Cherry Sauce

Cook Time: 15 minutes

Total Time: 15 minutes

Ingredients
4 cups (552 g) sweet cherries (fresh or frozen), pitted*
1/4 to 1/3 cups (60 ml) water
1 Tbsp cornstarch
1 Tbsp lemon juice
2 Tbsp sugar

Instructions

1. In a medium saucepan (off the heat), add water (use 1/3 cup for fresh cherries and 1/4 cup water for frozen cherries). Whisk in 1 Tbsp cornstarch, 1 Tbsp lemon juice, and 2 Tbsp sugar.
2. Place over medium heat and whisk constantly until the mixture starts to thicken.
3. Add cherries and cook stirring occasionally until sauce is at a light boil (about 6-10 minutes for fresh cherries and 12-15 minutes for frozen). The sauce should be thickened and uniformly bubbling, not just at the edges, then remove from heat.
4. Cool to room temperature then cover and store in the refrigerator in a glass mason jar or Tupperware container until ready to use. It will thicken more as it stands.

To accompany cheesecake.

Perfect New York Style Cheesecake

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes
Resting Time: 8 hours
Total Time: 10 hours

Ingredients
For the Crust:
1 1/2 cups (125g) graham cracker crumbs from 12 whole crackers
6 Tbsp unsalted butter melted
1 Tbsp granulated sugar

For the Cheesecake:
2 1/4 lb (1 kg) cream cheese room temperature (4 1/2 packages, 8-oz each)
1 1/4 cups (250g) granulated sugar
6 large eggs room temperature
1/4 cup (57.5g) sour cream
1/2 Tbsp vanilla extract

Instructions
How to Make Cheesecake Crust:

1. Crush graham crackers into crumbs. In a medium bowl, combine crumbs together with melted butter and sugar and stir until moistened.
2. Press crumbs into a 9" springform pan, going up the sides slightly. Bake in the centre of the oven at 350˚F for 8 minutes then cool to room temperature.
3. Place 2 large sheets of extra-wide heavy-duty foil on the counter. Set the springform pan in the centre and fold the foil up the sides of the pan ensuring there are no rips or holes. Fan the foil out slightly at the tops to keep the rim clear for rising.

How to Make Perfect Cheesecake:

1. Preheat oven to 450˚F/230˚C. In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese and 1 1/4 cups sugar. Beat on medium/high speed for 5 minutes until completely smooth, scraping down the bowl and attachment as needed.
2. Reduce speed to medium and add eggs one at a time, letting them incorporate between each addition and scraping down the bowl as needed.
3. Reduce speed to low and add 1/4 cup sour cream and 1/2 Tbsp vanilla and mix just until incorporated. Pour batter over the foil-wrapped springform pan with your cooled crust.

How to Bake Cheesecake in a Water Bath:

1. Boil a pot of water (boil more than you think you'll need to ensure there's enough). Set your cheesecake pan in a deep roasting pan. Pour hot water around the edges about half-way up the sides of the springform pan (1 1/2" to 2" of water).
2. Carefully transfer cheesecake to the centre rack of the oven and bake at 450˚F/230˚C for 15 minutes then reduce heat to 225˚F/110˚C and without opening the door, bake additional 60-70 minutes or until centre of cheesecake wobbles slightly when you tap the pan.
3. Remove cheesecake from the oven and let it rest in the roasting pan with water for 45 minutes then transfer to a wire rack to cool completely. Cover and chill in the refrigerator overnight to fully set before slicing.

Make cherry sauce as accompaniment. 

Recipe from Natasha's Kitchen

Shortbread

YIELD: 20 FINGERS

PREP TIME 10 minutes
COOK TIME 30 minutes
TOTAL TIME 40 minutes

Ingredients
340 g (2 1/4 cups) all purpose flour
113 g (1/2 cup) sugar
227 g butter, (2 sticks) softened
a little extra sugar for sprinkling on top of baked shortbread

Instructions

1. Heat oven to 375º F (190 ºC)
2. Mix all the ingredients together by hand or mixer, to a stiff consistency (the butter shouldn't be too soft, but also not straight from the fridge, especially if you use a mixer). Don't overwork the dough; stop when it just comes together
3. Roll out into the shape of a pan or tin you want to bake them in. I baked this in an 8 x 8 pan. Trim the edges to the approximate size.
4. FINGERS: Place it in the pan of your choice. One mistake many people make is rolling the shortbread too thin. Proper shortbread should be quite thick (no less than 3/4" or 2cm if making fingers). Tip: make sure your fingers are wide enough that a fork can prick them. Use a bench scraper or knife to cut the dough into fingers. Next, prick the shortbread with a fork, about half way through.
5. ROUND: You can also shape the dough into a ball, roll it out into a round, and score into triangles, then prick with a fork.
6. MOULD: (brush the mold with a little oil, and sugar first to ensure it comes out nicely). Roll out the dough, place over the mould and roll again to press into it. Remove the excess dough then turn out onto a tray. If your shortbread mould doesn't have a pretty design, prick it with a fork
7. Place in preheated oven for 25 to 30 minutes or until slightly brown on edges. Sprinkle with sugar immediately upon removing from the oven. Shortbread shouldn't be darkly colored. Let your shortbread cool on or in the pan or tray before moving to rack to cool completely.

