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.

Irish Beef Stew

Ingredients:
¼ cup olive oil
1¼ pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
1 cup of Guinness beer
1 cup of fine red wine
2 Tbsp tomato paste
1 Tbsp sugar
1 Tbsp dried thyme
1 Tbsp Worcestershire sauce
2 bay leaves
2 Tbsp (1/4 stick) butter
3 lbs russet potatoes, peeled, cut into ½" pieces (about 7 cups)
1 large onion, chopped
2 cups ½" pieces peeled carrots
Salt and Pepper
2 Tbsp chopped fresh parsley

Method:

1. Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. 
2. Add garlic and sauté 1 minute. 
3. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
4. While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step 3 has simmered for 1 hour.
5. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. 
6. Discard bay leaves. Tilt pan and spoon off fat. 
7. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. 

Serves 4 to 6.

Note
Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.

Pho (Vietnamese Beef Noodle Soup)

Ingredients:
220 g rice flour (kuay teow) noodles
8 cups beef stock
5 whole cloves
4 thin slices of ginger
3 star anise pods
1 cinnamon stick
1 tsp black peppercorns
1 yellow onion, sliced
salt & pepper
8 shallots, sliced & fried
250 g ribeye, sliced very thinly
cilantro (coriander) leaves
mint leaves
basil leaves
1 cup bean sprouts
2 Thai chillies (cili padi), seeded & sliced
1 lime, cut into quarters
Red hot pepper sauce, for serving

Method:

1. Soak rice flour noodles in warm water for 20 mins until very pliable.  Drain.
2. Combine stock, onion, salt & pepper & spice bag with cloves, ginger, star anise, cinnamon & peppercorns & bring to boil over medium high heat, then heat & simmer for 10 mins until broth is fragrant.  Remove spice bag & bring back to boil.
3. Immerse noodles in boiling water for 10 secs, drain & divide over 4 bowls.
4. Divide beef slices among the bowls & ladle over boiling broth. 
5. Divide cilantro, mint, basil, bean sprouts, chillies, fried shallots & lime wedges among the bowls.
6. Serve immediately.

English Trifle

Ingredients:
1 (9 inch) sponge cake, cut in cubes
1 cup seedless raspberry jam
8 ounces fresh raspberries
10 fluid ounces heavy cream
3 egg yolks
3 tablespoons white sugar
10 fluid ounces heavy cream
2 ounces sliced almonds

Method:

1. Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
2. Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.
3. While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.
4. Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.

Pot Roast

Ingredients:
3½ lb of beef shoulder or boneless chuck roast
1 Tbsp olive or grapeseed oil
Salt, pepper, italian seasoning to taste
1 large yellow onion, chopped or sliced
4 cloves of garlic, peeled
½ cup of red wine
Several carrots, peeled and cut lengthwise

Method:

1. Use a thick-bottomed covered pot (oven-proof), such as a dutch oven, just large enough to hold roast and vegetables. Heat 1 Tbsp of oil on medium high heat (hot enough to sear the meat). Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.
2. When roast is browned, lift up the meat and add garlic and chopped onion to the bottom of the pan. Let the roast sit on top of the onions. Add red wine. Cover. Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a low simmer when covered. Alternatively, pot roast can be cooked in a 110°C oven, once already browned, and the liquid brought to a simmer.
3. Cook for 3½ to 4 hours, until meat is tender. (If using a pressure cooker, cut the time by half). Near the end of the cooking, add carrots, cook until tender, about an additional 10 minutes.

After cooking 3 1/2 hours, before adding the carrots. Note how much liquid has been released by the meat. This comes from slow cooking at a very low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid and that you are cooking at the lowest possible heat to maintain the low simmering.
Serves 4-5. Suggest serving with green beans and potatoes.

