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Apple Strudel

Posted on by editor
28
Sep

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Apple Strudel

by Susanne Despature

This German Apple Strudel aka Apfelstrudel is layered upon layers of paper thin buttery pastry and filled with juicy apple filling. Top it with a scoop of vanilla ice-cream for the perfect dessert!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 25 mins Ready in : 40 mins Serves : 4 Servings

INGREDIENTS:

  • 1 Strudel Dough or Filo Pastry
  • 1 kg Apples
  • 1 Lemon Juice
  • 80-100g Sugar, as required
  • Raisins (soaked in rum if you like)
  • Cinnamon
  • 150g Melted Butter
  • For the Nutty Breadcrumbs
    • 100g Breadcrumbs
    • 3 tbsp Butter
    • 3 tbsp Grated Hazelnuts
    • * Icing Sugar for Dusting

DIRECTIONS 

  1. Have the strudel dough/ filo pastry sheets read.
  2. To prepare the nutty breadcrumbs, heat the butter in a pan until it bubbles up. Add the breadcrumbs and fry slowly over a moderate heat until golden brown. Towards the end, stir in the grated nuts, cook through quickly and remove from the heat.
  3. Peel the apples, cut into slices and quickly sprinkle with lemon juice. Then, depending on the acidity of the apples, add a suitable amount of sugar and mix in a generous pinch of cinnamon.
  4. Pre-heat the oven to 180C and grease a suitable baking tin with butter.
  5. Brush the strudel pastry/ filo pastry sheets with butter and lay them in a double layer on baking paper.
  6. Distribute nutty breadcrumbs over around half of the dough. Scatter the apples and raisins over it. Coat the remaining surface of the dough generously with melted butter, fold in the edges at the sides and roll up the strudel. Seal the ends well and lift the strudel into the baking tin using the baking paper.
  7. Coat with melted butter and bake for 30-40 minutes until golden brown.
  8. Remove the finished strudel, leave to cool down and sprinkle with icing sugar.
  9. Serve cool or cold with home-made vanilla Chantilly or vanilla sauce.
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Vanilla Chocolate Chip Shortbread Cookies

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28
Sep

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Vanilla Chocolate Chip Shortbread Cookies

by Claire Marie Chang

Add a small twist to your classic Shortbread Cookies with Chocolate Chips; it will taste wonderful with coffee or by its own!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 25 mins Ready in : 40 mins Serves : 1 tub

INGREDIENTS:

  • 200g Unsalted Butter
  • 80g Icing Sugar
  • 300g plain Flour
  • 30g Corn Starch
  • 100-150g Mini Semi-Sweet Chocolate Chips

DIRECTIONS 

  1. Preheat oven to 170C.
  2. Cream butter & sugar till light and fluffy.
  3. Mix in dry ingredients on slow till combined. Add the chocolate chips last.
  4. Roll dough on a floured surface till your desired thickness.
  5. Cut into rounds or shapes of your liking.
  6. Place cookies about 2cm apart.
  7. Bake for 20-25 minutes depending on the size of the cookie till light browned on the base.
  8. Keep in an airtight container for up to 4 weeks.
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Pandan Coconut Mousse

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28
Sep

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Pandan Coconut Mousse

by Charlynn Gwee

Airy, fluffy and velvety Pandan Coconut Mousse, a sweet treat to end your tiring week!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 0 mins Ready in : 20 mins Serves : 2 Servings


INGREDIENTS:

  • 6g Gelatine Sheet
  • 2 Egg Yolks
  • 50g Sugar
  • 125g Coconut Milk
  • 5g Pandan Paste
  • 200g Whipping Cream

DIRECTIONS 

  1. Bloom gelatine sheet.
  2. Whisk egg yolks and sugar together.
  3. Add coconut milk and pandan paste.
  4. Heat mixture till 83C.
  5. Add in bloomed gelatine and cool to 35C.
  6. Whisk cream to soft peaks.
  7. Fold in whipped cream in creme anglaise.
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Red Wine Prune Loaf

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21
Sep

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Red Wine Prune Loaf

by Julie Yee

Try this Red Wine Prune Loaf recipe from Chef Julie for a breakfast fix!

