A Taste Of Awesome

A Taste of

Awesome 30 over delicious dishes you didn’t know you could make

Publisher Mayer Marketing Pte Ltd Corporate Office & Service Centre 71 Ubi Crescent, Excalibur Centre #06-02 Singapore 408571 Tel : 6542 6868 Fax: 6543 5152 www.mayer.sg Publishing Agency Clover Media

Acknowledgement Ellena Guan author of Cuisine Paradise www.ellenaguan.com Irene Yip of Chef’s Secrets Cooking and Baking Resource Centre www.chefsecrets.com.sg PHOTOGRAPHY Audrey & Mok Photography

Published in December 2014 All rights reserved. No part of this publication may be reproduced, stored in retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publisher, Mayer Marketing Pte Ltd. Information is correct at time of printing and images are for illustration purposes only.Outcomes of recipes may vary.

Making Dream Kitchens Synonymous with beautiful, high performance kitchen appliances, Mayer Marketing is well known in Singapore as a leading kitchen specialist.

In our portfolio is a complete range of quality continental kitchen appliances, from sophisticated built-ins and high performance free-standing appliances, to design forward small kitchen appliances and air treatment products.

As the sole distributor of coveted brands like KitchenAid, Ariston, Indesit, Bamix, Bugatti Italy, Delizia, Coway, Aqua Optima, Honeywell, Naturai as well as our own Mayer brand, we have been helping people create dream kitchens for their homes since 1987.

From decades of experience, we fully understand how important the kitchen is to families and home owners . As such, we adhere closely to our motto “Mayer – The Heart of Your Home”. It’s something that resonates with us and our customers who appreciate the quality, performance and design of the appliances we offer.

As Mayer continues to grow from strength to strength with our selection of brands and excellent service standards, we have also earned the loyalty of many customers who return to us time and again, for which we are truly grateful.

Mayer appliances are available at all leading departmental stores in Singapore and its showrooms islandwide. For more info, please visit www.mayer.sg or www.facebook.com/mayerspore

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Content How to Be Kitchen Smart

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Mini Pumpkin Cheesecake

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12 Tips On Successful Baking

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Green Tea Cheesecake

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Entertaining With Ease

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Beetroot Brownie

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Fresh Fruit Pie

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Soy Milk Egg Tart

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Pineapple Tartlets

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Raspberry Soufflé

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Golden Almond Cookies

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Creamy Chocolate Pots

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Honey Cornflakes Cup

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Mixed Berries Sherbet

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Easy Fruit Ice Cream

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Black Sesame & Oats Soy Milk

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APPETISERS & SNACKS Beef, Vegetable & Cheese Muffins

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Chicken Sausage Mini Quiche

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Sesame Chicken Meatballs

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Air Fried Prawn Toast

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Prawn Salad Mayonnaise Spring Roll

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MAIN COURSES Avocado Chicken

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Cordon Bleu Chicken

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Shepherd’s Pie

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Teriyaki Steak

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Pan-Fried Cod Fish With Orange Carrot Cream

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Fried Tom Yum Bee Hoon

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DESSERTS/BEVERAGES

Black Glutinous Rice Milk Walnut & Almond Soy Milk Pumpkin Almond Milk

Okara Black Butter Cake

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Wheat & Oats Milk

Hokkaido Cupcake

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Oats & Brown Rice Soy Milk

Red Velvet Cupcake With Cream Cheese Frosting

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Coconut Ginger Soy Milk

Frosted Carrot Cake

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Avocado Milkshake

Wholemeal Streusel Blueberry & Lemon Muffins

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Mayer Products In Focus

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How To Be Kitchen Smart some frozen peas, chicken and minced pork in the freezer and this would give you a wide range of dishes to whip up.

Herbs and spices allow you to experiment with all sorts of flavour combinations and widen your repertoire of dishes. Curry powder, five spice powder, rosemary, thyme, turmeric, cumin seeds, cinnamon, cloves and a bottle of mixed herbs can turn one principal ingredient - such as grilled chicken - into a range of different dishes. Apart from classic combinations, give yourself the freedom to play around with the herbs, and see what you like best.

cuts of meat as the long cooking time renders them beautifully tender.

Use the freezer. Another way to save time is to cook in bulk over the weekend, and freeze your dishes. Heat them up when you’re ready to serve. Some stews and braises taste better a day later.

Feeling creative? Prepare foods like wonton, cookie dough, pasta sauces, stocks, and marinated meats, and store in the freezer. When you’re ready to eat, take them out and finish the cooking process.

This saves lots of time and you’ll always have a ready supply for when unexpected guests drop by.

Stir fry if you want to whip up something really quick. With a good non-stick wok, you don’t need to use much oil. Just make sure all your ingredients are cut about the same size and thickness for even cooking.

Cooking is as much a necessity as it can be a pleasure. There’s nothing as wholesome and healthy as a good home cooked meal, and as many home cooks will tell you, it doesn’t have to be a fussy, time-consuming or troublesome process, especially with the modern kitchens we have today. The more you cook, the easier it becomes. Here are some basics to cooking smart.

Have everything ready before you start cooking. Whether you are a new cook or seasoned one, a golden rule to cooking is to have everything you need laid out and within easy reach before you start cooking. If you’re using a recipe, read it and run the method mentally through your head before you start; and follow closely the first time round.

Be mindful about food safety. Don’t let cooked and raw foods come into contact, wash your hands often, especially after handling raw food and before handing cooked food; and have a separate chopping board for raw and cooked food.

If storing raw food in the refrigerator, keep it in a closed container to prevent juices and liquids from dripping onto other food.

Keep a pantry of staples so you always have the basics at hand. These would be ingredients with a longer shelf life, like dried noodles and pasta, rice, dried mushrooms and prawns, and some choice canned food like a good tomato paste, mushrooms, beans, bamboo shoot, canned soup and essential seasonings, amongst others. Put

A crock pot saves you time. If you’re a busy bee, an electric slow cooker is a godsend. Make soups, stews, curries, and even pot roasts in the crockpot. Turn it on and let it cook slowly over the working day. By the time you are home, you’d have a superbly flavourful meal ready. This is a perfect way to cook tougher (and cheaper)

Clean up as you work. Wash used dishes and utensils right after chopping and prepping, and while the food is simmering or stewing in the pot. It’s easier and more hygienic to work when your space is clean and tidy, and after-dinner washing up will not be as daunting later.

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12 Tips on Successful Baking Baking is not as intimidating as some may think. All you need is to have the right equipment, a good oven and a reliable recipe.

No doubt practice makes perfect, so here are some tips from Mayer’s cooking instructor to help ensure your baking turns out just fine. Don’t forget to clean up as you go along -- a tidy work space helps avoid mix ups and mistakes.

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When folding flour into the batter, don’t work it too long, as overmixing can cause the minute bubbles within the batter to break, resulting in a stiff, dense cake.

Always add dry ingredients to wet and not the other way around.

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Always read the recipe beforehand, and measure out the ingredients accurately. Successful baking requires precise measurements or the cake or cookie may not turn out well.

Preheat the oven for at least 15 minutes before baking. If the oven temperature is too low, cakes will not rise properly.

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To make a good, flaky pie crust, roll pastry evenly between two pieces of plastic wrap, line the pie mould with the pastry, then refrigerate for 20 minutes to allow the dough to relax and minimise shrinkage.

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If the batter starts to curdle when adding in eggs, sprinkle 1-2 tablespoons of flour with each new egg introduced to remedy the situation.

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For puff pastry to rise evenly, make sure the dough is cool and firm when rolled and cut. If the dough is warm and has softened, it may stick together preventing it from rising properly.

When kneading or cutting dough, sprinkle some flour on the work top first to prevent the dough from sticking to surfaces.

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When making cookies, ensure each portion of dough laid on the tray is the same size and thickness for even baking.

Line your baking pan with parchment paper or brush it with butter to prevent the cookie or cake from sticking.

Silicone baking mats and pans are good alternatives.

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A flexible rubber or silicone spatula is excellent for scraping out all the batter and dough from your mixing bowl into the baking pan. Because rubber and silicone are not porous, the spatula will not absorb the grease and flavours from your batter.

The middle of the oven is the best place to position your baking tray.

If you are using two shelves, switch the position of the pans halfway to ensure even baking.

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A Note On Basic Baking Techniques Creaming is often used to blend sugar with butter or shortening until light and fluffy, to make cake batter or cookie dough. Air bubbles trapped in the fat act as a rising agent which expands when baked. To cream with a mixer, dice the butter into cubes and start the mixer on low to medium. When the butter has softened, start pouring in the sugar from the side. You’re done when the butter mixture starts to form ridges, and has become pale and light.

Folding is called for when mixing delicate whipped egg whites into other mixtures. Use a metal spoon or spatula. Run the spoon or spatula through the centre of the mixture towards you, then sweep the spoon one quarter turn around the bowl, and repeat.

Be gentle as you don’t want to break the air bubbles in the egg white.

