A new iPad app by StarHub offers an extensive international recipe database with localised features.
Contributed By Yong Yung Shin
PHOTOS COURTESY OF FOOD.I.Y
Anybody who has ever tried to follow recipes in international cookbooks will know the frustration of coming across hard-to-obtain ingredients or calculating the metric version of obscure measurements.
Relief comes in the form of the first made-in-Singapore iPad food app, FooD.I.Y. It contains a growing library of recipes from celebrity chefs such as Jamie Oliver, Rachael Ray and Ina Garten from StarHub’s food channels such as BBC Lifestyle, Food Network Asia and TLC, as well as recipes from local culinary school, Palate Sensations.
The recipes come in both text and demo video formats, enhanced with customized user-friendly functions adapted for Singapore. Key highlights of the app include a comprehensive ingredients glossary with detailed descriptions of each item listed in the recipes, places to buy them as well as recommended substitutes. Deal-savvy users will also love the promotions feature, which lists monthly promotions offers by F&B outlets and food purveyors.
The FooD.I.Y is available free from the App Store and is compatible with iPad, iPhone and iPodTouch. It requires iOS 4.0 or later.
Chilli Chocolate Brownies
South African diner Nando’s famous Peri-Peri sauce is not just good for chicken but desserts. Here’s a recipe for some after-meal treats—rich chocolate brownies with pecan nuts, delicately flavored with Peri-Peri sauce.
Ingredients
200g Butter
250g Dark chocolate
125ml Cake flour
150ml Cocoa powder
1mg Salt
100g White chocolate, chopped
100g Pecan nuts, chopped
2 Eggs
240ml Castor sugar
20ml Nando’s Extra Hot Peri-Peri Sauce
Method
Melt chocolate and butter over a double boiler or a glass bowl over boiling water. Allow to cool to room temperature. Preheat the oven to 160oC.
Sift the flour, cocoa and salt together. Add the white chocolate and nuts and mix through. Beat eggs and sugar together until light and fluffy.
Lightly fold the melted chocolate, Nando’s Extra Hot Peri-Peri Sauce and dry ingredients into the egg mixture. Pour mixture into a lined 22 cm x 22 cm square cake tin. Bake at 160oC for 45 minutes. The brownies must be soft in the center. Allow to cool. Carefully remove from pan and cut into squares.
Serves
Makes about 16 squares.
Reproduced with permission from Nando’s Singapore.
