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Almond Shortbread

Posted on by tott
06
Jul

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Almond Shortbread

By Thripti Hinduja

With its light, buttery flavour and sugar-crystal sweetness, this almond shortbread is impossible to resist.

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

INGREDIENTS:

  • 90g Butter
  • 50g Caster sugar
  • 1/4 tsp Almond extracts
  • 30g Rice flour
  • 30g Almond flour
  • 95g Plain flour
  • 10-15g Flaked almonds

DIRECTIONS:

  1. Cream the butter and the sugar together.
  2. Add in the almond extract and mix well.
  3. Mix in the almond flour and the rice flour.
  4. Then stir in the plain flour and mould it into a dough.
  5. Place the dough on a sheet of baking paper and roll to a 9″ circle. Sprinkle over the flakes almonds and gently roll over to embed them in the dough.
  6. Cut the circle into wedges and bake for 25 minutes at 180 C. If it browns too quickly you may reduce the temperature to 160 C for the last 5 minutes.
  7. Cool completely before cutting and serving.
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Cookies and Cream Ice Cream

Posted on by tott
06
Jul

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Cookies and Cream Ice Cream

By Philia Ng

Get a scoop of this rich and indulgent homemade Cookies and Cream Ice Cream for the perfect summer treat!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 1000 mins Cook : 0 mins
Ready in : 1000 mins Serves : 330g

INGREDIENTS:

  • Egg Yolks (Group A)
  • 2 Castor Sugar (Group A)
  • 75g Full cream fresh milk (Group B)
  • Good quality vanilla bean paste or vanilla essence (Group B)
  • 100g Dairy whipping cream (Group C)
  • 1 tbsp Oreo cookies(Group D)

DIRECTIONS:

  1. Beat group A until sugar melted.
  2. Bring group B to a boil and add into mixture A.
  3. Double boil the whole mixture until thicken and strain the mixture over a sieve.
  4. When the mixture has cooled down, add in group C and the crushed oreo cookies and pour the mixture into an ice cream maker and churn for at least 30 minutes.
  5. Leave it in freezer overnight for a firmer texture.
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Kee Chang

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06
Jul

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Kee Chang

By Julie Yee

Try out this traditional Kee Chang which is also called Alkaline Dumpling recipe by Chef Julie for this Wang Qing Dumpling Festival!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 170 mins
Ready in : 180 mins Serves : 4-6

INGREDIENTS:

  • 600g Glutinous Rice (selected grain)
  • 1 tsp Yellow Alkaline Ball
  • 2 tbsp Oil
  • 250g Red Bean Paste

DIRECTIONS:

  1. Pound the alkaline till powder and mix with a little water.
  2. Wash the glutinous rice few times.
  3. Mix in the alkaline water and soak the glutinous rice for 4hrs.
  4. Drained the glutinous rice and add in 2tbsp oil and mix well.
  5. Wrap the glutinous rice with a ball of red bean paste in the middle.
  6. Cook for 2-2.5hrs in hot boiling water or pressure cooker for 40-50mins.
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Brown Sugar Sponge Cake

Posted on by tott
05
Jul

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Brown Sugar Sponge Cake

By ToTT

This fluffy and moist Brown Sugar Sponge Cake by Chef Claire is to die for!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 25 mins
Ready in : 45 mins Serves : 2 6″ cakes

INGREDIENTS:

  • 150g Egg, Whole (Cold)
  • 10g Glucose or Golden Syrup
  • 60g White Sugar, Caster
  • 60g Cake Flour or Flour < 9g protein
  • 45g Vegetable Oil

DIRECTIONS:

  1. Preheat oven to 170°C Top and Bottom without fan/ 150°C with fan.
  2. Combine cold eggs, sugar and golden syrup/glucose in a mixing bowl.
  3. Using the whisk attachment, put on medium speed till combined. Ensure glucose/golden syrup is fully incorporated. Put on Kitchen aid speed 9 for 10mins, speed 7 for 3mins and then speed 5 for 2mins.
  4. Sift flour.
  5. Once the batter is thick and at ribbon stage, on the slowest speed, add the sifted flour 1 tablespoon at a time.
  6. Stop the mixer. Remove 3-4 spatulas of batter to the oil. Mix gently till well combined. There must not be any oil streaks.
  7. Add oil-batter mixture to the main batter. Mix on the slowest speed for 5-10secs.
  8. Fold by hand using a spatula till the batter is uniform.
  9. Divide into 2 equal portions into your springform pans.
  10. Bake till golden brown and when a cake tester comes out clean. 6” 20-25mins.
  11. Reduce oven temp by 10°C after 15mins if the cake is browning too quickly.
  12. Allow to cool for 5mins before inverting the tins to cool completely.
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Pesto Pasta

