Monday, March 30, 2009

Deep-Fried Glutinous Rice Balls with Peanuts


100g mashed sweet potato.
300g glutinous rice flour, sifted.
1 tsp baking soda.
150g castor sugar.
100-120ml boiling water.

400g peanuts, fried and chopped.
100g castor sugar.
50ml oil.

To Coat:
150g sesame seed (for coating).
Oil for deep-frying.


Skin: Mix and knead all ingredients until a pliable dough is formed. Divide into 40 parts.

Filling: Mix all the ingredients together and form into 40 balls.

Wrap filling with skin and form into a ball. Dip in water and coat with sesame seeds.

Heat up oil, deep-fry balls until golden brown using medium low heat. Dish and drain. Serve as snack.

Source: Amieysa's Collection of Best Recipes

Spicy Dried Prawn Sambal Sandwiched

12 slices white bread, buttered or spread with mayonnaise.
1 cucumber, sliced thinly.

Sambal A (Pounded Finely):
10 small onions.
3 pips garlic.
15 dried chillies, soaked.
5 chili padi.
1 tbsp toasted belacan.
100g dried prawns, soaked.
6 tbsp oil.

1 tbsp asam paste, mixed with 3 tbsp water, to squeeze out thick asam juice.
1 tbsp sugar, 1/2 tsp salt to taste.


Heat up oil, saute pounded A until fragrant, add B and stir-fry until dry. Taste and dish up. Leave to cool.

Spread dried prawn sambal on one slice of buttered bread, arrange cucumber slices on top and close up with another slice of bread. Press lightly to stick.

Trim the sides of bread and cut diagonally into 2 pieces. Arrange on serving plate.

Serve as snack.

Sandwiches should be covered with cling foil before serving otherwise they will be dry.

Source: Amieysa's Collection of Best recipes

Sunday, March 29, 2009

Applebee's Barbecue Sauce


1/3 cup bottled apple butter
1/3 cup Catalina dressing
1/3 cup catsup
2 tablespoons Worcestershire sauce


Combine all ingredients. This will keep in the refrigerator for a few weeks or may be frozen. The recipe can easily be doubled or tripled.

Source: Internet

Basic Easy Macaroni Salad Recipe


1 - 8 ounce package macaroni
3/4 cup mayonnaise or Miracle Whip
1/2 cup chopped celery
1 - 7 ounce can tuna, well drained and flaked


Cook macaroni according to package directions in well salted water. Drain and let cool.

When cooled, add in the mayonnaise, celery and tuna. Mix well and chill until ready to serve.

This variation on the basic recipe adds veggies and cheese. A nice taste difference.

Source: Internet

Best Potato Salad Recipe


4 cups potatoes- cooked, peeled and cubed (about 6 or 7 whole potatoes)
1 cup Miracle Whip or mayonnaise
1 teaspoon mustard
1/2 teaspoon celery seeds
1/2 teaspoon salt
1/8 teaspoon pepper
2 hard boiled eggs, chopped
1/2 cup onion - chopped
1/2 cup celery - finely chopped
1/2 cup sweet pickles - finely chopped


Boil potatoes whole, with the skins on, in salted water for about 15 to 20 minutes until they are tender in the middle when you prick with a fork. Do not overboil or the salad will be mushy.

Cool the potatoes a bit then peel them, cut into cubes and place in a large bowl.

In a separate smaller bowl combine the mayonnaise, mustard, celery seeds, salt and pepper. Mix well. Add the chopped eggs, onion, celery and pickles and mix together to combine.

Pour dressing over the cubed potatoes and mix lightly so as not to break up the potatoes too much. Cover and chill until time to serve.

Makes 6 servings

Source: Internet

Banana Muffins


1/2 cup (or 1 stick) butter or margarine - softened
1 cup sugar
2 large eggs
2 large ripe bananas - mashed
2 cups flour (all-purpose)
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup chopped walnuts
1 teaspoon vanilla extract


Beat together butter and sugar at medium speed of mixer or by hand, until light and fluffy.

Add eggs, 1 at a time, beating well each time. Add bananas and beat until smooth.

In a separate bowl, mix together flour, salt, baking powder and baking soda.

Alternate stirring in part of the flour mixture and part of the buttermilk into the egg mixture until all is added and mixture is just moistened.

Do not overmix. Batter will not look completely smooth. Stir in nuts and vanilla.

Grease 12 standard size muffin tins or use paper cupcake cups. Spoon batter into muffin cups, filling 2/3 full.

Bake 15-18 minutes until lightly golden. Cool muffin pan slightly before turning out the muffins. Cool muffins on a rack a bit more.

Makes 12 medium size muffins. Great served warm with butter!

Source: Internet



· 1/2 cup flour - sifted before measuring
· 1/4 teaspoon baking powder
· 1/8 teaspoon salt
· 1/2 cup butter, room temperature
· 1 cup sugar
· 2 eggs
· 2 squares unsweetened chocolate - melted (2 ounces)
· 1/2 teaspoon vanilla extract
· 1 cup chopped walnuts or pecans


Preheat oven to 325°. Grease and flour an 8-inch square baking pan.

Sift together flour, baking powder, and salt.

In a mixing bowl, beat butter, sugar, and eggs together until light and fluffy. Beat in melted butter and chocolate; stir in flour mixture then fold in the chopped nuts.

Spread brownies batter in prepared pan; bake for 25 to 30 minutes.

Cut brownies in squares while still warm; cool brownies completely in pan.

Source: Internet

Cocoa Brownies


Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar - sifted
1 cup brown sugar - sifted
8 ounces melted butter
11/4 cups cocoa - sifted
2 teaspoons vanilla extract
1/2 cup flour - sifted
1/2 teaspoon kosher salt


Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes.

Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean.

