Easy Cinnamon rolls recipe

29th June 2020 by Michaela Bisset 3 Min ReadBaking something for tea, or looking for something fun to do with the kids? We think these cinnamon rolls look pretty yummy and apparently they’re easy to make.“These are delicious and come out perfect every time. The process of making the dough and rolling it is fun to do with my kids. Pro tip: double the icing recipe to make these extra sinful! – Anya Proctor, ReaderServes 9Ingredients for the dough• ¾ cup warm milk (whole milk preferred)• 2¼ teaspoons quick rise or active yeast• ¼ cup granulated sugar• 1 egg plus 1 egg yolk, at room temperature• ¼ cup unsalted butter, melted• 3 cups bread flour• ¾ teaspoon salt Ingredients for the filling• 2 /3 cup light or dark brown sugar• 1½ tablespoons ground cinnamon• ¼ cup unsalted butter, softenedIngredients for the cream cheese frosting• 115 grams cream cheese, softened• 3 tablespoons unsalted butter, softened• ¾ cup powdered sugar• ½ teaspoon vanilla extractDirections1. In an electric stand mixer, mix the milk, yeast, sugar, egg, egg yolk and melted butter.2. Stir in the flour and salt with a wooden spoon until a dough begins to form.3. Change the mixer attachment to a dough hook and knead the dough on medium speed for eight minutes. Alternatively, use your hands to knead the dough for eight to 10 minutes on a well-floured surface. The dough should form into a nice ball and be slightly sticky.4. Transfer the dough ball to a well-oiled bowl, then cover it with plastic wrap and a warm towel. Allow the dough to rise for 1 to 1½ hours, or until it’s doubled in size.5. Transfer the dough to a well-floured surface and roll it out into a 30x20cm rectangle.6. Spread softened butter over the dough, leaving a ¼ inch margin at the far side of the dough.7. Mix together the brown sugar and cinnamon and sprinkle it over the buttered dough, rubbing it in.8. Tightly roll up the dough, starting from the 20cm side and place it seam side down, making sure to seal the edges of the dough as best you can. 9. Cut into 1-inch sections with a serrated knife or floss. You should get nine large pieces.10. Place the rolls in a greased 20x20cm baking pan or round 20cm cake pan lined with parchment paper.11. Cover it with plastic wrap and a warm towel, and let rise again for 30 to 45 minutes. Preheat the oven to 180 degrees Celsius.12. Remove the plastic wrap and towel and bake the rolls for 20 to 25 minutes or until they turn slightly golden brown on the edges. Allow them to cool for five to 10 minutes before frosting.Directions for the frosting1. In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy.2. Spread the frosting all over the cinnamon rolls and serve immediately. Enjoy!Send us a recipe! If you have a favourite dish you’d like to submit for an upcoming issue, please send an email titled “Recipe Corner” to [email protected] with your recipe, a photo of yourself, and a few words about your dish.This article first appeared in the June 2020 edition of Expat Living. You can purchase a copy or subscribe so you never miss an issue!

Fish Recipe: Herb butter baked dory

8th June 2020 by Expat Living 2 Min Read“A quick rummage through the freezer and fridge created this super quick and easy fish recipe of baked dory with fresh rosemary and lemon. If you don’t have a particular ingredient on this list, just use what you have and make it your own stay-at-home favourite.” – Brian Kennett, Co-founder of Chillax BBQ (facebook.com/ chillaxbbq) and food blog islifearecipe.neIngredients• 2 dory fillets• Olive oil• Sea salt and black pepper• 1 lemon• A few sprigs of fresh rosemary• 2 tablespoons herb butter Ingredients for the herb butter• 2 tablespoons unsalted butter, softened• A few leaves of fresh rosemary or thymeDirections1. Preheat the oven to 180 degrees Celsius.2. Rinse the dory fillets and pat dry.3. Line a baking tray with aluminium foil and lay the fillets down.4. Drizzle over some olive oil and give a good sprinkle of sea salt and cracked black pepper.5. Lay on fresh rosemary sprigs.6. Cut the lemon into slices and place them on top of the rosemary.7. Roughly chop the rosemary or thyme leaves and mix them with the softened butter. This freezes well too, so you can make it in bulk, pop it in a resealable bag and keep the rest in the freezer.8. Spread the herb butter in dollops across the lemon slices.9. Bake in the oven for around 20 minutes, until the fish is cooked through. It should still be moist because of the herbed butter, which will melt and poach the fish from the underside.Send us a recipe! If you have a favourite dish you’d like to submit for an upcoming issue, please send an email titled “Recipe Corner” to [email protected] with your recipe, a photo of yourself, and a few words about your dish.This article first appeared in the June 2020 edition of Expat Living. You can purchase a copy or subscribe so you never miss an issue!

