Brandt Recipe Book 2018.pdf - Trade Depot

MASTERING THE 3-COURSE MEAL

MASTERING THE 3-COURSE MEAL

AboutBrandt is a premium French home appliances manufacturer and distributor renowned for its range of cutting-edge mid to high-end home equipment.

The Brandt Built-in collection consists of a full range of cooking and washing appliances that epitomize practicality, safety, comfort and functional elegance. Brandt spearheads home appliance innovations, with every product thoughtfully designed to make your home and kitchen life sweat free.

Breeze through whatever today brings with Brandt.

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EntreesTeriyaki Chicken with Asparagus in Garlic Oil Chef Jason Lim, The Eureka Cooking Lab (TECL)

Braised Pork Kong Bak Burger Chef Joseph Lee, The Bread Table

Spicy Raw Zucchini Marinara Palate Sensations

Braised Beef Cheeks in Red Wine Homechef Angeline Lim

Grilled Braised Pork Belly Homechef Xiao Shun Yu

Salmon Omelette Roll with Dashi Essence Homechef Rontree Chan

Sicilian-Style Stuffed Squid Tubes Homechef Sidney Go

Mediterranean Mussels with Panzanella Chef Bertrand Cheo, Twitterbert

DessertsRose Cheesecake with Lychee Jelly Homechef Angeline Lim

Fried Crispy Strawberry Fritters Homechef Rontree Chan

Coconut Panna Cotta with Mango and Gula Melaka Homechef Stephanie Lung

Charcoal Earl Grey Lavender Lava Cake Homechef Chia Wee Loon

Apple Crumble Brownies Chef Siti Mastura Alwi, SSA Culinary Institute

Cranberry Pecan Biscotti Chef Siti Mastura Alwi, SSA Culinary Institute

Country Apple Pie Chef Joseph Lee, The Bread Table

Blackberry Cherry Sauce Pavlova Homechef Diana Loo

Cooking Hacks

Credits & Acknowledgements

Appetisers Watermelon Consomme Soup Chef Jason Lim, The Eureka Cooking Lab (TECL)

Pan Seared Scallop with Roasted Pumpkin Pure� Homechef Xiao Shun Yu

Spanish Chorizo Potato Cups Homechef Diana Loo

Foie Gras on Sourdough Biscuit with Micro Greens Homechef Sidney Go

Seafood Coconut Soup Homechef Stephanie Lung

Balinese Corn Fritters with Green Mango Salsa Palate Sensations

Spiced Confit Salmon Trout Homechef Chia Wee Loon

Crab, Mango and Avocado Salad Chef Bertrand Cheo, Twitterbert

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APPETISERS

1 watermelon (small)

1 cucumber (about 175g)

400g tomatoes (about 4 pcs)

1 serrano pepper, sliced

1-1/2 tbsp lime juice

5g cilantro (1/4 cup packed), chopped

5g basil (1/4 cup packed), chopped

5g mint leaves (1/4 cup), chopped

1 tsp sugar

1 tbsp honey

salt to taste

1 block tempeh (sliced thinly)

BASIL SYRUP100ml water

2 tbsp honey

4g basil leaves (about 2 stalks)

PREPARATION

BASIL SYRUP- Heat a pan of water till boiling, add in honey and stir till it dissolves. Add in basil leaves

Remove the pan from heat and let the herbs steep in the honey solution for at least 30 minutes or put it on an ice bath, stir till it cools to room temperature.

WATERMELON- Cut watermelon into cubes of 3cm squares. Prepare medium size vacuum bags. Place the

watermelon cubes neatly, about 16 square pieces.

- Add in basil syrup (include the basil leaves). Vacuum seal the bags. Chill in fridge until ready to serve. Before serving, cut the bag and strain the cubes. Set aside for plating.

TOMATO CONSOMM�- Measure 200g of the leftover odd-sized pieces of watermelon. Make "C" cuts into the

tomatoes (cut off the flesh but keep the seed membrane intact).

- Fill about half of blender with the roughly chopped tomatoes. Add in the salt. Pulse till tomato is in mash form. Do not overblend or it will become a pure�. Remove and set aside in a large mixing bowl.

- Peel the cucumber and remove the seeds. Roughly chop the cucumber, serrano pepper, 200g watermelon and the mint, cilantro and basil herbs. Blend and add to the blended tomato.

- Place a cheesecloth above a strainer, over which pour the mixture and allow the juices to drip. Use a spoon to squeeze out remaining juice. Season with lime juice, salt and sugar. Leave juice (which should be clear) to chill in a jug for at least 20 minutes before serving.

- Place 4 cubes of watermelon per plate in a shallow bowl and fill with 3-4 tablespoons of the consomme. The chunks of watermelon should still be visible. Garnish with a sprig of mint leave and 2 slices of tempeh chips.

SERVING SUGGESTION

TEMPEH CHIPS- Preheat oven to 150¡C and line a baking tray with baking paper.

- Cut tempeh into thin slices and arrange on the baking sheet. Sprinkle both sides of tempeh with a spice mix of cumin, coriander, turmeric, smoked paprika and salt. Bake for 40-60 minutes, turning the slices regularly, until they feel firm and crispy. Cool and store airtight.

WATERMELON CONSOMME SOUP

by Chef Jason Lim

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INGREDIENTS

Serves 4 l Prep Time 20 minutes l Cooking Time 15 minutes

THE EUREKA COOKING LAB (TECL)

Chef Jason Lim is the proud co-founder of Men-Tei Restaurant and The Eureka Cooking Lab, a professional cooking school. His special ability is to turn any recipe into a scientific process to preserve the exact taste, smell and mouth-feel that make these dishes so special.

Follow Chef Jason on Facebook (@The Eureka Chef) and Instagram (@theeurekachef).

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INGREDIENTS PREPARATION

SCALLOPS- Dry the scallops completely with kitchen towels by pressing gently on the towel to absorb

excess moisture. Season lightly with salt and pepper.

- Heat the pan until smoke is visible. Drizzle olive oil into the pan. Place scallops at the edge of the pan in clockwise direction. Cook for about 1 minute without moving the scallops. Flip the scallops one by one in the clockwise direction. Cook for another 1 minute.

- Add in another knob of butter. Add in juice from 1/4 lemon after butter has melted. Tilt the pan sideways and baste the scallop.

PUMPKIN PURE�- Cut the pumpkin into chucks with the skin on. Transfer to baking tray. Drizzle olive oil

generously over the pumpkins. Season with salt and pepper. Roast in the oven for 60 minutes at 190¡C.

- Remove the skin from the roasted pumpkin pulp and put them into a blender. Add a knob of butter and 2 tablespoons of milk. Blend on medium setting until desired consistency.

- Garnish with fruits diced into tiny cubes. Transfer into a bowl. Add 1 tablespoon of lemon juice. Mix them well.

XIAO SHUN YU | @SHUNYUUU

Shun Yu is a civil engineer by profession with three passions in life: cooking, basketball and travelling.

He has been learning to cook since 2011 because "I was bored with the food around me and fancy restaurants were too expensive for me." He has learnt everything from YouTube and his favourite chefs include Gennaro Contaldo and Gordan Ramsay. "After six years, I am still hungry and eager to learn and to improve my skills and knowledge. Right now, I am exploring Vietnamese and Chinese cuisines."

Basketball is also part of his life. Travelling to every country in the world is something he dreams of doing. "Out of the 32 countries that I have been to, Georgia is my favourite," he lets out.

