Yogurt and Honey Muffins

Ingredients:

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


Directions:

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

Ingredients:

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


Directions:

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

Ingredients:

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


Directions:

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

Ingredients:

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


Directions:

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

Ingredients:

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

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

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


Directions:

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

Ingredients:

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


Directions:

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

Ingredients:

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
salt


Ingredients:

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

Ingredients:

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


Directions:

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

Linguine With Garlic Prawns

ingredients:

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


Directions:

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


Source: www.ninemsn.com.au

Sweet Raisin Muffins

Ingredients:

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


Directions:

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