Sunday, 13 July 2014

Pork knuckles & ginger in black vinegar by Veronica Ng

Recipe link :

Puff Pastry Tart with Asparagus, bacon and egg by Ronnie Chan

Puff Pastry Tart with Asparagus, bacon and egg

Ingredients A
Cut 1/2 of the square sheet puff pastry (rectangle shape)
2 strips of bacon
3 asparagus spears
1 tsp olive oil
100ml milk
1 tsp fresh thyme, finely chopped
2 tbsp gruyere cheese, grated
2 eggs
salt and pepper to taste
egg wash

Preheat an oven to 200°C.

1) Cut the pastry into approximately 13 cm by 24 cm rectangle and place on a baking paper. With a knife score a border around the rectangle approximately 1.5 cm from the edge. Using a fork, prick the center area of the dough and brush only the border with the egg wash.
Refrigerate for at least 15 minutes.
2) On a baking tray place a baking paper and strips of bacon on one half and the asparagus on the other. Sprinkle asparagus with olive oil, salt and pepper. Put in oven and bake for about 10 minutes. Or it can be pan fried.

3) When you remove the asparagus and bacon from the oven, place the dough on a baking paper instead and bake for about 8 minutes. If the dough fills up with air and starts to bulge, pierce it with a fork.

4) In a heated small pot, mix the milk with the thyme. Add salt and pepper to taste. leave to cool.
5)When you remove the dough from the oven, press down the center with back of spoon and spread the milk mixture evenly on the center of the pastry dough, keeping the border clean. Sprinkle with cheese and then place the bacon on it. Crack the eggs onto the pastry and then place the roasted asparagus spears. Egg wash the rim again if needed. Bake until the egg whites are set and the yolks are still soft, about 8-10 minutes.

Saturday, 5 July 2014

Mascarpone Oreo Cheesecake by Karen Yee

Mascarpone Oreo Cheesecake

The Crust
200g Oreo cookies (without the cream)
55g melted butter

The Cheesecake
500g mascarpone cheese
500g cream cheese
1.25 cup of sugar
1 tsp vanilla extract
4 eggs
80g of oreo cookies broken into pieces(without cream)

For the crust
Line an 8" springform pan.
Process the cookies till fine.
Mix well with the melted butter.
Press evenly onto the 8" springform pan.Wrap the springform pan with aluminium foil.
Chill in the fridge while preparing cheesecake batter.

For the cheesecake
Preheat oven to 160C. Prepare a roasting pan and some hot water.
Cream the cream cheese with the sugar well.
Add the mascarpone cheese and mix well.
Add vanilla extract and mix well.
Add eggs one at a time and beat well.
Fold in the Oreo pieces.
Pour the batter into the springform pan.
Place it onto the roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan.
Steam bake for about 1hr. 10 mins. The middle of the cheesecake should still jiggle. Turn off the oven and leave the cake in the oven for 35 mins.
Remove the cake from the oven and let it cool on the wire rack for about an hour .Sprinkle more Oreo  crumbs over the top of the cake and then refrigerate for at least 8 hours before serving.

