Ratatouille’s Ratatouille

Ingredients:

1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree (such as Pomi)
2 tablespoons olive oil, divided
1 small eggplant
1 small zucchini
1 small yellow squash
1 red bell pepper
fresh thyme
Salt and pepper

Method:

1. Preheat oven to 375 degrees F.
2. Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.
3. Trim the ends off the eggplant, zucchini and yellow squash. trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.
4. On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.
5. Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping and alternating vegetables.
6. Drizzle the remaining tablespoon olive oil over the vegetables and season with salt and pepper. Sprinkle the fresh thyme over the dish.
7. Cover dish with a piece of parchment paper cut to fit inside the dish.
8. Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but still a bit firm. You should see the tomato sauce bubbling around them.

May be serve with soft goat cheese on top, alone, or with some crusty French bread…

Rolled beef with cheese and herbs

Ingredients:

1 kg rump steak
90g packaged cream cheese, softened
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1/4 cup plain flour
Salt and freshly ground black pepper
15g butter
1 tablespoon olive oil
2 teaspoons soy sauce
1 cup beef stock
2 tablespoons cream
2 teaspoons chopped parsley or chives

Method:

1. Mix cheese with herbs. Trim the steak and cut into eight pieces, flatten each piece with a meat mallet (or get your friendly local butcher to do it), to about 10cm square. Spread cheese mixture evenly over the steak pieces, roll up and use a toothpick to hold them together. Remember you have to get the toothpicks out before serving, so just lightly secure or you end up with beef roll and sauce all over the kitchen. Believe me.
2. Season the flour with salt and pepper. Lightly coat rolls in flour. Heat butter and oil over high heat in a large frypan. When the butter is foaming, add rolls in one layer and cook until evenly browned on all sides. Add soy sauce and stock, bring to boil, reduce heat, cover and simmer gently for 10 minutes.
3. Remove rolls from pan, remove toothpicks (carefully!) and place on a serving dish. Cover with aluminium foil to keep warm. Boil stock in pan until thickened; add cream and parsley/chives. Serve steak rolls drizzled with sauce, mash and vegies or a green salad.

Best Ever Pancakes

Ingredients:

3/4 cup milk
2 tablespoons white vinegar (see note)
1 cup all purpose flour
2 tablespoons white sugar (I used 3)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons melted butter
1 teaspoon vanilla

Method:

1. Combine the milk and vinegar in a small bowl for 10 minutes to "sour". Skip this step if using buttermilk. 
2. Combine the dry ingredients in a bowl. 
3. In a smaller bowl, whisk the soured milk, egg, vanilla and melted butter together. Pour into the dry ingredients and whisk until most of the lumps are gone, but DO NOT OVER BEAT!! 
4. The batter will be thick, don't add any more liquid. LET THE BATTER SIT UNDISTURBED FOR TEN MINUTES!! After 10 minutes, you will see bubbles in the batter, very important DO NOT STIR AGAIN. 
5. GENTLY dip out (don't pour out) 1/2 cup of batter and place it on a buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side. 

NOTE: This recipe only feeds about 3 or 4 people, but doubles or even triples nicely.

Thin Crust Pizza Dough (using bread machine)

Ingredients:

3/4 cup warm water - 100 to 110 degrees F (40 to 45 degrees C)
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white sugar
1 teaspoon active dry yeast
2 teaspoons olive oil

Method:

1. Pour the warm water into the pan of the bread machine, and add the flour on top of the water. Sprinkle with salt and sugar, and top with the yeast. Set the machine on the dough setting, and push the start button. When the machine signals that the dough is finished, transfer to a well-floured work surface.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Roll or stretch the dough out into thin crust about 14 inches across. Leave dough thick at the edge. Place the dough onto a 14-inch pizza baking sheet, and brush the dough with the olive oil.
4. Bake in preheated oven for 5 minutes before removing to top with desired ingredients for final baking.

Kacang Pol

Ingredients:
1 tin foul medames (remove liquid, wash & mash with potato masher)
500g beef (cook soup with stock)
garlic
ginger
black pepper
briyani spice

Method:

1. Fry garlic, ginger, black pepper & briyani spices until aromatic.
2. Add foul medames & beef stock & simmer until evaporated.
3. Serve with fried eggs, chopped tomatoes, green chilli, onions & limau kasturi.

Egg Muffins

Ingredients:
6 Eggs
Any other ingredients

Method:

1. Spray a muffin/cupcake pan w/ non-stick spray. 
2. Fill with anything you want: ham & broccoli, chicken & carrots, spinach w/ feta & tomatoes, steak & bell peppers....whatever you have in the fridge. (Note: add all veggies RAW - they will cook to perfection during the baking process) 
3. Mix approx. 1 egg per/muffin in a blender w/ a splash of milk. 
4. Pour directly into each cup just below the rim. 
5. Top with shredded or sliced cheeses of your choice. 
6. Bake at 425 degrees for approx. 20 min. 
7. Let cool before removing from pan

Kacang Pol

Ingredients:
1 tin Foul Medamas (Kimball)
1 kg ground beef
1 cup water
A little oil for frying
salt & sugar to taste

Items A

1 kg onions - ground
2 garlic - ground
1 tspn jintan manis - dry fried & ground
1 tspn jintan putih - dry fried & ground
1 tspn coriander - dry fried & ground
1 inch ginger - ground

Method:
Fry items A in oil until fragrant.
Add ground beef & stir until cooked.
Add foul medamas.
Add water & stew until gravy is thick.
Add salt & sugar to taste.

Serve with:
Cut green chilies
Diced large onion
Bread, toasted
Sunny side up eggs
Limau nipis

Resepi : Pak Haji
Rujukan : Buku Planta Resepiku Warisanku

Easy Chocolate Cake

Ingredients:

200g chocolate

100g salted butter

3 eggs

100g sugar

50g flour

sea salt

Method:

1. Preheat oven to 180˚C.
2. Melt the chocolate & butter in a double boiler or microwave.
3. Beat eggs & sugar until creamy.
4. Add melted chocolate to the egg mixture, & then fold in flour.
5. Line bottom of 26cm (10”) springform pan with baking paper, & rub butter on its sides.
6. Pour cake mixture into tin, & bake between 15 – 20 mins.

