Gulai Siam (Thai Curry)

Ingredients:
300 g beef, thinly sliced
1 coconut, extract milk
4 long beans, cut 1"
1 egg plant, sliced
little chilli padi
2 daun limau perut
salt to taste

Blended spices:
20 dried chillies, soaked in boiling water
3 stalks lemon grass (serai)
4" gelanggang (lengkuas)
6 black pepper corns
5 garlic cloves
shallots
tumeric powder
1 sq inch belacan

Method:

1. Simmer beef in coconut milk until beef is tender. 
2. Add blended spices & when boiling, add rest of ingredients. 
3. Simmer until 'pecah minyak'. 

Hershey's Black Magic Chocolate Cake

Ingredients:
2 cups sugar
1¾ cups all-purpose flour
¾ cup HERSHEY'S Cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup buttermilk (OR 1 Tbsp white vinegar plus milk to make 1 cup)
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
½ cup vegetable oil
1 tsp vanilla extract

Method:

1. Heat oven to 180°C. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. 
2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans. 
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. 
4. Cool 10 minutes; remove from pans to wire racks. 
5. Cool completely. Frost as desired with Perfectly Chocolate Frosting. 

Baked Chocolate Pudding (Jamie Oliver)

Ingredients:
455g best-quality cooking chocolate (70% cocoa solids)
50ml hot espresso or good strong instant coffee
125g butter, plus extra for greasing
6 eggs, free-range or organic, separated
200g caster sugar
100g ground almonds
100g rice flour
1 small handful chopped hazelnuts, toasted

Method:

1. Melt 125g chocolate with the coffee, then pour into small ice-cube moulds and freeze until hard. 
2. Preheat the oven to 190ºC. 
3. Take 6 small 3 inch pastry rings, dariole moulds or cappuccino cups and grease well with some butter. Place in the fridge while you make your sponge mixture. 
4. Melt the remaining chocolate with the butter in a bowl over a pan of boiling water. 
5. In a separate bowl whisk the egg whites with the sugar until firm. 
6. Fold the yolks into the cooled chocolate and butter mixture, then add the almonds and flour. Finish by carefully folding in the egg white mixture. 
7. Take the moulds out of the fridge and spoon a little mixture into each one, then push in a cube of the frozen coffee and chocolate mixture. Cover with the rest of the sponge mixture so each ice cube is completely enveloped. 
8. Bake for about 18–20 minutes, then remove carefully from the moulds while hot. Serve immediately sprinkled with hazelnuts. 

Mee Siam

Ingredients:
20 dried chillies (soaked & blended) or 3 Tbsp chilli boh
20 shallots
10 garlic cloves
½ bottle taucheo
200 g peeled prawns
200 g sliced beef
salt
sugar
air asam jawa
2 Tbsp oil
1 packet mee hoon

Garnish:
2 tofu - cubed & fried
2 red chilli - diagonally sliced
6 eggs - boiled & cut into 8
6 lime (limau kasturi)

Method:

1. Blend shallots & garlic together & fry together with blended chilli paste. 
2. Add taucheo paste, beef & prawns. 
3. Add sugar & salt to taste. 
4. Divide paste into 2 & fry half with vermicelli. 
5. Add air asam jawa, water, salt & sugar to remaining half of paste & bring to a boil. 
6. Garnish noodles & serve with gravy. 

Carrot Cake

Ingredients:
Cake:
185g butter
1½ cups caster sugar
3 eggs
2 cups grated carrots
¾ cups chopped walnuts
¾ cups AP flour
¾ cups self raising flour
1½ tsp mixed spice

Orange cream cheese frosting:
60 g cream cheese
30 g soft butter
1 tsp grated orange rind
1½ cups icing sugar

Method:

1. Preheat oven to 200°C. 
2. Grease 20cm ring pan & line base with paper. 
3. Cream butter & sugar until light & fluffy. 
4. Beat in eggs, 1 at a time, until combined. 
5. Stir in carrot & walnuts. 
6. Add sifted ingredients. 
7. Pour into pan & bake for 1 hour. 
8. Stand for 5 mins before turning onto wire rack to cool. 
9. For frosting, beat cream cheese, butter & rind until light & fluffy. Gradually add icing sugar & beat until smooth. 
10. Spread frosting on cooled cake. 

