cooking recipes

Apricot and Chicken Meatballs Recipe

2008-08-27T09:32:00.001+07:00

Apricot and Chicken Meatballs Recipe

Ingredients:
1 Egg, beaten
1 Onion, peeled and sliced
500g Tegel Fresh Chicken Premium Breasts, minced
2 Spring Onions, finely sliced
3/4 c Fresh White Breadcrumbs
2 tbsp Freshly Chopped Parsley
2 tsp Finely Grated Lemon Rind
1 tbsp Shredded Ginger
3 Sticks Celery, sliced
550g can Wattie's Just Add Sweet Apricot Simmer Sauce
1/4 c Chicken Stock, Wine or Water

Directions:
In a bowl, mix together the Tegel Fresh Chicken Premium Breast Mince, spring onions, breadcrumbs, parsley, lemon rind and egg, season with salt and pepper. Use wet hands to roll the mixture into walnut sized balls.

Heat a dash of oil in a deep lidded frying-pan and brown the meatballs. This is best done in 2 batches. Set aside.

Add an extra dash of oil to the pan, gently fry onion, ginger and celery until tender, but not brown. Add Wattie's Just Add Sweet Apricot Simmer Sauce and chicken stock with chicken meatballs, mix together, cover and simmer gently 15-20 minutes

Serve hot with plain boiled rice and seasonal steamed vegetables

Rancheros Pizza

2008-08-21T07:40:00.002+07:00

Rancheros Pizza

Ingredients:
1 Large Pizza Base (about 28cm)
400g can Chilli Beans (mild or hot depending on taste)
2 Thick Slices of Ham, coarsely chopped
1½ c Grated Mozzarella
6 Eggs

Directions:
Preheat the oven to 220C.

Line a baking tray with baking paper.

Place the pizza base on the tray and cover with the chilli beans
(do not use all the juice as the base may become soggy).

Scatter over the ham and a third of the cheese.

Make 6 small hollows evenly spaced around pizza and break an
egg into each one.

Sprinkle over the remaining cheese and bake for about
20 minutes or until the cheese is melted and golden.

Cut into 6 wedges and serve hot.

Makes 1 large pizza, serves 6.

Smoked Salmon Pinwheel Sandwiches

2008-08-21T07:39:00.002+07:00

Smoked Salmon Pinwheel Sandwiches

Ingredients:
150g Spreadable Cream Cheese
Finely rated zest of 1 small lemon
1 tbsp Dill, finely chopped (optional)
10 Slices White Sandwich Bread, crusts removed
1 handful Rocket Leaves
100g Smoked Salmon Pieces
Salt
Freshly Ground Pepper

Directions:
Combine the cream cheese, lemon zest and dill. Season to taste.

Spread the mixture generously over the bread, going right to the edges.

Take 2 slices of bread (cream cheese side up) and join by overlapping 5mm.

Do the same to the remaining slices until you have 5 rectangles.

With the shortest end facing you, cover the bread with a layer of rocket leaves, leaving 1cm at the top free of filling (this is where it will join when rolled up).

Place a thin, even layer of smoked salmon on top.

Roll up reasonably firmly then place seam side down. Wrap in plastic wrap and refrigerate.

To serve, trim the ends off the rolls and slice each one into 6 pieces. Arrange on a platter.

Cheddar Quesadilla Wedges

2008-08-21T07:38:00.002+07:00

Cheddar Quesadilla Wedges

Ingredients:
8 Soft Flour Tortillas (320g packet)
400g Champagne Ham, sliced
150g Red Chargrilled Capsicum
150g Yellow Chargrilled Capsicum
150g Mature Cheddar Cheese, grated
1/2 Packet Baby Spinach Leaves
150g Sour Cream
1 tbsp Olive Oil

Directions:
Lay 4 of the tortillas on the bench. Arrange an equal amount of the ham and capsicums on each of the tortillas. Sprinkle with grated cheddar and top with a layer of spinach.

Heat a frypan that has been coated with a little olive oil.

Lightly toast the remaining 4 tortillas on both sides. Stack and wrap the warm tortillas in foil to keep warm.

Place a tortilla with topping in the lightly greased pan over a low heat and place a toasted tortilla on top.

Heat until the cheese melts and the tortilla is lightly browned underneath. Remove and keep warm. Repeat until all 4 are done.

Cut each quesadilla into 8 wedges and place on a serving plate.

Serve with sour cream.
Makes 32 wedges

Teriyaki Beef

2008-08-21T07:37:00.002+07:00

Teriyaki Beef

Ingredients:
1/4 c Mirin
1 Clove Garlic, crushed
1 tsp Fresh Ginger, grated
500g Beef Steak
Cooked Rice
2 Spring Onions, finely sliced
1/4 c Soy Sauce
1 tbsp Oil
Directions:
Combine the mirin, soy sauce, garlic and ginger in a shallow, non-metal dish. Add the steak, turn to coat then cover and refrigerate for at least 30 minutes.

Heat the oil in a frying pan. Remove as much marinade as possible from the steak then add it to the hot pan and cook over medium heat for 2 minutes each side or until cooked to your liking. Remove steaks to a warm plate.

Add the remaining marinade to the pan and allow it to bubble for
a minute or so or until it has thickened to a thin sauce consistency.

To serve, slice the beef thinly. Place on a bed of rice, drizzle
with the sauce and top with the spring onion slices.

Serve immediately with a salad or stir-fried green vegetables.

Prosciutto - Wrapped Chicken Breasts

2008-08-21T07:36:00.002+07:00

Prosciutto - Wrapped Chicken Breasts Ingredients:
6 Chicken Breasts, about 200g each
12 Basil Leaves, large
6 Thin Slices Prosciutto
Black Pepper, freshly ground
1-2 tbsp Olive Oil

Directions:
Preheat the oven to 200°C.
Remove any skin from the chicken breasts.

Place 2 basil leaves on top of each breast and wrap a slice of prosciutto around, overlapping it underneath.
Season with pepper.

Heat 1 tablespoon of the olive oil in a frying pan. Brown the chicken breasts in batches over medium high heat, adding more oil if necessary.

Transfer to an ovenproof dish and bake for 15 minutes or until the juices run clear when pierced with a skewer.

Slice the chicken breasts and serve immediately with couscous, Roasted Red Capsicums & Cherry Tomatoes.

Melon Ice Blocks

2008-08-21T07:35:00.002+07:00

Melon Ice Blocks

Ingredients:
Bamboo Skewers
Watermelon
Rockmelon
Honeydew melon

Directions:
Scoop out balls of melon using a melon baller, removing as many seeds as possible.

Thread 4-5 balls on to each skewer.

Arrange the skewers on a tray lined with baking paper and freeze until solid.

For this recipe you can use just one type of melon, a mixture of different types of melon such as rock melon, honeydew and watermelon, or alternating balls of melon with grapes.

Roasted Tomatoes, Basil & Feta

2008-08-21T07:34:00.002+07:00

Roasted Tomatoes, Basil & Feta

Ingredients:
16 small Vine Ripened Tomatoes(on the vine)
100g Signature Range Feta Cheese
1/2 tsp Lemon Rind, finely grated
1/2 tsp Basil leaves, finely shredded
1 tbsp Signature Range Balsamic Vinegar
Black Pepper, freshly ground

Directions:
Preheat the oven to 180degrees

Carefully slice the tops off the tomatoes making sure the stems remain attached. Remove the pulp with a teaspoon and discard.

Combine the feta, lemon rind, basil and a little black pepper. Stuff equal amounts of the filling into the tomatoes.

Place the tops back onto the tomatoes, insert toothpicks through the tops of the tomatoes to hold them together. Place on a non-stick baking tray.

Bake for 15-20 minutes or until feta starts to melt and skins soften.

Drizzle with balsamic vinegar just before serving.

Barbecued Peppers and Pineapple Salad

2008-08-21T07:32:00.001+07:00

Barbecued Peppers and Pineapple Salad

Ingredients:
1 Ripe Pineapple
1 Green Capsicum
1 Red Capsicum
1 Yellow Capsicum
1 small Red Onion
1/2 c Coriander, chopped
3 tbsp Lime Juice
1-2 Chillies
1 tbsp Sugar, optional

Directions:
Peel the pineapple, halve lengthwaysand remove hard core. Cut each half lengthwise into quarters.

Quarter the peppers and remove the seeds.

Halve and seed the chillies.

Grill the pineapple, peppers and chillies, until charred on all sides. Chop into 3-4cm pieces. Place in a bowl and toss with the onion, coriander, lime juice and sugar.

Great served with barbecued pork or chicken.

Grilled Lamb Salad with Herbs

2008-08-21T07:31:00.001+07:00

Grilled Lamb Salad with Herbs Ingredients:
4 Lamb Steaks, about 600g
130g Krispkut Mesclun Salad with Herbs
8 Cherry Tomatoes
8 Kalamata Olives
1/4 Yellow Capsicum seeded and thinly sliced
Krispkut Balsamic & Olive Oil Vinegrette
Spray Oil
2 tsp Mixed Dried Herbs
1 tsp Salt
Freshly Ground Black Pepper to taste

Directions:
Trim the lamb and snip the edges if required. This will prevent the lamb from curling during cooking. Spray with Oil

Combine tthe mixed herbs, salt and pepper and rub onto the lamb. Cover and refridgerate for at least 30 minutes.

Return to room temperature before cooking. Barbecue, grill or pan fry for 4-6 minutes each side, depending on thickness.

Combine salad greens, tomatoes, olives and yellow pepper in a salad bowl.

Thinly slice the lamb and toss with the salad and dressing.

Warm Beef Salad with Blackberries, Avocado & Brie

2008-08-21T07:30:00.001+07:00

Warm Beef Salad with Blackberries, Avocado & Brie Ingredients:
1 c Blackberries, fresh or frozen
1 c Strawberries, fresh or frozen
1/2 Iceberg Lettuce
100g Signature Range Brie Cheese
400g Beef or Lamb Strips
1/2 Ripe Avocado(a good way to use up soft avocados)
Herbs to Garnish
1/4 C Olive Oil
1 level tbsp Honey

Directions:
Thaw the frozen blackberries on a plate in a single layer. Hull the strawberries.

Core the lettuce. Wash and dry the leaves. Arrange them on two serving plates. Peel, stone and slice the avocado and arrange on top of the lettuce with the peeled and sliced kiwifruit, blackberries, halved strawberries and herbs.

Dressing: In a food processor or blender blend: 1/2 ripe avocado,, 3tbsp balsamic vinegar, 1 level tsp honey.

Heat fry pan to medium hot. Sear the beef 1-2 minutes each side - do not overcook. Arrange the beef strips on top of the salad and drizzle the dressing.

Chilli Mushrooms

2008-08-21T07:29:00.001+07:00

Chilli Mushrooms

Ingredients:
500g Meadows Swiss Brown Mushrooms or small Portabellos
2 tbsp Julienned Root Ginger
1 1/2 c Rice Vinegar or White Vinegar
1 Bay Leaf
3-4 Dried Chillies
1/2 tsp Salt
1/4 c Sugar
1/4 c Canola Oil
Directions:
Brush the mushrooms clean and place in a deep bowl with the chillies and ginger.

Combine the vinegar, bay leaf, salt and sugar in a saucepan and slowly bring to boiling point.

