Poached pears in red wine

Try this simple and healthy dessert recipe that looks suitably posh, is easy to pull together and tastes great.

Prep: 10 minutes
Cook: 45 minutes

Ingredients (serves 2):
500ml red wine
1 cinnamon stick
1 tsp cinnamon sugar
3/4 cup brown sugar
2 tbsp orange juice
1 tbsp orange zest (optional)
2 firm pears, peeled

Method:
1. Place red wine, cinnamon stick, cinnamon sugar, brown sugar, orange juice and zest in a medium-size pot. Over medium heat, bring to a boil and stir until sugar is dissolved. Reduce heat until the liquid is simmering.
2. Place the pears on their sides into the poaching liquid. Spoon the liquid over to make sure the pears are well-coated and simmer for about 40 to 50 minutes, turning them occasionally so they cook evenly, until the pears are soft but not mushy. Remove from heat and allow to cool.
3. Serve the pears with some of the poaching liquid and a scoop of frozen berry yoghurt.

Recipe source: Food & Travel magazine (Apr 2010)

Bacon and sweet corn chowder

Corn - Part 2.

A rich, sweet and savoury dish.

Ingredients (serves 2 to 4):
200g streaky bacon, chopped
1 medium onion, chopped
1 cup sweet corn kernels
2 potatoes, peeled and cubed
A pinch of paprika
5 cups chicken broth
20g butter
20g plain flour
1/2 cup milk
Chives, to garnish

Method:
1. In a heavy pot, fry the bacon until crisp. Remove the bacon, leaving about 2 tsp of bacon oil in the pot.
2. In the same pot, saute the onions until soft. Add the corn, potatoes and paprika. Stir to mix well.
3. Add the chicken broth and simmer for 20 minutes, until the potatoes are soft.
4. In a small saucepan, melt the butter and add the flour. Stir to blend evenly.
5. Add the milk a little at a time, stirring constantly to form a smooth sauce. Add the sauce to the soup to thicken it.
6. Cook for 5 minutes more, then garnish with the bacon and chives, and serve warm.

Tips:
For more flavour, add diced abalone and replace half a cup of chicken stock with abalone brine.

Recipe source: Simply Her magazine (Mar 2009)

Corn and sausage tortillas

The antioxident-rich maize can help reduce your risk of heart disease and cancer. Boost your health with these tantalising recipes.

Do not wash cooked corn under running water - the kernels will turn soggy.

When choosing fresh corn, look for evenly spaced and plump kernels in tight rows.

To remove kernels, run a sharp knife down the cob.


Corn - Part 1.

Tasty finger food on-the-go.

Ingredients (serves 6):
2 tbsp olive oil
8 American pork sausages, with skin removed
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup sweet corn kernels
6 to 8 cherry tomatoes, sliced
6 flour tortillas
A handful of rocket leaves
1 cup salsa

Method:
1. Pre-heat oven to 180 deg C. Heat the olive oil in a skillet and cook the sausages for 5 minutes, breaking them into small pieces.
2. Combine the cheeses, corn and tomatoes in a medium bowl, add the sausages and set aside.
3. Place the filling equally into each tortilla, leaving a 1cm border all around.
4. Roll the tortillas into a cone and place on a foil-lined baking tray. Bake for 10 minutes, until the cheeses have melted.
5. Add the rocket leaves to the tortillas and serve hot with salsa on the side.

Tips:
Make quesadillas by placing the filling between two tortillas and frying them in butter until golden brown.

Recipe source: Simply Her magazine (Mar 2009)

Soya braised pork belly

This lusciously sweet and savoury dish makes the perfect indulgence on special occasions.

Ingredients (serves 4):
1 kg pork belly
4 tbsp dark soya sauce
1 tbsp honey
1 tsp five-spice powder
2 tbsp canola oil
5 cloves garlic, finely chopped
6 shallots, finely chopped
4 star anise
2 tbsp soft brown sugar
250ml chicken stock
2 tsp salt

Method:
1. Slice the pork into 1.5cm-long strips.
2. Mix 1 tbsp of dark soya sauce with honey and five-spice powder in a bowl. Marinate the sliced pork for 1 hour.
3. In a thick bottom pan with a tight fitting lid, heat the oil until it starts to smoke. Add the garlic, shallots, star anise and brown sugar and fry till golden.
4. Reduce the heat to a medium flame. Then add the pork and marinade to the pan, and fry until the meat is browned on all sides.
5. Add the chicken stock, followed by the salt and the rest of the dark soya sauce.
6. Bring the mixture to a boil, then let it simmer in the covered pot for 2 hours, turning the meat every 30 minutes. If the sauce seems to be reducing, add a little water.

Tips:
Leave the skin of the pork on - it will have a melt-in-the-mouth texture when cooked.

Recipe source: Simply Her magazine (Mar 2009)

Thai beef noodle soup

Tuck into this steaming bowl of goodness that takes just minutes to prepare.

Ingredients (serves 2 to 4):
A bunch of coriander, with leaves, stems and roots
1/4 cup canola oil
3 tbsp chopped garlic
8 cups water
1 beef stock cube
2 tbsp Bovril
2 tbsp fish sauce
1 tbsp light soya sauce
2 spring onions, chopped
150g rice noodle sticks, soaked for at least 8 minutes
120g shabu shabu beef
A bunch of chye sim or any leafy vegetable

To garnish:
Fried shallots
Spring onions
Chopped red chillies

Method:
1. Separate the roots from the stems and leaves of the coriander. Finely chop the stems and leaves, and set aside.
2. In a frying pan, heat the oil and fry the garlic till golden. Set aside.
3. Place the water, coriander roots and beef stock cube in a saucepan and bring to a boil. Add the Bovril, fish sauce, light soya sauce, spring onions, and coriander stems and leaves.
4. Add 1 tbsp of fried garlic to the soup.
5. Add the noodles, shabu shabu beef and chye sim. Cook for 2 minutes.
6. To serve, divide into portions and top with 1 tsp of fried garlic each, and garnish with fried shallots, spring onions and red chillies.

Tips:
For a stronger herb flavour, add parsley, basil and mint to the soup.

Recipe source: Simply Her magazine (Mar 2009)

Portobello mushroom snack

Ingredients (serves 4):
1 tsp cooking oil
8 portobello mushrooms, with stalks removed
6 tbsp bacon bits
8 tbsp mozzarella cheese

Method:
1. Pre-heat the oven to 180 deg C.
2. Grease a baking tray. Lay the mushrooms on the tray with the caps facing up.
3. Place 1/2 tbsp of bacon bits in each mushroom cap. Top with 1 tbsp of cheese, followed by another 1/2 tsp of bacon bits.
4. Bake for 10 minutes or until the cheese melts. Serve warm.

Recipe source: Simply Her magazine (Mar 2009)

SCS butter crunchy almond cookies

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)