Fruit kebabs

Ingredients :

• Strawberries
• Chopped melon
• Segments of orange
• Marshmallows
• Skewers

Method :

• Thread fruit pieces and marshmallows onto a skewer.
• Present them stacked up on a plate in the middle of table or for handling around

Easy kransky pasta

Fry kransky sausages in a pan, add some Bacon and a can of diced tomatoes and allow to mixture to reduce. Mix with some cooked pasta and serve.

Minted moonlight potatoes and lamb leg roast

Compliment your Lamb Leg Roast with some simple minted roast potatoes :

• Place the potatoes in a roasting tray, toss with 1 Tbsp olive oil and fresh mint, season well. 
• Roast for 20-25 minutes or until tender

Spaghetti bolognese

Ingredients :

• 300g spaghetti
• 2 tsp oil
• 500g lean minced beef
• 1 onion, chopped
• 410g can tomato puree
• 0.5 cup water
• 1 packet spaghetti bolognese recipe mix
• 1.5 cups mushrooms, sliced

Method :

• Cook the pasta following packet directions.
• Heat 2 tsp of oil in a pan, add the mince and cook for 3 minutes, stirring well.
• Add the onion and cook for a further 2 minutes.
• In another bowl, combine tomato puree, water and recipe mix then add to the pan along with mushrooms.
• Bring to boil, stirring frequently then simmer uncovered for 10 minutes, stirring occasionally.
• Serve over drained pasta with fresh green salad.

Thai beef & Sweet potato curry

Ingredients :

• 1-1.5kg quality Mark diced beef
• 1 Tsp each salt & ground black pepper
• 2 Onions, peeled & diced
• 3 Tbsp Thai-style red curry paste
• 2 Tsp minced garlic
• 2 Medium, orange - fleshed kumara, peeled & diced
• 400g can coconut milk
• 1,5 cups beef stock
• 1-1,5 cups frozen peas
• 2 Tbsp chopped fresh coriander
• Shredded coconut ( optional )

Method :

• Season diced beef with salt and pepper. 
• Brown the meat in a dash of oil in a hot frying pan;  this is the best done in 2-3 batches.
• With the last batch of meat, add onions & curry paste and cook until fragrant.
• Put the beef mixture into the slow cooker with garlic. kumara, coconut milk, and stock, and cover with the lid.
• Cook on low for 5-6 hours or on high for 3-4 hour
• Stir in the peas and coriander, re cover and continue cooking on high further 15-20 minutes.
• Serve in bowls garnished with shredded coconut and accompany with steamed rice.

Eggs benedict

Ingredients:

• 2 Tbsp olive oil
• 8 Rashers streaky bacon
• 8 Thick slices sourdough toasted
• 8 Poached eggs
• Hollandaise sauce to serve ( optional )
• 100g Spinach

Method :

•  Heat oil in a large frying pan over medium heat. Cook bacon until golden and crisp. Toast slices of sourdough and arrange on plates. Top with spinach bacon, poached eggs then drizzle with hollandaise sauce.
• For a vegetarian option arrange spinach on toasted sourdough, add a sprinkle of grated cheese then top with pan fried mushrooms, sliced tomato and finish with a poached egg
• Serve with pineapple, paw paw & banana smoothie

Udon noodle soup combination

Ingredients :

• 400g udon noodles
• 300g eye fillet steak
• 400g of stir fry vegetables
• 2 beef cubes 
• 500ml water
• soy sauce
• fresh coriander 

 Method :

• Finely slice the eye fillet.
•  Dissolve the beef cubes in the water and bring to the boil, add noodles, vegetables, and beef and quickly bring back to the boil.
• Remove from the heat immediately and serve with soy sauce and fresh coriander to taste

Pea & ricotta penne

Ingredients :

• 30g Frozen peas
• 1 1/4 Cups chicken stock
• 3/4 Tsp black pepper and salt
• 2 Tsp chopped tarragon
• 1/4 cup ricotta

Method :

• Bring to the boil 30g frozen peas, 1 1/4 cups chicken stock. 3/4 tsp black pepper and salt and cook until peas are tender.
• Puree half the mixture in a blender and pour both pea mixes over the cooked pasta with 2 tsp of chopped tarragon.
• Stir through 1/4 cup of room temperature ricotta into each bowl and serve.

