Creamy Garlic Butter Mussels

Ingredients
750g Mussels in shells, debreaded and scrubbed
1 tablespoon Butter
1 small Onion, finely chopped
2 Garlic cloves, finely chopped
1 teaspoon Dried Thyme
50ml White Wine
200ml Heavy Cream
1 teaspoon Dried Parsley
Salt and Ground Black Pepper
Toasted Bread (Brioche / Butterscotch / French)

Step 1: Soften the onion and garlic in the butter over medium to low heat.
Step 2: Add the thyme and wine, and increase the heat to high.
Step 3: Add the mussels, cover with the lid and steam for 6 to 10 minutes until the mussels have opened.
Step 4: Stir in the cream and chopped parsley, and season well.
Setp 5: Remove from the heat and serve with toasted Bread.

Give this recipe a try and hope you like it too.

Notes:
- Mussels quality matters, various brands mussels taste blend.

Click here for our blog page Cooking Recipes - Western Cuisine for more recipes. Hope you will be inspired~

Irish Stew Recipe

For this dish to be Irish, beer must be added to the stew. Another successful stew experimental dish which have immediate approval.


Ingredients
1 sliced Brown Onion
1kg Lamb Cubes (Beef)
900ml Stock (Chicken/Beef/Vegetable)
400ml Beer (We tried Guinness)
250ml Filtered water
0.5 teaspoon of Thyme Leaves
3 Bay Leaves
500g Carrots
500g Potatoes
1 teaspoons of ground Black Pepper
2 tablespoons of Flour (mixed with some Filtered Water)

Garnish with chopped Coriander and Parsley

Step 1: Heat pan and sauté Brown Onions until caramelized.
Step 2: Add in the Lamb Cubes sauté until slightly brown then pour in the Beef Stock, Beer, Filtered Water, Thyme leaves, Bay leaves and bring it to a boil. Reduce to low heat, and let it simmer gently for 10mins. Skim off all the impurities from the surface.
Step 3: Add in Potatoes, Carrots, ground Black Pepper and further simmer for another 30mins.
Step 4: Lastly, add flour and simmer for 10mins to thicken the stew.
Setp 5: Garnish and serve with Rice or Bread.

Give this recipe a try and hope you like it too.

Notes:
- Fish Stock & White Wine ratio can be adjusted to your liking.

Click here for our blog page Cooking Recipes - Western Cuisine for more recipes. Hope you will be inspired~

Beef Chili Recipe (to make Chili Cheese Fries, Fully Loaded Nachos, etc)

Chili Cheese Fries and Fully Loaded Nachos are one of those dish that we order frequently when we're at Carl Jr, Tony Roma's, Morganfield's, Hard Rock Café, etc.

This is also known as a great super bowl or party snack. The Beef Chili can be made ahead of time and place in the freezer or fridge. When it's the day you want to enjoy it you can warm it up and it'll be ready for the final presentation touch up to make Chili Cheese Fries, and Fully Loaded Nachos.


Serves 4 pax
Beef Chili Ingredients
2 tablespoons Vegetable Oil
1 diced Yellow Onions
1 teaspoon Salt
1 teaspoon Sugar
1 teaspoon White Pepper
500g Ground Beef
1 cup of Kidney Beans
1/2 teaspoon Cayenne Pepper Powder
1 teaspoon Cumin Powder
1 teaspoon Dried Oregano
1 tablespoons Garlic Powder
1.5 cups Beef Broth / Chicken Broth
1.5 cups of Tomato Paste / Pasta Paste
1.5 tablespoons Flour

1. Heat the pan with Vegetable Oil.
2. Saute the Yellow Onions with Salt, Sugar, Pepper until soft/transparent for approximately 2 mins.
3. Add Ground Beef, Cayenne Pepper Powder, Cumin Powder, Dried Oregano, Garlic Powder and cook until the beef is done and no pinkish beef can be spotted.
4. Combine Flour with Broth / Chicken Broth.
4. Add Kidney Beans, Broth mix, Tomato Paste / Pasta Paste and bring it to a boil.
5. Reduce heat to simmer for 30 to 40mins, occasionally stirring to blend, which will thicken the mixture.


