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Dark Chocolate Tart

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22
Jul

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Dark Chocolate Tart

by Lin Weixian

Satisfy your deepest chocolate cravings with this Dark Chocolate Tart! The luxurious Dark Chocolate filling, velvety and smooth, goes perfectly well with the tart shell. Prepare to help yourself to second servings! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 20 mins Ready in : 50 mins Serves : 4-6

INGREDIENTS:

  • Kalingo Ganache
    • 200g Cream
    • 60g Sugar
    • 60g Glucose
    • 200g Valrhona Kalingo
    • 60g Unsalted butter, room temperature

    Tart Shell Dough

    • 160g Icing sugar
    • 200g Cake flour
    • 200g Bread flour
    • 160g Unsalted butter, cold
    • 90g Whole egg
    • 5g Vanilla extract (optional)

DIRECTIONS:

          For Kalingo Ganache

  1. Prepare the workstation.

  2. Scale the ingredients.

  3. Bring to boil cream, sugar and glucose.

  4. Finish off by adding butter and mix until fully incorporated.

  5. Set aside for later use.

    For tart shell dough

  6. Prepare the workstation.

  7. Scale the ingredients.

  8. Mix well icing sugar, cake flour and bread flour.

  9. Cut in cold butter to form mealy texture.

  10. finish off by adding eggs to form a dough.

  11. Set aside in the chiller till firm enough to be rolled out.

  12. Bake at 180°C till golden brown.

  13. Allow ganache to set in chiller before serving.

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Flower Sushi Art Roll

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22
Jul

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Flower Sushi Art Roll

by Trish Yee

Learn how to create this beautiful Flower Sushi Art Roll using Chef Trish Yee’s recipe! These sushi rolls are not only lovely to look at – you can add in your own filling and ingredients to make it even tastier!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 40 mins Cook : 0 mins Ready in : 40 mins Serves : 2

INGREDIENTS:

  • 250g Sushi Rice
  • 20g Oboro (pink-coloured fish flakes)
  • 10cm Cheese Stick

DIRECTIONS:

  1. Divide the 250g sushi rice into 2 portions – 1 portion is to be mixed with the oboro to make the pink rice sushi.
  2. Divide the pink rice into 5 equal rice balls.
  3. Spread each rice ball evenly on a piece of nori and shape into a cylinder.
  4. Lift the sushi mat on your left hand and place 3 rolls downwards, then place the cheese stick and the remaining 2 rolls on top.
  5. Wrap up and form the flower shape.
  6. Using 1 and ½ sheet of nori, connect both sheets with small grains of rice. Leaving 4 fingers width of nori empty, spread the sushi rice evenly.
  7. Place the flower-shaped sushi roll onto the centre of the white sushi rice.
  8. Pick up with your left hand and roll up from both ends.
  9. If there is some space on top of the flower, add some rice to close the gap.
  10. Slice into 4 equal pieces.
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Chaozhou Yam Cake with Chef Eric’s Special Sauce & Condiments

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22
Jul

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Chaozhou Yam Cake with Chef Eric’s Special Sauce & Condiments

by Eric Low

Learn to prepare Chef Eric Low’s version of Chaozhou Yam Cake! His twist? A medley of his special sauce and condiments that will leave you wanting more! 

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 50 mins Ready in : 70 mins Serves : 6(~1.5kg)

INGREDIENTS:

  • For the Yam Cake 
    • 300g Rice flour
    • 50g Corn starch
    • 250g Thai Yam, shredded or diced
    • 25L Water
    • 1 tbsp Sugar
    • 1 tsp Salt
    • 1 tsp Five spice powder
    • 1 tbsp Alkaline water

    For the Topping

    • 4 tbsp Oil
    • 70g Dried shiitake mushrooms, soaked and diced
    • 250g Dried chinese sausage, diced
    • 4 stalks Spring onions, finely diced
    • 4 tbsp Crispy fried shallots
    • 100g Dried shrimp flakes (Hay Beo), fried toasted sesame seeds

    For the Penang-Style Yam Cake Sauce

    • 2 tbsp Sesame paste or peanut butter
    • 200ml Hot water
    • 300g Sweet bean paste (for Chee Cheong Fun)
    • 4 tbsp Sesame oil
    • 2 tbsp Penang shrimp paste (Hae Ko)

DIRECTIONS:

  1. In a large mixing bowl, combine rice and cornstarch together. Pour in water and adjust taste with sugar, salt and five spice powders. Mix in the alkaline water.
  2. Bring the starch mixture to boil and transfer to steaming mould. Steam for 45minutes till cooked. Allow yam cake to cool down slightly before cutting up to serving sizes.
  3. Heat oil and sauté mushrooms and Chinese sausages till fragrant. Spoon over yam cake and sprinkle on with the mixture of fried shallots, crispy shrimp flakes and sesame seeds. Serve with Penang style yam cake sauce on the side.
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Poached Eggs with Smoked Salmon and Mashed Avocados

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22
Jul

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Poached Eggs with Smoked Salmon and Mashed Avocados

by Susanne Despature

Enjoy the ultimate brunch with this healthy poached eggs with Smoked Salmon and creamy Avocado Mash with Chef Susanne Despature!

