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Cappuccino Brownie Cake Slice

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22
Jul

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Cappuccino Brownie Cake Slice

by Julie Yee

Tempt your taste buds with this deliciously rich and fudgy Cappuccino Brownie Cake Slice by Chef Julie Yee!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 30 mins Ready in : 105 mins Serves : 10-12

INGREDIENTS:

  • 120 gm Pure Salted Butter (Group 1)
  • 90 gm Dark Chocolate (Group 1)
  • 250 gm Fine Sugar (Group 1)
  • 3 Eggs (Group 1)
  • 1 teasp Vanilla Paste (Group 1)
  • 120 gm Plain Flour (Group 2)
  • 1 tbsp Nescafe Coffee Powder (Group 2)

DIRECTIONS:

  1. Tray Preparation: 8inch square tray – Lined with Parchment paper with side 5cm paper.
  2. Oven Preparation: Preheat top & Bottom heat 170C for 20mins.
  3. Melt Group 1 butter and chocolate.
  4. Whisk in the sugar.
  5. Add in the eggs one at a time.
  6. Followed by flour and coffee powder in Group 2.
  7. Pour batter into the pan.
  8. Bake at 170C for about 30mins till top is set and the toothpick comes out with a few moist crumbs attached. Rest in the pan for 1hr.
  9. Optional – Pour ganache on top is desired or Drizzle 1tbsp of rum on top if you like.
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Dum Truffle Biryani

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22
Jul

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Dum Truffle Biryani

by Sarab Kapoor

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

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 30 mins Cook : 40 mins Ready in : 70 mins Serves : 2-4

INGREDIENTS:

  • 1 1/4 cup Basmati Rice
  • 1 inch Cinnamon stick- broken into half
  • 2 no Bay leaves
  • 3 no Green cardamoms
  • Salt to taste
  • 300 g Button Mushrooms
  • 1 tbsp Ginger- chopped
  • 2 tbsp Garlic- chopped
  • 2 no Green Chilies-chopped
  • 1 no Onion- sliced
  • 2 no Tomatoes- sliced
  • 3 tbsp Coriander leaves-chopped
  • 4 tbsp Fried Onions
  • 1 tbsp Cumin seeds
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Chili powder
  • 1/2 tbsp Garam Masala
  • 1 tbsp Lemon juice
  • 4 tbsp Fresh Cream
  • 1 tbsp Ghee
  • 2 tbsp Truffle Oil
  • 2 tbsp Cooking Oil
  • Salt
  • 240 g Puff Pastry
  • 1 tsp Chaat masala
  • 1 tbsp Butter- melted

DIRECTIONS:

  1. Cook the rice in 2 ½ litres of water along with the Basmati rice, Cinnamon stick, bay leaves, green cardamoms, salt till three quarters done. Keep aside.
  2. Heat cooking oil and add the cumin seeds. When they begin to crackle add ginger, garlic, green chili and sauté for a minute. Add sliced onions and fry till translucent. Add tomatoes and cook till they are mushy.
  3. Add turmeric and red chili powder followed by mushrooms and (200ml) water. Cook for about 3-4 minutes and add the cream, salt and bring to a boil.
  4. Remove from heat and mix in garam masala and lemon juice.
  5. Mix in the cooked rice and half of the chopped coriander leaves.
  6. Transfer into a copper pot or casserole and sprinkle with remaining Coriander leaves, truffle oil, ghee and fried onions on top.
  7. Cover with puff pastry and bake.
  8. Puff Pastry: A) Roll out the puff pastry slightly larger than the diameter of the pot. Cover pot with pastry, seal edges with water. B) Brush with melted butter and sprinkle chaat masala, onion seeds, and sesame seeds. C) Place in a preheated oven and bake for 20 minutes till the pastry is crispy and golden.
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Cinnamon Spiced Cookies

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22
Jul

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Cinnamon Spiced Cookies

by Thripti Hinduja

Enjoy the pleasure of a subtle cinnamon flavour in your cookies. These cookies are easy to prepare and are best served with a glass of milk while having afternoon tea with your friends!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 15 mins Ready in : 45 mins Serves : 3

INGREDIENTS:

    • 115g Flour
    • 20g Cinnamon Sugar
    • 1 tsp Vanilla
    • ½ tsp Grated Lemon Zest
    • 80g Cold Butter (chopped)

