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French Madeleine

Posted on by editor
22
Jul

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French Madeleine

by Jehanne Ali

These elegant cakes shaped like scallop shells are the perfect snack with a cup of tea – try your hand at Dr Jehanne Ali’s fool-proof version!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 130 mins Cook : 40 mins Ready in : 170 mins Serves : 2-4

INGREDIENTS:

  • 2 Large eggs
  • 80g Sugar
  • 130g Plain flour
  • ¾ tsp Baking powder
  • Zest of 1 lemon
  • 135g Unsalted butter
  • A pinch of salt

DIRECTIONS:

  1. Beat the eggs and sugar until pale and fluffy.
  2. Fold in the melted butter and lemon zest.
  3. Combine the plain flour, baking powder and salt.
  4. Fold into the batter.
  5. Refrigerate batter covered with cling film for at least 2 hours.
  6. Preheat the oven to 200ºC.
  7. Spoon into greased (and sprinkled with sugar) mould.
  8. Bake for 6 mins then reduce heat to 160ºC and bake for another 6-8 mins.
  9. Tip: when using silicone mould, sprinkle some coarse sugar onto the mould before spooning the batter. This will help caramelize the madeleines.
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Crusted Herb Rack of Lamb

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22
Jul

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Crusted Herb Rack of Lamb

by Michele Ow

This rack of lamb recipe by Chef Michele Ow is real showstopper, intensely flavoured with Thyme, Rosemary and English Parsley.

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins Serves : 2

INGREDIENTS:

  • 4-6 Lamb ribs, frenched
  • A handful English Parsley
  • A handful Thyme
  • A handful Rosemary
  • 200g Bread crumbs
  • Olive oil
  • 1 tbsp Parmesan (shaved)
  • Mustard
  • Salt & pepper

DIRECTIONS:

  1. In a food processor, incorporate bread crumbs and herbs, and parmesan.
  2. Score lamb top side in a criss-cross pattern.
  3. Season lamb with salt and pepper on a plate.
  4. Heat up a pan and add olive oil.
  5. When pan is very hot, sear lamb on all sides.
  6. Put lamb (side up) in oven for 6 minutes @ 180°C (on the same frying pan).
  7. When lamb is removed from oven, brush mustard all over it.
  8. Then in the same plate as before, pour your bread crumbs on it and coat your lamb with the bread crumbs.
  9. Finish in oven for 3-5 minutes @ 200°C.
  10. Allow to rest before cutting.

     

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Vanilla Butter Cookies

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22
Jul

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Vanilla Butter Cookies

by Philia Ng

These melt-in-your-mouth Vanilla Butter Cookies are absolutely delicious and great as a snack! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins Serves : 10-12

INGREDIENTS:

  • 100 g Unsalted butter, softened
  • 100 g Caster sugar
  • 1/2 no Egg
  • 1/4 tsp Salt
  • 205 g Plain flour

DIRECTIONS:

  1. Mix Group A (Unsalted Butter and Caster Sugar) and cream together.
  2. Add in Group B (Egg) and mix well.
  3. Add in Group C (Salt and Plain Flour) and mix well, if the dough is sticky, chill it for at least 3mins until firm.
  4. Roll out the dough and cut into desire shapes.
  5. Bake it for 15 mins at 180 degree Celsius until golden brown.
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Alphonso Mango Mousse Cake in a Jar

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22
Jul

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Alphonso Mango Mousse Cake in a Jar

by Lin Weixian

Moist cake, fresh mangoes and all stacked beautifully in a jar – what’s not to love? Give this as a gift or party favours – they’re bound to be a hit! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 2

INGREDIENTS:

 

Classic Genoise

  • 240g Whole eggs
  • 120g Sugar
  • 22g Unsalted butter, melted
  • 5g Vanilla extract
  • 135g Cake flour, sifted
  • Strawberries, as needed
  • Simple Syrup
  • 100g Water
  • 100g Sugar
  • For the Mango Mousse
  • 90g Mango puree
  • 120g Cream
  • 35g Sugar
  • Fresh mango, as needed

DIRECTIONS:

  1. Prepare the workstation.
  2. Scale the ingredients.
  3. Whisk up eggs and sugar till ribbon stage.
  4. Remove a small portion of the whipped up egg mixture and mix together with the melted butter and vanilla extract. Set aside.
  5. Fold sifted cake flour into the egg mixture, do not over mix. Carefully fold in the reserved butter mixture.
  6. Spread the batter onto a paper-lined sheet pan. Bake at 220ºC until light brown and springy to the touch.
  7. Set aside for assembling.

