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Lychee & Rose Panna Cotta in Cups

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22
Jul

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Lychee & Rose Panna cotta in Cups

by Mimi Wahadi

Create a show-stopping Lychee & Rose Panna Cotta perfect for any occasion. It is light, delicate and easy to prepare!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 145 mins Serves : 2-4

INGREDIENTS:

  • 250g Whipping Cream
  • 85g Milk
  • 40g Sugar
  • 7g Gelatin Powder (dissolve in 40 gm of water to bloom)
  • 2tbsp Rose Tea/Rose Buds
  • 100g Lychee, chopped

DIRECTIONS:

  1. In a bowl, bloom the gelatin.
  2. In a pot, gently heat up the sugar, milk and part of the whipping cream with the rose buds/tea to infuse.
  3. Add gelatin and stir till dissolve to a gentle boil.
  4. Add the remaining cream and sieve mixture.
  5. Cool over ice bath.
  6. Pour into cups and place in chiller to set.
  7. When set, decorate with chopped lychee and some rose buds.
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Creamy Coconut Barley with Strawberry Chia Jam

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22
Jul

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Creamy Coconut Barley with Strawberry Chia Jam

by Daniele Sarno

Stay healthy with this dreamy and creamy Coconut Barley with Strawberry Chia Jam which is perfect for breakfast!

Cuisine : European Course : Dessert Skill Level : Novice
Prep : 540 mins Cook : 30 mins Ready in : 570 mins Serves : 1

INGREDIENTS:

  • 70g Uncooked pearl barley
  • 125g Full-fat coconut milk, add extra if needed
  • 25g Honey
  • For the Strawberry Chia Jam
  • 100g Fresh strawberries, stalks removed
  • 2 tbsp Honey
  • 15g Chia seeds

DIRECTIONS:

  1. Place the pearl barley in a bowl, cover with water, and leaves to soak overnight or up to 8 hours.
  2. Drain, rinse under running water, and drain well again.
  3. For the jam, place the strawberries in a large bowl and roughly mash with the back of a fork so that juices will be released yet retaining the texture of the fruit.
  4. Add 10 gm honey and chia seeds and mix well to combine. Chill it in the fridge until thickened.
  5. Place the barley, coconut, and honey in a large saucepan and bring it to boil.
  6. Reduce heat to a simmer and cook for 20-30 minutes or until the barley is tender, but still chewy, and until the mixture has reached a thick porridge-like consistency.
  7. Check frequently and add more milk if they mixture seems too dry or if the liquid is absorbed too quickly.
  8. Remove from heat.
  9. Pace the barley in a small soup bowl; top with one tablespoon of the jam and serve warm or at room temperature.
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Basic Water Kefir

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22
Jul

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Basic Water Kefir

by Geeta Jayabalan

Water kefir is a source of beneficial bacteria. This recipe by Chef Geeta teaches you how to brew water kefir for a healthier lifestyle!

Cuisine : Healthy Cooking Course : Condiment Skill Level : Novice
Prep : 30 mins Cook : 2850 mins Ready in : 2880 mins Serves : 1-2

INGREDIENTS:

  • 2-4 tbsp Water kefir crystals
  • 4 tbsp Cane Sugar
  • 4 cups Water

DIRECTIONS:

  1. To a glass jar add 4 cups of room temperature, filtered or spring water.
  2. Add 4 tbsps of cane sugar, stirring to dissolve. You can use brown sugar, white sugar, sucanat or raw sugar. Certain types of sugar don’t dissolve properly in water so you would have to heat the water slightly to dissolve the sugar. However before you add the water kefir grains to the sugar solution it must be totally cool or else the grains will die.
  3. Let this solution sit on the counter for 1-2 days with a cloth napkin secured by a rubber band. You will see the mixture become slightly cloudy with a mild sweet taste.
  4. Now strain out your water kefir grains with a plastic strainer & place them in a new sugar water mixture to make your next batch.
  5. You can drink the water kefir straight away with a squeeze of lemon or you can do a second ferment for more flavour & fizz.

