Vindaloo

(PORK COOKED IN CHILLI-HOT AND SOUR SAUCE)

INGREDIENTS:
(SERVES 6-8)

1.5 KG PORK FILLET OR LEAN LEG MEAT, CUT INTO 1 CM CUBES
120 ML VEGETABLE OIL
3 LARGE RED OR WHITE ONIONS, FINELY SLICED
6 FRESH OR DRIED CURRY LEAVES, OPTIONAL
175 ML OR 900 ML HOT WATER
SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
FOR THE MARINADE:
3 TBSP RED WINE VINEGAR
1 TSP SALT
1/2 TSP CHILLI POWDER
FOR THE PASTE:
4 SHALLOTS, CHOPPED
6-8 CLOVES GARLIC, CHOPPED
4-8 LARGE FRESH RED CHILLIES, DESEEDED AND CHOPPED
1 LARGE RED PEPPER, DESEEDED AND CHOPPED
2 CM PIECE OF PEELED FRESH GINGER,CHOPPED
1 TBSP CORIANDER SEEDS, ROUGHLY CRUSHED
2 TSP CUMIN SEEDS, ROUGHLY CRUSHED
1 CM PIECE OF CINNAMON STICK, ROUGHLY CRUSHED
1 TSP GRATED PALM SUGAR, OR BROWN SUGAR
2 TBSP DISTILLED WHITE VINEGAR
2 TBSP TAMARIND WATER

PROCEDURE:

1) MIX THE MARINADE INGREDIENTS TOGETHER. PUT THE CUBED PORK INTO A
BOWL AND RUB ALL OVER WITH THE MARINADE. LEAVE TO MARINATE FOR 10
MINUTES.

2) PUT ALL THE PASTE INGREDIENTS INTO A BLENDER AND BLEND UNTIL AS
SMOOTH AS POSSIBLE.

3) HEAT THE VEGETABLE OIL IN A WOK, ADD THE ONIONS AND FRY, STIRRING
FREQUENTLY, FOR 8-10 MINUTES. REMOVE FROM THE WOK WITH A SLOOTED
SPOON.

4) ADD THE MEAT TO THE WOK IN 3 OR 4 BATCHES AND FRY FOR 3 MINUTES PER
BATCH. REMOVE THE MEAT FROM THE WOK WITH A SLOTTED SPOON.

5) PUT THE ONIONS INTO A LARGE PAN. PLACE OVER A MEDIUM HEAT AND REHEAT,
STIRRING FOR A FEW SECONDS. ADD THE PASTE MIXTURE AND SIMMER,
STIRRING FREQUENTLY, FOR 8 MINUTES.

6) ADD THE MEAT AND THE CURRY LEAVES, IF USING,AND STIR WELL COATED.

7) IF USING PORK FILLET, ADD 175 ML HOT WATER. FOR LEG MEAT, ADD 900 ML
HOT WATER.

8) BRING TO THE BOIL, THEN COVER, AND SIMMER FOR 20 MINUTES FOR THE
FILLET, OR 1 HOUR AND 20 MINUTES FOR THE LEG MEAT. SEASON TO TASTE,
COOK UNCOVERED FOR 1 MINUTE MORE, THEN SERVE IMMEDIATELY.

udang & avocado barquettes

appetiser yang kiut miut...sedap bila hidang nampak kelas gitu...