When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

Source: Internet

Peanut Butter Cake


1/3 c. shortening
1 c. brown sugar
1/2 c. peanut butter
2 eggs
1/2 c. brown sugar
1 c. milk
1 tsp. vanilla
2 c. flour
1/2 tsp. salt
2 1/2 tsp. baking powder


Prepare pans. Cream shortening. Add slowly and beat in 1 cup brown sugar and peanut butter.

In another bowl, beat together 2 eggs and 1/2 cup brown sugar. Add this to the first mixture and beat well.

Sift together flour, salt and powder. Add dry ingredients alternately to first mixture with 1 cup milk with vanilla. Pour mixture into pans and bake at once until firm in center.

Bake at 350 degrees for 30 minutes.

Source: Internet

Wednesday, March 25, 2009

Baked Fish (Psari Plaki)


1 1/2 kg whole snapper or bream
salt and pepper
Juice from 1 lemon
1/2 cup olive oil
1 large onion - sliced
3 cloves garlic - thinly sliced
1/2 cup chopped celery
425 can tomatoes - peeled
1/2 cup water
1/2 tsp sugar
1 tsp oregano


Prepare fish, leaving head and tail on. Make diagonal cuts on surface, sprinkle with a little salt and pepper and lemon juice. Set aside for 20 minutes.

Heat half of the oil in a frying pan, and saute onion, garlic and celery for 3 minutes. Add tomatoes, water and oregano, and season with salt and pepper. Saute for further 2 minutes.

Pre-heat oven to 180 degrees C, spread mixture in an oiled roasting pan and place fish on top. Drizzle remaining oil over the fish. Bake for 30-40 minutes, depending on size. Baste fish during cooking.

Remove fish to serving platter, spoon sauce around the fish, and serve with vegetable accompaniments or salad.

Source: Purple Chef Recipes Collection

Chicken Kebabs With Yogurt and Lemon Sauce


6 chicken thigh fillets - cubed
1 1/4 cups plain yogurt
2 cloves garlic - crushed
1 1/2 tsp paprika
1 1/2 tsp cumin seeds
60 ml lemon juice
2 tbsp chopped parsley
2 tsp chopped oregano
freshly ground pepper
24 wooden skewers


Soak wooden skewers in cold water for 30 minutes.

In a bowl, combine the yogurt, garlic, paprika, cumin seeds, lemon juice, oregano and pepper.

Arrange chicken on wooden skewers and brush with half the mixture. Leave to marinate in refrigerator for 2-3 hours.

Heat oil on barbecue grill or in broiler pan, arrange chicken kebabs and cook 4-5 minutes each side.

Serve with remaining marinade mixture.

Source: Greek Creative Cooking

Friday, March 20, 2009

Char-grilled Bream


2 small sea bream - scaled, gutted, trimmed and cleaned
2 slices lemon
2 bay leaves
salt and pepper

4 tbsp olive oil
2 tbsp lemon juice
1/2 tsp chopped fresh oregano
1/2 tsp chopped fresh thyme


Using a sharp knife, cut 2-3 deep slashes into the bodies of both fish in order to help them fully absorb the flavour of the basting sauce.

Place a slice of lemon and a bay leaf inside the cavity of each fish. Season inside the cavity with salt and pepper.

In a small bowl, mix together the ingredients for the baste using a fork. Alternatively, place the basting ingredients in a small screw-top jar and shake well to combine.

Brush some of the baste liberally over the fish and place them on a rack over hot coals. Barbecue (grill) over hot coals for 20-30 minutes, turning and basting frequently.

Transfer the fish to a serving plate, ready to serve.

Source: Barbecue and Salads For Summer

Sunday, March 15, 2009

Honeycomb Cake

Ingredients A:
1/2 can sweetened condensed milk (194 gm)
3 tbsp butter

Ingredients B:
Sieved together:
120 gm low protein flour
1 tsp baking powder
1 tsp bicarbonate of soda

Ingredients C:
5 large eggs

Ingredients D:
230 gm caster sugar
200 ml hot water


Beat condensed milk and butter from Ingredient A till pale and fluffy. Fold in ingredient B.

In another mixing bowl, beat eggs of ingredient C till fluffy. Add into the butter mixture and mix well.

Caramel sugar of ingredient D in a thick-based pot till it dissolves. Add in hot water and stir till it forms a syrup. turn off the heat.

Fold the caramel sugar into the butter and egg mixture but do not overfold or ail bubbles will be deflated.

Grease and line an 8 x 4inch oblong cake tin. Pour in the cake mixture and bake at 200 degrees C for 40 minutes. Check if cake is done.

Source: Fancy Cake and Jellies by Vickie Chieng

Thursday, March 12, 2009

Famous Amos Cookies


2 cups butter
4 cups flour
2 tsp baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)
24 oz chocolate chips
1 tsp salt
18 oz Cadbury bar (grated)
4 eggs
2 tsp baking powder
3 cups chopped nuts (your choice)
2 tsp vanilla


Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder and baking soda.

Add chocolate chips, Cadbury bar and nuts.

Roll into balls and place two inches apart on a cookie sheet.

Bake for 10 minutes at 375 degrees F.

Makes 122 cookies.

Source: Internet

Wednesday, March 11, 2009

Chicken Curry With Potatoes


Cooking oil
500 gm curry paste (curry powder mix with a little water)
1 litre coconut milk
1 kg potatoes - quartered
3 kg chicken - cleaned and cut into pieces

500 gm small onions - minced
300 gm garlic - minced
300 gm fresh ginger - minced
20 gm cinnamon stick
20 gm star anise
20 gm cardamon
10 gm cloves


Heat oil in a wok, stir in the small onions, garlic and ginger until fragrant.

Add in the cinnamon stick, star anise, cardamon and cloves and cook for 2 minutes. Add in the curry paste, coconut milk and potatoes. Stir for a while.

