Tuesday, August 28, 2012

mediterranean pasta


Ingredients

  • 1 (8 ounce) package linguine pasta
  • 3 slices bacon
  • 1 pound boneless chicken breast half, cooked and diced
  • salt to taste
  • 1 (14.5 ounce) can peeled and diced tomatoes with juice
  • 1/4 teaspoon dried rosemary
  • 1/3 cup crumbled feta cheese
  • 2/3 cup pitted black olives
  • 1 (6 ounce) can artichoke hearts, drained

Directions

  1. Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
  2. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
  3. Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.

honey black pepper chicken


Ingredients

  • 8 chicken wings
  • 2 red onions, minced
  • 4 cloves garlic, finely chopped
  • 1 slice fresh ginger root, minced
  • water as needed
  • 2 teaspoons sesame seeds
  • 1 tablespoon sesame oil
  • 2 tablespoons dark soy sauce
  • 2 tablespoons white wine
  • 1 1/2 tablespoons oyster sauce
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons honey
  • 1 pinch salt
  • 1 slice fresh ginger root, finely chopped
  • 4 cloves garlic, finely chopped
  • 10 black peppercorns, coarsely ground
  • 4 cups oil for deep frying

methods:

  1. Place wings in a nonporous glass dish or bowl. Blend onions, 4 cloves garlic and 1 slice ginger in a blender, adding water as needed to dilute; rub this mixture into the chicken pieces.
  2. In a small bowl, combine the sesame seeds, sesame oil, soy sauce, wine, oyster sauce, lemon juice, honey and salt. Mix well, then stir in 1 slice ginger, 4 cloves garlic and ground peppercorns. Add mixture to chicken and turn to coat; cover dish and refrigerate to marinate for about 30 minutes.
  3. Heat oil in a deep skillet or deep fryer; fry chicken in hot oil for about 10 to 15 minutes, or until cooked through and juices run clear.

mushroom spinach omelet



Ingredients

  • 1 (8 ounce) carton liquid egg substitute
  • 1 tablespoon shredded Cheddar cheese
  • 1 tablespoon shredded Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon red pepper flakes
  • 1 teaspoon olive oil
  • 1/2 cup chopped fresh mushrooms
  • 1 tablespoon chopped onion
  • 1/2 cup chopped fresh spinach, or more to taste

methods:

  1. Whisk egg substitute, Cheddar cheese, Parmesan cheese, salt, black pepper, garlic powder, and red pepper flakes together in a bowl.
  2. Heat olive oil in a nonstick skillet over medium heat; cook and stir mushrooms and onion until tender, 4 to 5 minutes. Add spinach; cook until spinach wilts, 3 to 4 minutes. Pour in egg mixture; swirl pan around to evenly distribute egg mixture. Cook until egg is fully cooked and set in the middle, 5 to 10 minutes. Cut into wedges.

macaroni & cheese


ingredients:
-3 tablespoons uncooked macaroni pasta
-1 tablespoons butter
-1 tablespoon all-purpose flour
-1/4 teaspoon salt
-1 pinch of pepper
-1/8 teaspoon onion powder
-1/2 cup milk
-1/3 cup shredded cheddar cheese
-1/8 teaspoon ground mustard
-1 dash Worcestershire sauce
-1 dash hot sauce
-1 teaspoon bread crumbs
-1 tablespoon shredded cheddar cheese

method:
1.preheat an oven to 400 degrees F (200 degrees C) . grease an oven-proof soup crock or 1 cup baking dish.
2.fill a small saucepan with water , and bring to a boil . stir in the macaroni; boil until cooked but still firm to the bite, about 8 minutes. drain well, and reserve
3.in the same saucepan, melt the butter over medium-high heat, stir in the flour,salt,pepper,onion powder,and milk;whisk until smooth. cook, stirring, for 2 minutes. reduce heat to low, and whisk in 1/3 cup cheese,mustard,Worcestershire sauce, and hot sauce. stir in the cooked macaroni. spoon the macaroni and cheese into the prepared dish. sprinkle with bread crumbs and 1 tablespoon cheddar cheese.
4.bake,uncovered,until the cheese is melted and the macaroni is heated through,about 10 minutes .

