Roast Chicken Stuffed with Grapes and Almond

Ingredients:

- 1.8kg fresh chicken
- Drizzle of olive oil
- Sprinkling of salt and pepper

Stuffing:

- 3 tbs butter
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 3 rashers beef bacon, diced
- 1/2 cup bread crumbs
- 1/4 cup chopped flat-leaf parsley
- 2 tbs tarragon
1/2 cup seedless grapes, halved
- Slivered almonds, toasted
- Salt and pepper to taste

Gravy

- 1/4 flour
-1/4 cup white wine
- 2 cups canned chicken stock
- 1/2 cup seedless grapes, halved
- Salt and pepper to taste

1. Wash chicken and pat dry. Pre- heat oven to 190C
2. To make stuffing, heat butter and stir fry onion, garlic and beef bacon gently till onion is softened. Add breadcrumbs and mix well. Remove from fire and stir in the rest of the stuffing ingredients. Add salt and pepper to taste.
3. Spoon stuffing into cavity of chicken. Secure cavity with a small skewer. Tie drumsticks together so that the chicken will roast more evenly. Rub the whole chicken with olive oil, salt and pepper. Place on roasting pan, breast side up- you can line the base of roasting pan with onion slices and/or leeks to act as a 'rack' for the roast. Cover breast area with foil so that it won't burn. 
4. Roast for 1 1/4hours to 1/1/2 hours, basting every 20 mins or so. Remove foil for 20 mins before end of roasting, To test if chicken is done, pierce the thickest part of the thigh with a think skewer-if juices run clear, it is cooked. 
5. Remove chicken from pan and allow to stand covered for 10 mins.
6. To make gravy, drain all but 1 tbs of fat from the roasting pan. Place pan over a low fire. When juices begin to sizzle add flour to make a smooth paste. Stir till paste browns, then add wine and stock. Mix well till sauce comes to a boil. Add grapes and simmer for 5 mins. Season to taste with salt and pepper.
7. Slice chicken and place on a bed of salad leaves and grapes with grape almond stuffing and gravy on the side.

* I triple the recipes for the chicken. 

Scotch Egg

INGREDIENTS

• 1lb ground lean pork or 1 lb ground turkey
• 1⁄2teaspoon salt
• 1teaspoon rubbed sage
• 1⁄2teaspoon pepper
• 1⁄2teaspoon thyme
• 1⁄8teaspoon clove
• 4large eggs, hard boiled (not too large)
• flour
• 1large egg
• 2cups fine dry breadcrumbs

DIRECTIONS

1. Mix the meat thoroughly with the seasonings and divide into four equal portions.
2. Have the four eggs hard boiled, for about 12 minutes.
3. Peel them, dip them in water and coat them in flour.
4. Wrap each egg evenly in a portion of meat, being sure they are covered completely.
5. Beat the remaining egg.
6. Dip each egg in the beaten egg then coat thoroughly in breadcrumbs.
7. Chill for one hour.
8. Bake until golden brown on a cookie sheet at 400°F; about 30 minutes.

Courtesy:

http://www.food.com/recipe/baked-scotch-eggs-69970

Kuih Lompang Pandan

Bahan-bahannya:

1 1/2 cawan tepung beras.

3/4 cawan gula halus.

2 cawan air.

5 helai daun pandan.

5 helai daun suji @ pandan serani.

1 tsp air kapur.

1 tbsp tepung jagung.

Kelapa parut putih.

Secubit garam.

Cara-caranya:

1. Kisar kedua-dua jenis daun pandan dengan 2 cawan air.Tapis.
2. Satukan air pandan,tepung beras,gula,tepung jagung  dan air kapur.Kacau sehuingga sebati.tapis.
3. Panaskan pengukus dan kukus acuan lompang sekejap.Jangan lupa sapukan acuan dengan sedikit minyak masak agar senang untuk keluarkan kuih nanti.
4. Masukkan adunan ke dalam jag dan tuangkan ke dalam acuan sehingga hampir penuh.
5. Kukus selama 15-20 minit sehingga "lesung pipit" terbentuk 
6. Sejukkan kuih sebelum keluarkan dari acuan.
7. Kukus kelapa parut sekejap dan gaulkan dengan sedikit garam.
8. Hidang kuih lompang dengan kelapa parut.

