Much to our delight, mulled wine is a festive season staple. Arguably the drink of Christmas, it’s cosy, warming and tasty — what’s not to love? Though reaching for a bottle of M&S’ ready-made offering is tempting (we’ve been guilty of this ourselves one too many times!), making your own mulled wine is super easy and a fun way to get into the Christmas spirit. Ahead, these five mulled wine recipes will see you through the holidays (and beyond). Cheers!

Read More: Hot New Bar Openings & Festive Cocktail Menus

Traditional Mulled Wine

If you’re a mulled wine purist at heart, this recipe’s for you. Using classic spices and fragrant fruits, the result will warm any Scrooge’s heart.

Recipe adapted from Jamie Oliver.

Ingredients (Serves 4)
• 2 bottles Italian red wine
• 2 clementines
• 1 lemon
• 1 lime
• 200g caster sugar
• 6 whole cloves
• 1 cinnamon stick
• 1 whole nutmeg, for grating
• 1 vanilla pod
• 2 whole star anise

Sassy Tip: There’s no need to opt for an expensive red wine here — the focus of the flavour will be the spices!

Method
1. Peel large sections of peel from the clementines, lemon and lime.
2. Put the sugar in a large saucepan over medium heat, add the pieces of peel and squeeze in the clementine juice.
3. Add the cloves and cinnamon stick, along with about 10 to 12 gratings of nutmeg. Halve the vanilla pod lengthways and add to the pan, then stir in just enough red wine to cover the sugar.
4. Let this simmer until the sugar has completely dissolved into the red wine, then bring to a boil. Keep on a rolling boil for about 4 to 5 minutes, or until you’ve got a thick syrup. This creates a good flavour base and really lets the sugar and spices infuse the wine. You need to make the syrup base first because it needs to be quite hot, and if you use both bottles of wine too early, it will burn off the alcohol.
5. When your syrup is ready, turn the heat down to low and add the star anise, along with the rest of the wine. Gently heat the wine for around 5 minutes, and then ladle your mulled wine into heatproof glasses to serve.

Read More: Your Guide To Beer, Spirits And Wine Delivery In Hong Kong

White Mulled Cider

Traditionalists look away now. Not only does this mulled wine recipe call for white wine instead of the usual red, but it also incorporates a light cider into the mix. A light and fresh take on the seasonal classic (perfect for the breezy cool of Hong Kong), we love the addition of elderflower here.

Recipe adapted from BBC Good Food.

Ingredients (makes about 10 glasses)
• 2 bottles white wine (medium-dry is good)
• 500ml bottle light cider
• 150ml elderflower cordial
• Zest of 2 lemons (pared into strips using a vegetable peeler)
• 2 cinnamon sticks
• 1 vanilla pod, split
• 4 to 5 tablespoons caster sugar

Method
1. Put all the ingredients into a pan and heat until steaming, but not boiling.
2. Ladle your mulled wine into mugs or glasses to serve, keeping the rest warm on low heat.

Read More: Your Guide To Christmas Catering In Hong Kong

Mulled Rosé

If you’re a fan of frosé in the summer then you’re going to love this winter twist on the pink wine. The grapefruit also adds a fresh spin to this mulled wine recipe, perfect for an al fresco holiday gathering with friends.

Recipe adapted from CBC.

Ingredients (makes about 20 glasses)
• 2 bottles rosé
• 4 cups white cranberry juice
• 2 sticks cinnamon
• 1 vanila bean, halved
• 2 pink grapefruits, sliced
• 1 cup fresh cranberries (optional)

Method
1. Put all the ingredients into a pan and gently simmer for at least 15 minutes.
2. Serve warm in a glass and enjoy!

Read More: Your Guide To Christmas Markets & Fairs In Hong Kong

Mulled Wine Spritzer

This fizzy mulled wine is perfect for warmer winter days (it is Hong Kong after all!) and a great alternative for a daytime party or evening soiree. You might even get away with serving this one in the summertime!

Recipe adapted from Veggie Desserts.

