Search Results

Would you like to learn how to make pasta & pizza by an Italian Chef? Discover the Deliciousness of Satay Pizza! Welcome back to our culinary adventure, where we explore unique and exciting flavour combinations! Today, we’re diving into a delightful fusion dish that’s sure to tantalize your taste buds: Satay Pizza . A Flavourful Fusion Satay, a beloved dish from Southeast Asia, features marinated meat skewers grilled to perfection and often served with a rich, creamy peanut sauce. Now, imagine that deliciousness transformed into a pizza! Satay pizza combines the savoury flavours of grilled meat, the richness of peanut sauce, and the comforting familiarity of a crispy pizza base, creating a dish that’s both innovative and satisfying. Why Satay Pizza? Unique Flavours: The combination of spicy, sweet, and nutty flavors from the satay and peanut sauce elevates the classic pizza experience to a whole new level. Versatile Toppings: You can customize your satay pizza with your favorite toppings, whether it’s chicken, beef, tofu, or a medley of fresh vegetables. Great for Sharing: This dish is perfect for gatherings, parties, Summer days or a cozy night in. Everyone will love digging into this fun and flavourful creation! How to Make Satay Pizza Here’s a the recipe on how to create your own Satay pizza at home with Chef Simonetta Malaysian Chicken Satay Pizza (for 2 pizzas) Pizza Dough Ingredients: *1 2/3 cups Tipo "00" flour *2/3 cup finely ground semolina flour *1 teaspoon fine sea salt *4.5 grams (about 1 1/2 teaspoons) active dried yeast *1 teaspoon raw sugar *1 tablespoon extra-virgin olive oil *200 ml lukewarm water *Extra flour for dusting Method (1) Place the flours and salt onto a clean work surface and make a well in the middle. (2) In a large measuring cup, mix the yeast, sugar, and olive oil into the lukewarm water and leave for a few minutes. (3) Pour the mixture into the well, and gradually bring the flour from the sides into the liquid. (4) Once it starts coming together, use your hands to mix in the remaining flour until you have a smooth, springy dough. (5) Place the dough in a flour-dusted bowl, dust the top with flour, cover with a damp cloth, and leave in a warm place for about an hour, until doubled in size. (6) After the dough has risen, punch it down to release air. Divide it into 2 balls. Roll out the pizzas about 15 to 20 minutes before cooking. Get our Rendang Pizza – A Bold Fusion by Chef Simonetta - A savoury twist on the classic pizza, this Get Rendang Pizza combines the rich, aromatic flavours of Indonesian with Malaysian rendang curry with the familiar, comforting Authentic Pasta Making Class - Come and join us in the beautifully historic surroundings of the The Tramsheds in Forest Lodge. Learn from the Best with Chef Simonetta! If you’re looking to enhance your culinary skills, don’t miss out on Chef Simonetta’s pasta classes! Known for her expertise in crafting authentic pasta, Chef Simonetta will guide you through the art of making fresh pasta from scratch. It’s a fantastic opportunity to learn techniques that you can apply in your own kitchen. In this hands-on pasta making class Chef Jeffrey Simonetta (Chef Simonetta) will teach you how to make a variety of egg dough pasta from scratch. Additionally, you’ll learn the secret to making delicious sauces including fresh sugo (tomato sauce). In addition to the fresh pasta you’ll be making during this class, you’ll also learn how to make these delicious sauces