Creamy mushroom and bacon pasta

Ingredients :

• 2 Cups penne or other small pasta
• 2 Rasher lean bacon, chopped
• 2 Spring onions, finely chopped
• 3 Cups sliced mushrooms
• 2 Cups spinach
• 1/4 cup light evaporated milk
• 4 tbsp grated tasty cheese

Method :

• Cook pasta following packet directions. Drain and save 1/4 cup cooking water.
• In a non stick pan, cook bacon with onions and mushrooms until softened.
• Add hot pasta and toss well.
• Add evaporated milk and spinach. 
• Heat throught, stirring occasionaly.
• Add cooking water if the mixture is too thick. 
• Sprinkle each serving with cheese

Scone recipe

Basic scone dough :

• 3 Cups flour
• 1 1/2 tbsp baking powder
• 1/4 tsp salt
• 75gr butter
• 1- 1 1/4 cups milk 

Method :

• Preheat the oven to 230C. Grease or line a baking tray with baking paper.
• Sift the dry ingredients into a bowl. Use your fingertips to rub in the butter until mixture looks like dry breadcrumbs. Make a well in the centre.
• Pour the milk into the well and mix quickly with a knife to from a soft dough. Use extra milk if needed to mix in any remaining dry ingredients until you have formed a soft ball of dough.
• Turn the dough on to a lightly floured bench and knead lightly. Shape the dough into a round and roll or use your knuckles rough out to 1 1/2- 2 cm thick. Cut the dough into 14-16 evenly sized pieces-either round or square and place on the prepared tray. Lightly brush the tops with milk to glaze
• Bake in the preheated oven for 10-15 minutes or until cooked and golden

I fu mie recipe

Ingredients:

•      2 packs of instant noodles (200 grams)
•      200 cc oil for frying noodles
•      100 gr squid
•      2 tablespoons cooking oil, for sauteing
•      150 g sea cucumber
•      1 leek, cut into 5 cm, 1 segment (2cm) ginger, crushed,
•      1 teaspoon salt, for cooking sea cucumber
•      2 cloves garlic, thinly sliced
•      2 spring onions, thinly sliced
•      1/4 cm ginger, thinly sliced
•      1 stalk bok choy, sliced ​​5 cm
•      100 g shrimp, discard the skin, leaving its tail
•      100 gr chicken meat, cut - cut
•      2 pieces  mushrooms, soaked, sliced ​​1 cm
•      1/2 carrots, trimmed and sliced
•      1 tomato sliced
•      1 teaspoon salt
•      1/2 tsp sugar
•      1/4 teaspoon pepper
•      1 tablespoon soy sauce
•      1 tablespoon oyster sauce
•      1 leek
•      500 cc chicken broth
•      1 tablespoon corn starch, melted with 2 tablespoons water
•      50 gr peas
•      1/4 tsp sesame oil
•      seasonings, if desired

How to Make:

• Boil the noodles for 2 minutes until cooked. Remove and drain. For the noodles into 2 parts. Flattened spherical shape. Fried noodles until browned. Remove and drain
• Clean sea cucumbers. Cook the onion, ginger, and salt for 5 minutes. Remove and drain. Cut into pieces
• Clean the squid and black toxic waste. Separate body and head. Spread the squid body. Transverse slices (do not get disconnected) on the inside. Cut into 4x5 cm
• Heat oil and saute garlic, onion, and ginger until fragrant aroma. Enter bok choy, sea cucumbers, shrimp, and chicken, stirring until the colour changes. Enter the squid,  mushrooms, carrots, tomatoes, salt, sugar, pepper powder, soy sauce, oyster sauce, and scallions. Stir until blended
• Enter the chicken broth, cook until boiling. Thicken with corn starch liquid. Enter the seasonings, and peas. Cook for 1 minute, stir.
• Pour the sesame oil. Lift. Flush on top of fried noodles in a serving dish