Ingredients (makes about 6 glasses)
• 1 bottle red wine
• 150ml water
• 4 tbsp brown sugar
• 1 cinnamon stick
• 4 cloves
• 1 orange, squeezed
• 7Up
• Ice
• Frozen Raspberries

Method
1. Add wine, water, sugar, cinnamon, cloves and orange to a large saucepan and allow to simmer for 10 minutes, stirring occasionally
2. Strain mixture over a bowl and allow to cool.
3. Add ice and frozen raspberries to a tall glass.
4. Fill halfway with cooled mulled wine and top up with fizzy lemonade.

Read More: The Best 2023 Christmas Gift Hampers & Festive Food Baskets In Hong Kong

Non-Alcoholic Mulled Wine

Determined to make it through the festive season tee-total? That’s no reason to miss out on mulled wine! This recipe calls for grape juice in lieu of vino, so you can have as many glasses as you want without a horrific hangover the next morning.

Recipe adapted from Little Sugar Snaps.

Ingredients (Serves 6)
• 1 litre grape juice
• 1 cinnamon stick
• 1 whole star anise
• 6 whole cloves
• 15g fresh ginger (1cm thick slices)
• 1 orange (sliced into rounds)
• 2 slices of lemon
• 1 handful of fresh cranberries
• 1 tbsp maple syrup

Method
1. Put all ingredients into a medium saucepan and heat until boiling.
2. Turn off the heat and let infuse for 30 minutes.
3. Strain to remove the fruits and spices.
4. Gently reheat to serve, adding more fresh oranges and cranberries if desired.

Sassy Tip: For a deeper flavour of mulled “wine”, try swapping out the grape juice for a full bottle of non-alcoholic red wine. Here in Hong Kong, you can check out The Bottle Shop or Wine Rack for some options.

Read More: Where To Buy Christmas Decorations In Hong Kong

Editor’s Note: “5 Mulled Wine Recipes To Try This Christmas” was most recently updated in November 2023.

The post 5 Mulled Wine Recipes To Try This Christmas appeared first on Sassy Hong Kong.

Sometimes, there’s nothing you need more than a warm, cosy cookie drizzled with piping hot chocolate. I love the festive season because not only do I get the chance to give and receive gifts but I can also get creative with my presents each year. These classic recipes give you the no-fuss foundations you can keep in your pocket and spice up as you like. Remember, half the fun is also in the packaging so we’ve included some ideas for that too!

Sassy Tip: For those who are dairy and gluten-free, feel free to substitute items like butter with vegan butter or coconut oil, all-purpose flour with almond flour, and eggs with ground flaxseed eggs.

Read More: Where To Find The Best Chocolate In Hong Kong

Jump To:
Linzer Cookies Recipe
Lace Cookies Recipe
Chocolate Truffles Recipe

Linzer Cookies – Personalise with your favourite filling!

Based on the classic Viennese Linzer Torte, Linzer cookies are buttery, jam-filled sandwich cookies. Their melt-in-your-mouth shortbread texture comes from the almond flour in the dough, and the filling peeks through the top layer which makes it look like a stained-glass window when filled with colourful jam.

Take it to the next level: Experiment with your friends’ favourite fillings
Servings: About 30 cookies
Total Time: 40 minutes, plus at least 30 minutes to chill the dough

Ingredients:

1⅓ cups confectioners’ sugar
1 cup almond flour or almond meal
2 cups all-purpose flour, spooned into measuring cup and levelled off
½ tsp salt
14 tbsp cold unsalted butter, cut into ½-inch slices
2 large egg yolks
1 tsp vanilla extract
½ tsp almond extract (optional)
About 1 cup raspberry or apricot jam, or any filling you like (I used Nutella!)

