Froyo Granola Bites

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Froyo Granola Bites

by ToTT

School’s out and we’ve got the perfect recipe for the kids to try this holiday! Icy, creamy and yummy Froyo Granola Bites are the best way to beat the heat!

Cuisine : Baking  Course : Dessert  Skill Level : Novice
Prep : 80 mins Cook : 0 mins Ready in : 1 h 20 mins  Serves : 6 – 8 servings


INGREDIENTS             

  • 1 cup Granola
  • 300g Yoghurt of your choice
  • 1 tbsp Honey
  • 1 tbsp Butter
  • ½ cup Berries of your choice

                            

DIRECTIONS       

  1. Line 24-Hole Mini Muffin Tray with mini muffin wrappers.
  2. Melt butter and honey in a heat-proof bowl in the microwave or over a double boiler.
  3. Place granola in a medium-sized mixing bowl. Add melted butter and honey mixture and stir till evenly combined.
  4. Divide mixture evenly in muffin tray, approximately 1 tbsp each.
  5. Top each one with a tablespoon of yoghurt.
  6. Chill in freezer for 1 hour or until frozen.
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Butterscotch Crème Brûlée

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Butterscotch Crème Brûlée

by ToTT

You know your Mama best, but we’re sure she’ll love this Butterscotch Crème Brulee!

Cuisine : Baking  Course : Dessert  Skill Level : Novice
Prep : 145 mins Cook : 25 mins Ready in : 2 h 50 mins  Serves : 6 servings


INGREDIENTS             

  • 2 cups Heavy Cream
  • 6 tsp Brown Sugar, packed tightly
  • 2 tbsp Unsalted Butter
  • ½ tsp Kosher Salt
  • 1 cup Whole Milk
  • 6 large Egg Yolks
  • ½ cup Granulated Sugar
  • Sea Salt (optional)

                            

DIRECTIONS       

  1. Preheat oven to 160°C.
  2. In a large saucepan over medium-high heat, add 1 cup of the heavy cream, brown sugar, butter and kosher salt. Bring to boil, stirring with wooden spoon until sugar dissolves. Lower heat to a simmer and stir occasionally, until mixture is golden brown in colour (approximately 8-10 mins). Be careful not to burn the mixture! Transfer to glass bowl to cool.
  3. Once mixture has cooled, whisk in remaining heavy cream, milk, and egg yolks.
  4. Transfer mixture to a large measuring cup. Pour mixture evenly into 8 medium-sized ramekins. Place ramekins onto a roasting pan and add hot water into pan until it comes halfway up to the ramekins.
  5. Bake till edges are set but center jiggles slightly, approximately 25 mins.
  6. Remove ramekins from pan and allow to cool completely in refrigerator, approximately 2 hours.
  7. Top each ramekin evenly with 1 tsp sugar. Using a kitchen blowtorch, brown the top of the Crème Brûlées until sugar melts and turns deep golden brown in colour. Repeat with the remaining ramekins. Sprinkle lightly with sea salt if desired.
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Sea Bass Al Cartoccia

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Sea Bass Al Cartoccia

by Chef Gusto Alfresco

Al Cartoccia is an Italian cooking method where you cook the fish in a paper parcel. Baked with oregano, lemon, white wine and tomato chutney, Chef Gusto’s Sea Bass Al Cartoccia is delicious and flavourful!

Cuisine: European Course: Main Skill Level : Novice
Prep : 20 mins Cook : 35 mins Ready in : 55 mins  Serves : 1-2 Servings


INGREDIENTS                                          

  • 1 fillet Sea Bass
  • 2g Fresh Oregano
  • ½ no Lemon
  • 1 tbsp Olive Oil
  • 25ml White wine
  • Pinch of Sea salt and pepper
  • 2 tbsp Tomato Chutney
  • Idaho Potato

Tomato Chutney

  • 5 large Vine Tomato Fresh
  • ½ no Onions
  • ¼ tsp Salt
  • ¼ tsp Cayenne
  • ½ tsp Pepper
  • ¼ tsp Cider Vinegar