Recipes for the family: Ricotta and Spinach Pie

17th May 2020 by Expat Living 2 Min ReadRunning out of recipes for the family? Here’s a recommended one that’s easy to make – so, get baking! “This pie is a combination of love, health, easiness and comfort. Because of its versatility, it could be prepared as a gluten-free version just by using gluten-free flour. It’s always a highlight dish at dinner parties, and kids love it, too!”– Dr Andrea Rajnakova, Gastroenterologist, SlovakianRecipe makes approximately 12 servings Ingredients for pie crust½ cup all-purpose flour (use gluten-free flour if preparing a gluten-free version)1 teaspoon salt1 stick cold butter¼ cup cold milk or waterIngredients for filling250g frozen spinach, boiled with water drained¼ teaspoon nutmegSalt and pepper500g ricotta cheese200g mozzarella cheese2 large eggsInstructionsMix together the flour, salt and cold butter (cut into smaller pieces to make it easier), and work the butter. Gradually add in the milk or water, and mix until it forms a crumbly dough.Place the dough into a pie pan; press dough into the bottom and sides of the pan to form the crust. Then, place the crust in the freezer for at least 20 minutes.Preheat the oven to 190 degrees Celsius. Then bake the crust for about 10 minutes.While the crust is baking, boil the spinach until soft, drain and squeeze out excess water.Combine ricotta, grated mozzarella and eggs in a large bowl.Add cooked spinach, nutmeg, and salt and pepper to taste, and mix together.Spoon the spinach mixture into the pie crust and bake in the oven for 40 to 45 minutes at 175 degrees Celsius.Send us a recipe! If you have a favourite dish you’d like to submit for an upcoming issue, please send an email titled “Recipe Corner” to [email protected] with your recipe, a photo of yourself, and a few words about your dish.This article first appeared in the May 2020 edition of Expat Living. You can purchase a copy or subscribe so you never miss an issue!

Cocktail Recipes – Make your own!