Method:

• In a food processor, sift in the sugar, almond flour, AP flour and salt. Add the butter and pulse until the mixture resembles a coarse meal (about twenty 1-second pulses).
  Tip: If you do not have a food processor, don’t sweat! Use a cheese grater to break down cold butter into smaller pieces and mix with your dry ingredients in a large mixing bowl.
• Add the egg yolks, vanilla, and almond extract (optional) and process until the dough forms a crumbly, clumpy mass, 20 to 25 seconds.
• Transfer the dough to a clean work surface or mixing bowl, and knead it into a smooth ball. Divide the dough in half and form two disks, wrap each disk tightly with plastic wrap, and refrigerate for 30 minutes or up to 4 days.
• Preheat the oven to 190°C. Line two baking sheets with parchment paper.
• Remove one disk of dough from the refrigerator and knead with your hands until just soft and malleable enough to roll. Be careful not to overwork the dough, it should still feel cool. Dust a clean work surface with flour, and roll out the dough to ⅛-inch thickness.
• Using a 2.5-inch round cookie cutter, cut out circles. After creating the circles, use a smaller 1-inch cookie cutter to cut out the inner centres from half of the circles (these will be used for the top layer of the cookies). Be as creative as you want, whether you’re using a circle, heart or even tree-shaped cut-outs made with a cookie cutter or knife.
• Using a metal spatula, transfer the cookies to the lined baking sheets, spacing the cookies about 1 inch apart.
• Gather up the scraps, knead into a flat disc, roll, and repeat step 6 (if too warm, pop them back in the fridge for a bit).
• Bake until the edges are lightly browned, about 8 minutes.
• Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. If using the second disc of dough immediately, remove it from the refrigerator and repeat the process.
• Lightly sift confectioners’ sugar over the cookie top layers (with centres cut out). Spread about 1 teaspoon jam, nutella, or any filling you like, on each of the bottom halves, and sandwich both halves together. Store in an airtight container for up to 4 days.

Packaging: These Christmas Bell Cookie Bags from BakingWarehouse are perfect to store your goodies. You’ll just need to secure the top with some Christmas ribbon or curling ribbon.

Read More: Quick And Easy Microwavable Mug Cake Recipes To Try

Lace Cookies — Crispy, caramelised delicacies

Created in honour of the 17th-century French queen Catherine de Medici, these delicately crispy cookies taste like the perfect blend of almonds and toffee. While they are traditionally made with candied orange, finely chopped almonds, and vanilla, I use only the most foundational ingredients here.

Take it to the next level: For more contrasting flavours, add some candied orange peel and drizzle melted chocolate on top!
Servings: About 48 cookies
Total time: 45 minutes

Ingredients:

¾ cup (105g) whole blanched almonds
¼ cup (30g) all-purpose flour
½ tsp kosher salt
6 tbsp (85g) unsalted butter
½ cup (105g) packed light brown sugar
¼ cup (55g) heavy cream
¼ cup (50g) granulated sugar
1 tsp pure vanilla extract
1 cup (170g) chocolate chips, melted (optional)

Method:

• Preheat oven to 180°C and line two baking sheets with parchment paper. In a food processor, pulse almonds until finely chopped but not so fine they turn into flour. Transfer to a medium bowl and whisk in flour and salt.
• In a medium saucepan over medium heat, melt butter, brown sugar, cream and granulated sugar, stirring constantly. Bring to a boil and cook for 1 minute. Remove from heat and stir in vanilla. Whisk in dry ingredients, then let cool for 5 minutes.
• Using a teaspoon, spoon batter onto prepared baking sheets, spacing 3″ apart.
• Bake until golden and batter has spread into a lacey pattern, 6 to 8 minutes. Let cool on baking sheets for 5 minutes. Separate cookies from parchment, transfer them to a wire rack, and let them cool completely (they will continue to crisp as they cool).
• If desired, spread the backs of cookies with chocolate or drizzle over the tops. Refrigerate to harden chocolate, for about 20 minutes.
• Cookies can be made 3 days ahead. Store in an airtight container at room temperature.

Packaging: We ordered some festive cookie boxes online and crinkled up some baking paper to line the inside of the boxes where the cookies sat. Remember to handle your boxes with care when you deliver them to your recipient as they’re quite delicate and can break easily.