                            

DIRECTIONS       

  1. Preheat oven to 400 degrees.
  2. Wash and peel Idaho potato and steam for about 15mins (3/4 cooked). Slice and season with butter, salt and pepper.
  3. Fillet the sea bass, remove all scale, wash and tap dry with kitchen towel.
  4. Cut 4 (12 inch square of parchment paper or a heavy duty foil) and spread the squares out on work surface.
  5. Dice up all the vine tomato, onions, and cayenne pepper. Add in salt, pepper and cider.
  6. Mix the chutney evenly and put aside.
  7. Combine oregano, oil and the next 4 ingredients in a small bowl.
  8. Rub evenly over both sides of the sea bass fillets and place on the centre of the foil.
  9. Drizzle white wine and olive oil over the fish, seal the packets closed so that they are airtight. Place on baking tray and bake for 20mins.
  10. Cut open the top and serve immediately.
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Super Moist Cream Cheese Pound Cake

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Super Moist Cream Cheese Pound Cake

by Chef Julie Yee

Only 8 ingredients are needed to make this super moist cream cheese pound cake that is perfect for any occasion!

Cuisine : Baking  Course : Dessert  Skill Level : Novice
Prep : 20 mins Cook : 50 mins Ready in : 1h 10 mins  Serves : 12 servings


INGREDIENTS             

  • 250g Salted Butter
  • 130g Cream Cheese
  • 4 large Eggs
  • 300g Fine Sugar
  • 1 tsp Vanilla Extract
  • 5 tsp Lemon Juice
  • 1 tsp Lemon Zest
  • 270g Self-rising Flour

                            

DIRECTIONS       

  1. Cream butter for 5mins and add in the cream cheese cream for another 5mins.
  2. Add in the sugar.
  3. Add in room temperature eggs one at a time mixing for 1 minute after each egg.
  4. Mix in the vanilla extract and lemon juice.
  5. Add in half the flour and baking powder.
  6. Mix well and then mix in the rest of the flour.
  7. Spoon the batter into a greased and floured bundt tin or a cake tin with parchment paper.
  8. Swirl a knife in the batter to release air.
  9. Place into oven and bake at 180°C for 10mins then reduce to 165°C and bake for another 40mins till cake is cooked.
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Orange Salad with Dried Fruits, Orange Blossom and Pistachios

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Orange Salad with Dried Fruits, Orange Blossom and Pistachios

by Chef Susanne Despature

You’re gonna love this light and refreshing zesty Orange Salad with dried fruits that is drizzled with Orange Blossom Syrup!

Cuisine: European Course : Appetizer  Skill Level : Novice
Prep :  10 mins Cook : 5 mins Ready in : 15 mins  Serves : 4 Servings


INGREDIENTS             

  • Orange Blossom Syrup
    • 10cl Freshly squeezed Orange Juice
    • 2 tbsp Orange Blossom Water
    • 1-2 tbsp Caster Sugar
    • 1 stick Cinnamon
  • Orange Salad
    • 4-5 Oranges, Navel without seeds
    • 10cl Orange Blossom Syrup
    • 2 Dates, seed removed, finely sliced
    • 30g Green Pistachios, coarsely chopped
    • Fresh Mint, Cinnamon, Icing Sugar

                            

DIRECTIONS TO ORANGE BLOSSOM SYRUP

  1. Bring all the ingredients to a boil in a small saucepan.
  2. Let simmer for 3-4 minutes, until the sugar has dissolved completely.
  3. Transfer to a small bowl and let cool out.

DIRECTIONS TO ORANGE SALAD

  1. Peel the oranges and cut into 5 mm slices.
  2. Arrange in a bowl with fine slices of dates and freshly chopped mint.
  3. Pour the orange blossom syrup over the fruit salad and sprinkle with coarsely chopped pistachios, a little bit of ground cinnamon and icing sugar.
  4. Decorate with mint sprigs.
  5. Serve fresh with passion fruit sorbet or ice cream.