Gula Melaka Huat Kueh by Samantha Ng

Thai Style Steam Fish Soup by Roxana

(Chicken) Shepherd Pie recipe by Ronnie Chan

 'Chicken' Shepherd Pie (For 3 mini cocotte pot size)        
Ingredients A           
4 nos    Russet Potatoes       
1 Tbsp    Salted Butter       
3 Tbsp    Heavy Cream or whipping cream       
3 Tbsp    Parmesan grated cheese       
Some    Salt and grounded black Pepper       
1. Peel potatoes, cut into quarter. Place in a salted boiling water           
    for around 25mins or till it turn soft.           
2. Let the potatoes dry out for 10 mins and mash in a bowl with           
     butter, heavy cream and lots of salt and pepper.           
3. Add in parmesan cheese and continue mixing it. Test the            
    taste and add salt and pepper to own preference.           
Ingredients B           
3 Tbsp    Vegetable or peanut oil       
1 whole    White Onion (diced)       
10 pcs    Brown button mushroom (diced)       
1/2 pcs    Carrot (diced)       
1 no    Russet Potato (diced)       
2 pcs    Chicken breast (tenderise with hammer and diced)       
    Or can use chicken leg with skin and fat removed.       
Some    salt and pepper       
2 tsp    curry powder       
1 tbsp    light soy sauce       
2 tbsp    chinese wine (hua diao jiu)       
1 1/2 tbsp    Oyster sauce       
16 pcs    basil leaves (finely chopped)       
2 tsp     corn flour       
8 tbsp    water       
1 tsp    dry mixed italian herb (optional)           
1. Heat the pan with oil. (medium heat)           
2. saute the onion and carrot till fragrant.           
3. Add in the mushroom and season with salt and pepper.           
4. add in the chicken and potato, stir fry for a minute.           
5. add the curry powder and continue stir fry. Need not cook           
    thru the chicken.           
6. add in soy sauce, chinese wine and oyster sauce.           
7. add in basil leaves and stir fry till fragrant.           
8. add in the corn flour and stir fry to cook the flour.           
9. add in the water and dry herb.           
10. lower the heat. Cover with lid and let it simmer for 20mins or           
    till the potato is soft.           
Assemble and bake. (Preheat Oven 190DC)  
1. distribute the filling (B) into the cocotte or any baking dish.           
2. use the back of the spoon to press and compact the filling so           
   that there is no empty gap.           
3. top up the surface with the mashed potato (A)            
4. run a fork thru the top surface of the potato to achieve            
    scoring lines.           
5. bake in oven for 20mins on top rack. If the potato is not           
   brown enough, increase to highest heat (only top heating , off            
    the bottom heat) for another 5 mins.           
6. serve it after cooling for 5 - 10mins, cos the filling inside very           

Shephard's "Pork" Pie by Samantha Ng

Fried Koko Noodles by Samantha Ng

Mango and Oreo Wafer Muffins by Samantha Ng

Saturday, 28 June 2014

Mushroom frittata by Angeline Lim

This is a easy and versatile recipe, with the egg base, you can choose to add any ingredients of your choice like ham, bacon, chicken, broccoli, asparagus, corn and the list goes on. Very kid friendly as well.
    6 large eggs
    2 tbsp milk
    Salt and black pepper to taste
    unsalted butter
    1 onion, thinly sliced (omitted as didn't have any at home)
    1 box Swiss brown mushrooms, sliced
    1 garlic clove, minced
    Some mixed herbs, those bottled type. Can use fresh herbs like basil or of your choice
    Tomatoes as much as you like, I use cherry tomatoes sliced into half
    About 1/2 cup shredded Cheddar or Parmesan cheese
In a mixing bowl, whisk together the eggs, milk, salt, a few grinds of pepper. Add cheese and combine

In a pan heat up some butter and the onions and garlic till fragrant, add in the mushroom and cook in medium heat for 2 to 3 minutes till the mushrooms have soften. Season with salt and pepper.

Pour the mushroom and egg mixture into your baking tray, stir to even spread the mushroom. Add in the tomatoes. Bake it in the oven at 170c for about 20 to 25 minutes. Press the centre of the frittata, it should be firm to the touch when done. You can sprinkle some cheese on top if you like it to be more cheesy.

Let it cool for a few minutes before cutting.

Crunchy Top Moist Blueberry Yogurt Muffins by Stef Patt

Recipe: Crunchy Top Moist Blueberry Yogurt Muffins

Makes about 10-12 regular size muffins

384g plain flour
4 level teaspoons baking powder
1/2 level teaspoon fine kosher salt
2 eggs, room temperature
200g caster sugar
1 cup(~250ml) Chobani blueberry 0% fat Greek yogurt, to use after 30min at room temp
1/2 cup sunflower oil
1 teaspoon vanilla paste or extract
1 & 1/2 cups fresh blueberries

1. Preheat oven to 210 degree Celsius. Line muffin tin with muffin liners. Set aside.
2. In a large bowl, sift together flour, baking powder & salt. Set aside.
3. In the mixer bowl, whisk together eggs and sugar at medium speed until combined. Mix in yogurt, oil, and vanilla till well combined. Mixture will be very runny.
4. Make a well in the middle of the flour mixture from step 2 & slowly pour in the wet ingredients into the dry ingredients.
5. Gently fold everything together using a wooden spoon or spatula. About 10 folds later, add in the blueberries & continue gently folding for another 10 to 12 folds. To avoid overmixing, ensure you fold gently until there are no big pockets of flour remaining. Small specks of flour all over the batter is fine. Note : The batter will be very thick and lumpy.
6. Using a dessert spoon or cookie batter ice cream scoop, scoop the batter into the prepared muffin liners, filling all the way to the top.
7. Bake at 210 degrees Celsius for the 1st 5 minutes then reduce oven temperature to 190 deg and continue to bake for abt 20-25min until the tops are golden and skewer comes out clean.
8. Allow muffins to cool for 10 minutes in the pan before chomping on the muffins!

