• Subscribe to our Telegram Channel for the Latest Updates! Join Now
  • Subscribe to our Telegram Channel for the Latest Updates! Join Now

Oregano Shrimps & Pasta Alfredo

Posted on by editor
25
Jul

< Back to Recipe Listings

Oregano Shrimps & Pasta Alfredo

by McCormick

Alfredo sauce usually is a heavy cream-laden sauce that tastes great and sinful but hardly qualifies as a health food. You can make a lighter version with non-fat milk. The milk has calcium, of course, plus potassium and phosphorus. Oregano leaves are a good source of manganese, iron and Vitamin A. Regularly eating these fresh leaves can help boost the immune system.  Oregano is known to relieve menstrual cramps.

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 25 mins Ready in : 40 mins Serves : 4

INGREDIENTS:

  • 1 cup Low Fat Milk
  • 1 packet McCormick Creamy Garlic Alfredo Sauce Mix
  • 30g Diced Butter
  • 300g Cooked Medium Shrimps (peel and deveined)
  • 100g Diced Canned Button Mushrooms
  • 1 tsp McCormick Oregano Leaves
  • 300g Fettuccine Pasta (cooked and drained)
  • A dash of McCormick Red Pepper (crushed for garnishing)

DIRECTIONS:

  1. In a saucepan, whisk milk gradually into Alfredo sauce mix, bring to cook until well blended. Add in butter cubes, stirring frequently cook on medium low heat until sauce comes to boil.
  2. Reduce heat and simmer further for 2 minutes. Mix in the cooked shrimps, diced button mushroom and Oregano leaves. Stir mix well
  3. Divide the cooked pasta into individual plating. Pour hot Alfredo sauce over, garnish with a dash of red pepper crushed. Serve with grated Parmesan cheese, if desired
  4. **Tip: Alfredo usually is a heavy cream-laden sauce that tastes great but hardly qualifies as a health food. You can make a lighter version with nonfat milk. The milk has calcium, of course, plus potassium and phosphorus
  5. **Tip: Oregano leaves are a good source of manganese, iron and Vitamin A. Regularly eating these fresh leaves can help boost the immune system. Oregano is known to relieve menstrual cramps
Posted in

Smoked Salmon Pasta with Cream Sauce and Local Herbs

Posted on by editor
24
Jul

< Back to Recipe Listings

Smoked Salmon Pasta with Cream Sauce and Local Herbs

by President

Give your pasta a touch of Singapore with laksa leaves and kaffir lime leaves. The aromatic fragrance of the leaves, coupled with a smooth and lucious sauce will definitely be a family favourite!

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 0 mins Ready in : 20 mins Serves : 2

INGREDIENTS:

  • 250g Penne Pasta
  • 50g President Butter
  • 1 tbsp Olive Oil
  • 2 Shallots (chopped finely)
  • 2 cloves of Garlic (chopped finely)
  • 200ml President Cooking Cream
  • 200g Smoked Salmon Slices
  • 2-3 sprigs of Laksa Leaves (sliced finely or chopped)
  • 2-3 Young Kaffir Lime Leaves (crushed and sliced finely)
  • Salt and Pepper (to taste)
  • Laksa Leaves (for decoration)

DIRECTIONS:

  1. Cook pasta according to packet instructions and toss with a little knob of the butter. Set aside.
  2. In a sauté pan, add remaining butter and olive oil. Sauté the shallots over medium heat for 1 minute. Add garlic and cook until aromatic, then add the cream and bring to boil.
  3. Add pasta and cook for 1 minute. Add the rest of the ingredients, mix and season to taste.
  4. Serve decorated with laksa leaves.
Posted in

Wild Ginger Flower and Ginger Homemade Ice-cream (Parfait)

Posted on by editor
24
Jul

< Back to Recipe Listings

Wild Ginger Flower and Ginger Homemade Ice-cream (Parfait)

by President

This decadent French parfait, bursting with ginger flavours, is perfect for entertaining. Thanks to its unique flavour note, ginger can be enjoyed with a wide range of fruits. Add a touch of orange or lemon zest to freshen your palate!

Cuisine : European Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 90 mins Ready in : 130 mins Serves : 6

INGREDIENTS:

  • 125ml Whole Milk
  • 40g Wild Ginger Flower (Bunga Kantan, sliced)
  • 30g Ginger (grated)
  • 3 Egg Yolks
  • 100g Caster Sugar
  • 250g President Whipping Cream (chilled)

DIRECTIONS:

         To infuse milk

  1. In a saucepan, bring the milk, wild ginger flower and ginger to a boil.

  2. Turn off heat, cover pan with a lid, and set aside to infuse for 10 minutes.

    To prepare custard

  3. In a mixing bowl, whip the yolks and sugar until creamy. Add the infused milk, whisk to mix, then strain the mixture back into the saucepan.

