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Asian Infusion

Asian Noodle & Prawn Salad

Preparation time: 20 minutes

Ingredients: (serves 4)

-600g thin hokkien noodles

-1kg (about 24) cooked peeled prawns

-1 x 100g pkt snow pea sprouts, ends trimmed

-1 bunch red radishes, washed, dried, stems and roots trimmed, thinly sliced

-1 bunch fresh mint, leaves picked

-150ml sweet soy dressing

Method:

1. Place the noodles in a heatproof bowl. Over with boiling water and set aside for 5 minutes or until tener. Drain well.

2. Transfer the noodles to a large bowl. Add the prawns, snow pea sprouts, radish and mint and gently toss to combine.

3. Divide the salad among serving bowls. Drizzle with dressing and serve immeadiatley.

A Classy Spin to an Ice Cream Cake

White Chocolate, Raspberry and Almond Ice Cream Cake

Preparation Time: atleast 30 minutes
Cooking Time: 15 minutes
Ingredients:

- 150 grams blanched almonds

- 1 x 450 gram packets of bought Madeira cake

- 1 x 2 litres cartons of vanilla icecream, softened

- 300 grams fresh or frozen raspberries

- 200 grams white chocolate, finely chopped

- Mixed fresh berries, to serve

Method:

1. Preheat oven to 200 degrees. Spread the almonds over a baking tray. Bake in oven for approximately 7 minutes or until golden. Cool slightly and then chop coarsely.
2. Use a serrated knife to trim the edge from the base and top of the cake. Discard. Cut the remaining cake crossways into 1.5 cm thick slices.
3. Place the almond, ice cream, raspberries and half the chocolate in a large bowl and stir until well combined. Spoon into a 6 cm deep, 12.5 x 24.5 cm (base measurement) loaf pan. Press down firmly and smooth the surface. Place the cake slices on top of the ice cream mixture to cover, cutting to fit. Cover with plastic wrap and place in the freezer for 6 hours or over night.
4. Turn onto a serving platter. Place a hot cloth over the base of the pan to help release the cake. Place the cake in the freezer for 20 minutes or until firm.
5. Place the remaining chocolate in a heatproof bowl over a saucepan or simmering water. Stir with a metal spoon until the chocolate melts and is smooth.
6. Top with berries and drizzle with chocolate to serve.

Let the adults enjoy a traditional childrens birthday cake!

Always a Winner Family Dinner

Spaghetti Bolognese

Serves: 4

Ingredients:

- 2 tablespoons olive oil

- 1 finely chopped brown onion

- 2 cloves crushed garlic

- 1 kg beef mince

- 1/3 cup tomato paste

- 2 x 400 gram cans chopped tomatoes

- 2 cups beef stock

- 1 bay leaf

- Sea Salt and Cracked Black Pepper

- 400 grams spaghetti

- Continental parsley leaves

-Shaved Parmesan

Method:

1. Heat a large deep frying pan over high heat. Add the oil and garlic and cook for 1 minute of until onion is soft.
2. Add the mince and cook for 5 minutes, breaking up any lumps with a wooden spoon.
3. Add the tomato paste and cook, stirring to combine.
4. Add the tomatoes, stock, bay leaf, salt and pepper and stir to combine.
5. Bring to the boil, reduce the heat to low and simmer for 1 hour or until thickened.
6. Place the pasta in a saucepan of salted boiling water and cook for 10-12 minutesor until al dente. Drain and keep warm.
7. Divide between bowls and top with the Bolognese, parsley and parmesan.

Yummy Blueberry Pancakes with Maple Syrup

Ingredients:

-2 cups (300g) plain (all-purpose) sifted flour

-3 teaspoons baking powder, sifted

-1/2 cups (110g) caster (superfine) sugar

-2 eggs

-2 1/4 cups (560ml) milk

-75g unsalted butter, melted

-3/4 cup cup (115g) frozen blueberries

-fresh blueberries, to serve

-maple syrup, to serve

-icing (confectioner's) sugar, for dusting

Method:

1. Place the flour, baking powder and sugar in a mixing bowl and make a well in the centre. Combine the eggs, milk and butter, gradually pour into the well and whisk until. Stir in frozen blueberries.