Chocolate Truffles – Elegant and crowd-pleasing bites

Ultra-sticky before refrigeration, these truffles melt in your mouth as much as they melt your heart. A recipe for anyone looking for a gift that will impress.

Take it to the next level: Coat the chocolate truffles with crushed peppermint, candy canes, or even nuts to bring colour to the chocolate.
Servings: 10 to 12 truffles
Total time: 2 hours

Ingredients:

One quality chocolate bar (100g), very finely chopped*
⅔ cup heavy cream*
1 tbsp unsalted butter, softened to room temperature (optional)
½ tsp pure vanilla extract (optional)
Toppings: unsweetened cocoa powder, sprinkles, crushed nuts, melted or tempered chocolate

Method: 

• Place the chocolate in a heat-proof bowl. Set aside.
• Heat the heavy cream until it is simmering. You can heat it on the stove or in the microwave.
• Add the butter, if using, to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes. Add vanilla extract then stir until the chocolate is completely melted.
• Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.
  Tip: Pour into a flat shallow dish, such as an 8″×8″ baking pan, so the mixture evenly and quickly sets.
• For small truffles, scoop up 2 teaspoon-sized amounts from the set truffle mixture. For larger truffles, scoop up 1 tablespoon-size mound. Roll each into balls.
  Tip: This gets a little sticky so after rolling, refrigerate uncovered for another 15–30 minutes to let the mounds dry out.
• Roll each into toppings, if desired. Truffles taste best at room temperature!
• Cover tightly and store truffles at room temperature for 3–4 days or in the refrigerator for up to 2 weeks.

Packaging: We use miniature foil cupcake cases like these and place them on a Christmas-themed paper plate but if you can’t get hold of any we think these chocolate boxes from Baking Maniac would also be great for gifting your truffles. Grab some festive ribbon from Sham Shui Po or Pottinger Street and you’re good to go!

Read More: 2023 Christmas Gift Ideas For Everyone On Your List

Editor’s Note: Recipes adapted from Once Upon A Chef, Delish, and Sally’s Baking Addiction.

The post Edible Christmas Presents To Make And Give appeared first on Sassy Hong Kong.

Many of us set the intention to lead more balanced, healthier lifestyles but it’s a lot easier said than done. So, you can imagine our excitement when newly launched Gourmet Rebels entered the scene. This online market prides itself on bringing a carefully curated selection (approved by renowned dietitian Sylvia Lam!) of pantry staples, snacks, supplements and more to our fingertips, while highlighting sustainable, ethical and family-owned brands from around the world.

The range of ready-to-use ingredients was just too good to resist; so much so that our art director and home culinarian Joy was inspired to cook up a storm using some products from the site. Read on to see what she whipped up in the kitchen and for some easy weeknight dinner ideas…

Artichoke Hearts In Herb Marinade

One of the tastiest (and easiest!) ways to eat artichoke hearts is out of a jar. This paired well with the starter I prepared (below). The marinated artichoke hearts from Organico were tender and the herb oil was infused with a mixture of basil, parsley and red chilli pepper that rounded out the artichoke’s nutty, earthy flavour. They can be eaten straight out of the jar or even cooked with a lemon garlic linguine pasta dish.

Beer Jelly & Cheese On Za’atar Keto Protein Bites

MANFOOD’s beer jelly has a delightful jelly-like consistency that is more firm than jam spreads. Its sweet, citrusy and subtle strawberry flavour paired well with the bold and creamy blue brie I had at home. I placed the cheese and Beer Jelly on top of some za’atar-flavoured keto protein bites from Eva Bold, which added a nice layer of crunch and balanced the fruitiness of the jelly. This bite-sized starter was super easy to pull together and is great to serve at a last-minute dinner party.

Vegetable Couscous Salad With Piccalilli, Sardines & Cherry Tomatoes

Already packed with lemon and olive oil, the sustainably fished sardines from Fish4Ever provided a zesty, bright flavour and meaty texture to the piccalilli’s pickled garden vegetables. Organico’s Vegetable Cous Cous was cooked in 8 minutes, fluffed with a fork, and brought a warm fragrance to the dish that felt like a hug. The diced courgettes, peppers and carrots that came mixed into the couscous tasted delicious alongside the tangy and crunchy piccalilli from MANFOOD.