Sticky Toffee Pudding

Ingredients:
¾ pint water
9oz chopped dates
1 tsp vanilla essence
1 tsp instant coffee powder
1½ tsp bicarbonate soda
9 oz soft brown sugar
4 oz soft butter
9 oz self raising flour

Toffee sauce:
4 oz butter
6 oz soft brown sugar
¼ pint cream

Method:

1. Pre-heat oven to 180°C - 190°C.
2. Bring the water to boil and add the chopped dates, vanilla essence and coffee. Take off the heat; add the bicarbonate soda and leave to cool.
3. Cream butter & sugar together until lighter in colour then gradually add the flour and date mixture. Mix well.
4. Place the mixture in a well greased 7 inched square tin and bake for about 35-45 minutes. Cook until well risen.

Toffee sauce:

1. To make the sauce, place the butter and sugar in a thick bottomed pan over a medium heat. Stir until sugar has dissolved and add cream.
2. Bring to the boil slowly and allow to simmer for approximatley one minute.
3. Remove from heat.

To serve:
Spoon out pudding and pour over toffee sauce.

Lancashire Hotpot (Nigel Haworth)

Ingredients:
1 kg under shoulder, neck and shin of lamb (Cut into 3-4cm thick pieces)
700g thinly sliced onions
1kg peeled King Edward potatoes, sliced
25g plain flour
40g salted butter, melted
150ml chicken stock
3 tsp sea salt
White pepper

Method:

1. Preheat oven to 180°C.
2. Season the lamb with 1 tsp of salt and a good pinch of pepper, dust with the flour. Put the lamb into the base of the casserole dish.
3. Sweat off the onions in 15g of butter with one tsp of salt for 4-5mins. Spread the onions evenly on top of the lamb in the Hotpot dish.
4. Place potato slices in a medium size bowl, add the remaining 25g melted butter, season with 1 tsp salt and a pinch of white pepper, mix well.
5. Put the sliced potatoes evenly on top of the onions, reserving the best-shaped rounds for the final layer and add the chicken stock.
6. Place the casserole dish, covered in oven for 30 minutes then for approximately 2½ hours on 130°C.
7. Remove from the oven, take off the lid or cover, return to the oven on 180-200°C for 30-40 minutes or until golden brown.
8. Serve with pickled red cabbage and glazed baby carrots.

Nigel Haworth is the chef-proprietor at the Michelin-starred, 3 AA Rosette Northcote.

Preparation time: 40 mins
Cooking time: 3½ hours

Beef Carbonnade

Ingredients:
30g butter
2-3 Tbsp oil
1kg lean beef rump or chuck steak, cubed
4 onions chopped
1 garlic clove crushed
1 tsp brown sugar
1 Tbsp plain (all purpose flour)
500ml beer (bitter or stout)
2 bay leaves
4 sprigs of thyme

Method:

1. Preheat oven to 150°C. Melt the butter in a large sauté pan with a Tbsp of oil. Brown the meat in batches over high heat then lift out onto a plate.
2. Add another Tbsp of oil to the pan and add the onion. Cook over moderate heat for 10 mins, then add the garlic & sugar & cook for another 5 minutes, adding more oil if necessary. Lift out the onion onto a second plate/bowl.
3. Reduce the heat to low and pour in any juices that have drained from the browned meat, then stir in the flour. Remove from the heat and stir in the beer, a little at a time (it tends to foam up). Return to the heat and let the mixture gently simmer and thicken. Season with salt and pepper.
4. Layer the meat and onion in a casserole dish, tucking the bay leaves and sprigs of thyme between the layers and seasoning with salt and pepper as you go. Pour the liquid over the meat, cover and cook in the oven for 2½-3 hours or until the meat is tender.

Serve with crusty french loaf.