15th May 2020 by Rebecca Bisset 5 Min ReadThis is the perfect time to up your at-home bar game! To get the ball rolling, we’ve gathered a list of quality cocktail recipes from some of the top hotel bars in the world (seeing as we can’t be there in person) to add to your repertoire. You can now make your own happy hour!An ode to Capella Singapore’s rich heritage, Bob’s Old Fashioned is a rendition of the classic international cocktail, with hints of Asian spices, made with the Sentosa-based hotel’s exclusive Navegante Rum. COCKTAIL RECIPEIngredients:Navegante RumSugar syrupAngostura bittersHomemade allspice dram (overproof rum, brown sugar, allspice berry, cinnamon)Cigar tinctureChocolate for servingDirections:Place a large ice cube in an Old Fashioned glass.Combine rum, syrup, angostura bitters, allspice dram and cigar tincture.Garnish with orange twist and serve with chocolate.Singita Sweni Lodge sits within South Africa’s expansive Kruger National Park. A leader in luxury safaris, Singita curates experiences that immerse you in the African wilderness – think twice daily game drives and guided bush walks! Of course, there’s always an indulgent sundowner at day’s end, either within the national park or at the lodge. Sweni’s signature cocktail The Spirit of Sweni is a zesty, refreshing drink that reflects the bright and playful nature of the property, and the verdant landscape of Kruger National Park. COCKTAIL RECIPEIngredients:25ml of your favourite gin100ml fresh lemonade100ml tonic waterIce cubes½ lime½ kiwifruit, chopped into chunks2 slices green appleA sprig of mintDirections:Pour all the ingredients into a mixing glass with ice cubes and stir well.Strain into a chilled cocktail glass.Serve straight with a garnish of lime, and add the kiwi chunks, green apple and mint.Stir well and enjoy!Incorporating iconic spicy Sichuan flavours into memorable tipples, JING Bar at The Temple House in Chengdu, China, has produced a Sichuan Mule that sounds super refreshing, with plenty of citrus and fizz. COCKTAIL RECIPEIngredients:45ml vodka infused with ginger and Sichuan pepperMint, 15 leaves5ml syrupLime wedgesGinger beer, for toppingDirections:Fill a glass with crushed ice.Add infused vodka, syrup and juice of squeezed limes.Top with ginger beer, stir and add a mint stalk as garnishBring the flavours of Hong Kong’s renowned Café Gray Bar to your home with the Upper Southside Cocktail. A rejuvenating concoction of Hendrick’s Gin, fresh lime juice, mint leaves and cucumber chunks, this is an invigorating addition to your list of recipes. COCKTAIL RECIPEIngredients:50ml Hendrick’s gin20ml fresh lime juice20ml sugar syrupFresh cucumber chunks, 3-4 piecesFresh mint, 3-4 leavesDirections:Place the mint and the cucumber chunks into a shaker.Add the syrup, lime juice and gin.Lightly smash the mint leaves and cucumber.Add ice and shake for 6 to 8 seconds.Double strain the liquid into a chilled Martini glass.Garnish with a cucumber slice.Bejing hotel The Opposite House has a new destination bar in UNION, which draws its cocktail inspiration from ingredients and materials from the Silk Road, the ancient network of trade routes. Their Negroni is a classic aperitif loved by all. Garnished with a slice of dry ginseng as opposed to the usual orange peel, the drink has a nice herbal flavour and a good balance between bitter and aromatic. COCKTAIL RECIPEIngredients:30ml each of Citadelle gin, Campari and Mancino VermouthDry ginseng slice (suggested)Directions:Simply stir the three ingredients together and garnish with the dry ginseng!Sugar’s French Kiss cocktail is a refreshing tipple boasting floral notes that help to alleviate stress. The faint sweetness from the honey offers the perfect equilibrium to the sour characters of elderflower liqueur, making it a great ‘pick-me-up’ on a warm day. COCKTAIL RECIPEIngredients:50ml Pisco20ml dry rosé25ml elderflower liqueurOrange peel1 tsp honeyDirections:Chill the martini glass and the mixing glass with ice.Drain out the water in the mixing glass.Add Pisco, Rosé, Elderflower Liqueur and honey one by one into the mixing glass.Stir until cold and well mixed.Empty the martini glass.Use a strainer to pour the mix into the martini glass.Garnish with an orange peel.The Fullerton Hotel in Sydney has shared a recipe for its signature cocktail, the Sydney Sling. Sweet, but with a touch of spice, this cocktail is the ultimate happy hour drink. The Sydney Sling is a nod to The Fullerton Hotels and Resorts’ Singaporean roots and the signature Singapore Sling cocktail. It’s a local version of the Singaporean classic. COCKTAIL RECIPEIngredients:45ml gin (The Fullerton Hotel Sydney uses Four Pillars 58.8 Gin)45ml blood orange juice (grapefruit juice is a great substitute)15ml hibiscus liqueur (elderflower liqueur is a great substitute)10ml ginger liqueur (or double up on ginger juice)25ml fresh lime juice10ml fresh ginger juice10ml Grenadine20ml sugar syrup (see recipe below)Dehydrated ginger slice or any fruit of your choice, to garnishDirections:Combine all ingredients and shake together vigorously for five seconds.Strain into your desired glass over ice and enjoy.For sugar syrup: Boil equal parts water and sugar in a saucepan and stir until sugar dissolves. Remove from heat and allow to cool. (Can be stored for a few weeks in a firmly sealed bottle or container in the fridge.)

Recipe: Chocolate Tiffin

14th May 2020 by Expat Living < 1 This is a great stay-at-home recipe for comfort food – or a dessert – if you love chocolate!“Tiffin is my favourite thing to bake from my British side. This recipe originates from my mum’s grandmother. It reminds me of when we drive from my grandma’s to my aunt’s, which is quite a few hours. We pack slices and often finish them within the first few hours! I love the texture.” – Georgia Bisset, British-South AfricanMakes approximately 12 servings Ingredients½ cup margarine, melted1 tablespoon caster sugar1 tablespoon golden syrup2 tablespoons drinking chocolate2 Cadbury chocolate bars50g cut raisins200g semi-sweet biscuits (or shortbread), crumbledInstructionsMix together margarine, caster sugar, syrup, raisins, drinking chocolate and biscuits. Press the mix into a tin.Double boil the chocolate bars, then pour over the base so that it creates a surface layer of at least 1cm.Cut into squares before refrigerating for at least two hours.Send us a recipe! If you have a favourite dish you’d like to submit for an upcoming issue, just send an email titled “Recipe Corner” to [email protected] with your recipe, a photo of yourself, and a few words about your dish.

