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Cake Puffs

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22
Jul

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Cake Puffs

by ToTT

Here’s how to make gooey, cheesy, garlicky pull-apart bread, one step at a time! Addictively buttery and cheesy with each piece and bursting with fresh herb and garlic flavours!

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 20 mins Ready in : 30 mins Serves : 6

INGREDIENTS:

  • Japanese Vanilla Sponge Cake Group 1
    • 45g Full cream milk
    • 40g Melted unsalted butter or Sunflower oil
    • 15g Castor sugar
    • 50g Cake flour
    • 40g Egg yolk
    • 1 tsp Vanilla essence
    • Group 2
    • 90g Egg whites
    • 35g Castor sugar

    Cream Filling

    • 200g Dairy whipping cream

DIRECTIONS:

        Japanese Vanilla Sponge Cake

  1. Mix group 1 together.

  2. Whipped group 2 until stiff peak and fold in together with group 1.

  3. Spoon the batter into the silicon cavity until ¾ full.

  4. Bake at 180°C, non-fan mode for 10 mins.

    Cream Filling

  5. Whip dairy cream in a bowl until soft peaks form.

  6. Add in icing sugar and whip until stiff peaks form.

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Grilled Pork Tenderloin with White Wine Sauce

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22
Jul

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Grilled Pork Tenderloin with White Wine Sauce

by Anil Singh

For an elegant main course, try Chef Anil Singh’s Grilled Pork Tenderloin with White Wine Sauce recipe, a succulent roast seasoned perfectly with cumin, garlic and thyme.

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 1

INGREDIENTS:

  • 200g Pork Tenderloin
  • 1tsp Cumin Powder
  • Black Pepper as needed
  • 1/2 tsp Chicken Powder
  • 1tsp Onion Powder
  • 1tsp Garlic Powder
  • 1tsp Dried Thyme
  • 1 stem of Fresh Rosemary
  • Olive Oil as needed
  • Whipping Cream
  • 1 Egg
  • 50g White Wine
  • 1/2 tsp Butter
  • 1/8 tsp Black Pepper
  • Salt as needed

DIRECTIONS:

  1. In a bowl, add cumin powder, black pepper, chicken powder, onion powder, garlic powder and dried thyme and mix it.
  2. Place the pork tenderloin in the bowl and mix it together with the mixed spices. Set aside.
  3. Place the pork tenderloin in the bowl and mix it together with the mixed spices. Set aside.
  4. Put olive oil in a pan and sauté the rosemary, set aside.
  5. In the same pan, add whipping cream, egg, white wine, butter, black pepper, salt. Mix until well incorporated.
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Hokkaido Cake with Lemon Cream

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22
Jul

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Hokkaido Cake with Lemon Cream

by Philia Ng

These Hokkaido Cakes with Lemon Cream are light and fluffy – the lemon cream cheese filling adds a nice surprise when you bite into the centre of the cake! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 45 mins Cook : 15 mins Ready in : 60 mins Serves : 12

INGREDIENTS:

  • Batter A
    • 90g Full cream milk
    • 80g Sunflower oil
    • 25g Castor sugar
    • 100g Cake flour
    • 80g Egg yolks
    • 2 tbsp Freshly grated lemon zest

    Batter B

    • 180g Egg whites
    • 55g Castor sugar

    For the Lemon Crème

    • 300g Dairy whipping cream
    • 35g Icing sugar
    • 2 tbsp Freshly grated lemon zest

    For the Lemon Crème Cheese Filling Batter A 

    • 125g Cream cheese
    • 25g Icing sugar
    • ½ tbsp Lemon juice
    • ½ tbsp Freshly grated Lemon Zest

    Batter B

    • 130g Dairy whipping cream

DIRECTIONS:

  1. Mix Batter A together and well combined.
  2. Whip Batter B and add in sugar gradually, continue whisking it until stiff stage.
  3. Fold in Batter B into Batter A gently and well combined.
  4. Scoop the batter into individual square case.
  5. Bake at 180ºC for 15mins, non-fan oven mode.

    For the Lemon Crème

  6. Whip dairy cream and icing sugar until soft peak.

  7. Add in lemon zest and whip it until stiff peak.

  8. Storage: This cream can be kept in air tight container in the fridge for 3 days.

    For the Lemon Crème Cheese Filling

  9. Whip cream cheese until soft, add in the icing sugar.

     

  10. Add in the lemon zest and juice and mix well.
  11. Whip Batter B until soft peak forms.

     

  12. Fold in together with Batter A.
  13. Pipe into the Hokkaido sponge.

     

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Ricotta Gnocchi with Brown Butter and Sage Sauce

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22
Jul

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Ricotta Gnocchi with Brown Butter and Sage Sauce

by Chris Ng

Chef Chris Ng shares the perfect recipe for a luxurious Ricotta Gnocchi with Brown Butter and Sage Sauce which is both light and rich at the same time.

