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Baked Broccoli & Mushroom Pasta

Posted on by editor
28
Jul

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Baked Broccoli and Mushroom Pasta

by Julie Yee

Baked pasta is a hearty meal that you can prepare in advance. Try this Baked Broccoli and Mushroom Pasta recipe from Chef Julie for a hearty and delicious dinner!

Cuisine : European Course : Main Skill Level : Novice
Prep : 25 mins Cook : 30 mins Ready in : 55 mins Serves : 2

INGREDIENTS:

  • 180 gm Pasta
  • 120 gm Broccoli
  • 5 nos Shitake Mushroom, sliced 2 cloves
  • 25 gm Garlic, chopped
  • 25 gm Plain Flour
  • 330 ml Butter
  • 1 tsp Full Cream Milk
  • ½ tsp Mustard
  • 1 tsp Garlic Powder
  • 1 pinch Nutmeg
  • As desired Black Pepper
  • 80 gm Cheddar Cheese

DIRECTIONS:

  1. Cook the pasta to al dente following pack instructions (if you’re freezing, cook for 1 min less), adding the broccoli for the final 3 minutes. Drain.
  2. Heat the butter in the pan until foaming then stir in the flour for 1 minute.
  3. Pour in the milk a little at a time, stirring or whisking constantly to remove any lumps. Bubble for 1-2 minutes, stirring constantly until you have a thick, lump-free sauce. Remove from the heat and stir in some nutmeg, the mustard powder, and ½ of the cheese and seasoning. Put aside.
  4. Fried chopped garlic for 1minutes. Add in the Shitake mushroom and fry for 2 minutess. Add in sliced meat or seafood if used. Pour in the milk.
  5. Combine with the pasta and broccoli and transfer to one large heatproof dish.
  6. Scatter over the remaining cheese on top and bake for 15 minutes until golden and bubbling.
  7. To freeze, cool pasta before freezing. This can keep up to1 month. If frozen, defrost then bake at 200C for 30 minutes until piping hot.
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Garlic Parmesan-Stuffed Mushrooms

Posted on by tott
28
Jul

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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.

Olive Spread Bread with Iberico Ham, Cherry Tomato Salsa

Posted on by editor
25
Jul

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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.
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Tuscan-style Pizza with Spiced Chicken, Pecorino and Mozarella

Posted on by editor
25
Jul

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Tuscan-style Pizza with Spiced Chicken, Pecorino and Mozarella

by Jehanne Ali

This pizza is easy enough for beginners to make at home. Use the Pizza Perfector oven to create restaurant style pizza crust with no soggy bottom! The most integral part of this pizza is the homemade tomato paste, and fresh ingredients for the topping. Feel free to omit the chicken for a vegetarian option.

Cuisine : European Course : Main Skill Level : Novice
Prep : 30 mins Cook : 10 mins Ready in : 40 mins Serves : 8

INGREDIENTS:

Pizza Dough

    • 510g Bread Flour
    • 320ml Warm Water
    • 2 tsp Yeast
    • 1 tbsp Sugar
    • 1 tbsp Onion Powder
    • 2 cloves of Garlic (minced finely)
    • 2 tbsp Semolina
    • 1½ tsp Salt
    • 3 tbsp Extra Virgin Olive Oil

Tomato Base (to make 1 jar)

    • 500g Heirloom Tomatoes
    • 100g Cherry Vine Tomatoes
    • 1 tbsp Extra Virgin Olive Oil
    • 1 tsp Black Pepper
    • 1 tbsp Oregano
    • 2 cloves of Garlic (minced)
    • A handful of Basil (¼ packed cup)
    • 1 tbsp Corn Starch
    • 1 tsp Chilli Powder or Paprika (for added heat)
    • Salt (to season)

Topping

    • 250g Chicken Fillet (cubed)
    • 3-inch Block Pecorino Romano Cheese (grated)
    • 150g Mozzarella Cheese (grated)
    • ½ cup of Cherry Vine Tomatoes
    • 1 tsp Italian Seasoning
    • 1 tsp Paprika
    • A pinch of Salt
    • 2 tbsp Extra Virgin Olive Oil

DIRECTIONS:

  1. Prepare the pizza dough. Mix all the ingredients listed and knead using stand mixer or hand (pour water gradually as you may need more or less than listed amount to form tacky but elastic dough).
  2. Let the dough rise to double in bulk in the oiled bowl, covered with cling film.
  3. Punch down the air and divide dough into 2 balls.
  4. With generous drizzle of olive oil, shape the dough into a circle of 25cm diameter.
  5. Prepare the pizza sauce: Heat the olive oil and sauté the garlic until fragrant. Add in the chopped tomatoes, halved cherry tomatoes, oregano, black pepper, chilli powder and basil. Simmer until sauce is slightly thicken.
  6. Add in the corn flour mix with a bit of water, and season with salt.
  7. For the topping: marinate the chicken cubes with paprika, Italian seasoning, salt and paprika for 10 minutes. Grill the chicken cubes or pan fry until half cooked.
  8. For assembly: Smear the pizza sauce on the dough. Arrange chicken pieces on top, cherry tomatoes, grated pecorino and mozzarella cheese, followed by drizzle of olive oil.
  9. Bake the pizza in pizza perfector oven for 10 minutes or until golden.
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Rosemary Chicken Chops with Mushroom Sauce

Posted on by editor
25
Jul

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Rosemary Chicken Chops with Mushroom Sauce

by Eric Low

The mushroom sauce definitely matches the savoury taste of the rosemary chicken chops. This succulent dish makes delicious way to end the day!

