Bread Pudding by Vanessa Tay

Bread Pudding

Ingredients: 

 12-16 slices (4-5 cups) stale bread or anything bready, broken up into pieces
4 cups (approx.. 1000ml)  milk (whole is best)
1 stick butter (4 oz) (approx. 113.40g), melted
1 1/4 cup (approx. 160g) sugar (I’ve gotten away with less especially if you’re using sweetened bread)
4 eggs
1 tsp vanilla

Optional ingredients:
dried fruit (raisins, cherries, etc), fresh apple slices, bananas
1/2 tsp ground cinnamon

Method: 

 1. Place broken pieces of bread all over pan. If using fruit, layer some in the middle of the bread and cover with more bread.
2. Beat eggs with vanilla and then mix this with milk, butter and sugar. Whisk to ensure ingredients are mixed evenly.
3. Pour mixed ingredients (custard) over broken bread.
5. Place bread pudding in fridge and let soak for at least 2 hours.
6. Preheat oven to 350 F.(around 176 deg cel)
7. Bake for about 1 hour or until tester comes out clean. If using a deep dish casserole, expect it to take a little longer.

Tips from source (http://www.houseofannie.com/bread-pudding-recipe/):

1. When you’ve assembled the bread pudding and poured the custard over it, leave it in the fridge for at least a few hours if not overnight so that the bread gets to soak up all the yummy custard. This will lead to a more cohesive bread pudding. Also, if you leave it overnight and bake first thing in the morning, you get to enjoy this for breakfast. Yum!

2. The original recipe called for raisins and apples to be placed on top. If you plan to use any fruit in it, especially dried fruit, don’t sprinkle the fruit on top. Instead, bury the fruit in between the bread. That way, the fruit won’t get dried out and burnt on the top (notice how burnt my apple slices got on top?).

3. The better the bread, the better the bread pudding. If you use wonder bread or really cheap white bread, you’re going to get gummy bread pudding.

4. Stale bread works better than fresh bread (you should be EATING your fresh bread anyway). But if you absolutely have to, I guess you could get some fresh bread to make this (toast it first to dry it out a little). OR, do like me, and go to those bread shops that sell day-old bread and buy some OR go to your favorite bread vendor at the farmer’s market and ask if they have day-old bread to sell to you.

No-Bake Blueberry Cheesecake by Angel Wan

No-Bake Blueberry Cheesecake

Ingredients

Biscuit base:
Digestive biscuit 150g
Melted butter 70g
(**Crush digestive biscuit in a plastic bag/ziplock bag using a rolling pin till fine and crumbly. Pour melted butter directly into the plastic bag and mix till well. Flaten them out into an 8" removable baking tin. Let it set in the fridge and prepare your cream cheese filling.)

Cream cheese fillings:
Cream cheese 300g (Soften)
Icing sugar 70g (sifted)
Vanilla extract 1/4 tsp
Lemon juice 2tsp
Gelatine powder 3 tsp (Add in 2 tbsp of water and let it sit for a min and melt it over hot water.)
Dairy whipping cream 200g

Deco/Topping:
Blueberry pie filling
Whipped dairy or topping cream

Method:
1. Beat soften cream cheese with icing sugar till well and creamy add in vanilla extract and lemon juice and mix till well.
2. Add in warm gelatine and mix till well combine.
3.Whip dairy cream till soft peak, fold it into the cream cheese mixture and mix well using a rubber scraper.
4. Pour mixture onto the biscuit base, smooth them out and let it set in the fridge for at least 8hrs or overnight.
5. Spread on blueberry pie fillings and decorate with whipped cream and topped with your favourite fruits if u like.

**Note
If you like, you can also puree 2 handful of fresh or frozen blueberries and mix into into the cream cheese fillings after adding the gelatine. But increase the gelatine to 4tsp and water to 3 tbsp)

European Style Crusty Bread Rolls by Phay Shing

European Style Crusty Bread Rolls

Recipe Link:
http://www.kingarthurflour.com/recipes/crusty-european-style-hard-rolls-recipe
Notes:
I made a few modifications to the recipe.
1. Made half the portion
2. Added 1/2 tbsp olive oil, 2 tsp sugar and 2 tsp Italian seasoning
3. Refrigerated dough overnight after two 1hour rises and punch downs instead of three as suggested by recipe.