Posted on by tott
05
Jul

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Pesto Pasta

By ToTT

Busy weekdays call for simple, fuss-free and delicious dinner options. This flavoursome Pesto Pasta hits all the spots – just let your food processor do the work for you!

Cuisine : Western Course : Main Skill Level : Novice
Prep : 5 mins Cook : 5 mins
Ready in : 10 mins Serves : 4

INGREDIENTS:

  • 375g cooked Pasta of your choice
  • 1 cup Fresh Basil Leaves
  • 2 cloves Garlic
  • 3 tbsp Almonds or Pine Nuts
  • 3 tbsp Parmesan Cheese
  • 1/4 cup Extra Virgin Olive Oil
  • Salt & Pepper to season

DIRECTIONS:

  1. Process basil, almonds, garlic and parmesan, scraping down sides occasionally, until almost smooth.
  2. Add in oil, season with salt & pepper, and continue processing.
  3. Stir into cooked warm cooked pasta and serve!
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Egg Toast Cups

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05
Jul

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Egg Toast Cups

By ToTT

These delicious all-in-one breakfast muffins make for a great grab-and-go breakfast and require just one muffin tin to create perfect single-serving portions.

Cuisine : American Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 23 mins
Ready in : 28 mins Serves : 6

INGREDIENTS:

  • 6 slices Whole-Wheat Bread
  • 1 tablespoon Unsalted Butter, melted
  • 1 ounce shredded Cheddar Cheese (about 1/4 cup)
  • 1/4 cup finely chopped Tomato
  • 6 large Eggs
  • 1/4 teaspoon Kosher Salt
  • 1/4 teaspoon freshly ground Black Pepper
  • 2 Bacon slices, cooked and crumbled
  • 1 tablespoon chopped Fresh Chives (optional)

DIRECTIONS:

  1. Using a rolling pin, flatten the bread thinly and trim the crusts off the bread.
  2. Brush both sides with melted butter.
  3. Place the bread slices into a muffin pan and toast in oven at 190C for 5 minutes.
  4. Remove pan from oven and fill it with cheese, diced tomatoes and a egg.
  5. Season it with salt and pepper.
  6. Bake in the oven for 18 minutes or until the whites are set.
  7. Remove pan from oven and top it with bacon.
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Seafood Spagherri Marinara

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05
Jul

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Seafood Spagherri Marinara

By Michele Ow

A classic, simple-to-make Seafood Marinara with mussels and prawns tossed through a tasty tomato sauce.

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 20 mins
Ready in : 30 mins Serves : 2-5

INGREDIENTS:

  • Olive oil
  • 1 no Anchovies
  • 1/2 no Calamari
  • 4 no Prawns
  • 8 no Mussels
  • 2 cloves Garlic, minced
  • 1/2 no Onion, finely chopped
  • 1/4 cup White wine (optional)
  • 1 cup Tomato crushed tomato / tomato puree
  • 1 cup Water
  • 1/2 tsp Sugar
  • 2 tbsp Finely chopped fresh parsley

DIRECTIONS:

  1. Heat butter with olive oil in a large skillet over high heat. Add seafood and cook. Take the calamari out at 1 minute, prawns at 1½ minutes. Transfer into a bowl.
  2. Reduce heat to medium high. Heat remaining 1 tbsp oil, then add garlic, anchovies and onion. Cook for 3 minutes until onion is translucent.
  3. Add wine and bring to simmer, scraping the bottom of the skillet to mix the brown bits into the liquid.
  4. Simmer for 1 minute or until alcohol smell has evaporated.
  5. Add tomato mix, sugar, salt & pepper. Low heat to medium high, bring to simmer and cook for 2 minutes. Adjust salt and pepper to taste.
  6. Add pasta, seafood, around ½ cup of reserved pasta cooking water into paper bag. Toss gently and wrap the papier.
  7. Bake at 180C for 10 minutes.
  8. Serve, drizzle with olive oil and garnish.
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Fresh Fruits and White Wine Sabayon

