Healthy Berries Crumble

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Healthy Berries Crumble

By Philia Ng

Treat yourself to an effortless Healthy Berries Crumble that is tart, sweet and crunchy on top!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 20 mins
Ready in : 35 mins Serves : 2 big ramekins


INGREDIENTS:

Group A

  • 100g Mix Berries
  • 1-2 tbsp Sugar

Group B

  • 20g Unsalted Melted Butter
  • 30g sugar
  • 40g Full Cream Milk
  • 55g Plain Flour
  • 1/2 tsp Baking Powder

DIRECTIONS:

  1. Combine berries together with sugar from Group A.
  2. Combine Group B together and mix well.
  3. Place the berries into the ramekins and drop in the batter into the berries covering it fully.
  4. Bake it at 180C, fan assisted oven for 20 mins or until the batter has puffed and turn golden brown.
  5. Leave it aside for 10 mins and serve it warm.
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Pomodori Ripieni con Insalata di Finocchi, Acciughe ed Arance

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Pomodori Ripieni con Insalata di Finocchi, Acciughe ed Arance

by Daniele Sarno

Try your hand at Chef Daniele Sarno’s Stuffed fresh Vine-Tomatoes served with Fennel, Anchovies & Orange Salad – it’s a great refreshing starter to a Mediterranean Italine meal! 

Cuisine : Mediterranean Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 2


INGREDIENTS:

  • For the Stuffed Tomatoes
    • 2 Vine-ripened tomatoes
    • 50g Bread crumbs
    • ½ Clove of minced garlic
    • 50g Grated parmesan cheese
    • Extra virgin olive oil
    • Chopped basil leaves
    • Black olives
    • Capers

    For the Fennel, Anchovies and Orange Salad

    • 3 n. Sliced Fennel, Anchovies and Fresh orange

DIRECTIONS:

  1. Preheat the oven at 180ºC.
  2. Slice tomatoes in half horizontally and scoop out pulp and seeds.
  3. Salt insides and rest upside down on a tray with a wire rack to extract juices, about 10-15 minutes.
  4. In a medium bowl, mix together bread crumbs, garlic, black olives, capers, basil, pepper and some of the grated parmesan and olive oil
  5. Stuff tomatoes with the filling, sprinkle with remaining parmesan and bake until tomatoes are cooked through and top golden brown, about 20 minutes.
  6. Stuff tomatoes with the filling, sprinkle with remaining parmesan and bake until tomatoes are cooked through and top golden brown, about 20 minutes.
  7. Toss all the ingredients and serve together with the baked tomatoes.
  8. Tips: Suggest choosing the most ripe and flavorful fresh tomatoes on-vine. This preparation is suitable to be used as an appetizer, for buffets. The same version can be done also with cherry tomatoes.
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Spaghetti alla Singapore with Prawns and Tobiko

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Spaghetti alla Singapore with Prawns and Tobiko

By Felix Chong

Learn to make this flavourful yet simple Spaghetti alla Singapore with Prawns and Tobiko within 30 minutes!

Cuisine : Fusion Course : Main Skill Level : Novice
Prep : 0 mins Cook : 20 mins
Ready in : 20 mins Serves : 1 Servings


INGREDIENTS:

  • 800g Dry Spaghetti
  • 4 cloves of Garlic
  • 1 tbsp Unsalted butter
  • Pinch of Chilli flakes / fresh red chilli
  • 1 tsp Italian parsley
  • 200ml Chicken stock
  • Pinch of Salt
  • Tobiko (flying fish roe) for garnish
  • 3 pieces Tiger prawns

DIRECTIONS:

  1. Prepare a pot of salted boiling water for the pasta.
  2. Cook the pasta in the boiling water for 9 to 11 minutes.
  3. Heat up a pan with olive oil and slow roast the chopped garlic.
  4. When it start to turn golden brown, add in 1 tbsp of unsalted butter, chilli flakes, chopped parsley and deglaze with chicken stock and season with salt.
  5. Once the pasta is cooked, transfer it to the pan and cook in the sauce for another 1 to 2 minutes.
  6. Upon finishing, add in 1 tsp of unsalted butter and the prawns and flying fish roe.
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