Decadent Chocolate Pie

Source: today.com

Ingredients : 

store-bought pie crust, or cookie crumbs crust

250 grams chocolate (milk, dark, or semi-sweet, it's up to your liking)

200 ml of double cream or whipping cream

some butter (I don't really measure when cooking..)

Lemon and Blueberry Muffins

(pic : servingtheseasons)

Ingredients :

185 gr plain flour
160 gr stone-ground wholemeal plain flour
3 tsp baking powder
half tsp bicarbonate of soda
half tsp salt
300 gr fresh or frozen blueberries
2 eggs
110 gr caster sugar
125 ml light olive oil
125 milk
60 ml sour cream
very finely chopped zest and juice of 1 lemon
very finely chopped zest and juice of 1 orange
demerara sugar (optional), for sprinkling

Crunchy-Topped Raspberry Muffins

(pic: dairygoodness)

Ingredients :

225 gr plain flour

2 tsp baking powder

quarter tsp salt

1 tsp ground cinnamon

1 and half tsp finely chopped orange zest

110 gr caster sugar

1 egg

125 gr unsalted butter, melted and cooled

60 ml milk

60 ml sour cream

1 tsp vanilla extract

200 gr fresh or frozen raspberries

icing sugar (optional), for dusting

Crunchy Topping

110 gr caster sugar

90 gr pecans or walnuts

1 and half ground cinnamon

Prawn Salad with Coconut Milk Dressing

(pic : cowimex)

Ingredients :

12 large raw prawns
2 tbsp lime juice
2 tsp finely grated lime rind
3 tsp soft brown sugar
1 medium orange
1 red capsicum
1 yellow capsicum
half cup coconut cream
2 tbsp fish sauce
quarter cup fresh coriander leaves
3 kaffir lime leaves, finely shredded

Chicken, Prawn, and Grapefruit Salad

(pic : thaimenu)

Ingredients :

1 small pink or yellow grapefruit
6 medium cooked prawns
half small green mango (about 100 gr)
2 egg tomatoes
1 orange, peeled and segmented
125 gr cooked chicken, shredded or cut into bite-sized pieces
4 spring onions, sliced
2 cloves garlic, sliced
2 tbsp coarsely chopped fresh coriander
1 tbsp desiccated coconut
lettuce leaves, for serving
1 tbsp roasted, unsalted peanuts, finely chopped
2 tsp dried shrimp, finely chopped
Dressing
2 tsp soft brown sugar
1 and half tbsp fish sauce
quarter cup lime juice
2 tsp chili sauce

Pistachio Pilaff

(pic : taste)

Ingredients :

3 onions
4 tbsp olive oil
2 garlic cloves, crushed
2.5 cm / 1 in piece fresh root ginger, grated
1 green chili, chopped
2 carrots, coarsely grated
225 gr basmati rice, rinsed
quarter tsp saffron threads, crushed
2 cups stock
5 cm / 2 in cinnamon stick
1 tsp ground coriander
75 gr fresh pistachios
450 gr fresh leaf spinach
1 tsp garam masala
salt and ground black pepper
tomato salad, to serve

Chestnuts Crepes

(pic : vikalinka)

Ingredients :

1 large egg, preferably free-range or organic
1 regular coffee mug full of chestnut flour
1 regular coffee mug full of whole milk
sea salt and freshly ground black pepper
olive oil
a few sprigs of fresh rosemary, leaves picked
4-6 slices of lovely ham or prosciutto
Gruyere cheese, for grating

Tapioca Balls with Pork Filling

(pic : templeofthai)

Ingredients :

1 and half cups small tapioca pellets
half or three-quarter cup hot water
half tsp coriander root
quarter tsp pepper
4 garlic cloves
3 tbsp vegetable oil
1 cup minced pork
3 tbsp palm sugar
3 tbsp fish sauce
1 cup chopped onion
half cup ground peanuts
3 tbsp fried garlic oil
crisp-fried garlic for topping
fresh vegetable such as green leaf lettuce, coriander, and Thai chilies, to serve

Bananas in Lime Juice with Coconut Pancake

(pic : stockmann)

Ingredients :

one-three cup plain flour
2 tbsp rice flour
quarter cup caster sugar
quarter cup desiccated coconut
1 cup  coconut milk
1 egg, lightly beaten
4 large bananas
60 gr butter
one-three cup soft brown sugar
one-three cup lime juice
1 tbsp shredded, toasted coconut, for serving
strips of lime rind, for serving

Olive Tart

(pic : flickr)

Ingredients :

350 gr bought butter puff pastry, thawed
2 whole heads garlic, cloves separated
extra virgin oil, for drizzling
1 free-range egg, lightly beaten
1 cup black olives, pitted
zest of 1 orange, finely peeled with a potato peeler
2 tbsp oregano, roughly chopped
1 tbsp rosemary leaves
80 gr marinated Persian goat's feta
oregano leaves, to serve

Asparagus and Leek Tart

(pic : thefoodinmybeard)

Ingredients :

olive oil spray, for greasing
unslated  butter, for cooking
2 fat leeks, white parts only, thinly sliced
sea salt and freshly ground black pepper
8 fat spears asparagus (or 12 thinner ones), bases trimmed
2 tablespoons coarsely chopped flat-leaf parsley
14 free-range egg yolks
2 and half cups pouring cream
60 gr grated Pramigiano-Reggiano