Fried pastel recipe

Ingredients:

• 250 grams of wheat flour
• 1 eggs
• 50 g margarine
• 1/2 tsp salt
• 75 cc of water
• flour as necessary, for sprinkling
• oil, for frying

content:

• 150 g minced chicken meat
• 100 g shrimp, peeled, chopped
• 1 pc carrot, diced (2 cm)
• 50 ounces green beans, thinly sliced ​​round
• 25 gr white rice noodle, cut into pieces, soak until soft, drained
• 3 hard-boiled eggs, cut 6-8
• 2 pcs of garlic, minced
• 5 pcs onion, chopped
• 2 stalk green onion, thinly sliced
• 1/2 teaspoon pepper
• 1 tsp sugar
• 2 tsp plain flour to thicken
• 2 tablespoons margarine, for frying

How to make:

• Skin: Mix flour, salt, eggs, and margarine in a bowl, squeeze, pour water, knead until not attached to the hand. Allow 10 minutes. Trimmed to 3 mm. Print spherical with diameters of ± 7-8 cm. Sprinkle the surface with some flour so do not stick if stacked.
• The contents: saute garlic in margarine until yellow, put onion, saute until wilted. enter the other ingredients and a little water until cooked, except boiled eggs.
• Thicken with 2 tablespoons flour that has been thinned with a little water. Stir well, remove from heat and let cool.
• Take a piece of dough skin, ± 1 tablespoon batter fill and hard-boiled eggs 1 pt, 2 fold into half circle.
• Grease a sheet of water between the skin so tacky. Tap-tap the edges with a fork or a pinched-pinch as a garnish. Fry in hot oil until yellow is brown. Remove and drain.

Mussels pan cake

Ingredients :

• 200gr Fresh mussels
• 2 Egg
• 1 tsp Corn flour ( mixed with water )
• 2 Spring onion
• 2 tsp Fish sauce
• 1/2 tsp Sugar
• Chilli sauce         

Method :

• Mixed fresh mussel with beaten egg stir together with corn flour
• Heat up the wok with vegetable oil. 
• Pour all ingredients into the wok. 
• Stir and flip every 1 minutes. keep heat low
• Serve the dish with chilli sauce

Grilled salmon with wasabi sauce

Ingredients :

• 4 salmon fillets
• 4 tbsp wasabi sauce
• Pepper & salt
• 4 tbsp olive oil
• 8 asparagus
• 40g rockets

Method :

• Brush salmon fillets with 1 tbsp oil, and cook on grill each side
• Arrange sauteed asparagus and rockets on plate, top with salmon
• Serve with wasabi sauce

Fillet beef steak with wasabi sauce

Ingredients :

• 2 Beef fillets for steak
• Beef tallow
• Soy sauce
• Wasabi paste   

Method :
 

• Heat the pan, and grease with beef tallow when its hot
• Grill the beef, and cut into pieces
• Serve with soy sauce and wasabi paste

Chicken BBQ with wasabi sauce

Ingredients :

• 1 slice Chicken dark meat
• 1 tbsp Sake
• 1/2 tsp Wasabi paste
• 2 tsp oil
• 1 tsp soy sauce

Method :

1. Make a cut in thick part of chicken to the edge, and open it up, and make an even thickness. Sprinkle sake, and rub the chicken lightly
2. Sprinkle salt and pepper on top of  ( 1 ) , and grill the chicken from the side til it has the lightly brown colour
3. Turn the chicken over, and brown lightly. Put the cover on the pan. and grill it for 3 minutes with low heat
4. Put the cover away, and spread the wasabi on the skin side of chicken and grill it for another 3 minutes. For finishing, pour a little bit soy sauce on top, and serve

Fresh steamed mussels

Ingredients :

• 1kg fresh mussels
• 1 bulb of garlic
• a bunch f parsley
• 2 chillies
• 25g of butter
• 1/2 bottle white wine
• salba bread

Method :