Piping is when a mixture is forced through the nozzle of a piping bag into designs or shapes. Half fill a piping bag with the mixture, then twist the top of the bag tightly, removing the air and packing down the mixture. Use even pressure and push the mixture from the top of the bag out through the nozzle, while using your other hand to guide the bag.

Whipping is often used for cream or egg whites. Start the electric beater on low power then slowly increase the speed. To recognise if you have achieved soft or firm peaks with your egg white or cream, remember that soft peaks do not hold their shape, while firm or stiff peaks do. (Be careful not to over-whip though, as cream would turn into butter and egg whites will collapse and turn dry and lumpy.) Always use a clean bowl and rub it down with a slice of lemon to ensure it is grease free.

Entertaining With Ease

We often hear people say that home entertaining is a ‘hassle’. But there’s nothing as intimate and special as inviting friends home for dinner, and likewise, feeling the privilege of being invited. Put your mind to it, and with some commonsense planning, cooking for a small crowd is not as daunting as it sounds.

Once you’ve got your guest list figured out, start planning your menu. List out the dishes you want to serve, considering dietary requirements, a balance of light and heavier dishes, a spectrum of flavours and textures, little nibbles for starters and desserts.

Make a shopping list before heading out to the supermarket. This keeps you focused and avoids impulse buys, or missing out on necessary ingredients. It would keep you on the budget as well.

Be realistic about how much you can do on your own. It’s ok to buy some readymade sauces, some desserts, or even a few prepared dishes that you can enhance with spices or other additional ingredients to make it your own.

Consider what you can do in advance. Some dishes, like soups, stews and certain desserts can be made a day earlier as can chopping and prepping vegetables and meat. This saves you added work on the day itself.

Have some dishes that can be served cold or at room temperature, so you don’t have to rush and heat every dish just as your guests arrive.

Keep your menu simple. If you are going to attempt an elaborate dish or two, keep the rest fairly easy so you’re not inundated with cooking.

Have some nibbles, like nuts, chips with dips or simple canapés on the table which guests can help themselves to when they arrive.

Make sure you have enough cutlery, flatware, drinking glasses and serving plates before the party. And adequate space in the refrigerator for leftovers.

Have pots, pans and serving dishes large enough to prepare and serve your dishes.

After all the effort you have gone through, you don’t want to serve your food in paper plates or aluminium trays!

Slow cookers are great for cooking in advance and keeping foods warm. If you are planning to entertain often, it’s a good idea to invest in a larger one.

To keep foods cold, nestle the serving dish in a bowl or tray of ice. You can decorate the ice with flowers and herbs to double up as a centre piece.

An insulated ice box to store extra ice, drinks and wine also comes in handy.

Be realistic about how much you can do by yourself. Get help or ask a good friend to bring along the dessert so you are not overwhelmed.

Time your cooking so you finish the bulk of it before your guests arrive and with enough time for you to freshen up and relax. All you should have to do is some heating up of dishes when they arrive. Or better yet, keep the dishes warm in the oven.

After all, a dinner party is as much for you to mingle and enjoy your guests’ company as it is for them.

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let the awesomeness begin ‌

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Ingredients

Degree Of Difficulty

Servings

13

Easy

12

Beef, Vegetable & Cheese Muffins Ingredients • 1 Tbsp butter • 50g onions, diced • 150g minced beef • 75g small broccoli florets, blanched • 50g potatoes, blanched and diced • 50g red pepper, diced • 150g tomatoes, seeded and diced • 100g French loaf or leftover bread, cut into 2cm slices • 50g Parmesan cheese • 3 eggs • 100ml milk • ¼ tsp salt • ½ tsp black pepper

Directions 1. Saute butter and onions until fragrant, then add in minced beef and saute until fragrant.

Add in broccoli florets, potatoes, red pepper and tomatoes and stir fry for a few more minutes.

2. Transfer to a mixing bowl, add in French loaf and cheese. Mix well and set aside.

3. Combine eggs, milk, salt and black pepper in a bowl and beat until well blended. Pour over the bread mixture and mix well.

Cover and refrigerate for 30 minutes or leave it overnight if you want to prepare it for breakfast.

4. Spoon mixture into a muffin foil cup.

5. Heat air fryer to 180°C and bake for 10 minutes or until golden brown.

Good To Know The nutritive value of mince meat is similar to that of the whole meat. Mince meat is rich in proteins. It also contains amino acid that is helpful in muscle tissues and enhances the overall development of body. Beef, pork and lamb are high in fat and calories, but the fat content will be reduced if lean meat is used to make the mince.

KitchenAid Food Chopper Whether you’ve got small amounts of food or more to process, the KitchenAid Food Chopper’s razor sharp blades does the job. Pop in nuts, fruits, crackers or anything else you need to chop, and it’ll take on the job with two speed controls. When you’re done, the cleaning up is easy too.

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Ingredients

Degree Of Difficulty

Servings

13

Medium

6

Chicken Sausage Mini Quiche Ingredients Pastry • 150g plain flour • ¼ tsp baking powder • A pinch of salt • 1 tsp sugar • 100g butter, diced • 1 ½ Tbsp ice cold water • 1 tsp lemon juice Filling • 100g chicken cheese sausage, thinly sliced (or any sausage of your choice) • 30g button mushrooms, sliced • 30g onions, diced • ½ Tbsp oil • 140ml milk • 100g UHT cooking cream • ¼ tsp pepper

Directions 1. Sift the flour and baking powder into a large mixing bowl.

2. Add in the butter and with your finger tips, rub the butter together with the flour until the mixture resembles fine bread crumbs.

3. Mix in the salt and sugar.

4. Form a well in the centre of the flour mixture, spoon in the water and lemon juice, then knead into a dough. Chill in the fridge for 30 minutes.

5. Place the dough on a lightly floured surface and roll it out into ½ cm thickness. Use a 9cm round cookie cutter and cut out the dough.

6. Line 6 small pie moulds with the dough, pressing it into the sides and edges of the mould neatly.

Trim off any excess. Using a fork, prick some holes in the dough and

set aside to chill in fridge for 1 hour.

7. Put the pie moulds into a preheated oven and bake at 180°C for 10 minutes or until half-cooked.

8. Meanwhile, make the filling.

Heat some oil in a pan and sauté the onions and button mushrooms until done. Transfer onto a plate or bowl, and mix in the sausage.

9. In another bowl, beat the eggs and milk together, then mix in the cream and pepper.

10. Place the chicken sausage mixture into the pie pastry shell, sprinkle over with grated cheddar cheese and pour in the egg mixture.

11. Place it into an oven and bake at 200°C for 25 minutes until golden brown.

KitchenAid 6 Cavity Regular Size Muffin Pan Set of 2 The long lasting nonstick coating is PTOA and PTFE free and ensures baked goods release easily from the surface, oven safe up to 230°C, dishwasher durable.

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Ingredients

Degree Of Difficulty

Servings

8

Easy

15 - 18

Sesame Chicken Meatballs Ingredients • 150g chicken breast fillet, diced • 1 tsp fish sauce (or light soy sauce) • 1 tsp sweet chilli sauce • 1 tsp lime juice • 1 tsp ginger juice, optional • 1 tsp fresh rosemary • 4 Tbsp sesame seeds • 1 tsp black sesame seeds

Directions 1. Place diced chicken, fish sauce, lime juice, ginger juice and rosemary in a food processor and blitz until almost smooth.

2. Transfer the blended meat mixture into a bowl. Take ½ Tbsp of the mixture and roll into small balls. Do that with all the meat mixture.

3. Put the sesame seeds onto a plate and roll all the meat balls in the seeds to coat evenly.

4. Preheat air fryer at 180°C for 5 minutes and cook the meatballs for 8-10 minutes or until golden brown. Serve.

Good To Know

Sesame seeds are full of zinc, an essential mineral for producing collagen and giving skin more elasticity. Zinc also helps damaged tissues in the body to repair. Sesame oil is also known to soothe burns and prevent skin related disorders.

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Ingredients

Degree Of Difficulty

Servings

11

Easy

12

Air Fried Prawn Toast Ingredients • 6 slices bread • 300g minced prawns • 30g minced shallots • 50g minced water chestnut • ½ Tbsp spring onion Seasoning • 1 egg white • ¼ tsp salt, chicken powder • ½ tsp sugar • 1 tsp sesame oil • ¼ tsp pepper Garnish • 12 whole prawns • 1/8 tsp salt • Pepper and sugar to taste

Directions 1. Combine prawns, shallots, water chestnut and spring onions in a bowl, and marinate with the seasoning ingredients. Chill for ½ hr.

2. Meanwhile, remove the shells of the whole prawns, make a slit on the underside of the prawns lengthwise without slicing all the way through. Gently press the prawns down flat to butterfly.

3. Mix prawns with 1/8 tsp salt, pepper and sugar to taste, and set aside.

4. Remove the bread crust, cut into half, spread with prawn and water chestnut mixture. Press a whole prawn on top, brush with a bit of oil.