Tuesday, May 29, 2012

ice cream sandwich


ingredients

  • 1/2 cup (113 grams) unsalted butter, melted
  • 1/2 cup (100 grams) white granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (65 grams) all purpose flour
  • 1/4 cup (25 grams) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 4 cups (2 pints) (950 ml) Ice Cream (Homemade or Store Bought), slightly softened - see what happens in step 6 if you let it get too melty!!
  • 10 x 15 inch (25 x 38 cm) rimmed baking sheet
  • Parchment paper
method

1.Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven.

The first time I made this, I used parchment paper in a 10 x 15 inch (25 x 38 cm) baking pan. The second time, I slipped a silicone sheet (Sil-Pat) over a cookie tray and just spread the mixture on it carefully. Both methods worked, but I prefer the less hassle of the cookie sheet.



2.Chop up your butter and microwave it for 30 seconds to a minute.  Alternatively, melt it over low heat on the stove.   Stir stir stir, to make sure all of the butter is melted, but not boiling


3.In a large bowl, whisk together the melted butter and sugar.

Whisk in the egg and vanilla extract.

Add the flour, cocoa powder, and salt and stir until combined and smooth.

4.Spread the batter evenly in the prepared pan.  This is made easier by use of an offset spatula.  You don't need one, but they're pretty cheap, and I've been using mine far more than I thought I would!

Bake for about 10 minutes turning the pan around halfway through cooking, so one side doesn't get more brown than the other. The cake is done when it is dry to the touch and the edges just begin to pull away from the sides of the pan. Remove from oven and place on a wire rack to cool.

5.Gently lift the cake onto a cutting board.

With a serrated knife, cut the cake in half crosswise.

Place one half of the cake, top side down, on a large piece of plastic wrap.

Spread with the softened ice cream, smoothing with a spatula.

Oh no! I left my ice cream out too long and it got too melty!  Do-over!

6.Starting with Step one, make another cake.  Now:

Gently lift the cake onto a cutting board.

With a serrated knife, cut the cake in half crosswise.

Place one half of the cake, top side down, on a large piece of plastic wrap.

Spread with the slightly softened ice cream, smoothing with a spatula.

Yeah!

Top with the remaining half of cake, top side up.

Wrap tightly in plastic wrap.

Place in the freezer until firm, about two hours or overnight if you have a will made of steel.
7.When the sandwiches have set up, remove the freezer, unwrap, and with a serrated knife, cut into rectangles or squares.  Or get a cookie cutter and cut them into fun shapes!  The excess will need to be devoured immediately, and no one needs to know of it.

If you don't eat them all at once, they can be wrapped in plastic individually and be stored in the freezer for up to one week.

Enjoy!

chawanmushi (crabmeat)


ingredients and equipment
  • 2.5-3 oz. (70-80g) chicken breast
  • about 1 tsp sake
  • about 1 tsp light soy sauce
  • 4 small raw shrimp, shelled and deveined
  • 1 lily root (yuri-ne) (optional)
  • 12 stalks trefoil (or equivalent amount of young spinach or watercress)
  • 12-16 raw ginkgo nuts, shelled and peeled (if available)
  • 4 raw chestnuts, peeled and sliced
  • Custard:
    • 4 medium eggs
    • 2 1/2 cups dashi or light chicken stock
    • 1/2 tsp salt
    • 1 tbsp mirin
    • 1 tbsp light soy sauce
method

