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.

Brown Sugar Caramel Pound Cake

Ingredients:

1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips
1 cup pecans, chopped

Carmel Drizzel:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract

Method:

1. Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour
2. Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
3. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.

Directions for Caramel Drizzle

1. In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. 
2. Reduce heat, and SIMMER for 8 minutes, whisking frequently. 
3. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden.

Pastillas De Leche

Ingredients:

1 1/2 cups fresh or
evaporated milk
3 tablespoons sugar
1 teaspoon butter
5 tablespoons full-cream
powdered milk
sugar for rolling

Method:

1. Combine milk and sugar in a saucepan; bring to a boil and stir constantly until it turns into a paste. Add butter and powdered milk. Mix thoroughly.
2. Take the pan off the heat and transfer mixture to a separate bowl. Set aside until pastillas are cool enough to touch but still warm. Divide pastillas into 20 pieces and roll into small cylinders.
3. Roll lightly in sugar. Wrap in paper by placing in the center of a square, rolling it into a cylinder, and tucking the ends into the roll. 

Makes about 20 pastillas

Banana & Raisin Pancakes

Ingredients:

Batter:
3 tbsp plain flour
1 tbsp corn flour
1½ tbsp rice flour
3 tbsp caster sugar
1 tsp baking powder
½ tsp salt
¼ tsp vanilla essence
100ml fresh milk
180ml water

Topping:
4 eggs (lightly beaten)
3 bananas (sliced)
2 tbsp raisins
2 tbsp toasted sesame seeds
some butter for pan frying pancake

Method:

1. Combine all ingredients for batter and stir until smooth. Set aside for 10- minutes.
2. Melt butter in a heating pan, pour in some batter and spread into a round shape. Fry on medium low heat for about 2 minutes. Arrange sliced banana and raisins on top and pour over 2 tbsp beaten eggs. Cover with lid and cook for 2 minutes.
3. Open the lid, turn over to fry the other side of pancake until cooked and golden brown.
4. Dish up, sprinkle toasted sesame seeds on top and serve. Use the same method to finish up batter and topping.

Preparation Time: 20 minutes
Cooking Time: 10 minutes per pancake

Egg Foo Yong

Ingredients:

3 large eggs, at room temperature
2 oz bean sprouts
2 oz ground chicken
4 medium-sized shrimp, peeled and cut into small pieces
1 scallion, cut into small rings
1/2 teaspoon sesame oil
1 teaspoon Shaoxing wine, optional
1 teaspoon oyster sauce
2 teaspoons soy sauce
Pinch of sugar
3 dashes white pepper
3 tablespoons oil

Method:

1. Crack the eggs into a bowl, beat with a fork. Add the rest of the ingredients into the egg mixture, stir to combine well. Make sure the oyster sauce is fully dissolved in the egg mixture.
2. Heat up a wok or a pan on high heat. Add the oil. When the oil is fully heated, ladle the egg mixture into the pan. Make sure that you keep the diameter of the omelet to about 4-5 inches wide. Use a pair of chopsticks to transfer the beansprouts and other ingredients to the middle of the omelet. The omelet should be thicker in the center. Let the omelet set, for about 3 minutes before flipping it over. Fry the omelet until both sides are golden brown and nicely puffed up. Repeat the same and use the remaining egg mixture to make a total of 3 omelets.

Penang Asam Laksa

Ingredients:

1 lb Mackerel fish
8 cups water
5 pieces assam keping (peeled tamarind)
1 pack dried laksa noodles

Spice Paste:
12 dried red chilies (seeded)
5 fresh red chilies (seeded)
8 small shallots
2 teaspoons belacan
1 stalk lemon grass (use only the white part, about 6 inches)

Tamarind Juice:
Tamarind (about golf ball size)
1/2 cup water (repeat 3-4 times)

Seasonings:
1 teaspoon salt
2 tablespoons sugar
1 teaspoon fish sauce

Garnishing:
1 cucumber (julienned)
1 bunch mint leaves (use only the leaves)
1 bunch polygonum leaves/Vietnamese mint leaves (daun kesom/daun laksa)
1 bungan kantan (cut into small pieces)
1 red onion (sliced thinly)
1 lettuce (thinly cut)
1 red chili/3-4 bird’s eye chilies (cut into small slices)
1 small pineapple (cut into short strips)