5. Preheat air fryer at 200°C for 1 minute, put bread into the basket and cook for 8 minutes or till golden brown.

Mayer Bread Maker Forget about commercial loaves and whip up healthy bread for your family with the Mayer Bread Maker (MMBM10). Fitted with all your essential conveniences, it bakes your daily bread in just an hour, with 12 baking functions, a capacity of 500g and 15 hours delay bake timer. It’ll also keep your bread warm for 1 hour after baking, so you can wake up to the smell of freshly baked bread every morning!

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Ingredients

Degree Of Difficulty

Servings

7

Easy

10

Prawn Salad Mayonnaise Spring Roll Ingredients • 1 apple, cut into small cubes • 1 large potato, cut into small cubes • 1 cucumber, cut into small cubes • 10 prawns, chopped • ½ can mixed cocktail fruit, drained off syrup • 3 Tbsp mayonnaise • 10 large pieces spring roll skin

Directions 1. Place potatoes in a saucepan of water and boil for 10 minutes. Remove potatoes from the saucepan and set aside.

2. Add prawns into the saucepan of water where the potato had been cooked, and blanched for 1 minute. Remove and drain.

3. Put the apples, potatoes, cucumbers, prawns and canned fruits in a large bowl and toss with mayonnaise.

4. Lay a piece of spring roll pastry on a flat surface and place a spoonful of the prawn and fruit mixture onto the centre of the skin.

Fold the two sides inward over the filling and roll the pastry from the end closest to you right to the other end to make a closed cigar shape.

5. Place the spring roll into the air fryer and cook for 10 minutes at 200°C. Serve.

Tips For Rolling Spring Rolls: Start with less filling than what you think you need. You can always add more.

When you find the perfect amount of filling, loosely measure it in a tablespoon or the palm of your hand before you roll it up, so you can measure out the same amount of filling for the remaining rolls.

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Ingredients

Degree Of Difficulty

Servings

9

Medium

4

Avocado Chicken Ingredients • 2 chicken breast fillets, halved lengthways • ½ cup plain flour • 2 Tbsp fresh milk • 2 eggs • 1 ½ cups dried breadcrumbs • 2 Tbsp olive oil or cooking spray • ½ cup tomato pasta sauce • 2 avocado, sliced • ½ cup grated mozzarella cheese

Directions 1. Preheat the oven on fan-forced mode at 200°C. 2. Place chicken breast in a clear plastic bag or between two sheets plastic wrap and pound the meat with a rolling pin or meat mallet until the meat is 0.5cm thick.

3. Put the flour and breadcrumbs on two separate plates.

4. Combine milk and eggs in a shallow bowl and whisk.

5. Coat 1 piece of chicken breast in the flour, shaking off excess.

Then dip it in the egg mixture, then coat the meat in the breadcrumbs. (Use your fingertips to press the breadcrumbs onto the meat to adhere better.) Repeat with the remaining chicken meat.

6. Line a baking tray with foil or baking paper.

7. Lightly spray or brush the prepared chicken with oil, then lay them on the baking tray and bake for 8 minutes, turning the meat over once (after the first 4 minutes of cooking) to let it colour evenly.

8. Remove chicken from oven and spread each chicken breast with 1 heaped Tbsp of pasta sauce.

Arrange avocado slices over the sauce and sprinkle generously with mozzarella cheese.

9. Return the meat to the oven and bake for another 5-7 minutes or until golden and chicken is cooked through.

10. Serve with either garden salad or pasta.

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Ingredients

Degree Of Difficulty

Servings

12

Easy

4

Cordon Bleu Chicken Ingredients • 4 pieces chicken breast • 1 medium potato, boiled and mashed • 2 slices of cheese, cut into half • 1 Tbsp Nestum cereal • 1 Tbsp toasted bread crumbs • 1 egg, mixed with 1 Tbsp milk Chicken marinade • ½ tsp soy sauce • ¼ tsp fish sauce • 1 tsp sesame oil • Salt and black pepper to taste Dressing for potato • ½ tsp soy sauce • ¼ tsp fish sauce • 1 tsp oyster sauce • 1 tsp melted butter • Salt and pepper to taste

Directions 1. Season the chicken with the marinade ingredients and set it aside overnight.

2. Combine the potato dressing ingredients in a bowl then work it into the mashed potato.

Set aside.

3. Pre-heat the air fryer to 180°C. 4. Assemble the chicken rolls. First spread a layer of mash potato on the chicken, then the cheese, and sprinkle with black pepper. Now add the toasted bread crumbs and cereal, then roll up the chicken.

5. Dip the rolled chicken into the egg mixture and sprinkle crushed cereal and toasted bread crumbs over the chicken.

6. Place in the air fryer and cook for 15 minutes.

Turn the chicken rolls over once halfway through the cooking.

7. When done, remove and serve.

Good To Know Chicken breast is a good food for the heart.

Vitamin B6 plays a major role in keeping the heart healthy.

It suppresses the homocysteine levels and protects the heart from dangerous diseases.

Homocysteine is an amino acid and very high levels of it can cause many cardiovascular diseases. Vitamin B6 rich chicken breast helps to control the levels of homocysteine.

Mayer Air Fryer The air fryer is a deep-fried food lover’s dream come true. It cooks deep-fried favourites with 80% less oil so you can enjoy deep fried chicken and French fries with a fraction of the guilt. It also lets you bake and stir fry, and offers 30-minute timer auto shut off, and cooking temperatures of up to 200°C.

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Ingredients

Degree Of Difficulty

Servings

15

Easy

5

Shepherd’s Pie Ingredients Sauce • 500g potatoes • 20g butter • ¼ tsp pepper • ¼ tsp salt • 1 egg beaten

Filling • 75g onions, diced

• 250g chicken meat, diced • 2 Tbsp flour • 1 Tbsp butter • 2 Tbsp oil

• ½ tsp black pepper • 125g fresh button mushrooms, sliced • 200g frozen mixed vegetables, blanched • 200ml hot chicken stock

Marinade • 1 tsp chicken powder • ½ tsp salt • ¼ tsp pepper

Directions 1. Boil the potatoes until cooked, remove skin and mashed it. Add in butter, pepper and salt, mix well and set aside.

2. Season chicken with the marinade and set aside.

3. Toast the flour in the air fryer for half a minute, then add butter and oil and stir fry for 1 min.

4. Add in onions and fry until fragrant. Then mix in the chicken, button mushrooms and hot chicken stock. Cook for 8 minutes until the chicken is done.

5. Now stir in the mixed vegetables.

6. Spoon the chicken filling into aluminum pie cup until about ¾ full, then top with the mashed potato. Brush the top with the beaten egg.

7. Bake in the air fryer at 180°C for 10-15 minutes until golden brown, then serve.

Good To Know Potatoes should be cleaned and cut right before cooking to avoid the discoloration that occurs with exposure to air. If you cannot cook them immediately after cutting, place them in a bowl of cold water and add a little bit of lemon juice, as this will prevent their flesh from darkening and will also help to maintain their shape during cooking.

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Ingredients

Degree Of Difficulty

Servings

8

Easy

4

Teriyaki Steak Ingredients

Directions

• 300g sirloin steak • Pinch of salt and pepper • 160g potato wedges • 150g cabbage, finely shredded • 150g carrots, finely shredded • 3 Tbsp store bought Thousand Island dressing

1. Prepare the teriyaki sauce: Place the water and teriyaki sauce in a saucepan, and heat over a low flame until it simmers. Stir in the cornstarch solution and continue to simmer until the sauce has thickened. Set aside.

2. Marinate beef with salt and pepper and place it in the air fryer to cook for 10 minutes at 180°C. 3. Once cooked, slice the beef and set aside.

4. Place the potato wedges in the air fryer and cook for 10 minutes at 200°C. 5. Meanwhile, prepare the coleslaw. Combine the cabbage and carrots in a bowl and toss with Thousand Island dressing. Set aside.

6. To serve, place the beef on a serving plate, arrange the potatoes and coleslaw on the side. Pour the teriyaki sauce over the beef and serve.

Teriyaki Sauce • 5 Tbsp water • 4 Tbsp teriyaki sauce • 1 tsp cornstarch mixed with 1 Tbsp water

Good To Know Sirloin steak is a rich source of protein which is critical for building cells, organs, hormones, enzymes. Also, steak contains plenty of vitamins and minerals like vitamin B, vitamin B6, niacin, vitamin D, vitamin C, vitamin B12 and magnesium. These vitamins and minerals help reduce the risk of cancers, cardiovascular diseases, Alzheimer’s and nerve damage.

KitchenAid Food Processor An essential fixture to every kitchen, the KitchenAid Food Processor boasts the first ever external adjustable slicing function that lets you adjust the slicing thickness. Its uniquely designed blade and various speeds accurately shreds, chops, purees, and kneads all sorts of food, while its 3-in-1ultra-wide feed tube accommodates all sizes of food. If that’s not convenience enough, it has a leak-resistant ultra-tight seal that lines the rim of the bowl keeping food from splattering the work space.