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

INGREDIENTS:

  • 4 slices Rye Bread or Wholemeal Bread, toasted
  • 4 slices Smoked Salmon
  • Avocado Mash
  • 2 no. Ripe Avocados
  • 1 no. Lime or Lemon Juice
  • 1 tbsp Sour Cream
  • Salt & Pepper
  • Poached Eggs
  • 1l Water
  • 10cl Cider Vinegar
  • 4 no. Fresh big eggs

DIRECTIONS:

  1. Cut the avocado in two, spoon out the flesh an d mix with lime juice and sour cream until you get a cream, using a fork. Season to taste with salt and pepper. Cover with cling wrap, refrigerate until use.

    Poached Eggs

  2. Bring water and vinegar to a boil in a large pan. The vinegar helps egg whites to coagulate. Break egg into a small bowl, then add into the boiling water. With a tablespoon, wrap egg white around the egg yolk. Reduce heat and let simmer for 2 mins.
  3. Take out the poached egg and place into iced water. Transfer to a plate covered with kitchen towels.
  4. Arrange some avocado mash on the toasted rye bread. Garnish with smoked salmon and poached egg, add some cress.

     

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Caramel Apple Upside Down Cake

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22
Jul

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Caramel Apple Upside Down Cake

by Susanne Despature

This sweet, autumn-perfect Caramel Apple Upside Down Cake is the perfect way to end a meal!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 65 mins Ready in : 90 mins Serves : 8-10

INGREDIENTS:

  • 200 g Pâte sucrée (sweet pie crust), see recipe
  • 5-6 Apples (Pink Lady, Gala, Reinette)
  • Caramel: 150 g Sugar | 40 g Butter
  • Vanilla butter: 40 g Butter, soft | 40 g Fine Caster Sugar | 1/2 Vanilla Pod

DIRECTIONS:

  1. Preheat oven to 180°C. Insert a grill in the lower part of the oven.
  2. First prepare the caramel: in a large and heavy bottomed pan, heat the sugar on medium heat until it melts.
  3. Don’t stir, just swirl the pan slightly. As soon as the caramel has a nice amber color, remove the pan from fire and cover the bottom of the mould (20 cm) with caramel. Cut butter in pieces and add on top of the caramel – it will melt immediately.
  4. Prepare the apples: peel them, cut them in two and remove the core with a melon baller. With a small and sharp knife, make fine incisions in the rounded part of the apple half. Place this part into the caramel, fill the mould completely, because it will shrink during the cooking process!
  5. In a bowl, combine soft butter with sugar and vanilla seeds from vanilla pod. Mix with a spoon, then spoon equally over the apples.
  6. Bake in oven for about 45 minutes or until apples are tender and soaked with caramel – they change color and are now caramel brown. Let cool out for a moment.
  7. Roll out the pâte sucrée on a little bit of flour, 2 mm thick, slightly bigger then the mould. Cover the apples with the pastry and press with your fingers. With a small pairing knife, cut the borders of the dough.
  8. Bake in the middle of the preheated oven (180°C) for about 20 minutes or until golden brown.
  9. Place a big plate on top of the mould. Cover with a towel. Flip the mould over very quickly, so that the caramel will not spill out (it can be burning hot!!). Serve with some whipped cream with vanilla & sugar.
  10. Good to know: You can prepare the Tarte Tatin in advance: caramelize the apples, then cover with dough and place in fridge. Bake 1 hour before serving
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Smoked Salmon Tart

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22
Jul

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Smoked Salmon Tart

by Audra Morrice

This hearty smoked salmon tart is perfectly portable for Sunday picnics and weekday lunchboxes! The sour cream pastry adds a twist to regular shortcrust pastry and goes perfectly well with the smoked salmon in the tart! Serve this with a side salad and you’ll be good to go! 

