Ingredients:
(A):
250g SCS pure creamery butter
110g icing sugar

(B):
240g self-raising flour
80g ground almonds
90g toasted almond nibs
20g milk powder
1/2 tsp sodium bicarbonate

For decoration:
150g almond flakes

Method:
1. Combine ingredients (A) and beat until light and fluffy.
2. Stir in ingredients (B) and mix well.
3. Shape 1 level tbsp of dough mixture into ball and place on baking tray 5cm apart from each other.
4. Flatten dough balls with flour-coated fork to about 1cm thick. Glaze with beaten egg yolk and sprinkle the top with almond flakes.
5. Bake in the oven for 10-12 minutes at 180 deg C or until golden brown.
6. Remove from oven and leave to cook before serving or storing.

Recipe source: Simply Her magazine (Jan 2009)

Eat right - Part 5.

Ingredients (serves 2):
1/4 cup light soya sauce
1 tbsp mirin
1 tsp sugar
2 chicken thighs, deboned
2 cups rocket or watercress

For the dressing:
2 ripe avocados, peeled and stoned
Juice from half a lemon
150g silken tofu
3 tbsp cottage or fresh ricotta cheese
2 tbsp mayonnaise
1/2 tsp salt
1/2 tsp ground black pepper

Method:
1. Mix the soya sauce, mirin and sugar in a deep plate to make the teriyaki marinade. Leave the chicken to marinate for 15 minutes.
2. Pre-heat the oven to 190 deg C. Line the sides and base of a roasting tin with foil and place the chicken and the marinade in.
3. Bake for 20 minutes or until the juice of the chicken runs clear. Remove to cool.
4. To make the dressing, mash the avocado with the lemon juice in a medium bowl. Add the tofu and cheese, and whisk until well combined.
5. Add the mayonnaise, salt and pepper, and mix well.
6. Slice the chicken and serve with rocket or watercress, with the dressing on the side.

Tips:
Make the dressing only after the chicken is done so the avocados can retain their colour for longer.

Recipe source: Simply Her magazine (Jan 2009)

Eat right - Part 4.

Ingredients (serves 4):
1 whole chicken, head and feet removed
2 pieces thumb-size ginger, sliced
6 stalks spring onions, cut into 3cm pieces
1 tbsp Chinese rice wine
1 tsp salt
1 tbsp light soya sauce
1 tsp sesame oil
1 head iceberg lettuce, leaves separated and washed

For the ginger sauce:
2 pieces thumb-size ginger, peeled
1 clove garlic
1/2 tsp salt
3 tbsp chicken stock
1 tsp light soya sauce
1 tsp sesame oil
1 tbsp canola oil
1 tbsp sugar

Method:
1. Fill the chicken cavity with half the ginger and spring onions. Seal the cavity with toothpicks.
2. Place the chicken in a deep stockpot and fill with enough water to cover the chicken completely. Add the rice wine, salt, soya sauce, sesame oil and the rest of the ginger and spring onions.
3. Bring the water to a boil and reduce to low heat. Cover the pot and cook the chicken for 50 minutes.
4. When the chicken is cooked, remove it from the pot and leave it in a bowl of ice water for 10 minutes. Remove and set aside.
5. To make the sauce, grate the ginger and garlic into a bowl. Add all the other ingredients and mix well.
6. Cut the chicken into bite-sized pieces and serve with iceberg lettuce and dressing by the side.

Tips:
Use the liquid used to cook the chicken for chicken rice. Add 2 garlic cloves, 2 pandan leaves and 1 tbsp butter to the rice when cooking.

Recipe source: Simply Her magazine (Jan 2009)

Eat right - Part 3.

Ingredients (serves 4):
3 tbsp canola oil
3 cloves garlic, finely chopped
6 bowls cooked Japanese (short-grain) rice
1 tsp granulated chicken stock
2 tbsp light soya sauce
A handful of dried nori seaweed, sliced
A handful of bonito flakes

Method:
1. Heat the wok until smoking hot. Add the oil and heat until it shimmers. Fry the garlic until fragrant. Then add the rice and stock powder and toss well.
2. Add the soya sauce and mix vigorously until the rice grains are coated evenly.
3. Remove from heat. Sprinkle with seaweed and bonito flakes and serve hot.

Tips:
Freshly cooked rice becomes sticky when fried. Instead, use leftover rice or three parts uncooked rice to four parts water to cook Japanese rice for frying.

