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Seared Salmon Fillet with Creamy Garlic Sauce

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22
Jul

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Seared Salmon Fillet with Creamy Garlic Sauce

by Susanne Despature

Indulge in this perfectly Seared Salmon Fillet topped with flavoursome Creamy Garlic Sauce that will leave you wanting more!

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 5 mins Ready in : 25 mins Serves : 4

INGREDIENTS:

  • 60 ml Fish Stock
  • 60 ml Dry White Wine
  • 100 ml Liquid Cream, 35% fat
  • 50 g Cold Butter
  • 2 cloves Garlic, chopped or crushed
  • 3 Ripe Tomatoes, diced
  • 20 g Basil Leaves, finely chopped
  • Salt, Pepper, Lemon Juice
  • 4 Thick Salmon Fillet, 120g per fillet, with skin
  • 1-2 tbsp Grape Seed Oil
  • Salt & Pepper

DIRECTIONS:

  1. Bring fish stock and white wine to the boil in a small saucepan – let reduce to half of the initial quantity. Add cream and continue to simmer for some minutes.
  2. Season to taste with salt, pepper and some drops of lemon juice, a hint of curry powder. Whisk in the cold butter in small amounts until you get a glossy, creamy consistency.
  3. Add garlic, then just before serving, add diced tomatoes and chopped basil.
  4. Heat some oil in a pan and start to pan-fry skin side first on high to medium heat for 2 minutes or until skin is golden & crispy.
  5. Gently turn fish over and reduce heat to low.
  6. Allow fish to cook through on the other side, turn off heat and let rest in pan for 2-3 minutes.
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Angel Hair Aglio e Olio

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22
Jul

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Angel Hair Aglio e Olio

by Jehanne Ali

This summer holiday, indulge your kids in a very interesting homely activity – let’s make pasta from scratch! Not only would they be more likely to eat their own creations but it is such a fun activity that they will remember for years to come. Yes there will be mess, but the rewards is better than any shop bought dried pasta. Once you try the fresh version there is no turning back!

Aglio e Olio is nothing fancier than the\ garlic and extra virgin olive oil sauce. Even though it is simple, the flavours combined with basil is always delicious, all the while making sure the fresh pasta is the crowning glory in this recipe.

Cuisine : European Course : Main Skill Level : Novice
Prep : 30 mins Cook : 15 mins Ready in : 45 mins Serves : 4

INGREDIENTS:

  • For the Pasta
    • ¾ cup 00 flour (or plain flour)
    • 1 tbsp semolina
    • 1 large egg
    • 2 egg yolks
    • A pinch of salt
    • 1 tsp extra virgin olive oil

    For the Aglio e Olio Sauce

    • 3 cloves minced garlic
    • ¼ cup extra virgin olive oil
    • ½ cup drained pasta water
    • Few fresh basil leaves
    • 2 inch parmesan, grated
    • 1 tsp chilli flakes (optional)
    • A pinch of salt

DIRECTIONS:

          For the Pasta

  1. Combine the semolina, salt and flour and make a mound.

  2. Add 1 egg yolk and large egg in the middle and drizzle the olive oil.

  3. Whisk gently with a fork, incorporating as much flour in.

  4. Add the second egg yolk if needed to form soft dough, or olive oil if dough is too dry.

  5. Roll out and using pasta machine, form a sheet.

  6. Keep rolling the pasta for few times into thinner sheet, then cut into strips to make tagliatelle, spaghetti or angel hair

  7. Keep the sheet flat if you are making lasagne

  8. Boil the pasta in hot boiling water, slightly salted, until al dente. It takes less than 10 minutes!

    For the Aglio E Olio Sauce

  9. Heat the olive oil in saucepan

  10. Saute the garlic until fragrant, and add the salt and chilli flakes

  11. Add in 2 tbsp of pasta water and toss in the fresh pasta which is cooked al dente

  12. Add in more drained pasta water for ‘wet’ sauce, otherwise serve immediately with sprigs of basil leaves and grated parmesan

