Bosch came back bigger and better for its second original recipe contest for users last month. Six contestants vied for the top prize of two plane tickets to Germany plus S$1,000 spending money. It was held at the Bosch Culinary Studio at ToTT (Tools of the Trade), and I was happy to return as a judge.
Owners of Bosch food processors and kitchen machines to submit recipes using apples as the main ingredient. These are all home cooks, but what they crafted in that kitchen blew us away! We were all very impressed with their culinary skill, creativity and presentation flair. Well, OK, one of them (the second prize winner) did study bread-making in Paris, so these are serious enthusiasts.
The previous and inaugural competition saw the only guy winning the top prize of the sleek retro Bosch fridge. This year, we also had only one male contestant. We didn't think history would repeat itself but oh yes, it did. Not by sheer chance, but pure merit. Mr Phua Kok Wee's creation, the Savoury Apple Chicken Tart, also the only savoury creation of the lot, won unanimous approval in all aspects - taste, presentation, and innovation.
Here are the recipes for the top three winning entries, and one consolation prize entry which I feel deserves mention because it was really tasty even though it was easy to make (that's a plus in my books, actually).
First Prize Winner: SAVOURY APPLE CHICKEN TART
By Mr Phua Kok Wee
Using the Bosch MUM 4600 Kitchen Machine
For the tart pastry:
180g salted butter
420g plain flour, sifted
¼ tsp salt
For the tart filling:
60g large onion, chopped finely
60g celery, chopped finely
200g carrot, cut into small cubes
200g minced chicken breast meat
2 Granny Smith apples, skinned & cut into small cubes (200gm)
1 tbsp plain flour
1 tbsp butter
4 tbsp milk
100 - 200ml water
½ tsp salt
a dash of white pepper
a dash of black pepper
a pinch of mixed spices
a sprinkle of dried basil
1 bay leaf
40gm grated Parmesan cheese
For the topping:
half packet ready-to-bake puff pastry (for the trellis topping)
1 egg for glazing before baking
warmed apricot jam for final glazing
finely sliced spring onions
1. To prepare the filling, pan-fry onions with butter until soft. Add celery and carrot, fry a while. Stir in flour, cook for a few minutes.
2. Add milk, water, meat and seasoning. Then add apple cubes. Simmer until moist. Cool filling before using. Mix in Parmesan cheese and more salt to taste.
3. To make the tart pastry, cream the butter and salt until light and creamy, using the Bosch MUM 4 Kitchen Machine. Fold flour into the butter and add water to form a dough. Cover the dough with cling
wrap. Let the dough rest in fridge for 30 mins.
4. Mould the dough into tartlet tins. Fill tartlets with the meat filling.
5. Roll out the puff pastry into a thin sheet. Cut into thin strips, arrange over the tartlets in a trellis pattern.
6. Brush top with beaten egg to glaze. Bake at 180°C for 25 to 30 mins until golden brown. Leave to cool for a few minutes.
7. Remove tarts from the tins. Brush with warmed apricot jam and sprinkle with spring onions. Serve warm.
Runner Up Prize Winner: APPLETOPS
By Ms Tan Hui Kian
Using the Bosch MUM 52110 Kitchen Machine
For the bread dough:
250g bread flour
50g wholemeal flour
4g dry instant yeast
10g olive oil butter
For the filling:
2 red apples
2 green apples
50g raisins, soaked overnight in rum
½ tsp cinnamon powder
1 tbsp icing sugar
Cream cheese topping:
110g cream cheese
25g olive oil butter
60g fine sugar
¼ tsp vanilla essence
Crumble topping (optional):
50g plain flour
25g olive oil butter
To make the filling (you can do this while waiting for the dough to rise):
1. Cut the apples into 1.5cm cubes and throw away the core.
2. Sprinkle the sugar and cinnamon powder onto the apple cubes.
3. Break the walnuts into smaller pieces and add it to the apples. Add the raisins.
Cream cheese topping:
1. Whip the softened cream cheese and butter together using the Bosch MUM 52110 whisking attachment at speed 2. Add in the sugar and vanilla essence and whisk at speed 3.
Crumble topping (optional):
1. Mix the flour, butter and sugar together using the Bosch MUM 52110 blender attachment at speed 2 and 3.
To make the bread dough:
1. Warm up the milk over the stove and set aside.
2. Using the Bosch MUM 52110 shedder function, shred the carrots using size 5 blade. Take out the shredded carrots and set aside.
3. Pour in the cooled warm milk, yeast, salt and sugar into the mixing bowl. Turn on the Bosch MUM 52110 using the hook attachment at speed 1 to mix them.
4. Add in all the bread and wholemeal flours and carrots. Mix at speed 1 for about 5 mins, then at speed 2 for another 5 mins.
5. Add in the butter by parts and mix it into the dough at speed 2 for about 10 mins.
6. Rub some butter in a round bowl. Take the dough out from the mixing bowl and set it to rest in the bowl. Cover with a wet cloth.