     

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Nama Chocolate

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22
Jul

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Nama Chocolate

by Thripti Hinduja

Enjoy the best taste of chocolate with this easy-to-bake Nama Chocolate recipe shared by Chef Thripti!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 5 mins Cook : 120 mins Ready in : 125 mins Serves : 4

INGREDIENTS:

  • 160g Dark chocolate (65%)
  • 90ml Cream
  • 10g Butter
  • 12g Liquid glucose
  • 5 tbsp Cocoa (for coating)

DIRECTIONS:

  1. Put all the ingredients in a Bain Marie except the cocoa.
  2. Stir until the chocolate melts and is smooth.
  3. Take it off the heat and continue to stir until it comes to room temperature. (You may do this over a bowl of ice to achieve quicker results.)
  4. Line a 4 inch square mould with cling wrap. Pour in the chocolate and refrigerate until set for about an hour or two.
  5. Demould. Slice and coat in cocoa.
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Pistachio Financiers

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22
Jul

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Pistachio Financiers

by Lin Weixian

Devour these decadent, buttery Pistachio Financiers from Chef Lin Wei Xian, tastes lovely with tea or coffee!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 740 mins Cook : 8 mins Ready in : 748 mins Serves : 12

INGREDIENTS:

  • 55g Icing Sugar
  • 50g Cake Flour
  • 15g Ground Pistachio
  • 35g Ground Almond
  • 3 pinch Baking Powder

DIRECTIONS:

  1. Mix together icing sugar, cake flour, ground pistachio, ground almond, and baking powder.
  2. Add the egg white into the dry ingredients, bit by bit to avoid lumps
  3. Add pistachio paste with a bit of the above mixture and combine.
  4. Melt unsalted butter. When it’s lukewarm, mix into the whole mixture.
  5. Refrigerate batter for a minimum of 12hrs.
  6. The following day, pre-heat oven to 210°C.
  7. Fill financier moulds ¾ full and bake till golden brown for approximately 6-8mins.
  8. Remove from oven and allow to cool before removing from financier mould.
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Black Forest Pitted Cherry Roll

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22
Jul

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Black Forest Pitted Cherry Roll

by Julie Yee

Enjoy the sweet symphony of chocolate and pitted cherries with this irresistible and chocolaty Black Forest Cherry Rolls by Chef Julie!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 120 mins Ready in : 135 mins Serves :6

INGREDIENTS:

  • Chocolate Roll Group 1 (Sift together)
    • 70g Cake/top flour
    • 1 tbsp Chocolate powder
    • ½ tsp Baking powder

    Group 2 (Beat together)

    • 3 nos. (110g) Egg whites
    • 6 nos. (100g) Egg yolks
    • 1 tsp Vanilla extract
    • Group 3
    • 45g Hot corn oil
    • 45g Hot milk

    Milky Chocolate Cream

    • 150g Whipping cream
    • 1 tbsp Condensed milk
    • 4 tbsp Melted chocolate/Nutella
    • 1 tbsp Neutral fond powder
    • 1 tsp Vanilla paste

DIRECTIONS:

        For the Chocolate Roll

  1. Sift Group 1 together.

  2. Beat egg white till soft peaks with sugar; add in egg yolks & vanilla (Group 2). Whisk till thick and ribbon-like stage.

  3. Pour in the warm milk & whisk for another few seconds.

  4. Hand-fold sifted flour.

  5. Hand-fold the warm oil.

  6. Bake at 200°C for 10 mins.

  7. Cover with a clean wet towel till use.

    For the Milky Chocolate Cream

  8. Whip the fresh cream.

  9. Add in condensed milk & Neutral Fond Powder.

  10. Brush cake with the pitted cherry syrup.

  11. Spread cream on the Swiss roll & place pitted cherry on top.

  12. Roll cake up tightly.

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Purple Yam Mousse Cake

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22
Jul

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Purple Yam Mousse Cake

by Julie Yee

Enjoy the decadent layers of soft and moist vanilla sponge with a creamy purple sweet potato mousse!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 35 mins Ready in : 175 mins Serves : 10-12

