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Tomato and Mozzarella Salad Bruschetta

Posted on by editor
23
Mar

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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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23
Mar

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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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23
Mar

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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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Drunken Chicken with Shaoxing Wine Granita

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23
Mar

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Drunken Chicken with Shaoxing Wine Granita

by Chef Eric Low

Traditionally served as a cold appetizer, this Drunken Chicken with Shaoxing Wine Granita is packed with flavours and simple-to-make.

Cuisine : Asian  Course : Appetizer  Skill Level : Novice
Prep : 8h 30 mins Cook : 10 mins Ready in : 8h 40 mins  Serves : 4 servings

INGREDIENTS             

  • 2 whole Boneless Chicken Legs
  • ½ tsp Salt
  • 4 slices Old Ginger
  • 2 stalks Spring Onion

Granita

  • 8-10pcs Ice Cubes
  • 1 tbsp Concentrated Chicken Stock
  • 3 tbsps Shaoxing Huatiao Wine

Garnish

  • Wolfberries, soaked in Shaoxing wine
  • Spring Onions

DIRECTIONS       

  1. On the thicker cuts of the chicken leg, make half slits to level the whole piece of meat. Season chicken with salt and place on a piece of cling wrap.
  2. Place 2 slices of ginger and 1 stalk of spring onion with each piece of chicken. Roll up and tie both ends of the plastic securely.
  3. Double wrap with aluminum foil and transfer to pressure cooker. Fill with water till the rolls are covered. Cover cooker with lid, lock and bring to cooking pressure on the 2nd green ring for 10mins. Remove from heat and release pressure.
  4. Allow chicken to cool completely before chilling overnight in fridge.
  5. Slice the chilled chicken rolls and arrange on serving plate.
  6. In a juicy cup blender, combine ingredients for granita and process until well blended.
  7. Spoon the blended mix on the chicken rolls and serve with wine soaked wolfberries.
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Zucchini & Haloumi Fritter

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23
Mar

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Zucchini & Haloumi Fritters

by Chef Veronica Cherry

These light, crunchy Zucchini & Haloumi fritters paired with a refreshing garlic lemon yogurt dip are absolutely delicious!

Cuisine: European Course: Appetizer Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins  Serves : 4-6 Servings

INGREDIENTS                                          

  • 1 medium Zucchini (Yellow or green), coarsely grated
  • 100g Haloumi Cheese, finely grated/ chopped
  • 1-2 tsp Lemon Zest/ juice
  • 1 medium Red Onion, finely sliced
  • 1 Garlic, minced
  • 1 tbsp Italian parsley, finely chopped
  • 1 Egg
  • 1 tbsp Plain flour
  • 2-3 tbsp Parmesan Cheese
  • Salt
  • Pepper
  • Olive Oil

Garlic Lemon Dip

  • Garlic, finely minced
  • 1 tsp Lemon Zest/ juice
  • Pinch of salt
  • 120ml Yogurt
  • Paprika powder (dusting)

DIRECTIONS

  1. Coarsely grate the zucchini and sprinkle some salt.
  2. Set aside to rest. Then squeeze excess water.
  3. Add chopped Haloumi cheese, lemon juice, salt, pepper, Italian parsley, garlic and egg.
  4. Add in the plain flour. The final result of the mixture should be moist.
  5. Heat 2 tbsp of oil in a non-stick frying pan over medium heat; add in a spoonful of zucchini mixture into the pan.
  6. Fry until golden brown on each side, about 5-6minutes.

DIRECTIONS FOR GARLIC LEMON DIP

  1. In a small bowl, mix the garlic and lemon into the yogurt.
  2. Dust some paprika powder before serving.
  3. Keep chilled.
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Deep Fried Prawns with Wasabi Mayo

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19
Mar

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Deep Fried Prawns with Wasabi Mayo

by Chef Eric Low

Start your meal with a perfectly crisp Deep Fried Prawns served with Wasabi Mayo for a little heat!

Cuisine : Asian  Course : Appetizer  Skill Level : Novice
Prep : 25 mins Cook : 10 mins Ready in : 35 mins  Serves : 1-2 Servings

INGREDIENTS             

  • 6 pcs Large size peeled Prawns
  • 1 tsp Shaoxing Huatiao Win
  • ¼ tsp Salt
  • ½ no Egg White
  • 1 tbsp Potato or Tapioca Starch
  • Extra Potato or Tapioca Starch for Dusting
  • Oil for Deep Frying

Wasabi Mayo

  • 2 tbsp Mayonnaise
  • ½ tsp Wasbi Paste
  • 1 tsp Condensed Milk

 

Garnish

  • 100g Shredded Lettuce
  • 40g Shredded Red Cabbage
  • 20g Diced Tomatoes
  • Extra Sesame Seeds for Sprinkling

DIRECTIONS

  1. Marinate Prawns with wine and salt. Mix in the egg white and potato starch. Set aside for 15minutes.
  2. Combine all ingredients for wasabi mayo, Set aside. Lace a serving plate with the shredded lettuce and cabbage.
  3. Heat oil in wok, dust prawns with extra potato starch. Deep fry prawns till crispy. Toss with wasabi mayo and transfer to serving plate. Sprinkle with diced tomatoes and sesame seeds, serve immediately.
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Soy Milk Chawanmushi

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19
Mar

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Soy Milk Chawanmushi

by Chef Eric Low

With just 4 simple steps, you can enjoy a healthy version of silky smooth Chawanmushi by incorporating soy milk!