courtesy: http://mamakitchen-makcikmanggis.blogspot.com/2014/10/kuih-lompang-pandan.html

Lamb Shank cooked in a spiced yogurt curry

Ingredients

4 lamb shanks (preferably small ones; you can get the butcher to trim them as well)

6 cloves of garlic

1” ginger

2 tsp kashmiri chilli powder (mild paprika)

1 tsp coriander powder

For the curry;

3 tbsp vegetable oil

1 tbsp butter

1” cinnamon stick broken in half

6 green cardamom pods

5 cloves

12 black peppercorns

2 medium white onions thinly sliced

2 green chillies slit lengthwise

½ tsp kashmiri chilli powder (or mild paprika)

1 tsp turmeric powder

2 tsp coriander powder

1 heaped tbsp tomato puree

4 tbsp Greek yoghurt

400mls water

Salt to taste

½ tsp nutmeg

Fresh coriander chopped for garnish

1 tbsp lemon juice

1. Add the lamb shanks to a bowl. Blend the garlic and ginger with a little water to a fine puree to form a paste. Mix the chilli powder and coriander powder with the paste. Marinate the lamb shank in this spice paste for a few hours or even overnight.
2. To make the curry; in a heavy bottom large sauce pan heat the oil along with the butter. Add the cinnamon stick, green cardamom, cloves and peppercorn. Sizzle for a few seconds as they infuse the oil. Now add the onions and cook on a medium flame for 10-12 mins stirring often. Add the slit chillies and stir. The onions will start to soften and go light brown; at this stage add the chilli, turmeric and coriander powder. Stir well to cook the spices. If it gets too dry add a splash of water.
3. Add the tomatoes puree and frying for a minute making sure the spice mix does not stick to the bottom of the pan. Tip in the marinated lamb shanks sealing the pieces and cooking for 7-10 minutes. Add the Greek yoghurt along with the water and stir well to make a creamy gravy. Season to taste. 
4. Bring the curry to a boil and simmer for an hour stirring half way through the cooking process. Make sure to turn the lamb shanks over to coat them in the curry. Now add the nutmeg powder. Stir well and simmer with the lid slightly open for 20-25 minutes. 
5. The lamb at this stage will be tender and the curry will thicken. Garnish with coriander and some lemon juice. Serve with roti or naan and your choice of salad.

Courtesy: http://maunikagowardhan.co.uk/curry/nalli-gosht-lamb-shanks-cooked-in-a-spiced-yoghurt-curry/

Chicken Meatballs with Tomato Balsamic Glaze

Ingredients

For the Meatballs

1 large egg
3 tablespoons freshly chopped parsley
1 tablespoon tomato paste
1 clove garlic, minced
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound ground chicken (preferably Purdue, not extra lean all breast meat)
1/2 cup grated Pecorino Romano cheese
1/4 cup plus 2 tablespoons Italian seasoned bread crumbs

For the Glaze

1 tablespoon tomato paste
1 tablespoon extra virgin olive oil
1/2 tablespoon balsamic vinegar
1/2 teaspoon sugar


Instructions

1. Preheat the oven to 325°F.
2. In a large bowl, combine the egg, parsley, tomato paste, garlic, milk, salt and pepper. Mix well with a wire whisk, making sure the tomato paste is completely dissolved.
3. Add the ground chicken, grated cheese and breadcrumbs. Use your hand to mix the ingredients together; it will be somewhat wet. Form medium size balls (I think it's easiest to use a 3-tablespoon ice cream scooper with a wire scraper) and place onto an ungreased baking sheet or very large baking dish.
4. Make the glaze by combining all of the ingredients in a small bowl. Brush evenly over the meatballs. Bake for about 30 minutes, or until an instant read thermometer inserted into the center of a meatball registers 160 degrees. Remove from the oven and serve.

