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Cream of Mushroom Soup

Posted on by editor
22
Jul

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Cream of Mushroom Soup

Creamy and oh-so-good, this recipe will keep you coming back for seconds. 

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

INGREDIENTS:

  • 1 Onion, sliced
  • 4 Fresh mushrooms, sliced
  • ½ can Button mushroom, halved
  • 1 Potato diced
  • 2 cups Liquid chicken stock
  • ½ cup Cream
  • ¼ cup Butter (salted or unsalted doesn’t matter)
  • 1 Bay leaf
  • ¼ cup Butter
  • 4 tablespoons Plain flour

DIRECTIONS:

  1. In a pot, place the butter and melt on medium heat.
  2. Once the butter has melted, add the onions and bay leaf. Sauté till the onions go transparent.
  3. Add the fresh mushroom and brown it. Add in the button mushroom and potatoes. Coat with butter for about 3 minutes.
  4. Add the chicken stock and allow the liquid to simmer for at least half an hour on low heat.
  5. While the soup is simmering, place ¼ cup butter into a small saucepan to melt on low heat. .
  6. Add the plain flour into the small saucepan and combine with the butter. Keep stirring this paste till it turns slightly golden brown. (Make sure you do this on LOW heat)
  7. Add the cream to the mushroom soup and bring it to a simmer. (Do not boil it) for about 10 minutes.
  8. Remove the bay leave and use a stick blender to blend it smooth.
  9. Add half the prepared flour paste to the soup and stir. Bring the mushroom soup back to the heat (low). If it is not thick enough, add more of the flour mixture till you get the right consistency.
  10. Add salt and pepper to taste and serve.

     

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Yorkshire Pudding

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22
Jul

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Yorkshire Pudding

by Julie Yee

Enjoy this light-as-air and crispy Yorkshire Pudding with jam and whipped cream for a perfect dessert or pair it with meat gravy for a classical savoury Yorkshire Pudding.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 25 mins Ready in : 65 mins Serves : 6

INGREDIENTS:

  • 3 no. Eggs
  • 1 no. Egg white
  • 380ml Full cream UHT milk
  • 220g Plain flour
  • ¼ tsp Salt
  • ½ tsp Cinnamon powder
  • 2 tsp Raw sugar
  • Pepper (optional)
  • Cheese/bacon bits (optional)

DIRECTIONS:

  1. Whisk egg and egg white in a big mixing bowl for 5 mins.
  2. Pour in the milk.
  3. Add in the sifted flour and the rest.
  4. Rest for 30 mins in fridge.
  5. Brush tray generally with olive oil / any poultry fats. Base with 3mm oil.
  6. Bake empty tray at 220°C till very, very hot.
  7. Pour in mixture till almost full, you should hear the sizzling sound.
  8. Bake at 220°C for 25mins till golden brown. Cover with paper if top is too brown after 15mins. Do not open oven too early.
  9. Serve immediately with jam & whipped cream or pair with the meat gravy.
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Fresh Strawberries with Balsamic Vinegar and Vanilla Ice Cream

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22
Jul

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Fresh Strawberries with Balsamic Vinegar and Vanilla Ice Cream

by Eric Low

This perfectly balanced Fresh Strawberries with Balsamic Vinegar is a unique way to enjoy this summer fruit! Great when served over pound cake or with vanilla ice cream!

Cuisine : European Course : Dessert Skill Level : Novice
Prep : 5 mins Cook : 10 mins Ready in : 15 mins Serves : 2

INGREDIENTS:

    • 80g Sugar
    • 4 tbsp Water
    • 50ml Balsamic vinegar
    • ½ tsp Vanilla essence
    • ¼ tsp Coarse ground black pepper

    Assembly

    • 200g Strawberries, cut into half or quartered
    • Vanilla ice cream

DIRECTIONS:

  1. Caramelise sugar with water and add the balsamic vinegar, vanilla essence and black pepper. Cook till syrupy and add in the strawberries.
  2. Toss well, remove from heat and let the strawberries marinate for 5 minutes.
  3. Serve the strawberries with vanilla ice cream.
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Chocolate Molten Lava Cake with Oreo Centre

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22
Jul

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Chocolate Molten Lava Cake with Oreo Centre

by Michele Ow

Love both Oreo and chocolate? You got to try this chocolaty Molten Lava Cake with Oreo Centre by Chef Michele Ow for the ultimate dessert!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 5 mins Ready in : 30 mins Serves : 2-4

INGREDIENTS:

  • 120g Chocolate buttons
  • 80g Butter
  • 40g Sugar
  • 2 Eggs
  • 35g Plain flour

DIRECTIONS:

  1. Chop Oreos up finely in a food processor.
  2. With hands (or a spoon, I just think hands are faster), mash softened cream cheese and crushed Oreos until well combined.
  3. Roll into 1″ balls and place on a wax covered cookie sheet. Put in freezer for 15 minutes.
  4. Beat sugar and eggs.
  5. Bain Marie chocolate and butter.
  6. Incorporate chocolate mixture into egg / sugar mixture.
  7. Fold in flour.
  8. Divide into 6 ramekins.
  9. Pop an Oreo ball into the centre.
  10. Bake at 250’c for 5-6 mins.
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Thai Style Green Curry

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22
Jul

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Thai Style Green Curry

by Trish Yee

Savour the taste of Thailand with piping hot green curry ladled over steaming white rice. 