Condiment:
Heh Ko/Prawn Paste

Method:
Clean the fish, remove scales and guts. In a pot, bring 8 cups of water to boil. Add in the fish and boil for about 10 minutes. Transfer the cooked fish out into a bowl and let cool. Strain the fish stock, then add in the peeled tamarind, and the polygonum leaves and continue to boil in low heat.
Wet your hands constantly with a bowl of water, pick the flesh out of all the fish and discard the bones. Break the fish meat into tiny pieces and put the fish back into the stock, cover the lid, and lower the heat.
Using a mini food processor, grind the spice paste until fine. Heat up a wok and saute the spice paste with cooking oil for about 6-8 minutes or until it smells aromatic and spicy. Transfer the spice paste into the boiling stock.
Extract the tamarind juice and add it into the stock. Strain the tamarind juice and keep the seed. Repeat it 3-4 times with 1/2 cup of water each time to make sure you extract all the essence from the tamarind. Continue to taste your Assam Laksa stock to make sure it’s sour and to your liking. For seasoning, add sugar, salt, and fish sauce.
Prepare the laksa noodles by following the packaging instructions. In a serving bowl, add in the laksa noodles and garnish all vegetables on top. Pour the Assam Laksa soup into the bowl and serve immediately with a spoonful of Heh Ko/prawn paste.

Cook’s Notes:
Canned sardines DO NOT make good Penang Assam Laksa. They make the soup base fishy and unappetizing. There is no shortcut to making great Assam Laksa, you just have to find certain freshest fish and make it from scratch

Curry Mee

Ingredients:

Stock
3 Tbsp oil
1/2 pack (120g) Malaysian instant curry paste
2 cups chicken stock
2 cups water
2 stalks lemongrass (white part only, pounded)
5 kaffir lime leaves (optional)
10 tofu puffs, cut into pieces
1/2 cup evaporated milk
1/2 cup coconut milk
Salt to taste

Other Ingredients
Yellow noodles
Vermicelli
Bean sprouts
10 shrimp, peeled, deveined, and cooked
3 hard-boiled eggs, quartered
Fish cakes, cut into pieces

Method:

1. In a stockpot, add the oil and sauté the instant curry paste until aromatic.
2. Add the chicken broth, water, lemongrass, kaffir lime leaves, tofu puffs and bring the stock to boil.
3. Lower the heat to simmer. Add the coconut milk and evaporated milk. Add salt to taste. Keep the stock on simmer.
4. Rinse the yellow noodles, drained and set aside. Soak the dry vermicelli with some warm water until soft, drained and set aside.
5. To assemble a bowl of laksa for serving, bring to boil some yellow noodles, vermicelli, and a handful of bean sprouts. Drain the noodles and transfer to a serving bowl.
6. Top the noodles with 2-3 shrimp, a few pieces of fish cake, and 1-2 egg quarters.
7. Using a ladle, pour the laksa broth and a few pieces of tofu puffs on top of the noodles.
8. Serve immediately.

Sweet Potato Salad

Ingredients:

1 medium sweet potato
6 cloves of garlic, skin on

50 ml extra virgin olive oil
1 small packet 80g wild rice
1 large pomegranate
75g thick Greek yoghurt
1tbsp organic tahini
juice & zest of 1 lemon
¼ clove garlic, crushed
flaked salt
cracked white pepper
pinch of sumac
¼ bunch dill
¼ bunch mint leaves

Method:

1. Pre-heat oven to 180 degrees. Wash and dry the sweet potato, cut into thick chunks and pop into a roasting tray along with the garlic. Drizzle with a little olive oil and season with salt, pepper and sumac. Place into the oven and roast for 40 minutes turning once or twice to ensure they cook evenly and turn a nice golden brown.
2. Meanwhile place the wild rice in a small pot and cover generously with water, add a pinch of salt and bring to the boil over a moderate heat. Simmer and cook until the grains are tender approximately 40 minutes. Drain, cool and set aside.
3. Place yoghurt into a small bowl and mix in the tahini, lemon zest and juice and a pinch of pepper, sumac and salt. Cut the pomegranate in half, place the cut side into your palm over a medium sized bowl. Using a wooden spoon tap the top of the pomegranate with enough force to loosen and remove the seeds.
4. Spoon a little of the tahini sauce into a wide salad bowl and place the warm sweet potatoes on top. Sprinkle with the rice & herbs, add the pomegranate seeds and a good pinch of sumac. Add a drizzle of olive oil just before serving.

Coleslaw

Ingredients:

1 (16 ounce) package coleslaw mix
2 Tbsp minced onion
1/4 cup white sugar
1/2 tsp salt
1/8 tsp ground black pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 Tbsp white wine vinegar
2 1/2 Tbsp lemon juice

Method:

1. Combine the coleslaw and onion in a large bowl.
2. In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the coleslaw and onion; stir well and chill for 1 hour.

