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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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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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