PAN SEARED SCALLOP WITH ROASTED PUMPKIN PUREEby Xiao Shun Yu

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6 scallops

1/4 lemon

4g knob of butter

salt and pepper

300g pumpkin

knob of butter

olive oil

salt and pepper

2 tbsp milk

10g green apple

10g watermelon

10g pineapple

1 tbsp lemon juice

Score the scallops gently before searing for extra crispness. You may replace the pumpkin pure� with carrots instead.

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1 chorizo, finely diced

3 cloves garlic, finely minced

1 medium potato, finely diced

4 pcs water chestnuts, finely diced

1 medium onion, finely chopped

1 tbsp smoked paprika

100ml romesco or pizza sauce

150g minced pork

grated manchego cheese, for topping

fresh thyme for garnishing

PREPARATION

WANTON CUPS- Preheat the oven to 190¡C.

- Lightly oil a 12-cup muffin baking tray with olive oil. Place a wanton skin over each cup, then cover with another wanton skin (rotated to 90¡ clockwise so that the corners of each of the wanton skin are not resting on top of each other). Repeat this until all 12 cups are filled.

- Bake for about 8-10 minutes.

THE FILLING- In a large skillet over medium heat, brown the finely diced chorizo

with two tablespoons of olive oil. Add the chopped onions and fry till it is translucent. Add the minced garlic and cook until fragrant, about a minute or so.

- Add the minced pork, followed by the potatoes. Season the mixture with black pepper, salt and smoked paprika. Adjust seasoning accordingly.

- Add romesco sauce or a tomato-based pizza sauce. Let it simmer until the pork is cooked with a thick sauce consistency. Turn off heat and set aside until ready to serve.

ASSEMBLING- Spread about 1 tablespoon of meat filling into each cup. Top it with

a sprinkling of grated cheese and thyme.

- Bake in the oven at 170¡C for another 10 minutes or until the cheese melts. Serve while it's hot.

SPANISH CHORIZO POTATO CUPSby Diana Loo

DIANA LOO | @DROOLCOOKCLUB

Diana has more than 35 years of experience in home-cooking. While she attends cooking classes, watches YouTube videos and reads cookbooks, much of her kitchen success comes from combining a dare-to-try spirit topped generously with creative juices in all flavours.

"Food to me, is relational, so it is pivotal to the way in which I express creativity, love, care and hospitality. In short, I love food and I love collecting recipes and sharing my creations with family and friends. The more I experiment, the more I realise I need a place to share my creations. My newly-launched Drool Kitchen features monthly themed private dinners in home settings - perfect for meeting new friends and catching up with old friends over good food and long conversations."

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Makes 30-36 cups l Prep Time 30 minutes l Cooking Time 10 minutes

INGREDIENTS

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FOIE GRAS ON SOURDOUGH

BISCUIT WITH MICRO GREENS

by Sidney Go

100g stale sourdough bread

15g foie gras (for biscuit)

1 egg

1/2 tbsp french butter

2 pcs 20-30g of foie gras

poppy or chia seeds

1/4 cup balsamic vinegar

1 tbsp honey

micro greens for plating

salt

PREPARATION

BISCUIT- Preheat oven to 150¡C.

- Take 15g piece of foie gras, lightly salt and sear in pan to extract fat. Set aside and rest.

- In a food processor, crumb the sourdough (roughly). Add breadcrumbs to a bowl,incorporate the cooked piece of foie gras and extracted oil, egg and butter to combinewell. Using a ring mould, divide the "batter" equally and tightly compact into two biscuits.Place on either a wired rack or baking paper and bake for 25 minutes.

- After 25 minutes, sprinkle poppy/chia seeds to cover the top of the biscuit. Place back inoven for another 10 minutes.

BALSAMIC REDUCTION- In a shallow pot, add balsamic vinegar and honey. Using medium heat, cook the vinegar

(stirring occasionally) until it coats the back of your spoon.

FOIE GRAS- Heat pan until it is hot enough to immediately evaporate droplets of water.

- Take each piece of the uncooked foie gras and salt one side. Then place each piece ontothe hot pan, salt the other side immediately. Cook each side once for 20-30 seconds(depending on the thickness of the foie gras). Remove from pan immediately and place onabsorbent towel.

ASSEMBLING- In the centre of a plate, place a drop of balsamic reduction (this helps to hold the biscuit

in place). Place biscuit on top of the dot. Place cooked piece of foie gras on biscuit.

- Decorate plate/biscuit with micro greens. Drizzle balsamic reduction over foie gras.

SIDNEY GO | @LYCHEE_BOY

"Please don't cook in my kitchen again" - his mother used to say back in their home in Australia.

Fast forward to now, 17 years later and back in Singapore, Sidney has somewhat refined what and how he cooks.

From social media feeds, cookbooks, to creating his own rendition of a dish he's tried outside, Sidney will try cooking a dish at least once, in his quest of learning something new everytime.

Technology and the necessity to eat are what inspires Sidney. Modernisation of kitchen tools and cooking methods working together with traditional methods showcases the evolution of his food and himself as a homechef.

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INGREDIENTS


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SOUP2 lemongrass,

smashed

8 shallots, skin removed

6-8cm galangal, sliced

10 kaffir lime leaves

4 bird's eye chili, chopped (or more if you like it spicy)

800ml water

500ml coconut cream

SEAFOOD8 medium-sized

prawns, shells removed

400g squid, cut into rings

400g mussels, washed and de-bearded

8 baby tomatoes

1 cup fresh Thai basil leaves

SEASONING2 tbsp palm sugar, or

adjust to taste

3 tbsp fish sauce, or adjust to taste

1/4 cup lime juice

GARNISHING1/4 cup coriander leaves,

chopped roughly

fried shallots, optional

PREPARATION

- Start with prepping the soup.

- In a big stock pot, add all ingredients for the soup and bring to boil. Let it simmer on low heat without lid for about 20 minutes to allow the herbs to infuse the soup. Sieve the stock, set aside.

- Bring stock to boil. Add seafood into stock. Add all the tomatoes, mushroom and basil leaves. Cover and let it bring to boil, until prawns turned opaque and mussels start to open, about 5-10 minutes.

- Uncover, add the seasoning of palm sugar and fish sauce, adjust to taste. The flavour should be slightly sweet, spicy and sour, while the texture is creamy.

- Scoop the seafood soup into respective bowls. Garnish with coriander and shallots before serving.

SEAFOOD COCONUT SOUP

by Stephanie Lung

STEPHANIE LUNG | @FOODIE.FIT.MUMStephanie loves to cook and eat. She figured the only way to fuel this important passion while staying in shape is to eat healthy as well as exercise.

So this mother of two creates healthy dishes from well-loved classic recipes. This way, she can eat healthily without compromising on taste or flavour. Her recipes are robust, with layers of flavours and textures - a little like her own personality.

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INGREDIENTS


You can also do a chicken or pork or fish variation, which is easier to prepare. Just prepare the stock base as above. Add chicken and vegetables into the sieved stock, cover and allow it to come to a boil again. Then serve immediately with the garnishing.

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1 ear fresh corn kernel

1tbsp chives

2 eggs, lightly beaten

75g all-purpose flour

35g rice flour

1 stalk celery, thinly sliced

1 stalk spring onions, thinly sliced

5 shallots, finely minced

3 cloves garlic, finely minced

3 water chestnuts, finely diced (optional)

2 tsp coriander seeds, lightly toasted

1 tsp turmeric powder

1 tsp black peppercorns

1 tsp salt

50ml water

oil for deep frying

PREPARATION

- Stand the ear of corn up in a bowl and use a knife to scrape off the kernels. Discard the cob.

