Pomelo Salad

Pomelo is a citrus fruit native to southeast Asia. It's taste is like a mild sweet grapefruit. It is much bigger in size and has a very thick skin.

Ingredients
50 g Garlic - chopped
40 g Shallots - chopped
15 g red Chilli Padi - chopped
40 ml Palm sugar
10 ml Lime juice
10 ml Soy sauce
30 g Peanuts - roasted
10 g Coriander leaves - chopped
1.3 kg Pomelo
Salt and pepper to taste


Method
Cut Pomelo into cubes and combine with the garlic, shallots and chillies in a big bowl. Add palm sugar, lime juice, soy sauce, chopped coriander leaves, chopped peanuts and season with salt and pepper to taste.


Toss and mix well.

Szechuan French Beans

Try this Szechuan French Beans, it goes well with rice.

Ingredients

5 tbsps vegetable oil

450 g french beans, cut into 5 cm lengths

1 tbsp chopped garlic

1 tsp chopped ginger

50g minced chicken

2 tbsps chopped dried prawns

1 ½ tsp light soy sauce

2 tsp chilli oil

½ tsp salt

3 tbsp water

2 tbsp chopped spring onions

½ tsp sesame oil

Method

1 Heat 3 tbsp vegetable oil in pan. When hot, fry long beans for 5 minutes. Set aside

2 In a clean pan, heat 2 tbsp oil. When hot, stir fry garlic, ginger and chicken for 20 seconds.

3 Add dried prawns, and stir-fry for further 30 seconds then add french beans, soy sauce, chili oil, salt and water. Mix well and stir-fry for 1 minute until nearly dry.

4 Add spring onions and sesame oil. Serve hot.

Pan-fried Tapioca Cake

Tapioca Cake Pan-fried

Ingredients

3 cups grated tapioca

120 g sugar

10 tbsps or ½ cup cool boiled water

5 tbsps oil

Method

1 Mix grated tapioca and sugar. Pour in water bit by bit so that it's easier to get a smooth mixture. The mixture should be thick and not too watery.

2 Heat oil in a non-stick pan. When hot, drop a big spoonful of tapioca mixture in. Fry on low heat for 3-5 minutes until both sides are brown.

3 Serve hot as a nutritious snack.

Apple Cake

Ingredients

180 g butter (room temperature)

Grated zest of 1 lemon

140 g caster sugar

3 eggs, lightly beaten

210 g self raising flour, sifted

60 ml milk

2 green apples, peeled and quartered

Mix together

1 tbsp hot water

3 tbsps apricot jam, strained

Method

1 Beat butter, zest and caster sugar until light and fluffy.

2 Beat in the eggs, a little at a time, until well combined.

3 Fold in sifted flour and milk until well mixed.

4 Pour batter into a greased and 20 cm cake tin. Place apples on top of cake

   batter.

5 Bake in a preheated oven at 180°C for 40 minutes.

6 Brush with apricot jam while cake is still hot.

How to Cook Excellent Eggs

Hard Boiled eggs

Place eggs in a saucepan. Add enough cold water until it is at least 1 inch above the eggs.

Heat over high heat uncovered. Remove from heat. Cover and let stand 15 minutes. Immediately pour off the hot water, then run cool water over them several seconds to prevent further cooking. Drain.

Soft Boiled eggs

Cooked the same way as above.. but cover and let stand 3 minutes instead.

Scrambled Eggs

1 Using 1 tablespoon of milk, for each eggs, beat eggs and milk with a fork or wire whisk until well mixed. Add salt and pepper as desired. Heat margarine about 1 tablespoon for 3 eggs) in a skillet over medium heat just until the margarine sizzle.

2 Pour egg mixture into skillet. The egg mixture will become firm at the bottom and side very quickly. Gently lift the cooked portions around the edge with a spatula so that the thin, uncooked portion can flow to the bottom. Continue to lift the cooked portion and allow the thin uncooked portions to flow to the bottom. Don't over stir.

