Itik Golek

Ingredients:

1 duck, about 1.5kg
1 coconut to obtain 500ml thick santan and 1.5l thin santan 

To grind fine:
1 Tbsp jintan manis (fennel)
2 Tbsp jintan putih (cumin)
1 Tbsp ketumbar (coriander)
1 Tbsp black peppercorns
1" ginger
15 cloves garlic
7 shallots
Cinnamon, cloves, star anise, and assam keping

Method:

1. Duck must be cleaned and the oil glands at its back removed. Be careful not to perforate the gland as the smell will seep into the duck.
2. Fry all the spices, add in the liver, neck pieces and the thick santan. 
3. When the santan starts  exuding its oil, cool it and stuff into the duck. 
4. Put the duck in a big pot, add in the thin santan  and cook over a low flame. 
5. Add assam gelugor, about 2 pieces, and salt. 
6. Cook until tender and  the gravy is thick.

Mee Rebus Haji Wahid

BAHAN-BAHAN :

2 kilo mee kuning, dicelur
1/2 kilo daging, dihiris halus ataupun tetel
4 biji keledek, direbus dan dikisar
1 cawan tauchu, dicuci dan dikisar
3 ulas bawang putih, dikisar
3 biji bawang merah, dikisar
1 inci halia, dikisar
1/2 cawan udang kering, dikisar
3 batang serai, dititik
1 inci lengkuas, dititik
5 sudu makan rempah kari daging
garam, gula dan serbuk perasa secukupnya
minyak untuk menumis

BAHAN TABURAN TEPUNG UDANG KERING
1/2 cawan udang kering, dikisar
80g tepung gandum
¼ camt serbuk kunyit
garam
air secukupnya
minyak untuk menggoreng

BAHAN HIASAN
tauhu yang digoreng, dipotong kecil
daun sup, dimayang
bawang goreng
telur rebus, dibelah dua
lada hijau, dipotong bulat
taugeh, dicelur
limau kasturi, dibelah dua

=================
CARA-CARA PENYEDIAAN
=================

CARA TEPUNG UDANG KERING

1. Campurkan kesemua bahan-bahan dan gaul rata.
2. Cara menggoreng ada teknik sikit. Bancuhan tepung direnjis pada minyak dan goreng adunan sehingga garing. Angkat dan toskan. Minyak kena banyak untuk menggoreng tepung ini.

CARA MASAK KUAH

1. Panaskan minyak dalam periuk.
2. Masukkan serai dan lengkuas yang telah dititik.
3. Kemudian tumis bawang putih, bawang merah, halia dan udang kering yang telah dikisar hingga naik bau.
4. Masukkan rampah kari kacau rata, kemudian masukkan tauchu dan keledek yang telah dikisar bersama dengan daging. (selalu tauchu dan keledek yang dikisar kita letakkan air untuk senang dikisar) jadi tak payah tambah air takut kuahnya tak pekat.
5. Masukkan garam, gula dan serbuk perasa.

CARA HIDANGAN.

1. Hidangkan mee yang telah dicelur bersama taugeh.
2. Tuangkan kuahnya dan kemudian hiaskan dengan tahu goreng, daun sup, bawang goreng, telur rebus, lada hijau, limau kasturi dan tak lupa juga taburan tepung udang kering.

Pickled Green Chilies

Ingredients:

4 oz. green chilies (discard the seeds and sliced into pieces)
1 cup Chinese rice vinegar
1 teaspoon salt
1/2 teaspoon sugar
1 cup water (boiled)

Method:

1. Prepare the green chilies and transfer into a small bowl. Bring the water to boil and transfer it to the small bowl. Let the chilies sit in the boiled water for about 10 seconds. Drain and discard the hot water.
2. In the same bowl, add in the rice vinegar, salt and sugar. Stir to blend well. Transfer everything into a small glass container or canister jar and leave it overnight in the fridge. The pickled green chilies will be ready overnight.

No-Cook Coconut Pie

Ingredients:

2 packages (3.4 ounces each) instant vanilla pudding mix
2-3/4 cups cold 2% milk
1 teaspoon coconut extract
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup flaked coconut
1 graham cracker crust (9 inches)
Toasted coconut

Method:
In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and coconut.
Pour into the crust. Sprinkle with toasted coconut. Chill until serving. Yield: 6-8 servings.

Nutritional Facts
1 serving (1 piece) equals 312 calories, 15 g fat (9 g saturated fat), 11 mg cholesterol, 348 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein

TOTAL TIME: Prep/Total Time: 15 min.

MAKES:6-8 servings

Nasi Ulam

Ingredients:

1/3 cup dried shrimp
1/2 cup fresh or frozen shredded coconut
2 cups cooked rice (preferably Basmati), chilled
5-6 medium daun kadok (wild betel leaves), finely sliced
1/4 cup Thai basil leaves, finely sliced
1/4 cup mint leaves, finely sliced
1/4 cup daun kesom (polygonum leaves/Vietnamese mint leaves), finely sliced
3 kaffir lime leaves, finely sliced
5 shallots, peeled and thinly sliced
1 lemongrass, white part only, thinly sliced
1 teaspoon salt
1 teaspoon sugar
3 heavy dashes white pepper powder
3 heavy dashes black pepper powder

Method:

1. Soak the dried shrimp in warm water until softened. Coarsely pound them using a mortar and pestle. Heat up a wok and dry toast the pounded shrimp until they are dry or smell aromatic. Do not burn the dried shrimp.
2. Make the shredded coconut into kerisik by stir-frying them continuously in a wok, until they turn golden brown in color. Transfer to the mortar and pestle and pound until fine. Set aside.
3. In a big bowl, combined the cooked rice and all the herbs, shallots, toasted coconut, and dried shrimp together. Add the salt, sugar, and peppers. Toss to combine well. Serve immediately.

Cook’s Note:
For nasi ulam, I prefer to use basmati rice as the rice is drier and less sticky, fluffy, and nutty in flavor compared to Thai jasmine rice. I find the texture of basmati rice the best for nasi ulam. If you use regular rice for this recipe, you might want to chill it in the fridge overnight to lose the moisture content in the rice.

Oven Baked Denver Omelet

Ingredients:

8 eggs
½ cup half and half cream
1 cup shredded cheddar cheese
1 cup chopped fully cooked ham
½ cup onion
½ cup green pepper

Method:

1. Preheat oven to 400 degrees. In a medium sized mixing bowl whisk together eggs and cream. Add in cheese, ham, onion and green pepper.
2. Pour into a greased 9×9 inch pan. Bake for 25 minutes or until golden brown.

