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German Potato Salad with Crispy Bacon and Whole Grain Mustard

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22
Jul

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German Potato Salad with Crispy Bacon and Whole Grain Mustard

by Eric Low

Gaga over matcha? Try these No Bake Mini Matcha Oreo Cheesecakes – creamy and sweet, mini Matcha cheesecakes with an Oreo cookie base! #QuickBites

This tasty potato salad is studded with pieces of bacon for that extra flavour – try this for a quick and handy starter to your dinner table, or even better, a picnic with friends!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 20 mins Ready in : 35  mins Serves : 2

INGREDIENTS:

  • 50g Streaky Bacon
  • 2-3 Amercan/Dutch Potatoes, cut into 2cm cubes
  • 50g White/Red Onion, finely chopped
  • 2pcs Gherkins, finely chopped
  • 1 tbsp Dijon Mustard/Whole Grain Mustard
  • 50g Mayonnaise
  • Finely Chopped Spring Onions

DIRECTIONS:

  1. Preheat oven to 180°C. Lay the bacon on a foil lined baking tray. Bake the bacon for 15 mins. Pour out the extracted fat and transfer to a microwave proof dish. Microwave on high for 2-3 mins. Again pour out the excess fat and all the bacon to crisp by cooling. Coarsely chop the bacon.
  2. Cook the potatoes from cold with a large pot of water until tender. Rinse under cold water and allow it to cool completely.
  3. Mix all ingredients for the dressing. Toss the potatoes with the dressing and set aside to chill. Sprinkle bacon and spring onions over the potato salad just before serving.
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Lemon, Lime and Orange Marmalade

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22
Jul

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Lemon, Lime and Orange Marmalade

by Mimi Wahadi

Pair this lovingly made zesty Lemon, Lime and Orange Marmalade with scones or cakes for the perfect tea party!

Cuisine : Baking Course : Condiment Skill Level : Novice
Prep : 15 mins Cook : 30 mins Ready in : 45 mins Serves : 350ml

INGREDIENTS:

  • 1 Lemon
  • 1 Lime
  • 2 Orange
  • 250 ml Water
  • 500 gm Sugar
  • 1/2 no of Lemon Juice

DIRECTIONS:

  1. Prepare and slice the lemon, lime and orange.
  2. Retain the seeds.
  3. Combine slice fruits and water in a pot.
  4. Bring everything to simmer and cook for approximately 20 mins.
  5. Add sugar, lemon juice and cook over medium heat and keep stirring until it reaches 110°C ON the thermometer.
  6. Skim off the white foam if it forms on top of the marmalade when it boils.
  7. Remove from heat and let cool and keep stirring to help release trapped air bubbles.
  8. Pour the hot marmalade into prepared jars, wipe rims and apply lids.
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Mac & Cheese

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22
Jul

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Mac & Cheese

by Chris Ng

There’s nothing quite as comforting as a warm serving of homemade Mac & Cheese. The warm, melted cheese goes so well with the pasta, and the salty crisp bacon adds extra flavour and texture to the dish! Try this recipe at home today for a quick and easy dinner!

Cuisine : American Course : Main Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins Serves : 2-4

INGREDIENTS:

  • 100ml Cream
  • 100ml Milk
  • 1# Bay Leaf
  • ½# Onion
  • Nutmeg, to taste
  • 50g Cheddar Cheese
  • 50g Sautéed Mushrooms (thinly sliced)
  • 1 tsp Crispy Bacon (chopped)
  • Salt & Pepper, to taste
  • 100g Penne Pasta (par-boiled)
  • 1 tbsp Mozzarella

 

DIRECTIONS:

  1. Pre-heat the oven to 220°C.
  2. Gently warm up the cream, milk, bay leaf and onion in pot.
  3. Once it comes into a gentle boil, turn off heat and add in nutmeg, cheddar cheese, parmesan cheese, salt and pepper.
  4. Par-cook the penne according to the instructions.
  5. Add penne, bacon and mushroom into ramekin. Top with mozzarella cheese.
  6. Bake in oven for 5-10 mins until cheese gratinates.
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Tiramisu

