Sesame Boneless Chicken

Source
Mama Recipes by One Publisher

Serves
3

Ingredients

4 chicken thigh
2 tsp cornflour
6 pieces cream crackers biscuit
1 tbsp sesame seeds

Marinades

2 tsp oyster sauce
2 tsp soy sauce
1/2 egg white
salt, sugar, pepper and sesame oil

Method
1. Remove bone and skin of the chicken. Cut into bite sizes.
2. Marinate for 2 hours.
3. Mix marinated chicken pieces with pounded biscuits, sesame seeds and cornflour.
4. Deep fry till golden brown.

Steamed Baked Ginger Onion Chicken

Source
Mama Recipes by One Publisher

Serves
4

Ingredients A

1 1/2 kg chicken

Ingredients B

1 piece ginger (smashed)
2 stalks spring onion
1 stalk spring onion

Marinades

2 tsp salt
1 tsp sugar
1/2 tsp 5 spices-powder
2 tsp soya sauce
1 tbsp Shaoxing wine
1 tsp pepper
1/2 tsp dark soya sauce
1 tsp cornflour

Serving Sauce

4 tbsp ginger paste
1 tsp salt
1/2 tsp sugar
1 tsp sesame oil
1 tbsp hot oil
(Mix with the steamed chicken gravy)

Method
1. Marinate the chicken for 1 hour.
2. Stuff the chicken cavity with smashed ingredients B. Steam for 10 minutes.
3. Transfer the steamed chicken to bake in a preheated oven 200°C for 20 minutes, until golden brown.
4. Cut chicken into serving pieces. Serve with serving sauce.

Pork Skewers with Lemongrass

This dish reminds me of the skewers served in Bali-Bali...

Source
Try This and Marry Me! by Rapahele Vidaling

Serves
2

Ingredients

1 piece of fresh ginger, the size of a hazelnut
1 clove garlic
1/2 lemon
250 g pork
30 g peanuts
1 tsp powdered cumin
2 tbsp soy sauce
9 pieces of lemon grass
1/2 can coconut milk
cooking oil
salt and freshly ground pepper

Method
1. Peel the ginger and the clove of the garlic.
2. Squeeze the juice from the lemon.
3. Mince the pork, garlic and ginger in the food processor.
4. Stir in the cumin, soy sauce, lemon juice, salt and pepper. Give the mix one last whiz once you've added the peanuts.
5. Shape the resulting paste around 8 pieces of lemon grass - they should look like kebabs threaded on regular skewers. Chill in refrigerator for at least an hour.
6. Cut the last piece of lemon grass into 4 or 5 pieces.
7. Pour the coconut milk into a small pan, add the lemon grass and heat it until it just starts to bubble.
8. Turn off the heat and leave it to infuse.
9. When you're ready to serve them, fry the kebabs for 6 minutes over a medium heat into a skillet with a little oil.
10. Reheat the sauce, season to taste and remove the pieces of lemon grass before serving it.

Coconut Chicken with Ginger on Spinach

My mom would love this as it combines meat and lots of vegetables.

Source
Try This and Marry Me! by Rapahele Vidaling

Serves
2

Ingredients

1 lime
1 piece of ginger the size of a thumb
15 g butter
3 tbsp honey
400 g chicken meat
1 tbsp soy sauce
1 can coconut milk
sprigs of fresh cilantro
500 g raw spinach
1 tbsp vinegar
3 tbsp olive oil
salt and freshly ground pepper

Method
1. Grate the zest of the lime and squeeze the juice.
2. Peel the ginger and chop it very finely.
3. Melt the butter in a skillet and add 2 tablespoons of honey. Add the chopped ginger and lime zest to allow it to caramelise over a gentle heat.
4. Meanwhile, mince the chicken in the food processor.
5. Stir the lime juice and soy sauce together.
6. When the lime zest becomes transparent in the skillet, add the minced chicken and stir over a medium heat. The chicken should form into a series of irregular shaped balls. It is essential that these are lightly broiled and golden brown.
7. When the chicken has browned, add the coconut milk and leave the pan to simmer over a gentle heat for at least 20 minutes. Do not cover the pan.
8. While it is cooking, wash the spinach and make the honey vinaigrette by mixing the rest of the ingredients, except the cilantro, with half a tablespoon of water.
9. Put the spinach on individual plates and drizzle with the honey dressing.
10. Five minutes before serving, taste and adjust the seasoning if necessary, then throw sprigs of fresh cilantro into the skillet.
11. Serve the chicken and the sauce hot on the bed of spinach.

Sweet Potatoes Sauteed with Mint

Such basic recipes should be off the fingertips when you're just hungry.