Courtesy from : http://www.onceuponachef.com/2009/12/chicken-meatloaf-with-tomato-balsamic-glaze.html

Bread and Butter Pudding

Ingredients

•  4 eggs
•  2 cups milk
•  300ml pure cream
•  1/4 cup caster sugar
•  1 teaspoon vanilla extract
•  1/4 teaspoon ground cinnamon
•  8 thick slices white bread, crusts removed
•  40g butter, softened
•  1/2 cup sultanas
•  2 tablespoons demerara sugar

Method

Step 1

Preheat oven to 180°C/160°C fan-forced. Grease a 5cm-deep, 17cm x 28cm (base) baking dish. Whisk eggs, milk, cream, caster sugar, vanilla and cinnamon in a bowl.

Step 2

Spread both sides of each bread slice with butter. Cut each slice in half diagonally. Arrange half the bread in rows in prepared dish. Sprinkle with half the sultanas. Repeat with remaining bread and sultanas.

Step 3

Pour egg mixture over bread. Sprinkle with demerara sugar. Bake for 30 to 35 minutes or until golden and set. Serve.

Chicken Stew

Ingredients

• 2 tablespoons olive oil
• 2 stalks celery, cut into bite-size pieces
• 1 carrot, peeled, cut into bite-size pieces
• 1 small onion, chopped
• Salt and freshly ground black pepper
• 1 (14 1/2-ounce) can chopped tomatoes
• 1 (14-ounce) can low-salt chicken broth
• 1/2 cup fresh basil leaves, torn into pieces
• 1 tablespoon tomato paste
• 1 bay leaf
• 1/2 teaspoon dried thyme leaves
• 2 chicken breast with ribs (about 1 1/2 pounds total)
• 1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)

Directions

• Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. 
• Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. 
• Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
• Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. 
• Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. 
• Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.

Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.

Ladle the stew into serving bowls and serve with the bread.

Recipe courtesy Giada De Laurentiis

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-stew-recipe.html?oc=linkback


Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-stew-recipe.html?oc=linkback

Easy Cranberry Upside Down Cake

Ingredients:

• 4 Tbs. (1/2 stick) unsalted butter, plus more for pan
• 3/4 cup firmly packed light brown sugar
• 2 cups fresh or thawed frozen cranberries
• 1 1/4 cups all-purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1 egg
• 1 cup granulated sugar
• 1/2 cup canola oil
• 1 tsp. vanilla extract
• 1/2 cup sour cream/ yogurt

Directions:

Prepare the glaze

Preheat an oven to 350°F. Butter a 9-inch round cake pan. Line the bottom of the pan with parchment paper and butter the paper.

In a saucepan over medium-low heat, combine the butter and brown sugar and heat, stirring, until melted and smooth. Scrape the glaze into the prepared pan, tilting the pan to spread it evenly. Arrange the cranberries evenly over the glaze.

Make the batter

Sift together the flour, baking powder, baking soda and salt into a bowl.

In a large bowl, using an electric mixer on medium speed, beat together the egg and granulated sugar until fluffy and lightened in color, about 2 minutes.

Reduce the speed to low, slowly add the oil and vanilla and beat until blended.

Beat in the sour cream just until no white streaks remain, then beat in the flour mixture until incorporated.

Carefully pour the batter over the cranberries, spreading it evenly with a rubber spatula.

Bake the cake

Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Transfer the pan to a wire rack and let cool for 10 minutes.

Run a thin-bladed knife around the edge of the pan, invert a serving plate on the pan, and invert both the plate and pan together. Lift off the pan, being careful not to burn yourself, and carefully peel off the parchment paper. Cut the cake into wedges and serve warm or at room temperature. Serves 8.

http://www.williams-sonoma.com/recipe/cranberry-upside-down-cake-fmf.html

Banana and Kiwi Smoothie

Ingredients

1 banana, peeled and cut into chunks

1 kiwifruit, peeled and sliced (about 1/2 cup)

1 cup low-fat yogurt

1/2 cup ice cubes

2 teaspoons maple syrup, optional

Directions

Combine all of the banana, kiwi, yogurt, ice, and syrup in a blender and whir together until smooth. Pour into glasses and serve immediately.


