Sunday, August 29, 2010

Fruit Cocktail


5 large oranges
3 apples
1 banana
1/2 kg grapes
1 watermelon
1 pineapple
castor sugar

Slice off the tops of the oranges and scoop out the inside, being careful not to
break the inside white skin of the orange peel. Cut in small pieces the banana,
pineapple, apples, grapes and scoop the watermelon with the spoon.
Mixed all the fruits inside the container or bowl, sweeten to taste
with the castor sugar and filled with crushed ice.
Put inside the refrigerator for at least 30 minutes and served as sauce with ice cream.
Fruit cocktails may be made from mixtures of almost any fruits, canned or fresh.
As a rule, combinations of sweet and sour fruit are most piquant in flavour.

Tuna Casserole


2 cups chopped brocolli
2 cups chopped cauliflower
2 cans tuna in water, drained
2 cans cream of mushroom soup
5 potatoes (big ones)
2 tbsp butter
1/3 cup fresh milk
Salt and pepper to taste
1/2 cups grated cheddar cheese
1 cup crushed potatoes chips (optional)

Preheat oven to 400%F. In a large casserole , add the brocolli, cauliflower, tuna and
mushroom soup and cook for 2 minutes on stove. Remove from heat and set aside.
Bring to boil water or steam the potatoes for 20 minutes.
Mash potatoes with butter, season to taste with salt, pepper and fresh milk.
Place brocolli, cauliflower, tuna and mushrrom soup in the baking dish.
Distribute mashed potatoes on top. Rough up with the folk so
that there are peak that will brown nicely.
You can use the folk to make some design in the potatoes as well. Sprinkle
the cheese and crushed potato chips over the top and cook
for 20 minutes at 400%F in the oven, until the topping has browned.

Ready to serve.

Wednesday, August 25, 2010

Avocado dip


2 Avocado
1 lime
pepper, salt
2 garlic cloves (optional)

Avocado Dip makes a good side for grilled or pan-fried meat,
poultry or hamburger and meatball.
It also makes a perfect dip for tortilla chips, nachos or is a great spread as well.
Preferably use ripe slightly soft avocados for this dip.
Peel the avocado and dice. Transfer to a bowl.
With a fork mush the avocado. Add freshly squeezed lime juice and stir.
Season with ground black pepper, salt and pressed garlic.
Store the avocado dip in the refrigerator until ready to serve.
The longer the avocado dip stands the more dramatic the flavour will become.

Tuesday, August 24, 2010

Steak Sauce


2 Oranges
50 gm raisin
2 tbsp soy sauce
2 tsp vinegar
2 tsp Dijon mustard
1 tsp orange peel
1 tbsp ketchup
1 tbsp chilli sauce

Put 2 tbsp freshly squeezed orange juice in a small saucepan.
Add raisin, soy sauce, vineger, mustard, grated orange peel, ketchup (heinz is best )
and chilli sauce. Bring to a boil and simmer for 2 minutes on medium heat.
Put in a blender and puree well. Fill hot sauce into sterilized jars, seal tightly,
let it cook down and store in the refrigerator for up to 3 months.
Perfect for steaks and everything from the grill.

Monday, August 23, 2010



1 sponge cake
1 box of jelly crystal
400ml hot water
5 tbsp custard powder
1/2 cup ideal milk
1 1/2 cup water
1/2 cup castor sugar
1 tin peaches
strawberry , banana , whipped cream (optional)

Custard : In the medium size heavy saucepan, combine custard powder,
ideal milk, water and castor sugar. Gradually stir.

Cook over medium heat stirring constantly until tickened and bubbly.
Cook and stir for 2 minutes more. Remove from heat.

Jelly : Put the jelly in the container and add hot water and stir.

Cut the sponge cake and cover half of the trifle dish or deep glass bowl.
Cover the cake with the custard. Arrange the peaches on the custard
and pour the jelly on the top of the custard and peaches.
Decorate the trifle with the whipped cream.
Cover the bowl with the plastic wrap and refrigerate the trifle for at least
2 hours or up to overnight, or put in the fridge at least 30 minutes.
To serve, scoop out large spoonful going down to the bottom layer.
Ready to serve.

Mashed Potatoes


1 1/2 Ibs potatoes, peeled
1/2 tsp salt
4 tbsp heavy cream
2 tbsp butter
1 tbsp milk
salt and pepper

Put potatoes into a saucepan. Add 1/2 tsp salt. Add water until potatoes
are covered. Bring to boil, reduce heat and simmer, covered 15-20 minutes
or until done. A fork can easily be poked through them.
Warm cream and melt butter, together in a pan on the stove.
Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter.
Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further,
adding milk to achieve the consistency you desire.
(Do not over beat or your potatoes will get gluey)
Salt and pepper to taste.
Ready to serve.

Saturday, August 21, 2010

Shrimp Salad Canapes


1 kg live shrimps
2 thick seedless cucumbers
cut into 36 (1/4 inch thick) slices
2 tbsp mayonnaise
2 tsp fresh lime juice
1 1/2 tsp minced fresh capsicum
1/4 tsp salt & pepper
1/3 cup finely diced peeled mango
1/4 cup finely chopped celery
2 tbsp finely chopped red onion

Garnish : thinly sliced fresh salad

Cook shrimps with boiling salted water partially covered,
over moderately high heat 3 minutes from time it enters water,
then transfer with tongs to sink to cool.
While shrimps is cooking, cut each cucumber slice with scalloped cutter
(if using), discarding trimmings.
Whisk together mayonnaise, lime juice (to taste), salt and a pinch of pepper.
When shrimp is cool, add shrimps, mango, celery,
onion and capsicum to dressing and tost well.