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Ingredients

Degree Of Difficulty

Servings

18

Medium

4

Pan-Fried Cod Fish with Orange Carrot Cream Ingredients • 300g cod filet, sliced into 4 portions • Plain flour for dusting

• 75g margarine • 80g mushrooms, diced and blanched • 60g green asparagus, sliced • 220g potatoes, peeled and diced • ½ tsp salt

• Crushed black pepper, to taste • Salt and freshly milled pepper to taste • 1 sprig fresh herbs of your choice for garnish

Sauce • 250ml chicken stock • 150ml orange juice • 12 peppercorns, crushed • 50g white onion, sliced • 50g leeks, diced • 1 large orange • 1 medium sized carrot • 50ml fresh cream

Coway Juicepresso

Directions 1. Use the Juicepresso to puree the carrot and orange separately to extract the pulp. Set aside the orange juice, orange and carrot pulp for use later.

2. Dust the cod with some flour and season with salt and pepper.

3. Melt 25g of margarine in a pan and pan fry the cod for about 5 minutes.

4. Turn the cod over and brush with another 25g of the melted margarine. Cook for a further 2 minutes or until golden brown.

Set aside.

5. Place the chicken stock, orange juice, peppercorns, onions, leeks, orange pulp and carrot pulp in a saucepan, and bring to a gentle boil over low fire for 20 minutes until reduced by half.

Stir in the cream and leave it on a simmer for a further for 5 minutes to reduce even more.

6. Transfer the sauce into a blender and puree until smooth.

7. Strain the sauce through a fine sieve back into the saucepan.

Bring to boil. Season to taste and set side.

8. Heat up the remaining 25g of margarine in a frying pan, add the asparagus and mushrooms and toss for a few minutes.

Season to taste.

9. Bring a pot of salted water to a boil, add in the potatoes and boil for 20 minutes until cooked.

10. To assemble, place the potatoes, asparagus and mushrooms in the centre of a deep dish and top with the cod. Pour the orange cream sauce around the cod and garnish with grated fresh herbs.

Slow and steady wins the race, and gets you all the nutrients, too. That’s what the Coway Juicepresso does as it uses its world patented technology to eke out the very last drop of juice from fruits and vegetables, while the pulp can be used for baking and cooking.

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Ingredients

Degree Of Difficulty

Servings

10

Easy

4

Tom Yum Fried Bee Hoon Ingredients • 2 Tbsp oil • 50 onions, diced • 75g bean sprouts • 125g button mushrooms, diced • 50g shelled prawns • 200g rice vermicelli (bee hoon), soaked in hot water for 3 minutes and drained • 3 Tbsp tom yam paste, mixed with 250ml water • 100g crabsticks, diced

• 1 Tbsp shredded kaffir lime leaves • 1 red chilli, julienned

Directions 1. Preheat air fryer at 200°C for 5 minutes.

After which set timer at 15 minutes.

2. Put 2 Tbsp oil in the air fryer, add in onions and stir fry for 2 minutes.

3. Add bean sprouts, button mushrooms and prawns and stir fry for 2 minutes.

4. Add in vermicelli and tom yam paste solution. Mix well and cook for 5 minutes.

5. Add in crabsticks and kaffir lime leaves, mix well and cook until the timer is up.

6. Garnish with chilli and serve.

Good To Know Tom Yum is packed with healthy ingredients and can be great for dieters, as it uses a wide range of delicious vegetables that are packed with vitamins.

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30 A Taste of Awesome by Mayer

Ingredients

Degree Of Difficulty

Servings

8

Medium

4-6

Okara Black Butter Cake Ingredients • 200g self-raising flour, sifted • 1 tsp charcoal powder, optional • 200g unsalted butter, softened • 150g caster sugar • 4 eggs (55g each) • 75g okara (or soy bean sulp) • 50ml homemade soymilk • ½ tsp vanilla extract

Directions 1. Preheat oven to 170°C. 2. Put butter and sugar in a mixing bowl and cream until light and fluffy. (You can use a stand mixer at medium speed for 4 - 5 minutes).

3. Add in 1 egg at a time, beating well in between each addition, then beat in the okara.

4. Using a rubber spatula, gently fold in half the flour. Then work in the milk and remaining flour until well combined. (Be careful not to over work the mixture while folding.)

5. Grease two baking tins and pour the batter equally into the tins. Bake in the preheated oven for 40 - 45 minutes or until a skewer inserted into the middle of the cakes comes out clean.

6. Remove cake from the oven and set it on a wire rack to cool completely.

Good To Know Okara, or soy pulp is the insoluble part of the soybean which remains after the pureed soybeans are filtered in the production of soy milk and tofu. It is used in traditional cuisines of Japan, Korea, and China.

KitchenAid Stand Mixer Who can resist a KitchenAid? This most iconic of all kitchen appliances offers a world of complementary tools and attachments from pasta shapers to meat grinders, baking accessories to ice cream making.

Now all you need is to decide which delicious colour you want yours in.

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32 A Taste of Awesome by Mayer

Ingredients

Degree Of Difficulty

Servings

12

Difficult

15

Hokkaido Cupcake Ingredients • 6 eggs, separated • 135g caster sugar • ½ tsp vanilla essence • 60ml fresh milk • 60ml corn oil • 120g cake flour • ½ tsp baking powder • Snow powder for dusting • 8 strawberries cut into half for decorating Chantilly Crèam Filling • 150ml non-dairy cream • 150ml dairy whipping cream • 30g caster sugar • 60g mascarpone cheese

Directions 1. Using a stand mixer, whisk egg yolks and 45g sugar until thick and pale, then mix in the vanilla essence.

2. Gradually add in fresh milk, followed by corn oil and mix till well combined.

3. Then add in the cake flour and baking powder. (Do not over work the mixture.)

4. In another clean and dry bowl, whisk the egg whites till foamy, then gradually add in 90g sugar in batches and whisk till egg whites form soft peaks.

5. Gently and lightly fold the egg white in batches into the batter.

6. Line muffin pan with paper cupcake holders and fill them with batter untilc almost full – about 45g of batter per cake.

7. Place the tray on the lower rack of the oven and bake at 160°C for 12 minutes; then move the tray to the upper rack and bake for another 6 minutes. When done, set cakes aside to cool.

8. Now make the chantilly cream.

Whisk all the chantilly cream ingredients together until it is foamy and light, resembling whipped cream.

9. Place the cream into a piping bag fitted with a long narrow nozzle, and pipe the cream into the centre of the Hokkaido cake.

10. Finally, dust the top of the cake with snow powder and garnish with strawberry before serving.

KitchenAid Professional Bowl-Lift Stand Mixer This powerful professional bowl lift stand mixer has a 6.9 litre bowl capacity with a generous wire whisk, power knead spiral dough hook and flat beater, and wire guard. Its full metal body construction and stainless steel accessories make it a most useful companion in your baking sojourns in the kitchen.

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34 A Taste of Awesome by Mayer

Ingredients

Degree Of Difficulty

Servings

14

Medium

9

Red Velvet Cupcake with Cream Cheese Frosting Ingredients • 120g salted butter • 200g caster sugar • ½ tsp vanilla essence • 3 eggs • 180g buttermilk • 60ml beetroot juice • A few drops of red food colouring • 200g self-raising flour • 1 tsp baking soda • 20g cocoa powder Cream Cheese Frosting • 40g unsalted butter, softened • 120g cream cheese • 80g icing sugar • 1 Tbsp lemon juice

Directions 1. Place butter and sugar in a mixing bowl and using a hand held blender or food processor, cream until the mixture is light and fluffy.

2. Now add in the vanilla essence and eggs, one at a time, and stir until it is well combined.

3. In another bowl, mix together buttermilk, beetroot juice and red food coloring, then set aside.

4. Sift the flour, baking soda and cocoa powder together.

5. Add the flour mixture and buttermilk mixture in alternating batches into the egg mixture until it is all well combined. Be careful not to over mix it.

6. Spoon the batter into a greased or lined muffin pan and bake in a preheated oven at 180°C for 30 to 35 minutes, or when a skewer inserted into the middle comes out clean. Set aside to cool.

7. Meanwhile, make the frosting.

Place the unsalted butter and cream cheese in a mixing bowl and whisk together until it is light.

8. Add icing sugar and beat till creamy. Stir in the lemon juice and mix well. Put the frosting into a piping bag fitted with a star nozzle and pipe onto the cupcakes.

Ariston Oven Make great tasting family meals with the streamlined FHS 53CIX Ariston oven. Five cooking programmes including gratin, grill, multilevel cooking give you all the versatility you need, while its self-cleaning capabilities and integrated ventilation system makes cooking and cleaning easy.