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 70 mins Ready in : 85 mins Serves : 6-8

INGREDIENTS:

 

  • For the Sour Cream Pastry
    • 170g Plain flour
    • 140g Butter
    • 1/3 cup (80ml) Sour cream
  • For the Filling
    • 100-150g Smoked salmon
    • 400ml Thickened cream
    • 3 Eggs
    • Pinch of Smoked salt (normal sea salt is fine)
    • Pinch of White pepper
    • 1 sprig Spring onion, finely chopped
    • 50g Feta cheese, crumbled

DIRECTIONS:

          For the Sour Cream Pastry

  1. Butter a 24cm loose base tart tin and dust lightly with flour.

  2. Place flour and butter in a food processor. Pulse until mixture resembles coarse breadcrumbs.

  3. With the motor running, add sour cream and blend until a dough forms.

  4. Remove dough, flatten into a disc and wrap with cling film. Rest in the refrigerator for at least 20-30 minutes.

  5. Preheat oven to 180 ºC.

  6. Roll out dough between 2 sheets of 6. Roll out dough between 2 sheets of greaseproof paper or plastic sheet until 2mm thick. Line the tart tin with the pastry, trimming off the edges.

  7. Line with foil or greaseproof paper, fill with dried pulses or baking beads and blind bake for 20-30 minutes until lightly golden. Remove filling and bake for a further 5-10 minutes. Remove from the oven and set aside to cool.

    For the Filling

  8. In a medium size bowl, whisk together the cream, eggs, salt, pepper.

  9. Place tart tin on a baking tray. Fill the tart case with the salmon, feta and spring onions, then pour in the cream and egg mixture. It might be easier to do this near or in the oven to avoid spillage.

  10. Bake for 30 minutes or until filling is cooked through and slightly wobbly.

     

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Oyster Kilpatrick

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22
Jul

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Oyster Kilpatrick

by Michele Ow

Enjoy oysters at home with this simple and traditional Oysters Kilpatrick recipe by Chef Michele Ow! 

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 8 mins Ready in : 15 mins Serves : 12

INGREDIENTS:

  • 2 cups Rock Salt
  • 12 no. Oysters
  • Worcestershire Sauce
  • 4 no. Bacon Rashers
  • Parsley
  • Lemon Wedges

DIRECTIONS:

  1. Preheat grill on medium-high heat. Place rock salt, in a thick layer, on a baking tray or heatproof plate. Arrange oysters (in their half-shells) on rock salt.
  2. Sprinkle Worcestershire sauce over oysters. Top with bacon. Grill, on the salt, for 5 to 8 minutes or until bacon is crisp. Sprinkle with parsley. Serve with lemon.
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Potato Pumpkin Mash

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22
Jul

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Potato Pumpkin Mash

by Mimi Wahadi

This delicious Potato Pumpkin Mash with garlic, yogurt and parsley is flavorful and tastes delightful on its own!

Cuisine : European Course : Condiment Skill Level : Novice
Prep : 40 mins Cook : 0 mins Ready in : 40 mins Serves : 4 Servings

INGREDIENTS:

  • 200 g Russet Potato
  • 100 g Local Pumpkin
  • 100 ml Cream
  • 50 g Natural Yoghurt
  • 25 g Unsalted Butter
  • 2 cloves of Garlic
  • 1 tsp Salt
  • 1/4 cup pf Parsley
  • Salt and pepper to taste

DIRECTIONS:

  1. Cut both russet potato and pumpkin into large chunks and add to pot.
  2. Cover the pumpkin and potato chunks with water, add in salt, and place over high heat. Bring to a boil and then reduce to a simmer for 20 minutes, or until potatoes and pumpkin are tender.
  3. While the potatoes and pumpkin are simmering, rinse parsley and remove leaves from stems
  4. Drain potatoes and pumpkin into a colander, and then return it to pot.
  5. Mash with a potato masher. Stir in parsley, yogurt, and garlic.
  6. Serve with salt and freshly ground black pepper to taste.
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Japanese Roll Cakes

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22
Jul

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Japanese Roll Cakes

by Philia Ng

The fluffiness of Japanese Souffle Sponge and the aromatic Vanilla Bean Egg Custard Cream is the ideal tea time treat!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 60 mins Cook : 20 mins Ready in : 80 mins Serves : 6

INGREDIENTS:

    • 70g Fresh Milk
    • 80g Egg Yolks
    • 70g Sunflower Oil
    • 80g Cake Flour or Japanese silky soft flour
    • 22g Maple Syrup
    • 165g Egg Whites
    • 65g Castor Sugar

    Japanese Vanilla Bean Egg Custard Cream

    • 300g Fresh Milk
    • 1/2 tsp Fresh Vanilla Bean Pod
    • 50g Egg Yolks
    • 60g Castor sugar
    • 25g Cake Flour
    • 20g Unsalted Butter, softened
    • 100-150g Whipped Dairy Cream

DIRECTIONS:

  1. Mix fresh milk, egg yolks, sunflower oil, cake flour and maple syrup together.
  2. Whip egg whites and castor sugar till stiff peaks.
  3. Fold the two mixtures together.
  4. Pour it onto a well-lined baking tray.
  5. Bake at 190°C non-fan mode for 18 mins.