Chili Cheese Fries
460g Frozen Fries (adjust to the volume to be consumed)
220g grated Cheddar Cheese / Monterey Jack Cheese (Optional)
1 cup Sour Cream
Pickled Jalapeno Pepper (Optional)

1. Deep fry Fries and season with Salt.
2. Heat oven to 200°C Top Broiler mode.
3. Place Fries in bottom of Glass Baking Dish, top with Beef Chili and sprinkle Cheese.
4. Bake for 5mins or until the top are slightly browned.
5. [Optional] Remove dish from oven, garnish with Pickled Jalapeno Pepper, Sour Cream and serve immediately.


Fully Loaded Nachos
500g Nachos (adjust to the volume to be consumed)
220g grated Cheddar Cheese / Monterey Jack Cheese (Optional)
1 cup Sour Cream
Pickled Jalapeno Pepper
Black Olives
Corn Kernels

1. Heat oven to 200°C Top Broiler mode.
2. Place Nachos in bottom of Glass Baking Dish, top with Beef Chili, Pickled Jalapeno Pepper, Black Olives, Corn Kernels and sprinkle Cheese.
4. Bake for 5mins or until the top are slightly browned.
5. Remove dish from oven, garnish with Sour Cream and serve immediately.


Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

New York Cheesecake Recipe

It's a tall...it's creamy...it's smooth...it's in between light and cheesy...it's crustless...it's incredible..


Base Crust Ingredients:
160g Digestive Biscuits/ Caramel Biscuits / Graham Crackers
50g Melted Butter.

Step By Step
1. Line the baking pan with baking paper.
2. Dry Blend the biscuits to fine powder.
3. Melt Butter in a sauce pan and melt it over low heat, stirring it constantly.
4. Evenly mix the ground biscuits and Melted Butter.
5. Press it tightly into the baking pan.

There is another interesting crust base to share..
Marie Biscuit Base Crust Ingredients:
250g Marie Biscuits
100g Melted Butter
2 tablespoons Brown Sugar
6 tablespoons Cocoa Powder
4 tablespoons Golden Syrup

Step By Step
1. Line the baking pan with baking paper.
2. Dry Blend the Marie Biscuits to fine powder.
3. Put Butter, Sugar, Cocoa Powder, Golden Syrup in a sauce pan and melt it over low heat, stirring it constantly.
4. Evenly mix the ground Marie Biscuits and Liquid Mixture.
5. Press it tightly into the baking pan.

Moving on to the Cheesecake batter.

Cheesecake Ingredients:
500g Cream Cheese
50g Butter (Optional)
150g Sugar
200g Greek Yogurt / Sour Cream
1 tablespoon Cornstarch (Optional)
3 Eggs
1 teaspoons of Vanilla Paste
2 teaspoon of Lemon Juice

Step By Step
1. Layer the pan with baking paper. Tightly wrap two layers of Aluminum Foil around the outside of the pan covering bottom and sides.
2. Pre-heat over at 170°C. Place a larger tray into oven and carefully pour approx 1L or 2L of boiling water into the pan.
3. Beat Cream Cheese until creamy approx 2-3 mins.
4. Add in Sugar and continue beating for approx 1 min.
5. Add in Greek Yogurt / Sour Cream for approx 2-3 min.
6. Add Eggs and Vanilla Paste and continue beating until well combine. Be sure to scrape down the sides of the bowls to ensure there are no lumps of cream cheese.
7. Split or spoon the Cheesecake batter evenly.
8. Put the Cheesecake in the water bath oven to bake for 1 hour or until center are almost set or the top is slightly browned.
9. Cool in pan on wire rack.
10. Cover and refrigerate for 4 hours or overnight.
11. Serve plain or with fruits and whipped cream or caramel sauce or melted chocolate.


Some Extra Tips Below:
- Important that all ingredients are close to room temperature to avoid lumps in your cheesecake.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Beef Stew Recipe

Been a little scared of cooking beef as it might turn out tough & dry. Until we did some research and found out this interesting article by Serious Eats, they mentioned that the best part of the beef to make beef stew is chuck. It has lot of connective tissue and fats. Also, it's affordable and preforms the best. Click here to read more.


