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Purple Sweet Potato Chiffon Cake

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22
Jul

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Purple Sweet Potato Chiffon Cake

by Julie Yee

Bake this light and airy Purple Sweet Potato Chiffon Cake for a satisfying tea time break!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 65 mins Ready in : 145 mins Serves : 12-16 pcs

INGREDIENTS:

  • Group 1 – Hand-whisk together
  • 70 g Egg yolk
  • 30 g Fine sugar
  • 70 g Corn oil
  • Group 2 – Mix Well
  • 70 g Warm Water
  • 200 g Mashed Purple Yam
  • Group 3
  • 80 g Hong Kong flour (sifted)
  • 1/4 teasp Fine salt
  • Group 4 – Beat together last using mixer
  • 190 g Egg whites
  • 100 g Fine sugar
  • 2 teasp Corn Flour

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DIRECTIONS:

  1. Tray Preparation: 22cm chiffon tin. Oven Preparation: Preheat oven at 170ºC for 20mins.
  2. For the Yolk Mixture, follow Steps 3 to 5.
  3. Use a hand whisk to combine (Grp. 1) together.
  4. Pour the liquid mixture (Grp.2) & mix well.
  5. Add in sifted flour & coconut powder (Grp.3) & mix.
  6. For the Egg White Mixture, follow Steps 7 to 11.
  7. Whisk the egg-white lightly.
  8. Add in the corn flour & sugar gently & whisk till stiff.
  9. Fold the Yolk mixture into it.
  10. Bake at low shelf for 10mins, then lower to 160ºC and bake for 55mins.
  11. Turn cake tin upside down & cool for 1hr.
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Creamy Polenta

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22
Jul

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Creamy Polenta

by Susanne Despature

Creamy, cheesy polenta is a delicious comfort that is simple-to-make and simply delicious!  

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 10 mins Ready in : 15 mins Serves : 4

INGREDIENTS:

  • 1 Small onion or shallot
  • 20 g Butter
  • 250 ml Chicken broth (250 ml water & 1 cube chicken stock)
  • 250 ml Milk
  • 1 pinch of Saffron powder
  • 125 g Polenta (corn gritts), fine
  • 50 g Parmesan
  • Salt & pepper

DIRECTIONS:

  1. In a large pot, sweat onion in butter until soft and translucent.
  2. Add chicken stock, milk and saffron and bring to a boil – the liquid will be yellow because of the saffron.
  3. Add polenta into the milk, then stir continuously, until the polenta absorbs the liquids and thickens.
  4. Continue to stir (otherwise it will splash a lot) for 5 more minutes or until the polenta is soft.
  5. Cover for 5 minutes
  6. Add parmesan, season to taste with salt and pepper.
  7. Serve with chicken in tomato sauce and olives.
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Poached Pears with Parma Ham, Fresh Mozzarella Cheese and Rocket Leaves

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22
Jul

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Poached Pears with Parma Ham, Fresh Mozzarella Cheese and Rocket Leaves

by Eric Low

A great starter to share with a friend, this dish of Poached Pears with Parma Ham, Fresh Mozzarella Cheese and Rocket Leaves is a perfect medley of flavours! It looks fancy, and tastes even better! Try it at home – you’d be surprised at how easy it is to put together!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins Serves : 2

INGREDIENTS:

 

  • 1pc Cinnamon stick
  • 4pcs Cloves
  • 200ml Water
  • 75g Sugar
  • ½ no. Lemon
  • 1 no. Packham/Anjou, Conference Pears, peeled and sliced

Dressing

  • 4 tbsp Red wine vinegar
  • 8 tbsp Extra virgin olive oil
  • Salt and pepper to taste

Salad

  • 100g Rocket leaves or mixed greens
  • 8 tbsp Parma ham slices
  • 1 no. Fresh mozzarella, cut into cubes
  • 30g Shaved parmesan cheese
  • 30g Chopped walnuts

DIRECTIONS:

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

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22
Jul

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Nine Layer Rainbow Lapis

by Julie Yee

These colourful steamed Rainbow Lapis is what we grew up with. You can now make this perennial favourite at home with the recipe shared by Chef Julie Yee!

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 40 mins Ready in : 55 mins Serves : 6

INGREDIENTS:

  • 40g Rice Flour
  • 190g Tapioca Flour
  • 400g Coconut Milk
  • ½ tsp Salt
  • 160g Coconut Milk
  • 160g Sugar
  • 6 no. Pandan leaves

DIRECTIONS:

  1. Mix rice flour, tapioca flour, 400g coconut milk and ½ tsp salt in a big bowl and whisk to combine. (Group )
  2. Place pandan leaves, sugar and 160g coconut milk in a saucepan and cook till sugar has melted.
  3. Pour the hot mixture into Group 1.
  4. Divide the portion into 4 portions.
  5. Add the desired colourings to the other 3 portions.
  6. Line 8” square tray with grease proof paper.
  7. Scoop 1 ladle & steam for 5mins. Pour the 2nd layer immediately & steam for another 5 mins.
  8. For the last layer, add in the red portion & steam for about 20 mins.
  9. *White > Blue > Green > Violet > White > Blue > Green > Violet > Red