Remove from the heat and cool. Whisk in the oil.

Pour over the mushrooms. Marinate for at least 8 hours.
Stir occasionally.

Serve with drinks or as a starter with noodles and salad greens.

Rigatoni with Broccolini & Walnut Pesto

2008-08-21T07:28:00.002+07:00

Rigatoni with Broccolini & Walnut Pesto

Ingredients:
1 Bunch of Broccolini
400g Rigatoni
1 Garlic Clove, crushed
4 tbsp Walnut Pieces
2 Spring Onions, finely sliced
1 c Cream
1/4 c Parmesan Cheese, grated
2 tbsp Olive Oil, & Extra Olive Oil to blend

Directions:
Trim the broccolini, blanch then coarsely chop.

Blend the walnuts and Parmesan with enough olive oil to make a paste (pesto).

Bring a large saucepan of salted water to the boil and cook the rigatoni until it is al dente. Drain.

Heat the extra olive oil in a frying pan over a low heat.
Add the spring onion and garlic and soften.

Add the pesto and cook for 2 minutes.
Add the cream.
Stir the sauce until it thickens slightly.

Add the rigatoni and broccolini. Cook, until heated.

Can be spiced with Tabasco or finely sliced chilli.

Mushroom French Bread Pudding

2008-08-21T07:26:00.001+07:00

Mushroom French Bread Pudding
Ingredients:
250g Assorted Mushrooms, sliced
3 Garlic Cloves, crushed
1 tbsp Basil, chopped
1 tbsp Parsley, chopped
3/4 C Cream
1/2 Loaf French Bread, cut into 1cm slices
1/4 C Parmesan Cheese, grated
2 tbsp Olive Oil
Salt to taste
Pepper to taste
3/4 c Milk
4 Eggs

Directions:
Preheat the oven to 180°C.
Heat the oil in a pan and sauté the mushrooms, garlic, basil and parsley until the mushrooms are tender and browned. Season with salt and pepper.

Whisk the eggs, cream, milk, 2 tablespoons Parmesan, salt and pepper.

Grease an 18cm x 28cm baking dish.
Cover the base with half the mushrooms. Dip half the bread in the egg mixture then place over the mushrooms. Repeat the layers.

Sprinkle with the remaining Parmesan.

Bake for 25-30 minutes or until set.
Serve warm.

Crispy Chicken Livers

2008-08-21T07:25:00.001+07:00

Crispy Chicken Livers

Ingredients:
400g Chicken Livers
1 Cup Japanese Panko crumbs
3/4 Cup Orange Juice
1 tsp Oregano
Salt to taste
Pepper to taste
2 tbsp Olive Oil
1/2 tsp each: Ground Cumin, Ginger
1/2 tsp Coriander
1 Egg, lightly beaten

Directions:
Wash the chicken livers then halve. Pat dry.

Place the crumbs in a shallow dish.
Season with oregano, salt and pepper.

Dip the livers in the beaten egg then in the breadcrumbs to coat.

Heat the oil in a large frying pan.

Pan-fry the livers for about 2 minutes each side, until they are just cooked in the centre.

Bring the remaining ingredients to the boil in a saucepan. Simmer until slightly reduced.

Serve the chicken livers – on a garlic potato mash if preferred – with the orange sauce.
Serves 6 as a starter or 4 as a main.

Red Wine Tamarillos with Coconut Rice

2008-08-21T07:24:00.001+07:00

Red Wine Tamarillos with Coconut Rice

Ingredients:
1/2 c Cabernet Merlot, and water
6 Whole Cloves
8 Tamarillos, peeled but leave the stalks on
4 c Short Grain Rice
1 c Coconut Cream & 1 Cup Water
1/2 c Sugar & 2 tablespoons sugar, extra

Directions:
Combine the sugar, wine, water and cloves and bring to the boil. Simmer for 4 minutes, stirring to dissolve the sugar.

Place the tamarillos into the syrup and poach for 10-15 minutes. Cool and refrigerate.

Wash the rice then soak in cold water for 1 hour.

Bring the cup of water, coconut cream and extra sugar to the boil.

Drain the rice and slowly stir into the coconut cream mixture.

Bring to the boil, reduce the heat, cover and cook, until the rice is tender and most of the liquid has been absorbed.

Stir occasionally. Cool, then refrigerate. Serve with the tamarillos.

Berry Meringue Tower

2008-08-21T07:23:00.001+07:00

Berry Meringue Tower Ingredients:
2 x 150g Pots Thick Strawberry yoghurt
28 Meringues (2 packets)
1-2 C Mixed Berries eg blueberries, raspberries, blackberries
2 C Strawberries
300ml Cream
1 tbsp Icing Sugar

Directions:
Beat the cream and icing sugar, until firm. Fold in the yoghurt. Chill for at least 30 minutes.

To assemble, make a round base of the meringues on a flat serving plate – use 13 meringues to form and the fill circle.

Liberally spoon the cream mixture over the top. Build the tower up by topping the cream with another seven meringues and more cream. Top with another five meringues then more cream and finish with three meringues. Decorate the sides and top with sliced strawberries and the mixed berries.

Chopsticks Chicken with Lime & Avocado Dressing

2008-08-21T07:22:00.001+07:00

Chopsticks Chicken with Lime & Avocado Dressing Ingredients:
500g Chicken Breast s/less & b/less
Avocado Oil
Lime Juice
1 Avocado
1/4 C - 1/2 C Cream
Soy Sauce Light

Directions:
Soak 12 disposable chopsticks in warm water for 1 hour.

Cut the chicken into thin strips.

Take a set of chopsticks and open the pointed ends slightly.

Secure one end of a strip of chicken between the points and wind the remainder of the piece around the chopsticks.
Repeat with the remaining chicken and chopsticks.

Place in a pan. Combine the oil, lime juice and soy sauce and pour over the prepared chicken.

Marinate for 1 hour.

Meanwhile, place the avocado and extra lime juice in a food processor.
Mix until smooth.
Add enough cream to make a pouring consistency.

Grill the chicken 2-3 minutes each side.
Serve topped with the dressing as a starter or light meal.
Bake for about 20 minutes.
Makes 10.

Pork Schnitzels with Mexican Spices

2008-08-21T07:21:00.003+07:00

Pork Schnitzels with Mexican Spices Ingredients:
2 tbsp Lime Juice
2 tbsp Coriander, chopped
500g Pork Schnitzels
2 tbsp Olive Oil + 1 extra tbsp
2 Garlic Cloves, crushed

Directions:
Make Mexican Seasoning:
1 tbsp each: ground chillies, cumin, coriander, oregano.
2 tsp each: salt & paprika
Combine all of these ingredients to make the Mexican seasoning.

Combine the olive oil, lime juice, coriander, garlic and 2tsp Mexican seasoning in a shallow dish.

Add the pork schnitzels and stir to coat evenly with the marinade.

Cover and refrigerate for 30 minutes.

Heat the extra olive oil in a frying pan. Add the schnitzels and cook for 3-4 minutes on each side or until they are golden
brown and cooked through.

Serve immediately with Mexican Rice.

Basil & Garlic Chicken Breast

2008-08-21T07:19:00.001+07:00

Basil & Garlic Chicken Breast Ingredients:
1 Tbsp Greggs Garlic & Basil Paste
1 Slice Proscuitto, Pancetta or Streaky Bacon
1 Tbsp Pinenuts - Roasted & Ground
Parmesan Shavings
1 Chicken Breast

Directions:
Slice through centre of chicken breast horizontally (but not the whole way through, opening out to a large flat piece of chicken).

Fill with Gregg's Basil & Garlic Paste, shaved Parmesan, ground pinenuts and slice of proscuitto.

Fold chicken over and hold down with toothpick.

Place in foil envelope and bake for 30-40 minutes at 180°C.

Summer Red Curry Pork Kebabs

2008-08-21T07:18:00.002+07:00

Summer Red Curry Pork Kebabs Ingredients:
2 Pork Fillets
3 tsp Greggs Red Curry Paste
2 tbsp Honey
1 tsp Greggs Crushed Ginger
Coloured Peppers
Red Onion
Zucchini
Skewers for Kebabs
2 tbsp Olive Oil
Directions:
Cut 2 pork fillets into bite sized pieces and marinate in 3 teaspoons of Gregg's red curry paste, 1 tablespoon of honey, 2 tablespoons olive oil and 1 teaspoon of crushed ginger. Alternate pieces of summer vegetables -coloured peppers, red onion and zucchini on pre-soaked skewers. Bbq or grill until meat is cooked and vegetables tender. Serve with cucumber, mint and yoghurt salsa.
Makes 12-14 skewers

Seafood Laksa Chowder

2008-08-21T07:17:00.002+07:00

Seafood Laksa Chowder Ingredients:
1 tsp Crushed Ginger
1 lt Fish Stock
125g Fresh Fish
125g Surimi
125g Shrimps & 125g Fresh Mussels
A squirt of Garlic & Coriander Paste
3 tsp Laksa Paste
1 Stick of Celery
1 Onion
1 Carrot
1 tsp Crushed Garlic
1 lt Milk
3 tbsp Flour

Directions:
Sauté diced onion, celery and carrot.

Add crushed garlic, ginger and laksa paste.

Stir in flour and cook for 2 minutes, add hot liquid – fish stock or milk and stir until smooth and thickened.

Add your favourite seafood – fish, crabmeat, shrimps, mussel's etc.

Heat until seafood is cooked through.

Garnish with fresh coriander and cracked pepper or a swirl of Gregg's

Extra Virgin Olive Oil with Sun-dried Tomato & Corn Bread

2008-08-21T07:16:00.002+07:00

Extra Virgin Olive Oil with Sun-dried Tomato & Corn Bread Ingredients:
1 c Coarse Yellow Cornmeal or Instant Polenta
1 tbsp Fresh or 1tsp Dried Rosemary, finely chopped
1 c Buttermilk
1 c Corn Kernels, drained
½ c Home Brand Sundried Tomatoes
2 tbsp Home Brand Olive Oil
1 c Self Raising Flour
½ tsp Salt
1 egg
½ c Milk

Directions:
Heat the oven to 200C.

Coat the bottom and sides of a 28cm ovenproof non stick pan with the oil.

Place in the oven to heat for at least 5 minutes.

Combine the cornmeal or polenta, flour, rosemary and salt in a bowl.
Beat together the egg, buttermilk and milk then carefully fold into the flour mixture along with the corn and sun dried tomatoes.

Remove the baking dish from the oven and pour in the batter.
Bake for 30 minutes until set and golden.
Cool on a wire rack.

Slice into wedges and serve with
Home Brand extra virgin olive oil for dipping and olives.

Hot Cakes

2008-08-21T07:14:00.001+07:00

Hot Cakes Ingredients:
1/4 c Natural Yoghurt
1 Banana, Mashed
1 c Kelloggs Special K
1 Egg
2/3 c Milk
1 c Plain Flour
Butter, for cooking

Directions:
In a medium bowl, whisk together all the hotcake ingredients until smooth, place to one side.

Make Glaze:
In a medium saucepan, combine 1/2 Cup water & 1/2 Cup sugar and allow to boil.
Reduce by 1/3 and allow to cool slightly before adding strawberries.

