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Chocolate Blondies

Posted on by editor
12
Jan

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Chocolate Blondies

by Mimi Wahadi

These unbelievably simple and enjoyable Chocolate Blondies is the perfect finish to a meal!

Cuisine: Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 35-40 mins Ready in : 50-55 mins Serves : 1 Serving

INGREDIENTS             

  • 115g Unsalted Butter
  • 215gm Brown Sugar
  • 2gm Salt
  • 115gm All Purpose Flour
  • 5gm Baking Powder
  • 60gm Eggs
  • 60gm Chocolate Coins

DIRECTIONS

  1. Pre heat oven to 170°C.
  2. Mix butter with brown sugar till smooth. Add eggs.
  3. Mix until all ingredients are fully incorporated.
  4. Sift salt, AP flour, baking powder into the mixture.
  5. Lastly add the chocolate buttons.
  6. Line and grease a 8×8 tray with baking parchment.
  7. Pour the mixture onto the baking tray.
  8. Bake for approximately 35-40 minutes depending on oven.
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Baked Churro Twists

Posted on by sarahfoo
11
Jan

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Baked Churro Twists

by ToTT

Love churros but don’t like the fact that they’re deep fried? Try these baked churro twists! No one will be able to resist dunking these sweet, crispy pastry strips into a luscious chocolate sauce! #QuickBites

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

INGREDIENTS             

Churro Twists  

  • 1 Sheet of Puff Pastry, thawed
  • 4 tbsp Granulated Sugar
  • 1 tsp Ground Cinnamon
  • Eggwash (one egg beaten with 1 tbsp milk/water)

Chocolate Sauce 

  • 1 cup Semisweet Chocolate
  • 1/2 cup Heavy Cream
  • 1 tbsp Unsalted Butter, softened at room temperature
  • 1/8 tsp salt

DIRECTIONS

  1. Line 2 baking sheets with some parchment paper. In a small bowl, mix together the sugar and cinnamon and set aside.
  2. Lay out the puff pastry on a lightly floured surface, roll it out so it’s around 1” bigger, brush the egg wash all over the top, then sprinkle evenly with the cinnamon sugar mixture.
  3. Cut about 1 inch strips lengthwise using a pizza cutter, then take the two ends and give it a few twists. Place on baking sheet.
  4. Preheat your oven to 190°C, bake the twists for 15 to 20 minutes or until golden brown.
  5. While the twists are cooling, prepare the chocolate sauce.
  6. In a small saucepan, add all the ingredients for the sauce, stirring constantly on medium-low heat, cook the mixture until everything is evenly melted then pour the sauce in a dish.
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Steamed Black Bean Paste Chicken

Posted on by editor
04
Jan

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Steamed Black Bean Paste Chicken

by Julie Yee

Whet your appetite with this tasty Steamed Black Bean Paste Chicken made with sweet and salty fermented black bean sauce

Cuisine : Asian  Course : Appetizer  Skill Level : Novice
Prep : 50 mins  Cook :10 mins Ready in : 60 mins  Serves : 2-4 Servings

INGREDIENTS             

  • 300g Boneless Chicken Leg
  • Potato Starch
  • 10g Fermented Black Beans
  • 1 tbsp Minced Garlic
  • ½ tsp Chicken Powder
  • A dash of Salt
  • 1 tsp Sesame Oil
  • 1 tsp Sugar
  • 1 tsp Pickled Plum
  • 1 de-seed/ chopped Red Chili

DIRECTIONS

  1. Cut boneless chicken leg into about 1.5cm x 3cm size.
  2. Marinate chicken with potato starch for about 30 minutes.
  3. Fry ½ portion garlic and mix with the raw ones.
  4. Fry the fermented black beans until fragrant.
  5. Add in all the seasonings and steam for 10 minutes over high fire.
  6. Garnish with chilli slices and serve immediately.
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Salmon in Cream Pasta

Posted on by editor
04
Jan

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Salmon in Cream Pasta

by Michele Ow

Fresh Pasta tossed in salmon cream sauce is perfect for a movie night with your friends!

Cuisine : European  Course : Main  Skill Level : Novice
Prep : 15 mins Cook :20 mins Ready in : 35 mins  Serves : 2 large servings

INGREDIENTS

  • Fresh Pasta
    • 100g Oo Pasta Flour
    • 1 Small Egg
  • Sauce
    • 1 tbsp Olive Oil
    • 1 tbsp Butter
    • ½ Yellow Onion, minced
    • ½ Anchovies
    • Hot Smoked Salmon
    • 2 tbsp Crushed Tomatoes – optional
    • Sea Salt and Pepper
    • Drizzle of Heavy Cream

DIRECTIONS FOR FRESH PASTA

  1. Knead ingredients into a ball.
  2. Pass through pasta machine and cut.

DIRECTIONS FOR SAUCE

  1. Heat a large skillet over moderate heat. Add oil, butter, onions. Gently saute for 3 to 5 minutes to develop their sweetness. Add anchovies. Add tomatoes if using. Bring sauce to a bubble and reduce heat to simmer. Add smoked salmon. Season with salt and pepper.
  2. While sauce simmers, cook pasta in salted boiling water until cooked.
  3. Stir cream into sauce. When sauce returns to a bubble, remove it from heat.
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Chewy Cranberry and Chocolate Chip Cookies

Posted on by editor
04
Jan

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Chewy Cranberry and Chocolate Chip Cookies

by Claire Marie Chang

Sweet, soft and chewy, these Cranberry and Chocolate Chip Cookies are an absolute favourite!