Butternut Squash And Ricotta Pasta

The crema di zucca, or butternut squash purée, from Bio Orto was rich and creamy, and softened into a smooth sauce in the pan. Once I mixed in the cooked spaghetti and olive oil, the simple, hearty and wholesome dish instantly came together. I topped it off with some toasted pumpkin seeds and ricotta, which added depth and crunch to the buttery smooth pasta. This was my favourite dish for its simplicity and rich flavour!

Baked Pesto Salmon

Another staple weeknight dish is salmon seasoned with salt and pepper and baked in the oven at 200ºC for 12-15 minutes. This time, I layered on the kale pesto from Bio Orto halfway and returned it to the oven. The pesto brought a nutty and vibrant garlic flavour to the smoky salmon fillets. Packed with olive oil, the pesto also helped the fillets stay juicy while baking so that they came out perfectly tender and flaky.

Products Available On Gourmet Rebels:

Browse the selection on Gourmet Rebels and get inspired for your next meal like we did! And don’t forget to use our exclusive promo code Sassy15 to get 15% off (as well as free shipping!) on orders over $350.

Gourmet Rebels, Facebook: Gourmet Rebels, Instagram: @gourmetrebels, gourmetrebels.com

The post Team Sassy Raided New Online Marketplace Gourmet Rebels For Wholesome Nourishing Meals appeared first on Sassy Hong Kong.

If you aren’t one of Filipina-American food blogger Jen Balisi’s (aka Indulgent Eats) 363k followers on Instagram, you’ve been missing out on some seriously drool-worthy content. As long-time fans of Jen’s simple and satisfying recipes, we’re thrilled that she has just launched her first cookbook, “Indulgent Eats at Home“, which compiles 60 of her viral at-home recipes (complete with fun hashtags for each dish!).

Ahead, Jen shares her flavour-packed Umami Bomb Udon recipe straight from the #SendNoods chapter of her cookbook. This particular recipe stars ingredients rich in umami (Jen’s favourite flavour profile), namely Parmigiano, mushrooms and miso. Rest assured, it’s Hong Kong-kitchen friendly and suitable for beginners!

Read more: Cook Like A Pro – Village-Style Egg Curry Bites From Club Rangoon

“My Umami Bomb Udon was inspired by my love for carbonara and the butter pepper udon from Tokyo’s Shin Udon, which introduced me to the glory of creamy egg yolk as a sauce for thick, chewy udon.”

“This recipe is great for when you’re hungover or just need a quick bite so it’s perfect to add to your repertoire regardless of your cooking level.”

Umami Bomb Udon

Ingredients (serves 1)

1 block frozen or fresh udon
1 tbsp (15ml) olive oil
1/2 cup (43g) frozen or fresh mushrooms (cremini, wild mushrooms or shiitake mushrooms suggested)
1 large egg
1/4 cup (25g) fresh grated Parmigiano Reggiano, plus more for garnish
1 1/2 tbsp (27g) miso paste (red miso preferred)
1/2 tsp chilli bean sauce, optional (reduce miso paste by 1/2 tsp if using)
1 1/2 tbsp (12g) chopped scallions
1 egg yolk
Fresh ground pepper
Crushed red pepper, optional

