Coffee Bread and Butter Pudding with Apple Orange Compote

If you have excess white bread, oranges and apples at home, use this recipe to turn them into a delicious dessert!

This recipe is developed by Freda Ferina and Alvin Ng, Pastry and Baking students from ITE College West. This recipe won the 2nd Place at our Save Food Cut Waste Recipes Competition 2016.

Number of Servings: 4

Preparation and Cooking Time: 2 hours

Ingredients

Coffee bread and butter pudding

• Milk – 375 ml
• Sugar – 60 g
• Eggs – 3 nos.
• Raisin – 20 g
• Excess White Bread – 8 slice
• Coffee powder – 10g+/-

Apple Compote

• Excess Apple – 1 no.
• Sugar – 30 g
• Pectin – 1 g
• Cinnamon Powder – 0.1 g

Chocolate Sauce

• Cream – 36 ml
• Water – 36 ml
• Sugar – 7.5 g
• Glucose – 12.5 g
• Dark Chocolate – 90 g

Butterscotch Sauce

• Sugar – 70 g
• Glucose – 70 g
• Cream – 160 ml
• Butter – 40 g
• Salt – 1 g

Vanilla Ice-cream

• Milk – 175 ml
• Cream – 175 ml
• Vanilla – 2 g
• Sugar (1) – 60 g
• Glucose – 35 g
• Yolk – 73 g
• Sugar (2) – 10 g

Orange Pistachio Crumble

• Ground Almond – 25 g
• Flour – 50 g
• Sugar – 50 g
• Butter – 50 g
• Salt – 1 g
• Orange Zest – 1/2 no.
• Pistachio (Finely Chopped) – 30 g

** Orange Segment and Raisin

Method

Coffee bread and butter pudding

1. Spread butter on the toast bread, sprinkle sugar and bring to toast.
2. Whisk milk, sugar, eggs, coffee powder together and sift the mixture.
3. Assemble the bread, raisin and the liquid mixture in ramekins. Poach bake at 180 degree Celsius for 25-30 minutes.

Apple Compote

1. Peel the apple and cut to cubes.
2. Sauté with the sugar, pectin and cinnamon powder.

Chocolate Sauce

1. Bring all the ingredients to boil except dark chocolate.
2. Pour over to the dark chocolate and mix well.

Butterscotch Sauce

1. Bring the sugar and glucose to caramelize stage.
2. Add in the warm cream, stir well and continue to cook to desired consistency.
3. Cool down, add in butter and salt.

Vanilla Ice-cream

1. Bring all the ingredients to boil except yolk and sugar (2).
2. Temper the yolk and sugar (2) with the boiling mixture.
3. Bring back to heat and cook till desired thickness.
4. Chill and bring to churn in the ice cream machine.

Orange Pistachio Crumble

1. Rub in all the ingredients to pea size and bring to chiller for 15 minutes.
2. Bring to bake at 180 degree Celsius for 10 minutes or golden brown.

Food Safety

Follow these food safety tips from AVA on storing cooked food to reduce the risk of food poisoning from contaminated cooked food:

• All cooked food should be refrigerated or frozen within 2 hours after cooking.
• Store cooked food in a clean, shallow container.
• Use shallow containers and leave sufficient air space around the food to promote rapid and even cooling. Cooked food stored in large, deep containers remain warm for a longer time. Dangerous bacteria may grow in this warm spot which can lead to food poisoning if consumed.
• When freezing cooked food, make sure they are wrapped tightly.
• Keep your refrigerator uncluttered so that air can circulate and cool food properly.
• Do not refreeze frozen food that have been thawed.
• As a general rule, do not keep cooked food for more than 4 days.

Source: AVA

Disclaimer

We assume no responsibility or liability for any damages or losses you may experience as a result of following the recipes, instruction or advice on this website.

Copyright

Zero Waste SG and ITE have the rights to use the recipes and photos for our websites, publications, activities, and for other purposes.

Kueh Dadar with Coconut Filling, Orange Custard Sauce, Apple Confit and Toasted Bread Ice-cream

If you have excess white bread, oranges and apples at home, use this recipe to turn them into a delicious dessert!

This recipe is developed by Sherry Foo and Zulfaqar Hadi, Pastry and Baking students from ITE College West. This recipe won the 3rd Place at our Save Food Cut Waste Recipes Competition 2016.

