Pigs in a blanket

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Pigs in a blanket

by ToTT

Your Christmas dinner just wouldn’t be complete without classic pigs in blankets! These make for marvellous party canapés and a show-stopping side dish to any Christmas roast as part of all the trimmings.

#QuickBites

Cuisine: American Course: Appetiser

Skill Level: Novice

Prep: 20 mins Cook: 20mins Total: 40 mins

Serves: 16pcs

INGREDIENTS

  • 1-2 sheets of puff pastry
  • 16 mini hot dogs
  • Egg wash
  • Rosemary sprigs (for decoration)

DIRECTIONS

  1. Preheat oven to 190ºC. On a lightly floured surface, cut the puff pastry into triangles.
  2. Place one mini hotdog on thick side of each triangle then gently roll to thinner side.
  3. Transfer to a medium baking sheet, brush with egg wash.
  4. Bake until golden, 20-25 minutes.
  5. Lay rosemary sprigs around the inside of the wreath and place a small bowl filled with ketchup in the center.

Lemon Bundt Cake

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Lemon Bundt Cake

by ToTT

Brighten your holiday season with this rich and moist Lemon Bundt Cake. Flavored with lemon zest and juice, and topped with vanilla butter cream, this is the ultimate dessert for lemon lovers.

#QuickBites

Cuisine: American Course: Dessert

Skill Level: Intermediate

Prep: 25 mins Cook: 1 hr 5 mins Total: 1 hr 30 mins

Serves: 8 servings

INGREDIENTS

  • 5 cups all purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1 tablespoons grated lemon zest
  • 1 tablespoons fresh lemon juice
  • 1 sticks (0.5 cup) unsalted butter, softened
  • 1 cups granulated sugar
  • 2 eggs

For Buttercream

  • 150g soft unsalted butter
  • 300g icing sugar
  • A few drops of vanilla extract

For Decoration

  • Rosemary leaves, walnuts, dried cranberries.

DIRECTIONS

  1. Preheat the oven to 165°C and set an oven rack in the middle position.
  2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
  3. In another bowl, whisk together the buttermilk, lemon zest and lemon juice. Set aside.
  4. Using a mixer, cream the butter and sugar on medium speed until light and fluffy about 3 to 4 minutes. Beat in the eggs gently until combined.
  5. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Repeat until finish. Finally, beat in the remaining flour mixture. Ensure all of the ingredients are well incorporated.
  6. Transfer the mixture to the greased bundt pan and bake for 65-75 minutes, or until a knife/tester comes out clean.
  7. Leave to cool completely in the tin, then turn out onto a cake stand or serving plate.
  8. To make the buttercream icing, whisk the butter with the icing sugar and vanilla for 2-3 minutes until smooth and evenly incorporated. You can add a further 25-50g of icing sugar to make it firmer, if you like. Pipe or spoon the buttercream over the cooled cake, and smooth with a palette knife or spoon. Decorate with Rosemary leaves, walnuts, dried cranberries, pecans.

Pumpkin Croquette

Show your Halloween party guests a ‘gourd’ time with this pumpkin inspired treat. These pumpkin-shaped croquettes are devilishly delicious for little and big kids.

#QuickBites

Cuisine: Japanese Course: Appetizer / Snack

Skill Level: Novice

Prep: 45 mins Cook: 40 mins Total: 1 hr 25 mins

Serves: 20 Croquettes

INGREDIENTS

  • 400g pumpkin
  • 5 slices bacon
  • 50g diced onions
  • 7g unsalted butter
  • ½ tsp sea salt
  • 1/8 tsp ground black pepper

For Breading

  • 50g all-purpose flour
  • 1 large egg
  • 50g panko (Japanese breadcrumbs)

For Decoration

  • Pepero sticks
  • Parsley

DIRECTIONS

  1. Remove seeds, pith and skin from the pumpkin and cut into big chunks
  2. Steam pumpkin for 20 minutes or until tender.
  3. Mash the pumpkin in a large bowl using a potato masher.
  4. Heat butter in a large frying pan over medium heat.
  5. Sauté the diced onions and bacon for 2-3 minutes until it turns translucent and lightly browned.
  6. Remove from heat and pour into the bowl of mashed pumpkin. Sprinkle salt and pepper to taste. Mix well.
  7. Form into small round flat patties. Use a chopstick and spoon to shape the side into a pumpkin.
  8. Cover with plastic wrap and refrigerate for 15 minutes until the patties become firmer.
  9. Coat the patties in the all purpose flour, dip into the beaten egg and lastly coat it with panko crumbs.
  10. Cover with plastic wrap and rest in the refrigerator for 30 minutes.
  11. Heat up the oil to 340ºF (170ºC) in a pot.
  12. Deep fry the croquettes until golden brown and crispy.
  13. Break the pepero sticks and poke into the middle of the croquettes with parsley.