Ingredients A
4 tablespoons Vegetable oil
400g Beef Chuck, cut into 2-inch cubes
100g Oxtail
Kosher salt and freshly ground black pepper

For searing, heat a large Dutch Oven or a Soup Pot with a tight-fitting lid with Vegetable Oil. Season the beef chunks and oxtail generously with salt and pepper, and add to the pan. Saute (uncovered) for about 8 minutes stirring occasionally, ensure all sides are well-browned. Transfer the beef to a plate and set aside. Rinse the Dutch Oven or a Soup Pot, wipe out the pan and return the pot to the stove.

Ingredients B
2 tablespoons Butter / Olive Oil
1 medium Brown Onions
3 cloves Garlic, crushed
1/2 cup Tomato Paste
1 tablespoon All-Purpose Flour (optional)
1 cup Water
1 cup Beef or Chicken Broth
1/2 cup Red Wine
2 sprigs Fresh Parsley / 1 teaspoon of Dry Parsley
2 sprigs Fresh Thyme / 1 teaspoon of Dry Thyme
2 sprigs Fresh Rosemary / 1 teaspoon of Dry Rosemary (optional)
2 Bay Leaves
200g medium Potatoes, quartered
2 medium Carrots, cut into 2-inch pieces
2 Celery stalks, cut into 2-inch pieces (optional)
Salt and Pepper to taste

If using the oven to cook for 1.5 hours, preheat the oven to 165°C.

Heat the large Dutch Oven or the Soup Pot with butter or Olive Oil. Add in Onion and cook for about 5 minutes or until lightly browned. Add the garlic and cook for about 1 minute or until fragrant. Add the tomato paste and cook for 1 minute or until lightly browned. Add the seared beef chunks and oxtail. If you're adding flour mix it into the water, we omitted as we prefer our stew to be soupy base, however, if you like slightly thick soup you may add. Add Water, Broth, Red Wine and bring to a simmer. Place the Parsley, Thyme, Rosemary, and Bay Leaves in a soup-bag and add the bundle to the pot. Cover and transfer to the oven to cook for approximately 1.5 hours where the meat will be just tender. This can also be done on the stove at a low simmer, it will take approximately 1 hour.

Remove pot from the oven or stove, with a ladle skim as much fat off as possible. Add the Potatoes, Carrots, Celery and bring to a simmer on top of the stove for another 1 hour until the liquid slightly thickens and the vegetables are tender, not forgetting to stir occasionally. Remove and discard the herb soup bag. Stir in the vinegar. Season with salt and pepper to taste.

Dish into bowls and serve hot with rice or mash potatoes.

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Homemade Gift Idea : Chocolate Bark Recipe (with different varieties of flavors and shaping ideas)

Been seeing western folks posting chocolate barks. How lovely and beautiful they look! Last Christmas we decided to have some fun making some for our colleagues.


Basic Ingredient
250g Chocolate of your liking (we'll mention our varieties of ingredients used below)

Basic Step By Step
1. Line 1 pan with parchment paper or grease with butter.
2. Melt Chocolate over stove by bring about an inch of water to a simmer in a small pot. Set a stainless steel bowl on the mouth of the pot, making sure the water doesn't touch the bottom of the bowl. Remember to stir chocolate occasionally as it softens. or Microwave chocolate in a large bowl at HIGH 1 to 2 minutes or until melted and smooth, stirring at 45-second intervals.
3. Gently stir in 3/4 of the ingredients you selected from our varieties below.
4. Pour the chocolate on to the prepared pan and spread it evenly.
5. Sprinkle the balance 1/4 of the ingredients.
6. Let stand in the fridge until firm, about 6 hours or overnight.
7. Break or cut into pieces.
8. Store in a cool place up to 3 days or in the fridge up to 2 weeks.

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Below are my creations hopefully it'll inspire you. You may split the base into 2 parts and half the portion as per suggested below for more varieties. Hope you all will love this recipe.

White Chocolate Peppermint Bark
50g of crushed Candy Cane

Dark Chocolate and White Chocolate Peppermint Bark
50g of crushed Candy Cane

Dark Chocolate M&Ms Bark
100g of M&Ms
10g of Snowflakes


Coming Soon~
Brainstorming in progress...


