Monday, 31 January 2011

※ Fried Spring Rolls (po Pia Thot)


* Spring roll Pastry
* Bean sprouts 6oz/170g
* Cabbage1/4 shredded or grated

* Carrots 3oz/170g, thin strips

* Spring onions 1 1/2oz/45q. chopped

* Garlic 2 cloves

* Root ginger 1 tsp. chopped

* Fresh mint 1 tsp 

* Coriander 1 tsp
* Thai Basil

* Chicken 8oz/225g, skin removed/ (sometimes I also use chicken or pork mince)

* oil 3 tsp/15ml

* Sesame oil 2 drops/1ml
* black pepper pinch/2g, freshly mill* Corn flour 4 tsps
* light soy sauce 1 floz/30ml

* Olive oil for brushing 1 tbsp/15ml/ or enough for deep frying (whatever your preference)

Cut chicken into fine strips and fry in hot wok with a little oil flavored with sesame oil.
Add the chopped ginger, garlic and stir. 
Toss in carrots, cabbage and beansprouts and cook for a few minutes. 
Season with pepper.
Take off heat and stir in mint, basil and coriander and allow to cool.
Spread out sheets of pastry.
Place some of the filling at one end, leaving 1/2 inch, either side of the filling.
Fold the outside into the middle and roll around approximately twice. 
Seal with lightly beaten egg and place onto a cloth that has been spinkled with cornflower.Keep in fridge until needed.
Brush with oil and bake at 220oC, for 8- 10 Minutes or deep fry. 

※ Caramel Fudge

  • 2 Cups fine white sugar
  • 1 Tin of condensed milk
  • 180 gsm / 6 oz. pure butter
  • 3 Tablespoons golden syrup
  • 1/2 cup finely chopped and toasted nuts
  • Vanilla Essence
  • A little milk

On low heat dissolve sugar and butter with a “splash” of milk - preferably full cream for a few minutes. Take off stove and add syrup and condensed milk.

Cook on low heat, stirring all the while with a wooden spoon.

Have a cup of cold water handy to test a few drops of toffee from time to time. 

When soft ball forms and colour is medium tan it is ready.Add nuts and a splash of vanilla essence, then take off stove and start beating until thick and wavy.

Pour into buttered Swiss tin & set in refrigerator for a few minutes. 
Cut into cubes.

Friday, 28 January 2011

※ Pumpkin, Feta & Rosemary Scones

Surprising good for a first attempt.

Served with salted Lescure French Butter
(AOC cultured butter, from Poitou, France. Made as butter should taste, not full of water and frozen for years before being sold)

* 2 cups self-rising flour, sifted
* ¼ cup skim milk powder
* 1 sprig of rosemary
* ¼ tsp. ground nutmeg
* ¾ cup cold pumpkin
* ½ cup buttermilk
* ½ cup natural mineral water
* 2 table spoons of feta

1. Preheat oven to 220°C (430°F).
2. Combine the flour, milk powder, rosemary & feta
3. Fold through the pumpkin, buttermilk and mineral water to make the dough.
4. Pat out the mixture onto a lightly floured board and roll out to a thickness of about ⅝".
5. Using a 2" scone cutter, press out 12 rounds.
6. Place these on a lightly floured baking tray and bake at 250°C for 12–15 minutes.
7. Serve with butter

※ Insalata Caprese Salad

Insalata Caprese (salad in the style of Capri)
is a simple salad from the Italian region of Campania, made of sliced fresh buffalo mozzarella, plum tomatoes and basil. It is seasoned with salt, black pepper, and olive oil (and some balsamic reduction)

Thursday, 27 January 2011

※ Mini Chicken Burgers & Lime Mayo

* 10 (300g) mini panini bread rolls
* 2 (200g each) chicken breast fillets, trimmed, chopped
* 2 garlic cloves, chopped
* 2cm piece fresh ginger, peeled, finely chopped
* 1 1/2 teaspoons mild curry powder
* 2 green onions, roughly chopped
* 1/4 cup fresh coriander leaves
* 1 tablespoon peanut oil (for cooking)
* 1/2 fresh green chilli chopped fine
* 2 Teaspoons of dehydrated onion.

Pulse all of the above in a blender till it is the consistency you like. 
You can use store bought chicken mince, but I prefer to use free range breast or thighs, (I find thighs tastier)
Then pan fry till golden brown, and serve with the below.

Lime mayo
* 1/2 cup whole-egg mayonnaise
* 2 teaspoons finely grated lime rind
* 2 tablespoons lime juice(I also served them this time with sweet Chilli Sauce) 

Serve with baby Asian salad leaves and sprigs of coriander and Thai Basil or mint.