Lamb Shakshuka

Ingredients:

1 Tbsp ras el hanout OR:
1 tsp chili powder (mild)
1 tsp cumin
1 tsp paprika
pinch of cayenne pepper
pinch of sugar (to taste)

3 Tbsp olive oil
1 onion, finely diced
1 clove garlic, finely minced
1 knob ginger, finely minced
500g lamb mince
1 x 400g can of crushed tomatoes
3 jalapeños, stemmed, seeded, and finely chopped

4 free-range eggs
Kosher salt, to taste
1/2 cup feta cheese, crumbled
4 sprigs coriander

Method:

1. Pre heat the oven to 180C.
2. Heat oil in a large oven-safe pot. Add onion, garlic, ginger & jalapeños & sweat off until soft and translucent. 
3. Now add the ras el hanout and cook for a few minutes until fragrant. Now add the mince and cook until browned. Add the tomatoes and bring to the boil. Turn the heat down and simmer for 20 minutes.
4. Once thick and fragrant make four indents into the meat sauce and crack the eggs. Place in the oven and cook 10 minutes or until the eggs are set.
5. Remove from the oven and garnish with coriander & crumbled feta cheese. Serve with fresh Lebanese bread.

Time: 45 minutes
Serves: 4

Apple Praline Bread

Ingredients:

1 cup sour cream or yogurt
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups baking apples or 2 small-medium ones (sweet-tart variety is great for this), peeled and finely chopped
1 cup nuts (walnut or pecan or a combo), divided

For the praline sauce:
¼-1/2 cup brown sugar
¼-1/2 cup butter

Method:

1. Preheat the oven to 350°F.
2. Lightly grease a 9x5x3-inch loaf pan. Set aside.
3. Using an electric mixer, beat together the sour cream/yogurt, sugar, eggs and vanilla on low speed for a couple of minutes until well blended.
4. Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined.
5. Fold in the apples and half the nuts into the batter. 
6. Transfer the batter into the greased loaf pan.
7. Sprinkle the rest of the nuts on top and then press them lightly into the batter. 
8. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean. 
9. Cool in the loaf pan for about 20-30 minutes and then transfer to a wire rack to cool completely. So it doesn't get too dark, I suggest using a light colored loaf pan.

For the praline sauce:

1. In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. 
2. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. 
3. Remove from heat and then drizzle over the bread. Cool completely.

Pai tee cups

Ingredient:

180gm rice flour

50gm flour

50gm corn flour

350ml water

1 telur

salt to taste

Method:

1. Mix all ingredients together.
2. Dip mould in flour mix & deep fry.

Braided Nutella Bread

Ingredients:

1 egg

1/2 tsp yeast

1 cup water

1 tsp salt

1 Tbsp sugar

2 1/2 cups all purpose flour

Cornmeal 
Nutella

Method:

1. Start by dissolving the yeast ¼ cup filled with water, poured into a small bowl. Take another bowl, and while you allow the yeast to rest for 10 minutes, mix in - using a stand mixer - an appropriate amount of flour, salt and sugar. Add yeast and mix at low speed. Slight speed to medium and continue to include within 7 minutes.
2. Get another bowl and lightly grease it and place the dough you have recently been made in there. Cover it with plastic wrap and after about an hour of sitting in a warm place for it to double in size.
3. Roll of the dough to make a circle. Careful you leave enough because you'll have to make another circle for a few minutes. Take Nutella ( be careful to take it in the fridge for a while, so it will be easy to spread, you could also microwave for 30 seconds to be sure) and pour evenly on the surface, but leaving a half-inch margin all test around.
4. The next step is to place another roll dough (Nutella free) on top. Then put it on a parchment -lined baking sheet or silicon along. It is advised you sprinkle the sheet with cornmeal advance. Use a knife to cut the dough in the middle, but keeping one end intact. Look at the image for a guide.
5. When turning the cut side to the top, twist the ends of the test surpass each other. Do this for each section you did. For the next 20 minutes, let your future bread sit in a dry place, but make sure you cover it with plastic wrap. At the same time, prepare the oven. Set it to 350 ° F. Before placing the dough in, clean it with some egg. Then bake at this temperature for about 20 minutes. To get this little brown appearance and taste of the top, raise to 425 ° F and bake for another 5-7 minutes.

