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Spinach and Ricotta Ravioli

Posted on by tott
06
Jul

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Spinach and Ricotta Ravioli

By Michele Ow

Savour every bite of this delicate and creamy Spinach and Ricotta Ravioli with sage butter sauce!

Cuisine : European Course : Main Skill Level : Novice
Prep : 40 mins Cook : 15 mins
Ready in : 55 mins Serves : 2

INGREDIENTS:

Ingredients for Spinach and Ricotta Ravioli

  • 200g Fresh spinach
  • 150g Ricotta
  • 80g Mascarpone cheese
  • 30g Grated Parmesan cheese
  • Salt and pepper
  • 2 tbsp Olive oil

Ingredients for Sauce

  • 50g Butter
  • Parmesan shavings
  • A few leaves of Sage

DIRECTIONS:

  1. Prepare the filling by mixing the ricotta with the mascarpone, the chopped spinach, and 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 egg wash.
  4. 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.
  5. In a pot of salted water, cook the ravioli for 2-3 minutes.
  6. In a fry pan, add a sprinkle of olive oil with butter and sage then add the cooked ravioli.
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Almond Shortbread

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06
Jul

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Almond Shortbread

By Thripti Hinduja

With its light, buttery flavour and sugar-crystal sweetness, this almond shortbread is impossible to resist.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 30 mins
Ready in : 45 mins Serves : 4

INGREDIENTS:

  • 90g Butter
  • 50g Caster sugar
  • 1/4 tsp Almond extracts
  • 30g Rice flour
  • 30g Almond flour
  • 95g Plain flour
  • 10-15g Flaked almonds

DIRECTIONS:

  1. Cream the butter and the sugar together.
  2. Add in the almond extract and mix well.
  3. Mix in the almond flour and the rice flour.
  4. Then stir in the plain flour and mould it into a dough.
  5. Place the dough on a sheet of baking paper and roll to a 9″ circle. Sprinkle over the flakes almonds and gently roll over to embed them in the dough.
  6. Cut the circle into wedges and bake for 25 minutes at 180 C. If it browns too quickly you may reduce the temperature to 160 C for the last 5 minutes.
  7. Cool completely before cutting and serving.
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Brown Sugar Sponge Cake

Posted on by tott
05
Jul

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Brown Sugar Sponge Cake

By ToTT

This fluffy and moist Brown Sugar Sponge Cake by Chef Claire is to die for!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 25 mins
Ready in : 45 mins Serves : 2 6″ cakes

INGREDIENTS:

  • 150g Egg, Whole (Cold)
  • 10g Glucose or Golden Syrup
  • 60g White Sugar, Caster
  • 60g Cake Flour or Flour < 9g protein
  • 45g Vegetable Oil

DIRECTIONS:

  1. Preheat oven to 170°C Top and Bottom without fan/ 150°C with fan.
  2. Combine cold eggs, sugar and golden syrup/glucose in a mixing bowl.
  3. Using the whisk attachment, put on medium speed till combined. Ensure glucose/golden syrup is fully incorporated. Put on Kitchen aid speed 9 for 10mins, speed 7 for 3mins and then speed 5 for 2mins.
  4. Sift flour.
  5. Once the batter is thick and at ribbon stage, on the slowest speed, add the sifted flour 1 tablespoon at a time.
  6. Stop the mixer. Remove 3-4 spatulas of batter to the oil. Mix gently till well combined. There must not be any oil streaks.
  7. Add oil-batter mixture to the main batter. Mix on the slowest speed for 5-10secs.
  8. Fold by hand using a spatula till the batter is uniform.
  9. Divide into 2 equal portions into your springform pans.
  10. Bake till golden brown and when a cake tester comes out clean. 6” 20-25mins.
  11. Reduce oven temp by 10°C after 15mins if the cake is browning too quickly.
  12. Allow to cool for 5mins before inverting the tins to cool completely.
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Pasta with Beef Ragu Sauce

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05
Jul

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Pasta with Beef Ragu Sauce

By Michele Ow

Each bite of this classic handmade pasta with rich and tender Braised Beef Ragu sauce is satisfying.