Italian Cream Cake

Ingredients:

2 cup all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 cup [2 sticks] salted butter, softened
1 1/2 cup granulated sugar
1/2 cup light brown sugar
2 tsp pure vanilla extract
1/2 tsp pure almond extract
5 large eggs
1 cup whole buttermilk
14 oz package sweetened flaked coconut, divided
1 1/2 cup pecan pieces toasted, divided

Frosting:
2 [8] oz cream cheese, softened
1 cup [2 sticks] butter, softened
2 lb powdered sugar
2 tsp pure vanilla extract
1/2 tsp pure almond extract
reserved coconut
1/2 cup reserved toasted pecans

Method:

1. Preheat the oven to 350°F. Butter and flour 3 [9] inch round cake pans or spray with baking spray. Set aside. Sift the flour, baking soda and baking powder together. In the bowl of a stand mixer, cream together the softened butter, granulated sugar, brown sugar, pure vanilla and almond extracts. Beat until creamy and light beige in color, around 3-4 minutes Add the eggs 1 at a time beating well after each addition. Add the sifted dry ingredients alternately with the buttermilk. After all has been added, increase the mixer speed and beat until fully combined.
2. Mix in 1/2 of the coconut and 1 cup of toasted pecans by hand. 
3. Divide the batter evenly between the cake pans. Bake for 25-30 minutes until a toothpick inserted into the center comes back clean. Cool completely on a cooling rack.

To make the frosting:

1. Cream together the cream cheese and butter until light, fluffy and pale yellow in color. Add the vanilla. Gradually add the powdered sugar, beating until creamy and smooth.
2. Line the edge of the cake plate with wax paper strips. [Tip: If storing the cake, place onto a cake round to make it easier to move from fridge to cake plate for serving] Frost the cake between the layers sprinkling each with reserved toasted pecan pieces.
3. Add the final layer and frost the top and sides. Finish the sides with toasted coconut. Decorate the top as desired with the remaining chopped pecans. Store chilled. Yield: 12 pieces

Cook's note:
To toast the pecans: Lay in a single layer on a baking sheet and toast in a 350°F oven for 6-8 minutes. Cool completely before adding to the batter.
Toast coconut by dry frying in a non stick pan on medium heat
Alternative frosting technique: Mix the toasted pecans into the frosting by hand and spread onto the top and sides of the cake.

Sriracha Butter

Ingredients:

1 cup butter
1 cup Sriracha
Juice of 1 lime
1 tsp. salt
½ tsp. sugar

Method:
In a saucepan, melt butter over low heat. In a blender, combine Sriracha, lime juice, salt and sugar. Blend on high 1 minute, slowly adding the melted butter. Store in an airtight container in the refrigerator up to 1 month.

Used as condiment drizzled over fried chicken, or slather it on burgers, put a little in scrambled eggs and dip fries in it.

Cola Cake

Ingredients:

1 cup butter
1/3 cup cocoa
1 cup cola soft drink
2 cups all-purpose flour
1 1/3 cups sugar
1 teaspoon baking soda
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups miniature marshmallows
Chocolate Cola Icing (recipe below)

Method:

1. Combine first 3 ingredients in a medium saucepan over medium heat, stirring until butter melts. Remove from heat.
2. Combine flour, sugar, and baking soda in a large bowl; stir in butter mixture. Add eggs, and stir until blended. Stir in buttermilk, vanilla, and marshmallows.
3. Pour into a lightly greased 13- x 9-inch baking pan. Bake at 350º for 25 to 30 minutes or until a pick inserted in center comes out clean. Remove from oven; spread Chocolate Coca-Cola Icing over warm cake.

Note: Prepare the icing during the last 10 minutes of baking so it is ready to spoon onto the warm cake.

Chocolate Cola Icing
Ingredients:
1/2 cup butter
1/4 cup cocoa
1/3 cup cola soft drink
3 cups powdered sugar
1/2 teaspoon vanilla extract
1 cup chopped pecans

Method:

1. Combine first 3 ingredients in a medium saucepan over medium heat, stirring until butter melts. 
2. Remove from heat; stir in powdered sugar, vanilla, and pecans. Spoon immediately over warm cake.

The Best Banana Bread

Ingredients:

2 eggs
⅓ cup buttermilk
½ cup vegetable oil
1 cup mashed bananas
1 cup white sugar
½ cup brown sugar
1 tsp vanilla
1¾ cup flour
1 tsp baking soda
½ tsp salt

Method:

1. Preheat oven to 325 degrees F. Sprak a 9x5 loaf pan with cooking spray and set aside.
2. In a large bowl, whisk together eggs, buttermilk and oil until well beaten together.
3. Add in mashed bananas, both sugars and vanilla and mix well.
4. Sift in flour, baking soda and salt and mix in nicely, do not over mix.
5. Pour into greased loaf pan and bake at 325 degrees F for about an hour. Check at an hour by doing the toothpick test. Bake longer as needed until cooked through.

Lobster Spaghetti (Santorini Style)

Ingredients:

2 whole live lobsters
½ pound spaghetti
4 tablespoons butter, divided
2 garlic cloves
½ small onion, finely chopped
1/3 cup sweet vermouth
2 teaspoons tomato paste
Pinch of red pepper flakes
2 teaspoons honey
½ teaspoon paprika
2 whole cloves
Pinch of cinnamon
Salt to taste.

Method:

1. Before steaming, take a very large knife and cut right behind the lobster’s eyes straight back. Place lobsters in a large pot filled with about an inch and a half of water. Bring to a boil and reduce to a medium heat. Steam for 7-8 minutes (for a 1 ½ pound lobster). Remove and reserve cooking liquid. Split lobster in half lengthwise. You
2. In the same pot you cooked the lobsters in, fill with water and bring to a boil. Season with plenty of salt, it should taste like the sea. Add spaghetti. Cook until just under al dente. Reserve at least 1 ½ cups of cooking liquid. Drain, but do not rinse.(You want it to be under, because it will cook to aldente later in the sauce).
3. In another large pot, melt 1 tablespoon butter over a medium heat. Add onion and garlic. Cook until softened, about 3 minutes. Season with salt. Add tomato paste, honey and red pepper flakes, cook 1 minute. Add vermouth, cook until reduced by half, about 2 minutes . Add reserved lobster cooking liquid, paprika, cloves and pinch of cinnamon. Simmer 2-3 minutes. Add in remaining butter.
4. Place lobster back into sauce, spoon some of the sauce on the lobster, you just want the lobster to re-heat. Remove, and cover with a foil tent.
5. Add spaghetti to sauce, along with about ¼ cup of reserved pasta cooking liquid, toss to coat in sauce (the heat should still be on medium). Add more reserved pasta cooking liquid if needed. Cook until sauce is thickened and pasta is aldente. Season to taste with salt and pepper.
6. Place spaghetti on a big platter, and top with lobster pieces.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 10 minutes

Yield: 2
Serving Size: 1 lobster with 1/4 spaghetti

Cocktail Sauce

Ingredients:

1 cup chili sauce (ketchup-based sauce, such as Heinz)
1 teaspoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
8 dashes hot pepper sauce
Kosher salt

Method:

1. Whisk first 4 ingredients together in a small bowl to blend. Season to taste with salt. DO AHEAD: 
2. Cover and chill.

Cocktail sauce can be made 5 days ahead. 

