Compiled Recipe – Creamy Chicken Soup

Creamy Chicken Soup

* ¼ cup butter
* ¼ cup all-purpose flour
* ½ cup whole milk
* 2 to 3 cups chicken stock
* 2 large carrots, boiled until soft
* ½  cup whole corn kernels
* ½ cup chicken, shredded

1) Melt butter in a pot over medium heat. Add flour and stir until dissolved, about 1 minute. Add milk and chicken stock (depending on your preferred consistency) ; mix well. Bring to a boil then lower heat and simmer until thick, about 6 minutes.

2) Once your soup base is thick, add carrots and whole corn kernels. Whiz in a blender (an immersion blender works best) until smooth. Stir in shredded chicken. Simmer again until warmed through, about 2 minutes. Season to taste with salt and pepper.

3) Ladle into soup bowls and top with all-purpose cream and crispy chickpeas (roast chickpeas in the toaster oven with olive oil, salt and pepper for about 20 minutes).



Compiled Recipe – Brown Butter Crepes with Strawberries and Cream

Brown Butter Crepes with Strawberries and Cream

* 2 large eggs
* ½ tsp salt
* 1 cup all-purpose flour
* 1 ½ cup whole milk
* ¼ cup unsalted butter
* 1 cup heavy cream
* 2 tbsp confectioners’ sugar
* 1 tsp vanilla extract
* whipped cream (for filling)
* strawberry pie filling

1) Make the batter: Mix eggs, salt, all-purpose flour, whole milk and unsalted butter until very smooth.

2) Whisk together heavy cream, confectioners’ sugar and vanilla extract until soft peaks form; set aside. Heat a medium non-stick pan over medium high heat. Pour ¼ cup batter into hot pan; swirl to coat bottom of pan completely. Cook for 1 minute on each side or until light brown on the edges. Repeat with the rest of the batter. Top crepes with whipped cream and strawberry pie filling.


Compiled Recipe – Kahlua Icebox Cake

Kahlua Icebox Cake

* 30 mL kahlua liqueur
* 1 tsp instant coffee
* 1 tsp sugar
* ¾ cup water
* 200 grams whipping cream
* 1 tbsp brown sugar
* 2 tsp cornstarch
* 1 tsp instant coffee
* 375 mL whole milk
* 3 eggs, yolks only
* 60 mL kahlua liqueur
* 1 tsp vanilla extract
* 1 (200 gram) package Italian ladyfingers
* cocoa powder (for garnish)

1) Make the Kahlua syrup: Combine all ingredients together. Set aside.

2) Make the Kahlua custard: In the bowl of an electric mixer fitted with the whisk attachment, whip until cream until medium peaks. Chill until ready to use.

3) In a saucepan, whisk together sugar, cornstarch, coffee and milk. Bring mixture to a boil. Lower heat to a simmer and allow the mixture to thicken slightly. It’s ready when the mixture is thick enough to coat the back of a spoon. Remove from heat.

4) In a medium bowl, lightly beat egg yolks. Pour in a cup of the heated milk mixture while whisking yolks continuously. Pour the warmed milk mixture into the saucepan and bring to a boil, still whisking continuously. Remove from heat.

5) Add Kahlua liqueur and vanilla extract. Transfer to a bowl and allow to cool completely. Fold in whipped cream and chill in the refrigerator for at least 2 hours.

6) To assemble: In an 8×6-inch serving dish, place ladyfingers in an even layer, completely covering the bottom. Pour half the Kahlua syrup over ladyfingers. Using an offset spatula, evenly spread half the custard on top. Repeat with remaining ingredients to make two layers. Dust with cocoa powders and sprinkle with chocolate shavings. Chill until ready to serve.



Compiled Recipe – Fruit Tarts

Fruit Tarts

* 1 ½ cup all purpose flour
* ¼ cup sugar
* ¾ cup unsalted butter, cubed and chilled
* 2 to 3 tbsp ice cold water
* 2 cups whole milk
* 1 cup sugar, divided
* ¼ cup cornstarch
* 1 large egg, plus 2 egg yolks
* 3 tbsp unsalted butter
* 1 tsp vanilla extract
* 1 cup heavy cream
* 1 cup strawberries, sliced
* ½ cup blueberries, fresh
* 1 small can mandarin oranges, drained
* 1 to 2 kiwis, peeled and sliced

1) Make the crust: Mix flour and sugar well. Cut in butter until well distributed. Slowly add cold water. Mix until dough comes together but is not wet or sticky. Form into a dough, flatten to a disk, wrap in plastic wrap and chill for 30 minutes.

2) Pre-heat oven to 350◦F.