Want to Learn How to Make Authentic Italian Pasta? Or Try Pasta in Stunning Natural Colours? Introducing Chef Simonetta’s Butterfly Pea Blue Moon Pasta... Isn't it just beautiful? This vibrant, naturally coloured pasta is made using the incredible Butterfly Pea Flower, bringing both a unique visual appeal and a host of health benefits to your plate. Ready to try your hand at creating this gorgeous, authentic Italian dish? Kids Cooking Class: Fun for All Ages! We’re also excited to offer cooking classes for kids aged 13 and up! These classes provide a fun and educational environment where young chefs can learn essential cooking skills while making delicious dishes like Satay pizza. It’s a perfect way for them to explore their culinary creativity! Contact Chef Simonetta via his website Australia Flavours . Malaysian Chicken Satay Pizza - Part 2 Ingredients: *2 balls of prepared pizza dough (from the recipe above) *250g chicken thigh fillet, thinly sliced *1 teaspoon olive oil *¼ packet of  www.mybluetea.com.au  Satay Marinade *¼ packet www.mybluetea.com.au Sauce Sauce mix *1/4 small red onion, thinly sliced *1 red chilli, finely chopped (optional) *1/2 cup mozzarella cheese, shredded *2 tablespoons crushed peanuts *1/4 cucumber, thinly sliced *Fresh coriander leaves for garnish *Lime wedges for serving Method (1) Follow the very simple directions on the packet to make the marinade and satay sauce. (2) Marinate the chicken in the satay marinade mix for at least 30 minutes. Heat olive oil in a pan and cook the marinated chicken until caramelised. Remove the chicken and set aside. (3) In the same pan as the chicken, cook the satay sauce until thickened, and set aside. (4) Preheat your oven to 220°C (430°F). About Chef Jeff Simonetta Cooking is in his blood Jeffrey Vincent Simonetta is an Australian–Italian Chef whom has worked under some of Australia’s most influential Chefs. Even from a young age whilst cooking with his mother and grandparents, his greatest desire was to be a chef. It wasn’t until the age of 14 that he was presented with his first opportunity by landing a job in a bakery before school and on weekends. This path eventually lead to Jeffrey receiving two 100% marks, topping Australia in cookery, and landing him an apprenticeship at Rockpool, the best restaurant in Australia at the time, a year before he left high school. His family background, thick with Italian culture,influenced the way in which he sees cooking and produce. It taught him that;“To be Italian is to be passionate. It is to intimately taste wine, sauce, and ripe olives, as well as appreciating simplicity and nature, from the fragrance of the spring air, the skill of the sculptor, and the soul of the painter. It means to belong to a gene pool influenced by some of the most interesting cultures in history and translate those onto a plate”. Growing up in Australia with such a multi-cultural food influence, his training in fusion cooking, and the easy availability of amazing produce have provided a perfect platform for Jeff to showcase his creativity. Join the Satay Pizza Craze! We hope you’re inspired to try making Satay pizza at home. It’s a fantastic way to bring together the bold flavors of Southeast Asia and the comforting familiarity of pizza. Share your creations with us on social media by tagging  @chef.simonetta  and @my.blue.tea  —we can’t wait to see how you put your own spin on this delicious dish! Stay tuned for more exciting fusion recipes, and happy cooking!