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 25 mins Ready in : 35 mins Serves : 4

INGREDIENTS:

Marinade

  • ½ tsp Salt
  • 1 tsp Coarse Ground Black Pepper
  • 2 stalks of Rosemary (chopped)
  • 1 tbsp Dijon Mustard
  • 1 tsp Chopped Garlic
  • 4 tbsp Extra Virgin Olive Oil
  • 4 pcs of Boneless Chicken Leg (approximately 650g)

Sauce

  • 1 tbsp Butter
  • ½ tsp Chopped Garlic
  • 50g Chopped Onion
  • 100ml White Wine
  • 250g Button Mushrooms (sliced)
  • 300ml Whipping Cream

1 tbsp Chicken Stock Seasoning Powder

DIRECTIONS:

  1. Combine ingredients for marinade and use it to season the chicken chops.
  2. Heat oil in pan, pan fry chicken till cook, and set aside to keep warm.
  3. Heat butter in pan and sauté the garlic and onions till fragrant. Deglaze with wine and add mushrooms. Cook mushrooms until cream is slightly reduced and season sauce with concentrated chicken stock.
  4. Pour sauce over the chicken chops and serve immediately.
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Champion Tiramisu

Posted on by editor
25
Jul

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Champion Tiramisu

by Eric Low

Tiramisu is a famous italian dessert consisting of alternating layers of coffee-soaked Savoiardi biscuits and sweet mixture of mascarpone cheese, eggs and sugar. Make this luscious dessert and find yourself wanting for more.

Cuisine : European Course : Dessert Skill Level : Novice
Prep : 330 mins Cook : 0 mins Ready in : 330 mins Serves : 4

INGREDIENTS:

  • 250g Mascarpone Cheese
  • 200ml Whipped Cream
  • 2 Egg Yolks
  • 50g Sugar
  • 50ml Marsala Wine
  • 40ml Rum
  • 4pcs of White Sponge Fingers

Sponge Finger Syrup

  • 75ml Strong Coffee
  • 25ml Marsala Wine
  • 30ml Rum
  • Cocoa Powder (for dusting or bitter chocolate shavings)

DIRECTIONS:

  1. Cream egg yolks and sugar together until pale yellow. Add cheese, whipped cream, Marsala wine and Rum. Mix well and chill.
  2. Combine ingredients for sponge finger syrup.
  3. Arrange the sponge fingers in setting containers. Dab generously with the sponge finger syrup. Cover with the remaining cheese. Chill the tiramisu until set.
  4. Dust the tiramisu with cocoa powder. Add some chocolate shavings to the tiramisu before serving.
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Baked Brie Pastry with Morello Cherry Jam

Posted on by editor
25
Jul

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Baked Brie Pastry with Morello Cherry Jam

by President

A definite crowd pleaser, this baked brie pastry is rich in flavour with a smooth creamy texture. Don’t be afraid to be a little creative with the shape of the brie or use left over dough to add designs like ribbons.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 40 mins Cook : 10 mins Ready in : 50 mins Serves : 4

INGREDIENTS:

  • 200g Frozen Morello Cherries (can substitute with strawberry, cranberry, or raspberry)
  • 150g Sugar
  • ½ Vanilla Pod

Brie Rolls

  • 8 sheets of 12x24cm Filo Pastry
  • 100g Unsalted Président Butter (melted)
  • 200g Président Brie Cheese (cut into chunks)
  • 4 tbsp Chopped Wild Rocket or Baby Spinach
  • Freshly Ground Black Peppercorns (to taste)

DIRECTIONS:

        Jam

  1. Combine the cherries and sugar in a saucepan.

  2. Scrape in the vanilla seeds and add the pod.

  3. Cook over medium heat until 104°C, or until mixture reaches coating consistency.

  4. Set aside to cool and store in a jar in the refrigerator until needed

    Brie Rolls

  5. Preheat the oven at 200°C.

  6. Brush 1 sheet of filo pastry with melted butter. Place another sheet on top and brush with butter again. Repeat the operation until you get 4 layers. Cut the pastry into 2 squares. Repeat with remaining pastry.