Sour Cream Pastry
250 gr plain flour
200 gr chilled unsalted butter, chopped
120 ml sour cream

Stir-fried Hokkien Noodles with Chicken and Oyster Mushroom

(pic : colesrecipe)

Ingredients :
400 gr chicken thigh fillets, cut into 2 cm slices
quarter cup vegetable oil
150 gr fresh oyster mushrooms, stems discarded
1 small red onion, cut in half and then into thick wedges
4 spring onions, trimmed and cut into 10 cm lengths
12 ginger slices
1 x 450 gr packet fresh Hokkien noodles
2 tbsp light soy sauce
2 tbsp shao hsing wine or dry sherry
1 tbsp white sugar
1 tbsp malt vinegar
half tsp sesame oil
quarter cup coriander sprigs
2 large red chilies, finely sliced on the diagonal
2 tbsp light soy sauce, extra

Bombe Alaska

(pic : myfoodtrail)

Ingredients :

Ice Cream
1 liter milk
16 egg yolks
225 gr sugar
30 gr pistachio paste (available from cake shop or supermarket)
250 ml cream
Sponge
4 eggs
125 gr caster sugar
100 gr caster sugar
100 gr plain flour, sifted
20 gr butter, melted
Orange Sauce
200 ml freshly squeezed orange juice
25 gr sugar
Meringue
7 egg whites
200 gr caster sugar

Pork Fried Rice

(pic: stephscafe)

Ingredients :
400 gr pork fillets
one-three cup vegetable oil
4 free-range eggs, lightly beaten
1 small red onion, finely diced
1 tbsp finely diced ginger
2 tsp white sugar
2 tbsp hoisin sauce
2 tbsp light soy sauce
1 tbsp malt vinegar
quarter tsp sesame oil
4 cups steamed rice
two-three cup finely sliced spring onions

Crispy Mussel Pancake

(pic : yelp)

Ingredients :

1 cup tapioca flour
half cup wheat flour
1 and half cups water
1 cup shelled mussels
6 tbsp fried garlic
6 eggs
6 tbsp fish sauce or light soy sauce
6 tsp sugar
half kg of bean sprouts
oil for frying
pepper and coriander leaves, to sprinkle
spring onions, cut into short length, to garnish
For the sauce
3 finely slice spur chilies
1 tbsp sugar
1 tsp salt
half cup vinegar

Grilled Scallops with Sauce Vierge

(pic : flickr)

Ingredients :

16 scallops on the half shell
salt and pepper
extra virgin olive oil, for drizzling
4 basil leaves, finely shredded
For sauce Vierge:
2 tomatoes
100 ml extra virgin olive oil
50 ml lemon juice
1 tsp coriander seeds, crushed

Baklava

(pic : closetcooking)

Ingredients :

350 gr or 3 cups ground pistachio nuts
1 and quarter cups icing sugar
1 tbsp ground cinnamon
1 tbsp ground cardamom
150 gr unsalted (sweet) butter, melted
450 gr filo pastry
For the syrup
2 cups granulated sugar
1 and quarter cups water
2 tbsp rose-water

Spicy Fried Dumplins

(pic : tabascofoodservice)

Ingredients :

450 gr self-raising flour
2 tsp sugar
half tsp ground cinnamon
pinch of ground nutmeg
half tsp salt
1 and quarter cups milk
oil, for frying

Date and Nut Pastries

(pic : foodrepublic)

Ingredients :

450 gr / 4 cups plain (all-purpose) flour
225 gr / 1 cup unsalted (sweet) butter, cut into cubes
45 ml / 3 tsbp rose water
4-5 tbsp milk
icing sugar for sprinkling

For the filling
225 gr dates, pitted and chopped
175 gr walnuts, finely chopped
115 gr blanched almonds, chopped
50 gr pistachio nuts, chopped
half cup water
half cup sugar
2 tsp ground cinnamon

Mango Ice Cream

(pic : eatabeet)

Ingredients :

400 gr packet frozen mango
half cup caster sugar
quarter cup mango or apricot nectar
300 ml cream
mango slices and fresh mint springs, to garnish

How To Make :

1, Defrost the mango until it is soft enough to mash but still icy. Place the mango in a medium bowl and add the sugar and nectar. Stir for 1-2 minutes or until the sugar has dissolved.

2. Beat the cream in a small bowl until stiff peaks form. Gently fold the cream through the mango mixture.

3. Spoon the mixture into a lamington tray ; cover and freeze for about 90 minutes or until half frozen. Quickly spoon the mixture into a food processor bowl. Process for 30 seconds or until smooth. Return to the tray or plastic container; cover and freeze completely. Remove the ice cream from the freezer for 15 minutes before serving, to allow it to soften a little. Serve the ice cream in scoops with mango slices and sprigs of mint.

Tips :
Storage Time : Freeze the ice cream for at least eight hours before serving; can be kept frozen up to 3 weeks.
Variation : When available, use fresh mangoes. Puree the flesh of 3-4 large ones in a food processor.

Source : Asia Books