Chocolate Dessert Waffles

Ingredients:
½ cup HERSHEY'S Cocoa
60g (¼ cup OR ½ stick) butter or margarine, melted
¾ cup sugar
2 eggs
2 tsp vanilla extract
1 cup all-purpose flour
½ tsp baking soda
½ tsp salt
½ cup buttermilk or sour milk*
½ cup chopped nuts (optional)

Method:

1. Stir cocoa and butter in bowl until smooth; stir in sugar. 
2. Add eggs and vanilla; beat well. 
3. Stir together flour, baking soda and salt; add alternately with buttermilk to cocoa mixture. 
4. Stir in nuts, if desired.
5. Bake in waffle iron according to manufacturer's directions. Carefully remove waffle from iron. 
6. Serve warm with HOT FUDGE SAUCE and STRAWBERRY DESSERT CREAM. 

* To sour milk: Use 1½ teaspoons white vinegar plus milk to equal ½ cup.

About ten 4-inch waffles. Leftover waffles can be frozen; thaw in toaster on low heat.

Hot Fudge Sauce
¾ cup sugar
½ cup HERSHEY'S Cocoa
½ cup plus 2 Tbsp (5-oz. can) evaporated milk
⅓ cup light corn syrup
⅓ cup butter or margarine
1 tsp vanilla extract

1. Combine sugar and cocoa in small saucepan; stir in evaporated milk and corn syrup. 
2. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. 
3. Remove from heat; add butter and vanilla, stirring until butter is melted. Serve warm. About 1¾ cups sauce.

Strawberry Dessert Cream

1. Beat 1 cup (½ pt.) cold whipping cream in small bowl until stiff. 
2. Fold in ⅓ cup strawberry preserves and 3 drops red food color, if desired. About 2 cups topping.

Apple-Cinnamon Topping
Heat 1 can (21 oz.) apple pie filling, 1 Tbsp butter or margarine and 1/8 tsp ground cinnamon in small saucepan until warm.

Peach-Nutmeg Topping
Heat 1 can (21 oz.) peach pie filling and 1/8 tsp ground nutmeg in small saucepan until warm.

Chocolate Maple Sauce
¾ cup sugar
⅓ cup HERSHEY'S Cocoa
¾ cup evaporated milk
60g (¼ cup OR ½ stick) butter or margarine
1/8 tsp salt
½ tsp maple flavor
½ tsp vanilla extract

1. Combine sugar and cocoa in small saucepan; stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture boils. 
2. Boil and stir 1 minute; remove from heat. 
3. Add butter and salt, stirring until butter is melted. Stir in maple flavor and vanilla. Serve warm. 

Refrigerate leftovers. About 1⅓ cups sauce.

Gulai Nenas

Ingredients:
1 Pomfret, or other white-fleshed fish

(A) To grind:
1½ large onion
3 cloves garlic
1" fresh tumeric (OR 1 tsp tumeric powder)
3 fresh red chillies
a little belacan (toasted)

4 cups water
15-20 asam jawa (mixed with ¼ cup water)
1½ tsp salt
3-4 Tbsp sugar
a few stalks daun kesum
1 pineapple, sliced

Method:

1. Add (A) to water, air asam & pineapple & boil.
2. Once boiling add fish, daun kesum, salt & sugar.
3. Remove once fish is cooked.

Dry Spice Barbecue Rub

Ingredients:
½ cup of Chili Powder
2 Tbsp of Ground Cumin
2 Tbsp of Paprika
2 Tbsp of Dry Mustard Powder
2 Tbsp of Brown Sugar
1 Tbsp of Salt

Method:

1. Mix all the ingredients together & rub the spice mix all over the meat. 
2. To build more flavour let the meat rest for a few hours or even overnight then grill away!

Recipe from Michael Smith

Walnut Carrot Cake

Ingredients:
3 eggs
¾ cup vegetable oil
1 teaspoon vanilla extract
1½ cups all-purpose flour
¾ cup granulated sugar
½ cup packed light brown sugar
2 teaspoons ground cinnamon
1¼ teaspoons baking soda
2 cups grated carrot
1⅔ cups (10-oz. pkg.) REESE'S Peanut Butter Chips
½ cup chopped walnuts
Cream Cheese Frosting (see below)

Method:

1. Heat oven to 180°C. Grease and flour two 8" round baking pans.
2. Beat eggs, oil and vanilla in large bowl.
3. Stir together flour, granulated sugar, brown sugar, cinnamon and baking soda; add to egg mixture and blend well. Stir in carrot, peanut butter chips and walnuts; pour into prepared pans.
4. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Frost with cream cheese frosting. Cover; refrigerate leftover cake. 

Cream Cheese Frosting
Beat 2 packages (3 oz. each) softened cream cheese and ½ cup (1 stick) softened butter until smooth. Gradually add 4 cups powdered sugar and 2 teaspoons vanilla extract; beat until smooth.

10 to 12 servings.

Chicken Pie

Ingredients:
3 rashers streaky beef bacon, cut or scissored into 2.5cm strips
1 tsp garlic oil
125g mushrooms, sliced into 5mm pieces
250g chicken thigh fillets cut into 2.5cm pieces
25g flour
½ teaspoon dried thyme
1 Tbsp butter
300ml hot chicken stock
1 Tbsp Marsala
1 x 375g (23 x 40cm) sheet all-butter ready-rolled puff pastry

Method:

1. Preheat the oven to 220°C.
2. In a heavy-based frying pan, fry the beef bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon.
3. Turn the chicken strips in the flour & thyme, and then melt the butter in the bacon-and-mushroom pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to colour.
4. Pour in the hot stock and Marsala, stirring to form a sauce, and let this bubble away for about 5 minutes.
5. Take two 300ml pie-pots and make a pastry rim for each one (an approx. 1cm strip curled around the top of each pot). Dampen the edges with a little water to make the pastry stick.
6. Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two pots.
7. Dampen the rim of the pastry again and then pop on the lid of each pie, sealing the edges with fingers or the underneath of the prongs of a fork.
8. Cook the pies for about 20 minutes.

Serving Size : Serves 2

Caesar Salad

Ingredients:
1 clove garlic, cut in half
8 anchovy fillets, cut up (OR 2 tsp anchovy paste)
⅓ cup olive or vegetable oil
3 Tbsp lemon juice
1 tsp worcestershire sauce
¼ tsp salt
¼ tsp ground mustard (dry)
freshly ground pepper
1 large romaine bunch, torn into pieces
1 cup garlic-flavoured croutons
⅓ cup grated Parmesan cheese

Method:

1. Rub large wooden salad bowl with cut garlic clove. Garlic pieces can remain, if desired.
2. Mix anchovies, oil, lemon juice, worcestershire sauce, salt, mustard & pepper in salad bowl.
3. Add romaine, toss until coated. Sprinkle with crouton & cheese; toss.

Garlic-flavoured Croutons

1. Cut 4 slices of day-old bread into ½" cubes & toss with 25ml olive oil & 1 Tbsp crushed garlic clove.
2. Spread out on a baking sheet in a single layer & bake in 180°C oven for 15-20 mins, stirring occasionally, until browned & crisp. Remove & leave to cool.