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Chicken Pot Pie

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22
Jul

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Chicken Pot Pie

by Eric Low

Enjoy this classic Chicken Pot Pie and learn how to make the pie crust and creamy chicken filling from scratch with Chef Trish Yee’s recipe!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 30 mins Cook : 55 mins Ready in : 130 mins Serves : 2

INGREDIENTS:

  • 110g Plain flour
  • 1/4 tsp Salt
  • 45g Unsalted butter, chilled and cubed
  • 75g Vegetable shortening, chilled
  • 50-60ml Ice water
  • 2 tbsp Unsalted butter
  • 1/2 medium Yellow onion, diced small
  • 1-2 Potatoes, diced small
  • 1 Carrot, diced small
  • 2 Minced Garlic Cloves
  • 2 tbsp Flour
  • 200ml Chicken broth
  • Frozen peas & corn
  • Coarse salt and ground pepper

DIRECTIONS:

  1. Mix the flour and salt together in a large bowl. Add the butter and shortening.
  2. Using two forks, cut the butter and shortening into the mixture until it resembles coarse meal or you may use food processor to do the work.
  3. Drizzle the cold water in, 1 Tablespoon at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps.
  4. Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Wrap each tightly in plastic wrap. Refrigerate for at least 30mins.
  5. Preheat oven to 180°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender; drain.
  6. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
  7. Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.
  8. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
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5-Herb Sirloin Steak with Glazed Butter Carrots

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22
Jul

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5-Herb Sirloin Steak with Glazed Butter Carrots

by Jehanne Ali

Sous Vide Cooking is a very popular method of cooking at the highest accuracy in most high-end restaurants. With affordable SousVide machines available for us to try, this healthy way of cooking has now found its way into the kitchens of home cooks! This sirloin steak is well-seasoned with 5 herbs, and one of the tastiest recipes that can be tried at home. The steak can be seared on the pan afterwards if you fancy more ‘char’. Serve them with glazed carrots, which are also prepared via the sous vide method of cooking.

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 45 mins Ready in : 60 mins Serves : 2-4

INGREDIENTS:

 

  • 2 pieces sirloin steak
  • 1 tsp black pepper
  • ½ tsp salt
  • 1 tsp extra virgin olive oil
  • 1 clove garlic, minced
  • A small bunch of rosemary
  • Few sprigs basil
  • Few sprigs Thyme
  • Small bunch of tarragon
  • Small handful of oregano leaves

For the carrots:

  • 2 medium-sized carrots, sliced
  • 2 tsp butter
  • A pinch of salt

DIRECTIONS:

  1. Set the sous vide temperature at 54°C for rare, 58°C for medium rare, 65°C for medium- well or 70°C for well done steak.
  2. Marinade the steak with remaining ingredients, and leave in the fridge overnight.
  3. The next day, place each steak into the vacuum sealable bag, and immerse in the sous vide until the desired temperature is reached.
  4. Unpack the steak and either blow torch or pan sear both sides until desired char is achieved.
  5. For the carrots, mix the sliced carrots with pinch of salt and butter and place in the sous vide at temperature setting of 65°C.
  6. Unpack and serve with the steaks, and salads.
  7. Note: Cooking time varies • For a 0.5 in / 1.25 cm steak: ~15 minutes • For a 1 in / 2.5 cm steak: ~45 minutes • For a 1.5 in / 3.8 cm steak: ~ 90 minutes • For a 2 in / 5 cm thick steak: ~ 2 hours
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Roast Pepper and Mascarpone Soup

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22
Jul

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Roast Pepper and Mascarpone Soup

by Sarab Kapoor

Relish every spoonful of this hearty Roast Pepper and Mascarpone soup that is packed with flavour and simple-to-make!