Lamb Shank Stew

Ingredients:
6 Tbsp groundnut or vegetable oil
8 lamb shanks
2 onions, chopped
4 cloves of garlic, chopped
1 Tbsp turmeric
1 tsp ground ginger
¼ tsp dried chilli flakes
2 tsp cinnamon
¼ tsp freshly grated nutmeg
salt & black pepper
3 Tbsp honey
1 Tbsp soy sauce
3 Tbsp Marsala
6 Tbsp red lentils
3 Tbsp chopped pistachios, chopped blanched almonds or a mixture of both

Method:

1. Put 3 Tbsp of the oil into a very large, wide, heavy-bottomed pan and warm over medium heat. Brown the lamb shanks, in batches, in the pan and then remove.
2. Add the remaining oil to the pan, and fry onion & garlic until soft, sprinkling salt over to stop it catching.
3. Stir in turmeric, ground ginger, chilli, cinnamon and nutmeg, and season with some freshly ground pepper. Stir again, adding the honey, soy sauce and Marsala.
4. Put the shanks back in the pan, add cold water almost to cover, bring to the boil then put a lid on the pan, lower the heat and simmer for 1–1½ hours or until the meat is tender.
5. Add the red lentils and cook for about 20 minutes longer without the lid, until the lentils have softened into the sauce, and the juices have reduced and thickened slightly.
6. Check for seasoning.
7. Toast the nuts by heating them for a few minutes in a dry frying pan, and sprinkle onto the lamb as you serve it.

Serving Size : Serves 6

Jamaican Oxtail with Broadbeans

Ingredients:
500 g beef oxtail, cut into pieces
1 large onion, chopped
1 green onion, thinly sliced
2 cloves garlic, minced
1 tsp minced fresh ginger root
1 scotch bonnet chilli pepper, chopped
2 Tbsp soy sauce
1 sprig fresh thyme, chopped
½ tsp salt
1 tsp black pepper
2 Tbsp vegetable oil
1½  cups water
1 cup broad beans, cut into pieces
1 tsp pimento berries (allspice) or peppercorns (optional)
1 Tbsp cornstarch
2 Tbsp water

Method:

1. Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. 
2. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. 
3. Place into a pressure cooker, and pour in 1½ cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
4. Add the broad beans and pimento berries, and bring to a simmer over medium-high heat. 
5. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the broad beans are tender.

Note
A slow cooker may be used instead of a pressure cooker in step 3. Simply place the browned oxtail and water into the slow cooker, and cook on Low for 10 hours, or High for 6 hours. Proceed with step 4 as stated.

Fudge Brownies

Ingredients:
2 eggs
2 teaspoons vanilla essence
125 g brown (demerara) sugar
125 unsalted butter (includes butter for greasing)
75 g plain flour
200 g dark chocolate, chopped
100 g white chocolate, chopped
100 g pecans or walnuts, chopped
1 tub (142 ml) sour cream

Method:

1. Preheat oven to 180°C and use some of the butter to grease a square baking tin (about 25 x 25 cm). 
2. Mix sugar, eggs and vanilla thoroughly in a bowl. 
3. Melt butter gently in a pan over medium heat until liquid. Whisk into egg mixture. 
4. Sift in flour. 
5. Put dark chocolate pieces in microwave for 2 minutes (or until melted); or melt chocolate bain-marie style if you don't have a microwave. 
6. Stir melted dark chocolate, white chocolate pieces, chopped nuts and sour cream into above egg mixture. 
7. Pour into baking tin and bake for 35–40 minutes or until a knife inserted in the middle comes out clean.

Spicy Oxtail Soup

Ingredients:
2 pcs oxtails, cut into chunks, trim the fats and scald in hot water
3 tomatoes, skinned & cubed
5 big onions, cut into wedges
3 ½ oz. chilies, ground to a paste
3 tbsp tomato puree
2 carrots, cut into large chunks
3 potatoes, cut into large chunks

Spices: lightly crushed and put in a muslin bag
3 pcs star anise
1 pc cinnamon stick, 5 cm long
5 pcs cloves
1 tsp coriander seeds
1 tsp cumin seeds
½ tsp aniseeds
1 Tbsp peppercorns, crushed

Salt to taste
2 liter of beef stock, boiling hot

Method:

1. With 3 Tbsp oil, in a Dutch Oven, fry the onions till fragrant. Add in the ground chilies and tomato puree.
2. After a quick stir, add in the oxtails and fry until it is well coated. Add in the tomatoes.
3. Next, pour in the hot beef stock and add the spice bag into the Dutch oven. Reduce heat and simmer for 1½ hours.
4. Add carrots, then 20 mins later, the potatoes & simmer until the oxtails are tender.
5. Remove the spice bag and add salt to taste.
6. Serve in individual soup bowls. Garnish with fried shallots and Chinese celery.

