. In a hot pan, sear the beef fillet for around 8 to 10 minutes.
  3. Pour in chicken stock and add a spring of Rosemary, thyme and 1 bay leaf.
  4. Rest the beef for 10 minutes.
  5. Roughly chop handful parsley, and mix in 1/2 lemon’s zest, and 1/2 tbsp of capers, season well.
  6. Plate beef; enjoy.
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Lyonnaise Salad

Posted on by editor
18
Jan

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Lyonnaise Salad

by Eric Low

Pack this simple yet classic French salad made with pancetta bacon, potatoes and eggs for lunch this week!

Cuisine : European  Course : Appetizer Skill Level : Novice
Prep : 10 mins  Cook : 10 mins Ready in : 20 mins  Serves : 2 Servings

INGREDIENTS             

  • Dressing
    • 1 tsp Plain Dijon or Whole Grain Dijon Mustard
    •  3 tbsp Lemon Juice or Red Wine Vinegar
    • 3 tbsp Chopped Red Onion or Shallots
    • 80ml Extra Virgin Olive Oil
  • Salad
    • 200gm Assorted Lettuce Leaves (Mesclun), torn into bite size pieces
    • 80g Pancetta Streaky Bacon, diced
    • 2 no Hard Boiled Eggs
    • 1 no Dutch Potatoes, peeled, sliced and boiled
    • 30gm Parmesan Cheese, grated

DIRECTIONS

  1. Whisk all ingredients for dressing together and chill.
  2. Divide lettuce leaves into 2 portions. Sauteed bacon till brown and sprinkle all over the salad. Arrange the sliced eggs and potatoes over the leaves.
  3. Drizzle the dressing over the salad and sprinkle on the parmesan cheese.
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Baked Churro Twists

Posted on by sarahfoo
11
Jan

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Baked Churro Twists

by ToTT

Love churros but don’t like the fact that they’re deep fried? Try these baked churro twists! No one will be able to resist dunking these sweet, crispy pastry strips into a luscious chocolate sauce! #QuickBites

Cuisine : Baking  Course : Dessert  Skill Level : Novice
Prep : 20 mins  Cook : 20 mins Ready in : 40 mins  Serves : 4-6 Servings

INGREDIENTS             

Churro Twists  

  • 1 Sheet of Puff Pastry, thawed
  • 4 tbsp Granulated Sugar
  • 1 tsp Ground Cinnamon
  • Eggwash (one egg beaten with 1 tbsp milk/water)

Chocolate Sauce 

  • 1 cup Semisweet Chocolate
  • 1/2 cup Heavy Cream
  • 1 tbsp Unsalted Butter, softened at room temperature
  • 1/8 tsp salt

DIRECTIONS

  1. Line 2 baking sheets with some parchment paper. In a small bowl, mix together the sugar and cinnamon and set aside.
  2. Lay out the puff pastry on a lightly floured surface, roll it out so it’s around 1” bigger, brush the egg wash all over the top, then sprinkle evenly with the cinnamon sugar mixture.
  3. Cut about 1 inch strips lengthwise using a pizza cutter, then take the two ends and give it a few twists. Place on baking sheet.
  4. Preheat your oven to 190°C, bake the twists for 15 to 20 minutes or until golden brown.
  5. While the twists are cooling, prepare the chocolate sauce.
  6. In a small saucepan, add all the ingredients for the sauce, stirring constantly on medium-low heat, cook the mixture until everything is evenly melted then pour the sauce in a dish.
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Salmon in Cream Pasta

Posted on by editor
04
Jan

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Salmon in Cream Pasta

by Michele Ow

Fresh Pasta tossed in salmon cream sauce is perfect for a movie night with your friends!