3 Cook 3 to 4 minutes or until eggs thickened throughout but still moist and creamy. Serve immediately.

Omelet

1 Beat 2 eggs in a small bowl. Heat 2 teaspoons margarine or butter in a skillet over medium heat until margarine sizzle.

2 Quickly pour the eggs into the skillet. Quickly stir the eggs to spread them continuously over the bottom of the skillet as they thicken. When they are thickened, let stand over the heat a few seconds to lightly brown the bottom. Do not overcook.

3 Fold the portion of the omelet nearest you to the center . Turn the omelet onto a warm plate flipping folded portion over so the far side is on the bottom.Sprinkle with salt and pepper.

Cheese omelet

Before folding omelet sprinkle shredded Cheddar cheese.

Tiramisu

Ingredients

1 cup whipping cream

225 g cream cheese (room temperature)

½ cup icing sugar

2 tbsps rum

12 ladyfingers

½ cup sold prepared espresso or strong coffee

2 tsps cocoa powder

Method

1 Pour the whipping cream into a bowl, and place in the refrigerator to chill. The cream will whip better in a cold bowl.

2 Beat the cream cheese and icing sugar in another bowl until smooth. Then beat in the rum and set aside.

3 Beat the whipping cream until stiff peaks form. Gently spoon the whipped cream onto the cream cheese mixture. To fold together, use a rubber spatula to cut down vertically through the mixtures, then slide the spatula across the bottom of the bowl and up the side, turning the mixture over. Continue mixing in this way just until ingredients are blended.

4 Split each ladyfinger horizontally in half. Arrange half of them, cut sides up, over the bottom of an ungreased pan. Drizzle ¼ cup of the cold espresso over the ladyfingers. Spread half of the cream cheese mixture over the ladyfingers.

5 Arrange the remaining ladyfingers, cut sides up, over the cream cheese mixture. Drizzle with the remaining ¼ cup cold espresso, and spread with the remaining cream cheese mixture.

6 Sprinkle the cocoa over the top of the dessert. Cover and refrigerate about 4 hours or until filing is firm.

Enjoy !!

Ladyfingers are small, oval-shapped cakes sold in supermarket.

Radish Cake

Ingredients

6 tbsps oil

4 tsps chopped garlic

80 g dried prawns,

(soaked for 5 minutes, drained and chopped coarsely)

4 Chinese mushrooms,

(soaked in water for 20 minutes, rinsed and diced into cubes)

900 g white radish, shredded

Flour Mixture

500g ground rice flour

7 cups water

2 tbsps caster sugar

1 ½ tsps salt

Garnish

Fried shallots

Fresh spring onions

Method

1 Heat oil in wok. When hot, stir fry garlic for 5 seconds, Add dried prawns and stir fry for about 2 minutes.

2 Add mushrooms and stir fry for another 1 minute.

3 Add radish and fry for another 5 minutes, then slowly pour in the flour mixture. Stir well until mixture turns dough like in texture.

4 Grease a 26 cm baking tin. Pour mixture into tin, gently smooth the surface.

5 Steam for 40 minutes. Let radish cake stand for an hour before cutting.

Garnish with shallots and spring onions.

Pizza in the Pan

Ingredients

225 g self-raising flour

4 tbsp vegetable oil (60 ml)

the 4 tbsp water (60 ml)

5 tbsp tomato puree (75 ml)

1 can tomatoes, drained and chopped

175 g Cheddar/Mozarella cheese, grated

chopped fresh herbs

a few black olives

salt and pepper

Method

1 Sift the flour and seasoning into a bowl. Make a well in the centre and pour in 2 tbsp (30ml) of oil and 4 tbsp(60ml) of the water. Mix to a soft dough, you may need to add a little more water.