- Wash, chop and cut the rest of the ingredients as specified. Toast the coriander seeds and peppercorns and ground it in a spice blender or hand mortar until a fine powder. Add this to the rest of the ingredients except the oil and mix well into a thick batter.

- Heat oil to 170¡C for deep frying.

- Using a ladle, drop spoonful of batter into the hot oil and fry until batter turns golden brown, about 2-3 minutes each side. Drain and cool on a wiring rack. Repeat until all batter has been used up.

- Serve hot with tomato sauce and chilli. Alternatively, spice it up with a salsa dip.

SERVING SUGGESTION

SALSA DIP- Wash and dice the green mango and tomatoes. Add the rest of the

ingredients. Adjust to taste accordingly. Store in fridge until ready to serve.

SALSA1 green mango, finely

diced

1 medium tomato, finely diced

1 tbsp coconut/palm sugar

1/2 cup pomegranate seeds

4 lime leaves, finely julienned

2-3 tbsp fish sauce

1-2 chilli padi, finely chopped (optional)

1 lime (zest and juice)

BALINESE CORN FRITTERS WITH

GREEN MANGO SALSAby Palate Sensations

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INGREDIENTS

Serves 2-4 l Prep Time 30 minutes l Cooking Time 15 minutes

PALATE SENSATIONS COOKING SCHOOLPalate Sensations Cooking School aims to bridge the gap between the home gourmand and the professional chef. "We dont just teach you how to follow recipes and make dishes, we teach you culinary techniques and principles so that you can be a better cook."

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- Bring water to a boil. Add sago pearls and cook until the middle white spots in the pearls are minimal, while whisking regularly to prevent the pearls from sticking to the bottom of pot. Strain and cool the pearls in running water. Allow the pearls to cool and water to drain off.

- Pour back into a pot and add squid ink. Mix well. Spread sago pearls thinly over a silicon mat. Dehydrate in an oven or dehydrator at 65ûC for 18-24 hours. Resulting sago should feel dry to the touch.

- Heat oil to about 180ûC. Add a small piece into the oil to test if it puffs up. It should take less than 10 seconds if the oil is hot enough. Fry in batches and do not attempt to fry a big piece at anytime as it can expand up to 4 or 5 times its original size!

- Season with a blend of salt, smoked paprika, chilli powder or any flavoured spices.

SQUID INK SAGO CRACKERS

1/2 cup sago pearls

3 cups water

1 tbsp squid ink

SPICED CONFIT SALMON TROUT

by Chia Wee Loon

CONFIT OIL500ml canola oil

5 sticks lemongrass, use only the lower white portion, crushed

10 bay leaves

10 kaffir lime leaves

10 sprigs thyme

20 cloves garlic crushed

10 shallots crushed

50g ginger, sliced

2 tsp ground white pepper

2 tsp ground coriander seeds

2 tsp fennel seeds

Add all ingredients, and steep at low heat for 2 hours. The bubbling should be gentle.

Leave to cool, strain and reserve oil. Oil can be kept in the fridge or freezer for up to 3 months.

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INGREDIENTS


PREPARATION

SALMON

4 pcs x 100g salmon fillet, deboned, skin off

- Brine salmon in salt sugar solution for 45 minutes. Leave this in the fridge while brining. Gently rinse off excessive salt in running water. Pad dry salmon fillets. Place salmon in a shallow tray and fully marinate in confit oil overnight in the fridge.

- Before cooking bring the salmon and oil to room temperature. Remove salmon from oil and place on baking tray.

- Preheat oven to 60ûC, fan assisted mode. Bake for 20-25 minutes, brushing salmon with the confit oil every 5-10 minutes. The salmon should not have changed colour, and resulting flesh should be tender and flake easily.

CAULIFLOWER CREAM

- Saut�e shallots, curry leaves and sugar in butter until shallots turn translucent. Add cauliflower and saut�e for a few minutes, just to caramelise the florets. Add cream and milk and allow the florets to cook and soften. Season to taste with salt and pepper. Pure� using a immersion stick blender or jug blender. Keep warm.

250g cauliflower florets

50g butter

2 shallots

10 curry leaves

100g cooking cream

150g milk

1 tsp sugar

salt and peper to taste

Dissolve salt and sugar in water, chill the brine.

BRINE SOLUTION100g salt

100g brown sugar

1L water

To speed up the chilling, use 700ml water and 300g ice.

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SAUCE

200g mango pure�

20g cilantro

10g mint leaves

1 tsp vinegar

30ml lime juice

60ml water

salt and pepper to taste

30ml olive oil

SALAD

200g fresh crab meat

1 mango, diced

2 avocado, diced

CRAB SALAD SEASONING (DIVIDED)

20g shallots, finely chopped (about 2 small pcs)

2 tbsp lime juice

10g mint leaves, finely chopped

2 chilli padi, finely chopped (optional)

2 tbsp olive oil

Tabasco sauce to taste


CRAB, MANGO AND AVOCADO SALADby Chef Bertrand Cheo

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PREPARATION

THE SAUCE- Heat olive oil in a small saucepan over medium heat. Add the mango, season with salt

and pepper. Cook, stirring for about 3 minutes until fruit is very tender. Add water, bring to a boil and remove from heat.

- Stir in lemon juice. Pour mixture into a blender with the rest of the ingredients and blend until a fine pure� with sauce consistency. Chill.

CRAB SALAD- In a bowl mix all seasoning ingredients for the crab salad, except the chopped shallots.

Set aside.

- Prepare the cooked crab meat; break up any big chunks and add the chopped shallots to mix.

- Cut the mango and the avocado into cubes and put them into separate bowls. Add some lime juice to the avocado to prevent it from oxidation.

- Divide the seasoning ingredients equally into 3 parts and add it to the crab meat, mango and avocado. Mix gently with a spoon, taking care not to mush up the avocado pieces.

ASSEMBLING- Using a deep ring cutter or dessert bowls, lined with plastic wrap, spoon some avocado

pieces into the mould, then gently stack the mango pieces on top, followed by the crab meat.

- Garnish with cilantro leaves. Chill in the fridge for 1-2 hours.

- When ready to serve, gently remove the salads from the moulds onto individual plates and dress it with the sauce. For added crunch, you can toss in some pomegranate seeds or peeled ruby red grapefruit sections.


INGREDIENTS

TWITTERBERT

TWITTERBERT Pte Ltd is a Food & Beverage Consultant and Kitchen Specialist company by Chef Bertrand Cheo. Whether you are looking for restaurant start up advice and planning, menu planning, kitchen staff training, kitchen equipment or ways to improve your current business, our comprehensive and bespoke services will ensure that you are on the right path.

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ENTRÉES

2 chicken drumsticks (Increase the ingredients for the teriyaki sauce accordingly if you are adding on more chicken)

5 tbsp soy sauce

3 tbsp Mirin

2 tbsp Sake

plain flour

olive oil

1 bunch fresh asparagus

3 tbsp butter

1 clove garlic chopped

salt and pepper

TERIYAKI CHICKEN WITH

ASPARAGUS IN GARLIC OIL

by Chef Jason Lim

PREPARATION

- Preheat the oven to 180ûC.

- Season drumsticks with salt and pepper, then marinate in soy sauce for 30 minutes. Prepare the teriyaki sauce. Mix mirin, sake and soy sauce.

- Coat the skin of the chicken with plain flour. Preheat the pan to high heat (level 8), add oil and sear the skin side until golden brown and crispy.

- Remove the chicken from the pan and put in the teriyaki sauce till it comes to a boil. Put the chicken into the pan and then into the oven.