Nutrition Information
Servings Per Recipe: 2
PER SERVING: 155 cal., 2 g total fat (1 g sat. fat), 28 g carb. (3 g fiber), 7 g pro.

http://www.fitnessmagazine.com/recipe/drinks/banana-and-kiwi-smoothie/

Honeydew and Kiwi Fruit smoothie

Ingredients:

2 cups cubed honeydew

1 small Granny Smith apple, peeled, cored, and cut up

1 kiwifruit, peeled and cut up

2 -3 tablespoons sugar

1 tablespoon lemon juice

1 cup ice cubes

Honeydew and/or kiwifruit slices


Directions

In a blender container, combine honeydew, apple, kiwifruit, sugar, and lemon juice. Cover and blend until smooth.

Add ice cubes; cover and blend until cubes are crushed and mixture is slushy. Garnish with additional honeydew and/or kiwifruit slices, if desired.


Nutrition Information
Servings Per Recipe: 3
PER SERVING: 110 cal., 27 g carb. (3 g fiber), 2 g pro.

http://www.fitnessmagazine.com/recipe/drinks/honeydew-kiwifruit-smoothie/

Peanut Butter and Banana Smoothie

Ingredients

10 ounces skim milk or plain soy milk

1 tablespoon natural peanut butter

1 medium banana


Directions

Make it: In a blender, combine all ingredients and mix until smooth. Use 6 ice cubes for a thicker consistency.


Nutrition Information
Servings Per Recipe: 1
PER SERVING: 303 cal., 9 g total fat (2 g sat. fat), 45 g carb. (4 g fiber), 16 g pro.

http://www.fitnessmagazine.com/recipe/desserts/peanut-butter-banana-smoothie/

Sweet Cherry Tomatoes and Sausage Bake (Jamie Oliver)

Ingredients

2kg lovely ripe cherry tomatoes (mixed colours if you can get them)

2 sprigs each of fresh thyme, rosemary & bay leaves

1 tablespoon dried oregano

3 cloves garlic, peeled & chopped

12 good quality  sausages

Extra virgin olive oil

Balsamic vinegar

Sea salt

Ground black pepper

Method

1. Preheat oven to 190 degrees. Get yourself an appropriately sized roasting tray, large enough to take the tomatoes in one snug-fitting layer.
2. Put in all of your tomatoes, the herb sprigs, oregano, garlic and sausages.
3. Drizzle well with extra virgin olive oil and balsamic olive oil. Season with sea salt and ground black pepper.
4. Toss together, then make sure the sausages are on top. Pop the tray into the oven for half an hour. After this time, give it a shake and turn the sausages over.
5. Put back into the oven for fifteen to thirty minutes depending on how golden and sticky you like your sausages.
6. Once it’s cooked, you’ll have an intense tomatoey sauce. If it’s a little too thin, lift out the sausages and reduce the sauce down to a consistency you like. (note, make sure the roasting tray can go from the oven to the stovetop!).
7. Put the sausages back into the pan. Check the seasoning and serve either with a good quality loaf of bread warmed through in a low oven or with mashed potato, rice or polenta, a green salad, and a nice glass of wine!

Talam Pandan

Bahan Utk Lapisan Bawah

1 cawan tepung beras

1 s/b tepung jagung

1/2 cawan gula (saya tambah 2 sb lagi)

2 cawan santan cair + sikit garam

1 cawan jus pandan + pewarna hijau

1 sb air kapur

Cara Masak

 Lapisan Bawah

• Panaskan kukusan dan sapukan minyak pada loyang 8 inci dan kukus sebentar.
• Masukkan semua bahan lapisan bawah ke dlm mangkuk dan kacau rata. Tapiskan.
• Masak adunan sebentar sehingga naik wap dlm 10 minit dan kacau sentiasa.
• Tuangkan kedalam loyang dan kukuskan sehingga masak anggaran selama 20 minit.

= sementara itu, bolehlah sediakan bahan lapisan atas pula.

Bahan Lapisan Atas

1/2 cawan tepung beras

4 sudu besar tpng jagung

3 cawan santan sederhana pekat

1 s/k garam

Cara Masak

 Lapisan Atas

• Gaulkan semua bahan lapisan atas dan tapiskan.
• Masakkan sekejap adunan ni diatas api yg perlahan. Sentiasa kacau supaya adunan ni tidak berketul2 (dlm 10 minit)
• Bila adunan lapisan bawah telah masak, cakarkan sikit dgn garfu dan tuangkan adunan lapisan atas ke atas lapisan bawah tadi.