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

INGREDIENTS

  • Fresh Pasta
    • 100g Oo Pasta Flour
    • 1 Small Egg
  • Sauce
    • 1 tbsp Olive Oil
    • 1 tbsp Butter
    • ½ Yellow Onion, minced
    • ½ Anchovies
    • Hot Smoked Salmon
    • 2 tbsp Crushed Tomatoes – optional
    • Sea Salt and Pepper
    • Drizzle of Heavy Cream

DIRECTIONS FOR FRESH PASTA

  1. Knead ingredients into a ball.
  2. Pass through pasta machine and cut.

DIRECTIONS FOR SAUCE

  1. Heat a large skillet over moderate heat. Add oil, butter, onions. Gently saute for 3 to 5 minutes to develop their sweetness. Add anchovies. Add tomatoes if using. Bring sauce to a bubble and reduce heat to simmer. Add smoked salmon. Season with salt and pepper.
  2. While sauce simmers, cook pasta in salted boiling water until cooked.
  3. Stir cream into sauce. When sauce returns to a bubble, remove it from heat.
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Italian Cannelloni Pasta

Posted on by editor
28
Dec

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Italian Cannelloni Pasta

by Charlynn Gwee

This delicious cannelloni recipe stuffed with ricotta cheese, spinach and almonds is the perfect pasta recipe for date night.

Cuisine : European Course : Main Skill Level : Novice
Prep : 30 mins Cook : 60 mins Ready in : 1 hr 30 mins Serves : 2-4 Servings

INGREDIENTS

  • 9 tubes Cannelloni Pasta
  • 450g Tomato Sauce
  • 300g Spinach
  • 250g Ricotta Cheese
  • Salt & Pepper
  • Dried Herbs
  • 50g Diced Almonds
  • 200g Shredded Cheese

DIRECTIONS 

  1. Mix ricotta cheese, spinach, salt, pepper, dried herbs and diced almonds together.
  2. Stuff into cannelloni pasta.
  3. Spread ½ the pasta sauce on the base of the pan.
  4. Lay tube pasta into the pan.
  5. Cover up with the rest of the sauce and top with shredded cheese.
  6. Bake at 190C for 40-45 minutes.
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Beef Wellington

Posted on by editor
28
Dec

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Beef Wellington

by Michele Ow

Beef Wellington – A Gordan Ramsay’s classic is a show-stopping dish that encases beef fillet in mushroom stuffing, parma ham and puff pastry.

Cuisine: European Course : Mains Skill Level : Novice
Prep : 9hrs Cook : 27-32 mins Ready in : 9 hrs 27-32 mins Serves : 1 Serving

INGREDIENTS

  • 1 Beef Fillet
  • Olive Oil, for frying
  • 150g Mixture of Mushrooms
  • Thyme
  • 1 Sheet Puff Pastry
  • 2-3 Slices Parma Ham
  • 1 Egg Yolk, beaten
  • A pinch of Salt
  • Sea Salt and Freshly Ground Black Pepper

DIRECTIONS:        

  1. Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight.
  2. Remove the cling film, then quickly sear the beef fillets in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle. Remove from the pan and leave to cool.
  3. Finely chop to release their juices, continue to cook over a high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste. Remove from the pan and leave to the mushrooms and fry in a hot pan with a little olive oil, the thyme leaves and some seasoning. When the mushrooms begin cool.
  4. Lay a large sheet of cling film on a work surface and place 4 slices of Parma ham in the middle, overlapping them slightly, to create a square. Spread half the duxelle evenly over the ham.
  5. Season the beef fillets, then place onto the mushroom-covered ham then on top of a precooked puff pastry. Using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log. Then chill for at least 20 minutes.
  6. Brush the pastry with the egg wash. Remove the cling film from the beef, then wrap the pastry around each ham-wrapped fillet. Trim the pastry and brush all over with the egg wash. Cover with cling film and chill for at least 20 minutes.
  7. When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg wash again, then bake at 200°C for 15-20 minutes until the pastry is golden brown and cooked. Rest for at least 10 minutes before carving.
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