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Salted Chocolate Cakelets

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22
Jul

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Salted Chocolate Cakelets

by Charlynn Gwee

Enjoy this lovingly made Salted Chocolate Cakelets layered with a rich Salted Chocolate Ganache that is perfect for any occasion

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 25 mins Ready in : 45 mins Serves : 6-8

INGREDIENTS:

  • 225g Unsalted Butter
  • 68g Cocoa Powder
  • 90g Boiling Water
  • 177g Milk
  • 293g Cake Flour
  • 4g Baking Soda
  • 4g Salt
  • 380g Sugar
  • 2tsp Vanilla Extract
  • 3 Large Eggs
  • 250g Heavy Cream
  • 250g Chocolate
  • 8g Salt

DIRECTIONS:

  1. Mix cocoa powder and boiling water together till combined. Stir in milk and set aside to cool.
  2. Sift cake flour, baking soda and salt together. Set aside.
  3. Cream butter and sugar till light and fluffy.
  4. Add eggs gradually followed by vanilla extract.
  5. Gradually add in flour and cocoa powder mixture alternately.
  6. Pour into baking sheet and bake at 180c for 25 minutes or till toothpick comes out clean.
  7. Heat cream & salt till bubbles.
  8. Pour onto chocolate and stir till glossy.
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Ile Flottante (Floating Islands)

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22
Jul

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Ile Flottante (Floating Islands)

by Susanne Despature

An elegant French dessert consisting of meringue floating on crème anglaise (a vanilla custard). Taste the light vanilla frangrance as the meringue melts in your mouth.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 40 mins Ready in : 65 mins Serves : 4

INGREDIENTS:

  • Vanilla Custard
    • 50cl Fresh Milk
    • 1 pod of Vanilla
    • 100g Caster Sugar
    • 3 Egg Yolk
    • ½ tbsp Corn Starch (10g)

    Mango Passion-Fruit Coulis

    • 1 Mango
    • 2-3 Passion Fruit Juice (without seeds)
    • 5-7cl Sugar Syrup
    • 1 Lime Juice

    Egg Whites

    • 3 Egg Whites
    • 40g Caster Sugar
    • 1 pinch of Cream of Tartar
    • ½ Lime (zest finely grated)
    • 100g Grated and Roasted Coconut

DIRECTIONS:

          For Vanilla Custard

  1. In a pan, bring the milk to a boil. Open the vanilla pod and add the seeds & pod – cover the pan and let the vanilla infuse for 15 minutes or more.

  2. In a bowl, combine sugar and egg yolks and whisk until the mixture is light and foamy. Add the corn starch and mix with egg mixture.

  3. Bring the vanilla milk to a boil, remove the pod and pour it over the egg mixture, stirring constantly.

  4. Pour everything back into the pan over medium heat. As you whisk — you must whisk constantly to keep the eggs from scrambling — you’ll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as it gets hotter and hotter, it will start to thicken and the whisk will leave tracks. Heads up at this point — the tracks mean the cream is almost ready. Don’t stop whisking or checking the temperature, and have patience —depending on how much heat you’re giving the cream, getting it thick can take as long as 10 minutes.

  5. As soon as it comes to a boil*, remove the cream from the heat and strain it into a bowl. Let the cream stand, stirring occasionally, until it cools to 40 degrees C, about 10 minutes (it will thicken even more). You can put the bowl on an ice bath to drop the temperature faster.

  6. *Tip: Starch helps the cream to thicken and prevents the eggs from curdling when brought over 85°C.

    For Mango Passion-Fruit Coulis

  7. Peel the mango and cut the flesh in cubes.

  8. Put them in a blender, adding some sugar syrup, lime juice and passion fruit juice. Blend them and strain if necessary

    For Egg Whites

  9. In a bowl, whisk the egg whites and cream of tartar until stiff. Add the sugar and whisk until the egg whites form a « bird beak ». Add the lime and mix with the egg white.

  10. Spoon the stiff egg white in small mould (ceramic or glass).

  11. Cook in a microwave at 600 W for 45 seconds, four at a time. When cooked, remove from oven and coat them with some roasted coconut.

    To Serve

  12. In a bowl, ladle some vanilla custard, add some mango passion-fruit custard and top with a « floating island ».

     

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Roast Pork Loin with Apple Chutney

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22
Jul

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Roast Pork Loin with Apple Chutney

by Eric Low

Put a twist to your pork loin with this recipe by Chef Eric Low – roasted in the oven till the meat is tender and succulent, the pork loin goes well with the Apple Chutney and creates a unique blend of flavours!