Cuisine: Baking Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 9-11 mins Ready in : 34-36 mins Serves : 1 Serving

INGREDIENTS:

  • 110g Unsalted Butter, melted
  • 160g Brown Sugar (light/ dark)
  • 50g White Sugar
  • ½ tsp Vanilla Bean Extract/ Paste
  • 1 Egg (60-65g)
  • 210g Plain Flour
  • ½ tsp Baking Soda
  • ½ + 1/8 tsp Baking Powder
  • ¾ tsp Sea Salt
  • 85g Chocolate Chips or Chopped Chocolate of your choice
  • 85g Dried Cranberries

Preheat oven to 180°C top and bottom heat

 

 

DIRECTIONS:

  1. Combine cooled melted butter, sugar and vanilla. Mix till well combined.
  2. Add egg and mix till well combined.
  3. Mix in sifted dry ingredients till 80% combined.
  4. Mix in chocolate and cranberries till combined.
  5. If the cookie dough is very soft, refrigerate for 10-15 minutes till slightly firm.
  6. Portion in 30g balls (Medium) or 45g balls (Large).
  7. Sprinkle with sea salt before baking.
  8. Bake for 9 minutes for Medium/ 11 minutes for Large.

Eat within 3 days. Cookie dough can be frozen up to 1 month.

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Soft Shell Crab with Thai Green Mango Salad

Posted on by editor
28
Dec

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Soft Shell Crab with Thai Green Mango Salad

by Julie Yee

Enjoy a refreshing Thai Green Mango Salad topped with crispy-fried Soft Shell Crab for an appetizing starter.

Cuisine : Asian  Course : Appetizer  Skill Level : Novice
Prep : 20 mins  Cook :10 mins Ready in : 30 mins  Serves : 1-2 Servings

INGREDIENTS

  • Dressing
    • 6 tbsp Thai Sweet Chili Sauce
    • 1 tbsp Lemon Juice
    • 1 tbsp Fish Sauce
  • 1 Frozen Soft Shell Crab (160g each)
  • Potato Starch
  • Oil for Deep Frying
  • 2 Large Mango, sliced
  • 10g Mint Leaves
  • 1 tbsp Chopped Coriander
  • 2 tbsp Toasted Peanuts, coarsely chopped
  • 1 Small Red Onion, sliced
  • 1 Tomato Seeded, sliced
  • Garnish
    • 10g Coriander Leaves

DIRECTIONS 

  1. Combine ingredients for salad dressing and chill.
  2. Dust crab with potato starch and deep fry in preheated oil till crispy.
  3. Toss salad ingredients together with dressing.
  4. Arrange on centre of serving plate and place soft shell crab on top of salad.
  5. Garnish with coriander leaves.
Posted in

Fruit Danish

Posted on by editor
28
Dec

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Fruit Danish

by Charlynn Gwee

For brunch this weekend, bake a batch of Fruit Danish with just 3 simple ingredients!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 hrs  Cook : 15-20 mins Ready in : 25-30 mins  Serves : 6-8 Servings

INGREDIENTS

  • Ready Made Puff Pastry Dough
  • Raspberry Jam
  • Fruits

DIRECTIONS 

  1. Cut up puff pastry dough.
  2. Dollop jam onto puff pastry.
  3. Bake at 200C for 15-20 minutes till golden and puffed up.
  4. Top with fruits.
Posted in

Black Pepper Crabs

Posted on by editor
22
Dec

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Black Pepper Crabs

by Michele Ow

Black Pepper Crab, one of the most popular ways that crab is served in Singapore, can be made in just 6 simple steps!

Cuisine : Asian  Course : Main  Skill Level : Novice
Prep : 20 mins  Cook :10 mins Ready in : 30 mins  Serves : 2-4 Servings

INGREDIENTS

  • Butter
  • 3 cloves Garlic, minced
  • 3 Shallots, minced
  • 1-2 tbsp Coarse Pepper
  • 2 tbsp Oyster Sauce
  • 1 tsp Black Soya Sauce
  • Crab, cleaned
  • Sugar
  • ¼ cup (60ml) Water
  • Fresh Coriander

 

 

DIRECTIONS:        

  1. Prepare and clean the crab.
  2. Heat butter and fry garlic and shallots for 1 minute.
  3. Add coarse pepper and fry for further 3 minutes.
  4. Add crab, oyster sauce, black sauce, sugar and water.
  5. Cover and turn on high until cooked, about 5 minutes.
  6. Serve with coriander.
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Truffle Fries

Posted on by editor
22
Dec

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Truffle Fries

by Michele Ow

Homemade truffle fries are quick, simple-to-make and finger-licking good!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 30 mins Cook : 5-10 mins Ready in : 35-40 mins  Serves : 1 Serving

INGREDIENTS

  • Potato
  • Salt
  • Truffle Salt

DIRECTIONS:        

  1. Cut potato into strips.
  2. Put into ice water for 20 minutes.
  3. Dry thoroughly.
  4. Deep fry.
  5. Sprinkle w salt & truffle oil.
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Roasted Broccoli Soup

Posted on by editor
22
Dec

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Roasted Broccoli Soup

by Charlynn Gwee

Roasting broccoli brings out the rustic flavour of this comforting soup on a rainy day.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 40 mins Ready in : 50 mins Serves : 1-2 Servings

INGREDIENTS

  • 400g Roasted Broccoli
  • Oil
  • Salt
  • Pepper
  • 2 strips Bacon
  • 2 diced Yellow Onions
  • 2 cloves Fresh Garlic, minced
  • 400g Chicken Stock
  • 100g Heavy Cream

DIRECTIONS:        

  1. Season broccoli with oil, salt and pepper and bake at 200c for 20-25 minutes till roasted.
  2. Meanwhile, render fats from bacon, add in onions & garlic and sauté till translucent.
  3. Add in roasted broccoli, followed by chicken stock, simmer for 2 minutes.
  4. Add in heavy cream and blitz.
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