Method

• Bring a pot of water to boil and cook udon according to the package instructions, making sure to save a couple tablespoons (30 to 60ml) of the noodle water.
• Transfer the cooked udon into a bowl with tongs or chopsticks.
• Heat olive oil in a non-stick pan and cook the mushrooms over medium-high heat for 5 to 7 minutes, until mushrooms have browned. Keep any excess liquid that accumulates in the pan – this will add extra umami flavour to the sauce!
• While the mushrooms are cooking, prepare the miso-Parmigiano sauce. In a small bowl, beat the large egg then add the grated Parmigiano Reggiano, miso paste, chilli bean sauce (if using), and combine with 1 tablespoon (15ml) of the hot noodle water in a bowl.
• Add the udon to the cooked mushrooms, tossing to coat the noodles in the residual mushroom oil and juices.
• Turn off the heat, pour in the egg mixture and quickly use tongs or chopsticks to evenly coat the noodles while shaking the pan around. This agitation process will allow the egg mixture to cook into a velvety sauce instead of scrambled eggs.
• Transfer the noodles and sauce into a serving bowl and garnish by forming a ring of chopped scallions in the centre, leaving a space in the middle for the egg yolk.
• Top everything with a generous amount of fresh ground pepper, Parmesan and crushed red pepper.

Sassy Tip: Take a quick pic of your beautiful creation before breaking the yolk onto your noodles and stirring everything together to enjoy. Jen would love to see how your dish turned out so be sure to tag or DM @IndulgentEats on Instagram!

The post Cook Like A Pro: Jen Balisi of Indulgent Eats Shares Her Umami Bomb Udon Recipe appeared first on Sassy Hong Kong.

Is there anything better than an indulgent slice of freshly-baked chocolate cake? We’ll answer that for you – no! There’s not much that chocolate can’t cure in our books, making this quick and easy “Hurry Chocolate Cake” from Eatology’s Chef Vincent Leroux an essential addition to our recipe box. The best part? There’s no oven required, and the whole thing comes together in just 20 minutes!

Ahead, Eatology’s Chef Vincent Leroux shares his nostalgic recipe for “Hurry Chocolate Cake”. Rest assured, it’s Hong Kong-kitchen friendly and suitable for beginners!

Read more: Quick And Easy Microwavable Mug Cake Recipes To Try

“The inspiration for this chocolate cake recipe is the cake I would eat after school when my mum was busy. She would prepare this chocolate cake in 20 minutes – this is why I chose the name “Hurry Chocolate Cake”, it reminds me of this moment.”

What’s great about this recipe is that it’s super easy to prepare and great for small Hong Kong kitchens – you don’t need a lot to make this. A microwaveable recipe gives you the easiest and most convenient way to whip up a quick tasty treat – I know this one will help satisfy your chocolate dessert cravings!

Hurry Chocolate Cake

Ingredients

For the cake
200g dark chocolate
125g butter
125g sugar (for a healthier alternative, you can use 125g monk fruit sweetener)
3 medium eggs
60g flour
20g hazelnut powder
1 tsp instant yeast
2 tbsp water

For the glaze
100g dark chocolate
25g butter
2 tbsp heavy cream

Method

Cake

• Melt the chocolate with some water in a hot steam bath (i.e. using the bain-marie method or with a double boiler).
• Add butter in with the chocolate and whisk together until it has a smooth texture.
• In a separate bowl, mix together the eggs and sugar. Whisk until mixture becomes pale in colour.
• Drizzle in the flour, hazelnut powder and yeast.
• Add the chocolate mixture and mix it in with a spatula.
• Grease a rectangular microwave-safe mould and transfer the chocolate mix into it. Cover the mold with cling wrap film.
• Cook for 6 mins on max power in your microwave (1,000 watts).
• Remove from microwave and let it rest for 5 -10 mins. Remove the cake from the mould.

Glaze

• Melt the chocolate with 1 tbsp of water in a microwave-safe bowl. Add the butter and heavy cream.
• Cook mixture for 40 seconds on max power in microwave (1,000 watts).
• Mix with spatula until it has a shiny and syrupy consistency.
• Cover the top of the cake with the glaze.
• Let it cool down in the refrigerator before serving.

The post Cook Like A Pro: Eatology’s Chef Vincent Leroux Shares His Quick Microwaveable Chocolate Cake Recipe appeared first on Sassy Hong Kong.

Sun’s out, picnic baskets out!

Tired of dragging along the same old recipes to every junk trip? A little over falafel and carrot sticks? By combining trusty wet market veggies and classic summer dishes, here is everything you need to up your potluck game.

