Updates: 338 recipes added!

Roasted honey baby back ribs with spinach and tomato salad

Make five-course christmas dinner in 2 hours - Part 3.

Ingredients (serves 4):
1kg baby back ribs
2 tbsp honey
3 tbsp tomato sauce
2 tsp paprika
2 tsp powdered mustard
2 tbsp oyster sauce
1 tsp pepper
1 tsp sea salt
2 tbsp olive oil
2 tsp balsamic vinegar
1 tsp cracked black pepper
200g baby spinach leaves
10 cherry tomatoes

1. Marinate the ribs with honey, tomato sauce, paprika, powdered mustard, oyster sauce, pepper and sea salt. Set aside for 10 minutes.
2. In a heated pan, add 1 tbsp of olive oil and sear the ribs for 3 minutes on each side. Place on a baking tray and cover with aluminium foil. Bake at 180 deg C for 20 minutes.
3. Remove the foil and cook in the oven for another 15 minutes.
4. To make the salad, whisk 1 tbsp of olive oil, balsamic vinegar and black pepper in a bowl, then toss in the spinach leaves and cherry tomatoes. Put the salad on a plate.
5. Place the ribs on top of the salad and drizzle with olive oil before serving.

For a more intense flavour, marinate the baby back ribs the night before.

Recipe source: Simply Her magazine (Dec 2007)

Turkey meat loaf with winter vegetables

Make five-course christmas dinner in 2 hours - Part 2.

Ingredients (serves 4):
300g turkey ham, shredded
200g raw chicken, minced
150g breadcrumbs
1/2 cup mixed nuts (pistachios, peanuts and almonds), chopped
2 tsp dried coriander
1 tbsp olive oil
1 1/2 tbsp parmesan cheese
1/2 tsp olive oil
1 medium sweet potato, skinned, quartered and parboiled
1 medium potato, washed, quartered and parboiled (leave the skin on)
2 medium onions, sliced
1 medium red capsicum, sliced
1/2 tsp balsamic vinegar
1/4 tsp raw cane sugar

1 1/2 tbsp apricot marmalade
3 tbsp Worchester sauce
2 cloves garlic, crushed
1/2 tbsp olive oil
1/4 cup water

1. In a bowl, add the turkey ham, chicken, breadcrumbs, mixed nuts and dried coriander. Mix well.
2. Form the mixture into a loaf using your hands and place in a baking tin. Drizzle with olive oil and sprinkle with parmesan cheese. Bake in a preheated 175 deg C oven for 20 minutes.
3. In a pan, heat the olive oil and saute the sweet potatoes, potatoes, onions and capsicum. Stir in balsamic vinegar and sugar and cook for 10 minutes.
4. Mix all the sauce ingredients in a bowl and serve with the meat loaf and vegetables.

Make this as after-Christmas dish using leftover turkey. Mince the meat and use it in place of turkey ham.

Recipe source: Simply Her magazine (Dec 2007)

Warm tomato and basil soup with breadsticks

Make five-course christmas dinner in 2 hours - Part 1.

Ingredients (serves 4):
4 large tomatoes
2 cloves garlic, crushed
1 onion, chopped
6 stalks fresh chives, chopped
1 tsp unsalted butter
1 tbsp olive oil
3 tbsp tomato puree
1 cup vegetable stock
8 fresh basil leaves
3 tbsp cream
8 breadsticks

1. Boil the tomatoes in hot water until soft. Remove the skin and set aside.
2. In a heated pan, saute the garlic, onions and chives in butter and olive oil until fragrant.
3. Add in the cooked tomatoes and the tomato puree and cook for 2 minutes.
4. Pour into a blender. Add the vegetable stock and blend until smooth.
5. Pour the mixture back into the pan and add 4 basil leaves. Boil for 5 minutes, then stir in 2 tbsp of cream.
6. To serve, spoon into bowls, then add 1 tsp of cream and a basil leaf per bowl. Place breadsticks on the side.

If you can't find fresh basil, use dried ones instead.

Recipe source: Simply Her magazine (Dec 2007)

Fruit jelly

Fruity fare - Part 3.