- Bake the chicken for 30-40 minutes, or until the internal temperature reaches 65ûC. Glaze the chicken with a brush during the cooking, the surface should be slightly charred.

ASPARAGUS- Have a large bowl of ice water ready. In a

large saucepan, bring 8 cups water to a boil. Season with 2 tablespoons coarse salt, and add asparagus. Boil until tender, 3 to 4 minutes (depending on thickness).

- Remove with tongs, or drain in a colander, and immediately transfer to ice water for 1 minute to stop the cooking process.

- Preheat a pan to 200ûC. Add butter and garlic, saut� briefly till the asparagus have brown edges. Season with salt and pepper. Remove and set aside for plating.

INGREDIENTS


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BRAISED PORKKONG BAK BURGER

by Chef Joseph Lee

500g lean pork belly

4 slices ginger

4 pcs star anise

6 cloves garlic

1 stick cinnamon stick

4 pcs bay leaf

2 dried honey dates

30g rock sugar

50ml cooking wine

80ml chicken stock

100ml light soya sauce

100ml dark soya sauce

1/2 tsp cornstarch

200ml water (enough to cover the top of the pork slices)

PREPARATION

- Clean and cut lean pork into strips of approx 1-1/2 cm wide and 6cm long. Rinse with boiling hot water.

- In a medium pot, dry fry the aromatics before adding the rest of the ingredients and boil at medium heat for 10 minutes.

- Transfer pork belly into the pot with skin facing up. Add more water if needed to make sure pork is fully submerged. Bring to boil for 5 minutes then lower to medium heat to cook for 2 hours or until the pork is tender and can be skewered through with a chopstick.

- Turn the pork every 30 minutes to allow the meat to be cooked evenly. Remove meat from the pot once it is cooked to let it cool. Reduce the sauce into a thick consistency by adding some cornflour.

ASSEMBLING- Slice prepared pork belly into 1 cm thickness and serve with lotus

buns or brioche burger bun. Drizzle over the reduced sauce and top with green such as Chinese parsley, alfalfa and sliced tomato.

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INGREDIENTS

Serves 2 l Prep Time 30 minutes l Cooking Time 2 hours

THE BREAD TABLE

Executive baker Joseph Lee founded The Bread Table in 2013. Trained under the French Culinary Institute in New York City, where he has lived for seven years, chef Joseph masters the art of European sourdough bread, pastries and pies making use of sourdough as natural fermentation.

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4 medium-sized zucchini (estimate 1 zucchini per person)

MARINARA SAUCE

3 cups sun dried tomatoes in oil, drained

3 cloves garlic, soaked in water overnight

3 tbsp red onion, chopped (soaked in water overnight to reduce raw taste)

8 basil leaves

1-1/2 fresh tomato, chopped

1/2 cup yellow peppers, chopped

1-1/2 tbsp extra virgin olive oil

1 tsp Himalayan or sea salt

1/4 tsp dried oregano or fresh oregano

2 chilli padi, deseeded & chopped (adjust amount to taste)

GARNISHING

4 basil leaves

1 corn on the cob, deseeded

1/2 cup fresh tomatoes, chopped

pine nuts

PREPARATION

- Using a spiraliser, spiral the zucchini into thin spaghetti strips. Soak in salted water for about 10 minutes, drain well before use.

- Using a microprocessor, blend all the ingredients for the marinara sauce together until smooth. Check for seasoning, you may adjust for oil, salt and basil leaves, according to your preference.

- Portion the zucchini spaghetti into individual plates. Pour sauce on top. For added crunch, sprinkle fresh corn, fresh tomatoes and toasted pine nuts over the noodles.

- Garnish with sprigs of basil leaves and a drizzle of extra virgin olive oil before serving.

SPICY RAW ZUCCHINI MARINARAby Palate Sensations


INGREDIENTS

Be careful not to add too much onion or garlic or it may become bitter. If that happens, adjust by adding more tomatoes.

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BRAISED BEEF CHEEKS

IN RED WINEby Angeline Lim

PREPARATION

BEEF CHEEKS- Pat dry trimmed beef cheek. Season with salt and pepper. Lightly dust each piece with flour.

Heat oil in cast iron pot and sear beef on all sides till nicely browned. Set aside.

- Lower the heat to medium, add in the onions, celery, carrots and garlic, saut�e about 5 to 7 minutes till softened. Add in the thyme and bay leaves, cook for another minute then deglaze with the red wine. Let the red wine reduce to one third.

- Pour in the can of tomatoes. Break the tomatoes into smaller pieces, let it come to boil. Return the beef to the pot.

- Add enough stock to cover the beef. Bring to boil. Season to taste. Lower the heat to low and cover the pot. Let it simmer for 5 minutes before transferring to the oven. Cook at 110ûC for about 4 hours or until your desired tenderness.

SERVING SUGGESTIONS

- Serve the beef cheeks with rice or mashed potatoes. For a carbo-free option, you may serve it with quinoa, roasted cauliflower and tomatoes.

QUINOA- Rinse 1 cup quinoa and drain well. Put quinoa and the 2 cups chicken stock or water in a pot

and bring to boil on medium heat. When it comes to a boil, lower heat to maintain a simmer. Cook till all water has been absorbed, about 15 to 20 minutes. Remove pot from heat, cover for 5 to 10 minutes. Remove lid and fluff with a fork. Season with salt to taste. Set aside until ready to serve.

ROASTED CAULIFLOWER AND TOMATOES- Preheat oven to 170ûC. Cut cauliflowers in thick slices. Drizzle oil over the cauliflower slices to

coat each piece. Toss with salt and pepper till evenly coated. Do the same for the tomatoes.

- Lay cauliflower slices in a baking tray. Bake until slightly golden on edge and tender, about 20-25 minutes. 10 minutes before the cauliflowers are done, add the tomatoes to the baking tray.

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INGREDIENTS

Serves 4 l Prep Time 30 minutes l Cooking Time 2 hours (at 160ûC) to 4 hours (at 110ûC)

1kg beef cheeks trimmed

2 stalks celery roughly chopped

2 medium-sized carrots roughly chopped

2 medium-sized onions roughly chopped

3 cloves garlic crushed

1 can whole tomatoes

1 bunch thyme

3 bay leaves

300 ml red wine

1 litre beef or chicken stock

olive oil

salt and pepper

flour

1 cup quinoa

2 cups celery roughly chopped

2 chicken stock or water

2 salt to taste

QUINOA

1 head of cauliflower

3 pax tomatoes on vine

extra virgin oil


ROASTED CAULIFLOWER AND TOMATOES

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PREPARATION

- Dry the pork belly with kitchen towel. Sear all sides in a hot pan. Transfer the pork into a wok or pot.

- Mix dark soya sauce, chopped garlic, star anise, cinnamon, salt, sugar, pinch of chilli and pepper together.

- Add 200ml of water. Bring the mix to boil and turn heat to the lowest, then cook for about 2 hours.

- Score the skin gently. Dry the pork belly with kitchen towel. Hold the pork with a tong and put it back into the pan with the skin side down.

- Sear under medium heat until skin is browned. Sear the flesh sides for about 15 seconds each under high heat.

PICKLED VEGETABLES- Shred carrots into thin slices. Thinly slice shallot and cabbages.

Transfer carrot, onion and cabbage into a large bowl.

- Add apple cider vinegar, apple juice and sugar. Mix well. Let themixture rest for at least about 1-1/2 to 2 hours before serving.

CHARRED PINEAPPLE AND PLUMS- Slice pineapple into chunks. Cook in the pan for about 2 minutes

per side under medium heat or until they are browned.