Fried Rice

Ingredients:

3 cups cooked white rice
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

Method:

1. On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. 
2. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. 
3. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.

New York Cheesecake

Ingredients:

5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest

Method:

1. Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit. 
2. In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
3. In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth. 
4. Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
5. Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
6. Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.

French Toast Casserole

Ingredients:

4 Tbs butter, melted
1/2 c. light brown sugar
1 loaf challah or brioche (I used challah) cut into 1″ slices
8 eggs
1 c. whole milk
2 tsp cinnamon
pinch each of nutmeg and ginger
1 c. chopped pecans

Method:

1. Pour butter into bottom of 9×13 baking pan. Sprinkle with brown sugar. 
2. Arrange bread in baking pan, ripping pieces in half as necessary to cram everything in there in a semi-even way. 
3. Mix remaining ingredients, whisking until eggs are broken up and well combined. Pour over bread.
4. Let stand 3-12 hours & bake at 350 for 35-40 minutes. 

Serve with maple syrup.

Tumeric Milk

Ingredients:

2 cups of homemade almond milk (or other organic varieties)
1 Tbsp local honey (sugar-free version is stevia)
1 tsp ground turmeric
small pinch of black pepper and grated ginger (fresh is best)
1 cinnamon stick or 1 teaspoon ground cinnamon

Instructions:

1. Simply pour all ingredients into a small saucepan and bring to a light boil, reduce heat and drink warm.
2. You may also consume this chilled, but warm is best.
3. Strain if you have large pieces of ginger, cinnamon, peppercorns, etc.

Notes

You may use whatever milk you prefer: cows, goats, hemp, coconut, almond, soy, etc. I recommend coconut or almond milk.

Jam Roly Poly

Ingredients:

50g salted butter, cold and cut into chunks, plus extra for greasing
250g self-raising flour, plus extra for rolling
1 vanilla pod, seeds scraped out
50g shredded suet
150ml milk, plus a drop more if needed
100g/4oz raspberry or plum jam, or a mixture
custard, to serve

Method:

1. Put a deep roasting tin onto the bottom shelf of the oven, and make sure that there’s another shelf directly above it. Pull the roasting tin out on its shelf, fill two-thirds with boiling water from the kettle, then carefully slide it back in. Heat oven to 180C/160C fan/gas 4. Tear off a large sheet of foil and greaseproof paper (about 30 x 40cm). Sit the greaseproof on top of the foil and butter it.
2. Tip butter, flour and vanilla seeds into a food processor; pulse until the butter has disappeared. Tip into a mixing bowl. Stir through the suet, pour in the milk and work together with a cutlery knife until you get a sticky dough. You may need a drop more milk, depending on your flour.
3. Tip the dough out onto a floured surface, quickly pat together to smooth, then roll out to a square roughly 25 x 25cm. Spread the jam all over, leaving a gap along one edge, then roll up from the opposite edge. Pinch the jam-free edge into the dough where it meets, and pinch the ends roughly, too. Carefully lift onto the greased paper, join-side down (you might find a flat baking sheet helpful for this), loosely bring up the paper and foil around it, then scrunch together along the edges and ends to seal. The roly-poly will puff quite a bit during cooking so don’t wrap it tightly. Lift the parcel directly onto the rack above the tin and cook for 1 hr.
4. Let the pudding sit for 5 mins before unwrapping, then carefully open the foil and paper, and thickly slice to serve.

Churros

Ingredients:

1 cup water
2 1/2 Tbsp white sugar
1/2 tsp salt
2 Tbsp vegetable oil
1 cup all purpose flour
2 quarts oil for frying
1/2 cup fine sugar, or to taste
1 tsp ground cinnamon

Method:

1. In a shall saucepan over medium heat, combine water, 2 1/2 Tbsp white sugar, salt & 2 Tbsp vegetable oil. Bring to a boil & remove from heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in a deep-fryer to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar & cinnamon. Roll drained churros in cinnamon & sugar mixture.