Number of Servings: 4

Preparation and Cooking Time: 2 hours

Ingredients

Pandan Coconut Microwave Sponge

• Coconut Cream – 92 ml
• Yolk – 96 g
• Egg White – 144 g
• Flour – 48 g
• Icing Sugar – 42 g
• Melted Butter – 24 g
• Pandan Essence – 3 g

Gula Melaka Marshmallow

• Egg White – 50 g
• Sugar – 100 g
• Water – 25 ml
• Glucose – 40 g
• Invert Sugar – 35 g
• Gelatine Powder – 14.5 g
• Water – 32.5 ml
• Gula Melaka (Melted) – 40 g
• Dessicated Coconut – 40 g

Orange Custard Sauce

• Sugar (1) – 18 g
• Cream – 200 ml
• Vanilla Bean – 5 g
• Yolk – 70 g
• Sugar (2) – 18 g
• Orange Juice – 50 ml
• Orange Zest – 1/2 no.

Chocolate Orange Soil

• Sugar – 50 g
• Gr. Almond – 50 g
• Flour – 30 g
• Cocoa Powder – 20 g
• Salt – 1 g
• Butter – 25 g
• Orange Zest – 0.5 no

Candied Orange

• Sugar – 125 g
• Water – 250 ml
• Orange – 1 no.

Apple Confit

• Vanilla Bean – 1 no.
• Sugar – 47 g
• Apple (Cubes) – 161 g
• Corn flour – 2 g
• Water – 10 ml
• Lemon Juice – 1 g

Toasted Bread Ice-cream

• Milk – 175 g
• Cream – 175 g
• Vanilla – 2 g
• Sugar(1) – 60 g
• Glucose – 35 g
• Yolk – 73 g
• Sugar(2) – 10 g

**Toasted bread with butter and sugar (200 g), soak in 1100 ml of milk overnight and strain.

Method

Pandan Coconut Microwave Sponge

1. Mix all the ingredients, sift and put to espuma.
2. Pump in 3 gas cartridge and put to chiller.
3. Press to paper cup and microwave for 30 sec when used.

Gula Melaka Marshmallow

1. Boil the sugar, water, glucose and invert sugar to 116 degree Celsius.
2. Add in the bloomed gelatine. (Mix the gelatine powder and water well beforehand)
3. Pour the hot mixture over to the egg white and sugar which had slightly whisked up. Whisk at the highest speed while you are pouring.
4. Whisk the mixture till slightly cool and add in the gula melaka and dessicated coconut.
5. Pipe to the desired shape using nozzle.

Chocolate Orange Soil

1. Rub in all the ingredients to peas size and bring to chiller for 15 minutes.
2. Bring to bake at 180 degree Celsius for 10 minutes or golden brown.

Orange Custard sauce

1. Boil the orange juice with sugar (1), orange zest and vanilla bean.
2. Add in the cream and bring to a boil again.
3. Mix the yolk and sugar(2).
4. Pour the hot mixture over to the yolk mixture and bring back to heat till desired consistency.

Candied Orange

1. Blanch the orange slices 3 times with boiling water.
2. Boil the sugar and water and cook the orange slice for 15 minutes or turn transparent.

Apple Confit

1. Caramelise the sugar slightly and add in the apple and cook.
2. Mix well the corn flour, water and lemon juice. Add in to the apple mixture and cook till desired consistency.

Toasted Bread Ice-cream

1. Toast the bread with butter and sugar till golden brown.
2. Let it soak with milk overnight. Strain.
3. Bring all the ingredients to boil except yolk and sugar (2).
4. Temper the yolk and sugar (2) with the boiling mixture.
5. Bring back to heat and cook till desired thickness.
6. Chill and bring to churn in the ice cream machine.

Food Safety

Follow these food safety tips from AVA on storing cooked food to reduce the risk of food poisoning from contaminated cooked food:

• All cooked food should be refrigerated or frozen within 2 hours after cooking.
• Store cooked food in a clean, shallow container.
• Use shallow containers and leave sufficient air space around the food to promote rapid and even cooling. Cooked food stored in large, deep containers remain warm for a longer time. Dangerous bacteria may grow in this warm spot which can lead to food poisoning if consumed.
• When freezing cooked food, make sure they are wrapped tightly.
• Keep your refrigerator uncluttered so that air can circulate and cool food properly.
• Do not refreeze frozen food that have been thawed.
• As a general rule, do not keep cooked food for more than 4 days.

Source: AVA

Disclaimer

We assume no responsibility or liability for any damages or losses you may experience as a result of following the recipes, instruction or advice on this website.

Copyright

Zero Waste SG and ITE have the rights to use the recipes and photos for our websites, publications, activities, and for other purposes.

