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Nothing says “weekend” like homemade #pancakes for breakfast! In this week’s #FoodhallTestKitchen, Chef @iamchefsupreet tested 3 ways to make this versatile dish - Easy Pancakes, Whole Wheat Pancakes and 3-ingredient Pancakes. 1. Easy Pancakes: Place 2 cups all-purpose flour, 2 tbsp sugar, 2 tsp baking powder & 1/2 tsp salt in a large bowl & whisk to combine. Add 1 1/2 cups milk, 2 large eggs & 2 tbsp oil. Whisk until smooth. Set the batter aside for 10 mins. Heat a large cast iron or nonstick pan on medium. Add 1 tsp of oil to the pan & swirl to coat. Add a laddle of the batter to the pan. Cook on the first side until #bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 mins. Flip the pancake. Cook until the second sides are golden-brown, 2 to 3 mins more. Repeat using more oil and cooking the remaining batter. Serve with #chocolate syrup and chocolate chips 2. Whole Wheat Pancakes: Mix 2 cups whole wheat flour, 4 1/2 tsp baking powder, 1/2 tsp salt, 2 tsp #cinnamon, 2 tsp sugar. Add the wet ingredients - 2 eggs, 2 cups milk, 2 tsp vanilla extract, and mix well with a whisk/spoon until there are no more dry spots; don't over-mix. Heat a large pan on medium heat. Lightly coat with oil & pour 1/4 cup of pancake batter. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter. Serve with sliced #bananas 3. 3-ingredient Pancakes: In a bowl, mash 1 banana with a fork. Add 2 #eggs and 1/4 tsp cinnamon. Mix until combined. Heat a nonstick pan over medium heat. Add a spoonful of batter and cook for 3-4 mins, then flip and cook for an additional 3-4 mins. Serve with #berries Made this? Let us know in the comments below.

Nothing says “weekend” like homemade #pancakes for breakfast! In this week’s #FoodhallTestKitchen, Chef @iamchefsupreet tested 3 ways to make this versatile dish - Easy Pancakes, Whole Wheat Pancakes and 3-ingredient Pancakes. 1. Easy Pancakes: Place 2 cups all-purpose flour, 2 tbsp sugar, 2 tsp baking powder & 1/2 tsp salt in a large bowl & whisk to combine. Add 1 1/2 cups milk, 2 large eggs & 2 tbsp oil. Whisk until smooth. Set the batter aside for 10 mins. Heat a large cast iron or nonstick pan on medium. Add 1 tsp of oil to the pan & swirl to coat. Add a laddle of the batter to the pan. Cook on the first side until #bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 mins. Flip the pancake. Cook until the second sides are golden-brown, 2 to 3 mins more. Repeat using more oil and cooking the remaining batter. Serve with #chocolate syrup and chocolate chips 2. Whole Wheat Pancakes: Mix 2 cups whole wheat flour, 4 1/2 tsp baking powder, 1/2 tsp salt, 2 tsp #cinnamon, 2 tsp sugar. Add the wet ingredients - 2 eggs, 2 cups milk, 2 tsp vanilla extract, and mix well with a whisk/spoon until there are no more dry spots; don't over-mix. Heat a large pan on medium heat. Lightly coat with oil & pour 1/4 cup of pancake batter. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter. Serve with sliced #bananas 3. 3-ingredient Pancakes: In a bowl, mash 1 banana with a fork. Add 2 #eggs and 1/4 tsp cinnamon. Mix until combined. Heat a nonstick pan over medium heat. Add a spoonful of batter and cook for 3-4 mins, then flip and cook for an additional 3-4 mins. Serve with #berries Made this? Let us know in the comments below.

Nothing says “weekend” like homemade #pancakes for breakfast! In this week’s #FoodhallTestKitchen, Chef @iamchefsupreet tested 3 ways to make this versatile dish - Easy Pancakes, Whole Wheat Pancakes and 3-ingredient Pancakes. 1. Easy Pancakes: Place 2 cups all-purpose flour, 2 tbsp sugar, 2 tsp baking powder & 1/2 tsp salt in a large bowl & whisk to combine. Add 1 1/2 cups milk, 2 large eggs & 2 tbsp oil. Whisk until smooth. Set the batter aside for 10 mins. Heat a large cast iron or nonstick pan on medium. Add 1 tsp of oil to the pan & swirl to coat. Add a laddle of the batter to the pan. Cook on the first side until #bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 mins. Flip the pancake. Cook until the second sides are golden-brown, 2 to 3 mins more. Repeat using more oil and cooking the remaining batter. Serve with #chocolate syrup and chocolate chips 2. Whole Wheat Pancakes: Mix 2 cups whole wheat flour, 4 1/2 tsp baking powder, 1/2 tsp salt, 2 tsp #cinnamon, 2 tsp sugar. Add the wet ingredients - 2 eggs, 2 cups milk, 2 tsp vanilla extract, and mix well with a whisk/spoon until there are no more dry spots; don't over-mix. Heat a large pan on medium heat. Lightly coat with oil & pour 1/4 cup of pancake batter. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter. Serve with sliced #bananas 3. 3-ingredient Pancakes: In a bowl, mash 1 banana with a fork. Add 2 #eggs and 1/4 tsp cinnamon. Mix until combined. Heat a nonstick pan over medium heat. Add a spoonful of batter and cook for 3-4 mins, then flip and cook for an additional 3-4 mins. Serve with #berries Made this? Let us know in the comments below.