 

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Matcha Chocolate Chip Cream Scones

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Matcha Chocolate Chip Cream Scones

by Chef Chi Anh Dao & Hoang Anh Nguyen

Enjoy a delicious Japanese twist with Matcha Choc Chip Cream Scones for your next tea-time party! The chocolate chip cream will help to balance the bitterness of Matcha.

Cuisine : Baking  Course : Dessert  Skill Level : Novice
Prep : 30 mins Cook : 12-14 mins Ready in : 42-44 mins  Serves : 12 round scones


INGREDIENTS             

  • 510g Self-rising Flour
  • 50g Caster Sugar
  • 1 tbsp Matcha Powder
  • 115g Milk Chocolate Chips
  • 160ml (2/3 cup) Milk
  • 150ml Cream
  • 1 Egg, lightly beaten
  • 1 tbsp Milk (Extra)
  • 1 tbsp Sugar (Extra)
  • To serve: Whipping Cream

Preheat the oven to 200ºC.

DIRECTIONS

  1. Combine the flour, sugar, matcha powder and chocolate chips in a large bowl.
  2. Whisk the milk; cream and egg together until mixture is combined then add the cream mixture to the flour mixture. Stir gently with a wooden spatula until everything comes together.
  3. Knead the dough gently on a lightly floured surface until a soft dough forms. Do not overwork the dough, or you will end up with though and dry scones.
  4. Press the dough out to 2cm-thick. Use a scone cutter or a glass (5cm diameter) to cut 12 evenly sized scones and place them onto the lined baking tray. Brush the top of the scone with milk and sprinkle some sugar.
  5. Bake the scones in the oven for 12-14 minutes or until they have risen. The cooked scones will look golden. Serve warm with whipped cream.
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Warm Baby Potatoes, Fine French Bean Salad with Shallot Vinaigrette

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Warm Baby Potatoes, Fine French Bean Salad with Shallot Vinaigrette

by Chef Emma Coultas

Begin your meal with a crispy bruschetta topped with tomato and mozzarella salad drizzled with extra virgin olive oil.

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


INGREDIENTS             

  • 400g Baby Potatoes, scrubbed, and halved if large
  • 250g Fine French beans, topped and tailed
  • 1 Small shallot, finely chopped
  • 3 tbsp Red Wine Vingear
  • 1 tsp Dijon Mustard
  • ½ – 1 tsp Salt
  • 6 tbsp Canola Oil
  • 1 tsp Chopped Flat Leaf Parsley
  • ½ tsp Chopped Thyme
  • Pepper

DIRECTIONS

  1. Bring a pot of well-salted water to a rapid boil. As it is coming to a boil, add the baby potatoes and boil until just tender; lift out with a slotted spoon and place in a large bowl. Prepare another smaller bowl with some ice water. Place green beans in boiling water for one minute, drain and plunge into ice water for a minute. Drain and add to boiled potatoes.
  2. While the potatoes boil, place the shallot, vinegar, mustard and salt in a bowl and whisk to combine. Slowly start adding oil in a drizzle while still whisking. When all the oil has been added, add the herbs and pepper and whisk to combine. Taste and adjust as needed.
  3. Add dressing to warm potatoes and beans and toss well. Can be served immediately but improves on sitting for 15-30 minutes.
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Tomato and Mozzarella Salad Bruschetta

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Tomato and Mozzarella Salad Bruschetta

by Chef Mimi Wahadi

Begin your meal with a crispy bruschetta topped with tomato and mozzarella salad drizzled with extra virgin olive oil.