( sekiranya ada sedikit air atas lapisan tu, bolehlah lapkan sedikit guna kertas tisu dan cakarkan)

• Kukus lagi selama 20 minit. Setelah siap, angkat dan sejukkan.
• Sejukkan betul2 sebelum potong dan hidangkan.( potong guna pisau plastik/pisau kek)

Courtesy: http://www.kongsiresepi.com/read/2325/0/

Spiced carrot and lentil soup(Better version)

Ingredients

2 tsp cumin seeds/ 1 tsp cumin powder

pinch chilli flakes/ 1 1/2 tsp blend chilli

2 tbsp olive oil

600g carrots, washed and coarsely grated 

3 potatoes

140g split red lentils

1l hot beef stock (from 2 cubes)

500g beef

125ml milk

plain yogurt and naan bread, to serve

Method

1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. 
2. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. 
3. Simmer for 15 mins until the lentils have swollen and softened.
4. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). 
5. Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

tweak from: http://www.bbcgoodfood.com/recipes/2089/spiced-carrot-and-lentil-soup

Roast Chicken

4.5-5lb Chicken

1. Put half stuffing under skin over breast by loosening skin from neck end.
2. Secure neck skin to keep stuffing in place- but leaver room for stuffing to expand.
3. Put other half in cavity (make sure cavity is properly cleaned out)
4. Make sure skin is dry then smear with 3oz butter. Season with salt and pepper
5. Lay chicken on its back in a roasting tin. Roast at 190C for 20 mins per pound (stuffed weight)+ an extra 20 mins if required.
6. Every 20mins baste with buttery juices to keep it moist.
7. Increase to 220C for the last 20mins to crisp the skin.

Bread and cranberry sauce

Bread sauce

1. Heat 1 pint of milk with 1 small onion thickly sliced. 
2. 1 stick of celery chopped, 1 carrot sliced, 6 cloves, 6 black peppercorns and 2 bay leaves and leave for flavours to develop. 
3. Strains pn 4oz fresh breadcrumbs, cook gently for 15 minutes. 
4. Add double cream, butter and salt to taste.

Cranberry sauce

1. Simmer a 205g jar cranberry sauce with 4oz cranberries and juice half an orange for 15 mins until tender. 

Claypot rice

INGREDIENTS

6 dried shiitake mushrooms

4 boneless, skinless chicken thighs, cut into 1/2-inch pieces

2 teaspoons brown sugar

1 teaspoon cornstarch

2 tablespoons oyster sauce

2 tablespoons light soy sauce

1 tablespoon dark soy sauce

1 tablespoon Chinese rice wine

1 teaspoon sesame oil

Fine salt and white pepper

2 tablespoons vegetable oil

2 cloves garlic, minced

1 Chinese sausage, sliced diagonally into 1/4-inch pieces

1 cup white jasmine rice, rinsed and drained

1 1/2 cups chicken stock

2 scallions, finely chopped



DIRECTIONS

1. In a small bowl, soak the mushrooms in warm water until soft, about 30 minutes. Rinse the mushrooms and pat dry. Remove the stems, thinly slice the caps and set aside.
2. Mix the chicken, brown sugar, cornstarch, oyster sauce, light soy sauce, dark soy sauce, rice wine, sesame oil, 1/8 salt and 1/4 teaspoon pepper in a medium bowl. Cover and place in the refrigerator to marinate for at least 20 minutes.
3. In a wok or large nonstick pan over high heat, add the vegetable oil, swirling to coat. Add the garlic and stir-fry until fragrant, about 20 seconds. Add the marinated chicken and stir-fry for 1 minute. Add the sausage and shiitake mushrooms, stir-fry for 30 seconds more. Transfer to a platter and set aside.
4. Place the rice and chicken stock in a clay pot or heavy metal pot and bring to a boil, covered, over medium-high heat. Reduce the heat and simmer, allowing the rice to steam for 15 minutes.
5. Spread the chicken stir-fry over the rice and continue to steam, covered, over low heat until the chicken is cooked through, about 15 minutes. Stir thoroughly, garnish with scallions and serve immediately.

http://www.cookingchanneltv.com/recipes/clay-pot-chicken-with-shiitake-mushrooms-and-chinese-sausage.html

