Ingredients
Servings: 4
Lotus Leaf Buns
|
8 |
Boneless Ham
sliced
|
1 |
Daikon Radish
sliced
|
200 g |
Carrot
sliced
|
200 g |
Japanese Cucumber
sliced
|
200 g |
Rice Vinegar
|
1 cup |
Sugar
|
1⁄2 cup |
Basilico Sauce
|
1⁄2 cup |
Salt
|
1 pinch |
Water
|
500 ml |
How to cook
Prepare the pickled vegetables
- Combine the rice vinegar, sugar and salt in a small pot for the pickle sauce.
- Heat over medium heat until the mixture boils.
- Once done, transfer the mixture to a container to cool.
- Once the mixture is cooled, add the daikon radish and carrot.
- Set aside to marinate for 30 minutes.
- Drain the marinated daikon radish and carrot, then set aside.
Start cooking
- Steam the lotus leaf buns for 5 minutes.
- Peel open the buns and spread Basilico sauce over it.
- Stuff the buns with the sliced ham, Japanese cucumber, pickled daikon radish and carrot.
- Serve when ready.
Ingredients
Servings: 1
Salmon Fillet
|
500 g |
White Rice
|
1⁄3 cup |
Chinese Tea Leave
|
1⁄4 cup |
Star Anise
|
2 |
Ginger
minced
|
1 tbsp |
Chinese Rice Wine
|
1 1⁄2 tbsp |
Light Soy Sauce
|
3 tbsp |
Brown Sugar
|
1⁄2 cup |
Sugar
|
2 tsp |
How to cook
Prepare salmon
- In a mixing bowl, combine soy sauce, Chinese rice wine, minced ginger and sugar to make a marinade.
- Cut Salmon into 2 pcs and cover it with marinate. Marinade for 10 minutes.
Prepare to smoke salmon
- Line a wok with aluminum foil, and ensure that the aluminum foil covers all surfaces of the wok.
- Combine the brown sugar, rice, tea leaves and star anise in a bowl and spread the mixture evenly onto the base of the aluminum foil.
- Set a round wire rack over the mixture. It should be about 2 cm above the mixture.
- Heat the wok over high heat for about 5-8 minutes or until the mixture begins to smoke.
- Place marinated salmon on the wire rack skin side down. Place on the cover and reduce the heat to medium-low. Do not remove the cover for 10 minutes.
- Check for doneness with a fork, the salmon should flake easily. If the salmon is not done, smoke for another 2–3 more minutes.
- Serve up with your favourite sides.
Ingredients
Servings: 20
Frozen Boiled Scallop Meat
|
250 g |
Mangos
|
3 |
Japanese Cucumber
seeds removed and diced
|
1 |
Unsalted Butter
|
3 tbsp |
Apple Cider Vinegar
|
3 tbsp |
Mint Leaves
|
|
Salt – to taste
|
|
Pepper – to taste
|
How to cook
Prepare ingredients
- Pickle chopped Japanese cucumber dices in apple cider vinegar and set aside.
- Skin and remove seeds from honey mangos and blend into a puree.
Start cooking
- Heat butter in a pan and sear scallops until brown. Season with salt and pepper to taste.
- On serving spoons add 1 spoonful of mango puree, followed by pickled cucumber dices and a seared scallop. Top with a mint leaves.
- Repeat for the rest.
Ingredients
Servings: 2
Broccoli
|
200 g |
Chicken Stock
|
250 ml |
Garlic
sliced
|
1 clove |
Cooking Cream – to drizzle
|
|
Olive Oil
|
1 tbsp |
Salt – to taste
|
|
Ground Black Pepper – to taste
|
How to cook
Prepare broccoli
- Wash and cut broccoli to florets.
Start cooking
- Heat oil in a saucepan and fry chopped garlic for 1-2 minutes.
- Pour chicken stock into the pan and add the broccoli florets.
- Bring to boil and reduce the heat and simmer gently for 10 minutes, until the broccoli is tender.
- Season with salt and pepper. When it’s slightly cooled, transfer it to a blender. Blend until smooth.
- Ladle the soup into serving bowls and drizzle with cream to serve.
Ingredients
Servings: 4
Eggs
|
4 |
Ham – finely chopped
|
1 tbsp |
Spring Onion – finely chopped
|
1 tbsp |
Carrot – finely chopped
|
1 tbsp |
Cooking Oil
|
1 tsp |
Salt – to taste
|
1 pinch |
Black Pepper
|
1 pinch |
How to cook
Prepare eggs
- Crack and beat the eggs until the yolks and whites are blended well with no visible strings of whites.