Place a heavy base frying pan on medium-high heat. Melt butter to coat the bottom of pan and pour in 2 tbsp of the hotcake batter and allow to cook 1-2 minutes or until the hotcake bubbles burst.

Flip over and cook 1 minute on the other side.

remove from the pan and keep warm. Continue cooking the rest of the hot cakes.

Serve 3 hot cakes per plate and top with strawberry glaze.
Serve immediately.

CRUNCHY NUT Corn Flake Muffins

2008-08-21T07:13:00.001+07:00

CRUNCHY NUT Corn Flake Muffins Ingredients:
1 c Kelloggs Crunchy Nut Corn Flakes
1 Egg, lightly beaten
2 c Plain Flour
2 tbsp Chocolate Chips
1tsp Vanilla Essence
1tbsp Baking Powder
1/4 tbsp Salt
1 c Milk
1/4 c Sugar
60g Butter ,melted & cooled

Directions:
Preheat oven 200 degrees

Sift flour, baking powder, salt & sugar in a large bowl.

Whisk melted butter, egg, vanilla essence & milk together.

Pour over the flour mixture & combine until ingredients are just moistened.

Batter should be lumpy.

Fold in Kelloggs Crunchy Nut Corn Flakes and choc chips.

Spoon into well greased muffin tins filling to approximatley 2/3 full.

Press topping lightly onto the top of each muffin.

Bake in preheated oven for 20-25 mins.

TOPPING:
2tbsp Slivered Almonds
1/2 C Kelloggs Crunchy Nut Corn flakes
2 tbsp Chocolate Chips, roughly chopped

Mix all ingredients together.

Kiwigold Choc Muffins

2008-08-19T08:32:00.001+07:00

Kiwigold Choc Muffins Ingredients:
2 Golden Kiwifruit
1/3 c Chocolate Chips
1/3 c White Sugar
75 g Butter or Margarine
1/2 c Milk
1 Egg, lightly beaten
2 c Self Raising Flour

Directions:
Preheat the oven to 190°C. Lightly grease 10 muffin cups.

Place the chocolate chips, sugar and sifted flour in a bowl.

Combine the butter or margarine with the egg and milk.

Peel the kiwifruit and cut into 1cm dice.
Reserve a little for the top of the muffins.

Add the liquid ingredients and diced fruit to the dry ingredients and combine quickly, until just moistened.

Spoon into the muffin cups and dot with the reserved fruit.
Bake for about 20 minutes.
Makes 10.

Toddler's Muesli Muffins

2008-08-19T08:30:00.001+07:00

Toddler's Muesli Muffins Ingredients:
150g Crunchy Peanut Butter
300mls Cream
I Medium Apple, peeled, grated
3 tbsp Canola Oil
Junior Muesli
5 tbsp Karicare Toddler 3 Milk Powder
1 tsp Cinnamon
3 tsp Baking Powder
1 Egg
1/2 c Brown Sugar
1 c White Flour

Directions:
Preheat oven to 200°C. Grease or spray muffin pans.

Measure muesli and milk powder into a bowl.

Sift in flour, brown sugar, baking powder and cinnamon.
Mix well.

Beat egg until frothy. Add water and oil.

Using a metal spoon, stir liquids and grated apple into dry ingredients.

Mix well but do not beat.

Spoon into greased muffin pans, filling generously.

Bake at 200°C, 14-15 minutes for mini muffins, 20 minutes for medium muffins.

Cool in pans a few minutes, then turn on to a wire rack.

Use fresh, or when cold, put into a plastic bag, extract air, seal with a twist tie then freeze. They thaw quickly.

Makes 24-26 mini muffins or 14-15 medium muffins

Coconut, White Chocolate and Passionfruit Sponge

2008-08-19T08:28:00.001+07:00

Coconut, White Chocolate and Passionfruit Sponge Ingredients:
220g Caster Sugar
500ml Cream, whipped
2 c Toasted Long Strand Coconut
170g can Select Passionfruit Pulp
200g Select White Chocolate, shaved into thin shards with a potato peeler
6 Eggs, separated
1 c Flour, sifted

Directions:
Preheat the oven to 180°C

Paper and butter a 22cm diameter springform cake tin.

Beat the egg yolks and sugar until very thick, pale and creamy.
Beat the egg whites and fold them into the yolks and sugar.
Fold in the flour.

Pour into the tin and bake 30 minutes until well cooked or until a skewer inserted into the middle of the cake comes out clean.

Remove from the oven, cool completely, remove from the tin and cut the sponge through its equator into 3 equal layers.

Put the bottom layer onto a serving plate and spread ¼ of the cream on top.
Sprinkle ½ cup of coconut and 1/3 of the shaved chocolate over the cream. Drizzle ½ the passionfruit pulp evenly on top.

Place the middle layer of the sponge on top and press down gently. Spread another 1/4 of the cream over this second layer of sponge. Sprinkle another ½ cup of coconut and another 1/3 of the shaved chocolate over the cream. Drizzle the remaining passionfruit pulp evenly on top.

Place the top layer of sponge on top.
Spread the remaining cream evenly all over the sponge. Sprinkle the remaining coconut and chocolate over the cream.
Serve in wedges. Serves 6-8.

Blueberry Cheesecake Cupcakes with Cream Cheese Swirl

2008-08-19T08:23:00.002+07:00

Blueberry Cheesecake Cupcakes with Cream Cheese Swirl Ingredients:
150g Cream Cheese
½ c, plus 2 tbsp Caster Sugar
1 ½ tsp Lemon Zest, finely grated
¾ c Blueberries, fresh or frozen
150g Butter, softened
2 Large Eggs, at room temperature
1 c Self Raising Flour
2 tbsp Milk, warmed for 10 seconds
1 ½ c Icing Sugar, sifted

Directions:
Preheat the oven to 180°C. Line a 12-hole muffin pan (or 36 mini muffin pans) with paper cases.

Place 100g butter, 50g cream cheese, caster sugar, eggs, 1tsp zest and flour into a food processor.
Process for about 10-15 seconds. Scrape down the sides of the bowl and process again briefly.

Pour in the warmed milk and pulse until combined.

Spoon the mixture evenly into the prepared pans.

Scatter over the blueberries.

Bake for 17 minutes (10 minutes for the minis) or until a skewer inserted into the centre comes out clean.

To make the icing, cream 50g butter and 100g cream cheese with an electric mixer until light and fluffy, about 2-3 minutes.
Using a low speed, mix in 1 1/2 cups icing sugar and 1/2 tsp zest.

Pipe or swirl the icing onto the cooled cupcakes.

Chocolate Rocky Road Cake

2008-08-19T08:22:00.001+07:00

Chocolate Rocky Road Cake Ingredients:
2 tsp Baking Soda
250 g Crème Fraiche
1/2 c NESTLÉ Cooking Chocolate, roughly chopped+ 200g for icing
1/4 c Red Glacé Cherries, chopped
1/4 c Brazil Nuts, chopped
1/2 c Cream
1/2 c Marshmallows, quartered
1 1/2 c Icing Sugar
2 tbsp Golden Syrup
1 tsp Vanilla
1/2 c NESTLÉ Baking Cocoa
2 tbsp Baking Powder
1 c Sugar
125 g Butter
2 Eggs
1 1/2 c Milk
1 3/4 c Plain Flour

Directions:
To Prepare cakes.
Preheat oven to 180°C. Line the bases of two 20 cm round tins with baking paper.

Sift flour, cocoa, and baking powder into a large bowl; add sugar.

Melt butter and golden syrup together.

Whisk eggs and stir in milk, baking soda and vanilla.

Add melted butter mixture and milk mixture to dry ingredients.

Beat at medium speed with an electric mixer for 1 minute, or stir together until well combined.

Divide mixture between the two tins. Bake in preheated oven for 25 - 30 minutes or until a skewer comes out clean. Leave in tins on a rack for 5 minutes then turn out and remove lining paper.

While the cake is cooking, prepare the filling and icing.

To make filling, combine creem fraishe, icing sugar, 1/2 c cooking chocolate, marshmallows, cherries and nuts in a bowl. Set aside. To make icing, combine cooking chocolate and cream in heatproof bowl, place over simmering water, stir until melted and smooth. Alternatively place cooking chocolate and cream in a microwave-safe bowl. Microwave on medium, stirring every minute until melted and smooth. Refrigerate 30 minutes until thick.

When cakes are cold, sandwich them together with the filling. Spread the cooking chocolate and cream icing over the top and sides of cake. If desired, decorate with toasted slivered almonds

Blueberry Chocolate Cake

2008-08-19T08:21:00.002+07:00

Blueberry Chocolate Cake Ingredients:
375g Jar Craig's Blueberry Jam
1 tsp Vanilla Essence
1/2 c Cocoa & 3/4 c Hot Water
3 Eggs
2 1/2 c Self Raising Flour
1 c Brown Sugar
250g Butter, softened

Directions:
Stir the cocoa and hot water together until smooth. Cool thoroughly.

Beat the butter, sugar and vanilla essence together until light and fluffy.

Beat in the eggs one at a time, beating well after each addition. Beat in half a cup of Craig's Blueberry Jam.

Sift in the self raising flour and pour in the cooled chocolate mixture. Fold together carefully.

Spread into a well-greased and floured 22cm-23cm ring cake tin.

Bake at 180oC for 40 minutes or until a skewer inserted comes out clean and the cake has shrunk from the sides of the cake tin.

Cool in the cake tin for 5 minutes before turning out on to a cake rack to cool.

When cool, split the cake in half or three layers horizontally and spread the cut layers with the remaining Craig's Blueberry Jam.

Join together. Dust with icing sugar or spread with the thick chocolate glaze.

Apple & Walnut Coffee Rolls

2008-08-19T08:18:00.003+07:00

Apple & Walnut Coffee Rolls Ingredients:
1/2 c Walnuts, roughly chopped
1/2 tsp Cinnamon, ground
1 c Vitasoy Calci-Plus
2 small Apples (about 350g), peeled, cored, diced
1/2 c Brown Sugar
2 1/4 c Self Raising Flour
40g Butter plus 30g Butter (extra), chilled, chopped

Directions:
Preheat oven to 200°C. Line a baking tray with non-stick baking paper.

Heat butter in a large frypan until foaming.

Add the apples and walnuts and cook for 5 minutes or until apple softens.

Add the cinnamon and sugar and stir until sugar dissolves. Cook over medium-low heat for 2 minutes or until sugar caramelises.

Remove from heat and set aside to cool.

Place flour and butter in a large mixing bowl and use your fingers to rub in butter until mixture resembles fine breadcrumbs.

Make a well in the centre and add the Vitasoy Calci-Plus.

Use a round-bladed knife in a cutting action to mix to form a stiff dough, then use your hands to press the dough into a ball.

If dough is sticky, dust with a little flour.

Place dough on a lightly floured surface and use your hands to press it into a 20 x 30cm rectangle.

Spread the apple mixture over the dough, then quickly roll the dough up to enclose the filling.

Place the roll seam-side down on a chopping board and cut into 8 even pieces.

Place cut-side up on the prepared tray and bake for 20 minutes or until golden brown.

Set aside to cool, then transfer to a wire rack.

To make the icing.
Icing
1 tsp instant coffee
1 tbs hot water
1/2 cup (80g) icing sugar mixture

Combine the coffee and water, then quickly stir through the icing sugar mixture until smooth.