Source
Try This and Marry Me! by Rapahele Vidaling

Serves
2-3

Ingredients

2 large sweet potatoes
cooking oil
1 small bunch mint
5 tbsp Quark or fromage frais or a little more than 20 g butter
salt and freshly ground pepper

Method
1. Peel the sweet potatoes and slice them into rounds.
2. Heat the oil in the skillet. Use two skillets to do this, it's faster so the smell of frying doesn't hand around as long.
3. Add the sweet potato so they lay flat. When they've browned turn them over and brown the other side.
4. Add salt and pepper then remove from skillet with a spatula and put them on absorbent kitchen paper to drain.
5. Repeat until all the slices have been cooked.
6. Wash the mint and chop it very finely. You now have two choices.
7. The sweet potatoes can be served warm with a sauce made by stirring finely chopped mint, seasoning, and lemon juice, and if you like, Quark or fromage frais.
8. The other variation is more unusual and tastes more strongly in mint. Melt the butter in the skillet and add the finely chopped mint, then quickly tip in all the cooked sweet potato, mixing it with the mint butter just before serving. Make sure you don't scorch the mint.

Potato Pancakes with Smoked Salmon

Light and tasty, this could be served as a main course by simply increasing the proportions a little.

Source
Try This and Marry Me! by Rapahele Vidaling

Serves
2

Ingredients

300 g potatoes
1 egg
3 tbsp creme fraiche
cooking oil
lemon juice
few sprigs of dill
salt and freshly ground pepper
4 small fillets of smoked salmon

Method
1. Peel, then grate the potatoes into a shallow bowl.
2. Add the egg, 1 tablespoon of creme fraiche, salt and pepper. Mix well.
3. Heat with a little oil in a skillet. Drop a couple of tablespoons of the potato mix into the skillet so they form little 4 to 5 inches pancakes.
4. When they can be moved and start t turn up at the edges, flip them over to brown on the other side.
5. Make sauce by stirring a little lemon juice, the finely chopped dill, salt and pepper into the rest of the creme fraiche.
6. Arrange the pancakes (still warm) on plates topped with the smoked salmon and 1 tablespoon of the lemon creme fraiche. Garnish with sprigs of dill.

Carpaccio of Scallops with Citrus Fruit

This heavenly dish combines the unique taste of scallops with refreshing citrus fruits. Yummy!

Source
Try This and Marry Me! by Rapahele Vidaling

Serves
1-2

Ingredients

1 lime
1 orange
6 scallops
salt and freshly ground pepper

Method
1. Cut the lime in two. Slice one half into thin rounds; grate the zest and squeeze the juice from the other then do the same with the orange.
2. Put one scallop onto a small square of plastic wrap about 4 inches in from the edge. Cover it with another piece of plastic of the same size.
3. Use a heavy book to give the scallop a good whack to flatten it - it will then look like a CD. Repeat with the remaining scallops.
4. Arrange 3 scallops on a plate. Pour over the lime and orange juice and season.
5. Garnish with the zest and thin sliced of citrus fruits.
6. Serve with fresh bread.

Tips
Defrosted frozen scallops tend to flatten more cleanly than fresh ones.

Note
I've pan-fried the scallops a bit with butter to add more flavor into it.

Spaghetti alla Carbonara

My friend Colin likes this. I wonder if this was as good as the one he brought me to at Lygon.

Source
A Taste of the World

Serves
4

Ingredients

185 g guanciale, pancetta, or bacon
1 tbsp extra-virgin olive oil
salt and freshly ground pepper
500 g spaghetti
30 g grated pecorino romano cheese
30 g grated Parmigiano-Reggiano cheese, plus extra as needed
2 eggs plus 1 egg yolk, at room temperature

Method
1. If using guanciale or pancetta, cut it into strips about 2 cm long by 1/4 inch thick. If using commercially sliced bacon, which will be thinner than 1/4 inch, cut it into 1 inch pieces.
2. In a large frying pan over medium-low heat, combine the meat and olive oil and heat slowly until much of the fat is rendered and the meat has browned a little, about 15 minutes. It should take on an appealing color without becoming too crisp. Leave the meat and fat in the pan and cover to keep warm.
3. Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta to the boiling water, and stir for the first minute of cooking and occasionally thereafter. Cook until al dente, according to the package instructions.
4. Meanwhile, in a bowl, combine the cheeses. In another bowl, whisk together the 2 eggs and the additional yolk until well blended. Stir half the cheese mixture and several grinds of pepper into the eggs.
5. From this point on, timing and temperature are crucial. Put in a large serving bowl in the sink and set a colander in the serving bowl. When the pasta is ready, pour it into the colander; the cooking water will warm the bowl. Lift out the colander and shake it a couple of times. Add the drained spaghetti to the pan with the meat and stir to coat the pasta with the fat. Reserve 1 cup of the pasta water and pour the rest out. Transfer the pasta to the bowl and stir in the egg mixture, mixing vigorously to coat the pasta evenly. Add a splash of the reserved cooking water if the pasta seems a little dry. Add an extra handful of Parmigiano-Reggiano if it seems too wet. (If the eggs scramble, the bowl or the pasta was too hot; if they are runny, something was too cold. If the beaten eggs were at room temperature to start, the bowl warmed with hot water should provide just enough heat.
6. Divide the pasta among warmed individual bowls and serve at once. Pass the remaining cheese at the table.