INGREDIENTS:

  • 3 Eggs
  • 80gm Fine Sugar
  • 80gm Cake Flour
  • 1/2 teasp Baking Powder
  • 40gm Warm Water
  • 30gm Corn Oil
  • Group 1
  • 50gm Sugar
  • 2 Egg Yolk
  • Group 2
  • 230 Mashed Purple Yam
  • 70gm Thick Coconut Milk(Group 2)
  • 3 Pandan Leaves
  • A pinch of salt
  • Group 3
  • 10gm Gelatine Powder
  • 40gm Water
  • 200gm Whipped Cream

DIRECTIONS:

  1. Whisk egg & sugar at high speed for 5 mins.
  2. Add in baking powder & flour & whisk for another 5mins.
  3. Pour in warm water & whisk for 1 min
  4. Add in warm corn oil by hand. Bake the mixture in preheated 350F oven for 35mins.
  5. Bloom the gelatin with the water in (Group 3).
  6. Whip up the whipping cream 35%. (Group 3)
  7. Whisk egg yolk with sugar and all ingredients in Group 2 together and cool it.
  8. Fold in the gelatin and egg yolk mixture.
  9. Fold in whipped cream when cool.
  10. Layer the mousse on to the vanilla cake and chill the mousse.

     

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Lavender Yogurt Loaf

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22
Jul

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Lavender Yogurt Loaf

by Julie Yee

Sink your teeth into this delicate and moist Lavender Yogurt Loaf that is a perfect addition to your morning coffee.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 155 mins Cook : 40 mins Ready in : 195 mins Serves : 2 loaves

INGREDIENTS:

  • 50 gm Natural Yeast Starter (Poolish)
  • 50 gm Bread Flour (Poolish)
  • 25 gm Cold Water (Poolish)
  • 300 gm Bread Flour
  • 75 gm Plain Flour
  • 1 teasp Salt
  • 30 gm Honey
  • 100 gm Cold Water
  • 40 gm Egg White
  • 1 1/2 teasp Yeast
  • 80 gm Plain Yogurt
  • 60 gm Butter
  • 1/2 tbsp Dried Lavender

DIRECTIONS:

  1. Mix the dry ingredients together.
  2. Add in the wet ingredients. Knead by hands till a dough is formed. Rest for 20mins.
  3. Mix at moderate speed for 5 to 6mins & get the right dough hydration.
  4. Bulk Fermentation for about 1.5hrs – 2hrs.
  5. Fold 1 time in between to strengthen the dough gluten.
  6. Scale into 2 loaf and shape into a batard.
  7. Final Fermentation for till double in size.
  8. Score and Bake at low shelf with steam @ 230°C for 40mins.

     

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Mac & Cheese

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22
Jul

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Mac & Cheese

by Chris Ng

There’s nothing quite as comforting as a warm serving of homemade Mac & Cheese. The warm, melted cheese goes so well with the pasta, and the salty crisp bacon adds extra flavour and texture to the dish! Try this recipe at home today for a quick and easy dinner!

Cuisine : American Course : Main Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins Serves : 2-4

INGREDIENTS:

  • 100ml Cream
  • 100ml Milk
  • 1# Bay Leaf
  • ½# Onion
  • Nutmeg, to taste
  • 50g Cheddar Cheese
  • 50g Sautéed Mushrooms (thinly sliced)
  • 1 tsp Crispy Bacon (chopped)
  • Salt & Pepper, to taste
  • 100g Penne Pasta (par-boiled)
  • 1 tbsp Mozzarella

 

DIRECTIONS:

  1. Pre-heat the oven to 220°C.
  2. Gently warm up the cream, milk, bay leaf and onion in pot.
  3. Once it comes into a gentle boil, turn off heat and add in nutmeg, cheddar cheese, parmesan cheese, salt and pepper.
  4. Par-cook the penne according to the instructions.
  5. Add penne, bacon and mushroom into ramekin. Top with mozzarella cheese.
  6. Bake in oven for 5-10 mins until cheese gratinates.
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Filled Chicken Breast with Asian Pesto and Oven-Dried Cocktail Tomatoes, Quinoa and Parmesan Foam

