Strawberry Lemonade Cheesecake Cups

Posted on July 5, 2017July 25, 2017 by tott

05
Jul

Strawberry Lemonade Cheesecake Cups

By Claire Marie Chang

Spoil yourself with a sweet treat, Strawberry Lemonade Cheesecake Cups that is tart, rich and creamy!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 50 mins Cook : 0 mins
Ready in : 50 mins Serves : 4-6 servings

INGREDIENTS:

Ingredients for Cheesecake Mousse

110g Cream Cheese, Softened
30-45g Icing Sugar
1-2 tbsp Lemon Juice
1/4-1/2 tsp Zest of Lemon (Optional)
1/8-1/4 tsp Vanilla Extract or Vanilla Bean Paste (Optional)
110-120g Dairy Whipping Cream 35% fat
15-30g Strawberry Jam (Optional)

Ingredients for Cookie Crumb Base

5-8 pcs Digestive biscuits or Oreos

DIRECTIONS:

To make the Cheesecake Mousse, follow steps 2 to 8.
In a cold greaseproof mixing bowl, combine whipping cream, sugar and vanilla.
Using the whisk attachment, whip on medium speed (Kitchenaid speed 6) till soft firm peaks form. Set aside in the fridge.
Separately, using the paddle/whisk attachment, whip softened cream cheese, icing sugar and zest till fluffy.
Fold in lemon juice.
Fold in whipped cream into the cream cheese base.
For a swirled look, drop dollops of the strawberry jam and fold gently. Place mousse into a piping bag with piping tip.
For a pinkish cheesecake look, fold in jam together when adding the lemon juice.
To make the Cookie Crumb Base, follow steps 10 to 14.
Place biscuits in Ziploc bag & crush till biscuits become finely crumbed.
Scoop 1 tbsp of biscuit crumb into each dessert cup.
Pipe cheesecake mousse onto biscuit crumbs.
Refrigerate & top with fresh strawberries before serving.
Keep refrigerated if not consumed within 30 minutes. Eat within 3 days.

Soba Noodles with Inari

Posted on July 5, 2017July 25, 2017 by tott

05
Jul

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Soba Noodles with Inari

By Michele Ow

Learn to make soba noodles and the broth from scratch with Chef Michele’s recipe which is healthy and much more flavourful!

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 30 mins Cook : 10 mins
Ready in : 40 mins Serves : 2

INGREDIENTS:

Ingredients for Soba Noodles

1) 100g Buckwheat Flour
2) 25g All-purpose Flour
3) 60g Water
4) Buckwheat starch or tapioca starch, for rolling the soba

Ingredients for Noodle Broth

5) 5 cups of Dashi
6) 3 tsp Japanese Soy Sauce
7) 1 tbsp Mirin
8) 1 tbsp Sugar
9) 1 tsp Kosher

DIRECTIONS:

To make the Soba Noodle, follow steps 2 to 12.
Combine the flours: Weigh the two flours. Sift them through the strainer into a large mixing bowl.
Add the water to the flour: Measure the water and pour it over the flours.
Knead until a crumbly dough is formed: Work the flours and water together with your hands and then knead it in the bowl until it come together into a rough and slightly crumbly dough. If the dough feels dry or you can still see dry flour after a few minutes of kneading, then add water a tablespoon at a time until all the flour is integrated. Conversely, if the dough feels very wet and sticky, add all-purpose flour a tablespoon at a time until it becomes a workable dough.
Knead the dough on the counter until smooth: Turn the dough out onto the counter. Continue kneading until it holds together easily, does not crack while kneading, and becomes smooth. You should not need to add any more flour at this point. The dough will be very dense — use all your strength!
Thin the dough with pasta maker until 3.
Cut dough.
Cook the soba: Set a strainer in your sink.
Fill a large bowl with cold water and ice cubes, and set this near the sink.
Bring a large pot of water to a boil. Salt the water generously and drop in the soba. Cook for 60 seconds, then drain through the strainer in the sink.
Rinse thoroughly under cool water, lifting and gently shaking the soba until the cooking film is rinsed away.
Immediately dunk the soba in the bowl of ice water. Drain and serve with dashi, soy sauce, and sesame oil.
To make the Noodle Broth, follow step 14.
Combine all of the ingredients in a medium saucepan and bring just to a boil, stirring once or twice to dissolve the sugar and salt. Serve hot with soba noodles.