Variation
Add red pepper flakes instead of black pepper, or wild asparagus instead of cured pork.

Roast Chicken with Lemon

Such a simple Italian dish with a great aroma of lemon!

Source
A Taste of the World

Serves
4

Ingredients

1 chicken, about 1.75 kg, neck and giblets removed
2 tbsp extra-virgin olive oil
salt and freshly ground pepper
2 small lemons

Method
1. Preheat oven to 190°C. Rinse the chicken inside and out and pat dry. Rub the outside of the chicken with the olive oil, then sprinkle the skin and cavity with salt and pepper. Stuff the cavity with the 2 whole lemons. Tuck the wings behind the back. Draw the drumsticks together and tie tighyly with kitchen string.
2. Lightly oil a shallow roasting pan large enough to hold the chicken comfortably. Place the chicken, breast side up, in the pan and roast, basting occasionally with the juices, until it is deep golden brown and the juices run clear when a thich is pierced with a knife, about 1 1/4 hours. An instant-read thermometer inserted into the thickest part of a thigh away from the bone should register 74°C.
3. Transfer the chicken to a carving board and set the roasting pan aside. Remove the lemons from the cavity and set aside. Loosely tent the chicken with aluminium foil and let rest, about 10 minutes.
4. When the lemons are cool enough to handle, cut them in half and squeeze the juice into the roasting pan. Discard the lemons. Add 3 tablespoons water to the juices in the pan. Place over high heat and cook until reduced by one-third, about 2 minutes.
5. Remove the string, carve the chicken and arrange on a warmed serving platter. Pour the pan juices over the chicken and serve at once.

Individual Pavlova II

By using the Australian Meringue recipe, there are many variations to pavlovas. It is great when you have egg whites leftovers from cooking, especially from making anglaise or custards. However, I've reduced the amount of sugar in this one to achieve a sandy or rusty effect.


Plate it the way you want it.


Serves great with acidic fruits.


Think anything, do anything.

Unsweetened Shortcrust Pastry

Source
The Cook's Book Patissiere by Loretti Sartori

Yield
550 g

Ingredients

250 g plain flour
10 g sugar (optional)
6 g salt (1 teaspoon)
180 g unsalted butter, chilled and diced
30 ml milk
50 g egg (1 x 55 g egg)
20 g yolk (1 x 55 g egg)

Method
1. Blend the flour, sugar, salt and butter together until crumbs form, using the paddle attachment.
2. Mix the liquid ingredients together and pour into the crumbed base. Mix only until combined.
3. Wrap in plastic film and chill prior to use.

Alternatively, to make by hand
1. Using the coarse face, grate the chilled butter into the flour and then rub together to form crumbs. Make a well and add the remaining ingredients.
2. Combine the ingredients without overworking the dough, pressing or lightly kneading until the dough has formed. At this stage the dough can be rolled out, if manageable, or chilled prior to use.

Cherry Clafoutis II

Unlike the previous Cherry Clafoutis I, this has a tart base and is less pancake-ish.

Source
The Cook's Book Patissiere by Loretti Sartori

Yield
1 x 24 cm tart

Ingredients

1 x 24 cm tart shell with unsweetened shortcrust
350 ml cream (35% fat)
1 vanilla pod, split and scraped
150 g egg (3 x 55 g eggs)
70 g caster sugar
orange, zest only
500 g cherries, fresh and pitted

Method
1. Boil the cream and vanilla. Allow to stand for at least one hour, or infuse it overnight.
2. Lightly whisk the eggs and sugar together. Add the zest and cream, (remove the vanilla pod), whisking to combine.
3. Place the cherries into the prebaked pastry case and pour in the filling.
4. Bake at 160°C for 45-55 minutes. The baking time will increase if the cream and eggs are cold from the refrigerator.

Variation
Brulee the surface when the tart is cold.

Storage
Store at 4°C. Serve at room temperature.