Cuisine : European Course : Main Skill Level : Novice
Prep : 40 mins Cook : 10 mins Ready in : 55 mins Serves : 2

INGREDIENTS:

  • 150g Ricotta
  • 30g Toasted bread crumbs
  • 1 Egg yolk
  • Salt to taste
  • Pepper to taste
  • 3 tbsp Flour (for rolling)
  • 100g Butter
  • 1 tsp Sage

DIRECTIONS:

  1. Drain the ricotta.
  2. Mix the ricotta, egg, bread crumbs, salt and pepper.
  3. Let the mixture sit for half an hour to allow the bread crumbs to thicken the mixture.
  4. Roll the dough into small balls using well- floured hands. Drop the ball into a bowl of flour and gently shake the bowl so that the outside of the ball is well covered with flour.
  5. Boil in well salted water until they float to surface. Remove from water.
  6. Melt butter till slightly brown. Add in the gnocchi and sage. Toss till well coated.
  7. Serve.
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Lemon Butter Cookies

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22
Jul

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Lemon Butter Cookies

by Philia Ng

These lemon butter cookies are perfect as a mid-day snack! The tangy lemon flavour cuts through the butter nicely. They are also a cinch to make! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 15 mins Ready in : 45 mins Serves : 10-12

INGREDIENTS:

  • 330g Plain flour
  • 2 tsp Baking powder
  • 240g Unsalted butter
  • 180g Castor sugar
  • 1 tbsp Freshly grated lemon zest
  • 20g Egg yolk (around 1 egg)

DIRECTIONS:

  1. Cream the softened butter and sugar until light yellowish and fluffy.
  2. Add in the lemon zest and egg yolk and whip until combined.
  3. Add in the plain flour and baking powder into the mixture and mix well.
  4. Shape dough into small balls and place on the tray. Alternatively, you can roll out the dough and cut the shapes out accordingly.
  5. Bake for 180ºC, fan oven for 15 mins or until golden brown.
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Fried Seasoned Lamb with Hollandaise Sauce

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22
Jul

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Fried Seasoned Lamb with Hollandaise Sauce

by Anil Singh

You can now make a fantastic seasoned lamb with this recipe from Chef Anil Singh. It is seasoned to perfection and taste fantastic with the creamy Hollandaise Sauce!

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 20 mins Ready in : 35 mins Serves : 1

INGREDIENTS:

  • 3pcs of Lamb Rack
  • 1tsp Cumin Powder
  • 1tsp Smoked Paprika
  • 8pcs Basil Leaves
  • 1/4tsp White Pepper
  • 1/2 tsp Chicken Powder
  • 2 Eggs
  • Palin Flour as needed
  • 50g Bread Crumbs
  • 4 Egg Yolk
  • 2tbsp White Vinegar
  • 50g Melted Butter
  • Salt as needed

DIRECTIONS:

  1. In a bowl, add cumin powder, smoked paprika, basil leaves, white pepper, and chicken powder and mix it.
  2. Place the lamb in the bowl and mix it together with the mixed spices. Set aside.
  3. After marinating, tap the lamb rack to flour, dip into the egg, bread crumbs and then fry.
  4. Boil water and then place a silver bowl on top.
  5. Add egg yolk, white vinegar, butter, and salt in the silver bowl until it thickens slightly.
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Chocolate and Coconut Cake

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22
Jul

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Chocolate and Coconut Cake

by Trish Yee

Try this impeccable combination of chocolate and coconut cake which is perfect for any time and occasion!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 45 mins Ready in : 60 mins Serves : 12

INGREDIENTS:

  • 3 Eggs
  • 100g Butter
  • ¾ cup Sugar
  • 2 tsp Chocolate emulco
  • 1 tsp Vanilla extract
  • ¼ cup Unsweetened cocoa powder
  • ¼ tsp Salt
  • 1 tsp Baking powder
  • ¾ cup Flour
  • ¼ cup Desiccated coconut

DIRECTIONS:

  1. Preheat oven to 180°C.
  2. In a separate bowl, combine the flour, baking powder, cocoa powder and salt. Sieve well.
  3. In a mixing bowl, beat butter and sugar till fluffy for about 5-7 mins.
  4. Add in eggs gradually one by one.
  5. Add in the chocolate emulco. Pour in all the flour mixture and continue to beat till you get a smooth mixture.
  6. Pour in the desiccated coconut and stir well.
  7. Pour the cake batter in a baking pan lined with parchment paper.
  8. Put inside oven and bake for 45 mins or till cake is ready.
  9. Leave to cool completely before cutting into two layers.
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Escargot in Herbed Butter

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22
Jul

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Escargot in Herbed Butter

by Michele Ow

Fine dining at home is easy with this exquisite dish of escargot in herbed butter by Chef Michele!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 10 mins Ready in : 20 mins Serves : 2

INGREDIENTS:

  • 1 no. Small garlic clove
  • 1 stick (½ cup) Unsalted butter, softened
  • 1½ tsp Finely minced shallot
  • 1 tbsp Finely chopped fresh parsley
  • 12 no. Snails
  • French bread
  • Squeeze of lemon
  • Salt and pepper
  • Special equipment
    • 12 no. Sterilized escargot shell

DIRECTIONS:

  1. Put oven rack in middle position and preheat oven to 450°F.
  2. Mince garlic using garlic press.
  3. Beat together butter, shallot, garlic paste, parsley and season with salt and pepper in a small bowl with a sauce whisk until combined well.
  4. Divide half of garlic hear butter among snail shells. Stuff 1 snail into each shell and top snails with remaining butter.
  5. Bake snails for 4 to 6 minutes until butter is melted and sizzling. Serve immediately.
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Rainbow Chiffon Cake

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22
Jul

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Rainbow Chiffon Cake

by Philia Ng

Brighten up your day with this colourful Rainbow Chiffon Cake by Chef Philia Ng! This recipe is light, fluffy and simple-to-make!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 35 mins Cook : 45 mins Ready in : 80 mins Serves : 6-8

INGREDIENTS:

  • Group A
  • 85g Egg Yolks
  • 30g Castor Sugar
  • Group B
  • 65g Sunflower Oil
  • 72g Water/ Full Cream Milk
  • 1 tsp Vanilla Paste
  • Group C
  • 102g Cake Flour
  • Group D
  • 285g Egg Whites
  • 78g Castor Sugar

DIRECTIONS:

  1. Whisk group A (Egg Yolks, Castor Sugar) until whitish and fluffy.
  2. Add in group B (Sunflower Oil, Water/full cream milk, Vanilla Paste) and mix well.
  3. Sift in group C (Cake Flour) and fold well. Divide into 5 portions of 69g into pink, yellow, green, blue and purple.
  4. Whisk group D (Egg whites, Castor Sugar) until stiff and glossy looking.
  5. Whisk group D until stiff and glossy looking. Divide into 5 portions at 71g to the divided coloured portions.
  6. Ladle pink, yellow, green, blue and purple batter gently into the chiffon tin.
  7. Bake at 160 degree Celsius non fan for 45 mins.
  8. Invert the cake immediately on a height of 8cm until cooled.
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Yuzu with Grapefruit Pulp Chiffon Cake

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22
Jul

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Yuzu with Grapefruit Pulp Chiffon Cake

by Julie Yee

Getting bored of plain chiffon cakes? Than you got to try out this Yuzu with Grapefruit Pulp chiffon cake recipe by Chef Julie Yee!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 50 mins Ready in : 125 mins Serves : 12

INGREDIENTS:

  • Egg Yolk Batter
    • 70g Egg yolk
    • 60g Corn oil
    • 60g Water
    • 180g Caramelized yuzu / Grapefruit
    • 80g Top flour (sifted)

    Meringue Batter

    • 180g Egg whites
    • 90g Castor sugar
    • 10g Corn flour

DIRECTIONS:

        Yolk Mixture

  1. Use a hand whisk to combine egg yolks, corn oil & sugar together

  2. Pour the liquid mixture & mix well.

  3. Add in sifted flour & mix till smooth. Leave aside.

    Meringue Batter

  4. Whisk the egg white lightly.

  5. Add in the cream of tartar & sugar gently & whisk till stiff.

  6. Fold the Yolk mixture into it. Use a spatula to air out bubbles at side.

  7. Bake at low shelf – 165°C for 45mins – 50mins till golden brown.

  8. Turn cake tin upside down & cool for 1hr.

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