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05
Jul

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Fresh Fruits and White Wine Sabayon

By Eric Low

Spoil yourself with a French classic, Fresh Fruits with White Wine Sabayon,  that is full of flavour and easy to make.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 5 mins Cook : 10 mins
Ready in : 15 mins Serves : 4

INGREDIENTS:

  • 100g Fresh Bananas, sliced
  • 100g Fresh Pineapples, cut into chunks
  • 100ml Rum Liquor
  • 4 medium Egg Yolks
  • 150g Sugar

DIRECTIONS:

  1. Divide the cut fruits into 4 serving plates. Preheat oven to 250C (top heat only) if using.
  2. Over a hot water bath, whisk egg yolk, rum and sugar until thick and frothy. Spoon over fruits and bake in hot oven at 250’c for 3-5minutes. Alternatively, use a blow torch.
  3. Serve immediately.
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White Chocolate and Passion Fruit Mousse

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05
Jul

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White Chocolate and Passion Fruit Mousse

By Sarab Kapoor

Chef Sarab’s rich and creamy white chocolate mousse topped with tangy passion fruit always delights.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 310 mins Cook : 0 mins
Ready in : 310 mins Serves : 4

INGREDIENTS:

  • 250g Cream Cheese, softened
  • 250g White Chocolate, melted
  • 1 cup Thick Cream
  • 1/2 cup Icing Sugar
  • 1/2 cup Passion Fruit Pulp
  • 2 tbsp Lemon Juice

DIRECTIONS:

  1. Beat cream cheese with cream, icing sugar and white chocolate in a small bowl with an electric beater until smooth and thickened slightly.
  2. Fold in passion fruit and lemon juice.
  3. Place mixture in bowl, cover with plastic and refrigerate for 4-5 hrs or overnight.
  4. Serve with extra passion fruit pulp and grated white chocolate.
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Baked Rice with Smoked Bacon and Mushrooms

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05
Jul

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Baked Rice with Smoked Bacon and Mushrooms

By Eric Low

You won’t be able to resist this comforting Mushroom and Bacon Baked Rice that is lip-smacking good.

Cuisine : European Course : Main Skill Level : Novice
Prep : 5 mins Cook : 75 mins
Ready in : 80 mins Serves : 2

INGREDIENTS:

Ingredients for the Rice

  • 1) 1 tsp Butter
  • 2) 30g Onion, chopped
  • 3) 280g Jasmine Rice
  • 4) 350ml Chicken Stock

Ingredients for the White Sauce

  • 5) 300ml Milk
  • 6) 100ml Cream
  • 7) 2 tbsp Maggi Concentrated Chicken Stock
  • 8) 2 tbsp Corn starch or potato starch
  • 9) 4 tbsp Water

Other ingredients

  • 10) 100g Streaky Bacon, diced
  • 11) 100g Fresh Shiitake Mushrooms
  • 12) 100g Mozzarella or Emmental Cheese
  • 13) Parsley, chopped
  • 14) 1 Tomato, diced

DIRECTIONS:

  1. Wash rice and drain dry. Melt butter and saute onions till fragrant. Add the rice and pour in the chicken stock. Bring to boil and cook over slow fire for 15 minutes. Alternatively bake in a preheated oven at 180C for 40mins (20mins for metal trays). Allow rice to rest for 10 minutes before fluffing.
  2. Combine milk and cream together. Bring to boil and add the concentrated chicken stock. Mix starch with water and thicken the sauce with it.
  3. Heat oil and saute bacon until fat is rendered. Add the mushrooms and cook for two minutes.
  4. Transfer cooked rice to a casserole. sprinkle the bacon and mushrooms over the rice. Spoon some of the white sauce over the rice and sprinkle with some grated cheese.
  5. Bake rice in a preheated oven at 220C for 10-15mins. Sprinkle with chopped parsley and diced tomatoes before serving.
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