Cherry Clafoutis I

Source
Hot and Cold Desserts Series 3 by Futura Training

Serves
4

Ingredients

125 g flour SR
185 caster sugar
4 eggs
250 ml milk
30 g butter, unsalted
300 g pitted cherries
20 g icing sugar
120 ml thick cream

Method
1. Place the sifted flour and sugar into a bowl; whisk for 15 seconds and add the eggs and milk. Incorporate until it forms a smooth, thick batter.
2. Grease an ovenproof dish with the soft butter and spread cherries evenly over the base. Pour the batter over the cherries and cook in a pre-heated oven at 190°C for ~30 minutes until it is golden brown on the top.
3. Test in the centre - it should be firm to the touch. Dust with icing sugar and serve with the cream on top or on the side.

Variations
Pipe Creme Chantilly with blueberries and raspberries.

Duchess Potatoes

Source
Methods of Cookery Series 3 by Futura Training

Serves
4

Ingredients

300 g potatoes
20 g butter
nutmeg
seasoning
1 egg yolk

Method
1. WPRW the potatoes and cut into evenly sized pieces.
2. Boil until a fork penetrates without resistance.
3. Drain and dry out, either in the oven or on top of the stove.
4. Put through the ricer or a mouli and return into a pot.
5. Add the butter and seasoning over the heat, then add the egg yolk off the heat.
6. Pipe into a dome shape. Brush with egg wash and reheat in the oven.

Glutinous Rice Balls with Peanut Butter Filling

A very simple festive dish.

Servings
5-6

Ingredients

3 tbsp peanut butter
3 tbsp icing sugar
2 tbsp roasted sesame seeds
400 g glutinous rice flour
400 ml warm water
food coloring
orange peel
brown sugar
ginger

Method
1. Mix peanut butter, icing sugar and sesame. Form small balls and refrigerate.
2. Knead the flour and 400 ml warm water to a soft dough. Water might or might not be sufficient. Adjust accordingly. Form small balls.
3. Flatten each ball by palm and fill with the refrigerated peanut butter mix. Make sure that the flattened dough is enough to cover to prevent leakage. Repeat with all other rice balls.
4. Boil some water, brown sugar, orange peel and sliced ginger in a pot. Add the glutinous rice balls and bring to boil again. Rice balls are ready to be served when its floating.

Variations
Fillings can be of other flavours such as green bean paste, red bean paste, black sesame seeds, brown sugar, palm sugar, etc.

Lasagne

Source
Methods of Cookery Series 3 by Futura Training

Serves
8

Ingredients

1 bunch Bolognaise sauce
1/2 pack pasta sheets
500 ml Bechamel sauce
50 g parmesan, grated
150 g cheese, grated

Method
1. Layer a baking dish alternately with bolognaise sauce and pasta sheets.
2. Finish with the bechamel, sprinkle with the grated cheeses and bake in the oven.
3. Alternatively, you can add some bechamel in the layering to achieve a firmer lasagne consistency.

Bechamel Sauce

Source
Methods of Cookery Series 3 by Futura Training

Serves
10

Ingredients

1 ltr milk
1 studded onion
60 g butter
60 g flour

Method
1. Heat the milk and the studded onion.
2. Heat the butter to clarification point and add the flour.
3. Stir with a wooden spoon until it reaches a sandy texture (white roux).
4. Take off the heat and gradually add the milk in stages, stir in between.
5. Bring back to the boil each time, ensuring that the mixture is smooth, without lumps.
6. When all the milk is incorporated, return the studded onion to the sauce, cover with a buttered cartouche and cook either on a slow simmer plate or in the oven at 140°C, for ~30 minutes.
7. Stir occasionally to ensure it doesn't catch and burn on the base.

Bolognaise Sauce

Source
Methods of Cookery Series 3 by Futura Training

Serves
6

Ingredients

30 g butter
100 g onion, diced
2 garlic cloves
40 g mince
seasoning
50 g tomato paste
100 ml white wine
300 ml tomato puree
fresh basil
oregano

Method
1. Heat the butter and saute the onion and chipped garlic.
2. Add the mince (mixed pork and beef), season and fry off.
3. Add the tomato paste and roast lightly, deglace with the wine and reduce. Add the tomato puree and most of the oregano and basil. Cook for ~20-30 minutes. Add the remaining herbs. If thickening is required utilise diluted cornflour.
4. Fresh tomatoes, sun-dried comatoes or capsicums, prosciutto or lamb shanks can be cooked in the sauce for variations.
5. For Spaghetti Bolognaise use 100g cooked pasta, 100ml of sauce and 20g shaved Parmesan.