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Borrowed from the Swiss – a thick potato pancake with melted cheese in the middle, #Rostï is perfect for brunch & dinner alike. In this week's #FoodhallTestKitchen, we tested 3 ways to make this savoury cake – Potato Rostï, Vegan Sweet Potato Rostï & Quinoa & Yam Rostï: • Potato Rostï: Preheat oven to 200 degrees C. Peel & grate 8 potatoes; pat dry with paper towels. In large bowl, toss potatoes with salt& pepper to taste. In nonstick skillet with heat-safe handle, heat 1tbsp olive oil over medium heat. Add half the potatoes, gently patting with a spatula to cover the skillet. Top with 1cup mozzarella cheese. Top with remaining potatoes, gently patting. Cook 10 mins, gently shaking skillet to keep pancake from sticking. Carefully invert potato pancake onto a flat plate. Add 1tbsp oil to skillet, then slide pancake back into it. Cook for 10mins, gently shaking skillet. Place it uncovered in oven & bake 20mins, until tender. Serving suggestion- Mayonnaise • Quinoa & Yam Rostï: In a small frying pan, with a bit of oil, sauté 1 chopped onion on medium heat until browned. Add 1clove garlic & stir. Remove from heat. Combine all the ingredients- 1grated yam, 1grated carrot, 1cup cooked quinoa, 1/2cup almond meal, 1/2cup flour, salt & pepper, 1tsp cinnamon, 1/2cumin, 2tbsp tahini, 2eggs & mix well, with onion/garlic mixture. In a 10inch pan, add 1tbsp oil of your choice over medium heat. Tip mixture into pan & using a spatula, press down and cover the pan. Cook slowly on low heat. After about 10mins, place a plate over the rostï & flip the pan. Add some oil to the pan, slide the rostï back into the it. Cook for 6-8mins. Slide out onto plate. Serving suggestion- #Guacamole • #Vegan Sweet Potato Rostï: Combine 1onion, 1red pepper, 2cloves garlic & 3cm ginger in a bowl. Add the 1 1/2 tbsp cornflour, then season with salt & pepper. Grate 2 sweet potatoes onto a clean towel & squeeze out excess liquid. Mix the grated potato in the bowl & sift 1cup flour & mix well. Set aside for 5mins. Pour 1tsp of oil in a frying pan over high heat. Divide mixture into 4-5 balls, then flatten each one. Add the Rostïs & fry them for 5 mins on each side. Serving suggestion- Salsa

Borrowed from the Swiss – a thick potato pancake with melted cheese in the middle, #Rostï is perfect for brunch & dinner alike. In this week's #FoodhallTestKitchen, we tested 3 ways to make this savoury cake – Potato Rostï, Vegan Sweet Potato Rostï & Quinoa & Yam Rostï: • Potato Rostï: Preheat oven to 200 degrees C. Peel & grate 8 potatoes; pat dry with paper towels. In large bowl, toss potatoes with salt& pepper to taste. In nonstick skillet with heat-safe handle, heat 1tbsp olive oil over medium heat. Add half the potatoes, gently patting with a spatula to cover the skillet. Top with 1cup mozzarella cheese. Top with remaining potatoes, gently patting. Cook 10 mins, gently shaking skillet to keep pancake from sticking. Carefully invert potato pancake onto a flat plate. Add 1tbsp oil to skillet, then slide pancake back into it. Cook for 10mins, gently shaking skillet. Place it uncovered in oven & bake 20mins, until tender. Serving suggestion- Mayonnaise • Quinoa & Yam Rostï: In a small frying pan, with a bit of oil, sauté 1 chopped onion on medium heat until browned. Add 1clove garlic & stir. Remove from heat. Combine all the ingredients- 1grated yam, 1grated carrot, 1cup cooked quinoa, 1/2cup almond meal, 1/2cup flour, salt & pepper, 1tsp cinnamon, 1/2cumin, 2tbsp tahini, 2eggs & mix well, with onion/garlic mixture. In a 10inch pan, add 1tbsp oil of your choice over medium heat. Tip mixture into pan & using a spatula, press down and cover the pan. Cook slowly on low heat. After about 10mins, place a plate over the rostï & flip the pan. Add some oil to the pan, slide the rostï back into the it. Cook for 6-8mins. Slide out onto plate. Serving suggestion- #Guacamole • #Vegan Sweet Potato Rostï: Combine 1onion, 1red pepper, 2cloves garlic & 3cm ginger in a bowl. Add the 1 1/2 tbsp cornflour, then season with salt & pepper. Grate 2 sweet potatoes onto a clean towel & squeeze out excess liquid. Mix the grated potato in the bowl & sift 1cup flour & mix well. Set aside for 5mins. Pour 1tsp of oil in a frying pan over high heat. Divide mixture into 4-5 balls, then flatten each one. Add the Rostïs & fry them for 5 mins on each side. Serving suggestion- Salsa

Borrowed from the Swiss – a thick potato pancake with melted cheese in the middle, #Rostï is perfect for brunch & dinner alike. In this week's #FoodhallTestKitchen, we tested 3 ways to make this savoury cake – Potato Rostï, Vegan Sweet Potato Rostï & Quinoa & Yam Rostï: • Potato Rostï: Preheat oven to 200 degrees C. Peel & grate 8 potatoes; pat dry with paper towels. In large bowl, toss potatoes with salt& pepper to taste. In nonstick skillet with heat-safe handle, heat 1tbsp olive oil over medium heat. Add half the potatoes, gently patting with a spatula to cover the skillet. Top with 1cup mozzarella cheese. Top with remaining potatoes, gently patting. Cook 10 mins, gently shaking skillet to keep pancake from sticking. Carefully invert potato pancake onto a flat plate. Add 1tbsp oil to skillet, then slide pancake back into it. Cook for 10mins, gently shaking skillet. Place it uncovered in oven & bake 20mins, until tender. Serving suggestion- Mayonnaise • Quinoa & Yam Rostï: In a small frying pan, with a bit of oil, sauté 1 chopped onion on medium heat until browned. Add 1clove garlic & stir. Remove from heat. Combine all the ingredients- 1grated yam, 1grated carrot, 1cup cooked quinoa, 1/2cup almond meal, 1/2cup flour, salt & pepper, 1tsp cinnamon, 1/2cumin, 2tbsp tahini, 2eggs & mix well, with onion/garlic mixture. In a 10inch pan, add 1tbsp oil of your choice over medium heat. Tip mixture into pan & using a spatula, press down and cover the pan. Cook slowly on low heat. After about 10mins, place a plate over the rostï & flip the pan. Add some oil to the pan, slide the rostï back into the it. Cook for 6-8mins. Slide out onto plate. Serving suggestion- #Guacamole • #Vegan Sweet Potato Rostï: Combine 1onion, 1red pepper, 2cloves garlic & 3cm ginger in a bowl. Add the 1 1/2 tbsp cornflour, then season with salt & pepper. Grate 2 sweet potatoes onto a clean towel & squeeze out excess liquid. Mix the grated potato in the bowl & sift 1cup flour & mix well. Set aside for 5mins. Pour 1tsp of oil in a frying pan over high heat. Divide mixture into 4-5 balls, then flatten each one. Add the Rostïs & fry them for 5 mins on each side. Serving suggestion- Salsa