Nasi Ulam

Ingredients (for 5 portions)

Bahan utama: 2 cawan beras ditanak mjadi nasi (bila nasi dh masak, gaulkan dgn sedikit garam)

Bahan A: 

Ulam-ulaman - Beberapa helai ulam-ulaman berdaun spt daun gajus, putat, mengkudu, kaduk, kunyit, selom, daun sekentut, pegaga, ulam raja, dll (yg mana anda suka dan senang dapat)
Beberapa batang kacang panjang, kacang botol@kacang kelisa
4 ulas bawang merah (kecil)

Bahan B: 

2 batang serai
2 biji cili padi
1 inci lengkuas muda
1 inci halia muda
1 sudu teh lada hitam (biji) atau 1/2 sudu teh serbuk lada hitam

Bahan C: 

1 keping isi ikan talang kering@ikan kurau kering - direndam dan digoreng garing
1 cawan kelapa putih parut - digoreng keemasan

Method

1. Mayang halus ulam-ulaman bahan A. Potong nipis kacang panjang dan kacang botol@kacang kelisa.
2. Tumbuk bahan B dengan lumat. Tumbuk bahan C. Kelapa goreng tu jadikan serbuk jgn smpai pecah minyak pula.
3. Satukan kesemua bahan A, B dan C bersama nasi ke dalam mangkuk besar. Gaulkan dan perasakan dengan garam.
4. Sedia dimakan bersama sayur keladi.

Ratatouille

Ingredients

1/4 cup olive oil, plus more as needed
1 1/2 cups small diced yellow onion
1 teaspoon minced garlic
2 cups medium diced eggplant, skin on
1/2 teaspoon fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1 1/2 cups peeled, seeded and chopped tomatoes
1 tablespoon thinly sliced fresh basil leaves
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper.

Method

1. Set a large 12-inch saute pan over medium heat and add the olive oil. 
2. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. 
3. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. 
4. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. 
5. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. 
6. Stir well to blend and serve either hot or at room temperature.

Cheese Crusted Cottage Pie

Ingredients

For the pie filling
1 Beef cube
2 medium onions, chopped
500 g family pack ‘extra lean’ minced beef
75 g swede, cut into small cubes
1 large carrot, chopped
1 stick celery, thinly sliced
1 tbsp plain flour
1 tbsp tomato purée
1 tsp dried thyme (or 1 tbsp chopped fresh)
1 tsp dried parsley (or 1 tbsp chopped fresh)
Freshly ground black pepper

For the topping
1 Vegetable OXO cube
4 large potatoes (approx. 900g) cubed
75 g butter
50 g mature cheddar cheese, grated
2-3 tbsp fresh coarse white breadcrumbs

Method:

1. Fry the minced beef together with the onions in a saucepan until the mince becomes crumbly and turns a rich brown colour and the onions have softened.
2. Add the swede, carrot and celery and cook, stirring, for a further minute or two.
3. Crumble in 1 Beef OXO cube, sprinkle in the flour, and add the tomato purée and herbs. Mix well then blend in 250ml hot water. Season with freshly ground black pepper.
4. Partially cover the saucepan and simmer over a very low heat for 20 minutes, stirring occasionally. The stock will reduce to just the right rich consistency.
5. Meanwhile, boil the potatoes for 15 minutes or until tender. Drain thoroughly and return to the saucepan, add the butter and mash until smooth.
6. Pour the mince into a deep 20cm (8 inch) baking dish and spread the mashed potato evenly all over.
7. Mix together the cheese, 1 crumbled Vegetable OXO cube and the breadcrumbs. Scatter over the potato and bake in a preheated oven at 190C/375F/Gas 5 for about 25 minutes or until the top is crusty and golden brown.

Serves: 4
Preparation time: 35 minutes
Cooking time: 30 minutes

Shepherds Pie variation

1. Replace the onions with 2 sliced leeks, adding at the same time as the vegetables.
2. Omit the water and add a large can of chopped tomatoes.
3. Use minced lamb instead of the beef and replace the Beef OXO cube with a Lamb OXO cube.
4. For a more meaty Shepherd’s Pie, omit the canned chopped tomato and replace with an extra Lamb OXO cube and a total of 300ml (1/2 pt) hot water.

Serving suggestion
Serve with a crisp, fruity white such as a New Zealand Sauvignon Blanc, where hints of asparagus flavours can even be found in the taste of the wine.

Cook's tip
Crumble a Vegetable OXO cube into grated cheese or breadcrumb mixes for a really tasty topping to potato pies, gratins and pasta dishes. For a special potato topping (and a great way to get the kids to eat their veggies!), mix in some lightly cooked shredded Savoy cabbage or sliced leeks into the mashed potato. If you are preparing the Shepherd’s Pie ahead, chill until required. But remember to either bring the Shepherd’s Pie back to room temperature or add on another 10 minutes cooking time to ensure it is piping hot.

Cottage Pie

Ingredients 

3 tbsp olive-oil
1¼kg beef mince
2 onions, finely chopped
3 carrots, chopped
3 celery sticks, chopped
2 garlic cloves, finely chopped
3 tbsp plain flour
1 tbsp tomato purée
large glass red wine (optional)
850ml beef stock
4 tbsp Worcestershire sauce
few thyme sprigs
2 bay leaves

For the mash
1.8kg potatoes, chopped
225ml milk
25g butter
200g strong cheddar, grated
freshly grated nutmeg

Method:

1. Heat 1 tbsp oil in a large saucepan and fry the mince until browned - you may need to do this in batches. Set aside as it browns. Put the rest of the oil into the pan, add the vegetables and cook on a gentle heat until soft, about 20 mins. Add the garlic, flour and tomato purée, increase the heat and cook for a few mins, then return the beef to the pan. Pour over the wine, if using, and boil to reduce it slightly before adding the stock, Worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins - if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
2. Meanwhile, make the mash. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well, then allow to steam-dry for a few mins. Mash well with the milk, butter, and three-quarters of the cheese, then season with the nutmeg and some salt and pepper.
3. Spoon meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese. If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden. Or follow the steps (below) to freeze.