• Carefully de-seed and finely chop 2 chillies, then peel and chop 6 large cloves of garlic.
• Finely chop generous amount of parsley and set aside
• Place 25 grams of butter into large saucepan over moderate heat
• Add garlic and chillies to the butter in the pan and soften gently
• Turn the pan to high heat
• Add the mussels, parsley, and white wine along with salt and pepper to taste.
• Give the pan a shake or stir to mix the mussels with the flavours and then cover with a lid and steam for 6 minutes or until all mussels open ( discard any mussels that do not open )

Serve with plenty of salba bread to mop up the juices

Pikelets

Ingredients :

• 1 egg
• 1/4 cup sugar
• 3/4 cup milk
• 1 cup flour
• 1 tsp baking powder
• 1/4 tsp salt
• 25g butter ( optional )

Method :

• Beat the egg and sugar until thick and add with the milk to the sifted flour, salt and baking powder
• Add melted butter.
• Mix until smooth and drop spoonfuls into a hot greased pan to cook

Turkey stuffing

Ingredients :

• 2 tbsp olive oil
• 2 tbsp butter
• 1 large onion, finely chopped
• 3 cloves garlic, crushed
• 1/2 french stick, diced into 1cm pieces
• 3 slices prosciutto
• 1 cup chopped parsley
• 1/2 cup pistachio nuts, roughly chopped
• 2 eggs, lightly beaten
• 1/2 cup white wine
• 1 cup chicken stock
• 50g butter
• salt & pepper to taste
• zest of a lemon

Method :

• Combine all the ingredients of the stuffing and add to the cavity of the turkey before cooking

chicken noodle with meatballs

Ingredients :

• Mushrooms 100 gr cut to taste
• Filley 100 g chicken cut to taste
• Chopped onion
• Chopped garlic.
• Ginger
• 1 tablespoon sesame oil
• soy sauce
• 1 teaspoon pepper
• Vegetable oil for sauteing
• Soy sauce to taste
• cornstarch

How to make:

• Onions and garlic sauteed until fragrant then after a half-cooked chicken feedback input mushrooms and ginger and let stand for 10 minutes then add the sesame oil and soy sauce and soy sauce add water until cooked last leave feedback let cornstarch thickened slightly.

For the Meatballs:

• 500 g minced meat. which has been chopped meat mixed with garlic which has been crushed pepper and add a little input into the circle for menidih water and let it float up and tirikan thus further until the dough runs out

Chicken noodle dish meatballs

• Arrange the noodles in a bowl which has been boiled add the chopped onions, fried onions, sauteed celery put the chicken on top and pour the sauce with the meatballs are ready to serve with the sauce and chili sauce

Simply salmon

Ingredients :

• Salmon fillet
• 1 pottle of deli salad
• 1 bag of baby spinach
• salba bread rolls
• 2 tbsp of extra virgin olive oil
• salt and pepper

Method :

• Lightly brush the skin side of the salmon with olive oil, and crust with salt and freshly ground black pepper
• Use a non-stick or heavy bottomed frypan at medium to high heat, place the salmon into the pan with the skin side down
• Cook for 5 minutes or until skin is well browned and the bottom part of the fillet is opaque, then turn over and cook for a further 4 minutes
• Serve with your deli salad of choice and some fresh baby spinach leaves

Tuscan beef pasta

Ingredients :

• 500g lean minced beef
• 4 tbsp olive oil
• 2 garlic cloves, peeled and crushed
• 1 tsp allspice
• 1 tsp cinnamon
• 1 tsp paprika
• 130g tomato sauce
• 500g jar pasta sauce
• 1 tbsp instant dried beef stock
• 2-3 fresh or dried bay leaves
• dash worcestershire sauce

Method :

• heat oil in a frying pan and brown the onion, garlic, beef and spices over a high heat
• add the remaining ingredients, stirring well.
• reduce the heat and gently simmer, uncovered for 30 minutes, stirring occasionally
• serve over your favorite fresh pasta with parmesan cheese, a spoonful of basil pesto ( optional ) and a side salad
• serves 6

Meaty hot pot

Ingredients :