    Sugar Glaze

    • 100g Icing Sugar
    • ½ tsp Lemon Juice
    • Water
    • Food Paste Colours
    • 2 tsp Cinnamon

DIRECTIONS:

  1. Put all the ingredients into a bowl and rub in the butter. Make a dough. Cover it in plastic wrap and refrigerate for about 20 minutes.
  2. Dust your work surface with flour and roll out the cookie dough.
  3. Cut out the dough with cookie cutters of your choice.
  4. Place them on a baking tray lined with baking paper and bake them at 180°C for 12 minutes or unit evenly browned.
  5. Slide the cookies on a cooling rack and cool completely.

    For Icing

  6. Put the icing sugar in a bowl.

  7. Stir in the lemon juice and some water a few drops at a time until you get a spreadable consistency. If the mixture becomes too thin simply add in a little icing sugar until it thickens.

  8. Color the icing if desired, spread or pipe it over the cookies and allow to set for about 15 minutes.

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Warm Shrimp Salad with Balsamic Dressing

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22
Jul

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Warm Shrimp Salad with Balsamic Dressing

by Eric Low

Bursting with vibrant flavours, this salad makes a fantastic meal, light yet still satisfying!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 5 mins Ready in : 15 mins Serves : 1

INGREDIENTS:

  • 2 tbsp Balsamic Vinegar
  • 6 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Sugar
  • 1/4 tsp Coarse Ground Black Pepper
  • 15 pcs Prawns
  • Salt
  • 1 tbsp Butter
  • 1 tsp Garlic
  • 1/2 tsp Coarse Ground Black Pepper
  • 1/4 tsp Paprika Powder
  • 200 g Mixed Salad Leaves
  • 8 nos Cherry Tomatoes, cut into half
  • 4 tbsp Shaved Parmesan Cheese

DIRECTIONS:

  1. Place all ingredients for salad dressing together in a bowl and mix well with a whisk.
  2. Season prawns with salt. Melt butter in a frying pan and sauté garlic till fragrant. Add prawns and cook for two minutes. Sprinkle on coarse ground pepper and paprika powder. Remove prawns from pan and set aside.
  3. Toss the salad leaves with balsamic dressing. Arrange prawns on salad and sprinkle on parmesan cheese before serving.
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Red Velvet Cupcake with Cream Cheese Frosting

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22
Jul

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Red Velvet Cupcake with Cream Cheese Frosting

by Mimi Wahadi

Fluffy and moist, this buttery red velvet cupcake topped with tangy cream cheese frosting is simply magical.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20  mins Cook : 45 mins Ready in : 65 mins Serves : 4-6

INGREDIENTS:

  • 45 g Cake flour
  • 1 g Baking soda
  • 45 g Caster sugar
  • 2 g Cocoa powder
  • 5 g Salt
  • 50 g Melted Butter
  • 35 g Buttermilk
  • 20 g Egg
  • 5 g Red food coloring
  • 5 g White vinegar
  • 125 g Cream Cheese
  • 35 g Icing Sugar (Sifted)
  • 25 g Whipping Cream

DIRECTIONS:

  1. Pre heat the oven to 175°C.
  2. Combine all dry ingredients (Cake flour, Baking Soda, Caster Sugar, Cocoa Powder, Salt) .
  3. Combine buttermilk egg, red food coloring and white vinegar in a bowl.
  4. Add the wet ingredients into the dry ingredients, followed by melted butter.
  5. Stir and till combine.DO NOT OVERMIX!
  6. Line the cupcake mould and fill each with 50gm of batter.
  7. Bake for 15-20 mins depending on oven.
  8. To make the Cream Cheese Frosting, combine Cream Cheese, Icing Sugar (Sifted) and Whipping Cream and whisk till light and fluffy.
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Vacherin Glacé With Exotic Fruit Salad and Raspberry Coulis

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22
Jul

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Vacherin Glacé With Exotic Fruit Salad and Raspberry Coulis

by Susanne Despature







This heavenly dessert will surely thrill your sweet tooth! A cake made with meringue and whipped cream with exotic fruit salad and raspberry coulis; looks good, tastes even better!