Coconut Jelly

This refreshing and yummy dessert is perfect for hot summer days! All you need are fresh coconut, agar-agar powder, and sugar. A simple crowd pleaser for the whole family,

#QuickBites

Cuisine: Asian Course: Dessert

Skill Level: Novice

Prep: 15 mins Cook: 10 mins Total: 25 mins

Serves: 12 x 2.5 Cup Capacity

INGREDIENTS

  • 1L Coconut water
  • 4 tsp Agar Agar Powder
  • 80g Sugar
  • 3 Stalks of Pandan Leave, knotted

DIRECTIONS

  1. Add sugar and pandan leaf to the saucepan of coconut water.
  2. Heat over medium heat.
  3. Add agar-agar powder and stir until dissolved.
  4. Remove mixture from heat and scoop out pandan leaf.
  5. Pour into your choice of moulds. Add in sliced coconut flesh.
  6. Cool to room temperature, 15 to 20 minutes.

Korean Cheese Corn Dog

Korean cheese corn dog is the perfect melody between an amazing corn dog and the best mozzarella stick ever! Top it with some mustard and ketchup, and you’ve got yourself a great pairing while binge-watching Kdramas!

#QuickBites

Cuisine: Asian Course: Snacks

Skill Level: Novice

Prep: 10 mins Cook: 20 mins Total: 30 mins

Serves: 3

INGREDIENTS

  • 3 Sausages
  • 6 Mozzarella Cheese Stick
  • 240g All-purpose Flour
  • ¼ tsp salt
  • 45 Sugar
  • 1 Egg
  • 240ml Milk
  • 200g Panko Bread Crumbs

DRESSING:

  • Ketchup
  • Mustard

DIRECTIONS

  1. In a mixing bowl, whisk flour, salt, sugar, egg and milk together.
  2. Pour the batter into a long glass and keep it in fridge till it’s ready to use
  3. Assemble half of the sausage and cheese stick into the wooden skewers.
  4. Dip and coat the skewers into the batter, make sure to cover all around
  5. Roll the battered cheese corn dog with bread crumbs and gently pack it with your hands.
  6. Heat frying oil to 176°C and fry for 5 minutes or until golden brown outside.
  7. Remove from oil, place on a cooling rack or paper towel lined baking sheet.
  8. Enjoy the cheesy corn dogs with ketchup and honey mustard!

Preserved Honey Lemon

This concoction is made with only two basic ingredients – lemon & honey and take only minutes to make. Use this honey lemon recipe for everything from soothing sore throat to a perfect summer thirst quencher drink.

#QuickBites

Cuisine: Asian Course: Drink

Skill Level: Novice

Prep: 10 mins

Serves: 1 x 350ml Jar

INGREDIENTS

  • 2-3 Medium Sized Lemon
  • 1-1.5 Cups of Honey
  • Salt as needed

DIRECTIONS

  1. Sterilise your jar in hot water and air dry it by placing in a cool, dry place away from light.
  2. Coat your lemons with salt and pour hot water on it to remove the wax. Once done, leave and air dry.
  3. Alternate layers of a few sliced lemons and honey until the jar is filled.
  4. Use a spoon to gently press down and remove air pockets.
  5. Seal the jar with the lid and place it in the fridge for at least two days to allow the ingredients to mix well together. Once it’s done, your honey preserved lemon is ready.
  6. To enjoy – Honey Lemon Drink – Pour 1-2 teaspoon of honey preserved lemon into a glass of iced sparkling soda

Preserved Calamansi & Sour Plum

Get your immunity booster with this preserved calamansi & sour plum preserves. Packed with Vitamin C and antioxidants, it keeps colds, cough and flus at bay.

#QuickBites

Cuisine: Asian Course: Drink

Skill Level: Novice

Prep: 15 mins

Serves: 1 x 350ml Jar

INGREDIENTS

  • 15 -20 Calamansi (Lime)
  • 150 grams Rock Sugar
  • 15 – 20 Preserved Salted Sour Plum (Assam Boi)

DIRECTIONS

  1. Sterilise your jar in hot water and air dry it by placing in a cool, dry place away from light.
  2. Place lime in boiling water for 2-3 minutes and dry it.
  3. Make a small cut in the lime and remove the seeds.
  4. Squeeze out the juice and stuff in the preserved salted sour plum.
  5. Add into glass jar and layer it with rock sugar.
  6. Repeat the process for the rest of the calamasi until ¾ full.
  7. Add in the calamasi juice and close your glass container tightly.
  8. Set aside for fermentation for at least 2 weeks or more, away from direct sunlight.
  9. Shake or tilt your glass jar daily or every 2 day to keep the top layer wet during the fermentation process.
    This is to prevent the surface from getting mouldy.
  10. To enjoy – Add 2-3 of the preserved lime to your iced sparkling soda.