Mojito

Ingredients:
1 lime
bunch of mint leaves
1 Tbsp sugar
50 ml rum
soda water/lemonade
crushed ice

Method:

1. Muddle diced lime, mint leaves & sugar together in a glass.
2. Add crushed ice & rum & mix together.
3. Add soda water/lemonade & top with more crushed ice.

Crème Caramel

Ingredients:
6 eggs
1 cup sugar
1½ cup evaporated milk
1½ cup water
½ cup sugar

Method:

1. Simmer sugar & water over medium heat until caramelised. 
2. Whisk eggs, sugar & milk together until combined. 
3. Pour caramelised sugar into bowl & add egg mixture. 
4. Steam for 40 mins. 

Self-saucing Chocolate Pudding

Ingredients:
45 g butter
200 g caster sugar
1 egg
150 g flour
5 tsp cocoa powder
1 Tbsp baking powder
½ tsp salt
200 ml milk

Sauce:
250 ml water
150 g soft brown sugar
5 tsp cocoa powder
1 tsp vanilla essence

Method:

1. Preheat oven to 180°C. 
2. Beat butter & sugar until light & fluffy. 
3. Mix together sauce ingredients (except vanilla) & bring to boil. Add vanilla. 
4. Add egg to butter/sugar mix & continue beating. 
5. Sift together dry ingredients & add to mix alternating with milk. 
6. Pour batter into oven-proof dish & add sauce. 
7. Bake for 30 mins. 

Air Asam

Ingredients:
shallots
fresh red chillies
cili padi
belacan, burn
sugar
salt
limau nipis, squeeze over
water

Pavlova

Ingredients:
3 egg whites
175g caster sugar
1 tsp vinegar
1 tsp cornflour
5 kiwi fruit (strawberries, peaches, pineapple)
300 ml whipping cream

Method:

1. Preheat oven to 150° C.
2. Mark size of required pavlova on baking sheet.
3. Beat egg whites until stiff, gradually sprinkling in sugar, 1 Tbsp at a time.
4. Blend vinegar with cornflour & whisk into egg whites with last spoonful of sugar.
5. Spread meringue on marked baking sheet, building sides higher than centre.
6. Put in centre of oven, reduce heat to 140° C & bake for 1 hour or until pale cream in colour. Turn off oven & leave pavlova to cool completely in oven.
7. When cool, remove baking sheet & place on serving plate.
8. Whip cream & spoon into pavlova & arrange fruit over cream.

Blue Cheese Dressing

Ingredients:
1 cup mayonnaise
2 Tbsp minced onion
1 Tbsp minced garlic
¼ cup chopped fresh parsley
½ cup sour cream
1 Tbsp lemon juice
1 Tbsp distilled white vinegar
¼ cup blue cheese, crumbled
salt and pepper to taste

Method:

1. In a small mixing bowl, combine mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar, and blue cheese.
2. Season with salt and pepper to taste.
3. Cover, and refrigerate for at least one hour before serving.

Sun-Dried Tomato Bread

Ingredients:
1⅓ cups water
1 Tbsp olive oil
3 cup bread flour
1 cup whole wheat flour
⅓ cup dried tomatoes chopped no oil
¼ cup onions finely chopped
4 tsp garlic minced
1 tsp rosemary crushed
1 tsp salt
2 tsp sugar
1¼ teaspoons yeast

Method:
Place ingredients in breadmachine in order listed.
Makes 2 lb loaf.

Limoncello

Ingredients:
2 lb lemons
1 qt grain alcohol, e.g. vodka
2½ cups sugar
6 cups purified water

Method:

1. Zest the lemon & add to vodka & store in tightly sealed bottle in a cool, dark dry place for 3-5 days. Shake bottle at least twice a day. Zest will turn white when flavouring is done. Strain.
2. Place water in saucepan over low heat & dissolve sugar. Cool to room temperature.
3. Mix syrup with lemon vodka & strain through several changes of coffee filters.
4. Store in tightly sealed bottle in refrigerator.