Use a teaspoon to drizzle icing over the rolls. Allow to set, then serve.

Coconut and Apricot Cake with Vanilla Apricots

2008-08-19T08:16:00.001+07:00

Coconut and Apricot Cake with Vanilla Apricots Ingredients:
1 1/2 c Long Strand Coconut
Icing Sugar for dusting
5 Apricots, halved & 12 apricots for vanilla apricots
225g Signature Range Butter
1 1/4 c Flour
1 1/2 tsp Baking Powder
4 Eggs
250g Caster Sugar

Directions:
Preheat the oven to 175°C
Butter a 20cm diameter springform cake tin and paper the bottom of it.
Cream the butter and sugar and add the eggs, one at a time, beating well after each.
Stir in the flour, coconut and baking powder. Make sure they are mixed in well but don't beat the mixture.
Pour into the caketin and arrange the apricot halves on top.
Place in the oven and bake for 1 hour or until a skewer inserted into the middle of the cake comes out clean.
Remove from the oven, cool, then remove from the tin.
Dust the top with icing sugar.

Vanilla Apricots ingredients
12 apricots, halved and stoned
3/4 cup caster sugar
1 cup water
1 vanilla pod, split down the middle lengthways

Vanilla Apricots method
Put everything into a saucepan, bring to the boil and simmer 5 minutes until the sugar is dissolved and the apricots are tender but not disintergrating. Remove from the heat and cool.
Serve the cake warm or cold, in wedges, with some of the apricots on the side and a dollop of mascarpone if desired.

Classic Strawberry Shortcakes

2008-08-19T08:15:00.002+07:00

Classic Strawberry Shortcakes Ingredients:
200ml Cream
1 c Signature Range Strawberry Jam
Zest of 1Lemon, finely grated
Icing sugar for dusting
1/2 c Sugar
1 tsp Cinnamon, ground
2 tbsp Baking Powder
125G Cold Butter, finely diced
Pinch Salt
1 Egg, beaten
2 1/2 c Flour

Directions:
500g Strawberries is required for this recipe - this is a seasonal product

Preheat the oven to 220°C.

Put flour, salt, sugar, cinnamon, zest and baking powder into a bowl. Mix well.

Add butter, rub into the dry ingredients with your fingertips so mixture resembles breadcrumbs.

Mix egg and cream, add to flour and butter mixture. Mix quickly but only long enough so everything comes together in a ball. The dough will be soft and sticky but not collapsing.

Turn out on a floured surface and using fingertips, press dough out 3cm thick. Cut rounds with 6cm diameter cookie cutter and place on a lightly oiled baking tray. Push offcuts together, without kneading the dough, and repeat until all is used up.

Place in oven and bake 10-15 minutes until well cooked. Remove from the oven and cool completely.

Split each shortcake in half and sandwich together with strawberry jam, plenty of strawberry halves and a dollop of mascarpone. Place the tops back on and dust well with icing sugar. Serve immediately. Makes 10.

Christmas Cake Made Easy

2008-08-19T08:14:00.002+07:00

Christmas Cake Made Easy Ingredients:
1 tsp Baking Powder
150g Mixed Peel
3 tbsp Treacle
70g Blanched Almonds, plus extra for decorating
425g Icing, and nuts and cherries to decorate.
1kg Fruit Cake Mix
150mls Orange Juice
750g Almond Paste
2 tsp Mixed Spice
Zest of 1 Lemon, finely grated
250g Raisins
250g Brown Sugar
250g Butter
5 Eggs
350g Standard Flour
Directions:
Place all fruit, port, brandy, orange juice and treacle into a large pan. Bring to the boil, then simmer uncovered for 10 minutes. Stir frequently. Set aside to soak for 4 hours. Pre-heat oven to 140c. Butter and line cake tin with double thickness baking paper, cover the sides and base with several thickness of newspaper, secure with string. Place butter, sugar, eggs, flour, baking powder and spice into a large bowl. Beat until smooth. Add the almonds and soaked fruit. Mix to combine, pour into cake tin. Smooth over, then bake for 3 1/2 - 4 hours. Cool and remove from tin. Wrap in baking paper. If desired, decorate with almond paste and royal icing 1 week prior to Christmas.

ALL BRAN Banana Bread

2008-08-19T08:13:00.002+07:00

ALL BRAN Banana Bread Ingredients:
1 c Kelloggs All Bran
1/2 tsp Full Cream Powdered Milk
1 c Mashed Banana
1/2 c Caster Sugar
1/4 tsp Baking Soda
1Egg
2 tsp Coffee
3/4 c Wholemeal Self Raising Flour

Directions:
Combine dry ingredients and add egg, 2 tbsp water and banana.

Beat until well combined.

Spoon into a greased 20 X 10cm loaf tin.

bake in a moderate ove (180 degrees) for 45 minutes or until cooked when tested.

Campbells Beef & Mushroom Casserole

2008-08-19T08:10:00.001+07:00

Campbells Beef & Mushroom Casserole Ingredients:
500g Rump Steak cut into 4 steaks
1 x 500ml Campbell’s Real Beef Stock
300g Mushrooms
1/2 c Parsley, chopped
2 Onions, peeled & sliced
1 tbsp Cornflour mixed with water

Directions:
Preheat the oven to 170oC.

Cover the base of a heavy base pan with Campbell's Real Stock and heat.

Add the steaks and brown on both sides, remove and place in a casserole.

Add the remaining Campbell's Stock, mushrooms & onion to the pan. Stir-fry 2-3 minutes and pour over the steaks.

Place in preheated oven, cover and cook. Stirring occasionally until the beef is tender and cooked.

Spiced Hot Chocolate

2008-08-19T08:09:00.001+07:00

Spiced Hot Chocolate Ingredients:
1 Litre (4 cups) Vitasoy Lush Chocolate
10 Cloves
1/2 C (125mL) Mascarpone
1/4 C (60mL) Thickened Cream
3 tsp Honey
Pinch of Freshly Grated Nutmeg
1 tsp Cardamon Seeds
6 Cinnamon Sticks

Directions:
Place the Vitasoy Lush Chocolate, 2 of the cinnamon sticks, cardamom seeds, cloves and nutmeg in a large saucepan.

Bring to the boil over medium-low heat.

Remove from heat and set aside for 5 minutes to allow flavours to infuse.

Strain the liquid, discarding spices.

Whisk the mascarpone and cream together until soft peaks form.

Divide the spiced hot chocolate between serving glasses.

Top with a dollop of mascarpone cream, drizzle with a little honey and serve with a cinnamon stick.

Chicken and Mushroom Fajitas with Herbed Rice, Guacamole & Warm Tortillas

2008-08-19T08:06:00.002+07:00

Chicken and Mushroom Fajitas with Herbed Rice, Guacamole & Warm Tortillas Ingredients:
2 Boneless, Skinless Chicken Breasts, thinly sliced
3 tbsp Home Brand Taco Seasoning Mix
220g can Home Brand Mushrooms
4 Spring Onions, finely sliced
½ c Fresh Coriander, chopped
2 tbsp Fresh Parsley, chopped
Juice and Finely Grated Zest of 1 Lime
¼ c Sour Cream
4 Home Brand Burrito Tortillas
1 Avocado, diced
3 Medium Tomatoes, finely diced
1 small Red Onion, finely chopped
1-2 Chillies, finely chopped
¼ c Home Brand Taco Sauce
1 tbsp Home Brand Olive Oil
1 c Long Grain Rice, cooked

Directions:
Sprinkle chicken breast with Home Brand taco seasoning mix.

Heat the oil in a frying pan and stir-fry the chicken with the mushrooms.

Combine the hot rice with the spring onions, half of the coriander, parsley, lime zest and sour cream.

Divide between 4 plates and top with the chicken.

Serve with guacamole and Home Brand burrito tortillas.

To make the guacamole, combine the avocado, tomatoes, red onions, chilli, coriander and lime juice in a bowl and stir through Home Brand Taco Sauce.

Lamb Shanks with Tomato, Capsicum & Mushrooms

2008-08-19T08:04:00.001+07:00

Lamb Shanks with Tomato, Capsicum & Mushrooms Ingredients:
1 Stalk Celery, chopped
2 Garlic Cloves, crushed
2 Stalks Rosemary
½ c Red Wine
2 x 420g can Italian Tomatoes
1 Red Capsicum, sliced
1 Yellow Capsicum, sliced
1 c Mushrooms, quartered
4 tbsp Parsley, chopped
butchery lamb chops shoulder plain
1 tbsp Home Brand Olive Oil
1 Onion, sliced
1 Large Carrot, chopped
1 tbsp Home Brand Flour
1 tsp Home Brand Sugar

Directions:
Heat oil in a large heavy based saucepan or casserole dish.
Brown lamb shanks on all sides. Remove and set aside.

Add onion, celery, carrot, garlic, rosemary and cook for 5 minutes, stirring.

Stir in flour and cook for 2 minutes.

Return lamb to pan, add red wine and bring to the boil.
Add Home Brand tomatoes and 2 cups water, bring to the boil, then reduce to a very low simmer.

Cover and cook for 1 hour.

Add capsicums and mushrooms, season with salt and pepper.

Cover and cook for 30 minutes until lamb is tender.

Serve with mashed potato and sprinkle with parsley.

Cherry Tomato Spaghetti with Crisp Salami & Feta

2008-08-19T08:03:00.001+07:00

Cherry Tomato Spaghetti with Crisp Salami & Feta Ingredients:
360g Home Brand Spaghetti
100g Sliced Salami
250g Cherry Tomatoes or Home Brand Sun-dried Tomatoes, halved
Juice and Zest of 1 Lemon
100g Spinach or Rocket Leaves
100g Crumbled Feta
3 tbsp Home Brand Olive Oil
Salt to Taste
Pepper to Taste

Directions:
Bring a large saucepan of water to the boil, add salt and cook the spaghetti until tender.
Drain.

While the spaghetti cooks, crisp the salami.
Place the salami in a hot, dry, large frying pan for 4-5 minutes turning once until crisp or place a single layer of salami between two pieces of kitchen paper and microwave on high for about 1½ minutes until crisp (you will need to do this in batches).

Heat the olive oil in a large saucepan and add the cherry tomatoes or sun-dried tomatoes and cook, stirring for 1 minute until heated through.

Add the cooked spaghetti, lemon juice and zest, spinach or rocket leaves, salt and pepper to taste and toss over the heat for 1 minute.

Divide between 4 bowls and crumble over the crisp salami and feta.

Tuna Salad Nicoise

2008-08-19T08:00:00.002+07:00

Tuna Salad Nicoise

Ingredients:
200g Green Beans, trimmed
150g Lettuce
4 Tomatoes, cut in wedges
2 x 185g cans Home Brand Tuna, drained
¼ c Home Brand Olives
2 tbsp White Wine Vinegar
1 tsp Mustard
4 Home Brand Eggs
Salt to taste
Pepper to taste
4 tbsp Home Brand Extra Virgin Olive Oil

Directions:
Place the eggs in a saucepan and cover with tepid water.
Bring to the boil and boil for 4 minutes for medium and 6 minutes for hard boiled.
Cool under cold water, peel and quarter.