Barley lemon coconut drink

Ingredients:

100g barley pearls, soaked for 10 minutes in water
1 small pot of water
2 fresh coconuts, with flesh still intact
⅟₂ lemon, thinly sliced

For the sugar syrup,
1 cup water
3 tablespoon refined sugar
A bunch of pandan leaves, knotted

Method:

1. Boil 1 small pot of water over medium heat and then add soaked barley pearls. Boil for roughly ⅟₂ hour and let it cool for another ⅟₂ hour.
2. Using a blender, add barley water, cooked barley pearls and coconut juice. Blend until barley pearls achieve a fine texture.
3. Pour out into a big container.
4. For the sugar syrup, heat water, sugar, pandan leaves in a small pot over low heat for 30 minutes. Leave to cool for another 10 minutes.
5. Add coconut flesh, sugar syrup and slices of lemon together with the blended ingredients.
6. Serve chilled or top with crushed ice.

Preparation time: 5 minutes
Cooking time: 1 hour (including 1/2 hour cooling time)
Serves: 4-6

Shrimp Cocktail Sauce

Ingredients:

1 cup ketchup
1 -2 tablespoon horseradish (to your taste)
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 dash pepper

Method:

1. Mix all ingredients and chill.
2. When ready to serve dip shrimp and enjoy.

Thai Green Curry Chicken

Ingredients:

Green curry paste:
4 small green Thai chilies (cili padi)
1/4 cup shallot OR purple onion, diced
4 cloves garlic, minced
1 thumb-size piece galangal OR ginger, grated
1 stalk fresh minced lemongrass
1/2 tsp. ground coriander
1/2 tsp. ground cumin
3/4 to 1 tsp. shrimp paste
1 (loose) cup fresh coriander/cilantro leaves and stems, chopped
1/2 tsp. ground white pepper
3 Tbsp. fish sauce
1 tsp. brown sugar
2 Tbsp. lime juice

Curry Ingredients:
1 to 1.5 lbs. (about 0.7 kg) boneless chicken thigh or breast, cut into chunks
1 can coconut milk
4 kaffir lime leaves (daun limau perut)
1 red bell pepper, seeded and cut into chunks
1 zucchini, sliced lengthwise several times, then cut into chunks
Generous handful fresh basil
2 Tbsp. coconut oil or other vegetable oil

Preparation:

1. Place all the "green curry paste" ingredients together in a food processor, and process to a paste. If necessary, add a few Tbsp. of the coconut milk to help blend ingredients. Set aside.
2. Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then, using scissors, cut leaves into thin strips. Set aside.
3. Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste.
4. Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add 3/4 of the coconut milk, reserving 2-3 Tbsp. per serving portion for later.
5. Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.
6. Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
7. Add the red bell pepper and zucchini, plus the strips of lime leaf (or lime zest), stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.
8. Do a taste-test for salt, adding 1-2 Tbsp. fish sauce if not salty enough. If you'd prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour, plus bitter (the bitter is found in the fresh basil garnish).
9. Top with fresh basil, then drizzle over 2-3 Tbsp. coconut milk, and ENJOY!

Carrot Cake

Ingredients:
185g butter
1 1/2 cups castor sugar
3 eggs
2 cups grated carrot
3/4 cups chopped walnuts
3/4 cups plain flour
3/4 cups self raising flour
1 1/2 tsp mixed spice

Orange cream cheese frosting
60g packaged cream cheese
30g soft butter
1 tsp grated orange rind
1 1/2 cups icing sugar

Method:

1. Heat oven to 200 degrees C.
2. Grease & line base of 20cm ring pan
3. Cream butter & sugar until light & fluffy, beat in eggs one at a time, beat until combined.
4. Stir in carrot & walnuts. Then stir in flours & mixed spice. Spread into pan.
5. Bake for 1 hour.
6. Stand 5 minutes before turning on to wire rack to cool. Spread cold cake with frosting.

Frosting:

Beat cream cheese, butter & rind until light & fluffy. Gradually add in sifted icing sugar, beat until smooth.

Carrot cake

Ingredients: 
4 eggs 
1 1/4 cups vegetable oil 
2 cups white sugar 
2 teaspoons vanilla extract 
2 cups all-purpose flour 
2 teaspoons baking soda 
2 teaspoons baking powder 
1/2 teaspoon salt 
2 teaspoons ground cinnamon 
3 cups grated carrots 
1 cup chopped pecans 
1/2 cup butter, softened 
8 ounces cream cheese, softened 
4 cups confectioners' sugar 
1 teaspoon vanilla extract 
1 cup chopped pecans 

Method: 

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. 
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. 
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. 
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

After reading through 4-5 pages of the reviews, I consolidated the most referred alterations to this recipe to: 1) using 1 cup brown sugar and 1 cup white sugar 2) adding an extra teaspoon of vanilla extract 3) adding 1 8oz. can of crushed pineapple (I squeezed out most of the juice before adding it, I didn't want any extra fluids in the cake) 4) Added 1/4 teaspoon of nutmeg 5) added 1 extra teaspoon of cinnamon 6) used 3/4 cup canola oil and 1/2 cup applesauce. The result came out incredibly delicious - the cake was very flavorful and moist. For the frosting, I only used 3.5 cups of powdered sugar, and it was more than sweet enough, with a nicely balanced cream cheese vs. sweet flavor. If I would change anything again, I would use less pecans - it's a bit too nutty for my personal tastes. Also, I followed another reviewer's suggestion of grating the carrots with the large grater side (the one you use for cheese) so that you don't end up with a bunch of carrot mush and juice that can't be used. Will definitely make again! This is probably the best carrot cake I've ever had.