Smoked Turkey Cordon Bleu with Cranberry Marmalade

Posted on July 5, 2017July 25, 2017 by tott

05
Jul

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Smoked Turkey Cordon Bleu with Cranberry Marmalade

By Eric Low

You won’t be able to resist this delicious and elegant stuffed Turkey Cordon Bleu served with Cranberry Marmalade.

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 40 mins
Ready in : 60 mins Serves : 1

INGREDIENTS:

1) 1 whole Boneless Chicken Breast/ Leg
2) Salt and Pepper
3) 2 slices of Smoked Turkey Breast or Chicken Ham
4) 1 slice of Emmental Cheese
5) Plain flour for dusting
6) Egg Wash
7) Breadcrumbs
Ingredients for Roasted Vegetables
8)200g Japanese Pumpkin, cut into wedges
9) Zucchini
10) Salt and Pepper
11) Olive Oil
Ingredients for Mushroom Sauce
12) 1/2 tsp Chopped Garlic
13) 20g Chopped Onion
14) 100g Butter Mushrooms, sliced
15) 100ml Whipping Cream
16) 1/2 tsp Concentrated Chicken Stock

DIRECTIONS:

Make a half slit to the left and to the right from the centre of the thicker end of the chicken breasts.
Season chicken breasts with salt and pepper.
Place a piece of ham and cheese in center of chicken breast. Fold the flaps inwards and dust chicken with flour. Dip the chicken pieces into the egg wash and dredge through the bread crumbs.
Preheat oven to 180C. Toss pumpkins with olive oil and seasoned zucchini to the pumpkins at the last 10 mins of roasting. Set aside the roasted vegetables.
Heat oil in pan, pan fry chicken till cook and set aside to keep warm.
Heat butter in pan and saute the garlic and onions till fragrant, add mushrooms and pour in the cream.
Cook mushrooms until cream is slightly reduced and season sauce with concentrated chicken stock.
Pour sauce over the chicken Cordon Bleu and serve with roasted vegetables.

Paper-Wrapped Chicken

Posted on July 5, 2017July 25, 2017 by tott

05
Jul

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Paper-Wrapped Chicken

By Julie Yee

Paper-Wrapped Chicken recipe combines tantalizing Chinese flavours for a tasty and unique appetiser.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 70 mins Cook : 15 mins
Ready in : 85 mins Serves : 12

INGREDIENTS:

1) 12 packets of Paper Wrapper
2) 300gm Chicken Thigh
3) Flour mixture (Plain flour + little water)

Ingredients for the Seasoning

4) 1 tbsp Oyster Sauce
5) 1/2 tsp Sugar
6) A dash of Sesame Oil
7) 1 tsp Minced Garlic
8) 1 tbsp Ginger Juice
9) 1 tbsp Chinese Wine
10) A dash of Dark Soy Sauce
11) A dash of White Pepper
12) A dash of 5 spice powder
13) 1/2 tbsp Corn Flour
14) A stalk of Parsley

DIRECTIONS:

Cut chicken thigh into chunky pieces.
Mix all seasonings into a bowl and marinate chicken for 1 hr.
Pack chicken pieces into paper wrapped. Seal with flour mixture.
Heat oil and deep fry till golden brown.

Warm Seared Scallops with Chickpea, Sweet Chili, Arugula and Black Truffle

Posted on July 5, 2017July 12, 2018 by tott

05
Jul

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Warm Seared Scallops with Chickpea, Sweet Chili, Arugula and Black Truffle

By Felix Chong

These pan-seared scallops are cooked till perfection then served with chickpeas puree and topped with truffle shavings for extra depth of flavour.

