Recipes Cooking Class

Crème de Potiron  Pumpkin Soup


  • 1 kg pumpkin or butternut squash flesh
  • 80 cl chicken broth
  • 1 teaspoon sugar
  • 2 tablespoon cornstarch
  • 1/3 cup crèam Fraîche
  • salt
  • 1 tablespoon plus 1 teaspoon butter well chilled butter


  • Cut the pumpkin flesh into large pieces. Add in the broth and sugar bring to boil
  • Cook over medium heat. Do not cook to long
  • Blend the soup and bring it back to simmer around 6-8 minutes
  • Combine cornstarch and cold water add in. Stir in crèam fraîche and add in the butter


Poulet Rôti   Roast Chicken


  • Chicken
  • 6 tablespoon butter or natural oil
  • Pepper
  • Fleur de Sel
  • Herbs of your choice


  • Combine all the ingredients together and marinade it for minimum 1 hour
  • Heat oven to 210 deg Celsius and cook for 25-40 minutes


Paris Singapore Gelée with Fruit Compote


  • 400ml Paris Singapore Tea TWG
  • Honey
  • Lychee Syrup (Optional)
  • Fruits (Peaches / Lychee)
  • 4 Gelatin leaf or 1 tablespoon powder


  • Add honey into the hot tea which you have just brewed
  • Dissolved the gelatin with a bit of cold water and add into the mixture
  • Pour into ramekins and add the fruits


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