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Italian style Baked Potato and Mozzarella Flan

Posted on by tott
06
Jul

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Italian style Baked Potato and Mozzarella Flan

By Daniele Sarno

This Italian style Baked Potato and Mozzarella Flan is so delicious that will leave wanting for more!

Cuisine : European Course : Condiment Skill Level : Novice
Prep : 45 mins Cook : 30 mins
Ready in : 75 mins Serves : 4-6

INGREDIENTS:

  • 170g Red Skin Potatoes
  • 20g Butter
  • 20g Milk
  • 20g Grated Parmesan Cheese
  • 1 Whole Eggs
  • 15g Cooked Ham
  • 15g Provolone Cheese
  • 20g Buffalo Mozzarella
  • Chopped Fresh Parsley Leaves
  • Breadcrumbs
  • Butter for the mold
  • Sea Salt
  • Crushed Black Pepper

DIRECTIONS:

  1. Wash the potatoes scrubbing the skin.
  2. Boil the potatoes in salted water for half hour (start from cold water).
  3. In a bowl crush the potatoes.
  4. Add the butter, grated parmesan cheese, milk, eggs, diced cooked ham, chopped parsley, salt and pepper.
  5. Mix well all the ingredients until get a smooth creamy mixture.
  6. Grease the mold with the butter and dust with the bread crumbs.
  7. Pour the mixture into the mold until cover half of it.
  8. Cover with slice buffalo mozzarella and provolone cheese.
  9. Pour the rest of the mixture and cover up with breadcrumbs and little butter.
  10. Oven-baked for 30 minutes, 180ºC.
  11. Remove from the oven, rest for a minute, serve.
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Lasagna

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06
Jul

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Lasagna

By Michele Ow

Nothing beats a classic lasagne! Savour every bite of this meaty cheesy lasagne that is perfect for any meal.

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 60 mins
Ready in : 80 mins Serves : 4

INGREDIENTS:

Ingredients for Ragu Sauce

  • Olive oil
  • 2 tbsp Yellow onion (diced)
  • 100g Beef (minced)
  • 50 Fatty minced pork
  • 50ml Red wine
  • 2 tbsp Diced tomatoes
  • 1 Bay leaf & thyme
  • 1/2 cup Water
  • 1/4 Beef cube

Ingredients for Bechamel sauce

  • 2 tbsp butter.
  • 2 tbsp flour.
  • 1 1/4 cups milk, heated.
  • Salt
  • Freshly ground pepper
  • Mozzarella
  • Nutmeg

DIRECTIONS:

  1. For the Ragu sauce, follow steps 2 to 6.
  2. To a fry pan, add olive oil, and onions, and sliced bacon and cook for 5-7 min.
  3. Add beef and pork mince and cook until fragrant.
  4. Deglaze with red wine.
  5. Put diced tomatoes, beef cube and water and Bay leaf.
  6. Simmer for 15 minutes.
  7. For Bechamel sauce, follow steps 8 to 11.
  8. Fry flour and butter until medium yellow.
  9. Add milk.
  10. Season with nutmeg, salt & pepper.
  11. Remove from heat and add mozzarella.
  12. Layering of lasagna.
  13. Beef Ragu > Pasta sheet > Béchamel sauce.
  14. Repeat 2 times.
  15. Top with Parmesan cheese.
  16. Bake for 30min, rest for 15 min before cutting.
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Hojicha Mousse Cups

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06
Jul

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Hojicha Mousse Cups

By Claire Marie Chang

Tempt your taste buds with this light yet satisfying and creamy houjicha mousse! Perfect

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 10 mins
Ready in : 20 mins Serves : 6-10 servings

INGREDIENTS:

Ingredients for Hojicha Mousse

  • 2 cups/ 480ml Whipping Cream
  • 21/2 tbsp Hojicha Powder, sifted
  • 4 tbsp Icing Sugar

Ingredients for Cookie Base

  • 10pcs Digestive biscuits

DIRECTIONS:

  1. For Hojicha Mousse, follow steps 2 & 3.
  2. Combine whipping cream, sifted hojicha powder & icing sugar. Whip on medium speed till soft peaks form.
  3. Using a spatula, transfer Hojicha Mousse into a piping bag with nozzle.
  4. Assembling of the mousse cups, follow steps 5 to 8.
  5. Place biscuits in Ziploc bag & crush till biscuits become finely crumbed.
  6. Scoop 1 tbsp of biscuit crumb into each dessert cup.
  7. Pipe Hojicha mousse onto biscuit crumb.
  8. Refrigerate & top with fresh strawberries before serving.
  9. Keep refrigerated if not consumed within 30 minutes. Eat within 3 days.
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Chocolate Fudge Cake

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06
Jul

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Chocolate Fudge Cake

By Julie Yee

Try serving this velvety and luscious Chocolate Fudge Cake for an unforgettable dessert!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 30 mins
Ready in : 60 mins Serves : 8″

INGREDIENTS:

Ingredients for Group 1

  • 120g Cake Flour
  • 40g Cocoa Powder
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt

Ingredients for Group 2A

  • 75g Egg Yolk
  • 40g Castor Sugar

Ingredients for Group 2B

  • 1.5 tbsp Corn Syrup
  • 80g Warm Oil
  • 100g Hot Water
  • Group 3
  • 190g Egg White
  • 90g Castor Sugar
  • 1/2 tsp Cream of Tartar

Ingredients for Chocolate Fudge

  • 300g Whipping Cream (35% Milk Fats)
  • 100g Dark Couverture Chocolate 66%
  • 200g Milk Couverture Chocolate 55%
  • 2 tsp Gelatine Powder
  • 40g Water
  • 1 1/2 Corn Syrup

DIRECTIONS:

  1. Group 1 – Mix the dry ingredients & Sift.
  2. Group 2A – Whisk egg yolk & sugar till pale & thick.
  3. Group 2B- Add in corn syrup, hot oil. Then pour in hot water gradually & whisk into egg mixture.
  4. Group 1 – Sift flour & fold into the egg-yolk mixture till well combined.
  5. Group 3 – Whisk egg white & add in sugar & cream of tartar.
  6. Fold into the egg-yolk mixture in 3 portions.
  7. Pour into prepared cake tin & baked at pre-heated oven for 30-35mins.
  8. For Chocolate fudge, follow steps 9 to 12.
  9. Bloom gelatin with the water & dissolve in bain-marie method.
  10. Boil cream & do an emulsification with the chocolate.
  11. Add in gelatin & mix well.
  12. Add in corn syrup.
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Butternut Squash Creamy Soup with Parmesan Ciabatta Crostone and Crispy Sage

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06
Jul

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Butternut Squash Creamy Soup with Parmesan Ciabatta Crostone and Crispy Sage

By Daniele Sarno

What could be more delicious than this simple homemade butternut squash soup that is smooth and silky!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 50 mins
Ready in : 60 mins Serves : 12

INGREDIENTS:

  • 3kg Butternut squash
  • 3L Vegetables stock
  • 12 slices Ciabatta bread
  • 2 Peeled carrots
  • 2 Celery sticks
  • 1 Peeled red onion
  • 2 cloves of Garlic
  • Extra Virgin olive oil
  • 24 Sage leaves
  • Sea salt
  • Freshly ground black pepper

DIRECTIONS:

  1. Put a very large saucepan on a medium heat and pour in a couple of lugs of olive oil.
  2. Add the sage leaves a fry for around 30 seconds or until crisp, quickly remove them and place to dry in a kitchen paper. (You will use these to sprinkling over at the end).
  3. Use the same sage flavoured oil, put it back on the heat and throw in your onion, celery, carrot, garlic and a good pinch of salt and pepper.
  4. Cook gently for about 10 minutes until the vegetables are sweet and soft.
  5. Add the squash and the stock to the pan bring to the boil and simmer for around half an hour.
  6. Drizzle a little of olive oil in your ciabatta slices, press on the top same grated parmesan and fried in a pan for a couple of minutes until golden on both side.
  7. When the squash is soft and cooked through, pour the soup with a hand blender until smooth and creamy texture. Season it.
  8. Sprinkle with a few crispy sage leaves and drizzle with a good quality extra virgin olive oil.
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Cream of Pumpkin with Parmesan Croutons

