Updates: 338 recipes added!

Blueberry bliss

Ingredients (serves 4):
FairPrice Blueberry Pound Cake
1/2 cup blueberries, plus a few extra for garnishing
1 tbsp water
2 tbsp sugar
1 cup whipping cream

1. Wash the blueberries and place them in a medium saucepan. Stir in the water and sugar and cook over medium heat, stirring occasionally for 10 minutes or until the berries are soft and have released their juices. Remove the pan from the heat and set aside to cool completely.
2. Pour the whipping cream into a bowl and whisk until soft peaks form (don’t over-whisk or the cream will curdle).
3. Pour the cooled blueberry sauce over the whipped cream and gently fold the mixture until the blueberries and the cream are well combined. Refrigerate for at least 30 minutes before serving.
4. To serve, slice the FairPrice Blueberry Pound Cake and spoon a pillow of the blueberry fool over it. Garnish with a few fresh blueberries.

Recipe uses FairPrice Pound Cakes ($2.85) available at all FairPrice supermarkets.

Recipe source: Today newspaper (12 Feb 2009)

Shrimp wontons with chilli and dried shrimps dressing

Ingredients (serves 2):
1 box FairPrice Shrimp Wontons
30g dried shrimps
20 dried red chillies
3 cups FairPrice canola oil
6 shallots, sliced lengthways
10 cloves garlic, sliced lengthways
2 tbsp fish sauce
40g shaved palm sugar
1 tbsp tamarind paste

1. To make the chilli dressing, soak the dried shrimp in hot water for 10 to 15 minutes. Drain and dry thoroughly with a paper towel.
2. Soak the chillies in hot water for 2 minutes, then drain. Pat dry.
3. Fill a deep pan or wok with the oil until it starts to shimmer. Fry each ingredient separately — the dried shrimps, chillies, garlic and shallots — until golden. Drain on paper towels and allow to cool for a while.
4. Place the deep-fried shallots, garlic, chillies and shrimps, as well as 2 tablespoons of oil from the wok, into a food processor and blitz till it forms a paste. You could do this in a mortar and pestle if you prefer.
5. Place the paste in a hot wok, bring it to a boil and season with fish sauce, tamarind paste and palm sugar.
6. Reduce the heat and simmer, stirring every now and then, until it thickens.
7. Remove and allow to cool.
8. To prepare the wontons, bring a pot of water to the boil. Place the wontons in the boiling water and cook till they float to the top.
9. Drain and then toss with a few spoonfuls of the chilli dressing. Serve hot. The rest of the sambal dressing can be kept for up to 3 weeks in an airtight container in the fridge.

Recipe uses FairPrice Shrimp Wontons ($4.75) available at all FairPrice supermarkets.

Recipe source: Today newspaper (5 Feb 2009)

All-in-one breakfast

Morning feast - Friday.

Ingredients (serves 4):
4 eggs
Salt and pepper, to taste
4 tsp bacon bits

Sundried tomato bread fingers:
2 tsp sundried tomatoes, chopped
2 tsp tomato paste
30g butter, softened
2 slices focaccia bread

Beef patties:
300g minced beef
50g breadcrumbs
1 tsp Worcester sauce
1 tsp dried coriander leaves
1 tsp cracked black pepper
Pinch of salt and white pepper
2 tbsp olive oil

Fruit salad:
One punnet fresh strawberries, chopped
1/2 can of peaches, chopped

1. Pre-heat oven to 175 deg C. Break an egg each into 4 mini ramekins - try not to break the yolk. Season with salt and pepper and sprinkle with bacon bits.
2. Bake the eggs for 15 minutes until the surface turns white. Remove and set aside.
3. To make the bread fingers, combine all the ingredients except the bread and mix well. Spread on bread and toast for 3 minutes, or until slightly brown. Remove and cut into fingers. Set aside.
4. To make the beef patties, mix everything except the olive oil in a mixing bowl. Add 1 tbsp of olive oil to the mixture.
5. Roll the meat mixture into balls and flatten into patties. Using the rest of the olive oil, pan-fry the patties for 5 minutes on each side, or until they are brown and cooked through. Remove from pan.
6. Mix the strawberries and peaches in a bowl. Serve everything together.

