Author: PM Marketing

Categories
Cooking recipes

Chicken and Honey Buttered Waffles

RECOMMENDED CHOICE
Promex Salted Butter 250g
Promex Salted Butter 250g Tilt_1
Promex Salted Butter 250g
Promex Unsalted Butter 250g
Promex Unsalted Butter 250g TIlt_1
Promex Unsalted Butter 250g
Promex Cook & Bake 250g
Promex Cook & Bake 250g Tilt_1
Promex Cook & Bake 250g
Promex UHT Full Cream Milk 1L
Promex Salted Butter 250g Tilt_1
Promex UHT
Full Cream Milk 1L
Promex UHT Low Fat Milk 1L
Promex Unsalted Butter 250g TIlt_1
Promex UHT
Low Fat Milk 1L
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Ingredients

Butter, softened4tbsp.
Honey2tbsp.
Waffle mix250g
Eggs, large4
Milk100ml
Vegetable oil100ml
Plain bread crumbs120g
Chicken breast cutlets680g
Chunky apple sauce500g
Saltto taste
Pepper, freshly groundedto taste

Directions

  1. Mix the butter and honey in a bowl; set aside.
  2. Preheat the oven to 95°C and place a baking sheet in the middle of the rack. Preheat the waffle iron.
  3. Mix 200g of waffle mix, 2 eggs, milk and 75g of the oil in a bowl. Ladle some of the batter onto the waffle iron and cook the waffle until golden brown, about 5 minutes. Transfer to the oven to keep warm (do not overlap the waffles) and cook the remaining waffles.
  4. Beat the remaining 2 eggs in a small bowl. Place the remaining waffle mix on a plate and the breadcrumbs into another plate. Heat the remaining oil in a large skillet over medium heat.
  5. Season the chicken cutlets with salt and pepper. Dredge each cutlet in dry waffle mix, dip in the beaten eggs, then coat with breadcrumbs.
  6. Working in batches, fry the chicken until browned, about 2 minutes on each side.
  7. Warm the apple sauce in a microwave on high power for about 15 seconds. Divide the chicken cutlets among 4 plates and top with half a waffle, some apple sauce and the honey butter.
Categories
Baking recipes

Blueberry Scones

RECOMMENDED CHOICE
Cream Cheese 2kg

Ingredients

Butter115g
All-purpose flour250g
Sugar, granulated100g
Baking powder2 1/2tsp.
Cinnamon, grounded1tsp.
Salt1/2tsp.
Heavy cream120ml
Heavy cream, brushing2tbsp.
Egg, large1
Vanilla extract1 1/2tsp.
Blueberries, fresh or frozen (do not thaw)180g
Coarse sugartoppings
Vanilla icingtoppings

Directions

  1. Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter into the mix.
  2. Combine with two forks or your fingers until the mixture comes together in pea-sized crumbs. Set aside in the refrigerator or freezer.
  3. Whisk 120ml of heavy cream, the egg and vanilla extract in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
  4. Spread some flour on the counter and work the dough into a ball on it. Add more flour if the dough gets too sticky. If it seems a little too dry, add 1 or 2 tablespoons of heavy cream.
  5. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
  6. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar.
  7. Place the scone on a place and refrigerate for at least 15 minutes. Meanwhile, preheat the oven to 204°C.
  8. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2 to 3 inches apart on the prepared baking sheet(s).
  9. Bake for 22 to 25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with vanilla icing.
Categories
Baking recipes

Pretzel

RECOMMENDED CHOICE
Promex Salted Butter 250g
Promex Salted Butter 250g Tilt_1
Promex Salted Butter 250g
Promex Unsalted Butter 250g
Promex Unsalted Butter 250g TIlt_1
Promex Unsalted Butter 250g
Promex Cook & Bake 250g
Promex Cook & Bake 250g Tilt_1
Promex Cook & Bake 250g
Promex UHT Full Cream Milk 1L
Promex Salted Butter 250g Tilt_1
Promex UHT
Full Cream Milk 1L
Promex UHT Low Fat Milk 1L
Promex Unsalted Butter 250g TIlt_1
Promex UHT
Low Fat Milk 1L
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Ingredients

Butter3tbsp.
Promex Unsalted Butter, glazing2tbsp.
Milk250ml
Light brown sugar, packed3tbsp.
Instant/rapid-rise yeast1package
All-purpose flour300 ~ 330g
Salt, fine1tsp.
Baking soda58g
Salt, coarse3/4tsp.

