Mushroom frittata by Angeline Lim

This is a easy and versatile recipe, with the egg base, you can choose to add any ingredients of your choice like ham, bacon, chicken, broccoli, asparagus, corn and the list goes on. Very kid friendly as well.

Ingredients
    6 large eggs
    2 tbsp milk
    Salt and black pepper to taste
    unsalted butter
    1 onion, thinly sliced (omitted as didn't have any at home)
    1 box Swiss brown mushrooms, sliced
    1 garlic clove, minced
    Some mixed herbs, those bottled type. Can use fresh herbs like basil or of your choice
    Tomatoes as much as you like, I use cherry tomatoes sliced into half
    About 1/2 cup shredded Cheddar or Parmesan cheese
Method
In a mixing bowl, whisk together the eggs, milk, salt, a few grinds of pepper. Add cheese and combine

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

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

Let it cool for a few minutes before cutting.

Crunchy Top Moist Blueberry Yogurt Muffins by Stef Patt

Recipe: Crunchy Top Moist Blueberry Yogurt Muffins



Makes about 10-12 regular size muffins

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

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

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

Mixed Paella by Felicia Heng

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

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


Felicia Koh

Chocolate-pandan Triple Magic Custard Cake by Susanne Ng

Recipe link: http://lovingcreations4u.blogspot.sg/2014/05/chocolate-pandan-triple-magic-custard.html

Chocolate cupcake with mascarpone frosting by Karen Yee

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

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

Wholemeal Chia Seed Sausage Buns by Nina Resis

Wholemeal ChiaSeed Sausage Rolls
(Recipe adapted from MagicBreadhouse)

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

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

Enjoy!

Savoury Fish Pie by Felicia Heng

Savoury Fish Pie

Ingredients:
•    About 500g to 600g firm white fish (I used
     fresh halibut fillets)
•    ¾ yellow onion, chopped
•    1½ large carrots, minced fine
•    1 box white button or brown mushrooms,
quartered
•    About 14g baby spinach, wilted (put in a metal
colander over a pot of boiling water for a few
mins, squeeze gently to remove excess liquid.)
•    1 cup low fat cheddar cheese (I used block and
shredded it coarsely)
•    1½ to 2 tsp dried dill
•    1 bay leaf
•    1¾ cup low fat milk
•    1 heaped tbs cornflour
•    Salt and pepper to taste
•    4 russet potatoes, cubed, boiled and mashed with 1 tbs butter, pepper, tiny bit salt and some milk (about ¼ cup)

Method:
1.    Put about 1¼ cup of the milk to boil with the bay leaf in it.  When boiling, turn fire low and gently poach the fish and then the mushrooms.  Break the fish into bite sized pieces and debone and arrange the 2 in a deep pyrex dish or baking tin.
2.    Remove the bay leaf from the milk used for poaching, pour out the milk, top it up to the amount required by the recipe and stir in the cornflour and put it aside.
3.    Put a little oil in a pan, fry the onions and carrots till over a medium flame.  Add the dill, pepper and fry till wilted, about 5 to 8 mins.
4.    Pour in the milk and add the cheese.  Mix well to cheese melted and sauce thickens, add salt to taste.
5.    Take sauce off the heat and pour over the fish and mushrooms.  (At this point, you can refrigerate or freeze for another day.  If doing so, prepare the spinach and mashed potatoes only on day you are cooking.)
6.    Spread the wilted spinach on top of the sauce in a thin layer, then cover with the mashed potatoes. 
7.    Bake at about 190 deg C for 20 to 30 minutes till top golden brown.  May need to bake slightly longer if pie mixture below is cold from the fridge.

Steam Chicken with Essence of Chicken by Angeline Lim

Ingredients

4 Chicken Drumsticks - cut into 2 like my pic

1 Bottle of Essence of Chicken

12 to 14 red dates

1 tablespoon wolfberries

Some coriander for garnish

Can add other types of herbs like dang gui but my kids don't like it to be so herbal

Or add shiitake mushrooms - sliced thinly

Marinade

Salt

1 piece ginger about 1 inch finely grated

2 tablespoon chinese wine

Method

Rinse the chicken, trim off the fats & pat-dry. Season with marinade for 30 minutes.

Place the marinated chicken in a shallow dish for steaming.