1.To prepare: Prepare all the solid ingredients first.
2.Cut chicken breast into 1/2-inch (15mm) morsels. Marinate in a scant amount of sake and light soy sauce for about 15 minutes. Drain; discard marinade.
3.Blanch shrimp in hot water for 30 seconds, remove, and pat dry. Leave whole, but if very large, slit half-open down the belly, press out flat, and cut in half crosswise.
4.Lily root is worth trying if you can find it. Its shape is somewhat like a flattened garlic bulb, but its flavor is mild and it has a pleasant, delicate texture. Separate bulb into segments and parboil gently in lightly salted water for 4-5 minutes. Drain. Wash trefoil or other greens, pat dry, and chop coarsely.
5.Shell and peel ginkgo nuts and use whole, if you are able to find fresh ones. Peel and slice chestnuts.
6.To assemble, steam and serve: Beat eggs in a medium-sized bowl. In another bowl mix the room-temperature dashi, salt, mirin, and light soy sauce. This recipe is one in which chicken stock is as good as dashi, not just a substitute. Pour stock mixture in a thin stream into beaten egg. Mix well, but do not beat. The surface of the mixture should be free of bubbles or foam. Strain. The seasoned stock mixture should be 3 times the volume of beaten egg, so apply this ratio of 3:1 in adjusting this recipe to the number of diners.
7.Divide the prepared solid ingredients between 4 cups, except for chopped trefoil or greens. Ladle the egg stock mixture into the cups, filling them to about 1/2 inch (15mm) from the top. Add chopped greens.
8.Cover each cup with plastic wrap or foil and set in a hot steamer. Cover steamer and steam over medium heat for 20 minutes, or place foil-covered cups in a bain-marie and cook in a preheated 425° F/ 220° C oven for 30 minutes.
9.The chawan-mushi is done when a toothpick inserted in the center comes out clean. The custard should be set but still jiggle freely. The volume of the custard will not increase much. It is overdone if the top is pocked or cracked and tough looking.
10.Serve hot or chilled and eat with a spoon and chopsticks. If you intend to serve chilled chawan-mushi, omit the chicken, which might develop an odor in refrigeration.

Thursday, May 24, 2012

whippee ripple strawberry cake

 

 

Ingredients

  • 1 (18.25 ounce) package strawberry cake mix
  • 3 cups frozen whipped topping, thawed
  • 3 egg whites
  • 1 cup water
  • 1 package strawberry frosting mix
  • 1 tablespoon water
equipment
-oven
-baking pan
-cups
-tablespoon

method
  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
  2. Blend together cake mix, egg whites, 2 cups whipped topping and 1 cup of water. Pour 1/2 the batter into the prepared pan. Sprinkle 1 1/2 cups of the dry frosting mix over batter. Spread remaining batter over frosting mix.
  3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until cake tests done. Let cake cool then frost with Strawberry Frosting.
  4. To Make Frosting: Blend remaining frosting mix with remaining whipped topping and 1 tablespoon water until easy to spread. Frost cooled cake in pan. If desired you can add 1/2 cup strawberry slices, fresh or frozen (drained) to the prepared frosting.

white chocolate raspberry cheese cake

 

 

Ingredients

  • 1 cup chocolate cookie crumbs
  • 3 tablespoons white sugar
  • 1/4 cup butter, melted
  • 1 (10 ounce) package frozen raspberries
  • 2 tablespoons white sugar
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 2 cups white chocolate chips
  • 1/2 cup half-and-half cream
  • 3 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
equipment
-medium bowl
-tablespoon
-springform pan
-saucepan
-large bowl

method
  1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
  2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
  3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
  4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
  5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

chocolate cake




ingredients
-1 cup granulated sugar
-1 cup all purpose flour
-2 tablespoons unsweetened cocoa
-1/4 cup butter
-1/2 cup water
-1/4 cup vegetable oil
-1 egg
-1/4 cup buttermilk
-3/4 teaspoon baking soda
-1/2 teaspoon pure vanilla extract

equipment
-oven
-large bowl
-small saucepan
-tester/toothpick
-wire rack
-10-15 inch cake pan

method
1.Preheat oven to 350 F.
2.In a large bowl, combine sugar, flour and cocoa.
3.In a small saucepan over medium-high heat, melt butter with water and oil; bring to boil. Remove from heat and pour over dry ingredients; mix well. Add egg, buttermilk, baking soda, and vanilla extract; blend thoroughly.
4.Pour batter into a 10-inch x 15-inch cake pan. Bake approximately 10 minutes or until tester or toothpick inserted in center of cake comes out clean. Remove from oven and cool on a wire rack