     

     

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Banana Muffin with Granola

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22
Jul

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Banana Muffin with Granola

by Julie Yee

Comforting banana bread muffins with a crunch of granola on top. Funs treat anytime of the day!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 30 mins Ready in : 45 mins Serves : 12

INGREDIENTS:

  • 3/4 cup Granola
  • 120 g Plain Flour
  • 1/2 teasp Baking soda
  • 3/2 teasp Baking powder
  • 100 g Fine sugar
  • 110 g Olive oil
  • 1 Egg (large)
  • 1/2 teasp Vanilla extract
  • 220 ml Mashed banana
  • 1 teasp Lemon juice
  • 1/4 teasp Salt

DIRECTIONS:

  1. Mashed the banana coarsely with a fork and add in the lemon juice and salt
  2. Sift the flour, baking powder and baking soda together.
  3. Whisk oil and sugar together till sugar melt.
  4. Add in the beaten egg and vanilla extract.
  5. Add in the banana & sifted flours into mixture.
  6. ** Fold gently and mix briefly till small lumps of flour is still visible.
  7. Sprinkle whole grain cereals on top. Decorate with extra slices of banana.
  8. Bake the muffins at 180ºC for 25 -30mins (fan- mode) till golden brown.
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Mille Feuille Jivara

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22
Jul

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Mille Feuille Jivara

by Lin Weixian

Traditionally made of three layers of puff pastry, alternating with two layers of pastry cream, Chef Lin’s version is something that no one can resist! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 15 mins Ready in : 45 mins Serves : 4-6

INGREDIENTS:

  • For the Hazelnut Dacquiose 
    • 150g Egg whites
    • 50g Sugar
    • 135g Ground hazelnut
    • 150g Sugar
    • 35g Hazelnut, roasted and chopped

    For the Crispy Praline

    • 160g Praline paste
    • 16g Milk chocolate
    • 12g Butter
    • 80g Feuillentine

    For the Jivara Chantilly

    • 315g Cream
    • 210g Milk chocoalte jivara

DIRECTIONS:

        For the Hazelnut Dacquoise

  1. Prepare the workstation.

  2. Scale the ingredients.

  3. Stir ground hazelnut with the 150g of sugar, set aside

  4. Whip the egg whites with 50g of sugar to soft peaks.

  5. Fold the dry ingredients into the whipped egg whites.

  6. Spread the dacquiose onto a tray lined with parchment paper and sprinkle the chopped hazelnuts on top

  7. Bake at 160ºC till golden brown.

  8. Cool down and set aside.

    For the Crispy Praline

  9. Prepare the workstation.

  10. Scale the ingredients.

  11. Melt milk chocolate with butter and mix into the praline paste.

  12. Fold the feuillentine into the mixture.

  13. Spread the crispy praline on top of the dacquoise and set in the chiller.

     

     

    For the Jivara Chantily

  14. Prepare the workstation.
  15. Scale the ingredients.
  16. Bring to boil cream and pour on top of the chocolate.
  17. Mix well, blend with hand blender and strain into container, cover with clingfilm and keep one night in chiller.

    Assembling

  18. With a small amount of Chantilly, stick on sheet of milk chocolate on top of the dacquoise.

  19. With a round nozzle, pipe dome on top and cover with another sheet of milk chocolate.

  20. Keep in chiller until ready to serve.

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Chocolate Scones

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22
Jul

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Chocolate Scones

by Mimi Wahadi

These Chocolate Chip Scones are wonderfully tender, lightly sweetened and perfect alongside a cup of coffee for breakfast or dessert.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 20 mins Ready in : 35 mins Serves : 6

INGREDIENTS:

  • 210g All Purpose Flour
  • 8g Baking Powder
  • 2g Baking Soda
  • 4g Salt
  • 100g Unsalted Butter (cold)
  • 190g Liquid Cream
  • 80g Dark Chocolate Chips

DIRECTIONS:

  1. Pre heat the oven to 200°C.
  2. In a large bowl, combine the flour, baking powder, baking soda and salt to incorporate.
  3. Scatter the cold butter over the mixture and rubbed in until mixture turns crumbly.
  4. Add chocolate chips.
  5. Add the cream and mix with a fork to resemble a rough dough.DO NOT OVER MIX!
  6. Roll the dough gently to about 2.5 cm in height.
  7. Cut using a stainless steel cutter.
  8. Brush the top of scones with beaten eggs and sprinkle with coarse sugar.
  9. Bake the scones for approximately 15-20 mins till golden brown.
  10. Serve Warm.

     

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Broccoli Soup with Extra Virgin Olive Oil

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22
Jul

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Broccoli Soup with Extra Virgin Olive Oil

by Alexandre Lozachmeur

Taste the rustic flavour of broccoli with this flavourful Broccoli Soup with Extra Virgin Oil recipe shared by Chef Alexandre Lozachmeur from Fleur De Sel!