Chilli Crab

Ingredients:
1.3kg crabs, cut into quarters (keep roe)
2-3 tsp chilli oil
1 egg, beaten and mixed with the roe
2 big onions, cut into wedges
3 spring onions

(A) Pounded fine:
½ tsp tao cheo
1 clove garlic
4 fresh chillies

(B) Mixed together:
1 heaped tsp chopped ginger
1 tsp chinese wine (Hua Teow)

Sauce: (C) Mix together the following -
10oz water
2 tsp tomato sauce
3 tsp chilli sauce
1 tsp worcestershire sauce
1 tsp oyster sauce
1 tsp sugar
1 tsp cornflour

Method:

1. Fry onions. Remove.
2. Fry (A) and add (B) mixture.
3. Add the crabs and fry till they change colour. Add the sauce (C) and simmer till thick. Add the egg/roe mix and allow to set before stirring. Add spring onion and chilli oil.

Slow Smoked Beef Ribs (Robert Rainford)

Ingredients:
2 racks of Beef Ribs
9 cups hickory wood chips (2250ml)

Rub:
2 Tbsp paprika (30ml)
3 Tbsp brown sugar (45ml)
1 Tbsp dry mustard (15ml)
1 Tbsp ground ginger (15ml)
2 tsp onion powder (10ml)
1 Tbsp kosher salt (15ml)
2 tsp cracked black pepper (10ml)

Beef Rib Sauce:
1 bottle BBQ sauce
1 Tbsp Worcestershire sauce (15ml)
1 Tbsp Dijon mustard (15ml)
1 tsp chili powder (5ml)
1 Tbsp lemon juice (15ml)
Splash of hot sauce

Method:

1. In a small bowl combine all rub ingredients. Rub the mixture vigorously and evenly over beef ribs. Place beef ribs large sealable plastic bag and place in fridge for 5 hours or overnight.
2. Place 6 cups of the wood chips in water and soak for 1 hour.
3. Build a smoke pouch by squeezing the excess water from 2 cups (500ml) of wet wood chips and place on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Using a fork, puncture holes in both sides of the foil pack to allow the smoke to flow through and infuse the meat. Repeat twice more to make a total of 3 pouches.
4. Remove the one side of the grill grate and insert one smoke pouch.
5. Prepare barbeque for grilling with indirect heat by preheating one side of the grill to 200°C or high heat and leaving the other side of the grill off.
6. Close lid and wait for smoke. Once you have smoke lower heat under smoke pouch to 120°C or medium low heat.
7. Place beef ribs on cool side of grill, opposite from the smoke pouch. Close lid and leave to smoke for 2.5 hours or until meat is tender enough are fall off the bone tender. Change smoke pouch every 45 minutes.
8. Prepare Beef Rib Sauce by mixing ingredients in a bowl. Cover and refrigerate until needed.
9. During the last 20 minutes of cooking, baste with Beef Rib Sauce.

Roast Beef with Yorkshire Pudding

Ingredients:
2.7 kg prime rib of beef
2 tsp english mustard powder
3 Tbsp AP flour
300ml red wine
300ml beef stock
2 tsp worcestershire sauce
salt & pepper

For the Yorkshire puddings:
225g AP flour
1 tsp salt
2 eggs, beaten
600ml milk
4 Tbsp roast beef dripping or olive oil

Method:

1. Preheat the oven to 230°C.
2. Season the meat with salt & pepper & rub in the mustard & 1 Tbsp of flour.
3. Place the meat in a roasting tin & roast for 15 mins. Reduce heat to 190&fracC & cook for 15 mins per 450g (1 lb), plus 15 mins for rare beef (or 20 mins per 450g plus 20 mins for medium beef). Baste the meat occasionally to keep it moist & if the tin becomes too dry, add a little stock or red wine.
4. Remove the meat from the oven & place on a hot serving plate, cover with foil & leave in a warm place for 10-15 mins. Turn oven heat to 220°C
5. To make the gravy, pour off most of the fat from the tin (reserving it for the Yorkshire pudding), leaving behind the meat juices & the sediment. Place the tin on the hob over a medium heat & scrape all the sediment from the base of the tin. Sprinkle in the remaining flour & quickly mix it into the juices with a small whisk. When it forms a smooth paste, gradually add the red wine & most of the stock, whisking constantly. Bring to a boil, then turn down the heat to a gentle simmer & cook for 2-3 mins. Season with salt & pepper, add the remaining stock if needed, & a little worcestershire sauce, if desired.
6. To make the Yorkshire puddings, place the flour in a bowl with the salt. Make a well in the centre of the flour & add the eggs. Using a wooden spoon, gradually stir in the eggs & milk & beat until smooth. Leave to stand for 30 mins. Heat the drippings or oil in 24 individual Yorkshire pudding tins for several mins in the top of the oven. Remove tins from the oven, pour in the batter & bake for 10-15 mins until the puddings are puffed up & golden brown.
7. When ready to serve, carve the roast into slices & serve on hot plates. Pour the gravy into a warmed jug & serve with the Yorkshire puddings.

Fried Cod (for Fish & Chips)

Ingredients:
4 thick pieces of cod fillet (175g each), preferably from head end
15g fresh yeast
300ml beer
225g AP flour
2 tsp salt
1 egg yolk
1 tsp wholegrain mustard
1 Tbsp lemon juice
200ml light olive oil
salt & pepper for seasoning

Method:

1. For the batter, cream the yeast with a little beer to a smooth paste. Gradually stir in the remaining beer. Sift in the flour & salt into a bowl, make a well in the centre, add the yeast & whisk into a smooth batter. Cover & leave at room temperature for 1 hour.
2. For the mayonnaise, process the egg yolk, mustard, lemon juice, salt & pepper in a food processor until frothy. With the machine still running, gradually add the oil, drop by drop, until the mixture begins to thicken. Continue adding in a steady stream until it has been incorporated. Adjust the seasoning. Thin with a little hot water if too thick, & chill
3. To fry the cod, season the fish & dip into the batter. Deep fry 2 pieces at a time for 7-8 mins until golden brown & cooked through.
4. Drain on kitchen paper.

Tempura Batter

Ingredients:
100g AP flour
50g cornflour
½ tsp salt
200ml cold water
1 egg
a few ice cubes

Method:

1. Sift together the flour, cornflour & salt into a large bowl.
2. Whisk together the water, egg & ice cubes, then pour onto the flour mix.
3. Whisk briefly until the mixture is runny, but still lumpy with dry bits of flour still apparent.
4. Use batter to deep fry tempura items for 1 min until batter is crisp but not browned.

