Simple Seafood Chowder

Ingredients

• 1 tbsp vegetable oil
• 1 large onion, chopped
• 100g streaky bacon, chopped
• 1 tbsp plain flour
• 600ml fish stock, made from 1 fish stock cube
• 225g new potato, halved
• pinch mace
• pinch cayenne pepper
• 300ml milk
• 320g pack fish pie mix (salmon, haddock and smoked haddock)
• 4 tbsp single cream
• 250g pack cooked mixed shellfish
• small bunch parsley, chopped
• crusty bread, to serve

Method

1. Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
2. Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
3. Add the mace, cayenne pepper and some seasoning, then stir in the milk.
4. Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.

http://www.bbcgoodfood.com/recipes/2121649/simple-seafood-chowder

Five Spice Crispy Duck Legs

INGREDIENTS

8 duck legs (at room temperature)

4 large sprigs rosemary

8 cloves garlic, peeled

3 teaspoons sea salt

3 teaspoons Chinese five spice powder

Jammy Sauce

2 tablespoons cherry jam (or redcurrant jelly)

300 ml red wine/port or (fresh orange juice)

4 tablespoons water

PREP

* Pre-heat oven to 200C/400F/gas 6. Mix salt and 5 spice powder.

* Place legs, flat side down, in a large roasting tin in a single layer.

* Prick all over with a fork/sharp knife to release fat during cooking and crisp the skin.

* Rub spice mix into each leg. Poke a piece of rosemary and garlic under each one.

COOK

* Roast for 50 minutes. Check twice to see they’re browning but not too dark. 

* Pour fat off each time.

* Meantime, melt jam, marmalade or jelly in a small pan on low heat. Add wine or juice and water. * Whisk to integrate. Simmer a few minutes. Taste and add more wine/jelly if needed for sharp/sweet contrast. 

* Set aside. Finish the duck.

* Reduce heat to 180C/gas 4. Tip sauce over legs into the tin. Roast 15 minutes until jammy and crispy. Check sauce doesn’t dry out. Make a quick bit extra if needed. Remove. Rest it for 5 minutes.

PLATE

Place a leg (or 2) on plates with a spoonful of sauce, a pile of fried roast-style potatoes and a heap of leaf and pear salad.

Courtesy from : http://www.samstern.co.uk/recipe/five-spice-crispy-duck-legs-with-sticky-sauce/

Sticky Date Pudding

Ingredients 

 Melted butter, to grease

 285g (1 3/4 cups) pitted dates, halved

 250ml (1 cup) boiling water

 1 teaspoon bicarbonate of soda

 80g butter, at room temperature

 100g (1/2 cup) caster sugar

 2 eggs

 115g (3/4 cup) self-raising flour, sifted

 75g (1/2 cup) plain flour, sifted

 185ml (3/4 cup) pouring cream

 160g (1 cup, lightly packed) brown sugar

 60g unsalted butter, chopped

 Double cream, to serve

Method 

Step 1

Preheat oven to 180°C. Brush six 185ml (3/4-cup) non-stick muffin pans with melted butter to lightly grease. Line the bases with non-stick baking paper.

Step 2

Combine the dates, water and bicarbonate of soda in a bowl. Set aside for 10 minutes to soften. Use a fork to coarsely mash.

Step 3

Use an electric beater to beat the butter and caster sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Fold in the date mixture and the combined flour. Spoon the mixture into the prepared pans and smooth the surfaces. Bake in oven for 25-30 minutes or until the surfaces spring back when lightly tapped. Set aside in the pans for 5 minutes to stand before turning onto a wire rack to cool slightly.

Step 4

Meanwhile, place the pouring cream, brown sugar and unsalted butter in a saucepan over medium heat. Cook, stirring, for 5 minutes or until smooth.

Step 5

Divide the puddings among serving plates. Top with double cream and drizzle over the sauce to serve.