2. Heat a lightly greased non-stick frying pan over low heat. Cook 1/4 cups of the pancake mixture for 2 minutes or until bubbles appear on the surface. Flip and cook for a further 1-2 minutes or until light golden. Repeat with the remaining mixture.

3. Stack the pancakes, top with the fresh blueberries, pour over the maple syrup and dust with icing sugar to serve. (Makes 16)

A Caramel Sin

Chocolate Caramel Tart

Serves: 12

Ingredients:

- 1 cup plain flour

- 1/2 cup icing sugar mixture

- 1/3 cup almond meal

- 125 grams chopped, chilled butter

- 1 egg yolk

- 790 grams sweetened condensed milk

- 1/3 cup golden syrup

- 100 grams butter

- 200 grams dark chocolate, chopped

Method:

1. Preheat oven to 200 degrees. Place the flour, icing sugar mixture, almond meal and chilled butter in a food processor and process until the mixture looks like fine breadcrumbs. Add the yolk and continue to process until the mixture comes together.
2. Lightly flour a surface and then gently kneed the mixture until it is smooth. Shape into a disc, cover with plastic wrap and place in the fridge to rest for 30 minutes.
3. Use a rolling pin to roll pastry to a 3mm thick disc. Line a 22cm round fluted tart tin with a removable base with the pastry. Cover with plastic wrap and place to rest in the fridge for 30 minutes.
4. Line pastry with baking paper and pastry weights, rice or dried beans. Bake in preheated oven for 8- 10 minutes. Remove paper and weights and cook for a further 5 minutes or until golden brown. Set aside to cool.
5. Combine the condensed milk, golden syrup and half the extra butter in a large saucepan over medium heat. Cook, stirring constantly with a wooden spoon until golden in colour and the caramel has thicked (approximately 7 minutes). Remove from heat and immediately pour into the pastry case. Use a small palette knife to smooth the surface.
6. Place the chocolate and remaining extra butter in a heatproof bowl over a sacepan half filled with simmering water and stir with a metal spoon for 5 minutes or until chocolate melts and mixture is glossy. Pour over the caramel and use the back of a spoon to smooth the surface. Set aside for 30 minutes to set.

Cut into wedges and share with friends, or splurge on this yourself!

Christos Anesti!

Add a bit of Greek culture to your traditional easter dish and try this desert to cleanse your taste buds.

Greek Lamb with Rice & Fresh Herb Stuffing

Preparation: 20 minutes

Cooking Time: 105 minutes

Ingredients:

- 2 1kg legs of lamb, with string removed

- 250ml of beef stock

- 125ml of olive oil

- 60ml of fresh lemon juice

- 2 springs fresh rosemary, leaves picked

- 1 tablespoon of dried Greek oregano

- pinch of salt and pepper

Ingredients for rich & fresh herb stuffing:

- 1 tablespoons of olive oil

- 1 large brown onion, halved, finely chopped

- 2 garlic cloves, crushed

- 220g of medium-grain white rice

- 250ml of beef stock

- 1/4 cup finely chopped fresh dill

- 2 tablespoons finely chopped fresh dill

- 1 tablespoon of finely chopped fresh mint

- pinch of salt and pepper

Method:

1. To make the stuffing, heat the oil in a large frying pan over medium heat. Add onion and garlic and cook, stirring, for 5 mintues or until onion softens. Add rice and stock adn bring to a gentle simmer. Simmer for 5-10 minutes or until all the liquid is absorbed. Remove from heat. Add the parsley, dill and mint, and season with salt and pepper.

2. Preheat oven 180 degrees celcius. Place 1 lamb leg on a lcean surface. Cut a deeper slit in the meat where the bone has been removed (don't cut all the way through). Spread half the stuffing down the centre of the lamb leg. Fold over to enclose the stuffing. Use unwaxed white kitchen string to tie at 2cm intervals. Repeat with the remaining lamb leg and stuffing.