Cuisine : European Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 60 mins Ready in : 80 mins Serves : 4

INGREDIENTS:

  • Meringue Shells
    • 100g Egg White
    • 1 pinch of Cream of Tartar
    • 100g Caster Sugar
    • 100g Icing Sugar
    • 20g Almonds (finely sliced)

    Garniture

    • 100g Frozen Raspberry Puree
    • 2-3 tbsp of Sugar Syrup
    • 150ml Whipped Cream (35% fat)
    • Fresh Fruits: Mango, Starfruit, Strawberry, Raspberry, Blueberry
    • Mint Leaves
    • 250g Vanilla Ice Cream (for homemade icecream: see recipe below)

    Homemade Vanilla Ice Cream

    • 40 cl of Milk
    • 20 cl of Cream (35%)
    • 2 tbsp Milk Powder
    • 1 pod of Vanilla
    • 120g Sugar
    • 6 Egg Yolks






DIRECTIONS:

          For Meringue Shells

  1. Preheat the oven to 120°C. Put two baking trays together and line with baking paper.

  2. Place egg whites and cream of tartar into a large bowl of a stand mixer. Begin beating the eggs on low speed. What you’re doing here is unraveling the egg white’s proteins (these are what will capture the air bubbles you whisk in), they’re bundled up and you need to gently unwind them. A light touch does this far better than scrambling them on high speed.

  3. Once the egg whites are very foamy, begin sprinkling in the caster sugar as you beat. Increase the speed to medium, then high, and beat the meringue to stiff glossy peaks – it’s firm to the touch (takes about 5 min). Add the sieved icing sugar and fold in carefully by hand, with a rubber spatula.

  4. Transfer the meringue (which has a firm texture and shouldn’t be runny!) into a large piping bag with a round tip (10-15 mm) and pipe round shapes, the size of a mandarin. Garnish the domes with some almond slices and bake in the fan forced oven on the double tray for about 60 minutes.

  5. Take tray out from the oven and remove meringue shells from baking paper – with a spoon, empty the shells from the bottom (because of the double tray, the bottom is not very dry and easily removable!)

  6. Place shells again on the tray, so it can dry out completely for another 10-20 minutes. Allow to cool on a wire rack and store in an airtight box when cool (you can preserve them for 1-2 weeks!)

  7. Mix unfrozen raspberry puree with some sugar syrup and some drops of lemon juice.

  8. Wash and cut the fruits in order to prepare a fruit salad.

  9. Fill the meringue shells with vanilla ice cream (you can prepare this in advance and store in the freezer, in an airtight box)

  10. To serve, put a little bit of raspberry coulis on each plate. Fill some ice cream in each meringue shell and place on plate. Garnish with some fruits and whipped cream, decorate with mint leaves.

    For Homemade Vanilla Ice Cream

  11. In a pan, bring the milk and cream to a boil, add the milk powder and mix well, remove the pan from the fire. Open the vanilla pod and add the seeds & pod – cover the pan and let the vanilla infuse for 15 minutes or more.

  12. In a bowl, combine sugar and egg yolks and whisk until the mixture is light and foamy.

  13. Bring the vanilla milk to a boil, remove the pod and pour it over the egg mixture, stirring constantly. Pour everything back into the pan and cook the cream until it reaches 82°C.

  14. 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 closer to 82°C, 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 to temp can take as long as 10 minutes.

  15. As soon as it reaches 82°C, remove the cream from the heat and strain it into a bowl. Let the cream stand, stirring occasionally, until it cools to 40°C, about 10 minutes (it will thicken even more). You can put the bowl on an ice bath to drop the temperature faster. Cover with cling wrap and let maturate for one night, than put it into the ice machine.

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Filled Chicken Breast with Asian Pesto and Oven-Dried Cocktail Tomatoes, Quinoa and Parmesan Foam

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22
Jul

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Filled Chicken Breast with Asian Pesto and Oven-Dried Cocktail Tomatoes, Quinoa and Parmesan Foam

by Susanne Despature

Stuffed chicken breast with pesto with a twist using typical Asian ingredients and cherry tomatoes. Also learn the tricks behind a posh Parmesan Foam! The formal-looking vegetable cuts, Brunoise will enhance the quinoa’s (a grain-like crop) appearance and add flavour to this healthy and tasty side dish served with the succulent chicken breast.

