M&M and Rainbow Cupcake

Ingredients (makes 1 Dozen)

250g Butter, room temperature

150g Caster sugar

4 Eggs

200g Self-rising flour

50g Rainbow rice

1 tube MM Minis 

Method

1. Preheat the oven to 180C. 

2. Put the butter and sugar in a mixing bowl, and beat together until light and fluffy.

3. Add 1 egg at a time, combine well.

4. Add in the flour and fold till well combined.

5. Add in rainbow rice, mix well.

6. Spoon the mixture into the paper cases, about 3/4 of the case. 

7. Sprinkle MM Mini and Rainbow rice on top.

8. Bake the cupcakes in the oven for 20mins.

9. Enjoy!

Gordon Ramsay's Meatballs in tomato sauce

Ingredients

500g good quality minced beef 

1 onion, peeled and very finely chopped

1 garlic clove, peeled and finely chopped 

50g (1"oz) white breadcrumbs

25g (1oz) Manchego cheese (or Cheddar), grated 

2tbsp chopped flat-leaf parsley, plus extra to finish 

Sea salt and black pepper 

1 large egg, lightly beaten 

2tbsp olive oil 

Tomato Sauce

2tbsp olive oil 

1 onion, peeled and very finely chopped

1 garlic clove, peeled and finely chopped 

120ml (4fl oz) dry white wine 

2 x 400g tins chopped tomatoes 

100ml (3½fl oz) water 

1-2tsp caster sugar

Method

1. To make the meatballs, mix the minced beef, onion, garlic, breadcrumbs, cheese and chopped parsley together in a bowl until combined. 

2. Season well and add the beaten egg to bind, mixing with your hands.

3. Shape the mixture into about meatballs, trying not to press them too tightly. Place on a large plate, cover with clingfilm and chill for at least 30 minutes.

4. To make the tomato sauce, heat the olive oil in a frying pan, add the onion and garlic and fry gently until lightly golden.

5. Increase the heat slightly and pour in the wine. Let it bubble until reduced by half, then stir in the tomatoes, water and sugar. Season with salt and pepper. Simmer for 10-15 minutes, until the tomatoes are soft, then remove the pan from the heat.

6. To cook the meatballs, heat the olive oil in a large, wide pan. Add the chilled meatballs and fry for 5 minutes, turning frequently, until browned all over.

7. Pour the tomato sauce over them and simmer for a further 10-15 minutes until the meatballs are cooked through.

8. Divide the meatballs and tomato sauce between warm bowls and sprinkle with chopped parsley to serve.

Braised Chicken with Celery and Garlic

Ingredients

6 Chicken thighs with skin and bone 

2 Tbsp olive oil

10 Garlic cloves, halved

3 Celery ribs, cut crosswise into 1-inch pieces

1 Carrot, Sliced thickly 

1 Cup dry white wine

1 Cup water

Method

1. Pat chicken dry and season with 1 tsp salt and 1/2 tsp pepper. 

2. Heat oil in a pan over medium-high heat until it shimmers. 

3. Sear chicken, skin side down, in 2 batches until golden brown (do not turn), 3 to 5 minutes, then transfer to a plate.

4. Cook garlic, carrot and celery in skillet over medium heat, stirring frequently, until golden and just beginning to soften, about 5 minutes. 

5. Add wine and boil, uncovered, until reduced by about half, 3 to 5 minutes. 

6. Add water and bring to a simmer.

7. Return chicken, skin side up, to skillet and simmer, partially covered, until cooked through, 20 to 25 minutes.

8. Enjoy!

Steak Sandwich with Honey Mustard dressing

Ingredients

1 Focaccia Sandwich

1 Chuck Tender Steak, approx 300g

1 Slice Cheddar Cheese 

3 Cherry tomatoes 

Salt and pepper 

Extra Virgin Olive Oil

Honey Mustard Dressing

5 Tsp Honey

3 Tsp Dijon Mustard 

Method

1. Marinade steak with salt and pepper. 

2. In a pan, sear steak on both sides for about 5 mins each.

3. Let steak rest for 10 mins before slicing.

4. Toast focaccia and serve on plate with a slice of cheese. 

5. Arrange steak slices and tomatoes on focaccia and drizzle honey mustard over.

5. Enjoy! 

Dark Chocolate Ganache Tart

Ingredients

Tart Shell 

5 Digestive Biscuits

40g Butter, melted

Chocolate Ganache

200g Thickened cream (35% fat)