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06
Jul

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Cream of Pumpkin with Parmesan Croutons

By Mimi Wahadi

A smooth and creamy pumpkin soup topped with parmesan croutons is delicious as an easy weeknight meal.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 35 mins
Ready in : 55 mins Serves : 2

INGREDIENTS:

Ingredients for Parmesan Croutons

  • 2 slices of Bread
  • 1/4 cup Parmesan cheese
  • 4 tbsp Extra-virgin olive oil

Ingredients for Pumpkin Soup

  • 1/2 no White onion, diced
  • 4 tbsp Olive oil
  • 2 cloves Garlic, minced
  • 200g Pumpkin puree
  • 250ml Vegetable stock
  • 1 tbsp Honey
  • 2 tsp Sea Salt
  • 1/4 tsp Nutmeg powder
  • 1 cup Dairy cream

DIRECTIONS:

  1. To make the Parmesan croutons, follow steps 2 to 5.
  2. Preheat the oven to 200°C.
  3. On a parchment-line baking sheet, toss the bread with 4 tablespoons olive oil and the Parmesan cheese.
  4. Arrange in an even layer. Bake until golden brown and crispy, about 15 minutes.
  5. Set aside.
  6. To make the pumpkin soup, follow steps 7 to 14.
  7. Heat the oil in a stockpot.
  8. Sauté the onion over medium-high heat until soft, about 5 minutes.
  9. Add the garlic, and continue to cook until fragrant, about 2 minutes.
  10. Carefully stir in the pumpkin, stock, honey, salt and nutmeg.
  11. Bring to a boil, then turn the heat to medium and simmer for 20-25 minutes, until the soup coats the back of a spoon.
  12. Remove from heat, stir in the cream.
  13. Remove from heat, stir in the cream. Puree using an immersion or stand blender until very smooth.
  14. Serve the soup in bowls and garnish with the Parmesan croutons.
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Chendol Talam Cupcakes

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06
Jul

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Chendol Talam Cupcakes

By Mimi Wahadi

Nothing beats local. Sink your teeth into this moist and soft Chendol Talam Cupcakes by Chef Mimi.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 35 mins
Ready in : 50 mins Serves : 6-8

INGREDIENTS:

Ingredients for Cupcakes

  • 120gm Self-Rising Flour
  • 90gm Cake Flour
  • 115gm Unsalted Butter – cold
  • 200gm Fine Sugar
  • 120gm Whole Eggs
  • 110gm Coconut Milk

Ingredients for Talam Frosting

  • 200gm Coconut Milk
  • 300gm Pandan Water (Boil panda n leaves in 90gm water)
  • 40gm Gula Melaka
  • Hoon Kueh Flour

DIRECTIONS:

  1. To make the cupcakes, follow steps 2 to 12.
  2. Pre heat the oven to 180 deg.
  3. In a mixing bowl fitted with paddle, combine both sifted flour.
  4. Start mixing on the low speed and add small cubes of the butter gradually till mixture resembles sand.
  5. Whisk the eggs and add half to the mixture.
  6. Combine he coconut milk and the rest of the egg.
  7. Add to the mixture and beat until smooth texture is achieved.
  8. Fill each cupcake case to 60 gm each.
  9. Bake in the pre-heated oven for approximately 20-25 mins.
  10. To check for doneness, insert a toothpick in the centre of the cupcake.
  11. The toothpick should come out clean when it is ready.
  12. Cool down before frosting.
  13. To make the Talam Frosting, follow steps 14 to 19.
  14. In a bowl, combine coconut milk and hoon kueh flour. Sieve.
  15. In a pot combine the pandan water and gula Melaka and gently heat up.
  16. When the mixture boils, add the coconut and hoon kueh flour mixture.
  17. Whisk vigorously until mixture boils.
  18. Cool slightly and scoop mixture on top of each individual cupcake.
  19. Decorate with Green Chendol and Red Bean. Drizzle with gula Melaka syrup.
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Earl Grey Creme Brulee