Bahan-bahan ( 20biji )

• crust/base: bleh refer base cornish : http://myresipi.com/top/detail/4361
• 4 biji avocado yang dah masak- di lenyek /blend kemudian simpan kat bekas yang bertutup
• 235ml mayonis
• 60ml jus lemon
• garam dan serbuk black pepper secukup rasa
• 225g udang yang di rebus, dibuang kulitnya
• 4sb parsely segar yang di cincang halus

Cara-cara

1. panaskan oven 190c. untuk base kepada barquettes ni, ambil doh kemudian roll kan sehingga ketebalan mengikut citarasa kita. tapi seeloknya jangan terlalu tebal sebab doh nih akan mengembang bila bakar.
2. transfer doh yang dah di roll tadi pada bekas tart yang kecil. padankan dengan tekan2 sikit doh pada bekas. kemudian trimkan selebihnya.
3. ulang cara nih sehingga habis doh. nih macam nak buat fruit tart lah nih base dia...pastu bakar sehingga golden brown. sejukkan.
4. campurkan avocado lenyek + mayonis + jus lemon gaul sehingga rata.
5. masukkan garam dan black pepper secukupnya. gaul rata. kemudian masukkan kedalam piping bag kemudian pipe kan ke dalam tart crust.
6. letakkan seekor atau setengah ekor udang sebagai topping kemudian garnish dengan parsely. boleh di hidang.

Agar-agar koktel

sesuai sebagai pencuci mulut dan juga juadah berbuka

Bahan-bahan ( 5-6 orang )

• 10g serbuk agar-agar
• 1.5 liter air(5 gelas)
• 100ml(1/2 cwn) susu cair
• 200g gula
• 1 tin besar koktel
• 2 helai daun pandan

Cara-cara

1. Masukkan serbuk agar-agar, air, sirap koktel, gula dan daun pandan ke dalam periuk. Masak sehingga mendidih.
2. Perlahankan api. Ambik semangkuk agar-agar dan sejukkan. Kalau nak cepat boleh alaskan air yg bercampur dengan ketulan ais. Bila dah nampak nak keras, ambik sudu dan kacau-kacau supaya jadi berketul-ketul.
3. Dalam periuk agar-agar tadi masukkan pula susu. Biarkan sehingga mendidih. Kemudian padamkan api.
4. Tapiskan agar-agar susu(dr dlm periuk) dan masukkan ke dalam loyang untuk bekukan agar-agar.
5. Masukkan juga koktel dan semangkuk agar-agar tadi (dlm langkah 2)
6. Sejukkan dan kemudian bolehlah letak dalam peti ais

Pesto

I am in love. I can't believe I have never made pesto before...it was quick and simple to make and tasted fantastic. I have tried several different store bought pestos but never found one that I liked - I will NEVER buy pesto again. I am so excited to make different recipes with this beautiful sauce. It's so versatile and can be used on meats, salads, sandwiches or pastas.

• 5 cloves of garlic
• 1/4 cup of pine nuts, toasted
• 2 cups of fresh basil leaves
• 1/2 cup Parmesan cheese, shredded
• Sea salt and fresh cracked pepper to taste
• 1/2 cup olive oil

You can use a mortar and pestle, a Kitchen Aid mixer or a blender to make this pesto. I used my Kitchen Aid mixer.

In a dry skillet over medium heat, toast pine nuts for 3-5 minutes or until golden brown.

In your mixer add garlic and pine nuts then pulse until chopped. Add basil leaves, Parmesan cheese, salt and pepper then pulse until well blended. Slowly pour the olive oil in while the mixer is on. Make sure to scrape the sides then pulse again until thoroughly mixed. Taste and re-season with salt and pepper if necessary. Enjoy!

Asparagus with Hollandaise Sauce

This recipe for hollandaise sauce was given to me by my Aunt Penny. It was my Grandmother Pidgeon's original recipe (my father's mother). It's rich, lemony and so good. I always make this hollandaise sauce for special occasions because it's so decadent and delicious. This is very special to me because it's the only recipe I have from my grandmother. You can use this over many different vegetables, meats, seafood or on top of eggs benedict.