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 25 mins
Ready in : 40 mins Serves : 2

INGREDIENTS:

Ingredients for Fresh Pasta

  • 1) 100g Oo pasta flour
  • 2) 1 Small Egg

Ingredients for Beef Ragu Sauce

  • 3) Olive oil
  • 4) 2 tbsp Yellow onion (diced)
  • 5) 1/2 no Carrot
  • 6) 1 stalk Celery
  • 7) 200g Beef (minced)
  • 8) 2 strips of Bacon
  • 9) 1 Bay leaf & thyme
  • 10) 1/2 cup Water
  • 11) 50ml Beef stock
  • 12) 1 cup Diced tomato

DIRECTIONS:

  1. To make the Fresh Pasta, follow steps 2 to 3.
  2. Knead ingredients into a ball.
  3. Pass through pasta machine and cut.
  4. To make the Beef Ragu Sauce, follow steps 5 to 11
  5. To a fry pan , add olive oil, and onions, carrot, celery and sliced bacon and cook for 5-7 mins.
  6. Add beef mince and cook until fragrant.
  7. Deglaze with beef stock.
  8. Add water.
  9. Add herbs and canned tomato.
  10. Simmer for 15 minutes.
  11. Season and mix with pasta.
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Otah Otah Bruschetta

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05
Jul

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Otah Otah Bruschetta

By Mimi Wahadi

Learn to make Otah Otah from scratch and add a spin on this local delight by pairing it with bruschetta.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 10 mins
Ready in : 30 mins Serves : 8-10

INGREDIENTS:

  • 1) 250g White fish fillets (Group A)
  • 2) 115ml Thick coconut milk (Group A)
  • 3) 1 Eggs, lightly beaten (Group A)
  • 4) 4 pcs Kaffir lime leaves, finely sliced (Group A)
  • 5) 1/4 tsp Salt (Group A)
  • 6) 1/4 tsp Sugar (Group A)

Ingredients for the Paste

  • 7) 2 Fresh Red chilies (Group B)
  • 8) 10 Dried Chili, cut and soften (Group B)
  • 9) 1 stalk Lemongrass, finely slice (Group B)
  • 10) 2 petals Ginger Flower Bud, finely sliced (Group B)
  • 11) 5 pcs Candlenuts, roasted (pound) (Group B)
  • 12) 1/2 pc Shrimp Paste approx. (1.5 x 1.5 x 3 or 4 inches thick) (Group B)
  • 13) 2 cloves Garlic, sliced (Group B)
  • 14) 3 Shallots, finely sliced (Group B)
  • 15) 1-inch of Galangal finely sliced (Group B)
  • 16) 1-inch of Fresh turmeric, (cut into smaller pieces) (Group B)
  • 17) 8-10 slices Baguette bread (Group B)

DIRECTIONS:

  1. Clean fish and chop/pound them roughly into a fish paste.
  2. Blend all paste ingredients in Group B in a blender.
  3. If you want it to taste even better, pound the spices using mortar and pestle instead.
  4. In a frying pan, heat up oil and sauté (B) until fragrant and dry.
  5. In another large mixing bowl, add in (A) and (B) and mix them thoroughly.
  6. Drizzle some olive oil onto the sliced baguette.
  7. Place a heap of the otah nicely onto the bread.
  8. Arrange on a baking tray and bake them at 180 degrees for about 8-10 mins.
  9. Garnish with coriander leaves and a drop of thick coconut cream.
  10. Serve!
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Kueh Dadar

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05
Jul

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Kueh Dadar

By Julie Yee

Kueh Dadar is a local Peranakan delicacy made from pandan flavoured crepes with shredded Gula Melaka coconut filling that is sinfully good.

