Pai tee cups

Ingredient:

180gm rice flour

50gm flour

50gm corn flour

350ml water

1 telur

salt to taste

Method:

1. Mix all ingredients together.
2. Dip mould in flour mix & deep fry.

Braided Nutella Bread

Ingredients:

1 egg

1/2 tsp yeast

1 cup water

1 tsp salt

1 Tbsp sugar

2 1/2 cups all purpose flour

Cornmeal 
Nutella

Method:

1. Start by dissolving the yeast ¼ cup filled with water, poured into a small bowl. Take another bowl, and while you allow the yeast to rest for 10 minutes, mix in - using a stand mixer - an appropriate amount of flour, salt and sugar. Add yeast and mix at low speed. Slight speed to medium and continue to include within 7 minutes.
2. Get another bowl and lightly grease it and place the dough you have recently been made in there. Cover it with plastic wrap and after about an hour of sitting in a warm place for it to double in size.
3. Roll of the dough to make a circle. Careful you leave enough because you'll have to make another circle for a few minutes. Take Nutella ( be careful to take it in the fridge for a while, so it will be easy to spread, you could also microwave for 30 seconds to be sure) and pour evenly on the surface, but leaving a half-inch margin all test around.
4. The next step is to place another roll dough (Nutella free) on top. Then put it on a parchment -lined baking sheet or silicon along. It is advised you sprinkle the sheet with cornmeal advance. Use a knife to cut the dough in the middle, but keeping one end intact. Look at the image for a guide.
5. When turning the cut side to the top, twist the ends of the test surpass each other. Do this for each section you did. For the next 20 minutes, let your future bread sit in a dry place, but make sure you cover it with plastic wrap. At the same time, prepare the oven. Set it to 350 ° F. Before placing the dough in, clean it with some egg. Then bake at this temperature for about 20 minutes. To get this little brown appearance and taste of the top, raise to 425 ° F and bake for another 5-7 minutes.

Fried Rice

Ingredients:

3 cups cooked white rice
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

Method:

1. On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. 
2. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. 
3. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.

New York Cheesecake

Ingredients:

5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest

Method:

1. Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit. 
2. In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
3. In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth. 
4. Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
5. Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
6. Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.

French Toast Casserole

Ingredients:

4 Tbs butter, melted
1/2 c. light brown sugar
1 loaf challah or brioche (I used challah) cut into 1″ slices
8 eggs
1 c. whole milk
2 tsp cinnamon
pinch each of nutmeg and ginger
1 c. chopped pecans

Method:

1. Pour butter into bottom of 9×13 baking pan. Sprinkle with brown sugar. 
2. Arrange bread in baking pan, ripping pieces in half as necessary to cram everything in there in a semi-even way. 
3. Mix remaining ingredients, whisking until eggs are broken up and well combined. Pour over bread.
4. Let stand 3-12 hours & bake at 350 for 35-40 minutes. 

Serve with maple syrup.

Tumeric Milk

Ingredients:

2 cups of homemade almond milk (or other organic varieties)
1 Tbsp local honey (sugar-free version is stevia)
1 tsp ground turmeric
small pinch of black pepper and grated ginger (fresh is best)
1 cinnamon stick or 1 teaspoon ground cinnamon

Instructions:

1. Simply pour all ingredients into a small saucepan and bring to a light boil, reduce heat and drink warm.
2. You may also consume this chilled, but warm is best.
3. Strain if you have large pieces of ginger, cinnamon, peppercorns, etc.

Notes

You may use whatever milk you prefer: cows, goats, hemp, coconut, almond, soy, etc. I recommend coconut or almond milk.

Jam Roly Poly

Ingredients:

50g salted butter, cold and cut into chunks, plus extra for greasing
250g self-raising flour, plus extra for rolling
1 vanilla pod, seeds scraped out
50g shredded suet
150ml milk, plus a drop more if needed
100g/4oz raspberry or plum jam, or a mixture
custard, to serve

Method:

1. Put a deep roasting tin onto the bottom shelf of the oven, and make sure that there’s another shelf directly above it. Pull the roasting tin out on its shelf, fill two-thirds with boiling water from the kettle, then carefully slide it back in. Heat oven to 180C/160C fan/gas 4. Tear off a large sheet of foil and greaseproof paper (about 30 x 40cm). Sit the greaseproof on top of the foil and butter it.
2. Tip butter, flour and vanilla seeds into a food processor; pulse until the butter has disappeared. Tip into a mixing bowl. Stir through the suet, pour in the milk and work together with a cutlery knife until you get a sticky dough. You may need a drop more milk, depending on your flour.
3. Tip the dough out onto a floured surface, quickly pat together to smooth, then roll out to a square roughly 25 x 25cm. Spread the jam all over, leaving a gap along one edge, then roll up from the opposite edge. Pinch the jam-free edge into the dough where it meets, and pinch the ends roughly, too. Carefully lift onto the greased paper, join-side down (you might find a flat baking sheet helpful for this), loosely bring up the paper and foil around it, then scrunch together along the edges and ends to seal. The roly-poly will puff quite a bit during cooking so don’t wrap it tightly. Lift the parcel directly onto the rack above the tin and cook for 1 hr.
4. Let the pudding sit for 5 mins before unwrapping, then carefully open the foil and paper, and thickly slice to serve.