- Mix in salt and pepper, chopped vegetables and chopped ham.
Start cooking
- Add cooking oil to a medium-size non-stick pan and distribute the oil evenly using a napkin or paper towel.
- After 3 minutes, add 1/2 of the egg mixture to the pan. Swirl it around to cover the pan.
- Cook until the top begins to set but is still wet.
- Using a spatula, lift one end of the egg and fold it over to the other side.
- Reduce the heat if the bottom of the egg is browning.
- Lift the folded part and fold it again. Pull the egg to the rolled side, making room on the round end for more egg mixture.
- Add 1/2 of the remaining egg and spread to cover the open space.
- Lift the folded part and fold it again. Pull the egg to the rolled side and repeat the process with the remaining egg to make it about 6cm long.
- Remove from the pan and let cool for about 5 minutes.
Ingredients
Servings: 4
Large Onion (White)
|
1 |
Leek
|
1 |
Spring onion stalks
|
2 |
Kimchi (preferably aged kimchi)
|
1 cup |
FairPrice honey baked ham (Christmas Deli pre-order)
|
200 g |
Rack FairPrice gochujang pork ribs (Christmas Deli pre-order)
|
1⁄2 |
FairPrice Roulade pork belly (Christmas Deli pre-order)
|
200 g |
Snail sausage
|
1 |
Large King oyster mushroom
|
1 |
Enoki mushrooms
|
1 bundle |
Prawns (large king/tiger prawns)
|
5 |
Firm tofu
|
1⁄2 |
Wheel Brie or Camembert
|
1 |
Parmigiano reggiano
|
1 block |
Shin Ramyun (or similar brand)
|
2 packs |
Soup Base | |
Gochujang
|
2 tbsp |
Korean Chilli Flakes
|
2 tbsp |
Light soy sauce to taste
|
|
Sugar (to taste)
|
|
Black pepper to taste
|
|
Garlic
|
2 cloves |
Korean beef/chicken broth (can use powdered stock)
|
3 cups |
How to cook
Put it all together
- Mix the soup ingredients and put them into the pot.
- Slice the ingredients and fan them out in the pot.
- Place ⅔ cup of the kimchi in the middle of the pot.
- Lay the ramen on top of the kimchi. Lay the remaining kimchi on top of the ramen, then place the brie cheese on top.
- Grate the Parmigiano Reggiano cheese over all the ingredients.
- Cook the stew and cover with a lid to create steam so the cheese will melt nicely over the ingredients. Serve it to guests while still bubbling in the pot!
Ingredients
Servings: 4
Pork Luncheon Meat
|
2 cans |
Seaweed Flakes or seaweed powder
|
10 g |
Japanese Mayonnaise
|
1⁄2 cup |
Wasabi – to taste
|
20 g |
Honey to taste
|
2 tbsp |
Light Soy Sauce
|
1 tbsp |
Lemon Juice
|
1⁄2 |
Cooking Oil
|
How to cook
Prepare luncheon meat
- Cut luncheon meat into strips, like thick-cut fries.
- Deep-fry or air-fry luncheon meat until crispy. Set aside on paper towels.
- Toss and coat luncheon meat fries in seaweed flakes or powder.
Prepare dipping sauce
- Whisk mayonnaise, wasabi, honey, soy sauce and lemon juice in a small bowl.
Plate & serve
- Serve luncheon meat fries with the dipping sauce. Enjoy!
Ingredients
Servings: 6
Seedless Grape
|
2 cups |
Corn Flour
|
1⁄4 cup |
Caster Sugar
|
1⁄2 cup |
Vanilla Essence
|
1 tsp |
Water
|
1 1⁄2 cups |
How to cook
Prepare grapes
- Add grapes and half a cup of water into saucepan and place it over medium low heat and cook for 2 mins.
- Gently crush the grapes with a muddler and let them cool for 10 mins.
- Pour the grapes and half a cup of water into a blender and make a puree before straining the juice in a separate bowl.
Start cooking
- In a saucepan, mix cornflour and caster sugar, then whisk in 1 cup of water till the batter is smooth.
- Add vanilla essence and cook the mixture over low flame while stirring it.
- Once the mixture starts to thicken, pour in the grape juice and continue stirring till smooth.