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Whether you're hanging them as ornaments or dunking them in warm milk, we all love Gingerbread cookies! This week in #FoodhallTestKitchen, we show you 3 takes on the Christmas classic-the Ginger Snap, the Gingerbread, and the Healthy Ginger cookie. • Ginger snap- Preheat oven to 175°C. Sift 2 cups flour, 1tbsp ginger powder, 2tsp baking soda, 1tsp cinnamon & 1/2tsp salt into a mixing bowl. Stir to blend evenly & sift again into another bowl. Place 3/4cup butter into a mixing bowl & beat until creamy. Beat in 1cup white sugar, 1egg, & 1/4cup dark molasses. Sift 1/3 of flour mixture into butter mixt; stir to blend. Sift in remaining flour & mix together until a soft dough forms. Roll the dough & cut out cookies using a cookie cutter or into balls. Dip in 1/3cup cinnamon sugar & place 2 inches apart on a baking sheet. Bake for about 10 mins. Once cooled, dust with powdered sugar • Gingerbread- Whisk 3cups flour, 1 1/2baking powder, 3/4baking soda, 1/4tsp salt, 1tbsp ginger, 1 3/4tsp cinnamon & 1/4tsp cloves until combined. In a big bowl beat 6tbsp butter, 3/4cup brown sugar & 1egg on medium speed. Add 1/2cup molasses, 2tsp vanilla, 1tsp lemon zest & continue to mix. Preheat oven to 190°C. Place 1portion of the dough on a lightly floured surface. Sprinkle flour over dough & rolling pin. Roll to about 1/4-inch thick. Use extra flour to avoid sticking. Cut out cookies using gingerbread man cookie cutter. Bake for 7-10 mins. Allow them to cool until they are firm. Decorate any way you like • Healthy Ginger Cookies- Whisk 1cup oats, 3/4cup wheat flour, 1 1/2tsp baking powder, seeds, 1tsp ginger, 1/4tsp cinnamon, 1/8tsp nutmeg, 1/8tsp cloves & 1/4tsp salt in a medium bowl. In a separate bowl, whisk together the 2tbsp coconut oil, 1egg & 1tsp vanilla. Stir in 1/4cup maple syrup & 1/4cup molasses. Add in the flour mixture, stirring just until incorporated. Chill the cookie dough for 30 mins. Preheat the oven to 160°C & line a baking sheet. Scoop the cookie dough onto the prepared sheet & flatten to about half using a spatula. Bake for 10-12 mins. Allow it to cool Build your #Christmas goodie bag with us. Ring us on 8095031111 to know or just pop in to any of our stores

Whether you're hanging them as ornaments or dunking them in warm milk, we all love Gingerbread cookies! This week in #FoodhallTestKitchen, we show you 3 takes on the Christmas classic-the Ginger Snap, the Gingerbread, and the Healthy Ginger cookie. • Ginger snap- Preheat oven to 175°C. Sift 2 cups flour, 1tbsp ginger powder, 2tsp baking soda, 1tsp cinnamon & 1/2tsp salt into a mixing bowl. Stir to blend evenly & sift again into another bowl. Place 3/4cup butter into a mixing bowl & beat until creamy. Beat in 1cup white sugar, 1egg, & 1/4cup dark molasses. Sift 1/3 of flour mixture into butter mixt; stir to blend. Sift in remaining flour & mix together until a soft dough forms. Roll the dough & cut out cookies using a cookie cutter or into balls. Dip in 1/3cup cinnamon sugar & place 2 inches apart on a baking sheet. Bake for about 10 mins. Once cooled, dust with powdered sugar • Gingerbread- Whisk 3cups flour, 1 1/2baking powder, 3/4baking soda, 1/4tsp salt, 1tbsp ginger, 1 3/4tsp cinnamon & 1/4tsp cloves until combined. In a big bowl beat 6tbsp butter, 3/4cup brown sugar & 1egg on medium speed. Add 1/2cup molasses, 2tsp vanilla, 1tsp lemon zest & continue to mix. Preheat oven to 190°C. Place 1portion of the dough on a lightly floured surface. Sprinkle flour over dough & rolling pin. Roll to about 1/4-inch thick. Use extra flour to avoid sticking. Cut out cookies using gingerbread man cookie cutter. Bake for 7-10 mins. Allow them to cool until they are firm. Decorate any way you like • Healthy Ginger Cookies- Whisk 1cup oats, 3/4cup wheat flour, 1 1/2tsp baking powder, seeds, 1tsp ginger, 1/4tsp cinnamon, 1/8tsp nutmeg, 1/8tsp cloves & 1/4tsp salt in a medium bowl. In a separate bowl, whisk together the 2tbsp coconut oil, 1egg & 1tsp vanilla. Stir in 1/4cup maple syrup & 1/4cup molasses. Add in the flour mixture, stirring just until incorporated. Chill the cookie dough for 30 mins. Preheat the oven to 160°C & line a baking sheet. Scoop the cookie dough onto the prepared sheet & flatten to about half using a spatula. Bake for 10-12 mins. Allow it to cool Build your #Christmas goodie bag with us. Ring us on 8095031111 to know or just pop in to any of our stores

Whether you're hanging them as ornaments or dunking them in warm milk, we all love Gingerbread cookies! This week in #FoodhallTestKitchen, we show you 3 takes on the Christmas classic-the Ginger Snap, the Gingerbread, and the Healthy Ginger cookie. • Ginger snap- Preheat oven to 175°C. Sift 2 cups flour, 1tbsp ginger powder, 2tsp baking soda, 1tsp cinnamon & 1/2tsp salt into a mixing bowl. Stir to blend evenly & sift again into another bowl. Place 3/4cup butter into a mixing bowl & beat until creamy. Beat in 1cup white sugar, 1egg, & 1/4cup dark molasses. Sift 1/3 of flour mixture into butter mixt; stir to blend. Sift in remaining flour & mix together until a soft dough forms. Roll the dough & cut out cookies using a cookie cutter or into balls. Dip in 1/3cup cinnamon sugar & place 2 inches apart on a baking sheet. Bake for about 10 mins. Once cooled, dust with powdered sugar • Gingerbread- Whisk 3cups flour, 1 1/2baking powder, 3/4baking soda, 1/4tsp salt, 1tbsp ginger, 1 3/4tsp cinnamon & 1/4tsp cloves until combined. In a big bowl beat 6tbsp butter, 3/4cup brown sugar & 1egg on medium speed. Add 1/2cup molasses, 2tsp vanilla, 1tsp lemon zest & continue to mix. Preheat oven to 190°C. Place 1portion of the dough on a lightly floured surface. Sprinkle flour over dough & rolling pin. Roll to about 1/4-inch thick. Use extra flour to avoid sticking. Cut out cookies using gingerbread man cookie cutter. Bake for 7-10 mins. Allow them to cool until they are firm. Decorate any way you like • Healthy Ginger Cookies- Whisk 1cup oats, 3/4cup wheat flour, 1 1/2tsp baking powder, seeds, 1tsp ginger, 1/4tsp cinnamon, 1/8tsp nutmeg, 1/8tsp cloves & 1/4tsp salt in a medium bowl. In a separate bowl, whisk together the 2tbsp coconut oil, 1egg & 1tsp vanilla. Stir in 1/4cup maple syrup & 1/4cup molasses. Add in the flour mixture, stirring just until incorporated. Chill the cookie dough for 30 mins. Preheat the oven to 160°C & line a baking sheet. Scoop the cookie dough onto the prepared sheet & flatten to about half using a spatula. Bake for 10-12 mins. Allow it to cool Build your #Christmas goodie bag with us. Ring us on 8095031111 to know or just pop in to any of our stores

