Smoothie Bowl

< Back to Recipe Listings

Smoothie Bowl

by ToTT

Craving for ice cream but watching your waistline? Creamy, cold and thick enough to eat with a spoon, smoothie bowls are the next best thing to eating ice cream! Make yours today and add all your favourite toppings!

Cuisine : Healthy Cooking Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 0 mins Ready in : 10 mins Serves : 1


INGREDIENTS:

  • 1 cup Frozen Strawberries
  • 1/2 cup Yogurt
  • 1/4 cup Milk
  • 1 cup Blueberries
  • 1/2 cup Granola
  • 1/2 cup Pumpkin Seeds
  • Chia Seeds
  • 1/4 cup Almonds
  • Maple Syrup
  • Vanilla Extract

DIRECTIONS:

  1. Mix strawberries, yogurt, milk, maple syrup, vanilla extract and blend until smooth!
  2. Pour the smoothie into a bowl and decorate!
  3. Add in blueberries, almonds, pumpkin seeds, granola and chia seeds.
  4. Enjoy!
Posted in

Air Fried Crabsticks

< Back to Recipe Listings

Air Fried Crabsticks

by ToTT

Perfect for your next gathering. These Air Fried Crab Sticks is easy to make and taste just as good. What’s better? Do them in an Air Fryer for a healthy choice.

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 10 mins Ready in : 15 mins Serves : 4-6


INGREDIENTS:

  • Crabsticks
  • Oil to coat

DIRECTIONS:

  1. Unfold the Crabsticks.
  2. Lightly coat with oil.
  3. Slice them into thin slices.
  4. Preheat Air Fryer at 180C for 5 minutes.
  5. Cook the Crabsticks for 10 minutes. Toss the slices after 5 minutes and cook for another 5 minutes.
  6. Remove and let it cool for 3 minutes.
Posted in

How To Make Toast & Soft Boiled Eggs

< Back to Recipe Listings

How to make Toast & Soft Boiled Eggs

by ToTT

The perfect breakfast for Singaporeans! It’s easy and simple to do.

Cuisine : Asian Course : Appertizer Skill Level : Novice
Prep : 15 mins Cook : 5 mins Ready in : 20 mins Serves : 1


INGREDIENTS:

  • 800ml of Water
  • 2 eggs
  • 2 slices of bread
  • Sunny Meadow Margarine
  • Kaya

DIRECTIONS:

  1. Boil 800ml of Water.
  2. Once water boils, switch off the heat.
  3. Place room temperature eggs in pot and cover the pot.
  4. Slice away bread corners.
  5. Slice bread into half.
  6. Toast bread on hot pan for 2 minutes on each side.
  7. Spread Sunny Meadow Margarine and kaya on toast.
  8. Remove eggs from water after 5 minutes and crack the eggs open.
  9. Season the eggs to your preference.
  10. Dip toast in soft boil eggs and enjoy!
Posted in

Bossam

< Back to Recipe Listings

Bossam

by Michele Ow

Bossam is Korean boiled pork belly that is juicy, tender; and served with letture, kimchi and topping sauce for the ultimate appetizer!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 60 mins Ready in : 70 mins Serves : 2-4


INGREDIENTS:

  • Apple infused bossam (Korean pork lettuce wraps)
  • Pork Belly
    • ½ Onion, skin peeled and cut into quarters
    • 1 pear rinsed and cut in half
    • 1 stalk Green onions (chef used only the weight part)
    • 3 slices Young ginger
    • 3 cloves Fresh garlic, skin peeled
    • 1 tsp Black whole pepper
    • 1 tbsp Korean soy bean paste (Doenjang)
    • 1 tbsp Soy sauce
    • 1 ½ tbsp. Rice wine
    • 2 ½ cups Water
  • Sauce
    • Korean soybean paste (Doenjang)
    • Korean chili paste (Gochujang)
    • Minced garlic
    • Minced onion
    • Chopped green onion
    • Sesame Oil

DIRECTIONS:

For the Pork Belly

  1. Put into pot and boil for 60 minutes

For the Sauce

  1. Mix until well-incorporated
Posted in

Eggplant Rollatini

< Back to Recipe Listings

Eggplant Rollatini

by Michele Ow

Enjoy eggplant with a twist by rolling ricotta inside eggplant slice before topping it with more cheese!