Nasi Ulam + Keladi masak asam rebus

Bahan-bahannya :

3-4 pot beras - masak & sejukkan (masak jadi nasi ya bukan bubur)
1 ketul ikan tenggiri masin - digoreng & ditumbuk separa hancur
2 labu bawang merah - hiris nipis
1 batang bunga kantan - hiris nipis
2 batang serai - hiris nipis (putih saja)
1½ camca lada hitam - ikut sesedap rasa (saya suka lebih)
2 camca kerisik
Garam secukup rasa

Ulam-ulaman :

Ulam raja
Pucuk gajus
Pucuk pegaga
Daun kesum
Daun selom

Cara-caranya :
Nasi disejukkan. Selepas itu lada hitam tadi dikisar kering. Taburkan segala ikan masin, lada hitam, ulam, bawang, serai & bunga kantan. Seterusnya perasakan dengan garam. Nasi ulam ni boleh tahan hampir seminggu kalau letak dalam peti ais.

Tips - Kalau nak bagi sekata, campurkan dulu ulam2 tu dengan ikan tadi, gaul sehingga rata dalam satu bekas sebelum digaul dengan nasi.

Keladi masak asam rebus

Bahan-Bahan :
1) sayur keladi-dibuang kulit dan dicelur hingga separuh empuk dgn asam keping
2)Seekor ikan selayang-direbus &diambil isinya(hancurkan)
3) lada kering-dikisar
4) bawang besar-dikisar
5) bawang putih-dikisar
6) belacan
7) asam keping
8)daun kesum
9) garam
10) ajinomoto
11) air

Cara2
Masukkan air dalam periuk dan semua bahan kat atas..
apabila air dah menggelegak masukkan btg keladi td.
Bila dh empuk bolehlah dihidangkan..

Caesar Salad

Ingredients:

6 anchovy fillets packed in oil

1 small garlic clove

2 large egg yolks

2 Tbsp fresh lemon juice

3/4 tsp Dijon mustard

2 tablespoons olive oil

1/2 cup vegetable oil

3 Tbsp finely grated Parmesan

freshly ground black pepper

Method:
Chop together anchovy, garlic and salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. 

Whisk in egg yolks, 2 Tbsp fresh lemon juice, and mustard. 

Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. 

Whisk in grated Parmesan. Season with salt, black pepper, and more lemon juice, if desired. 

Can be made 1 day ahead.

THE CROUTONS
Make your own. Tearing, not cutting, the bread ensures nooks and crannies that catch the dressing and add texture. Toss 3 cups torn 1-inch pieces country bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper. Bake at 375°, tossing occasionally, until golden, 10-15 minutes.

THE LETTUCE
Use whole leaves from 3 romaine hearts to feed 6 people. They provide the ideal mix of crispness, surface area, and structure.

THE CHEESE
Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.

THE ASSEMBLY
Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.

Ultimate Sticky Buns

Ingredients:

Dough
2/3 cup whole milk
5 tablespoons sugar, divided
1 3/4 teaspoons active dry yeast (from one 1/4-ounce envelope)
2 large eggs, room temperature
2 3/4 cups unbleached all-purpose flour
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus 1/2 tablespoon, melted

Topping
1 3/4 cups chopped pecanst(about 8 ounces)
1/2 cup (1 stick) unsalted butter
3/4 cup (packed) dark brown sugar
3/4 cup heavy cream
1/3 cup honey
1/4 teaspoon kosher salt
1/4 teaspoon finely grated orange zest (optional)

Buns
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (packed) dark brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon kosher salt
All-purpose flour (for dusting)
1 large egg
Coarse sea salt (such as Maldon)

Method:

Dough

1. Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110°–115°. Transfer milk to a 2-cup measuring cup; stir in 1 Tbsp. sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth. Combine remaining 4 Tbsp. sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add milk mixture. With mixer running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions. Mix on medium speed for 1 minute. Knead on medium-high speed until dough is soft and silky, about 5 minutes.
2. If you don't have a stand mixer, fit your food processor with the standard chopping or dough blade. Combine remaining 4 Tbsp. sugar, flour, and salt in food processor. Pulse to blend. Add milk mixture; process until combined. With processor running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions. Process until dough is soft and silky, 2–3 minutes longer. Dough will be sticky but should not be greasy. If it is greasy, process for an additional 1–2 minutes.
3. Brush a medium bowl with some melted butter; place dough in bowl. Brush top of dough with remaining melted butter; cover with plastic wrap. DO AHEAD: Can be made 1 day ahead. Cover with plastic; chill.
4. Let dough rise in a warm, draft-free area until doubled in size, 1–1 1/2 hours (or 2–2 1/2 hours if dough has been refrigerated).
5. Chill dough for 2 hours.

Topping

1. Preheat oven to 350°. Spread out nuts on a rimmed baking sheet. Toast until fragrant and slightly darkened, 10–12 minutes. Let cool completely. Set 1 1/4 cups nuts aside for buns.
2. Melt butter in a small heavy saucepan over medium heat. Stir in brown sugar, cream, honey, salt, and orange zest, if using. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3–4 minutes. Pour 1 cup of glaze into baking pan, tilting to coat bottom and sides. Set aside remaining glaze. Sprinkle 1/2 cup toasted pecans over bottom of baking pan and let cool.

Buns

1. Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher salt in a medium bowl until light and fluffy, 2–3 minutes. Set filling aside.
2. Punch down dough; transfer to a floured work surface. Lightly dust top with flour. Follow our step-by-step guide for assembling buns with filling and 3/4 cup pecans. DO AHEAD: Can be made 1 day ahead. Cover and chill buns and remaining glaze separately. Store remaining pecans airtight at room temperature.
3. Loosely cover pan with plastic wrap or a kitchen towel. Let buns rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour, or 1 1/2–2 hours if dough has been chilled overnight.
4. Arrange a rack in middle of oven; preheat to 350°. Whisk egg with 1/2 tsp. water in a small bowl. Brush tops of buns with egg wash. Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown, filling is bubbling, and an instant-read thermometer inserted into center of buns registers 185°, about 50 minutes. Let cool for 5 minutes. Spoon remaining glaze over. Sprinkle 1/2 cup pecans over. Let cool in pan on a wire rack.
5. Lightly sprinkle sea salt over. Serve buns warm or at room temperature.

Banana Bread

Ingredients:

Nonstick vegetable oil spray
1¾ cups all-purpose flour
1½ teaspoon baking soda
¾ teaspoon kosher salt
3 large eggs
1½ cups sugar
1 cup mashed ripe bananas (about 2 large)
¾ cup vegetable oil

Method:

1. Preheat oven to 350°. Coat a 9x5x3” loaf pan with nonstick spray. Whisk flour, baking soda, and salt in a medium bowl. Whisk eggs, sugar, bananas, and oil in a large bowl until smooth. Add dry ingredients to banana mixture and stir just until combined. Scrape batter into prepared pan and smooth top.
2. Bake until a tester inserted into the center of bread comes out clean, 60–70 minutes. Transfer to a wire rack; let bread cool in pan for 15 minutes. Run a knife around inside of pan to release the bread. Turn out onto rack and let cool completely.

DO AHEAD: Banana bread can be made 3 days ahead. Store airtight at room temperature.