Click here for our blog page Desserts & Drinks for more recipes. Hope you will be inspired~

Raspberry Compote / Jam Recipe

Awesome recipe to brighten up ice cream, angel food cake, toast, pancake. On top of that adding this can bring your bakes to the next level.


Ingredients
170g Raspberries
3 tablespoons of Sugar
1 tablespoon of Citrus Juice / Balsamic Vinegar
1 tablespoon of Brandy / Whiskey
1/4 teaspoon of Cornstarch (Optional)

1. Place all ingredients in a small saucepan and stir to combine.

2. Simmer for 10 minutes over medium-low heat, stirring occasionally.

3. The Compote is ready once the raspberries fall apart and the sauce is thickened, remove from heat.

4. Allow to cool for at least 15 minutes before serving


This can be store up to 1 week.

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Below are my creations hopefully it'll inspire you. Below are the recipes we've used this delicious blueberry compote with. Hope you all will love this recipe.

Recipe coming soon.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Pan Fried Chicken Chop Recipe

Chicken chop have been my signature dish since college days, there is a few versions and this is one of them. Whenever my housemates wants to have small gathering with friends, this will be one of the easiest dish to stir up and serve a big group. It's been a while since i cook this.


Pan Fried Chicken Chop Ingredients
2 Chicken Maryland
0.5 teaspoon of Sea Salt
0.5 teaspoon of Thyme
1 teaspoon of White Pepper
1 teaspoon of Paprika Powder
1 teaspoon of Garlic Powder
2 teaspoons of Onion Powder
2 tablespoons of Cooking Oil

Use a kitchen hammer and hammer the chicken chop. The purpose of this is to tenderize the meat, and to get it uniformly flat.

Measure and mix the rub ingredients in a small bowl. Generously sprinkle over the Chicken Maryland then give it a little rub to evenly season the chicken. Leave it on the table top for 30mins or in the fridge for at least 3 hours.

Heat the pan and cooking oil. Place the Chicken Maryland with skin side down and cover the pan for 3 mins. Refrain from the urge to open the pan and lose all that lovely steam, which will cook the chicken into tender moistness. Flip it around and let the other side cook for 5mins. Lastly flip to cook the skin side down again for 3mins. Remove from pan onto the serving plate. Serve it hot.


This can be served with sides of:
1. Baked Potatoes
2. Grill Tomatoes
3.
👍👍👍 Sauté Thinly Sliced Potatos & Baby Carrots in Goose Fat
4.
👍👍👍 Mash Potatoes with Bacon bits


Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Collection of Western Serving Sauces Recipe (includes different varieties ideas)

Brown sauce is made from thickening the fats that have dripped from cooking meats. Here is a list of varieties that have been stirred up by us.


Simple Brown Sauce Ingredients
Residual sauce and oil from the pan fry meat
1 tablespoon of Flour
100ml Liquid (Filtered Water / Chicken Stock / Beef Stock)
Salt and Pepper to taste

After taking out the meat from the pan, pour in Liquid and bring to a simmer then add in the Flour, Salt and Pepper. Once most of the Flour is absorbed, heat the pan to low heat and stir the mix until it's brown - it takes about 1 minute. When you open the lid, stir to blend the mix so that it looks like gravy. Add more water if you need to thin it, or allow the pan to evaporate the water if it looks too watery.

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Below are my creations: All here to share! Will update more soon and hopefully add on the step by step guide photos. Below are the experimented best measurements & other required ingredients.

Red Wine Sauce Ingredients
Residual sauce and oil from the pan fry meat
50ml of Red Wine
50ml Liquid (Filtered Water / Chicken Stock / Beef Stock)
1 tablespoon of Flour
Salt and Pepper to taste

Mushroom Sauce Ingredients
4 tablespoons of Button Mushroom
Residual sauce and oil from the pan fry meat
100ml Liquid (Filtered Water / Chicken Stock / Beef Stock)
1 tablespoon of Flour
Salt and Pepper to taste

Black Pepper Sauce Ingredients
2 tablespoons of Ground Black Pepper
Residual sauce and oil from the pan fry meat
100ml Liquid (Filtered Water / Chicken Stock / Beef Stock)
1 tablespoon of Flour
Salt and Pepper to taste