Pancakes

Ingredients:
1/3 cup whole wheat flour
1/2 scoop vanilla protein powder
1/4 tsp baking powder
2 tsp brown sugar
1/4 tsp cinnamon
1/8 tsp each: ground cloves, ginger, nutmeg
1/4 cup finely chopped apple
1/3 cup almond milk
1 whole egg
1/4 cup egg whites
1 TB plain nonfat Greek yogurt
1 TB water
1/2 tsp lemon juice
1 tsp vanilla extract

Method

1. Put all (yes, all) ingredients in a bowl and mix together until a smooth batter is formed. (Depending upon protein powder used, batter might be thick; if so, add additional water 1 TB at a time until batter is pourable). Set aside.
2. Coat skillet lightly with non-stick cooking spray and place on medium-high heat. Allow to heat up for approximately 30 seconds. (Depending how big your skillet is, you might need to repeat this process to cook all pancakes). 
3. Pour batter slowly onto heated skillet to form approximate 3” round pancakes. Fit as many as you can at one time so you can eat sooner ☺ 
4. Let cook for approximately 2 minutes or until bubbles form on top of pancake and underside is nice and brown. Once this occurs, flip pancakes over and cook for an additional 1-2 minutes or until pancakes are firm and underside is also browned. Stack on a plate. (Repeat this process until all batter is used).

NUTRITION DATA
Per serving (serves 1): 356 calories, 30.5 grams protein, 42.7 gram carbohydrates, 7.1 grams fat

Yasmin's Lobster Yee Mein (Lobster Noodles with Ginger and Scallions)

Ingredients: 
1 lobster (about 2.5 – 3 lbs)
4 oz. Yee Mein or E-Fu Noodles
1 1/2 cup water + 1 tablespoon corn starch (use more corn starch if you like thicker sauce)
2 stalks scallions (cut into 2-inch length)
10-12 slices peeled ginger
3 tablespoons cooking oil
Extra cooking oil for frying

Sauce: 
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/8 teaspoon white pepper powder
1 1/2 teaspoons sugar
1/2 teaspoon sesame oil
1 tablespoon Shaoxing wine
Salt to taste

Method: 

1. Clean the lobster and chop into pieces. Lightly crack the lobster claws in advance. Blot the lobster dry with paper towels. 
2. Heat up a pot of boiling water and boil the Yee Mein according to the packing instructions. Make sure not to over boil the Yee Mein. Drain and set aside on a big plate/bowl. 
3. In a big wok or deep skillet, heat up 3 tablespoons of cooking oil. Stir-fry the ginger until aromatic and drop in the lobster. Stir continuously until they start turning red, then add in the sauce, follow by the water. 
4. Continue to stir and coat the sauce nicely, then cover the wok/skillet with its lid and wait for a couple minutes or until the lobster pieces are cooked through. (Do not over cook the lobter as it will turn rubbery in texture!) 
5. Remove the lid and add the chopped scallions into the lobster. Add salt to taste if needed. 
6. Transfer the lobster out and pour onto the bed of yee mein. Serve immediately.

Strawberry cream pavlova

Ingredients: 
2 egg whites
100g (1/2 cup) caster sugar
200g strawberries, hulled, sliced
2 tbs strawberry liqueur
1 tbs icing sugar mixture
125ml (1/2 cup) thickened cream
1/2 tsp vanilla bean paste
Icing sugar, to dust

Method:

1. Preheat oven to 130°C. Draw six 10cm-long, 9cm-wide heart shapes on a sheet of baking paper. Turn over and place on a large baking tray. 
2. Use an electric beater to beat egg whites in a clean, dry bowl until soft peaks form. Gradually add the caster sugar, 1 tbs at a time, beating well after each addition until the sugar dissolves and the mixture is thick and glossy. 
3. Transfer the meringue mixture to a piping bag fitted with a 1cm plain nozzle. Pipe an outline around inside of heart shapes, then pipe a little into centre of each heart and use a palette knife to spread to the edges. Bake for 40 minutes or until crisp and dry. Set aside to cool completely. 
4. Meanwhile, combine the strawberries, strawberry liqueur and icing sugar in a bowl. Set aside for 30 minutes to macerate. 
5. Use an electric beater to beat the cream and vanilla in a bowl until firm peaks form. Place 1 meringue heart on each plate. Top with the cream and strawberry mixture. Top each with another meringue heart. Dust with icing sugar. 

TIP: Make the meringue hearts up to 3 days ahead. Store in an airtight container.

Serves 2 (with 2 hearts left over)
Prep 30 mins (+ cooling time) Cooking 40 mins

Yorkshire Pudding

Ingredients
140g plain flour
4 eggs
200ml milk
sunflower oil, for cooking

Method

1. Heat oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through. 
2. To make the batter, tip 140g plain flour into a bowl and beat until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately. 
3. You can also cool them and freeze for up to 1 month.

Bread & Butter Pudding

Ingredients:
50g currants, raisins or sultanas, or a mixture, optional
3 tbsp brandy, optional
200ml whole milk
Vanilla pod, halved
Zest of ½ lemon
75g slightly salted butter
8 slices of slightly stale white sourdough, fruit bread or panettone, cut into triangles
3 eggs
2 tbsp caster sugar
100ml double cream
1 tbsp demerara sugar
Nutmeg, to grate

Method:

1. If you're using panettone or fruit bread, you can skip this step if you like. Put the dried fruit into a small cup and pour over the brandy to cover. Cover tightly and leave to soak overnight.
2. When you're ready to make the pudding, put the milk into a small pan with the vanilla pod. Bring to a simmer, then turn off the heat, add the lemon zest and allow to cool. 
3. Meanwhile, butter the bread and your baking dish and arrange half the slices in overlapping rows inside. Beat the eggs together with the sugar until well mixed, and then remove the vanilla pod from the milk and discard before beating the milk and the cream into the egg mixture. Pour a little more than half over the bread, add the soaked fruit if using, and leave for 20 minutes. 
4. Pre-heat the oven to 180C. Arrange the rest of the bread in a second layer in the baking dish and drizzle over the rest of the custard. Dot with the rest of the butter, scatter with demerara sugar and grate some nutmeg over the top. 
5. Place in a roasting tin and and fill halfway with water to make a bain marie. Cook for 35 – 45 minutes until golden brown. Allow to stand for 10 minutes before serving. 