Cuisine : European Course : Main Skill Level : Novice
Prep : 30 mins Cook : 45 mins Ready in : 75 mins Serves : 10-12

INGREDIENTS:

 

For the Pork Loin

  • 2kg Pork Loin, 7-8cm thick
  • 1 tbsp Chopped Garlic
  • 1 tbsp Paprika
  • 2 tsp Salt
  • 1 tsp Coarse Ground Black Pepper
  • 4 stalks Fresh Rosemary, chopped
  • 1 tbsp Dijon Mustard
  • 6 tbsp Olive Oil

Roasting Vegetables

  • 4 large Onions, cut into wedges
  • 4 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Coarse Ground Black Pepper

For the Apple and Raisin Chutney

  • 100g Sugar
  • 4 tbsp Water
  • 1pc Cinnamon Stick
  • 300ml Apple Juice
  • 30g Raisins, diced
  • 4 Medium Green Apples, diced
  • Cornstarch for thickening
  • 2 tbsp Cider Vinegar
  • 1 tsp Lemon Zest

DIRECTIONS:

          For the Pork Loin

  1. Mix the spices, seasonings, mustard and olive oil together. Rub all over the pork loin.

  2. Preheat oven to 180°C. Line baking tray with foil. Toss roasting onions with olive oil with salt and pepper.

  3. Spread onions on baking tray and place the pork loin on top. Roast in the oven for 40-45 minutes.

  4. Allow to rest for 20 minutes before slicing. Puree the roasted onions and dilute with some water to a sauce consistency. Season to taste. Serve roasted onion sauce with sliced pork loin.

    For the Apple and Raisin Chutney

  5. Caramelize sugar with cinnamon stick. Pour in apple juice. Add the raisins and cook for 2 minutes.

  6. Add in the diced apples and cook for another 5 minutes. Thicken chutney with cornstarch. Add in the lemon juice and zest. Remove from heat and keep warm.

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Strawberry Spinach Smoothie

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22
Jul

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Strawberry Spinach Smoothie

by Geeta Jayabalan

This strawberry spinach smoothie is love at first sip. It is easy to make and is packed with all-natural, healthy ingredients making this the perfect snack!

Cuisine : Healthy Cooking Course : Dessert Skill Level : Novice
Prep : 5 mins Cook : 2 mins Ready in : 7 mins Serves : 1-2

INGREDIENTS:

  • 1 cup Spinach, tightly packed
  • 1 cup Fresh or frozen strawberries
  • 1 cup Kefir /nut milk / coconut water
  • 1 tbsp Flax or chia seeds
  • 1 Pitted date (optional for added sweetness)

DIRECTIONS:

  1. Blend all ingredients until smooth.
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Mini Chocolate Chip Cookies

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22
Jul

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Mini Chocolate Chip Cookies

by Philia Ng

These Mini Chocolate Chip Cookies are a cinch to make – wash them down with a glass of cold milk for a perfect teatime snack!

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

INGREDIENTS:

  • 115g Unsalted Butter
  • 90g Castor Sugar
  • 100g Brown Sugar
  • 55g Eggs
  • 210g Plain Flour
  • 5g Bicarbonate of Soda
  • Pinch of Salt
  • Mini Chocolate Chips

DIRECTIONS:

  1. Cream butter and all the sugar until light and fluffy.
  2. Add in the egg and mix well.
  3. Add in the flour and salt gradually and combine well.
  4. Toss in the mini chocolate chips and mix well.
  5. Spoon 1 tbsp of cookie dough on the tray and space out evenly.
  6. Bake at 180ºC for 15 – 20 mins.
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Layered Salmon Tartar with Kaffir Lime Zest & Salmon Roe on Cucumber Rose and Wasabi Cream

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22
Jul

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Layered Salmon Tartar with Kaffir Lime Zest & Salmon Roe on Cucumber Rose and Wasabi Cream

by Susanne Despature

A mouthwatering spin to the traditional beef tartare. This recipe is easy on the palate but just as gratifying! Prepare in advance and keep them covered and refrigerated until you are ready to serve.

Cuisine : Fusion Course : Appetizer Skill Level : Novice
Prep : 35 mins Cook : 0 mins Ready in : 35 mins Serves : 4

INGREDIENTS:

  • For Salmon Tartar
    • 150g Smoked Salmon (sliced)
    • 250g Raw Salmon (sushi quality, without skin or fat), frozen for at least 1 day
    • 1-2 tbsp Olive Oil (Extra Virgin)
    • ½ zest of Kaffir Lime (finely grated)
    • ½ bunch of Spring Onion (finely chopped)
    • 3 Small Potatoes (Brastagi), cooked 1 day before (with skin, in salt water)
    • 25ml Cream (35% fat)
    • Salt, Pepper, Lime Juice

    Wasabi Cream

    • 50ml Cream (35% fat)
    • ¼ espresso spoon of Wasabi
    • ½ Lime (juice)
    • Salt and Pepper

    To Serve

    • 1 Japanese Cucumber
    • 40g Salmon Roe
    • Dill and Shiso Sprouts

DIRECTIONS:

          For Salmon Tartar

  1. Prepare a tray with 4 rings of 5 cm diameter and place it into the fridge.

  2. Peel the potatoes and cut in fine slice.

  3. Form 4 little roses with 4 stripes out of the smoked salmon slices. Place in a small container, cover and refrigerate.