SERVING SUGGESTIONS

- Remove pickled vegetables from the mixtures and removeexcess moisture. Reduce and thicken the braising liquid.

- Pour over the pork. Garnish with roasted peanuts and coriander.

GRILLED BRAISED PORK BELLY

by Xiao Shun Yu

PICKLED VEGETABLES

quarter red cabbage

3 small shallots

1 carrot

2 tbsp sugar

120ml apple cider vinegar

120ml apple juice

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300g-350g pork belly (about 1-inch thick)

5 cloves garlic, chopped

3 star anise

1 stick cinnamon

2 tbsp dark soya sauce

1-1/2 tbsp salt

1 tbsp sugar

pinch chilli and pepper

200ml water

PORK BELLY

INGREDIENTS

Serves 2 l Prep Time 30 minutes l Cooking Time 2 hours

Baste pork with garlic and butter for extra flavour before adding the marinade sauce.

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1 pc salmon (remove skin and bone)

1 slice cheddar cheese (cut into 4-5 long strips)

3 eggs

1 sachet dashi powder 1/2 bowl warm water

2 tsp sugar

1 tbsp sake or Japanese cooking wine

salt and pepper1/2 tbsp salted butter

1 tsp light soy sauce

1 tbsp cooking oil

SALMON OMELETTE ROLL WITH DASHI ESSENCE by Rontree Chan

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PREPARATION

- Clean and wipe salmon fillet with kitchen towels. Season all sides with salt and pepper. Slice cheddar cheese into 4-5 long strips and wrap salmon with the cheese strips, set aside.

- Add 1/2 cup warm water into a bowl, mix in dashi powder, sugar and sake until well combined. In a separate bowl, beat 3 eggs and add 2 tablespoons of dashi stock. Set aside.

- Heat up a Tamagoyaki pan on low heat and use a kitchen towel to wipe some oil over the pan.

- Pour in 1/3 of the egg mixture. When it is about half cooked, top it with the salmon and cheese. Carefully fold the egg omelette to wrap around the salmon from one end to the other end.

- Push the salmon egg roll to the starting point and repeat the sequence twice using the remaining egg mixture. Remove the salmon egg roll from pan onto a serving plate and let it cool for about 10 mins.

- Pour the remaining dashi stock into a clean saucepan and heat it up with some butter and soy sauce for serving later. Slice the salmon egg roll and serve it with some dashi sauce on the side.

SERVING SUGGESTIONS

- The salmon egg roll can be served on a bed of garlic potato mash and garnished with some shredded cucumber for a more substantial meal.


INGREDIENTS

Adding cold butter into the dashi stock can help it to emulsify, resulting in a smooth shiny thick sauce.

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2 cleaned medium squid, with tentacles

2-3 fresh tiger prawns (cleaned and de-shelled)

3 cups spinach chopped

extra-virgin olive oil

1/2 red onion finely chopped


2 tsp ground fennel seed

2 anchovy fillets, chopped

2 garlic cloves, minced

1 tsp dried oregano

1/4 cup pine nuts, lightly toasted

1 tbsp lemon zest

1/2 cup dry bread crumbs (sour dough)

1/4 cup pecorino cheese

2 tbsp parsley chopped, for garnish

SICILIAN-STYLE STUFFED SQUID TUBES by Sidney Go

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PREPARATION

FILLING- Blanch spinach in boiling water for 1 minute, then drain and cool under

running water. Squeeze to completely dry and finely chop.

- Put 3 tablespoons olive oil in a large pan over medium heat. Add onion, season with salt and pepper, and cook until softened and lightly coloured. Add fennel seed, anchovy, garlic and oregano.

- Roughly chop deveined and deshelled prawns and 1/2 of the squid tentacles (chopped).

- Turn off heat and transfer mixture to a mixing bowl. Add pine nuts, lemon zest, bread crumbs, cheese and reserved cooked spinach. Mix well. Add chopped prawns and tentacles.

SQUID- Using a teaspoon, put some filling in each squid body, taking care not

to overstuff. Seal the ends of the squid tubes with toothpicks.

- Lightly salt the squid tubes. Place tubes into a vacuum bag with 1 tablespoon of olive oil, remove as much air from the bag as you can, then seal.

- Cook squid tubes in a sous vide machine at 58ûC for 2 hours. Once cooked, remove from the vacuum bag and pat dry.

ASSEMBLING- Place squid on plate, sprinkle with parsley and serve with lemon

wedges. Using a blow torch sear and colour the squid tubes. Sprinkle with parsley and serve with lemon wedges.

SERVING SUGGESTIONS

- You can replace the spinach with another green leafy vegetables of your choice, e.g. kale or even chye sim. For a more substantial meal, serve it with garlic sweet potato fries, couscous or a with a capreese salad with tomatoes, basil and mozzarella.

Serves 2 l Prep Time 20 minutes l Cooking Time 2 hours 30 minutes

INGREDIENTS

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PANZANELLA

1 cup French bread (1/4-inch)

2 tsp shallots, minced

1/4 cup sundried tomatoes, julienned

1/2 cup

oven-dried tomatoes, julienned

1 tbsp basil, julienned

6 tbsp olive oil

1 tbsp garlic, minced

2 tbsp capers, rinsed

MEDITERRANEAN MUSSELS

900g mussels (large)

1 tbsp olive oil

1 clove garlic, thinly sliced

3/4 cup dry white wine

2 tbsp shallots, thinly sliced

2 sprigs thyme

FENNEL CONFIT

2 cups fennel (dice 1/2 inch)

1 cup olive oil

3 sprigs thyme

MEDITERRANEAN MUSSELS WITH PANZANELLAby Chef Bertrand Cheo

PREPARATION

MUSSEL WITH PANZANELLA- Preheat oven to 180ûC.

- To make the stuffing, toss the bread dice with 2 tablespoons of olive oil in a medium bowl and spread out on a rimmed baking sheet. Set the bowl aside. Bake turning with a spatula once or twice, for about 6 minutes. Sprinkle the shallot and garlic over the bread, stir with the spatula and bake for 2 minutes more, or until the bread is crisp and golden.

- Return the bread to the bowl, add the tomatoes, capers and the remaining 4 tablespoons of olive oil and toss until well mixed. Set aside to let the bread cubes absorb the juices.

- To cook the mussels, heat the olive oil in a large saut� pan or saucepan, add the shallot, garlic, thyme and cook for about 2 minutes. Add the mussels, stir to coat with the oil, then add wine. Cover and cook for 3-5 minutes, or until the mussels have just opened, shaking the pan and stirring to make sure the mussels are cooking evenly. Using a slotted spoon, transfer the mussels to a bowl. Discard any unopened mussels.

- Strain the mussel liquid through a fine-mesh sieve and reserve. Stuff the mussels with 1/2 to 1 teaspoon of the tomato-bread mixture, depending on the size of the mussels. Place stuffed mussels on a small rimmed baking sheet and cover loosely with plastic wrap.

FENNEL CONFIT- Combine the fennel with the oil and thyme in a small casserole or saucepan. Bring to a

low simmer on the stove. Cover and bake in a 180ûC oven for about 20 minutes, or until the fennel is very soft. Strain through a sieve into a bowl and reserve the oil for another use.

SAFFRON SAUCE- Heat the oil in a saucepan over medium high heat. Add the shallot, garlic, saffron and cook

for 30 seconds or so. Add the mussel cooking liquid and cream, increase the heat and bring to a boil (watch that it doesn't boil over). Lower the heat to medium and simmer until the liquid has reduced to 1/2 cup.