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 10 mins
Ready in : 30 mins Serves : 4

INGREDIENTS:

1) 8 Fresh Scallops
2) Extra Virgin Olive Oil
3) Sea Salt
4) 200g Black Pepper
5) 1 Pre-cooked Chickpeas
6) 1 Garlic clove
7) 1 Medium Shallot
8) Black Truffle Paste
9) 1 Lemon Juice
10) Truffle Oil
11) 1 bunch of Arugula Leaves
12) Marinated Sweet Red Chili (in olive oil)
13) Fresh Black Truffle
14) Chopped Chives

DIRECTIONS:

Season the scallops with olive oil, sea salt and crushed pepper.
Heat a frying pan and sear the scallops until light golden colour. Set it aside.
Clean the sweet chili by taking out the seeds. slice in julienne and marinate with extra virgin olive oil.
Saute the pre-cooked chickpeas for a minute with garlic clove, chopped shallots and a little bit of water.
Remove from the fire and blend them into puree together with the truffle paste, truffle oil, and a few drops of lemon juice.
Add more water if necessary for a smooth consistency. Keep warm.
Spread the chickpeas puree onto a plate.
Lay the seared scallop and finish with arugula leaves, whole pre-cooked chickpeas, marinated red chili and chopped chives.
Shave a fresh black truffle over the scallop and serve.
Tips:
A) Only sear the scallop for a minute, don’t overcook them otherwise it will lose the texture.
B) Scallops with roe are also suitable for this recipe.
C) You can use dried chickpeas as well, just remember to soak them overnight.

Sesame Cookies

Posted on July 5, 2017July 25, 2017 by tott

05
Jul

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Sesame Cookies

By Lin Weixian

These delicious sesame cookies are irresistible; it is nutty, sweet and perfect for a tea break!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 15 mins
Ready in : 35 mins Serves : 40 cookies

INGREDIENTS:

1) 200g Cake Flour
2) Pinch of Salt
3) 125g Unsalted Butter, softened
4) 50g Icing Sugar
5) 75g Sesame, grinded

DIRECTIONS:

Mix flour and salt together.
Slightly cream butter and icing sugar.
Add in flour mixture and grinded sesame into butter mixture. Mix until combined.
Rest in chiller till firm enough to be rolled out and cut into desired shapes.
Bake in 180C in a preheated oven for about 15 minutes or till golden brown.
Cool down completely before storing in airtight container.

Halibut la Grenobloise

Posted on July 5, 2017July 25, 2017 by tott

05
Jul

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Halibut la Grenobloise

Whip up a delicious Pan-seared Halibut with lemon caper sauce for dinner with Chef Justin’s recipe!

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 30 mins
Ready in : 40 mins Serves : 1

INGREDIENTS:

1) 1 pc Halibut filet
2) 10g Capers, chopped
3) 10g Italian parsley, chopped
4) 1 no Lemon Juice
5) 10g Bread croutons
6) 150g Clarified butter
7) 50g Butter
8) 1 Potato russet
9) 3 Green asparagus
10) Salt and pepper

DIRECTIONS:

Clarify butter in small pot.
Peel and cut potatoes in desired shape.
Sear potatoes in clarified butter and bake at 175°C, basting them in between. Cook for 20 minutes.
Pat dry the fish and season.
Blanch asparagus for 2 minutes in salted boiling water.
Sear in hot clarified butter till golden brown on one side.
Add fresh butter and brown the butter till it smells like hazel nuts.
Add capers, asparagus and deglaze with lemon juice.
Finish with parsley and croutons.
Serve with potatoes on the side.

Penne with Spinach and Pine Nuts

Posted on July 5, 2017July 25, 2017 by tott

05
Jul

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Penne with Spinach and Pine Nuts

By Sarab Kapoor

What could be better than a classic combination of pasta with spinach and pine nuts! It is light, healthy and simple-to-make!