Notes
Store in a sealed container (an old Walker's tin is excellent) and keep in a cool, dry place. Shortbread will keep well for weeks, but is also excellent after being frozen.

If you plan to keep your shortbread for more than two weeks, I'd suggest freezing it.

Nutrition Information:
YIELD: 10
SERVING SIZE: 1
Amount Per Serving:

CALORIES: 333

TOTAL FAT: 19g

SATURATED FAT: 12g

TRANS FAT: 1g

UNSATURATED FAT: 6g

CHOLESTEROL: 49mg

SODIUM: 147mg

CARBOHYDRATES: 38g

FIBER: 1g

SUGAR: 12g

PROTEIN: 4g

Nutrition information is only estimated.

Source: https://www.christinascucina.com/how-to-make-shortbread/

Alfredo Sauce

PREP TIME 10 minutes

COOK TIME5 minutes
TOTAL TIME15 minutes
SERVINGS10 servings

Ingredients
½ cup butter
1 pint heavy whipping cream 2 cups
4 ounces cream cheese
½ teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
1 cup grated parmesan cheese

Instructions

1. In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.
2. Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
3. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favourite pasta!

Nutrition Facts

The Best Homemade Alfredo Sauce Ever!

Amount Per Serving

Calories 329Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 21g105%

Cholesterol 111mg37%

Sodium 347mg14%

Potassium 67mg2%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 1g1%

Protein 6g12%

Vitamin A 1218IU24%

Vitamin C 1mg1%

Calcium 159mg16%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Itik Salai Masak Lemak Cili Api

Ingredients:

1 genggam kecil asam jawa (untuk basuh itik salai)
3/4 ekor itik salai (lebih kurang 700 gram)
2 keping asam gelugur
3 helai daun limau purut
2 batang serai (dititik)
3 helai daun salam
1 sudu besar serbuk lengkuas
2 pek serbuk santan 200gm
5 sudu besar serbuk ketumbar
1 mangkuk besar air

Bahan-bahan untuk dikisar:
1 inci halia
4 biji bawang putih
20 biji cli padi
3 bawang besar
50 gram kunyit hidup

Method:

1. Kisar halia, bawang besar, bawang putih, kunyit hidup dan cili padi sehingga lumat.
2. Basuh itik salai dengan air asam jawa sehingga bersih. Jangan risau, bau salai pada itik masih kuat walaupun ia dibasuh beberapa kali.
3. Masukkan air ke dalam periuk. Masukkan juga itik salai dan bahan kisar tadi. Masak dengan api sederhana dalam periuk yang mempunyai tutup.
4. Bersihkan asam gelugur, daun salam, daun limau purut dan serai. Titik serai tersebut. Masukkan kesemua bahan tadi ke dalam periuk.
5. Masukkan santan. Kacau sebentar. Kemudian, masak dengan api sederhana sehingga daging itik empuk. Letak garam dan rasa. Tambah garam lagi jika perlu. Apabila daging itik sudah empuk, ia sedia untuk dihidangkan.
6. Rasa itik salai ini agak kuat. Jadi, hidangkan Itik Salai dengan nasi panas panas dan ulam timun pun dah cukup. Apabila Itik Salai dimasak dengan api sederhana dengan tempoh yang lama, rasa salai itik tersebut, meresap ke kuah tersebut. Sedap. Jadi, kuah tersebut saya simpan dalam bahagian sejuk beku. Beberapa hari kemudian, saya keluarkan baki 1/4 itik dan masak semula dengan kuah yang ada. Cuma saya tambah sedikit cili padi dan santan untuk rasa lebih pedas dan lemak untuk masakan kali ke-2.