    For the Japanese Vanilla Bean Egg Custard Cream

  6. Mix egg yolks, castor sugar and cake flour together.

  7. Boil fresh milk and fresh vanilla bean pod and slowly pour into mixture.

  8. Bring the mixture back to the stove over a bain marie and cook until the mixture thickens.

  9. Sieve the mixture while its hot and add in unsalted butter. Leave it aside to cool.

  10. Add in whipped dairy cream and mix well and the cream is ready to be used.

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Chocolate Frangipane Tart

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22
Jul

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Chocolate Frangipane Tart

by Audra Morrice

One of the stunning dishes that she produced on Masterchef Australia, Audra’s Chocolate Frangipane Tart is presented beautifully and tastes fantastic! The pears balance the richness of the chocolate, and the delicious shortcrust pastry adds a lovely layer of flavour and texture! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 60 mins Ready in : 140 mins Serves : 8-12

INGREDIENTS:

  • For the Chocolate Shortcrust Pastry
    • 170g Plain flour
    • 2 tbsp Cocoa powder
    • 1 heaped tbsp Icing sugar
    • 130g Unsalted butter, cold and diced
    • 1 Egg yolk

    For the Frangipane

    • 170g 70% dark chocolate, melted
    • 85g Unsalted butter, room temperature
    • 85g Caster sugar
    • 2 Eggs
    • 1 tsp Vanilla extract
    • 85g Almond meal
    • 1 tbsp Flour
    • 2 Ripe packham pears (or bosc, corella) – included in poached pears below

    For the Poached Pears

    • 5 Medium packham pears, skinned with a peeler, halved or left whole
    • 2½ cups Water
    • ½ cup Vino cotto (optional)
    • ½ cup Brown or raw sugar (less if you want it less sweet)
    • 1/8 cup Verjuice (or lemon juice)
    • 1 Vanilla bean, halved and seeds scraped Lemon peel
    • 4 strips Lemon peel
    • 1 Small cinnamon quill (optional)

DIRECTIONS:

         For the Chocolate Shortcrust Pastry

  1. Butter a 24cm loose base tart tin and dust lightly with flour.

  2. Place flour, cocoa powder and sugar in a food processor. Blend for 10 seconds. Add butter and pulse until mixture resembles coarse breadcrumbs

  3. With the motor running, add the egg yolk and just enough ice water until a dough forms.

  4. Remove dough, flatten into a disc and wrap with cling film. Rest in the refrigerator for at least 20-30 minutes.

  5. Preheat oven to 180ºC.

  6. Roll out the dough between 2 sheets of greaseproof paper or plastic sheet until 2mm thick. Line the tart tin with the pastry, trimming off the edges.

  7. Line with foil or greaseproof paper, fill with dried pulses or baking beads and blind bake for 20-30 minutes until lightly golden. Remove the filling and bake for a further 5-10 minutes. Remove from the oven and set aside to cool.

    For the Frangipane

  8. Melt chocolate over a ban marie or microwave on high in 10 second bursts, stirring in between. Set aside and allow to cool.

  9. In a medium size bowl, whisk butter and sugar until light and fluffy.

  10. Add eggs, one at a time, beating well after each addition.

  11. Add vanilla extract and chocolate, whisk well.

  12. Add almond meal and flour, mix well.

  13. Fill the tart shells with the frangipane mixture, smoothing out surface.

  14. Bake for 40 minutes or until cook through.

  15. Top with pears and serve with vanilla cream.

    For the Poached Pears

  16. Peel pears.

  17. Place water, vinocotto (if using), sugar, verjuice or lemon juice, vanilla bean, lemon peel and cinnamon in a small-medium saucepan. Bring to the boil.

  18. Add pears, ensuring all are submerged in the poaching liquid. Cover with a cartouche

  19. Lower the heat and simmer until the pears are tender. Remove pears and allow to cool.

  20. Reduce the poaching liquid further to a syrupy consistency and allow to cool.

  21. Halve some pears, place them on top of the tart and drizzle over some of the reduced poaching liquid just before serving. For smaller individual tarts, the pears can be sliced from the top stem to the bottom on a diagonal. Then twist slightly downwards to create a fan design.

    Tips

  22. Do not over process the dough or the pastry will be tough.

  23. Handle the pastry as little as possible to keep it short and crisp.

  24. Add as little water as possible to the dough to avoid too much shrinkage.

  25. Buttering the tin and dusting it lightly with flour will help avoid the pastry sticking to the tin.

  26. When melting the chocolate, ensure water does not fall into the chocolate or this will seize the chocolate.

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