- When the mixture is thick enough to coat the back of the spatula, remove it from the flame and pour it into dessert bowls or glasses. Let it cool for 15 mins.
- Place them in the refrigerator and set for another few hours or best overnight and grape pudding is ready to serve!
Ingredients
Servings: 4
Braised Abalones – diced
|
4 pieces |
Russet Potatoes – large sized, peeled and cubed
|
2 |
Egg – large sized, beaten
|
1 |
Yellow Onions – large sized, minced
|
1⁄2 |
Plain Flour
|
1⁄2 cup |
Panko
|
1⁄2 cup |
Shredded Mozzarella Cheese
|
1⁄4 cup |
Butter
|
1 tbsp |
Oil
|
1 cup |
Salt – to taste
|
|
Pepper – to taste
|
How to cook
Prepare the mashed potatoes
- Add cubed potatoes to cold water, season with salt and boil until soft.
- Mash the cooked potatoes while they are still hot, to release steam.
- Allow mashed potatoes to cool down.
Start cooking
- Add butter to a pan, then sauté onions until soft.
- Add in the diced abalone and fry until well mixed – make sure the mixture is relatively dry to prevent explosion when frying the croquettes.
- Add the abalone mixture to the mashed potatoes, add mozzarella.
- Season with salt and pepper to taste – some brands of mozzarella can be quite salty, so season accordingly.
- Shape the mixture into patties, pressing down on the mixture to make sure they are as compact as possible.
- Dredge the patties in flour, making sure to remove as much excess flour as possible, then in the beaten egg and finally in panko.
- In a frying pan, heat oil.
- When the oil is hot enough, add the patties and cook until the panko crust turns golden brown.
- Serve the patties with some shredded cabbage and tomatoes, drizzle some mayo and/or bulldog sauce over (optional).
- Eat them when they are hot for the cheese-pull!
Ingredients
Servings: 2
Pasar Australia Chilled Shoulder Butt
|
250 g |
Olive Oil
|
1 tbsp |
Salted Egg Yolk – mashed
|
1 |
Salt
|
1 pinch |
Pepper
|
1 pinch |
Butcher Strings
|
|
Parsley Leaves
|
|
Oil
|
1 tsp |
Asparagus
|
1⁄2 cup |
Tomatoes
|
3 |
Butter
|
1 tbsp |
How to cook
- Use a tenderiser to tenderise the pork. Flatten out the pork and apply a thin layer of olive oil.
- Rub and coat the pork with the salted egg yolk. Afterwards, season with salt and pepper and leave for 15 minutes.
- Take one end of the pork, roll it up and secure the pork roll using butcher strings.
- Preheat oven to 180°C .
- Bake for approximately 20-30 minutes until edges are golden. Leave to cool completely on wire racks.
- Afterwards, garnish your pork roll with parsley leaves.
- Add oil to the pan. Once the oil is hot, pan sear the asparagus and tomatoes with butter.
- Lastly, plate the meat loaf beside the asparagus and tomatoes and serve.
Ingredients
Servings: 2
Silken Tofu
|
300 g |
How to cook
Start cooking
- Add the tofu, coconut milk, corn starch, honey, and vanilla essence to a high powered blender. Blend until smooth and transfer to the saucepan.
- Heat the mixture on medium heat while whisking for 5-10 mins or until it thickens.
- Remove from heat and let it cool.
Assemble and serve
- Arrange the lady fingers at the bottom of the glass, drizzle the black coffee over it and add the cream. Repeat for another layer. Chill in the fridge or overnight.
- To serve, dust the trifle with cocoa powder and topped with popcorn.
Ingredients
Servings: 2
Frozen Puff Pastry
|
1 piece |
Frozen Mixed Vegetables
|
60 g |
Russet Potatoes
|
600 g |
Salt
|
1 tsp |
Unsalted Butter
|
30 g |
Milk
|
60 g |
Salt
|
1 pinch |
Ground Black Pepper
|
1 pinch |
Egg
|
1 |
Kelly’s Honey Glazed Ham
|
1 pack |
Sesame Seeds
|
1 handful |
How to cook
Prepare potatoes
- Peel and cut the potatoes into chunks and place them in a large pot. Fill the pot with water that covers at least 1-2” above the potatoes, add in 1 tsp of salt.
Start cooking
- Cover and cook frozen mixed vegetables in microwave on high for about 1-2 min, stirring in between. Set aside.
