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Chocolate Peanut Butter Crème Brulee

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22
Jul

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Chocolate Peanut Butter Crème Brulee

by Mimi Wahadi







These indulgent Crème Brulees are deliciously decadent with Chocolate Peanut Butter!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 240 mins Ready in : 250 mins Serves : 6

INGREDIENTS:

  • 50g Sugar
  • 2 no. Egg yolks
  • 150ml Whipping cream
  • 85g Chocolate coverture
  • 5g Peanut butter






DIRECTIONS:

  1. Whisk sugar and egg yolks till well mixed and thicken.
  2. Slowly pour hot cream that has been boiled into egg mixture still beating till well combined.
  3. Place the entire mixture into the saucepan and set over medium heat, stir till sauce thickens, and add chocolate & peanut butter until well combined. Do not over boil. Pour into aluminum cup and chill for at least 4 hours.
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Vietnamese Spring Roll with Wagyu Beef

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22
Jul

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Vietnamese Spring Roll with Wagyu Beef

by Groxers

These Vietnamese Spring Rolls with Wagyu Beef are a refreshing appetizer for an Asian-inspired meal. Made with a chock-full of fresh vegetables and herbs, Vietnamese Spring Rolls are great for a healthier alternative to deep-fried spring rolls! This recipe by GroXers comes with a special treat – the addition of succulent Joshu Wagyu beef will definitely add an explosion of flavor and juices to these delicious spring rolls. Enjoy!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 20 mins Ready in : 45 mins Serves : 10

INGREDIENTS:

  • 200g Joshu Wagyu beef striploin
  • 75g Rice Vermicelli, uncooked
  • 10pcs Vietnamese Rice Paper Sheet
  • 2 tbsp fresh Thai Basil, chopped
  • 4 tbsp fresh Mint Leaves, chopped
  • 4 tbsp fresh Cilantro or Chinese Parsley (optional)
  • 4 Butterhead Lettuce Leaves, shredded
  • 1 small Carrot, halved & cut into thin strips
  • Cornish Sea Salt Co Sea Salt Flakes and Ground Black Pepper for seasoning
  • Dipping Sauce 1 
    • 4 tbsp Lee Kum Kee Hoisin Sauce
    • 2 tsp Peanuts, finely chopped

    Dipping Sauce 2

    • 4½ Fish Sauce
    • 80ml Water
    • 3 tbsp fresh Lime Juice
    • 1½ clove Garlic, peeled and minced
    • 2½ tbsp Whtie Sugar

    1 tsp Lee Kum Kee Chili Garlic Sauce

DIRECTIONS:

  1. Season beef lightly with salt and pepper. Sear beef over high heat on both sides for 2 min each or until beef is cooked through. After cooling for 15min, slice into 20 strips and set aside.
  2. While beef is resting, cook the rice vermicelli according to package instructions. Ensure that texture is al dente. Drain, rinse with cold water and set aside.
  3. Assemble the spring rolls, mix the dipping sauces in separate bowls and serve.

    Assembling the spring rolls

  4. Dip a rice paper sheet in a large bowl of warm water for 1 second to soften. Lay it on a clean kitchen cloth to absorb excess water and transfer to a flat clean working surface.

  5. About 1 inch below the centre of the sheet, place a handful of ingredients (vermicelli, herbs, vegetables, 2 strips of beef) in a row, leaving about 2 inches uncovered on the left and right sides.