Cuisine : Asian  Course : Appetizer  Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins  Serves : 1-2 Servings

INGREDIENTS                                          

  • Custard
    • 4 medium Eggs, beaten, strained
    • 1 tbsp Kikkoman Soya Sauce
    • 10g Dashi Stock
    • 300ml Unsweetened Soymilk
  • Condiments
    • 4 slices Japanese Fish Cake
    • 1 pc Boneless Chicken Leg, cut into cubes, pre blanched
    • 4 pcs Shitake Mushrooms
    • 4 pcs Gingko Nuts

DIRECTIONS       

  1. Combine all ingredients for the custard and strain.
  2. Divide the condiments among the steaming cups.
  3. Pour custard over, cover tightly and steam for 15minutes over low fire. (85-95C)
  4. Serve the custard immediately.
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Nonya Moist Butter Cake with Orange Glaze

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19
Mar

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Nonya Moist Butter Cake with Orange Glaze

by Chef Julie 

Treat your tastebuds with this bright, citrus-flavoured Nonya Moist Butter Cake with zesty orange glaze.

Cuisine: Baking Course : Dessert  Skill Level : Novice
Prep :  30 mins Cook : 30 mins Ready in : 1 hr  Serves : 7 or 8 inch layered cake

INGREDIENTS                                          

  • Orange Buttercream
    • Group 1
      • 120g Butter
      • 100g Fine Sugar
    • Group 2
      • 100g Egg
      • 50g Dairy Cream, 35%
      • 1 tsp Orange Extract
      • 120g Cake Flour
      • ½ tsp Baking Powder
    • Orange Buttercream
      • 60g Butter
      • 80g Icing Sugar
      • 1 tsp Grated Orange Rind
      • 1 tbsp Fresh Orange Juice

DIRECTIONS TO ORANGE BUTTERCAKE

  1. Whisk (Group 1) till light.
  2. Add in (Group 2) eggs gradually.
  3. Add in flour & cream alternately.
  4. Bake at 170°C for about 30mins.

DIRECTIONS TO ORANGE FROSTING

  1. Beat butter and icing sugar till creamy.
  2. Add in the rest of the ingredients.
  3. Chill till use.
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Homemade Berry Jam

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19
Mar

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Homemade Berry Jam

by Chef Claire Marie Chang

Learn to make this luscious homemade berry jam that is so delicious that you will want to put it on everything from ice cream to pancakes!

Cuisine : Baking  Course : Condiment  Skill Level : Novice
Prep : 0 mins Cook : 15 mins Ready in : 15 mins  Serves : 1 Small Jar

INGREDIENTS                                          

  • 200g Berries, Fresh or Frozen
  • 1 Apple, pureed (Preferably Green or a mixture of red & green)
  • 50g White Sugar
  • ½ Juice of a Lemon to taste
  • Zest of ½ lemon

DIRECTIONS       

  1. Simmer berries and apple puree over medium heat till reduced.
  2. Add sugar and cook to desired consistency. Stir constantly.
  3. Add lemon juice and zest to taste. Bring to a boil.
  4. Cool and keep in a clean jar.

* Keep well in the fridge for up to a month.

* For longer shelf life, fill canning jars with jam. Boil canning jars in hot water for 30-60mins.

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Lemon and Mint Soda

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19
Mar

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Lemon and Mint Soda

by Chef Mimi

A refreshing Lemon & Mint soda is what your guests need on a hot day!

Cuisine: European Course: Appetizer Skill Level : Novice
Prep : 10 mins Cook : 0 mins Ready in : 10 mins  Serves : 1-2 Servings

INGREDIENTS                                          

  • 100g Mint Leaves
  • 4 cups Sugar Syrup
  • 3 no Lemon Slices
  • 3 cups Lemon Juice
  • 3 tsp Fine Sea Salt
  • 3 cups Water
  • Ice Cubes as needed

DIRECTIONS

  1. Combine mint leaves, sugar, salt and lemon juice in a blender and puree till smooth.
  2. Add water as needed.
  3. Strain mixture through a sieve and extract as much juice as possible and fill into a jug.
  4. For making the soda, take some mix in a cup, fill with ice and top with soda, mix well and serve immediately.
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