- Strain the sauce through a fine-mesh sieve into a small saucepan and whisk in the aioli and egg yolk. The sauce may be made 1 hour before serving and gently reheated over low heat when ready to use. Be careful because reheating can cause it to break or separate.

ASSEMBLING- Place a 4-inch ring mould in the centre of the dinner plate and pack it with 1/4 of the fennel

salad. Carefully remove the ring mould and repeat with 3 more plates. Place 5-6 mussels on top of the fennel and drizzle with any liquid left in the warming pan. Spoon the sauce around the plates, sprinkle with the basil, and top with a salad of your choice.

SAFFRON SAUCE 1 tsp olive oil

1 shallot, diced

1 clove garlic, chopped

1 cup mussels cooking liquid

1/2 cup cream

1/4 cup aioli

1 large egg

pinch saffron threads

Serves 4 l Prep Time 1 hour l Cooking Time 2 hours

INGREDIENTS

39

DESSERTS

CRUST

150g caramel cookies (crushed)

75g butter (melted)

JELLY TOPPING

150ml lychee syrup (the liquid from the canned lychees)

1-1/2 tsp gelatin powder

1/4 cup water

CHEESECAKE LAYER

200g cream cheese

200g silken bean curd

3 pcs gelatin sheets

50g sugar

40ml condensed milk

60ml milk

80ml cream

80ml yoghurt or sour cream

1/2 tsp rose water

pink colouring (optional)

PREPARATION

CRUST - Place crushed cookies in a mixing bowl and pour the

melted butter over it. Mix till combined.

- Spoon the mixture into your intended container and press with a spatula until it forms an even layer. Put the mixture into the fridge while you work on your cheese filling.

CHEESECAKE LAYER- Put cheese (room temperature) and sugar into a food

processor or kitchen aid with the paddle attachment. Blend until creamy. Add all the rest of the ingredients and blend till mixed.

- Soften the gelatin sheets in cold water, then melt them over a pot of simmering water. Add the melted gelatin to the cheese mixture and mix well.

- Pour into container of your choice and refrigerate for at least 2 hours before topping it with jelly.

JELLY TOPPING - Bloom the gelatin powder in the water, then stand the

bowl in hot water and stir till the gelatin dissolves. Let it cool slightly.

- Heat up the lychee syrup and stir in the gelatin. Stir till combined. Let it cool slightly before pouring over the cheesecake.

- Keep it in the fridge to let it set for at least 4 hours before serving.

ROSE CHEESECAKE WITH LYCHEE JELLYby Angeline Lim

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INGREDIENTS

Serves 4 l Prep Time 30 minutes l Cooking Time 30 minutes l Set Time 4-6 hours

ANGELINE LIM | @12DRAGON

Growing up in a Peranakan family, with grandma and mom being great cooks has rubbed off on Angeline. Every Christmas and New Year, the family's kitchen would be turned into a production line with everyone roped in to roll out pineapple tarts, kueh lapis and the works.

However, due to a hectic work schedule, Angeline did not have much time to cook. So when she stopped working four years ago, she started cooking and baking with a vengeance to make up for lost time.

Being self taught (Google and YouTube) and loving all cuisines, she is a freestyle cook who whips up whatever takes her fancy for the moment with a leaning towards healthy cooking (reduced sugar, salt, oil).

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250g strawberry (about 10-12 strawberries)

65g plain flour

35g rice flour

1 tbsp baking powder

1/2 tsp baking soda

1 tbsp brown sugar

4 tbsp cooking oil

125ml cold water

cooking oil for deep frying

PREPARATION

- Wash and wipe dry each strawberry, removing the leaf. Cool dry in fridge for an hour.

- Mix all frying batter ingredients in a mixing bowl, add 4 tablespoons oil and combine well. Add cold water gradually to create a smooth batter (do not over mix).

- Dip strawberry in to batter. Deepfry till it puffs up and turns a golden brown (about 20 seconds). Remove and drain off excess oil, place on cooling rack.

- Garnish with sugar icing and serve with ice cream or chocolate dipping sauce.

SERVING SUGGESTIONS

- Serve with a chocolate ganache dipping sauce by melting 100g chocolate, 2 tablespoons butter, 1 tablespoon corn syrup over a Bainmarie until smooth. Or serve it with some cinnamon castor sugar.

FRIED CRISPY STRAWBERRY FRITTERSby Rontree Chan

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INGREDIENTS

Monitor the frying process closely as it may take just 5-10 seconds for the fritters to puff up and turn golden brown.

RONTREE CHAN I @RONTREECHAN

Ron is a working dad who loves cooking for his family.

"I spend long hours at work most weekdays so I commit to cook for my family on weekends as a way to bond with them over the dining table. I love cooking fun and creative dishes. Be it traditional or fusion, I would give the dish a twist much to the delight of my wife and children."

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PANNA COTTA

200ml coconut cream

240ml whipping cream

1 tbsp sugar

1 tsp pandan paste

1 pandan leaf, tie into a knot

1 tbsp gelatin powder

GULA MELAKA SYRUP 50g grated gula melaka

1 tbsp water

MANGO

1 large ripe mango, remove skin, dice

PREPARATION

- Place the coconut cream, whipping cream, sugar, pandan leaf and paste in a saucepan over low heat. Bring to a gentle simmer and cook for 5 minutes. Watch the mixture closely as it boils over easily.

- Remove from the heat and set aside for 5 minutes to allow the aromatic pandan leaf to infuse. Remove the pandan leaf and discard.

- Add gelatin powder and stir into the warm mixture until gelatin is dissolved. Strain into a jug and pour the mixture into 4 x100ml ramekins or silicon moulds (optional). Chill in the fridge for at least 4 hours or overnight before serving.

- To make the gula melaka syrup, heat the sugar and 1 tablespoon water in a small pot over medium heat, stirring until sugar has dissolved. Remove from heat, let cool.

- To serve, loosen the panna cotta from the ramekin sides with a sharp knife. Invert panna cotta onto the serving plates. Divide the diced mangoes amongst the plates. Drizzle with 1 teaspoon (or more) of cooled gula melaka syrup before serving.

COCONUT PANNA COTTA WITH MANGO AND GULA MELAKAby Stephanie Lung

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Serves 4x100ml ramekins l Prep Time 20 minutes l Cooking Time 5 minutes l Chill Time 4-6 hours

INGREDIENTS

Instead of using ramekins which are mostly just round, you can choose to use silicon moulds which come in wide variety of shapes and sizes. They offer a good alternative especially for special occasions, such as heart-shaped moulds for Valentine's, animal-shaped ones for a kids' party, or in the shape of a number to celebrate a birthday.

Silicone is dishwasher safe and you can just rinse it with some warm soapy water. And never use abrasive scrubbers on them.

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120g butter

100g white chocolate

25g sugar

2 whole eggs

2 egg yolks

2 sachet earl grey tea

1 tbsp dried lavender buds

2 tsp charcoal powder

40g plain flour

CHOCOLATE SOIL

100g castor sugar

100g ground almond

50g plain flour

50g cocoa powder

70g unsalted butter

PREPARATION

- Butter 5 ramekins (about 125ml in size) and coat with flour. Leave in the fridge.

- Melt butter and add tea and lavender to steep for 30 minutes. Strain and there should be close to 100g of flavoured butter. Add white chocolate and whisk to combine.

- Using a mixer, whisk eggs, yolks and sugar until thick and pale. Add white chocolate butter mixture and mix until combined. Add charcoal powder and continue mixing. Sift flour and fold into wet mixture.

- Pour into ramekin and freeze for at least 4 hours. Bake at 220ûC fan assisted mode for 11-12 minutes. Cool for 5 minutes, and unmould onto serving plate.