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36 A Taste of Awesome by Mayer

Ingredients

Degree Of Difficulty

Servings

12

Medium

4-6

Frosted Carrot Cake Ingredients • 1.2kg carrots • 3 eggs • 180g brown sugar • A pinch of salt • 80 ml grape seed or canola oil • 150g top flour • 1 tsp cinnamon powder • ½ tsp baking soda • 35g shelled walnuts, chopped until fine Cream Cheese Frosting • 50ml plain yogurt • 110g cream cheese, softened • 80g icing sugar

Directions 1. Preheat oven at 170°C. 2. Chop carrots and place in the Juicepresso and squeeze to obtain pulp. (You should get about 180g of carrot pulp.) Set aside the pulp for use later.

3. Place egg, sugar and salt in a mixing bowl and beat with a stand mixer until fully combined.

4. Whisk in the oil, stirring often to prevent the mixture from separating.

5. In another bowl, sift the flour, cinnamon, and baking soda together. Then stir it into the egg mixture. Mix in the carrot pulp and walnut until well combined.

6. Transfer the batter to a round 18cm cake pan and bake in the oven at 170°C for 25 minutes, until it is done. Remove from oven and set aside to cool.

7. Meanwhile, combine frosting ingredients in a bowl and mix well.

8. When the cake is cool, spread the cream cheese frosting on the cake.

Ariston Oven Cooking for a dinner party or whipping up a meal for hungry kids? This high end oven takes on jobs like multilevel cooking, barbecuing, making gratins, pizza, pastries, and lots more. Busy home cooks will appreciate its end-of-cooking timer, 120min auto cut-off timer, catalytic cleaning capabilities, and loads more.

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38 A Taste of Awesome by Mayer

Ingredients

Degree Of Difficulty

Servings

12

Medium

6

Wholemeal Streusel Blueberry & Lemon Muffins Ingredients • 100g plain flour • 65g wholemeal flour • 1½ tsp baking powder • Pinch of sea salt • Zest of ½ lemon • 1 large egg (60g) • 80g caster sugar • 50ml corn oil • 120ml fresh milk • Juice of ½ lemon (or 1.5 tsp) • 125g frozen blueberries Streusel Topping • 15g butter, chilled • 2 Tbsp caster sugar • 2 Tbsp flour • Zest of ½ lemon • ¼ tsp cinnamon powder, optional

Directions 1. Preheat oven to 200°C. Grease muffin pans or line them with paper liners.

2. Make the streusel topping.

Combine all the streusel ingredients together in a bowl and mash with a fork, mixing everything together until crumbly. Set aside in the fridge for use later.

3. Now make the muffin batter.

Combine plain and wholemeal flours, baking powder, sea salt, zest of ½ lemon in a bowl and mix well.

Set aside.

4. Place egg and sugar in another bowl and whisk until combined and light; then slowly whisk in oil, milk and lemon juice.

5. Pour the flour mixture into egg mixture and fold it in gently to combine. Then mix in 75g blueberries.

6. Spoon batter into prepared muffin pan until ¾ full.

7. Sprinkle streusel over the muffin batter and top with remaining blueberries.

8. Bake in a preheated oven at 200°C for the first 5 minutes, and then reduce the temperature to 180°C and continue to bake for another 20 - 25 minutes until muffins are brown and a skewer inserted in the centre comes out clean.

9. Remove muffins from the oven but allow them to cool in the pan for at least 5 minutes before turning them out. Set muffins on a wire rack to cool completely.

Mayer Delice Oven Good things come in small packages like the Mayer Delice Oven. This table top helper does lots of things like toast, grill, bake, roast, defrost and more. Enjoy 10 pre-set indicators, adjustable time control of up to 60 minutes and a maximum cooking temperature of 250°C.

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40 A Taste of Awesome by Mayer

Ingredients

Degree Of Difficulty

Servings

14

Medium

8 - 10

Mini Pumpkin Cheesecake Ingredients • 8 gingersnaps or digestive biscuits • 4 Tbsp melted butter • 1 tsp sugar, optional Cream Cheese Filling • 250g cream cheese, softened • 55g caster sugar • 1 Tbsp brown sugar • 120g pumpkin, skinned and cut in 1cm cubes • 1 large egg • ½ tsp cinnamon powder • 1 tsp allspice • 1 tsp vanilla extract • Pinch of salt • 2 tsp corn flour Topping • 100g dark chocolate (70%) • 100g pumpkin, finely diced

Directions 1. Place pumpkin in a microwave-safe dish and cook on high heat for 5 7 minutes with a 2 minutes interval in between until pumpkin is soft enough to mash with a fork. Set aside to cool. (Stir the pumpkin occasionally while cooking.)

2. Place biscuits in a food processor and whizz into fine crumbs. Alternatively, put them in a ziplock bag and crush them with a rolling pin.

3. In a medium bowl, mix the biscuit crumbs with 1 tsp sugar and melted butter until they come together and crumbs are evenly moist.

4. Grease a mini muffin pan and spoon 1 Tbsp of the biscuit mixture into each case. Press the mixture in evenly and firmly into the bottom of the pan to form the cheesecake crust.

5. Put them in the fridge to chill for 10 15 minutes while preparing the cream cheese filling.

6. Using a food processor, beat the cream cheese on low for 10 secs till creamy.

Add in brown and caster sugar, then continue to beat until smooth and creamy.

7. Add vanilla extract and egg, beat

well, then add salt, corn flour, cinnamon and allspice. Beat again until well combined. Finally, stir in the mashed pumpkin.

8. Place equal amounts of the cream cheese mixture into the biscuit-lined muffin pan. Bake them in the lower rack of a preheated oven at 160°C for 35 minutes, or until the surface of the cheesecakes are lightly golden brown.

9. Remove from the oven and allow the cheesecake cool to room temperature, then set them in the fridge to cool for at least 3 hours before serving.

10. Make the topping. Break the chocolate into small pieces and place it in a heat proof bowl. Set the bowl over a small saucepan half filled with very hot water, and melt the chocolate. Set aside.

11. Heat 1 Tbsp oil in a non-stick pan and sauté pumpkin for a few minutes until golden brown. Set aside.

12. To serve, drizzle the melted dark chocolate on the cake and leave it aside for the chocolate to set. Then sprinkle the pumpkin cubes over the chocolate and chill in the fridge until ready to serve.

KitchenAid 6 Cavity Mini Pie Pan With Removable Buttons Creates six fruit tarts or cream pies with our mini pie pan featuring push-up bottoms and a non-stick coating which gives each tiny dessert a delicate scalloped shape. The long lasting, non-stick coating is PTOA and PTFE free, while the pan is oven safe up to 230°C and dishwasher durable.

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42 A Taste of Awesome by Mayer

Ingredients

Degree Of Difficulty

Servings

10

Medium

4-6

Green Tea Cheesecake Ingredients • 120g digestive biscuits, crushed until fine • 60g unsalted butter, melted • 60ml fresh milk • 2 tsp green tea powder • 3 egg yolks • 90g caster sugar • 10g gelatin powder • 60ml water • 225g cream cheese • 225g dairy whipping cream, whipped • 2 Tbsp sweetened red bean, store bought (optional)

Directions 1. Combine digestive biscuits and melted butter in a bowl. Mix well until it comes together, then press the mixture firmly into the base of an 18cm cake ring set on a baking pan. Chill in the freezer for at least 15 minutes to set.

2. Place milk and green tea powder in a saucepan and bring it to a gentle boil over low fire, stirring often.

Set aside.

3. In another bowl, mix the egg yolks and sugar till well combined. Then stir in some of the boiled milk in. Pour this mixture back into the remaining boiled milk in the saucepan.

4. Set it over the fire again and bring the mixture back to a gentle boil,

stirring often. Remove from the heat and set aside to cool.

5. Place gelatin and water in a small bowl set over a larger bowl of very hot water, and stir until the gelatin has fully dissolved. Set aside.

6. In a clean bowl, beat cream cheese until light and smooth, then stir in the egg yolk mixture, followed by the dissolved gelatin.

7. Finally, fold in the whipped dairy cream.

8. Pour the mixture into the cake ring and return it to the freezer for 1 hour to set.

9. Remove the cake ring and top with red beans, if using.

Bugatti Espresso Coffee Machine Whether you use ground coffee or coffee pods, the Bugatti Diva strikes a perfect balance of temperature, water pressure and extraction time to give you a great cup of coffee every time. The cone-shaped design leaves room for cups to heat on the warm plate at the top of the machine (just like at Italian bars) while the integrated water tank and the unique Bugatti drop-system ensures fresh water flows from the boiler for absolute convenience.

How lovely to have a cup of espresso to go with your afternoon tea cake?

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44 A Taste of Awesome by Mayer

Ingredients

Degree Of Difficulty

Servings

7

Easy

4-6

Beetroot Brownie Ingredients • 150g butter • 200g chocolate • 150g sugar • 2 eggs • 50g plain flour • 1 Tbsp cocoa powder • 1 small beetroot, skinned and sliced

Directions 1. Steam the beetroot for 20 minutes. Drain the off excess juice and puree the beetroot flesh in a blender. Set aside for use later.