Baked Chicken Breast with Leek and Mushroom Cream Sauce by Jonathan Tan

Baked Chicken Breast with Leek and Mushroom Cream Sauce

Ingredients for 2:

2 Chicken breasts - boneless
200 grams Swiss brown mushrooms - cut into quarters. (You can use white buttons as well)
1 leek - sliced
1/2 cup dry white wine
1 tablespoon white wine vinegar
200ml cream
Paprika
Salt and pepper to taste
cooking oil for frying

Steps:

1. Pre-heat oven to 180 degrees Celsius. Season the chicken breasts assertively with salt pepper and some paprika.

2. Place chicken in oven and cook for about 20 minutes. (cooking times may vary depending on the size and thickness of your chicken meat) Chicken breast can overcook rather easily, so know your oven. =)

3. To make the sauce, heat some oil over medium heat in a large saute pan. When oil is heated up, add in the leeks and saute for 2 minutes and then add in the mushrooms. Saute until the the moisture released by the mushroom are almost evaporated and mushroom start to brown lightly. About 6-8 minutes

4. De-glaze with white wine and white wine vinegar. Allow to simmer for a minute or 2. Then add in the cream and lower heat slightly. Turn off the heat when the cream start to boil. Add salt and pepper to taste.

5. Serve warm together with the cooked chicken breasts, garnished with fresh parsley.

To have it child friendly, you can omit the white wine, vinegar and paprika.

Link: http://www.homecookedsg.com/2013/10/baked-chicken-breast-with-leek-and.html

Cheesey Volcanoes by Gene Sim

Cheesey Volcanoes
(Makes 8)

Ingredients
250g Bread flour
50g Cake flour (I used top flour cos too lazy to open another pack of flour)
1 tbsp Malt (I replaced with Honey cos I dun have malt at home)
190 cc water
1/2 tsp instant yeast
30g unsalted butter
1 block 200g sharp cheddar

Method :
1. Put everything into the BM in the order advised by your BM and set to knead dough.
2. After first proof, take dough out and cut into 8 pieces and preshape them round and rest for 15 mins .
3. Roll 1 piece of dough into a bigger round piece and place the cheese in the middle and wrap it all up and place on tray. Do the same for the rest.
4. Cover with a cloth and proof for another 40-60 mins.
5. Preheat your oven when the buns are proofed for at least 40 mins
6. Prepare a dish of hot water to put into the bottom tray of the oven just before you are putting the buns in to bake.
7. Make a simple cross cut on the top of the buns, spray with water on top and then put into oven to bake for 18 mins at 200 deg C
8. Take out and chill on wire rack once done.


Recipe for dough is from Carol Hu's recipe book.

Rock Buns by Lily Chua

Rock Buns

Ingredients
225gm self raising flour
1/2 tsp baking powder
100 gm margarine or butter softened
75 gm caster sugar
170 gm mixed fruit
1 egg
2 tablespoon milk about 20-25 ml

Method
Sift 225 gm self raising flour with 1/2 tsp baking powder.
Add in 75 gm caster sugar n 100gm Planta margarine - rub till breadcrumb like.
Add in the dried fruit - I used 100 gm orange infused dried cranberries n 70gm raisin. Mix.
Add in 1 egg - mix.
Add in 2 tablespoon milk- mix. It will look wet.
Line your trays. Spoon heaped onto tray . Max 6 per tray.
Bake at 190 c for about 15 mins or until turn golden brown.
Remove n cool on rack. They are soft n will turn hard after cooling.

Airfried Chicken Cutlet by Evon Goh

Airfried Chicken Cutlet

 

 

 

Ingredients

Boneless Chicken Thighs

Dried Herbs of your choice (I used paprika, basil & black pepper)

Mayonnaise

Wholewheat Panko Breadcrumbs

Method

1. Marinate chicken thighs with the dried herbs for 30 minutes.

2. Coat with a thin layer of mayonnaise, followed by the panko.

3. Airfry for 15 minutes at 180 deg.

Note

1. You may use any breadcrumbs of your choice.

2. Cooking duration depends on the thickness & size of the chicken thigh used.

Modified from : http://www.simplyrecipes.com/m/recipes/breaded_and_baked_chicken_drumsticks/