Directions

  1. Heat the milk and butter in a small saucepan under low heat. Do not let it boil. Add brown sugar and stir until dissolved; set aside.
  2. Mix 300g of flour with yeast and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until well combined, about 1 minute. With the mixer on low, gradually add the warm milk mixture to the bowl.
  3. When the dough forms a cohesive mass, switch to the dough hook. Knead, adding more flour as needed, until the dough is smooth but still slightly tacky, about 5 minutes. (Alternatively, the dough can be mixed and kneaded by hand.)
  4. Shape the dough into a ball, place in a clean, lightly greased bowl, and cover with plastic wrap. Let rise in a warm spot until doubled in size, 1 to 2 hours.
  5. Preheat the oven to 230°C. Line a large baking sheet with parchment paper and spray lightly with non-stick cooking spray.
  6. In a 2-qt baking dish, combine the baking soda with 500ml of warm water. Stir until the baking soda is dissolved; set aside. (Dipping the pretzel dough in a baking soda solution gives the pretzels a nice golden brown crust.)
  7. Punch the dough to deflate it, then turn it out onto a lightly floured work surface. Shape the dough into a log, then cut into 6 equal pieces; cover with a damp dish towel so the dough doesn’t dry out. Roll and stretch each piece with the palms of your hands into a 24-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch.
  8. Using two hands, gently dip each “rope” into the soda solution. Let any excess liquid drip off, then form the dough into a pretzel shape directly on the prepared baking sheet (form a U-shape, then holding the ends of the rope, cross them over and under each other; making a twist in the center and press the ends onto the bottom of the pretzel). Sprinkle evenly with the coarse salt.
  9. Bake until golden, 8 to 12 minutes; watch the bottoms carefully as they can burn.
  10. Melt the remaining 3 tablespoons of butter and brush on the baked pretzels. The pretzels are best enjoyed warm out of the oven or fresh on the same day (reheat in the oven or microwave).
Categories
Cooking recipes

Butter Chicken Masala

RECOMMENDED CHOICE
Promex Salted Butter 250g
Promex Salted Butter 250g Tilt_1
Promex Salted Butter 250g
Promex Unsalted Butter 250g
Promex Unsalted Butter 250g TIlt_1
Promex Unsalted Butter 250g
Promex Cook & Bake 250g
Promex Cook & Bake 250g Tilt_1
Promex Cook & Bake 250g
Promex UHT Full Cream Milk 1L
Promex Salted Butter 250g Tilt_1
Promex UHT
Full Cream Milk 1L
Promex UHT Low Fat Milk 1L
Promex Unsalted Butter 250g TIlt_1
Promex UHT
Low Fat Milk 1L
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Ingredients

Butter1tbsp.
Boneless chicken, cubed500g
Onions, minced2
Tomato, pureed1
Tomato paste or sauce1tbsp.
Garlic, minced1tsp.
Ginger, minced1tsp.
Coriander powder2tsp.
Kashmiri chilli powder1tsp.
Garam masala or chicken masala1tsp.
Kasuri methi / dried fenugreek leaves1large pinch
Milk250ml
Cream or pureed cashew paste, soak and grind cashew nuts3tbsp.
Salt1 ~ 2tsp.
Turmeric powder1/4tsp.
Coriander leaves / cilantrogarnish

Directions

  1. Heat the butter in a pan under medium heat. Add minced onion and stir until brown.
  2. Add the ginger, garlic, coriander, chilli powder, turmeric, and salt. Fry for a minute until fragrant.
  3. Pour the pureed tomato and tomato paste into the mix. Stir for 3 to 4 minutes until the mixture bubbles uniformly.
  4. Stir kasuri methi, milk and cubed chicken into the mix. Cover with a lid and cook for 8 to 10 minutes until chicken is soft. Check occasionally and give the curry a stir. Keep the flame on sim.
  5. When the chicken is cooked soft, open the lid and cook for a further 1 to 2 minutes. Gradually add a small amount of water if the gravy is too thick.
  6. When done, add the garam masala or chicken masala and the cream or cashew paste. Give it a good stir, but don’t boil.
  7. Season with salt to taste and remove from fire.
  8. Garnish with coriander leaves and serve hot.
Categories
Cooking recipes

Mussels With Garlic Butter

RECOMMENDED CHOICE
Cream Cheese 2kg

Ingredients

Butter10tbsp.
Fresh mussels, scrubbed de-bearded~ 1.3kg
Shallots, finely chopped127g
Garlic, minced6cloves
Parsley, freshly chopped4tbsp.
Lemon juice, fresh2tbsp.
Lemon peel, grated1tsp.

