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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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Chocolate Cake

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22
Jul

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Chocolate Cake

by Thripti Hinduja

Indulge yourself in Chef Thripti Hinduja moist and delicious chocolate cake recipe!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 20 mins Ready in : 35 mins Serves : 6-8

INGREDIENTS:

  • 40g Cocoa powder
  • 95g Flour
  • 140g Sugar
  • 1/2 tsp Baking Soda
  • 1/4 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 Egg
  • 85g Buttermilk
  • 85g Water
  • 2 tsp Oil
  • 1 tsp Vanilla

DIRECTIONS:

  1. Preheat the oven to 180 C.
  2. Grease and line 2 – 7″ baking tins with parchment paper.
  3. Sift the flour, cocoa powder, baking powder and baking soda together. Then add in the sugar and stir well.
  4. In another bowl stir the buttermilk, water, vanilla , egg and salt together.
  5. Pour the wet ingredients into the dry ingredients and whisk until combined smoothly.
  6. Pour the batter into the prepared baking trays and bake for 20 minutes or until a skewer inserted comes out clean.
  7. Demould and cool to room temperature.
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Chilled Organic Spiced Tomato Gazpacho

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22
Jul

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Chilled Organic Spiced Tomato Gazpacho

by Daniele Sarno

Enjoy this perfectly balanced organic tomato gazpacho with a hint of spice and herbs by Chef Daniele Sarno.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 0 mins Ready in : 780 mins Serves : 1

INGREDIENTS:

  • 100ml Vegetable stock
  • 50g Tomato concasse
  • 30g Diced green bell pepper
  • 30g Diced red bell pepper
  • 15g Onion, thinly sliced
  • 20g Peeled, seeded, slice Japanese cucumber
  • 15g Diced organic celery
  • 1g Chopped basil
  • 10ml Cold pressed extra virgin olive oil
  • 10ml Aged Italian balsamic vinegar
  • Organic Cayenne pepper powder
  • Sea salt
  • Ground white pepper

 

DIRECTIONS:

  1. Combine all the ingredients except the garnish.
  2. Puree with an immersion blender or in batches in a food processor until smooth.
  3. Chill for 8 to 12 hours, allowing the flavours to develop.
  4. To make a garnish, sauté the garlic clove in the olive oil until aromatic.
  5. Add the bread, the cayenne pepper and sauté until crisp and lightly browned.
  6. Thinly slice the tuna and quick marinate with few drops of aged balsamic vinegar.
  7. Cool and reserve.
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Grilled Lamb Rack

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22
Jul

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Grilled Lamb Rack

by Anil Singh

Looking for a delicious lamb recipe that is flavourful and tender?  Try this Grilled Lamb Rack recipe by Chef Anil which is perfect for any occasion!

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 1

INGREDIENTS:

  • 2pcs Lamb Rack
  • 2tsp Cumin Powder
  • 1tsp Ground Cayenne Pepper
  • Required Amount Black Pepper
  • 1tsp Lemon Juice
  • Required Amount Sea Salt
  • 1/2tsp Chicken Powder
  • 2tsp Olive Oil

DIRECTIONS:

  1. In a bowl, add cumin powder, cayenne powder, black pepper, lemon juice, chicken powder, sea salt and olive oil and mix it.
  2. Place the lamb in the bowl and mix it together with the marinated spices.
  3. Sear the marinated lamb on a searing pan until golden brown and dap tissue on the seared lamb to get rid of excessive oil.
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Coffee Pork Ribs with Cider Braised Apples

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22
Jul

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Coffee Pork Ribs with Cider Braised Apples

by Eric Low

Savour the combination of this sweet and savoury Coffee Pork Ribs with Cider Braised Apples that will leave you wanting more!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 75 mins Cook : 45 mins Ready in : 120 mins Serves : 2

INGREDIENTS:

  • 4pcs Meaty Pork Ribs
  • 1/4 tsp Bicarbonate of soda
  • 1 tbsp Water
  • 1 tbsp Light soya sauce
  • 1/4 tsp Coarse ground black pepper
  • Cornstarch/ potato starch for dusting

Sauce

  • 2 tbsp Sugar
  • 1/2 pcs Cinnamon Stick
  • 100ml Water
  • 2 tbsp Ketchup
  • 150ml Water
  • 1 tsp Instant coffee granules
  • 2 tbsp Maltose
  • 1/4 tsp Vanilla essence
  • 1 tbsp Light soya sauce
  • 1/2 tsp Dark soya sauce

Cider Braised Apples

  • 11 tbsp Sugar
  • 4 tbsp Cider Vinegar
  • 1 sprig Thyme
  • 1/2 no Cinnamon Stick
  • 100ml Water
  • 1 Large apple, peeled and cored, cut into 8 wedges

Base

  • Shredded lettuce and red cabbage

Garnish

  • Toasted sesame seeds

DIRECTIONS:

  1. For the Coffee Pork Ribs, follow step 2 to 5.
  2. Rub the pork ribs with the prepared bicarbonate of soda dissolved in water for an hour. Remove excess soda by rinsing the ribs with fresh water.
  3. Marinate pork ribs with soya sauce, black pepper. Dust with potato starch and pan fry in hot oil till golden brown.
  4. Caramelize sugar with cinnamon stick and water till golden brown. Add ketchup and rest of ingredients for sauce. Cook until sauce is slightly syrupy.
  5. Toss pork ribs with sauce until evenly coated. Bake pork ribs in a preheated oven @ 180C for 15 mins, turn the ribs around every 5 mins. Serve hot on lettuce bed and garnish with toasted sesame seeds.
  6. For the Cider Braised Apples, follow step 7 to 9.
  7. Combine sugar, vinegar, thyme, cinnamon stick and water together in small sauce pan.
  8. Add the apples and braise for 10-15 mins until tender.
  9. Use as desired.
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Lemon Blueberry Yogurt Cake

