Recipes from Our Chefs

Recipes

Sweet & Savoury Scones Recipe

 

Ingredients for Sweet Scones (for 8×2.5 inch pcs)

200g             Bread flour

2tsp              Double Action Baking Powder

1/2tsp           Salt

20g               Sugar

210g             Anchor dairy cream

25g               Honey

1/2tsp           Vanilla essence

Beaten egg for glazing

Method:

  1. Mix the cream and honey together.Combine the dry ingredients together and mix lightly with the cream mixture till the mixture just comes together without any dry flour particles visible. Do not overmix.
  2. Pat the mixture onto a lightly floured mat of baking paper either with hands or a rolling pin till the mixture is about 1/2cm thick
  3. Use a ring cutter to cut out rounds of scone dough and arrange on a lined or greased baking tray. Use a pastry brush to glaze the tops with beaten egg mixture and bake for about 20 minutes till the scones are risen and light golden brown on the surface.Serve warm with jam and home made clotted cream

 

Ingredients for Home Made Fast and Easy Clotted Cream

200g    Anchor dairy cream

2tbsp  icing sugar

300g    anchor cream cheese

Method:

  1. Cream the cream cheese and icing sugar till softened
  2. Whip the dairy cream before folding into the cream cheese mixture.
  3. Refrigerate

 

B) Ingredients for Black pepper Cheese Scones

430g                     Bread Flour

25g                       Baking Powder

20g                       Sugar

6g                         Salt

150g                     Anchor Cheddar Cheese, Shredded

450g                     Cream

7 Cloves               Garlic (finely chopped)

1 and 1/4tsp         Black Pepper

16g                       Unsalted Butter, Melted

Method: 

  1. Heat the butter  in a skillet and saute the garlic  until golden brown.Add in the black pepper and leave aside until cool.
  2. Mix all the dry ingredients in a mixing bowl and add in the garlic, black pepper.
  3. Add in the cream and melted butter.
  4. Stir the mixture together till just combined into a doughand no visible flour is spotted.Do not overmix.
  5. Use a ring cutter to cut out rounds of scone dough and arrange on a lined or greased baking tray. Use a pastry brush to glaze the tops with beaten egg mixture and bake for about 20 minutes till the scones are risen and light golden brown on the surface. Serve warm.

Potato Gratin Recipe

 

Ingredients for 1x 8 Inch Baking Container

640g             Russet Potato

200g             Milk

500g             Anchor Dairy Whipping Cream

200g             Anchor Milk

1tsp              Salt

1tsp`            Crushed Black Pepper

2tsp              Chicken Powder

300g             Mozzarella Cheese

Method:

  1. Slice the potatoes thinly, about 2mm thick.
  2. Put all the ingredients together into a saucepan and cook for 5 to 8 minutes till potatoes are 1/2 cooked.
  3. Place the potato mixture into a baking container(bakeable glassware container or aluminium baking containers are fine )
  4. Sprinkle mozarella cheese evenly over the potato mixture.Sprinkle some chopped ham  and bake at 180C for about ½ hour till it is golden brown
  5. Serve warm with salad.

Strawberry Cheese and Chocolate Delight Recipe

 

Ingredients for 8 Bars or Cupcakes

140g                    Plain flour

1tsp                     Baking Powder

1/2tsp                 Baking Soda

Pinch of             Salt

25g                      Cocoa Powder

120g                    Sugar

1 nos                   Egg

65g                      Melted Butter

160g                    Anchor milk

Strawberry Jam Filling

  1. Stir the sugar, egg, melted butter, milk, vanilla and salt in a large mixing bowl until  the sugar is dissolved.
  2. Sieve the flour, baking powder, baking soda into the milk mixture. Mix with a spatula or spoon until it is smooth, but do not overmix.
  3. Pour or pipe into  baking containers and bake at 180 °C for about 20 – 25 minutes, until a skewer comes out clean.
  4. Let it cool before spreading a layer of strawberry jam and decorating with cream cheese frosting.

 

Ingredients for Cream Cheese Filling/Frosting

500g                    Anchor cream cheese

100g                    Butter

130g                    Icing sugar

Method:

1.Cream the icing sugar and cream cheese together till smooth.

Peaches "n" Cream Cold Set Cheesecake Recipe

 

A) Ingredients for base(7 inch) Recipe  for 2 X 7 inch

200g    Digestive Biscuits,Crushed Finely

150g    Anchor Butter,Melted

Method:

Mix the ingredients together and press it firmly into a cake ring.

 

B) Ingredients for cream cheese filling (for 2x 7 inch)

20g                    Gelatin Powder

200g                  Water

260g                  Sugar

500g                  Anchor Cream Cheese

120g                  Syrup taken from can of Apricots

60g                    Lemon Juice

2tsp                   Lemon Zest (from 1 lemon)

160g                  Whipped Cream

400g                  Canned Apricots, cut into small cubes

Method:

  1. Sprinkle the gelatin over the water and set aside for about 10 minutes till spongy before heating it till the gelatin melts.
  2. In the meantime, beat the cream cheese and 200g of the sugar till smooth before pouring in the syrup, lemon juice ,zest and melted gelatine mixture.
  3. Whip the cream with the remaining 60g of sugar.
  4. Fold in the whipped cream. Add in the apricots.
  5. Pour the mixture over the base and leave in the freezer till set.
  6. Unmould and glaze the top with clear mirror glaze and decorate attractively with white chocolate pieces and fresh fruits.

Seared Chicken in Sun Dried Tomato Cream Sauce Recipe

Ingredients:

450g/2pcs            Boneless Chicken Thigh

3cloves                 Garlic (Chopped Coarsely)

1tsp                       Red Chilli Flakes

2tsp                       Dried Oregano

1 ½ tbsp               Fresh Basil (Chiffon)

1tsp                       Paprika

1tbsp                    Lemon Juice

70g                        Sun-Dried Tomatoes (Julienne)

50g                        Parmesan Cheese (Shredded)

150g                      Chicken Stock

80g                        Anchor Culinary Cream

3tbsp                    Anchor Unsalted Butter

Salt and Blackpepper to taste

Method:

  1. Season chicken thighs with salt and pepper.
  2. Heat a pan with olive oil and sear chicken, skin side down first, on both sides till golden brown,about 3-5mins on each side.
  3. Remove chicken thighs from pan and set aside.
  4. Add in 1 ½tbsp of unsalted to the pan, followed by garlic and red chilli flakes, saute till fragrant, about 2mins.
  5. Add in sun-dried tomatoes and continue frying for another 1min.
  6. Deglaze pan with chicken stock and add in culinary cream, parmesan cheese and dried oregano. Bring to a boil.
  7. Add chicken thighs back into the pan.
  8. Continue to cook the chicken thighs in the pan with lid on or place in oven for 10mins.
  9. Remove chicken thighs and reduce sauce till thicken.
  10. Add in lemon juice, fresh basil and remaining butter. Stir well and season with salt and blackpepper to taste.
  11. Spoon sauce over chicken thigh and serve.