Serve the bread fingers with store-bought cheese or pesto dip.

Recipe source: Simply Her magazine (May 2008)

Cheesy tortilla wraps with sundried tomatoes and ham

Morning feast - Thursday.

Ingredients (serves 4):
2 cups grated cheese
300g shaved honey baked ham
12 pieces sundried tomatoes
A head of butterhead lettuce
2 tbsp olive oil
4 fresh tortilla wraps

1. Divide the cheese, ham, sundried tomatoes and lettuce into 4 portions each. Add the olive oil to a non-stick pan and heat up a tortilla wrap.
2. Melt a portion of grated cheese on the wrap, then add a portion each of the ham and tomatoes.
3. Brown and crisp the bottom of the wrap, then remove from the pan.
4. Add some lettuce, fold into half, then cut in two. Repeat for the rest of the tortillas.

For the filling, you can also use leftover chicken chunks and avocado, canned tuna with raisins, or bacon and sour cream.

Recipe source: Simply Her magazine (May 2008)

Salmon mustard pancakes

Morning feast - Wednesday.

Ingredients (serves 4):
8 slices smoked salmon
2 tbsp pickled relish

Pancake mix:
200g self-raising flour
1 egg, separated
1 tsp mustard powder
1/4 cup fresh milk
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups cold water

Mango cream sauce:
2 tbsp thickened cream
2 tbsp mango yogurt

1. To make the pancakes, put the flour in a bowl and make a well in the middle. Add in the egg yolk, mustard powder, milk, salt and pepper. Mix well and add cold water. Stir until a smooth batter forms.
2. Whisk the egg white until fluffy and fold into the batter.
3. Brush a round cookie cutter with butter and place in a heated pan. Pour the batter into the cutter and cook for 1-2 minutes.
4. Remove the cutter and flip the pancake over. Repeat with remaining batter.
5. To make the mango cream sauce, stir the cream and yogurt together.
6. Serve the pancakes with smoked salmon and a drizzle of mango cream sauce. Add pickled relish for a tangy twist.

If smoked salmon is too fishy for the kids, use honey baked ham instead.

Recipe source: Simply Her magazine (May 2008)

Baked chicken and carrot porridge

Morning feast - Tuesday.

Ingredients (serves 4):
3 chicken thighs
2 cups chicken stock
1 cup white rice, washed
3 shallots, chopped
2 carrots, cubed
1 tsp dark soya sauce
1 tsp oyster sauce
1/2 tsp salt
2 tsp pepper
Chopped spring onions, to garnish

1. Pre-heat oven to 175 deg C. De-bone and remove chicken skin. Set the meat aside and wash the bones with hot water.
2. Place the chicken bones into a pot of water with the chicken stock. Add the rice and shallots and boil for 30 minutes on medium heat. Turn off the heat when a porridge consistency forms and pour into 4 bowls.
3. While the porridge is cooking, marinate the chicken and carrots with dark soya sauce, oyster sauce, salt and pepper. Bake for 20 minutes.
4. Remove chicken from the oven and slice into pieces, then place on top of the porridge with the carrots. Add spring onions.

Throw in peas and corn to the porridge to add more flavour.

Recipe source: Simply Her magazine (May 2008)

Breakfast oatmeal bars

Getting a healthy, hearty start to the day is easy with these scrumptious breakfast ideas.

Morning feast - Monday.

Ingredients (makes 16):
5 cups oatmeal, toasted
75g butter, melted
1 1/2 cups dried apple and cranberry mix (sold pre-packaged at supermarkets)
2 1/2 cups ground almond meal
1 cup almonds, chopped
3 tbsp honey

1. Pre-heat oven to 175 deg C. In a bowl, combined the toasted oatmeal and butter. Then add the dried apple and cranberry mix, almond meal, almonds and honey.
2. Lay a baking tray with parchment paper and spread the oatmeal mixture evenly over the base. Flatten with a spoon.
3. Bake in the oven for 20 minutes until golden brown. Remove from oven, and leave to cool before cutting into bars to serve.