  4. Cook over low heat, stirring continuously, until mixture reaches a temperature of 83°C, or until it coats the back of a spoon. Pour immediately into a mixing bowl to stop the cooking; chill.

    To prepare parfait

  5. Whip the cold cream until thick and foamy. Add the chilled ginger custard and whip to mix well. Pipe into 7cm-diameter half-sphere moulds (preferably silicon). Freeze.

    To serve

  6. Unmould the ice cream 10 to 15 minutes before serving. Plate and decorate with bunga kantan petals. You can also serve the ice cream with strawberry, raspberry or chocolate sauce.

Posted in

Grilled Salmon with Mint and Mirin Butter Sauce

Posted on by editor
24
Jul

< Back to Recipe Listings

Grilled Salmon with Mint and Mirin Butter Sauce

by President

Prepare this Japanese-inspired recipe in minutes. Mirin is commonly used to add a bright touch to grilled or boiled fish or to remove the fishy smell.

Cuisine : European Course : Main Skill Level : Novice
Prep : 25 mins Cook : 6 mins Ready in : 31 mins Serves : 4

INGREDIENTS:

  • 3 tbsp Mirin (Japanese Cooking wine), or White Vinegar
  • 1 tbsp Shallots (finely chopped)
  • 1 tsp Black Peppercorns (crushed)
  • 2 Egg Yolks
  • 125g President Butter (melted)
  • 2 tbsp Mint (finely chopped)
  • 1 pinch of Corn or Rice Starch
  • Sea Salt (to taste)
  • 4 slices of Salmon (200g each, bone-in)
  • Sea Salt and Pepper (to taste)

DIRECTIONS:

         To prepare sauce

  1. In a saucepan, combine mirin, chopped shallots and peppercorns. Cook on medium heat until boiling. Strain mixture and return it to the pan.

  2. Over low heat, add the yolks and whisk using a zigzag movement. Remove the pan from heat from time to time as you whisk continuously, to prevent yolks from coagulating.

  3. When the mixture is a thick foam, gradually whisk in the butter. Add the mint and starch, and season to taste.

     

    To cook salmon

  4. Heat up the grill pan and cover with an oiled piece of baking paper, oiled side up. Place the fish on the paper and cook for about 4 minutes. You should have a nice grill print on your fish.

  5. Turn the fish and cook for another 2 minutes. Season to taste.

    To serve

  6. Plate fish and serve with mint and mirin butter sauce, and steamed potatoes coated with salted butter.

  7. **Tip: Bone-in salmon is better for grilling as you can cook it faster without drying the fish. It also makes for a nicer presentation.

Posted in

Mushroom and Cheddar Croque Monsieur

Posted on by editor
24
Jul

< Back to Recipe Listings

Mushroom and Cheddar Croque Monsieur

by President

Start your day with this decadent and simply heavenly sandwich, enjoyed over an aromatic cup of coffee.  Add ham to your recipe for a heartier version.

Cuisine : European Course : Main Skill Level : Novice
Prep : 30 mins Cook : 10 mins Ready in : 40 mins Serves : 4

INGREDIENTS:

Béchamel Sauce

  • 60g Président Unsalted Butter
  • 50g All-Purpose Flour
  • 400ml Fresh Milk
  • Salt, Pepper, Nutmeg (to taste)
  • 3 tbsp Cooking Oil
  • 250g Butter Mushrooms (quartered)
  • 50g President Unsalted Butter
  • 8 slices of Sandwich Loaf
  • 100g President Unsalted Butter (melted)
  • 16 slices of President Cheddar Cheese
  • Rocket Salad (for decoration)

DIRECTIONS:

         To prepare sauce

  1. In a sauté pan, melt butter over low heat. Sprinkle in flour and cook, stirring from time to time, for 5 to 10 minutes, or until the mixture turns a whiter shade. Add cold milk, season to taste, and bring gently to boil. Set aside.

    To assemble sandwich

  2. In a frying pan, heat the oil over medium heat. Add mushrooms and butter and cook for 3 to 4 minutes. Drain oil and set aside.

  3. Brush bread on both sides with melted butter. Spread some béchamel on a slice of bread. Top with mushrooms and 2 slices of cheddar cheese. Cover with a slice of bread, spread with béchamel, top with mushrooms, then 2 slices of cheddar cheese.