keema


ingredients
-75g minced chicken breast meat
-1 medium potato peeled and diced
-1 medium onion , peeled and chopped
-1 clove garlic peeled}pounded together with the ginger
-1 slice ginger peeled}pounded together with the garlic
-1 rounded dessertspoon curry paste
-1 tablespoon peas
-1/2 teaspoon salt
-1 tablespoon vegetable oil
-100ml coconut milk

equipment
-bowl
-plate
-teaspoon
-chopping board
-pounder
-peeler
-cook's knife
-frying pan
-measuring jug
-tablespoon
-dessertspoon
-frying slice

preparation time-25 minutes

method
1.heat the oil in a frying pan . fry the onion and the pounded garlic and ginger
2.add in the curry paste and fry until fragrant
3.add the meat and the potato . fry for a minute
4.add the coconut milk and bring to the boil
5.lower the heat and leave to simmer until the potato is soft
6.add in the pass and salt . cook for a little while longer

health tip
-use low-fat yoghurt or skimmed milk instead of coconut milk

serving tip
-serve hot with white rice , yellow rice , pilau , prata or chapatti .

serving size-2 persons

Wednesday, May 23, 2012

chicken porridge


ingredients
-50g rice , washed
-1 chicken thigh (without skin) , boiled and shredded
-600ml chicken stock (from boiling chicken thigh in water)
-pinch of salt
-1 stalk spring onion , chopped
-1/4 youtiao(culler)cut into short lengths(optional)
-fried shallots(optional)

equipment
-bowl
-ladle
-chopping board
-knife
-saucepan
-teaspoon
-measuring jug

preparation time-1 hour

method
1.boil the rice in the chicken stock in a saucepan
2.when rice is soft and has become porridge , add in the chicken and season with salt
3.serve the porridge in a bowl , garnish with youtiao , spring onion and fried shalots .

serving size - 2 persons

pilau


ingredients
-1 1/2 cups of rice , washed and drained
-2 cups water
-2 pieces of cardamom
-1 stick cinnamon
-1 tablespoon ghee
-3 small onions , peeled and finely chopped
-1 tablespoon raisins

garnish
-2 pieces star anise(optional)
-6 almonds , chopped and roasted
-fried onions to garnish

equipment
-rice cooker
-wooden spoon
-plate
-chopping board
-knife

preparation time-25 minutes

method
1.in a rice cooker , heat the ghee and fry the onions , garlic and spices until fragrant
2.add in the rice and water
3.season with salt and leave to boil
4.when the rice is cooked , add in the raisins
5.garnish with fried onions and roasted almonds
6.serve hot immediately

healthy tip
-use vegetable oil instead of ghee

serving tip
-serve with keema

serving size-2 persons

fried rice


ingredients
-150g rice cooked
-prawns , shelled and cleaned
-1 tablespoon mixed vegetables
-50g chicken breast meat (without skin) , diced
-3 small onions , peeled and sliced
-1 clove garlic , peeled and sliced
-1 egg , beaten
-2 table spoons vegetable cooking oil
-pinch of salt
-light soya sauce to taste

garnish
-1 chilli , sliced
-1 stalk parsley

equipment
-wok
-frying slice
-plate
-chopping board
-knife
-tablespoon

preparation time -35 minutes

method
1.heat oil in a wok . fry the onions and garlic until fragrant
2.add the beaten egg . fry it , breaking it up into small pieces
3.add in chicken and prawns , and stir-fry
4.when the chicken is cooked , add in the rice and mixed vegetables
5.season the rice with salt and light soya sauce . mix well
6.garnish and serve immediately .

serving tip
-make a pretty chilli flower for garnishing by slicing a chilli lengthwise and soaking it in iced water for at least two hours .