Beef Stew

Ingredients:

 2 pounds beef stew meat, cut into 1 inch cubes

 1/4 cup all-purpose flour

 1/2 teaspoon salt

 1/2 teaspoon ground black pepper

 1 clove garlic, minced

 1 bay leaf

 1 teaspoon paprika

 1 teaspoon Worcestershire sauce

 1 onion, chopped

 1 1/2 cups beef broth

 3 potatoes, diced

 4 carrots, sliced

 1 stalk celery, chopped

Directions:

1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. 
2. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
3. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

http://allrecipes.com/recipe/slow-cooker-beef-stew-i/

Roast Lamb

Ingredients:

• 1 bulb garlic, 3 cloves peeled and crushed, the others left whole
• 1 small bunch fresh rosemary, half the leaves removed and coarsely chopped, half in sprigs
• zest of 1 lemon
• olive oil
• 2 kg quality leg of lamb
• sea salt
• freshly ground black pepper
• 1.5 kg potatoes, peeled and cut in half

For the mint sauce

• 4 tablespoons chopped fresh mint leaves
• 1 teaspoon sugar
• 2 pinches salt
• 1 tablespoon hot water
• 3 tablespoons wine vinegar

Method:

1. Preheat the oven to 200ºC/400ºC/gas 6 and place a roasting dish for the potatoes on the bottom. 
2. Mix the crushed garlic, chopped rosemary, lemon zest and olive oil together. Season the lamb with salt and pepper and rub the marinade into it. Place on the hot bars of the oven above the tray. 
3. Boil the potatoes, simmer for 10 minutes and scuff the edges. Add the rosemary sprigs and whole garlic cloves, season with salt and pepper and drizzle over a good lug of olive oil. Tip the potatoes into the tray and place under the lamb to catch all the lovely juices. 

To make the mint sauce, mix the chopped mint, sugar, salt, hot water and wine vinegar.

1. Cook the lamb for about an hour and 15 minutes if you want it pink, or an hour and a half if you want it more well done. Take it out of the oven and cover with tinfoil and leave for 15 minutes before serving. Carve and serve with the potatoes and mint sauce.

Courtesy:
http://www.jamieoliver.com/recipes/lamb-recipes/best-roast-leg-of-lamb/

Christmas Cake with Royal Icing

Ingredients

• 1kg mixed dried fruits (any blend of raisins, sultanas, currants, mixed peel, dried cranberries, glacé cherries, chopped dried apricots, dates, dried figs or dried pineapple)
• 150ml sherry, brandy, rum or brewed tea, plus extra for feeding
• zest and juice 2 oranges, 2 lemons or 4 clementines
• 250g pack unsalted butter, softened, plus extra for the tin
• 250g light, soft brown sugar
• 2 tsp vanilla extract
• 4 eggs
• 200g plain flour
• 2 tsp mixed spice
• 100g whole or flaked almonds, chopped hazelnuts, walnuts or brazil nuts (optional)

Method

1. Put your chosen dried fruit mixture into a large bowl with your choice of alcohol or tea, citrus zest and juice. Mix well, cover and leave overnight.
2. Heat oven to 160C/140C fan/gas 3. Butter and double-line a deep cake tin – 20cm round or 18cm square – with enough baking parchment to come about 2.5cm above the top of the tin. Wrap the outside of the tin with a few sheets of newspaper, securing with staples or string.
3. Beat the butter, sugar and vanilla until creamy, then beat in the eggs one by one. Tip in the flour, mixed spice, soaked dried fruit and any liquid from the bowl, plus your chosen nuts, if using. Stir everything together, then scrape into the cake tin. Using the back of your spoon, make a slight dent in the centre of the mixture, then bake for 1½ hrs.
4. Reduce oven to 140C/120C fan/gas 1, loosely cover the top of the cake with a double sheet of foil or baking parchment, and bake for another 45 mins-1 hr or until a skewer poked right to the bottom comes out clean. Cool in the tin, then lift out and wrap in greaseproof paper or baking parchment. Keep in a cake tin with a tight-fitting lid, or wrapped in a large sheet of foil, in a cool, dark place for up to 6 months. Open the cake every week or two to feed by poking with a skewer in several places and dribbling over a little more of your chosen alcohol or tea.