Serves 4

Balsamic and Mustard Dressing

Ingredients
1/4 cup balsamic vinegar
1/2 cup olive oil
1 tsp Dijon mustard (I prefer grainy, but smooth is fine)
1 tsp honey (agave will also work)
1 tsp dried herbs eg. oregano, thyme (Leave these out if there are flavors in the salad or dish you may not want them to compete with)
salt & pepper

Method

1. You can either mix it with a fork, a whisk or shake it up a jar (any shape will do!). But for optimal flavor, really mix it. Use a jar if you’re going to be making extra and storing it, since it will store in the fridge for anywhere from months to forever.

Banana Bread

Ingredients

350g ripe bananas (peeled weight)
180g plain flour, plus extra for the tin
2½ tsp baking powder
1 tsp salt
160g soft, light brown sugar
2 eggs, beaten
4 tbsp melted butter, plus extra to grease, slightly cooled
50g walnuts, roughly chopped

Method:

1. Preheat the oven to 170C. Put two-thirds of the peeled banana chunks into a bowl and mash until smooth. Roughly mash the remainder and stir in gently.
2. Sift the flour, baking powder and salt into a bowl, and grease and lightly flour a baking tin about 21x9x7cm.
3. Put the sugar, eggs and melted butter in a large bowl and use an electric mixer to whisk them until pale and slightly increased in volume. Fold in the bananas and the dry ingredients until you can see no more flour, then fold in the walnuts.
4. Spoon into the tin and bake for about an hour until a skewer inserted into the middle comes out clean. Cool in the tin for 10 minutes before turning out on to a rack to cool completely.

French Macarons

Ingredients

• For The Macarons

  • 1 cup confectioners' sugar
  • 3/4 cup almond flour
  • 2 large egg whites, room temperature
  • Pinch of cream of tartar
  • 1/4 cup superfine sugar

• Suggested Fillings For Macarons

  
  

  • Chocolate: Chocolate Ganache
  • Coconut: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup angel-flake coconut.
  • Peanut: Chocolate Ganache, or store-bought dulce de leche, jam, or peanut butter.
  • Pistachio: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup finely chopped pistachios.
  • Raspberry: 3/4 cup seedless raspberry jam

  • Method

    1. Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.
    2. Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
    3. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
    4. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)
    5. Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.

    Cook's Note

    Piping the perfect macaroon takes a little practice. Treat it as you would a rosette, bringing the pastry tip to the side of the circle, rather than forming a peak, to finish.

    Variations

    Chocolate: Substitute 3 tablespoons unsweetened Dutch-process cocoa powder for 1/4 cup of the almond flour.

Quick Brazilian Cheese Rolls (Pao de Queijo) – Gluten Free!

Ingredients: 
1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese* (preferably medium or sharp)
1/4 C grated Parmesan cheese *you can play around with the cheese. I’ve used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar. All great!

Optional:
extra cheese to sprinkle on top and any herbs/flavorings you’d like to add. Try rosemary and or garlic powder, my favorites!

Method: 

1. Preheat oven to 400 degrees. 
2. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. 
3. Add cheeses and pulse 2 times. 
4. Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less.
5. If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt. 
6. Bake for 15-20 minutes until puffed and golden. 
7. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm.

These actually don’t re-heat well so I recommend making and eating fresh. 
Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill mine pretty full (a good 3/4 full) and I generally get about 16-18.

Lobster Yee Mein Recipe (Lobster Noodles with Ginger and Scallions)

Ingredients: 
1 lobster (about 2.5 – 3 lbs)
4 oz. Yee Mein or E-Fu Noodles
1 1/2 cup water + 1 tablespoon corn starch (use more corn starch if you like thicker sauce)
2 stalks scallions (cut into 2-inch length)
10-12 slices peeled ginger
3 tablespoons cooking oil
Extra cooking oil for frying

Sauce: 
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/8 teaspoon white pepper powder
1 1/2 teaspoons sugar
1/2 teaspoon sesame oil
1 tablespoon Shaoxing wine
Salt to taste

Method: 

1. Clean the lobster and chop into pieces. Lightly crack the lobster claws in advance. Blot the lobster dry with paper towels.
2. Heat up a pot of boiling water and boil the Yee Mein according to the packing instructions. Make sure not to over boil the Yee Mein. Drain and set aside on a big plate/bowl. 
3. In a big wok or deep skillet, heat up 3 tablespoons of cooking oil. 
4. Stir-fry the ginger until aromatic and drop in the lobster. Stir continuously until they start turning red, then add in the sauce, follow by the water. 
5. Continue to stir and coat the sauce nicely, then cover the wok/skillet with its lid and wait for a couple minutes or until the lobster pieces are cooked through. (Do not over cook the lobter as it will turn rubbery in texture!) 
6. Remove the lid and add the chopped scallions into the lobster. 
7. Add salt to taste if needed. 
8. Transfer the lobster out and pour onto the bed of yee mein. Serve immediately.