Recipe Corner: Easy Healthy Fried Chicken

8th April 2020 by Expat Living 2 Min ReadHere’s a really easy chicken recipe from Nick Mitchell’s new cookbook, The Ultimate Performance Cookbook.It includes over 190 recipes – from breakfast, salads and side dishes, to desserts, shakes, and plant based and vegan dishes. Happy cooking and eating!“This recipe is one of my firm favourites from my book. The wonderful flavours and crispy fried chicken texture really make it taste like an indulgence, but I get that extra satisfaction from knowing that it fits perfectly into my balanced diet.” –Nick Mitchell, founder and CEO of Ultimate PerformanceServes three Ingredients500g chicken thighs50g rice flour2 teaspoons onion salt1 teaspoon garlic powder1 teaspoon smoked paprika1 teaspoon white pepper¼ teaspoon black pepper1 eggInstructionsTrim off any excess fat from the chicken thighs.Whisk the egg in a bowl.In another mixing bowl, combine the rice flour, onion salt, garlic powder, paprika, white pepper and black pepper.Dip the chicken thighs into the egg mix one at a time.Place the coated chicken thighs into the mixing bowl with the seasoning blend and completely coat each piece. Place on a lined baking tray and season with sea salt.Bake in the oven for 30 to 35 minutes at 200 degrees Celsius until the chicken thighs are golden brown and cooked through. Flip them halfway through the cooking process.Remove from the oven and cool on a wire rack. Tip: Serve with sweet potato fries or salad!Now available at Ultimate Performance Singapore (8 Cross Street) and on Amazon, the 320-pager also explains Nick’s rules for sustainable healthy eating, his tried- and-tested formula for creating the optimal “body transformation meal”, and meal plan examples.Send us a recipe! If you have a favourite dish you’d like to submit for an upcoming issue, please send an email titled “Recipe Corner” to [email protected] with your recipe, a photo of yourself, and a few words about your dish.This article first appeared in the April 2020 edition of Expat Living. You can purchase a copy or subscribe so you never miss an issue!

Fish recipe: Salmon with Beetroot en Croûte

24th March 2020 by Expat Living 2 Min ReadIf you love salmon but are running out of ideas of how to cook with it, here’s a new fish recipe from Sasha’s Fine Foods. “This contemporary twist on a classic dish makes for an impressive centrepiece at dinner parties and is much easier to prepare than its name suggests. The winning combination of beetroot and fresh salmon creates an incredibly fresh flavour.” – Sasha ConlanServes fourIngredients• 600g Mount Cook Alpine New Zealand salmon, whole side skinned• 200ml tub crème fraîche• 2 tablespoons creamed horseradish• 1 pack fresh dill, chopped• 75g boiled red baby beetroots, drained• 375g puff pastry• 1 egg yolk, lightly beaten• Salt and pepper to taste Instructions1. Preheat the oven to 200 degrees Celsius, gas mark 6. Pat the salmon dry with kitchen paper and set aside. Mix together the crème fraîche, horseradish and dill, and season to taste. Pat the beetroot dry with kitchen paper, then chop roughly.2. Unroll the pastry and place the salmon in the centre. Spread three-quarters of the crème fraîche mixture over the top of the salmon, then scatter the beetroot evenly on the top.3. Brush the edges of the pastry with egg yolk, then bring the long edges together in the middle, tucking in the ends as you go. Press the edges together tightly to seal and pinch all the way along the join, using thumb and finger, for a decorative finish. Brush the pastry all over with more egg yolk.4. Place on a greased baking tray and cook in the oven for 20 to 25 minutes, or until the pastry is golden.5. Allow to stand for five minutes, then cut into thick slices.Tip: Serve with buttered potatoes, red grape tomatoes, lightly steamed green beans and a spoonful of the remaining crème fraîche sauceSend us a recipe! If you have a favourite dish you’d like to submit for an upcoming issue, please send an email titled “Recipe Corner” to [email protected] with your recipe, a photo of yourself, and a few words about your dish.Like this? Read more in our Wine and Dine section!