Thai fish cake tod mun pla

Ingredients

500g mackerel fillet (you can substitute snapper, swordfish, ling or barramundi)
3 tablespoons Thai red curry paste
1 egg white
1 teaspoon sea salt
1 teaspoon sugar
½ cup finely sliced snake beans*
6 kaffir lime leaves, finely sliced
vegetable oil, for deep-frying

Sweet Chilli Syrup:
1/4 cup white sugar
1/3 cup white vinegar
2 tablespoons fish sauce
1/2 fresh long red chilli, halved, seeded and finely chopped (optional)
1/4 cup cucumber, seeded and finely diced

Method

1. Flake fish with a spoon. Mix fish, curry paste, egg white, salt and sugar and knead with your hands. Mix through snake beans and kaffir lime leaves.
2. For the sweet chilli syrup, heat the sugar, vinegar, fish sauce and 2 Tbsp water in a saucepan for about 3 minutes or until the sugar has dissolved. Leave to cool. Place chilli and cucumber in a bowl and pour over cool syrup. Set aside until ready to serve.
3. Heat enough vegetable oil in a saucepan or wok to deep-fry. When the oil is hot, pinch off tablespoons of the fish mixture and carefully drop into oil. Cook in batches for 2-3 minutes or until golden. Drain on paper towel. Serve with sweet chilli syrup.
4. Note- snake beans are available from some Asian grocery stores. Substitute green beans if unavailable

Thai salad dressing

Ingredients

20 Thai bird chilies (พริกขี้หนูสวน)

15 cloves of garlic (กระเทียม)
6 Tbsp lime juice (น้ำมะนาว)
3 Tbsp water (น้ำเปล่า)

2 Tbsp fish sauce (น้ำปลา), alternatively use only salt or some salt and some fish sauce if you don't like the fishy sauce flavor - some Thais prefer using only salt in their seafood sauce.
½ tsp of salt for pounding the chilies and garlic (เกลือ)
1 Tbsp table sugar or palm sugar (น้ำตาล) - or you can use much less 

Method:

1. Add the bird chilies and peeled cloves of garlic into a mortar and pestle. Toss in ½ teaspoon of salt, and start pounding until coarse, making sure all the oils are released (should take 5 - 10 mins). Alternatively, blend or use a food processor or even just mince if you need to, but grinding by hand is the best method.
2. Add the crushed chilies and garlic to a bowl, then add the lime juice, water, fish sauce (or salt), and sugar, and mix thoroughly.
3. Start adding the ingredients especially the fish sauce and sugar gradually, and taste test and add more as needed.

Jamaican Oxtail Stew

Prep Time 10 minutes

Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6 people
Calories 470 kcal

Ingredients
2 -3 tablespoon cooking oil
1- 2 pounds oxtail cut up medium pieces
1 onion chopped
2 teaspoon minced garlic
1- teaspoon fresh chopped thyme
½ teaspoon smoked paprika
1 tablespoon ketchup /tomato paste
1 Whole Scotch bonnet pepper
2 green onions chopped
5-6 Whole pimento seeds (allspice),
1 Tablespoon Worcestershire sauce
1- teaspoon curry or more adjust to preference
15 ounce can butter beans , rinsed and drained
1 teaspoon browning (optional)
1 Tablespoon bouillon powder or cube (optional)
Salt to taste

Instructions

1. Season oxtail with, salt and pepper. Set aside
2. In a large pot, heat oil over medium heat, until hot, and then add the oxtail sauté stirring, frequently, any browned bits off the bottom of the pot, until oxtail is brown. If desire drain oil and leave about 2-3 tablespoons
3. Add onions, green onions, garlic, thyme, all spice, worcestershire, smoked paprika, stir for about a minute. Throw in scotch bonnet pepper, tomato paste, bouillon and curry powder, stir for another minute.
4. Then add about 4-6 cups of water , it's best to start with 4 cups , then add as needed . Bring to a boil and let it simmer until tender (depending on the oxtail size and preference) about 2- 3 hours, occasionally stirring the saucepan.
5. About 20-30 minutes before you remove from the stove add broad beans. Adjust thickness of soup with water or stock
6. Season with salt according to preference.

Recipe Notes

1. Want to marinate the oxtail before cooking? You can do so, especially if you have lots of time in your hand. Just marinate it using minced garlic, minced thyme, pinch of curry, onions, salt and pepper. One of our readers also lightly marinate it with Badia Complete Seasoning instead of salt and pepper, a teaspoon of browning sauce and a tablespoon of beef bouillon powder.
2. If you want a really dark color like the ones you would sometimes see at a Jamaican restaurant then go ahead and use browning sauce. Add the browning sauce after you saute the onions.
3. If you have particularly fatty oxtail be sure to spoon out the thin layer of fatty oil, about 1 hour into boiling. Not traditional but sometimes a necessity especially with non-organic cows.
4. When simmering the oxtail stew for 2-3 hours, put the lid on. It helps to cook faster.
5. If you only have the ground allspice on hand, you can swap a teaspoon of it for the pimento seeds.
6. Scotch bonnets are very hot. So leave it whole or if you're not a fan of heat, add it towards the last 5-10 minutes of cooking. You can find Scotch bonnet pepper in Caribbean and African Markets or sub it with habanero peppers.
7. To thicken the gravy, add a few slices of potatoes and let it cook longer. It usually just thickens up if you cook it longer. With that said, one of the other readers have used corn starch slurry towards the end with good results.
8. Don't like adding beans? Feel free to omit it. Or replace it with veggies like carrots and potatoes, instead.
9. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Victoria Sandwich (Buckingham Palace recipe)