  4. Chop the remaining smoked salmon finely and place in a bowl.

  5. Cut the slightly unfrozen Salmon in 4 x 4 mm cubes and add to the smoked salmon. Add finely chopped spring onion, kaffir lime zest and olive oil.

  6. Mix with a spoon, season to taste with salt, pepper and lime juice (not too much lime juice, it will blanch the salmon!)

  7. Cover the bottom of the rings with salmon tartar, cover with 2-3 slices of potatoes, drizzle a little bit of cream and sprinkle with some chopped spring onions.

  8. Repeat and finish with salmon tartar on top. Press with a spoon in order to compress the tartar (so it will stay in shape once you remove the ring!)

  9. Refrigerate.

    For Wasabi Cream

  10. Combine all the ingredients in a small bowl and mix – season to taste with salt & pepper.

  11. Refrigerate.

    To Serve

  12. Wash the cucumber, then slice it finely (I use a ceramic slicer to get ultra thin slices) and form a rose in the middle of each plate.

  13. Place a ring with tartar in the middle of the rose and remove the ring.

  14. Garnish with the smoked salmon rose, salmon roe and dill.

  15. Drizzle a little bit of wasabi cream around and decorate with salmon roe and shiso sprouts.

  16. Serve with freshly baked brioche or baguette.

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German Black Forest Cake

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22
Jul

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German Black Forest Cake

by Julie Yee

Impress your guests with this chocolate cherry layered cream cake by Chef Julie – add in the rum for a special touch and added flavour!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 90 mins Cook : 30 mins Ready in : 120 mins Serves : 6-8

INGREDIENTS:

  • For the Chocolate Sponge Group 1 (Sifted together)
    • 80g Cake Flour
    • 2 tbsp Cocoa Powder

    Group 2 (Beat together)

    • 4 no. Egg
    • 4 no. Yolk
    • 100g Fine Sugar
    • 1 tsp Vanilla Extract

    Group 3

    • 50g Warm Oil
    • 50g Warm Milk
    • 1 tsp Chocolate Paste

    For the Chocolate Mousse

    • 80g Coveture Chocolate
    • 1 no. Egg Yolk
    • 160g Whipped Cream

    For the Chantilly Cream

    • 250g Fresh Whipping Cream
    • 2 tbsp Fine Sugar
    • ½ tsp Vanilla Extract
    • 1 tsp Rum (if use)

DIRECTIONS:

         For the Chocolate Sponge

  1. Sift Group 1 together.

  2. Beat the egg white and sugar till peak.

  3. Add in the yolks and whisk till fluffy.

  4. Fold in Group 1 by hand.

  5. Add in Group 3 & fold in by hand.

  6. Bake at 200ºC for 12-15 mins.

    For the Chocolate Mousse

  7. Melt the dark couveture over a double boiler (saucepan with simmering water).

  8. Take away from the heat and add in the egg yolk and whisk until the couveture has fully melted.

  9. Measure and whip 160 g (5.6 oz.) of the heavy cream again to a uniform consistency.

    For the Fresh Chantilly Cream

  10. Brush cake with the cherry syrup.

  11. Spread the mousse on top.

  12. Arrange the cherry on the roll.

  13. Fold the bottom part of the sponge with the baking paper. Then lift the baking paper and roll up the cake. Use a long ruler to tighten the roll.

  14. Divide roll into thick pieces. Decorate with swirls of whipped cream, chocolate flakes and cherries.

     

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Pomelo Mango Mousse Cake

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22
Jul

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Pomelo Mango Mousse Cake

by Julie Yee

A wonderful mango dessert comprising layers of mango mousse, mango cream and a cake sponge to soak it all in – an absolute must-try for mango lovers! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 60 mins Cook : 10 mins Ready in : 70 mins Serves : 6-8

INGREDIENTS:

  • For the Mango Mousse
    • 50g Orange Juice
    • 300g Mango Puree
    • 10g Gelatin
    • 150g Whipped Cream
    • 50g Egg White
    • 50g Sugar
    • For the Mango Cream
    • 1 tbsp Sugar
    • 1 tsp Corn Flour
    • 40g Mango Puree
    • 1 tsp Lemon Juice
    • 1 no. Egg
    • 25g Butter
    • 1 tbsp Pomelo Pulp

    For the Mango Jelly

    • 90g Mango Puree
    • 40g Water
    • 4g Gelatine
    • 1 tsp Orange Liquer

DIRECTIONS:

          For the Mango Mousse

  1. Soak gelatin in cold water for 10 mins.

  2. Bring the orange juice with the mango puree and basil leaf to a simmer.

  3. Pour the gelatin into the hot mango puree

  4. Stir the hot puree over ice water till cool.

  5. Mix the whipped cream with the meringue briefly.

  6. Fold the mexture into the cooled puree.

  7. Pour into the cake ring and place a small cake ring in the middle.

  8. Freeze the mango mousse.

    For the Mango Cream

  9. Mix everything together and go through a sieve.

  10. Simmer the mixture in a pot till thick.

  11. Add in the butter & pomelo pulp.

    For the Mango Jelly

  12. Boil the mango puree with the water.

  13. Add in the gelatin.

  14. Add in the liquer if using.

    Assembly

  15. Place a piece of sponge on the bottom.

  16. Spread the mango cream on top.

  17. Remove the mousse ring and the tart mould from the mango mousse.

  18. Place on top of a wire rack.

  19. Pour the mango jelly over the mango mousse.

  20. Place the mango mousse on top of the sponge cake.

  21. Spoon some mango cubes and pomelo pulp in the middle of the cake.

  22. Brush some jelly at the side of the sponge.

  23. Sprinkle a little almond flakes around it. Serve chilled.

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Purple Yam Mousse Cake

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22
Jul

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Purple Yam Mousse Cake

by Julie Yee

Enjoy the decadent layers of soft and moist vanilla sponge with a creamy purple sweet potato mousse!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 35 mins Ready in : 175 mins Serves : 10-12

INGREDIENTS:

  • 3 Eggs
  • 80gm Fine Sugar
  • 80gm Cake Flour
  • 1/2 teasp Baking Powder
  • 40gm Warm Water
  • 30gm Corn Oil
  • Group 1
  • 50gm Sugar
  • 2 Egg Yolk
  • Group 2
  • 230 Mashed Purple Yam
  • 70gm Thick Coconut Milk(Group 2)
  • 3 Pandan Leaves
  • A pinch of salt
  • Group 3
  • 10gm Gelatine Powder
  • 40gm Water
  • 200gm Whipped Cream

DIRECTIONS:

  1. Whisk egg & sugar at high speed for 5 mins.
  2. Add in baking powder & flour & whisk for another 5mins.
  3. Pour in warm water & whisk for 1 min
  4. Add in warm corn oil by hand. Bake the mixture in preheated 350F oven for 35mins.
  5. Bloom the gelatin with the water in (Group 3).
  6. Whip up the whipping cream 35%. (Group 3)
  7. Whisk egg yolk with sugar and all ingredients in Group 2 together and cool it.
  8. Fold in the gelatin and egg yolk mixture.
  9. Fold in whipped cream when cool.
  10. Layer the mousse on to the vanilla cake and chill the mousse.

     

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Lavender Yogurt Loaf

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22
Jul

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Lavender Yogurt Loaf

by Julie Yee

Sink your teeth into this delicate and moist Lavender Yogurt Loaf that is a perfect addition to your morning coffee.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 155 mins Cook : 40 mins Ready in : 195 mins Serves : 2 loaves

INGREDIENTS:

  • 50 gm Natural Yeast Starter (Poolish)
  • 50 gm Bread Flour (Poolish)
  • 25 gm Cold Water (Poolish)
  • 300 gm Bread Flour
  • 75 gm Plain Flour
  • 1 teasp Salt
  • 30 gm Honey
  • 100 gm Cold Water
  • 40 gm Egg White
  • 1 1/2 teasp Yeast
  • 80 gm Plain Yogurt
  • 60 gm Butter
  • 1/2 tbsp Dried Lavender

DIRECTIONS:

  1. Mix the dry ingredients together.
  2. Add in the wet ingredients. Knead by hands till a dough is formed. Rest for 20mins.
  3. Mix at moderate speed for 5 to 6mins & get the right dough hydration.
  4. Bulk Fermentation for about 1.5hrs – 2hrs.
  5. Fold 1 time in between to strengthen the dough gluten.
  6. Scale into 2 loaf and shape into a batard.
  7. Final Fermentation for till double in size.
  8. Score and Bake at low shelf with steam @ 230°C for 40mins.

     

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