2 Knead the dough lightly on a floured surface, then roll out to a circle that will fit a medium sized frying pan.

3 Heat half the remaining oil in the pan. Ad the circle of dough and fry gently for about 5 minutes until the base is cooked and lightly browned.

4 Turn the dough out onto a plate and flip it over.

5 Heat the remaining oil in the pan, then slide the dough back into the pan, browned side upper-most. Spread with the tomato puree, then top with the tomatoes and sprinkled over grated cheese herbs and black olives.

6 Cook for a further 5 minutes until the underside is done, then slide the pan under a preheated grill. Cook for 3-4 minutes until the cheese melts. Serve immediately.

Easy Garlic Bread

This is an easy Garlic bread recipe, to save time you can even heat the bread in your microwave. Do not wrap loaf in foil, instead cover with napkin and microwave on medium 1 ½ to 3 minutes.

Ingredients

1 clove garlic

1/3 cup butter or margarine

1 loaf French bread

Method

1 Heat the oven 200°C.

2 Peel and finely chop the garlic. Mix garlic and butter or margarine.

3 Cut the bread crosswise into 1 inch slices. Spread butter mixture over 1 side of each bread slice. Reassemble the loaf, and wrap securely in aluminium foil.

4 Bake 15 to 20 minutes.

Serve with your favourite soup !! .

Variation

Herb Cheese Bread – leave out the garlic. Mix 2 tsp fresh parsley, ½ tsp dried oregano , 2 tbsp parmesan cheese.

Rich Fruit Cake

Fruit cake is traditional for family celebrations, at weddings, anniversaries and Christmas. Rich fruit cakes keep well, it actually improves in taste if kept in an airtight container or wrap in greaseproof paper or foil. (Spoon over a little brandy or other spirit now and then.)

Try this delicious recipe !!

Ingredients

225 g butter or margarine

225 g caster sugar

4 eggs, beaten

225 g plain flour

½ tsp salt

½ tsp mixed spice

225 g seedless raisins

225 g mixed currants and sultanas

100 g glace cherries, halved

1 tbsp brandy

walnuts

Method

1 Grease a 20 cm round cake tin. Line with greaseproof paper and grease the paper.

2 Beat the butter (margarine) with sugar until pale and fluffy. Add the egg a little at a time, beating well after each addition.

3 Sift the flour, salt and spice together into a bowl and stir in the raisins, mixed fruit and cherries. Fold the flour and fruit into the creamed mixture with a metal spoon.

4 Add the brandy and mix to a soft dropping consistency. Turn the mixture into the prepared tin, level the surface and arrange the walnuts on top.

5 Bake in the oven at 150°C for 2 ½ hours. Leave the cake for 15 minutes to cool slightly in the tin, then turn out on to a wire rack to cool completely.

Apple Almond Pudding / Pie

This is a delicious Apple Almond Pudding recipe. Not the usual apple pie we are so used to. Ground almonds gives a nice flavour to the pudding. You can add orange zest or lemon, raisins for variation. Do try it.

Ingredients

700g cooking apples

1 tsp ground cinnamon

175 g brown sugar

125 g butter, softened

2 eggs, beaten

125 g self raising flour

25 g ground almonds

30 ml milk (2 tbsp)

25 g almond flake

icing sugar

Method

1 Peel, quartered and core the cooking apples, then slice them thickly into a

1.4 lt ovenproof dish. Combine the cinnamon with 50 g of the brown sugar and scatter over the apples. Cover tightly with cling film while preparing the topping.

2 Beat the butter and remaining sugar, until creamy and fluffy. Gradually beat in eggs.

3 Fold in flour, ground almonds, and milk. Spread the mixture over the apples.

4 Place the flaked almonds on top in six squares to form a chequerboared effect. Bake in the oven at 180°C fo 50-60 minutes until the apples are tender and the sponge risen and golden.