Cuisine : Fusion Course : Main Skill Level : Novice
Prep : 15 mins Cook : 110 mins Ready in : 125 mins Serves : 4

INGREDIENTS:

  • Stuffed Chicken Breasts
    • Italian Basil (leaves coarsely chopped)
    • 50g Coriander (leaves coarsely chopped)
    • 20g-30g White Almonds (or pin nuts), chopped
    • 2 cloves of Garlic (chopped)
    • 5cm Young Ginger (peeled and chopped)
    • ½ tsp Coarse Salt
    • 2-3 tbsp Olive Oil
    • 50g Freshly Grated Parmesan Cheese

    Semi-Dried Cherry Tomatoes

    • 3 x 4 Cherry Tomatoes (on vine)
    • 2 tbsp Olive Oil
    • Salt, Pepper, Thyme, Icing Sugar

    Quinoa

    • 120g Quinoa
    • 250ml Chicken Stock
    • 50g Pitted and Diced Black Olives
    • 50g Diced Sundried Tomatoes

    Parmesan Foam

    • 70g Freshly Grated Parmesan
    • 40g Unsalted Butter
    • 200ml Milk
    • 15 cl Chicken Stock
    • Salt and Pepper
    • White Truffle Oil

DIRECTIONS:

          For Stuffed Chicken Breast

  1. Slice the chicken breast open, in order to get a bigger surface – cover it with cling wrap and pound it until very thin (take a heavy pan to flatten it).

  2. Spread 1 tablespoon of Asian Pesto on the chicken breast; add sundried tomatoes.

  3. Roll up and secure with slices of raw ham (if you don’t intend to cook the chicken rolls at this moment, refrigerate until use. Take them out at least 30 minutes before frying them in the pan!)

  4. Preheat the oven at 80°C – put a plate on the griddle.

  5. Heat butter in a heavy bottomed frying pan – when it’s hot, sear the chicken rolls all over until it has a golden brown crust (takes about 5 minutes).

  6. Put them in the oven on the plate and control the core temperature with a oven-proof thermometer: it has to reach 70°C (about 30 – 40 minutes, which leaves enough time to prepare the quinoa!)

    For Cherry Tomatoes

  7. Place the cherry tomatoes on their vine(always 3 together) in a ovenproof dish.

  8. Drizzle some olive oil over the tomatoes, sprinkle with salt, pepper & thyme, then dust with icing sugar.

  9. Dry out in the oven for 1 hour at about 100°C.

  10. To serve, slice the chicken rolls in 5-6 pieces and serve with semi-dried Cherry tomatoes, Quinoa and Parmesan foam.

    For Quinoa   

  11. Pour the quinoa in a bowl and add water.

  12. Rinse it (it comes naturally with a bitter coating called saponin, which must be rinsed off) by stirring the quinoa with your hand – pour off the rinsing water using a fine mesh strainer. Place it in a cooking pot and add the chicken stock.

  13. Bring to a boil, cover with a lid and turn the heat down to simmer for about 15 minutes. Check if the quinoa is cooked – fluff it gently with a fork and add diced black olives and sun dried tomatoes (with some of its oil).

    For Parmesan Foam

  14. In a small sauce pan, combine milk and chicken stock and bring to a boil.

  15. Remove from heat, than add grated parmesan and butter (cut in small pieces).

  16. Use a hand mixer and froth to create some foam – season to taste with salt and pepper, add some drops of white truffle oil. Serve immediately.

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Braised Pork Trotters with Mushrooms and Chestnuts

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22
Jul

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Braised Pork Trotters with Mushrooms and Chestnuts

by Eric Low

Turn into a pro in an instant and impress your pals with this dish! With the use of pork trotters, mushrooms, and chestnuts into a succulent dish that combines both tender and chewy textures.