Apple Strudel

Source
Hot and Cold Desserts Series 3 by Futura Training

Serves
12

Ingredients

400 g Strudel dough
1 kg apples
100 g caster sugar
1/2 lemon, juice
1/2 lemon, zest
1 g cinnamon
50 g raisins
5 ml rum
150 g butter
30 g cake crumbs

Method
1. Produce the strudel dough and allow to rest.
2. Peel the apples and macerate with the sugar, lemon, cinnamon, raisins and rum.
3. Brush the stretched strudel dough with 1/2 the melted butter and sprinkle the cake crumbs on.
4. Spread out the apple mixture and roll up.
5. Place onto a greased tray and brush with the remaining butter.
6. Bake at 180°C for ~45 minutes.
7. Dust with icing sugar, slice and serve with warm Anglaise sauce.

Strudel Dough

Source
Hot and Cold Desserts Series 3 by Futura Training

Serves
6

Ingredients

250 g flour, plain
30 ml oil
150 ml water (lukewarm)
5 ml oil

Method
1. Work the ingredients for ~10 minutes until a smooth dough is formed (similar to pizza dough).
2. Brush with the oil and put a hot pot over the top to relax the gluten.
3. Let it rest for ~60 minutes, then dust with flour and roll it out thinly.
4. Trasnfer onto a floured cloth and stretch over the back of your hand, do not tear (you should be able to read through it, if you hold written material underneath).
5. Place the required filling inside and roll up like a Swiss roll.

Focaccia

Source
Hot and Cold Desserts Series 3 by Futura Training

Serves
8

Ingredients

250 ml water
5 g yeast
375g flour
10 g salt
20 ml olive oil

Method
1. Warm the water to 37°C. Knead with the yeast, half the olive oil, salt and flour into a dough.
2. Place into a warm spot and prove until doubled in size.
3. Form into a loaf with the crease on the bottom.
4. Brush with the remaining olive oil and prove.
5. Press down lightly and brush with garlic oil, optionally you may put olives or tomatoes on top.
6. Bake at 190°C until cooked through. Place on a cake rack to cool.

Apple Fritters

Source
Hot and Cold Desserts Series 3 by Futura Training

Serves
2

Ingredients

1 apple
100 ml beer batter
2 g cinnamon
1/4 lemon, juice
10g flour
20 g sugar

Method
1. Mix the cinnamon and sugar.
2. Peel and core the apple; cut into 5mm thick slices and marinate with the lemon juice and some of the sugar mixture. Draw through the flour and batter.
3. Deep fry and place on absorbent paper.
4. Draw the fritters through the sugar mixture and serve with apricot or Anglaise sauce.

Variation
Works great with other fruits such as bananas, jackfruit, etc. Consistency of the batter can be adjusted.

Beer Batter

Source
Methods of Cookery Series 3 by Futura Training

Serves
4

Ingredients

150 g flour
175 ml beer
1 egg
50 ml water
seasoning

Method
1. Sift the flour and make a bay.
2. Add the beer gradually and whisk to prevent the forming of kumps.
3. Add the egg and seasoning. Add the water, rest for approximately 30 minutes.
4. Season the food, draw through flour, and remove excess flour. Draw through the batter and carefully lower into the deep-fryer.
5. Fry golden on both sides, turning regularly.

Homemade Luncheon Meat

Source
Mama Recipes by One Publisher

Ingredients

500 g minced pork
100 g ham
100 g bacon
100 g onion
1/2 cup milk
1 egg (beaten)
2 tbsp chopped parsley
2 slices bread

Seasoning

2 tbsp barbecue sauce
1 tsp salt
1 tsp pepper
1/2 tsp black pepper (coarse ground)

Method
1. Tear the 2 slices of bread into pieces and soak in milk.
2. Use food processor to blend well the minced pork, ham, bacon, onion and the soaked bread and milk. Remove and place in mixing bowl.
3. Use chopstick to mix thoroughly the meat mixture (2) with the beaten egg, chopped parsley and seasoning.
4. Line 2 baking loaf pan 4" x 7" with foil and brush lightly with oil. Pat the meat mixture into loaf and place into loaf pan. Brush 1-2 tbsp additional barbecue sauce on top.
5. Bake in preheated oven 180°C for about 30 minutes or until browned.

Notes
Very easy and delicious recipe! Try it guys!

Braised Pork Belly with Cucumber and Preserved Black Bean Paste

Source
Mum's Yummy by One Publisher

Ingredients

Half cucumber (sliced)
200 gm pork belly (sliced)
Little dried shrimps
Little fermented black bean (minced)
1 red chilli (minced)
Little young ginger (minced)
1/2 tsp cornflour

Seasoning

1 tsp fermented soya bean paste
1/2 tsp sugar
1/2 tsp chicken stock granules
500 ml water

Method
1. Clean pork belly and cucumber separately. Heat up warm oil in a wok, add in the pork belly for 5 minutes, remove for later use.
2. Heat up wok with little oil, saute dried shrimps, young ginger, red chilli, fermented black bean and fermented soya bean paste until fragrant. Pour in water and pork belly, cook until boiled, then add in other seasonings. Cover with lid and braised for 5 minutes or until almost tender. Add in cucumber and braise until cooked. Pour in cornflour solution, stir fry for a while and arrange on a dish.