Cuisine : European Course : Main Skill Level : Novice
Prep : 0 mins Cook : 20 mins
Ready in : 20 mins Serves : 4-6

INGREDIENTS:

1) 370g Penne Pasta
2) 250g Spinach, frozen or fresh – chopped finely
3) 375ml Evaporated Milk
4) 2 tbsp Butter
5) 3 cloves Garlic – chopped
6) 8 Shallots – chopped
7) 1 tbsp Plain Flour
8) 1/2 cup Cheddar Cheese – grated
9) 50g Pine Nuts toasted
10) Salt and Pepper

DIRECTIONS:

Cook pasta in a large pot of water to which a tablespoon of salt and a tablespoon of oil is added.
Cook until just tender. Drain and keep warm.
Melt butter in a pan. Fry onions and shallots and cook for about 5 minutes of low heat.
Add flour, cook for a minute and stir in evaporated milk and spinach.
Cook until sauce boils and thickens. Add cheese, salt and pepper to taste.
Simmer for a minute and serve over hot pasta topped with pine nuts.

Chestnut Yam Talam

Posted on July 5, 2017July 25, 2017 by tott

05
Jul

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Chestnut Yam Talam

By Julie Yee

Enjoy this perennial favourite, Chestnut Yam Talam that is not only pretty but tastes amazingly good as well!

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 20 mins
Ready in : 40 mins Serves : 12-16

INGREDIENTS:

Ingredients for the Bottom Layer (Group 1)

1) 55g Rice Flour (Group 1)
2) 25g Hoon Kueh Powder (Group 1)
3) 120g Water (Group 1)
4) 1/3 tsp Alkaline Water (Group 1)

Ingredients for Group 2

5) 160g Sugar (Group 2)
6) 180g Water (Group 2)
7) 140g Yam Puree (Group 2)
8) 1/4 tsp Yam Paste (Group 2)
9) 4 Chopped Water Chestnut (Group 2)
10) Pinch of Salt (Group 2)

Ingredients for the Top Layer

11) 25g Rice Flour
12) 15g Hoon Kueh Powder
13) 170g Coconut Milk
14) 120g Water
15) 4 Pandan Leaf

DIRECTIONS:

To make the Bottom Layer, follow steps 2 to 6.
Mix Group 1 together till smooth.
Place Group 2 in a saucepan and cook till sugar has melted.
Pour Group 2 into Group 1& mix well.
Pour the hot mixture into Group 1. Bring to boil for 5mins.
Pour into lined tray & stem for 15mins.
To make the Top Layer, follow steps 8 to 10.
Mix all the ingredients in a saucepan. Cook till boil for 5 mins.
When bottom layer is cooked, slowly pour the mixture on top and steam for 20mins until cooked.
Leave to cool & chill in the fridge.

Country Style Strawberry Tart

Posted on July 5, 2017July 12, 2018 by tott

05
Jul

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Country Style Strawberry Tart

This Country Style Strawberry Tart is a great summer dessert that tastes perfect with a dollop of cream cheese.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 25 mins
Ready in : 55 mins Serves : 6-8

INGREDIENTS:

Ingredients for Sablee

200g Flour
100g Butter
70g Sugar
1 Egg
4g Salt

Ingredients for Strawberry Compote

300g Strawberries
100g Sugar
100g Water
50g Butter
20ml Lemon Juice

Ingredients for Garnish

20g Icing Sugar

DIRECTIONS:

Make the dough by adding butter, flour, salt and sugar into the bowl and mix in an electric mixer with a pedal till consistency of sand.
Add egg and mix till consistent. Wrap and flatten in cling film and reserve in the fridge for 20 minutes.
Cut the strawberries into half and cook in water, sugar, butter and lemon juice till soft but not mushy.
Roll out the dough in a round shape and trim off the ends to make a nice edge.
Mound in centre of dough, leaving 1 1/2-inch border over filling.
Pleat the dough loosely and pinch any cracks to seal and bake it in a 175°C oven for 12 minutes till golden brown.
Garnish with icing sugar.

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