Cuisine : European Course : Appetizer  Skill Level : Novice
Prep : 10 mins Cook : 65 mins Ready in : 75 mins Serves : 2


INGREDIENTS:

  • 1 Large eggplant
  • Salt & Pepper
  • Olive Oil
  • 1 cup Diced tomato
  • 1 cup Ricotta
  • 3 cloves Garlic, minced
  • 1 Large egg, beaten
  • ½ cup Shredded mozzarella
  • ¼ cup Grated parmesan
  • ½ cup Diced tomato sauce

DIRECTIONS:

  1. Slice ends off eggplants. Cut eggplants lengthwise into 1/4-inch-thick slices, discarding peel-covered ends. Lay slices on a rimmed baking sheet and sprinkle both sides liberally with salt. Let stand for 15 minutes, then rinse salt off under cold running water and pat slices dry.
  2. Preheat oven to 200C. Brush both sides of eggplant slices with olive oil and put on grill pan Roast for 10 minutes a side tender. Let cool on sheets on wire racks until cool enough to handle.
  3. In a large bowl, combine ricotta, garlic, eggs, 1/2 the mozzarella and 1/2 the Parmesan. Season with 1 tsp. salt and 1/2 tsp. pepper. In a baking tray, spread 1/2 cup of diced tomato over bottom of dish. Divide ricotta mixture among eggplant slices, spreading it down the center. Roll up slices and place seam-side down in baking dish. Top with remaining tomato and sprinkle with remaining mozzarella and Parmesan.
  4. Cover baking dish with foil and bake for 25 minutes. Remove foil and grill at 250C until browned and bubbling, about 10 minutes longer.
Posted in

Garlic Parmesan-Stuffed Mushrooms

< Back to Recipe Listings

Garlic Parmesan-Stuffed Mushrooms

By ToTT

These stuffed mushrooms are an absolute crowd-pleaser. Our easy and simple-to-make version features garlicky mushrooms, breadcrumbs and cream cheese!

Cuisine : European Course : Appertizer Skill Level : Novice
Prep : 10 mins Cook : 30 mins
Ready in : 40 mins Serves : Makes 15


INGREDIENTS:

  • 15 Mushrooms
  • 1 tbsp Canola Oil
  • 2 tbsp Chopped Garlic
  • 1/2 tbsp Kosher Salt
  • 1/2 tbsp Freshly Ground Black Pepper
  • 8 ounces Softened Cream Cheese
  • 1/4 cup Italian Breadcrumbs
  • 1/2 cup Shredded Parmesan Cheese, divided
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Chopped Parsley, to garnish

DIRECTIONS:

  1. Preheat oven to 150°C
  2. Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat
  3. In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, salt and pepper, mixing until evenly combined.
  4. Spoon a generous amount of cream cheese mixture on top of each mushroom.
  5. Space out the mushroom caps evenly on a baking sheet and top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.

Moroccan Beef, Lentil and Chickpea Soup

< Back to Recipe Listings

Moroccan Beef, Lentil and Chickpea Soup

by Lam Soon

This soup is a healthy one pot meal with beef, tomatoes, lentil and chickpeas. Use whole spices that are dry-roasted and freshly ground for robust flavours.

Cuisine : Mediterranean Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 35 mins Ready in : 45 mins Serves : 3


INGREDIENTS:

    • 150g Beef (cut into small cubes)
    • ½ cup of Chickpeas
    • 3 Large Tomatoes (chopped)
    • 4 Whole Almonds
    • ¾ cup of Red Split Lentil
    • 1 Red Onion (chopped finely)
    • 2 cloves of Garlic (minced)
    • 3 tbsp Extra Virgin Olive Oil
    • 4 cups of Water
    • Salt (to season)
    • 1 Bay Leaf
    • A small bunch of Coriander Leaves

    Ground Spices

    • 3 Red Chillies
    • 2 tsp Coriander Seeds
    • 1 tsp Cumin Seeds
    • 1 tsp Black Pepper

DIRECTIONS:

  1. In a wok, dry roast the coriander seeds, cumin, red chillies and black pepper until fragrant, and grind into fine powder.
  2. In a casserole, heat the olive oil and sauté the chopped onions, garlic and ground spices.
  3. Add the beef, tomatoes, almonds, bay leaf, chickpeas and lentil. Stir until well combined.
  4. Pour in the water and simmer on low heat until beef is tender.
  5. Pour the soup into the blender and whizz until smooth.
  6. Return the soup into the casserole, and simmer for another 5 minutes.
  7. Season with salt and garnish with coriander leaves.
  8. Serve warm with bread
Posted in

Olive Spread Bread with Iberico Ham, Cherry Tomato Salsa

< Back to Recipe Listings

Olive Spread Bread with Iberico Ham, Cherry Tomato Salsa

by Lam Soon

Serve this delicious and typically Mediterranean dish as a canape or a sandwich, depending on the bread. Choose to go for cherry tomatoes if you could, they are much sweeter and juicier than the larger varieties, such as globe tomatoes.