YOU SAW IT HERE FIRST - BLUE MOUSSE - Now here's how you make it Definition of mousse : 1 : a light spongy food usually containing cream or gelatin 2 : a moulded chilled dessert made with sweetened and flavoured whipped cream or egg whites and gelatin chocolate mousse 3 : a foamy preparation used in styling hair Definition No 3 for me is a No-no....... me ain't gonna eat no styling mousse! Mousse for me is the ultimate fancy-pants dessert—at least ever since someone explained to me the difference between moose and mousse (both are impressive, but one is decidedly more delicious). There are lots of different kinds (including tons of wonderfully simple versions with only a few ingredients), but the traditional method is worth learning because it’s so versatile. Since the recipe has so few ingredients, basic tweaks can yield dozens of different flavour combinations. The sky’s the limit for creating your own custom mousse recipe. Three-layered Blue Mousse Butterfly Pea Mousse recipe INGREDIENTS *300ml thickened cream *1 1/2 cups thickened cream *3 eggs, separated *1/4 cup caster sugar *2 gelatin leaves *1 punnet of strawberries *1 punnet of blueberries *2 teaspoons vanilla essence *½ (to 1 teaspoon depending on your desired colour) Blue Butterfly Pea Powder *½ (to 1 teaspoon depending on your desired colour) Red Roselle Powder *1 lime or lemon or grapefruit juice, slices of lime to garnish Edible flowers to garnish (Butterfly Pea flower, if available or Pansies/Nasturtiums are just fine) Mint leaves to garnish Dreamy Tri-colour Mousse METHOD • Step 1 Dilute Blue Butterfly Pea Powder in tepid water – rest for 15 mins Dilute Red Roselle Powder in tepid water – rest for 15 mins Dilute gelatin leaves in some hot water Blend strawberries and blueberries separately and keep aside • Step 2 Using an electric mixer, beat cream & sugar and diluted gelatin for 2 to 3 minutes until soft peaks form Put egg whites in a clean bowl and whisk with an electric whisk. Add a pinch of sugar. Start to whisk and add a squeeze of lemon, this will stop the egg whites from splitting and going watery... Fold in the egg whites to the cream mix Split the beaten cream & egg whites into 3 different bowls • Step 3 Add vanilla essence into Bowl 1 and the diluted blue butterfly pea powder. Beat to combine and smooth and blue colour is even. In the Bowl 2 – add the lime juice and blue butterfly powder and the blended blue berries. Whisk to combine and see the colour changes to lovely purple. Add the blended strawberries and diluted red roselle powder into Bowl 3 with the balance of the cream. Whisk lightly to combine and smooth. • Step 4 Layer the mousse pink, purple and blue in long serving glasses, finishing with crispy pancake or a wafer. Garnish with a slice of lime , mint leaves and edible flowers. Put in the fridge for 4-6 hours or over night! Will last for a couple of days! Butterfly Pea Tea with Lemongrass & Ginger = Yum! PRO TIP : (1) The mousse must set in the refrigerator before it can be served, which will most likely take 15 to 30 minutes. If you’re layering the mousse, each layer must set before you add the next. The same is true of using the mousse in a cake: The mousse must set before you can un-mould and finish the cake. (2) The mousse will keep for a few days, which makes it an excellent make-ahead dessert. ABOUT JIMMY : This recipe and photos are courtesy of Chef Jimmy, Jim's Cuisine. Jimmy is a western cuisine trained Chef and is one of the pioneer in using Blue Butterfly Pea Powder in his cooking. Jimmy has worked in large hotels in Kuala Lumpur and London. Chef Jimmy has created many dishes in "Blue" - Blue Pasta, Blue Sago Pudding, Blue Potatoes, Blue Cheesecake - various Mayo colours and more in our future Blogs. And yes, our colourful Mayonnaise posted last week were ideas from Jimmy. Chef Jimmy owns a commercial kitchen where he cooks and supply frozen western cuisines to some restaurants in Malaysia. He is married with 2 children. Happy Moussing! Blue Pasta - Yummo!!! Hang on - Please LIKE & Follow us on FB for the above Blue Pasta recipe and other interesting stuff. Merry Christmas! Did You Know we will look at Mousse fun facts. Mousse Fun Facts: Mousses are almost always cold dishes, sweet mousses sometimes being served frozen. Savoury mousses are frequently prepared from poultry, foie gras, fish, or shellfish, to be eaten as a first course or light entree. They may be stabilised by the addition of gelatin. Chocolate and mocha mousse are sometimes made with a custard base. For a fruit mousse, pureed fruit or juice replaces the milk in the custard. • The word “mousse” is the French word for “froth” or “foam”. A fitting name for this light, fluffy, and decadent confection. • Mousse is pronounced “moose.” It is in no way associated with the animal. • April 3rd and May 2nd are National Chocolate Mousse Day. • November 30th is National Mousse Day. • Savoury mousse dishes were an 18th century French achievement. Dessert mousses (generally fruit mousses) began to appear much later, in the second half of the 19th century. • The first written record of chocolate mousse in the United States comes from a Food Exposition held at Madison Square Garden in New York City in 1892. • Chocolate mousse really came into the public eye in the U.S. in the 1930’s, about the time as chocolate pudding mixes were introduced. • Whipped cream can be substituted for egg whites in a mousse recipe. Sources : http://www.sciencedirect.com/science/article/pii/S0378874108004911 https://mobile-cuisine.com/did-you-know/mousse-fun-facts/ Kamkaen N, Wilkinson JM The antioxidant activity of Clitoria ternatea flower petal extracts and eye gel . Phytother Res. (2009) #clitoriaternatea #christmas #mousse #butterflypeaflower #strawberrymousse