Rendang Daging

Ingredients:

1 1/2 pound boneless beef short ribs (cut into cubes)
5 Tbsp cooking oil
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
1 cup thick coconut milk
1 cup water
2 tsp tamarind pulp (soaked in some warm water for the juice and discard the seeds )
6 kaffir lime (limau perut) leaves (very finely sliced)
6 Tbsp kerisik (toasted coconut)
1 Tbsp sugar/palm sugar or to taste
Salt to taste

Spice Paste:
5 shallots
1 inch galangal (lengkuas)
3 lemongrass (serai) (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies (soaked in warm water and seeded)

Method:

1. Chop the spice paste ingredients and then blend it in a food processor until fine.
2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3. Add the beef and the pounded lemongrass and stir for 1 minute.
4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
6. Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.
7. Add salt to taste. If not sweet enough, add more sugar to taste.
8. Serve immediately with steamed rice and save some for overnight.

Cook’s Notes:
To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuosly until they turn golden brown.

Kuih Bengka

Ingredients:

1kg finely grated cassava (tapioca)
4 cups sugar
1 tin coconut milk and add water to make 1 litre in total
3 heap tablespoons plain flour
250g freshly grated coconut

Method:

1. Mix the grated cassava, grated coconut and flour in a large mixing bowl.
2. Heat up the coconut milk together with sugar. When the sugar starts to melt, add this mixture into the combined cassava mix. Use a balloon whisk to stir thoroughly.
3. Lastly pour into a 8”X 8”X 3” tin, either lined with grease proof paper (baking paper) or banana leaves.
4. Bake in the oven at 180 degrees Celsius for 2 hours.

Ebinger's Blackout Cake

Ingredients:

Cake
1/2 cup unsweetened Dutch-process cocoa powder
2 tablespoons boiling water
2 ounces unsweetened chocolate, chopped
3/4 cup milk
1 cup (2 sticks) unsalted butter, softened slightly
2 cups sugar
4 large eggs, separated
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Filling
1 tablespoon plus 1 3/4 teaspoons unsweetened Dutch-process cocoa powder
2 cups boiling water
3/4 cup plus 1/2 teaspoon sugar
1 ounce bittersweet chocolate, chopped
2 tablespoons cornstarch dissolved in 1 tablespoon cold water
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons unsalted butter

Frosting
12 ounces semisweet chocolate, chopped
12 tablespoons (1 1/2 sticks) unsalted butter
1/2 cup hot water
1 tablespoon light corn syrup
1 tablespoon vanilla extract

Method:

1. Preheat the oven to 375 F. Butter and lightly flour two 8-inch round cake pans.
2. Make the cake: Place the cocoa in a small bowl and whisk in the boiling water to form a paste.
3. Combine the chopped chocolate and milk in a saucepan over medium heat. Stir frequently until the chocolate melts — about 3 minutes. Remove from the heat. Whisk a small amount of the hot chocolate milk into the cocoa paste to warm it. Whisk the cocoa mixture into the milk mixture. Return the pan to medium heat and stir for 1 minute. Remove and set aside to cool until tepid.
4. In the bowl of a mixer, cream the butter and sugar together. Beat in the egg yolks, one at a time, and the vanilla. Slowly stir in the chocolate mixture. Combine the flour, baking powder, baking soda and salt. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. Fold in until just mixed.
5. In another bowl, whisk the egg whites until soft peaks form. Using a spatula, gently fold the egg whites into the batter.
6. Divide the batter between the prepared pans. Bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Cool the cakes in the pans on racks for 15 minutes. Gently remove the cakes from the pans and continue to cool.
7. While the cake is baking, make the filling: Combine the cocoa and boiling water in a small saucepan over low heat. Stir in the sugar and chocolate. Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring constantly. Boil for 1 minute. Remove from heat and whisk in vanilla and butter. Transfer the mixture to a bowl, cover and refrigerate until cool.
8. Make the frosting: Melt the chocolate in a double boiler over hot, not simmering, water, stirring until smooth. Remove the top of the double boiler from the heat and whisk in the butter, one tablespoon at a time. Return the top to the heat, if necessary, to melt the butter.
9. Whisk in the hot water all at once and whisk until smooth. Whisk in the corn syrup and vanilla. Cover and refrigerate for up to 15 minutes before using.
10. Assemble the cake: Use a sharp serrated knife to slice each cake layer horizontally in half to form four layers. Set one layer aside. Place one layer on a cake round or plate. Generously swath the layer with one-half of the filling. Add the second layer and repeat. Set the third layer on top. Quickly apply a layer of frosting to the top and sides of the cake. Refrigerate for 10 minutes.
11. Meanwhile, crumble the remaining cake layer. Apply the remaining frosting to the cake. Sprinkle it liberally with the cake crumbs. Refrigerate for at least one hour before serving.

Serves 10 to 12

Southern Spoon Bread

Ingredients:

3/4 cup cornmeal

2 cups hot milk (I use 2%)

1 tablespoon butter or margarine

1/2 teaspoon salt

4 egg yolks

4 egg whites 

Method:

1. Heat the milk on top of the stove until hot (do not boil). 
2. Add cornmeal and continue cooking for about 3 or 4 minutes until thickens. Remove from heat and mix in the butter and salt. Let cool for about 15 minutes. 
3. While the cornmeal is cooking separate the eggs into two different bowls. 
4. Beat egg yolks and egg whites separately. Make sure you beat whites until stiff. 
5. Once cornmeal is cooled, add egg yolks mixing with a spoon. Fold in whites and spoon mix. 
6. Pour into a 1 1/2 quart sprayed baking dish and bake in preheated 325 degree oven for 45 minutes or until brown on top and center is cooked. 

Makes 6 servings.

Rainbow Cheesecake

Ingredients:
Crust
2 cups finely crushed graham crackers
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 pinch salt
6 tablespoons unsalted butter, softened
Filling
4 packages (8 oz each) cream cheese, room temperature
1 1/3 cups sugar
2 teaspoons vanilla
1 pinch salt
1 cup sour cream
1 cup heavy cream
4 large eggs
1 each of liquid food colors (blue, yellow, green, red)

Method:

1. Preheat oven 350 degrees. Before you get started with the crust, make sure your 9 inch springform pan is water tight. I do this by carefully wrapping a few layers of foil on the outside of the pan, so water cannot get into the pan. Be careful not to rip the foil or water will get into your cake and ruin it!
2. Mix crushed crackers, 2 tablespoons sugar, the cinnamon and salt together in a bowl. Then mix in butter with your clean fingers, until crumbs are pea sized. 
3. Press all of the graham cracker mixture into the prepared springform pan. Press it down firmly in the pan. I like to use a measuring cup for this, which makes it easy to get around the edges. You should have an even, flat crust.
4. Bake the crust for 10 minutes on a low oven rack. Remove from the oven, and cool completely before continuing. Turn oven temperature down to 325 degrees.
5. To make filling, cut cream cheese into pieces and add to a mixing bowl. Whip until smooth, maybe 4 minutes. Then add 1-1/3 cups sugar, and continue to beat until smooth again, another 4-5 minutes. Next, add vanilla, salt, sour cream and heavy cream; beat until smooth. Add in 1 egg at a time, beating briefly between each egg. 
6. Once the mixture is well combined and very smooth, divide evenly into 6 dishes. Add food color to each dish to get the desired colors. (Red = 25 drops of red, Orange = 18 drops yellow + 6 drops red, Yellow = 18 drops yellow, Green = 18 drops green, Blue = 18 drops blue, Violet = 18 drops red + 12 drops blue)
7. Pour colored mixtures into cooled crust. Start with red filling, and slowly pour it right in the center of the crust. Continue to build the rainbow by pouring the fillings directly in the center. This will create layers so that each slice has some of each color.
8. Place cheesecake into a baking dish on oven rack, and fill baking dish with boiling water about 1 inch up the side of the springform pan.
9. Bake at 325 degrees in the water bath for 1 hour and 40 minutes to 1 hour 50 minutes or until set but still jiggles slightly 2 inches from the edge. If cheesecake begins to brown on top, cover loosely with foil during last 5 minutes of baking.
10. Turn off the oven, open the oven door a crack, and let the cake cool in the oven for 1 hour. The slow cooling will help it not crack.
11. Then loosely wrap the dish in foil so the foil isn't touching the top of the cake and refrigerate for at least 4 hours.
12. When ready to remove cake, run a clean narrow knife around the edge of the dish, remove the foil, unlock the spring, and carefully lift off the outer ring.
13. Serve either alone or with a cherry/raspberry sauce. It's so rich and creamy that it really doesn't need a topping.