Bamiah (Breezy's Bites)

Ingredients:
600g topside beef, cut into large cubes
3 Tbsp coriander
2 tsp cumin (jintan putih)
1 tsp fennel (jintan manis)
12 dried chillies
1 tsp white peppercorns
4-5 cloves garlic
1 walnut sized piece of turmeric
1 walnut sized piece of ginger
salt to taste
5 Tbsp oil
2 cups water
1 Tbsp tomato paste
1 medium onion, thinly sliced
1 stick cinnamon 5 cm
3 cardamoms
3 cloves
4 Tbsp ghee
300g small ladies fingers, cut off top and bottom and slash halfway up from tail end up
300g small tomatoes, cut off top
green peas for garnishing

Method:

1. Dry fry then grind coriander, cumin, fennel, dried chillies and peppercorns finely.
2. Blend garlic, turmeric & ginger into fine paste & combine with meat, ground ingredients.  Add salt.
3. Heat oil, add onions, cinnamon, cardamoms & cloves. When onions are a little brown, add meat and fry until fragrant, then add water combined with tomato paste. Cover and simmer till meat is tender, stirring occasionally. 
4. Heat ghee, add ladies fingers and fry for about 8 minutes. When meat is tender and gravy is thick enough add ladies fingers together with tomatoes. 
5. Garnish with peas.

Oxtail Stew

Ingredients:
3 lbs oxtails with separated joints
Salt and pepper
Olive oil
1 medium yellow onion, chopped
1 celery rib, chopped
1 large carrot, chopped
2 cups stock (chicken or beef)*
2 cups of red wine
3 whole cloves garlic, peel still on
One bay leaf
Pinch of thyme
Parsley, chopped for garnishing

For roasted vegetables:
2 carrots, cut into 1-inch segments, large pieces also cut lengthwise
2 parsnips, cut into 1-inch segments, large pieces also cut lengthwise
2 turnips, cut into 1-inch pieces
Olive oil
Salt and pepper

Method:

1. Pat dry oxtails with paper towels. Sprinkle oxtails all over with salt and pepper. Heat 1 tablespoon of olive oil on medium to medium high heat in a 6-quart Dutch oven. Working in batches, and not crowding the pan, sear the oxtails in hot pan on all sides until golden brown. Use tongs to remove oxtails to a plate, setting aside. 
2. Add the chopped onion, carrot, and celery to the pan. Cook for a few minutes until onions are translucent. Add the oxtails back to the pan. Add the whole garlic cloves, the stock and wine. Add bay leaf, thyme, and half a teaspoon of salt. Bring to simmer. Reduce heat to low. Cover and cook for 3 hours, until meat is fork tender. 
3. One hour before the meat is done, heat oven on 350° C. Toss carrots, parsnips, and turnips in olive oil in a roasting pan. Sprinkle well with salt and pepper. Roast vegetables for 1 hour, or until lightly browned and cooked through. 
4. When meat is tender, remove oxtails from the cooking liquid. Either skim the fat off the top with a spoon, use a fat separator to remove the fat, or chill the cooking liquid for several hours so that the fat solidifies, making it easier to remove. If you are making ahead, at this point you can just put the stew in the refrigerator (let come to room temp first), with the oxtails still in it, and let it chill over night. The next day, scrape off the fat, reheat and then remove the meat from the dish. 
5. Pour the cooking liquid through a mesh strainer into a bowl, using a rubber spatula to press against the vegetable solids caught in the strainer. Discard the solids. Return the liquid to the pan and simmer until reduced by half. Then add back in the oxtails, and add the roasted vegetables to the pan. Heat on low heat for half an hour for the flavors to meld. Add some chopped parsley before serving. 

Serves 4-6.