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06
Jul

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Earl Grey Creme Brulee

 

Learn to bake this silky smooth Earl Grey Crème Brulee for the perfect dessert!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 80 mins
Ready in : 100 mins Serves : 4

INGREDIENTS:

  • 250ml Cream
  • 250ml Milk
  • 4 no Earl Grey teabags
  • 120g Egg Yolks
  • 100g Sugar

DIRECTIONS:

  1. Preheat oven at 140 deg.
  2. Combine cream & milk in a pot & bring to simmer. Add tea leaves and steep for 1 hour.
  3. Strain cream mixture & bring to boil again.
  4. Whisk egg yolks with sugar. Slowly drizzle cream mixture into egg mixture while whisking. Strain custard mix through sieve.
  5. Remove air bubbles with spoon, pour mixture evenly into ramekins. Place ramekins in a deep tray.
  6. Fill tray with hot water halfway up the sides of the ramekins. Bake for 20mins, or until custard is just slightly jiggly in the centre.
  7. Cool & then chill till set.
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Spinach and Ricotta Ravioli

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06
Jul

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Spinach and Ricotta Ravioli

By Michele Ow

Savour every bite of this delicate and creamy Spinach and Ricotta Ravioli with sage butter sauce!

Cuisine : European Course : Main Skill Level : Novice
Prep : 40 mins Cook : 15 mins
Ready in : 55 mins Serves : 2

INGREDIENTS:

Ingredients for Spinach and Ricotta Ravioli

  • 200g Fresh spinach
  • 150g Ricotta
  • 80g Mascarpone cheese
  • 30g Grated Parmesan cheese
  • Salt and pepper
  • 2 tbsp Olive oil

Ingredients for Sauce

  • 50g Butter
  • Parmesan shavings
  • A few leaves of Sage

DIRECTIONS:

  1. Prepare the filling by mixing the ricotta with the mascarpone, the chopped spinach, and parmesan cheese, 1 tbsp of olive oil, salt and pepper. Mix well.
  2. To make the ravioli, roll out the pasta dough into thin sheets using a pasta machine. Transfer to a lightly floured surface and cut out 12cm rounds with a pastry cutter. Cover with cling film.
  3. Place a ball of filling in the centre of half of the pasta rounds, then brush the edges with egg wash.
  4. Place another pasta round on top of each one and press the edges together to seal, stretching the dough slightly and moulding it around the filling with your fingers to make sure there are no air gaps.
  5. In a pot of salted water, cook the ravioli for 2-3 minutes.
  6. In a fry pan, add a sprinkle of olive oil with butter and sage then add the cooked ravioli.
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BBQ Baby Back Ribs

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06
Jul

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BBQ Baby Back Ribs

By Michele Ow

Dig into this tender and flavourful BBQ Baby Back Ribs you will ever taste with Chef Michele’s recipe!

Course : Main Skill Level : Novice
Prep : 15 mins Cook : 100 mins
Ready in : 115 mins Serves : 2 servings

INGREDIENTS:

  • 1/2 slab Baby back ribs
  • 1/8 cup Brown sugar
  • 1 tsp Smoke/sweet paprika
  • 1 tsp Garlic salt
  • Pinch of Salt
  • Pinch of Cayenne (optional)
  • BBQ sauce

DIRECTIONS:

  1. Combine all ingredients (except BBQ sauce) in a bowl – This is your dry rub.
  2. Rub this mixture all around the ribs.
  3. Double foil the ribs (bone side up) & bake at 120°C for 1 hour.
  4. Remove and baste the ribs with the BBQ sauce.
  5. Wrap again and bake at 120°C for ½ hour.
  6. Remove, and cut up ribs and add more BBQ if required.
  7. Broil for 2/3 minutes until ribs are bubbling with tender goodness.
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