Recipe source: Simply Her magazine (Jan 2009)

Eat right - Part 2.

Ingredients (serves 6):
5 cloves garlic
1 piece thumb-size ginger, chopped
1 tsp salt
5 tbsp olive oil
2 tsp light brown sugar
350g prawns, shelled, de-veined and diced
1 bunch coriander, chopped
1 tsp grated lemon zest
1 tbsp light soya sauce

6 squid, cleaned and heads removed
3 tbsp white wine
2 tbsp olive oil
1/4 tsp salt
1/2 tsp ground black pepper

For the dressing:
3 cloves garlic, peeled
2 tbsp coriander, chopped
1 tbsp ginger, chopped
1 red chilli, chopped
1 tbsp light brown sugar
1/2 cup lime juice
2 tbsp fish sauce

Method:
1. To make the stuffing, pound the garlic, ginger and salt until roughly crushed.
2. Heat 2 tbsp olive oil in a frying pan. Add the pounded garlic mix and fry over high heat for 5 minutes. Reduce heat, add the sugar and stir for another 5 minutes.
3. Remove from heat to cool. Then add 3 tbsp olive oil, prawns, coriander, lemon zest and soya sauce, and mix well.
4. Pre-heat oven to 200 deg C. Stuff the squid evenly with the filling using a teaspoon. Secure the open ends with toothpicks.
5. Arrange the squid in a roasting tin, then pour the white wine and olive oil over. Sprinkle with salt and pepper.
6. Cover the tin with foil and bake for 8 minutes. Remove the foil and bake for another 8 minutes.
7. To make the dressing, pound the garlic, coriander, ginger, chilli and brown sugar until roughly crushed, but not to a paste. Add the lime juice and fish sauce and mix well.
8. Remove the squid from the oven and discard the toothpicks. Slice and drizzle with the dressing before serving.

Tips:
Do not pack the squid too tightly with filling as it expands during cooking.

Recipe source: Simply Her magazine (Jan 2009)

Recover from a month of festive binging with these refreshingly simple, yet satisfying meals.

Eat right - Part 1.

Ingredients (serves 2):
2 sticks celery, thinly sliced
6 stalks Chinese celery leaves
2 carrots, shredded
1 white radish, shredded
8 cherry tomatoes, quartered
5 white button mushrooms, sliced
1/4 cup Japanese sesame salad dressing*
1/4 tsp Japanese hot mustard*
1 can abalone, drained and julienned
A handful of dried nori seaweed, sliced

Method:
1. Mix the celery, Chinese celery, carrots, white radish, cherry tomatoes and button mushrooms in a salad bowl.
2. In another small bowl, mix the Japanese sesame salad dressing and hot mustard till smooth.
3. Arrange the abalone slices on the vegetables and sprinkle with nori seaweed. Then serve, with the dressing at the side.

Tips:
* Available at Meidi-ya supermarket, Sakuraya Fish Market or the Japanese section of selected Cold Storage outlets.

Recipe source: Simply Her magazine (Jan 2009)

This hearty dish works just as well for dinner or as a snack.

Ingredients (serves 4):
2 leeks, white part only, roughly chopped
8 strips bacon, finely chopped
2 sheets ready-rolled shortcrust pastry, thawed
6 eggs
1/2 cup whipping cream
1/4 tsp salt
1/4 tsp ground black pepper

Method:
1. Microwave the leeks on high for 3 minutes or until tender. Set aside to cool.
2. Fry the bacon over medium heat till golden brown. Remove and drain.
3. Pre-heat the oven to 190 deg C. Line a 15cm cake tin with a pastry sheet, allowing some excess at the edges.
4. Scatter half the leeks and bacon on the pastry sheet. Break 5 eggs over them, keeping the yolks intact. Scatter the rest of the leeks and bacon over the eggs.
5. Whisk the cream and remaining egg in a bowl. Set aside 2 tbsp to brush the top of the pie with, and pour the rest into the tin. Sprinkle with salt and pepper.
6. Place the second pastry sheet over the filling, then press the edges together to seal. Leave a 2cm rim all around. Roll the sides inwards and pinch to seal.
7. Poke holes on the top of the pastry without piercing the yolks. Brush lightly with the egg and cream mixture.
8. Bake for 50 minutes until the pie turns golden. Cool on a wire rack before removing from the tin.

Tips:
All ingredients from Cold Storage.

Recipe source: Simply Her magazine (Jan 2009)