7-Up Marinaded Chicken

Ingredients:

2 cups 7-Up
1 cup soy sauce
1 Tbsp. horseradish, (Optional) I use Kraft Sauceworks Horseradish
½ tsp. minced garlic
1 cup oil

Chicken pieces

Method:

1. In a medium bowl, mix all ingredients together.
2. Trim Chicken and poke holes with fork.
3. Place chicken in a 9x13 and pour marinade over top and cover. Place in fridge.
4. Marinade 8 hours or overnight
5. Grill chicken and eat up!

Slow Cooker Hawaiian Ribs

Ingredients:

2 lbs. boneless beef short ribs
⅓ cup reduced sodium soy sauce
2 Tbsp. brown sugar
1½ Tbsp. honey
3 Tbsp. pineapple juice
3½ tsp. minced garlic
½ tsp. Chinese 5 Spice powder

Method:

1. Spray slow cooker with cooking spray or insert a slow cooker liner.
2. Evenly distribute rib meat inside slow cooker.
3. In a small bowl, combine soy sauce, brown sugar, honey, pineapple juice, minced garlic and Chinese 5 Spice powder and stir until evenly combined. Dump over rib meat.
4. Cover and cook on low for 6-8 hours.

Pound Cake

Ingredients:

2 cups (7 oz/200g) sifted cake flour
1/4 tsp baking powder
1/4 tsp salt
2 sticks (8 oz/227g) unsalted butter, softened
1 1/4 cups (8.8 oz/250g) granulated sugar
4 large eggs
1 tsp finely grated lemon zest
1 tsp grated orange zest
1 tsp vanilla extract
1/3 cup (80ml) heavy cream

Method:

1. Preheat oven to 325 degree F. Grease the bottom and sides of a 9×5-inch loaf pan. Dust the pan with flour.
2. Sift together the flour, baking powder and salt into a medium bowl, set aside.
3. Cream butter in a mixer at medium speed until very creamy, about 2 minutes. Gradually add the sugar and continue beating for 4 mins until very light and fluffy, about 4 minutes. Reduce the speed to low and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl occasionally. Beat in the citrus zest and vanilla extract. Add the flour mixture at low speed in three additions, alternating it with the heavy cream in two additions and mixing just until the flour is incorporated. Scrape the batter into the pan and smooth the top.
4. Bake for 60-70 minutes or until a cake tester inserted into the center come out clean. Remove from the oven and let cool on a wire rack for 20 minutes. Slice into pieces and serve.

Cook’s Note:
The heavy cream makes the pound cake extremely moist, which I think is the secret ingredient in this recipe.

Rib Eye with Wild Mushroom Ragout

Ingredients:

For the mushroom ragoût
8 ounces fresh shiitake mushrooms
8 ounces fresh cremini mushrooms
4 ounces fresh porcini mushrooms
2–2½ Tbsp salted butter
2 Tbsp extra-virgin olive oil
1 shallot, finely minced
1 Tbsp finely minced garlic
Salt & freshly ground black pepper, to taste
2 Tbsp finely chopped fresh flat-leaf parsley leaves

For the steaks
4 rib-eye steaks, cut 1½ inches thick (each about 8 ounces), at room temperature
Coarsely ground black pepper, to taste
Sea salt, to taste

Method:

1. Prepare the Mushroom Ragoût: Wipe the mushroom caps clean with a damp paper towel, or clean them with a mushroom brush. Cut off the stems and reserve them for another use. Quarter the mushroom caps and set them aside.
2. Melt the butter in the oil in a large nonstick skillet over medium-low heat. Add the mushrooms, raise the heat to medium, and cook, stirring, until they are lightly colored and cooked through, 5 to 7 minutes. (You raise the heat so the mushrooms will cook through without releasing too much liquid.) Then add the shallot and garlic and cook, tossing, for 2 minutes. Season the mixture with salt and pepper, and toss with the parsley. Set it aside, covered loosely with aluminum foil.
3. Preheat a barbecue grill or the broiler to high. Lightly oil the grill grate or the rack in a broiler pan.
4. Prepare the steaks: Sprinkle the steaks well with pepper, and place them on the grate or in the pan. Grill or broil until the steaks are well crusted on the first side, about 3 minutes for rare meat, 4 minutes for medium rare. Turn the steaks over, sprinkle the grilled side with salt, and grill for 3 or 4 minutes for rare meat (125°F on an instant-read thermometer), 5 to 6 for medium-rare (135° to 140°F).
5. Transfer the steaks to a cutting board and sprinkle the second side with salt. Let them rest for 5 minutes for the juices to settle.
6. Carve the steaks into ½-inch-thick slices, and divide them among four dinner plates. Top with the Mushroom Ragoût, and serve immediately.

Summer berry pavlova with bourbon whipped cream

For the Meringue

Ingredients:
6 egg whites, at room temperature
2 cups superfine sugar
1½ teaspoons vanilla extract
½ teaspoon cream of tartar
¼ teaspoon salt

Method:

1. Preheat the oven to 250 degrees, and line two heavy baking sheets with parchment. Using a 9-inch cake pan and a pencil, draw a circle on the parchment on each baking sheet, then set aside.
2. Add all the ingredients to the bowl of an electric stand mixer, and whip them together at the highest speed for 5 to 6 minutes until the sugar is completely dissolved and you hear a palpable change in the tone of the mixer — from a high-pitched whine to a low hum. Check the meringue base to make sure it's thick, fluffy, and not too wet to handle without it falling back on itself. In other words, it should hold very stiff peaks.
3. Using a pastry bag fitted with a large star tip, pipe the meringue in concentric rows into the drawn circles on the parchment. (A secret: If you're not handy with a pastry bag, just take a rubber spatula and spread the meringue onto the drawn round. The result will be more rustic, but beautiful just the same.) Lower the oven to 200 degrees, and bake the meringues for 1½ hours. Turn the oven off, but leave the meringues in the oven overnight. Do not open the oven door until the next morning. The meringues should be perfectly white and not browned in the least. Note: They may be made up to three days in advance and stored in a dry place.
4. Place one meringue round on a serving platter. Top with half of the stewed fruit, then dollop randomly with half of the whipped cream. Place the second meringue round on top of the fruit and cream, and repeat the layering with the remaining fruit and cream. To serve, garnish with fresh mint.

