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Classic Chocolate Chip Cookies

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22
Jul

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Classic Chocolate Chip Cookies

by Philia Ng

Who can resist cookies especially so when they taste so much like those from popular cookie shops? Now you can make them at home, hand-made from scratch – they are a breeze to make! These cookies are good for a couple of weeks in an air-tight container and you can even sandwich them with vanilla ice cream anytime you want a delicious treat!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 20 mins Ready in : 30 mins Serves : 80pcs

INGREDIENTS:

  • 200g Unsalted Butter
  • 150g Castor Sugar
  • 150g Light Brown Sugar
  • 3 Eggs
  • 390g Plain Flour
  • 1¼ tsp Baking Soda
  • 250g Mini Chocolate Chips

DIRECTIONS:

  1. Cream the softened butter and sugar together until just combined and not fluffy.
  2. Add in the eggs and mix well.
  3. Add in the plain flour and baking soda.
  4. Lastly, add in the chocolate chips and mix well.
  5. Using the Nordic Ware Cookie Dropper, scoop onto the baking tray and space out evenly and bake it at fan mode oven at 180° for 20 min or until golden brown.
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Apple and Cheese Crostini

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22
Jul

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Apple and Cheese Crostini

by Liza Kassim

Try this elegant and low-fat party appetizer for this Christmas dinner! The perfect combination of cheese and apple with an extra crunch from the toasted walnut!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 10 mins Ready in : 30 mins Serves : 8

INGREDIENTS:

  • 1 Granny smith apples, sliced ¼ inch thick
  • 3 tbsp Cream Cheese (original)
  • 2 tsp Fresh thyme
  • 4 tbsp Shredded cheddar
  • 4 pcs Toasted walnut (split into halves)
  • 1 tsp Honey
  • Baguette, cut into ¼ nch thick slices (8 pcs)
  • 2 tsp Olive oil
  • A pinch of salt

DIRECTIONS:

  1. Pre-heat oven to 200 deg F.
  2. Slice apples and set it aside in a bowl with water and a bit of salt. Set aside.
  3. Slice baguette into ¼ inch thickness.
  4. Arrange on a sheet tray.
  5. Drizzle with a little olive oil and sprinkle salt.
  6. Bake baguette till slightly crispy about 5 to 7 mins.
  7. Carefully, remove the baked crostini and leave it to cool slightly.
  8. In a pan, toast walnuts till golden brown. Remove and set aside.
  9. Mix fresh thyme and cream cheese and pinch of salt.
  10. Scoop a small spoonful of cream cheese and spread on each baguette.
  11. Next, add shredded cheddar cheese.
  12. Bake till cheese melts, careful not to burn them.
  13. Carefully remove from oven.
  14. Drain all water from the apples.
  15. Immediately arrange sliced apple pressing it slightly on the warm cheese.
  16. Garnish with toasted walnut, drizzle with honey and sprinkle a bit of fresh thyme.
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Garlic and Rosemary Focaccia

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22
Jul

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Garlic and Rosemary Focaccia

by Thripti Hinduja

This beautiful Italian focaccia is packed with garlic and rosemary. It tastes amazing by itself and even better when served alongside spaghetti!

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 60 mins Cook : 20 mins Ready in : 80 mins Serves : 8-10

INGREDIENTS:

  • 11/4 cups of Water (Dough)
  • 2 tbsp Olive Oil (Dough)
  • 1 tsp Sugar (Dough)
  • 11/2 tsp Salt (Dough)
  • 1 tsp Minced Garlic (Dough)
  • 1 tbsp Chopped Rosemary (Dough)
  • 3 cups Bread Flour (Dough)
  • 2 tsp Instant Yeast (Dough)
  • 2 tbsp Olive Oil
  • 1 tbsp Rosemary, chopped
  • 1 tsp Garlic

DIRECTIONS:

  1. Add all dough ingredients except the rosemary in the order mentioned and select the dough cycle.
  2. When the cycle is complete punch down the dough and remove it from the bread pan.
  3. Stretch and push the dough onto a lightly greased shallow baking pan. Cover with a clean tea towel and allow it to rise in a warm place for 30 minutes or until double in height.
  4. With your fingers make indentions I the dough to give is a dimple effect.
  5. Stir the topping ingredients together and brush the top of it.
  6. Bake at 220 C for 15 mins – 20 mins or until the crust is browned. 
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Home-Smoked Norwegian Salmon with Arugula Salad, Yoghurt and Cucumber Dressing

