Low-fat spring roll

Baking instead of deep-frying this crispy appetiser shrinks the calories.

Simply Her Spring Roll
Serving size: 1
Calories per serving: 35kcal
Protein: 2.4g
Fat: 2.2g
Carbohydrate: 5.6g

Regular Spring Roll
Serving size: 1
Calories per serving: 127kcal
Protein: 2.4g
Fat: 9.6g
Carbohydrate: 7.6g

Ingredients (makes 15):
3 tbsp vegetable oil
1 tsp chopped ginger
125g prawns, peeled and diced
4 dried shiitake mushrooms, soaked and sliced
150g beansprouts
800g turnip, julienned
1 carrot, julienned
1 tbsp light soya sauce
1 tsp white pepper
15 mid-sized frozen spring roll wrappers, thawed
Cooking oil, to spray

Method:
1. Heat 1 tbsp vegetable oil and stir-fry ginger, prawns and mushrooms. Drain and set aside.
2. With remaining oil, stir-fry beansprouts, turnip and carrot, adding soya sauce and pepper, until vegetables soften.
3. Put the ginger, prawns and mushrooms back in. Mix well and set aside to cool.
4. Make spring rolls by rolling about 2 tbsp of filling in each wrapper, tucking in the sides neatly.
5. Place spring rolls on a baking tray lightly sprayed with oil. Make sure to tuck the edges under each spring roll so it doesn't come apart. Spray each roll lightly with cooking oil.
6. Bake in pre-heated 200 deg C oven for 30 minutes, until brown.

Tips:
Use up leftovers like duck and leek, chicken and cabbage, in spring rolls.

Recipe source: Simply Her magazine (Aug 2007)

Chicken korma curry

5 easy dinners - Friday.

Slightly more elaborate, when you have more time to spare.

Ingredients (serves 4):
2 tbsp sunflower oil
1 large onion, cut into chunks
1 medium carrot, chopped
3 stalks of long beans, cut into 3cm lengths
2 cloves garlic, crushed
2 tsp coriander powder
1/4 cup curry leaves
2 tsp chilli powder
3 tbsp curry powder
6 pcs joint chicken wings
400ml water
1 tsp soya sauce
Salt, pepper, raw cane sugar, to taste
100ml carnation milk
3 tbsp coconut milk

Method:
1. Heat a pot, add in the sunflower oil and saute the onions, carrots, long beans, garlic, coriander powder and curry leaves until fragrant.
2. At the same time, mix the chilli and curry powders with some water to make a paste and add to the pot.
3. Sear the chicken wings for 2 minutes on each side, then add water, soya sauce, salt, pepper, and raw cane sugar. Cover and let boil over medium heat for 25 minutes, until the liquid is reduced by half.
4. Add in the carnation milk and coconut milk and boil for 1 minute, before serving.

Tips:
Leave out the chilli powder if your kids can't take too much spice.

Recipe source: Simply Her magazine (Jul 2007)

Tofu and mushroom claypot

5 easy dinners - Thursday.

This vegetarian delight makes a nice change mid-week.

Ingredients (serves 4):
2 tbsp sesame oil
3cm ginger, thinly sliced
2 pcs tofu, cut into cubes
150g nameko mushrooms
1 egg
2 rice bowls of cooked rice
1 tsp oyster sauce
2 tsp black sauce
1/2 tsp brown sugar
1 tsp white pepper
1/2 tsp white sugar

Method:
1. In a heated claypot, add half of the sesame oil and stir fry the ginger until fragrant. Add in the tofu and mushrooms and fry for 10 minutes. Remove and set aside.
2. In the same pot, add the remaining sesame oil and fry the egg until cooked, then add in the rice, oyster sauce, black sauce, sugar, pepper and white sugar, and mix well.
3. Add the cooked tofu, mushroom and ginger back into the rice, stir for 2 minutes and serve straight from the claypot.

Tips:
If you can't get nameko mushrooms, shiitake mushrooms will do as well.

Recipe source: Simply Her magazine (Jul 2007)

Crispy fish fillet with orange sauce

5 easy dinners - Wednesday.

A sweet yet healthy dish that will appeal to the entire family.

Ingredients (serves 4):
4 dory fillets
1 tsp soya sauce
1 tsp white pepper
2 tbsp plain flour
2 tbsp olive oil

Sauce:
1/2 tbsp olive oil
1 small shallot, chopped
2 tbsp orange marmalade
1 orange, sliced into circles
1/2 cup water

Method:
1. Make sure fish fillets have been rinsed. Marinate the fish with soya sauce and pepper, and coat each fillet with flour.
2. Immediately place fish into a heated pan with olive oil, and saute until golden brown. Remove from the pan and set aside.
3. To make the sauce, heat the oil and saute shallots until translucent. Add the orange marmalade, orange slices and the water. Boil until the liquid is reduced and caramelised. To serve, drizzle the sauce over the fish and serve with a salad.

Tips:
Dory fish should be served immediately after cooking as it tends to get soggy after some time.