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Edamame may be your side order before a sushi dinner, but its the perfect snack-time hero. On its own, #edamame doesn’t pack a whole lot of flavour, but when you think of it as a blank canvas, the possibilities of turning it into a tasty #snack are endless. This week, for #FoodhallTestKitchen, we made edamame in three ways - steamed, stir-fried and roasted. 1. Steamed - All you need is salt, water and 10 minutes to make this! Bring 6 cups of water to a boil with 1 tbsp salt. When the water reaches its boiling point, add in 2 cups of edamame. Cook for 5 minutes or until tender. Drain thoroughly. Season the edamame with sea salt. Serve #warm or #cold 2. Stir-fried - The #garlic really livens up this #healthy snack. Heat 1/2 tbsp olive oil in a pan and fry 1 clove of garlic. When aromatic, add the edamame, 1-2 tbsp soy sauce and 2 tsp birds eye #chilli. Toss all to combine well, until well cooked 3. Roasted - Utterly addictive. #Crunchy on the outside, chewy in the middle - you just won’t stop nibbling on them. You need to preheat the oven to 180 degree celsius. Pat dry 500g thawed edamame using a paper towel. In a mixing bowl, toss the edamame with 2 tsp olive oil, 1 tsp salt & 1/2 tsp pepper and lay the edamame on a baking sheet. Allow to roast for 30-40 minutes, or until golden brown Enjoying our #recipes? Let us know in the comments below!

Edamame may be your side order before a sushi dinner, but its the perfect snack-time hero. On its own, #edamame doesn’t pack a whole lot of flavour, but when you think of it as a blank canvas, the possibilities of turning it into a tasty #snack are endless. This week, for #FoodhallTestKitchen, we made edamame in three ways - steamed, stir-fried and roasted. 1. Steamed - All you need is salt, water and 10 minutes to make this! Bring 6 cups of water to a boil with 1 tbsp salt. When the water reaches its boiling point, add in 2 cups of edamame. Cook for 5 minutes or until tender. Drain thoroughly. Season the edamame with sea salt. Serve #warm or #cold 2. Stir-fried - The #garlic really livens up this #healthy snack. Heat 1/2 tbsp olive oil in a pan and fry 1 clove of garlic. When aromatic, add the edamame, 1-2 tbsp soy sauce and 2 tsp birds eye #chilli. Toss all to combine well, until well cooked 3. Roasted - Utterly addictive. #Crunchy on the outside, chewy in the middle - you just won’t stop nibbling on them. You need to preheat the oven to 180 degree celsius. Pat dry 500g thawed edamame using a paper towel. In a mixing bowl, toss the edamame with 2 tsp olive oil, 1 tsp salt & 1/2 tsp pepper and lay the edamame on a baking sheet. Allow to roast for 30-40 minutes, or until golden brown Enjoying our #recipes? Let us know in the comments below!

Edamame may be your side order before a sushi dinner, but its the perfect snack-time hero. On its own, #edamame doesn’t pack a whole lot of flavour, but when you think of it as a blank canvas, the possibilities of turning it into a tasty #snack are endless. This week, for #FoodhallTestKitchen, we made edamame in three ways - steamed, stir-fried and roasted. 1. Steamed - All you need is salt, water and 10 minutes to make this! Bring 6 cups of water to a boil with 1 tbsp salt. When the water reaches its boiling point, add in 2 cups of edamame. Cook for 5 minutes or until tender. Drain thoroughly. Season the edamame with sea salt. Serve #warm or #cold 2. Stir-fried - The #garlic really livens up this #healthy snack. Heat 1/2 tbsp olive oil in a pan and fry 1 clove of garlic. When aromatic, add the edamame, 1-2 tbsp soy sauce and 2 tsp birds eye #chilli. Toss all to combine well, until well cooked 3. Roasted - Utterly addictive. #Crunchy on the outside, chewy in the middle - you just won’t stop nibbling on them. You need to preheat the oven to 180 degree celsius. Pat dry 500g thawed edamame using a paper towel. In a mixing bowl, toss the edamame with 2 tsp olive oil, 1 tsp salt & 1/2 tsp pepper and lay the edamame on a baking sheet. Allow to roast for 30-40 minutes, or until golden brown Enjoying our #recipes? Let us know in the comments below!

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If you’re looking for a quick fix to beat the Sunday Snooze, dumplings are a surprisingly easy treat. This week, for #FoodhallTestKitchen, we tried our dumplings three ways. Same wrap. Same filling. Different method. Here’s what went down: Steamed: The traditional dumpling, place your dumplings in a steamer and cook for a few minutes until the outer layer starts looking a bit translucent. If you don’t have a steamer, you can also place a netted plate over a pot of boiling water and cover it with a close Pan-Fried: In a non-stick pan, add 2 tbsp of oil and place the dumplings on the pan. Cook for a few minutes and then add a few tbsp of water. Cover the pan and then let the dumplings continue cooking in the steam, once the dumplings are crispy and golden, take them out and enjoy with your favourite chilli sauce Fried: In a wok, add a generous amount of cooking oil and heat until a small piece of dough rises to the top when placed in the wok. Then, making sure that your dumplings are properly sealed, place the dumplings gently in the oil and cook until they are golden brown all over. Take them out of the oil and place on a kitchen towel to drain the excess oil and serve with your favourite dressing. And since it’s Sunday, skip the laborious task of making your own dumplings and simply pick up a packet of frozen dumplings from a Foodhall near you or choose our Dumpling and Satay Meal Kit if you’re looking to toss up a fuller meal in under 30 min. Call us on 8095031111 to know more.