Makes 2½ qts.

Buffalo Chicken Wings

Ingredients:
¼ cup butter
¼ cup hot sauce
1 dash ground black pepper
1 dash garlic powder
½ cup AP flour
¼ tsp paprika
¼ tsp cayenne pepper
¼ tsp salt
10 chicken wings
oil for frying

Method:

1. Combine butter, hot sauce, pepper & garlic powder in small saucepan over low heat until butter is melted & mixture is well blended. Remove from heat & reserve for serving.
2. Mix together flour, paprika, cayenne pepper & salt.
3. Place chicken wings in a large glass dish & sprinkle flour mixture over them until they are evenly coated. Cover dish & refrigerate for 1 hour.
4. Fry wings in deep fryer (190°C) for 10 to 15 minutes or until wings turn brown. Remove from heat & place in serving bowl.
5. Add hot sauce & stir together.
6. Serve with Blue Cheese dressing.

Hershey's "Perfectly Chocolate" Cake

Ingredients:
1¾ cups flour
2 cups sugar
¾ cup Hershey's Cocoa
1½ tsp baking powder
1½ tsp baking soda
2 large eggs
1 tsp salt
1 cup milk
1 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Method:

1. Preheat oven to 180°C. Lightly grease & flour 9" x 13" baking tin. 
2. Place all ingredients into a mixing bowl (except boiling water) & mix at medium high speed until all mixture is smooth. 
3. Stir in boiling water (mixture will be thin). 
4. Pour into baking tin & bake for 35-40 mins or until testing stick comes out clean. 
5. Cool completely & frost, if required. Otherwise sprinkle with icing sugar. 

VARIATIONS:
TWO-LAYER CAKE: Grease and flour two 9 inch round baking pan. Heat oven to 180°C. Pour batter into prepared pan. Bake 30 to 35 mins. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 180°C. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 180°C. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2½ inches in diameter) with paper bake cups. Heat oven to 180°C. Fill cups ⅔ full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" FROSTING

½ cup (1 stick) butter or margarine
⅔ cup HERSHEY'S Cocoa
3 cups powdered sugar
⅓ cup milk
1 teaspoon vanilla extract

1. Melt butter & stir in cocoa. 
2. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. 

About 2 cups frosting.

Caramel Croissant Pudding

Ingredients:
2 stale croissants
100g caster sugar
2 Tbsp water
125ml double cream
125ml full-fat milk
2 Tbsp bourbon
2 eggs, beaten
Serving Size : Serves 2 greedy people

Method:

1. Preheat the oven to 180°C.
2. Tear the croissants into pieces and put in a small gratin dish (capacity about 500ml).
3. Put the caster sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over a medium to high heat.
4. Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a deep amber colour; this will take 3–5 minutes. Keep looking but don’t be too timid.
5. Turn heat down to low and add the cream – ignoring all spluttering – and, whisking away, the milk and bourbon. Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat. Take off the heat and, still whisking, add the beaten eggs.
6. Pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.
7. Bake for 20 minutes.

Croissant & Chocolate Pudding

Ingredients:
4 croissants, cut into strips
120 g quality plain chocolate, cut into pieces
142ml carton cream
1 cup milk
4 Tbsp dark rum or brandy
120 g caster sugar
85 g butter
pinch of cinnamon
3 eggs
icing sugar for dusting
single cream to serve

Method:

1. Preheat oven to 180° C from cold. Lightly butter a 2 pint gratin dish.
2. In a bowl set over a pan of simmering water, heat the chocolate, cream, milk, rum or brandy, sugar, butter and cinnamon stirring well until the chocolate has melted.
3. In a separate bowl whisk the eggs, then pour in the chocolate mixture, whisking constantly until everything is well mixed.
4. Arrange the croissant strips haphazardly in the dish. Pour the chocolate mixture evenly over the croissants. Gently press the croissants down with a fork and leave to stand for 10 mins before baking.
5. Bake for 30 - 35 mins until the top is crunchy and the inside is soft and squidgy. Leave to stand for 10 mins then dust with icing sugar and serve with the cream.