Stuffed Cheeseburgers

Ingredients:

1/2 cup shredded Monterey jack
4 slices cooked bacon
4 slices cooked bacon, chopped
1 pound ground chuck
Salt and pepper
4 large hamburger buns, split
Favorite condiments
Canola oil

Method:

1. Combine the jack cheese and chopped bacon in a bowl and stir well.
2. Put the beef in another bowl and season with salt and pepper.
3. Separate into 8 balls of meat, roughly the same shape.
4. Flatten 1 ball in the palm of your hand. Squeeze together about a tablespoon of the cheese and bacon mixture to make a little nugget and put it in the center of the ground beef.
5. Flatten another ball of meat and lay on top of the cheese and bacon. Pinch the edges together and flatten slightly for a nice patty shape.
6. Repeat steps 4 and 5 three more times. Set patties aside on a platter in the refrigerator while preparing the grill.
7. Place a large grill pan on 2 burners over medium-high heat.
8. Brush the grates with oil to keep the burgers from sticking.
9. Grill the burgers for 8 minutes per side for medium*
10. Remove the burgers to a clean side plate while you toast the buns.
11. Rub the grill rack with more oil and place the buns cut-side down, toast for 1 minute.
12. Serve with favorite condiments, and additional bacon.
13. Devour with satisfaction not found in non-bacon meals. Do not share.

Salted Caramel Cupcakes

Ingredients:

For the sponge:
70g unsalted butter, softened
170g plain flour
250g caster sugar
50g cocoa powder, sifted
1 tbsp baking powder
½ tsp salt
210ml (71/2fl oz) whole milk
2 large eggs

For the frosting:
670g icing sugar, sifted
210g unsalted butter, softened
70ml whole milk
30g tinned caramel or dulce de leche
Pinch of good-quality sea salt (such as maldon)

For the filling and decoration:
100g tinned caramel or dulce de leche
Pinch of good-quality sea salt

Method:

1. Preheat the oven to 170°C/gas mark 3, and line the muffin tins with paper muffin cases to make the number you require. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, cocoa powder, baking powder and salt together until they form a crumb-like consistency. In a jug, mix together the milk and eggs by hand.
2. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Raise the speed to medium and beat until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl now and then. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.
3. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50 millilitre ice-cream scoop can make this process easier and will result in even cupcakes. Bake for 20 to 25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
4. Using the freestanding electric mixer with the paddle attachment or the hand-held electric whisk, gradually mix the icing sugar and butter together on a low speed until combined and there are no large lumps of butter. Gradually add the milk while mixing on a slow speed. Add the dulce de leche and sea salt and mix thoroughly. Turn up the speed and beat until light and fluffy.
5. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately two centimetres in diameter and about three centimetres deep. Retain the cut-out piece of sponge. Spoon about 1 teaspoon of the dulce de leche into the hollow.
6. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
7. Spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. To finish, spoon about 1 teaspoon of dulce de leche on the top of each frosted cupcake, swirling it slightly into the frosting, and add a light sprinkling of sea salt.

Buttermilk Fried Chicken

Ingredients:

1 3 lb whole chicken, cut up
2 cups whole buttermilk
oil for frying, preferably peanut oil
2 1/2 cups AP flour
1 1/2 tsp salt
1 tsp ground black pepper
1 tsp onion powder
1 tsp paprika
1 tsp garlic powder
1/4 tsp cayenne
3 large eggs, beaten, seasoned with salt & black pepper to taste

Method:

1. Rinse the chicken pieces under cold water. Place into a bowl and cover with buttermilk. Refrigerate for at least 3 hours or overnight.
2. Fill a medium size pot or dutch oven halfway with oil. Do not overfill. Heat the oil to 350°F. Sift together the flour with the seasonings. Remove the chicken from the buttermilk shaking off the excess. Dip into the beaten eggs then dust with the seasoned flour. Arrange breaded pieces on a pan to make them easier to handle.
3. Gently lower into the hot oil a few pieces at a time skin side down. The oil will naturally cool after you add the chicken however, watch the temperature so it won't drop too low. Ideally, continue to cook at around 325°F. Cook in batches beginning with the dark meat. Be careful not to over-crowd the pan. Cook for approximately 10-12 minutes on each side for the dark and 8-10 minutes on each side for the white meat or until juices run clear. Remove to paper towels or a rack to drain. Cover and keep warm until serving.

“The Margherita” Pizza Grilled Cheese

Ingredients:

2 Slices of French Bread
2 Tbsp Pizza/Tomato Sauce
2 Slices of Mozzarella Cheese
3-4 Fresh Basil Leaves
1-2 Pinches Garlic Powder
Olive Oil

Method:

1. Heat a pan on medium heat, with a light coating of olive oil. 
2. While the pan is heating up, build your sandwich. Spread pizza/tomato sauce on each slice of bread, chop up your basil leaves and sprinkle them on the sandwich along with a sprinkle of garlic powder. Place you mozzarella on top and combine the slices of bread. Lightly brush olive oil on each side of the sandwich. 
3. Once the pan is heated, grill your sandwich until golden brown on each side, serve with a basil leaf on top for decoration (if you’re into that!) and dig in!