If you’re looking for a quick fix to beat the Sunday Snooze, dumplings are a surprisingly easy treat. This week, for #FoodhallTestKitchen, we tried our dumplings three ways. Same wrap. Same filling. Different method. Here’s what went down: Steamed: The traditional dumpling, place your dumplings in a steamer and cook for a few minutes until the outer layer starts looking a bit translucent. If you don’t have a steamer, you can also place a netted plate over a pot of boiling water and cover it with a close Pan-Fried: In a non-stick pan, add 2 tbsp of oil and place the dumplings on the pan. Cook for a few minutes and then add a few tbsp of water. Cover the pan and then let the dumplings continue cooking in the steam, once the dumplings are crispy and golden, take them out and enjoy with your favourite chilli sauce Fried: In a wok, add a generous amount of cooking oil and heat until a small piece of dough rises to the top when placed in the wok. Then, making sure that your dumplings are properly sealed, place the dumplings gently in the oil and cook until they are golden brown all over. Take them out of the oil and place on a kitchen towel to drain the excess oil and serve with your favourite dressing. And since it’s Sunday, skip the laborious task of making your own dumplings and simply pick up a packet of frozen dumplings from a Foodhall near you or choose our Dumpling and Satay Meal Kit if you’re looking to toss up a fuller meal in under 30 min. Call us on 8095031111 to know more.

If you’re looking for a quick fix to beat the Sunday Snooze, dumplings are a surprisingly easy treat. This week, for #FoodhallTestKitchen, we tried our dumplings three ways. Same wrap. Same filling. Different method. Here’s what went down: Steamed: The traditional dumpling, place your dumplings in a steamer and cook for a few minutes until the outer layer starts looking a bit translucent. If you don’t have a steamer, you can also place a netted plate over a pot of boiling water and cover it with a close Pan-Fried: In a non-stick pan, add 2 tbsp of oil and place the dumplings on the pan. Cook for a few minutes and then add a few tbsp of water. Cover the pan and then let the dumplings continue cooking in the steam, once the dumplings are crispy and golden, take them out and enjoy with your favourite chilli sauce Fried: In a wok, add a generous amount of cooking oil and heat until a small piece of dough rises to the top when placed in the wok. Then, making sure that your dumplings are properly sealed, place the dumplings gently in the oil and cook until they are golden brown all over. Take them out of the oil and place on a kitchen towel to drain the excess oil and serve with your favourite dressing. And since it’s Sunday, skip the laborious task of making your own dumplings and simply pick up a packet of frozen dumplings from a Foodhall near you or choose our Dumpling and Satay Meal Kit if you’re looking to toss up a fuller meal in under 30 min. Call us on 8095031111 to know more.

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If you’re looking for a quick fix to beat the Sunday Snooze, dumplings are a surprisingly easy treat. This week, for #FoodhallTestKitchen, we tried our dumplings three ways. Same wrap. Same filling. Different method. Here’s what went down: Steamed: The traditional dumpling, place your dumplings in a steamer and cook for a few minutes until the outer layer starts looking a bit translucent. If you don’t have a steamer, you can also place a netted plate over a pot of boiling water and cover it with a close Pan-Fried: In a non-stick pan, add 2 tbsp of oil and place the dumplings on the pan. Cook for a few minutes and then add a few tbsp of water. Cover the pan and then let the dumplings continue cooking in the steam, once the dumplings are crispy and golden, take them out and enjoy with your favourite chilli sauce Fried: In a wok, add a generous amount of cooking oil and heat until a small piece of dough rises to the top when placed in the wok. Then, making sure that your dumplings are properly sealed, place the dumplings gently in the oil and cook until they are golden brown all over. Take them out of the oil and place on a kitchen towel to drain the excess oil and serve with your favourite dressing. And since it’s Sunday, skip the laborious task of making your own dumplings and simply pick up a packet of frozen dumplings from a Foodhall near you or choose our Dumpling and Satay Meal Kit if you’re looking to toss up a fuller meal in under 30 min. Call us on 8095031111 to know more.

If you’re looking for a quick fix to beat the Sunday Snooze, dumplings are a surprisingly easy treat. This week, for #FoodhallTestKitchen, we tried our dumplings three ways. Same wrap. Same filling. Different method. Here’s what went down: Steamed: The traditional dumpling, place your dumplings in a steamer and cook for a few minutes until the outer layer starts looking a bit translucent. If you don’t have a steamer, you can also place a netted plate over a pot of boiling water and cover it with a close Pan-Fried: In a non-stick pan, add 2 tbsp of oil and place the dumplings on the pan. Cook for a few minutes and then add a few tbsp of water. Cover the pan and then let the dumplings continue cooking in the steam, once the dumplings are crispy and golden, take them out and enjoy with your favourite chilli sauce Fried: In a wok, add a generous amount of cooking oil and heat until a small piece of dough rises to the top when placed in the wok. Then, making sure that your dumplings are properly sealed, place the dumplings gently in the oil and cook until they are golden brown all over. Take them out of the oil and place on a kitchen towel to drain the excess oil and serve with your favourite dressing. And since it’s Sunday, skip the laborious task of making your own dumplings and simply pick up a packet of frozen dumplings from a Foodhall near you or choose our Dumpling and Satay Meal Kit if you’re looking to toss up a fuller meal in under 30 min. Call us on 8095031111 to know more.

If you’re looking for a quick fix to beat the Sunday Snooze, dumplings are a surprisingly easy treat. This week, for #FoodhallTestKitchen, we tried our dumplings three ways. Same wrap. Same filling. Different method. Here’s what went down: Steamed: The traditional dumpling, place your dumplings in a steamer and cook for a few minutes until the outer layer starts looking a bit translucent. If you don’t have a steamer, you can also place a netted plate over a pot of boiling water and cover it with a close Pan-Fried: In a non-stick pan, add 2 tbsp of oil and place the dumplings on the pan. Cook for a few minutes and then add a few tbsp of water. Cover the pan and then let the dumplings continue cooking in the steam, once the dumplings are crispy and golden, take them out and enjoy with your favourite chilli sauce Fried: In a wok, add a generous amount of cooking oil and heat until a small piece of dough rises to the top when placed in the wok. Then, making sure that your dumplings are properly sealed, place the dumplings gently in the oil and cook until they are golden brown all over. Take them out of the oil and place on a kitchen towel to drain the excess oil and serve with your favourite dressing. And since it’s Sunday, skip the laborious task of making your own dumplings and simply pick up a packet of frozen dumplings from a Foodhall near you or choose our Dumpling and Satay Meal Kit if you’re looking to toss up a fuller meal in under 30 min. Call us on 8095031111 to know more.