We’ve hot-weather-proofed all the essentials with a new take on pesto pasta, a creamy spiced carrot dip, sprouted low-carb croquettes, and upgraded the barbecue staple, chicken salad. These light, refreshing dishes are chock-full of nutrients, plus they’re small-kitchen and budget-friendly, saving you from rushing to all ends of the city searching for ingredients!

So grab your sunscreen, cooler box and as many friends as social-distancing guidelines allow for your feast in the sun…

Read more: 3 Quick & Easy Recipes Using Wet Market Greens

The post 4 Easy Potluck Recipes For Your Summer BBQ’s, Junks, Picnics & Beyond appeared first on Sassy Hong Kong.

So you know your bok choi from your choi sum, but what else does a Hong Kong wet market have to offer? With the incredible produce sold at fruit ‘n’ veg stalls across the city, the opportunities to experiment with fresh, local ingredients are endless.

These simple recipes show just how versatile Hong Kong’s veggies can be. Whether you fancy putting a new twist on a traditional stir-fry, or incorporating Asian greens into a familiar, beloved Italian dish, there are so many ways to bring locally grown ingredients into your kitchen.

With that said, it’s time to step away from the carrots, put down the broccoli, and instead support local farms by reaching for something new. You’ll be sniffing out who has the best deal on ong choi, and who’s rambutans aren’t up to scratch, in no time!

Sassy Tip: Click through to the end to see our top tips for wet market shopping.

Read more: Cook Like A Pro – Brioche French Toast From Bakehouse

The post 3 Quick & Easy Recipes Using Wet Market Greens appeared first on Sassy Hong Kong.

They say breakfast is the most important meal of the day, and now it’s about to be the most delicious too thanks to this indulgent Brioche French Toast recipe from Bakehouse’s Grégoire Michaud. Think thick-sliced buttery brioche enveloped in an eggy, creamy custard garnished with cinnamon, berries, maple syrup and jam. Not only does it look impressive (Sunday brunch ‘gram, check!), it’s also one of the easiest brunch dishes to put together. Low effort, high reward? Sign us up!

Ahead, Bakehouse’s Grégoire Michaud shares his recipe for Brioche French Toast. Rest assured, it’s Hong Kong-kitchen friendly and suitable for beginners!

Read more: Cook Like A Pro – MONO’s Venezuelan Tamals

I grew up eating French toast for breakfast on a regular basis because it was never an option to discard old bread. We had it for breakfast, but also in its plain version as a side dish with our garden vegetable soup. Growing up in the countryside inspired a lot of my dishes and creations.

Back home we treat French toast as sweet or savoury – you can serve it without the sugar and add fried egg, bacon and maple syrup instead.

Brioche French Toast

Sassy Tip: No oven? No worries. Head down to Bakehouse to pick yourself up a fresh loaf of brioche.

Ingredients

For the brioche

25g sugar
250g butter
350g egg yolks (from approximately 19 eggs)
25g salt
145ml (or 150g) fresh milk
980g bread flour
25g instant dry yeast

For the French toast

30ml whole milk
150ml full fat cream
2 large eggs
A pinch of salt
Cinnamon and/or sugar (for serving)
Your choice of toppings (berries, maple syrup, jam etc.)

Method

To make the brioche

• Knead all ingredients together to form a smooth dough. The dough should be nicely extensible.
• Let the dough rest for 1 hour in a covered container.
• Shape dough into a long log and place in a rectangular mould.
• Allow the dough to proof for about 45 minutes.
• Apply egg wash to the top of the dough and score the top with a knife.
• Bake for about 30 minutes at 185°C.

To make the French toast

• Combine all ingredients into a well-mixed batter.
• Cut brioche into slices (about an inch thick).
• Prepare frying pan with a bit of butter and/or olive oil.
• Dip a slice of brioche into the batter for about 10 seconds, holding it submerged.
• Drain the excess liquid and fry the toast on low to medium heat for about 4 to 5 minutes on each side until golden brown. Repeat for remaining brioche slices.
• To serve, dust with cinnamon and/or sugar, and garnish with your choice of toppings.

