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.