Cuisine : Mediterranean Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins Serves : 4-6

INGREDIENTS:

  • 3 (600g) Red Peppers
  • 2 tbsp Olive Oil
  • 1 medium Onion, chopped
  • 2 cloves Garlic, crushed
  • 2 Tomatoes, skinned and chopped
  • 2 cups Vegetable stock or 1 stock cube dissolved in 2 cups of hot water
  • 3 tbsp Mascarpone
  • Handful of Fresh Basil
  • Salt and Black Pepper

DIRECTIONS:

  1. Roast peppers in a hot oven or on a grill pan till charred.
  2. Transfer peppers into a bowl, cover with cling wrap and leave to stand for about 10 minutes.
  3. Heat oil and sauté garlic and onions. Add tomatoes and stock. Simmer for 10 minutes.
  4. Peel peppers, remove seeds and blend. Add them to the soup.
  5. Add mascarpone cheese and basil leaves to the soup and cook till smooth. Process if necessary. Season with salt and pepper. Garnish with basil leaves.
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Cream Cheese Biscuit Bun

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22
Jul

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Cream Cheese Biscuit Bun

by Julie Yee

Enjoy the simplicity of this Cream Cheese Biscuit Bun with Cranberry Jam for the perfect snack!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 15 mins Ready in : 35 mins Serves : 16

INGREDIENTS:

  • 90g Bread flour
  • 80g Cake flour
  • 1 tbsp Sugar
  • 1 tbsp Baking powder
  • 5 tsp Salt
  • ¾ tsp Baking soda
  • 130g Buttermilk
  • 60g Cream cheese
  • 30g Salted butter
  • Sprinkling of Parmesan cheese

DIRECTIONS:

  1. Mix all items except the buttermilk in a big bowl to crumb-like texture.
  2. Make a well in the centre and pour in the buttermilk. Knead gently and briefly until dough comes together.
  3. Roll into a rectangle 10cm x 8cm x 2cm thick and cut into 5cm square.
  4. Bake at 220ºC till light brown for 12 -15mins. Serve warm.
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Florentines

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22
Jul

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Florentines

by Thripti Hinduja

Try making these chewy, luxurious biscuits at home that is worth the calories!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 35 mins Cook : 10 mins Ready in : 45 mins Serves : 1 container

INGREDIENTS:

  • 10 g Butter
  • 50 g Sugar
  • 10 g Liquid Glucose
  • 50 g Whipping Cream
  • 60 g Sliced Almonds
  • 50 g Candied Orange Rind
  • 100 g Chocolate For Coating

DIRECTIONS:

  1. Put the butter, sugar, liquid glucose and the cream in a pan.
  2. Cook the mixture stirring occasionally until it turns golden brown.
  3. Take it off the heat and add in the sliced almonds and the candied orange peel
  4. Divide the mixture into 20 g balls and place them into silicone molds.
  5. Flatten them slightly and bake them in a preheated oven at 180 ºC for 8-10minutes.
  6. Allow to cool, take them out and spread with melted coating chocolate.
  7. Allow the chocolate to set in the refrigerator for about 15 minutes.
  8. Store in an airtight container for a week.
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Fruit Tartlets with Almond Filling

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22
Jul

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Fruit Tartlets with Almond Filling

by Susanne Despature

These colourful and jewel-like fruit tartlets you might see in traditional French bakeries are always an eye-catcher. Filled with almond cream and a hint of bitter almond, everyone loves them! And, good news: they are deceptively easy to prepare! These are perfect for a summer afternoon tea with friends, when soft fruits and berries are plentiful and at their best. Don’t hesitate to prepare the tartlets one day before your tea – the almond filling will set and the taste is even better!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 20 mins Ready in : 60 mins Serves : 12

INGREDIENTS:

    • 150g Pâte sablée sucrée*
    • 70g White almond powder
    • 70g Unsalted butter
    • 90g Sugar
    • 2 Eggs
    • ¼ tsp Bitter almond extract
    • 1 tbsp Plain flour
    • 100g Heavy cream 35 %
    • 200g Fresh berries & fruits

    *For the Pâte sablée (French term for a delicate cookie-like crust)

    • 125g Unsalted butter
    • 80g Icing sugar
    • ½ tsp Vanilla flavour
    • 1 egg, 60g
    • 200g Plain flour
    • 40g White almond powder
    • ½ tsp Salt