Kuih Talam

Ingredients:
For the base:
400g granulated sugar
150g rice flour mixed with 10oz water
50g lek tao hoon (green pea flour) mixed with 10 oz water
170g (about 20) pandan leaves, liquidised with 20 oz water and add 1 tsp lye (alkaline) water
For the topping:
340g grated white coconut and 10 oz water for 425g santan
1½ tsp salt
1¾ oz rice flour added to 6 oz water

Method:

1. For the base, sieve the rice flour, the green pea flour and the strained pandan juice into the sugar. Mix well and cook over medium low heat until thick and creamy. Pour into a 12" pan and steam for 30 mins. Remove cover every ten mins and wipe off the water on the inside lid.
2. For the topping, stir the santan, rice flour and salt together. When the bottom layer is cooked, gently pour on the topping and steam for another 10 mins or until firm. Remove and wipe cover every 3 mins.

Miami Mustard Sauce

Ingredients:
1 Tbsp dry mustard
2 Tbsp dry white wine
1 cup mayonnaise
¼ cup heavy cream
1 dash hot sauce

Method:

1. In a small bowl, combine dry mustard and white wine. Let stand for 30 minutes.
2. Add remaining ingredients. Whisk until smooth.
3. Cover and refrigerate until used.

Serve as a sauce for crab claws, shrimp or lobster.

Alternate Recipe
Ingredients:
3½ tsp dry English-style mustard (Colemans is preferred)
1 cup mayonnaise
2 tsp worcestershire sauce
1 tsp A-1 Steak Sauce
1/8 tsp salt
2 Tbsp light cream

Method:

1. Mix all ingredients except cream together.
2. Beat slowly with electric mixer.
3. Gradually, beating constantly, add the cream.
4. Beat at slow speed until it thickens to desired consistency.
5. Chill.

Use on any seafood.

Shepherd's Pie

Ingredients:
1½ lbs ground round beef
1 onion chopped
1-2 cups vegetables - chopped carrots, corn, peas
1½ - 2 lbs potatoes (3 big ones)
8 Tbsp butter (1 stick)
½ cup beef broth
1 tsp Worcestershire sauce
Salt, pepper, other seasonings of choice

Optional

4 Tbsp Worcestershire sauce

1 cup red wine

Method:

1. Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).
2. While the potatoes are cooking, melt 4 Tbsp butter (1/2 a stick) in large frying pan.
3. Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.
4. Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
5. Mash potatoes in bowl with remainder of butter, season to taste.
6. Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.
7. Cook in 200°C oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Serves four.

Short-Rib Beef Stew with Ale

Ingredients:
½ cup flour
2 Tbsp hot paprika
2 tsp smoked paprika
Salt
Freshly ground black pepper
4 pounds bone-in beef short ribs, trimmed of excess fat
4 strips thick-cut beef bacon
1 medium onion, chopped
4 cloves garlic, finely chopped
1 bottle (12 oz.) brown ale
1 can (14.5 oz.) whole peeled tomatoes, chopped and juices reserved
2 pounds Yukon Gold or russet potatoes
2 large carrots
1 pound turnips (optional)

Method:

1. Preheat oven to 150°C. Combine flour, hot paprika, smoked paprika, 1 tsp of salt, and 1 tsp of black pepper in a large bowl. Dredge the short ribs in the flour mixture.
2. In a large Dutch oven over medium-high heat, cook beef bacon until fat renders. Transfer beef bacon with a slotted spoon to paper towels and reserve.
3. Pour off all but 1 Tbsp of the beef bacon fat from pot. (Do not pour down the drain or you will clog your drain when the fat hardens as it cools.) Add short ribs and brown on all sides, 3 to 5 minutes per side.
4. Chop reserved beef bacon and set aside. Transfer short ribs to a plate and reserve.
5. Add the onion and ½ tsp of salt to the pot and cook, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add the ale and, using a wooden spoon or spatula, scrape up any browned bits on the bottom of the pan. Add tomatoes and their juices and reserved bacon. Increase heat to high and bring mixture to a boil. Return short ribs to pot, cover, put in the preheated oven, and cook two hours.
6. Peel potatoes, turnips (optional), and carrots, and cut into 1-in. pieces. Add to short ribs, cover, and cook until potatoes are tender and meat pulls away easily from the bone, about 30 minutes. Add salt and pepper to taste.
7. Spoon off excess fat (or use a fat separator). Remove the bones if you want, before serving.

Serves 8.

Beef Stock

Ingredients:
4-6 pounds meaty beef stock bones (with lots of marrow), including some knuckle bones if possible, cut to expose the center marrow, and include at least a couple veal bones, for their gelatin
½ - 1 pound of stew meat (chuck or flank steak) and/or beef scraps, cut into 2-inch chunks (optional)
Olive oil
1-2 medium onions, peeled and quartered
1-2 large carrots, cut into 1-2 inch segments
Handful of celery tops, or 1 large celery rib, cut into 1 inch segments
2-3 cloves of garlic, unpeeled
Handful of parsley, stems and leaves
1-2 bay leaves
10 peppercorns

Method:

1. Preheat oven to 200°C.
2. Rub a little olive oil over the stew meat pieces, carrots, and onions. Place stock bones, stew meat or beef scraps, carrots and onions in a large, shallow roasting pan. Roast in oven for about 45 minutes, turning the bones and meat pieces half-way through the cooking, until nicely browned. If bones begin to char at all during this cooking process, lower the heat. They should brown, not burn.
3. When the bones and meat are nicely browned, remove them and the vegetables and place them in a large (12 to 16 quart) stock pot. Place the roasting pan on the stove-top on low heat (will cover 2 burners), pour ½ - 1 cup of hot water over the pan and use a metal spatula to scrape up all of the browned bits stuck to the bottom of the pan. Pour the browned bits and water into the stock pot.
4. Add celery tops, garlic, parsley, bay leaves, and peppercorns to the stock pot. Fill the stock pot with cold water, to 1 to 2 inches over the top of the bones. Put the heat on high and bring the pot to a low simmer and then reduce the heat to low. (Temperature of the water should be between 80°C & 95°C). The stock should be at a bare simmer, just a bubble or two coming up here and there. (If using an oven-safe pot, place it in the oven at 85°C.) Cover the pot loosely and let simmer low and slow for 3-6 hours. Do not stir the stock while cooking. Stirring will mix the fats in with the stock, clouding up the stock.
5. As the stock cooks, fat will be released from the bone marrow and stew meat and rise to the top. From time to time check in on the stock and use a large metal spoon to scoop away the fat and any scum that rises to the surface. (Do not put this fat down your kitchen drain by the way. It will solidify and block your pipes. Put it in a bowl or jar to save for cooking or to discard.)
6. At the end of cooking time (3 hours minimum, 6 to 8 hours if possible) use tongs or a slotted spoon to gently remove the bones and vegetables from the pot (discard them, though if you see a chunk of marrow, taste it, it's delicious). Line another large pot (8-quart) with a fine mesh sieve, covered with a couple layers of cheesecloth if you have it. Pour the stock through the sieve to strain it of remaining solids. Let cool to room temperature then chill in the refrigerator.
7. Once the stock has chilled, any fat remaining will have risen to the top and solidified. The fat forms a protective layer against bacteria while the stock is in the refrigerator. If you plan to freeze the stock however, remove and discard the fat, pour the stock into a jar or plastic container. (You can also remove the fat, and boil the stock down, concentrating it so that it doesn't take as much storage space.) Leave an inch head room from the top of the stock to the top of the jar, so that as the stock freezes and expands, it will not break the container.