Make these the night before and store in ziplock bags in the fridge. To serve, reheat in a toaster for 3 minutes. They can last a week.

Recipe source: Simply Her magazine (May 2008)

Beef rendang stew

Cut down on your preparation time for this hearty dish by using a ready-made paste.

Ingredients (serves 4):
1 tbsp unsalted butter
1 tbsp olive oil
2 medium onions, quartered
1/2 cup curry leaves
4 tbsp Brahim's Rendang Sauce
1 cup beef stock
300g beef, sliced
2 tsp brown sugar
1/2 cup fresh lime juice
3 tomatoes, quartered
Fresh coriander, to garnish

1. In a pot, heat the butter and olive oil and saute the onions and curry leaves until fragrant. Add the rendang sauce.
2. Add the beef stock, beef slices and brown sugar and let the stew boil for 20 minutes over medium heat, until the beef is soft and the liquid is reduced and thickened.
3. Add the lime juice and tomatoes, and boil for another 5 minutes.
4. Garnish with coriander and serve immediately.

Use beef fillet for stews as it is more tender.

Recipe source: Simply Her magazine (May 2008)

Cheesy chicken nuggets

Ingredients (makes 12 pieces):
Olive oil
200g plain crackers
1/2 tsp dried basil
1/2 tsp black pepper
100g parmesan cheese, finely grated
500g skinless chicken breasts, cut into bite sizes
4 tbsp milk

1. Preheat oven to 200 deg C. Line a rimmed baking pan with aluminium foil and brush with olive oil.
2. Place the crackers, basil, pepper and cheese in a large ziplock bag and crush the mixture with a rolling pin.
3. Dip the chicken pieces into the milk and add to the cracker mixture. Seal bag and shake until the chicken is coated evenly.
4. Place the coated chicken in a single layer on the baking sheet, bake for 8 to 10 minutes.

Recipe source: Simply Her magazine (May 2008)

Mango lime pie

Mango - Part 3.

A great treat for the kids, and the fresh fruit adds to the dessert's nutritional value.

Ingredients (serves 4):
1 packet short crust pastry
1 block cream cheese
2 eggs
1/4 cup castor sugar
1/2 cup single cream
3 tsp lemon zest
1/4 cup lemon juice
3/4 cup fresh mango puree
2 mangoes, skinned and sliced

1. Roll out the short crust pastry and place it on a pie tin. Make a few holes on the pastry with a fork.
2. Put in a pre-heated 175 deg C oven for 10 minutes, until half-baked.
3. Blend the cream cheese, eggs and sugar in a bowl until creamy. Add in cream, lemon zest and lemon juice. Mix well.
4. Fold the mango puree into the cream cheese mixture. Then spread it on the par-baked pastry and bake for 20 minutes at 175 deg C.
5. When it's done, decorate the pie with fresh mango slices. Chill in the refrigerator until ready to serve.

You can also make this pie using peach instead of mango.

Recipe source: Simply Her magazine (Aug 2007)

Mango risotto

Mango - Part 2.

The Italian favourite is given a light, refreshing twist.

Ingredients (serves 4):
30g unsalted butter
1 large onion, finely chopped
1 clove garlic, chopped
3 cups risotto rice
1/2 tsp salt
1/2 tsp pepper
3 cups good quality chicken stock
1/2 cup cream
2 tbsp cream cheese
2 mango, skinned and roughly chopped

1. In a pan, heat the butter, then add onion and garlic, and saute until fragrant.
2. Add the risotto, salt and pepper, and saute for another 2 minutes.
3. Pour in the chicken stock and stir continuously over medium heat until the liquid is reduced to half and the risotto becomes soft.
4. Add cream, cream cheese and chopped mango. Give it a good stir and serve immediately.

Can't get fresh mangoes? Use preserved mango puree from baking shops.