3. Place the lamb legs in a large roasting pan. Drizzle with stock, oil and lemon juice and sprinkle with rosemary and oregano. Season with salt and pepper. Roast in oven for 1 1/2 hours or until lamb is cooked through and rice is tender. Remove from oven. cover with foil and set aside for 10 minutes to rest. Slice the lamb across the grain and serve immeadiately.

Tsourekia

Preparation Time: 45 minutes
Cooking Time: 50 minutes
Ingredients:
- 80ml of wter
- 1/2 teaspoon of caraway seeds
- 250g of butter, melted
- 215g of caster sugar
- 375ml of warm milk
- 4 eggs, lightly whisked
- pinch of salt
- 1 1/2 tablespoons of dried yeast
- 9 cups of self-raising flour
- 1/2 teaspoon of ground allspice
- olive oil, to grease
- 2 coloured Greek Easter eggs
- 25g of flkaed almonds
- butter, to serve

Ingredients for Glaze:
- 2 tablespoons of milk
- 1 egg yolk

Method:
1. Place water and caraway seeds in a saucepan over medium heat and simmer for 2 mintues. Set aside for 10 minutes to cool and develop the flavours.
2. Combine the melted butter, sugar and warm milk in a large bowl. Gradually whisk in the egg and salt until combined. Add the caraway mixture and stir until well combined.
3. Combine yeast and remianing milk in a bowl and stir until yeast dissolves. Add the yeast mixture to the butter mixture and stir to combine. Gradually add the flour and allspice. Use a wooden spoon to stir until combined, then use your hands to bring dough together in the bowl.
4. Turn the dough onto a lightly floured surface and knead for 15 minutes or until smooth and elastic. Brush a large bowl lightly with oil to grease. Place the dough in the bowl and turn to coat in oil. Cover with a damp tea towl and set aside in a warm, draught-free place to cool for 2 hours or until dough doubles in size.
5. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 15 minutes or until smooth. Set aside for 10 minutes to rest.
6. Brush 2 baking trays with oil to lightly grease. Divide the dough into 6 equal portions and roll each portion into a 40cm long log. Place 3 dough portions and roll each portion side by side on a prepared tray and plait. Tuck ends under the loaf. Repeat with remaining dough to make another loaf.
7. Cover loaves with a damp tea towel. Set aside in a warm, draught-free place for 1 hour or until almost double in size.
8. Meanwhile, to make the glaze, whisk together the milk and egg yolk in a bowl.
9. Preheat oven to 180 degrees ceclius. Brush the tops of the loaves with glaze. Press 1 coloured egg into the top of each loaf so that only half the egg is exposed.
10. Sprinkle with almonds. Bake in over for 45-50 minutes or until bread is golden and loave sounds hollow when tapped on bases. Serve with butter.

Stomach Warming Winter Dish

Ham, Mushroom and Pea Risotto

Preparation Time: 5 minutes

Cooking Time: 25 minutes

Ingredients:

- 1 cup of white wine

- 2 cups of arborio rice

- 2 tablespoons shredded mint

- 2/3 cup frozen peas

- 4 cups chicken or vegetable stock

- 1/3 cup finely grated parmesan

- 1 onion, finely chopped

- 2 cloves garlic, crushed

- 2 tablespoons olive oil

- 250 grams sliced leg ham

- 1 tablespoon grated lemon rind

- 200 grams sliced button mushrooms

Method:

1. Place stock, wine and 1 cup of water in a sauce pan over high heat and bring to a simmer. Reduce the head and keep the liquid ingredients at a very gentle simmer.
2. Heat the oil in a large saucepan over medium heat. Cook onion and garlic for 2 minutes. Add rice and stir for 1 minute. Add 1 cup of simmering stock mixture and stir continuously. When stock mixture is absorbed, add another cup. Continue this procedure until the rice is just tender.
3. Once rice is tender and thick, add the ham and mushroom and cook for a further 3 minutes. Stir in the peas, lemon rind, parmesan, cracked black pepper and mint. Cook for another minute.