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In this week’s #FoodhallTestKitchen, we’ve tested Chilli Oil 3 ways - one of the best condiments for all the spice-lovers out there! It’s no surprise that chilli oil consists of only two ingredients, you guessed it - #chilli and #oil. Check out these 3 ways to add some (hot!) flavours to your #weekend: 1. Cold-oil method: It’s a cold and slow infusion method using 2 cups olive oil and 1/2 cup Italian-style red chilli flakes - they are usually already roasted for longer than the Asian counterparts. Place 1/4 cup of the chilli flakes in a glass jar. Slowly pour the oil over it. Add the remaining chilli flakes and close it tight, and shake well. Store this for a week in a cool-dark place before consumption 2. Numbing oil: Also known as Sichuan peppercorn oil or Prickly oil. It’s a versatile way to add authentic & tongue tingling ‘buzz’ to your dishes. Instead of the chilli heat, the Sichuan pepper has more of a cold, numbing effect with a tingling sensation. You need 1/2 cup peanut oil, 3 tbsp gochugaru (Korean chilli flakes), 1 tsp Sichuan peppercorns, 1 tsp sesame oil, optional. Heat oil until smoke starts to appear, about 180 degrees C. Take it off the heat and allow it to cool down, until 135 degrees C. Pour a little over the chilli mixture, if you get a burning smell, let it cool a bit more. Otherwise, pour all of the oil over the chilli & store in an air-tight jar 3. Classic Chilli Oil with Add-ins: This simple two-ingredient chilli oil base just requires quick heating of oil that is then poured over the chilli flakes for the ultimate ‘ASMR’ sizzle experience. 1 cup chilli flakes and 1 1/2 cup neutral oil (vegetable, canola, peanut oils), 1/2 tsp salt, optional. Pour the oil in a saucepan over medium heat for 2-3 minutes. Do not over heat. Carefully, pour the hot oil over the chilli flakes. They will sizzle and release an amazing aroma. Add salt, and any add-ins of your choice, we used star anise. You can use ginger, garlic, scallions, cloves, cinnamon, etc. finally, leave the oil to cool down and then transfer to a glass jar This spicy oil can be drizzled over noodles & rice,dumplings, #pasta, pizza or even used to #cook with - the options are endless!

In this week’s #FoodhallTestKitchen, we’ve tested Chilli Oil 3 ways - one of the best condiments for all the spice-lovers out there! It’s no surprise that chilli oil consists of only two ingredients, you guessed it - #chilli and #oil. Check out these 3 ways to add some (hot!) flavours to your #weekend: 1. Cold-oil method: It’s a cold and slow infusion method using 2 cups olive oil and 1/2 cup Italian-style red chilli flakes - they are usually already roasted for longer than the Asian counterparts. Place 1/4 cup of the chilli flakes in a glass jar. Slowly pour the oil over it. Add the remaining chilli flakes and close it tight, and shake well. Store this for a week in a cool-dark place before consumption 2. Numbing oil: Also known as Sichuan peppercorn oil or Prickly oil. It’s a versatile way to add authentic & tongue tingling ‘buzz’ to your dishes. Instead of the chilli heat, the Sichuan pepper has more of a cold, numbing effect with a tingling sensation. You need 1/2 cup peanut oil, 3 tbsp gochugaru (Korean chilli flakes), 1 tsp Sichuan peppercorns, 1 tsp sesame oil, optional. Heat oil until smoke starts to appear, about 180 degrees C. Take it off the heat and allow it to cool down, until 135 degrees C. Pour a little over the chilli mixture, if you get a burning smell, let it cool a bit more. Otherwise, pour all of the oil over the chilli & store in an air-tight jar 3. Classic Chilli Oil with Add-ins: This simple two-ingredient chilli oil base just requires quick heating of oil that is then poured over the chilli flakes for the ultimate ‘ASMR’ sizzle experience. 1 cup chilli flakes and 1 1/2 cup neutral oil (vegetable, canola, peanut oils), 1/2 tsp salt, optional. Pour the oil in a saucepan over medium heat for 2-3 minutes. Do not over heat. Carefully, pour the hot oil over the chilli flakes. They will sizzle and release an amazing aroma. Add salt, and any add-ins of your choice, we used star anise. You can use ginger, garlic, scallions, cloves, cinnamon, etc. finally, leave the oil to cool down and then transfer to a glass jar This spicy oil can be drizzled over noodles & rice,dumplings, #pasta, pizza or even used to #cook with - the options are endless!

In this week’s #FoodhallTestKitchen, we’ve tested Chilli Oil 3 ways - one of the best condiments for all the spice-lovers out there! It’s no surprise that chilli oil consists of only two ingredients, you guessed it - #chilli and #oil. Check out these 3 ways to add some (hot!) flavours to your #weekend: 1. Cold-oil method: It’s a cold and slow infusion method using 2 cups olive oil and 1/2 cup Italian-style red chilli flakes - they are usually already roasted for longer than the Asian counterparts. Place 1/4 cup of the chilli flakes in a glass jar. Slowly pour the oil over it. Add the remaining chilli flakes and close it tight, and shake well. Store this for a week in a cool-dark place before consumption 2. Numbing oil: Also known as Sichuan peppercorn oil or Prickly oil. It’s a versatile way to add authentic & tongue tingling ‘buzz’ to your dishes. Instead of the chilli heat, the Sichuan pepper has more of a cold, numbing effect with a tingling sensation. You need 1/2 cup peanut oil, 3 tbsp gochugaru (Korean chilli flakes), 1 tsp Sichuan peppercorns, 1 tsp sesame oil, optional. Heat oil until smoke starts to appear, about 180 degrees C. Take it off the heat and allow it to cool down, until 135 degrees C. Pour a little over the chilli mixture, if you get a burning smell, let it cool a bit more. Otherwise, pour all of the oil over the chilli & store in an air-tight jar 3. Classic Chilli Oil with Add-ins: This simple two-ingredient chilli oil base just requires quick heating of oil that is then poured over the chilli flakes for the ultimate ‘ASMR’ sizzle experience. 1 cup chilli flakes and 1 1/2 cup neutral oil (vegetable, canola, peanut oils), 1/2 tsp salt, optional. Pour the oil in a saucepan over medium heat for 2-3 minutes. Do not over heat. Carefully, pour the hot oil over the chilli flakes. They will sizzle and release an amazing aroma. Add salt, and any add-ins of your choice, we used star anise. You can use ginger, garlic, scallions, cloves, cinnamon, etc. finally, leave the oil to cool down and then transfer to a glass jar This spicy oil can be drizzled over noodles & rice,dumplings, #pasta, pizza or even used to #cook with - the options are endless!