Hollandaise Sauce:

• 5 egg yolks
• 1 tbsp water
• 1/4 cup of fresh lemon juice (use less if you don't want it too tart)
• 1/2 tsp salt
• Scant pinch of cayenne
• 2 1/2 cubes of butter, melted

Whisk the egg yolks and lemon juice together in a bowl until the mixture is thoroughly mixed. Place the bowl over a saucepan containing simmering water. The water should NOT touch the bottom of the bowl. Continue to whisk the eggs. Be careful not to let the eggs get too hot or they will scramble. Slowly pour in the melted butter and continue to whisk until the sauce is thick. Remove from heat and whisk in the salt and cayenne. Cover and place in a warm spot until ready to use for the asparagus. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Note: Omit the salt if you use salted butter

Asparagus:

• 1 large bunch of asparagus, cleaned and trimmed of the ends

Heat a large pot of water over high heat until boiling. Clean and trim the asparagus of the woody ends. Add the asparagus to the boiling water and cook for 1 1/2 minutes for thin asparagus and 2 minutes for thick. Remove from boiling water and place into ice water immediately to stop the cooking process. Serve with hollandaise sauce and enjoy!

Asian Noodle Salad with Chicken and Cashews

It's been really hot outside and I didn't want to cook a big heavy meal. I was craving an Asian noodle salad with chicken. I looked through the refrigerator and cupboards to see what I had on hand and founds lots of veggies, cashews and mandarin oranges. I imagined all the flavors combining well so I went in search of a dressing/marinade. I found this one on Epicurious and adapted it just a bit. It turned out so delicious. I loved the crunchy veggies and nuts with the tender meat and sweet mandarin oranges. My husband, son and I loved this salad. Our daughter couldn't get enough - she had seconds for dinner and requested the leftovers for lunch the next day. I love it when that happens.


Dressing and Marinade:
Recipe and photos by For the Love of Cooking.net
Recipe adapted from Epicurious

• 6 tbsp of seasoned rice vinegar
• 1/4 cup of canola oil
• 2 tbsp sesame oil
• 2 cloves of garlic, minced
• 2 tbsp fresh ginger, grated
• 5 tbsp soy sauce
• 2 tsp hot chili sauce
• 2 boneless, skinless chicken breasts, trimmed of any fat

Combine all ingredients and mix thoroughly. Pour 3-4 tablespoons of marinade in a large zip lock bag, add chicken and marinate in the refrigerator for at least 1 hour. Set the remainder of dressing/marinade in a sealed container in the refrigerator so flavors can combine.

Chicken and Noodle Salad:

• 1 handful of cilantro leaves, chopped
• 2 green onions, diced finely
• 1/2 red bell pepper, julienned
• 1/2 orange bell pepper, julienned
• 1 cup of shredded carrots
• 1 cup of snow peas, cut in half
• 1 cup of mandarin oranges, drained
• 1/2 cup of toasted cashews
• 3/4 lb spaghetti noodles, cooked per instructions

Cook the spaghetti per instructions, rinse with cold water and drain. Add half of the dressing to the noodles and let it sit for 20-30 minutes (this allows the noodles to become very flavorful). Prepare all the vegetables, set aside. Grill chicken until cooked thoroughly (about 3-4 minutes on each side), let the meat rest for 5 minutes before slicing into chunks. Add the vegetables, cashews, mandarin oranges, chicken and remainder of dressing to the noodles. Stir until well combined and serve. Enjoy.

Potato, Turkey Sausage, and Mushroom Frittata

I am still fighting a cold so I don't have much energy to fix big meals. I was craving breakfast for dinner last night and decided a frittata would be perfect. I looked through the refrigerator to see what I could use. I found potatoes, mushrooms, sweet yellow onion, turkey sausage links and cheddar cheese. The frittata turned out light, fluffy and full of flavor. The potatoes made this extra special and hearty. This meal was simple to make with a quick clean up and it tasted great. It makes a great breakfast, lunch or dinner.