  6. Fold in the bottom flap to cover the ingredients followed by the left and right flaps, and tightly roll the sheet.

  7. Repeat steps 1 – 3 to make the rest of the spring rolls.

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Healthy Egg White Marbled Butter Cake

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22
Jul

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Healthy Egg White Marbled Butter Cake

by ToTT

Satisfy your cake craving with this healthy Egg White Marbled Butter Cake recipe by Chef Julie! Moist and buttery, the hunt for the perfect Butter Cake is over!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 40 mins Ready in : 60 mins Serves : 6-8

INGREDIENTS:

  • Group 1 – Beat Together
  • 150 g Creamy Butter
  • 110 g Fine Sugar
  • 1 tsp Vanilla Paste
  • Group 2 – Mix Together
  • 180 g Egg White
  • 50 g Fine Sugar
  • Group 3
  • 200 g Cake Flour
  • 150 g Evaporated Milk
  • 1 tsp Coffee paste
  • 1 tsp Nescafe Coffee

DIRECTIONS:

  1. Cream butter & sugar (Group 1) till fluffy. Add in vanilla paste.
  2. Add in flour & milk (Group 3) alternately in 4 portions.
  3. Whisk the egg-white & sugar (Group 2) till soft peak.
  4. Mix 1/3 of the mixture with the coffee paste (Group 3).
  5. Spoon a big ladle of plain mixture into the middle of the cake tin follow by another big ladle of coffee mixture in the middle of the cake tin. Repeat till all mixture has completed. Starting with plain and ending with plain mixture.
  6. Bake at 170ºC for 40mins till golden brown.
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Honey Earl Grey Tea Loaf

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22
Jul

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Honey Earl Grey Tea Loaf

by Julie Yee

Super light, moist, and mildly sweet, this Honey Earl Grey Tea Loaf is the perfect addition to a morning cup of tea or coffee.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 150 mins Ready in : 40  mins Serves : 12

INGREDIENTS:

  • 200g Bread flour
  • 130g Cake flour
  • ½ tsp Milk powder
  • 5 gm Salt
  • 11g Instant yeast
  • 3 tbsp Honey
  • 1 no. Egg
  • 100ml Earl grey tea
  • 75g Butter

DIRECTIONS:

  1. Place all ingredients (except oil) into kneading bowl. Knead until it forms a dough.
  2. Add butter and continue knead till the dough can be stretched to form a “window panel”. Cover and leave aside to rest for about 30mins.
  3. Turn dough out onto a well-floured work surface. Divide dough into 4 long logs and twist it and place in the Loaf Tin.
  4. Leave to proof till double.
  5. Before baking, egg wash it. Bake in preheated oven at 180°C for 20mins.
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Joshu Wagyu Beef Tartare

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22
Jul

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Joshu Wagyu Beef Tartare

by Felix Chong

Devour this classic, flavourful Joshu Wagyu Beef served with Truffle Caviar and Parmigiano Cheese!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 0 mins Ready in : 10 mins Serves : 2

INGREDIENTS:

  • 150 g Joshu Wagyu beef
  • 1 tsp Sun dried tomatoes
  • 1 tsp Capers
  • 1 tsp Dijon mustard
  • 1 pc Egg yolk
  • Pinch of Salt
  • Pinch of Pepper
  • 30 ml Extra virgin olive oil
  • Pinch of Chives
  • Truffle caviar for garnish
  • Crostini for garnish
  • Parmigiano cheese for garnish

DIRECTIONS:

  1. Mince the Wagyu beef and place in a bowl.
  2. Chop the sundried tomatoes, capers and chives and mix together with the beef tartare.
  3. Add in the egg yolk, extra virgin oil, dijon mustard, salt and pepper.
  4. Place the tartare in a mould and lightly press it.
  5. Garnish with truffle caviar, crostini and parmigiano cheese.
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Port Wine Pork Ragu with Orecchiette

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22
Jul

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Port Wine Pork Ragu with Orecchiette

by Groxers

A mouth-watering Ragu that requires little effort but yet looks like a dish right from a restaurant? It’s possible, thanks to this recipe by GroXers – all the hard work is done in the pressure cooker! This flavourful combination of pork belly and anchovy fillets is great served over rice too. Consider serving the rest of the wine at the table and you’ll be in for a sumptuous treat!