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In this week’s #FoodhallTestKitchen, we’ve tested Chilli Oil 3 ways - one of the best condiments for all the spice-lovers out there! It’s no surprise that chilli oil consists of only two ingredients, you guessed it - #chilli and #oil. Check out these 3 ways to add some (hot!) flavours to your #weekend: 1. Cold-oil method: It’s a cold and slow infusion method using 2 cups olive oil and 1/2 cup Italian-style red chilli flakes - they are usually already roasted for longer than the Asian counterparts. Place 1/4 cup of the chilli flakes in a glass jar. Slowly pour the oil over it. Add the remaining chilli flakes and close it tight, and shake well. Store this for a week in a cool-dark place before consumption 2. Numbing oil: Also known as Sichuan peppercorn oil or Prickly oil. It’s a versatile way to add authentic & tongue tingling ‘buzz’ to your dishes. Instead of the chilli heat, the Sichuan pepper has more of a cold, numbing effect with a tingling sensation. You need 1/2 cup peanut oil, 3 tbsp gochugaru (Korean chilli flakes), 1 tsp Sichuan peppercorns, 1 tsp sesame oil, optional. Heat oil until smoke starts to appear, about 180 degrees C. Take it off the heat and allow it to cool down, until 135 degrees C. Pour a little over the chilli mixture, if you get a burning smell, let it cool a bit more. Otherwise, pour all of the oil over the chilli & store in an air-tight jar 3. Classic Chilli Oil with Add-ins: This simple two-ingredient chilli oil base just requires quick heating of oil that is then poured over the chilli flakes for the ultimate ‘ASMR’ sizzle experience. 1 cup chilli flakes and 1 1/2 cup neutral oil (vegetable, canola, peanut oils), 1/2 tsp salt, optional. Pour the oil in a saucepan over medium heat for 2-3 minutes. Do not over heat. Carefully, pour the hot oil over the chilli flakes. They will sizzle and release an amazing aroma. Add salt, and any add-ins of your choice, we used star anise. You can use ginger, garlic, scallions, cloves, cinnamon, etc. finally, leave the oil to cool down and then transfer to a glass jar This spicy oil can be drizzled over noodles & rice,dumplings, #pasta, pizza or even used to #cook with - the options are endless!

In this week’s #FoodhallTestKitchen, we’ve tested Chilli Oil 3 ways - one of the best condiments for all the spice-lovers out there! It’s no surprise that chilli oil consists of only two ingredients, you guessed it - #chilli and #oil. Check out these 3 ways to add some (hot!) flavours to your #weekend: 1. Cold-oil method: It’s a cold and slow infusion method using 2 cups olive oil and 1/2 cup Italian-style red chilli flakes - they are usually already roasted for longer than the Asian counterparts. Place 1/4 cup of the chilli flakes in a glass jar. Slowly pour the oil over it. Add the remaining chilli flakes and close it tight, and shake well. Store this for a week in a cool-dark place before consumption 2. Numbing oil: Also known as Sichuan peppercorn oil or Prickly oil. It’s a versatile way to add authentic & tongue tingling ‘buzz’ to your dishes. Instead of the chilli heat, the Sichuan pepper has more of a cold, numbing effect with a tingling sensation. You need 1/2 cup peanut oil, 3 tbsp gochugaru (Korean chilli flakes), 1 tsp Sichuan peppercorns, 1 tsp sesame oil, optional. Heat oil until smoke starts to appear, about 180 degrees C. Take it off the heat and allow it to cool down, until 135 degrees C. Pour a little over the chilli mixture, if you get a burning smell, let it cool a bit more. Otherwise, pour all of the oil over the chilli & store in an air-tight jar 3. Classic Chilli Oil with Add-ins: This simple two-ingredient chilli oil base just requires quick heating of oil that is then poured over the chilli flakes for the ultimate ‘ASMR’ sizzle experience. 1 cup chilli flakes and 1 1/2 cup neutral oil (vegetable, canola, peanut oils), 1/2 tsp salt, optional. Pour the oil in a saucepan over medium heat for 2-3 minutes. Do not over heat. Carefully, pour the hot oil over the chilli flakes. They will sizzle and release an amazing aroma. Add salt, and any add-ins of your choice, we used star anise. You can use ginger, garlic, scallions, cloves, cinnamon, etc. finally, leave the oil to cool down and then transfer to a glass jar This spicy oil can be drizzled over noodles & rice,dumplings, #pasta, pizza or even used to #cook with - the options are endless!

In this week’s #FoodhallTestKitchen, we’ve tested Chilli Oil 3 ways - one of the best condiments for all the spice-lovers out there! It’s no surprise that chilli oil consists of only two ingredients, you guessed it - #chilli and #oil. Check out these 3 ways to add some (hot!) flavours to your #weekend: 1. Cold-oil method: It’s a cold and slow infusion method using 2 cups olive oil and 1/2 cup Italian-style red chilli flakes - they are usually already roasted for longer than the Asian counterparts. Place 1/4 cup of the chilli flakes in a glass jar. Slowly pour the oil over it. Add the remaining chilli flakes and close it tight, and shake well. Store this for a week in a cool-dark place before consumption 2. Numbing oil: Also known as Sichuan peppercorn oil or Prickly oil. It’s a versatile way to add authentic & tongue tingling ‘buzz’ to your dishes. Instead of the chilli heat, the Sichuan pepper has more of a cold, numbing effect with a tingling sensation. You need 1/2 cup peanut oil, 3 tbsp gochugaru (Korean chilli flakes), 1 tsp Sichuan peppercorns, 1 tsp sesame oil, optional. Heat oil until smoke starts to appear, about 180 degrees C. Take it off the heat and allow it to cool down, until 135 degrees C. Pour a little over the chilli mixture, if you get a burning smell, let it cool a bit more. Otherwise, pour all of the oil over the chilli & store in an air-tight jar 3. Classic Chilli Oil with Add-ins: This simple two-ingredient chilli oil base just requires quick heating of oil that is then poured over the chilli flakes for the ultimate ‘ASMR’ sizzle experience. 1 cup chilli flakes and 1 1/2 cup neutral oil (vegetable, canola, peanut oils), 1/2 tsp salt, optional. Pour the oil in a saucepan over medium heat for 2-3 minutes. Do not over heat. Carefully, pour the hot oil over the chilli flakes. They will sizzle and release an amazing aroma. Add salt, and any add-ins of your choice, we used star anise. You can use ginger, garlic, scallions, cloves, cinnamon, etc. finally, leave the oil to cool down and then transfer to a glass jar This spicy oil can be drizzled over noodles & rice,dumplings, #pasta, pizza or even used to #cook with - the options are endless!