• 8 eggs
• 2 Tbsp non fat milk
• 1 tsp olive oil
• 5 small baby Dutch potatoes
• 5 turkey sausage links, cooked and diced
• 1/2 cup white mushrooms, sliced
• 1/4 sweet yellow onion, diced
• 3/4 cup cheddar, shredded (divided)
• Salt and pepper to taste
• Green onion for garnish

Preheat the oven to 350 degrees. Add whole potatoes to a pot of boiling water. Boil for 5-6 minutes then drain and let cool. Cook the turkey sausage links then set aside. Once the potatoes have cooled, dice them into bite size pieces (I leave the skin on for more fiber). Heat olive oil in a large skillet over medium heat, once it's hot add the potatoes and cook for 5 minutes then add the onion and mushrooms. Sauté for another 5 minutes or until the onion and mushrooms are tender. Dice the turkey sausage and mix into the potato mixture. Coat a tart or pie pan with cooking spray then pour the potato mixture in the bottom of the pan and sprinkle with 1/2 cup of cheese. In a large bowl, beat the eggs and milk together, season with salt and pepper then pour over potato mixture in the tart pan.

Bake at 350 degrees for 20 minutes. Top the frittata with the remaining 1/4 cup of cheese and return to the oven for 5-10 additional minutes or until the cheese is melted and the eggs are cooked through. Remove from the oven and cool for 5 minutes before cutting. Enjoy!

Almond Pecan Cookies

Ingredients

175g butter 100g icing sugar 1 tsp vanilla essence 1 egg 225g flour, sifted 50g pecans, chopped coarsely 100g almonds, chopped coarsely Method Cream butter and icing sugar. Add in vanilla essence and egg. Continue to cream till light and fluffy. Fold in flour and stir in chopped pecans. Roll out dough to 0.5cm thickness and cut out with a cookie cutter. Place on greased baking trays. Brush with egg white and press lightly with chopped almonds. Bake at 180 �C for 15 to 20 minutes or till golden brown. Leave on the baking sheet for two minutes, then transfer to a wire rack to cool.

Almond Ring Cake

Ingredients

500g almonds (finely ground) 500g icing sugar 2-3 egg whites Icing: 100g icing sugar 20g egg white Method Blend the ingredients together. Use a mixer because you have to work the mixture thoroughly; it should be firm. After kneading, leave the mixture in a plastic container for about one to two hours. Roll it out to finger thickness. If you want to make a ring cake, you need to have 18 different ring sizes. Alternatively, form mixture into rings of different sizes yourself. Bake the cake in an oven temperature of 200�c for eight to 10 minutes. Then, assemble it into a tower, beginning with the largest ring to the smallest one. You can also make small sticks and dip them into melted chocolate after baking. To make icing: Beat the icing sugar and egg white until stiff. Fill into a piping bag and pipe zig-zag designs on the cake. Comment: This dessert tastes more like a biscuit than a cake

Almond Ginger Squares

Ingredients
(A):

175g butter 100g sugar 1/2 tsp vanilla essence Sift: 250g flour 1/2 tsp baking powder 1 1/2 tsp ground ginger powder Topping: 100g icing sugar 50g butter 1 tbsp liquid glucose 150g slivered almonds 25g finely chopped candied ginger Method Preheat oven at 180° c. Line a lamington tray with non-stick parchment. Cream (a) until light and fluffy. Fold in sifted ingredients and mix well. Spread mixture evenly over the base of prepared tray. Bake for about 25 to 30 minutes or until lightly browned. Remove from oven; spread hot topping evenly over the biscuit. When biscuit is still warm, cut into squares. Store these squares in the refrigerator until the topping has set completely before keeping them in plastic containers. To make topping: Combine sugar and butter in a saucepan and stir over low heat until butter has melted. Stir in liquid glucose and mix well. Add almonds and ginger. Note This cookie has to be kept in the refrigerator. It can keep well for two to three weeks refrigerated.