Grilled Figs and Cheese

Ingredients:

Two slices sourdough bread (a darker multigrain would work well too)
About 3 dried figs, sliced
A spoonful of chopped walnuts
A couple spoonfuls of ricotta
2-3 slices brie
2-3 thick slices fresh mozzarella
Generous drizzlings of honey
A sprinkle of truffle salt

Method:

1. Heat a panini press or grill pan.
2. On one slice of bread smear the ricotta thickly. Top with fig slices and walnuts. Top that with the brie, then the mozzarella. Drizzle with honey and sprinkle with truffle salt. Top with the other slice of bread.
3. Place sandwich on the press or grill and press down. Grill, pressing down, until grill marks appear, bread is toasted, and the cheeses have melted and melded into a beautiful mess.

Relatively mild cheeses are used here because truffle salt is impossible with sharper, saltier cheeses. To use  stronger cheese, nix the truffle salt. Another delicious way to go at it would be to use truffle honey instead of the honey + truffle salt. 

Buttercream Frosting

Ingredients:

1 cup (227 g) unsalted butter, softened
3-4 cups confectioners (icing) sugar, sifted
¼ tsp table salt
1 Tbsp vanilla extract
up to 4 Tbsp milk or heavy cream

Method:

1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. 
2. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. 
3. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. 
4. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

18 Microwave Snacks You Can Cook In A Mug

18 Microwave Snacks You Can Cook In A Mug

Butter Almond Cake

Ingredients:

sugar: 1 cup
all-purpose flour: 1 1/2 cups
baking powder: 1 1/2 teaspoons
salt: 1/2 teaspoon
butter , melted: 3/4 cup
milk: 3 tablespoons
vanilla extract: 1 tablespoon
almond extract: 1/2 teaspoon
butter: 1/3 cup
brown sugar: 1/2 cup
whipping cream: 1/2 cup
salt: 1/4 teaspoon
vanilla extract: 1 teaspoon
blanched slivered almond , toasted: 3/4 cup

Brown-butter Almond Cake

Self-Raising Flour Substitute

For UK recipes, add 2 tsp of baking powder to each cup (150g) of all-purpose (plain) flour.

For US recipes, add 2 tsp of baking powder & 1/2 tsp salt to every cup of all-purpose flour.

Shrimp Scampi

Ingredients:

4 tsp olive oil
1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
4 lemon wedges

Preparation:

1. In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
2. In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.
3. Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.

Makes 4 servings

Pickled Red Cabbage

Ingredients:

500g red cabbage, finely shredded
140g coarse sea salt
500ml cider vinegar
200ml red wine
400g granulated sugar
2 tsp black peppercorns
6 bay leaves
2 tbsp yellow mustard seeds

Method:

1. Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pat dry with a clean tea towel.
2. Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.
3. Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.

Chicken Quesadilla

Ingredients:

225 g skinless, boneless chicken breast, diced
20 g fajita seasoning
8 ml vegetable oil
1 green bell peppers, chopped
1 red bell peppers, chopped
1/2 onion, chopped
5 (10 inch) flour tortillas
110 g shredded Cheddar cheese
4 g bacon bits
110 g shredded Monterey Jack cheese

Method:

1. Preheat the broiler. Grease a baking sheet.
2. Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
5. Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
6. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Makes 10 servings.

Butter Cake

Ingredients:

225g butter

1 cup (225g) sugar 

4 eggs 

1 cup (225g) self-raising flour 

3 Tbsp milk 

1 tsp vanilla

Method:

1. Can be made with all-in-one method or old fashioned.  Just make sure the butter is soft (but not melted or hot) if you are throwing in everything at once. Mix all together and put in a lined baking tin. 
2. Bake at 180° for 30-50 minutes depending on size of tin. Square 8" will take about 30 minutes while a loaf pan will take up to 50 minutes. If fan oven reduce heat to 170° or 165°.

For chocolate use: 175g self raising flour 50g cocoa powder

Cherries Jubliee

Ingredients:

1 can pitted black cherries
1 tbsp. sugar
1 tbsp. cornstarch
1/4 c. warmed kirsch or cognac
1 qt. vanilla ice cream

Method:

1. Drain cherries, reserving juice. 
2. Mix sugar with cornstarch and add 1 cup of reserved juice, a little at a time. Cook 3 minutes, stirring constantly. 
3. Add cherries and pour kirsch over the top. Ignite kirsch and ladle the sauce over the cherries. 
4. Serve over vanilla ice cream.

