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Dish: La Pomme

Granny Smith Apple Compote


Granny Smith Apple (300gm)

Sugar (30gm)

Pectin NH (5gm)

Caster Sugar (5gm)

Calvados (22gm)


  • Cut apple into cubes.

  • Make a dry caramel with 30gm sugar, add apples and cook, add pectin NH previously mixed with 5 gm of sugar and boiled.

  • Flamed with Calvados. Fill in mould and put a piece of almond...

June 8, 2018

Here's a quick brunch recipe that is so easy to follow through. It is a common & popular brunch menu item. You can cook this dish over this coming weekends for your family and friends. We are so sure that they will love it! 

Part 1: Hollandaise Sauce


  • ½ tsp Black Peppercorns, toasted and cracked

  • 1 tbsp Shallots, chopped

  • ¼ cup White Wine Vineg...

May 23, 2018

In this second episode, we bring the 3 different components that uses different cooking methods together onto a plate. The recipe covers the basics of Risotto, sautéing mushrooms and pan searing the perfect piece of Salmon. 

There are 3 main parts to this recipe and we advise you to follow though the same flow we have. You should start with the Parmesa...

May 8, 2018

We want to feature our first episode with a dish that incorporates our club's colour - blue. Hence, in this dessert recipe, we used Butterfly Pea Flower (also known as Clitoria ternatea) to extract the natural blue colour pigments from the flower by infusing it with heated milk mixture. The milk mixture is later used as one of the essential ingredients in our recipe...

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