Crunchy muffin tops taste best on the day of baking but will soften thereafter.

Mixed Paella by Felicia Heng

Mixed Paella

•    A variety of fresh seafood – mussels, clams, prawns, squids, etc
•    1 boneless chicken thighs, cut into chunks, seasoned with salt and pepper
•    2 spicy Italian or chorizo sausages, cut into chunks
•    1/2 medium onion, chopped fine
•    2 cloves garlic, minced
•    1/2 small red pepper, seeded and cut
•    1/2 small green pepper, seeded and cut
•    1 tomato, skinned, seeded and cut
•    1 1/2 cups rice, use short grain rice like Bomba, Arborio or Calrose
•    3 cups warm chicken or seafood broth
•    1/4 cup olive oil
•    1/4  tsp saffron
•    1/2 tsp paprika
•    1/4 tsp dried rosemary
•    1/4 tsp dried thyme
•    1/8 tsp ground cumin
•    Salt and pepper
Note: Sun-dried tomatoes go well in a meat paella.
Other herb and spices, like oregano and tumeric can also be used.

1.    Heat some olive oil in a frying pan and brown the sausages and set aside.
2.    Next, in the same pan, brown the chicken pieces and set aside.
3.    Fry the onion and garlic for a couple of min before adding the tomato and the peppers and fry for a few minutes.
4.    Add the rice and cook until rice is translucent.
5.    Crush and sprinkle the saffron into the warm broth and add broth into the rice mixture together with all the spices that you are using and stir until well mixed.
6.    Transfer to a pre-heated paella pan.  Add the chicken, sausages and the seafood. (Alternately, you can lightly cook mussels and prawns separately in some of the broth and set aside to be added to the dish when it is almost done)
7.    Bake uncovered in the oven (on a lower shelf) for about 25-30 min until rice is tender and broth has been absorbed. (Alternately, cook over the stove over low heat.  If do so, ensure heat is even under the whole pan if possible.)
8.    Do not stir or disturb the rice while it is cooking.
9.    Remove from heat, cover with foil and allow paella to “rest” for 5 minutes before serving.

Felicia Koh

Chocolate-pandan Triple Magic Custard Cake by Susanne Ng

Chocolate cupcake with mascarpone frosting by Karen Yee

Chocolate Cupcakes with Mascarpone frosting
•    1¾ cups all purpose flour
•    2 cups granulated white sugar
•    ¾ cup unsweetened cocoa powder
•    1½ tsp baking soda
•    ¾ teaspoon salt
•    2 large eggs
•    1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
•    ½ cup butter, melted
•    1 tbsp vanilla extract
•    1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
1.    Preheat oven to 180C. Line two 12-cup muffin tins with paper liners; set aside.
2.    In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
3.    Divide batter among prepared muffin cups, filling each no more than two-thirds full. Bake 20-24 minutes, or until cupcakes feel slightly springy when you gently press their centres. Transfer cupcakes to wire racks to cool completely before frosting.

Mascarpone frosting:
•    250g of Mascarpone frosting
•    ¼ cup of icing sugar
•    1 cup whipping cream
•    1 ½ tsp of vanilla extract
Whip the cream till stiff peaks with the vanilla extract.
In another bowl, mix the sugar and the mascarpone together till well combine.
Fold in the whipped cream.
Frost immediately.

Wholemeal Chia Seed Sausage Buns by Nina Resis

Wholemeal ChiaSeed Sausage Rolls
(Recipe adapted from MagicBreadhouse)

Bread Flour : 100g
Wholemeal Flour : 50g (organic)
Sugar : 25g (organic)
Egg : ½ (~30g)
Milk : 80g
Yeast : 3g
Salt : 2g (Kosher)
Unsalted butter: 20g
ChiaSeed : 1 shot (~5g)
Sausage : 5 pcs
Egg : for egg wash

1) Using breadmachine to knead the dough.
2) 1st proof 60min (double in size)
3) Punch down, divide equally into 5 parts, roll into balls.
4) Rest 10min.
5) Shape each dough into long strips, twirl around the sausage, tug both ends in and place on the baking pan to prevent the bread dough from coming apart.
6) 2nd proof 50-60min (double in size).
7) Gently egg wash the rolls and bake @175 degC for 30min, tent if nec.