Makes about 4 quarts.

Pecan Sticky Buns

Ingredients:
1-3¾ oz. package butterscotch pudding mix (not the instant kind)
½ cup butter
¾ teaspoon cinnamon
¾ cups brown sugar
½ cup chopped pecans, or walnuts
1 bag frozen Rhodes white bread rolls

Method:

1. Combine pudding mix, brown sugar, cinnamon, and nuts.
2. Place 20 frozen rolls into well buttered bundt pan.
3. Melt butter and pour over frozen roll dough. Sprinkle with dry pudding mixture, cover lightly with plastic wrap and leave at room temperature overnight. The dough will rise beautifully by morning.
4. Bake in pre-heated 180°C oven for 30 minutes. Invert pan on platter and serve warm.

New York Cheesecake

Ingredients:
1 cup graham cracker crumbs
3 Tbsp sugar
3 Tbsp butter or margarine, melted
5 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
3 Tbsp flour
1 Tbsp vanilla
3 eggs
1 cup sour cream

Method:

1. Mix crumbs, 3 Tbsp sugar and butter; press onto bottom of 9 or 10-inch springform pan. Bake at 180°C for 10 minutes.
2. Mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in sour cream. Pour over crust.
3. Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate for 4 hours or overnight.
4. Top with pie filling and garnish, if desired.

Makes 12 servings

Pumpkin Whoopie Pies

Pies:
2½ cups brown sugar
1 cup vegetable oil
1 small can pumpkin
2 eggs
3 cups flour
1 tsp cinnamon
1 tsp ginger
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla

Beat all ingredients except flour. Add flour one cup at a time. Drop with spoon onto ungreased cookie sheet. Bake at 350 for 10-12 minutes. Cool on wire rack.

Filling:
2 egg whites
4 tsp flour
2 tsp vanilla
1 box confectioners sugar (or ½ bag)
2 Tbsp milk
1½ cups shortening

Mix ingredients well. Once pies have cooled frost ½ of them and create sandwiches. Wrap individual whoopie pies in plastic wrap.

This is a traditional Amish recipe from Pennsylvania.

Spanish Frittata

Ingredients:
500g Spicy Chorizo Sausage
2 Tbsp Butter
1 Onion, diced
5 Small Red Potatoes, diced
3 Roasted Red Peppers (I used canned), cut into strips
12 Eggs
½ Cup Half & Half
170g Ounces Chevre, crumbled

Method:

1. Preheat oven to 180°C.
2. Cut the sausage into ¼ inch thick pieces and fry in a 12 inch, oven safe, non-stick frying pan until browned, remove and set aside.
3. Drain the grease and add the butter, onion and potato, cook over medium heat until the potatoes and browned and softened, about 15 minutes.
4. In a bowl mix the eggs half&half and the crumbled chevre.
5. Next, evenly distribute the red peppers over the onion and potato mixture, along with the cooked sausage. Pour the egg mixture over the top and place in the oven and cook until lightly golden brown on top, about 50-60 minutes. 

Can be served hot or at room temperature.

Blueberry Yogurt Muffins

Ingredients:
2 cups flour
⅓ cup sugar
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
¼ cup freshly squeezed orange juice
2 Tbsp vegetable oil
1 tsp vanilla extract
1 cup of vanilla low fat yogurt
1 large egg, lightly beaten
1½ cups fresh or frozen blueberries (divided)
1 Tbsp sugar

Method:

1. Preheat the oven to 200°C.
2. Lightly spoon 2 cups of flour into a dry measuring cup; level with a knife. Combine flour, ⅓ cup of sugar, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture.
3. In a separate bowl, combine orange juice, oil, vanilla, yogurt and egg; add to dry ingredients, stirring just until moist. Gently fold in 1 cup of blueberries.
4. Spoon batter into a muffin tray that has been coated with cooking spray.
5. Divide the remaining ½ cup of blueberries between the muffins; sprinkle 1 tablespoon of sugar evenly over the muffins.
6. Bake for 17-19 minutes or until tester inserted in center comes out clean. Remove muffins from the pan immediately and place on a wire rack to cool. Slather with butter and enjoy.

Veggie Quiche with Potato Crust

Ingredients:
1½ - 2 russet potatoes, sliced very thin
1 tsp olive oil
½ sweet yellow onion, diced
1 cup of button mushrooms, sliced
1 zucchini, diced
1 cup of fresh spinach, diced
1 tomato, diced
¼ cup of feta cheese (I used reduced fat)
6-7 fresh basil leaves, chopped
7-8 eggs, beaten
¼ cup of milk
Sea salt and freshly ground pepper, to taste

Method:

1. Preheat the oven to 190°C. Coat a pie dish with cooking spray. Layer thin slices of potato all over the edges and bottom of pan, making sure to overlap them. Spray with cooking spray and bake in the oven for 7-10 minutes. Remove from oven and set aside.
2. Heat the olive oil in a large skillet over medium heat. Sauté the onions for 3-4 minutes before adding the mushrooms. Continue cooking for 3-4 minutes before adding the zucchini and spinach; cook for another 1-2 minutes then remove from heat.
3. Sprinkle the diced tomato, basil and half of the feta cheese on top of the potatoes then add the cooked veggies. Beat the eggs with the milk and season with sea salt and freshly cracked pepper. Pour the egg mixture on top of the veggies and top with the remaining feta cheese.
4. Place in the oven and bake for 30-40 minutes or until a tester inserted in the center of the quiche comes out clean - don't overcook. Remove from oven and let cool for a few minutes before slicing.

Black Out Cake

Ingredients:
4 cups sugar
3¼ cups flour
2 cups cocoa
1½ teaspoon salt
4 tsp baking soda
2 tsp baking powder
6 eggs
2 cups buttermilk
2 cups brewed coffee
4 tsp vanilla
8 oz. melted butter

Method:

1. Pre-heat oven to 180°C
2. In large bowl mix all dry ingredients together.
3. In separate bowl whisk together all remaining ingredients.
4. Add wet ingredients to dry mixture and mix by hand until just combined. Pour batter into 3 9" buttered and floured cake pans.
5. Bake for 30-35 minutes or until toothpick inserted into center of cake comes out clean.

Chocolate Sour Cream Frosting
12 ounces semisweet chocolate chips
½ cup butter
¾ cups sour cream
4-5 cups powdered sugar

1. Heat chocolate chips and butter in a saucepan over low heat until melted, remove from heat and set aside to cool about 5 minutes.
2. Stir in sour cream, add powdered sugar one cup at a time and beat until well incorporated.
3. Add just enough powdered sugar until frosting reaches spreading consistency.

Pickled Green Chillies

Ingredients:
300g green chillies
½ cup vinegar
1 cup boiled water, cooled
1 Tbsp salt
5 Tbsp castor sugar

Method:

1. Wash and drain chillies well in a plastic colander. Cut chillies into thin round slices. Pour warm water over the sliced chillies. Drain well and place chillies on absorbent kitchen paper.
2. Place the sliced chillies in a glass jar. Mix vinegar, water, salt and sugar, until sugar dissolves. Pour mixture into jar to pickle the chillies. 
3. The chillies will be ready the next day.