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 60 mins Ready in : 80 mins Serves : 4-6

INGREDIENTS:

  • 500g Pork Belly
  • 4 – 5 Flott Anchovy Fillets
  • 1 Bay Leaf
  • 250ml Red Cooking Wine
  • 150ml Port Wine
  • 3 medium Yellow Onions
  • 1 bulb of Garlic
  • 400g Divella Orecchiette, uncooked
  • Cornish Sea Salt Co Sea Salt Flakes and Ground Black Papper to taste

DIRECTIONS:

  1. Boil pork belly in salted water to remove impurities.
  2. Dry the pork and pan sear on all sides.
  3. Sauté anchovies and onions in a pressure cooker until onions are translucent.
  4. Add the rest of ingredients into the pot and seal the pressure cooker.
  5. Once the cooker has been pressurized, start timer for 45 min.
  6. Sauce is ready once cooker has been de-pressurized.
  7. Cook orecchiette 1-2 min below manufacturer’s recommended cooking time. Toss into the sauce for 1 min more, ensuring pasta is evenly coated with the sauce.
  8. Add salt and pepper to taste.
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Poached Figs with Parma Ham, Fresh Mozerella Cheese and Rocket Leaves

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22
Jul

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Poached Figs with Parma Ham, Fresh Mozerella Cheese and Rocket Leaves

by Eric Low

This deliciously refreshing Poached Figs with Parma Ham and Mozzarella Cheese salad will blow your taste buds away! It is sweet, savoury and creamy all in one bite.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 4

INGREDIENTS:

  • 1 pc Cinnamon Stick
  • 4 pcs Cloves
  • 200 ml Water
  • 75g Sugar
  • 1/2 no Lemon
  • 1 Figs, sliced
  • 4 tbsp Red Wine Vinegar
  • 8 tbsp Extra Virgin Olive Oil
  • Salt and Pepper to taste
  • 100 g Rocket Leaves or Mixed Greens
  • 2 slices Parma Ham Slices
  • 1 Fresh Mozzarella, cut into cubes
  • 30 g Shaved Parmesan Cheese
  • 30 g Chopped Walnuts

DIRECTIONS:

  1. Combine spices in pot with water, sugar and lemon. Bring it to boil and add the sliced figs. Remove pot from heat when the poaching liquid boils up again and allow the figs soak in the poaching liquid.
  2. Cool and chill in fridge.
  3. Combine red wine vinegar and olive oil. Season dressing with salt and pepper to taste. Set aside.
  4. Divide salad leaves into four portions. Arrange poached figs, parma ham and fresh mozzarella on salad greens. Drizzle the dressing over and sprinkle on shaved parmesan and chopped walnuts before serve.
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Chia Seed Pumpkin Pudding

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22
Jul

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Chia Seed Pumpkin Pudding

by Daniele Sarno

Chia seeds are a protein-packed super food which is great for breakfast! Try this delicious chia seed pumpkin pudding recipe for a healthy on-the-go breakfast!

Cuisine : European  Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 40 mins Ready in : 50 mins Serves : 1

INGREDIENTS:

  • 50g Yogurt
  • 200g Organic pumpkin or butternut squash puree
  • 1 tbsp Organic pure maple syrup
  • ¼ tsp Cinnamon powder
  • Vanilla pod or vanilla essence
  • 1 tbsp Chia seeds
  • Shredded coconut
  • Sliced banana
  • Pumpkin seeds

DIRECTIONS:

  1. In a pot, bring a water to boil.
  2. Remove the skin and seeds from the butternut squash. Slice it all.
  3. Blanch the pumpkin for about 5 minutes. Drain off and mash it with the back of a fork.
  4. In a large bowl, whisk together the yogurt or coconut milk, pumpkin puree, maple syrup, cinnamon, and vanilla extract.
  5. Add the chia seeds and whisk again until very well combined.
  6. Refrigerate for at least 2 hours, or until the chia seeds have plumped.
  7. Pour into jars and sprinkle with toppings of choice.
  8. Optional toppings include: Coconut, pumpkin seeds, or sliced bananas.
  9. Enjoy immediately, or store in the fridge, covered, for up to 5 days.
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Pineapple Tarts