• 450g beef or lamb casserole cubes
• 400g can baked beans
• 1/2 small swede, peeled and cubed
• 2 carrots, chopped
• 1 onion, chopped
• 2 Tbsp tomato purée
• 300ml water
• 2 large potatoes, thinly sliced
• 1 tsp oil                      

 Method :

• in a large casserole dish, mix together the meat, beans, swede, carrots, onion and tomato purée
• stir the water into the casserole mix.
• cover and cook at 180C for 1/2 hour.
• remove the casserole from the oven and top with the sliced potatoes, brush with oil.
• return to the oven, uncovered for 1 hour
• serve with large portion of seasonal vegetables

Instant chicken curry

Ingredients :

• 300 g chicken fillet, diced
• 200 g potato, diced
• 1 onion, sliced
• 1 can curry sauce
• 2 tbsp cooking oil

Cooking instructions :

• Brown onion in a small amount of oil over medium heat
• Add chicken, potato, and stir fry until almost cooked
• Pour in curry sauce
• Simmer until cooked
• Serve hot

Sweet & Sour Chili Sauce

Ingredients:

•      100 grams of red pepper, steamed, crushed.
•      3 cloves garlic, steamed, mashed
•      1 tablespoon vinegar
•      Lime juice 3 tablespoons
•      300 grams of sugar
•      Water 500 ml
•      ½ tsp salt
•      Flavoring to taste
•      1 tablespoon cornstarch, for thickening.

How to Make :

• Combine sugar, salt, red pepper, and garlic with water, then boil until boiling. Reduce the heat, put the vinegar and lime juice.
• Add cornstarch that has been thinned with water. Stir until smooth, remove from heat. Sauce ready to serve.

Beef Yakiniku recipe

Ingredients:

• 2 tablespoons vegetable oil
• 1/2 tsp sesame oil
• 75 g onion, sliced ​​thin
• 1 clove garlic, minced
• 150 g beef for sukiyaki or has in the beef meat is sliced ​​thin
• 100 g green pepper, sliced ​​thin lengthwise
• 3 tablespoons Japanese soy sauce
• 75 ml of water
• 1 tablespoon mirin
• 1/2 teaspoon pepper
• 1/2 tsp salt

How to make:

• Heat oil and sesame oil. Saute onion and garlic until wilted and fragrant.
• Put the beef piece by piece while stirring until stiff.
• Add bell pepper, stirring until wilted.
• Enter the soy sauce, water, mirin, and pepper. Stir well.
• Cook until meat is tender and sauce is almost gone. Lift.
• Serve warm.

Chicken teriyaki

Ingredients: 

•     250 grams chicken fillet, thinly sliced
•      1 teaspoon sugar
•      1 teaspoon mirin / ang ciu
•      1 tablespoon soy sauce
•      Salt, pepper to taste
•      Seasonings to taste
•      2 tablespoons oil
•      1 onion, sliced ​​round
•      2 green chilies, chopped
•      1 red bell pepper, cut into pieces
•      4 plates of rice

Complement:

•      Cucumber, tomato, sliced ​​round
•      Tomato sauce, chili sauce bottle
•      mayonnaise

How to make:

• Chicken mixed with sugar, mirin, soy sauce, salt, pepper, seasonings. Let stand 10 minutes.
• Heat the oil. Saute onion until soft. Enter the chili pepper, paprika. Stir. Lift.
• Add the chicken is already seasoned. Stir until cooked. Enter the sauteed onion, pepper, paprika. Stir. Lift.
• Serve the chicken teriyaki with rice on a plate and appendages. Cucumbers, tomatoes were mayonnaise. Bottle of ketchup and chili sauce for chicken

Delicious kwetiau with egg

Ingredients:

• 250 g dry kwetiau
• 2 tablespoons margarine
• ½ tsp sesame oil
• 2 cloves garlic, finely chopped
• 2 tablespoons fish sauce
• ½ teaspoon pepper
• 1 teaspoon salt
• 1 leek, sliced
• 5 pieces of leaf lettuce
• 1 egg

How to Make:

•      kwetiau boiled in boiling water until tender. Remove and drain.
•      Melt margarine, add the sesame oil.
•      Saute the garlic until fragrant.
•      Enter the fish sauce, pepper and salt. Stir well.
•      Add vegetables and egg, stirring until egg is cooked.
•      Enter the Shahe, stirring until blended.
•      Remove and serve warm.