CHOCOLATE SOIL- Mix all ingredients well and spread onto a baking tray lined with parchment paper.

- Bake at 160ûC for about 30 minutes stirring every 5-10 minutes to loosen up the soil. Cool and store in an airtight container.

CHARCOAL EARL GREY LAVENDER LAVA CAKE

by Chia Wee Loon

CHIA WEE LOON @SNOWCOLOGY_ Snowcology is a passionate homechef who believes in making "Pretty, Good Foods" with that important comma!

His interest in cooking and plating started when he received an Eleven Madison cookbook as a gift. He started experimenting the recipes, whilst picking up his techniques in plating. He believes that all food recipes (except baking) are just a guide and cooks should just rely on their own sharp senses!

His culinary works can be found @snowcology_ or visit his website www.snowcology.com

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INGREDIENTS

Serves 2 l Prep Time 1 hour l Cooking Time 1 hour l Set Time 5 hours

- Follow the Timing: When the timer rings, take that cake out and keep it out. Very often, we are tempted to pop it back in since it looks a little under-baked but resist that temptation as the cake will continue to cook when you take it out of the oven.

- Grease Well: Grease your ramekins well and it will be a breeze for you to get your lava cake out. Just run a sharp knife along the sides and pop it out! If you are having problems getting it out, then you might want to consider just serving it in the ramekins so the lava doesn't flow out before you even serve it.

- Let it Cool: While you're supposed to serve lava cakes warm, allow the cake to cool for a minute or two before you remove it from the ramekins. Removing the cakes immediately may cause your cake to collapse into a mush.

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CRUMBLE

150g butter

150g plain flour

50g icing sugar

1 tsp ground cinnamon

pinch salt

APPLE FILLING

Ingredient A

1 tbsp cornflour

1 tbsp water

Ingredient B

3 apples peeled and diced

2 tbsp water

50g castor sugar

1 tsp cinnamon powder

BROWNIE

90g melted butter

80g castor sugar

1 egg (lightly beaten)

60g walnut chopped

1/4 tsp salt

1/2 tsp baking powder

160g plain flower

1/2 tsp bicarbonate powder

1 tsp cinnamon powder

1 tsp nutmeg powder

3 tbsp cocoa powder

APPLE CRUMBLE BROWNIES

by Chef Siti Mastura Alwi

PREPARATION

CRUMBLE- With fingertips, mix all the ingredients until mixture comes

together. Cling wrap and chill.

APPLE FILLING- Mix ingredients A and leave aside.

- In a saucepan caramelise sugar and add in the apples and water. Cook till the apples are slightly tender, then add in ingredients A and cook till mixture thickens.

BROWNIE- In a bowl mix the melted butter, sugar and egg. Fold in the

cooled apple filling, walnuts and mix well.

- Gently fold in the dry ingredients and pour the batter into a lined 9x9x2 inch tray. Lastly sprinkle the crumble on top of the brownie and bake it at 180ûC for 30-35 minutes.

INGREDIENTS


SSA CULINARY INSTITUTE

SSA Culinary Institute is a member of SSAGroup and is the first halal baking school in Singapore. It offers a wide and tantalising spread of courses. Located next to MacPherson MRT station, it offers great facilities like two state-of-the-art halal kitchens and two IT-equipped classrooms.

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CRANBERRYPECAN BISCOTTI100g castor sugar

90g melted butter

1 tsp grated lemon peel

2 tbsp lemon juice

1/2 tsp vanilla essence

3 eggs

1/4 tsp salt

280g bread flour

1 tsp baking powder

1/2 tsp bicarbonate soda

80g cranberries

50g chopped pecans

PREPARATION

- Whisk eggs and sugar till light. Add in lemon juice, lemon peel and vanilla. Add in sieved dry ingredients and melted butter, mix well.

- Fold in the pecans and cranberries, mix well again. Place batter onto a tray lined with silicon paper.

- Shape dough into a big log about 29-30 cm length and about 5 cm width.

- Bake at 170ûC for about 25-30 minutes. Let it cool for about 10 minutes, then cut into slices of about 1cm thickness. Bake the slices again for about 8-10 minutes at 160-170ûC.

- Let it cool completely before storing them in an airtight jar.

CRANBERRY PECAN BISCOTTI

by Chef Siti Mastura Alwi


INGREDIENTS

- To work the sticky dough with some ease, lightly wet your hands with a splash of water. A drop of vegetable oil rubbed on your hands works well too.

- To give the outside of the cookies a nice sheen, brush the logs of dough with a beaten egg.

- Use a serrated knife or a bread knife in a sawing motion to get clean slices.

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SHORT CRUST PASTRY

1-1/2 cups all-purpose flour

1/4 cup blanched slivered almonds

1/8 cup icing sugar

1/4 tsp salt

170g butter, chilled and cubed

1/2-1 tbsp cold water

ALMOND STREUSEL

25g all-purpose flour

15g brown sugar

15g ground almond

10g butter

APPLE FILLING

300g Granny Smith green apples

150g Red Gala apples

64g castor sugar

2g cinnamon

1g nutmeg

14g tapioca flour

1g salt

1 tbsp lemon juice

1 tsp apple cider

COUNTRY APPLE PIEby Chef Joseph Lee

INGREDIENTS

Serves 1x20cm round pie l Prep Time 30 minutes l Cooking Time 50 minutes l Chill Time 3 hours

PREPARATION

PIE CRUST- Blend sugar, almonds, and salt until nuts are finely grounded. Add chilled butter and

blend until smooth, scraping down sides of bowl occasionally. Add flour, followed by the ice cold water. Using on/off turns, blend until dough comes together like breadcrumbs.

- Gather dough into a ball; flatten into a disc and fold it on both ends 1/3 of the way, flatten it again into a disc. Wrap in plastic and chill at least 3 hours. (Can be made 2 days ahead. Keep refrigerated.) Do not over knead!

- Position rack in centre of oven and preheat to 190ûC. Roll out chilled dough on floured sheet of parchment paper to 20cm round or a rectangle shape (depending on your tart mould size) lifting and turning dough occasionally to free from paper.

- Using paper as aid, turn dough into a 9-inch diameter tart pan (or rectangle pan) with removable bottom; peel off paper. Seal any cracks in dough with leftover dough. Pierce crust all over with fork. Freeze crust 10 minutes.

- Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Bake crust until sides are set, about 15-20 minutes. Remove foil and beans. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 175ûC.

APPLE FILLING- Clean, peel and core the apples. Cut into thumb-sized cubes. Transfer to a pan and

combine the rest of the filling ingredients to cook at low heat for 10-15 minutes.

- Stir well and cook at low heat until apple starts to turn translucent, cooked on the outside but crunchy on the inside. Do not overcook. The apple filling will look dry at the beginning, but do not worry as water will be released as you cook. Cool for 30 minutes and set aside.

STREUSEL TOPPING- In a bowl, mix together sugar, ground almond and flour. Then add butter and mix using a

fork until butter is even and streusel is crumbly.

ASSEMBLING- Preheat oven to 210ûC. Fill pie shell with pre-cooked apple filling. First separate the

apple from the sauce with a strainer. If sauce is too dilute, add 1/2 teaspoon of tapioca flour at a time and stir to thicken. Fill up the pie evenly with the 300g of diced apples, then pour the thickened apple sauce to cover half of the height of the apple filling. Generously sprinkle almond crumbles on top of the pie.