Add in the chicken pieces and stir slowly. Add in salt to taste. Keep stirring slowly , lower the heat and let it cook slowly. Serve.

Source: Purple Chef Recipe Collection

Bean Curd With Chinese Mushrooms


2 squares bean curd
50 gm sliced bamboo shoots
10 gm small black mushroom (about 10)
3 slices ginger
6 sections 4 cm spring onion
1 tsp corn flour
1 tsp water

1/2 cup vegetable stock
1 tbsp soy sauce
1 tbsp oyster sauce
1/4 tsp sugar
1/4 tsp salt


Cut bean curd into 1 x 2 x 3 cm cubes.

Soak mushrooms until soft and remove stems. Slice thickly and set aside.

Heat 2 tbsp oil in a wok and saute mushrooms, spring onions and ginger until fragrant. Add in bean curd, bamboo shoot and seasoning.

Stir well and cook until bamboo shoot is soft. Thicken with cornflour solution, dish out and serve.

Source: Family Recipes Collection

Steam Moist Chocolate Cake

Ingredients A:

100 gm cocoa powder
250 gm caster sugar
1 can evaporated milk
200 gm vegetable cooking oil
250 gm can sweetened milk

Ingredients B:

150 gm flour
1 tsp bicarbonate of soda
1 tsp baking powder
4 large

Chocolate Topping:
200 ml whipping cream
300 gm chocolate bar
1 tbsp butter

(Melt butter and chocolate, let it cool for a while than fold in whipping cream).


Combine all ingredients A and mix well. Stir over heat for while.

Beat egg in another mixing bowl and pour into mixture A.

Finally fold in in sifted flour and cocoa powder. Blend mixture with a mixer at low speed for a while until even.

Pour into 3 baking pan (6inch size) and steam for one hour. When cake is cool pour chocolate topping and sprinkle with chocolate rice.

Source: Steam Cake by: Zubaidah Chepa

Steam Chocolate Cupcake


250 gm superfine flour
75 gm cocoa powder
350 gm icing sugar
250 gm butter
1 tsp soda bicarbonate
3 eggs
1 cup hot water


Cream butter and icing sugar.

Fold in egg one at a time, beating well after each addition.

Fold in flour and cocoa powder alternately with hot water.

Pour the mixture into paper (muffin paper cups) and steam for 10 minutes.

Source: Steam Cake Cookbook

Stir-Fried Broccoli, Red Onion, and Red Pepper

Stir-Fried Broccoli, Red Onion, and Red Pepper

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Oreo Cheesecake

Oreo Cheesecake

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Purple Chef Yummy Chocolate Cake


5 eggs Grade A (large)
150 gm caster sugar
110 gm cake flour (I used Top Flour)
20 gm cocoa powder
1 tsp baking powder
1 tbsp ovalette
60 ml water
75 ml cooking oil (I use vegetable cooking oil)
1 tsp chocolate emulco


Sift together flour, baking powder and cocoa powder, set aside.

In a mixing bowl, beat together the eggs, sugar, ovalette, the sifted dry ingredients and water. Beat with high speed until fluffy.

Add in the oil and mix slowly until the oil blend in and add in the chocolate emulco. Blend well.

Pour the mixture in 10 x 10in baking pan that have been greased and line with greaseproof paper. Bake at 180 degrees C for 45 minutes or until the cake is done.

Top with the melted chocolate and sprinkle chocolate rice.

200 gm Vochelle cooking chocolate
50 gm butter
Chocolate Rice

Break the chocolate bars into chunks and melt together with butter.

Source: Purple Bakery

Tuesday, March 10, 2009

Steam Marble Cheese Cake

Ingredients A:

180 gm butter
20gm cocoa lipid
170 gm caster sugar
3 eggs
120 gm self-rising flour - sifted
1 tsp baking powder

Ingredients B:

250 gm cream cheese
60 gm caster sugar
1 tsp vanilla essence
1 egg


Beat butter and sugar. Fold in egg one by one from A.

Fold in sifted flour, cocoa powder and baking powder. Mix well.

Grease and line 8inch round mould. Pour in mixture.

Beat cream cheese and sugar in another bowl until fluffy. Add in egg and essence and beat until fluffy. Add in egg and essence, beat until fluffy.

Pour mixture onto chocolate layer. Cover with aluminium foil and steam for 1 hour.

Source: Steam Cake by Zubaidah Chepa

Sunday, March 8, 2009

Steam Moist Chocolate Cake

Ingredients A:

100 gm cocoa powder
250 gm caster sugar
1 can evaporated milk
200 gm vegetable cooking oil
250 gm condensed milk

Ingredients B:

150 gm wheat flour/plain flour - sifted
1 tsp bicarbonate of soda
1 tsp baking powder
4 eggs - Grade B


Combine all ingredients A and stir well. Stir over low heat for a while.

Beat eggs in another bowl and pour into mixtures A. Finally fold in sifted flour and cocoa powder.

Blend mixture with a mixer at low speed until well combined.

Pour into 3 baking pan (6in) and steam for one hour.

When the cake is cool, pour chocolate topping and sprinkle with chocolate rice.

Chocolate tipping:
200 ml whipping cream
300 gm chocolate bar
1 tbsp butter

Melt the chocolate with butter. Cool. Fold in the whipping cream.

Saturday, March 7, 2009

Stir-Fried Leeks and Lamb


1 tbsp oil
2 tsp fresh rosemary
2 tsp fresh basil leaves - chopped
460 gm leek - cut into 2.5 cm thick
460 gm lamb - cut into 2.5 cm cubes
400 gm can plum tomatoes
1 tbsp chopped mint
salt and pepper
Fresh mint to garnish


Heat the wok and add the oil. Add the rosemary, basil and leeks and stir-fry gently for 3 minutes. Remove from the wok, and increase the heat.

Add the lamb and stir-fry until well-browned all over.