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22
Jul

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Tiramisu

by Chris Ng

For a classic Italian dessert, try Chef Chris’ Tiramisu recipe! The ladyfingers are soaked in coffee and layered with creamy mascarpone to add different textures to the dessert. If possible, make this ahead of time as it allows all the lovely flavours to mingle and get to know each other!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 10 mins Ready in : 40 mins Serves : 2-4

INGREDIENTS:

  • Mixture A
    • 2 nos. Egg Yolks
    • 33g Sugar
    • 50g Marsala/Kahlua
    • 20g Water

    Mixture B

    • 125g Mascarpone

    Mixture C

    • 120g Cream
    • 200ml Coffee
    • 6 nos. Ladyfingers
    • Cocoa Powder

DIRECTIONS:

          Mixture A

  1. Whisk over warm water bath till thick and approximately double in size.

  2. Cool over ice bath.

    Mixture B

  3. Paddle till smooth and creamy.

  4. Fold into above Mixture A.

    Mixture C

  5. Whip the cream to soft peaks and gently fold into Mixture B.

  6. Prepare the coffee and allow it to cool.

  7. Soak ladyfingers in the coffee.

    To Assemble

  8. Follow the above instructions.

  9. Lay soaked ladyfingers at the bottom of the ramekin.

  10. Add layer of Mixture C.

  11. Add another layer of soaked ladyfingers.

  12. Add another layer of Mixture C.

  13. Dust with cocoa powder or grated chocolate.

     

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Crepe Suzette

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22
Jul

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Crepe Suzette

by Thripti Hinduja

This might be the most popular crepe of all crepe dishes! Crêpe Suzette is a French dessert made from the sauce of orange sauce,  caramelized sugar, and butter. Definitely a good way to end a meal!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 35 mins Cook : 5 mins Ready in : 40 mins Serves : 4

INGREDIENTS:

  • Crepes
    • 1 Large Egg
    • 90ml Milk
    • 75g Flour
    • 25g Butter (melted)
    • 15g Sugar
    • ½ tsp Vanilla Extract
    • 1 tbsp Liqueur: Cointreau, Grand Marnier or any orange liqueur (optional)
    • Extra Butter (for coating the pan)

    Orange Sauce

    • 50g Butter
    • 110ml Orange Juice
    • Orange Zest (from 1 orange)
    • Lemon Zest and Juice (from 1 lemon)
    • 1½ tbsp Brandy, Cointreau or Grand Marnier (optional)
    • ¼ cup of any liqueur (for flaming method)

DIRECTIONS:

          For Crepes

  1. Mix the flour and the sugar together.

  2. Mix the rest of the ingredients in a separate bowl and pour it into the flour mixture. Using a hand whisk stir well until combined.

  3. Let the batter rest for at least 30 minutes*

  4. Alternative method: You may simply put all the ingredients into the blender and blend for 30 seconds or until you get a smooth batter.

  5. Heat a pan, melt in a knob of butter, pour in a ladle of the batter and swirl until the mixture coats the bottom of the pan.

  6. Once the top is set and the bottom crepe is a light brown colour, flip it with a spatula and let it cook for another 30 seconds or so.

  7. Slide the crepe off the pan onto a plateRepeat with the rest of the batter. Placing the crepes in between sheets of baking paper.

  8. You may store them in the refrigerator at this point for up to 2 days or freeze for 2 weeks.

    For Sauce

  9. Heat a wide pan and melt in the butter.

  10. Add in the rest of the ingredients and bring to a boil.

  11. Add the crepes in one by one and fold it in the pan.

    To Serve

  12. Place the 2 crepes on a serving plate.

  13. Warm the alcohol for 1 min over low heat. Set it alight with a long candle light.

  14. Pour the flaming alcohol over the crepes. Serve with vanilla ice cream.

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Rilakkuma Inari

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22
Jul

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Rilakkuma Inari

by Trish Yee

Are you a fan of Rilakkuma, the cute Japanese teddy bear? Impress your guests with this tasty Rilakkuma Inari recipe – it’s bound to be a hit with both kids and adults!