    To gratinate

  4. Preheat oven to 200°C. Place sandwich in a baking pan and place on top deck of the oven. Gratinate until top is slightly browned. Serve as a hot sandwich.

Posted in

Rice Pudding with Raspberry Jelly

Posted on by editor
24
Jul

< Back to Recipe Listings

Rice Pudding with Raspberry Jelly

by President

An elegant dessert that is sure to be a crowd pleaser. Soak gelatin in cold water, as anything less than cold may interfere with the blooming stage.

Cuisine : European Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 90 mins Ready in : 130 mins Serves : 6

INGREDIENTS:

Rice Pudding

  • 200g Arborio (Risotto) Rice
  • 1 litre of Milk
  • 1 Vanilla Pod (split), or I tsp Vanilla Essence
  • 1 pinch of Salt
  • 100g Caster Sugar
  • 4 Eggs
  • 200ml President Whipping Cream (whipped until stiff)

Raspberry Jelly

  • 200g Fresh or Frozen Raspberries
  • 40g Sugar
  • 5g Gelatin Powder (soaked in 25ml cold water)

DIRECTIONS:

          To prepare rice pudding

  1. Wash the rice until water runs clear. Place the rice in a saucepan with enough cold water to cover and bring to boil. Cook for 1 minute and strain. Rinse rice under running water.

  2. In a saucepan, heat up the milk, split vanilla pod (or essence) and a pinch of salt. When the milk is boiling, add the rice. Cover saucepan with lid and transfer to a preheated oven and bake at 150°C for 25 minutes.

  3. Meanwhile, beat together the sugar and eggs until creamy. Remove the cooked rice from oven and add sugar-and-egg mixture, stirring continuously for 2 to 3 minutes to prevent egg from coagulating and spoiling the texture of the pudding. Refrigerate until cold.

  4. Add in whipped cream, mix well and set aside.

    To prepare jelly

  5. Combine raspberry and sugar in a saucepan and bring to boil over medium heat. Add soaked gelatin and cook for 1 minute. Blend the mixture for a fine texture.

    To serve

  6. Layer rice pudding and jelly in a jar and set in the refrigerator to chill. Serve chilled, decorated with a dollop of Chantilly and fresh raspberries, if desired.

Posted in

Vegetable Quiche with Light Cheese

Posted on by editor
24
Jul

< Back to Recipe Listings

Vegetable Quiche with Light Cheese

by President

Make your next brunch special with this fluffy delectable recipe. Top it with a light cheese for that subtle added flavour without overpowering the taste of the quiche.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 30 mins Cook : 35 mins Ready in : 65 mins Serves : 8

INGREDIENTS:

Shortcrust Pastry

  • 250g All-Purpose Flour
  • 1/8 tsp of Salt
  • 125g Cold President Butter (cubed)
  • 1 Egg Yolk
  • 50ml Cold Water
  • 1 Egg White (for brushing)

Garnishing

  • 100g Asparagus (10cm tips only)
  • 200g Leek (cut into 2cm thick chunks)
  • 200g Red Onion (cut into 2cm wedges)
  • 200g Small Eringi Mushrooms or Button Mushrooms (heads only)
  • 200g Cherry Tomatoes
  • 1 or 2 packets President Light Cheese

Custard

  • 250ml President Whipping Cream
  • 50ml Milk
  • 2 Eggs
  • Nutmeg (to taste)
  • Salt and Pepper (to taste)
  • 2 tbsp of Chopped Parsley

DIRECTIONS:

          To prepare pastry

  1. Sift the flour and salt into a large mixing bowl. Add butter and rub into the flour with finger tips until mixture is crumbly. Add egg yolk and enough water to knead into soft dough. Wrap in cling film and refrigerate for at least 30 minutes to firm up the dough.

  2. Using a rolling pin, roll out the pastry thinly and fit into a 30x12cm rectangular tart mould with a removable base, or other desired mould. Run the rolling pin over the rim to trim the excess. Prick the base of the pastry all over with a fork or spiked roller.

    To arrange garnishing

  3. On the pastry base, arrange the vegetables in strips lengthwise with rolled slices of cheese in between strips.

    To prepare custard

  4. Combine all the ingredients in a mixing bowl and whisk well.

    To bake

  5. Preheat oven to 150oC. Place the tart mould in the oven and pour custard onto the vegetables till the rim. Bake for 30 to 35 minutes, or until it’s set in the centre. Cool for 15 minutes before serving.

  6. **Tip 1: It is important to use a tart mould with a removable bottom, or a ring mould placed over a silicon sheet or baking paper-lined baking tray for easy removal of quiche.

