Mango Swiss Roll

Difficulty: easy

Preparation time: 10 min
Total time: 40 min
Serving size: 8 slices

Ingredients
Sponge

3 large eggs
120 g caster sugar, plus 1 Tbsp
70 g self-raising flour

Filling
200 g double cream
80 g Greek yoghurt
50 g icing sugar, plus extra for dusting
100 g ripe mango, sliced (5 mm)

Preparation

Sponge

1. Preheat oven to 180°C and line a swiss roll tin (30 cm x 20 cm x 1 cm) with baking paper.
2. Insert butterfly whisk. Place eggs and sugar in mixing bowl then whisk 6 min/speed 3.
3. Place a small bowl on mixing bowl lid and weigh in flour. Remove then sieve flour into mixing bowl and mix 15 sec/speed 2.5. Remove butterfly whisk. 
4. Transfer mixture to prepared tin, gently smoothing out into corners. Bake for 14-16 minutes (180°C) until well risen and just firm to the touch. 
5. Meanwhile, clean mixing bowl and butterfly whisk then scatter 1 Tbsp sugar over a piece of baking paper larger than the swiss roll tin.
6. Once sponge is cooked, immediately tip out onto sugar coated baking paper. Carefully remove baking paper lining, then make an incision about 1 cm in from the short edge, being careful not to cut through the sponge - this makes it easier to roll up. Gently roll up sponge, with sugar coated paper inside. Cover with a damp tea towel then set aside to cool.

Filling

1. Once sponge is cool, prepare filling. Insert butterfly whisk. Place cream, yoghurt and icing sugar in mixing bowl then whip until soft peaks form/speed 3, watching carefully to avoid over-whipping.
2. Remove butterfly whisk then fold in sliced mango with spatula.
3. Unroll cooled sponge, then spread filling evenly over surface, leaving a 1 cm border around the edge. Roll up, leaving behind the baking paper, then transfer to a serving plate. Dust with icing sugar and serve.

Simple Egg Salad for Sandwiches

Ingredients

8 eggs
½ cup mayonnaise
1 teaspoon prepared yellow mustard
¼ cup chopped green onion
salt and pepper to taste
¼ teaspoon paprika

Method

1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

Garlic Steak & Cheesy Potato Hash Foil Packs

Prep Time: 10 mins

Cook Time: 15 mins
Total Time: 25 mins

Servings: 4 serves

Ingredients

0.33 cup garlic butter divided

For The Potatoes:
17.33 ounces baby Yukon potatoes (or 750 grams), washed (peeled or unpeeled), cut into 1-inch pieces
0.17 cup onion diced
1.33 tablespoons fresh parsley finely chopped
Salt to taste
Cracked black pepper to taste
0.22 cup diced bacon cooked
0.22 cup scallions (or green onions/shallots), sliced

For The Steak:
1.33 pounds whole eye fillet (or ribeye) steak (or 1 kg)*, AT ROOM TEMPERATURE. Pat dry with paper towel for best results.
Salt to taste
Cracked black pepper to taste
0.17 cup cheddar cheese shredded
0.17 cup mozzarella cheese shredded**

Instructions

1. Preheat grill to medium-high heat.
2. Make a batch of this Garlic Butter. Divide in half and melt in the microwave for 20-30 seconds. Combine the potatoes and the onions in a bowl. Pour the melted garlic butter over the top; set aside.
3. Spread the remaining non-melted butter over the steak to evenly coat.

FOR WELL DONE STEAKS:
Slice your fillet into 2-inch thick slices (if the pieces are too small they will dry out). If you like your steak dry, cut them smaller.

FOR MEDIUM RARE STEAKS:
Cut your fillet into 4-inch long pieces (see above pictures or video for reference). The bigger you cut them, the more juicy the steak will be once its done. For rarer steaks, but them bigger (5 or 6 inch pieces).