    For the Mango Mousse

  8. Prepare the workstation.
  9. Scale the ingredients.
  10. Place mango puree and sugar in a pot and heat it high enough to melt the sugar. Set aside to cool it down.
  11. Whip up cream to medium-stiff peaks.
  12. Gently fold cream and mango puree mixture.

     

  13. Assemble the Alphonso Mango Cake in Jar using the baked genoise, mango mousse and fresh mango to your liking.
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Green Tea Tiramisu Cheesecake

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22
Jul

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Green Tea Tiramisu Cheesecake

by Trish Yee

Elegant and decadent Green Tea Tiramisu Cheesecake is simple to make and perfect for any occasion!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 120 mins Ready in : 140 mins Serves : 6-8

INGREDIENTS:

  • 250 g Mascarpone cheese
  • 1 tsp Vanilla essence
  • 1/2 cup Milk
  • 1 1/2 tbsp Rum (optional)
  • 200 ml Whipped cream
  • 6 tbsp Icing sugar
  • Sponge fingers
  • Matcha powder (for dusting)
  • 3/4 cup Water
  • 1/2 cup Sugar
  • 1 tbsp Matcha

DIRECTIONS:

  1. Mix well milk, matcha powder and icing sugar together with mascarpone cheese.
  2. Whipped cream to hard peak and set aside.
  3. Fold in whipped cream into mixture. Be careful not to over fold.
  4. In a bowl, combine boiling water, ¼ cup sugar and 1 tbsp matcha. Stir until dissolved. Taking one lady finger at a time, dip into Matcha mixture.
  5. Continue to dip lady fingers and line in a row at bottom of glass baking dish.
  6. Add a thin layer of the mascarpone matcha cream on top and dust with more matcha powder.
  7. Continue to layer until it reaches the top of baking dish. Dust with more matcha powder to cover.
  8. Finish off with matcha powder by dusting on top of mixture.
  9. Chill in refrigerator for 2 hours or overnight.
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Lobster in Uni Butter

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22
Jul

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Lobster in Uni Butter

by Michele Ow

Looking for a rich and decadent seafood dish? Try this perfect combination of lobster and uni butter that is made of sea urchin by Chef Michele.

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins Serves : 2

INGREDIENTS:

  • 2 tbsp Shallots, minced (about 2)
  • 2 cloves Garlic, minced
  • ¼ tsp (pinch) Cayenne
  • 1 tbsp Olive oil
  • ½ cup White wine
  • ½ Chicken stock
  • 8 no. Sea urchin
  • ½ cup Butter, cut into chunks
  • 1 tbsp Chopped parsley
  • 1 no. Lobster, halved, claws cracked
  • Salt & ground black pepper to taste

DIRECTIONS:

  1. In a 9-inch sauté pan over medium-high heat sweat shallots, garlic, and cayenne in the olive oil. About 2 minutes, until limp.
  2. Add white wine and chicken stock, reduce this by half.
  3. Add sea urchin, cook it for 30 seconds.
  4. Whisk in butter, chunk at a time, breaking up urchins as you mix.
  5. Add parsley and season with salt and pepper.
  6. Grill lobsters, shells up, for 10minutes.
  7. Turn lobster, spread butter and grill for 5 minutes.
  8. It’s ready to be served!
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Caramel and Honey Nut Tart

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22
Jul

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Caramel and Honey Nut Tart

by Thripti Hinduja

Enjoy the Caramel and Honey Nut tart with a rich caramel honey filling topped with chopped mixed nuts baked in a flaky pastry tart!

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

INGREDIENTS:

  • 125g Flour
  • 35g Icing sugar
  • 60g Butter(cold)
  • Milk as required
  • 30g Sugar
  • 60g Honey
  • 20g Butter
  • 100g Fresh Cream
  • 140g Mixed nuts (chopped and roasted)

DIRECTIONS:

  1. Stir the flour and the icing sugar together.
  2. Chop up the butter and crumble it into the flour.
  3. Add enough of cold milk to form a dough.
  4. Cling wrap and refrigerate for 20 minutes.
  5. Roll out the dough on a floured surface and line a pie tin with it.
  6. Place a sheet of baking paper over the pastry and fill it with beans or any pie weight.
  7. Bake it in a preheated oven at 180 C for 20 minutes or until evenly browned. Remove the pie weights in between the baking.
  8. Place the sugar and honey in a pan and stir over low heat until the sugar melts. Bring to boil.
  9. Cook the mixture for 2 minutes.
  10. In separate pan heat butter with the cream and the salt until hot. Add it to the sugar mixture and simmer for 2-3 min.
  11. Mix in the nuts and spoon the mixture over the hot pastry.
  12. Return to the oven for 5 – 7 minutes remove and cool. Serve at room temperature.
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Mocha Roulade

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22
Jul

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Mocha Roulade

by Jehanne Ali

The Cooking Doctor shares her childhood favourite with us – make these for a perfect afternoon snack along with a cup of tea!