2. Melt butter and chocolate in a microwave safe bowl for 2-3 minutes on medium power or in a heat proof bowl over a pan of simmering water.

3. In a separate bowl, beat together the eggs and sugar together.

4. Stir the melted chocolate mixture into the egg mixture.

5. Sift the flour and cocoa powder. Mix it into the chocolate egg mixture.

6. Pour it into a baking tin lined with greaseproof paper. Bake at 160°C for 25 minutes or until firm. Leave in the pan to cool completely.

Tip: Excess juice of the steamed beetroot can be used to make the Red Velvet Cupcake (see pg 35).

Good To Know Beetroot is high in vitamin C, fiber, and essential minerals like potassium (for healthy nerve and muscle functions) and manganese (which is good for your bones, liver, kidneys, and pancreas). It also contains the B vitamin folate, which helps reduce the risk of birth defects.

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46 A Taste of Awesome by Mayer

Ingredients

Degree Of Difficulty

Servings

14

Easy

4-6

Fresh Fruit Pie Ingredients Pie Pastry • 120g butter • 50g sugar • 1 egg • ½ tsp vanilla essence • 250g plain flour Pastry Cream • 150g instant custard • 300ml milk • 75ml whipping cream Apricot Glaze • 90g store-bought apricot glaze • 35ml hot water Filling* • 1 punnet strawberries • 4 kiwi fruit, sliced • 1 box blueberries • 1 box raspberries • 1 can mandarin orange, drained

Directions 1. With a stand mixer, cream butter and sugar in a bowl until light and pale. Stir in the egg and vanilla essence gradually, then fold in flour.

Knead the dough until smooth then wrap in cling film and chill in the fridge for ½ hour.

2. Take the pastry out from the fridge, sandwich it between two sheets of plastic wrap and using a rolling pin, roll the pastry to 3mm thickness.

3. Lay the pastry onto a 16cm pie pan and press it into the sides and edges. Trim off the excess. Lay the remaining pastry onto the 5 boat- shaped tart mould and do the same. Place it in the fridge again for 2 hours.

4. Place the pastry in the air fryer and bake at 180°C for 15 minutes.

Remove and set aside to cool.

5. Make the pastry cream. Combine all the ingredients in a food processor and beat at high speed until creamy.

6. Then make the apricot glaze.

Combine the glaze with hot water and mix well.

7. Put the pastry cream in a piping bag and pipe into the pie shells.

Arrange the fruits over the cream and brush with apricot glaze. Serve directly or chill for 30 minutes.

*Or any combination of fruits of your choice

Mayer Digital Air Fryer The air fryer is a deep-fried food lover’s dream come true. It cooks deep-fried favourites with 80% less oil so you can enjoy deep fried chicken and French fries with a fraction of the guilt. It also lets you bake and stir fry, and offers 60-minute timer auto shut off, and cooking temperatures of up to 200°C.

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48 A Taste of Awesome by Mayer

Ingredients

Degree Of Difficulty

Servings

8

Easy

4-6

Soy Milk Egg Tart Ingredients Pie Pastry • 150g plain flour, sifted • 20g milk powder • 20g sugar • 30g okara • ¼ tsp baking powder • 75g butter, cubed • 1 egg, beaten Custard Filling • 180ml soymilk • 20g icing sugar • 4 eggs beaten

Directions

Good To Know

Soy milk has the ability to reduce cholesterol and promote cardiovascular health. Soy milk is naturally cholesterol free with a significant load of essential monounsaturated and polyunsaturated fatty acids. These fatty acids are commonly known as “good fats,” because they help reduce plaque forming triglyceride and low density lipoproteins (LDL) in the blood.

1. Whisk the custard filling ingredients together till combined.

2. Sieve the mixture through a fine sieve twice and set aside.

3. Put flour, milk powder, sugar, okara, baking powder and butter in a bowl, rub with finger tips until it resembles fine crumbs. Stir in beaten egg to form a dough.

4. Wrap with cling wrap and chill for 30 minutes.

5. Divide the dough into equal portions and roll them out as thinly as possible and lay them over the tart pans, pressing dough neatly into the corners of the tart mould.

6. Prick a few holes at the base of the dough and chill in the fridge for 30 minutes.

7. Pour in soy milk custard mixture and bake at 170°C at the bottom shelf for 20 to 25 minutes till custard achieves a pudding-like texture.

Naturai P12 Blender Get creative with your own soups, smoothies and even soy milk! The ultra high speed Naturai P12 Blender tackles fruit, vegetables and even nuts and ice cubes, with manual option and six preset functions including one for soy milk and another to extract health-giving phytonutrients from fresh fruits and vegetables.

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50 A Taste of Awesome by Mayer

Ingredients

Degree Of Difficulty

Servings

9

Medium

4-8

Pineapple Tartlets Ingredients • 170g butter • 1 Tbsp sugar • ½ tsp vanilla • 1 egg • 1 egg yolk • 275g flour • 25g milk powder Pineapple filling • 3 honey pineapples • 100g rock sugar • 50g sugar • 3 cloves Glaze • 1 egg, beaten

Directions 1. Make the filling first. Remove skin and black ‘eyes’ from the pineapples; remove the hard core and cut pineapples into small pieces.

2. Use Juicepresso to process the pineapple. (You will get about 540g pulp and 660ml of pineapple juice.)

3. Place the pineapple pulp and juice in a saucepan with rock sugar, sugar and cloves.

Cook over moderate heat, stirring often until it is very thick and jammy. Set it aside to cool.

4. Now make the pastry. Place butter, sugar and vanilla in a mixing bowl and cream until light.

Mix in egg and egg yolk.

5. Sift the flour and milk powder together, then fold it into the egg mixture to combine. Cover

with cling wrap and chill in the fridge for ½ hr.

6. Place pastry on a floured work top and roll it to 0.5cm thickness.

7. Cut the dough with small pineapple tart cutter to make the tart shells.

8. Lay the tart shells on a baking tray, and brush the tops with the beaten egg to glaze.

9. Put some pineapple filling on top of the pastry leaving only a little margin of pastry exposed around the edges of the tart shell.

10. Pinch out any remaining pastry and roll into tiny balls to decorate the top of on each tart.

11. Bake in the oven at 170°C for 20 minutes or until golden brown.

12. Turn tarts out to cool on a wire rack before storing in an air tight container.

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52 A Taste of Awesome by Mayer

Ingredients

Degree Of Difficulty

Servings

6

Medium

9

Raspberry Soufflé Ingredients • 250g fresh raspberries • 65g caster sugar • 2 egg whites • A pinch of salt • Butter for greasing • 1 Tbsp icing sugar • Fresh raspberries for garnishing

Directions 1. Puree raspberries in a food processor and pass it through a sieve into a small saucepan.

(You will get about 150ml raspberry puree).

2. Add 30g sugar to the puree, put it over fire and bring to a boil, stirring until the sugar dissolves.

3. Turn the heat down and simmer gently until it forms a jam-like consistency. Set aside to cool.

4. Place egg whites and salt in a clean bowl and whisk, gradually adding the remaining 35g sugar, until shiny, stiff peaks form.

5. Spoon in 3 Tbsp of the raspberry mixture into the egg whites and

fold through. Then add in the remaining raspberry mixture and fold through to ensure everything is well mixed.

6. Preheat the air fryer 200°C. 7. Butter the bottom and sides of 9 soufflé moulds and dust with icing sugar; tip out any excess sugar.

8. Spoon the egg white mixture into the moulds. Gently tap the mouldson the table to ensure the mixture settles into the mould.

9. Bake for about 8 minutes at 180°C or until soufflé is lightly brown.

10. Garnish with raspberries and serve hot.

Mayer Digital Air Fryer Make your favourite deep fried foods with 80% less oil when you use the Mayer Airfryer. Using rapid air circulation technology, it cuts away the need for excessive oil for healthier, but equally delicious food! What’s more, this gadget lets you bake and stir fry, too.

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54 A Taste of Awesome by Mayer

Ingredients

Degree Of Difficulty

Servings

9

Easy

5-8

Golden Almond Cookies Ingredients • 200g flour • 100g ground almond • 120g caster sugar • ¼ tsp salt • ½ tsp baking powder • 1 tsp baking soda • 120g corn oil • 50 almond flakes Glaze • 1 egg • 1 egg yolk

Directions 1. Combine flour, ground almonds, sugar, salt, baking powder and soda in a bowl and mix well. Then add in corn oil to form a dough. Roll the dough into small walnut sized balls and flatten them to 1cm thickness.

2. Divide the dough into small walnut sized balls, and roll them into little balls. Flatten them to 1cm thickness.

3. Make the glaze. Beat the egg and egg yolk in a bowl and strain it with a sieve.

4. Arrange the dough on a baking tray. Use a brush and coat the tops of the dough with egg glaze. Place one almond flake over each cookie to decorate.