Return the leeks to the wok. Add the undrained tomatoes and salt and pepper to taste.

Cover and simmer for 20 minutes, adding water if necessary. Serve hot, garnished with fresh mint.

Serves 4

Chicken in Hot Pepper Sauce


460 - 680 lbs boned chicken meat
2 tbsp oil
1 tsp chopped garlic
1 red pepper - cut into thin strips
1 green pepper - cut into thin strips
1 tsp white vinegar
1 tbsp light soy sauce
1 tsp sugar
280 ml chicken stock
1 tbsp chili sauce
salt and pepper to taste


Cut all the chicken meat into thin strips. Heat the oil in a wok and stir-fry the garlic, chicken and the green and red peppers.

Pour off any excess oil and deglaze the wok with the vinegar. Stir in the soy sauce, sugar and stock.

Gradually stir in the chili sauce, tasting after each addition. Season with a little salt and pepper to taste.

Cook until the sauce has reduced slightly. Serve piping hot.

Serves 4

Minced Meat Gravy With Potato


300 gm lean beef - minced
3 tbsp vegetable oil
2 onions - grind
10 pips garlic - grind
5 cm ginger - grind
1 tbsp turmeric powder
2 tbsp coriander powder
1 tsp cumin powder
1 tbsp fennel powder
1 tbsp chili powder
2 tbsp lime juice
300 gm potatoes - cubed
160 gm carrot - cubed

1 cup warm water
1 tbsp garam masala
salt to taste

2 tsp coriander leaves - chopped
1 cup green peas


Heat the oil in a non-stick pan. Saute the grind ingredients until golden brown.

Add in the spice paste (turmeric, coriander, cumin, fennel, and chili powder mixed with 1/2 cup water and make into a paste) and stir-fry until aromatic.

Season with salt. Add the minced meat. Stir-fry for 20 minutes until the meat is tender.

Add in the potatoes and carrot, fry for 5 minutes. Add water and cover the pan and cook until the gravy thickened.

Towards the end, stir occasionally so that the gravy does not stick to the bottom of the pan. Add in the garam masala, lime juice, chopped coriander leaves and green peas. Serves hot.

Serves 5

Source: Healthy Culinary Journey of Malaysia

Devil Chicken


1 1/2 kg chicken - discard skin and cut into 15 pieces
1 tsp salt
3 tbsp vegetable oil
4 tbsp chili paste
3 medium size fresh chilies
15o gm shallots
10 gm garlic
25 gm candlenuts
5 stalks lemon grass
2.5 cm galangal
1tbsp mustard seeds
1 onion - cut into 6 portion
500 gm potatoes - quartered
2 cups water
salt to taste


Marinate chicken with the blended ingredients. (chili paste, fresh chilies, shallots, garlic, candlenuts, lemon grass and galangal, grind together)

Heat oil in a wok, fry mustard seeds and add in chicken. Fry all ingredients until fragrant and well blended. Add in water, potatoes, onion and salt to taste.

When potatoes and chicken are cooked, remove and serve.

Serves 6

Source: Healthy Culinary Journey of Malaysia

Friday, March 6, 2009

Making Tomato Sauce

Makes about 1 pint (600 ml)


30 gm butter
900 gm tomatoes - skinned, seeded and finely chopped
1/2 - 1/2 tsp sugar
salt and pepper


Melt the butter in a heavy-based saucepan over low heat. Add the tomatoes and stir to mix with the butter. Cover and cook for 5 minutes.

Uncover and stir in the sugar. Partly cover the pan and simmer gently, stirring occasionally, for 30 minutes or until the tomatoes have softened and the sauce is thick.

Season the sauce to taste with salt and pepper. Use immediately or cool and then refrigerate or freeze.

Source: The Ultimate Cooking Course & Kitchen Encyclopedia

Thursday, March 5, 2009

Black Pepper Chicken Wings


10-12 chicken wings
2 tsp black peppercorns
cloves garlic - sliced
3 cm ginger - skinned and sliced
4 tbsp soft brown sugar
2 tbsp lime juice
2 tsp salt


Rinse chicken wings and pat day with paper towels. Trim off wing tips. Cut each wing at the joint.

Coarsely crush peppercorns in a mortar and pestle. Add garlic and ginger and pound until fine. Marinate chicken wings with this mixture, together with brown sugar, lime juice and salt.

Place wings in a clean plastic bag, secure bag and place in the fridge for 3 to 4 hours or overnight.

Lightly oil a shallow baking tray with 1-2 tsp oil. Lay chicken wings on it, in a single layer, without including too much marinade. Lightly drizzle some oil, about 2 tsp, over the wings.

Grill over high heat 190degrees C, for 5 to 6 minutes each side, or until cooked through and golden brown.

Serve hot.

Serves 5-8

Source: Internet

Turmeric Chicken


4 big chicken pieces
2 stalks lemon grass
20 white peppercorns
2 pieces thumb-sized dried turmeric
3 fresh red chilies
1/2 tsp salt
1 small rice bowl cooking oil


Pound lemon grass, peppercorns, chilies and turmeric finely.

Clean chicken, wash, drain and marinate with the pounded ingredients and salt for one hour.

Heat pan, add one small rice bowl of cooking oil. When oil is hot, put in the chicken pieces. Stir well.

Reduce heat to low. cover pan. Stir once in a while until chicken pieces are cooked.

dish out and serve.

Source : Internet

Easy Beef Rendang


1 cup grated coconut
3 mediums onion - chopped
4 cm fresh ginger - sliced
6 cloves garlic - sliced
4 stalks lemon grass - trimmed - sliced
1 tbsp dried chili flakes
2-3 tbsp water
1 kg beef - trimmed, cut into 3 cm cubes
400 ml coconut milk
2 cups water - extra
2 tsp salt
2 tsp sugar
4 kaffir lime leaves - torn
1 tbsp lemon juice
steamed riced to serve
extra kaffir lime leaves - sliced red chili to garnish


Place coconut in pan; cook, stirring, over a low fire, until golden brown. Cool for 5 minutes. Set aside.