Top each cucumber round with one rounded teaspoon shrimp salad.

Ready to serve.

Friday, August 20, 2010

Carrot Apple Salad

Grated carrot salad has to be one of the easiest dishes in the world to prepare.
The trick is to start with the best carrots you can find.
Many traditional carrot salad recipes also call for crushed pineapple,
but i think with the apples, raisins and carrots, it's sweet enough.


3-4 cups freshly grated carrots

1/2 - 1 cup raisins

1 large apple, cored and chopped

1/4 to 1/3 cup mayonnaise

Combine all ingredients in a medium sized bowl.

Ready to serve.

Wednesday, August 18, 2010

Butterfly Moist Chocolate Cake

Butterfly Moist Chocolate Cake


150gm softened butter
1 1/2 cups castor sugar
2 cups all- purpose flour
3 eggs
250 ml cold water
1 tbs baking powder
1/2 tsp bicarbonate soda
1/2 cups unsweetened cocoa powder
1 tsp vanila essence

Chocolate Fudge

1/2 cups cocoa
2 tbsp corn flour
2 eggs
1 cup ideal milk
1 cup water
3/4 white sugar
1 tsp vanila essence
100gm butter

Chocolate Cake

Beat butter and sugar.
Add eggs and essence vanila.
Mix flour, cocoa powder, baking powder,
bicarbonate soda , sugar in a bowl.
Mix everything together until smooth,
either by hand or by using an electric mixer at slow speed.
If the batter is too runny you may add slightly more flour.
Transfer to bake tin and bake at 350 degrees
until a wooden pick inserted in center comes out clean,
approximately 35 to 45 minutes.

Chocolate Fudge

Mix all chocolate fudge ingredients and cook by using
double boiler and stir until thicken for 10 minutes.
Ready to serve

Best Moist Chocolate Cake Recipe You've Ever Tasted!

Apple Crumble

Apple Crumble with cream or vanila ice cream.


6 apples
6 tablespoons sugar
1 teaspoon cinnamon
2 teaspoons butter

4 teaspoons butter
1/2 cup brown sugar
1/2 cup flour
1/2 cup rolled oats (optional)

Peel and slice apples into greased baking dish.
Combine sugar and cinnamon and sprinkle over apples.
Dot with two teaspoons of the butter.
Blend the remaining four teaspoons of butter into brown sugar.
Mix and add flour and rolled oats.
Spoon mixture over apples.
Bake at 350F for 15mins.
Uncover and bake until crust is golden and apples are tender
(approx. 35 minutes.)

Serve warm or cold with whipped cream. Delicious!

Roti Arab

Roti Arab

1000g plain flour
11g dry yeast
1 1/2 cups water
6 table spoon milk powder
2 eggs
6 tbsp Castor sugar
1 tbsp salt
4 tbsp butter
6 tbsp glutinous rice flour
6 tbsp blended rice flour

Mix dry yeast & 1 tbsp sugar with warm water.
In another bowl combine egg, butter, sugar, salt and mix well.

Add the milk powder, flour into the bowl and mix well until blended.
Mix with fork into a bowl and after that,
knead for about 5 -10 minutes until it turns into a smooth shiny ball.

Leave the ball of dough in the mixing bowl in a warm place.
Cover with a clean towel.
Wait for the ball to expand twice its size. It takes only 30 minutes.
Then make a small ball ,knead a bit and roll out on a floured surface.
Gently roll dough 1cm thick with floured rolling pin.

Fry until golden brown. Remove from oil and drain with kitchen towels.
Ready to serve.

Monday, August 16, 2010

Pita Bread Scramble Eggs

Pita Bread Scramble Eggs


5 pieces pita bread
6 large eggs
1 onion (finely chopped)
25gm butter
1 tsp olive oil
Coarse paprika or black pepper
Salt & White pepper
Salad and tomato

Heat olive oil & butter in a pan over medium-high heat.
Add onion, cook for 2 minutes. Add eggs, salt and pepper.
Stirring occasionally for another 2 minutes.
Toast the pita bread. Cut into two.
Insert the pita bread with salad, tomato and scramble eggs.
Sprinkle with paprika or black pepper.
Ready to serve.

Saturday, August 14, 2010

Garlic Bread

1 French bread
1/2 cup unsalted butter, softened
2 large cloves of garlic, smashed and minced
1 tbs freshly chopped parsley (or dry parsley)
1/4 cup grated parmesan cheese (optional)

Preheat oven 350 %F
Cut the bread . Mix butter, garlic and parsley together in a small bowl.
Spread butter mixture over the bread.
Place on a baking pan and heat in the oven for 10 minutes.

Remove pan from oven, sprinkle parmesan cheese over bread if you want.
Return to oven on high heat for 3 minutes until the cheese bubbles.

Remove from oven , let cool a minute and serve immediately.