Let the dough rise for about 45mins or until the dough is twice its size.
7. Divide the dough into approximately 18 pieces, each 30g.
8. Take each piece and press out the air gently. Fold in the edges and form a round ball.
9. Leave to rest for 15 mins. Take each ball and press out the air gently.
10.Flatten each ball into a 3-inch circle and place it on a buttered baking tray.
11.Place a teaspoon of cream cheese topping on top of the dough. Add the fillings on top. Top it off with the crumble.
12.Preheat the oven at 190°C. Lower to 150°C and bake for 20mins. Remove and place on a baking rack to cool.
Third Prize Winner: APPLE YOGURT MOUSSE CAKE
By Mdm Emily Choy
Using the Bosch MUM 48CR1 Kitchen Machine
Yield: 12cm round cake
For the apple jelly filling:
8g gelatin powder
¼ Fuji apple
150ml apple juice
For the cake:
25g cake flour
25g corn flour
½ tsp vanilla extract
For the yogurt mousse:
80ml plain yogurt
100ml Yakult (apple flavour)
150ml whipping cream
6g gelatin powder
30ml apple juice
Preparing the apple jelly filling (approx. 10 mins):
1. Soak gelatin powder with apple juice till dissolved. Microwave 25 seconds.
2. Cut apple, toss with some lemon juice or lightly salted water.
3. Mix cut apple, apple juice and dissolved gelatin liquid. Pour into container and freeze for 15 minutes.
Making the cake (approx. 20 mins):
1. Sift flours. Separate the egg yolks and whites.
2. Using the Bosch MUM 8 whisk attachment, whisk egg whites with sugar until 70% stiff.
3. Then whip up the egg yolk and vanilla extract, and mix with sieved flours. Fold in flour mixture into whipped egg white until all ingredients are incorporated.
4. Bake in preheated oven at 170°C for 12-14 minutes, or bake in ordinary rice cooker for 16 minutes until done. Cool the cake (you could put it in freezer for 5 minutes for faster cooling).
Preparing the mousse (15 mins):
1. Soak gelatin powder with apple juice. Microwave 25 seconds till dissolved.
2. Using the Bosch MUM 8, whip up the cream with sugar. Mix plain yogurt and Yakult, then fold in whipped cream.
3. Mix gelatin liquid into cream mixture.
1. Place vanilla cake at the bottom. Pour in 2/5 of mousse, and then the apple jelly. Freeze for 10 minutes.
2. Pour in the remaining mousse mixture. Put in freezer for 15 minutes, then transfer to fridge, until it sets.
Consolation Prize Winner: CREPE A LA POMME (Apple Crepes with
By Ms Claire Lee Han Ying
Using the Bosch MCM 4100 Food Processor
60g plain flour
a good pinch of salt
½ tbsp melted butter
butter or sunflower oil to grease the pan
5 large apples or 8 small apples
4 tbsp Malibu rum (coconut rum or any fruity liqueur of your choice)
75g plain flour
½ tsp ground cinnamon
40g frozen butter
40g demerara sugar or brown sugar
2 digestive biscuits, finely crushed
Ice cream of your choice, preferably vanilla
For the crepes:
1. Place the flour and salt in the Bosch MCM 4 Food Processor and add the eggs, butter and half of the milk.
2. Whizz until smooth and creamy, scraping down the sides once or twice to dislodge any stray pockets of flour. This will ensure a very smooth batter.
3. With the motor running, mix in the remaining milk.
4. Cook the crepes on a lightly buttered frying pan, stirring the batter occasionally.
For the apple filling:
1. Core and peel the apples (you may leave the skin on to keep the vitamins).
2. Cut the apple into dices. Alternatively, the apples can be roughly chopped with the food processor.
3. Heat the butter in the large frying pan until sizzling.
4. Toss in the apple cubes and sauté for about 5 to 7 minutes until golden brown and slightly softened.
5. Add Malibu rum, stirring to deglaze, and cook until all the liquid has evaporated. Set aside to cool.
For the streusel topping:
1. Sift the flour with cinnamon into the food processor bowl.
2. Put on the rough grater attachment and insert the block of frozen butter to form the streusel topping. The topping should resemble breadcrumbs.
3. Stir in the sugar and crushed biscuits.
1. Preheat oven to 170°C.
2. Place the apple filling on a greased baking dish and spoon the streusel topping on top of the apple filling.
3. Bake until the topping is crisp and golden.
4. Place the remaining half of apple topping inside the crepe and transfer the apple filling on top of the crepe.
5. Top with ice cream and fresh berries to serve.
So that's it for some of Bosch's deliciously 'Apple-tizing' creations from some truly talented users. Many thanks to Bosch for inviting me as a judge.
You can also check out all seven dessert recipes from the previous competition too.