5. Bake in a preheated oven at 170°C for 20 minutes until done.

Good To Know

Almonds are a source of vitamin E, copper, magnesium, and high quality protein. Its also contain high levels of healthy unsaturated fatty acids in addition to a lot of bioactive molecules (such as fiber, phytosterols, other minerals, and antioxidants) which can help prevent cardiovascular heart diseases.

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56 A Taste of Awesome by Mayer

Ingredients

Degree Of Difficulty

Servings

7

Medium

12

Creamy Chocolate Pots Ingredients • ½ tsp gelatin powder • 10ml water • 150ml milk • 1 egg yolk • 30g sugar • 150g dark chocolate couverture (70% cocoa), broken into smaller pieces • 150g whipped whipping dairy cream • Chopped pistachio nuts and white chocolate shavings for garnish

Directions 1. Place 10ml water and gelatin in a bowl and stir to dissolve.

2. Place milk in a saucepan and bring it to a gentle boil over low fire.

3. In another bowl, mix egg yolk and sugar together.

4. Stir the milk has come to a boil, some of it into the egg yolk mixture.

5. Pour the egg yolk mixture back into the saucepan with the remaining milk and place the saucepan back over the flame.

Bring it back to a gentle boil, stirring often.

6. Remove the milk from the fire and stir in the dissolved gelatin.

7. Place chocolate pieces in a mixing bowl and pour the milk mixture into the chocolate. Stir until the chocolate is melted and well mixed with the milk. Set aside to cool completely.

8. In a clean and dry mixing bowl, whisk the whipping cream until it forms soft peaks. The gently fold it into the chocolate mixture.

9. Scoop the chocolate mixture into a piping bag and pipe it into the small dessert cups. Chill for 1 hour to set.

10. Garnish with chopped pistachio nuts and white chocolate shavings, and serve.

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58 A Taste of Awesome by Mayer

Ingredients

Degree Of Difficulty

Servings

4

Easy

4-5

Honey Cornflakes Cup Ingredients • 50g honey • 50g butter • 90g cornflakes • 40g almond flakes, toasted

Directions 1. Preheat air fryer at 180°C for 5 minutes.

2. Place honey and butter in a saucepan and heat to melt.

3. When it is thoroughly melted, remove the pan from the fire and pour the honey butter mixture into a bowl. Mix with cornflakes and almond flakes.

4. Spoon mixture into small baking paper cups and place it the air fryer to cook for 5 minutes.

5. When done, remove from the air fryer and set aside to cool before storing in an airtight container.

Good To Know

Apart from satisfying the taste buds of consumers, cornflake is also a good source of minerals, folate, dietary fiber, as well as proteins, and carbohydrates.

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60 A Taste of Awesome by Mayer

Ingredients

Degree Of Difficulty

Servings

8

Easy

5

Mixed Berries Sherbet Ingredients • 50g blackberry • 200g raspberry • 150g strawberry • 50g blueberry • 400ml fresh cream • 100ml milk • 90g honey • 150ml condensed milk

Directions 1. Combine berries, fresh cream, milk, honey and condensed milk.

2. Place in the Juicepresso and squeeze to extract the pulp from the berries.

3. Remove pulp and cream mixture from Juicepresso and mix them all in a container suitable for freezing. Put in the freezer.

4. When ready to serve, soften up the sherbet by processing it briefly in a food processor, or scrape the sherbet with a fork.

Good To Know

The antioxidants in berries can help your body fight oxidative stress caused by free radicals that can lead to illness. Eating a diet rich in antioxidants can help improve your health, protect your skin and hair, and prevent certain diseases.

Bamix Hand Blender If you want just one hand-held gadget to help you in the kitchen, the Bamix Hand Blender EO160 is it. This little blender does most of the common processes from chopping and mincing food to crushing ice cubes, mixing dough and whisking mashed potatoes. Powered by a 160W heavy duty AC motor with the option of two speeds.

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62 A Taste of Awesome by Mayer

Ingredients

Degree Of Difficulty

Servings

3

Easy

4

Easy Fruit Ice Cream Ingredients • 200g your favourite frozen fruit (eg. strawberries, raspberries, etc) • 2 Tbsp icing sugar • 3 Tbsp double cream (may be substituted with milk or yoghurt)

Directions 1. Dice the fruits and freeze overnight.

2. Place the fruits, cream and sugar in a mixing bowl and process with a hand held blender until it is well combined.

3. Place it in a container and freeze for 4 hours before serving.

Good To Know The nutrients in fruit are vital for health and maintenance of your body. The potassium in fruit can reduce your risk of heart disease and stroke. Potassium may also reduce the risk of developing kidney stones and help to decrease bone loss as you age.

Bamix Hand Blender Swissline This top-of-the-line, heavy duty blender is just the thing for serious cooks running on 200W of power. With its multipurpose blade, whisk, beater, 1000ml beaker and processor, it grinds and hacks at dry and wet foods including spices, coconut, grains and mince at two speed settings.

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64 A Taste of Awesome by Mayer

Ingredients

Degree Of Difficulty

Servings

As below

Easy

4-8

Desserts Black Sesame & Oats Soy Milk

Black Glutinous Rice Milk

Walnut & Almond Soy Milk

Pumpkin Almond Milk

Ingredients

Ingredients

Ingredients

Ingredients

• 3 Tbsp prepared soy beans (see preparation method above) • 1 Tbsp walnuts • 1 Tbsp almonds • 4 - 4 ½ Tbsp sugar • 600 - 650ml hot water

• 155g pumpkin, steamed with skin on for 20 minutes • 1 Tbsp almond • 400ml low fat milk

Ingredients

Ingredients

• 1 Tbsp of rolled oats • ½ Tbsp black sesame seeds • 2 Tbsp prepared soy beans (see preparation method above) • 500ml warm water

Directions 1. Place all the ingredients in the Naturai P12 Blender and press ‘soy milk’ button to process.

• 3 Tbsp of black glutinous rice, rinsed • 200ml coconut milk • 2 Tbsp sugar • 200ml hot water

Ingredients 1. Place all the ingredients in the Naturai P12 Blender and press ‘soy milk’ button to process.

1. Place all the ingredients in the Naturai P12 Blender and press ‘soy milk’ button to process.

Soy Bean Preparation • Soak soy beans for one hour, drain and rinse them thoroughly then steam for 20 minutes.

• Allow the soy beans to cool completely and store in freezer.

• For every 1 Tbsp of soy beans, use 200ml water

1. Place all the ingredients in the Naturai P12 Blender and press ‘soy milk’ button to process.

These healthy drinks make use of the ultra-high speed Naturai P12 Blender’s pre-set soy milk function. These easy recipes just call for a press of a button to activate the pre-set ‘soy milk’ function and you can enjoy a whole range of delicious Asian milk beverages that’s brimming with goodness.

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66 A Taste of Awesome by Mayer

Ingredients

Degree Of Difficulty

Servings

As below

Easy

4-8

Beverages Wheat & Oats Milk

Oats & Brown Rice Soy Milk

Coconut Ginger Soy Milk

Avocado Milkshake

Ingredients

Ingredients

Ingredients

Ingredients

• 3 Tbsp prepared soy beans (see preparation method above) • 1 Tbsp rolled oats • 1 Tbsp brown rice, rinsed • 4 - 4 ½ Tbsp sugar • 600 - 650ml hot water

• Flesh of 1 young coconut • 50g young ginger, skinned and sliced • Gula Melaka to taste, optional • 750ml hot water

Ingredients

Ingredients

• 4 Tbsp rolled oats • 1 Tbsp wheat, rinsed • 2 Tbsp sugar • 500ml hot water

Directions 1. Place all the ingredients in the Naturai P12 Blender and press ‘soy milk’ button to process.

1. Prepare the soy beans in advance.

2. Place all the ingredients in the Naturai P12 Blender and press ‘soy milk’ button to process.

1. Place all the ingredients in the Naturai P12 Blender and press ‘soy milk’ button to process.

• 400ml skimmed milk • 5 avocadoes, seeded and skinned • 100g honey • 200g ice cubes • A few drops vanilla essence

Ingredients

Good To Know Avocados are high in good monounsaturated fat, which helps lower bad cholesterol level.

High in calories, the recommended serving size is smaller than you’d expect: 1/5 of a medium avocado is 50 calories.

1. Place all the ingredients in the Naturai P12 Blender and press ‘smoothie’ button to process.

These healthy drinks make use of the ultra-high speed Naturai P12 Blender’s pre-set soy milk function. These easy recipes just call for a press of a button to activate the pre-set ‘soy milk’ function and you can enjoy a whole range of delicious Asian milk beverages that’s brimming with goodness.

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Mayer Products In Focus

KitchenAid Artisan Stand Mixer One of the most iconic and coveted kitchen tools of the 20th century, the KitchenAid Stand Mixer comes in an irresistible range of colours and accessories, making it a cheerful design statement and indispensable tool for the avid home cook.