A new fish recipe: Salmon with Beetroot en Croûte

24th March 2020 by Expat Living 2 Min ReadIf you love salmon but are running out of ideas of how to cook with it, here’s a new fish recipe from Sasha’s Fine Foods. “This contemporary twist on a classic dish makes for an impressive centrepiece at dinner parties and is much easier to prepare than its name suggests. The winning combination of beetroot and fresh salmon creates an incredibly fresh flavour.” – Sasha ConlanServes fourIngredients• 600g Mount Cook Alpine New Zealand salmon, whole side skinned• 200ml tub crème fraîche• 2 tablespoons creamed horseradish• 1 pack fresh dill, chopped• 75g boiled red baby beetroots, drained• 375g puff pastry• 1 egg yolk, lightly beaten• Salt and pepper to taste Instructions1. Preheat the oven to 200 degrees Celsius, gas mark 6. Pat the salmon dry with kitchen paper and set aside. Mix together the crème fraîche, horseradish and dill, and season to taste. Pat the beetroot dry with kitchen paper, then chop roughly.2. Unroll the pastry and place the salmon in the centre. Spread three-quarters of the crème fraîche mixture over the top of the salmon, then scatter the beetroot evenly on the top.3. Brush the edges of the pastry with egg yolk, then bring the long edges together in the middle, tucking in the ends as you go. Press the edges together tightly to seal and pinch all the way along the join, using thumb and finger, for a decorative finish. Brush the pastry all over with more egg yolk.4. Place on a greased baking tray and cook in the oven for 20 to 25 minutes, or until the pastry is golden.5. Allow to stand for five minutes, then cut into thick slices.Tip: Serve with buttered potatoes, red grape tomatoes, lightly steamed green beans and a spoonful of the remaining crème fraîche sauceSend us a recipe! If you have a favourite dish you’d like to submit for an upcoming issue, please send an email titled “Recipe Corner” to [email protected] with your recipe, a photo of yourself, and a few words about your dish.Like this? Read more in our Wine and Dine section!

Easy dessert idea: Banana Compote

23rd March 2020 by Expat Living 2 Min ReadOkay, so you know how bananas go from hero (green) to zero (brown mush) really quickly, especially in Singapore? One tip is to freeze them – then you can use them for smoothies or bake banana bread with them. Or, if you’re looking for a new recipe using bananas, here’s a delicious Banana Compote from Emily Atkinson (British) and Patricia Decourt (Brazilian), recipe content creators @foodjourneysg.“When I was little, my grandma used to make this for me when I had a sore throat – it’s real comfort food. And, I love the versatility; you can serve it warm with ice cream or cold with cheese. Every Brazilian family has their own variation of this recipe; this is my family’s!” – Patricia“I love a simple method, and this one is super easy with only three ingredients. I always have overripe bananas, so this is on repeat in my household!” – EmilyServes eightIngredients for patties• 6 very ripe bananas• 1 cup sugar• 2 cinnamon sticks Instructions1. Cut the bananas into round slices.2. Place the banana slices in a pot, cover with sugar and submerge the cinnamon sticks into the bananas.3. Cook on the stovetop on low heat (with the lid on) for around one hour.Note: “The heat and sugar will help the banana to release its juice. Trust the process and don’t touch the bananas until it reaches the right consistency; it should be soft to the point that when you mash it, it becomes a puree.”Send us a recipe! If you have a favourite dish you’d like to submit for an upcoming issue, please send an email titled “Recipe Corner” to [email protected] with your recipe, a photo of yourself, and a few words about your dish.Like this? Read more in our Wine and Dine section

Easy Lemon Meringue Pie

21st January 2020 by Expat Living 2 Min Read“My grandma was the queen of the lemon meringue pie! She would regularly whip one up off the top of her head in what seemed like mere minutes. So, whenever I have a slice, it always tastes like a piece of home.” – Dr Zanelle Harris, DentistIngredients for crust• 1½ cups Graham crackers, finely crushed• 3 tablespoons sugar• 100ml melted butterNote: You can also use a ready-made pie crust from the grocery store Ingredients for meringue• 2 eggs, separated (keep the yolks for the filling)• 75ml caster sugarIngredients for filling• 1 can sweetened condensed milk• 125ml lemon juice• 1 teaspoon lemon zestInstructionsFor crust:1. In a large bowl, mix the Graham cracker crumbs and sugar. Slowly mix the melted butter into the Graham crackers, mixing it until it can be pressed together.2. Use a round pie dish and line the bottom and sides of the pie dish with the cracker mix, pushing it firmly to the base of the dish. Set aside to cool.For meringue:Whisk the egg whites until stiff. Add caster sugar and continue to whisk until the sugar is incorporated. Set aside.For filling and pie assembly:1. Whisk the egg yolks and add a tin of condensed milk. Mix until combined.2. Add the lemon juice and lemon zest to the yolk mixture, and stir together until smooth. The mixture will start to thicken.3. Pour the filling over the cooled crust. Top with the meringue, and spread the meringue into tips.4. Place the pie in a preheated oven and bake for 25 minutes at 160 degrees Celsius. Keep an eye on the meringue so that it doesn’t burn. Let the pie cool, then eat and enjoy!Send us a recipe! If you have a favourite dish you’d like to submit for an upcoming issue, please send an email titled “Recipe Corner” to [email protected] with your recipe, a photo of yourself, and a few words about your dish.Like this? Read more at our wine and dine sectionBubbly brunches to try!New bars and nightspots to tryThis article first appeared in the January 2020 edition of Expat Living. You can purchase a copy or subscribe so you never miss an issue!