Let this dish warm your belly and your heart!

Storyboard

A Mouthwatering Way To Thank Your Mum

Pink & Silver Cupcakes

Preparation Time: 20 - 60 minutes

Cooking Time: 15 minutes

Ingredients:

- 125g of Butter

- 3/4 cups of caster sugar

- 2 eggs

- 1 1/2 cups of self-raising flour

- 1/2 cups of milk

- 2-3 drops of liquid food colouring

- silver decoration

Method:

1. Preheat oven to 180°C. Line twenty muffin pans with silver paper cases.

2. Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition, until combined. Stir in the flour, milk and red food colouring until just combined.

3. Spoon the mixture evenly among the prepared pans. Bake in preheated oven for 15 minutes or until a skewer inserted into the centres comes out clean. Remove from oven. Turn onto a wire rack and set aside for 30 minutes to cool.

4. To make the pink icing, combine the icing sugar, water and red food colouring in a medium bowl, and stir until a smooth paste forms.

5. Spoon the icing over the cupcakes and sprinkle with cachous. Set aside for 10 minutes to set.

Together with a homemade card, this is sure to make your Mum happy this Mother's Day. Enjoy!

Versatile Vegetarian Dish

Vegetarian Stir-Fry

Ingredients:

- 2 table spoons of vegetable oil

- 50g of butter

- 1 thinkly sliced onion

- 1 carrot, cut creatively or as you wish

- A handful of brown mushrooms thinly sliced

- 225g of bean sprouts, trimmed

- A handful of snow peas, trimmed

- 150g of broccoli

- 1 tablespoon of honey

- A dash of oyster sauce

- 200g of Tofu (orignal or spiced)

Method:

1. Heat oil and butter in a wok

2. First, add onion and cook for about 30 seconds.

3. Add carrot, broccoli and mushroom and fry for 1 minute

4. Add bean sprouts and snow peas and continue cooking for about 30 seconds.

5. Stir in honey and add oyster sauce and cook for long enough to just heat the sauce through.

Serve hot for lunch or dinner, and enjoy a delicious healthy dish.

A Lip Smacking Lunch

Chilli Chicken Skewers

ingredients
-750g chopped chicken breast fillets
-2/3 cup chilli jam
-600g baby potatoes
-olive oil cooking spray
-1 avocado, peeled and diced
-baby spinach and lemon wedges to serve
-12 pre-soaked skewers

method
1. thread chicken onto skewers
2. in a ceramic dish, combine chilli jam and 1 tablespoon of warm water
3. pour over chicken, turn to coat and refrigerate for 30 minutes
4. cook potatoes in a saucepan of boiling water for 10 minutes and then drain set potatoes aside to cool for 10 minutes, flatten potatoes with the palm of your hand and spray with oil
5. preheat barbecue
6. barbecue potatoes on each side for 5 minutes
7. grill skewers until cooked through, approximately 3 minutes each side
8. serve with avocado, spinach, potatoes and lemon wedges.

Let this hot little dish set your mouth on fire!

Breakfast Fest For Four

Scrambled Eggs with Herbs and Smoked Salmon

preparation Time: 8 minutes
cooking Time: 2 minutes

ingredients:
- 7 eggs
- 1/2 cup of thin cream

- salt and cracked black pepper

- 40g of butter

- 2 tabletspoons of chopped parsley, chives and dill leaves

- 4 bagels, split

- 100g of smoked salmon, flaked into pieces

method:

1. whisk eggs, cream and salt and pepper in a bowl
2. melt butter in a non-stick frying pan over medium-high heat until foaming
3. add egg mixture, sprinkle with herbs and cook for 3 minutes
4. gently draw in edges with a fork to allow uncooked egg to run underneath and cook until eggs are just set. Remove from pan and keep warm
5. meanwhile, place bagels in taoster or oven grill and toast untill golden brown
6. spoon eggs onto bagels and top with flaked salmon

Finally, enjoy this seasoned to your tastes...