Brandy Brown Sauce Ingredients
Residual sauce and oil from the pan fry meat
1 tablespoon of Flour
50ml Brandy
50ml Liquid (Filtered Water / Chicken Stock / Beef Stock)
Salt and Pepper to taste

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Frangipane Tart Recipe (different varieties ideas)

Tart Crust Recipe
115g Butter (softened)
70g Sugar
1 Egg
210g All-Purpose Flour
1/4 teaspoon Salt
Removable Bottom Tart Pan

Grease the tart pan with Butter. Cream Butter and Sugar until light and fluffy. Add the egg and beat until mixture is smooth. Add the Flour and Salt and mix well. Divide the mixture, then use your fingertips to press the dough into the tart pan. Prick all over of the base of the tart with a fork. Refrigerate for 30minutes. Pre-heat the oven to 180°C. Bake for 6mins. Set aside or you can chill to use it another day.......

Frangipane Filling Recipe
125g Butter (softened)
100g Sugar
2 teaspoons Vanilla Extract
2 Eggs
50g Ground Almonds
30g All-Purpose Flour

Cream Butter, Sugar, Vanilla Extract until light and fluffy. Add the eggs on at a time and beat until mixture is smooth. Add in the Ground Almonds & Flour and mix well. Spoon the mixture into the Tart Crust then spread even layer. Final steps choose what type of topping you want place it on top before

Bakes Two, 10" x 1" diameter tart : Half the Tart Crust Dough. Bake in the oven for around 40mins to 50mins until it turns golden brown and a cake tester inserted in the center comes out clean.
Bakes twenty, 2" x 0.8" diameter tart : Approximately 25g of Tart Crust Dough per tart mould. Bake in the oven for around 20mins to 30mins until it turns golden brown and a cake tester inserted in the center comes out clean.

Serve it warm or cold. ENJOY!!!!!!

Some tips from us after our 1st attempt:
- Don't bake the tart crust too long, as the part 2 bake will make the tart curst brown and a crispier.
- Don't push down to push the topping you selected as it will sink in as per our pictures of Frangipane Tart.

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Below is my creations: All here to share! Will update more soon and hopefully add on the step by step guide photos.

Fig Frangipane Tart
Topping
4 large Figs or 8 small Figs (Remove the stems from the figs and cut them into wedges)
Honey
Sugar to Sprinkle (caramelization)

Arrange the Figs on top leaving some space between each fig. Sprinkle them with Sugar. squeeze some Honey on each fig.


Red Cherries Frangipane Tart
Topping
1 Can of Red Cherries

Spoon 3-5 cherries with some Cherries sauce on top.


Peach Frangipane Tart
Topping
825g Can of Peach


You can either put half a peach right on top. We've sliced our peach 1/8 size of a full peach and arrange it to looks like a rose.
Heat some Citrus Jam up and glaze the top of the tart.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Rice Krispies Bar Recipe (different varieties ideas)

Testing out homemade bars! Been purchasing dozens of commercial breakfast bars. These turned out awesome we love it alot. Treated it as a light healthy nice snack!


Base Ingredients
Ingredients
40g Salted Butter
25pcs Large Marshmallows
250g Rice Krispies

1. Melt Butter in a pan.
2. Add Marshmallows to melted butter stir and let it melt.
3. Remove from fire and add Rice Krispies and stir until well coated.
4. Add in your preference of additional ingredients (different varieties ideas below).
5. Press into a greased pan
6. Refrigerate and cut into squares.
7. Wrap them in foil or waxed paper and store in air tight container.

Some Extra Tips Below:
- If you prefer sweeter bars, use 40pcs of Large Marshmallows.

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Below is my creations hopefully it'll inspire you. You may prepare these Rice Krispies Bars and make all kinds varieties as below. Hope you all will love this recipe.

Cranberries, Pumpkin Seeds, Melon Seeds Chocolate Rice Krispies bar
Add Ingredients
30g Cranberries
30g Mini Chocolate Chips
20g Pumpkin Seeds
20g Melon Seeds



Click here for our blog page Breakfast & Snacks Ideas for more recipes. Hope you will be inspired~

Viennese Biscuits / Butter Cookies (Basic to compilation of varieties of possible flavors)

Oh how much we love Marks and Spencer Viennese Biscuits. After a long long baking journey, here we are finally baking these scrumptious eggless butter shortcake swirls!