Broccoli & Cauliflower Fritters

Ingredients
1 head Broccoli, cut into small florets
1 head Cauliflower, cut into small florets
1 egg, lightly beaten
1 small Onion, diced
1/2 cup Self-rising flour
1/2 teaspoon Cumin
1/2 teaspoon Turmeric
1/2 teaspoon Paprika
1 teaspoon Cayenne Pepper
Salt and pepper to taste
1/3 cup mixed cheese (Mozarella and Parmesan)
1/4 cup of milk Vegetable oil

Method

1. Cook the broccoli and cauliflower in a lightly salted boiling water until tender (about 7-8 minutes). 
2. Drain and mash (with fork or a potato masher). 
3. Stir in the rest of the ingredients and mix well. 
4.  Heat oil in a small skillet/pan, and spoon 1/4 cup of mixture into the pan, flatten with a spatula. Fry until both sides are golden brown. 
5. Remove from pan and repeat the process. 
6. Serve the fritter with a dollop of Greek Yoghurt, sprinkling of Spring Onions and more Cayenne Pepper if you like it hot. 

Slow Provençal Lamb

Ingredients:
1 lamb shoulder, about 4-1/2 pounds/2 kg, cut into large chunks
Salt and pepper
3 tablespoons olive oil
3 onions, peeled and sliced
6 plum tomatoes
About 1-1/2 cups/375 ml red or white wine
1 cup/250 ml veal stock
1 head garlic, broken into peeled cloves
3 bay leaves
2 rosemary branches
1 bouquet fresh thyme
1 pound/450 g red peppers, seeded and cut into strips
1 pound/450 g eggplant, cut into chunks
1 pound/450 zucchini, cut into chunks

Method:

1. Heat the oven to 300°F or 150°C. 
2. Season the lamb generously with salt and pepper. Heat a spoonful or two of the oil in a cocotte and brown the meat well on both sides, about 15 minutes per side. Remove the meat. 
3. Add another spoonful of oil and cook the onions until soft, 5 to 7 minutes. 
4. While the onions are browning, peel, quarter, and seed the tomatoes over a sieve set over a bowl to catch the juices. Reserve the tomatoes for later. 
5. Pour the juice into a 2 cup/500 ml measuring cup and add enough wine to fill. Deglaze the onions with the veal stock, stirring up the good bits from the bottom. 
6. Add the wine and tomato juice mixture. Add the garlic, bay leaves, rosemary, and thyme. Wet a piece of parchment paper and lay it over the meat, set on a lid, and bake 1-/2 hours. 
7. While the lamb cooks, salt the eggplant and set in a colander to drain, about 30 minutes. Rinse and pat dry. 
8. Roast the red peppers. 
9. Once the lamb has cooked 1-1/2 hours, add the eggplant, tomatoes and peppers, cover and cook for another hour. 
10. Increase the heat to 400°F/200°C. 
11. Remove the lid and the parchment, add the zucchini, and cook a further 45 minutes uncovered. 
12. Serve straight from the pot. 
13. Remove from the oven. Remove the herbs. 
14. Spoon the lamb onto plates, with the sauce spooned over. 

Show: French Food at Home2
Chef: Laura Calder
Category: Main Course

Ease of Cooking: Moderate
Yields: 6 Servings

Spaghetti Aglio Olio

Ingredients:
13 oz of dried spaghetti
1/2 cup of olive oil
4 garlic cloves, finely chopped
1-2 large red chillies, seeded and finely chopped
2 tablespoons of fresh parsley, finely chopped
salt and freshly ground black pepper to taste

Method:

1. Bring a large saucepan of salted water to a boil and add the spaghetti. Stir well and boil rapidly for 8 minutes, or until the pasta is al dente.
2. Meanwhile, combine the oil, garlic, and chilli in a small saucepan. Cook over a low heat for 7-8 minutes to allow the oil to absorb all the flavors. The garlic should become golden brown but don’t allow it to burn.
3. Drain the cooked pasta and return it to the large saucepan over a very low heat. Make sure it’s not a high heat because you don’t want to dry out the pasta. Pour the oil mixture over the pasta and add the parsley. Mix thoroughly so all the pasta is well coated with the oil. Season with salt and pepper to taste and serve immediately.

Serves 4.

Aglio Olio Spaghetti

Ingredients:
450g./1lb. spaghetti, cooked al dente
4 Tbsp extra virgin olive oil.
2 plump cloves of garlic (finely chopped).
2 small, dried hot chillis (pounded in a pestle and mortar).
A handfull of fresh herbs (oregano, parsley, basil, coriander)
100g./4oz. freshly grated parmesan.
Salt & freshly ground black pepper to taste.

Method:

1. Heat olive oil in a medium sized non stick fry pan, and add the garlic (not too hot - you don't want the garlic to color - just soften and cook nicely).
2. Add the Chilli and stir.
3. Now add the herbs - stir and remove from the heat.
4. Meanwhile cook the spaghetti.
5. Reheat the sauce - add the drained spaghetti - toss and serve in a warmed earthenware cazuela, with a sprinkle of salt, a good grinding of black pepper and generous amounts of the grated Parmesan.

Serves 4.

Portuguese Egg Tart (Poh Taht, Pateis de Belem, pastel de nata)

Ingredients:
1 Tbsp cornstarch
1 cup half and half (½ cup cream combined with ½ cup whole milk)
3 Tbsp sugar
a pinch of salt
3 large egg yolks
1½ inches cassia or cinnamon stick
2 strips lemon peel, each 2-3" long and ½" thick (use a vegetable peeler to remove)
¼ teaspoon vanilla extract
10 oz frozen puff pastry, thawed according to package directions

Direction:

1. Put the cornstarch into a small, heavy bottomed saucepan. Whisk in a few Tbsps of the half-and-half to dissolve the cornstarch. Then add the sugar, salt, and egg yolks. Whisk to combine. Add the remaining half and half, then whisk to blend. Drop in the cinnamon stick and lemon peel.
2. Cook the custard over medium heat, stirring frequently with the whisk or a spoon, for about 8 mins, until very thick. When the custard gets hot and steam wafts from the pot, stir constantly to ensure even cooking. When done, it should jiggle a bit when you shake the pan. Remove from the heat, stir in the vanilla extract.
3. Transfer to a bowl, loosely cover with a piece of parchment or wax paper, making sure the surface touches that of the custard; this prevents a skin from forming. Set aside to cool. (The custard can be prepared up to 3 days in advance and refrigerated. Return to room temperature before using.) Makes 1 1/4 cups.
4. Work with the puff pastry when it is cold as it is much easier to manipulate. Take it straight from the refrigerator and put it on an unfloured cutting board. If necessary, roll it out into a rectangle that is a generous 1/8 inch thick. Pick up one of the longer edges and roll the pastry up into a log that is about 1 inch thick. Roll the log gently to seal well. Tap the ends in to flatten them. Put the log on a parchment paper lined baking sheet, loosely cover with plastic wrap, and refrigerate for 15 minutes.
5. Meanwhile, position the oven rack about 4 inches away from your broiler. Preheat the oven to 205C. Have ready a nonstick mini-muffin pan; each of the 12 wells in such a pan is about 2" wide and 5/8" deep. Nearby have a small bowl of water and the custard.
6. Remove the pastry log from the refrigerator and cut it in half. Work with one half at a time, keep the other one covered and refrigerated.  Cut the log into 10 even pieces. Put one, with one of the cut sides facing up, in each of the muffin pan wells. If the pastry is hard, let it soften for a couple minutes. Wet one of your thumbs with water, then push it straight down in the center of the dough spiral as if you’re making a thumbprint cookie.
7. Then use the thumb to flatten the pastry against the bottom of the well and then up its sides. Aim for an overall thickness of about 1/8". Work the corner of the well with your index finger as it’s an area where the dough tends to be gather. Then gently push the dough above the rim about 1/8" to form a lip. The dough will sink back down as it sits but try your best. If the dough seems too elastic and resists your will, refrigerate the muffin pan for 15 mins to relax the pastry before giving it another try.
8. Fill each well about ¾ full. A scant 1 Tbsp is what I typically use. Too little custard and the baked tarts show too much of their tanned shoulders of pastry. Too much custard and the custard will spill out and form a funny looking lava-like flow. Regardless, your tarts will taste great.
9. Slide the muffin pan into the oven and bake for 12 to 13 mins, until the custard has puffed up into a mushroomlike dome and small cracks form. Then switch on the broiler and broil the tarts for about 3 mins, monitoring them carefully, until the tops have acquired little caramelized burnt spots. Remove from the oven, let cool for 5 mins, then unmold by slipping a dinner knife between the pastry and the muffin well.  Serve warm.

Baking at a moderately high heat and then switching to broil results in the crème brulee like top. The puff pastry (I used all-butter Dufour brand sold at many high-end grocery stores) makes for a super light shell. You can use your favorite brand or ask a nearby bakery to supply you. Or instead of puff pastry, try a short pastry crust for a tender, rich crust. I used the one that I developed for Singaporean spiced pineapple filled pastries (kuih tart, page 195 in Asian Dumplings). Omit the annatto as that causes the dough to overbrown. If you use this short pastry dough, bake the tarts at 375F for 10 to 12 minutes and then broil them for 3 to 5 minutes. The custard will not puff up like with the puff pastry but the flavor will be just as lovely.

Makes 20 small tarts

Roast Chicken

Ingredients:
1 (5-6 lb) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 Tbsp (¼ stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2" chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Directions:

1. Preheat the oven to 220°C.
2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. 
3. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. 
4. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
5. Roast the chicken for  ½ hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 mins. Slice the chicken onto a platter and serve it with the vegetables.

Recipe from Ina Garten, Barefoot Contessa

Maryland Crab Cakes

Ingredients:
1⅛ cups crushed crackers
2 eggs
½ cup mayonnaise
1 tsp prepared brown mustard
⅛ cup chopped onion
⅛ cup chopped red pepper
⅛ cup chopped parsley
1 stalk celery, chopped
1½ tsp Old Bay Seasoning
1 lb crabmeat

Method:

1. Preheat oven on broiler setting. Lightly grease a baking sheet.
2. In a medium bowl, mix together crushed crackers, eggs, mayonnaise, brown mustard, onion, red pepper, parsley, celery, and Old Bay seasoning. 
3. Gently stir in the crabmeat. Shape into 6 patties. Place on prepared baking sheet.
4. Broil crab cakes 8 to 10 minutes on each side, or until golden brown.

Sauce
2 Tbsp mayo
2 Tbsp Di'jon mustard
¼ tsp Worstershire sauce

Mix and placed a dollop on top of crab cake.

Dark Chocolate Mocha Cupcakes

Ingredients:
¾ cup all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ cup sugar
⅓ cup Dutch-processed cocoa powder
60g butter, melted
⅓ cup buttermilk
1 large egg, beaten with
1 egg white
1 tsp vanilla
3 Tbsp strong coffee

Method:

1. Heat oven to 175°C and line a 12-cup cupcake/muffin tin with liners.
2. Sift the flour, baking powder, baking soda, cocoa powder, sugar and salt.  Mix well.
3. Make a well in the center of the dry ingredients and add the melted butter, buttermilk, eggs, vanilla and coffee.  Blend until there are only a few small lumps left.
4. Scoop into lined cupcake tins and bake for 20 minutes or until the centers spring back when lightly pressed.
5. Cool for three minutes in the pan before removing the cupcakes to a wire rack to cool completely.

Cream Filling: Enough to fill and decorate 24 cupcakes
2 tsp very hot water
¼ tsp salt
1 (7 oz) jar marshmallow cream
½ cup shortening
⅓ cup powdered sugar
½ tsp vanilla

Method:

1. Dissolve the salt in the hot water and allow to cool.
2. Whip the marshmallow cream, shortening, powdered sugar, and vanilla until it begins to get fluffy.  Add the water and whip well.
3. To fill the cupcakes, use a wide star tip (size 21) attached to a coupler on a piping bag.  Just lightly push the tip into the top of the cupcakes and press approximately a tablespoon of filling inside.  If you do not have a piping bag, you can just cut out a little bit of the cake from the top, make a hole, fill the hole with filling then top with cake you cut out.
4. Prepare the frosting

Dutch Chocolate Frosting:  Yield - Frosting for 20 cupcakes
90g butter, softened
½ cup dutch processed cocoa powder
2¼ cup powdered sugar
1 tsp vanilla
4-6 Tbsp milk or half & half

Method:

1. Cream the butter and cocoa powder until smooth.
2. Add the vanilla, powdered sugar and milk.  Mix until smooth.  If the frosting is too loose add more powdered sugar by the ¼ cup until it reaches the desired consistency.
3. Frost as desired.