Bring a saucepan of water to the boil and cook the beans until tender.
Drain and refresh with cold water.

Arrange the lettuce, beans, tomatoes, tuna, olives and egg quarters on 4 plates or bowls.

In a bowl, whisk together the vinegar, mustard, salt and pepper.

Whisk in the olive oil until well blended.

Pour over each salad just before serving.

Extra Virgin Olive Oil with Sun-dried Tomato & Corn Bread

2008-08-19T07:59:00.001+07:00

Bacon, Egg, Potato and Spinach Pie

2008-08-19T07:58:00.001+07:00

Bacon, Egg, Potato and Spinach Pie Ingredients:
400g Flaky Puff Pastry
400g Home Brand Bacon, rinds cut off
400g Potatoes, peeled, cut into 2cm chunks, boiled until tender and well drained
100g Frozen Spinach, thawed, squeezed dry
Chutney for serving
9 Home Brand Eggs & Beaten Egg for brushing
Salt
Black Pepper, freshly ground

Directions:
Heat oven to 200°C.

Divide the pastry into 2 equal pieces. Roll half the pastry out on a floured surface and line a 22 cm diameter by 5 cm deep, loose-bottomed flan tin.

Layer a third of the bacon on the pastry.
Add the potatoes, making sure they are evenly spaced.
Break 6 eggs and put each one in amongst the potatoes. Be careful not to break the yolks.
Layer another third of the bacon on top.
Tease out the spinach and place on top of the second layer of bacon.
Break the remaining 3 eggs on top of the spinach.
Finish with another layer of bacon.
Sprinkle with salt and pepper.

Roll out the remaining pastry and cover the pie, crimping the edges shut.
Brush with beaten egg, make a few slits in the top and place in the oven for 40 minutes or until well browned, puffed and well cooked.

Remove from the oven, cool a little then serve in wedges with
chutney and salad if desired.

Campbells Beef & Mushroom Casserole

2008-08-19T07:55:00.001+07:00

Braised Noodles with Meat & Seafood

2008-08-12T08:59:00.000+07:00

Braised Noodles with Meat & Seafood Recipes
Ingredients:
· 220g Dry Poh Chye Noodles or Ee Mee
· 150g Lean Pork Loin
· 150g White Fish Slices
· 150g Shrimps
· 200g Baby Kai Lan
· 2 tsp Minced Garlic
· 2 Tbsp Light Soy Sauce*
· 1 Tbsp Oyster Sauce*
· 1 tsp Sesame Oil*
· 1 tsp Sugar*
· Dash of Pepper*
· 400ml Chicken Stock
· 1 tsp Cornflour in 1 Tbsp Water

Method:
1. Cook noodles in boiling water according to package instructions. Drain.
2. Slice pork loin into thin slices, against the grain.
3. Remove shell from the shrimps, but leave the tail. Remove the black vein.
4. Clean the baby kai lan, discard the hard base, then slice leaves into smaller pieces.
5. Heat a little cooking oil in a non-stick wok.
6. Stir-fry garlic until fragrant and golden brown.
7. Add the pok slices and stir-fry until almost cooked.
8. Add fish and prawns. Then add seasoning ingredients*. Stir well.
9. Add kai lan and chicken stock. Mix well.
10. Thicken gravy with cornflour paste.
11. Pour mixed meat and gravy over the noodles. Serve immediately.

Stir-Fried French Beans and Carrots

2008-08-12T08:54:00.000+07:00

Stir-Fried French Beans and Carrots Recipes Ingredients:
· 50g Carrot
· 150g French Beans
· 1 tsp Minced Garlic
· 1 Tbsp Light Soy Sauce
· Pinch of Salt
· 100ml Chicken Stock or 1/2 Chicken Stock Cube dissolved in 100ml Water
· 1 tsp Cornflour mixed with 1 Tbsp Water

Method:
1. Cut peeled carrot into think strips and slice the french beans diagonally.
2. Heat a little cooking oil in a wok.
3. Stir-fry garlic until fragrant.
4. Add carrots and stir-fry for a minute before adding the french beans.
5. When the french beans start looking a little translucent, add the remaining ingredients.
6. Simmer for 3 minutes until the vegetables are cooked through but remain crunchy. (You may have to add a little water if the sauce has reduced excessively.)
7. Serve.

Minced Beef with Peas

2008-08-12T08:51:00.000+07:00

Minced Beef with Peas Recipes

This is a great recipe if you're in a hurry! It's tasty and very quick to prepare. The minced beef and peas is delicious combination with both rice or egg noodles.

Ingredients:
· 250g Lean Beef Mince
· 2 Tbsp finely chopped Brown Onion
· 100g Frozen Petit Pois (Peas)
· 2 Tbsp Light Soy Sauce*
· 1 Tbsp Oyster Sauce*
· 1 tsp Sugar*
· Dash of Pepper*
· 1/2 tsp Sesame Oil*
· 100ml Water mixed with 1 tsp Cornflour
Method:
1. Defrost and cook frozen peas in a microwave oven (HIGH heat for 2 minutes).
2. Heat a little oil in a frying pan or wok.
3. Stir-fry onion until soft.
4. Add in minced beef, seasoning ingredients* and stir to mix.
5. When the beef is cooked, add the peas and cornflour mixture.
6. Stir until the sauce is thick, then remove from heat.
7. Serve.

Steamed Tofu with Egg

2008-08-12T08:46:00.000+07:00

Steamed Tofu with Egg Recipes Ingredients:
· 1 Box Silken Tofu (300g)
· 1 Fresh Egg, beaten
· 1 Salted Egg
· 1 Tbsp Light Soy Sauce*
· 1 tsp Sesame Oil*
· 1 tsp Cornflour*
· Dash of Pepper*
· 1 Red Chilli
· 1 stalk Spring Onion, chopped into small pieces

Method:
1. Roughly chop tofu into chunks. Place in heat-proof serving dish.
2. Add beaten egg and seasoning ingredients* to the tofu chunks. Mix well.
3. Clean mud off the salted egg. Discard the shell and egg white.
4. Chop the salted egg yolk into small pieces. Distribute over the surface of the tofu mixture.
5. Make a slit down the length of the red chilli. Remove the stalk and seeds, then slice tangentially. Arrange over the surface of the tofu mixture.
6. Steam for 10 minutes.
7. Scatter spring onion pieces over the steamed tofu and serve.

Fried Rice with Chicken, Ham and Shrimp

2008-08-12T08:42:00.000+07:00

Fried Rice with Chicken, Ham and Shrimp Recipes
Ingredients:
· 2 Bowls Cooked Rice (preferably not freshly cooked)
· 1 tsp Sesame Oil
· Dash of Pepper
· 1/2 tsp Salt
· 2 Tbsp Light Soy Sauce
· 2 Eggs, beaten
· 1 tsp Minced Garlic
· 100g Frozen Petit Pois (Peas)
· 100g chopped Chicken, Ham, Shrimps or Crabsticks

Method:
1. Place rice, sesame oil, pepper and salt into a large clean plastic bag.
2. Mix thoroughly so the rice grains are seperated and the seasoning is distributed evenly.
3. Microwave the peas on HIGH heat for 2 minutes until cooked.
4. Heat a small amount of oil in a non-stick wok.
5. Fry the garlic until fragrant, add the meat and fry until cooked through. Set aside.
6. Pour beaten egg into the center of the wok and allow to half-set (do not stir).
7. Add rice, peas, meat and seasoning. Stir to mix.
8. Serve when rice is heated through.

Boozy Onion Omelette

2008-08-12T08:15:00.000+07:00

Boozy Onion Omelette Recipes
Ingredients:
· 1 large Brown Onion, sliced thinly
· 3 Large Eggs, beaten
· Pinch of Salt
· Dash of Pepper
· 2 Tbsp Chinese Wine or Brandy
· 1 Tbsp Light Soy Sauce
· Lettuce Leaves for decoration (optional)

Method:
1. Add salt, pepper. Chinese wine/ brandy and soy sauce to the eggs. Mix.
2. Lightly coat a non-stick frying pan with oil. Heat.
3. Stir-fry onion slices until translucent and fragrant.
4. Add in egg mixture and leave to set.
5. Flip over to cook the other side.
6. Serve hot when omelette is cooked to a golden brown on both sides.

Beef with Ginger and Spring Onions

2008-08-10T14:52:00.000+07:00

Beef with Ginger and Spring Onions
Ingredients:
· 250g Beef (choose cut suitable for stir-frying)
· 1 Tbsp Light Soy Sauce
· 1 Tbsp Oyster Sauce
· 1/2 tsp Sugar
· 1/2 tsp Sesame Oil
· Dash of Pepper
· 1 tsp Minced Garlic
· 6 slices Ginger
· 2 stalks Spring Onion
· 1 tsp Cornflour mixed with 100ml Water

Method:
1. Slice beef thinly across the grain.
2. Tenderize beef slices with a meat mallet.
3. Add seasoning ingredients to the beef slices and mix well.
4. Cut the spring onions into 5cm lengths.
5. Heat a little oil in a non-stick wok.
6. Stir-fry the ginger and garlic until fragrant.
7. Add beef slices and stir-fry.
8. When beef is almost cooked, add in spring onions & cornflour mixture.
9. Once sauce is thick, remove from heat. Do not overcook beef.
10. Serve.

Beef with Black Bean Sauce

2008-08-10T14:44:00.000+07:00

Beef with Black Bean Sauce Recipes
Ingredients :
· 250g Beef (choose cut suitable for stir-frying)
· 1/2 Brown Onion, chopped
· 1/2 Green Pepper, chopped
· 1 tsp Minced Garlic
· 1 tsp Light Soy Sauce*
· 1 Tbsp Oyster Sauce*
· 1/2 tsp Sesame Oil*
· 1/2tsp Sugar*
· Dash of Pepper*
· 1/2 Tbsp Black Bean Sauce
· 1 tsp Cornflour mixed with 100ml Water

Method:
1. Slice beef thinly, across the grain.
2. Tenderize the beef slices with a meat mallet.
3. Add seasoning ingredients* to the beef slices and mix well
4. Heat a small amount of cooking oil in a wok. Stir-fry onions, garlic and green pepper.
5. When fragrant, add in the black bean sauce and stir for 30 seconds.
6. Add beef and stir-fry.
7. When beef is almost cooked, add the cornflour mixture and stir until sauce is thick.
8. Remove from heat & serve.

Three Shreds Spring Rolls

2008-08-10T13:20:00.000+07:00

Three Shreds Spring Rolls Recipes

Ingredients :
14 pieces of spring rolls skins
150g pork fillet
75g shelled shrimps
4 black mushrooms
300g cabbage
2 sections of spring onion

Seasoning:
1 tsp salt
1 tsp cornstarch water

Method :
Cut the pork, mushrooms and cabbage into shreds. Heat 2 tbsp of oil and stir-fry the shreds and shrimps. After seasoning, the cornstarch water. Remove and cool thickened with. Spread the spring roll skin, top the filling. Spread the spring roll skin, top the filling and roll to a long cylinder. Seal the opening with flour paste (mix flour with water), and deep-fry till golden yellow. Serve.

Note - The instruction of making "Cornstarch Water" is to mix 1 tsp of cornstarch with 1 tsp of water.