If used Lurpark butter, it can be called Danish Butter Shortcakes.

However, if we use New Zealand butter can it be called New Zealand Butter Shortcakes? Likewise for Australian butter.


Base Cookie Dough Ingredients:
125g Salted Butter
150g Plain Flour (for melt in the mouth change 20g to Corn Starch)
25g Icing Sugar
0.5 teaspoon Vanilla Paste
1 tablespoon Milk

1. Place Salted Butter and Icing Sugar and whisk until light and fluffy. Add Vanilla Extract and whisk for 10 secs.
2. Pour sifted flour and Corn Starch into mixing bowl. Mix until well combine.
3. Add Milk and mix well, the mixture should be thick, sticky, soft and can hold it's shape.
4. Preheat the oven to 180°C.
5. Fill the dough into a piping bag with 1M / 2C / 1E / Wilton 190 tip or Star tip.

6. Pipe your desire shape onto the silicon mat, remember to leave approx 1cm.

7. Bake in the preheated oven for 15 to 20 minutes or until the edges are slightly light brown.

Full recipe:
6cm x 8cm size yields approx 12pcs. Bake for about 20 minutes.
Straight down 1" size flower approx 65pcs. Bake for about 15 minutes.
Ring loop 2" diameter size yields approx 30pcs. Bake for about 20 minutes.

Some Extra Tips Below:
- To have uniform shape cookies, draw grids on one of the baking sheet, place another baking sheet on top and pipe according to the shadow grid. Continue until complete.



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Below is my creations hopefully it'll inspire you. You may bake the Viennese Biscuits and make all kinds varieties as below. Hope you all will love this recipe.

Matcha Viennese Biscuits
Add:
1 tablespoon Matcha Powder
1 tablespoon Icing Sugar

Chocolate Viennese Biscuits
1 tablespoon Cocoa Powder
0.5 tablespoon Icing Sugar

Dark Chocolate Viennese Biscuits
Coming Soon

Strawberry Sandwich Viennese Biscuits
Coming Soon

Passion Fruit Sandwich Viennese Biscuits
Coming Soon

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Salad Lunchbox a.k.a. Salad Mealbox Ideas

Salad around my working area cost from the range of S$8 to S$15! Also, keeping up to a change to a more healthy lifestyle.

It's time for me to pack us own salad or change our daily meal to save some money in the long run.

Summary of what we will be using, restocked our house with some items!

Salad Base: Butterhead Lettuce, Romaine Lettuce, Rolla Rosa, Red Chicory, Endive, Green Frisse, Pea Sprout, Red Sails Lettuce, Carrot, Cucumber, Cherry Tomatoes, Purple Cabbage, Baby Raddish, Alfalfa, Corn, Broccoli, Mushrooms, Green Coral, Red Coral
~Yet to try...Capsicum, Celery, Beetroot, Pumpkin

Fresh Fruit Topping: Strawberries, Blueberries, Grapes, Pear, Tomatoes,
~Yet to try... Mandarin Orange, Mango, Avocado, Peach, Apricot

Dried Fruit Topping: Dried Goji Berry, Raisins, Dried Cranberries, Turkish Figs

Nutty Topping: Walnuts, Hazelnuts, Cashew Nuts, Almonds
~Yet to try...Pistachio, Pumpkin Seeds, Sunflower Seeds

Protein: Fish Ngoh Hiang, Hard-boiled Egg, Bacon, Sausages, Corn Beef, Egg Mayo, Quinoa, Smoked Chicken Breast, Tamagoyaki, Chick Peas, Smoked Salmon, Ham, Steam Chicken
~Yet to try...Beef Pastrami, Tuna, Crab Stick, Beef Pepperoni, Fish, Kidney Beans, White Beans, Edamame, Green Peas, Tofu

Carbohydrate: Croutons, Wheat Ramen Noodles, Pasta
~Yet to try...Soba, Glass Noodles

Salad Dressing: Ceasar Salad, Honey Mustard, Tropical Mango Passion Sauce, Organic Creamy Avocado, Honey Yuzu aka Citron Salad Dressing Recipe

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Below are our creations hopefully it'll inspire you.