- Boil the potatoes under high heat for about 10min or until potatoes turn soft, then drain away the water from the pot.
- Combine butter and milk in a small bowl, then microwave it for 1 min to melt the butter.
- Pour the butter and milk mixture into the pot filled with potatoes and stir, mixing them together using a wooden spoon.
- Mash the potato mixture gently using a potato ricer or a big fork. Mix in cooked vegetables, combine well and set aside.
- Cut Kelly’s ham into 8 wedges and set aside.
Prepare pastry
- Preheat oven at 200°c.
- Defrost the puff pastry and trim it into a big round shape. Press a small bowl in the center of the pastry to form a circle, then cut within the small circle into 8 wedges.
- Spread and arrange the potato mixture onto puff pastry to form a ring, and top it with ham slices.
- Apply some egg wash onto the small circle on the puff pastry.
- Fold the outer pastry up slightly and bring the center wedge up, attach and secure them firmly. Repeat this step for the rest of the wedges to form a wreath.
- Brush the puff pastry wreath with egg wash and sprinkle with some sesame seeds.
Start baking
- Bake in the preheated oven for 15min at 200°c until the puff pastry turns golden brown.
Assemble and serve
- Serve hot with extra Kelly’s ham and mashed potato. Enjoy!
Ingredients
Servings: 4
Chicken
|
1 |
Potatoes – large sized, peeled and quartered
|
4 |
Lemons
halved
|
3 |
Onion – small sized, quartered
|
1 |
Garlic – medium sized, halved lengthwise
|
1 |
Onion – large sized, peeled and diced
|
1 |
Rosemary
|
20 g |
Water
|
1⁄4 cup |
Mayonnaise Mixture | |
Mayonnaise
|
1⁄2 cup |
Raw Honey
|
1 tbsp |
Vinegar
|
1 tbsp |
Worcestershire Sauce
|
2 tsp |
Cayenne Pepper – ground
|
1⁄4 tsp |
Kosher Salt
|
1⁄2 tbsp |
Black Pepper
|
1 tsp |
How to cook
Prepare the oven
- Preheat the oven to 200°C.
Prepare the potatoes and lemons
- Season the potatoes and lemons with salt and black pepper, then toss to evenly coat them.
- Place them onto the baking tray.
Prepare the mayonnaise mixture
- Add 1 teaspoon of lemon zest into a small bowl.
- Add in the mayonnaise, raw honey, vinegar, Worcestershire sauce, cayenne pepper, kosher salt and black pepper to the lemon zest and mix to combine.
Prepare the chicken
- Pat chicken dry with paper towels.
- Rub half of the mayonnaise mixture evenly all over the chicken and underneath the skin over the breast.
- Sprinkle chicken evenly with salt and pepper.
- Slice the remaining lemon and place it inside the chicken cavity along with quartered small onion, garlic and rosemary.
- Place the chicken on top of the lemons and potatoes in the baking tray.
Start cooking
- Roast in the preheated oven for 20 minutes.
- Remove the tray from the oven and baste the chicken with half of the mayonnaise mixture, then return to the oven for another 20 minutes.
- Once again, remove the tray from oven and baste with the remaining mayonnaise mixture, then return to the oven for another 20 minutes.
- Tent with foil halfway through cooking if too much browning occurs before internal temperature is reached.
- Roast until it is no longer pink at the bone and the juices run clear.
- Let stand for 5 minutes before serving.
Ingredients
Servings: 6
Elbow Macaroni
|
250 g |
Eggs – hard boiled
|
6 |
Small Red Onion – chopped
|
1 |
Spring Onions – chopped
|
1⁄4 cup |
Fresh Dill
|
2 sprigs |
Dijon Mustard
|
2 tbsp |
Mayonnaise
|
1 cup |
White Vinegar
|
1 tbsp |
Gherkin Relish – chopped
|
1⁄4 cup |
Paprika
|
1⁄2 tsp |
Salt – to taste
|
|
Pepper – to taste
|
How to cook
Cook macaroni
- Cook macaroni in salted water-based on-pack instructions.
- Drain, rinse in cold water and set aside.
Prepare eggs
- Separate egg white from yolks for the hard-boiled eggs.
- Chop the egg whites and set them aside.
- Mash the egg yolks.
- Then add mayonnaise, mustard and white vinegar to the mashed egg yolks.
- Season with salt and pepper to taste. Mix well.