Moules Fromage Bleu

Ingredients:
1¼ pound rope-grown P.E.I. mussels
4 tablespoons blended oil (40% extra-virgin olive oil, 60% canola oil)
⅓ cup diced applewood-smoked bacon
⅓ cup thinly sliced shallots
¼ cup blue cheese, or a similar mild, creamy blue
⅓ cup white wine, preferably a dry Chardonnay
Juice of 1 lemon
⅓ cup baby spinach, cleaned and destemmed
Sea salt, as needed
Black pepper, as needed

Method:

1. Heat the oil in a pan over high heat. Cook the bacon until the fat is rendered and it is slightly browned. 
2. Add the shallots and mussels and toss together. 
3. Add the white wine and lemon juice and toss together.
4. When the mussels start to open, add half of blue cheese, melting it into the broth. As soon as all mussels are open, toss in the spinach. 
5. Season to taste with sea salt and black pepper.
6. Plate the mussels and top them with the remainder of the blue cheese. Serve with a French baguette and frites.

Serves one as a meal; two to four as an appetizer

Recipe from Teddy Folkman, Granville Moore's

Red Velvet Cake

Ingredients:
3¾ cups AP Flour
3 Tbsp Dutch processed cocoa powder
1½ tsp baking soda
½ tsp salt
12 Tbsp unsalted butter, at room temperature
2¼ cups granulated sugar
¾ cups vegetable oil
3 large eggs, at room temperature
1½ tsp pure vanilla extract
1½ tsp red wine vinegar
1 Tbsp red food coloring
1½ cups buttermilk, at room temperature
Frosting, recipe follows

Method:

1. Preheat the oven to 175°C. Butter and flour 2 (9-inch) cake pans and line each pan with a round of parchment paper.
2. Whisk together the flour, cocoa powder, baking soda and salt in a small bowl
3. Cream the butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar and food coloring.
4. Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. 
5. Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs.
6. Cool on a baking rack for 15 minutes before removing the cake from the pans. Let cool completely before frosting. 
7. Slice each cake into 2 layers and frost.

Frosting:
½ cup heavy cream
1 cup whole milk
½ vanilla bean, split and seeds scraped
7 Tbsp all-purpose flour
3 sticks unsalted butter, at room temperature
1½ cups superfine sugar

1. Combine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat. Remove the vanilla bean and discard. Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.
2. Combine the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes. Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy.

Recipe from Bobby Flay, Throwdown with Bobby Flay

Scones

Ingredients:
2 cups flour
4 tsp baking powder
¾ tsp salt
⅓ cup sugar
4 Tbsp butter
2 Tbsp shortening
¾ cup cream
1 egg

Method: 

1. Heat oven to 190°C.
2. In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. 
3. Cut in butter and shortening. 
4. In a separate bowl, combine cream with beaten egg then add to dry ingredients.  
5. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. 
6. Bake for 15 minutes or until brown.

Chocolate Cupcakes with Coffee Cream Filling

Ingredients:
2½ cups AP flour
2 cups sugar
¾ cup unsweetened cocoa powder
1½ tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup vegetable oil
1 cup strong brewed coffee, cooled
3 large eggs
1 (8 oz) container sour cream
1 tsp vanilla extract
Coffee Cream Filling, recipe follows
Coffee Buttercream, recipe follows
Chocolate covered coffee beans, for garnish, optional

Method:

1. Preheat the oven to 175°C. Line muffin pans with paper liners and set aside.
2. In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add oil, coffee, and eggs. Beat at medium speed with an electric mixer until smooth. Mix in the sour cream and vanilla.
3. Spoon the batter evenly into prepared muffin cups, filling each ⅔ full. Bake until a tester inserted in center comes out clean, for 16 to 18 mins. Let them cool in pans on wire racks for 5 mins. Remove from the pans and cool completely on wire racks.
4. Spoon Coffee Cream Filling into a squeeze bottle with a long narrow tip. Insert the tip into the top of cupcake and squeeze about 1 Tbsp of filling into center of each cupcake.
5. Spread the Coffee Butter cream frosting evenly over the cupcakes and garnish with chocolate covered coffee beans, if desired.

Coffee Cream Filling:
1 (3 oz) package cream cheese, softened
¼ cup coffee-flavored liqueur
1 (8 oz) container frozen chocolate flavored whipped topping, thawed

In a small bowl, whip the cream cheese at medium speed with an electric mixer until smooth. Slowly add the liqueur and fold in the whipped topping. Cover and chill.

Yield: 1¼ cups

Coffee Buttercream Frosting:
½ cup butter, softened
3 cups confectioners' sugar
¼ cup strong brewed coffee

In a medium bowl, beat the butter at medium speed with an electric mixer until creamy. Gradually add the confectioners' sugar, beating until smooth, then beat in the coffee.

Yield: 2½ cups

Brownies

Ingredients:
220g unsweetened cooking chocolate
100g unsalted butter
150g plain flour
1 tsp baking powder
1tsp salt
4 eggs
350g sugar
2 tsp vanilla essence
100g pecans/walnuts - roughly chopped

Method:

1. Preheat oven to 180°C.
2. Melt chocolate & stir in butter.
3. Sift flour with baking powder & salt.
4. Beats eggs with sugar & vanilla & stir in chocolate & butter mixture.
5. Fold in flour & nuts.
6. Pour into greased tin (8") & bake for 20 - 25 mins.