serving size-2 persons

yellow rice


ingredients
-1 cup rice , washed and drained
-1 1/2 cups coconut milk
-1/2 teaspoon salt
-1 stick cinnamon
-1 tablespoon butter
-1/2 small onions , peeled and sliced
-2 cloves garlic , peeled and finely chopped
-1/2 teaspoon turmeric powder
-50g mixed vegetables
-2 pieces star anise (optional)

equipment
-rice cooker
-wooden spoon
-plate
-chopping board
-knife
-teaspoon
-measuring cup
-tablespoon

preparation time-25 minutes

method
1.melt the butter in the rice cooker
2.fry the garlic , onions , cinnamon and mixed vegetables until fragrant
3.add in the rice and fry for 2-3 minutes
4.add in the coconut milk and stir in the turmeric powder
5.cover and leave rice to cook in the rice cooker

health tip
-use vegetable cooking oil instead of butter
-use low-fat milk instead of coconut milk

serving tip
-serve with chicken curry

serving size-2 persons

macaroni soup


ingredients
-100g macaroni , cooked and drained
-1 chicken thigh(without skin) boiled and shredded
-500 ml water
-1/2 carrot , peeled and diced
-1 garlic clove , peeled and finely chopped
-3 small onions , peeled and sliced

garnish
-1 stalk spring onion , chopped
-1 chilli , thinly sliced
-fried shallots

equipment
-saucepan
-frying slice
-chopping board
-knife
-teaspoon
-plate
-bowl
-measuring jug

preparation time-25 minutes

method
1.boil the chicken and the carrot in water in a saucepan , until the chicken is cooked . set aside the stock as soup
2.shred the chicken
3.heat oil and fry the onions and garlic until fragrant
4.add the chicken stock and bring to the boil . add in the shredded chicken
5.season with salt and pepper
6.put the macaroni in a bowl and pour the chicken and stock over the macaroni
7.garnish with spring onions , fried shallots and sliced chilli
8.serve hot

serving size-1 person

fried noodles


ingredients
-150g fresh yellow noodles , rinsed qickly and drained
-50g prawns , shelled and cleaned
-50g chicken breast meat(without skin sliced)
-50g snow peas
-1/2 carrot , peeled and cut into thin strips
-2 cloves garlic peeled and chopped
-3 small onions , peeled and sliced
-pinch of salt
-2 tablespoons vegetable oil
-light soya sauce to taste

garnish
-1 chilli , sliced

equipment
-wok
-plate
-cook's knife
-frying slice
-teaspoon
-tablespoon
-chopping board

preparation time-25 minutes

method
1.heat the oil in a wok
2.fry the garlic and onions until fragrant
3.add in the chicken , prawns , snow peas and carrot and stir-fry until cooked
4.stir in the noodles
5.season with salt and light soya sauce
6.garnish with chilli . serve hot

serving size-2 persons

spaghetti bolodnese


ingredients
-100g spaghetti , cooked
-250ml spaghetti sauce
-1/2 large onion peeled and chopped
-1/2 stick of celery diced
-1 tomato diced
-4 button mushroon sliced
-80g minced chicken breast meat
-2 tablespoons olive oil
-pinch of salt
-pepper to taste

garnish
-1 stalk parsley
-parmesan cheese

equipment
-bowl
-chopping board
-cook's knife
-frying pan
-frying slice
-grater
-measuring jug
-plate
-saucepan
-tablespoon
-teaspoon

preparation time-25 minutes

method                                                                                                                                                   
1.heat the oil and fry the onion in a saucepan                                                                                             
2.add in the celery , tomato ,mushrooms and meat                                                                                    
3.add the spaghetti sauce and allow to boil                                                                                                
4.season the sauce with salt and pepper and simmer until the meat and vegetables are cooked                    
5.pour the sauce over the spaghetti                                                                                                            
6.top with parmesan cheese and garnish with parsley                                                                                  

health tip                                                                                                                                                  
-for more dietary fibre , add half a carrot diced with the vegetables .                                                            

serving size-1 person

shepherd's pie


ingrdients
-100g minced chicken breast meat
-2 tablespoons vegetable oil
-1/2 large onion,peeled and finely chopped
-2 cloves garlic,peeled and finely chopped
-1/2 stick celery,diced
-1/2 carrot peeled and diced
-1 small potato,peeled and diced
-2 potatoes peeled and boiled
-1 tablespoon tomato sauce
-1 dessertspoon chilli sauce
-1 tablespoon milk
-butter

equipment
-bowl
-fork
-palette knife
-plate
-potato masher
-potato peeler
-teaspoon
-chopping board
-frying pan
-pastry brush
-saucepan
-cook's knife
-frying slice
-pie dish
-tablespoon
-oven
-dessertspoon

preparation time-45 minutes

method
1.heat the oil and fry the onion and garlic in a saucepan
2.add in the potato , carrot and the meat . add the celery last
3.preheat oven to 180C
4.season with chilli sauce and tomato sauce . simmer until the potato are soft
5.in a separate bowl , mash the boiled potatoes with milk and butter to a smooth consistency
6.spread the meat mixture in an ovenproof dish , then cover the meat with the mashed potato
7.brush the top with butter . bake in over until the top is golden brown .