3) Make the filling: Cook milk, ½ cup sugar and cornstarch in a double boiler until warm to the touch. Whisk eggs in heatproof bowl. Pour a third of warm milk mixture into the eggs then add the egg mixture back to the milk mixture. Cook until thick. Remove from heat. Immediately mix in butter and vanilla until well combined. Pour into a heatproof bowl. Place plastic wrap directly on the surface and chill.

4) Roll out dough to a 12-inch round on a lightly floured surface. Transfer to a 9-inch round fluted removable bottom tart pan. (Note: You can also use 4 to 5 mini pans.) Press dough into wedges. Trim dough flat against the pan’s edge. Prick bottom all over with a fork. Line dough with parchment and fill with pie weights (rice and dried beans work well). Bake for 20 minutes. Remove weights and paper; bake until golden, about 10 to 15 minutes. Cool completely on a rack.

5) Fill the tarts with pastry cream and top with fruit.




Compiled Recipe – Baked Breaded Shrimp with Potato Salad

Baked Breaded Shrimp with Potato Salad

* 1/8 cup canola oil, plus extra (to grease)
* 1 (25 gram) pack crackers
* 500 grams shrimp, medium sized, peeled and de-veined, with tails left on
* ½ cup all-purpose flour, seasoned with salt and pepper
* 2 medium eggs, beaten and seasoned with salt and pepper
* ¼ cup mayonnaise
* ½ tbsp. garlic, minced
* 2 tbsp whole milk
* 2 tsp lemon juice
* salt and pepper (to taste)
* 2 cups potatoes, diced
* ¼ cup mayonnaise
* 1 tbsp carrots, grated
* ½ tbsp. celery, finely chopped
* 3 strips honey-cured bacon, cooked until crispy and chopped finely

1) Pre-heat oven to 400◦F. Grease or line a baking sheet with parchment paper.

2) Crush crackers with mortar and pestle. Transfer to a plate.

3) Coat shrimp with flour, dip in egg and coat with crackers. Place shrimp on prepared baking sheet. Brush with oil. Bake for 5 to 7 minutes or until cooked through.

4) Make the dipping sauce: Combine all ingredients in a bowl; mix well. Season with salt and pepper. Set aside.

5) Make the potato salad: Cook potatoes in a pot of boiling salted water until tender, about 5 to 6 minutes. Drain and place in a large bowl. Add remaining ingredients; mix well. Season with salt and pepper.

6) Serve breaded shrimp with dipping sauce and potato salad on the side.


Compiled Recipe – Milo Popsicle

Milo Popsicle

* 1 cup whole milk
* ¼ cup powdered chocolate drink (use Milo) or to taste
* ¼ cup chocolate wafers, finely crushed

1) Place milk and Milo in a pitcher and mix well (Note: You can add more Milo, if desired).

2) Pour into popsicle molds and freeze overnight.

3) Unmold popsicles when ready to serve. Coat tops with each crushed wafers.



Compiled Recipe – Creme Brulee

Crème Brulee

* 1 cup whole milk
* 1 cup heavy cream
* 1 vanilla pod, slit lengthwise and seeded or 1 tbsp vanilla extract
* 8 egg yolks
* 1/3 cup sugar, plus extra to sprinkle

1) Pre-heat oven to 325◦F.

2) Place milk, cream and vanilla in a saucepan over low heat. Simmer for 10 to 15 minutes. Let cool for 5 minutes.

3) Whisk egg yolks and sugar in a bowl until pale in color. Slowly add cream mixture and whisk until well combined.

4) Bake in the pre-heated oven until set but centers still jiggle, about 30 to 40 minutes.

5) Remove ramekins from baking pan; let cool completely. Refrigerate for at least 4 hours.

6) Sprinkle 1 teaspoon sugar on top of each ramekin and caramelize sugar in the broiler or using a blow torch. Serve immediately.


To make Earl Grey crème brûlée: Steep 2 Earl Grey tea bags in hot milk for 1 hour; strain and use milk in step 1.

To make chai latte crème brûlée: Steep 3 cloves, 2 pieces star anise, 1 cinnamon stick, and 5 cardamom pods in hot milk for 30 minutes; strain and use milk in step 1.

To make coconut crème brûléeUse ½ cup coconut cream and ½ cup heavy cream instead of 1 cup heavy cream in step 1. Steep pandan leaves in hot milk for 30 minutes; strain and use milk in step 1.