Spaghetti with Meatballs

Ingredients:
600g spaghetti
250g minced beef
1 egg
100g strong flour
600g tinned, chopped tomatoes
1 medium onion, finely sliced
1 red chilli, finely sliced
small glass of red wine
90ml olive oil
handful of flat leaf parsley, finely chopped
100g pecorino cheese
salt to taste

Method:

1. In a large bowl, mix the minced beef, egg and parsley together. Season to taste.
2. Now take a teaspoon of mixture and, in your hand, roll it into a ball. Dust the ball in flour and put to one side. Repeat with the rest of the mixture.
3. In a frying pan, gently sauté the onions and chilli in the olive oil until soft.
4. Add the meatballs and gently fry until golden brown.
5. Now add the red wine and simmer for approximately two minutes. Once the wine has evaporated, pour in the chopped tomatoes. Season to taste and cook for a further four minutes.
6. In the meantime, cook the pasta in boiling, salted water until al dente. Drain and add to the sauce.
7. Mix well and serve with freshly grated pecorino.

Parkin (Classic Yorkshire ginger cake)

Ingredients:
175g (6oz) plain flour
1 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp bicarbonate of soda
300g (10oz) coarse oatmeal
175g (6oz) black treacle (molasses)
125g (5oz) butter
100g (4oz) soft brown sugar
1 egg
150ml (¼ pint) milk

Method:

1. Preheat oven to 180°C. Grease an 18cm (7") square baking tin or a loaf tin.
2. Sieve the flour, bicarbonate of soda, cinnamon, ginger & salt in a large bowl. Stir in the oatmeal.
3. Put the treacle, butter, sugar & milk in a pan & heat gently until butter has melted. Cool down.
4. When the mixture has cooled to tepid, mix in the beaten egg.
5. Pour mixture into dry ingredients & mix well until mixture is brown & sticky.
6. Pour into baking tin & bake for 1 1/4 hours, until the top is browning & firm to the touch.
7. Keep for about 1 week in an airtight tin before eating.

Chocolate Fudge Cake

Ingredients:
FOR THE CAKE:
400g plain flour
250g golden caster sugar
100g light muscovado sugar
50g best quality cocoa powder
2 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
175g unsalted butter, melted and cooled
125ml corn oil
300ml chilled water
3 eggs
142ml/small tub sour cream
1 Tbsp vanilla extract

FOR THE FUDGE ICING:
175g dark chocolate, minimum 70% cocoa solids
250g unsalted butter, softened
275g icing sugar, sifted
1 Tbsp vanilla extract

Serving Size : Serves 10. Or 1 with a broken heart.

Method:

1. Preheat the oven to 180°C.
2. Butter and line the bottom of two 20cm sandwich tins.
3. In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt.
4. In another bowl whisk together the eggs, sour cream and vanilla until blended.
5. Beat together the melted butter and corn oil until just blended, then beat in the water.
6. Add the dry ingredients all at once and mix together on a slow speed.
7. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins.
8. Bake the cakes for 50–55 minutes, or until a cake-tester comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.
9. To make the icing, melt the chocolate in the microwave (2–3 minutes on medium) or in a bowl sitting over a pan of simmering water, and let cool slightly.
10. In another bowl beat the butter until it’s soft and creamy and then add the sieved icing sugar and beat again until everything’s light and fluffy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
11. Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides too, spreading and smoothing with a rubber spatula.