Assemble & serve
- In a large serving dish, layout macaroni, add the egg yolk mixture, followed by chopped egg white, red onion, gherkin relish, spring onions and fresh dill.
- Dust paprika on top and serve.
Ingredients
Servings: 6
Cake | |
Caster Sugar
|
110 g |
Self Raising flour
|
65 g |
Cocoa Powder
|
50 g |
Eggs
|
4 |
Honey
|
2 tbsp |
Strawberry Italian Meringue Buttercream Filling | |
Eggs
|
3 |
Strawberry Puree
|
1 cup |
Unsalted Butter
room temperature
|
225 g |
Fine Grain White Sugar
|
90 g |
Water
|
2 tbsp |
Chocolate Ganache Frosting | |
70% Dark Chocolate – chopped
|
300 g |
Heavy Whipping Cream
|
300 g |
Fine Grain White Sugar
|
2 tbsp |
How to cook
Prepare the strawberry Italian meringue buttercream filling
- Prepare the sugar syrup by heating the sugar and water in a pot and bring it to boil – remove from heat when the sugar is fully dissolved.
- In a separate bowl, beat the eggs until soft peaks form.
- Pour the cooled sugar syrup into the eggs and beat until stiff peaks form.
- Add in the butter and mix well.
- Fold in the strawberry puree, mix well and set aside.
Prepare the chocolate ganache frosting
- Heat cream in a pot, add in sugar and bring to boil.
- Put the chopped chocolate into a bowl and pour in the cream mixture, mix well and set aside.
Prepare the cake
- Preheat your oven to 200°C.
- Grease and line a Swiss roll tin with baking paper covering all corners.
- Sift and whisk together the flour, cocoa powder and honey.
- In a separate bowl, whisk together the eggs and sugar until pale and frothy.
- Gradually add the sifted flour mixture and gently fold it into the wet ingredients until just combined – do not let too much air escape.
- Pour the cake batter into the tin and bake for about 10 minutes, until well-risen and firm when you touch it.
Assemble and serve
- Let the cake cool completely before spreading the strawberry Italian meringue buttercream.
- Holding one end of the cake with both hands, carefully roll the cake into a log while removing the baking paper at the same time.
- Using a metal spatula, spread the chocolate ganache frosting all over the cake.
- Run a fork down the length of the cake to add tree bark patterns on the cake.
- Dust with sifted icing sugar and decorate with strawberries or your favourite plastic decorations, like reindeer and holly leaves.
Ingredients
Servings: 6
Cod Fish
|
200 g |
Kueh Pie Tee Shells
|
8 |
Avocado – chopped
|
1⁄2 |
Japanese Cucumber – chopped
|
1⁄2 |
Tomato – chopped
|
1⁄2 |
Lemon Juice
|
2 tbsp |
Extra Virgin Olive Oil
|
2 tbsp |
Coriander Leaves
|
|
Water
|
500 ml |
Pepper
|
1 pinch |
Salt
|
1 pinch |
How to cook
Prepare the fish
- Pour water in a pot and place the cod fish steak in to steam for about 20 minutes.
- Once cooked, remove the fish and cut it into cubes (approximately 1.5cm by 1.5cm), then set aside.
Prepare the cucumber mix
- Toss the Japanese cucumber with 1 tablespoon of extra virgin olive oil in a bowl.
- Season with a pinch of salt and pepper to taste, then set aside.
Prepare the avocado mix
- Gently mix the avocado with 1 tablespoon of lemon juice then set aside.
Prepare the dressing
- Whisk 1 tablespoon of extra virgin olive oil, tomatoes and 1 tablespoon of lemon juice then set aside.
Assemble and serve
- For each kueh pie tee shell, add a layer of cucumber mix followed by a layer of avocado mix.
- Add the cod fish cubes and drizzle with a teaspoon of dressing.
- Top it off with coriander leaves and it’s ready to serve.
Ingredients
Servings: 3
Song He New Crop Rice
|
1 cup |
Kelly’s Bacon Bits Luncheon Ham
|
6 pieces |
Cucumbers
|
12 slices |
Carrots
|
12 slices |
Nori Wrap
|
2 pieces |
Sushi Vinegar
|
2 tbsp |
Red & Green Food Powder
|
2 tsp |
Eggs
|
2 |
How to cook
Start cooking
- Cook SongHe New Crop Rice.
- Fluff the rice once cooked and add in sushi vinegar. Divide the rice into 3 portions.