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22
Jul

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Filled Chicken Breast with Asian Pesto and Oven-Dried Cocktail Tomatoes, Quinoa and Parmesan Foam

by Susanne Despature

Stuffed chicken breast with pesto with a twist using typical Asian ingredients and cherry tomatoes. Also learn the tricks behind a posh Parmesan Foam! The formal-looking vegetable cuts, Brunoise will enhance the quinoa’s (a grain-like crop) appearance and add flavour to this healthy and tasty side dish served with the succulent chicken breast.

Cuisine : Fusion Course : Main Skill Level : Novice
Prep : 15 mins Cook : 110 mins Ready in : 125 mins Serves : 4

INGREDIENTS:

  • Stuffed Chicken Breasts
    • Italian Basil (leaves coarsely chopped)
    • 50g Coriander (leaves coarsely chopped)
    • 20g-30g White Almonds (or pin nuts), chopped
    • 2 cloves of Garlic (chopped)
    • 5cm Young Ginger (peeled and chopped)
    • ½ tsp Coarse Salt
    • 2-3 tbsp Olive Oil
    • 50g Freshly Grated Parmesan Cheese

    Semi-Dried Cherry Tomatoes

    • 3 x 4 Cherry Tomatoes (on vine)
    • 2 tbsp Olive Oil
    • Salt, Pepper, Thyme, Icing Sugar

    Quinoa

    • 120g Quinoa
    • 250ml Chicken Stock
    • 50g Pitted and Diced Black Olives
    • 50g Diced Sundried Tomatoes

    Parmesan Foam

    • 70g Freshly Grated Parmesan
    • 40g Unsalted Butter
    • 200ml Milk
    • 15 cl Chicken Stock
    • Salt and Pepper
    • White Truffle Oil

DIRECTIONS:

          For Stuffed Chicken Breast

  1. Slice the chicken breast open, in order to get a bigger surface – cover it with cling wrap and pound it until very thin (take a heavy pan to flatten it).

  2. Spread 1 tablespoon of Asian Pesto on the chicken breast; add sundried tomatoes.

  3. Roll up and secure with slices of raw ham (if you don’t intend to cook the chicken rolls at this moment, refrigerate until use. Take them out at least 30 minutes before frying them in the pan!)

  4. Preheat the oven at 80°C – put a plate on the griddle.

  5. Heat butter in a heavy bottomed frying pan – when it’s hot, sear the chicken rolls all over until it has a golden brown crust (takes about 5 minutes).

  6. Put them in the oven on the plate and control the core temperature with a oven-proof thermometer: it has to reach 70°C (about 30 – 40 minutes, which leaves enough time to prepare the quinoa!)

    For Cherry Tomatoes

  7. Place the cherry tomatoes on their vine(always 3 together) in a ovenproof dish.

  8. Drizzle some olive oil over the tomatoes, sprinkle with salt, pepper & thyme, then dust with icing sugar.

  9. Dry out in the oven for 1 hour at about 100°C.

  10. To serve, slice the chicken rolls in 5-6 pieces and serve with semi-dried Cherry tomatoes, Quinoa and Parmesan foam.

    For Quinoa   

  11. Pour the quinoa in a bowl and add water.

  12. Rinse it (it comes naturally with a bitter coating called saponin, which must be rinsed off) by stirring the quinoa with your hand – pour off the rinsing water using a fine mesh strainer. Place it in a cooking pot and add the chicken stock.

  13. Bring to a boil, cover with a lid and turn the heat down to simmer for about 15 minutes. Check if the quinoa is cooked – fluff it gently with a fork and add diced black olives and sun dried tomatoes (with some of its oil).

    For Parmesan Foam

  14. In a small sauce pan, combine milk and chicken stock and bring to a boil.

  15. Remove from heat, than add grated parmesan and butter (cut in small pieces).

  16. Use a hand mixer and froth to create some foam – season to taste with salt and pepper, add some drops of white truffle oil. Serve immediately.

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