Beyond mixing and blending, the KitchenAid Stand Mixer’s range of complementary tools and attachments allow you to perform a surprisingly vast range of tasks from making fresh pasta and slicing vegetables to grinding meat and making ice cream. Some of the most popular attachments are: • Pasta Sheet Roller & Cutter Set: Make your own fresh pasta with this pasta making set comprising a durable stainless steel roller that makes pasta sheets up to 140mm wide, and two cutters to make fresh tagliatelle or spaghetti. Adjust the settings of the pasta roller to make thick, medium or thin sheets for noodles, linguine, lasagna and other pasta varieties.

• Ravioli Maker: The chromed metal ravioli maker produces three wide rows of ravioli. The sculpted rollers create large pockets, crimps and seals the ravioli with your favourite 68 A Taste of Awesome by Mayer

fillings. This complements the pasta sheet roller and cutter set perfectly.

• Pasta Shape Press: If you thought cookie cutters were fun, think again with this pasta shape press, which comes with six plates for making pasta of various lengths, widths and shapes such as bucatini, rigatoni and fusilli. A combo tool, accessory storage case and cleaning brush included.

• Food Grinder: This is just what you need for mincing and grinding meat, fish, vegetables, nuts, and even firm-fleshed fruits and hard cheeses. It includes a two-sided, four- blade self-sharpening stainless steel knife, coarse and fine stainless steel grinding plates and food stomper/wrench.

• Ice Cream Maker: Use this new accessory to make up to 1.9 litres of your own soft ice cream and sorbets in less than 30 minutes. The liquid within the double walls of this freeze bowl provides thorough, even freezing throughout the mixing process.

(Note: the freeze bowl is not dishwasher-safe)

COWAY JUICEPRESSO An easy-to-use slow juicer incorporating cutting edge Korean technology and design, the Coway Juicepresso is an asset to every busy home kitchen. Its Smart Extraction System is a world patented technology that boasts a higher juice extraction rate, while it’s unique 3-in-1 squeezing system makes use of slow and thorough screw rotation motion to extract every drop of juice from fruits and vegetables.

Advanced safety technology and careful design, including safety sensors and protection layers, and reduced vibration and noise levels make this a safe, family-friendly essential for the kitchen.

Beyond extracting juice, you can also use the juice and the pulp to make delicious ice cream, muffins, tarts and cakes.

Log onto www.juicepresso.com for recipes specially developed for the Coway Juicepresso.

MAYER AIR FRYER Say hello to healthy eating, and goodbye to messy deep frying with the Mayer Air Fryer. Using rapid air circulation technology, the air fryer revolutionalises the way food is cooked. It can produce the same delicious, crispy foods that conventional deep frying does, but using up to 80% less oil. It can also bake cakes and cookies, and stir fry meat and vegetables too.

With a handle at the top, the Mayer Air Fryer is easily portable and works with just an electrical wall socket. Bring it to barbecues or weekend chalet gatherings. All you need to do is plug in and cook.

The Mayer Air Fryer includes adjustable temperature controls of up to 200°C, and a 30-minute timer. It is designed for easy cleaning and efficient energy consumption too. *May vary depend on your usage

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KitchenAid Food Chopper The compact KitchenAid Food Chopper is a godsend to busy but enthusiastic home cooks, not only because of its sleek design, but its amazingly versatile too. Designed to fit any hand position comfortably while in operation, the food chopper can take on a wide range of ingredients – from nuts or graham crackers to be chopped on low speed, to cooked fruits and vegetables to be pureed at high speed. Small amounts of food? No problem – it can handle that with its razor sharp blades too.

The Food Chopper comes with a BPA-free bowl and two-speed controls (chop and puree) located conveniently at the top. Add liquids conveniently from the top of the chopper while it is running, and when you’re done, just lift the bowl and lid from the base for easy cleaning.

NATURAI P12 BLENDER Whether you’re into juicing or love to experiment in the kitchen, the Naturai P12 Blender is a great kitchen tool that helps you extract the best of nature’s bounty.

With a 38,000 rpm (or three horse power) motor, this ultra high speed blender crushes and blends all manner of foods, from ice cubes and nuts to fruits and vegetables. Manual functions give you full control.

But the Naturai P12 blender also comes with six easy-to-use preset functions to make smoothies, blend nuts, bisques, sauces, and vegetables at the touch of a button. A highlight is a pre-set soy milk function (see page 55 for recipes) perfect for the Asian household, and a Phyto-Rich Vegetable function which extracts the phytonutrients from fresh fruits and vegetables.

Heavy duty components such as Japanese high carbon stainless steel blades inside the generous 2-litre polycarbonate blender jar make it superbly reliable while accommodating any food mixtures to create a smooth consistency. Overheat protection and safety lock ensures it is safe for the family, while its contemporary design and vibrant colours in citrus yellow, honeydew green and tomato red makes a bold statement for the modern kitchen.

70 A Taste of Awesome by Mayer

BAMIX HAND BLENDER Doing more than double duty, the small but powerful Bamix hand blender (EO160) can chop, mince and puree, mix dough, crush ice cubes, whisk cream, emulsify salad dressings, and blitz mashed potatoes amongst other things. If it’s a fluffy soufflé or an airy milkshake you want, the Bamix hand blender does it, too. This nifty kitchen tool is powered by a 160W heavy duty AC motor, with a twospeed (11,500 rpm and 16,500 rpm) safety switch and soft grip. It comes with a multipurpose blade, whisk and beater.

ARISTON OVENS Ariston ovens offer sleek design, easy-touse functions and all the convenience and versatility you need for cooking, whether it’s a midweek meal for the family, or an impressive spread for a dinner party.

MAYER TABLETOP OVEN

The streamlined FHS 53 CIX/HAS oven offers a 62L capacity with all the essential functions you need. It features five cooking programmes – top heating, gratin, grill, multilevel cooking and roasting; catalytic self-cleaning capabilities for easy maintenance, and double glazed doors that keep the family safe while allowing you to keep watch on the cooking process. It also comes with integrated ventilated system, one grid and one tray.

The Mayer tabletop oven packs a punch with the plethora of tasks it can do.

Perfect for a small kitchen or family, this twotier oven toasts, grills, bakes cookies, roasts, defrosts or reheats your food and lots more.

Ten pre-set indicators and adjustable time control of up to 60 minutes make cooking a breeze, while allowing for temperatures up to 250°C. Its turbo convection heat function circulates hot air, cooking food faster, more efficiently and evenly, then auto-shuts off when not in use.

Ariston FHS 53 CIX/HAS

The FK 62 CX S caters to more demanding cooking needs. Also with 62L capacity, it comes with six standard programmes of multilevel cooking, barbecue, gratin (fan grill), pizza, pastries, traditional oven cooking, with two grids and one tray. Added conveniences include end-of-cooking timer, 120min auto cutoff timer, glass inner doors and double glazed doors for safety, catalytic cleaning capabilities, and anti-fingerprint stainless steel.

Ariston FK 62 CX S

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ARISTON HOBS For a quick stir-fry or a full out feast, Ariston hobs are perfect for the home cook who wants some serious fire power.

The Ariston PC 730 RT IX is a wide, 75cm gas hob featuring three gas burners, one double ring double regulation (0.4 – 5 kW) burner and a triple ring burner for high heat Asian cooking. This model fits neatly into the built-in dimension of a standard 60cm hob.

Ariston PC 730 RT IX

Ariston PC 930 TX

The PC930 TX provides three gas burners and lots of space across its super wide, 90cm body, that accommodates two woks at the same time. The two larger gas burners feature an impressive triple ring configuration just right for serious Asian-style stir-frying, while the smaller gas burner is just the thing for simmering, making sauces and the like.

Both models feature one-hand electronic ignition and a flame failure cut-off safety system.

ARISTON SLIM LINE HOOD Keep the air in your kitchen fresh even while you are cooking. The Ariston SL 191 P IX Slim Line hood is a neat essential in the modern kitchen, with its 90cm width extending generously over the hob. Its powerful 500 mÂł/ hr extraction capacity does the job efficiently, while keeping noise levels to a low 50 dB(A). It also features three speed settings, two 40W lights, three self-supporting aluminium antigrease filters and a charcoal filter.

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Ariston SL 191 P IX

MAYER Showrooms Causeway Point #03-13, 1 Woodlands Square Singapore 738099 Tel: 6767 1017 Opening Hours: 11am - 9.30pm

IMM Building #02-10, 2 Jurong East Street 21 Singapore 609601 Tel: 6563 4288 Opening Hours: 11am - 9.30pm

great world city #02-25, 1 Kim Seng Promenade Singapore 237994 Tel: 6838 4079 Opening Hours: 11am - 9.30pm

Plaza Singapura #05-06, 68 Orchard Road Singapore 238839 Tel: 6835 8272 Opening Hours: 11am - 9.30pm

Mayer Corporate Office & Service Centre Address: 71 Ubi Crescent #06-02, Excalibur Centre, Singapore 408571 Customer service hotline: +65 6542 6868 Email: mayer.enquiry@khind.com www.mayer.sg