Cuisine : Baking Course : Condiment Skill Level : Novice
Prep : 22 hr Cook : 20 mins Ready in : 22 hr 20 mins Serves : 6-8 Servings

INGREDIENTS:

  • POOLISH DOUGH
    • 200g Bread Flour
    • 200g Water
    • 50g Sourdough
    • If you do not have sourdough, yeast is fine
    • Active Yeast
      • 1/8 tsp Instant Yeast
      • 1 tbsp Water
  • MAIN DOUGH
    • 230g Bread Flour
    • 9g Salt
    • 220g Water
    • 2 tsp Honey
    • 1 tsp Instant Yeast
    • 50g Walnut
    • 100g Prune
    • 4 tsp Red Wine

DIRECTIONS FOR POOLISH DOUGH

  1. Combine all ingredients well and sit at room temperature for 1.5hr before keeping it in the fridge for 16hrs -20hrs.

DIRECTIONS FOR MAIN DOUGH

  1. Soak the prune with red wine overnight.
  2. Mix all the ingredients together. Add in the water gradually.
  3. Knead till gluten has formed.
  4. Let it ferment for 1hr.
  5. Shape dough 2 portions and shape into oval shape. Dust with flour.
  6. Proof for 1hr at 26C.
  7. Bake at 200C for 20minutes – 25minutes.
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Chocolate Lovers’ Pie

Posted on by editor
21
Sep

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Chocolate Lovers’ Pie

by Thripti Hinduja

Relish every spoonful of this irresistibly decadent Chocolate Lovers’ Pie that is the perfect finish to a meal!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 15 mins Ready in : 215 mins Serves : 6-8 Servings

INGREDIENTS:

  • CRUST
    • 100g Oreos
    • 25g Melted Butter
  • FILLING
    • 1 Whole Egg
    • 1 Egg Yolk
    • 30g Sugar
    • 110g Chocolate
    • 60g Butter
    • 1/8 tsp Salt
    • ½ tsp Vanilla Extract
    • 25g Brown Sugar

DIRECTIONS FOR CRUST

  1. Crush the Oreos in a blender or a food processor.
  2. Stir in the melted butter and press the mixture into a pie mould.

DIRECTIONS FOR FILLING

  1. Whisk the whole egg, yolk, salt and the sugars together until tripled in volume.
  2. Melt the butter and the chocolate together. Stir in the vanilla and pour it into the eggs. Whisk with and electric whisk until well combined and a bit of the volume deflate.
  3. Pour the batter onto the crust from a height in order to deflate any big air bubbles.
  4. Bake the pie at 160C for 15 minutes.
  5. Cool to room temperature and refrigerate for at least three hours before serving.
  6. Serve with slightly whipped cream and berries if desired.
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Rocky Road Peanut Clusters

Posted on by editor
07
Sep

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Rocky Road Peanut Clusters

by ToTT

These addictive morsels of Rocky Road Peanut Clusters only require FIVE ingredients and are made in the microwave! A delicious sweet treat for everyone to enjoy! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 5 mins Cook : 5 mins Ready in : 10 mins Serves : 24 pieces

INGREDIENTS:

  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips
  • 1 tbsp vegetable oil or shortening
  • 1 1/2 cups roasted, lightly salted peanuts
  • 1 1/2 cups miniature marshmallows

DIRECTIONS:

  1. Melt chocolate chips, butterscotch chips and a tbsp of vegetable oil in a bowl until smooth.
  2. Quickly stir in the peanuts and marshmallows.
  3. Drop spoonfuls of the mixture onto a baking sheet.
  4. Freeze it for 20 minutes before enjoying it!
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No Bake Mini Matcha Oreo Cheesecakes

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10
Aug

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No Bake Mini Matcha Oreo Cheesecakes

by ToTT

Gaga over matcha? Try these No Bake Mini Matcha Oreo Cheesecakes – creamy and sweet, mini Matcha cheesecakes with an Oreo cookie base! #QuickBites

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 0 mins Ready in : 255 mins Serves : 8-10

INGREDIENTS:

  • Crust 
    • 1 cup Oreos, crushed
    • 1 tbsp Sugar
    • 3 tbsp Unsalted butter, melted

    Matcha Cheesecake

    • 1 package (8oz) Cream cheese, room temperature
    • 1/3 cup Powdered sugar
    • 1 tsp Vanilla extract
    • 2 tbsp Granulated sugar
    • 3 tsp Matcha powder (adjust to your preferred matcha flavour)
    • 1 cup Heavy cream
    • Green food colouring (optional)

DIRECTIONS:

         Crust

  1. In a large bowl, add sugar to crushed Oreo cookies.

  2. Add in melted butter and mix till mixture resembles wet crumbs.

  3. Add 1 tbsp of mixture to the bottom of each cupcake liner. Pat down till flat and firm. Refrigerate.

    Matcha Cheesecake

  4. In a large bowl, beat together cream cheese, powdered sugar & vanilla extract.

  5. Add Matcha powder and granulated sugar, beat till smooth.

  6. Lightly whip heavy cream till soft peaks and fold into cream cheese mixture. Add food coloring if desired.

  7. Pour mixture into cupcake liner till full.

  8. Chill in freezer till hardened. (3-4 hours or overnight)

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Cheesy Pull-Apart Garlic Bread

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10
Aug

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Cheesy Pull-Apart Garlic Bread

by ToTT

Here’s how to make gooey, cheesy, garlicky pull-apart bread, one step at a time! Addictively buttery and cheesy with each piece and bursting with fresh herb and garlic flavours!

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 20 mins Ready in : 30 mins Serves : 6

INGREDIENTS:

  • 1 large loaf of French/Italian/Sourdough Bread)
  • ½ cup Butter, melted
  • 120g Cream Cheese, softened
  • 4 tsp Garlic, minced
  • 225g Cheddar Cheese
  • 225 Swiss Cheese
  • 10 slices Bacon (cooked and diced)

DIRECTIONS:

  1. Stir garlic salt melted butter.
  2. Combine all cheeses and bacon till well combined.
  3. Using a bread knife/serrated knife, make diagonal cuts through the bread (be careful not to cut all the way through!)
  4. Spread garlic mixture through-out the loaf.
  5. Stuff dollops of cream cheese mixture into all of the cracks in the loaf.
  6. Wrap loaf in aluminium foil and bake at 180°C for 20 minutes.
  7. Serve hot!
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Dutch Baby Pancakes

Posted on by editor
10
Aug

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Dutch Baby Pancakes

by ToTT

Forget regular pancakes! This super fluffy, super moist Dutch Baby Pancake is perfect for those lazy Sunday mornings when you want to do something extra special for breakfast!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins Serves : 1

INGREDIENTS:

  • 4 Eggs
  • 2/3 cup While Milk
  • 3 tbsp Sugar
  • ½ cup All Purpose Flour
  • 1 tsp Vanilla Extract
  • 1 tbsp Butter
  • ½ tsp Salt
  • Icing Sugar to garnish
  • Blueberries to garnish
  • Lemon/Lime wedges to garnish

DIRECTIONS:

  1. Heat a cast iron skillet/pan (oven-safe) in a 200°C pre-heated oven.
  2. Combine eggs and whisk till frothy.
  3. Add in milk, sugar, salt and vanilla extract. Whisk till combined.
  4. Whisk in flour.
  5. Remove hot pan from oven, add in butter to coat.
  6. Pour in the batter.
  7. Bake for 15 minutes till golden brown and puffy.
  8. Sprinkle with icing sugar and top with blueberries.
  9. Serve warm!
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Nutella Skillet Cookie

Posted on by editor
03
Aug

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Nutella Skillet Cookie

by ToTT

Buttery chocolate chip cookie dough, baked in a skillet, with a thick layer of Nutella hidden in the middle. Once baked, you’ll end up with a golden brown cookie with crisp edges, a slightly under cooked middle.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 30 mins Ready in : 50 mins Serves : 8

INGREDIENTS:

  • 1/2 cup (115 g or 1 stick) Unsalted Butter, softened
  • 1/2 cup (100 g) Granulated or Caster Sugar
  • 1/2 cup (90 g) Brown Sugar
  • 1 Large Egg
  • 1 tsp Vanilla Extract
  • 11/2 cups (210 g) All Purpose or Plain Flour
  • 1/2 tsp Baking Soda
  • 1/2 cup (75 g) Chocolate Chips, plus a few extra for decorating
  • 1/2 cup (150 g) Nutella

DIRECTIONS:

  1. Coat skillet pan with butter
  2. In a mixing bowl beat the butter, sugar, brown sugar, vanilla extract and mix it until pale and creamy. Add in egg and beat until combined. Add the sifted flour and baking soda and gently mix it in. Add in the chocolate ship and stir it.
  3. Place half of the cookie dough onto your prepared skillet. Press down to form one even layer. Then, spread out the Nutella on top. Place the other half of the cookie dough above the Nutella and press down to form an even layer.
  4. Bake the cookie at 175 C for 30 minutes.
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