Fish dumplings recipe

 Material Content:

• 200 grams of fish fillet, finely chopped
• 100 g chicken thigh fillets, finely chopped
• 2 cloves garlic finely chopped
• 2 teaspoons salt
• 1 teaspoon granulated sugar
• 1/2 teaspoon flavoring / MSG
• 2 egg whites
• 150 grams of steamed squash, mashed
• 1 leek finely sliced
• 125 grams of corn starch farmer

Supplementary Material:

• 400 grams (8 slices) steamed potatoes
• 4 pieces of boiled egg
• cabbage steamed and rolled sheet 8
• 2 tofu, cut into triangles (8 pieces)
• 2 limes
• 2 tablespoons soy sauce
• 2 tablespoons chili sauce

Peanut Sauce ingredients (cook until Condensed):

• 250 grams of peanut skin, fried
• 5 cloves garlic, fried
• 6 pieces of curly red pepper, fried
• 4 tablespoons brown sugar
• 1 1/2 teaspoon salt
• 500 ml of water
• 3 tablespoons tamarind juice (1 tablespoon of tamarind and 5 tablespoons water)

Processing Method:

• Combine meat, chicken, garlic, salt, sugar, flavoring, and egg white. Knead until smooth.
• Enter the squash and green onions. Knead average. Enter the sago flour. Stir well.
• Spoon the partially spherical shape with a spoon on top of the steamer which leaves dialas and smeared with oil. Fill partially in the know.
• Steam 20 minutes over medium heat until cooked.

Serve with a complement.

Gado gado recipe

Ingredients:

• 3 hard boiled eggs, peeled and sliced
• 3/4 cup cabbage, shredded
• 3/4 cup green beans, sliced
• 3/4 cup carrots, sliced
• 3/4 cup cauliflower, chopped
• 1/2 cup mung bean sprouts
• 1/3 cup snow peas
• 1/2 cucumber, sliced
• 2 red potatoes, cut into wedges
• Peanut Dressing:
• 3/4 to 1 cup coconut milk (depending on whether you want a thicker or thinner sauce)
• 1/2 cup chunky peanut butter
• 1 teaspoon red curry paste or chile paste (or Tabasco sauce)
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 2 teaspoons fish sauce (or substitute 1 tablespoon soy sauce)

Preparation:

• Wash all the vegetables. Ideally, with the exception of the eggs and cucumber, all of the salad ingredients should be blanched or boiled in a large pot of boiling water. However, if you are pressed for time you can serve them raw with the exception of the potato, which has to be boiled. To blanch: plunge the vegetable briefly in the boiling water, then plunge into cold water. This leaves the vegetables nicely crisp and neither too firm or limp. Drain all the vegetables.
• Arrange the vegetables on a serving platter, starting on the outside of the platter and work inwards, arranging the vegetables in a colorful pattern. Top with the chopped eggs.
• To make the dressing: In a small saucepan, bring the coconut milk to a boil. Stir in the remaining ingredients and simmer for 5 minutes, until the peanut butter has melted and the mixture is thickened.

lamb satay

Ingredients :

300 g young lamb meat, cut into bite-size pieces

150 g lamb liver, cut into bite-size pieces

1 tablespoon sweet soy sauce

1/2 tablespoon oil

 

Sweet Soy Sauce

2 red chilies, boiled and sliced finely

5 bird's eye chilies, boiled and sliced finely

25 cc water

5 tablespoons sweet soy sauce

1 large tomatoes, chopped into small pieces

2 shallots, sliced finely

4 shallots, sliced finely

Kaffir lime leaves, sliced finely

 

Method :