Read more: The Best Bakeries In Hong Kong

The post Cook Like A Pro: Brioche French Toast From Bakehouse appeared first on Sassy Hong Kong.

Take your tastebuds on a trip to South America with our latest Cook Like A Pro instalment, courtesy of MONO‘s Ricardo Chaneton. His recipe for Venezuelan Tamals is an old family favourite, consisting of moreish spices and juicy tender chicken all wrapped in an oversized banana leaf and steamed to perfection. Though typically reserved for celebratory occasions like Christmas (tamals are traditionally given as Christmas Eve gifts), we’ll take any excuse to indulge in these little parcels of foodie comfort, especially when they’re this easy to make.

Ahead, chef Ricardo Chaneton reveals his family recipe for Venezuelan Tamals. Rest assured, it’s Hong Kong-kitchen friendly (i.e. there’s no oven required) and suitable for beginners!

Read more: Cook Like A Pro – Village-Style Egg Curry Bites From Club Rangoon

Venezuelan Tamals share a number of similarities with the Chinese Zong Zi, Vietnamese Banh Bao and even some of the Peranakan kuehs – they all feature a carbohydrate stuffed with a sweet or savoury filling, wrapped with leaves (whether it’s banana, bamboo, corn or even pandan), which are then steamed or boiled. It goes to show that despite the vast distance between the two continents, there are actually many parallels between Asian and South American cooking.

We wanted to pay homage to Venezuelan tamals, a celebratory dish traditionally eaten during the Christmas season. Often described as Venezuela’s national dish, the making of these tamals is usually a family affair, every family has their own style. Best enjoyed in the company of loved ones as part of a communal feast, this comforting dish also lends well to being packed for lunch.

Venezuelan Tamals

Ingredients

For the Tamals (makes 6)

180g corn flour
20g annatto seeds
6 banana leaves (cut into large squares and quickly passed over an open flame a couple of times)
1/2 onion (thinly sliced)
2 cloves garlic (thinly sliced)
1 green bell pepper (thinly sliced)
1 red bell pepper (thinly sliced)
180g chicken thigh (boiled and shredded)
1 tsp cumin (or to taste)
1 tsp paprika powder (or to taste)
250g water
200g sunflower oil

For the Salsa

200g tomatillo
200g avocado
2 pcs jalapeño

Method

• Simmer annatto seeds in sunflower oil for 3 hours, remove from heat and allow the flavours to infuse overnight. Set the oil aside for use later.
• Make sofrito: heat oil in pan over low heat, then add onions. When onions are translucent, add garlic and stir from time to time. Once garlic is translucent, add the bell peppers and season with cumin and paprika powder to taste. Cover and allow sofrito to simmer over very low heat for 3 hours.
• Make dough: in a large bowl, combine corn flour, annatto seed oil (5 tbsp, seeds strained) and water. Knead until everything is evenly mixed.
• Combine chicken with sofrito and add mixture to the corn dough and knead until mixture is homogenous.
• Divide dough mixture into 6 portions. Paint a banana leaf with annatto seed oil and wrap each portion of dough mixture. Secure each packet with kitchen twine.
• Steam the packets for 7 minutes.
• While packets are steaming, make the salsa: char and peel tomatillos. Chop tomatillos, avocado and jalapenos with a knife to achieve a slightly chunky texture. Mix with a bit of oil and serve with your Venezuelan Tamals.

The post Cook Like A Pro: MONO’s Venezuelan Tamals appeared first on Sassy Hong Kong.

It’s always a good time for pancakes. Whether you like them fat or thick, fluffy or flavoured, drizzled in sweet syrup or loaded with savoury toppings, it’s hard to go wrong with this comfort food staple. And the cherry on top is that they couldn’t be easier to make, requiring only a frying pan and some pantry essentials. Just in case you don’t already have a go-to recipe, we’re sharing our all-time favourite renditions to help you get started.

Read more: The Best Pancakes in Hong Kong

The post Quick & Easy Pancake Recipes We Love appeared first on Sassy Hong Kong.