(recipe adapted from
(check out my facebook cooking group / catering here)

※ Spicy Potato Wedges

Ingredients (serves 6)

* 1 tbs ground cumin
* 1 tbs ground coriander
* 1 tbs paprika
* 1/2 tsp chilli powder
* 1/4 cup light olive oil
* 1kg medium potatoes, scrubbed
* Sea salt
* 2 shallots, finely chopped
* 1 tbs chopped coriander
* Sour cream and sweet chilli sauce, to serve


1. Preheat oven to 200°C. Line base of a large baking dish with non-stick baking paper. Combine spices in a large bowl. Add oil and mix well.
2. Cut each potato into 6 wedges, add to bowl and toss to coat with spices.
3. Arrange potato wedges in a single layer in a large baking dish. Sprinkle generously with sea salt. Bake for 45 minutes until tender and crisp. Transfer to a large serving bowl.
4. Top with combined shallots and coriander and serve with sour cream and sweet chilli sauce.

(check out my facebook cooking group / catering here)

※ Donut Style French Toast

I have made it quite a few times: here & here again.
It tastes like a hot cinnamon donut straight from the fryer..heavenly!

Donut French Toast, served with ice cream
* 2 eggs
* 1/2 cup full fat milk
* 4 teaspoons vanilla extract
* 4 slices from a small white loaf or 2 slices from a large white loaf, each large slice cut in half
* 1-ounce butter, plus a drop flavourless oil, for frying
* 1/4 cup sugar

Beat the eggs with the milk and vanilla in a wide shallow bowl.
Soak the bread halves in the eggy mixture for 5 minutes a side.
Heat the butter and oil in a frying pan/skillet, fry the egg-soaked bread until golden and scorched in parts on both sides.
Put the sugar onto a plate and then dredge the cooked bread until coated like a sugared doughnut.
(- Nigella Lawson Recipe)

(join my facebook cooking group here)

Tuesday, 25 January 2011

※ Mini Cupcakes With Flags

Original recipe used sourced here
Flags made by me.

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup whole milk
  • 1/2 teaspoon vanilla
  • 3/4 stick (6 tablespoons) unsalted butter, softened
  • 1/2 cup plus 1 tablespoon sugar
  • 1 large egg
  • 1 3/4 cups vanilla buttercream
  • Various food colorings* (optional)
Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.
Whisk together flour, baking powder, and salt in a bowl. Stir together milk and vanilla in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 4 minutes. Add egg and beat until just combined. Reduce speed to low, then add flour and milk mixtures alternately in batches, beginning and ending with flour and mixing until just combined.
Divide batter among muffin cups, filling them two-thirds full, and bake until tops are pale golden and a wooden pick or skewer inserted in centers comes out clean, about 15 minutes. Invert cupcakes onto a rack and cool completely.
For each color, transfer 1/4 cup buttercream to a separate small bowl and tint with food coloring (if using), then frost tops of cupcakes.

Monday, 24 January 2011

※ Smoked Chicken Pastries.

Smoked Chicken, Denhay Cheddar & Fresh Thyme.

※ Smoked Chicken, Denhay Cheddar & Fresh Thyme.
These were a big hit, even a little toddler at 4. (So very adult & kid friendly.)
I shredded a whole smoked chicken breast into tiny strips, grated some cheddar and filled each vol au vent pastry cup, baked for 10 mins at 180 degrees Celsius and served with a sprinkling of fresh thyme. (So very easy.)

※ Rocky Road

This is easy, its no-cook and has the different textures of marshmallows, peanuts, chocolate and jelly lollies.

500g chocolate (good quality not compound)
2 cups (250g) dry-roasted peanuts (I use salted as they taste fantastic salty + sweet combo)
1 packet (250g) marshmallows
1 packet (400g) Allans Red Frogs

Preparation method
Grease and line a 22x33cm baking tray or slice tin with wax paper.
In a medium size bowl over a pan of simmering water, melt the chocolate.
Stir occasionally until chocolate is smooth. Stir the remaining ingredients into the chocolate, combining well.
Pour into prepared tray and chill until firm. Cut into squares.

※ Peanut Butter Cookies

Peanut Butter Cookies:

  • * 3/4 cup (170 grams) unsalted butter, room temperature
  • * 1/2 cup (105 grams) light brown sugar
  • * 1/2 cup (100 grams) granulated white sugar
  • * 1 large egg
  • * 1 teaspoon pure vanilla extract
  • * 3/4 cup (185 grams) peanut butter (smooth or crunchy)
  • * 2 cups (260 grams) all purpose flour
  • * 1/2 teaspoon baking soda
  • * 1/4 teaspoon salt (I used Fleur de Sel)

OPTIONAL 1/2 cup chopped peanuts (I used salted) 1/2 cup white chocolate chips

Method Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 - 3 minutes). Beat in the peanut butter. Add the egg and vanilla extract and beat to combine. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated.