serving size-2 persons

fruit and vegetable salad


ingredients
-1/2 carrot peeled,boiled and diced
-1 potato boiled and diced
-1 tablespoon frozen peas,blanched
-1/2 green apple
-4 lettuce leaves washed and drained
-1 tablespoon mayonnaise
-1 tablespoon natural yoghurt
-1 tablespoon raisins
-25g walnuts finely chopped

equipment
-chopping board\
-knife
-tablespoon
-bowl
-serving bowl

preparation time-25 minutes

method
1.put all the diced ingredients in a bowl
2.mix the peas , yoghurt and the mayonnaise together . pour the mixture over the fruit and vegetables . mix well .
3.arrange the lettuce leaves in a salad bowl
4.place the mixture salad on the leaves
5.sprinkle finely chopped walnuts and raisins on top and serve

health tip
-use low fat mayonnaise or low fat yoghurt

serving size-2 persons

Tuesday, May 22, 2012

getuk ubi


ingredients
-150g tapioca
-1/4 teaspoon salt
-30g gula melaka
-pinch of salt
-coconut grated(without skin)

equipment
-saucepan
-wooden spoon
-tablespoon
-fork
-flat dish
-knife
-chopping board
-strainer
-potato masher
-teaspoon
-mixing bowl

preparation time-25 minutes

method
1.peel the tapioca and cut into large chunks
2.boil the tapioca with 1/4 teaspoon of salt for 5 minutes,or until tapioca soft.drain to dry completely
3.mash the tapioca roughly
4.melt the gula melaka in a small saucepan with a little water to make thick syrup.
5.pour the syrup over the tapioca and mix with a pinch of salt
6.place the mixture in a flat dish and press gently when cooled cut into square or diamond shapes
7.sprinkle the grated coconut on top before serving

serving tip
-steam the grated coconut for 5-10 minutes with a little salt before sprinkling it over the getuk ubi it will keep longer

serving size-2 persons

fruit agar agar


ingredients
-30g agar agar powder
-600ml water
-100g sugar
-1/2 cup fresh fruits,diced
-food colouring if desired

equipment
-measuring jug
-saucepan
-jelly moulds
-tablespoon
-teaspoon
-ladle

preparation tim-20minutes

method
1.boil the agar agar powder ,sugar and water together in a saucepan,stirring constantly
2.when the mixture boils , remove from fire
3.spoon the fruit into the moulds
4.add food colouring if desired to the agar agar mixture and stir.pour the mixture into the moulds and leave to set
5.chill in refrigerator

serving size-2 persons

fruit salad


ingredients
-1 slice honeydew
-1 slice pineaapple
-1 slice papaya
-25g sugar
-1 pandan leaf
-50 ml water

equipment
-saucepan
-chopping board
-knife
-bowl
-plate
-wooden spoon
-measuring cup

preparation time-15 minutes

method
1.boil pandan leaf,sugar and water in a saucepan to make syrup
2.all it to cool . remove leaf
3.dice the fruits and mix together in a bowl
4.pour syrup over the fruits
5.chill for 1 hour in the refrigerator before serving

health tip
-use naturally sweet fruit juice instead of sugar syrup

serving size-2 persons

steamed sponge cake


ingredients
-50g flour
-2 eggs
-50g castor sugar
-1/2 teaspoon vanilla essence

equipment
-bowl
-electric mixer
-cake tin
-pudding bowl
-sieve
-tablespoon
-spatula
-steamer
-greaseproof paper