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

INGREDIENTS:

Ingredients for the Batter

  • 60g Plain Flour
  • 1/2 tbsp Tapioca Flour
  • 100g Thick Coconut Milk
  • 100g Water
  • 1 Egg
  • 3/4 tsp Salt
  • 1 tbsp Pandan Juice
  • Pandan Paste

Ingredients for the Filling

  • 60g Gula Melaka
  • 1 tbsp Water
  • 120g White Grated Coconut
  • 1/4 tsp Salt
  • 1 tsp Tapioca Flour

DIRECTIONS:

  1. To make the Batter, follow steps 2 to 4.
  2. Mix all ingredients together till smooth. Sieve & rest for at least 1/2 hr to let the mixture stabilize.
  3. Heat a non-stick pan. Pour 1 tbsp of batter on pan & swirl fast to let batter spread out. Cook under medium flame.
  4. Place coconut filling & roll like a spring roll.
  5. To make the Filling, follow steps 6 to 7.
  6. Dissolve gula melaka in water.
  7. Add in white grated coconut, salt and tapioca flour and stir fry till moisture left.
*Tips:
Try to make the crepes as thin as possible.
Coconut filling should not cook till too dry.
Roll the crepes as tight as possible
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Strawberry Lemonade Cheesecake Cups

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05
Jul

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Strawberry Lemonade Cheesecake Cups

By Claire Marie Chang

Spoil yourself with a sweet treat, Strawberry Lemonade Cheesecake Cups that is tart, rich and creamy!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 50 mins Cook : 0 mins
Ready in : 50 mins Serves : 4-6 servings

INGREDIENTS:

Ingredients for Cheesecake Mousse

  • 110g Cream Cheese, Softened
  • 30-45g Icing Sugar
  • 1-2 tbsp Lemon Juice
  • 1/4-1/2 tsp Zest of Lemon (Optional)
  • 1/8-1/4 tsp Vanilla Extract or Vanilla Bean Paste (Optional)
  • 110-120g Dairy Whipping Cream 35% fat
  • 15-30g Strawberry Jam (Optional)

Ingredients for Cookie Crumb Base

  • 5-8 pcs Digestive biscuits or Oreos

DIRECTIONS:

  1. To make the Cheesecake Mousse, follow steps 2 to 8.
  2. In a cold greaseproof mixing bowl, combine whipping cream, sugar and vanilla.
  3. Using the whisk attachment, whip on medium speed (Kitchenaid speed 6) till soft firm peaks form. Set aside in the fridge.
  4. Separately, using the paddle/whisk attachment, whip softened cream cheese, icing sugar and zest till fluffy.
  5. Fold in lemon juice.
  6. Fold in whipped cream into the cream cheese base.
  7. For a swirled look, drop dollops of the strawberry jam and fold gently. Place mousse into a piping bag with piping tip.
  8. For a pinkish cheesecake look, fold in jam together when adding the lemon juice.
  9. To make the Cookie Crumb Base, follow steps 10 to 14.
  10. Place biscuits in Ziploc bag & crush till biscuits become finely crumbed.
  11. Scoop 1 tbsp of biscuit crumb into each dessert cup.
  12. Pipe cheesecake mousse onto biscuit crumbs.
  13. Refrigerate & top with fresh strawberries before serving.
  14. Keep refrigerated if not consumed within 30 minutes. Eat within 3 days.
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Soba Noodles with Inari

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05
Jul

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Soba Noodles with Inari

By Michele Ow

Learn to make soba noodles and the broth from scratch with Chef Michele’s recipe which is healthy and much more flavourful!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 30 mins Cook : 10 mins
Ready in : 40 mins Serves : 2

INGREDIENTS:

Ingredients for Soba Noodles

  • 1) 100g Buckwheat Flour
  • 2) 25g All-purpose Flour
  • 3) 60g Water
  • 4) Buckwheat starch or tapioca starch, for rolling the soba

Ingredients for Noodle Broth

  • 5) 5 cups of Dashi
  • 6) 3 tsp Japanese Soy Sauce
  • 7) 1 tbsp Mirin
  • 8) 1 tbsp Sugar
  • 9) 1 tsp Kosher

DIRECTIONS:

  1. To make the Soba Noodle, follow steps 2 to 12.
  2. Combine the flours: Weigh the two flours. Sift them through the strainer into a large mixing bowl.
  3. Add the water to the flour: Measure the water and pour it over the flours.
  4. Knead until a crumbly dough is formed: Work the flours and water together with your hands and then knead it in the bowl until it come together into a rough and slightly crumbly dough. If the dough feels dry or you can still see dry flour after a few minutes of kneading, then add water a tablespoon at a time until all the flour is integrated. Conversely, if the dough feels very wet and sticky, add all-purpose flour a tablespoon at a time until it becomes a workable dough.
  5. Knead the dough on the counter until smooth: Turn the dough out onto the counter. Continue kneading until it holds together easily, does not crack while kneading, and becomes smooth. You should not need to add any more flour at this point. The dough will be very dense — use all your strength!
  6. Thin the dough with pasta maker until 3.
  7. Cut dough.
  8. Cook the soba: Set a strainer in your sink.
  9. Fill a large bowl with cold water and ice cubes, and set this near the sink.
  10. Bring a large pot of water to a boil. Salt the water generously and drop in the soba. Cook for 60 seconds, then drain through the strainer in the sink.
  11. Rinse thoroughly under cool water, lifting and gently shaking the soba until the cooking film is rinsed away.
  12. Immediately dunk the soba in the bowl of ice water. Drain and serve with dashi, soy sauce, and sesame oil.
  13. To make the Noodle Broth, follow step 14.
  14. Combine all of the ingredients in a medium saucepan and bring just to a boil, stirring once or twice to dissolve the sugar and salt. Serve hot with soba noodles.
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Warm Seared Scallops with Chickpea, Sweet Chili, Arugula and Black Truffle

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05
Jul

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Warm Seared Scallops with Chickpea, Sweet Chili, Arugula and Black Truffle

By Felix Chong

These pan-seared scallops are cooked till perfection then served with chickpeas puree and topped with truffle shavings for extra depth of flavour.

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 10 mins
Ready in : 30 mins Serves : 4

INGREDIENTS:

  • 1) 8 Fresh Scallops
  • 2) Extra Virgin Olive Oil
  • 3) Sea Salt
  • 4) 200g Black Pepper
  • 5) 1 Pre-cooked Chickpeas
  • 6) 1 Garlic clove
  • 7) 1 Medium Shallot
  • 8) Black Truffle Paste
  • 9) 1 Lemon Juice
  • 10) Truffle Oil
  • 11) 1 bunch of Arugula Leaves
  • 12) Marinated Sweet Red Chili (in olive oil)
  • 13) Fresh Black Truffle
  • 14) Chopped Chives

DIRECTIONS:

  1. Season the scallops with olive oil, sea salt and crushed pepper.
  2. Heat a frying pan and sear the scallops until light golden colour. Set it aside.
  3. Clean the sweet chili by taking out the seeds. slice in julienne and marinate with extra virgin olive oil.
  4. Saute the pre-cooked chickpeas for a minute with garlic clove, chopped shallots and a little bit of water.
  5. Remove from the fire and blend them into puree together with the truffle paste, truffle oil, and a few drops of lemon juice.
  6. Add more water if necessary for a smooth consistency. Keep warm.
  7. Spread the chickpeas puree onto a plate.
  8. Lay the seared scallop and finish with arugula leaves, whole pre-cooked chickpeas, marinated red chili and chopped chives.
  9. Shave a fresh black truffle over the scallop and serve.
  10. Tips:
    A) Only sear the scallop for a minute, don’t overcook them otherwise it will lose the texture.
    B) Scallops with roe are also suitable for this recipe.
    C) You can use dried chickpeas as well, just remember to soak them overnight.
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Sesame Cookies

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05
Jul

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Sesame Cookies

By Lin Weixian

These delicious sesame cookies are irresistible; it is nutty, sweet and perfect for a tea break!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 15 mins
Ready in : 35 mins Serves : 40 cookies

INGREDIENTS:

  • 1) 200g Cake Flour
  • 2) Pinch of Salt
  • 3) 125g Unsalted Butter, softened
  • 4) 50g Icing Sugar
  • 5) 75g Sesame, grinded

DIRECTIONS:

  1. Mix flour and salt together.
  2. Slightly cream butter and icing sugar.
  3. Add in flour mixture and grinded sesame into butter mixture. Mix until combined.
  4. Rest in chiller till firm enough to be rolled out and cut into desired shapes.
  5. Bake in 180C in a preheated oven for about 15 minutes or till golden brown.
  6. Cool down completely before storing in airtight container.
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