Arrange the red dates, wolfberries together with the chicken. 

Cover with foil and steam for 15 minutes

Remove from heat and pour in the essence of chicken, cover back the foil and steam again for another 15 minutes or till cook

When cooked, remove foil and serve immediately. Garnish with coriander.

Chicken and Brocolli Risotto By Ivy Teo

NOTE
Ivy cooked the cheesy risotto based on Wolfgang Puck's recipe above except she used chicken and broccoli instead of mushroom and reduced the servings to 2.

Recipe Link http://www.freep.com/article/20140220/FEATURES02/302200014/rice-cooker-mushroom-risotto-wolfgang-puck

Serves: 4


Ingredient
½ pound assorted fresh mushrooms, such as shiitakes, chanterelles, Portobellos, cremini, or regular cultivated mushrooms
1½ cups Arborio rice, rinsed in a strainer and drained well
2 tablespoons olive oil
2½ to 3 cups chicken broth or vegetable broth
½ cup dry white wine
2 teaspoons kosher salt or to taste, divided
½ cup finely chopped yellow onion
1 large garlic clove, minced
Freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons chopped fresh Italian parsley
½ cup freshly grated Parmesan cheese, plus extra for serving


Method
With a damp towel, wipe the mushrooms clean. With a small, sharp knife, trim off tough or dirty stems. Then, cut the mushrooms into thick, uniform slices.

Put the rinsed and drained rice in a bowl. Drizzle with 1 tablespoon of the olive oil and stir well to coat the rice evenly. Put the rice in the rice cooker. Add 2 cups of the broth along with the wine, and 1½ teaspoons of salt. Stir well.

Close the lid of the rice cooker and press the “Cook” button. Cook for 20 minutes, and then switch the control to the “Keep Warm” setting.

While the rice is cooking, heat the remaining 1 tablespoon of olive oil in a large, heavy skillet over medium heat. Add the onion and cook, stirring frequently, until tender, about 5 minutes. Add the garlic and sauté, stirring continuously, for 1 minute. Add the mushrooms, ½ teaspoon salt, and pepper to taste. Raise the heat to medium-high and cook, stirring continuously, until the mushrooms are juicy and tender, 5 to 8 minutes. Remove the skillet from the heat. Taste and, if necessary, adjust the seasonings with more salt and pepper. Set aside.

Carefully open the lid of the rice cooker. Stir in the sautéed mushrooms, ½ cup of the broth, the butter, parsley, and Parmesan. The mixture should have a creamy consistency; but, if it does not, stir in up to another ½ cup of the broth. Continue stirring for about 1 minute longer; then, taste and adjust the seasonings again, if necessary.

Spoon the risotto into heated wide, shallow bowls or soup plates. Serve immediately, passing additional Parmesan at the table for anyone who would like more.

Vegetarian Wu Kok/ Yam Puff by Alicia Gan

Yam Dough Ingredients:
600g Yam
115 wheat starch
1 tsp baking powder
1/2 tsp five spices powder
1 tbsp sugar
1/2 tsp salt
115g Vegetable shortening
1/2 tsp Ammonium Bicarbonate
210 boiling water

Filling:
3 tbsp canned green peas
6 tbsp canned bake beans (may strain the sauce from the bean or leave it as it is but try to reduce it to avoid wet filling)
200g vegetarian layer meat or veg. roasted pork belly (chopped)
3 Chinese mushroom (soaked, chopped)
3 water chestnuts (chopped)

Seasoning:
1 tsp salt
1/2 tsp five spices powder
1 tbsp vegetarian oyster sauce
1/2 tsp pepper

Method:

1) To make yam dough, peel the yam & cut into stripes. Steam until cook and soft, about 40 mins.

2) While waiting for the yam to cook, prepare the filling.
Heat up 2 tbsp oil, stir-fry all filling ingredients until fragrant. Add in seasoning, stir well. Thicken the sauce with a little cornstarch solutions. Stir-fry until slightly dry. Dish up & keep aside.

3) Remove yam from steamer/wok, mash into paste when still hot. Combine wheat starch with boiling water, knead to form a cooked dough. Combine with yam paste. Knead well. Add in the rest of ingredients & knead until form into smooth dough.