Mac & Cheese Waffles

Two ingredients and you get crisp on the outside, and soft cheesy Mac and cheese on the inside of these divine waffles!

#QuickBites

Cuisine: American Course: Appetizer / Snack

Skill Level: Novice

Prep: 10 mins Cook: 15 mins

Serves: 4

INGREDIENTS

  • 5 cups milk(1 ¼ L)
  • 1 lb elbow macaroni(455g), dry
  • 2 cups shredded cheddar cheese(200g)

DIRECTIONS:

  1. In a large pot, bring the milk to a boil.
  2. Add the pasta and stir constantly until the pasta is cooked, about 10 minutes.
  3. Turn off the heat, then add the cheddar. Stir until the cheese is melted and the pasta is evenly coated.
  4. Preheat the waffle iron
  5. Spray with cooking spay
  6. Scoop ½ cup of max & cheese into the center of the grate
  7. Close the iron and cook until golden and crispy, about 5 minutes
  8. Use forks to carefully remove the waffles from the iron
  9. Serve warm and enjoy!

Crème Brülée Easter Egg

Get Cracking! Make Easter Sunday extra special with these yummy Crème Brülée Easter Eggs. A cute festive treat for kids with a fun surprise inside!

#QuickBites

Cuisine: French Course: Dessert

Skill Level: Novice

Prep: 30 mins Cook: 45 mins

Chilling: 2hrs  Serves: 6

INGREDIENTS

  • 2 Cups Heavy Cream
  • 6 Egg Yolks
  • 1 Teaspoon Vanilla Extract
  • 1/3 Cup Sugar
  • Sugar for finishing

DIRECTIONS:

  1. Preheat oven to 300°C.
  2. In a medium saucepan, combine heavy cream and half of the sugar. Cook over medium heat, until it begins to simmer.
  3. Whisk & mix the other half of the sugar, egg yolks and vanilla bean syrup into a mixing bowl.
  4. Slowly add the heavy cream mixture into the yolks.
  5. Strain the mixture through a fine mesh sieve into a mixing bowl.
  6. Pour the mixture into eggshells, filling to top.
  7. Place in a hot water bath and bake for 30 minutes at 180°C till the custard is set.
  8. Chill in fridge for 2 hours.
  9. Sprinkle sugar over the top of creme brulee in the eggling.
  10. Caramelize sugar with a blowtorch to give the dessert its signature crunchy top.

Bak Kwa Gougères

Originating in Burgundy, these delicate gougères will wow any guest. These little French cheese puffs are made with Gruyère or Parmesan cheese and can be served before dinner, with wine, or set out at a party. We made a little local twist here by adding bits of Bak Kwa, the savoury sweet taste of BBQ pork will elevate these treats to the next level!

#QuickBites

Cuisine: French Course: Appetiser

Skill Level: Novice

Prep: 20 mins Cook: 20 mins

Ready in: 40mins  Serves: 30pcs

INGREDIENTS

  • 60g Unsalted Butter (Room Temperature)
  • 8 tablespoons unsalted butter
  • 1/2 cup milk
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup all-purpose flour
  • 4 eggs (room temperature)
  • 6 ounces Gruyere cheese (grated)
  • 2-3 pcs Bak Kwa (BBQ Pork Jerky)

DIRECTIONS:

  1. Preheat oven to 220°C. Line two baking sheets with silicone baking mats or parchment paper.
  2. Place the butter, milk, water, salt, and pepper in a medium saucepan and bring to a boil over medium-high heat. Add all of the flour at once, reduce heat to medium-low and stir with a wooden spoon until the mixture forms a ball and appears to dry out (a film or “crust” will develop on the sides and bottom of the pan), another 2 to 3 minutes.
  3. Immediately place the dough into a mixing bowl and beat on low until it stops steaming and is just warm to the touch, approximately 1 minute.
  4. Increase mixer speed to medium and add the eggs, one at a time, beating well after each until fully incorporated and scraping the sides and bottom of the bowl as needed. Add the cheese and bak kwa and mix until thoroughly combined, about 1 minute. The final dough will appear smooth, creamy, and shiny.
  5. Transfer the dough to a pastry bag fitted with a large round piping, and pipe 1-2 tablespoons of dough onto the prepared sheets. Alternately, use a medium cookie scoop, drop the dough onto the prepared baking sheets, leaving 2 inches between them. You can wet your hands and gently smooth out the scoops, if you’d like.
  6. Bake for 10 minutes, reduce oven temperature to 200°C, and continue to bake until puffed and golden brown, an additional 5 to 10 minutes. Allow to cool for at least 5 minutes, then serve warm or at room temperature.