For the Stewed Fruit
Ingredients:

1 cup strawberries, stemmed
1 cup raspberries
1 cup blueberries
1 cup blackberries
¾ cup sugar
¼ teaspoon salt
2 tablespoons Chambord

Method:

1. Wash and dry the fruit. Add all the ingredients to a large, heavy saucepan, and heat over medium heat for approximately 5 minutes, until the fruit just begins to soften. Remove the saucepan from the heat, and let the mixture cool.

For the Bourbon Whipped Cream
Ingredients:

1 cup heavy cream
2 tablespoons sugar
1 tablespoon excellent-quality bourbon

Method:

1. Pour all the ingredients into the bowl of an electric stand mixer, and beat on medium speed until soft peaks form.

Honey Mustard Chicken Wings

Ingredients:

2 pounds whole chicken wings, cut into wings and drums, wing tips cut off
Salt and pepper to taste

Sauce:
2 Tbsp sweet hot mustard (I like Ingelhoffer’s Sweet Hot Mustard)
2 Tbsp dijon mustard
2 Tbsp honey
1 Tbsp butter
1/4 tsp cider vinegar
dash cayenne pepper
salt & black pepper to taste

Method:

1. Rinse wings and pat dry. Season with salt and pepper.
2. In a large bowl, mix all sauce ingredients together, cover and refrigerate.
3. Light your charcoal and adjust vents to obtain a temperature of 500 F, or Preheat gas grill to high. Clean and oil grill grate.
4. Grill wings 2-3 minutes to sear, flip over and sear the other side for 2-3 minutes more. Adjust vents to lower the temperature to 325 F, or reduce gas grill to low, grill for another 50-60 minutes (depending on the size of the wings), turning every 10 minutes.
5. Remove wings from grill, add to the bowl with the sauce. Toss to coat and let rest 5 minutes.

Flapjacks

Ingredients:

1 cup all-purpose flour
1 cup buckwheat flour
3 tsp baking powder
1/2 tsp salt
2 eggs
2 cups milk

2 tsp canola oil

Butter for cooking

Method:

1. Mix all ingredients except butter in a bowl.
2. Heat a pan on medium-high heat.
3. Melt a slab of butter on the pan and pour about half a cup of batter into the pan.
4. When the edges of the pancake round, flip it and cook until firm.
5. Serve with sliced banana, berries, and maple syrup on top.

Baked Eggs & Chorizo

Ingredients:

2 chorizo links, preferably fresh
115-ounce can plain tomato sauce
Sriracha (or your hot sauce of choice)
½ yellow onion, chopped
6-8 grape tomatoes, halved
baby arugula
2 large eggs
salt and pepper to taste

Method:

1. If using fresh chorizo, slowly render the fat in a skillet over low heat. Gradually begin turning up the heat, allowing all sides of the chorizo to cook and eventually brown. Periodically deglaze the pan with water and scrape up the brown bits. This will prevent the bottom of the pan from burning and it will incorporate the yummy caramelized bits back onto the sausage. This should take approximately 20 minutes, give or take.
2. Allow the sausage to cool for a bit and then slice each link into 10-12 pieces.
3. Briefly saute the chopped onions in the leftover chorizo fat (you can also use olive oil if pre-cooked chorizo was used).
4. Preheat the oven to 300 degrees F.
5. Ladle ¼ cup of tomato sauce into the bottom of mini cast iron skillets or ramekins.
6. Drizzle some Sriracha on top of the tomato sauce (the amount will depend on your preference for heat. I used about 2 tablespoons per pan.)
7. Line the chorizo slices in the bottom of each skillet and top with another dollop of tomato sauce (approximately 2 tablespoons per pan, doesn't need to be exact.
8. Divide the onions in half and evenly spread over the chorizo.
9. Layer on the cherry tomatoes followed by the arugula.
10. Break the eggs into separate ramekins, leaving the yolk intact, and then carefully pour the into each skillet.
11. Bake until the egg whites are just set, 10-15 minutes (they will continue to cook outside of the oven).
12. Sprinkle salt and fresh ground pepper on top before serving.

Lasagne

Ingredients:

1 pound lean ground beef
1 (32 ounce) jar spaghetti sauce
32 ounces cottage/ricotta cheese
3 cups shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese
2 teaspoons dried parsley
salt to taste
ground black pepper to taste
9 lasagne noodles
1/2 cup water

Method:

1. In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
2. In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
3. To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
4. Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

READY IN. 1 hr 25 mins

Original recipe makes 12 servings

Shakshuka

Ingredients:

3 tablespoons canola oil
2 medium yellow onions, chopped
1 large green bell pepper, cored, seeded, and chopped
1 large jalapeño chile, cored, seeded, and chopped
7 garlic cloves, finely chopped
1/4 cup tomato paste
One 28-ounce can whole peeled tomatoes, crushed by hand
1 bay leaf
2 1/2 tablespoons sugar
1 1/2 tablespoons kosher salt
1 tablespoon sweet Hungarian paprika
1 tablespoon ground cumin
1 1/2 teaspoons freshly ground black pepper
1 teaspoon ground caraway
1/2 bunch Swiss chard, stemmed and chopped, or spinach
8 to 12 large eggs

Method:

1. Heat the oil in a large skillet. Add the onions and sauté over medium heat until translucent, 5 to 10 minutes. Add the bell peppers and jalapeño and cook just until softened, 3 to 5 minutes. Stir in the garlic and tomato paste and sauté for another 2 minutes.
2. Slowly pour in the tomatoes. Stir in the bay leaf, sugar, salt, paprika, cumin, pepper, and caraway and let the mixture simmer for 20 minutes. Layer the Swiss chard leaves on top.
3. Crack the eggs into the tomato mixture. Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent.

German Chocolate Cookies

Ingredients:

2 boxes german chocolate cake mix, dry
4 eggs
10 Tbsp. butter, melted

Coconut Pecan Frosting
1 cup evaporated milk
1 cup sugar
3 egg yolks
½ cup butter
1 tsp. vanilla
1⅓ cup sweetened shredded coconut, for drizzle
1 cup chopped pecans
4 oz. melted chocolate candy coating, for drizzle

Method:

1. Combine cake mix, eggs and melted butter in a large mixing bowl and beat until well mixed. Batter should be sticky and thick.
2. Roll into one inch balls and place on lightly greased cookie sheet. 12 balls to a cookie sheet.
3. Bake at 350 for about 8 minutes. DO NOT overcook these cookies. Place on wired wrack to cool and let them cool completely.

To make Frosting:

1. Add evaporated milk, sugar, egg yolks, butter and vanilla to a large pan and lace on stovetop over medium heat. Stir to evenly combine and continue stirring until thickened (takes about 12 minutes). Once thickened remove from heat and add coconut and pecans. Beat until thick enough to spread.
2. Spread frosting over the tops of cooled cookies.
3. Drizzle with melted candy coating and let set up.