- Bake the pie for 35 minutes. Increase temperature to 220ûC for 20-30 minutes and continue to bake until crust is golden brown and filling is bubbling. Cover the top with aluminium foil if the crumble top or edges of the crust start to darken too quickly. Remove from the oven to cool before serving. The pie may be kept in the fridge and served cold as well.

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MERINGUE

3 large egg whites, at room temperature

3/4 cups castor sugar

1/2 tbsp cornstarch sifted

1/2 tsp white vinegar

1 pinch salt

BLACKBERRY-CHERRY SAUCE

200g (1 punnet) of blackberries, extras for garnishing

200g fresh or frozen cherries, pitted, extras for garnishing

100ml honey

1 zest of lemon

2 tbsp lemon juice

1 tbsp sherry or brandy (optional)

WHIPPED CREAM TOPPING

300ml heavy whipping cream, cold

1 tsp vanilla extract

2 tbsp icing sugar

small handful

toasted unsalted pistachios, lightly chopped

PREPARATION

- Put blackberries and pitted cherries into a deep saucepan at medium heat. Add juice and zest of lemon. When the blackberries and cherries start to simmer, add sherry (if using), honey or castor sugar. Adjust taste accordingly. It should have a tangy sweet taste. Let it continue to simmer until the cherries are cooked through and soft, about 10-15 minutes.

- Transfer to a food processor and blend until smooth. You can also mash with a potato masher for a chunkier sauce.

- To prepare the whipped cream topping, pour the cream (chilled) in the bowl of a mixer fitted with a whisk. Add icing sugar and vanilla extract. Whisk on medium high until medium peaks form. Do not overwhisk!

PAVLOVA- Preheat oven to 200ûC. Line a baking sheet with parchment paper or a silpat.

- Wipe mixing bowl with vinegar and then beat egg whites and salt with a whisk attachment until soft peaks form. Add sugar in 2-3 batches, beating on medium high allowing the sugar to incorporate between each addition until meringue is thick and shiny.

- When all sugar is added, turn the speed on high and whip until the egg whites form hard peaks and the sugar is dissolved. Hold the bowl upside down - if the meringue doesn't move, it's thick enough! You can also check this by rubbing a bit of the meringue between your fingers - you should not feel any grit.

- Add the sifted cornflour and vinegar and gently fold in until it is incorporated. Transfer the meringue into a piping bag with a Wilton Star M1 tip. Pipe meringue cups, approx. 7cm diameter each, creating an indent in the centre for the whipped cream filling.

- Place the trays in the oven and immediately reduce heat to 120ûC. Bake pavlova for 90 minutes and then turn off heat, leaving them to cool in the oven.

ASSEMBLING- Carefully remove the meringues off the parchment paper. Lay one meringue on the bottom,

spoon whipped cream over it. Drizzle the blackberry cherry sauce over the pavlovas and top with fresh blackberries and cherries. Sprinkle with chopped pistachios.

- Serve immediately as the whipped cream will make the meringue soggy if left for too long.

BLACKBERRY CHERRY SAUCE

PAVLOVAby Diana Loo

INGREDIENTS


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5

Choosing Your Oven Brandt Ovens come in a wide range to suit different cooking needs.

The ABCs of Induction Cooking8 Oven and Hob Hacks

To create your unique herb mix, simply buy some fresh herbs and dry them out in your Brandt oven on low to medium heat. Turn them in two-minute intervals until completely dry. Then crush and store.

Don't be too quick to throw out the stale loaf. Sprinkle some water over it and pop it into your Brandt oven, then watch it come to life in just under 10 minutes - tasting fresh from the oven, quite literally.

Get your Brandt Pyrolytic oven on its self-clean mode right after use to take advantage of the residual heat to jumpstart the cleaning process, saving you time and money.

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2

8

Create Your Own Herb Mix

Clean Up Right After Use

Stale Bread to Fresh

Stir up a concoction comprising baking soda, lemon and glass cleaner, then wipe clean with a microfibre cloth (no scouring pad please).

To bring out the most from your favourite spices, toast them with your Brandt Induction Hob. Put them in a small skillet over medium heat on a stove.

Away with Burn Marks on Your Induction Hob

Spice It Up

Rare UsersIf you bake only once in a blue moon, opt for Brandt's Enamel Ovens. Featuring all basic cooking functions, these ovens allow you to create favourite bakes, ranging from cakes, cookies and breads without fuss. Cleaning is manual, so you might want to line the bottom of your oven to avoid messy clean-ups.

Power UsersBrandt Pyrolytic Ovens are perfect for homechefs who do a lot of oven cooking and baking. Equipped with Pyrolytic functions, these ovens use extremely high heat to get rid of cooking debris and grime. With Brandt's patented PyroExpress function, the pyro-cleaning process is kept to 60 minutes, reducing oven downtime.

Discerning UsersOccasional bakers would find the Brandt line of Catalytic Ovens handy. These ovens come with catalytic panels that absorb oils and greases effortlessly. To complete your cleaning simply wipe away remaining cooking debris from the base of your oven.

Out with the Bad OdoursHere is a fuss-free way to rid your prized Brandt oven of any lingering odours from your last cookout. Fill an ovenproof bowl with water, and add a few drops of vanilla or citrus essence. Crank your oven up and place the bowl inside for an hour or two. Any undesirable smell should dissipate.

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Longevity for Your Brandt OvenTo keep your oven in tiptop working order, let it cool with the door closed after use. Cooling it with the door open can impair the functionality of the control panel and knobs over time.

6Induction hobs allow for quicker cooking because your pan heats up faster than the conventional gas or electric stoves. Not just faster, but safer too without the risk of an open flame.

Induction Hobs for Faster and Safer Cooking

Power Levels Brandt Induction Hobs come in a range of power requirements to suit your cooking needs. Available in 13A, 15A, 20A, and 32A power options, you'll definitely find a model that's perfect for your kitchen. A hob's heating power is dependent on the number of kiloWatts it requires, therefore, the higher the heating zone's kilowattage, the higher the heat it can generate!

Cookware and Placement Flexibility To use an Induction Hob, your cookware must be induction compatible. Look for the logo above to certify your cookware's suitability. As a general guide, induction cookware surfaces should be smooth to ensure even heating. Only parts of the cookware that meet the induction surface will experience heating. For Brandt Induction Hobs, all models employ multi-coil technology, allowing you to heat up your pan regardless of size, shape, and positioning. Maintenance of Your Brandt Induction Hob Cleaning your Brandt Induction Hob is as simple as wiping your kitchen counter. Simply active the clean-lock function on your Hob control panel and give it a quick wipe with a cloth and some glass cleaner. For tougher stains, soak it with a mixture of baking powder, lemon juice, and glass cleaner before wiping. To avoid cracks and scratches on your hob surface, remember to set your pots and pans gently on the glass surface.

Hob Selection Can't decide between new age induction and traditional gas cooking? Why not have both? With Brandt, you can customize your table top to have both gas and induction hob. To guarantee its smooth operation, make sure your electrical board receives adequate ventilation. Visit the guidelines in your user manual to learn more.

For more information, visit www.brandt.sg

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CREDITS & ACKNOWLEDGMENTSProduced by Brandt Asie (Singapore)

Concept Design Production by www.wordsworth.com.sg

Special thanks to the following homechefs who assisted with the designing this book:

Angeline Lim @12dragons | Diana Loo @droolcookclub | Chia Wee Loon @snowcology_Ester Masciocchi @outofthekitchen | Stephanie Lung @foodie.fit.mum


With partners

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Brandt Recipe Book 2018.pdf - Trade Depot

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Transcript of Brandt Recipe Book 2018.pdf - Trade Depot