  7. Divide brie into 4 portions and place a portion in the centre of each filo square. Top with 1 tablespoon of chopped salad and season with pepper.

  8. Fold the sheet like a spring roll and place on a non-stick baking tray.

  9. Brush rolls with melted butter.

  10. Bake for about 10 minutes or until golden brown.

To Serve

  1. Serve warm with morello cherry jam, or as an amuse bouche, a starter with salad, or the cheese course at the end of a meal.

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Brown Rice Salad with Grilled Prawns

Posted on by editor
25
Jul

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Brown Rice Salad with Grilled Prawns

by Lam Soon

A mild, nutty flavored rice salad that is just as delicious whether served hot or cold. Consider going for brown rice (instead of white) the next time you are at the supermarket. The side hulls and brans are rich in proteins, thiamine, calcium, magnesium, fiber, and potassium, not to mention the grain has been proven to help weight loss!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 25 mins Cook : 5 mins Ready in : 30 mins Serves : 8

INGREDIENTS:

  • 3 cups of Cooked Naturel Organic Brown Rice
  • 6 tbsp of Naturel Extra Virgin Olive Oil
  • 1 Orange
  • Juice of ½ Lemon
  • 20g Coriander (chopped roughly)
  • 20g Chives (minced)
  • 1 Large Red Onion (sliced thinly)
  • 18 Prawns (peeled and deveined)
  • 100g French Beans
  • 2 tbsp of Naturel Canola Oil
  • 20g Butter
  • 6 Bamboo Skewers
  • Salt and Pepper (to taste)

DIRECTIONS:

  1. Place the sliced onion in the lemon juice (this reduces the harshness of the onions) for about 10 minutes.
  2. Blanch the French beans in salted boiling water for about 30 seconds before draining. Cut the beans into small dice.
  3. In a mixing bowl, peel the orange and remove the meat segments, catching any juices that drip.
  4. Mix the rice, sliced onion with lemon juice, orange segments with juice, coriander, chives, French beans, Naturel olive oil and season to taste with salt and pepper.
  5. Skewer the prawns with the bamboo sticks (3 each) and season with salt and pepper.
  6. Heat a pan with the Naturel canola oil over high heat and sear the prawns with the butter for about 1 minute per side.
  7. Serve the prawns with Naturel organic brown rice salad.
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Potatoes Au Gratin

Posted on by editor
25
Jul

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Potatoes Au Gratin

by Eric Low

It’s amazing how a humble ingredient such as a potato can be turned into an unforgettable dish when cooked right. This rendition of Potatoes Au Gratin is a tasty marriage of potatoes and cheese; a hearty addition to any meal.

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 40 mins Ready in : 50 mins Serves : 2

INGREDIENTS:

  • 300ml Whipping Cream
  • 2 tbsp Maggi Concentrated Chicken Stock
  • ½ tsp Nutmeg Powder
  • 4 Medium Potatoes (peeled and thinly sliced)
  • 100g Emmental/Parmesan Cheese

DIRECTIONS:

  1. Whisk cream, concentrated chicken stock and nutmeg powder together.
  2. In a baking container, spread a few spoonfuls of cream at the base before arranging a layer of potatoes over. Spoon more cream over the potatoes and add another layer of potatoes. Repeat until all the potatoes are used up.
  3. Preheat oven @ 160°C. Sprinkle cheese over the potatoes and bake for 30-40 minutes until a knife or skewer can be inserted easily.
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Provencal Roast Chicken with Fresh Herbs

Posted on by editor
25
Jul

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Provencal Roast Chicken with Fresh Herbs

by Eric Low

Whet your appetite with a juicy Roasted Chicken seasoned with fresh fragrant herbs. This incredibly moist and flavourful chicken cooked with fresh Provencal herbs will fill your stomach with pleasure.

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

INGREDIENTS:

  • 2 Large Chicken Legs or 4 Medium Chicken Thighs or 1 Whole Chicken (~1.5kg)
  • 1 tsp Paprika
  • ½ tsp Salt
  • 1 tsp Coarse Ground Black Pepper
  • 1 tsp Chopped Garlic
  • 1 sprig of Fresh Rosemary (chopped)
  • 1 tbsp Oil
  • 1 Medium Onion (thickly sliced)
  • ½ Medium Carrot
  • ½ stalk of Celery (roughly chopped)

DIRECTIONS:

  1. Mix all the spices, seasonings and oil together. Rub all over the chicken with it. Sear chicken in a hot pan till skin is lightly browned.
  2. Preheat oven to 180°C. Line baking tray with foil. Toss the vegetables with some olive oil and salt. Spread the vegetables on the tray and place the chicken on the vegetables.
  3. Roast chicken for about 15 minutes. Serve chicken with the roasted vegetables.
  4. **Tip: For a whole roast chicken about 1.5 kg, roast at same temperature for 20-25minutes. Check by inserting a skewer at the thigh region and the juices are clear.
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