5 Sprinkle icing sugar between the flaked nut squares. Serve.

You can add sultanas / raisins to the apple mixture in the base of this pudding. Grated orange or lemon zest added to the sponge topping also adds extra flavour

Neapolitan Sauce / Carbonara Sauce

Neapolitan Sauce

Neapolitan sauce is mostly used in spagheti dishes and can be used as a base sauce for Pizza.

Ingredients

3 cans tomatoes

1 tbsp olive oil

1 small onion, chopped

2 cloves garlic, sliced thinly

½ dry white wine (optional)

2 tbsp finely chopped fresh basil

2 tbsp finely chopped parsley

Method

1 Blend undrained tomatoes until pureed. Transfer to a bowl.

2 Heat oil in a large pan over a low fire. Add onion and garlic, fry for 3 minutes or until onion is translucent.

3 (Add wine, at this point if using – cook till liquid is reduced by half) Then stir in tomato puree. Simmer, uncovered, for about 20 minutes until sauce is thickened and reduced by a third. Stir in basil and parsley.

Sauce is ready !

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Carbonara Sauce

Ingredients

4 bacon rashers, fat trimmed off and cut into thin strips

1 cup thickened cream (available at supermarkets)

¼ tsp sweet paprika

3 egg yolks

½ cup grated parmesan cheese

Method

1 Fry bacon in heated pan. Cook without oil, stirring over low fire, until brown and crisp about 5 minutes. Add cream and paprika. Stir until combined. Transfer to a bowl.

2 Mix egg yolk and cheese in a small bowl. Stir into bacon mixture.

3 Sauce is ready to be used.

Cut Cookies / Refrigerator Cookies

A very simple and easy cookie recipe, also known as the refrigerator cookies.

You can even keep a roll of the dough in the refrigerator ready to make a batch of cookies at a moment's notice.

Ingredients

225 g plain flour

1 tsp baking powder

100 g butter or margarine

175 g caster sugar

1 tsp vanilla

1 egg, beaten

Method

1 Sift the flour and baking powder into a bowl. Rub in the butter or margerine until the mixture resembles breadcrumbs, then add the sugar and stir until evenly combined.

2 Add the vanilla and egg and mix to a smooth dough with a wooden spoon.

3 Turn the dough onto a large sheet of foil and shape into a long roll about five cm in diameter. Wrap in the foil and chill in the refrigerator overnight.

4 Slice the roll very thinly into as many cookies as required. ( The remainder of the roll can be wrapped and refrigerate for up a week)

5 Place the cookies well apart on a buttered baking sheet. Bake in the oven at 190°C for 10-12 minutes until golden.

6 Leave the cookies to settle on the baking sheet for a few minutes, then transfer to a wire rack and leave cool completely. Store in an airtight tin.

The above is the basic dough. You can add variations :-

Walnut – add 50 g very finely shopped walnuts with the sugar in step 1.

Sultana – add 50 g very finely chopped sultanas with the sugar in step 1.

Chocolate – add 50 g very finely grated plain chocolate with the sugar in step 1.

Spicy – omit the vanilla and sift in 2 tsp ground mixed spice with the flour in step 1.

Ginger – omit the vanilla and sift in 1½ tsp ground ginger with the flour in step 1.

Lemon – omit the vanilla and add the finely grated rind of 1 lemon with the sugar in step 1.

Orange – omit the vanilla and add the finely grated rind of 1 orange with the sugar in step 1.

Enjoy !!

Boston Brownie

Who doesn't love a good brownie? Here is basic brownie recipe you can try!
Try making this Boston Brownie, I am sure you will love it.

Ingredients

50g plain Chocolate

65 g butter or margarine

175 g caster sugar

65 g self raising flour

¼ tsp salt

2 eggs, beaten

½ tsp vanilla

50 g walnuts, roughly chopped

Method

1 Grease and line a shallow 8 inch square cake tin. Then break up the chocolate and put it in a bowl with the butter. Stand the bowl over a pan of hot water and heat gently, stirring occasionally, until melted. Add the caster sugar.