Italian Chicken Nuggets

I found an amazing looking recipe for homemade chicken nuggets at Aggie's Kitchen. I ran to the grocery store to get honey for the honey mustard dip and was ready to make them when I realized I had Italian style panko crumbs. There goes the honey mustard - UGH. I will be making Aggie's version soon. I decided to use up the last bit of the Roasted Tomato, Garlic and Onion Marinara as a dipping sauce for my Italian flavored nuggets. I learned about "air baking" from Aggie on her site - I'd never heard of it before but was excited to try it. Basically, you place a cooling rack on a baking sheet and cook the food directly on the cooling rack. It worked really, really well. The chicken nuggets turned out evenly cooked and crispy on all sides. My husband and I loved these nuggets but both of our kids prefer Dino nuggets from Costco - go figure.



Italian Chicken Nuggets:
Recipe and photos by For the Love of Cooking

• 2 boneless skinless chicken breasts, cut into bite sized chunks
• 1 cup of Italian style panko crumbs
• 1 egg, mixed well
• Sea salt and fresh cracked pepper, to taste
• Olive oil cooking spray
• Roasted Tomato, Garlic and Onion Marinara Sauce

Preheat the oven to 375 degrees. Place a cooling rack inside a baking sheet and coat rack with cooking spray. Cut chicken into large chunks and remove any fat. Mix the egg well in a bowl and season with sea salt and pepper. Place the panko crumbs in a separate bowl. Dip the chicken into the egg then into the panko, making sure to coat evenly. Place chicken nuggets on top of the rack and spray with olive oil cooking spray.

Bake in the oven for 15-20 minutes or until chicken is cooked thoroughly and is golden brown. Serve with warm marinara sauce. Enjoy.

Eggs Benedict

This is one of my very favorite breakfasts. I actually prefer bacon instead of ham on my eggs benedict, so I made it that way. There is something so amazing about lemony hollandaise sauce with the creamy yolk and salty bacon. I used the leftover hollandaise sauce I recently made and my husband and I had a delightful breakfast. This was the best eggs benedict I've ever had.

• 1 egg, poached
• 2 slices of crispy bacon
• 1/2 an English muffin
• Hollandaise sauce
• Fresh parsley for garnish

Cook the bacon and reheat the hollandaise in a double boiler (add a bit of water to thin it out).

A lot of people poach eggs directly in water but I always put mine in a ramekin. In a large skillet with high sides, add 2 inches of water and bring to a boil. Add a bit of butter to a ramekin then crack the egg inside. Place the ramekin in the boiling water. Reduce heat to medium and cover with a lid. Cook for 4 minutes then remove ramekin from pan. I use a butter knife to slide around the edges of the poached egg to loosen it.

Toast the English muffin while the egg is poaching. Place the bacon on top of the toasted English muffin, add the poached egg then pour the hollandaise (as much as you want) on top. Garnish with a bit of fresh parsley and serve. Enjoy!

Breakfast Skillet

I have been fighting a terrible cold for over a week and I've had no desire to cook big meals. I was craving a skillet breakfast so I decided to make it for dinner. My kids don't like eggs so I made them French toast to go with the tasty breakfast potatoes. I piled up a plate of potatoes with cheese, bacon crumbles, green onions and an over easy egg on top for me and my husband. It was extremely tasty and we both enjoyed it. Sometimes breakfast for dinner is the best!



Breakfast Skillet:

• 4 slices of bacon
• 10-12 red baby potatoes, diced into bite size pieces
• 1/2 sweet yellow onion, diced
• 1/2 red, orange or yellow pepper, diced (I used a bit of each)
• 1 clove of garlic, minced
• 3 eggs (I made one for me and two for my husband)
• 2 green onions, diced
• 1/2 cup cheddar cheese, grated
• Sea salt and fresh cracked pepper

Slice the potatoes into bite sized pieces and place in a pot of boiling water to par cook. Boil over high heat for 7 minutes, remove from heat and drain. While the potatoes are boiling, cook the bacon in a large skillet over medium heat. Once the bacon is cooked, remove from pan and drain on a paper towel then crumble into pieces and set aside. Remove all but 2 teaspoons of bacon grease from skillet then add the potatoes.