Thai Beef & Asparagus Stir Fry

Ingredients:
500g Beef Chuck Steak, sliced thin
1 Tbsp Chinese Cooking Wine or Dry Sherry
1 Tbsp Cornstarch
3 Cloves Garlic, roughly minced
1 Bunch Asparagus, cut into 2" pieces
2 Tbsp Naam Pridk Phao (chili sauce)
2 Tbsp Thin Soy Sauce
2 Tbsp Oyster Sauce

Method:

1. In a small bowl, combine the beef, cornstarch and cooking wine. Combine well and set aside.
2. In another small bowl, make the sauce by combining the naam prik pao, soy sauce and oyster sauce. Mix well to combine ingredients, set aside until needed.
3. Heat wok over high heat until very hot. Add 2 tablespoons vegetable or grape seed oil, then the beef followed by the garlic. 
4. When the beef is seared, but not cooked through, about 30 seconds or so add the asparagus. Cook for another minute. Add the sauce. It should caramelize very quickly because of the high sugar content. If it gets too thick add a little water. 
5. Serve with rice or on its own.

Herbes de Provence

Ingredients:
1 Tbsp thyme
1 Tbsp chervil
1 Tbsp rosemary
1 Tbsp summer savory
1 tsp lavender
1 tsp tarragon
1 tsp marjoram
½ tsp oregano
½ tsp mint
2 powdered or chopped bay leaves

Method:
Mix together all of the ingredients and store in a tightly sealed container.
Makes about 1/3 cup herb mix.

Raspberry Lemonade

Ingredients:
90ml Vodka
Lemonade
Raspberry puree (just buy a bag of frozen raspberries and muddle a bit)
Lemon Slices
Ice
Superfine Sugar

Method:

1. Rub the rim of a pint glass with a lemon wedge and press into the sugar to coat the rim.
2. Fill glass with ice, add a couple slices of lemon and then pour in vodka, next add lemonade to fill glass and stir to combine.
3. Add a tablespoon of the raspberry puree, garnish the rim with a lemon slice and enjoy!

Hush Puppies

Ingredients:
1½ Cups Cornmeal
1 Cup Flour
½ tsp Baking Powder
½ tsp Baking Soda
1 tsp Salt
½ tsp Pepper
Pinch Cayenne Pepper
2 Eggs
1½ Cups Buttermilk
½ Bunch Thinly Sliced Spring Onions, white and green parts
Vegetable Oil, for frying

Method:

1. Mix together all the dry ingredients in a large bowl until well combined. Add the eggs and buttermilk and mix until batter is smooth and no lumps remain.
2. Stir in the green onion until well combined. Let batter rest for 5 minutes.
3. While batter is resting, heat the oil. Drop batter into oil, using about 2 tablespoons for each hush puppy. Fry, turning with a slotted spoon until dark golden brown, 3-5 minutes.
4. Remove and drain on a paper towel. Keep warm on a wire rack in a pre-heated 100°C oven until ready to serve.

Makes about 20 hush puppies.

Pumpkin Cake

Ingredients:
3 Cups Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 Tbsp Ground Cinnamon
2 tsp Ground Ginger
2 tsp Ground Allspice
1 tsp Salt
1½ Cups Sugar
1 Cup Dark Brown Sugar, packed
1 Cup Vegetable Oil
4 Eggs
1 Can (425g) Pure Pumpkin
1 Tbsp Vanilla
¾ Cup Raisins
¾ Cup Sweetened Flaked Coconut

Method:

1. Preheat oven to 180°C. Butter and flour three 8 inch cake pans, or two 9 inch cake pans. 
2. Sift together flour and next 6 ingredients into medium bowl. 
3. Using electric mixer, beat both sugars and oil in large bowl until combined (mixture will look grainy). 
4. Add eggs 1 at a time, beating until well blended after each addition. Add pumpkin and vanilla; beat until well blended. 
5. Add flour mixture; beat just until incorporated. Stir in raisins and coconut. 
6. Divide batter between prepared pans. Smooth tops.
7. Bake Cakes until tester toothpick inserted into center comes out clean, about 1 hour. Cool cakes completely in pans on rack. Run knife around cakes and loosen. Invert cakes onto wire rack to cool. 
8. Frost with cream cheese frosting.

Cream Cheese Frosting
225g Cream Cheese, room temperature
115g Butter, room temperature
2 tsp Vanilla
4 Cups Powdered Sugar

1. Cream together cream cheese, butter and vanilla over medium speed with an electric mixer. 
2. Continue beating on low, while adding powdered sugar 1/2 cup at a time, and mixing until completely incorporated. Add up to 1/2 cup additional powdered sugar if necessary to bring to spreading consistency.

Pumpkin Waffles

Ingredients:
2 ½ Cups Flour
1/3 Cup Dark Brown Sugar
2 tsp Baking Powder
1 tsp Baking Soda
½ tsp Salt
2 tsp Cinnamon
1 tsp Ground Cloves
4 Eggs
1 Cup Milk
1 Cup Buttermilk
1 Can (425g) Pumpkin
6 Tbsp Butter, melted

Method:

1. In a large bowl mix together all the dry ingredients, set aside.
2. In a second large bowl whisk together all the remaining ingredients until well combined. Slowly add the dry ingredients, mixing until completely incorporated.
3. Pre-heat oven to 120°C (to keep waffles warm while making them).
4. Pour batter into greased and pre-heated waffle iron and cook, place waffle in oven to keep warm, and repeat until all batter is used.
5. Serve with warm maple syrup, or honey.

Hearty Beef Stew

Ingredients:
1.4kg Beef Chuck Roast, trimmed of excess fat & cut into 1 inch cubes
2 Large Onions, chopped
3 Cloves Garlic, minced
6 Stalks Celery, chopped
6 Large Carrots, peeled and chopped
6 Red Potatoes, cut into 1 inch cubes
1 Cup Red Wine
1 Can (800g) Diced Tomatoes with juices
1 Can (800g) Tomato Sauce
6 Cups Beef Broth
Salt & Pepper
1 Tbsp Dried Thyme
1 Tbsp Dried Rosemary
4 Bay Leaves
Oil, for browning the meat

Method:

1. In a large heavy stock pot (at least 6 quarts or larger) over medium high heat add just enough oil to coat the bottom of the pan, heat until just smoking. Liberally season the meat with salt and pepper. Working in batches, brown half of the meat stirring occasionally until a dark crust forms, remove from the pot, add more oil if necessary and finish browning second half of meat and remove from the pan. 
2. Next add the onion and garlic and cook until just starting to get tender, a few minutes. 
3. Add the celery and carrots and continue to cook until they are slightly tender, about 5 minutes. 
4. Next, deglaze the pan with the wine, scraping up all browned bits that have formed on the bottom of the pan. 
5. Add the potatoes, diced tomatoes, tomato sauce, beef broth, thyme, rosemary, and bay leaves and bring to a boil. 
6. Turn heat down and simmer on low stirring every 30 minutes until beef is tender, about 3 hours. 
7. Remove the bay leaves and serve with fresh chopped parsley as a garnish if desired.