Important
Do not over cook the cucumber otherwise it would be too soft.

Variations
Use spare ribs instead, as called by the original recipe.

Braised Home Town Pork Belly

Source
Mum's Yummy by One Publisher

Ingredients

300 g pork belly
2 pips garlic (minced)
3 Toufupok (halved)
3 chinese mushrooms (halved, soaked)
1 stalk coriander leaves (sectioned)

Seasoning

3 tsp fermented soya bean paste (course)
2 tsp sugar
1 tsp light soya sauce
Little dark soya sauce
300 ml water
1/2 tsp chicken stock granules

Method
1. Clean pork belly and remove skin, chop into strips for later use. Fold halved Toufupok from inside to outside. Deep fry in plenty of hot oil until crispy. Dish up and drain well.
2. Heat up wok and add in little oil, saute minced garlic, add in porn belly and mushroom, stir until half cooked. Add in seasoning and mix well. Cover with lid and braise for 20 minutes. Return deep fried Toufupok and coriander leaves, stir quickly and dish up.

Variation
Braise longer to soften thick meat. Also, add some chilli to spice things up.

Prawn in Thai Chilli Sauce

Source
Mum's Yummy by One Publisher

Ingredients

6 fresh prawns (shelled)
2 lady gingers (cut wedges)
1/2 tomato (cut wedges)
1/2 big onion (cut wedges)
Little ginger torch (cut julienne)
1 red chilli (cut wedges)

Seasoning

1 tbsp thai chilli cause
1/2 tsp sugar
1 tsp chicken stock granules
250 ml water
1 tsp fish sauce
2 tsp cornflour (mix with water)

Method
1. Clean prawns. Heat up wok with warm oil, blanch prawns in oil until cooked. Dish up for later use.
2. Heat up wok, add in little oil, then lady fingers, tomatoes, ginger torch, chillies & thai chilli sauce. Add in water, prawns and the rest of the seasoning, then pour in cornflour solution. When gravy boils, stir a little and ready to serve.

Note
This is a quick and easy dish which taste really good depending on the chilli sauce used. I think it will go great with instant noodles.

Mango Cheesecake

Source
The Cook's Book Patisserie by Loretta Sartori

Yield
1 x 22 cm ring

Components
1 x 22 cm shortcrust disc
mango cheese filling
mango and fresh fruit to garnish
mango jelly

Mango Cheese Filling

Ingredients

8 g leaf gelatine
100 g caster sugar
80 ml water
40 g egg yolk (2 x 55g eggs)
50 g egg (1 x 55 g egg)
50 g caster sugar
250 g cream cheese, room temperatire
200 g mango puree
300 g whipped cream (35% fat)

Method
1. Soak gelatine in cold water.
2. Place 100g of sugar into a small saucepan and cover with water. Stir to combine.
3. Bring to boiling point and continue to 120°C or soft ball stage, using a candy thermometer.
4. Meanwhile whisk egg yolks, whole egg and 50g of sugar.
5. When the sugar and water mixture is cooked, slowly pour into the whisking eggs.
6. Drain the gelatine and dissolve over boiling water; pour into the whisking egg mixture. Continue whisking until cool.
7. Beat the cream cheese until smooth, then gradually add the cool egg mixture, constantly beating on a slow speed to prevent lumps forming. Clean down the sides of the bowl to incorporate and firm any mix that has adhered to the bowl.
8. Fold through the mango puree.
9. Fold through the whipped cream. Do not over-mix.
10. Pour into a prepared ring lined with the blind baked pastry disc, then set onto a cake board.
11. Chill 2-3 hours minimum prior to serving.
12. Garnish with mango slices and fresh fruit, glaze with jelly, then carefully remove ring.

Mango Jelly

Ingredients

100 ml heavy syrup
50 g mango puree
4 g leaf gelatine
1 lemon, juice

Method
1. Soak gelatine in cold water.
2. Heat heavy syrup, mango puree and lemon juice.
3. Drain gelatine and dissolve it in the mixture.
4. Glaze cake with the jelly.