- 1 portion add red food powder/colouring.
- 1 portion add green food powder/colouring.
- Pan fry chicken Frankfurters and bacon bits luncheon ham. Make egg omelette.
- Boil carrots.
- Line sushi mat with cling wrap.
- Put a piece of seaweed nori on the mat and start to fill it up with rice. Alternate white portion with green and then red portion till the whole seaweed nori is fully covered with sushi rice.
- Occasionally wet your fingers so that the rice will not stick to your fingers.
- Flip over the fully covered nori such that now the coloured rice portion faced down on the mat and the seaweed nori faced upward.
- Put the meat, cucumber, eggs and carrots on the seaweed nori.
- Use the mat to roll up into sushi roll.
- Cut into smaller pieces.
Assemble and serve
- Plate sushi like a candy cane and serve with wasabi, soy sauce & pickled ginger.
Ingredients
Servings: 10
Pork Shoulder – about 340g
|
1 can |
Focaccia – about 220g
|
1 loaf |
Cherry Tomatoes
|
100 g |
Pineapple Chunks in Syrup
|
100 g |
Green Coral Lettuce
|
100 g |
Fresh Thyme
|
10 sprigs |
Cheddar Cheese
|
3 slices |
Apple Cider Vinegar
|
3 tbsp |
Honey Mustard
|
3 tbsp |
How to cook
Prepare the salsa
- Cut cherry tomatoes and pineapple chunks into quarters.
- Add apple cider vinegar and thyme leaves.
- Mix well and set the salsa aside.
Prepare the pork slices
- Cut pork shoulder into thin slices.
- Grill the pork slices on a pan until it starts to char then set aside.
Assemble and serve
- Slice the focaccia loaf into half.
- Spread honey mustard on one side of the loaf.
- Lay out the lettuce on the loaf followed by the cheese slices and grilled pork slices.
- Spoon the salsa on top of the pork slices and cover it with the other half of the loaf.
- Cut the loaf into 10 sliders and secure each slider with a cocktail toothpick.
Ingredients
Servings: 6
Bread – cut into 12 thin slices
|
1 |
Shredded Cheese (preferably vegan)
|
1⁄4 cup |
Pomegranate Seeds
|
1⁄2 cup |
Eggs
|
4 |
Luncheon & Mushroom Patties | |
Shiitake Mushrooms
|
3 |
Garlic
|
1 clove |
Lettuce Leaves
|
12 |
Flax Meal
|
1 tbsp |
Water
|
3 tbsp |
Anew Plant-Based Luncheon Meat – Classic
|
1 can |
Sugar
|
1 tsp |
How to cook
Prepare the luncheon & mushroom patties
- Chop the shiitake mushrooms and garlic finely. Combine the flax meal and water in a bowl; stir well and set aside.
- Break up the vegan luncheon meat in a large mixing bowl. Add chopped mushrooms, garlic and sugar, then mix well.
- Add the flax meal mixture and continue to mix until well combined.
- Shape the vegan luncheon meat mixture into thin mini patties and bake in the oven for 20 mins at 180°C.
Prepare baguette and the toppings
- Toast the baguette slices until golden brown.
- Add the shredded cheese of choice on top once the patties are thoroughly cooked. The cheese will melt slightly on the patty; alternatively, heat it in the oven for just a few more minutes.
Assemble the canapés
- Start with a toasted baguette slice, then lettuce and a luncheon patty.
- Repeat until all the canapés are assembled. Top with pomegranate seeds, then serve and enjoy!
Ingredients
Servings: 4
Choux Pastry | |
Butter (salted)
|
115 g |
Water
|
120 ml |
Milk
|
120 ml |
Salt
|
tsp |
Fine Sugar
|
2 tsp |
All-Purpose Flour
|
125 g |
Eggs – large, beaten
|
4 |
Truffle Cream Cheese | |
Butter – softened
|
1⁄2 cup |
Cream Cheese
|
1⁄2 cup |
Parmesan Cheese
|
1⁄4 cup |
Spring Onions – sliced
|
2 tbsp |
Garlic – minced
|
1 clove |
Truffle Oil
or 10-12 shavings of fresh white truffle
|
1⁄2 tsp |
Topping | |
Aged Gouda
|
50 g |
How to cook
Choux pastry
- To make the choux pastry, mix butter, water and milk in a sauce pot. Set to simmer.
