BROCOLLI FRITTERS

Ingredients

3 cups broccoli, steamed and finely chopped.
1/3 cup feta or parmesan cheese
3 scallions, finely chopped
2 tbs fresh dill, finely chopped.
2/3 cup almond flour/meal.
2 eggs, beaten.
1 tbs olive oil.
1/2 tsp salt.
1/4 tsp white/black pepper.

Method

(make sure to dry the broccoli with a paper towel as best you can, without mashing it).
Using your hands, combine all the ingredients in a bowl.
Heat a non stick pan on high.
When it gets hot, use an ice cream scooper (or whatever spoon you have) to place mixture on the pan.
Slightly flatten each fritter with the spoon/spatula.
Cook on LOW HEAT for 5 mins on each side (like pancakes). Until they are golden brown.
Recipe makes approximately 8-9 delicious fritters.
Could serve with yogurt or chilli sauce, Enjoy.

BRIOCHE BREAD

Ingredients

10g dry active yeast
250ml lukewarm water
675g bread flour or all-purpose flour
50g caster sugar
1 teaspoon salt
2 eggs, beaten
60ml vegetable oil
2 tablespoons sesame seeds (optional)

1 egg yolk and 1 teaspoon cold water for brushing

Directions

In a small bowl, dissolve yeast in warm water. Let stand until frothy, about 10 minutes.
In a large bowl, stir together the flour, sugar and salt. Make a well in center of the bowl and mix in the eggs, oil and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
Deflate and punch down the dough, transfer to floured surface and cut into two equal portions. Divide each portion into three ropes.Loosely plait the three ropes together. Cover and let rise one hour more.
Beat the egg yolk with 1 teaspoon of water to make a glaze and brush onto the bread. Sprinkle with sesame seeds. Preheat oven and bake for 30 minutes at 180 degrees C or until golden brown Let cool on a wire rack. Ready to serve with butter or jam.

MELTING MOMENTS COOKIES

The most crumbly, buttery, and delicious cookies ever. So easy to make but yields the best melting moments cookies.

Ingredients:

125g (1/2 cup+1 tablespoon) butter, room temperature
40g (5 1/4 tablespoons) powdered sugar
1/4 teaspoon pure vanilla extract, optional
125g (3/4 cup+1 1/4 tablespoons) potato starch (preferred) or cornstarch
80g (3/4 cup+2 1/2 teaspoons) cake flour
Powdered sugar for dusting cookies

Method:

Preheat oven to 350 degree Fahrenheit. Line the baking sheet with parchment paper.
In a mixing bowl, beat butter, powdered sugar until creamy, light and fluffy. Add in the vanilla extract and stir well. Fold in the potato starch, cake flour and mix well until a soft dough is formed.
Divide the dough into 2 rounds. Use your palms to shape them into small balls. To make the pattern on the cookies, use a fork and press gently onto the top of the round cookies. Dip the fork in water after each press to prevent the cookie dough from sticking to the fork. Place baking sheet in the bottom part of the oven. Bake for about 10 minutes or until the cookies turn very slight brown. Remove from the oven and let cool for about 5 minutes. Dust some powdered sugar over cookies before serving.

Butter Icing :

60g butter, softened
2/3 cup (110g) icing sugar
2 teaspoons finely grated lemon rind
1 tablespoon lemon juice

Use an electric mixer to beat the butter and icing sugar in a bowl until light and fluffy. Add the lemon rind and juice and beat until combined. Spread the butter mixture over the flat side of half the biscuits and sandwich together with remaining biscuits.

Note : Potato starch and potato flour are completely different. Make sure you get potato starch for this recipe. In baking, potato starch adds a feather light texture to cookies.

Chicken Porridge

Ingredients

6 cups water
4 cups chicken broth or 4 cups water and 1 chicken cube
1 1/2 pounds bone-in chicken legs or thighs, skin removed and trimmed of excess fat
1 cup long-grain white rice
1 (1-inch) piece fresh ginger, skin on and sliced into 4 pieces
2 teaspoons salt, plus more as needed
Pinch freshly ground white pepper, plus more as needed
Coarsely chopped fresh cilantro, for garnish
Thinly sliced scallions, for garnish
Feel free to add more garnishes like soy sauce, fish sauce, fried shallots, or roasted salted peanuts to spice up this dish.