Ingredients (serves 8):
One-litre carton Marigold Orange 100% Juice
1 packet Rose Brand agar agar powder
200ml fresh milk
1 can Hosen Mandarin oranges in syrup, drained

1. Bring orange juice and agar agar powder to a boil. Stir constantly to prevent the jelly from solidifying at the bottom of the pot.
2. Add milk and turn off the heat.
3. Pour the mixture through a sieve (to remove lumps) into jelly moulds or cups.
4. Add oranges slices and refrigerate until it sets.

Try making different flavours - just use the same juice and fruit; for instance, apple juice with apple pieces.

Recipe source: Simply Her magazine (Dec 2007)

Yoghurt popsicles

Fruity fare - Part 2.

Ingredients (serves 6):
6 cartons Marigold Non Fat Yoghurt, assorted flavours
Fruit of your choice, chopped
Ice-cream sticks

1. Open up the yoghurt pots and stir fruit straight into the containers.
2. Place an ice-cream stick into the centre of each.
3. Place cartons in the freezer for 2 to 3 hours.
4. To unmould the popsicle, dip the pot into warm water for 10 seconds.

Make striped popsicles by layering with different flavours of yoghurt. Freeze the first layer before adding another flavour.

Recipe source: Simply Her magazine (Dec 2007)


Fruity fare - Part 1.

Ingredients (serves 6):
1 bottle fruity red wine
200ml Peel Fresh Grape Pomegranate juice
1 can soda water or any clear carnonated drink
1/2 ripe apple, diced
1 lemon, sliced
1/2 orange, sliced

1. In a pitcher, stir wine, juice and soda together.
2. Add in cut fruit and refrigerate, Served chilled.

Use any fruit you have handy. Halved grapes, melon and apples work well.

Recipe source: Simply Her magazine (Dec 2007)

Lamb ribs with thai plum sauce and tempura mushrooms

Nut-encrusted lamb and juicy mushrooms.

Ingredients (serves 4):
8 pcs lamb ribs
1 tsp salt
1 tsp pepper
2 tbsp ground hazelnuts
2 tsp white sesame seeds
2 tsp black sesame seeds
1 tsp butter
2 tbsp olive oil
150g tempura flour
10 small portobello mushrooms
150g salad leaves

1 stalk lemongrass, cut and crushed
4 lime leaves
2 cloves garlic, crushed
2 small onions, sliced
1 tsp oyster sauce
2 tbsp Thai chilli sauce
2 tbsp plum sauce
1/4 cup lime juice
1/4 cup water

1. Marinate the lamb ribs with 1/4 tsp each of salt and pepper.
2. Mix the hazelnuts with the white and black sesame seeds, coat the lamb cutlet, and set aside.
3. In a pan, heat the butter and 1 tbsp of olive oil and saute the lamb for 5 minutes on each side. Remove and place on a baking tray. In the same pan, add 1 tbsp of olive oil and saute the lemongrass, lime leaves, garlic and onions until fragrant.
4. Add in the remaining sauce ingredients and cook until it caramelises. Pour the sauce over the lamb ribs and grill in a preheated 180 deg C oven for 15 minutes.
5. Mix the tempura flour and remaining salt and pepper. Coat over the mushrooms and deep fry until golden brown. Drain on paper towels.
6. Serve the lamb and mushrooms with the sauce and salad.

Recipe source: Simply Her magazine (Dec 2007)

Watermelon skin and pork ribs soup

Ingredients (serves 4):
1/4 watermelon, remove the flesh
400g pork ribs
2 litres water
Salt, for taste

1. Cut the watermelon rind into large pieces.
2. Scald the pork ribs and the watermelon rind separately with boiling water.
3. Pour 2 litres of water into a pot and bring it to a boil, then add the scalded pork ribs and watermelon skin.
4. Bring the pot of ingredients to a boil again at high heat, then lower the heat and let it simmer for 2 hours. Season with salt before serving.

Recipe source: Simply Her magazine (Dec 2007)

Marble peach yogurt cheesecake

Yogurt - Part 3.

A simple treat your guests will love.