- Add flour, sugar and salt to the simmering mix. Stir consistently with a wooden spoon.
- After the flour forms into a dough ball, mash it hard with the wooden spoon for 4-6 mins. Allow to cool for 5 mins.
- Add eggs to the dough, one at a time. Mix and stir well until fully incorporated, before adding in the next egg.
- Once all the eggs have been added and the dough looks shiny, transfer it into a piping bag.
- Preheat oven to 200°C.
- Line a baking tray with baking paper and pipe small mounds of choux pastry about 1.5 inches in diameter.
- Pipe them at least 2 inches apart as they will swell up to twice their size!
- Bake in oven for 15-20 mins until they have puffed up.
- Reduce oven temperature to 170°C and then finish baking for another 10-15 mins until golden brown.
- Refrain from opening the oven too many times.
Truffle Cream Cheese
- Combine butter, cream cheese, parmesan, spring onions, garlic and truffle oil/truffle slices.
Assemble and serve
- Slice open the choux pastry and fill it with the cream cheese mixture.
- Serve with a generous grating of aged gouda on top of each serving.
Ingredients
Servings: 6
Kellogg’s Cornflakes
|
3 cups |
Marshmallows – about 150g
|
1 pack |
Unsalted Butter
|
50 g |
Vanilla Extract
|
1 tsp |
Apple Green Food Colouring
|
5 drops |
Red M&Ms
|
1⁄2 cup |
Toasted Almond Shards
|
1⁄2 cup |
Icing Sugar – for dusting
|
How to cook
- Melt butter in a sauce pot. Add marshmallows.
- Stir on low heat until marshmallows melt completely.
- Stir in vanilla extract and apple green food colouring, mix well.
- Add Kellogg’s Cornflakes and coat completely with melted marshmallows.
- Remove from heat, wet your hands and mould a portion cornflakes mixture into the shape of Christmas wreaths on a tray layout with baking paper. Make sure to pack them tightly together. The amount makes 6 wreaths.
- Decorate the wreaths with red M&Ms and toasted almond shards.
- Refrigerate to let wreaths set and cool down. Dust icing sugar on top before serving.
Ingredients
Servings: 12
SCS Unsalted Butter – softened
|
1⁄2 block |
Plain Flour
|
170 g |
Baking Powder
|
2 tsp |
Salt
|
1⁄2 tsp |
Caster Sugar
|
200 g |
Eggs
|
2 |
Vanilla Extract
|
2 tsp |
Full Fat Sour Cream
|
120 g |
Dried Cranberries
|
1⁄2 cup |
Pretzels
|
24 |
Red M&Ms
|
1⁄2 cup |
Chocolate Chips
|
1⁄2 cup |
Round Milk Candy
|
1 pack |
Nutella Chocolate Spread
|
1 cup |
Marshmallows – each cut into half
|
6 |
How to cook
- In a mixer, beat butter and caster sugar until pale white.
- Mix in one egg at a time, followed by vanilla extract and full fat sour cream.
- Mix plain flour, baking powder and salt in a bowl. Slow mix in the flour mixture into the batter.
- Mix in dried cranberries evenly into the batter.
- Divide batter among 12 cupcake liners in a cupcake baking tray.
- Bake at 180°C for 18 to 20 minutes. Remove cupcakes from oven and set aside to cool down completely.
- Trim and flatten the top of the cupcakes. Spread the top with Nutella chocolate spread.
- Use the milk candy topped with chocolate chips to form the eyes, and marshmallows along with red M&Ms for the nose and face. Lastly, use a pair of pretzels to form Rudolph’s ears.
Ingredients
Servings: 5
Macaron Shell | |
Almond Flour
|
43 g |
Powder Sugar
|
40 g |
Egg White
|
33 g |
Sugar
|
30 g |
Colouring
|
1 tsp |
Filling | |
Coconut Milk
|
20 g |
White Chocolate
|
40 g |
How to cook
Prepare the macaron shell mixture
- Sieve almond powder and powder sugar.
- Beat egg white and sugar until they form stiff peaks.
- Add colouring and mix well.
- Fold in almond flour and powder sugar until ribbon stage.
- Pipe and air dry the macaron till the skin forms a thin crust.
Start baking
- Bake at 150°C for 15 minutes.
Start cooking the filling
- Boil coconut milk till little bubbles appear, then add white chocolate until it melts.
- Let the mixture cool down and thicken.
Assemble and serve
- Pipe and assemble macarons.