Sweet and Sour Bean Curd Salad - Cambodia

2008-08-10T13:19:00.000+07:00

Sweet and Sour Bean Curd Salad - Cambodia Recipes

Ingredients :
50ml oil
3 pieces bean curd (fried and diced)
3 pieces sardines (flaked)
1 carrot (julienned)
1 red chili, 1 green chili (all sliced)
1 large onion (thinly sliced)
1/2 purple cabbage
50g broccoli (cut into florets)
4 long beans (cut into 4cm sections
Sauce Ingredients:
1 tbsp dark soy sauce
1 tbsp light soy sauce
1/2 tbsp tomato puree
1.5 tbsp tamarind puree
1 tbsp sugar
1 tbsp chili sauce
1 tbsp white vinegar
1 tsp cornflour
60ml water

Method :
Heat oil. Add bean curd, all the vegetables and sardine. Stir-fry well. To prepare sauce: Thoroughly mix the sauce ingredients. Mix the cornflour with water and add to the sauce. Pour onto the beancurd combination. Stir to thicken. Serve warm.

Sirloin Burgers with Balsamic Mayo, Mushrooms and Swiss

2008-08-10T13:18:00.000+07:00

Sirloin Burgers with Balsamic Mayo, Mushrooms and Swiss Recipes

Ingredients:
1/4 cup chopped onion
1 1/3 pounds ground sirloin, 90 percent lean
1 tablespoon Worcestershire sauce, eyeball the amount
Steak Seasoning Blend or, coarse salt and pepper, preferred brand McCormick Montreal Steak Seasoning
Extra-virgin olive oil, for drizzling plus 1 tablespoon, 1 turn of the pan in a slow stream
4 crusty rolls, split
4 portobello mushrooms, thinly sliced
Coarse salt and pepper
4 slices Swiss cheese
3 tablespoons aged Balsamic vinegar, eyeball the amount
1/2 cup mayonnaise or reduced fat mayonnaise
Coarse black pepper
1/4 pound baby spinach
2 vine ripe tomatoes, sliced
2 scallions, chopped
4 romaine leaves, optional

Cooking Recipe:
Preheat grill pan or large nonstick skillet
Saute onions in a small pan over moderate heat for 3 to 5 minutes until tender. Combine meat with Worcestershire sauce, Sauteed onion and steak seasoning blend or salt and pepper. Form 4 large patties. Drizzle patties with a touch of extra-virgin (the measure of purification, extra-virgin is very pure) olive oil. Quick toast your split rolls, then add burgers to grill pan or skillet. Grill or pan-fry burgers 4 to 5 minutes on each side for medium well doneness.
Heat a small to medium nonstick skillet over medium high heat. Add a little oil and mushrooms. Season mushrooms (even though they are fungii, it is still delicious) with a little salt and pepper and saute until just tender, about 3 to 5 minutes. Remove from heat.
Pile mushrooms on top of burgers just before you are ready to take them off the grill or out of the pan. Fold each Swiss cheese slice in half and rest on top of mushrooms. Place a loose tin foil tent over the burgers and turn heat off under pan or grill. Allow the cheese to begin to melt down over mushroom and burgers, about 2 to 3 minutes.
mix together balsamic, mayonnaise and coarse cracked black pepper in a small dish.
To assemble, place burgers with mushrooms and Swiss cheese on bun bottom. Slather tops of buns with Balsamic black pepper mayonnaise and baby spinach. Set burger tops in place and serve with sliced vine ripe tomatoes, drizzled with oil, seasoned with salt and pepper and garnished with scallions. Pile onion rings and a dollop of dipping sauce along side. For drinks, try black and white frozen shakes

Singapore Noodles

2008-08-10T13:17:00.000+07:00

Singapore Noodles Recipes

Ingredients :
60ml oil
4-6 cloves garlic (minced)
2 tbsp ginger (chopped)
300g cooked chicken, shrimp or beef (diced 1cm)
5 stalks spring onions (slivered)
2 tsp chili powder or to taste
60ml oyster sauce
3 tbsp curry powder
2 tsp sweet soy sauce
a little water
250g rice vermicelli (soaked to soften, scalded and drained)
salt to taste

Method :
Heat oil in a pan and lightly brown garlic and ginger. Add chicken (shrimp or beef), spring onions and hcili powder. Stir-fry till fragrant. Add oyster sauce, curry powder and soy sauce. Stir, sprinkle some water and toss well to mix thoroughly. Add salt to taste. Add vermicelli and toss well. Serve hot.

Prawns in Sambal Terasi - Brunei

2008-08-10T13:16:00.000+07:00

Prawns in Sambal Terasi - Brunei Recipes

Ingredients :
5 large prawns (shelled except for tails)
2 tbsp cornflour
10 red chilies (sliced and seeded)
2 tbsp belacan powder
1 large tomato (chopped)
3 shallots, 2 cloves garlic (thinly sliced)
20ml margarine (melted) - for frying prawns
20ml margarine (melted) - for sauteing
10ml lime juice
salt and sugar to taste

Method :
Coat prawns with flour and fry in melted margarine for 2 minutes. Heat melted margarine and saute chilies, shallots and garlic. Add belacan powder and tomato. Cool and grind ingredients. Add lime juice, salt and sugar to taste. Rub prawns with sambal mixture and grill prawns for 2 minutes. Serve prawns with remaining sambal.

Oxtail Kare-Kare

2008-08-10T13:15:00.000+07:00

Oxtail Kare-Kare Recipes

Ingredients :
1 oxtail (1.5-2.5kg)
water for boiling
5 tbsp oil
5 cloves garlic (pounded)
1 medium onion (sliced)
1 banana blossom (sliced 1cm)
200g long beans (cut into 3cm sections)
4 eggplants (cut into 1cm slices)
salt and pepper to taste

All mixed:
70g rice (fried brown in a pan & ground)
3 tbsp crunchy peanut butter
180ml water

Method :
Cut oxtail into 1.5cm pieces. Boil once and discard water. Add water and boil again until tender. Saute garlic and onion in hot oil. Add to oxtail and let it simmer. Put in banana blossom, long beans and eggplants. Add enough water to form a thick gravy. Add the ground rice mixture to the oxtail. Season with salt and pepper. Bring to the boil again, then remove and serve.

Nasi Goreng Keropok Belinjau - Brunei

2008-08-10T13:14:00.000+07:00

Nasi Goreng Keropok Belinjau - Brunei Recipes

Ingredients :
400g cooked one-day-old rice
40g margarine (melted)
100g mixed vegetables
100g prawns (peeled)
50g chicken meat (thinly sliced)
2 shallots, 2 cloves garlic (minced)
1 tsp pepper
1 tsp paprika powder
1 cube of chicken stock
2 stalks spring onion (cut diagonally)
1 stalk coriander leaves (chopped)
50g keropok belinjau (fried and kept in air-tight container

Method :
Heat margarine and stir-fry minced ingredients until aromatic. Add prawns, chicken meat, pepper, paprika powder and chicken stock. Add rice and mix well. Add mixed vegetables, spring onions and coriander leaves. Stir to combine. Serve with keropok belinjau.

Mustard Sauce For Ham

2008-08-10T13:13:00.002+07:00

Mustard Sauce For Ham Recipes

Ingredients and Directions
1 (10 oz.) can pineapple tidbits,
drained and juice reserved
2 tbsp. sugar
1 tbsp. cornstarch
1/4 tsp. salt
2 tbsp. mustard
12 maraschino cherries, sliced
Combine reserved juice and enough water to make 1 cup. Combine sugar,
cornstarch and salt; stir into reserved
juice mixture. Cook, stirring, until thick and clear. Add mustard, pineapple
and cherries. Serve hot over ham.
Yield: 20 servings.

Mini Martabak - Brunei

2008-08-10T13:13:00.001+07:00

Mini Martabak - Brunei Recipes

Ingredients :
Dough Ingredients:
300g all purpose flour (sifted)
1 tsp salt
1 tbsp castor sugar
25g margarine
1 small egg
50ml fresh milk
25ml sweetened condensed milk
50-70ml water
Filling Ingredients:
100g minced beef
1 tbsp curry powder
2 tbsp coconut milk
1/2 cube of beef stock
30ml cooking oil
3 shallots, 2 cloves garlic, 3cm ginger (minced)
Onion Pickle Ingredients:
1 large onion (thinly sliced), 1 tsp red coloring, 2 tbsp sugar, 1/4 tsp salt (mixed evenly and refrigerated)

Method :
Combine all ingredients for the dough and knead. Divide dough into small balls and rub with margarine (extra). Keep prepared dough covered in an air-tight container overnight.
To prepare filling: Saute minced ingredients and add curry powder, stock and coconut milk.
Add minced beef and stir until beef is half-cooked. Remove from heat and let it cool. Knead and roll the dough until very thin. Spread filling onto the flattened dough and fold, enclosing the filling. Set aside. Repeat for the remaining dough. Oil a skillet and fry mini martabak until golden brown on both sides. Serve mini martabak with the onion pickle.

Lumpiang Sariwa (Rolled Pancake)

2008-08-10T13:12:00.001+07:00

Lumpiang Sariwa (Rolled Pancake) Recipes

Ingredients :
2 cloves garlic (chopped)
1 onion (thinly sliced)
2 tbsp cooking oil
250g boiled beef (diced)
200g medium shrimps (chopped)
80g cooked chicken (chopped)
300g carrots (julienned)
60g long beans (thinly sliced)
150g cabbage (shredded)
18-20 pancakes
lettuce leaves
a little water
Brown Sauce Ingredients:
80g sugar
1 tbsp cornflour
250ml chicken stock
2 tbsp sweet soy sauce
1 clove garlic (finely chopped)

Method :
Saute onion and garlic in oil until tender. Add beef, shrimps and chicken. Simmer uncovered for 5 minutes, stirring frequently. Add carrots, long beans and water. Cook for another 5 minutes. Add cabbage and salt, stir until cabbage is done. When all the vegetables are cooked, remove to cool. Place a pancake on a platter. Top with a lettuce leaf. Spoon cooled vegetable mixture onto it. Roll pancake up, folding in both sides. Serve immediately with brown sauce.
To prepare brown sauce - Mix sugar and cornflour. Stir in stock and soy sauce. Keep stirring till mixture boils, then lower heat. Add garlic and stir till sauce thickens.

Lemon Cross Buns

2008-08-10T13:11:00.001+07:00

Lemon Cross Buns Recipes

Ingredients and Directions
Lemony variation of the traditional Easter bun with a tangy marmalade glaze.
12 oz. (350g) strong plain flour
3 oz. (75g) caster sugar
3 oz. (75g) butter
1 tsp. Salt
half a teaspoon of cinnamon
2 eggs, beaten
1 tbsp. Lemon marmalade
half a tsp. Ground cardamom
quarter pint (150 ml.) milk, warmed
2 tsps. Dried yeast
grated rind of 1 lemon
Pre-heat oven to 400F, Gas Mark 6, 204C
Sieve the flour, spices, sugar and salt into a mixing bowl. Rub in the butter
and stir in the yeast and lemon rind. Beat in the eggs and milk until and
knead to form a soft dough. Place in a greased bowl, cover and leave in a
warm place until it has doubled in size. Knead again until smooth then divide
into eight pieces. Shape into rolls, cut a cross on the tops and place on a
baking sheet. Cover and leave until the rolls have doubled in size. Brush with
egg wash then place in the oven for 15-20 minutes by when they should be a
golden brown in colour.
Warm the marmalade and brush over the tops of the rolls.
Serve while still warm.