Cook the potatoes over medium heat, stirring occasionally for 15 minutes. Add the onion and bell pepper to the potatoes and continue cooking for an additional 15 minutes, stirring occasionally. Add the minced garlic and cook, stirring constantly for 60 seconds then turn the heat to low.

Coat a small skillet with cooking spray and place over medium heat. Crack the egg into the warm pan and season with salt and pepper. Once the white of the egg is no longer transparent, add 1 tablespoon of water to the pan and cover with a lid. Cook for about 1 minute or until the yolk is clouded over. Don't over cook or the yolk will be hard.

Layer the potatoes on a plate, sprinkle with shredded cheddar cheese, next add some bacon crumbles and green onions then top with an over easy egg. Serve with hot sauce if desired. Enjoy!

Dragon Fruit Marble Agar-Agar Mooncake

Ingredients
Cheese filling
Ingredients (A)

2 tbsp fresh cream 50ml UHT milk 70g Philadelphia cream cheese, softened at room temperature 2 egg yolks 1 tsp lemon juice Ingredients (B) 200ml water 60g sugar 1 ½ tsp agar-agar powder Jelly egg yolk 1 tsp agar-agar powder 2 tbsp sugar 200ml water 1 tbsp evaporated milk 1/8 tsp yellow food colouring Marble jelly skin Ingredients (C) 800ml water 125g sugar 2 ¼ tbsp agar-agar powder 1 pandan leaf, knotted 2 tbsp evaporated milk 100ml thick coconut milk 1/8 tsp salt Red dragon fruit portion 50g red dragon fruit, chopped and blended into a puree White dragon fruit portion 100g white dragon fruit, diced and blend into a puree Method To prepare jelly egg yolk: Combine water, sugar and agar-agar powder in a small saucepan and bring to a boil until sugar dissolves. Add evaporated milk. Stir and bring to a boil. Pour jelly mixture into a ball ice-cube tray. Cover the tray and place a heavy object over to keep the cover in place. Leave to set completely. When set, loosen the balls of jelly and keep aside. For the cheese filling: Combine fresh cream, UHT milk, cream cheese, egg yolks and lemon juice in a bowl. Lightly beat up with a hand whisk. Bring water, sugar and agar-agar powder to a boil until sugar has dissolved. Stir in the cream cheese mixture to mix. Remove mixture from heat once the mixture starts to bubble. Pour mixture into round tart moulds. Drop a jelly yolk in the centre of each mould and leave to set completely. To prepare marble jelly skin: Combine ingredients (C) together and bring to a boil. Reduce the heat and add in coconut milk and evaporated milk and salt. Stir well to mix. Divide mixture into three equal portions. Mix red dragon fruit puree with one portion and mix white dragon fruit puree to the other two portions. To assemble the mooncake: Pour a 1/2 cm layer of white jelly mixture into a plastic mould and leave aside for 10 seconds. Scoop a tablespoon of the red portion of the jelly mixture and gradually pour into the white portion to create a marble effect. Place a prepared cream cheese filling in the centre of mould and top up with a mixture of marble jelly skin mixture (white and red portions). Leave aside to set completely before chilling in the refrigerator for 30–35 minutes. Loosen the jelly mooncake from mould when set, and keep refrigerated until ready to serve.

Cendol Jelly

Ingredients

25g agar-agar strips, soaked for 10-15 minutes 200g soft brown sugar 1 litre water 2 cups (500ml) thick coconut milk (from 2 grated white coconuts) 2 pandan leaves, shredded and knotted 350g cendol, well drained Method Put water, sugar and pandan leaves in a saucepan and bring to a boil over medium heat. Add dissolved agar-agar and boil for 12–15 minutes, stirring frequently until sugar and agar-agar have dissolved completely. Discard pandan leaves. Stir in coconut milk and bring to a boil, then remove from heat. Pour the jelly mixture straight into a 23cm square tin. Add the cendol and stir lightly to mix. Leave aside to cool completely. Chill the jelly well in the refrigerator before cutting into serving pieces.