Sticky Date Pudding

Ingredients:
Date Pudding:
250g pitted dates
1 tsp bicarb of soda
1½ cup water
125g softened butter
1 cup brown sugar
1 tsp vanilla extract
2 eggs
1¾ cups SR flour, sifted

Caramel Sauce:
1 cup brown sugar
300ml thickened cream
½ tsp vanilla extract
60g butter

Method:

1. Preheat oven to 180° C. Grease and line the base of a 7cm high 22cm base pan springform pan.
2. Place dates and water in small pan and bring to the boil. Sprinkle the bicarb over it and leave to stand for 20 minutes.
3. Beat butter and sugar till pale and creamy.
4. Add eggs one at a time, beating well after each addition.
5. Using large metal spoon, fold through date mixture and flour until well combined.
6. Spoon into pan and bake 35-40 minutes. 
7. Meanwhile make sauce by mixing all ingredients and cooking over low flame.
8. Test doneness of pudding with skewer. Let cool slightly then remove from pan.
9. Pierce pudding all over with skewer. Pour 1/2 cup of warm sauce over warm pudding.
10. Stand for 10 minutes. 
11. Serve with remaining sauce on the side.  Add a little dark rum in sauce, if desired.

Clam And Mussel Soup, Sicilian-Style

Ingredients:
For the soup:
¼ cup olive oil
1 cup white wine
pinch of crushed red pepper
salt & pepper to taste
½ red onion, finely minced
2 garlic cloves, peeled
1 fennel bulb, sliced
3 ripe tomatoes, diced
30 clams
30 mussels
6 oregano sprigs

For the garlic bread:
1 Tbsp olive oil
1 tspn dried oregano
2 garlic cloves
8 slices country bread

Method:

1. In a large pot, sauté the onion, garlic, fennel, and tomatoes in the olive oil until wilted. Add the clams and mussels, white wine, crushed red pepper, oregano, and salt and pepper to taste. Cover and simmer until all the clams and mussels are open, about 5 minutes. Discard any shellfish that do not open. Taste the broth and adjust the seasonings.
2. To make the garlic bread, toast the bread and rub the garlic cloves over the bread. Sprinkle with the olive oil and dried oregano. Serve immediately.

Clam and Mussel Soup: Brodetto di Cozze e Vongole

Ingredients:
½ cup plus ½ cup white wine
3 pounds mussels, scrubbed, bearded and rinsed
2 pounds clams
4 Tbps red wine vinegar
¼ cup extra-virgin olive oil, plus extra for drizzling
3 salted anchovy fillets, rinsed and chopped
2 red bell peppers, cut into ¼" dice
1 medium red onion, cut into ¼" dice
2 ribs celery, cut into ¼" dice
1 carrot, cut into ⅛" dice
2 cloves garlic, thinly sliced
4 slices country bread
1 bunch Italian parsley, chopped to yield ¼ cup

Method:

1. In 2 separate pots, place ½ cup white wine. Add mussels to 1 pot, clams to the other, cover both pots and bring to a boil. Reduce the heat to an active simmer and cook until mussels and clams have been steamed open, about 3 to 5 minutes. Remove the shellfish from their respective pots, reserving the cooking liquid, and allow to cool. Once cool, shuck shellfish and discard shells.
2. Preheat the oven to 200°C.
3. In a large soup pot, combine the shellfish cooking liquid, vinegar, ¼ cup oil, anchovies, peppers, onion, celery, carrot and garlic and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the shellfish and stir to heat through.
4. Meanwhile, toast the bread in the oven for 4 minutes, until light golden brown and crispy. Divide the soup among heated soup bowls, drizzle with a little extra-virgin olive oil, sprinkle with parsley, and serve with a slice of toast floating on top.

Sugee Cake

Ingredients:
8 yolks
4 egg whites
250g castor sugar
180 semolina
60g plain flour
60g ground almond
250g butter
3 Tbsp condensed milk
½ tsp vanilla essence
½ tsp baking powder
1 Tbsp brandy

Method:

1. Pre-heat oven at 150°C for 10 mins.
2. Butter and flour cake pan. Line bottom with greased proof paper.
3. Cream butter with milk and vanilla.
4. Beat egg white with sugar and baking powder till peak.
5. Add egg yolks one at a time and beat till combine.
6. When eggs are well combine, add semolina and stir well in one direction.
7. Stir in creamed butter, flour, almonds and brandy.
8. Bake for 1 hr 25 mins in centre of oven.
9. Test doneness with skewer.
10. Remove and leave to cool for 10 mins. Then invert onto a wire rack.
11. Cut and serve.