  7. **Tip 2: For easy transfer of rolled dough, slip it over a rolling pin to “carry” it safely to the tart mould.

  8. **Tip 3: Store-bought frozen shortcrust pastry can be used instead.

  9. **Tip 4: Rectangular mould can be replaced with 22x4cm round mould.

Posted in

Pan Fried Fish Fillet with Romesco Sauce

Posted on by editor
24
Jul

< Back to Recipe Listings

Pan Fried Fish Fillet with Romesco Sauce

by Eric Low

Fish fillets are seasoned with salt and pepper then dusted with flour before pan frying. The romesco sauce is made by sweating the bell peppers then blending it. Garlic, olive oil, paprika, almonds and red wine vinegar are incorporated into the blender to form a purée.

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

INGREDIENTS:

  • 8 pieces of Fish Fillets (Pacific Dory, Snapper, Seabass) – 70g each
  • Salt and Pepper
  • Flour (for dusting)
  • Oil (for pan frying)

Sauce

  • 2 Large Red Bell Peppers (grill until charred and blistered)
  • 4 tbsp Extra Virgin Olive Oil
  • 2 tbsp Garlic (chopped)
  • 1 tbsp Paprika Powder
  • 100g Almonds (toasted)
  • 200ml Extra Virgin Olive Oil
  • 2 tbsp Red Wine Vinegar
  • Salt (to taste)
  • Tabasco Sauce (to taste)

DIRECTIONS:

  1. Sweat the grilled peppers in an airtight plastic bag for 15 minutes. Peel off blistered skin and seeds. Put the bell pepper into a juice blender.
  2. Add garlic with 4 tbsps olive to the bell peppers. Mix in paprika, almonds and red wine vinegar.
  3. Pulse the blender mixture to a smooth puree, adding the remaining olive oil along the way. Season with salt and dash some Tabasco to spice up the sauce.
  4. Season fish fillets with salt and pepper. Dust with flour and pan fry till cooked.
  5. Serve with romesco sauce.
Posted in

Tortilla Espanola

Posted on by editor
23
Jul

< Back to Recipe Listings

Tortilla Espanola

by Eric Low

This delicious spanish omelette is a household dish which is easy to do. The thinly sliced potatoes are blanched and mixed with caramelized onions, eggs and salt. Cook until tortilla is golden brown.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins Serves : 4

INGREDIENTS:

  • 3 Large Dutch/Idaho Potatoes (sliced 5mm, blanched)
  • 1 Large Onion (thinly sliced)
  • 6 tbsp Olive Oil or Garlic Oil
  • 6 Eggs (beaten)
  • 1 tsp Salt

DIRECTIONS:

  1. Heat 2 tbsp of oil in non stick pan, sauté the onions till soft and slightly caramelized.
  2. Mix onions, eggs and potatoes together. Season the egg mixture with salt.
  3. Heat remaining oil in non-stick pan. Spread the mixture all around the pan. Using a slow fire, allow the tortilla to set for 2-3 minutes before turning over.
  4. Using a plate larger than the pan, flip the tortilla over and add some oil to the pan and slide it back in. Cook for another 3-4 minutes until the tortilla is firm.
  5. Allow the tortilla to cool before slicing. Serve with aioli and bread.
Posted in

Tortilla Espanola with Aioli (Roasted Garlic Mayonnaise)

Posted on by editor
23
Jul

< Back to Recipe Listings

Tortilla Espanola with Aioli (Roasted Garlic Mayonnaise)

by Eric Low

The main component for this aioli is the roasted garlic purée. Garlic is first tossed with oil, salt and pepper then roasted in the oven. It is then purée into paste with olive oil. Aioli is formed when the purée mixed with mayonnaise.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 35 mins Ready in : 40 mins Serves : 6

INGREDIENTS:

Roasted Garlic Puree

  • 6 Whole Garlic Bulbs (unpeeled, break into cloves)
  • 500ml Olive Oil
  • 1 tbsp Coarse Salt
  • 1 tsp Coarse Black Pepper

Aioli

  • 200g Mayonnaise
  • 1 tbsp Roasted Garlic Puree
  • 2 tbsp Chopped Parsley

DIRECTIONS:

  1. Preheat oven to 160°c. Toss garlic cloves with oil, salt and pepper. Roast in oven for ½ hour. Allow to cool.
  2. Peel the garlic cloves and puree the roasted garlic with olive oil into a paste. Store in an air tight jar and cover the top of the paste with a layer of olive oil. Chill when not in use.
  3. Mix the roasted garlic puree with the mayonnaise and chopped parsley. Serve as a dip or spread for sandwiches.
Posted in