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22
Jul

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Home-Smoked Norwegian Salmon with Arugula Salad, Yoghurt and Cucumber Dressing

by Felix Chong

Fancy home-smoked salmon for sandwiches or salad? It’s right at your fingertips now with the Nordic Ware Kettle Smoker where everything is possible! Don’t worry about getting your kitchen all smoky because the Smoker will do the job for you. Once you get the hang of smoking your own seafood, meat or even dessert, you will never stop experimenting! You will also be able to create all kinds of smoked flavours that you want to achieve, such as fruity smoke flavour, tea smoke flavour or herbal flavour smoke.. it never ends!

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

INGREDIENTS:

  • 100g Smoked Oak Chips
  • 250g Salmon
  • 20g Arugula Salad
  • 4 tbsp Plain Yoghurt
  • 1 piece Japanese Cucumber
  • Pinch of Pink Peppercorns (optional)
  • Extra Virgin Oil (enough to drizzle)
  • Pinch of Sea Salt Flakes

DIRECTIONS:

  1. Lightly season the salmon with sea salt for 20 minutes.
  2. Wash off the salt after 20 minutes and pat dry the salmon.
  3. Place the oak chips in the kettle and heat it up.
  4. Once the smoke is out, place 1 cup of ice cubes into it, place the salmon on the round tray that’s with the holes and place it on top of the cold smoke and cover it, allow it to smoke for 15 minutes.
  5. After 15 minutes, remove from the tray and set aside.
  6. Place the yoghurt and chopped cucumber into a mixing bowl and mix well.
  7. Slice the salmon diagonally thinly and place it around the plate.
  8. Toss the arugula salad with sea salt flakes and extra virgin oil and place it around the smoked salmon.
  9. A spoonful of the yoghurt and cucumber dressing in the middle of the dish.
  10. Lightly crush few pieces of pink peppercorn on the dish (optional).
  11. Ready to serve!

     

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Nonya Crispy Kueh Bulu

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22
Jul

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Nonya Crispy Kueh Bulu

by Julie Yee

Bake this delicate Nonya Kueh Bulu for the perfect Chinese New Year snack! It is crispy on the outside and fluffy on the inside!

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 10 mins Ready in : 30 mins Serves : 6-10

INGREDIENTS:

  • 5 Egg (320gm)
  • 300gm Sugar
  • 1/2 tsp Vanilla Powder
  • 50gm of Cake Flour with every 180gm of batter

DIRECTIONS:

  1. Preheat oven at 180°C.
  2. Whisk eggs, sugar & vanilla till fluffy.
  3. Fold in 50gm flour with 180gm batter. Place mixture into piping bag.
  4. Heat up empty mould at the stove / oven & grease with melted butter or coconut oil.
  5. Pipe the batter inside and cook over stove for a couple of minutes till bulu expand slightly.
  6. Place in oven for 8-10mins till brown.
  7. Use the satay stick to take out the kueh bulu.
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Fried Five Spice Pork Rolls (Hokkien Ngoh Hiang)

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22
Jul

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Fried Five Spice Pork Rolls (Hokkien Ngoh Hiang)

by Julie Yee

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

INGREDIENTS:

  • Dried Bean Curd Skin cut into 6 sheets of 18×18cm (As Needed)
  • 1tbsp Egg White
  • Bread Crumbs or Biscuit Crumbs (As Needed)
  • Cooking Oil (As Needed)
  • 1tbsp Corn Flour
  • 150g Minced Pork
  • 150g Prawns, shelled, deveined and minced
  • 1/2 Onion, peeled and chopped
  • 4 Water Chestnuts, peeled and chopped
  • 100g Cabbage, shredded
  • 1/2 Carrot, shredded
  • 1tsp Light Soy Sauce
  • 3 drops Dark Soy Sauce
  • 1 tbsp Oyster Sauce
  • 1/2 tsp Ground White Pepper
  • 1/4 tsp Five-spice Powder
  • 1/8 tsp Salt
  • 1/2 tsp Sugar

DIRECTIONS:

  1. In a large bowl, combine ngoh hiang ingredients and mix well.
  2. Add seasoning and mix well.
  3. Spoon the mixture onto a sheet of bean curd skin. Fold in the two sides and roll up tightly. Repeat until mixture is used up.
  4. Place in steamer and steam for 10mins.
  5. Remove from steamer and coat ngoh hiang with egg white and bread OR biscuit crumbs.
  6. Heat the oil in a pan over medium heat and deep fry ngoh hiang until golden brown.
  7. Remove from heat and drain oil before transferring ngoh hiang to a plate lined with absorbent paper towels. Set aside to cool.
  8. When cool enough to handle, divide the 6 rolls of ngoh hiang into serving portions and serve with chilli sauce and sweet sauce.
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Roasted Herbed Chicken and Garlic Potatoes with thyme

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22
Jul

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Roasted Herbed Chicken and Garlic Potatoes with thyme

by Jehanne Ali

The holiday season is here! And that also means it is time to bring out the roasting tin and prepare family holiday meals.Poultry such as turkey and chicken usually takes centrestage during this time, but causes frantic preparation for plenty of home cooks. Do not fret, they are easy to prepare with few step-by-step preparation and tips, you would be pleasantly surprised!

Cuisine : European Course : Main Skill Level : Novice
Prep : 100 mins Cook : 60 mins Ready in : 160 mins Serves : 4

INGREDIENTS:

  • Roasted Herbed Chicken or Turkey (For 1.5 to 2 kg chicken – double ingredients for an average 4 kg turkey) For Brining
    • 1/3 cup Salt
    • 4 cups Water
    • 1 tbsp Peppercorns
    • 1 Bay Leaf
    • 2 tbsp Sugar
    • Lemon – cut into wedges
    • 1 tbsp Oregano
    • Few sprigs Fresh Basil Leaves
    • Few sprigs Rosemary

    For Marinade

    • 1 tsp Salt
    • 1 tbsp Black Pepper
    • 1 tbsp Olive Oil
    • Few cloves Garlic
    • 50g Butter
    • 1 tsp Honey
    • Few sprigs Rosemary

    Garlic Roasted Potatoes with Thyme

    • 1kg Russet Potatoes, cut into 4
    • 3 cloves Garlic, minced coarsely
    • 2 tbsp Extra Virgin Olive Oil
    • 1 tbsp Dried Thyme
    • 1 tsp Black Pepper

DIRECTIONS:

          Roasted Herbed Chicken or Turkey

  1. In a large pot, simmer all ingredients listed under ‘brining’ for around 15 min.

  2. Let the brine cool slightly before soaking the chicken or turkey in. Cover the pot and refrigerate for 12 hours.

  3. The next day, rinse the bird.

  4. Combine the butter and minced garlic, and insert into the breast pockets, leaving the skin intact.

  5. Rub the whole chicken or turkey with salt, black pepper and honey. Throw in the rosemary and marinade for an hour.

  6. Preheat the oven to 180°C.

  7. Roast the bird for around 1 hour, or an average of 3 hours for turkey.

    Garlic Roasted Potatoes with Thyme

  8. Wash the potatoes and pat dry.

  9. Heat the olive oil in a skillet or casserole.

  10. Saute the garlic until fragrant.

  11. Add in the thyme, potatoes, salt and black pepper.

  12. Once the edges start to brown, transfer the skillet to preheated oven of 180°C and roast for 20 min, stirring twice during the process.

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Tofu Cheesecake

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22
Jul

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Tofu Cheesecake

by Trish Yee

Looking for a healthy Cheesecake recipe? Than you got to try this light, silky smooth Tofu Cheesecake that is nutritious and delicious!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 0 mins Ready in : 270 mins Serves : 6-8

INGREDIENTS:

  • 120g Digestive biscuits (Base)
  • 70g Butter, melted (Base)
  • 150g Silken tofu (Filling)
  • 125g Cream cheese (Filling)
  • 80g Greek yoghurt (Filling)
  • 25g Butter, melted (Filling)
  • 50g Icing sugar (Filling)
  • 30g Milk (Filling)
  • 20g Hot Water
  • 11/2 tsp Powdered Gelatine

DIRECTIONS:

  1. Prepare a 6 inch spring form pan by lining the base with baking paper.
  2. In a food blender, blend the biscuits until they resemble fine breadcrumbs.
  3. Transfer the crumbs into a bowl and stir in the melted butter. Press the crumbs onto the base of the pan, making sure it is as even as possible. Leave it in the fridge for at least 10min to set the base.
  4. Place all the ingredients for the filling into a food processor and pulse a few times to get a smooth mixture.
  5. In a small bowl, combine the gelatine and hot water and stir thoroughly until all the gelatine has dissolved.
  6. Add the gelatine to the filling and blend to incorporate thoroughly.
  7. Pour the filling through a sieve over the base. The sieve helps to remove any air bubbles.
  8. Place the cheesecake into the fridge and let set for at least 4 hours, preferably overnight.
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Iberico Pluma Pork, Crushed Potato with Caramelized Onion and Marsala Wine Sauce

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22
Jul

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Iberico Pluma Pork, Crushed Potato with Caramelized Onion and Marsala Wine Sauce

by Felix Chong

Relish the flavourful Iberico Pluma Pork with perfect Caramelized Onion topped with sweet Marsala wine that will leave you wanting more!

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 60 mins Ready in : 75 mins Serves : 1

INGREDIENTS:

  • 1 kg Iberico Pluma Pork
  • 500 g US potato
  • 3 pcs Yellow onion
  • Drizzle of Extra virgin oil
  • 300 ml Veal stock
  • 2 tbsp Unsalted butter
  • 1 stalk Rosemary
  • 150 ml Marsala wine

DIRECTIONS:

  1. Place the potato in a pot of water with salt and bring to boil, simmer it and cook for 45 minutes till the potatoes are soft.
  2. Once the potatoes are cooked, remove from the water and set aside to cool.
  3. Remove the potato skin and place it in a mixer bow.
  4. De-vein the pork and season well with salt and pepper on both side of the meat.
  5. Heat up a non-stick pan, drizzle with olive oil and sear the pork on both sides.
  6. Meanwhile heat up another pot with olive oil, place the onion in and slowly caramelize it without browning them.
  7. Once the onion is caramelized, add in the cooked potato and lightly crush them. Season it well with salt and pepper.
  8. Heat up a small pot with the marsala wine. Flambé it till the alcohol burns out, further reduce it to almost half of it and add in the veal stock. Reduce for another 2 to 3 minutes and monte with butter.
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Steamed Threadfin Fillet on Tomato & Zucchini Ratatouille

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22
Jul

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Steamed Threadfin Fillet on Tomato & Zucchini Ratatouille

by Susanne Despature

We make new year’s resolutions in an attempt to start afresh and turn over a healthy new leaf. Losing weight is often on top on the list – but no need to survive on egg white and spinach alone! Shift to a fibre-rich diet with ample sources of lean protein – it’s the simplest way to reduce your calorie intake without eating less! Here’s a good way to start: this flavorful dish is high in proteins and fibers, contains some healthy fats and will fill you up so you can get on with your day.

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 30 mins Ready in : 40 mins Serves : 4

INGREDIENTS:

  • 4 pcs Threadfin Fillet (or Red Snapper, Barramundi) (120g/pc)
  • 1 Large Yellow Onion
  • 2 Cloves Garlic
  • 10g Butter
  • 1 tbsp Olive Oil
  • 1 tbsp White Wine Vinegar
  • 1 tbsp Raw Sugar
  • 1 Zucchini
  • 1 can Tomatoes, chopped
  • ½ bunch Sweet Basil, chopped
  • Salt, Pepper, Thyme

DIRECTIONS:

  1. Place threadfin fillet in steamer basket.
  2. Peel onion, then slice them finely in a food processor, set aside.
  3. Do the same with the zucchini (if zucchini is too large, cut in two, lengthwise), set aside.
  4. Chop garlic finely in food processor.
  5. In a non stick pan or wok, heat butter and olive oil over medium heat. Add sliced onion, chopped garlic, sugar and salt.
  6. Fry on low heat for 5 minutes, until onions are translucent, then add white wine vinegar and fry for another 15 mins, until the onion are caramlised and soft.
  7. Add zucchini, sprinkle with salt and fry on medium heat with onions, until translucent.
  8. Add chopped tomatoes and thyme and mix gently with zucchini. Cook for 10 mins or until the juices have reduced by a little. Season to taste with salt and pepper, add finely chopped basil.
  9. Steam fish fillet for 5-7 minutes or until the flesh turns opaque and white – add salt.
  10. On a plate, place 2-3 spoonfuls of ratatouille in the middle. Top with fish and garnish with basil.
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