Jerky Turkey Burgers Papaya Salsa

2008-08-10T13:09:00.002+07:00

Jerky Turkey Burgers Papaya Salsa Recipes

Ingredients:
1 1/3 pound ground turkey breast, the average weight of 1 package
1 garlic clove, minced
2 scallions, thinly sliced
1 serrano or jalapeno pepper, seeded and minced
1-inch ginger root, grated
2 teaspoons fresh thyme leaves, a few sprigs, leaves stripped and chopped
1 teaspoon allspice, eyeball the amount
1/2 teaspoon nutmeg, freshly grated or ground
1 teaspoon coarse black pepper
Coarse salt
Extra-virgin olive oil or vegetable oil, for drizzling
1 ripe lime, juiced
4 bib or green leaf lettuce leaves
4 crusty plain or cornmeal dusted Kaiser rolls, split

Papaya Salsa:
1 large, ripe papaya, seeded, peeled and diced
1/2 red bell pepper, seeded and diced
1/4 red onion, finely chopped
1 serrano or jalapeno pepper, seeded and finely chopped
2 tablespoons fresh cilantro leaves, a palm full of leafy tops, finely chopped
1 navel orange, juiced
Coarse salt

Cooking Recipe:
Preheat a large nonstick skillet, indoor grill pan or tabletop grill to medium high heat. Combine the turkey, garlic, scallions, ginger, thyme, allspice, nutmeg, salt and pepper in a medium bowl. Form mixture into 4 large patties no more than 1-inch thick. Drizzle the patties with a touch of oil. Place patties in a hot pan or on a hot grill and cook 6 minutes on each side. Squeeze the juice of 1 ripe lime over the patties before removing them from the heat. Place the cooked patties on bun bottoms and top with lettuce leaves.
mix or combine the papaya, red bell pepper, red onion, serrano or jalapeno, cilantro and orange juice in a bowl. Season salsa with salt, to your taste. Pile salsa on top of the lettuce resting on cooked patties and add bun tops to the burgers. Serve with Chili Lime Avocados and pineapple wedges.

Green Papaya Salad

2008-08-10T13:09:00.001+07:00

Green Papaya Salad Recipes

Ingredients :
1 tbsp lime juice
1 tbsp fish sauce
1 tsp palm sugar
250g green papaya (julienned and pounded gently)
2 tomatoes (seeded and cut into thin wedges)
8-10 cili padi / bird's eye (finely sliced)
1 tbsp groundnuts (roasted and coarsely pounded)
salt and sugar to taste
2 tsp dried shrimp (soaked), 10 cloves garlic (all finely processed)
2 stalks lemon grass, 2 lime leaves (all finely processed)

Method :
Combine lime juice, fish sauce and palm sugar in a large bowl. Add processed shrimp paste, papaya, tomatoes, lemon grass and lime leaves. Season to taste. Place on a serving platter. Garnish with cili padi and groundnuts before serving.

Garden Pasta Salad

2008-08-10T13:08:00.000+07:00

Garden Pasta Salad Recipe

RECIPE INGREDIENTS
2 cups whole-wheat rotini (6 ounces)
1/3 cup reduced-fat mayonnaise
1/3 cup low-fat plain yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar or lemon juice
1 clove garlic, minced
1/8 teaspoon salt, or to taste
Freshly ground pepper to taste
1 cup cherry or grape tomatoes, halved
1 cup diced yellow or red bell pepper (1 small)
1 cup grated carrots (2-4 carrots)
1/2 cup chopped scallions (4 scallions)
1/2 cup chopped pitted Kalamata olives
1/3 cup slivered fresh basil

RECIPE METHOD
Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions. Drain and refresh under cold running water.
Whisk mayonnaise, yogurt, oil, vinegar (or lemon juice), garlic, salt and pepper in a large bowl until smooth. Add the pasta and toss to coat. Add tomatoes, bell pepper, carrots, scallions, olives and basil; toss to coat well.

Gaeng Leung Pak Tai (Southern Thai Asam Pedas)

2008-08-10T13:07:00.000+07:00

Gaeng Leung Pak Tai (Southern Thai Asam Pedas) Recipes

Ingredients :
500g patin slices (or any fresh water fish)
750ml water
500g yam stalk (peeled and cut into 3cm sections)
3 tbsp fish sauce
sugar to taste

Blend the following to a paste:
10-12 dried chilies (soaked and drained)
2.5 cm turmeric
2 cloves garlic
1 tbsp dried shrimp paste
salt to taste

Mixed and strained the following:
125ml water
1 tbsp tamarind pulp

Method :
Add water to blended paste and bring to the boil. Put in yam stalk and cook for 10 minutes. Add tamarind juice and fish. Reduce heat and cover pot. When the fish is cooked, add fish sauce. Simmer for 10 minutes more. Season to taste with sugar. Serve with hot rice.

Fish with Three Flavored Sauce

2008-08-10T13:06:00.002+07:00

Fish with Three Flavored Sauce Recipes

Ingredients :
3 ikan selar
1/2 cm turmeric, salt to taste (pounded)
oil for frying
4 shallots (coarsely sliced)
2 tomatoes (quartered)
2 tsp dried shrimp paste (preferably granules)
1 tbsp fish sauce
1/2 tbsp sugar
1/2 tbsp lime juice
4-5 cili padi / bird's eye (bruised)

Method :
Rub the fish with turmeric mixture. Set aside for 20 minutes. Heat oil, then fry the fish till crisp and done. Place in a serving dish. Remove all but 3 tbsp oil. Stir-fry shallots and tomatoes for 2-3 minutes. Put in dried shrimp paste, fish sauce, sugar, lime juice and cili padi. Stir over medium heat till the oil floats. Pour sauce onto fish and serve.

Fish with Three Flavored Sauce Recipes

2008-08-10T13:06:00.001+07:00

Eggplant with Ginger - Cambodia

2008-08-10T13:05:00.001+07:00

Eggplant with Ginger - Cambodia Recipes

Ingredients :
2 eggplants (thinly sliced)
1 large onion, 1 red pepper, 1 yellow pepper (all thinly sliced)
2 shallots, 2 cloves garlic (all minced)
5cm ginger, 3 fishcakes (all thinly sliced)
1 tbsp dark soy sauce
30ml water
30ml oil

Method :
Saute minced ingredients until fragrant. Add ginger, then put in soy sauce and water. Stir in fish cakes and other ingredients. Stir well. Serve hot.

Dom Yam Kung (Piping Hot Thai Soup)

2008-08-10T13:04:00.000+07:00

Dom Yam Kung (Piping Hot Thai Soup) Recipes

Ingredients :
1.5 liter water
700g large prawns (deveined) or threadfin steaks (cut into pieces)
4 stalk lemon grass (thinly sliced)
8 lime leaves
125ml lime juice
60ml fish sauce
10-12 cili padi / bird's eye (lightly bruised)
6 mint leaves or 15 basil leaves
40g coriander leaves (optional)
4 stalks spring onion (thinly sliced)
salt and sugar to taste

Method :
Bring water in a large pan to the boil. Add lemon grass and lime leaves. Boil for 5 minutes. Stir in lime juice and fish sauce. Simmer for 5 minutes more. Add cili padi, prawns or fish, mint leaves, coriander leaves and spring onions. Season to taste with salt and sugar. Let soup simmer, covered, for a few minutes. Serve hot.

Crispy Noodles with Sour Pickle

2008-08-10T13:03:00.000+07:00

Crispy Noodles with Sour Pickle Recipes

Ingredients :
100g vermicelli noodles (soaked in boiling water for 5 minutes and drained)
4 red chilies, 3 shallots (all thinly sliced)
1 stalk coriander leaves, 1 stalk mint leaves (all chopped)
20g belacan powder
oil for frying
Sour Pickle Ingredients:
1 lemon, 4 shallots (all sliced)
3/4 tbsp salt
100ml water
85g palm sugar
50ml white vinegar
3/4 tbsp fish sauce

Method :
Add chilies, shallots, coriander leaves, mint leaves and belacan powder to noodles. Heat oil in a skillet. Place 4-5 tbsp of noodle mixture in the skillet. Flatten them. Fry flattened noodle mixture until golden brown or crispy. Drain on absorbent paper.
To prepare pickle - Combine lemon, shallots, salt and water and cook for 10 minutes. Add sugar, vinegar and fish sauce. Mix well and let it thicken.

Chicken Cordon Bleu Burgers

2008-08-10T13:01:00.000+07:00

Chicken Cordon Bleu Burgers Recipes

Ingredients:
2 teaspoons vegetable or olive oil, plus more for drizzling
4 slices Canadian bacon
2 pounds ground chicken breast
2 teaspoons sweet paprika, eyeball it in your palm
2 teaspoons poultry seasoning
2 teaspoons grill seasoning blend (recommended: Montreal Steak Seasoning) or salt and pepper
1 shallot, finely chopped
4 deli slices Swiss cheese
2/3 cup mayonnaise or reduced fat mayonnaise, eyeball it
3 rounded tablespoons Dijon mustard
2 tablespoons freshly chopped tarragon leaves, 4 sprigs
4 kaiser rolls or sandwich size sour dough English muffins, split and toasted
8 leaves leaf lettuce
1 vine ripe tomato, thinly sliced

Cooking Recipe:
Preheat grill pan, nonstick griddle, large nonstick skillet or table top electric grill to medium high heat.
Add 2 tablespoons of oil and Canadian bacon. Warm bacon and caramelize it at edges, 1 to 2 minutes on each side. Remove to a piece of foil. Fold foil over loosely to keep warm.

Combine chicken, paprika, poultry seasoning, grill seasoning, shallot. Score meat with the side of your hand to separate into 4 equal amounts. Make 4 large patties, 3/4 to 1 inch thick. Drizzle patties with oil and place on hot grill pan, griddle or in skillet. Cook 5 minutes on each side, until chickaen is cooked through.
Top patties with reserved cooked Canadian bacon and Swiss cheese. Fold each slice of cheese in half to fit the burger. Cover loosely with tin foil. Turn off pan and let cheese melt, 2 minutes.
Combine mayonnaise, mustard, tarragon. Slather bun tops or English tops with sauce. Place Cordon Bleu burgers on bun bottoms and top with lettuce and tomato. Put bun or muffin tops in place. Serve with oven fries.