Ingredients:

Ingredients for a traditional Victoria Sponge
3 eggs
150g caster sugar
150g unsalted butter
150g sieved self-raising flour
1/2 tsp of vanilla essence Jam (strawberry or raspberry)

Ingredients buttercream:
150g softened unsalted butter
220g sieved icing sugar
1/3 vanilla pod or vanilla essence

Method:

Instructions for traditional Victoria Sponge:

1. Preheat the oven to 180C (375F, gas mark 4)
2. Grease and line two 8 inch cake tins (if you only own one tin, you can bake the sponge and slice in half)
3. Cream the caster sugar, vanilla essence and softened unsalted butter until light and fluffy
4. In a separate bowl whisk the eggs
5. Gradually add the beaten eggs, a little at a time, to avoid the mixture curdling
6. Sieve the flour and fold into the mixture
7. Divide the cake mix between the two cake tins and smooth
8. Place on the middle shelf of the oven and bake for approximately 20 minutes, until the cake appears golden brown
9. Insert a skewer and ensure it comes out clean
10. Remove the sponges from their tins and leave to cool

Method Buttercream:

1. Cream the softened butter with the sieved icing sugar and seeds from the vanilla pod (or vanilla essence)

Assembling the cake:

1. Ensure that both sponges are completely cold before spreading a layer of jam onto the surface of one sponge
2. Spread a thick layer of buttercream on top of the jam (if you prefer this can be done first)
3. Gently place the second sponge on top and gently press down
4. Sprinkle with icing sugar and serve with a pot of fresh English tea!

Kuih Makmur Inti Susu

Ingredients (can get 100++ pieces, depending on the size):

1. 1kg all purpose flour
2. 450g ghee
3. 2 litre full cream milk
4. 1 cup of sugar
5. 1 packet of icing sugar

Steps to make the filling:

1. Boil the milk and sugar until thickened like caramel. Mix intermittently but constantly because otherwise the mixture might overflow. It is ready when you stir the mixture and u can see the bottom of the bowl. At this stage, it burns easily so mix constantly.
2. Then cool the caramel in the fridge. 

Steps to make the dough: 

1. Dry Fry the flour in a wok under low heat until it is warm.
2. Sift the flour into a mixing bowl.
3. Then mix the ghee with the flour bit by bit until it becomes a dough.

Step to make the makmur:

1. Take a small ball of dough and flatten it on your palm.
2. Take a bit of the caramel filling and put it in the middle of the dough and cover the caramel with the dough. 
3. Repeat steps 1 & 2 until you finish all the dough.
4. Bake at 200°C for about 10minutes. You will see some cracks. Do not panic. This means it is cooked. (If the cracks are too big, means the oven is too hot. Make sure to put the tray on a grill, not on a pan in the oven) 
5. Take out from the oven and let it cool down for a while.
6. Once it is cooled down, cover the makmur with icing sugar. (If you handle when hot, it crumbles easily)

Aussie Meat Pies

Ingredients

1 Tbsp olive oil
1 large brown onion, finely chopped
500g lean beef mince
1 Tbsp cornflour
3/4 cup Massel beef stock
3/4 cup tomato sauce
2 Tbsp Worcestershire sauce
1 Tbsp barbecue sauce
1 tsp Vegemite
2 sheets frozen shortcrust pastry, thawed
2 sheets frozen puff pastry, thawed
1 egg, beaten

Method

1. Heat oil in a saucepan over medium-high heat. Add onion. Cook for 3 minutes or until soft. Add mince. Cook for 4 minutes, stirring with a wooden spoon, or until browned.
2. Mix cornflour and 1 tablespoon of stock to form a paste. Add remaining stock. Add stock, sauces and Vegemite to mince. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes or until thick. Cool.
3. Preheat oven to 220°C. Place a baking tray into oven. Grease 4 x 8cm base measurement pie pans.
4. Cut 4 x 15cm circles from shortcrust pastry. Use to line bases and sides of pans. Fill with mince. Brush rims with water. Cut 4 x 15cm circles from puff pastry. Place over meat. Press to seal. Trim. Brush with egg. Season.
5. Place pies onto hot tray. Bake for 20 to 25 minutes or until golden. Serve.