Oxtail Soup

Ingredients:
4 oxtails
2 Tbsp oil
3 onions, chopped
4 garlic cloves, chopped
1 Tbsp AP flour
1 litre (4 cups) beef stock
1 litre (4 cups) water
2 bay leaves, torn in half
2 Tbsp tomato paste
2 Tbsp worcestershire sauce
4 potatoes, peeled & cubed
2 parsnips, peeled & cubed
2 carrots, peeled & cubed
3 tomatoes, chopped
2 Tbsp chopped spring onions
salt & pepper

Method:

1. Heat oil in heavy saucepan & brown the oxtail. Add the onions & garlic. 
2. Add the flour & cook, stirring, for 1 min. 
3. Mix in half the stock & bring to a boil, stirring. 
4. Remove from heat & refrigerate for 2 hours, so that fat can be spooned from the surface. 
5. Add the remaining stock, water, bay leaves, tomato paste, worcestershire sauce & season with salt & pepper & bring to a boil. 
6. Turn heat down & simmer, covered, for 2 hours, stirring occasionally. 
7. Add the potatoes, parship, carrot & tomatoes & simmer for 10 mins. 
8. Remove bay leaves before serving. Garnish with parsley. 

Florentines

Ingredients:
55 g (2 oz) unsalted butter
¼ cup soft brown sugar
2 tsp honey
¼ cups flaked almonds, roughly chopped
2 Tbsp chopped dried apricots
2 Tbsp chopped glace cherries
2 Tbsp mixed peel
1/3 cup AP flour, sifted
120 g dark chocolate, broken into small pieces

Method:

1. Preheat oven to 180°C. Line 2 large baking trays with baking paper. 
2. Melt butter, sugar & honey over low heat, stirring until combined. 
3. Remove from heat & add almonds, apricots, glace cherries, mixed peel flour. Mix well. 
4. Place flattened 2" rounds of mixture on baking trays & bake for 10 mins or until lightly browned. Cool on wire rack. 
5. Melt chocolate in double boiler & spread over base of each florentine & using a fork, make a wavy pattern on chocolate before it sets. 
6. Serve when chocolate sets. 

Caipirinha/Caipiroska

Ingredients:
1 lime, quartered
1 Tbsp sugar
50 ml cachaca
crushed ice

Method:

1. Muddle lime & sugar in a glass.
2. Add crushed ice & cachaca into glass & mix well with a spoon.
3. Add more crushed ice, straw & serve.

Bamiah

Ingredients:
600g sliced beef
300g lady's fingers
300g tomatoes
1 large onion, sliced
1 cinnamon stick
3 cardamoms
3 cloves
2 cups water
2 Tbsp tomato puree
4 Tbsp olive oil
salt to taste

Blended together:
- 3 Tbsp coriander
- 1 tsp cumin
- 1 tsp fennel seed
- 3 Tbsp dried chilli paste
- 1 tsp white pepper
- 1 tsp tumeric
- 5 garlic cloves
- 2 cm ginger

Method:

1. Mix blended ingredients with the beef slices. 
2. Heat the oil & fry the onions, cinnamon stick, cardomoms & cloves until fragrant. 
3. Add the beef mixture until browned, then add the water & tomato puree. Simmer for 20 mins. 
4. Add the lady's fingers & tomatoes & continue simmering for 20 mins. 
5. Serve with pita bread. 

Moussaka

Ingredients:
2 aubergines, thinly sliced
450g (1 lb) lamb or beef mince
2 onions, thinly sliced
1 tsp finely chopped garlic
400g (14 oz) canned tomatoes
2 Tbsp chopped fresh parsley
2 eggs
300 ml (10 fl oz) low fat natural yogurt
1 Tbsp freshly grated parmesan cheese
salt & pepper

Method:

1. Preheat oven to 180°C. 
2. Dry-fry the aubergine slices in a non-stick pan until brown on both sides. Remove. 
3. Fry mince for 5 mins, then add garlic & onions, again frying for 5 mins. 
4. Add tomatoes, parsley, salt & pepper, bringing to a boil, then simmer for 20 mins. 
5. Arrange half the aubergines in a layer in a ovenproof dish. Add the meat mixture then top with another layer of aubergine slices. 
6. Beat the eggs, then add yogurt, salt & pepper. 
7. Pour the egg mixture over the aubergines & sprinkle the parmesan cheese on top. 
8. Bake for 45 mins, then grill to brown. 
9. Serve immediately. 