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Tired of your regular cup of joe? For this week’s #FoodhalltestKitchen, @shashanklohia tried three different frosty formats of #coffee! Start off with a cup of cold #brew coffee, steeped overnight, and experiment with these variations: 1. 1 cup Cold brew + 200 ml low sugar tonic: An acquired taste, but for those who love coffee this is a refreshing and citrusy drink, thanks to the spritzy #tonic. A great way to pull yourself out of an afternoon slump! 2. 1 cup Cold brew + ½ cup dairy milk: A more familiar flavour profile, the milk takes the edge off and makes this a highly sippable bevvie for a morning jump start. 3. Cold brew + condensed milk: One part drink and one part dessert, this #VietnameseCoffee packs a double punch of caffeine and #sugar for an energising cup. Works great as a daytime pick-me-up!

Tired of your regular cup of joe? For this week’s #FoodhalltestKitchen, @shashanklohia tried three different frosty formats of #coffee! Start off with a cup of cold #brew coffee, steeped overnight, and experiment with these variations: 1. 1 cup Cold brew + 200 ml low sugar tonic: An acquired taste, but for those who love coffee this is a refreshing and citrusy drink, thanks to the spritzy #tonic. A great way to pull yourself out of an afternoon slump! 2. 1 cup Cold brew + ½ cup dairy milk: A more familiar flavour profile, the milk takes the edge off and makes this a highly sippable bevvie for a morning jump start. 3. Cold brew + condensed milk: One part drink and one part dessert, this #VietnameseCoffee packs a double punch of caffeine and #sugar for an energising cup. Works great as a daytime pick-me-up!

Tired of your regular cup of joe? For this week’s #FoodhalltestKitchen, @shashanklohia tried three different frosty formats of #coffee! Start off with a cup of cold #brew coffee, steeped overnight, and experiment with these variations: 1. 1 cup Cold brew + 200 ml low sugar tonic: An acquired taste, but for those who love coffee this is a refreshing and citrusy drink, thanks to the spritzy #tonic. A great way to pull yourself out of an afternoon slump! 2. 1 cup Cold brew + ½ cup dairy milk: A more familiar flavour profile, the milk takes the edge off and makes this a highly sippable bevvie for a morning jump start. 3. Cold brew + condensed milk: One part drink and one part dessert, this #VietnameseCoffee packs a double punch of caffeine and #sugar for an energising cup. Works great as a daytime pick-me-up!

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In this week’s #FoodhallTestKitchen, we realised that the perfect #HotChocolate does exist! Just to be sure, we tried 3 different recipes so you don’t have to. • Method: Simply combine all the ingredients in a saucepan over medium heat for 2-3 minutes, whisking constantly to avoid lumps 1. Original Hot Chocolate – 1 cup milk, 2 tbsp drinking chocolate powder, 1 tsp sugar, 1-2 drops vanilla extract, 1⁄2 tsp cornstarch, optional The result – The easiest, #classic hot cocoa never disappoints! 2. French Hot Chocolate – 1⁄2 cup milk, 1⁄4 cup heavy cream, 1 tsp sugar, 1⁄2 cup chopped 70% dark chocolate, 1⁄2 tsp espresso #coffee powder - optional, but great for intensifying chocolate flavour The result - Luxuriously thick, velvety and flavourful. It’s like drinking hot molten chocolate or Le Chocolat Chaud in #French 3. Vegan & Keto Hot Chocolate – 1 cup coconut milk, 1 1⁄2 cup cocoa powder, few drops of Stevia, 1⁄2 tsp cinnamon powder, optional The result – Healthy hot chocolate is no longer an oxymoron! A delicious alternative to the popular recipe without compromising on the taste

In this week’s #FoodhallTestKitchen, we realised that the perfect #HotChocolate does exist! Just to be sure, we tried 3 different recipes so you don’t have to. • Method: Simply combine all the ingredients in a saucepan over medium heat for 2-3 minutes, whisking constantly to avoid lumps 1. Original Hot Chocolate – 1 cup milk, 2 tbsp drinking chocolate powder, 1 tsp sugar, 1-2 drops vanilla extract, 1⁄2 tsp cornstarch, optional The result – The easiest, #classic hot cocoa never disappoints! 2. French Hot Chocolate – 1⁄2 cup milk, 1⁄4 cup heavy cream, 1 tsp sugar, 1⁄2 cup chopped 70% dark chocolate, 1⁄2 tsp espresso #coffee powder - optional, but great for intensifying chocolate flavour The result - Luxuriously thick, velvety and flavourful. It’s like drinking hot molten chocolate or Le Chocolat Chaud in #French 3. Vegan & Keto Hot Chocolate – 1 cup coconut milk, 1 1⁄2 cup cocoa powder, few drops of Stevia, 1⁄2 tsp cinnamon powder, optional The result – Healthy hot chocolate is no longer an oxymoron! A delicious alternative to the popular recipe without compromising on the taste

In this week’s #FoodhallTestKitchen, we realised that the perfect #HotChocolate does exist! Just to be sure, we tried 3 different recipes so you don’t have to. • Method: Simply combine all the ingredients in a saucepan over medium heat for 2-3 minutes, whisking constantly to avoid lumps 1. Original Hot Chocolate – 1 cup milk, 2 tbsp drinking chocolate powder, 1 tsp sugar, 1-2 drops vanilla extract, 1⁄2 tsp cornstarch, optional The result – The easiest, #classic hot cocoa never disappoints! 2. French Hot Chocolate – 1⁄2 cup milk, 1⁄4 cup heavy cream, 1 tsp sugar, 1⁄2 cup chopped 70% dark chocolate, 1⁄2 tsp espresso #coffee powder - optional, but great for intensifying chocolate flavour The result - Luxuriously thick, velvety and flavourful. It’s like drinking hot molten chocolate or Le Chocolat Chaud in #French 3. Vegan & Keto Hot Chocolate – 1 cup coconut milk, 1 1⁄2 cup cocoa powder, few drops of Stevia, 1⁄2 tsp cinnamon powder, optional The result – Healthy hot chocolate is no longer an oxymoron! A delicious alternative to the popular recipe without compromising on the taste

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