Hokkien Dumplings

Ingredients
# 500g glutinous rice, washed and soaked overnight
# 100g black-eyed beans, soaked
# 2 tbsp oil
# 2 tbsp sesame oil
# 2 tbsp chopped shallots
# 1 tbsp chopped garlic
# Dried bamboo leaves and hempstring, soaked

Seasoning (A)
# 1¾ tbsp light soy sauce
# 1 tsp Chinese five spice powder
# ½ tsp pepper
# 1 tsp thick soy sauce
# 1 tsp sugar

Filling
# 115g dried chestnuts
# 8 dried Chinese mushrooms, soaked and halved
# 250g deboned chicken thigh meat, cut into bite-sized pieces
# 10 salted egg yolks
# 50g dried shrimps, soaked and coarsely chopped
# 1 tsp chopped shallots
# 2 tbsp oil
# ½ cup water

Seasoning (B)
# 1½ tbsp Chinese five spice powder
# 1¾ tsp salt
# 2 tbsp sugar
# 1 tsp oyster sauce
# ½ tsp pepper
# 1½ tbsp rice wine (optional)
# 1¾ tsp thick soy sauce

Method
Heat oil and sesame oil in a wok and fry shallots and garlic until golden and fragrant. Add rice, beans and seasoning (A) to mix. Dish out and set aside.

To make the filling: Soak chestnuts for about an hour. Put them in a saucepan. Add more than enough water to cover and boil until tender.

Marinate chicken and mushrooms with seasoning (B). Heat oil in a wok and fry shallots and dried shrimps until fragrant. Add marinated chicken mixture and water then bring to a boil and cook for 10 minutes until gravy is reduced. Add chestnuts to mix. Dish out and set aside.

Take two bamboo leaves, fold into a cone and scoop 2 tbsp rice into the cone. Add some filling ingredients and a piece of salted egg yolk and cover with more rice. Fold the leaves over then secure with hempstring. Finish up with the rest of the ingredients.

Cook dumplings in a pot of water. Add 1 tbsp of salt and boil for 2-2¼ hours.

Nyonya Dumplings

Ingredients

# 400g glutinous rice, washed and soaked overnight
# 40g glutinous rice, washed and soaked overnight in water with a little blue food colouring and a squeeze of lime juice added
# Some dried bamboo leaves and hempstring, soaked

Seasoning (A)
# 2 tsp salt
# 1 tsp Chinese five spice powder

Filling
# 6 dried Chinese mushrooms, soaked and diced
# 100g candied winter melon, (toong kwa tong), diced
# 2 tbsp dried radish (choy poh), minced
# 1 tbsp oil
# 1 tbsp sesame oil
# 1 tsp chopped garlic
# 1 tsp chopped shallot
# 1 tsp preserved soy bean paste (tau cheong)
# 2 tbsp coriander powder, add 3 tbsp water and mix into a paste

Seasoning (B)
# 1½ tsp pepper
# 50g sugar
# 1½ tsp salt

Method
Drain glutinous rice separately. Add seasoning (A) to the uncoloured rice and leave aside.

Heat oil and sesame oil in a nonstick saucepan. Sauté garlic, shallot and dried radish until fragrant. Add soy bean paste and coriander paste. Fry until aromatic.

Add mushrooms and candied winter melon. Stir-fry well then mix in seasoning. Fry until well combined. Dish out.

Place two bamboo leaves together, fold into a cone then add 1 tsp of coloured glutinous rice. Top with 2 tbsp of uncoloured rice. Add 1 tbsp of filling followed by a heaped tablespoon of uncoloured rice.

Fold down the bamboo leaves to enclose the rice and fold into a neat pyramid. Secure tightly with hempstring. Finish up the rice to make more dumplings.

Bring a large pot of water to a boil. Add 1 tbsp of salt and sugar.