Serves 6

Sloppy Joes

Ingredients:

1 Tbsp olive oil
1/2 cup minced carrots (can sub chopped bell pepper)
1 cup chopped onion (about 1 medium onion)
1/2 cup chopped celery
2 cloves garlic, minced
Salt
1 1/4 lb ground beef
1/2 cup ketchup
2 cups tomato sauce (or 1 15-ounce can whole tomatoes, puréed)
1 Tbsp Worcestershire sauce
1 Tbsp red wine vinegar
2 Tbsp brown sugar
Pinch ground cloves
1/2 teaspoon dried thyme
Pinch cayenne pepper
2 turns of freshly ground black pepper
4 hamburger buns

Method:

1. Heat olive oil in a large sauté pan on medium high heat. 
2. Add the carrots and sauté for 5 minutes. (If you are using bell pepper instead of carrots, add those at the same time as the onions.) 
3. Add the chopped onion and celery. Cook, stirring occasionally until onions are translucent, about 5 more minutes. 
4. Add the minced garlic and cook for 30 more seconds. Remove from heat. Remove vegetables from the pan to a medium sized bowl, set aside.
5. Using the same pan (or you can cook the meat at the same time as the vegetables in a separate pan to save time), generously salt the bottom of the pan (about 1/4 to 1/2 teaspoon). Heat the pan on high. Crumble the ground beef into the pan. You will likely need to do this in two batches, otherwise you will crowd the pan and the beef won't easily brown. Do not stir the ground beef, just let it cook until it is well browned on one side. Then flip the pieces over and brown the second side. Use a slotted spoon to remove the ground beef from the pan (can add to the set-aside vegetables), salt the pan again and repeat with the rest of the ground beef.
6. If you are using extra lean beef, you will likely not have any excess fat in the pan. If you are using 16% or higher, you may have excess fat. Strain off all but 1 tablespoon of the fat.
7. Return the cooked ground beef and vegetables to the pan. Add the ketchup, tomato sauce, Worcestershire sauce, vinegar and brown sugar to the pan. Stir to mix well. 
8. Add ground cloves, thyme, and cayenne pepper. Lower the heat to medium low and let simmer for 10 minutes. Adjust seasonings to taste.

Serve with toasted hamburger buns.

Nasi Ulam

Ingredients:

1/3 cup dried shrimp
1/2 cup fresh or frozen shredded coconut
2 cups cooked rice, 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.

Prep Time: 40 minutes | Total Active Time: 50 Minutes

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.

Old-School Chocolate Chip Cookie

Ingredients:

1 tsp vanilla extract
1 egg
½ tsp baking soda
½ tsp salt
½ cup sugar
¾ cup all purpose flour (if using self-rising flour, omit baking soda and salt)
1 ½ ounces vegetable shortening
6 ounces chocolate chip morsels

Method:

1. Sift flour, baking soda and salt together.
2. Add remaining ingredients to the dry mixture, except chips. Mix well. Then, add chocolate chips.
3. Preheat oven to 375 degrees Fahrenheit.
4. Using a teaspoon, drop cookie mixture by spoonfuls onto a non-stick cookie sheet.
5. Bake for 12 minutes. Check and add more time in 1-minute increments as needed.

Other Chocolate Chip Cookie Recipe Ideas

When it comes to chocolate chip cookies, there are many variations on the theme. It all depends on your sense of taste. Let your kids help with creating new and wondrous recipes. Here are some ideas that may tingle your taste buds.

Chocolate chunk - instead of adding morsels, use semisweet or dark chocolate blocks cut into quarter inch pieces.
Chocolate chocolate chip - These cookies not only have the chocolate chips but there is chocolate in the batter. Add cocoa powder to the batter to give your cookies that deep chocolate color. Oatmeal chocolate chip - Add some natural rolled oats to the mix for chewy cookies with a hint of fiber.
Pecan chocolate chip - Add pecans or any other favorite nut to the recipe. Mix in at the end of the recipe along with chips.

There are many varieties of chocolate chip cookies. Add cinnamon, mint chips, peanut butter chips, or raisins to your cookie. It's up to you.