Meringue Squares

Ingredients:
6 egg whites
½ tsp salt
250g caster sugar, plus 2 teaspoons
½ tsp cream of tartar
1 tsp vanilla extract
butter for greasing
250ml double cream
4 passionfruit
175g blackberries
175g strawberries, quartered

Method:

1. Preheat the oven to 220°C. 
2. In a large bowl, whisk the egg whites and salt until peaks begin to form. 
3. Gradually add the 250g of sugar, then the cream of tartar and vanilla, whisking all the while at speed, until the whites are stiff and glossy. 
4. Butter a swiss roll tin then spread evenly with the meringue mixture. 
5. Put in the oven, close the door, then immediately switch off the oven and leave overnight, without opening the door. 
6. When you want to serve it, remove to a large plate. 
7. Whisk the double cream until thick but still soft and spread over the marshmallow meringue. 
8. Scoop out the seeds and pulp of the passionfruit and dot them over the cream. Tumble the blackberries over the top. Toss the quartered strawberries in the remaining 2 teaspoons of caster sugar and arrange them on the cream, too. 
9. Cut into squares. 

Molten Chocolate Pudding

Ingredients:
50g soft unsalted butter, plus more for greasing
350g best dark chocolate
150g caster sugar
4 large eggs, beaten with a pinch of salt
1 tsp vanilla extract
50g plain flour
6 individual pudding moulds, buttered
baking parchment

Method:

1. Preheat the oven to 200ºC, putting in a baking sheet at the same time. Line the pudding moulds with baking parchment. 
2. Melt the chocolate and let it cool slightly. 
3. Cream together the butter and sugar, and gradually beat in the eggs and salt, then the vanilla. Add the flour, combining until smooth & then add the cooled chocolate, blending it to a smooth batter. 
4. Divide the batter between the 6 moulds, quickly whip the baking sheet out of the oven, arrange the little tins on it and replace in the oven. 
5. Cook for 10 minutes (add 2 extra minutes if the puddings are pre-made & fridge-cold). 
6. Take out of the oven & immediately tip out onto small plates or shallow bowls. 
7. Serve with whipped double cream, ice cream or mascarpone cheese. Raspberries may be added. 

Makes 6 servings

Buffalo Chicken Wings II

Ingredients:
4 to 5 pounds chicken wings
Freshly ground black pepper
Salt (if desired)
4 cups vegetable oil
4 Tablespoons butter or margarine (1/2 stick)
5 Tablespoons Louisiana-brand hot sauce or Tabasco sauce
1 Tablespoon white wine vinegar

Method:

1. Chop off the tip of each chicken wings, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired. 
2. Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings. 
3. Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of wine vinegar. Stir well and remove from the flame immediately. 
4. Place the chicken on a warm serving platter, pour the sauce on top, and serve. 

Yield: 8 to 10 servings

Hershey's Best Brownies

Ingredients:
225g (1 cup or 2 sticks) butter or margarine
2 cups sugar
2 tsp vanilla extract
4 eggs
¾ cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1 cup all-purpose flour
½ tsp baking powder
¼ tsp salt
1 cup chopped nuts (optional)

Method:

1. Heat oven to 180°C. Grease 13x9x2-inch baking pan. 
2. Place butter in large microwave-safe bowl. Microwave at Medium 2 to 2½ minutes or until melted. 
3. Stir in sugar and vanilla. 
4. Add eggs, one at a time, beating well with spoon after each addition. 
5. Add cocoa; beat until well blended. 
6. Add flour, baking powder and salt; beat well. 
7. Stir in nuts, if desired. Pour batter into prepared pan. 
8. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. 
9. Cool completely in pan on wire rack. Frost if desired. Cut into bars. 

Makes about 36 brownies.