Oven Fries

Ingredients:
2 Large Russet Potatoes
Olive Oil
Salt & Pepper
Herbs de Provence

Method:

1. Pre-heat a large baking sheet in a 200°C oven.
2. Cut the potatoes into large fry sized pieces, leaving the skin on.
3. Toss with a generous amount of olive oil, salt & pepper, and herbs de Provence.
4. Arrange fries on the pre-heated baking sheet and bake until just tender turning half way through, about 30 minutes total.
5. Turn on broiler and roast fries until golden brown and crisp, turning often.

Chocolate Mousse Torte

Ingredients:
1 Cup Unsalted Butter, cut into cubes
1 Pound Bittersweet Chocolate
9 Large Eggs, separated
¾ Cup Sugar
Powdered Sugar, for dusting
Whipped Cream, for garnish (optional)

Method:

1. Preheat the oven to 180°C. Butter a 9" springform pan.
2. Put the chocolate & butter into the top of a double boiler and heat over simmering water until melted.
3. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color.
4. Whisk a little of the warm chocolate mixture into the egg-yolk mixture to temper the eggs, then whisk in the rest of the chocolate mixture.
5. Beat the egg whites in a mixing bowl until stiff peaks form, and add into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack, and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 30-40 minutes. Let the cake stand for 10 minutes, then release the sides of the pan. Serve at room temperature, dusted with powdered sugar and whipped cream.

Apple and Cinnamon Cake

Ingredients:
180g (6 oz) unsalted butter, softened
½ cup (95g / 3oz) soft brown sugar
3 eggs, lightly beaten
1 cup (125g / 4oz) self-raising flour
½ cup (75g / 2½ oz) plain flour
½ tsp ground cinnamon
½ cup (125ml / 4 fl oz) milk
410g (13oz) can pie apple
¼ tsp ground cinnamon, extra
1 Tbsp soft brown sugar, extra
¼ cup (25g / ¾ oz) flake almonds

Method:

1. Preheat the oven to moderate 180°C. Grease the base and side of a 20 cm (8") springform pan, and line the base with baking paper.
2. Cream the butter and sugar in a small bowl with electric beaters until light and fluffy. Add the eggs gradually, beating thoroughly after each addition.
3. Transfer the mixture to a larger bowl. Using a metal spoon, fold in sifted flours and cinnamon alternately with the milk. Stir until the mixture is just combined and almost smooth.
4. Spoon half the mixture into the tin,top with three-quarters of the pie apple, then the remaining cake mixture. Press the remaining pie apple around the edge of the top. Combine the extra cinnamon, sugar and flaked almonds and sprinkle over the cake.
5. Bake for 1 hour, or until a skewer comes out clean when inserted into the centre of the cake. Leave in the tin for 15 minutes before turning out onto a wire rack to cool.

Note: Canned apricots can be used instead of apples, if prefered.

Iced Mint and Lime Tea

Ingredients:
2 tea bags
1 litre boiling water
Juice of 1 lime
2 sprigs mint leaves, crushed
Sugar

Method:

1. Make 1 litre of tea with boiling water.
2. Add lime juice and mint leaves in tea while it's still hot.
3. Add sugar to taste.
4. Cool and chill in fridge.
5. Add ice before serving. Garnish with extra lime wedges and mint leaves.

Tiramisu

Ingredients:
1 cup strong black coffee
2 Tbsp Marsala wine (replaceable with Brandy, Whisky, Kahlua or Bailey)
2 eggs
75g caster sugar
250g Mascarpone cheese
300 ml double cream
chocolate powder
1 packet Savoiardi sponge fingers (or sponge cake)

Method

1. Mix the coffee with Marsala wine.
2. Combine the eggs and caster sugar in an electric mixer and whisk together until thick and light. The mixture should be thick enough to leave a trail on the surface.
3. Put the Mascarpone cheese into a large bowl. Stir in a little of the egg mixture. Fold in the remaining egg mixture. Fold in the double cream.
4. Cut the sponge fingers to fit the size of the base of the serving glass.
5. Line the bottom of the glass with a layer of sponge fingers. Drizzle coffee and Marsala wine mixture over the sponge fingers.
6. Sprinkle over a thick layer of chocolate, then spoon Mascarpone mixture on top (3-4 tbsp, enough to cover the sponge fingers). Level the surface.
7. Repeat the layers until it reaches the top of glass.
8. Decorate with the remaining chocolate. Cover and chill for 4 hours.

Serves 8

Singapore Chilli Prawns

Ingredients:
20 large king prawns, shelled, deveined, scored on back
2 cloves garlic, finely chopped
1 tsp chopped ginger
½ onion, finely chopped
2 chilli, seed removed and finely chopped
1 egg, lightly beaten
4 Tbsp Tomato sauce
2 Tbsp Chilli Sauce
Juice of ½ lime
2 tsp sugar
½ cup water
1 tsp cornflour

Method:

1. Mix tomato sauce, sweet chili sauce, water, lime juice and corn flour in a bowl.
2. Add 1 Tbsp oil in a wok or pan, fry garlic, ginger, chilli and onion until fragrant.
3. Add prawn and give it a good stir.
4. Add the sauce mixture and bring it to a boil.
5. Quickly stir in lightly beaten egg and continue stirring until egg is well mixed and cooked, about 1 minute.
6. Remove and serve immediately with steamed rice.

Asparagus Cappuccino

Ingredients:
25 g unsalted butter
1/2 tbsp olive oil
1 onion, chopped
2 sticks celery, chopped
1 baby fennel bulb, chopped
1 medium potato, chopped
1 tbsp chopped tarragon
375ml chicken stock
350 g (about 12 spears) asparagus, woody ends trimmed, chopped
300 ml thick cream.

Method:

1. Heat the butter and oil; fry the onion, celery and fennel for 1 minute.
2. Add the potato, tarragon and stock and cook for 10 minutes.
3. Add the asparagus and cook for a further 5 minutes until the vegetables are tender.
4. Set aside to cool slightly then place in a blender and process until smooth.
5. Season well with salt and pepper and add the cream.
6. Just before serving reheat the soup gently, and you can blend with an electric hand blender to froth the soup. Pour into serving cups.

Serves 8
Adapted from ABC Delicious: Let's do Lunch

Dulce de Leche Caramel

Ingredients:
1 can of condensed milk

Method:
Put a can of condensed milk into a pan of boiling water and let it simmer away for 3 - 3½ hours, topping up with more water if necessary.

Adapted from "Made In Italy Food & Story" by Giorgio Locatelli.