Fold in the chopped peanuts & chocolate, if using. (If the batter is too soft to form into balls, place in the refrigerator for about an hour or until firm.)

Roll the batter into 1 inch (2.5 cm) balls. Transfer the cookies to the prepared baking sheet, placing about 2 inches (5 cm) apart. Then, using the tines of the fork that has been dipped in white granulated sugar, make a crisscross pattern.

Bake the cookies for about 10 to 12 minutes, or until the cookies are lightly browned around the edges. Remove from oven and place on a wire rack to cool. Can be stored at room temperature, in an airtight container, for about a week. Freeze for longer storage.

Makes about 40 cookies.

Adapted from Joy of Baking

Friday, 21 January 2011



※ EFC (Otherwise Known as Elli Fried Chicken)
Using your food processor or blender mix all ingredients together.
  • Day old bread about 500gsm
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 2 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • Salt to taste
  • Fresh Thyme to taste
  • Smoked paprika
  • Dehydrated onions, about a tablespoon
  • 1/4 Cup Parmesan, parmigiano-reggiano cheese, grated
Flour, dip in beaten egg, then breadcrumb/ spice mix.

It's a good idea to let the coated or breaded chicken rest for about five minutes before cooking. This helps set the coating and bind it to the chicken.

I pan fry them in a cast-iron skillet in about 1/2 inch of oil, about 6-8 minutes on each side, turning once. They are awesome on sandwiches or just by themselves.

Breadcrumb mix
I make my own in the food processor, storebought can be used too.
500 g will yield approximately 3 cups of dry fine bread crumbs.

I purchased a few condiments from USA foods online before
I love American condiments and sauces.
I love a variety of dipping sauces and mayonnaise with chicken.
I served it with fresh peas and corn and a slow roasted potato.
Great Thursday night dinner!

Thursday, 20 January 2011

※ Candy Apples


  • 15 craft sticks
  • 15 apples
  • 2 cups white sugar
  • 1 cup light corn syrup
  • 1-1/2 cups water
  • 8 drops red food coloring

Cooking Instructions

Lightly grease cookie sheets. Insert craft sticks into whole, stemmed apples. In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring. Holding apple by its stick, dip in syrup and remove and turn to coat evenly. Place on prepared sheets to harden.

    ※ Spiced Apple Cake

    Decided to Start Blogging here also, good place to keep all recipes in an easily search-able database.
    In addition to my : ( facebook cooking group / catering here)

    Upside-down spiced honey and apple cake

    Serves 8-10
    Preparation time: 20 minutes
    Cooking time: 1 hour
    (plus 10 minutes sitting time)

    •2 tbs honey
    •1 pink lady apple, thinly sliced crossways
    •125g butter, softened
    •3/4 cup (155g) brown sugar
    •1/4 cup (60ml) honey, extra
    •3 eggs
    •½ cup (75g) self-raising flour
    •1/4 cup (40g) plain flour
    •1/2 cup (55g) almond meal
    •2 tsp ground ginger
    •1 tsp ground cinnamon
    •1/2 tsp ground cloves
    •1/3 cup (80g) sour cream
    •1 pink lady apple, peeled, cored, finely chopped, extra
    •Natural yoghurt, to serve

    1.Preheat oven to 160°C. Grease and line the base and side of a 20cm round springform pan with baking paper.

    2.Drizzle 2 teaspoons of the honey over base of the pan. Arrange apple slices, overlapping, over the base. Drizzle with remaining honey.

    3.Use an electric mixer to beat butter, sugar and extra honey in a medium bowl until creamy. Add eggs, one at a time, beating well after each addition until just combined. Add the combined flours, almond meal, ginger, cinnamon and cloves and stir to combine. Add the sour cream and extra chopped apple and stir to combine. Spoon into the prepared pan and smooth the surface. Bake in preheated oven for 1 hour or until a skewer inserted into the centre comes out clean. Remove from oven. Set aside for 10 minutes to cool before turning onto a serving plate. Serve warm or at room temperature with yoghurt, if desired.

    Tuesday, 4 January 2011

    ※ The Mc-What?

    The Mc-What? 

    I’ve been hearing a lot of these lately, still never had one but it will happen. (most likely whilst intoxicated)

    McGangBang: McChicken inside a McDouble
    McGangBang Deluxe (version 1): same as McGangBang but with added BigMac sauce
    McGangBang Deluxe (version 2): A BigMac with Chicken Selects inside with BigMac sauce
    McSwag: McChicken inside a BigMac
    McGangRape: McDouble with 4-pieces chicken nuggets inside with Sweet&Sour sauce drizzled over the nuggets.
    McGasm: Krispy Creme doughnut inside a McDouble