2 Sift together the flour and salt into a bowl. Add the chocolate mixture, eggs, vanilla and walnuts. Mix thoroughly.

3 Pour the mixture into the prepared tin and bake in the oven at 180°C for 35-40 minutes.

4 Leave in the tin to cool, then cut the brownies into squares.

Enjoy !

Macaroon / Macaron

Macaroon or Macaron is a sweet confectionary made with icing sugar, egg white, ground almond and food coloring. In France patisserie Laduree is famous for its tasty and quality Macarons.

The basic batter and fillings for these little desserts can be varied by simply adding different flavouring and coloring. 
Try making them yourself, here is a basic recipe of Macaroon / Macaron.

Ingredients

175 g icing sugar

125 ground almonds

3 large egg whites

75 g caster sugar

For filling

150 g butter, softened

75 g icing sugar

Method

1 Whizz the icing sugar and ground almonds in a food processor to a very fine mixture, then sift into a bowl.

2 In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the caster sugar until thick and glossy ( you can stir in flavour extract and coloring depending on what kind of macaroons you want)

3 Fold half the almond and icing sugar mixture into the meringue and mix well. Add the remaining half, make sure you use a spatula to cut and fold the mixture until it is shiny. Spoon into a piping bag fitted with a 1cm plain nozzle.

4 Pipe small rounds of the macaroon mixture, about 3 cm across, onto baking

pan line with baking paper. Give the baking sheets a sharp tap. Leave to stand at room temperature for 10-15 minutes to form a slight skin. ( you should be able to touch them lightly without any mixture sticking to your finger.)

5 Bake for 15 minutes on a preheated oven at 160°C. Remove from oven and cool.

6 For the filling – Beat butter until light and fluffy then beat in the icing sugar (You can add flavouring or nuts and color.) Sandwich macaroons together.

Colorings and flavour extracts are available in supermarket and cake shops.

To add flavour and color to your macaroons, in step 2 add ½ tsp flavour extract and add the appropriate coloring a drop at a time.

Flavour and color the buttercream in the same way.

Tips

Chocolate – replace ¼ of icing sugar with cocoa powder and use Nutella as filling.

Pistacio macaroons – green coloring and finely ground pistachio.

Apple Crisp

Ingredients

4 medium cooking apple

(granny smith)

2/3 cup packed brown sugar

½ cup all purpose flour

½ cup quick cooking oats

1/3 cup margarine or butter at room temperature

¾ tsp ground cinnamon

¾ tsp ground nutmeg

Method

1 Grease the bottom and side of 8 or 9 inch pan.

2 Peel the apples. Cut the apple into slices. You will need about 4 cups of apple slices. Spread the slices in the greased pan.

3 Mix the brown sugar, flour, oats margarine, cinnamon and nutmeg with a fork. The mixture will be crumbly. Sprinkle this mixture evenly over the apples.

4 Bake in the oven at 190°C for 30 minutes or until topping is golden brown and the apples are tender when pierced with a fork.

5 Serve with ice-cream.

Corn Bread

Ingredients

1 cup milk

¼ cup butter or margarine melted

(4 tbsp or ½ stick)

1 egg

1 ¼ cups cornmeal

1 cup all purpose flour

½ cup sugar

1 tbsp baking powder

½ tsp salt

Method

1 Beat the milk, margarine (or butter) and egg in a large bowl until well mixed. Stir in the cornmeal, flour, sugar, baking powder and salt all at once just until the flour is moistened. The batter will be lumpy. Pour the batter into a greased pan. (8 inch square pan)

2 Bake at 200°C for 20 to 25 minutes or until golden brown and when a toothpick inserted in the center comes out clean. Serve warm.