DIRECTIONS:

  1. Preheat oven at 200°C.
  2. Roll out the pastry on lightly floured surface, 3 mm thick and cut 12 rounds of pastry about 10 cm in diameter.
  3. Line French tartlette pan with rounds of pastry, trimming away any excess using a rolling pin.
  4. Prepare almond filling : in a bowl of your stand mixer, whisk soft butter with sugar, almond powder and bitter almond extract until very light and fluffy – add eggs little by little, then flour and cream in a steady stream and continue to whisk until it doubled in volume.
  5. Spread 1 tablespoon almond filling on the bottom of the tartlet mould (you can do a second tray with the remaining filling).
  6. Bake in the lowest part of the preheated oven for 20 or until golden brown.
  7. Take tartlets out of the pan and let them cool out on a wire rack.
  8. Decorate your almond tartlets with colour berries, kiwi or grapes.

    *For the Pâte sablée

  9. In a stand mixer, mix butter and icing sugar using a flat beater, until creamy.

  10. Add vanilla flavour, salt and egg. Mix well on medium speed.

  11. Sift the flour and almond powder into butter/egg cream, then mix just until the dough comes together.

  12. Remove dough from the mixer, pat into a rectangle and cover in cling wrap. Refrigerate for at least one night before using.

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Cream Cheese Brownie

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22
Jul

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Cream Cheese Brownie

by Philia Ng

Learn to make these deliciously healthy Air Fried Seaweed Chips and snack on it throughout this Chinese New Year without having to worry about the calories!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 35 mins Ready in : 65 mins Serves : 6-8

INGREDIENTS:

  • 250g Cream cheese
  • 80g Icing sugar
  • 1 tsp Vanilla essence
  • 55g Egg
  • 125g Chocolates feves ( 55%- 70%)
  • 125g Golden churn unsalted butter
  • 40g Brown sugar
  • 110g Eggs
  • 65g Plain flour

DIRECTIONS:

  1. Melt chocolate, butter and sugar over a pot of simmering water.
  2. Add in the eggs and mix well.
  3. Add in the flour to combine well.
  4. Cheese Layer: Whip the softened cream cheese and sugar until fluffy than add in the eggs and vanilla essence and combine well
  5. Pour the brownies batter into a pan.
  6. Pour the cheese layer on top and level it well.
  7. Bake at 170 degree Celsius for 35 mins.
  8. Variations: You may omit the cheese layer and topped with marshmallows, any roasted nuts of your choice.
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Lemon Drizzle Cake

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22
Jul

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Lemon Drizzle Cake

by Thripti Hinduja

Impress your guests with this toothsome treat for your next tea party. You can whip up this delicious and easy Lemon Drizzle Cake recipe in no time!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 30 mins Ready in : 55 mins Serves : 6-8

INGREDIENTS:

  • 90 g Unsalted butter
  • 120 g Caster Sugar
  • 1 no Lemon Zest
  • 2 Eggs
  • 50 g Sour Cream
  • 1 tsp Vanilla Extracts
  • 1/8 tsp Salt
  • 70 g Plain Flour
  • 25 g Cake Flour
  • 1/4 tsp Baking Soda
  • 1 no Lemon Juice (Crunchy Glaze)
  • 55 g Granulated Sugar (Crunchy Glaze)

DIRECTIONS:

  1. Cream the butter and the sugar together until light and fluffy.
  2. Add in the eggs one by one until fully incorporated.
  3. Mix the sour cream and the vanilla extract. Do not over beat at this point or the mixture might split.
  4. Sift in the dry ingredients and mix until smooth.
  5. Pour the batter in a 6 or 7″ baking tin lined with parchment paper and greased with a little butter.
  6. Bake at 170 C for 25-30 minutes or until a skewer inserted comes out clean.
  7. As soon as the cake is out of the oven, prick it all over with a skewer or tooth pick.
  8. Mix the lemon juice with the granulated sugar for a minute and then brush it all over the
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