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Chocolate Zucchini Cupcakes

Posted on by editor
22
Jul

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Chocolate Zucchini Cupcakes

by Claire Marie Chang

Switch up your chocolate cupcake recipe to this moist and rich zucchini chocolate cupcake with Orange Scented Chocolate Swiss Meringue for the perfect summer dessert!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 13 mins Ready in : 38 mins Serves : 12

INGREDIENTS:

  • 70g Unsalted Butter, Melted or Vegetable Oil (A)
  • 1 Whole Eggs (65g with shell)
  • 70g Zucchini, Coarsely Grated
  • 95g White Caster Sugar (A)
  • 20g Cocoa Powder (A)
  • 75g Cake Flour
  • 1g or 1/8 teasp Baking Soda
  • 4g or 1teasp Baking Powder
  • 2g Salt
  • 2 Egg whites from 65g eggs
  • 60g White Caster Sugar (B)
  • 170g Unsalted Butter, Cubed (Softened but cold) (B)
  • 10-15g Cocoa Powder, sifted (B)
  • Zest of 1 Orange
  • 1/2 teasp Orange Extract (Optional)

DIRECTIONS:

  1. Preheat oven to 180°C without fan.
  2. Directions: One Bowl Method.
  3. Melt Butter and set aside to cool.
  4. Mix eggs(A), zucchini and melted butter (or oil)(A) till well combined.
  5. Sift all dry ingredients into bowl. Mix to combine.
  6. Using a whisk, slowly add wet mixture into dry mixture till combined.
  7. Fill cupcake liners halfway.
  8. Bake for 11-13mins till a cake tester comes out clean.
  9. *Can be kept at room temperature for up to 3 days.
  10. Prepare a Bain Marie/Water Bath.
  11. Combine egg whites and sugar (B) in a grease proof metal/glass bowl.
  12. Over a steaming Bain Marie, heat the mixture gently while stirring regularly.
  13. To test if the egg white mixture is ready, rub it between your fingers to feel if the sugar has dissolved.
  14. Once ready, remove from the heat.
  15. Using the whisk attachment, start at med till a solid white meringue forms and then switch to Med High.
  16. Once the mixing bowl feels cool to touch, switch to the Paddle attachment.
  17. At low speed, add butter cubes one at a time until fully incorporated.
  18. Turn to med high speed and whip for 2-5mins.
  19. Add sifted cocoa powder (B), zest and orange extract. Whip till incorporated.
  20. *Can be kept in the chiller for up to 3 days.

     

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Orange Infused Chicken Chop

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22
Jul

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Orange Infused Chicken Chop

This recipe for Orange Infused Chicken Chop is as easy as it gets. Perfect for weekday dinners!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 60 mins Cook : 45 mins Ready in : 105 mins Serves : 2

INGREDIENTS:

  • 2 Boneless chicken thighs (Halved)
  • ½ cup Lee Kum Kee Chicken Marinade
  • 1 Lee Kum Kee Chicken Marinade
  • ¼ teaspoon Orange (zest the orange and put aside)
  • 2 tablespoon Pepper
  • Honey
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DIRECTIONS:

  1. Pre-heat oven grill to 180ºC.
  2. Place the chicken thighs in a bowl and add the chicken marinade, pepper, honey, orange zest, and squeeze the juice of the orange. Toss to combine well.
  3. Allow this to stand for at least one hour (Preferably overnight).
  4. Heat a non-stick pan on high heat, sear the chicken skin side down till the skin has colour. About 5 minutes. (Add a touch of oil before searing).
  5. Flip the thighs and continue searing for another 3 minutes.
  6. Place the chicken thighs into the grill for 25-35 minutes till the juices run clear. (the timing depends on the thickness of the chicken).
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Caramelised Onion Scones

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22
Jul

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Caramelised Onion Scones

by Mimi Wahadi

This simple and fluffy Caramelized Onion Scone is the perfect afternoon treat! The caramelized onions give it a touch of sweetness to the savoury scone!

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 25 mins Ready in : 45 mins Serves : 4

INGREDIENTS:

  • 100g Olive oil
  • 4 no. White onions, thinly sliced
  • 3 cloves Garlic
  • Salt & pepper to season
  • For the Scones
  • 310g All purpose flour
  • 8g Baking powder
  • 2g Baking soda
  • 4g Salt
  • 60g Grated cheddar cheese
  • 110g Unsalted butter (cold)
  • 190g Liquid cream
  • ½ cup Caramelised onions
  • ¼ cup Scallions
  • Black pepper to taste

DIRECTIONS:

         For the Caramelized Onions

  1. In hot pan, heat up the olive oil and 3 cloves of garlic.

  2. Add the onions and sauté until it caramelized and turn golden brown.

  3. Season with salt and black pepper to taste.

  4. Set aside to cool and use as required.

    For the Scones

  5. Pre-heat the oven to 200°C.

  6. In a food processor with steel blade, combine the flour, baking powder, baking soda, salt and cheese and process on low to incorporate.

  7. Scatter the cold butter over the mixture and pulse for a few times until mixture turns crumbly.

  8. Pour mixture into a large bowl and add the scallion and caramelized onions.

  9. Add the cream and mix with a fork to resemble a rough dough. DO NOT OVERMIX!

  10. Sprinkle black pepper to taste.

  11. Roll the dough gently to about 2.5 cm in height.

  12. Cut using a stainless steel cutter.

  13. Brush the top of scones with beaten eggs and sprinkle some sea salt flakes.

  14. Bake the scones for approximately 15-20 minutes till golden brown.

  15. Serve warm.

     

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Cream of Mushroom Soup

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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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