Yang Chow Fried Rice

Ingredients:

5 cups cooked white rice, refrigerated overnight
1 cup chicken, chopped
2 Tbsp oyster sauce
8 to 10 pieces shrimps, shelled and deveined
3/4 cup corn kernel
1/4 cup green onion, chopped
2 pieces raw eggs, beaten
1 tsp ginger, minced
1 tsp garlic, minced
3 Tbsp cooking oil

Method:

1. Heat cooking oil and sauté ginger and garlic.
2. Add chicken & cook for 3 minutes then add shrimp and cook for a minute. Remove and set aside.
3. Pour-in the beaten egg mixture and cook.
4. When the egg is cooked, divide into small pieces. Add the rice and mix well.
5. Put-in the oyster sauce. Mix with the other ingredients.
6. Add corn kernel, chicken and shrimp. Cook for another 3 minutes.
7. Put-in the green onions. Cook for 2 minutes while mixing with the other ingredients.
8. Turn the heat off and then transfer to a serving plate.
9. Serve. Share and enjoy!

Cinnamon Churros

Ingredients:

1 cup water
1/3 cup butter
2 tablespoons packed brown sugar

1/2 teaspoon salt
1 cup all-purpose flour
1 egg
1/2 teaspoon vanilla
Vegetable oil for deep-fat frying
1/4 cup granulated sugar
3/4 teaspoon ground cinnamon
1 recipe Mexican Chocolate Dipping Sauce (optional)

Method:

1. In a medium saucepan, combine water, butter, brown sugar, and salt. Bring to boiling over medium heat Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes. Add egg and vanilla, beating well with a wooden spoon.
2. Transfer mixture to a decorating bag fitted with a large star tip. Line a baking sheet waxed paper. Pipe 4x1-inch logs onto prepared baking sheet.
3. Heat 3 inches of oil in a deep saucepan to 375 degrees F. Fry a few logs at a time in deep hot oil about 2 minutes or until golden brown on both sides, turning once. Drain on paper towels. Keep warm in a 300 degree F oven while cooking remaining churros.
4. In a medium bowl, combine granulated sugar and cinnamon. Roll warm churros in cinnamon-sugar mixture to coat. Serve warm. Makes about 20 churros.

Mexican Chocolate Dipping Sauce
3/4 cup semisweet chocolate pieces
1/4 cup butter
1/2 teaspoon ground pasilla or ancho chile pepper (optional)
1/4 teaspoon ground cinnamon
2/3 cup granulated sugar
1 5 ounce can (2/3 cup) evaporated milk

Method:

1. In a heavy small saucepan combine semisweet chocolate pieces, butter, ground pasilla or ancho chile pepper (if desired), and cinnamon; cook and stir over medium heat until chocolate is melted. 
2. Stir in the granulated sugar; gradually add evaporated milk, stirring frequently to dissolve the sugar. 
3. Bring to boiling; reduce heat. 
4. Boil gently over low heat for 8 minutes, stirring frequently. 
5. Remove from heat. Cool slightly. 
6. Serve warm sauce with warm churros.

Lamb Shank

Ingredients

4-6 tablespoons olive oil
1.6kg or 4 lamb shanks, trimmed
5 tablespoons flour
1 leek, halved and cut into 1/2" pieces
2 stalks celery, roughly chopped
2 carrots, roughly chopped
2 medium onions, chopped
12 garlic cloves, unpeeled
1 bay leaf
1 sprig of thyme
1 sprig of rosemary
1 tsp whole black peppercorns
350ml (12 fl oz) red wine
600ml (1 pint) chicken stock
Sea salt

Method

1. Pre-heat oven to 150 degrees C (gas mark 2).
2. Heat the olive oil in a heavy, metal roasting pan on the cooker over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear the shanks in hot oil until well browned on all sides, then remove from pan and set aside.
3. Add the leek, celery, carrot, onion, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes.
4. Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer.
5. Season to taste with sea salt, and place the lamb shanks on top of the vegetables.
6. Cover the roasting pan tightly with heavy foil, and place into the preheated oven. Bake gently until the meat is tender and falls off of the bone, 2 1/2 to 3 hours. Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.

Serves: 4 

Prep:15min 

Cook:2hr30min 

Ready in:2hr45min 

Simple Tomato Sauce

Ingredients:

2 cloves garlic, lightly crushed
1/4 cup extra-virgin olive oil
Two cans (28 ounces each) diced tomatoes, with their juice
Kosher or fine sea salt
5 large fresh basil leaves, shredded or torn

Method:

1. Warm the garlic in the olive oil in a large saucepan placed over medium heat. Use a wooden spoon to press down on the garlic to release its flavor and then swirl the pan to infuse the oil. 
2. After about 2 minutes, when the garlic begins to sizzle and release its fragrance but before it starts to brown, carefully pour in the tomatoes (the oil will spatter) and stir to coat with the oil. 
3. Season with 1 tsp salt, raise the heat to medium-high, and bring the tomatoes to a simmer. 
4. When the juices start bubbling, reduce the heat to medium-low and let the tomatoes simmer uncovered, stirring from time to time, for 30 to 35 minutes, or until the sauce has thickened and the oil has separated from the tomatoes. 
5. Remove from the heat and stir in the basil. Taste and adjust the seasoning with salt, if you like. 

Simplify: The sauce may be stored in a tightly lidded container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Makes about 5 cups

Blind Baking

To prevent them becoming soggy, shortcrust pastry cases need to be partially cooked before adding moist fillings. This process, known as blind baking, which seals the surface and results in a crisp pastry case.

Method:

1. Line the base and sides of an uncooked pastry case with non-stick baking paper. Fill with rice, dried beans, or metal or ceramic baking weights. (This stops the pastry base rising during cooking.) Place on a baking tray and cook in an oven preheated to 220C for 8-10 minutes.
2. Remove the pastry case from the oven and remove the baking paper and rice, dried beans or baking weights. Cook for a further 5-10 minutes (depending on the size of the pastry case) or until light golden.

One-Pot Stew

Ingredients:

2 pounds meat cut from the shoulder of beef, veal or pork (any or all three)
2 onions
1 ounce (2 Tbsp.) lard
1 pound root vegetables (at least two of the following: carrots, turnips, kohlrabi, celery root, leek)
1 marrow bone chopped into lengths (optional)
1 quart stock or water
Salt and pepper
2 pounds (6 medium-size) potatoes
1 pound white cabbage or green beans
3 Tbsp. chopped, fresh herbs: lovage, basil, savory (any or all)

Method:

1. Cube the meat and slice the onions. 
2. Melt the fat in a deep, heavy saucepan or casserole dish and fry the meat until it loses its redness; then, add the onions. Cover and allow to stew gently. 
3. Peel and cube the root vegetables. Add these to the meat. 
4. Add the marrow bone if you have it, and then the stock or water. 
5. Season with salt and pepper. Put the lid on tightly again and bring all to a boil. Turn the heat down to simmer. 
6. Total stewing time will be about 1 hour. You may need to add a little more liquid. 
7. Meanwhile, peel and slice the potatoes into thick wedges. Add them 20 minutes before the end of the cooking time (give the stew a stir at the same time). Wash and shred the cabbage or top-and-tail the beans. Put on top of the stew to cook in the steam for the last 10 minutes. 
8. When the meat is soft, remove the marrow bones and scrape out the marrow into the sauce. Mash the vegetables a little to thicken the sauce. Finely chop the fresh herbs and stir them in just before you serve. The dish is complete and needs no accompaniment except a slice of good bread to mop up the gravy. 