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

INGREDIENTS:

  • 5 Large eggs, separated
  • 90g Sugar
  • 100g Cake flour
  • 20g Cocoa flour
  • 1 tsp Instant coffee granules
  • ¼ tsp Cream of tartar
  • 50ml Melted butter (or vegetable oil)
  • 50ml Hot milk
  • 1 tsp Vanilla paste
  • ½ tsp Salt

DIRECTIONS:

  1. Whisk the egg whites with cream of tartar and half of the sugar until pale and fluffy.
  2. In a separate bowl, whisk the egg yolks with remaining sugar and vanilla until homogenised.
  3. Mix the coffee granules with hot milk and melted butter.
  4. Sift in the cake flour along with salt and cocoa powder to the batter.
  5. Finally fold in the stiff egg whites.
  6. Pour the batter onto a greased and lined swiss roll pan and bake for 15 mins at 200°C.
  7. Once the cake is cooled, spread some whipping cream and melted chocolate on top.
  8. Roll tightly into a roulade.
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Siew Mai with Scallops

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22
Jul

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Siew Mai with Scallops

by Trish Yee

Learn to make Siew Mai, a Dim Sum classic filled with pork and shrimp is incredibly juicy and flavourful with Chef Trish Yee’s recipe!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 40 mins Cook : 12 mins Ready in : 52 mins Serves : 4pcs

INGREDIENTS:

  • 4 pcs of Wonton Wrappers
  • 100 g Pork Collar or Chicken Thigh, Minced
  • 3 pcs Fresh Shrimp or Prawn, Shelled
  • Few Sprinkles of Spring Onion
  • 1 tsp Dried Shitake Mushroom, Chopped
  • 1 tsp Water Chestnuts, chopped
  • 1 tsp Hua Tiao Wine
  • 1/2 tsp Sugar
  • 1 tsp Corn Flour
  • 1 tsp Garlic Oil
  • 1/2 tsp Sesame Oil
  • 1/2 tsp Chicken Seasoning Powder
  • Dash of Pepper
  • Scallop Slices

DIRECTIONS:

  1. Shell the prawns and devein prawns and place it in a bowl and marinate with ½ tsp of sugar. Mix well and allow it to marinate for a few minutes.
  2. In the meantime, soak the mushrooms in hot water until softened, then rinse. Remove stems from the shitake mushrooms, dice finely.
  3. Mix the marinade(hua tiao wine, sugar, corn flour, garlic oil, sesame oil, chicken seasoning powder, pepper) and marinate the minced meat.
  4. Add the mushrooms and garlic to the marinated meat.
  5. Add in corn flour and mix well. Slice each prawn into 2cm-wide pieces and add in the pork mixture.
  6. Place a tablespoon of the meat mixture in the middle of each wonton wrapper.
  7. Using a finger to dab water on the edges of each wrapper, then fold up the sides and gently pinch to create folds, leaving the top of the dumpling open.
  8. Place the wrapped dumplings in a bamboo steamer lined with a sheet of parchment paper.
  9. Gently press the sides of the siew mai to create a cube-like shape.
  10. Garnish with scallop slices. Steam for 12 minutes, then serve hot.
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Granola Parfait

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22
Jul

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Granola Parfait

by Jehanne Ali

This Granola Parfait recipe by Dr Jehanne Ali is a great snack or a healthy, nutritious breakfast on-the-go! Use Mishalle’s Granola from The Cooking Doctor’s new range of products – prepare a batch of compote in advance and you have breakfast settled for one week! 

Cuisine : American Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 5 mins Ready in : 15 mins Serves : 1-2

INGREDIENTS:

    • 3 tbsp Mishalle’s Granola
    • ½ cup Greek Yogurt
    • 2 tbsp Strawberry compote

    For the Compote

    • 400g Strawberries, hulled and halved
    • 1 Vanilla pod
    • 50g Granulated sugar
    • Juice of half lemon
    • 1 tsp Corn startch (optional)

DIRECTIONS:

  1. Put all the ingredients in a saucepan and simmer on low-medium heat until the strawberries are mushy. To make the compote thicker, mix the cornstarch with ¼ cup water and add into the saucepan. If not serving immediately, the compote is best refrigerated for up to 2 weeks.

    To make a Parfait

  2. Place some compote on the bottom of the cup followed by Greek yogurt and granola. Layer a few times as you wish.
  3. Serve cold, perfect for a healthy snack or breakfast on-the-go.
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