Ingredients (serves 6):
8 digestive biscuits
50g unsalted butter
2 tsp raw cane sugar
175g cream cheese
150g low-fat peach yogurt
75g single cream
2 tbsp castor sugar
1 egg
60g baking chocolate, melted

1. Place the biscuits, butter and cane sugar in a food processor and process until it becomes a ball.
2. Press the biscuit mixture into the base of 6 heat-resistant espresso cups.
3. In a mixing bowl, beat the cream cheese, yogurt, cream, castor sugar and egg until they form a thick pale yellow creamy mixture.
4. Spoon the cream cheese mixture into the cups. Place a spoonful of melted chocolate on top and stir gently with a toothpick to create a swirl.
5. Bake the cups in a 175 deg C oven for 15 minutes. Cool, chill then serve.

You can also place the biscuits in a ziplock bag and bash with a rolling pin till finely crushed. Combine with butter and sugar using your hands.

Recipe source: Simply Her magazine (Feb 2008)

Crispy yogurt chicken bites

Yogurt - Part 2.

A tangy take on good ol' chicken fingers.

Ingredients (serves 4):
10 strips chicken fillet
4 tbsp mango yogurt
1/2 tsp salt
1/2 tsp pepper
5 tbsp tempura flour
1 egg, beaten
5 tbsp panko (Japanese breadcrumbs)
4 tbsp olive oil
1 small mango, skinned and cut into bite-sized pieces

1. Marinate the chicken fillets with 2 tbsp of mango yogurt, salt and pepper. Set aside for 15 minutes.
2. Coat the fillets with tempura flour, dip into the egg and coat with panko.
3. Heat the oil and pan-fry the chicken on low heat until golden brown, about 20 minutes.
4. Serve with the remaining mango yogurt and chopped mango on the side.

For a stronger flavour, add pureed mango to the marinade.

Recipe source: Simply Her magazine (Feb 2008)

Yogurt prawn curry

The longer the ingredients list in a tub of yogurt, the more calories there are - and the less nutrition. Yogurt should only contain two ingredients: live cultures and milk (whole, low-fat or skim). Plain yogurt is best as it has no added sugar and other stabilisers.

Use plain yogurt instead of milk, buttermilk or sour cream when making muffins, pancakes or waffles. It helps keep the food moist while giving it a tender crumb.

The high acidity in yogurt helps to tenderise meat, especially chicken and lamb.

Cut fat and calories by using yogurt in place of mayonnaise or sour cream in salad dressings, potato salad and toppings.

Yogurt - Part 1.

A comforting bowl of spice.

Ingredients (serves 4):
2 tbsp oil
2 big onions, chopped
1 clove garlic, chopped
2 sticks cinnamon
2 star anise
5 cardamom
1 red capsicum, sliced
3 tbsp fish curry powder
300g prawns, de-veined but leave the shell on
3 potatoes, cubed and parboiled
1 carrot, cubed and parboiled
3 cups water
3 tbsp plain yogurt
1 tsp raw cane sugar
1/2 tsp salt
1/2 tsp pepper
Coriander leaves, to garnish

1. Heat the oil and saute the onions, garlic, cinnamon, star anise, cardamom and red capsicum until fragrant. Add the fish curry powder and saute for another 5 minutes.
2. Add the prawns and fry for 5 minutes before adding the parboiled potatoes and carrots.
3. Stir in the water and simmer for 15 minutes on medium heat until the liquid is reduced to half.
4. Add the yogurt, cane sugar, salt and pepper and cook for another 2 minutes.
5. Garnish with coriander leaves.

Once you've added the yogurt, don't cook the curry on high heat as it could cause curdling.

Recipe source: Simply Her magazine (Feb 2008)

Supreme miso soup

Ingredients (serves 2):
500ml water
4 tbsp miso paste
20g enoki (golden mushroom), roots removed
1/2 piece silken tofu, diced
10 small shrimps
1 fish cake, diced
Spring onion, to garnish
Seaweed, to garnish

1. Boil water and add the miso paste, Stir to dissolve.
2. Add mushrooms, tofu, shrimps and fish cake, and cook for 1 minute.
3. Pour soup into bowl, and sprinkle with spring onion and seaweed.