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22
Jul

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Lemon Blueberry Yogurt Cake

by Claire Marie Chang

Relish every spoonful of this delicious, lemony yogurt cake studded with blueberries recipe by Chef Claire!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 40 mins Ready in : 540 mins Serves : 12

INGREDIENTS:

  • 100g Unsalted Butter
  • 20g Vegetable Oil
  • 180g White Sugar, Fine or Caster
  • 2 Eggs, 60-65g
  • 185g Plain Yogurt, Unsweetened*Pot Set or Greek
  • 15g Lemon Juice
  • Zest of ½ lemon
  • 1/2 tsp Lemon Extract (Optional)
  • 1/2 tsp Vanilla Bean Paste/Extract (Optional)
  • 225g Cake Flour
  • 2 tsp Baking Powder
  • 3/4 tsp Baking Soda
  • 1/2 tsp Sea salt, Fine
  • 50g Frozen Blueberries

DIRECTIONS:

  1. Preheat oven to 180°C without fan.
  2. Combine butter, oil and sugar in a mixing bowl.
  3. Using the paddle attachment, cream the butter till light and fluffy. Start on slow till combined. Increase to medium high speed for 3-5mins
  4. Combine yogurt, lemon juice, zest and flavourings and set aside.
  5. Sift all the dry ingredients together and set aside.
  6. Once the butter is well creamed, on medium high speed, add one egg at a time.
  7. In alternate batches, add the sifted flour and yogurt mixture on slow speed.
  8. Once well combined, fold in the frozen blueberries.
  9. Divide the batter into 420-430g portions into 2 lined 6” cake tins.
  10. Tap to remove air bubbles. Level the cake using a spatula.
  11. Bake for 30-40mins till a skewer comes out clean.
  12. Cool until room temperature and chill the cake overnight.
  13. * This cake keeps up to 3 days at room temperature. To use as a layered cake, it is best baked a day before and kept chilled or frozen for neat cake layers.
  14. Variations:Orange scented – Add ½ tsp Orange extract + Zest of 1 Orange Instead of blueberries, use raspberries or strawberries.
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Baked Organic Pumpkin Gnocchi

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22
Jul

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Baked Organic Pumpkin Gnocchi

by Daniele Sarno

Indulge yourself in this delicious yet healthy organic pumpkin gnocchi without any guilt!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 50 mins Cook : 20 mins Ready in : 70 mins Serves : 4

INGREDIENTS:

  • ½ kg Organic pumpkin or butternut squash
  • 1 no. Onion
  • 1 clove Garlic
  • ½ no. Tomatoes, skinned
  • A few leaves of Basil
  • Cold pressed extra virgin olive oil
  • 80g Unbleached white flour (you may need more or less depending on how wet your pumpkin is)
  • 50g Grated Italian Parmesan cheese
  • Toasted organic pumpkin seeds

 

DIRECTIONS:

  1. Peel the squash, remove the seeds and cut into 2 cm (1 inch) cubes.
  2. In a heavy-bottomed pan, begin to stir-fry the squash in a good splash of olive oil. Add salt and pepper.
  3. Peel and chop the onions and garlic.
  4. When the squash has softened, add the onions and garlic to the pan and continue to fry for a few more minutes. Turn off the heat when the onion begins to brown.
  5. In a saucepan, combine a splash of olive oil, the tomatoes and the torn basil leaves.
  6. Cook on a low flame for 10 minutes.
  7. Transfer the squash mixture to an appropriate container and use a hand-blender to process. Return the mixture to the pan.
  8. Heat the mixture. Begin adding flour to it, little by little, stirring constantly.
  9. When the mixture is considerably thicker but still creamy (stiff mashed potato consistency), stop adding flour, turn off the heat and allow cooling a little.
  10. Pour the tomato sauce into a large shallow ovenproof dish.
  11. With 2 spoons, make walnut-sized balls of squash mixture and place in the sauce. Sprinkle with Parmesan.
  12. Cook for 15-20 minutes on 180°C/350°F, until the cheese is browned.
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Moist Chocolate Brownies

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22
Jul

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Moist Chocolate Brownies

by Philia Ng

Our Moist Chocolate Brownie recipe shared by Chef Philia Ng will astonish the die-hard chocolate lovers!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 4-6

INGREDIENTS:

Group A

  • 140g Unsalted butter
  • 138g Dark chocolates (preferably 55%)

Group B

  • 120g Light corn syrup
  • 200g Castor sugar
  • 1tbsp Vanilla essence

Group C

  • 4 Eggs

Group D

  • 115g Plain flour
  • t tsp Baking power

DIRECTIONS:

  1. Melt butter and chocolates.
  2. Add in Group B (Light Corn Syrup, Castor Sugar, Vanilla Essence) and stir well.
  3. Add in Group C (Eggs) gradually and mix well.
  4. Lastly add in Group D (Plain Flour, Baking Power) and mix well.
  5. Pour the batter into a brownies tray and bake at 180 degree Celsius, fan mode for 15 – 20 minutes.
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