Buttercream Flower Box
Create a planter box full of flowers using only buttercream and cake. Yes, even the flower box in made of cake. A refreshing change from the usual round cakes.
Let’s get to the bottom of the crust. What exactly is a Pie and a Tart? They are definitely different, but how? From varying textures of flaky, crispy to crumbly, which is the perfect match for a pie or tart? Find your answers in our new class with Chef Jack Lee.
Chef Jack Lee is back from Taiwan for a special class with all bread enthusiasts! Join him on this journey of ‘East Meets West’ where you will learn the difference between the inner workings of the cottony soft Asian breads and the crispy, chewy crusts of Western breads.
Wholesome, flavorful, satisfying Italian food begins with a good selection of fresh and choice ingredients. Chef Felix is the best person to show you how to replicate restaurant-like menus right in your own home. Now your home-cooked Italian fare can be divine too.
The Paella is widely known as the favorite national dish of Spain. It encompasses all that is Spanish-the colour, passion, variety and social warmth of the people. Drawing from his Spanish roots, Chef Jean-Philippe brings to the table a seafood paella that can be replicated in your home kitchen using the freshest ingredients.
The second of Christopher’s curry paste series. Thai red curry paste gets its vivid colour and bite from dried red chillies and makes a fiery focus for many different recipes, ranging from rich and suave to piquant and zingy. Learn how to make the paste from scratch and use it in three classic dishes.
In a wink of an eye, the year is coming to an end and it’s Christmas time once again!
Very soon, the streets will be decked the sounds and sights of Christmas, luring us to the malls. Won’t it be great to find some quality moments in the midst of the Christmas shopping hustle?
I’ve tried making macarons—those oh-so-sweet, light-as-air French confections with a delectable centre—three times in my life. I tried the Italian meringue method. I tried the French meringue method. I tried recipes from three famous chefs and confectioneries. But each time, my macaron shells would enter the oven as promisingly round, glistening circles, and come out disappointingly flat and chewy.
This American classic is a favorite childhood treat of simply melting marshmallows between 2 crackers. S’mores are thought to have gotten their name from frequent requests for “some more” whenever they were made. In this recipe, we have re-invented the campfire favorite with grown-up flavours.
We at The Kitchen Society love Jones The Grocer for bringing Australia’s modern food culture to Singapore. We love them even more for bringing us their own version of 2014’s hippest pastry, the cronut, called the Jonut. Co-director of Jones The Grocer, Esther Lachelini, tells us how Jones’ version of this flaky, donut-shaped treat is made.
Chiffon cakes belongs to the family of light cakes. Some would say that chiffon cakes are daunting but really all it takes is a light hand and careful folding. This Earl Grey lemon version adds elegance to the otherwise plain looking chiffon. And the taste? Absolutely divine.
The potent combination of coffee and cola creates a smoky, subtly sweet flavor with just a bit of bitter bite. Cola helps to break down the connective tissues on the ribs resulting in a succulent ribs that will literally fall off the bone. Irresistible? Go ahead and give it a try!
There are many versions of the traditional steamed yam cake. This one is a simple but wholesome recipe that will delight the young and old. The winning taste lies in the frying of the dried shrimps, so resist the temptation to ‘speed up’ that step. Your patience will be well-rewarded!
In the heart of Sydney’s gorgeous Blue Mountains, you’ll be lucky to find some respite from touristy trappings in a lovely joint called Little Paris Café. Mark Clifton, the chef at Little Paris Café, shares with us this comforting recipe featuring espresso shots and croissants.