Directions

  1. Cook the mussels in a large Dutch oven for about 5 minutes or until mussels open while stirring them occasionally.
  2. Drain the mussels but reserve the liquid and move them into a bowl. Discard any closed mussels and cover the bowl with a foil.
  3. Melt butter in the Dutch oven over medium-high heat. Add shallots, garlic and sauté until tender for about 3 minutes.
  4. Add 3 tablespoons of parsley, lemon juice, lemon peel and the reserved liquid from the boiled mussels. Then bring it to boil. Season with pepper to taste.
  5. Drizzle garlic butter over mussels.
  6. Garnish with 1 tablespoon of parsley and serve hot.
Categories
Keto recipes

Garlic Bread

RECOMMENDED CHOICE
Promex Salted Butter 250g
Promex Salted Butter 250g Tilt_1
Promex Salted Butter 250g
Promex Unsalted Butter 250g
Promex Unsalted Butter 250g TIlt_1
Promex Unsalted Butter 250g
Promex UHT Full Cream Milk 1L
Promex Salted Butter 250g Tilt_1
Promex Shredded
Mozzarella Cheese Australia 2kg
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Ingredients

Butter, melted1tbsp.
Shredded mozzarella225g
Finely ground almond flour55g
Cream cheese2tbsp.
Garlic powder1tbsp.
Baking powder1tsp.
Egg1
Garlic, minced1clove
Parsley, freshly chopped1tbsp.
Parmesan, freshly grated1tbsp.
Marinara, warmedto taste
Saltto taste

Directions

  1. Preheat oven to 204°C and line a large baking sheet with parchment paper.
  2. Using a microwave-safe bowl, add mozzarella, almond flour, cream cheese, garlic powder, baking powder and a large pinch of salt. Microwave on high for 1 minute or until cheeses are melted. Then, stir in the egg.
  3. Shape the dough into a half-inch thick oval on baking sheet.
  4. In a small bowl, mix melted butter with garlic, parsley and Parmesan. Brush the mixture over top of the bread.
  5. Bake for about 15 to 17 minutes or until golden brown.
  6. Slice and serve with marinara sauce for dipping.
Categories
Diet recipes

Garlic Butter Parsley Potato

RECOMMENDED CHOICE
Cream Cheese 2kg

Ingredients

Butter3tbsp.
Baby potatoes, cut into half680 ~ 900g
Parsley, fresh65g
Garlic3cloves
Salt1tsp.
Black pepperto taste

Directions

  1. Fill up a medium saucepan with the potatoes and water 2 inches above it.
  2. Bring the water to boil and reduce the heat to simmer water. Add salt and cook for about 20 minutes or until tender.
  3. Drain the water and add the potatoes back into the pan. Add garlic, butter and parsley.
  4. Stir with wooden spatula while mashing the potatoes.
  5. Serve while hot.
Categories
Cooking recipes

Pan-Seared Salmon
with Lemon Butter

RECOMMENDED CHOICE
Cream Cheese 2kg

Ingredients

Butter4tbsp.
Skinless boneless salmon fillets, cut into 4 fillets ( 135g each about 1-inch thick )450 ~ 680g
Lemons, freshly squeezed4tbsp.
Grated lemon zest1tsp.
Parsley1tbsp.
Salt1/2tsp.
Black pepper1/8tsp.

Directions

  1. Season whole salmon with salt and black pepper.
  2. Squeeze 2 lemons for 4 tablespoon of lemon juice in a small bowl.
  3. Heat butter in a large pan over medium heat. Swirl the pan to prevent splatter until it starts to turn light brown.
  4. Add seasoned salmon and cook on the first side for 3 to 4 minutes until golden brown.
  5. Flip the salmon and add grate 1 teaspoon of lemon zest and baste the salmon with the lemon juice. Spoon the sauce over the salmon as it cooks.
  6. Cook another 2 to 3 minutes or until flaky and fully cooked through with an internal temperature of 63°C.
  7. Transfer salmon to plates and drizzle with the sauce from the pan. Season with additional black pepper to taste.
  8. Garnish with parsley and serve hot.
Categories
Baking recipes

Brownie Butter Cake

RECOMMENDED CHOICE
Cream Cheese 2kg

Ingredients

For Brownies :
Brownies premix 510g
Vegetable oil100ml
Water50ml
Eggs, large2

For Butter Cake :
Butter cake premix400g
Butter, softened200g
Eggs, large4

Directions

  1. Preheat oven to 180°C.
  2. Place brownie premix, water, eggs and vegetable oil in a mixing bowl, mix until well combined (with wooden spatula or hand whisk).
  3. Divide the batter into the loaf pan and bake at 170°C for 20 minutes.
  4. Place butter cake premix and eggs in a mixing bowl. Mix at medium speed for 3 minutes.
  5. Add in butter and mix at low speed for 1 minute or until batter is light and fluffy.
  6. Spread the butter mixture over both of the brownies and bake at 170˚C for 55 minutes.