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22
Jul

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Pineapple Tarts

by Vivian Pei

With Chinese New Year just around the corner, bake these delightful Pineapple Tarts by Chef Vivian Pei to share with friends and family! These treats are so good you’ll want to keep popping them into your mouth! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 60 mins Cook : 15 mins Ready in : 75 mins Serves : 6-8

INGREDIENTS:

  • For the pineapple filling
    • 2 pineapples, peeled and sliced
    • 1 cup sugar (more or less depending on how sweet pineapple is)
    • 1 tbsp lemon juice
    • 1 cinnamon stick
    • 4 cloves
    • 1 star anise

    For the pastry

    • 400g plain flour
    • 50g cornstarch
    • 80g icing sugar
    • ¼ tsp salt
    • 50g finely grated cheddar cheese
    • 250g cold, unsalted butter, cubed
    • 3 egg yolks
    • 3 tablespoons ice water

    Glaze

    • 1 egg yolk
    • 1 tsp water

DIRECTIONS:

         To make the filling

  1. Grate the sliced pineapple and drain out excess liquid.

  2. Put the pineapple, sugar, and lemon juice into a heavy-based saucepan and bring to a boil.

  3. Add the spices, turn down the heat and let it simmer for as long as it takes for jam to thicken, usually 45 minutes or so. You need to keep stirring to make sure the jam does not catch and burn. When ready, the jam will be quite thick and dry and easily rolled into a ball.

  4. Fish out the spices and roll the jam into balls to fit your mould.

    To make the pastry:

  5. Sift flour, cornstarch, sugar and salt into a medium sized bowl. Gently mix in the grated cheese.

  6. In a large mixer bowl, cream the butter and powdered sugar just until blended, being careful not to over mix.

  7. Add the egg yolks one at a time, mix well after each addition.

  8. Add the dry ingredients and fold in with a spatula until most of the flour is incorporated. Sprinkle in the ice water and knead gently to combine.

  9. Turn the tart dough onto a sheet of plastic wrap and flatten into thick disk. Let the dough rest in the refrigerator for about 30 minutes.

  10. Preheat the oven at 180°C. Roll the dough out on a lightly floured surface to desired thickness, about 5mm. Stamp out with the desired cutter.

  11. Place the stamped out dough on a baking silicon mat. Fill the centre with pineapple jam balls.

  12. Glaze with the egg wash and bake for about 15 minutes or until light golden in colour.

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No Bake Strawberry Cheesecake

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22
Jul

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No Bake Strawberry Cheesecake

by Michele Ow

Try this moist and light No Bake Strawberry Cheesecake for a lazy high-tea weekend that is amazingly delicious!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 145 mins Serves : 12

INGREDIENTS:

  • For the Crust
    • 85g Butter, melted, plus extra for tin
    • 140g Digestive biscuits, crushed into fine crumbs
    • 1 tbsp Sugar, or ½ lemon’s zest or 1-2 tablespoon cocoa powder (optional)

    For the Cheesecake Filling

    • 600g Philadelphia Cheese, or other full-fat soft cheese
    • 200g Caster Sugar (may be reduced to 100g)
    • 400ml Heavy Cream, whipped and chilled
    • 2 tsp Lemon Juice
    • Cut strawberries or Jam
    • 3 tsp Gelatin in 3 tbsp boiling hot water

DIRECTIONS:

  1. Position an oven shelf in the middle of the oven. Preheat the oven to 160°C. Line the base of a 23cm springform cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling. Brush the sides of the springform tin with melted butter.
  2. ***Alternatively, you may simply want to chill the crust to have a different crust texture from the New York baked version.
  3. Beat the very chilled heavy cream until stiff.
  4. For the filling, in a table top mixer fitted with the paddle attachment, beat the soft cheese and lemon juice at medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, then the cooled gelatin and, scraping down the sides of the bowl and the paddle twice.
  5. Fold in heavy cream and cut fruit into the cream cheese. Pour the filling into the tray and smooth the top before setting the tray into fridge to set (minimum 2 hours for full sized cake).
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