Put in the dumplings and cook for 2 hours. If using a pressure cooker, cook for 45-50 minutes.

Almond Cake

Ingredients

200g butter 150g castor sugar 4 eggs 1 tsp vanilla essence 1/2 tsp almond essence 175g superfine flour, sifted 1 tsp baking powder 100g ground almonds 50g almond flakes for topping Method Grease the sides and line the base of an 18–19cm round or square cake tin with non-stick baking paper. Cream butter, sugar and essences until light and fluffy. Beat the eggs lightly then add the eggs a little at a time, mixing well after each addition. Fold in the flour and baking powder and ground almond using a metal spoon. Turn mixture into prepared cake pan. Lightly sprinkle almond flakes on the top and bake in preheated oven at 180°C for 35–40 minutes or until cooked through when tested with a wooden skewer.

Almond Biscotti

Ingredients

180g castor sugar 2 medium-sized eggs 1/8 tsp almond essence 1/4 tsp vanilla essence 40g ground almonds 135g whole almonds, rinsed and toasted 50g almond flakes Sifted 180g plain flour 45g self-raising flour Method Put eggs, essences and castor sugar in a mixing bowl. Beat until mixture turns fluffy. Gradually add sifted dry ingredients and mix in ground almonds. Stir in whole almonds and almond flakes. Combine until mixture turns into a sticky dough. Divide the dough into two portions. Lightly dust your hands with flour and form the portions into two long rolls. Place the rolls on a lightly greased tray and bake in a preheated oven at 180°C for about 30-35 minutes or until lightly golden brown. Place the baked rolls on a wire rack to cool. Using a serrated knife, cut the rolls crosswise into very thin slices. Arrange the slices on a baking tray and bake again in a preheated oven at 160°C for about 20-25 minutes or until completely dry and crispy. Halfway through baking, turn over the biscotti slices to ensure an evenness in the browning process. Transfer the biscotti to a wire rack to cool completely

A Fruity Affair Christmas Cake

Ingredients
# 200g butter

# 200g soft brown sugar

# 4 eggs

# 1 tsp vanilla essence

# 100g self-raising flour

# 200g flour

# 1 tsp ground mixed spice

# 175g sultanas

# 250g black raisins

# 50g mixed peel

# 50g dried apricots — coarsely chopped

# 50g crystalised ginger — coarsely chopped

# 3 tbsp Cointreau


Topping:
# Apricot gel

# 5 pecan nuts or walnuts — toasted


Apricot gel glaze:
# 225g apricot jam

# 55ml water

# 1 3/4 tsp lemon juice

Method
Grease a deep 20cm round cake tin and line the base and sides with a double layer of greaseproof paper.

Sift the flours with the mixed spice. Cream butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition and adding a little flour if the mixture shows signs of curdling.

Beat in the essence. Fold in the sifted flours in batches, alternating it with a tablespoon of cointreau each time.

Mix fruits in a mixing bowl and add in one to two tablespoons flour. Stir fruits into the creamed mixture.

Spoon the mixture into prepared cake tin and smooth the surface with a spatula.

Knock tin lightly on a flat surface to break up any air bubbles.

Bake in a preheated oven at 160 ºC for an hour, lower the temperature to 150 ºC and continue to bake for another hour or until a skewer inserted in the centre of the cake comes out clean and dry.

Cool cake in the tin for 10 minutes before turning out onto a wire rack.

To make topping: Brush apricot gel over cake. Arrange the pecan nuts in the centre of cake and brush with more gel to give the cake a beautiful sheen. Allow cake to dry before dusting with icing sugar.

To make Apricot gel glaze: Put all the ingredients in a saucepan and stir well until it is thoroughly blended and mixture is smooth. Boil for 10 to 15 minutes then force the mixture through a fine wire sieve. Brush the warm glaze over the cake.

You can keep the rest of the glaze in a covered container in the refrigerator. It will last for a fortnight