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

INGREDIENTS:

  • ½ pc Broccoli
  • 50g Olive Oil basic
  • 1pc Banana Shallot
  • 20g Extra Virgin Olive Oil
  • Salt
  • 10g Croutons
  • 10g Kalamata Olives
  • 10g Dried Tomatoes

DIRECTIONS:

  1. Chop the shallots in slices and the broccoli separately into chunks.
  2. Warm up the shallots and the cooking /olive oil together in a high heat, then add the broccoli, sautéed without any coloration and add some salt to season. Cover with water, bring it to boil and cook for approximately 8 minutes until the broccolis is very soft.
  3. In a blender, throw in all the above with the extra virgin olive oil, blend for 4 minutes then keep it warm ready to serve.
  4. Season with more oil, salt, pepper depending on your taste.
  5. Chop the olives and dried tomatoes, mix it with the croutons and place it on a soup plate, served with the soup hot.
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Spiced Aubergine Salad

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22
Jul

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Spiced Aubergine Salad

by Sarab Kapoor

Join Chef Sarab as you get to learn how to make a Healthy Spiced Aubergine Salad that is healthy and delectable.

Cuisine : European Course : Condiment Skill Level : Novice
Prep : 140 mins Cook : 10 mins Ready in : 150 mins Serves : 2

INGREDIENTS:

  • 2 small Aubergines – sliced thin
  • 2 cloves of Garlic – crushed
  • 2 tbsp Lemon Juice
  • 1 tsp Roasted Cumin Seed Powder
  • 1 small Cucumber – thinly sliced
  • 2 Tomatoes – sliced
  • 2 tbsp Natural Yoghurt – beaten smooth
  • 4-5 tbsp Olive Oil
  • Salt & Black Pepper
  • Coriander leaves to garnish

DIRECTIONS:

  1. Grease a non-stick pan and cook the aubergine slices. Cut them into four pieces.
  2. Mix the remaining oil, lemon juice, cumin and coriander powder, garlic, salt and pepper and stir in the aubergines. Mix well and chill for 2 hrs.
  3. Add the cucumber and tomato slices. Transfer to a serving dish and spoon the yoghurt on top.
  4. Sprinkle with coriander leaves.
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Matcha Souffle

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22
Jul

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Matcha Souffle

by Trish Yee

Fluffy soufflé accented with matcha powder, this Matcha Souffle is simply irresistible!

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

INGREDIENTS:

  • 150ml Milk (Eggyolk Mixture)
  • 100ml Heavy whipping cream (double cream) (Eggyolk Mixture)
  • 3 Large yolks (Eggyolk Mixture)
  • 2 tbsp Sugar (Eggyolk Mixture)
  • 25g Flour (Eggyolk Mixture)
  • 1-2 tbsp Matcha green tea powder (Eggyolk Mixture)
  • 3 Egg whites (Egg white Mixture)
  • 44g (4tbsp) Granulated sugar (Egg white Mixture)

DIRECTIONS:

  1. Preheat the oven to (200°C).
  2. For the ramekins: Brush the ramekins with butter, and dust the insides with sugar.
  3. Chill the ramekins in refrigerator to set.
  4. For the egg yolk mixture, follow Steps 5 to 12
  5. In a large bowl, beat the egg yolks and sugar together.
  6. Sift the flour into the egg mixture and mix well.
  7. Heat the milk and heavy cream in a small saucepan until almost boiling.
  8. Add a one spoon hot milk mixture into the egg mixture and whisk well until the mixture is smooth.
  9. Then gradually whisk in the rest of the milk mixture.
  10. Pour the mixture back into the saucepan. Whisk the mixture ALL TIMES over a medium-low heat for 3-4 minutes until thickened and smooth. KEEP WHISKING during this process otherwise your custard will overcook and become clumpy.
  11. When the egg yolk custard has thickened, immediately transfer to a bowl (otherwise remaining heat from the saucepan will “overcook” the mixture). Cover with plastic wrap and cool to room temperature (you can put in the fridge to make this process faster).
  12. Once the custard has cool down, sift matcha green tea powder into the custard.
  13. For the egg white mixture, follow Steps 14 to 20
  14. Whisk the egg whites in a clean bowl till bubbles start to form.
  15. Start adding sugar gradually a spoonful at a time. Once you add all the sugar, increase the speed to Level 8 and whisk to make a firm, glossy meringue, about 3-4 minutes.
  16. Whisk ⅓ of the meringue into the custard and mix until homogenous.
  17. Very carefully fold in the rest of the meringue using a rubber spatula. Do not over mix.
  18. Divide the soufflé mix into the ramekins. Tap them on the work surface to level the mixture and run the thumb around the edge.
  19. Place the ramekins on a baking tray and bake for 12-15 minutes until well risen and slightly golden on top. The soufflé should wobble gently in the middle when it’s ready.
  20. Dust with powder sugar and place on a plate. Serve immediately.
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