Process onions, ginger, garlic, lemon grass, chili flakes and water in an electric blender to form a paste.

Combine beef, spice paste, coconut milk, extra water, salt and sugar in a large pan. Bring to the boil; than simmer, uncovered, stirring occasionally, for about 2 hours, or until most of the liquid has evaporated.

Add reserved coconut, lime leaves and lemon juice. Cook, stirring constantly, over a low fire for a further 20 minutes.

Serve with steamed rice; garnish with extra kaffir lime leaves and sliced red chili.

Serves 4-5

Source: Internet

Baby Carrots


500 gm bunch of baby carrots
1 tbsp sugar
Sea salt
small pinch of cumin (optional)
50 gm butter


Leave some of the stalk on and wash the carrots.

Put into a saucepan with water just to cover, add in the sugar and salt. These ingredients penetrate the carrots to make than soft and sweet.

Cook until tender. A little pinch of cumin is fantastic with this.

Serve with butter.

Serves 6

Source: Jamie Oliver Sainsbury's Recipes

(Part of Jamie Oliver Sainsbury's Recipes, there are 73 recipes in this E-Book, so buy now)

Classic Cheesecake


55 gm digestive biscuits - crushed
900 gm cream cheese - at room temperature
240 gm sugar
grated rind of one lemon
3 tbsp lemon juice
1 tsp vanilla essence
4 eggs - at room temperature


Preheat oven to 170 degrees C. Grease an 8in spring foam tin. Place on a round of foil 4-5 in larger than the diameter of the tin. Press it up the sides to seal tightly.

Sprinkle the crushed biscuits in the base of the tin. Press to form an even layer.

With an electric mixer, beat the cream cheese until smooth. Add the sugar, lemon rind and juice, and vanilla, and beat until blended. Beat in the eggs, one at a time. Beat just enough to blend thoroughly.

Pour into the prepared tin. Set the tin in a larger baking tray and place in the oven. Pour enough hot water in the outer tray to come one inch up the side of the tin.

Bake until the top of the cake is golden brown. about 1 1/2 hours. Let cool in the tin.

Run the knife around the edge to loosen, then remove the rim of the tin. refrigerate for at least 4 hours before serving.

Serves 8

Source: Essential Baking - Carole Clement

Chocolate Chip Muffins


115 gm butter or margarine - at room temperature
70 gm caster sugar
30 gm dark brown sugar
2 eggs - at room temperature
215 gm plain flour
1 tsp baking powder
125 ml milk
170 gm plain chocolate chips


Preheat oven at 190 degrees C. Grease 10 muffin or use paper cases.

With an electric mixer, cream the butter until soft. Add both sugars and beat until light and fluffy. Beat in the eggs, one at a time.

Sift together the flour and baking powder, twice. Fold into the butter mixture, alternating with the milk.

Divide half the mixture between the muffin cups. Sprinkle several chocolate chips on top, then cover with a spoonful of the butter. To ensure even baking, half-fill any empty cups with water.

Bake until lightly coloured, about 25 minutes. Let stand 5 minutes before turning out.

Makes 10

Source: Essential Baking - Carole Clement

Yogurt and Honey Muffins


55 gm butter
5 tbsp clear honey
250 ml plain yogurt
1 large egg - at room temperature
grated rind of 1 lemon
65 ml lemon juice
140 gm plain flour
170 gm wholemeal flour
1 1/2 tsp bicarbonate of soda
1/8 tsp grated nutmeg


Preheat oven 190 degrees C. Grease a 12-cups muffin tin or use paper cases.

In a saucepan, melt the butter and honey. Remove from the heat and set aside to cool slightly.

In a bowl, whisk together the yogurt, egg, lemon rind and juice. Add the butter and honey mixture. Set aside.

In another bowl, sift together the dry ingredients. Fold the dry ingredients into the yogurt mixture to blend.

Fill the prepared cups two-thirds full. Bake until the tops spring back when toughed lightly, 20 - 25 minutes. Let cool in the tin for 5 minutes before turning out. Serve worm or at room temperature.

Serves 12

Source: Essential Baking - Carole Clement

Prune Muffins


1 egg
250 ml milk
125 ml vegetable oil
20 gm caster sugar
30 gm dark brown sugar
285 gm plain flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp grated nutmeg
115 gm cooked stoned prunes - chopped


Preheat oven 200 degrees C. Grease a 12-cup muffin tin.

Break the egg into a mixing bowl and beat with a fork. Beat in the milk and oil. Stir in the sugars. set aside.

Sift the flour, baking powder, salt and nutmeg into a mixing bowl. Make a well in the centre, pour in the egg mixture and stir until moistened. do not overmix; the batter should be slightly lumpy. Fold in the prunes.

Fill the prepared cups two-thirds full. Bake until golden brown, about 20 minutes. Let stand 10 minutes before turning out.

Serve warm or at room temperature.

Makes 12

Source: Essential Baking - Carole Clements

Fried Salted Fish and Beansprouts


600 gm beansprouts - wash and drained
75 gm salted fish flesh - cleaned and cut into thin slices
1 fresh red chili - cut int fine slices
a few stalks Chinese chives - cut into 5 cm lengths
1 tbsp oyster sauce
monosodium glutamate - optional
3 pips garlic - minced


Fry salt fish and dish out.

Heat pan, add 7 tbsp oil. When oil is hot, add garlic, stir till transparent.

Add beansprouts, salt fish, oyster sauce, chilies, pinch of seasoning and pepper to taste.

Stir well and add Chinese chives and a little water.

Stir till beansprouts are just cooked. Dish out and serve.

