Anna Olson is an acclaimed Canadian chef and baking extraordinaire, recognised internationally as the face of hit programmes such as ‘Sugar’ and ‘Fresh with Anna Olson’, which both air on AFC, StarHub Channel 435. The canny TV star charms our local foodies with her impressive skills in all things sweet and savoury, sharing tasty and approachable recipes.

Did you know? Before realising cooking and baking was her true calling, Anna Olson earned a degree in political studies and sociology. She spent a few years in banking before deciding it was not her life long dream. She is now a professionally trained chef with over fifteen years of experience in the culinary field.

In November, the Asian Food Channel organised a series of dining events with Chef Olson, and I had the privilege of attending an exclusive lunchtime press demo with her. ‘Fresh Flavours with Anna Olson’ is a Canadian Culinary Adventure tour across five countries in Asia, exclusively presented by the Asian Food Channel. Baking aficionados were in for a treat.

Here are three recipes that she shared with us:

Recipe 1: Tourtiere
(Serves 8-10)

Ingredients

Pastry
- 2½ cups of all-purpose flour
- ½ tsp of fine salt
- ½ cup of unsalted butter
- ½ cup of vegetable shortening (so the pastry stays crispy and not turn soggy)
- 2 tbsp of lemon juice
- 6 tbsp to 10 tbsp of cold water, whenever needed

Filling
- 1½ cups of potatoes, diced and peeled
- 1½ pounds of ground veal or beef, or a combination of both
- 2 onions, diced
- 1 medium carrot, peeled and finely diced
- 2 cloves of garlic, minced
- 2 bay leaves
- ¾ tsp of fine salt
- ¼ tsp of ground black pepper
- ½ tsp of crushed celery seeds
- a dash of all spice powder
- a dash of ground cloves
- 1 cup of apple cider
- ½ cup of water
- 1 egg mixed with 2 tbsp (25ml) of water for glazing (using egg yolk alone will brown too much)

Method (Pastry):

1. Combine flour with water.
2. Cut in butter and shortening until the mixture resembles a rough crumbly texture.
3. Add lemon juice and water. Blend until dough comes together.
4. Shape the dough into a disc.
5. Wrap the dough and chill for 30 minutes.

Method (Filling):

1. Cook potatoes in an uncovered pot of salted water until soft and tender. After which, drain the potatoes.
2. Mash the potatoes and set aside to cool.
3. In a large sauté pan or skillet, sauté the veal or beef over medium heat until it is no longer pink.
4. Drain off the excess fat.
5. Add onions, carrots and seasoning. Sauté until tender, for about 10 minutes.
6. Add cider and water. Bring up to a simmer.

7. Let the mixture simmer for about 15 minutes, until most of the liquid has been absorbed.
8. Remove from heat, stir in potatoes and let cool at room temperature.
9. Preheat oven to 190°C.

10. On a lightly floured surface, cut dough in half and roll it out to about ¼ inch (0.5cm) thickness and line an 8 inch (20cm) springform pan.

11. Fill with the tourtiere filling.

12. Roll out the remaining dough. Cut a hole in the centre so as to allow the steam to escape. After which, place on top of the filling.

13. Pinch the edges of the crust together and brush with eggwash.

14. Bake for 40 to 45 minutes or until pastry turns a rich golden brown.
15. Let cool for 5 minutes and then remove from pan and serve.

*Note: Tourtiere can be made up to 2 days in advance and reheated in a 149°C oven. Potatoes can be prepared up to a day in advance.

You can use the same recipe for mini individual portions as well.

Watching her live demonstration inspires me so much to replicate this dish at home!

Recipe 2: Pumpkin Crème Brulee
(Makes 8 individual tarts)

Ingredients

- Pate Sablee Dough, shaped into a log and chilled (recipe as stated below)
- 177ml of cream cheese, rested until room temperature
- ¾ cup of packed dark brown sugar
- 6 large egg yolks
- ¾ cup of pure pumpkin puree
- 1 tsp of fresh ginger, freshly grated
- ½ tsp of ground cinnamon
- 3 tbsp of brandy
- granulated sugar, for bruleeing

Pate Sablee (Tender Tart Dough)
- ½ cup + 2 tbsp of unsalted butter, rested until room temperature
- ½ cup + 2 tbsp of icing sugar, sifted
- 1 hard boiled large egg yolk
- 1 large egg yolk
- ½ tsp of vanilla extract
- 1¾ cups of cake & pastry flour, sifted
- ¼ tsp of salt

Method (Pate Sablee – Tender Tart Dough):

1. Beat the butter and icing sugar together until a smooth consistency is attained.
2. Push the hard boil egg through a sieve and stir in the raw egg yolk and vanilla.
3. Add this to the butter mixture and stir until blended.
4. Add the flour and salt to the butter mixture. Stir until blended.
5. Shape the dough into a disc and wrap in plastic and chill until firm for about 2 hours.
6. Thaw in the fridge before using.