Recipe source: Simply Her magazine (Aug 2007)

Coconut prawn with mango dip

This luscious fruit tastes as good in a main dish as in a dessert or a dip.

A ripe mango should be yellow or reddish-orange, and it must smell sweet and aromatic and feel slightly soft.

Alphonso orange-red mangoes are a very good tenderiser, and are ideal for marinating meat.

Store unripe mango at room temperature. Put it in the fridge once it's ripe and it can last for up to three days.

Mango - Part 1.

An excellent appetiser, this recipe will have your guests begging for more.

Ingredients (serves 4):
20 medium fresh prawns, skinned and deveined
1 cup flour
1 egg, beaten
1 cup fresh grated coconut
3 tbsp olive oil

For the dip:
1/2 cup sour cream
1 tsp brown sugar
1/2 bowl chives, chopped
1/4 tsp salt
1 tsp paprika
1 mango, skinned and pureed

1. Mix all the dip ingredients together and set to chill.
2. Prepare the prawns by first coating with flour, then dip them in the egg before rolling them in the grated coconut.
3, Heat the pan, add olive oil and saute the prawns until golden brown. Set aside.
4. Arrange the prawns on a dish and spoon out some chilled mango dip.

Or dip the prawns in coconut milk and coat with breadcrumbs.

Recipe source: Simply Her magazine (Aug 2007)

Mushroom with minced beef and cheese

Ingredients (serves 2 to 3):
1 tsp ground coriander
1 tsp corn starch
1/4 tsp salt
80g minced beef
100g shiitake mushrooms
1 slice cheddar cheese
Mint flakes, a dash

1. Add ground coriander, corn starch and salt to the beef. Mix well.
2. Chop off stems of mushrooms and arrange them cap up on a plate. Cut the sliced cheese and divide evenly among mushrooms, then sprinkle mint flakes on them.
3. Now spread an equal amount of minced beef mixture on the mushrooms.
4. Steam on high heat for 15-20 minutes or put in the steamer basket of the rice cooker along with your rice.

Substitute beef with any kind of mince - lamb, chicken or tofu.

Recipe source: Simply Her magazine (Aug 2007)

Shanghainese dumplings

These dumplings retain their oh-so-delicious taste even when they're home made.

Ingredients (makes 22):
300g chives
Salt, to sprinkle
300g minced pork
5 water chestnuts, chopped
1 tsp minced ginger
1 packet frozen dumpling wrappers, thawed

For marinade:
2 tsp sesame oil
2 tsp light soya sauce
2 tsp sugar
80ml chicken stock
2 tbsp Chinese wine
1 tsp white pepper
2 tsp cornflour

For dip:
1 tbsp rice vinegar
1 ginger sliced, julienned

1. Chop and salt chives liberally. Rinse and squeeze dry in a muslin cloth or clean tea towel.
2. Marinate pork with all the marinade ingredients.
3. Stir in chives, water chestnut and minced ginger.
4. Use your finger to moisten the edges of each wrapper. Place a heaped teaspoon of filling in the centre.
5. Pinch edges shut.
6. Immediately deep-fry until lightly browned. Serve hot, with the rice vinegar and sliced ginger dip.

For a healthier version, steam the dumplings instead.

Recipe source: Simply Her magazine (Aug 2007)

Easy crab cakes

Frozen hash browns make a good substitute for mashed potatoes in this quick-fix recipe.

Ingredients (serves 16):
6 frozen hash browns, thawed
227g Phillips crabmeat
1 tbsp Dijon mustard
1 tsp Tabasco sauce
1 egg, beaten

1. Break the hash browns with a fork.
2. Mix in crabmeat, Dijon mustard and Tabasco sauce.
3. Shape into golf ball-sized patties and coat each one with beaten egg.
4. Shallow fry crab cakes on both sides until nicely browned.

If you want them less spicy, use mayonnaise instead of mustard and leave out the Tabasco sauce. You can also use flaked tuna or salmon in place of crabmeat.

Recipe source: Simply Her magazine (Aug 2007)