Recipe  http://www.taste.com.au/recipes/21900/sticky+date+puddings+with+butterscotch+sauce

Shaksuka

Ingredients

1 tbsp olive oil

1/2 medium brown or white onion, peeled and diced

1 clove garlic, minced

300g Mince beef

A cup of Cabbage

A cup of Spinach

1 Carrot

4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes

2 tbsp tomato paste

1 tsp blend chilli

1 tsp cumin

1 tsp paprika

Pinch of cayenne pepper (or more to taste-- spicy!)

Pinch of sugar (optional, to taste)

Salt and pepper to taste

5-6 eggs

1/2 tbsp fresh chopped parsley (optional, for garnish)

Method:

• Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
• Add the mince beef, stir for 5-7 minutes.
• Add tomatoes and tomato paste to pan, stir till blended. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. 
• At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka (be careful with the cayenne... it is extremely spicy!).
• Add cabbage, carrot and leave it to simmer for 10 minutes before adding spinach.
• Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. 
• Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.
• Some people prefer their shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top-- then, cover the pan and cook the eggs to taste.
• Garnish with the chopped parsley, if desired. 

Courtesy from: http://toriavey.com/toris-kitchen/2010/07/summer-2010-travel-blog-shakshuka/

Kerabu Pucuk Selom

Bahan:

• Setengah ikat daun selom
• 1 cabai besar
• 1 bawang besar 

( Di ikat dan potong)

• 7 cili padi (ikut kepedasan)
• 10 ekor ikan bilis
• 3 batang serai
• 1/2 bawang besar
• Garam
• Belacan

(Tumbuk sampai lumat)

• Kerisik 
• Air asam jawa

Cara:

Gaulkan bahan 2 dan 3. Masukkan sedikit air jawa. Gaul bagi rata. Siap.

Classic Chewy Brownie

Ingredients

•  125g unsalted butter, chopped
•  125g dark chocolate, chopped
•  3 eggs, lightly whisked
•  335g (1 1/2 cups) white sugar
•  115g (3/4 cup) plain flour
•  30g (1/4 cup) Dutch cocoa powder
•  1 teaspoon vanilla extract
•  Pinch of salt
• (20 cm pan)

1. Preheat oven to 180C/160C fan forced. Grease a 20cm (base measurement) square cake pan and line with baking paper.
2. Place butter and chocolate in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Stir with a metal spoon until melted. Remove from heat. Quickly stir in egg, sugar, flour, cocoa powder, vanilla and salt until just combined. Pour into prepared pan. Bake for 30 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging. Set aside to cool completely.

Courtesy: http://www.taste.com.au/recipes/40584/classic+chewy+brownie

Spiced Vegan Lentil Soup

Prep time:  10 mins Cook time:  45 mins Total time:  55 mins
Serves: 4 servings


INGREDIENTS

• ¼ cup extra virgin olive oil
• 1 medium yellow or white onion, chopped
• 2 carrots, peeled and chopped
• 4 garlic cloves, pressed or minced
• 2 teaspoons ground cumin
• 2 teaspoon curry powder
• ½ teaspoon dried thyme
• 800g can of diced tomatoes, drained
• 1 cup brown or green lentils, picked over and rinsed
• 4 cups vegetable broth/ Chicken Stock
• 2 cups water
• 1 teaspoon salt, more to taste
• Pinch red pepper flakes
• Freshly ground black pepper
• 1 cup chopped fresh Bak Choy or Spinach
• 1 cup of Cabbage

INSTRUCTIONS

• Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
• Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
• Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
• Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth. Pour the puréed soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
• Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately.

I tweak a couple of things in the ingredients. :)

Recipe is taken from: http://cookieandkate.com/2015/vegan-lentil-soup-recipe/

Caramel Sponge Cake

Cake

8 oz soft brown sugar
8 oz self raising flour
2 tsp baking powder
8 oz butter
4 Med eggs
4 tbsp milk
1 tsp vanilla essence

Fudge icing

Melt together:
4 oz butter
4 oz light brown sugar
200g condensed milk
2 level tbsp syrup

Boil for 2.5 minutes. Take off heat. Beat in 1/2 tsp vanilla essence.Keep beating till cooler/glossy. Top with grated chocolate/ flakes.