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Wild Mushroom Soup

Posted on by editor
22
Jul

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Wild Mushroom Soup

by Michele Ow

Learn how to make this insanely delicious Wild Mushroom Soup with this recipe by Chef Michele Ow!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 20 mins Ready in : 25 mins Serves : 1-2

INGREDIENTS:

  • Handful Assorted Mushrooms
  • 1/2 Yellow Onion
  • 5g Dried Porcini
  • Fresh Thyme
  • Extra Virgin Olive Oil
  • 1tsp Olive Oil

DIRECTIONS:

  1. Roughly chop mushrooms; finely dice onion.
  2. Soak porcini in hot water for at least 5 m.
  3. In a pot fry butter, drizzle of olive oil & onions until translucent.
  4. Add in mushroom & stock & thyme.
  5. Bring to a boil the simmer for minimum 20 mins.
  6. Serve with a drizzle of extra virgin olive oil.

     

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Crab Stuffed Mushrooms

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22
Jul

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Crab Stuffed Mushrooms

This dish pairs succulent portobello mushrooms with a lusciously creamy crab filling. If rich flavours are your thing, you’ll love these.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 60 mins Ready in : 75 mins Serves : 2

INGREDIENTS:

  • 6 Button or Baby portobello mushrooms
  • ¼ Medium onion
  • 1 cloves Garlic
  • 2 tablespoons Unsalted butter
  • ¼ Jar crab meat
  • 1/8 teaspoon Salt
  • 1/8 teaspoon Pepper
  • 4 ounces Cream cheese, room temperature
  • 1 Egg yolk
  • ¼ cup Parmesan cheese, shredded
  • ½ Lemon, cut into wedges

DIRECTIONS:

  1. Clean dirt and debris from mushrooms by wiping them with a damp paper towel or rinsing them under running water in a strainer. Let them dry for a few minutes, and then pull off the mushroom stems from their caps (these pop right off). Set the mushroom caps aside.
  2. Mince the mushroom stems, onion, and garlic as finely as possible without turning them into mush.
  3. Place the butter in the frying pan on the stove over high heat. When the butter is melted and hot, dump in all your minced veggies and cook them for about 10 to 12 minutes, or until the liquid from the mushrooms is mostly evaporated. Stir occasionally.
  4. Add the crab meat, salt and pepper to the pan, and cook for a minute or two, just enough to heat the crab through. When it’s good to go, scrape the whole mixture into a bowl and let it cool for at least 20 minutes, or until it’s cool to the touch.
  5. Next, add in the cream cheese, egg yolk and half of the Parmesan cheese. Mix it thoroughlyt. If you are making the filling a day in advance, cover the bowl with plastic wrap and chill in the refrigerator. For those forging ahead, preheat the oven to 220 degrees C.
  6. Using a tablespoon, scoop a little bit of the crab mixture from the bowl and pack it down gently into a mushroom cap. Place the stuffed mushroom on your baking pan. You want a well-rounded mound of crab and cream cheese goodness on top. Repeat with the rest of the mushroom caps, then sprinkle on the remaining Parmesan cheese for a topping.
  7. Bake the stuffed mushrooms for 25 minutes. You’ll know they’re ready when the Parmesan cheese on top is a light golden brown. Remove the pan(s) from the oven.
  8. Before serving, cut the lemon into wedges and sprinkle a few drops of lemon juice onto each mushroom cap. Or, you can serve them on a tray with the lemon wedges and let your friends sprinkle on the lemon juice themselves. Enjoy!
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Spicy Chili Oil Prawn Dumpling (Hong You Chao Shou)

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22
Jul

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Spicy Chili Oil Prawn Dumpling (Hong You Chao Shou)

by Julie Yee

The spicy and aromatic sauce coating these tender prawn and meat dumplings are the ultimate dim sum!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 30 mins Cook : 5 mins Ready in : 35 mins Serves : 20

INGREDIENTS:

  • 20 sheets of White Square Wonton Skin
  • 100 g Prawns (Filling)
  • 50 g Minced Meat (Filling)
  • 1/2 teasp Potato Starch (Filling)
  • A pinch of Salt (Filling)
  • 1/2 teasp Sugar (Filling)
  • A dash of White Pepper (Filling)
  • A dash of Sesame oil (Filling)
  • 40 g Cooking Oil (Spicy Sour Sauce)
  • 25 g Chilli Oil (Spicy Sour Sauce)
  • 30 g Minced Garlic (Spicy Sour Sauce)
  • 30 g Minced Shallot (Spicy Sour Sauce)
  • 80 g Sugar (Spicy Sour Sauce)
  • 1 teasp Salt (Spicy Sour Sauce)
  • 90 g White Vinegar (Spicy Sour Sauce)
  • 100 g Spicy Broad Bean Paste (Spicy Sour Sauce)
  • 100 ml Hoisin Sauce (Spicy Sour Sauce)

DIRECTIONS:

  1. Heat oil in a wok.
  2. Add chili oil, garlic and shallot. Fry till fragrant.
  3. Add in the rest of the ingredients bring it to boil.
  4. For the fillings, Mix all ingredients in a bowl.
  5. To wrap the wontons, place about a teaspoon of the Filling in the center of a wonton wrapper. Dab your index finger into the small bowl of water, and then trace the outer edges of the wonton wrapper. This will help seal the wontons.
  6. Boil water and cook wonton till float and looks pinkish., about 1-2 minutes. Drain off the water.
  7. Garnish with spring onion and serve immediately.
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Roesti Potatoes

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22
Jul

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Roesti Potatoes

by Eric Low

Savour this all-star, easy-to-follow Roesti Potato with Chef Eric!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 20 mins Ready in : 30 mins Serves : 2

INGREDIENTS:

  • 4 large Idaho Potatoes, peeled
  • Pinch of Nutmeg
  • Oil for cooking
  • Salt and Pepper

DIRECTIONS:

  1. Grate the potatoes with a Japanese mandolin slicer into medium shreds. Alternatively use a box grater. Add nutmeg and season lightly with salt and pepper.
  2. Heat a non-stick omelette size pan with some oil. Place shredded potatoes in pan and cover. Cook over medium heat for 4-5minutes.
  3. Using a plate larger than the pan, cover the pan and flip over. Add some oil and slide the potatoes back to the pan and cook for another 4-5 minutes without covering.
  4. When both sides of the roesti are cooked and golden brown serve hot with the condiments.
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Oyster Mornay

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22
Jul

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Oyster Mornay

by Michele Ow

The perfect marriage of oyster and mornay sauce is the perfect way to start your dinner!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 5 mins Ready in : 25 mins Serves : 3

INGREDIENTS:

  • Fresh oysters, shucked
  • 1 cup Milk
  • 1 tbsp Butter
  • 1 tbsp Flour
  • Emmenthal cheese
  • Pinch of nutmeg
  • Salt & pepper
  • Spinach

DIRECTIONS:

  1. Add butter to saucepan then flour.
  2. Cook roux until deep yellow.
  3. Add milk and let mixture scald.
  4. Remove from heat and melt cheese in the mixture.
  5. Cool.
  6. Spoon mixture with spinach on oysters.
  7. Bake at 200°C for 5 mins.
  8. Serve warm.
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Eggs Benedict with Bacon

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22
Jul

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Eggs Benedict with Bacon

What can be more satisfying than two perfectly poached eggs blanketed in a smooth hollandaise sauce? Try this recipe today!

Cuisine : European Course : Main Skill Level : Novice
Prep : 5 mins Cook : 20 mins Ready in : 25 mins Serves : 2

INGREDIENTS:

  • 2 tsps White wine vinegar
  • 4 Eggs
  • 2 tbs Salted butter, softened
  • 2 pcs Muffins, split in half
  • 4 pcs Bacon
  • Classic Hollandaise Sauce
  • 4 large Egg yolks
  • 2 tbs Fresh lemon juice
  • 1 tbs Mustard (optional)
  • 6oz (12 tbs) Unsalted butter, melted
  • Pinch Cayenne or a few drops of hot pepper sauce
  • Salt to taste

DIRECTIONS:

  1. Position a large heatproof bowl over a pot of barely simmering water, making sure the bottom of the bowl doesn’t touch the water.
  2. In the bowl, whisk the yolks, lemon juice, and mustard (if using) until well combined. Gradually whisk in the butter in a thin stream and keep whisking until the sauce is thick enough for the whisk to leave tracks that hold for a couple of seconds, 1 to 2 minutes.
  3. If the sauce is too thick, whisk in a few drops of hot water to thin it. Whisk in the cayenne or hot sauce and season to taste with salt.
  4. Keep the sauce warm in its bowl set over the simmering water, whisking occasionally, until ready to use.

    Sauce:

  5. Place everything except the melted butter into a container, and blend with a stick blender.

  6. Pour the butter in gradually and continue to blend until smooth.

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Mexican Bun

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22
Jul

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Mexican Bun

by Julie Yee

Crisp on the outside and deliciously fluffy on the inside, Mexican buns are great with coffee or just as an afternoon snack. 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 90 mins Cook : 30 mins Ready in : 120 mins Serves : 12 pcs

INGREDIENTS:

    • 300gm Bread Flour
    • 90gm Plain Flour
    • 15gm Milk Powder
    • 11gm / 1pkt Yeast
    • 210gm Water
    • 60gm Sugar
    • 90gm Egg
    • ½ teasp. Salt
    • 70gm Crisco Shortening
    • ** Butter cubes

    For The Coffee Topping Group 1

    • 60gm Butter
    • 50gm Sugar

    Group 2

    • 12gm Milk Powder
    • 25gm UHT Milk
    • ¼ teasp. Salt
    • 30gm Egg
    • 1 teasp. Coffee paste/ Emulco

    Group 3

    • 40gm Plain Flour
    • 20gm Rice Flour
    • 1/8 teasp Baking Soda
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DIRECTIONS:

         For the Mexican Bun

  1. Mix all Group1 ingredients & knead till “Pick-up” stage.

  2. Add in Group 2 & knead till “Developed “stage.

  3. Round dough & leave to ferment 1hr.

  4. Scale into 60gm. Wrap 1 small pc butter & round into ball.

  5. Sprinkle water on top & proof till double.

  6. Pipe coffee mixture on top.

  7. Bake at 190ºC for 12mins.

    For the Topping

  8. Mix butter & sugar until creamy

  9. Add in the egg & beat well mix well.

  10. Then, add in (Grp. 2) sifted flour (Grp. 3).

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Nama Chocolate

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22
Jul

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Nama Chocolate

by Thripti Hinduja

Enjoy the best taste of chocolate with this easy-to-bake Nama Chocolate recipe shared by Chef Thripti!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 5 mins Cook : 120 mins Ready in : 125 mins Serves : 4

INGREDIENTS:

  • 160g Dark chocolate (65%)
  • 90ml Cream
  • 10g Butter
  • 12g Liquid glucose
  • 5 tbsp Cocoa (for coating)

DIRECTIONS:

  1. Put all the ingredients in a Bain Marie except the cocoa.
  2. Stir until the chocolate melts and is smooth.
  3. Take it off the heat and continue to stir until it comes to room temperature. (You may do this over a bowl of ice to achieve quicker results.)
  4. Line a 4 inch square mould with cling wrap. Pour in the chocolate and refrigerate until set for about an hour or two.
  5. Demould. Slice and coat in cocoa.
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Chocolate Torte Cake

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22
Jul

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Chocolate Torte Cake

by Trish Yee

Relish every spoonful of this luscious Chocolate Torte Cake topped with Chocolate Ganache, the best way to end your weekend!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 60 mins Ready in : 100 mins Serves : 6-8

INGREDIENTS:

  • 115g Unsalted butter
  • 120g Cake flour
  • 1/2 teasp Salt
  • 1/4 teasp Baking powder
  • 260g Semisweet chocolate, coarsely chopped
  • 1 1/4 cups Sugar
  • 1 teasp Pure vanilla extract
  • 2 Large eggs
  • 1/2 cup Low-fat buttermilk
  • 1/2 cup Heavy cream
  • 150gm Semisweet chocolate, coarsely chopped
  • 2 tbsp Corn syrup

DIRECTIONS:

  1. Make cake: Preheat oven to 350 degrees. Butter an 8-inch round cake pan; line bottom with parchment or waxed paper.
  2. In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
  3. In a large heatproof bowl set over (not in) a saucepan of simmering water, melt butter and chocolate, stirring frequently, 4 to 5 minutes. Remove bowl from pan. Whisk in sugar and vanilla, then eggs, buttermilk, and pistachios. Fold in flour mixture just until combined.
  4. Pour batter into prepared pan. Bake until a toothpick inserted in centre comes out with a few moist crumbs attached, 60 to 70 minutes. Let cool in pan 5 minutes; run a knife around edge, and invert onto a wire rack. Remove paper, and let cool completely, about 3 hours. (To store, wrap in plastic, and keep at room temperature, up to 3 days).
  5. Make ganache: In a small saucepan, bring cream to a simmer; remove from heat. Add chocolate, and let stand 5 minutes; whisk until smooth. Let cool until mixture falls back in ribbons when lifted with a spoon, 2 to 6 minutes.
  6. Set cake on a serving platter; tuck strips of parchment paper under edge of cake to prevent ganache from dripping on platter.
  7. Pour ganache onto centre of cake; using a table knife, spread evenly over the top and down the sides. Let set, about 30 minutes. Remove paper from under cake; serve.
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Baked Tapioca Kueh

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22
Jul

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Baked Tapioca Kueh

by Julie Yee

Baked Tapioca Kueh

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 60 mins Ready in : 115 mins Serves : 3

INGREDIENTS:

  • Group 1 (Dissolve in a saucepan)
    • 240gm Thick Coconut Milk
    • 110gm Sugar
    • ¼ tsp. Salt
    • 4 pcs Pandan Leaf

    Group 2 

    • 35gm Butter
    • 1 teasp. Vanilla Extract

    Group 3

    • 400gm Grated Tapioca
    • Grated Coconut
    • 20gm Tapioca Flour
    • 7gm Wheat Starch
    • 1 Egg
    • 1 Egg Yolk
    • * 1 egg yolk + a pinch of salt for brushing
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DIRECTIONS:

  1. Dissolve Group 1 in a saucepan.
  2. Add in Group 2.
  3. Mix the Group 3 together & pour the above mixture into it. Cook till mixture is sticky.
  4. Pour into baking tin & steam for 20mins at high heat.
  5. Egg wash & bake at 190C for 40mins till brown.

    Tips:

  6. You can bake Pandan flavoured Tapioca Cake by adding 50gm freshly squeezed pandan juice into the coconut milk. Reduce the coconut milk by 50gm.

  7. It is strongly advisable to buy ready grated Tapioca at some traditional market where the stalls have coconut shredding machine.

  8. You can store the grated tapioca frozen for about 3months and use them anytime you want to bake it.

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