Source: Internet

Stir-Fried Pandan Chicken


6 chicken thighs - skinned
4 pandan leaves
3 coriander roots - washed and chopped
5 cloves garlic - crushed
1/2 tsp white pepper
2 tbsp chopped palm sugar (Gula Melaka or Thai palm sugar)
tbsp Thai sweet chili sauce
1 tbsp fish sauce
1 tbsp coconut milk
w tsp Worcestershire Sauce
1/4 tsp salt or to taste
3 tbsp oil


Debone chicken thighs and cut meat into small chunks. Snip pandan leaves into 4 cm lengths and crush them lightly wit your hands.

Pound coriander roots and garlic to a paste with a pestle and mortar, then add all remaining ingredients except oil ad stir until sugar dissolves. (Alternately, blend everything in a mini-chopper until smooth.)

Mix paste with chicken and pandan leaves and let marinate, covered and refrigerated, for at least 4 hours.

Let chicken return to room temperature before cooking it. Heat oil in wok over high heat. When it begins to smoke, add chicken and stir-fry vigorously until cooked through and lightly browned. 4 - 5 minutes.

Serves hot with white rice.

Serves 2-4

Source: Internet

Braised Chicken Feet With Mushrooms


20 chicken feets - claws cut off and chopped in half
cooking oil for deep-frying
2 shallots - peeled ad sliced
3 cloves garlic - peeled and minced
2 petals star anise
1 heaped tsp Sichuan peppercorns
6 dried Chinese mushrooms - soaked to soften

1 tsp ground white pepper
1 tbsp light soy sauce
1 tsp dark soy sauce

375 ml fresh chicken stock
1tsp dark soy sauce
1 tsp light soy sauce
1 tsp salt
1 tsp sugar
1/2 tsp ground white pepper


Marinate chicken feet with combined seasoning ingredients for at least one hour.

Heat wok with oil for deep-frying until hot. Put in chicken feet and cover wok to prevent oil from splattering. Deep-frying chicken feet for about 5 minutes or until golden brown. Drain and soak in cold water for 30 minutes. Drain.

Leave 2 tbsp of oil in wok and lightly brown shallots and garlic. Add star anise and Sichuan peppercorns and return chicken feet to wok. Toss briefly for 2 minutes.

Transfer mixture into an electronic crock pot and add combined sauce ingredients. Cook on high heat for one hour. Add mushrooms and continue to slow cook, stirring occasionally, for another hour or until chicken feet are tender and sauce thickens.

Serves hot.

Serves 4

Source: Internet

Favourite Spaghetti Bolognaise


2 tbsp olive oil
500 gm mince beef
1 medium brown onion - chopped finely
2 cloves garlic - chopped finely
2 tsp dried Italian herbs
2 tbsp tomato paste
400 gm can diced tomatoes
1 cup chicken stock
1/2 cup water
1/2 cup seeded green olives - chopped coarsely
1/2 cup coarsely chopped fresh flat-leaf parsley
375 gm spaghetti


Heat 1 tbsp of the oil in medium frying pan; cook meat, stirring until browned. Remove from pan.

Heat remaining oil in same pan; cook onion and garlic, stirring until onion softens.

Return meat to the pan with herbs, tomato paste, undrained tomatoes, stock and water. Cook, stirring, until mixture boils. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.

Meanwhile, cook pasta, uncovered, in large saucepan of boiling water until just tender; drained.

Stir olives and parsley into mince mixture. Serve spaghetti, topped with bolognaise and sprinkled with grated Parmesan cheese, if desired.

Serves 4

Source: Internet

Spaghetti With Prawns


20 king prawns - peeled and deveined
1 red chili - seeded and cut into slices
2 cloves garlic -0 chopped
3 roma tomatoes - seeded
100 gm napoli sauce
80 ml water
20 ml olive oil
100 ml prawn stock or fish stock
360 gm spaghetti
50 gm chopped parsley


Put a pot of water on the boil, lightly salt it and cook spaghetti to packet instructions.

In a hot pan Add a little vegetable oil, prawns and a pinch of salt. Colour the prawns then add garlic and chili and cook for 1 minute.

Add the water and cook for a further 1 minute, then add the Napoli sauce, stock, tomatoes and olive oil. Remove from the heat.

Add cooked spaghetti to the sauce. Return to the heat and mix until it comes together as a sauce, finish with parsley.

Serves 4

Source : Internet

Spaghetti with Cauliflower and Anchovy Sauce


100 gm dried spaghetti
1 tbsp olive oil
1 clove garlic - thinly sliced
2-3 anchovy fillets - chopped
pinch chili flakes
200 gm cauliflower - cut into small florets
1/3 cup water
10 gm butter
1 tbsp chopped parsley
salt and pepper
grated Parmesan - to serve


Cook pasta in a large pot of boiling salted water according to packet instructions; drain and set aside.

Heat oil in a pan over medium heat and add garlic, anchovy fillets and chili and cook 1-2 minutes or until fragrant.

Add cauliflower and cook a further 2 minutes or until just starting to colour. Stir in water, cover, and reduce hat to medium. simmer for 5 minutes or until cauliflower is tender and water has reduced by half.

Stir in cooked spaghetti, butter and parsley and season with salt and pepper.

Serve, topped with Parmesan.

Serves 1

Source : Internet

Wednesday, March 4, 2009

Linguine With Garlic Prawns


250 gm dried linguine pasta
500 gm uncooked prawns
handful flat-leaf parsley
1 tbsp extra virgin olive oil
6 large cloves garlic - sliced thinly
1/4 tsp chili flakes
14 cup (60 ml) lemon juice


Cooked the linguine in boiling water until just tender.

Meanwhile, shell and devein the prawns. Cut prawns in half lengthways. Finely chopped the parsley stems and parsley leaves separately.

Combine chopped parsley stems, oil, garlic and chili in a frying pan; stir over moderately low heat until fragrant, about 3 minutes.