Pear Financier by Gordon Ramsay

Ingredients:
125 g unsalted butter
4 pears
165 g caster sugar
25 g plain flour
125 g ground almonds
160 g egg whites (about 4 egg whites)

Method:

1. Preheat the oven to 190°C. Grease four moulds or ramekins with butter, and dust with a little flour. Put in the fridge for 10 minutes for the butter to set.
2. Put the butter in a pan over a high heat and cook until it starts to go brown. Strain through a fine sieve and leave to cool.
3. Peel and core the pears and chop into 1 cm dice.
4. Put 75 g of the caster sugar into a warmed pan and heat gently until caramelized. Add the diced pear and cook for about 4 - 5 minutes, until it just starts to break down. Take out the pan and leave to cool on a tray.
5. Mix the flour, the ground almonds and the remaining sugar in a large bowl.
6. Slowly fold in the egg whites, then stir in the melted butter.
7. Combine the almond mixture with the pears, then pour into the ramekins until three quarters full.
8. Bake at the top of the preheated oven for 25 minutes until golden brown and firm.
9. Serve with creme fraiche, sprinkled with chopped mint.

Serves 4
Recipe adapted from Kitchen Heaven by Gordon Ramsey

Petits Pots de Crème

Ingredients:
400 ml milk
1 vanilla pod
3 egg yolks
1 egg
80g caster sugar
Raspberries for garnish

Method:

1. Preheat the oven to 160°C. 
2. Put the milk & seeds from vanilla pod in a saucepan & bring just to the boil.
3. Meanwhile, mix together the egg yolks, egg and sugar.
4. Strain the boiling milk over the egg mixture whilst whisking.
5. Skim off the surface to remove any foam.
6. Ladle into 25 ml ramekins and place in a roasting tin.
7. Pour enough hot water into the tin to come halfway up the sides of the ramekins.
8. Bake for 30 minutes, or until the custards are firm to the touch.
9. Leave the ramekins on a wire rack to cool, then refrigerate until ready to serve.
10. Garnish with Raspberries.

Serves 4
Adapted from The Food of France

For Chocolate Pots, add 1 Tbsp cocoa and 60 grams melted dark chocolate to the milk instead of the vanilla.
For Coffee Pots, add 1 Tbsp granulated coffee.

Cherry Clafoutis

Ingredients:
200 ml double cream
1 vanilla pod
100 ml milk
3 eggs
50g caster sugar
70g plain flour
1 Tbsp kirsch
450g black cherries
icing sugar for dusting

Method:

1. Preheat the oven to 180°C.
2. Put the cream in a small saucepan.
3. Split the vanilla pod in two, scrape out the seeds and add the whole lot to the cream.
4. Heat gently for a couple of minutes, then remove from heat, add the milk and cool.
5. Strain to remove the vanilla pod.
6. Whisk the eggs with the sugar and flour, then stir into the cream.
7. Add the kirsch and cherries and stir well.
8. Pour into a 23 cm round baking dish and bake for 30-35 minutes, or until golden on top.
9. Dust with icing sugar and serve.

Serves 6
Adapted from The Food From France Cook Book

Kaya (Coconut Jam)

Ingredient:
4 eggs, beaten and sieved
250 g sugar
50 ml pandan / screwpine water (blend 5 pandan/screwpine leaves with 50 ml water in a blender and sieve the mixture)
250ml coconut cream (or thick coconut milk), sieved

Method:

1. Put sugar and pandan water in a heavy-based pan and boil until sugar dissolved and caramelised.
2. Remove from heat and pour in coconut cream / milk and eggs.
3. Cook and stir constantly in low heat for 25-30 minutes until the mixture is smooth and thicken.
4. Remove from heat and leave to cool.

Serve with toast.

Malaysian Butter Prawn

Ingredients:
500g large king prawns, devein
2 Tbsp corn flour
250g butter or margarine
2 eggs + 5 egg yolks, beaten
2 stalks curry leaves
1 tsp curry powder
4 bird's eye chillies
1 Tbsp evaporated milk

Method:

1. Heat butter or margarine in wok.
2. Stir in beaten egg mixture slowly with a hand whisk and keep stirring until they separated into tiny roes and golden brown.
3. Add in curry leaves, curry powder, bird's eye chillies and evaporated milk and stir fry until fragrant.
4. Remove and drain.
5. Coat prawns with cornflour and deep fry in hot oil until cooked. Drain.
6. Pour the prawns and egg mixture back into the wok. Stir fry until they are well mixed and serve immediately.

Serves 4

Portuguese Custard Tarts

Ingredients:
3 egg yolks
115g (4 oz or ½ cup) caster sugar
2 Tbsp corn flour
230 ml (7¾ fl oz) cream
170 ml (5½ fl oz or ⅔ cup) milk
2 tsp natural vanilla extract
1 sheet ready-rolled puff pastry

Method:

1. Put the egg yolks, sugar and cornflour in a saucepan and whisk together. Gradually whisk in the cream and milk until smooth. 
2. Place the pan over medium heat and cook, stirring, until the mixture thickens and comes to the boil. Remove from the heat and stir in the vanilla extract. Transfer the custard to a bowl, cover the surface with plastic wrap to prevent a skim forming and leave to cool.
3. Preheat the oven to 190°C. Lightly grease a 12-hole 80 ml (2½ fl oz or ⅓ cup) muffin tin. 
4. Cut the pastry sheet in half, put one half on top of the other and set aside for 5 minutes. 
5. Roll up the pastry tightly from the short end and cut the pastry log into twelve 1 cm (½") rounds. 
6. Lay each pastry round on a lightly floured surface and use a rolling pin to roll out until each is 10 cm (4") in diameter.
7. Press the pastry rounds into the muffin tin. Spoon the cooled custard into the pastry cases and bake for 20-25 mins, or until the pastry and custard are golden. 
8. Leave the tarts in the tin for 5 mins, then transfer to a wire rack to cool completely.

Makes 12
Adapted from Bill Granger's Everyday Cookbook

Chocolate Mud Cake

Ingredients:
1 Tbsp fresh lemon juice
1 cup milk
½ cup oil
250g dark chocolate, broken up or roughly chopped
1 cup hot strong coffee, can be strong instant
2 cups flour
2 tsp baking soda
1 tsp baking powder
1 cup caster Sugar
½ cup cocoa
2 eggs

For the Chocolate Ganache icing
400g dark chocolate, broken into pieces
1 cup cream

Method:

1. Preheat oven to 180°C. Line the base of a 22 - 23 cm spring-form tin with non-stick baking paper and spray with non-stick baking spray.
2. Mix the lemon juice with the milk and set aside for it to sour the milk.
3. Place oil, chocolate and hot coffee in a microwave bowl or small saucepan and heat gently, stirring often, until chocolate is melted and the mixture smooth. Cool.
4. In a large bowl, mix the flour, baking soda, baking powder, sugar and cocoa.
5. Mix the eggs and soured milk into the cooled chocolate mixture then fold this into the dry ingredients. Combine thoroughly.
6. Pour into the prepared tin and bake for 1 hour. When tested, fudgy crumbs will still adhere to a skewer. This is the desirable sticky mud cake consistency.
7. Cool for 15 minutes in the tin, then turn out and cool further on a wire rack.
8. When cold, split the cake in half using a serrated knife and fill the centre and frost the top with thick Chocolate Ganache icing.