*Note: The dough can be prepared and frozen for up to 3 months.

Method (Pumpkin Crème Brulee Tart):

1. Unwrap the chilled dough and slice it into 8 pieces.
2. On a lightly floured work surface, roll out each piece into a circle that is about ¼ inch thick.
3. Line 8 ungreased 4-inch removable bottom fluted tart shells with a piece of dough, pressing the dough into the shell and trimming away the excess dough.
4. Chill the tart shells for 30 minutes or until firm.

5. Preheat the oven to 162°C and place the tart shells on a baking tray, dock the bottom of each shell with a fork.
6. Bake them for about 18 minutes, until the edges begin to brown a little. Cool the shells before filling.
7. For the filling, combine the cream cheese and brown sugar with a blender or immersion blender.
8. Add the egg yolks, pumpkin puree, ginger, cinnamon and brandy. Blend them until smooth.

9. Pour filling into the cooled tart shells and return to the 162°C oven to bake for about 16 minutes.

10. Bake until the filling has set around the edges, but still a little jiggly in the centre.
11. Cool the tarts to room temperature for at least 3 hours before chilling.

12. To serve, sprinkle some sugar on top of the tarts and use a butane kitchen torch to melt and caramelise the sugar.

13. Serve immediately.

*Note: The tarts can be baked and chilled up to a day in advance, but should be bruleed right before serving.

Recipe 3: Sticky Toffee Pudding
(Serves 6)

Ingredients

Sticky Toffee Pudding
- 1 cup of loosely packed pitted and chopped dates
- ¾ cup of hot English Breakfast or Orange Perkoe tea
- ½ tsp of vanilla extract
- ¾ tsp of baking soda
- 6 tbsp of unsalted butter, rested until room temperature
- ¾ cup of sugar
- 2 large eggs, rested until room temperature
- 1⅓ cups of all-purpose flour
- 1 tsp of baking powder

Toffee sauce (Makes enough for 8 servings)
- ¼ cup of unsalted butter
- ½ cup of packed dark brown sugar
- ¼ cup of whipping cream
- ½ cup of raisin or lightly toasted walnut pieces
- 2 tbsp of orange juice

Method (Sticky Toffee Pudding):

1. Preheat oven to 177°C. Grease six 5-ounce ramekins or individual savarin pans (ring-shaped pans).
2. Place the ramekins in a roasting pan with sides higher than the baking dishes.
3. Place the dates in a bowl and pour the hot tea over it.
4. Let the mixture sit for a few minutes and then stir in the vanilla and baking soda.
5. In a separate bowl, beat the butter and sugar until completely blended.
6. Then, add the eggs one at a time and beat well after each addition.
7. Sift the flour and baking powder over the butter mixture and stir well.
8. Add the warm date mixture and stir until evenly combined.
9. Divide this evenly between the ramekins.
10. Pour boiling water around the ramekins to half of ramekin’s height, and cover the entire pan with foil.

11. Bake the pudding for about 30 minutes or until the cake springs back when pressed gently.
12. Remove the ramekins from the roasting pan, let cool for 10 minutes.
13. Turn them out onto plates and serve with toffee sauce.

*Note: The cakes can be prepared and baked in advance. Stored, chilled and then microwaved for just 10-15 seconds to warm them up.

Method (Toffee Sauce):

1. Melt the butter and brown sugar in a sauté pan over medium high heat until the mixture starts bubbling.
2. Then, stir in the whipping cream.
3. Add the raisins and let the mixture return to a simmer.
4. Add the orange juice (please take care in case it ignites)
5. Spoon this over the puddings and serve warmed.

This dessert will be a huge hit amongst those with a sweet tooth; I am no exception!

The pudding is incredibly moist.

This engaging and inspiring session is for sure one that I will not forget. Thank you Chef Anna Olson and Asian Food Channel for the wonderful experience!

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