Recipe source: Simply Her magazine (Feb 2008)

Strawberry mousse

Ingredients (serves 4):
1 punnet (250g) fresh strawberries, leaves and stems removed, and halved
50g butter
1 cup water
3 tbsp castor sugar
2 eggs, separated
200g thick cream

1. Place half the strawberries in a pot. Add the butter and water. Boil until strawberries soften, about 15 minutes, stirring constantly. Puree in a blender when cool.
2. Stir in the sugar and egg yolks till the sugar dissolves.
3. In a bowl, whip the cream until thickened.
4. In another bowl, whisk the egg whites until stiff peaks form.
5. Fold the egg whites into the strawberry mixture. Add the thickened cream and mix well.
6. Refrigerate for about 2 hours or until it sets. When ready, spoon out the strawberry mousse and layer the rest of the strawberries in glasses.

For a flavourful twist, marinate strawberries with 1 tsp each of sugar and balsamic vinegar before assembling.

Recipe source: Simply Her magazine (Feb 2008)

Claypot rice with crispy fish

Whip up this family favourite with pre-cooked rice.

Ingredients (serves 4):
2 tbsp sesame oil
1/2 cup sunflower oil
1 small onion, chopped
2 cloves garlic, chopped
1 small ginger, sliced thinly
3 bowls cooked rice
3 tsp oyster sauce
1 tsp dark soya sauce
6 tbsp plain flour
1 egg
1/2 cup tonic water
6 fish fillets
8 cherry tomatoes, halved
4 strips spring onion, cut into 4cm lengths

1. In a claypot, heat the sesame oil and 1 tbsp of sunflower oil and saute the onions, garlic and ginger until fragrant.
2. Add the cooked rice, oyster sauce and dark soya sauce. Fry for 10 minutes and set aside.
3. Mix the flour with the egg and tonic water to make a thick batter. Dip the fish into the batter and deep-fry in the remaining sunflower oil until golden brown and crispy.
4. To serve, place the crispy fish over the claypot rice, and garnish with cherry tomatoes and spring onions.

If you like your rice crust burnt, cook the claypot over medium heat for an extra 5 minutes.

Recipe source: Simply Her magazine (Feb 2008)

Yusheng with ginger lime sauce

Ingredients (serves 4):
400g wolf herring (sai to yee), thinly sliced
3 tbsp sesame oil
2 tbsp ginger juice
2 tbsp lime marmalade
3 tsp sesame seeds
1 carrot, shredded
1 daikon (white radish), shredded
1 cucumber, shredded
2 stalks spring onion, thinly sliced

1. Marinate the raw fish with the sesame oil, ginger juice, lime marmalade and sesame seeds. Set aside for 10 minutes.
2. Divide the fish, carrots, daikon and cucumber equally into 4 servings and arrange on individual plates, placing the fish last. Serve immediately.

Recipe source: Simply Her magazine (Feb 2008)

Thai crepe wraps

A week of packed lunches - Friday.

Ingredients (serves 2):
2 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
100g prawns, shelled and de-veined
60g vermicelli, soaked in hot water
5 crabsticks, shredded
1 tau kwa, cut into long strips
2 tbsp Thai chilli sauce
1/2 tsp fish sauce
1/2 tsp salt
1 tsp pepper
1 cucumber, skinned and sliced thinly
4 frozen crepes, thawed and halved

1. In a pan, heat the olive oil and saute the onions and garlic until fragrant. Add the prawns and stir-fry for 5 minutes.
2. Add the vermicelli, crabsticks, tau kwa, and stir fry for 10 minutes.
3 Stir in the Thai chilli sauce, fish sauce, salt and pepper, and cook for 5 minutes. Remove from pan and allow to cool.
4. Take a crepe and lay it on a chopping board. Place 2 tbsp of the vermicelli filling and some cucumber strips at one end. Roll it up and slice diagnoally in half.

You can substitute the prawns and crabsticks with minced chicken, pork or beef.

Recipe source: Simply Her magazine (Jan 2008)