Cuisine : Asian  Course : Appetizer Skill Level : Novice
Prep : 40 mins Cook : 0 mins Ready in : 40 mins Serves : 2-4

INGREDIENTS:

  • Freshly Cooked Rice
  • Inari Skins
  • Seaweed
  • Cheese Singles
  • Ham for Korilakkuma
  • Useful Tools: Hole Puncher, Tweezers, Scissors
  • *Prepare seaweed for the eyes, noses and mouth

DIRECTIONS:

  1. Put rice inside the inari skin. Fold the top layer of inari age in. Leave the back side as it is. Shape a barrel-shaped rice ball using plastic wrap and fill it into the inari age.
  2. Put seaweed on the mouth and add eyes.
  3. Cut out the cheese slice with an oval-shaped cutter. Paste it to its mouth part. Cut the ears out using the same cutter. Assemble it on the top edge corner where the ears are.
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Futomaki Roll

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22
Jul

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Futomaki Roll

by Trish Yee

These large sushi rolls use a full sheet of nori (seaweed) to enclose generous portions of your favourite fillings. Make these today for a fun and tasty lunch-to-go!

Cuisine : Asian  Course : Appetizer Skill Level : Novice
Prep : 40 mins Cook : 0 mins Ready in : 40 mins Serves : 2-4

INGREDIENTS:

  • Sushi Rice
  • Crab Sitck
  • Cucumber
  • Tamagoyaki
  • Pickled Radish (Daikon)

DIRECTIONS:

  1. Prepare a small bowl of water with a few drops of vinegar. Dip your fingers in this to stop the rice from sticking to them.
  2. Place a sushi rolling mat on your work surface and put ½ piece of toasted nori on top. Take a handful of rice and position the rice at the centre, spread the rice out onto the nori very thinly and evenly out and leaving a 1cm gap at the side furthest from you.
  3. Cut the ingredients into long thin strips, and position them on the rice about 2 inches away from the side closest to you.
  4. Roll the nori up away from you. When finished, position the roll with the end facing down, and leave it to rest for a few minutes.
  5. Using a very sharp knife, cut the maki into pieces about half inch thick. Wipe the knife between each cut; otherwise it will stick to the nori.
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Healthy Chawanmushi with Shimeiji Mushroom

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22
Jul

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Healthy Chawanmushi with Shimeiji Mushroom

by Michele Ow

This gorgeous Red Velvet Molten Lava Cake topped with a delightful Vanilla Ice cream for the ultimate indulgence!

This simple Chawanmushi with Shimeiji mushroom recipe is packed with goodness, perfect for a healthy heart.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 2

INGREDIENTS:

  • 1/2 cup Dashi
  • 1/2 tbsp Sake
  • 1 Large egg
  • 2 Ginkgo nuts
  • 4 Slices of kamaboko (Japanese fish cake)
  • 1/2 tsp Mirin
  • 1/2 tsp Salt
  • 1/2 tsp Light soya

DIRECTIONS:

  1. Make dashi stock.
  2. Whisk the egg in a medium bowl, but do not create air pockets. Add dashi stock and Seasonings. Then strain the mixture through a sieve into another bowl.
  3. Start boiling water. The amount of water should cover ½ of chawanmushi cup. When boiling, reduce the heat to the lowest heat.
  4. Divide all the ingredients into 2 cups. Add ginkgo nuts and mushroom. Then put the kamaboko on top.
  5. Gently pour the egg mixture into the cups without creating bubbles. Instead of covering the ingredients completely with the egg mixture, leave some ingredients exposed.
  6. Place gently inside the hot water (it should NOT be “boiling”) and cover the pot’s lid. Cook for 15-20 minutes on the lowest heat.