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


INGREDIENTS:

  • 1 tub of Naturel Olive Oil Spread
  • 6 slices of Bread (toasted)
  • 6 slices of Iberico Ham
  • 200g Cherry Tomatoes (quartered)
  • ½ Red Onion (diced)
  • 2 tbsp of Naturel Extra Virgin Olive Oil
  • 1 tbsp of Coriander (minced)
  • Salt and Pepper (to taste)

DIRECTIONS:

  1. To make the tomato salsa, mix the tomatoes, garlic, onion and coriander.
  2. Drizzle the Naturel olive oil and season to taste with salt and pepper. Stir and allow to infuse for a few minutes.
  3. Spoon some Naturel olive spread on the toast and spread.
  4. Lay a slice of Iberico ham and a dollop of tomato salsa before serving.
Posted in

Chinese Dumpling (Jiao Zi)

< Back to Recipe Listings

Chinese Dumpling (Jiao Zi)

by Lam Soon

Chinese dumplings serve as a great snack and are a welcome addition to any meal. Prepare these irresistible savouries in advance and store them for up to 3 months in a freezer!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 45 mins Cook : 20 mins Ready in : 65 mins Serves : 8


INGREDIENTS:

  • Dumpling Skin Dough
    • 4 cups of Plain Flour
    • 1 cup of Cold Water
    • A pinch of Sea Salt

    Meat Filling

    • 800g Minced Pork
    • 1 tbsp of Knife Thai Fish Sauce
    • 2 tsp of Knife Sesame Oil
    • 2 tsp of Sea Salt
    • 2 tbsp of Soy Sauce
    • 1 tbsp of Hua Diao Chinese Wine or Sherry
    • A pinch of Black Pepper Powder
    • A pinch of White Pepper Powder

DIRECTIONS:

  1. For the meat filling, combine all the ingredients in a bowl, stir and mix well. Take note to stir the mixture in one direction. Then add the vegetable base to it and mix well. Set aside.
  2. For the dumpling skin, combine well the salt and water. Add the flour slowly bit by bit and knead the dough until all the flour is used up. Keep kneading for about 20 minutes or until there is shine on the dough. At this point, stop kneading and cover the dough with a damp cloth.
  3. Roll the dough to 2-cm thickness and cut each piece to a 1-cm thickness. Roll each dough piece into a mini ball and flatten out with a rolling pin to form a round flat piece of dumpling skin.
  4. Place 1 tbsp of the filling onto the flattened round skin and wrap it up like a dumpling. Continue until all the dough and meat filling are used up.
  5. To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don’t stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-fried at this point
Posted in

Kalamata Olive Bread

< Back to Recipe Listings

Kalamata Olive Bread

by Lam Soon

This rustic bread is worth the extra effort to make. The kalamata olives add enough flavor to enhance the loaf without masking the overall taste of the bread.

Cuisine : Mediterranean Course : Appetizer Skill Level : Novice
Prep : 90 mins Cook : 45 mins Ready in : 135 mins Serves : 8


INGREDIENTS:

  • 1 loaf of Bread
  • 3 tbsp of Naturel Pure Olive Oil
  • 3 cups of Bread Flour
  • 2 tsp of Active Dry Yeast
  • 2 tsp of White Sugar
  • ½ tsp of Salt
  • ½ cup of Chopped Kalamata (black olives)
  • 1¼ cups of Warm Water (45°C)
  • 1 tbsp of Cornmeal

DIRECTIONS:

  1. In a large bowl, mix together warm water and yeast. Then add sifted flour, sugar, salt and black olives. Mix them well.
  2. Sprinkle flour on the kneaded board. Place dough onto a floured board, knead dough until smooth and elastic, 5 to 10 minutes. Put the dough into a bowl and cover with a damp kitchen towel to prevent the surface from drying. Set aside, and let rise for about 45 minutes, until it doubles in size.
  3. Round the dough on a kneading board. Place upside down in a bowl lined with a lint-free cloth. Let rise until it doubles in size.
  4. While the bread is rising for the third time, put a pan of water inside the oven. Preheat the oven to 260°C.
  5. Gently turn the loaf out onto a sheet pan that has been lightly oiled with Naturel Pure Olive Oil and dusted with cornmeal.
  6. Bake the loaf at 260°C for 15 minutes. Remove the water. Reduce heat to 190°C. Bake for another 30 minutes more, or until done.
  7. Tip: You can replace Kalamata olives with minced garlic, garlic powder, Italian seasoning, sun dried tomatoes or Cheddar cheese
Posted in