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 10 mins Cook : 150 mins Ready in : 160 mins Serves : 8

INGREDIENTS:

  • Spice Mix
    • 4 tbsp Oil
    • 50g Whole Garlic
    • 20g Old Ginger
    • 1 piece of Cinnamon Stick
    • 2 pieces of Star Anise
    • 8 pieces of Cloves
    • 10g Kum Chao (Anise Root)
    • 2 pieces of Dried Tangerine Peel (Lau Chen Pi)

    Gravy

    • 5 litres of Water
    • 80g Lump Sugar
    • 50ml Dark Soya Sauce
    • 200ml Light Soya Sauce
    • 1 Whole Pork Knuckle
    • 500g Chestnuts (peeled and pressure cooked for 30 minutes)
    • 30g Dried Shitake Mushrooms (trimmed cornstarch for thickening)

DIRECTIONS:

  1. Heat oil and sauté the fresh spices till fragrant. Add the dried spices and cook briefly.
  2. Pour in water, sugar dark and light soya sauces to the braising pan with the sautéed spices. Place pork knuckles in pan and bring to boil and simmer for 1 ½ to 2 hours till meat is tender. Use some of the gravy to simmer the chestnuts for 15-20minutes till tender.
  3. Drain the gravy and discard the spices. Thicken gravy slightly with some cornstarch. Spoon some gravy over the knuckle and keep the rest in the freezer until the next round of braising.
  4. Serve pork knuckles with mushrooms and chestnuts.
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Grandma’s Stewed Pork with Beanskin Knots

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22
Jul

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Grandma’s Stewed Pork with Beanskin Knots

by Eric Low

A classic dish of Stewed Pork with Beanskin Knots, this will instantly stir up heart-warming childhood memories. Turn ordinary ingredients into a richly flavoured dish that will please everyone in your family!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 15 mins Cook : 100 mins Ready in : 115 mins Serves : 4

INGREDIENTS:

  • 500g Streaky Pork Belly (cut into cubes)
  • 2 tbsp Oil (for cooking)
  • 30g Old Ginger (sliced)
  • 6-8 cloves of Whole Unpeeled Garlic
  • 1 piece of Cinnamon Stick
  • 2 pieces of Star Anise
  • 100g Japanese Scallions (sliced)
  • 40g Rock Sugar
  • 150ml Light Soya Sauce
  • 2 tbsp Dark Soya Sauce
  • 150ml Shaoxing Huatiao Rice Wine
  • 100g Dried Beancurd Skin Knots (soaked)
  • 700ml Water
  • Salt (to taste)

DIRECTIONS:

  1. In a larger pot of boiling water, blanch streaky pork and refresh with cold water. Drain and set aside.
  2. In a braising pot, heat oil and sauté ginger and garlic till fragrant. Add Japanese scallions and return pork to braising pot.
  3. Add rock sugar, two soya sauces and pour in Foochow Rice Wine. Stir in soaked beancurd knots.
  4. Pour in water, bring to boil, simmer for 60-90minutes till pork is tender. Drain and discard away spices.
  5. Recombine pork with bean curd skin knots and sauce. Bring to boil, season with salt to taste and serve.
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Mini Raspberry Chocolate Tea Cake

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22
Jul

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Mini Raspberry Chocolate Tea Cake

by Mimi Wahadi

These delicate mini Raspberry Chocolate Tea Cake are perfect as a tea-time snack. Enjoy it with a cup of your favourite tea for a delightful afternoon tea party!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 15 mins Ready in : 45 mins Serves : 6-8

INGREDIENTS:

  • 50 gm Unsalted butter (Group A)
  • 65 gm Castor sugar (Group A)
  • 55 gm Eggs (around 1 egg) (Group B)
  • 1 tsp Vanilla essence (Group B)
  • 12 gm Cocoa powder (Group C)
  • 50 gm Cake flour (Group C)
  • 1/4 tsp Baking powder (Group C)
  • 1/8 tsp Baking soda (Group C)
  • 65 gm Plain yogurt (Group D)
  • Chantilly Cream: 100 gm Dairy Whipping Cream | 20 gm Icing Sugar | 1 tsp Vanilla Essence

DIRECTIONS:

  1. Cream Group A (Unsalted Butter & Castor Sugar) until fluffy and light.
  2. in the Group B (Eggs & Vanilla Essence) gradually and mix well.
  3. Add in the Group C (Cocoa Powder, Cake Flour, Baking Powder & Baking Soda) and mix well.
  4. Lastly, add in Group D (Plain Yogurt) and mix well.
  5. Fill the batter to ¾ full in cupcake cases/ petite cakes tray and bake at 180 degree Celsius for 15 minutes.
  6. Chantilly Cream:
  7. Whip the dairy cream until soft peak.
  8. Add in the icing sugar and vanilla essence and whip until stiff peak.
  9. Chill in the fridge until ready to use.
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