Miang Kham

Ingredients:

Daun kaduk

Filling
3/4 cup roasted grated coconut (this is often available in the baking section of most supermarkets)
2 small limes, unpeeled (try to get limes with thin skin), cut into small cubes
6 tablespoons shallots, peeled and cut into small cubes
6 tablespoons roasted peanuts
6 tablespoons small dried shrimps
4-5 fresh chili padi, cut into small slivers
4 oz fresh ginger, peeled and cut into small cubes

Sauce
1 tablespoon belacan, roasted until fragrant
2 oz fresh galangal, cut into slivers and roasted until fragrant (see note below)
1/4 cup grated coconut, roasted in a low-heat oven until lightly brown
4 oz small dried shrimps
2 oz shallots, peeled and coarsely cut
1.5 teaspoons fresh ginger, sliced
8 oz palm sugar (broken into small chunks)
2 tablespoons table sugar
salt for seasoning

Method:

1. In a mortar and pestle, pound together the shallots and galangal until fine. 
2. Add roasted shrimp paste, ginger, coconut and dried shrimp, and continue pounding until smooth. 
3. Remove the mixture and place in a pot with 1.5 cups water. 
4. Bring to a boil over medium heat, add palm sugar and table sugar, then reduce heat and simmer, wait until reduced to 1 cup or a bit less. Taste, and adjust by adding a bit of salt. 
5. Remove from heat and transfer to a small bowl.

Nut Brittle

Ingredients:

2 cups sugar
1/2 cup water
1 stick unsalted butter
1/3 cup light corn syrup
1/2 tsp baking soda
12 ounces roasted salted peanuts, cashews, pistachios and/or pecans
Fleur de sel or crushed Maldon sea salt

Method:

1. In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300° on a candy thermometer, 10 minutes. 
2. Remove from the heat and carefully stir in the baking soda. The mixture will bubble. 
3. Stir in the nuts, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet. 
4. Using the back of a large spoon (oil it lightly if it sticks), spread the brittle into a thin, even layer. 
5. Sprinkle with salt. 
6. Let cool completely, about 30 minutes. Break the brittle into large shards.

The brittle can be stored in an airtight container at room temperature for up to 1 month.

Corn on the Cob

Method:

Throw it in the oven at 350° for 25-30 minutes. Leave the husk on, it will trap in the moisture, leaving you with juicy, tender corn. The husk and silk will peel away easily once it’s cooked. Cut off the large end and it slides right out with no silk.

Apple Pie Danish

Ingredients:

1 tablespoon butter
3-4 apples
1/4 cup brown sugar
1 teaspoon cinnamon

Crust
1/2 cup cold butter, cut into chunks
1 1/2 cups all purpose flour
1/4 teaspoon salt
1 tablespoon sugar
1 egg-separated
1/4 cup milk
1 tablespoon cold water
extra sugar for sprinkling

Glaze
1 cup powdered sugar
4 tablespoons cream or milk
1/2 teaspoon vanilla extract

Method:

1. Melt butter in a small frying pan. Add in brown sugar and cinnamon. Core and peel apples, chop into 1/2 inch pieces. Place apples in frying pan. Stir to coat apples with butter mixture. Simmer over medium heat until mixture starts to bubble, continue to cook for about 5 more minutes. Remove from heat and set aside.
2. Combine flour, salt and sugar in a large mixing bowl. Cut in butter with a pastry blender. Combine egg yolk with milk and stir into flour until all your dry mix is incorporated.
3. Roll dough out onto a well floured surface. Cut dough into 6 rough squares. Transfer squares to a lightly greased baking tray (or line with parchment paper.) Divide apples with just a bit of the juice between the 6 dough squares. You want to run your apples diagonally across from one corner to the opposite corner.
4. Fold over opposite sides to the middle, and using a dab of water, press those top corners together to secure. Make an egg wash, combining egg white with 1 tablespoon of water. Brush tops of danish with the egg wash. Sprinkle top with sugar if desired.
5. Bake in a preheated 375 degree oven for 25-30 minutes, until crust is a golden brown.
6. Combine glaze ingredients, stirring until smooth and a drizzle consistency. Drizzle over warm danishes and enjoy!

Cheddar Stuffed Mushrooms

Ingredients:

10 white or brown mushrooms
1/2 cup white cheddar cheese
1/2 cup orange cheddar cheese
salt and pepper
dried thyme (about 2 tsp)

Method:

1. Preheat oven to 375F.
2. Wash your mushrooms and take out the stems so they are hollow.
3. Grate cheese into bowl and mix the 2 cheeses.
4. Place mushrooms onto a baking tray.
5. Fill mushrooms with cheese.
6. Top with salt, pepper and dried thyme.
7. Bake for 15 minutes until cheese is melted and mushrooms are browning around edges.