Instructions

Place all ingredients except the cilantro and scallions in a rice cooker, stirring occasionally, until the rice has completely broken down and the mixture is creamy, about 1 hour. Remove the chicken to a cutting board. When it’s cool enough to handle, shred the chicken into bite-sized pieces, discarding the cartilage and bones. Stir to combine, taste, and season with additional salt and pepper as needed. Ladle into bowls and top with cilantro and scallions.

Moist Carrot Cake

Ingredient

2 cups all purpose flour
2 tsp. bicarbonate soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. nutmeg
4 eggs
1 1/4 cups olive oil
1 cup castor sugar
1 cup brown sugar
2 tsp. vanilla
3 cups grated carrots
1 cup chopped nuts (pecans or walnuts)

Cream Cheese Frosting:

250gm cream cheese, softened
1/2 cup butter, softened
2 cups icing sugar
1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 325°F. Prepare cake pan and lining with parchment or wax paper. Mix together in a bowl together flour, bicarbonate soda, baking powder, salt, cinnamon and nutmeg.
In a bigger bowl, whisk together eggs,olive oil, sugars, and vanilla for about minute or so. Add the dry ingredients to the wet mixture and mix for about 2 minutes more. Add the grated carrots. Then add nuts if desired. Pour batter in prepared cake pans and bake for approx. 35 to 40 minutes. Test for doneness by inserting a skewer, it should be dry when taken out. Cool then fill and frost with cream cheese frosting. Garnish with more nuts.

To make the cream cheese frosting: a bowl beat together cream cheese and butter until creamy. Add in icing sugar and beat for a minute. Add vanilla. Scrape down the sides of the bowl and beat for another minute.

FISH AND CHIPS

Ingredients

6 fish dory (frozen and thawed)
1 1/4 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1 teaspoon turmeric powder
1 teaspoon salt & pepper (plus seasoning of your choice,secukup rasa, etc)
1 1/2 cup water
1 teaspoon dill (optional)
oil (for frying)

Directions

Mix together 1 cup flour, 1/4 cup cornstarch, baking powder ,salt & pepper in a bowl. Stir and add enough water to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon. Season the batter to taste if desired with seasoning of your choice. I suggest "secukup rasa" seasoning and set aside.In another bowl, mix together remaining 1/4 cup flour and 1/4 cup cornstarch.Heat oil in a deep pan .
Dredge the fish in the dry flour/cornstarch mixture. Shake off any excess.This allows the batter to stick to the fish.
Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.
Cook the fish one or two pieces at a time until golden brown.Drain on paper towels. Sprinkle dill on top.
Serve while hot with mix vege, fries, mayonnaise and chill sauce.

Blooming Onion And Dipping Sauce

Ingredients

Blooming Onion:

1 egg
1 cup milk
1 cup all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1 teaspoon paprika
1/2 teaspoon ground black pepper
1/3 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon ground cumin
1 large sweet onion
3/4 cup vegetable oil for frying

Dipping Sauce:

1/2 cup mayonnaise
1 tablespoon chilli sauce
1/3 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 pinch ground black pepper
1/3 teaspoon cayenne pepper

Directions

To make sauce: In a medium bowl, combine mayonnaise, chilly sauce,1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.
To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix.
To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create 'petals': First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful).
Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water.
Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion.
Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries.
Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center or just put at the side.

Cajun Chicken And Blooming Onion With Mango Salsa

Ingredients

4 single chicken leg quarters, skin on
2 tablespoons vegetable oil
2 teaspoons salt
1 teaspoon cajun spice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon ground black pepper

Mango Salsa

1 ripe mango
1 avocado, halved, stone removed, peeled, finely chopped
1 red capsicum, halved, finely chopped
1/2 red onion, finely chopped
1 tablespoon fresh lime juice
1 tablespoon finely shredded fresh mint
Salt & sugar to taste

Method

Combine oil, salt, garlic and onion powders, oregano, thyme, cajun, paprika, cayenne and black pepper in a large bowl. Add chicken and turn to coat.Preheat the oven to 200 degree Celsius, lay the chicken on a grill and a grill plate below to catch the oil. Keep the left over used marinade. Roast the chicken for 20 minutes, “drip” generously the left over marinade over the chicken thighs by using a spoon, continue to roast for another 20 minutes until the thigh is fully cooked. Transfer to a plate. Cover loosely with foil and set aside.
Meanwhile, to make salsa, cut mango cheeks close to seed and peel away skin. Finely chop. Combine in a bowl with avocado, capsicum, onion, lime juice and mint. Season with salt and sugar. Serve chicken with salsa and blooming onion.