Crepes with Fresh Orange and Apple Segment and Croutons

If you have excess white bread, oranges and apples at home, use this recipe to turn them into a delicious crepe dish!

This recipe is developed by Pamela Low and Marcus Tan, Pastry and Baking students from ITE College West.

Number of Servings: 4

Preparation and Cooking Time: 2 hours

Ingredients

Crepes

• Eggs – 2 nos.
• Cake Flour – 50 g
• Sugar – 20 g
• Salt – 1 g
• Lemon Zest – 1 no.
• Orange Zest – 1 no.
• Milk – 200 ml
• Butter (Melted) – 20 g

Orange Butter Sauce

• Excess Orange – 2 nos.
• Lemon – 1 no.
• Sugar – 170 g
• Butter – 170 g
• Grand Marnier – 120 g

Vanilla Sponge

• Vanilla Spongemix – 80 g
• Eggs – 100 g
• Water – 19 ml
• Corn Oil – 22 ml
• Orange Zest – 1/2 no.
• Orange Compound – 5 g

Caramel

• Sugar – 100 g
• Water – 30 ml

Pastry Cream

• Milk – 100 ml
• Sugar – 30 g
• Yolk – 30 g
• Corn flour – 5 g
• Custard Powder – 3 g
• Van Essence – 2 g
• Butter – 5 g
• Cream (Whipped) – 88 ml

Crotons

• Excess White Bread – 2 nos.
• Butter (Melted) – 20 g
• Sugar – 10 g

Vanilla Ice-cream

• Milk – 175 ml
• Cream – 175 ml
• Vanilla – 2 g
• Sugar (1) – 60 g
• Glucose – 35 g
• Yolk – 73 g
• Sugar (2) – 10 g

*Orange segments and apples

Method

Crepes

1. Melt the butter.
2. Whisk all the ingredients together except the lemon and orange zest.
3. Sift the mixture and add in the orange and lemon zest.
4. Cook under non-stick pan.

Orange Butter Sauce

1. Abstract the zest from both orange and lemon.
2. Use the zest and mix with the room temperature butter. Set aside.
3. Abstract the juice from the orange and lemon.
4. Bring juices to a boil with the sugar and butter previously set aside.
5. Flambé the sauce with Grand Marnier.

Vanilla Sponge

1. Whisk all the ingredients (except corn oil, orange zest and orange compound) under medium high speed for 8 minutes.
2. Fold in the corn oil, orange zest and orange compound lightly and evenly.
3. Bring to bake at 180 degree Celsius for 30 minutes or till golden brown.

Caramel

1. Boil the sugar and water till caramel stage.
2. Chill it till the desired consistency to make spun sugar on the wooden spoon using fork.

Pastry Cream

1. Bring the milk, sugar, vanilla essence to boil.
2. Mix the yolk, corn flour, custard powder well.
3. Pour the hot liquid over to the yolk paste and temper it.
4. Bring it back to heat and cook till thicken. Allow to cool and add in butter. Chill pastry cream in chiller.
5. Fold in whipped cream into chilled pastry cream.

Crotons

1. Brush the bread with melted butter and sprinkle with sugar.
2. Bring to bake at 180 degree Celsius till golden brown.

Vanilla Ice-cream

1. Bring all the ingredients to boil except yolk and sugar (2).
2. Temper the yolk and sugar (2) with the boiling mixture.
3. Bring back to heat and cook till desired thickness.
4. Chill and bring to churn in the ice cream machine.

Food Safety

Follow these food safety tips from AVA on storing cooked food to reduce the risk of food poisoning from contaminated cooked food:

• All cooked food should be refrigerated or frozen within 2 hours after cooking.
• Store cooked food in a clean, shallow container.
• Use shallow containers and leave sufficient air space around the food to promote rapid and even cooling. Cooked food stored in large, deep containers remain warm for a longer time. Dangerous bacteria may grow in this warm spot which can lead to food poisoning if consumed.
• When freezing cooked food, make sure they are wrapped tightly.
• Keep your refrigerator uncluttered so that air can circulate and cool food properly.
• Do not refreeze frozen food that have been thawed.
• As a general rule, do not keep cooked food for more than 4 days.

Source: AVA

Disclaimer

We assume no responsibility or liability for any damages or losses you may experience as a result of following the recipes, instruction or advice on this website.

Copyright

Zero Waste SG and ITE have the rights to use the recipes and photos for our websites, publications, activities, and for other purposes.