courtesy:

http://www.bbcgoodfood.com/recipes/850633/asyoulikeit-christmas-cake

Royal Icing

Ingredients

 1 lb 2 oz (500 g) icing sugar, sifted

 3 large egg whites

 1 teaspoon glycerine

Method

1. Place the egg whites in a bowl, then stir in the icing sugar, a spoonful at a time, until the icing falls thickly from the spoon. 
2. At this stage, stop adding any more sugar and whisk with an electric whisk for 10 minutes or until the icing stands up in stiff peaks, then stir in the glycerine.

courtesy:

http://www.deliaonline.com/recipes/type-of-dish/party-food/accompaniment/royal-icing.html

Buttery Streusel Blueberry Muffin

Ingredients:

STREUSEL

• 1/2 cup (100g) dark or light brown sugar
• 1/2 cup (67g) pecans or walnuts, chopped
• 1 teaspoon ground cinnamon

MUFFINS

• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) light or dark brown sugar
• 2 large eggs, room temperature preferred
• 1/2 cup (120g) yogurt/ sour cream
• 2 teaspoons vanilla extract
• 1 and 3/4 cups (220g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup (60ml) milk (any kind)
• 1 and 1/2 cups (250g) fresh or frozen blueberries (do not thaw)

Directions:

1. Preheat oven to 425F degrees. Spray two 12-count muffin pans with nonstick spray or line with cupcake liners (this recipe makes 14 muffins, so there will be two batches). Set aside.
2. Make the streusel: In a small bowl, toss together the brown sugar, nuts, and cinnamon. Set aside.

Make the muffins:

1.  In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. 
2. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. 
3. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
4. In a large bowl, toss together the flour, baking soda, baking powder, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. 
5. Add the milk, gently whisking until combined and little lumps remain. Fold in the blueberries with a wooden spoon or rubber spatula. Don't worry if the blueberries bleed a little - my batter was purple in some spots; it looks pretty when baked.
6. Layer in 1 Tablespoon of batter, then top with a little streusel, then more batter until the muffin tins or liners are full all the way up to the top. You want them overflowing. 
7. Top with more streusel. Bake in batches for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 18-21 more minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-26 minutes.
8. Allow to briefly cool before serving. Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Muffins freeze well for up to 2 months.

Courtesy:
http://sallysbakingaddiction.com/2014/05/10/buttery-blueberry-streusel-muffins/

Kuih Cara Manis

BAHAN-BAHANNYA :-)

2 cawan tepung gandum
3 cawan santan kelapa (nak sedap guna yang fresh)
2 biji telur
3 helai daun pandan
Beberapa titik pewarna hijau
Gula pasir secukupnya, sebagai inti
Garam secukup rasa (bagi rasa lemak2 masin)
Sedikit minyak masak, untuk lenser acuan

CARA MEMBUATNYA :-)

1. Daun pandan dicuci, potong kecil dan kisar bersama santan, kemudian tapis. Satukan bersama tepung gandum, pewarna hijau, telur dan kacau rata dengan whisk hingga semua sebati, tambah garam secukup rasa. Kacau dan tapis adunan tadi. Ketepikan sebentar.
2. Panaskan acuan kuih cara (acuan kuih baulu) atas dapur gas, bila panas kecilkan api pada tahap minima. Lenser sedikit minyak masak pada setiap ruang acuan (guna daun pandan yang dilipat, diikat dan diracik hujungnya).
3. Isi adunan tadi dalam bekas bermuncung (kole atau teko) tuang dalam setiap acuan tadi hingga hampir penuh. Letakkan sedikit gula pasir pada setiap kuih (anggaran 1/3 camca teh). Tutup permukaannya acuan dengan tudung periuk. Masak hingga kueh menjadi pucat dan tidak melekat bila disentuh.
4. Berhati2 keluarkan kuih dari acuan dan sejukkan. Oles sedikit minyak setiap kali memasak kuih yang baru. Hidangkan untuk minum petang.... Selamat mencuba..

Courtesy from this blog:

http://resepinannie.blogspot.com/2014/07/kuih-cara-manis.html