preparation time-30 minutes

method
1.prepare the steamer and grease the pudding bowls
2.whisk the eggs and sugar in a mixing bowl
3.fold in the sifted flour.add the vanilla essence and stir
4.pour the mixture into the greased bowls
5.cover the top of bowls with greaseproof paper
6.steam for 20-25 minutes
7.allow to coolbefore turning the cake out

cooking tip
-instead of steaming,you can bake this cake for 7-10 minutes at 190C

serving tip
-serve with jam,cream,yoghurt or ice-cream

serving size-2 persons

honeydew and sago cream


ingredients
-30g sago soaked overnight and drained
-200ml coconut milk
-50g sugar
-1/2 teaspoon salt
-300ml water
-200g honeydew diced

equipment
-saucepan
-chopping board
-knife
-strainer
-tablespoon
-plate
-bowl
-measuring cup

preparation time-20 minutes

method
1.in a saucepan,boil the coconut milk for 15 minutes . add the sugar and salt . remove from heat and leave to cool before putting the mixture into the refrigerator .
2.boil the water and sago together.stirring constantly,cook until the sago becomes transparent.
3.put the sago in a strainer and rinse under running water .
4.spoon the sago into the coconut milk mixture and chill the mixture in the refrigerator for 30 minutes
5.add the honeydew just before serving .

health tip
-use low fat milk instead of coconut milk

serving size-2 persons

queen cakes


ingredients
-100g flour
-50g raisins
-75g cold butter
-75g castor sugar
-1 large egg
-1 level teaspoon baking powder
-1/2 teaspoon vanilla essence
-a little milk if necesary

equipment
-bowl
-electric mixer
-patty tin
-sieve
-cake cups
-mixing bowl
-fork
-tablespoon
-wire rack
-palette knife
-teaspoon
-oven

preparation time-30 minutes

method
1.preheat oven to 190C .grease a patty tin or use cake cup
2.sift the flour and baking powder
3.cream the butter and sugar until mixture is light and creamy .
4.beat the egg and add it gradually to the mixture , beating continuously .
5.add in vanilla essence.fold in the sifted flour with metal spoon
6.add a little milk,if necessary to give a sofe dropping consistency .
7.mix in the raisins
8.fill greased patty tin or cake cup half full with the mixture .
9.bake for 20 minutes until golden brown
10.allow to cool on wire rack

serving size-2 persons

rock cakes



ingredients
-100g flour
-1 level teaspoon baking powder
-50g cold butter
-50g castor sugar
-25g raisins
-1/2 egg
-pinch of salt

equipment
-mixing bowl
-palette knife
-naking tray
-sieve
-forks
-wire rack
-bowl
-oven

preparation time-25 minutes

method
1.preheat oven to 190C . grease the baking tin .
2.sift the flour , baking powder and salt into a mixing bowl .
3.cut the butter into smaller pieces and rub into the flour .
4.add in the sugar and the raisins .
5.add in the egg and whisk to a stiff consistency .
6.place in small heaps on a baking tin , using two forks .
7.bake for about 20 minutes until golden brown .
8.allow to cool on the wire rack .

try it another way
-instead of raisins , use any of the following :
*use 25g desiccated coconut .
*use 25g chocolate chips
*use 25g mixed fruit peel

serving size-2 persons

raspberry tarts



ingredients
-100g flour
-1 level teaspoon baking powder
-50g cold butter
-50g castor sugar
-1/2 egg
-2 teaspoons raspberry jam
-pinch of salt

equipment
-mixing bowl
-palette knife
-baking tray
-sieve
-teaspoon
-bowl
-pastry board
-oven
-wire rack

preparation time-30 minutes

method
1.preheat oven to 200c . grease the baking tin .
2.sift the flour , baking powder and salt into a mixing bowl .
3.cut the butter into smaller pieces and rub lightly into the flour
4.add in the sugar and mix in the egg to a stiff consistency .
5.divide into 10 portions and shape each portion into a rounded patty .
6.make depressions on top of each patty and fill them with jam
7.bake for 15 minutes-20 minutes until golden brown .
8.remove from oven and allow to cool on wire rack .

try it another way
-use orange marmalade or strawberry jam instead of raspberry jam .

serving size-2 persons