If using a casserole, the dish can be cooked in a preheated oven at 375° for an hour.

Serves 6 to 8

Australian Meat Pie

Ingredients:

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

Method:

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

Makes 4 pies. 

Italian Cream Cake

Ingredients:
1 stick margarine, (4 ounces)
2 cups flour
2 cups sugar
1 cup buttermilk
1 small can (approx. 3 ounces) flaked coconut, about 1 1/3 cups
5 egg whites, stiffly beaten
1/2 cup shortening
5 egg yolks
1 tsp baking soda
1 tsp vanilla
1 cup chopped pecans, or walnuts

Frosting:
1 package cream cheese, softened (8oz)
1 box confectioners' sugar, (1 pound)
1/2 stick margarine, softened (4 Tbs)
1 tsp vanilla

Method:

1. Cream margarine and shortening; add sugar. 
2. Add egg yolks and beat well. 
3. Combine soda and flour; add to creamed mixture alternately with buttermilk. 
4. Stir in vanilla. Add coconut and nuts. Fold in egg whites. 
5. Pour into 3 greased and floured cake pans; bake at 350 degrees for 25 to 30 minutes.

Frosting: Beat cream cheese until smooth; stir in sugar. Add vanilla and beat until smooth. Spread on cake layers; sprinkle top with chopped nuts.

Italian Cream Cake

Recipe makes 1 3-layer 9-inch round cake

Ingredients:
1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
2 cups all-purpose flour
8 ounces cream cheese
1/2 cup butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons light cream
1/2 cup chopped walnuts
1 cup sweetened flaked coconut

Method:

1. Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
2. In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
3. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To Make Frosting: 

1. In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. 
2. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.

Italian Cream Cake

Ingredients:

Cake:
1/2 cup (1 stick) unsalted butter, plus more for greasing
2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1/2 cup vegetable shortening
2 cups sugar
5 large eggs, separated
1 cup buttermilk, well shaken
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 cup sweetened shredded coconut
Cooking spray

Italian Cream Frosting:
8 ounces cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
1 pound confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans

Method:
For the cake: 

1. Preheat the oven to 350 degrees F. Grease and lightly flour three 9-inch cake pans.
2. Sift the flour and baking soda together and set aside.
3. With an electric mixer, cream the butter and shortening with the sugar until fluffy, about 5 minutes. Add the egg yolks one at a time, beating well between each addition. With the mixer on medium speed, add the flour and buttermilk alternately, beginning and ending with buttermilk. Add the vanilla, coconut and nuts, and stir well to incorporate.
4. In a separate bowl with clean beaters, whip the egg whites to stiff peaks. Gently fold the beaten egg whites into the batter, just until blended.
5. Pour the batter into the prepared pans and bake for 25 minutes. Test for doneness by touching the top of the cake with your finger. The cake is done if it bounces back up. Cool the layers on wire racks sprayed with cooking spray to prevent sticking.

For the frosting: 

1. With an electric mixer, beat the cream cheese with the butter on high speed until fluffy. Reduce the speed to medium and blend in the sugar and vanilla. Beat well until the frosting is smooth.
2. When the cake is completely cool, spread the frosting between the layers and on the sides and top of the cake. Sprinkle on the nuts.

Burnt Almond Cake

Ingredients:

The cake:
2 1/2 cups cake flour
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter (1 1/2 sticks) at room temperature
1 1/4 cups sugar
4 large eggs, at room temperature
1 cup buttermilk, at room temperature
1/2 tablespoon vanilla extract

Honey Almond Brittle:
1/2 cup granulated sugar
3 tablespoons honey
1 1/2 tablespoons water
2 ounces slivered almonds (about 1/2 cup), toasted
1 tablespoon unsalted butter
1/8 teaspoon baking soda

Custard Cream:
1 cup milk
3 large egg yolks
1/3 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
1/3 cup heavy whipping cream
1 tablespoon confectioners' sugar

Method:
Preheat oven to 350 degrees. Grease two 8-by-2-inch round cake pans.
For the cake: 

1. Sift the flour, baking powder, baking soda and salt together into a bowl and set aside.
2. Cream the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 5 minutes. Reduce the speed to medium-low. Add the eggs, one at a time, beating 30 seconds between additions. Add alternating increments of the flour mixture and buttermilk and vanilla, blending well after each addition; this should take about 3 to 5 minutes.
3. Divide the batter evenly between the prepared pans. Bake for about 30 minutes, until a cake tester comes out clean. Cool in pans, on wire racks, for 10 minutes, unmold the cakes and let cool completely.

Note: The cake recipe makes two 8-inch round cake layers. Only one is used for this recipe.

To make the brittle: 

1. Combine the granulated sugar, honey and water in a medium-sized saucepan. 
2. Bring to a boil over medium heat, stirring to dissolve sugar. Boil, without stirring, until the mixture turns a deep amber color, about 10 minutes. 
3. Remove the pan from the heat and immediately stir in the toasted almonds, butter and baking soda. Mix with a wooden spoon just until the butter melts and the foaming subsides. 
4. Pour the mixture into a nonstick or lightly greased baking sheet and set aside to cool. 
5. Once the brittle has hardened, break it up and crush to fine crumbs in a food processor. 
6. Store in a covered container in the refrigerator until ready to use.

To make the custard cream: 

1. In a heavy saucepan over medium- low heat, heat milk to barely simmering. 
2. Meanwhile, combine egg yolks, sugar and cornstarch in a medium mixing bowl. Whisk to blend smoothly. 
3. Stir the heated milk into the egg mixture; return mixture to saucepan. 
4. Bring back to a boil, over medium-low heat, whisking constantly; boil 1 minute. 
5. Remove pan from heat; add butter and vanilla, stirring to melt the butter. 
6. Transfer custard to a bowl; place a piece of waxed paper directly on top to prevent a crust from forming and refrigerate until cold.
7. Whip the cream and confectioners' sugar until stiff peaks form. Fold into the chilled custard and refrigerate until ready to use.

To assemble cake: 

1. Cut the cake in half horizontally. 
2. Place one layer on a cake plate, spread cake with cold custard cream and sprinkle with brittle crumbs. 
3. Cover with the remaining layer of cake. Spread the remaining custard cream over cake, applying a thinner coat to the sides, then the top. 
4. Chill for a least 1 hour before garnishing.
5. To garnish, press brittle crumbs onto the sides of the cake with the palm of your hand and sprinkle a layer of crumbs on the top. Refrigerate until ready to use.

Note: To toast nuts, arrange in a single layer on a baking pan. Bake in a 375-degree oven until golden brown, about 7 to 10 minutes. Allow nuts to cool before using.