Smoked Salmon Ravioli

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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

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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

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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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Salmon in Cream Pasta

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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

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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

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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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Black Pepper Crabs

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Black Pepper Crabs

by Michele Ow

Black Pepper Crab, one of the most popular ways that crab is served in Singapore, can be made in just 6 simple steps!

Cuisine : Asian  Course : Main  Skill Level : Novice
Prep : 20 mins  Cook :10 mins Ready in : 30 mins  Serves : 2-4 Servings


INGREDIENTS

  • Butter
  • 3 cloves Garlic, minced
  • 3 Shallots, minced
  • 1-2 tbsp Coarse Pepper
  • 2 tbsp Oyster Sauce
  • 1 tsp Black Soya Sauce
  • Crab, cleaned
  • Sugar
  • ¼ cup (60ml) Water
  • Fresh Coriander

 

 

DIRECTIONS:        

  1. Prepare and clean the crab.
  2. Heat butter and fry garlic and shallots for 1 minute.
  3. Add coarse pepper and fry for further 3 minutes.
  4. Add crab, oyster sauce, black sauce, sugar and water.
  5. Cover and turn on high until cooked, about 5 minutes.
  6. Serve with coriander.
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Baked Lasagne

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Baked Lasagne

by Mimi Wahadi

Share these layers of goodness made using fresh sheets of pasta, Tomato Concasse, Chicken Ragu Sauce and Bechamel Sauce with your family and friends.

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


INGREDIENTS

  • Homemade Pasta
    • 200g All Purpose Flour
    • 2 Large Eggs
  • Tomato Concasse
    • 3 tbsp Olive Oil
    • 2 cloves Garlic, chopped
    • 3 Fresh Tomatoes
    • 1 can Tomato Paste
    • 1 tsp Dried Basil
    • 1 tsp Dried Marjoram
    • 2 pcs Bay Leaves
    • 1 tbsp Honey
    • Salt and Pepper to Taste
  • Chicken Ragu Sauce
    • 200g Minced Chicken
    • 1 tbsp Dried Italian Herbs
    • Salt & Pepper
    • ½ Yellow Onion
    • 1 tbsp Minced Garlic
    • 400g Tomato Concasse
    • ½ cup Milk
  • Bechamel Sauce
    • 500ml Milk
    • 2 pcs Bay Leaves
    • ½ no Yellow Onion
    • ¼ tsp Nutmeg Powder
    • 30gm Unsalted Butter
    • 30gm All-Purpose Flour
  • Lasagne Assembly
    • 200gm Mozzarella Cheese
    • Cheese Powder to Sprinkle

DIRECTIONS FOR HOMEMADE PASTA

  1. In a stand mixer attached with a dough hook, combine all ingredients and mix.
  2. Beat until dough become light yellow, smooth and soft.
  3. Roll and cut the pasta dough into long sheets.
  4. Dust with semolina and flour.
  5. Set aside until ready to boil.

DIRECTIONS FOR TOMATO CONCASSE

  1. Heat up olive oil in a pot.
  2. Add chopped garlic and sauté till soft.
  3. Add chopped fresh tomatoes. Simmer until tomatoes are soft.
  4. Add Honey, Dried herbs and seasonings.
  5. Cool down.

DIRECTIONS FOR CHICKEN RAGU SAUCE

  1. In a bowl, marinate minced chicken with dried herbs, salt and pepper.
  2. Heat up olive oil in a saucepot.
  3. Add chopped garlic and onion, sauté till soft.
  4. Add Tomato Concasse, dried herbs and seasonings and simmer.
  5. Add marinated chicken. Sauté, followed by milk. Simmer to reduce.
  6. Reserve till use.

DIRECTIONS FOR BECHAMEL SAUCE

  1. In a pot combine the milk, bay leaves, onion and nutmeg and gently bring to the boil.
  2. In another pot, melt butter and add the flour. Mix well and cook for approximately 2 minutes.
  3. Remove the milk from the heat and add a little to the flour mixture.
  4. Combine well, and when all the milk has been absorbed, add a little more.
  5. Continue to do this until all the milk has been added, whisking continually.

DIRECTIONS FOR LASAGNE ASSEMBLY

  1. In a deep pot, boil water and add salt.
  2. Blanch the pasta for approximately 4-5 minutes. Drain and toss with olive oil.
  3. Spoon a third of the béchamel sauce into the bottom of a lasagne dish in a layer, then place some of the pasta strips over the top followed by the mozzarella and sprinkle over freshly ground black pepper.
  4. Followed by a layer of the herb chicken ragu.
  5. Repeat until all the ingredients have been used up.
  6. Drop knobs of butter over the surface and bake in a preheated oven of 180 degree for approximately 25 minutes until the top is golden-brown.
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Sweet Potato Baked Egg Nests

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Sweet Potato Baked Egg Nests

by ToTT

Looking for the perfect prepare-ahead breakfast option for your busy work days? Look no further than these simple 2-ingredient Sweet Potato Baked Egg Nests! #QuickBites

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 30 mins Ready in : 55 mins Serves : 1-2 Servings


INGREDIENTS

  • 2 Small or 1 Medium Sweet Potato
  • Salt & Pepper to Taste
  • Olive Oil
  • 1 Medium Egg

DIRECTIONS:

  1. Chop off the ends of the sweet potatoes and peel them.
  2. Using the Westmark Spiromat Vegetable Slicer, spiralize the sweet potatoes and place them in a small cast iron skillet.
  3. Season with salt, pepper and a drizzle of olive oil.
  4. Roast in oven at 200°C for 20 minutes or until crispy and browned.
  5. Using a ladle, make a well in the middle of the sweet potatoes.
  6. Add egg into the middle and season with pepper.
  7. Return skillet to oven for 4 – 8 minutes, or until your desired doneness.
  8. Buy the Westmark Spiromat Vegetable Slicer online now on our Lazada or Redmart e-store!
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Poached Egg & Avocado Toast

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Poached Egg & Avocado Toast

by ToTT

Keep yourself full until lunchtime with this nutritious breakfast boost! Delicious, creamy avocado serves as a great alternative to butter, and goes perfectly with a runny poached egg! #QuickBites

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 45 mins Ready in : 55 mins Serves : 1 Serving


INGREDIENTS

  • 2 Eggs
  • 2 Slices Whole Grain Bread
  • 1/3 Avocado
  • 2 tbsp Shaved Parmesan Cheese
  • Salt and Pepper for Topping
  • Fresh Herbs (Parsley, Thyme or Basil) for topping
  • Quartered Heirloom Tomatoes for serving

DIRECTIONS:

  1. Using Grant Primo Sous Vide Water Bath, start cooking the eggs at 62℃ for 45 minutes.
  2. In the mean time, toast the bread and smash the avocado on each piece of toast.
  3. Put fresh quartered heirloom tomatoes above the avocado.
  4. When the eggs are done, place it on top of the toast and sprinkle it with Parmesan cheese, salt, pepper and fresh herbs.
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