The Best Peach Cobbler

Prep time : 10 mins

Cook time : 35 mins
Total time : 45 mins
Serves: 6

Ingredients
3 cups sliced peaches (fresh is best, but canned peaches works great too)
2 Tablespoons + 1 cup granulated sugar, divided
½ cup butter, softened
1 cup all-purpose flour
1 teaspoon baking powder
pinch of salt
pinch of nutmeg (optional)
1 large egg
1 teaspoon vanilla extract

Method:

1. Preheat oven to 180°C. Grease a 2 quart baking dish with non-stick spray.
2. Spread sliced peaches out in a single layer in prepared dish. Sprinkle tops of peaches with 2 Tablespoons sugar.
3. In a medium bowl, with an electric hand-mixer, beat 1 cup sugar and softened butter together until combined. Add flour, baking powder, salt (and nutmeg if using). Mix. Then add in egg and vanilla. Continue to beat and mix together until just combined. (Batter will be the consistency of cookie dough batter.)
4. Using a spatula, carefully spread batter over the tops of peaches. Trying to spread out as evenly as you can and covering most of the peaches. (I use my hands to help spread it too.)
5. Bake in preheated oven for 35 to 40 minutes or until crust is golden brown. Remove from oven and let stand 5 to 10 minutes before serving. Enjoy with vanilla ice cream or whipped cream!

Peach Cobbler

Ingredients

1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)

Method:

1. Melt butter in a 13- x 9-inch baking dish.
2. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
3. Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
4. Bake at 190° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

Chef's Notes
This dessert is perfect for entertaining guests on a summer night or even during the middle of the day at a cookout. Fresh peaches make this dish absolutely delicious. Top with a scoop of vanilla ice cream and enjoy.

Sablés Chocolat à la Fleur de Sel

Ingredients

3 g fleur de sel
150 g butter
120 g brown sugar or coconut sugar
50 g caster sugar
150 g coating Guanaja 70% cocoa (@valrhonausa)
175 g flour
5 g natural liquid vanilla extract
30 g cocoa powder
5 g baking soda

Method
Cut the chocolate into small pieces. Mix and sift the flour, cocoa powder and baking soda. Soften the butter and incorporate both sugars (brown and caster), the salt and liquid vanilla, then add the flour/cocoa/baking soda and roughly chopped chocolate. Mix as little as possible, as with a shortcrust pastry. Shape into rolls of about 4 cm diameter. Put in the refrigerator for at least an hour. Cut into slices of a good centimeter large. Put on an oven rack covered with silicone paper.
Bake for 11/12 minutes at 170°C in a preheated oven.

Notes, advice and tips:
The baking time is highly important, in order to be good, the shortbread must be underdone.
The use of fleur de sel allows to tone down the effect of saltiness, if you choose to replace it with table salt, you have to reduce the weight to 2 g.

Conservation:
You can make the dough a couple days ahead, store it in the fridge or freezer and cook it as you need it. A few days in a sealed container, shielded from the humidity.

Chicken Liver Pate

Ingredients:

200g butter
2 garlic cloves, crushed
225g chicken liver
30ml / 2 Tbsp brandy/cognac
50g mushrooms, sliced
1.25ml / 1/4 tsp ground mace
salt & pepper
30ml / 2 Tbsp double cream

Method:

1. Melt 50g butter & fry garlic & liver for 5 mins & remove.
2. Stir brandy into fried juices & add to liver & garlic - blend.
3. Melt 75g butter & fry mushrooms for 5 mins. Drain.
4. Stir butter into chicken liver, cool &season to taste with mace, salt & pepper.
5. Stir in cream.
6. Pour pate into moulds & arrange mushrooms on top. 
7. Melt remaining butter on top. Cool.

Ikan Masak Cuka

Ingredients:

Ikan (siap digoreng jangan sampai garing)
2 ulas bawang besar*
4 ulas bawang putih*
Cili besar*
Cili api*
Biji sawi*
Halia*
Air asam
2 sudu makan cuka
Air
Garam
Gula
Timun

Method: 

1. Panaskan lebihan minyak kemudian masukkan bertanda *. Tumis sehingga wangi.
2. Kemudian masukkan semua bahan kecuali ikan.Tunggu seketika hingga mendidih.
3. Apabila sudah mendidih masukkan ikan. Pastikan rasa semua ada masam dan manis.
4. Siap untuk dihidang dan makan dengan nasi panas.