- Serve and enjoy!
Ingredients
Servings: 8
Strawberry
|
12 |
Red M&Ms
|
12 |
Unsalted Butter
|
115 g |
Brown Sugar
|
70 g |
Golden Syrup
|
10 g |
Plain Flour
|
150 g |
Baking Soda
|
2 g |
Salt
|
1 g |
Ground Cinnamon
|
2 g |
Ground Ginger Powder
|
2 g |
Dark Chocolate Chips
|
50 g |
Cream Cheese
|
50 g |
Vanilla Paste
|
2 g |
Icing Sugar
|
1⁄2 cup |
How to cook
Prepare the dough
- Combine plain flour, baking soda, salt, ground cinnamon and ground ginger. Set aside.
- Cream butter, sugar, and golden syrup.
- Add egg (bit by bit), cream till ribbon stage.
- Mix dry ingredients into wet ingredients over 2 portions.
- Add and fold in chocolate chips. Chill dough for 2 hours.
Start cooking the frosting
- Mix cream cheese, butter, icing sugar, vanilla paste and a pinch of salt.
- Cook & whisk over low heat. Transfer frosting into a piping bag and set aside.
Start baking
- Next, using a tablespoon, measure cookie dough and place each dough in a cupcake sleeve.
- Bake cookies for 20 mins at 180 degrees Celsius.
Assemble & serve
- Once cookies are baked, remove from sleeves and let them cool.
- Decorate cookies: using the frosting, glue a strawberry to a cookie.
- Pip the beard (refer to picture) and add either an M&M or jelly bean to the beard.
Ingredients
Servings: 6
Ingredients A | |
Plain Flour – sifted
|
230 g |
Salt
|
1⁄4 tsp |
Baking Powder
|
13⁄4 tsp |
Ingredients B | |
Bicarbonate Soda
|
1⁄4 tsp |
Ginger Powder
|
1 tbsp |
Cinnamon Powder
|
1⁄2 tsp |
Shortening
|
175 g |
Caster Sugar
|
180 g |
Ingredients C | |
Fresh Egg
|
1 |
Molasses Syrup
|
90 g |
Freshly Grated Ginger & Juice
|
1 tbsp |
How to cook
- Cream Ingredients B for 4 minutes. Add egg and continue beating for ½ minute. Add molasses syrup and grated ginger. Continue beating for 1 minute.
- Fold in ingredients A to form a soft dough.
- Drop dough by a teaspoon onto a greased baking tray. Bake in oven at 180°C for 15 to 20 minutes.
Ingredients
Servings: 6
S&W 100% Pineapple Juice
|
240 ml |
Cranberry Juice
|
240 ml |
Fresh Lime Juice
|
180 ml |
Sugar
|
3 tbsp |
Ice
|
4 cups |
Pomegranate Seeds – for garnish
|
|
Cinnamon Sticks – for garnish
|
|
Sugar Rim | |
Sugar
|
2 tbsp |
Cinnamon Powder
|
1 tsp |
Lime Wedges
|
How to cook
- Mix 2 tbsp of sugar and 1 tsp of cinnamon powder on a small plate.
- Use a wedge of lime to rub the rim of a margarita glass and dip rim of glass in the sugared cinnamon mixture.
- Add sugar, lime juice, pineapple juice, cranberry juice and ice into a blender. Blend for 1-2 minutes until smooth.
- Pour frozen margarita mocktail into margarita glasses and garnish with pomegranate seeds and a cinnamon stick.
Ingredients
Servings: 2
Tanqueray London Dry Gin
|
1 oz (30 ml) |
Ice Cubes
|
1 cup |
Grass Jelly
|
6 big cubes |
Pomegranate Juice
|
1⁄2 cup |
Champagne
|
1⁄2 cup |
Fresh Rosemary Stalks
|
4 |
Toothpicks
|
2 |
Marshmallows
|
2 |
Pomegranate Seeds
|
2 g |
Cloves
|
4 |
How to cook
- Pour ice cubes into a glass to chill it. Remove once chilled.
- Cut grass jelly into approximately 3cm x 3cm cubes.
- Add grass jelly followed by gin, pomegranate juice and champagne.
- Insert 2 rosemary stalks into each marshmallow to create antlers.
- Break a toothpick into half. Insert into the front of the marshmallow and attach the pomegranate for the nose. Then place 2 cloves between the nose and antlers to form the eyes.
- Serve once done.