Salad Meal 1
Salad Base : Butterhead Lecttuce, Romaine Lettuce, Rolla Rosa, Red Chicory, Endive, Green Frisse, Pea Sprout
Topping : Walnuts, Strawberries
Protein : Fish Ngoh Hiang
Dressing : Ceasar Salad

Salad Meal 2
Musclun Salad Base : Butterhead Lettuce, Romaine Lettuce, Rolla Rosa, Red Chicory, Endive, Green Frisse, Pea Sprout
Topping : Hazelnuts, Blueberries, Dried Goji Berry, Hard-boiled Egg
Protein : Bacon
Dressing : Ceasar Salad

Salad Meal 3
Salad Base : Butterhead Lettuce, Romaine Lettuce, Red Sails Lettuce, Pea Sprout
Topping : Macadamia Nuts, Dried Apricot, Dried Cranberries, Croutons
Protein : Corn Beef
Dressing : Honey Mustard Salad

Salad Meal 4
Salad Base : Butterhead Lettuce, Romaine Lettuce, Red Sails Lettuce, Pea Sprout
Topping : Cashew Nuts, Dried Goji Berries, Dried Cranberries, Grapes
Protein : Bacon
Dressing : Honey Mustard Salad

Salad Meal 5
Salad Base : Butterhead Lettuce, Romaine Lettuce, Red Sails Lettuce, Pea Sprout
Topping : Croutons
Protein : Sausages
Dressing : Honey Mustard Salad

Salad Meal 6
Salad Base : Butterhead Lettuce, Romaine Lettuce, Red Sails Lettuce, Pea Sprout
Topping : Hazelnuts, Dried Cranberries, Pear
Protein : Sausages, Egg Mayo, Quinoa
Dressing : Caesar Salad

Salad Meal 7
Salad Diced Mix : Pear, Carrot, Cucumber, Cherry Tomatoes, Purple Cabbage, Baby Raddish, Alfalfa
Carb : Wheat Ramen Noodles
Protein : Smoked Chicken Breast, Chick Peas
Dressing : Honey Mustard Salad

Salad Meal 8
Salad Diced Mix : Strawberries, Cherry Tomatoes, Purple Cabbage, Baby Raddish, Alfalfa, Corn
Protein : Smoked Chicken Breast, Tamagoyaki
Dressing : Ceaser Salad

Salad Meal 9
Salad Diced Mix : Baby Spinach Leaves, Baby Butterhead Lettuce, Frisée, Green Oak, Green Carol, Green Baby Cos, Mizuna, Red Oak, Radicchio, Rocket, Red Baby Cos, Totsoi, Red Baby Radish, Cherry Tomatoes, Brazil Nuts, Croutons, Lychee
Protein : Garlic Mangalica Debreceni Pork Sausage, Hard boiled Egg, Chick Peas
Dressing : Mango Passion Fruit Dressing

Salad Meal 10
Salad Diced Mix : Green Oak Leaf, Red Oak Leaf, Kale, Cherry Tomatoes, Blueberries, Goji Berries, Croutons, Pasta with Chunky Pasta Sauce, Hazelnut
Protein : Smoked Salmon, Hard Boiled Egg
Dressing : Organic Creamy Avocado Dressing

Salad Meal 11
RED : Sautéed Cherry Tomatoes, White Mushroom, Salt, Pepper
YELLOW : Mix Penne Pasta, Ceaser Salad Dressing, Parmesan Cheese. Add a Pork Ham
GREEN : Sautéed Australia Broccoli and Bacon

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Pasta Exploration ::: Prefect Spaghetti Carbonara Recipe from Scratch

Been a fan of Carbonara, been buying the ready made sauce. However, since I started baking and using Thicken Cream for my bakes, here I am trying out Carbonara from scratch with the extra Thicken Cream I have in my fridge.