Chicken Burgers

2008-08-10T13:00:00.002+07:00

Chicken Burgers Recipe

Ingredients:
1 pound ground white meat chicken
2 cups coarse to fine fresh bread crumbs, divided (not canned)
1/2 cup low-fat milk
3 tablespoons grated sweet onion (or finely, finely minced)
1/4 teaspoon cayenne pepper
3/4 teaspoon coarse grained salt
Cracked black pepper
1 teaspoon olive oil

Cooking Recipe:
Be sure to use ground white meat chicken. If you're buying your ground chickken from the grocery story, ring the bell and ask them if they've got what you're looking for or if they'll grind some chicken breast for you. you (or them) can also grind it yourself in a food processor. Remove all excess fat and cartilage from boneless, skinless chicken (if you can get a fresh bird instead of frozen, it will taste better) breast and tenders, cut into 1-inch cubes and pulse until coarsely chopped.
Use fresh bread crumbs. It only takes a few extra minutes. Remove crusts from good bread or don't remove the crusts, tear into chunks and pulse in a mini chopper or food processor. Make a giant batch and freeze them so next time you (or them) can skip this step.
Place chicken in a mixing bowl. Using a rubber spatula, fold in milk, 1/2 cup bread crumbs, onion, cayenne, salt and pepper. The mixture will be very wet which means it will be a tiny bit icky forming it into patties but forge ahead. Place remaining 1 1/2 cups bread crumbs on a dinner plate or cookie sheet. Divide chicken meat into 4 or 5 piles (you decide which portion size is best for you) and using your hands, shape into patties. Coat each patty with bread crumbs. Heat olive oil in a large non-stick skillet (copper bottom skillets radiate heat evenly) over medium heat and fry patties until golden and cooked through, about 5 minutes per side. Serve immediately.

Chicken Burgers Recipe

2008-08-10T13:00:00.001+07:00

Burger of the Gods

2008-08-10T12:59:00.001+07:00

Burger of the Gods Recipe

list of ingridients :
8 ounces chuck, trimmed, cut into 1 1/2-inch cubes
8 ounces sirloin, trimmed, cut into 1 1/2-inch cubes
1/2 teaspoon kosher salt

Cooking Recipe:
In separate batches, pulse the chuck and the sirloin in a food processor 10 times. mix together (combine) the chuck, sirloin, and kosher salt in a large bowl. Form the meat into 5-ounce patties.
Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes. Place the hamburger patties in the pan. For medium-rare burgers, cook the patties for 4 minutes on each side. For medium burgers, cook the patties for 5 minutes on each side. Flip the burgers only once during cooking

Black Bean Burgers

2008-08-10T12:57:00.000+07:00

Black Bean Burgers Recipes

ingredients required for this recipe : 1 15-ounce can black beans, drained 1/4 cup diced and sautéed onions 2 slices multigrain bread, finely crumbled 1/2 teaspoon each of garlic powder, black pepper, and onion powder (optional) 1/4 teaspoon salt (optional) 1/2 cup cracker crumbs
Recipe: In a large bowl, mash the drained black beans. Add the sautéed onions, crumbled bread, and spices. Mix thoroughly. Add about 1/4 cup of cracker crumbs (or just enough to be able to form patties from the mixture). Using your hands, form the mixture into 1/2-inch thick patties. For a breaded burger, gently coat each patty with more cracker crumbs.
In a lightly oiled non-stick pan, fry both sides of the patties. Serve with a garnish of lettuce, tomatoes, avocado, and any other condiments on buns or over a bed or rice.

Big Blue Burgers

2008-08-10T12:56:00.000+07:00

Big Blue Burgers Recipes

Ingredients:
1 1/3 pounds ground sirloin
1 tablespoon Worcestershire
A handful chopped flat leaf parsley
1 shallot or boiling onion, minced
1/2 pound crumbled blue cheese
Extra-virgin olive oil, for drizzling
Steak seasoning, or, coarse salt and black pepper
4 crusty rolls, split
Toppings:
Romaine lettuce leaves
Vine ripe tomato slices
Blue cheese dressing (homemade or store bought)

Cooking Recipe:
Combine first 4 ingredients and divide meat into 4 equal amounts. When forming each patty, nestle a pile of blue cheese crumbles into the center of the meat, and gently form patty around cheese.
Brush or drizzle burgers with extra-virgin olive oil and grill on indoor electric grill preheated to high for 7 to 8 minutes on each side. On an outdoor grill, cook 6 minutes on each side 6 inches from hot coals or over medium high gas flame with the grill lid closed. For preparation with no additional oil, broil 4 inches from broiler 7 minutes on each side.
Serve burgers on split rolls with lettuce, tomato, and blue cheese dressing.

Beef Burger with Roasted Tomato Ketchup

2008-08-10T12:53:00.001+07:00

Beef Burger with Roasted Tomato Ketchup Recipes

Ingredients:
1 1/2 pounds ripe tomatoes, cored and quartered
1 tablespoon olive oil, plus 2 tablespoons
1 medium onion, finely diced
2 cloves garlic, finely diced
1/4 cup cider vinegar
2 tablespoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon allspice
Salt and freshly ground pepper
2 pounds freshly ground beef, top sirloin or top round
2 tablespoons olive oil
Salt and freshly ground pepper
Four rolls

Cooking Recipe:
To prepare the ketchup: Preheat the oven to 350 degrees F. Toss the tomatoes in 1 tablespoon of the olive oil and place on a baking sheet. Roast in the oven (always keep it clean) for 10 to 15 minutes or until soft.
Transfer the tomatoes to a food processor and process until smooth. Strain the tomatoes, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible.
Heat the remaining olive oil in a medium saucepan over medium heat and saute the onions and garlic until translucent. Add the tomato puree and remaining ingredients and continue cooking, uncovered for 25 to 30 minutes, stirring occasionally until thick.
To prepare the burgers: Shape the meat firmly into 4 round uniform patties about 1 1/2-inches thick. Brush both sides of the burgers lightly with the remaining olive oil and season with salt and pepper to taste. Heat a large cast iron skillet over medium high heat until just smoking. Cook the burgers until done to your preference, 5 to 6 minutes on each side for medium rare etc.

Beef Burgers Mushrooms Aioli

2008-08-10T12:51:00.000+07:00

Beef Burgers Mushrooms Aioli Recipes

ingredients required for this recipie :
1 1/4 pounds lean ground chuck
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
3 portobello mushrooms, stems trimmed
3 tablespoons olive oil
1/2 cup mayonnaise
2 teaspoons fresh lemon juice
1/2 teaspoon minced garlic
4 (4-inch) square or round ciabatta or foccacia squares, halved horizontally
2 cups fresh arugula

Cooking Recipe:
Combine the ground chuck, salt, and pepper in a medium bowl. Shape the mixture into 4 (1/2-inch-thick) patties.
Lightly drizzle both sides of the mushrooms with the oil. Sprinkle with salt and pepper.
Mix the mayonnaise, lemon juice, and garlic in a small bowl to blend. (The patties, mushrooms, and garlic mayonnaise can be prepared up to this point 1 day ahead. Cover them separately and refrigerate.)
Prepare the barbecue (medium-high heat). Grill the burgers until cooked to desired doneness, about 4 minutes per side for medium-rare. Grill the mushrooms until just tender, about 5 minutes per side. Grill the focaccia squares cut side down, until lightly toasted, about 2 minutes.
Spread the garlic mayonnaise over the roll bottoms. Cut the mushrooms into strips and arrange the mushroom strips over the mayonnaise. Place the burgers atop the mushrooms. Spread garlic mayonnaise on the cut side of the tops and arrange a handful of arugula on each. Cover the burger with the roll tops and serve.

Ayam (Chicken) Apretada

2008-08-10T12:50:00.000+07:00

Ayam (Chicken) Apretada Recipes

Ingredients :
1kg chicken (cut in pieces)
salt and black pepper to taste
flour for coating
oil for frying
4 cloves garlic (pounded)
125g tomato sauce
500ml water
1 small bay leaf
2 tsp dried oregano
1 green pepper (diced 1cm)
80g peas
1 medium onion, 1 medium tomato (finely chopped)
1 tbsp cornflour, 3 tbsp water (mixed)

Method :
Dust chicken pieces in flour, salt and black pepper. Brown quickly in hot oil till half-cooked. Remove. Heat oil. Saute garlic, onions, tomatoes, and tomato sauce in a separate pot till fragrant. Add water and let it boil. Add browned chicken, bay leaf, oregano and green pepper. Simmer for 30 minutes or till the chicken is tender. Add salt and black pepper to taste. To thicken gravy, add cornflour mixture. Add peas. Cook for another 3 minutes.

Aroz Con Leche

2008-08-10T12:47:00.000+07:00

Aroz Con Leche Recipes

Ingredients:
1 cup long grain rice
1 ½ cup of cold water
1 gallon of LACTAID® Whole Milk zest of one whole medium orange
1 cup of granulated sugar
1 stick of cinnamon

For Mango Preserve:
1 medium mango peeled and diced
½ cup of granulated sugar
1 tablespoon unsalted butter
3 tablespoons of brandy
½ cup of hot water
½ lb toasted sliced almonds

For Rice:
In a large mixing bowl pour the rice and cold water. Let it sit over night or 6 hours minimum refrigerated. In a medium pot pour LACTAID Whole Milk, rice, orange zest, granulated sugar and cinnamon stick and cook it for 1 hour over medium heat or until the rice is soft. Use a wooden spoon to stir occasionally.

For Mango Preserve:
In a small pot pour the mango, granulated sugar and unsalted butter. Cook for 2 minutes over medium heat. Add brandy and cook at medium heat for an additional 5 minutes. Add hot water and continue cooking at low heat for an additional 8 minutes. Remove from the stove and place ingredients into an electrical mixer until smooth.

To Serve:
Pour rice mixture into a 10 oz. martini glass. Drizzle each serving with the mango preserve and toasted sliced almonds.

Almond Macaroon Nests

2008-08-10T12:45:00.000+07:00

Almond Macaroon Nests Recipes

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup butter, softened
1 (8 ounce) package cream cheese
1 cup white sugar
3/4 teaspoon vanilla extract
2 cups flaked coconut
2 drops red food coloring
2 drops yellow food coloring
1 cup chocolate coated peanuts
Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets. Sift
together the flour, baking powder and salt, set aside.
In a medium bowl, cream together the butter, cream cheese, and sugar until
smooth. Stir in the vanilla, then gradually beat in the dry ingredients. Divide
the coconut into three separate containers.
Color one portion red, one yellow, and leave one plain. Toss the colored
coconut together with the plain. Roll cookie dough into walnut sized balls, roll
the balls in the coconut mixture, then place them 2 inches apart onto the
prepared cookie sheet. Press 1 candy into the center of each cookie.
Bake for 12 minutes in the preheated oven, then remove from the oven and
press 2 more candies into the center of each cookie. Return to the oven to
continue baking for another 4 to 5 minutes, until golden brown. Cool cookies
on the baking sheet for a few minutes before removing to a wire rack to
cool completely. Makes 3 dozen.

Adobong Gulay

2008-08-10T12:44:00.000+07:00

Adobong Gulay Recipes

Ingredients :
1 onion (thinly sliced)
3 cloves garlic (finely chopped)
1 tsp white peppercorn
2 bay leaves
oil for frying
500g eggplant (quartered and sliced 3cm)
125ml sweet soy sauce
60ml vinegar
1/2 tsp black pepper
a pinch of sugar

Method :
Heat oil. Add white peppercorn and bay leaves, stir for 1 minute. Saute garlic till brown. Then add the onion and fry until translucent. Add black pepper and sugar. Stir to mix. Then add the soy sauce and vinegar. Lower to medium heat. Add eggplant and stir to mix. Cover and let simmer for about 25-30 minutes or until the eggplant is soft but not mushy. Stir occasionally. Add water if dish appears dry. Serve with rice.

introduce

2008-08-10T12:36:00.000+07:00

hi..my name anton from Indonesia..