4) Divide the dough into 50g each portion. Wrap each dough with enough filling & form into ball shapes. Make sure wok is hot with enough oil to deep-fried yam puff until crispy and golden brown. Dish up and drained. Ready to serve.

For Recipe link. http://aliciavegehut.blogspot.sg/2014/05/vegetarian-wu-kok-yam-puff.html?m=0

Spicy Sweet Sticky Korean Chicken by Angelin Goh

Ingredients
some minced garlic and minced ginger

1/2 teaspoon black pepper,salt to taste

3 tablespoon honey

1 tablespoon apple cider/white vinegar 

2 tablespoon soy sauce

1-2 tablespoon brown sugar(add more if u find sauce not sweet enough when u r cooking)

 sesame oil few dashes

korea chilli paste 3/4 tablespoon   

 

Method
Marinated chicken with some lime juice,fish sauce and olive oil ..coat with potato starch mix with rice flour for crispiness n airfried 25min 

fry the garlic n ginger first then add rest of sauce ingredients ,after the sauce has boil ,off heat n coat in the chicken,sprinkle with peanuts or sesame

Churros by Angeline Goh

Ingredients

a cup of water

2 1/2 tbsp sugar

1/2 tsp baking powder

pinch of salt,

 tbsp vegetable oil 

1 cup plain flour

coating is cocoa powder (can use cinnamon ) n sugar 

Method

 

cook water,oil,sugar and salt in a pot till they boil

off heat and stir in sifted flour n baking powder(it will form a hot dough)

using big star nozzle n piping bag(recommended non disposable. .its stronger,i burst few of the plastic ones)

pipe into length u like and fry in hot oil till golden brown

coat with cocoa powder n sugar,serve warm

Pandan Buns by Norazlina Shukor

 

 

 

Recipe: 

 Made 35 buns
(Using breadmaker Kenwood BM260 to knead and proof the dough)

Starter dough:
250g bread flour
2g (1/2 tsp) yeast
170ml water (room temp)

Main dough:
40ml pandan water (boil water with 5 pandan leaves for 5 mins & let it cool. Need to boil more so that u can get 40ml for the dough)
25g coconut milk (pkt one)
3 egg yolks
100g sugar
1 tsp salt
25g milk powder
170g bread flour
2 drops of green colouring (I subs with 1/2 tsp pandan paste)
75g unsalted butter
4g (1 tsp) yeast

Topping:
Evaporated milk
sesame seeds 

Method

 1. Starter dough : Mix bread flour, yeast and water until well combined. Leave it to rest for an hr (or until double in size).
2. In bread maker, put in pandan water, coconut milk, pandan paste, yolks, sugar, salt, bread flour, yeast. Let machine knead for 2 mins (until the ingredients are well combined) add the starter dough in small pieces. Let machine knead for another 2 mins then add butter. Let machine does the kneading and proofing job for 1.5hrs.
3. At the end of the program , divide the dough into 25g each. Flour your hands and shape them into a ball and place them 2-3cm apart on a baking pan. Make sure u grease the pan otherwise it will stick to your pan and u will tear the buns trying to pull it out.
4. Leave to rise in a warm place for an hour.
5. Apply milk-wash, sprinkle sesame seeds and bake for 18-20 min @ 170c until risen and golden.
6. Allow to cool for a few minutes before serving

Cold Cucumber Salad by Angelin Goh

 

Ingredients

 

3 ~4 japanese cucumber ,scrub clean the skin with some white vinegar ,cubed it with skin on ,seeds parts sliced off.set in strainer to dry 

Black vinegar 2 tablespoon

Light Soy sauce 1tablespoon

Sugar 2 tablespoon 

Peppercorn or chilli flakes optional 1/2 teaspoon... i added some chilli padis

Sesame oil 1tablespoon

garlic cloves 3-4 minced

Some sesame seeds

Method

 

Using sesame oil stirfry garlic til fragrance not browned 

add in rest of the sauce ingredients,cooked till sugar melted and bubbling appear

Off heat and toss cucumbers in to coat...cool off and sprinkle sesame seeds and store in lidded container in fridge to enjoy

Pig and Elephant Strawberry Ogura Cupcakes by Susanne Ng

 

Recipe link for Piggy and Elephant Strawberry Ogura Cupcakes

 

http://lovingcreations4u.blogspot.sg/2014/04/piggy-and-elephant-strawberry-ogura.html