200g Dark chocolate

Method

1. Mash digestive biscuits and mix well with butter.

2. Scoop biscuit mixture into mould and mould them to form a crater.

3. Heat up the thickened cream till just start to boil.

4. Pour cream into a bowl with the chocolate broken up into pieces.

5. Mix well and pour into the biscuit crater.

6. Transfer to fridge for Ganache to set, at least 1 hour.

7. Enjoy! 

Tomato Soup

Ingredients

3 Large Tomatoes, chopped

1 Stalk Celery, chopped

2 Carrots, chopped

1 Onion, Chopped

2 Cloves garlic, Chopped

1 Can Whole Tomatoes (411g size) 

500ml Vegetable or Chicken stock

Handful Basil Leaves

Extra Virgin Olive Oil

Salt and pepper

Method

1. Heat up a pot, add in oil, follow by garlic, onion, carrots and celery

2. Cook for around 10 minutes until the carrots have softened but are still holding their shape, and the onion is lightly golden. 

3. Add in stock and both fresh and can tomatoes.

4. Bring to a boil and let simmer for 10 minutes.

5. Off the heat and add in basil.

6. Using a blender, blend all into a thick soup and season with salt and pepper.

7. Enjoy! 

Pasta Aglio, Olio e Peperoncino with Steak with Honey Mustard Dressing

 

Ingredients

1 Tbsp Aglio, Olio e Peperoncino for each Adult portion

Spaghetti of your choice (I used Angel Hair)

1 Chuck Tender Steak, approx 300g

Salt and pepper 

Extra Virgin Olive Oil

Honey Mustard Dressing

5 Tsp Honey

3 Tsp Dijon Mustard 

Method

1. Cook Spaghetti of your choice till Al Dente. Marinade steak with salt and pepper. 

2. In a pan, add about 2 Tbsp of  Extra Virgin Olive Oil and 1 Tbsp of glio, Olio e Peperoncino  per adult. In another pan, sear steak on both sides for about 5 mins each.

3. Once the Aglio, Olio e Peperoncino is heated through, add in the spaghetti and Ham. Let steak rest for 10 mins before slicing.

4. Mix pasta well and serve on plate. Arrange steak slices on pasta and drizzle honey mustard over.

5. Enjoy! 

Simple Beef Stew

Ingredients

1kg Stewing Beef Cubes

3 tablespoons of olive oil

3 onions, chopped

3 carrots, sliced

3 stalks of celery

1 head of garlic, peeled

3 cups red wine

1/4 cup of tomato paste

400ml beef stock

3 bay leaves

3 sprigs of fresh thyme

Salt and pepper 

Method

1. Heat oil in a large pot, season beef with salt and pepper and brown evenly and thoroughly. 

2. Remove and reserve on a plate, and then add onions, carrot and celery to the pot. Sauté, making sure to scrape up any brown bits on the bottom of the pan until the vegetables are caramelized.

3. Add garlic, wine, thyme, bay leaves and tomato paste and stir well. 

4. Add beef stock and beef and bring to a simmer, covered, for 2-3 hours, until meat is very tender.

5. Enjoy! 

Udon Aglio, Olio e Peperoncino with Halibut Fillet

Ingredients

1 Tbsp Aglio, Olio e Peperoncino for each Adult portion

1 Packet of Udon 

300g Halibut Fillet, Sliced into 2 equal portions

Few cherry tomatoes 

Extra Virgin Olive Oil

Salt and Pepper to taste 

Method

1. Cook Udon and set aside.

2. Season Halibut with salt and pepper on both sides.

3. Heat up a pan, apply a film of cooking oil on the skin of Halibut and sear skin side down. (Do not pour oil into pan as it will not make the skin brown and crisp)

4. After 4 mins and when you see the sides turn opaque, flip them over and sear for 1 min. Set aside. 

5. In a pan, add about 2 Tbsp of  Extra Virgin Olive Oil, cherry tomatoes and 1 Tbsp of glio, Olio e Peperoncino per adult 