Increase heat to high, add the prawns; cook, stirring, until just changed in colour and cooked through. Stir in the chopped parsley leaves and lemon juice. Cover to keep warm.

reserve a small jugful of the pasta cooking water; drain pasta. Transfer pasta to a heated bowl, add prawn mixture and toss well. Add a small amount of the cooking water to moisten, if necessary.

Serve pasta immediately wit a green salad, if desired.

Serves 4


Sweet Raisin Muffins


2 eggs
100 gm sugar
120 gm flour - sifted with baking powder
4 gm baking powder
60 ml salad oil
55 gm butter - melted
80 gm raisins
sufficient vanilla essence


Beat eggs and sugar until thick and fluffy. Add in the sifted flour and vanilla essence. Mix well. Add in the melted butter and salad oil. Beat until blended. Add in the raisins and stir well.

Spoon the muffin mixture into a piping bag and pipe into small paper cases. Arrange on a baking tray.

Bake in an oven preheated to 180 degrees C/350 F for 20 to 25 minutes. Cool on wire racks.

Source: Delightful Cakes and Biscuits

Chocolate Fridge Cake


200 gm digestive biscuits
110 gm who pecan nuts - rough;y chopped
110 gm pistachio nuts - peeled
10 glazed cherries
150 gm unsalted butter
1 tbsp golden syrup
200 gm luxury continental Belgian dark chocolate


Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts and cherries, and mix together.

Put the rest of the ingredients into a separate bowl and place over a pan of simmering water until butter and chocolate have melted.

Combine the biscuits mix with the chocolate mixture. Line a 30 x 20cm plastic container with cling film, leaving plenty of extra cling film at the edges to help turn out the cake later.

Pour the mixture, pressing down hard to pack nicely, and then fold the cling film over the top. Leave in the fridge for a few hours to firm up, then turn out and cut into chunky slices.

This cake can be kept in an airtight container for a few days, and actually improves in flavour.

Serves 16

Jamie Oliver Sainbury's Recipes

Chicken Salad


1.3 kg chicken

Few black peppercorns and bay leaves

2 x 5ml spoons cumin seeds

Handful of almonds

2 x 15ml spoons whole milk natural yogurt

3 x 15 ml spoons mayonnaise

2 lemons, juiced and zested

1 cucumber - peeled and diced

20 gm pack of basil - torn

200 gm bag fresh 'n' ready continental four-leaf salad


To poach the chicken, place in a large saucepan, cover with water, add the peppercorns and bay leaves, and bring to a gentle simmer.

Poach for around 40 minutes. If you can, leave it to cool in the liquid. Then take the chicken out of the pan, remove the skin and shred the meat.

Dry-fry the cumin and almonds in a hot pan, and leave to cool.

To make the dressing, mix the yogurt, mayonnaise and lemon zest and juice in a large bowl. Add the chicken, cucumber, cumin and almonds with the torn basil.

Mix well and serve with the four-leaf salad.

Chef's tip: To cool the chicken quickly, leave at room temperature for 20 minutes, add a handful of ice and put in the fridge.

Serves 4

Jamie Oliver Sainsbury's Recipes

Monday, March 2, 2009

Cheese Cake


130 gm digestive biscuits
50 gm butter
500 gm cream cheese - at room temperature
3/4 cup soured cream
140 gm sugar
1 tbsp lemon juice
2 eggs


Place biscuits inside a plastic bag and crush with a rolling pin. Line a round baking pan with waxed paper.

Mix well butter and biscuits and press firmly into the base of the tin using a glass. Chill in the refrigerator for 30 minutes.

Beat cream cheese with an electric mixer until creamy. Add soured cream, sugar, lemon juice and eggs. Continue to beat until smooth.

Pour the cheese mixture over the biscuit base. Place the tin in a baking tray filled with 1 cup of water. Bake in an oven preheated to 160 degrees C for 80 minutes or until golden brown. Cool in the tin.

Remove the cake and chill in the refrigerator overnight before serving.

Source: Delightful Cakes and Biscuits 2

Classic Rich Raisin Bread


8 cups white flour
2 pk yeast
3/4 cup sugar
1 tsp salt
1 1/2 cups milk
1/2 cup water
3/4 cup butter or margarine
4 eggs
1 cup raisins


In a large mixer bowl, combine 3 cups flour, yeast, sugar and salt, and mix well.

In a saucepan, heat milk, water and butter until warm. Butter does not need to melt. Add to flour mixture. Add eggs and 1 cup raisins. Blend at low speed until moistened. Beat 3 minutes at medium speed.

By hand, gradually stir in enough remaining flour to form a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes.

Place in a greased bowl, turning to grease top. Cover. Let rise in warm place until light and doubled, about 1 1/2 hours. Punch dough down. Divide into 3 parts. Shape into loaves and put in greased loaf pans. Cover. Let rise in warm place until doubled, about 45 minutes.

Bake at 375 degrees F for 25 to 30 minutes until golden brown. Remove from pans. Cool.

Chocolate Banana Chocolate


1/2 cup margarine - softened
1 1/4 cups brown sugar
2 eggs
3 squares unsweetened chocolate - melted
2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp baking powder
1 1/2 cups mashed ripe bananas
1/2 tsp vanilla


Oven temperature: 350 degrees F
Baking time : 15 - 20 minutes
Pan type : Three 9 inch round pans

Preheat oven, grease and flour pans.

Cream margarine and brown sugar until light and fluffy. Add eggs one at a time. Beat thoroughly after each addition.

Stir in the cooled melted chocolate.

Sift dry ingredients together and add to the batter alternately with the mashed ripe bananas; stir in vanilla.

Pour into the prepared pans. Bake until cake tests done. Frost with a fluffy white frosting.