TO COOK:

1. Tear four or six 15-inch (40cm) pieces of heavy duty foil and arrange on your kitchen counter or bench top. Divide steaks and potatoes among the top half of the foil sheets. Sprinkle with parsley, and season with salt and pepper
2. Fold up the sides of the foil first over the steak and potatoes, then fold up the entire bottom half of the foil over the ingredients to join the ends. Fold down to seal, pressing the seal tightly to prevent any juices from spilling out.
3. Place foil packets on the HOT grill, cover and cook for 7 minutes on one side. Flip and cook on the other side for a further 5 minutes, until potatoes are cooked through, (about 12 minutes all together). CAREFULLY open the foil packets (being careful of the escaping steam). Sprinkle the cheese over the potatoes, and loosely tent with the foil again to allow the cheese to melt through for a further 3 minutes while still on the grill.
4. Top the potatoes with the cooked bacon, garnish with the scallions (or green onions), and season with a little extra salt and pepper, if needed.

Notes
*It's very important you use a cut of steak that will stay tender during the cooking process. Eye fillet, ribeye, porterhouse, top sirloin, etc.
**Substitute cheddar/mozzarella with Monterey Jack cheese if you prefer.
For Stove Top:
If you can, use a cast iron skillet or a heavy based pan. Preheat skillet over medium heat. When foil packs are ready, place them in the hot, preheated skillet to cook for 7 minutes, covered (you may need to do them in batches of two). Flip and cook for a further 7 minutes (covering again), until done.
For Oven:
Preheat oven to 220°C | 430°F. Prepare foil packs; place packs on a baking sheet/tray, and bake for 20-30 minutes in the HOT oven. Flip packs and cook for a further 10-15 minutes, or until cooked to your liking. OPTIONAL: open foil packs being careful of trapped steam, and broil for 3-4 minutes, until charred. REMEMBER the result of meat depends on how large or small you cut your pieces!

Sausage Buns

Ingredients

Items A:
250g fresh milk
1 egg
45g sugar
7g yeast

Items B:

450g bread flour

5g salt

60g butter (softened)

16 sausages (boiled beforehand)

Egg wash - 1 egg + 2 Tbsp fresh milk

Sesame seeds (for spinkling)

Method:

1. Add items A into MB, mix 2 min/37C/speed 2.
2. Add items B & knead 3 min.
3. Add butter, knead another 3 min. Scrape down sides.
4. Remove dough & shape into a ball & rest for 10 min.
5. Divide dough into 16 portions, roll into long rolls and wrap around sausage. Let rest for 20-30 min.
6. Preheat oven to 180C.
7. Sweep egg wash over the rolls & sprinkle sesame seeds before baking for 18-20 min.
8. Remove from over & spread melted butter over each roll.

Video

Cantonese Beef Hor Fun

Ingredients (for 2)

200 g beef (striploin)

2 tsp (10g) light soya sauce

1 tsp (5g) sesame oil

2 tsp (10g) shao xing wine

1 tsp (5g) corn starch

225g kuey teow (1/2 packet)

2 tsp (10g) dark soya sauce

1 tsp (5g) light soya sauce

2 cloves garlic

1 shallot

2 tsp (10g) oil

1/4 carrot, slices

bunch of baby kai lan

fish cake (optional)

300-400ml hot water

2 tsp (10g) shao xing wine

1 tsp (5g) light soya sauce

1 tsp (5g) chicken stock granules

7-15g corn starch mixed with same amount of water

2 eggs

Method

1. Brush mixing bowl with 10g oil, insert butterfly & heat 6 min/Varoma/Reverse Spoon.
2. Whilst bowl is heating, separately marinade beef and kuey teow with the grouped ingredients.
3. Add kuey teow into MB, cook 4 min/Varoma/Reverse Spoon. When done, remove butterfly & pour into plate.
4. Add beef slices, cook 4 min/Varoma/Reverse Spoon. If beef is thick, may need extra 2 mins to cook. Pour on top of kuey teow.
5. Chop garlic & shallot 5 sec/speed 4. Add oil & saute 3 min/120C/Speed 1.
6. Add in chopped vegetables, fish case if using, water & seasoning. Cook 4 min/Varoma/Reverse Spoon.
7. Remove MC, extend cooking time to 1:30 min/Varoma/Reverse Spoon, add in corn starch slurry, then add in eggs.
8. Pour broth over beef and kuey teow.