     

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Strawberry Mille-Feuille

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22
Jul

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Strawberry Mille-Feuille

by Thripti Hinduja

This dish, ‘Strawberry Mille-Feuille’ literally translates to a thousand layers. This refers to the paper-thin layers of the delicate puff pastry. Using puff pastry that is readily available in local stores, you will create a feather-light dessert with a vanilla-infused custard cream, and complemented with fresh strawberry slices.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 75  mins Cook : 30 mins Ready in : 105 mins Serves : 6

INGREDIENTS:

  • 375g Milk
  • 75g Sugar
  • 25g Corn Flour
  • 1 tbsp Vanilla Bean Paste
  • 35g Butter
  • 5 Egg Yolks
  • 12 Strawberries (each sliced into 4)

DIRECTIONS:

         For Puff Pastry

  1. Cut each sheet into 8 equal pieces.

  2. Lay them on a greased baking sheet. Dock them with a fork. Place another baking sheet over them and bake at 190°C for 10 minutes.

  3. Remove the top baking sheet, reduce the heat to 180°C and bake until golden brown (about 5 to 10 minutes). Allow to cool.

    For Custard Filling

  4. Heat the milk in a sauce pan.

  5. At the same time, whisk the egg yolks and sugar together till creamy. Whisk in the corn flour and the vanilla bean paste.

  6. Drizzle in the warm milk, whisking all the time.

  7. Pour it back into the sauce pan and cook until the custard bubbles and thickens.

  8. Take it off the heat and add in the butter.

  9. Cool completely. Refrigerate for an hour.

    For Assembly

  10. Pipe the custard on a piece of puff pastry (with a star shaped nozzle if desired).

  11. Place sliced strawberries over.

  12. Put another puff pastry layer on top and repeat the layering.

  13. Place the third puff pastry over and refrigerate for one hour.

  14. Dust with icing sugar before serving.

     

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French Onion Soup

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22
Jul

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French Onion Soup

by Michele Ow

The perfect dish for a chilly day – French Onion Soup! A deeply savoury soup with rich flavours from caramelized onions topped with cheese of your choice and a side of toasted French bread slice!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 65 mins Ready in : 85 mins Serves : 1-2

INGREDIENTS:

  • 4 Yellow Onions, sliced thin
  • Olive Oil
  • Butter
  • 8 slices of French Bread
  • 2-3 tbsp Cognac (optional)
  • 4 ounces Emmental Cheese
  • Salt and Pepper
  • 1 leaf Bay Leaf
  • 1 cup White Wine (optional*** add with stock)
  • 4 cups Beef Stock
  • 3 tbsp Flour
  • 1/2 tsp Sugar

DIRECTIONS:

  1. Heat a heavy, oven-safe, stock pot over medium-low heat and add butter and olive oil.
  2. Stir the sliced onions into the oil/butter mix, ensuring they are evenly coated. Add a pinch of salt and a little sugar to help onions to caramelised.
  3. Reduce heat to medium-low and stir in 3 tbsp flour. Cook 2-3 minutes until flour forms a thick paste (add more butter if needed).
  4. Stir in beef stock, white wine (if using) and incorporate.
  5. Add the bay leaf and allow to simmer for 20-30 minutes.
  6. Pre-heat oven to grill.
  7. Drizzle both sides of French bread slices with olive oil, and place on a baking sheet. Cook the bread in the oven for 15 minutes on each side.
  8. Add cognac, and cover the soup mixture with the bread, forming a single layer bread top. Sprinkle the rest of the Swiss cheese over the top of the bread, forming a thick layer. Drizzle melted butter or oil over the cheese, and place the pot into the oven uncovered and bake for around 20 minutes at 180’c. Turn the broiler on and brown the cheese.
  9. Serve hot, direct from oven.
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