Peanut Butter Cookies


1/2 cup shortening
1 1/4 cup flour
1/2 cup peanut butter
1/2 tsp baking powder
1/2 cup sugar
3/4 tsp baking soda
1/2 cup brown sugar
1/4 tsp salt
1 large egg


Mix shortening, peanut butter, sugar, brown sugar and egg thoroughly.

Mix all dry ingredients, add into shortening mix. Chill dough for about 1 hour.

Roll into balls 1 inch diameter. Place on baking sheet and criss-cross press with a floured fork.
Bake at 375 degrees F, for 10-12 minutes.

Peanut Butter Cookies


1/2 cup shortening

1 1/4 cup flour

1/2 cup peanut butter

1/2 tsp baking powder

1/2 cup sugar

3/4 tsp baking soda

1/2 cup brown sugar

1/4 tsp salt

1 large egg


Mix shortening, peanut butter, sugar, brown sugar and egg thoroughly.

Mix all dry ingredients, stir into shortening mix. Chill dough for about one hour.

Roll into balls one inch diameter. Place on a baking sheet and criss-cross press with a floured fork.

Bake at 375 degrees F, for about 10-12 minutes.

The Ultimate Chocolate Chips Cookies


3/4 cup butter
1 3/4 cup flour
1 1/4 cup packed brown sugar
1 tsp salt
2 tbsp milk
3/4 tsp baking soda
1 tbsp vanilla
12 oz chocolate chips
1 egg


Heat oven to 375 degrees F.

Combine butter, brown sugar, milk and vanilla in a large bowl. Beat at medium speed until creamy.

Beat egg into creamed mixture. Combined flour, soda and salt, and mix into creamed mixture until just blended. Stir in chocolate chips.

Drop by rounded tablespoonfuls onto ungreased baking sheet. Bake for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies.

Cool on baking sheet for 2 minutes. Remove to wire rack.

Makes 3 dozen 3 inch diameter cookies.

Chocolate Chip Cookies 1


1 cup sugar
3 cups flour
1 cup brown sugar
1 tsp salt
1 cup softened butter
1 tsp baking soda
2 eggs
12 oz chocolate chips
1 1/2 tsp vanilla essence


Place sugars, butter, eggs and vanilla in mixer bowl. Blend for 2 minutes.

Sift flour, salt and baking soda together. Add to the butter mixture and mix on speed 2 for 30 seconds. Stir in the chocolate chips by hand.

Drop on baking sheet by spoonfuls. Bake at 350 degrees F for 8 to 10 minutes. Cool on baking sheet for about 1 minute. Remove to wire rack to finish cooling.

Chocolate Chip Cookies


2/3 cup shortening
1 1/2 cups flour
1/2 cup sugar
1/2 tsp baking powder
1/2 cup brown sugar
1/2 tsp salt
1 large egg
2/3 cup chocolate chips
1tsp vanilla essence


Cream shortening, sugars, egg and vanilla together.

Blend dry ingredients together. Add dry mix to the creamed mixture. Blend well. Add chocolate chips by hand. Drop by spoonfuls onto a greased cookie sheet.

Bake at 375 degrees F for 8 to 10 minutes.

Peanut Butter Chocolate Chips Breads


3 cups all-purpose flour
1 1/2 cups chunk style peanut butter
1 1/2 tsp double acting baking powder
1 cup firmly packed light brown sugar
1 tsp baking soda
2 large eggs
1/2 tsp salt
1 1/4 cup butter milk
6 tbsp unsalted butter - softened
1 1/2 cups mini chocolate chips


In a bowl, sift together the flour, baking powder, baking soda and salt.

In a large bowl with an electric mixer, cream together the butter, peanut butter and brown sugar. Add in the eggs one at a time. Add in the buttermilk and beat the mixture until it is well combined. Stir in the flour mixture, beat the batter until it is just combined and stir in the chocolate chips.

Divide the batter among 5 buttered and floured pans, each 5 3/4 x 3 1/4inch and bake the breads in the middle of preheated 350 degrees F oven for 40 or 45 minutes or until a tester comes out clean.

Remove the breads from the pans and let them cool.

Yield: 25 servings

Chocolate Chip Cake


1 cup butter
3 cups all-purpose flour
1 cup sugar
2 tsp baking powder
1 cup packed brown sugar
1/2 tsp salt
1 1/2 tsp vanilla essence
1 cup milk
3 eggs
1 1/2 cup Mini chocolate chips (12 oz)


Heat oven to 350 degrees F. Grease and flour a baking pan 9 x 13in.

In a large mixer bow., cream butter, sugars and vanilla until light and fluffy. Add in the eggs, one at a time beating well after each addition.

Combine flour, baking powder and salt; add alternately with milk to cream mixture. Stir in the mini chocolate chips.

Pour mixture into prepared pan. Bake for 45 minutes or until done.

Yield: 18 servings

Peanut Butter Cake


2 cups sugar
2 cups sour milk or buttermilk
1/2 cup butter
2 tsp baking soda
1/2 cup peanut butter
3 cups flour
2 eggs


Cream sugar, butter and peanut butter together. Add the eggs and beat well.

Mix sour milk with soda and add alternately with flour to the sugar mix.

Pour into 3 greased and flour 9in round pans. Bake at 350 degrees F for 30 minutes or until done.

Note: Decorate as desired or leave plain.

Yield: 12 servings

Peanut Butter Bread


1 egg
2 cups flour
1/2 cup peanut butter
2 tsp baking powder
1/4 cup honey
1/2 tsp baking soda
3/4 cup milk
1/2 tsp salt


In a large mixer bowl, beat the egg. Mix in peanut butter, honey and milk.

In a medium bowl mix flour, baking powder, baking soda and salt.

Add the flour mixture to the milk mixture and mix until all ingredients are moistened. When dough is smooth and elastic, spoon into a greased loaf pan.

Cake at 350 degrees F for 45 minutes.

Yield: 10 servings