Cream Cheese Frosting

Source
The Cook's Book Patisserie by Loretta Sartori

Yield
750 g, sufficient for 2 x 23 cm cakes

Ingredients

500 g cream cheese, at room temperature
100 g icing sugar, sieved
1 lemon, zest and juice

Method
1. Using a paddle attachment cream the cheese, icing sugar, lemon juice and zest until smooth and light.
2. Divide the topping between the two cakes and spread over the surface.

Carrot Cake

Source
The Cook's Book Patisserie by Loretta Sartori

Yield
2 x 20 cm round cakes

Ingredients

300 g egg (6 x 55 g eggs)
400 g brown sugar
500 ml light oil, sunflower
450 g grated carrots
350 g crushed pineapple, well drained
180 g chopped walnut pieces, lightly roasted
525 g plain flour
6 g bicarbonate of soda
10 g baking powder
6 g cinnamon powder
4 g salt

Method
1. Whisk the eggs and sugar until thick and pale.
2. Slowly pour in the oil on a lower speed and allowing the oil to be absorbed.
3. Stop the mixer and fold through the grated carrots, crushed pineapple and walnuts.
4. Fold through the sieved dry ingredients.
5. Transfer to two buttered and floured tins.
6. Sprinkle caster sugar and cinnamon onto the surface, or leave plain if the cakes are to be garnished with cream cheese frosting when cold.
7. Bake at 175°C for 35-45 minutes.

Storage
Stored at 4°C for 4 days. Frozen at -20°C for 2 months. Serve cake at room temperature.

Variations
The sides can be masked and crushed walnuts pressed into the sides.

Egg & Bread Pies

Source
Recipes+ issue 40 November 2009

Yield
6

Preparation: 15 minutes
Cooking: 20 minutes

Ingredients

6 larges slices white or multigrain bread
Cooking oil spray
1/2 cup (65g) diced bacon
1 small green capsicum, finely chopped
6 cherry or grape tomatoes, halved
6 eggs
2 tbsp grated tasty cheese

Method
1. Preheat oven to 180°C/160°C fan forced. Grease a 6-hole Texas muffin tray. Remove crust from bread; press each slice into a prepared hole and lightly spray with oil.
2. Lightly spray small frying pan with oil. Heat pan over moderate heat. Add bacon; cook and stir for 1-2 minutes or until golden. Drain on paper towels. Combine bacon and capsicum in a small bowl.
3. Divide bacon mixture among bread cases. Top with tomato. Make an indent at centre; carefully crack an egg into each hollow. Sprinkle with cheese.
5. Bake pies for 15 minutes or until egg is just set around the edges but still slightly soft in the centre. Serve.

Variations
I added some baby cucumbers and chopped Kraft Singles cheese instead. The taste turned out fairly well but the baby cucumbers are a bit sour if added too much.

Sultana Cake

Source
The Cook's Book Patisserie by Loretta Sartori

Yield
1 x 23cm round cake

Ingredients

150 g unsalted butter
260 g plain flour
10 g baking powder
150 g egg (3 x 55 g egg)
200 g caster sugar
100 g sultanas
25 ml rum
90 ml milk

Method
1. Preheat oven to 170°C. Butter and flour a 23 cm (9 inch) round tin.
2. Cream the butter with 150 grams sieved flour and the baking powder until combined.
3. Meanwhile, whisk the eggs and sugar until thick and pale.
4. Slowly combine the whisked eggs into the butter/flour base.
5. Add the sultanas and rum.
6. Slowly add the milk and remaining flour to the batter base.
7. Transfer mixture into the prepared tin.
8. Bake at 170°C for 45-55 minutes.
9. To serve, dust with icing sugar or use icing of your choice.

Variation
I've used some chocolate and vanilla icing for this cake above. Put more icing if preferred.

Individual Pavlova I

Source
The Cook's Book Patisserie by Loretta Sartori

Yield
600 g

Ingredients

200 g egg white (7 x 55 g eggs)
pinch of citric acid
325 g caster sugar
75 g pure icing sugar sifted twice

Optional Flavourings

1/4 vanilla bean marrow
2 g cinnamon (pinch)
2 g ground ginger (pinch)

Method
1. Place the egg whites into a mixing bowl. You can add the flavoring agents now if you wish, along with the acid.
2. Add the caster sugar only at this stage. Whisk this over a baine-marie.
3. Whisk continuously turning the bowl to dispense the heat more evenly and to avoid hot spots. Continue whisking until the mixture whitens and the sugar has dissolved; 3 to 5 minutes is generally enough. Maximum of 60°C.
4. Transfer the bowl to the machine; attach the whisk and lock the bowl into position.
5. Whisk on high speed until very light and firm.
6. Turn off the machine and remove the whisk.
7. Now gently sift the pure icing sugar onto the meringue and gently fold it through. This third sifting really helps to incorporate the icing sugar into the meringue, and keeps it light.
8. Spoon the mixture onto silicon paper.
9. Dry bake it at 90 to 100°C for several hours, until light and crisp right through. Or you can bake it at 125°C for 35 minutes to achieve a soft centre and crisp outer shell.
10. Top with acidic fruits (kiwis, strawberries, passionfruit pulps, etc.).