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

INGREDIENTS:

 

  • Green Curry Paste
    • 1 tsp Roasted coriander seeds
    • 1 tsp Roasted cumin
    • 15 Large green chilies
    • 3-4 Chilli leaves
    • 1 tsp Salt
    • 1 cm Chopped galangal
    • 3 stalks Lemon grass
    • 2 pcs Kaffir lime skin finely chopped
    • 2 stems Chopped coriander root
    • 9 cloves Thai garlic
    • 5 Shallots chopped
    • 1 tsp Shrimp paste
  • Green Curry Paste
    • 200g Chicken thigh, cut into chunks
    • 2 ½ cup Coconut milk
    • ½ cup Water
    • 2 Small egg plants
    • 2 Red chilli, cut diagonally
    • 3 pcs Kaffir lime lime
    • ¼ cup Sweet basil leaf
    • 2 tbsp Fish sauce
    • 2 tbsp Palm sugar
    • 2 Potatoes, cut into cubes

 

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DIRECTIONS:

          For The Green Curry Paste

  1. Prepare the green curry paste by pounding the peppercorns, coriander seeds and cumin. Then add in the chilli and salt, blend well.

  2. Add in the remaining ingredients except shrimp paste.

  3. Put shrimp paste in small increments and continue to pound till smooth and fine. Set aside for use.

    For The Green Curry Chicken

  4. In a heated saucepan, heat 1 tbsp oil and add in the green curry paste and sauté over low heat.

  5. Reduce heat and gradually add 1 cup of coconut milk and stir till green oil surfaces.

  6. Add the chicken, potatoes and lime leaves in, continues cooking for 3mins till meat is cooked thoroughly.

  7. Add in remaining coconut milk and season with sugar and fish sauce. Add in egg plants and when eggplant is cooked, sprinkle in the sweet basil leaves and red chillies. Turn off heat and serve hot.

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Banoffee Pie

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22
Jul

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Banoffee Pie

by Jehanne Ali

This heavenly version of Banoffee Pie with a crumbly discuit dase filled with rich, sweet caramel sauce is the perfect showstopper dessert!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 70 mins Ready in : 90 mins Serves : 12

INGREDIENTS:

  • Base
  • 100 g Butter
  • 250 g Digestive Biscuits
  • 100 g Melted Bitter Chocolate
  • Caramel
  • 100 g Butter
  • 2 tbsp Brown Sugar
  • 1 tin Condensed Milk
  • 4 tbsp Whipping Cream
  • 1/2 cup Chopped Walnut [Optional]
  • Toppings
  • 4 no Banana
  • 200 g Whipping Cream
  • Sprinkling of Grated Dark Chocolate
  • Dusting of Cocoa Powder
  • Dusting of Cinnamon Powder

DIRECTIONS:

  1. Melt the butter and add into the crushed biscuits and mix well.
  2. Make a pie shell with the side 1.5cm up.
  3. Spread a thin layer of melted chocolate at the base. Chill in the fridge.
  4. Melt butter and sugar under low heat till sugar has dissolve.
  5. Add in condensed milk and bring to a boil. Simmer for another 5mins till you get a lovely caramel. Add in the whipping cream and simmer for another 5mins.
  6. Pour in the caramel into the biscuit base and chill for 1hr or till set.
  7. Remove pie from tin to serving tray.
  8. Arrange banana slices on caramel and spread some whipped cream on top.
  9. Dust with cocoa powder, cinnamon powder and Sprinkle with grated chocolate. Decorate with extra banana.
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Lemon Chicken Pasta

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22
Jul

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Lemon Chicken Pasta

This lovely Lemon Chicken Pasta is perfect for summer! The creamy sauce is has a decadent butter and light lemon flavor. Add as much parmesan as you’d like! 

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 10 mins Ready in : 20 mins Serves : 4-6

INGREDIENTS:

  • 500g Pasta of your choice
  • 4 Boneless, skinless chicken breast, about 750g, cut into bite-sized pieces
  • 1 tbsp Olive Oil
  • 4 tbsp/55g Butter
  • 4 cloves Garlic, finely minced
  • 4 Green Onions, thinly sliced
  • 125ml Chicken Broth
  • 125ml Heavy Cream
  • Zest and juice of 1 lemon, more as needed
  • Salt & Pepper, to taste
  • Freshly grated Parmesan to finish

DIRECTIONS:

  1. Bring a large pot of salted water to the boil. Add pasta and cook according to package directions or until al dente; drain, reserving some of the cooking water.
  2. Meanwhile, heat the oil and 2 tablespoons of butter in a large frying pan over medium heat; add the chicken and brown for about 5 mins until lightly browned.
  3. Add garlic to the pan with the chicken with the remaining 2 tablespoons of butter, and stir till fragrant then add the green onions. Pour in the broth, cream, lemon zest and lemon juice. Mix until the sauce thickents. Season with salt and pepper, to taste.
  4. Add to the hot cooked pasta to the pan and stir around so the pasta absorbs the sauce. Add a little of the cooking water if need be to loosen the sauce.
  5. Serve with Parmesan cheese, as much as you like!
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Crunchy Cream Puffs