6. Once the glio, Olio e Peperoncino is heated through, add in the Udon.

7. Mix well and serve, with the Halibut Fillet on top.

8. Enjoy! 

Garlic Mushrooms in White Wine

Ingredients

3 cloves Garlic, chopped

400g Button Mushrooms (White and Swiss Brown), quartered

2 Tbsp Olive Oil

2 Tsp Dried Chili Flakes

1/2 Yellow Onion, finely chopped

1/4 cup of White Wine

1 Tbsp Butter

Sea salt to taste

Freshly Ground Black Pepper 

Method

1. In a saucepan, melt the butter with olive oil, over a moderate heat. 

2. Add the yellow onions and saute until they are translucent. Then add the chopped garlic. 

3. Toss in the mushrooms and chili flakes and saute over a high heat, for about 2 minutes. 

4. Mix in the white wine and reduce the heat. Let it cook for another 2 minutes.

5. Remove the saucepan from the heat and season the mushrooms with sea salt and black pepper. 

6. Enjoy! 

Braised Kimchi Chicken

Ingredients

1 Packet Kimchi ~ 400g

10 Chicken drumlets

Cooking Oil

Method

1. Marinade chicken drumlets with kimchi for 1 hour.

2. Heat up a wok, add in 1 Tbsp cooking oil

3. Add Chicken with the marinade in wok, stir for a while.

4. Cover and let it braise for 15 mins on low flame, stir every now and then.

5. Enjoy! 

Bitter Gourd Chicken

Ingredients

10 chicken wings, cut into pieces

1 medium size bitter gourd, cut into squares

1 Tbsp fermented black bean

4 Cloves garlic 

5 Slices ginger 

1 Tbsp sugar

4 Tbps light soy sauce

1 Cup water or more

Cooking oil 

Method

1. Finely chop garlic, ginger and fermented black beans. Marinade chicken with 2 Tbsp light soy and set aside for 20 mins.

2. Heat up some oil, stir fry garlic, ginger and black beans till fragrant, add in chicken pieces, bitter gourd, sugar and 2 Tbsp light soy, stir-fry briskly.

3. Add in water and bring to boil. 

4. Simmer at low heat for 20-25 minutes. 

5. Enjoy! 

Shanghai Style Braised Pork Belly

Ingredients

500g Pork Belly, cut into 3 cm cubes

1 Potato, cut into 1 cm cubes

4 cloves Garlic

6 slices Ginger

2 Tsp Black Rice Vinegar

1 Tsp Shaoxing Wine 

2 Tsp Sugar

3 Tsp Dark Soy

1 1/2 Tsp 5 Spice Powder

1/2 Tsp White Pepper Powder

400ml Water

Method

1. Blanch Pork Belly  in boiling water for 1 min, drain and add in a wok.

2. In the wok, add in all other ingredients and bring to a boil.

3. Once boiled, lower heat to simmer for 45 mins

4. Check the water level every once awhile. It should reduce to about 1/3.

5. Enjoy! 

Stir Fry Marrow Green with Vermicelli

Ingredients

1 Marrow Green (approx 600g), sliced into strips

1 bunch Vermicelli, soaked in water to soften

50g Dried Shrimps, soaked in 100 ml Water 

100ml Dried Shrimp water (The water thats used to soak the shrimps)

Cooking Oil

Method

1. Heat up a wok, add cooking oil.

2. Add in soaked dried shrimp and stir fry

3. Once the flavour is released, add in marrow green to stir fry

4. Once marrow green is half cooked and soften, about 2-3 mins, add in the water. 

5. Simmer the marrow green till almost cooked, add in vermicelli and mix well for about 1 min.

6. Enjoy! 

Victorian Milk Bread

Recently, my son been loving milk bread alot. so i thought why not i make some for him?

Ingredients

300g Bread flour
1 Tsp of instant yeast
15g Sugar
180ml of Fresh milk, lukewarm (Do not use it cold)
25g Butter (softened)


Method

1. Mix the flour, yeast and sugar evenly.
2. Add milk and butter.
3. Knead until smooth and elastic.

4. Proof until double the volume. (1 hour)

5. Knock down, roll into desired shape and place into baking tin.

6. Proof until double the volume. (1 hour)

7. Bake at 200 degrees for 25 minutes.
8. Enjoy!