Mongolian Roasted Chicken

Source
Mama Recipes by One Publisher

Ingredients

1 no10 chicken

Marinades

2 tsp salt
1 tsp sugar
1 tbsp oyster sauce
1/2 tbsp soya sauce
1 tsp pepper
1 tbsp black pepper (chopped)

Seasoning

1 tbsp butter
2 tbsp evaporated milk
1 tbsp minced black pepper
2 tbsp chilli sauce
1 tbsp Worcestershire sauce
1 tbsp HP sauce
1/2 tbsp sugar
Salt

Method
1. Clean and drain well chicken. Marinate with marinade for 15 minutes or longer.
2. Preheat oven, add in marinated chicken on rack. Bake at 180°C for 30-35 minutes.
3. Mix well seasoning and pour over chicken. Bake for another 10 minutes, remove and serve.

Variations
To attain a tingly spicy flavour, substitute some of the chilli sauce with tomato sauce. If a bigger chicken is used, prolong the baking time. General rule is 45minutes for every kg.

Madeira Cake

Source
The Cook's Book Patisserie by Loretta Sartori

Yield
1 x 24 cm square cake

Ingredients

250 g unsalted butter
200 g caster sugar
200 g egg (4 x 55 g eggs)
300 g plain flour
10 g baking powder
2 lemons, juice and zest
icing sugar to garnish

Method
1. Cream the butter, sugar and lemon zest until light and pale.
2. Add the eggs individually, making sure each addition is well absorbed.
3. Remove bowl from mixer. Fold in sieved flour and baking powder alternatively with the lemon juice.
4. Pour batter into buttered and floured tin.
5. Sprinkle extra caster sugar over the surface.
6. Bake at 170°C for 45-60 minutes.

Storage
Stored at 4°C for 4 days, best to be eaten at room temperature. Frozen at -20°C for 2 months.

Pastries - Sweet Shortcrust Dough (123 Pastry)

Source
The Cook's Book Patisserie by Loretta Sartori

Yield
650 g pastry

Ingredients

200 g unsalted butter
100 g caster sugar
50 g egg (1 x 55 g egg)
300 g plain flour
pinch of salt

Method
1. Cream the butter and sugar lightly, using the paddle attachment.
2. Add the egg and continue creaming until absorbed.
3. Carefully fold in the flour and salt, mixing only until combined. The dough will be very sticky, and more like a biscuit paste. Wrap in plastic and chill prior to use.
4. Cut the chilled dough into manageable sized pieces, knead lightly first to soften, then roll out using dusting flour.

How to Blind Bake
1. Take a chilled pastry case.
2. Place a piece of non-stick baking paper into the pastry case, then line it with foil, pressing the foil flush with the base of the pastry case and up the sides.
3. Fill with baking weights of beans, ensuring that the weights press up along the sides to support the walls. There can be fewer weights over the centre of the pastry. It is important to have sufficient weights to support the sides as it is the sides that will slump as the pastry heats during the baking process.
4. Blind bake the pastry at 170°C for 30 to 60 minutes depending on the thickness and the size of the cases.

Variation
Omit the salt if using salted butter instead of unsalted butter.

Baked Blueberry Cheesecake

Source
The Cook's Book Patisserie by Loretta Sartori

Yield
1 x 26 x 5cm or 2 x 18 x 4cm rings

Ingredients

250 g cream cheese, room temperature
1 lemon, zest only
140 g caster sugar
200 g ricotta cheese
150 g egg (3 x 55 g eggs)
1 x 26 x 5cm or 2 x 18 x
4 cm shortcrust tart cases, blind baked
200 g blueberries, fresh or frozen

Method
1. Beat the cream cheese, lemon zest and sugar until smooth.
2. Add the ricotta cheese and continue to mix.
3. Add the eggs individually to the cheese base, mixing well with each addition. Scrape down the mixing bowl occasionally.
4. Pour the cheese mixture into the blind baked pastry case/s.
5. Sprinkle the blueberries over the surface.
6. Bake the large cheesecake for 50-60 minutes at 165°C. Bake the small cheesecakes for 40-50 minutes at 170°C. When cold, dust with icing sugar.

Storage
The cheesecake should be stored refrigerated at 4°C. It should be served at room temperature.

Variations
Add some almond flakes or compromising nuts.