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22
Jul

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Crunchy Cream Puffs

by Philia Ng

These crispy cream choux puffs are a pretty spectacular bake. Not only are they light and airy, and they are topped with a crunchy cookie top!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 10 mins Ready in : 30 mins Serves : 12

INGREDIENTS:

  • 105gm Unsalted Butter
  • 5 Eggs
  • 145gm Cake Flour
  • 5gm Baking Powder
  • 225gm Water

DIRECTIONS:

  1. Boil the butter and water together.
  2. Once it is boiling, add in the flour at one go and remove from heat.
  3. Stir until it resembles a smooth dough and it leaves the sides.
  4. Continue to whip until it is semi cooked, add in the egg one by one until the dough is smooth and elastic.
  5. Pipe on the baking tray, space out evenly and place a piece of crunchy cookie on top of the puff.
  6. Bake at 200 degree Celsius, fan mode for 10 mins.
  7. For the Crunchy Cookie Top, whip butter and sugar until whitish. Add in the egg and mix well. Add in flour and ground almond powder. Roll the dough into a log and chill it until firm. Lastly, slice the cookies thinly for the puff later.
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Almond Sugee Cake

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22
Jul

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Almond Sugee Cake

by Trish Yee

Tempt your taste buds with this Rum-infused Almond Sugee Cake by Chef Trish!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 40 mins Ready in : 60 mins Serves : 10

INGREDIENTS:

  • 4 Egg yolks
  • 2 Egg whites
  • 120g Butter
  • 85g Sugar
  • 90g Semolina
  • 50g Flour
  • ½ tsp Baking powder
  • 1/8 tsp Baking soda
  • 1 tsp Rum or Vanilla essence
  • 30g Almond flour
  • 30g Milk

DIRECTIONS:

  1. Cream butter and ½ of the sugar together in a mixing bowl using high speed for 5-8 mins.
  2. Add in the semolina in and continue to beat for another few mins, add in the rum or vanilla essence. Set aside
  3. In another clean mixing bowl, beat the egg whites using high speed for 2-3 mins till foamy then add in the rest of the sugar.
  4. Once the egg whites reached soft peak, lower the speed and add the yolks in and continue to beat for 1 min. Mix well by hand.
  5. Pour 1/3 egg mixture to the butter mixture and fold gently till it incorporates before another the next batch of egg mixture.
  6. In a separate bowl, combine the almond, flour, baking powder and baking soda. Sieve together.
  7. Add in the flour mixture to the batter using a spatula. Mix well and pour in the milk and mix well.
  8. Pour the mixture into a 6 inch baking tin and sprinkle some almonds on top.
  9. Bake for 35 -40 mins at 150°C.
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Stuffed SousVide Boneless Chicken Leg

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22
Jul

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Stuffed SousVide Boneless Chicken Leg

by Felix Chong

Try this Stuffed SousVide Boneless Chicken Leg from Chef Felix Chong for a unique and luxurios main dish! Stuffed with foie gras and caramelized apples, it goes perfectly with the tender chicken. The bacon cuts through the sweetness of the caramelized apples, adding another layer of flavour and complexity to the dish.

Cuisine : European Course : Main Skill Level : Novice
Prep : 30 mins Cook : 45 mins Ready in : 75 mins Serves : 1

INGREDIENTS:

  • 1pc Boneless Chicken Leg
  • 50 – 60g Foie Gras
  • 6cs Bacon Strips
  • 1pc Apple
  • 50g Caster Sugar
  • 1 tbsp Unsalted Butter
  • 500g Carrots
  • 300ml Veal Jus
  • 1 tsp Truffle Oil

DIRECTIONS:

  1. Prepare a pot of boiling water and place the carrots in it till fully cooked for about 15 min.
  2. Remove from the pot and pass through a fine strainer.
  3. Transfer to a small pot and butter monte it till a light and fluffy texture is obtained.
  4. Remove the skin from the chicken.
  5. Lay out the chicken in between 2 pcs of cling film and use a kitchen pounder to flatten it and season well with salt and pepper and set aside in the fridge.
  6. Peel off the apple skin and dice it into small cubes.
  7. Heat up a pan with caster sugar. Once it starts to caramelize, place the apple cubes in it and steer for about 30 seconds. Lastly, add in unsalted butter to it and simmer for another 2 mins.
  8. Remove the apple and cool it down.
  9. Place the foie gras on the chicken in a straight roll together with the caramelized apple and roll it up tight.
  10. Roll up the stuffed chicken with the bacon strips and vacuum pack tight to remove excess air in the bag.
  11. Sousvide the chicken in the water bath and pan fry it over a non-stick pan – ensure the bacon is nice and crispy.
  12. Portion into 5-6 pcs and palce it on top of the carrot mash and drizzle over with truffle veal jus! 
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