Soak the skewers in water for a few hours. Thread 4-5 pieces of meat and liver alternately onto the skewer. Combine the sweet soy sauce with oil, and dip meat into this mixture. Grill the lamb satay over hot charcoal until golden brown. Serve immediate with the sweet soy sauce or some peanut sauce. To make the peanut sauce, fry 2 tablespoons of peanuts, and pound until fine. Combine with 2 tablespoons water and add sweet soy sauce and sliced shallots.

oxtail soup

Ingredients:
 

500g oxtail cleaned

8 cups chicken stock

3 tsp light soy sauce

1 tsp salt

1/2 tsp black peppercorns crushed

3 coriander roots crushed

200g large potatoes peeled and diced

200g tomatoes cut into four parts

12 fresh green chilies

100g onions cut into 6

2 tsp crushed garlic

1/2 tsp sugar

2 tbsp chopped coriander leaves

Method:

Pan fry the oxtail until brown. Using a knife scrapped off the skin and cut it into length of 1 inch. Pour the stock into a wok. Add the soy sauce, salt, peppercorns and coriander roots and bring to a boil. Put in the oxtail and boil for 10 minutes. Add the rest of the ingredients except the coriander leaves. Boil until potatoes are cooked (about 15 minutes). Remove from heat and put into bowls. Sprinkle with coriander leaves and serve

crispy shrimp wrapped in flour

Ingredients:

• 12 medium sized shrimps, peeled
• 1 tablespoon lemon juice
• cooking oil
• Flour dough, mix together:
• 100 g flour
• 50 g of rice flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 1 egg white
• 100 ml ice water

How to make:

• Marinate the shrimp with lemon juice. Let stand for 30 minutes. Drain.
• Dip each shrimp in flour until dough is smooth.
• Fry in hot oil until golden yellow and more.
• Remove and drain.
• Serve immediately with mayonnaise or bottled chili sauce.

Anzac biscuits

• 1 cup (90g) quinoa flakes
• 1/2 cup (80g) brown rice flour
• 1/3 cup + 1Tbsp (45g) quinoa flour
• 1 cup (220g) raw unrefined sugar
• 3/4 cup (60g) desiccated coconut
• 125g butter or dairy-free margarine
• 1Tbsp golden syrup
• 1 tsp baking soda
• 2 Tbsp boiling water

Method
 

• Preheat oven to 170C.
• Place quinoa flakes, brown rice flour, quinoa flour, raw sugar and coconut into a medium bowl. Melt butter/margarine and golden syrup together in a small pan over medium heat.
• Mix the baking soda with boiling water and add to the dry ingredients along with the melted butter mixture, using a wooden spoon stir to fully combine.
• Roll tablespoons of mixture into balls, squeezing the mixture together if it seems crumbly. Slightly flatten and place 2-3cms apart on baking paper lined oven trays.
• Bake for 15-20 minutes until the cookies have risen, then fallen and have become dark golden brown in colour. Remove from the oven and set aside for five minutes to set before transferring to a wire rack to finish cooling. Store in an airtight container for up to seven days. Makes 30.

Gado gado recipe

Ingredients:

1.      50 grams of bean sprouts
2.      150 grams of kale / spinach
3.      100 grams of cabbage leaves
4.      Pare a split second, rake the seeds, cut into 1 cm
5.      1 piece of boiled squash, cut into pieces
6.      1 piece out (8 × 8 cm), fried
7.      1 piece of tempeh (8 × 8 cm), fried

Complementary :

•      slices of boiled egg
•      chips
•      fried onions
•      crackers

Sauce recipe:

1.      200 gram fried peanuts
2.      2 red chilies
3.      5 pieces of cayenne pepper
4.      1 teaspoon salt
5.      1/2 teaspoon shrimp paste
6.      1 tablespoon brown sugar
7.      1 tablespoon tamarind water
8.      200 ml of boiled water

 How to Make:

•      Hard boiled vegetable material, drain.
•      Mix the vegetables, tofu, and tempeh with peanut sauce and stir well.
•      Serve with a complementary

Cilok recipe

Ingredients:
 

• 200 g starch
• 175 gr flour
• 2 thinly sliced ​​green onion
• 2 tablespoons red onion
• 1 sachet of chicken flavor
• 1 ounce of finely ground chicken meat
• 50 ounces chicken fat
• ½ tablespoon of salt
• sufficient water