Tips

1. Cut beef as thin as possible so it remains tender & pink.
2. If beef slices are thick, cooking time will be extended.
3. More starch = thicker sauce.

Tau Foo Fah (Thermomix)

Ingredients

150g soy bean (soaked for at least 4 hours beforehand)
700g water

2 pandan leaves (knotted)

2 Tbsp corn flour

1/4 tsp GDL

Method:

1. Add soya beans & 150g water into bowl & blend 30s/speed 8.
2. Pour the mixture into a filter cloth & clean the bowl.
3. Remove the bubbles from the soya milk & pour into the TM bowl.
4. Add 500g water & knotted pandan leaves and cook for 20min/98C/Speed 2.
5. Meanwhile, add 50g water, corn flour and GDL & mix well.
6. Pour the cooked soya bean milk from a good height into the corn flour mixture & remove the bubbles.
7. Cover it & let it solidify for 1 or 2 hours & it'll be ready to serve with your preferred syrup.

Chicken Porridge with Salted Egg

Difficulty: easy

Preparation time: 10 min
Total time: 30 min
Serving size: 6 portion

Ingredients
200 g chicken breast fillets, skinless, cut into pieces (4-5 cm)
10 g light soy sauce
1 - 2 tsp sesame oil, toasted, adjust to taste
200 g rice, rinsed and drained
1600 g water
2 century eggs, washed

2 salted duck eggs, cooked, shell removed and cut into cubes
2 tsp chicken stock paste 
or 2 tsp chicken stock powder
2 tsp salt
1 pinch ground white pepper
10 g fresh ginger root, finely shredded
2 sprigs fresh coriander, leaves only, finely chopped, to garnish
2 spring onions, finely chopped, to garnish

Preparation

1. Place chicken, light soy sauce and sesame oil into mixing bowl, chop 5 sec/speed 5. Transfer into a bowl and set aside.
2. Place rice and water into mixing bowl, set Varoma dish into position, add eggs to it. Close Varoma lid and cook 16 min/100°C/speed 3. Remove Varoma and place eggs in cold water before removing egg shell, cut eggs into cubes (5 mm). Alternatively, see note.
3. Add reserved minced chicken, reserved century eggs, salted eggs, chicken stock paste, salt, white pepper powder and ginger, cook 5 min/100°C/Reverse/speed 1. Garnish with chopped coriander leaves and spring onions before serve.

Note:

• Instead of steaming the eggs in the Varoma dish, the eggs could just be cooked separately by submerging in water & cooking over medium heat for 10-12 minutes.

Sizzling Yee Mee (Thermomix)

Ingredients

3 garlic cloves 

20 g fresh ginger
30 g cooking oil
1500 g water
20 dried shiitake mushrooms rinsed & soaked
400 g chicken pieces
100 g dark soy sauce
20 g sesame oil
100 g oyster sauce
5 dried chilli, cut roughly
2 chicken stock cubes
100 g cornflour
120 g sawi
230 g yee mee
2 eggs

Method

1. Place garlic cloves and ginger in mixing bowl. Chop. 5 sec/speed 6.
2. Add cooking oil. Sauté. 3 min/120°C/speed 1.
3. Add water and mushrooms. Sauté. 10 min/120°C/reverse/speed 1.
4. Add chicken, soy sauce, sesame oil, oyster sauce, dried chillies and chicken stock. Cook. 20 min/120°C/reverse/speed spoon. Meanwhile, mix cornflour and water in a small bowl.
5. Add reserved cornflour mixture. Mix. 3 min/Varoma/reverse/speed spoon.
6. Heat up sizzling pan over stove. Pour over yee mee & sawi. Add egg. Cook 3 minutes. Serve hot.