For the Icing
Place both chocolate and cream in a saucepan and stir over medium heat until chocolate is melted and the mixture is smooth. Cool then refrigerate for 30 - 40 minutes until the mixture is a thick spreading consistency. Chill the frosted cake and serve with softly whipped cream or thick yoghurt.
Serves 10-12

Chocolate Cheesecake Brownie

Ingredients:
185 g (6½ oz) butter, melted
¼ cup (30g / 1oz) cocoa powder, sifted
1 cup (220g / 7¾ oz) caster sugar
2 eggs
1 cup (150g / 5¼oz) plain (all-purpose) flour, sifted

Cheesecake:
285g (10 oz) cream cheese, softened and chopped
4½ tbsp caster (superfine) sugar
2 eggs

Method:

1. Preheat the oven to 160°C. Place the butter, cocoa, sugar, eggs and flour in a bowl and mix well until smooth. Spoon into a 20cm (8") square slice tin lined with non-stick baking paper.
2. To make the cheesecake, process the cream cheese, sugar and eggs in a food processor until smooth. Place large spoonfuls of the cheesecake mixture on top of the chocolate mixture and swirl with a butter knife. Bake for 45-50 mins or until set. Cool in the tin & cut into 16 slices.

Makes 16 slices
Adapted from Donna Hay Chocolate

Gordon Ramsay's Mocha Mousse Cups

Ingredients:
100 g good-quality dark chocolate (about 60-65% cocoa solids)
125 g mascarpone
2 Tbsp icing sugar
4 Tbsp strong espresso coffee, cooled
150 ml double cream
To finish:
4 Tbsp double cream
a little dark grated chocolate
few amaretti biscuits, crushed

Method:

1. Break the chocolate into small pieces and melt in a heatproof bowl set over a pan of barely simmering water. Stir until smooth, then remove the bowl from the heat and leave to cool.
2. With a hand whisk, beat the mascarpone and icing sugar together until smooth, then whisk in the espresso and the melted chocolate.
3. In another bowl, whip the double dream until soft peak form. Fold the cream into the mocha mixture until well combined. Spoon the mousse into four espresso/cappuccino cups or ramekins and chill overnight.
4. Just before serving, lightly whip the 4 Tbsp double cream until thick and swirl over of the mousses. Sprinkle the grated chocolate and crushed amaretti on top and serve immediately.

Serves 4
Adapted from Gordon Ramsay's Sunday Lunch Coffee and Chocolate Mousse Cups
Tip: To melt chocolate in a microwave, break into small pieces and tip into a bowl. Microwave on high for a minute, give the pieces a stir, then microwave again for another minute. Stir the chocolate until smooth. This method is only suitable for plain or dark chocolate. White chocolate, in particular, is likely seize as it overheats in the microwave.

Gordon Ramsay's Espresso Coffee Crème Brulee

Ingredients:
350ml double cream
125ml whole milk (preferably UHT)
50ml double strength espresso coffee
1 Tbsp Kahlua or Tia Maria (optional)
6 large free-range egg yolks
75g caster sugar
2 Tbsp demerara sugar, to caramelise top of crème brulee

Method:

1. Preheat the oven to 140°C. Lightly grease 6 ovenproof ramekins and stand them on a baking tray.
2. Put the cream and milk in a heavy-based saucepan and heat slowly to scalding point, then stir in the espresso coffee and liqueur, if using.
3. Beat the egg yolks in a large heatproof bowl until pale and creamy.
4. Pour the hot steaming coffee cream on to the egg yolks, a third at a time, whisking well. Then whisk in the caster sugar.
5. Strain this liquid through the fine-mesh sieve into a jug.
6. Pour the mixture into the ramekins, dividing it equally. Bake for about 45 minutes until custards are very lightly set on top. To test, tilt one of the cups slightly: the custard should come away from the side of the cup and the centre should still be slightly wobbly.
7. Remove from the oven and allow to cool; the mixture will thicken on cooling. Chill until required.
8. When ready to serve, sprinkle a teaspoon of demerara sugar evenly over the surface of each custard and caramelise with a blow-torch.
9. Serve immediately.

Serving Size : Serves 6

Nyonya Asam Fish Curry

Ingredients:
600 to 700g white pomfret, cleaned and cut into thick slices

Mix and strain:
50g assam jawa
400ml water

(A) Pound:
100g shallots
5 pips garlic
2 slices lengkuas
2 buah keras

(B):
2 stalks serai (lemon grass)
1 bunga kantan, cut into halves
4 stalks daun kesom

(C):
2 1/2 tbsp chilli boh
1 tsp turmeric powder
1 tsp Maggi belacan powder

Seasoning:
1/2 cube Maggi ikan bilis stock
1/2 cube Maggi chicken stock
1/2 tsp sugar

Method:

1. Sprinkle a dash of salt over fish and set aside.
2. Heat 4 tbsp oil. Saute (A) and (B) till fragrant. Add (C) and assam jawa juice. Simmer, then add seasoning and put in the fish.
3. When fish is cooked, turn off the heat. Dish out, sprinkle with sliced bunga kantan and serve with steaming hot rice.

Irish Lamb Stew

Ingredients:
2½ pounds lamb shoulder or shoulder blade chops, bone-in
2 lb potatoes, peeled, quartered
2 large onions, quartered
2 large carrots, peeled and cut into 2-inch segments
1 turnip, peeled and roughly chopped
2 Tbsp pearl barley (omit for gluten-free version)
1 tsp dried thyme OR 1 Tbsp chopped fresh thyme
Salt & freshly ground black pepper
1 qt water or lamb stock, warmed

Method:

1. Heat a large (6 qt) thick bottomed Dutch oven on medium heat.  On medium high heat, heat 2 Tbsp oil & working in batches, brown the lamb pieces on all sides.
2. Layer the meat and vegetables in the pan. Start with a layer of meat, add a layer of potatoes, turnips, onions & carrots, add another layer of meat and top with another layer of vegetables. 
3. Add barley, thyme, black pepper, and a teaspoon more of salt. Add water or stock to the pot. 
4. Bring to a boil. Reduce to a bare simmer. Let simmer, covered, but with the lid slightly ajar, for 1½ to 2 hours, until the meat is falling off the bones.
5. Skim any excess fat from the stew. Use tongs to pick out and remove bones. Adjust seasonings, adding salt and pepper to taste.

Serves 6.

Sponge Cake

Ingredients:
100g butter
100g caster sugar
100g self raising flour
Vanilla essence
Pinch of salt
2 medium eggs

Method:

1. Preheat oven to 190°C.
2. Place the butter & sugar into a mixing bowl. Beat until smooth and creamy.
3. Beat the eggs in basin or cup and add to the mixture a little at the time, with the flour keeping the same smooth and creamy consistency.
4. Making sure the mixtures does not get too wet or dry as you go when you have used all the flour and the eggs.
5. Add the vanilla essence and a pinch of salt, mix for a few minutes.
6. Divide into two lined, or non-stick sponge tins & bake for 20-25 minutes .
7. Put to cool on a rack to cool.
8. When cool put one upside down on a plate spread with jam, you can also put fresh cream in at this stage, put the other piece on the top and dust with icing sugar.