HOW TO MAKE:
 

• Boil the chicken fat intake water, salt, chiken flavour, and cook until the fat soluble.
• mixed with wheat flour, starch, let scallions stir well blended, then input that is still the hot broth little by little to knead the flour mixture until dough can be formed of a marble and let it boil until slightly old adrift, newly appointed deh then steamed again didandang let me completely cooked. Serve with sauce or instant  and soy sauce

Lollipop recipe

Ingredients:

•      600 grams of sugar.
•      200 grams of water.
•      ¾ teaspoon cream of tartar.
•      1 teaspoon of flavouring's and food colouring (if desired)

How to make:

• Combine sugar, water dank thick ream of tartar in saucepan, then heat at 300 degrees Celsius.  
• Turn off the heat, apply flavouring's and food colouring (if desired).  
• Stir quickly, pour the oil on paper.
• When cold, break in small pieces, sprinkle with powdered sugar, store in a jar.
•  If you want to make in-stemmed form, when in place on wax paper, take 1 tablespoon, flat round shape, then stick a stick in the middle, cover with 1 tablespoon of dough. Trim shape. Chill.

Tropical Pavlova

• 1 large ready made pavlova
• 600ml cream
• 6 kiwifruit, peeled, sliced
• 2 large mangoes, skin removed, cheeks thinly sliced
• 1/3 cup mango & passionfruit dessert sauce
• 3 strawberries, sliced ( optional )

Beat cream until thick, place pavlova on a large serving platter. spread cream over the pavlova and decorate with kiwifruit an mangoes.

To finish, drizzle with mango & passionfruit sauce and garnish with straberries. serve immediately

Supreme salad

Ingredients :

• 70g prosciutto
• 125g buffalo mozzarella
• 1 bag fresh mesclun leaves
• 1/4 cup fresh mint leaves
• Pottle of melon pieces
• 1 lemon
• Extra virgin olive oil

Instructions :

• Make the dressing by mixing the juice of half a lemon with an equal quantity of olive oil and a little salt and pepper
• Slice the mozzarella, chop the fruit into bite sized pieces and set aside
• Put the mesclun, mint and melon into a serving bowl
• Drizzle the dressing sparingly over the green leaves and fruit and gently mix together
• Tear the prosciutto ham into bite size pieces. 
• Add prosciutto and mozzarella to the salad
• Serve immediately.

Chrunchy chocolate chip

Ingredients :

• 250 grams butter, softened
• 1/2 cup sugar
• 3 tbspn condensed milk
• 1/2 tspn baking powder
• 1 1/4 cups chopped dark cooking chocolate

Method :

• Preheat the oven to 170C. Line two baking trays with baking paper
• Beat the butter and sugar together until pale and fluffy. Beat in the condensed milk and vanilla essence
• Sift the flour and baking powder together and stir into the butter mixture alternately with chopped chocolate
• Roll into balls the size of a golf ball or small apricot and place on the prepared trays at least 8 - 10cm apart to allow for spreading; flatten with a fork
• Bake in the preheated oven for 20 minutes until golden. Allow to cool on the baking trays before removing to a wire rack to cool completely. store in an airtight container

Muffin with egg, ham, and cheese

• Lightly oil 6, 1/2 Cup capacity muffin trays and line with a slice of lean ham
• Mix 100gm ricotta, 40gm grated reduced fat cheddar and some chopped parsley in a bowl and dollop into trays.
• Crack an egg into each and bake at 180C until egg just sets ( 15-10 minutes )
• Serve with tomatoes an baby spinach.

Savory cheese muffins

 Ingredients :

• 3/4 cup water
• 1 egg
• 1/2 tsp salt
• 1 cup plain flour
• 2 tsp baking powder
• 1 cup grated cheese

 Instructions :

• Preheat oven to 220 C.
• Beat egg and water then add remaining ingredients, mix well
• Spoon into prepared greased muffin pan
• Bake for 15 minutes