Cuisine : European  Course : Appetizer  Skill Level : Novice
Prep : 15 mins Cook : 0 mins Ready in : 15 mins  Serves : 2 Servings


INGREDIENTS             

  • 10 no Cherry Tomatoes, halves
  • 10 pc Black/Green Olives
  • 2 tsp Garlic
  • 100g Buffalo Mozzarella
  • Baguette
  • Dried Herbs
  • Salt and Pepper
  • Virgin Olive Oil
  • Fresh Basil Leaves

DIRECTIONS

  1. Place the tomatoes previously halved in a bowl, add some black/green olives, dried herbs, virgin olive oil and a pinch of salt.
  2. Mix well to blend all the flavours.
  3. Cut 2 cm slices of bread and rub some minced garlic on the bread and some olive oil, lightly toast them in the oven until they are golden brown on both sides.
  4. When they are ready, top with mozzarella and cover each slice with the mixture. Sprinkle the bruschetta with a little extra virgin olive oil and serve.
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Coconut Yam Mousse

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Coconut Yam Mousse

by Chef Claire Marie Chang

Coconut Yam Mousse, a silky smooth and airy dessert by Chef Claire is the perfect finish to a dinner.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 25 mins Ready in : 45 mins  Serves : 1-2 Servings


INGREDIENTS             

  • 200-210g Fresh Yam, steamed
  • 40g Butter, unsalted
  • 40g Sugar, white
  • 100g Coconut Milk or Coconut Cream for a stronger coconut flavour
  • 150g Dairy Whipping Cream, 35% fat
  • ½ tsp Gelatin, powder
  • *Bloomed in 1 tsp cold water and then dissolved in 2 tsp hot water
  • * Amount can be increase to ¾ tsp depending in liking

DIRECTIONS

  1. Puree the hot steamed yam with sugar and coconut milk. You may also mash by hand for a more textured yam paste.
  2. In a pan, heat butter till melted and bubbly. Add pureed yam mixture and fry for 3-5mins till fragrant. Set aside in the fridge to cool completely.
  3. Whip dairy cream to soft firm peaks.
  4. Add ¼-1/3 of the whipped cream to loosen the cold pureed yam paste.
  5. Fold in the rest of the cream till well combined. Divide into 3 equal portions and set in the fridge.

* Keeps in the fridge up to 3 days.

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Devil Flourless Chocolate Cake

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Devil Flourless Chocolate Cake

by Chef Mimi Wahadi

Search of the best chocolate cake is over! Indulge in the sweet symphony of flourless chocolate cake and raspberry cream cheese glazed with chocolate ganache.

Cuisine: Baking Course : Dessert  Skill Level : Novice
Prep :  40 mins Cook : 40 mins Ready in : 1 hr 20 mins  Serves : 7 or 8 inch layered cake


INGREDIENTS                                          

  • Flourless Chocolate Cake
    • 210g Unsalted Butter
    • 210g Dark Chocolate Coverture
    • 4 no Egg Yolks
    • 105g Caster Sugar
    • 4 no Egg White
    • 105g Caster Sugar
  • Raspberry Cream Cheese
    • 250g Cream Cheese
    • 15g Icing Sugar
    • 100g Raspberry Puree
  • Chocolate Ganache
    • 200g Dark Coverture
    • 150g Dairy Whipping Cream
    • 20g Unsalted Butter

DIRECTIONS TO CHOCOLATE CAKE

  1. Preheat oven to 190C.
  2. Grease two 7” round mould.
  3. Combine unsalted butter and dark chocolate couverture in a bowl.
  4. Place over bain marie, until melted.
  5. In a mixing bowl, whisk egg yolk and caster sugar until ribbon stage.
  6. In a stand mixer bowl, whip the egg white; add sugar gradually until become a meringue.
  7. Fold the egg yolk mixture into chocolate mixture until homogenous.
  8. Fold the meringue in parts into the mixture, gently. Do not Over Fold.
  9. Divide the batter and deposit it into the two 7”moulds.
  10. Bake in the preheated oven for approximately 35 to 40 mins (vary depending on individual oven)

DIRECTIONS TO RASPBERRY CREAM CHEESE

  1. In a mixing bowl, cream the cream cheese and icing sugar until light and fluffy.
  2. Fold in the raspberry puree to create a marble pattern.

DIRECTIONS TO CHOCOLATE GANACHE          

  1. Boil the cream.
  2. Add the boiled cream part by part into the chocolate and mix to emulsify.
  3. Add butter, and reserve for assembly.
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