You might also like to try our Pandan Hot Cross Buns recipe by Chef Jeffery from Chefferys Kitchen in These aromatic, Pandan-infused buns are another delightful twist on the classic and are perfect for those Latte Give these Pandan Hot Cross Buns a try! The natural green color from the Pandan leaf powder makes them an eye-catching addition to any spread Whether you choose the traditional or vegan version, these Pandan hot cross buns are a delightful way

How to make Pandan Drinks with Pandan Powder? Pandan Milk drink", commonly known as Air Bandung. This is with a modern twist as "Pandan Milk Tea". Pandan Tea with lemongrass The other health benefits of Pandan are: • Treats leprosy, smallpox and wounds A Pandan Ayurverdic twist JASMINE PANDAN TEA Jasmine and pandanus is a classic fragrant infusion for

How to make Pandan Coconut Prawns with Pandan Powder? Pandan is a herbaceous tropical plant that grows in Southeast-Asia. Prawns - easy & convenient to marinade with Pandan Powder. Very flavoursome as the Pandan Powder is infused in the prawns BUY PANDAN POWDER NOW Method : * Heat #healthbenefits #Pandan #ButterflyPeaPowder #Prawns #coconut #dumplings

Why not add a dash of fragrant pandan to it? Since then it has been her favourite and she predicts pandan to be The New Black!! You can get Pandan in powder form and as a liquid extract here. This beautiful Victorian sponge cake with a Pandan twist is also a great idea for Mother´s Day, and Pandan Tips: You may also use Pandan Kaya (coconut spread) in between this cake.

Spinach 1 cup Mango 1 Apple Coconut almond milk 1 cup Passionfruit 1 teaspoon MY BLUE TEA - Pandan until smooth 💚🌱 Serve in a nice jar and garnish with fruits and edible flowers of your choice BUY PANDAN Sources - https://en.wikipedia.org/wiki/Smoothie #ButterflyPeaPowder #VEGAN #Pandan #roselle #smoothie

How to make Pandan Green Smoothie? It's Spring! Woohoo! Pandan Green Smoothie BUY PANDAN LEAF POWDER NOW METHOD: * Put everything into a blender and whizz away Pandan Green Smoothie - using Soluble Pandan Powder or Freezed Dried Powder for the fibre - whichever to 7 Pandan Leaves BUY PANDAN LIQUID EXTRACT NOW Notes :- This recipe is created by Caroline also known #VEGAN #butterflypea #smoothie #coconutwater #kiwi #pandan

Add a dash of honey or maple syrup for sweetness, and top with Pandan granola , fresh berries, and coconut powder with anyone of our Superfood Powder from Roselle, Dragon fruit powder, Purple Sweet Potato, Pandan For a floral twist, try Pandan powder (fragrant and soothing) or Butterfly Pea (subtle flavour with Pandan : Perfect with jackfruit or lychee for Southeast Asian flair.

Pandan Tart with Avocado Beautiful Butterfly Pea Tartlets #healthbenefits #Pandan #VEGAN #ButterflyPeaPowder

Curry Base (limited time only) - 500 grams More recipes from Wing We're happy to look forward to future Pandan Coming soon will be a springy and chewy dessert called the Sticky Pandan Coconut Roll. Wing is definitely in love with Pandan and Coconut and rolling with them. The first recipe we published by Wing is Pandan Coconut Swirl and Pandan Swirl Thread Buns. Quench your thirst with our latest drink sensation "PANDAN KIWI COOLER"!

How to make Pandan Lamingtons with Coconut Jam? Pandan contain alkaloids. Pandan Lamingtons with Coconut Jam INGREDIENTS: Pandan Sponge Cake * 6 Large Eggs, at room temperature * 165g Caster Sugar * 3 teaspoons of Pandan Powder OPTIONAL - ** 2 teaspoon Pandan Extract * 100g POWDER NOW Health benefit of Pandan METHOD: Pandan Sponge Cake * Preheat oven to 180 degrees Celsius BUY PANDAN EXTRACT NOW ASSEMBLY * Spread a layer of coconut jam on one side of the Pandan sponge square