Roast Garlic

Ingredients

1 – 4 garlic bulbs

2 tsp olive oil or vegetable oil

(for each garlic bulb)

Salt and pepper to taste

Sliced french bread

Method

1 Heat the oven 180°C .

2 Carefully peel the paper like skin from around each bulb of garlic, leaving

just enough to hold the cloves together. Cut a ¼ to ½ slice from the top of

each bulb to expose the cloves. Place bulb, side up, on a 12 inch square aluminium foil.

3 Drizzle 2 teaspoons oil over each bulb. Sprinkle with salt and pepper.

Wrap foil sucurely around the bulb, Place in baking pan or pie plate.

4 Bake 45 to 50 minutes or until garlic is tender when pierced with a toothpick.

Cool slightly. To serve, gently squeeze one end of each clove to release the

roasted garlic. Spread on sliced of bread.

Potato Salad

Ingredients

3 Medium Potatoes

2 eggs

1 Medium stalk celery

1 medium Onion

¾ cup mayonnaise

1 ½ teaspoons white vinegar

½ teaspoon salt

dash of pepper

Method

1 Peel the potatoes, and cut into large chunks. Add 1 inch of water

to a large saucepan, cover and heat the water to boiling over high heat.

Then add in the potatoes. Cover and heat to boiling again. Reduce heat,

cook covered 20 to 25 minutes or until potatoes are tender. Drain and

cool slightly. Cut potatoes into cubes.

2 Place eggs in a medium saucepan with cold water and heat to boiling

over high heat. Remove from heat. Let stand for 18 minutes. Pour off

the hot water, then run cool water over them to prevent further cooking.

3 Peel and chop the eggs. Chop the celery. Chop enough onion to

measure ¼ cup.

4 Mix the mayonnaise, vinegar, salt and pepper in a large bowl. Gently

stir in the potatoes, celery and onion and the chopped eggs.

5 Cover and refrigerate at lease 4 hours before serving.

Brown Soda Bread

Soda bread is the ideal bread to make when you are short of time

for baking. 

Ingredients

600g plain wholewheat flour

350g plain white flour

2 tsp bicarbonate of soda

4 tsp cream of tartar

2 tsp salt

2 tsp sugar

900 ml milk ad water, mixed

Method

1 Sift the flours, bicarbonate of soda, cream of tartar and salt into

a bowl. Stir in the bran (from the wholewheat flour) left in the bottom

of the sieve, then the sugar. Add enough milk and water to mix to a

soft dough.

2 Turn the dough onto a floured surface and knead lightly until smooth

and soft.

3 Shape the dough into a round. Score into quarters with a sharp knife

and place on a greased baking sheet or tray.

4 Bake in the oven at 220°C for 25-30 minutes. Cool on a wire rack

before serving.

Stuffed Baked Potatoes

Ingredients

4 medium potatoes

1 medium onion, skinned

25g butter or margarine

60 ml (4 tbsp) milk

125 g Cheddar cheese, grated

dash of Worcestershire sauce

salt and fresh pepper

fresh chives to garnish (optional)

Method

1 Scrub the potatoes clean. Pat dry with kitchen paper and then wrap

individually in foil. Bake in the oven at 200°C for 1 – 1 ½ hours or until

tender. Remove the potatoes from the oven, leaving the oven on at the

same temperature.

2 Cut the potatoes in half lengthways. Scoop out the insides, leaving

a good rim around the edge of each potato shell. Mash the scooped-out

potato in a bowl until free of lumps.

3 Finely chop the onion. Melt the fat in a small saucepan. Add the onion

and fry gently until lightly browned. Add the milk and heat gently.

4 Beat this mixture into the mashed potato with half of the grated

cheese, the Worcestershire sauce and seasoning to taste.

5 Spoon the potato back into the shells. Sprinkle over the remaining

grated cheese.

6 Return to the oven for about 20 minutes, or until golden. Serve

immediately, sprinkled with chives (optional)

Instead of onion, cheese and Worcestershire sauce, you can add 
fried bacon (roughly chopped) a little milk, salt and pepper to taste.
Pile back into potato skins and serve immediately without having to
bake them.