Compiled Recipe – Olive Oil Cupcakes

Olive Oil Cupcakes

* 2/3 cup olive oil
* 2/3 cup whole milk
* 2 large eggs
* 4 tsp lemon juice
* zest from 1 lemon
* 2/3 cup all purpose flour
* ½ cup sugar, plus 1/3 cup
* ½ tsp baking soda
* ½ tsp baking powder
* 1 tsp salt
* fresh strawberry slices (for garnish)
* strawberry jam (to garnish)
* egg yolks, from 9 large eggs
* 3 ½ teaspoons cornstarch
* 1/8 cup sugar
* 1/8 cup whipping cream
* ½ cup whole milk
* 1 tbsp butter
* ½ tsp vanilla extract
* 1 1/3 cup whipping cream
* 2 1/3 tablespoons sugar
* 4 ¾ teaspoons truffle honey (use regular honey if you don’t like the truffle flavor)
* lemon zest, from ¼ lemon

1) Pre-heat oven to 375◦F. Line a regular 12-cup muffin pan with cupcake liners.

2) In the bowl of an electric mixer fitted with the whisk attachment, combine oil, milk, eggs and lemon juice and zest.

3) Sift together flour, sugar, baking soda, baking powder and salt into a bowl.

4) Slowly add dry ingredients to wet ingredients and mix on low speed. Once wet ingredients partially absorbed by the dry ingredients, increase speed to medium. Mix until combined.

5) Portion batter evenly among cupcake liners, filling until ¾ full. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the pan and let cool.

6) Make the custard: Whisk together egg yolks, cornstarch, sugar and salt in a bowl until well combined; set aside. Combine remaining ingredients in a saucepan over medium heat, mixing occasionally, until mixture comes to a simmer. Pour half of the hot milk mixture into the egg yolk mixture, mix using a wire whisk, then pour mixture back into the saucepan. Mix until mixture thickens, about 3 minutes. Dip a spoon into the mixture or run a finger across the back of the spoon; if your finger leaves a trail mark, the mixture is done. Turn off heat and allow mixture to cool.

7) Make the whipped cream: Pour whipping cream and sugar into the chilled bowl of an electric mixer fitted with the whisk attachment. Mix on medium speed  until soft peaks form. Using a spatula, fold in truffle honey and lemon zest then fold in the prepared custard. Chill for a few minutes if custard cream is too soft.

8) Place strawberry slices on cooled cupcakes. Pipe custard cream on top then drizzle with strawberry jam.





Compiled Recipe – White Chocolate Cupcakes with Strawberry Frosting

White Chocolate Cupcakes with Strawberry Frosting

* ¾ cup all-purpose flour
* ½ tsp baking powder
* ¼ tsp salt
* ¼ cup butter, softened
* ½ cup sugar
* 1 medium egg, at room temperature
* ½ tsp vanilla extract
* ¼ cup whole milk, at room temperature
* 1/3 cup white chocolate, melted
* 4 strawberries, sliced in half
* ¼ cup butter, softened
* ¾ cup confectioner’s sugar
* 1 tbsp fresh strawberry puree
* 1 tbsp basil, chopped

1) Pre-heat oven to 350°F. Line a regular muffin pan with 8 liners and set aside.

2) Combine flour, baking powder and salt in a bowl. Mix well and set aside.

3) In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed for 1 to 2 minutes.

4) Add egg and vanilla; mix until well combined.

5) Gradually add flour mixture. Pour in milk and melted white chocolate. Mix until just combined.

6) Portion batter equally among muffin cups. Bake for 18 to 20 minutes. Transfer cupcakes to a wire rack and cool completely.

7) While cupcakes are baking, make the frosting: Beat together butter and confectioner’s sugar in a bowl; Add strawberry puree and mix well. Fold in basil. Cover and chill until ready to use.

8) Spread or pipe frosting on top of cooled cupcakes. Garnish with strawberry halves, basil leaves and grated white chocolate.




Compiled Recipe – Ham and Cheese Roll Ups

Ham and Cheese Roll Ups

* 1 cups all purpose flour
* ½ tsp salt
* ½ tsp baking powder
* 2 large eggs
* 1 ¼ cup whole milk
* 2 tbsp butter, unsalted, melted
* ½ tsp vanilla
*  2 slices ham
*  2 sticks gouda cheese

1) Whisk flour, salt and baking powder until no lumps remain. Whisk together eggs, whole milk, unsalted butter and vanilla. Slowly whisk liquid into dry mixture ; strain.

2) Heat an 8-inch non-stick skillet; brush with melted butter. Pour into 1/3 cup batter; swirl to spread evenly. Flip pancake when bottom begins to brown. Cook for about 2 minutes per side. Flip again and cook for 1 minute. Top with ham slices and cheese slices. When cheese is melted, transfer to a plate; roll tightly. Cool for 1 minute. Slice into 6. Repeat with remaining ingredients.