Serves 2 pax
Ingredients
1.5cm Angle Hair Spaghetti (x2 to x3)
2 L of Water
1 teaspoon of Salt

200ml Thicken Cream
2 Egg White
2 teaspoons of Garlic Powder
2 tablespoons of Parmesan Cheese
2 teaspoons of Herbs

8 slices of Bacon (cut up into 1cm slices)
50g sliced Mushrooms
1 tablespoon Olive Oil
Salt & Pepper to taste

2 Egg Yolk (Optional - Garnishing/serving for self mix)
chopped / dry Herbs (Garnishing)

Instructions

1. Cook pasta in a large pan of boiling salted water according to the packet instructions.
2. Meanwhile, mix the Thicken Cream, Egg White, Garlic Powder, Parmesan Cheese gently with a fork until well combine.
3. Heat up a pan, cook Bacon stirring for 2-3 minutes.
4. Add Mushrooms and Olive Oil, stirring until the Bacon beginning to crisp, set pan aside.
5. Quickly add the Carbonara mixture and Herbs, bring it to a simmer.
6. Drain pasta, then return to pan, toss to combine. The heat from the pasta will cook the egg slightly and form a creamy sauce.
7. Serve immediately with extra parmesan, crushed Black Pepper, Herbs and top with an egg yolk.

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Compilation of Baked Cheesecake from Salted Caramel Cheesecake onwards

There are few versions of Base Crust that you can mix and match for your Cheesecake.

Base Crust Ingredients:
120g Plain Oreo (with icing inside) or Graham Cracker or Digestive Biscuits
40g Melted Butter.

Step By Step
1. Line the baking pan with baking paper.
2. Dry Blend the biscuits to fine powder, it's ok to leave the icing in between.
3. Melt Butter in a sauce pan and melt it over low heat, stirring it constantly.
4. Evenly mix the ground biscuits and Melted Butter.
5. Press it tightly into the baking pan.

There is another interesting crust base to share..
Marie Biscuit Base Crust Ingredients:
250g Marie Biscuits
100g Melted Butter
2 tablespoons Brown Sugar
6 tablespoons Cocoa Powder
4 tablespoons Golden Syrup

Step By Step
1. Line the baking pan with baking paper.
2. Dry Blend the Marie Biscuits to fine powder.
3. Put Butter, Sugar, Cocoa Powder, Golden Syrup in a sauce pan and melt it over low heat, stirring it constantly.
4. Evenly mix the ground Marie Biscuits and Liquid Mixture.
5. Press it tightly into the baking pan.


Moving on to the Cheesecake batter.

Cheesecake Ingredients:
500g Cream Cheese
250g Sugar
4 Eggs
2 teaspoons of Vanilla Paste

Step By Step
1. Pre-heat over at 170°C
2. Beat Cream Cheese until creamy approx 2-3 mins.
3. Add in Sugar and continue beating for approx 1 min.
4. Add Eggs and Vanilla Paste and continue beating until well combine. Be sure to scrape down the sides of the bowls to ensure there are no lumps of cream cheese.
5. Split or spoon the Cheesecake batter evenly.
6. Bake for 1 hour or until center are almost set.
7. Cool in pan on wire rack.
8. Pour your choice of topping over, cover and refrigerate for 4 hours or overnight. for 4 hours or overnight.
9. Before serving garnish with fruits or drizzle melted chocolate to make your cheesecake pretty.

Full recipe:
Round Pan 8". Bake for about 25 to 30 minutes.
x2 Loaf Pan 3" x 6". Bake for about 25 to 30 minutes.
x2 Round Pan 1.5" x 5". Bake for about 25 to 30 minutes.
Muffin Pan 12 holes x 1.5". Bake for about 20 to 25 minutes.

Some Extra Tips Below:
- Our sugar reduction advice for different cheesecake is advice in the below list of creation, it's basically the best part of homebake. Reason why we reduce sugar depending on topping used is to ensure the overall sweetness of the Baked Cheesecake is as per the sweetness level we can accept. Everyone should explore their own.
- Important that all ingredients are at room temperature to avoid lumps in your cheesecake.

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Below is my creations hopefully it'll inspire you. You may split the base recipe in 2 parts and top it off with different toppings for more varieties. Hope you all will love this recipe.

Salted Caramel Baked Cheesecake with Oreo Crust
5 tablespoon of Homemade Salted Caramel Recipe click here
80g Melted Chocolate to drizzle
Note: We reduced the Sugar of the Cheesecake to 90g, as caramel is the topping which is sweet enough.



Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~