Airfried Golden Money Bags by Michelle Heng

Airfried Golden Money Bags

 Ingredients:
Wonton wrappers
Fish paste
Chives / Spring onion

Steps:
1. Place a teaspoonful of fish paste in the centre of the wonton wrapper.
2. Bring the edges of the wrapper together and give a tight squeeze with your fingers at the top to secure the tiny money bag.
3. Repeat steps 1&2 till you have achieved your desired number of wontons.
4. Preheat airfryer at 180 deg C.
5. Blanched the chives or spring onion with some hot water and set aside.
6. Spray a spritz of oil on each money bag before airfrying them for 12mins. Turn them bottom up at 8th min.
7. Tie a chive/spring onion on each money bag, cut off any excess.
8. Serve hot with sweet chilli sauce.
9. Bon appetit!

Brown Sugar Oatmeal Cookies by Michele Soon

Brown Sugar Oatmeal Cookies

Recipe Link
http://www.eatapieceofcake.blogspot.sg/2013/09/brown-sugar-oatmeal-cookies.html

Almond Cake by Amanda Tay

Almond Cake

Ingredients:

150g Butter (I used salted butter)

140g Caster sugar 

2 Eggs

140g Self raising Flour

50g Ground Almond

50g Milk

 

Toppings:

Almond Flakes

Method:

1. Put all ingredients into mixing bowl and beat till combined. 

2. Pour the batter into 8 X 3 X 3 inches baking mould. 

3. Top with done almond flakes. 

4. Bake at 170C for about 50 minutes or till cooked. 

 

Source: lovely butter cakes by Seashore Publishing (M) Sdn Bhd

Crispy Stuffed Seafood Tofu Puffs by Cindy Koh

Crispy Stuffed Seafood Tofu Puffs

Yield : 24 Prep Time : 15m Cook Time : 15m Ready In : 30m

Ingredients
2 boxes of tofu puffs, invert inside out
500gm fresh prawns, remove skin, reserve 10 pcs of prawns and cut into cubes
1 container of fish paste
1 stalk of spring onions, slice thinly
1clove of garlic
Seasoning of 1 tsp fish sauce, half tsp sesame oil, 2 tsp cornflour, 1 egg white, 1/4 tsp salt and pepper

Method
- Blend garlic with seasoning until garlic is finely minced
- Add prawns
- Blend untill a paste is formed
- Add fish paste
- Blend fish paste with prawns paste
- Add prawns cube and spring onions
- Mix well
- Stuff blended paste into tofu puffs
- Fry until golden brown
- Drain away oil
- Enjoy with some good chilli sauce
http://munchministry.com/recipe/crispy-stuffed-seafood-tofu-puffs/

2-Ingredient Siew Yok by Shar Kay

2-Ingredient Siew Yok

Recipe Link:
 http://delishar.blogspot.sg/2013/10/siew-yok-chinese-roasted-pork-belly.html

HCP Char Siew by Shar Kay

HCP Char Siew

Recipe Link:
 http://delishar.blogspot.sg/2013/09/hcp-char-siew-chinese-bbq-pork.html

Yoghurt Red Bean Buns by Susanne Ng

Yoghurt Red Bean Buns in  Breadmaker

 

 

Ingredients (For 6 buns)

60g yogurt
36g fresh milk
15g egg

150g bread flour
9g sugar
1.8g yeast

1.8g salt
18g butter

Filling – 150g red bean paste

 

 

Method:
1. Put the ingredients into the breadmaker pan according to the above sequence (wet, dry and then salt, butter).
2. Select normal bread function (program 1)
3. While waiting for dough to be ready, prepare the red bean fillings. Divide into 6 portions of 25g each and roll into balls.
4. Two hours before end of the program, take the dough out onto a lightly floured table and punch it down. (I removed at time 2:10). * Don't forget to remove the paddle.
5. Divide the dough into 6 pieces (about 50g each)
6. Use a roller to roll each piece into a round disc, wrap the red bean paste and seal the edges tight by pinching.
7. Place each wrapped dough into the breadmaker pan (sealed edges facing down), and let the breadmaker do the rest of the job.
8. 30 mins before the end of program (0:30), quickly open the breadmaker and give each of the buns an egg wash.

Important note: From step 4-7, please complete within 20 minutes, so that there will be sufficient time for the buns to proof.

Milo Pound Cake by Shar Kay

Milo Pound Cake

Recipe Link:
http://delishar.blogspot.sg/2013/09/milo-pound-cake.html