Recipe source: Simply Her magazine (Jul 2007)

Corn chicken noodle soup

5 easy dinners - Tuesday.

Spaghetti and chicken added to cream corn soup make for a complete meal.

Ingredients (serves 4):
50g unsalted butter
3 cloves garlic, crushed
1 can cream corn
200ml chicken stock
200g spaghetti, cooked
300g chicken meat, shredded
1 tsp salt
1 tsp pepper
3 tbsp thick cream

Method:
1. In a pot, heat the butter and saute garlic until fragrant. Add the cream corn and chicken stock and boil for 15 minutes.
2. Blend until smooth with a handheld blender, then add the spaghetti. Add the chicken to the soup.
3. Leave to boil for another 5 minutes, add salt and pepper, stir in the cream and serve immediately.

Tips:
For added crunch and nutrition, add diced celery.

Recipe source: Simply Her magazine (Jul 2007)

Pumpkin beef stew

No more racking your brain over what to cook during the work week. We've planned five 30-minute one-dish dinners just for you.


5 easy dinners - Monday.

A warm, comforting start to the work and school week.

Ingredients (serves 4):
2 tbsp unsalted butter
3 cloves garlic, crushed
3 tsp dried coriander
1 large onion, cut into chunks
200ml beef stock
300g beef brisket, cut into chunks
300ml water
500g pumpkin, cut into chunks
1/2 cup red wine
2 tbsp oyster sauce
2 tsp sea salt
1 tsp ground black pepper

Method:
1. In a pot, heat the butter, then add garlic, dried coriander, onions, beef stock and beef.
2. Brown the beef and add water, cover and boil for 15 minutes until the meat is soft.
3. Add the pumpkin, red wine, oyster sauce, sea salt and black pepper and boil covered for another 20 minutes.
4. Once the liquid is reduced to a thick gravy and the beef is soft and tender, remove from heat.

Tips:
Fresh tomatoes and steamed rice go perfectly with beef stew.

Recipe source: Simply Her magazine (Jul 2007)

Chawanmushi

Fifteen minutes is all you need to make this Japanese staple a family favourite.

Ingredients (serves 5):
4 medium-sized eggs
5 slices of Japanese fish cake
10 gingko nuts
5 shiitake mushrooms
50g cooked chicken meat, cubed
4 tsp Maggi Healthier Choice Concentrated Chicken Stock
2 tsp mirin (Japanese sweet cooking wine), optional
500ml warm water

Method:
1. To make the stock, combine water, chicken stock and mirin.
2. To make the egg mixture, beat eggs, add the stock and mix well.
3. Strain the egg mixture into 5 bowls.
4. Steam over medium-low heat for about 10 minutes.
5. Add fish cake, gingko nuts, chicken meat and mushrooms. Then steam for another 5 minutes.

Tips:
For a smoother texture, use a fine-mesh sieve to strain the egg mixture.

Recipe source: Simply Her magazine (Jul 2007)

Easy punch

This non-alcoholic cocktail isn't just refreshing, it's packed with vitamin C too.

Ingredients (serves 1):
60ml orange juice
60ml cranberry juice
90ml pineapple juice
1/2 large lime, juiced
Ice to fill
1 orange wedge, to garnish

Method:
1. Mix all ingredients in a mixer tin or large tumbler filled 2/3 with ice.
2. Strain into a glass and garnish with an orange wedge.

Tips:
Instead of regular water, use Red White & Pure's Fine Water for your ice cubes and enjoy the rich mineral benefits of thermal water.

Recipe source: Simply Her magazine (Jul 2007)

Easy crepes

Ingredients (serves 2):
1 cup plain flour
1 cup milk
1 tbsp sugar
Fruit, jam, syrup or ice cream, as filling

Method:
1. Mix flour, milk and sugar together in a blender or with a hand mixer.
2. Heat a lightly oiled non-stick pan.
3. Pour 1/2 cup of batter (for each crepe) into the pan, and spread into a thin circle by rotating the pan.
4. Turn crepe over with a spatula after the bottom turns golden brown, and cook for a couple more minutes.
5. Add filling, fold and serve.

Tips:
Make savoury crepes with fillings like ham and cheese.

Recipe source: Simply Her magazine (Jul 2007)

Cold poached salmon with herb mayonnaise

Salmon - Part 3.

A savoury baked delight.

Ingredients (serves 2):
1 piece fresh salmon fillet
1 bunch each of fresh dill, parsley and chervil
2 tbsp white wine
1 tbsp olive oil
1/4 tsp salt
Ground black pepper
Asparagus, grilled

For the mayonnaise:
2 egg yolks
170ml extra virgin olive oil
Juice of half a lemon
1 tsp fresh dill, finely chopped
1 tsp parsley, finely chopped
1 tsp chervil, finely chopped
A pinch of salt
Ground white pepper

Method:
1. Preheat oven to 150 deg C. Slice the fillet sideways so it opens up like a book.
2. Place the herbs on the fillet and fold the top half over. Place the salmon on a piece of foil and scrunch the ends to form a boat.
3. Pour the white wine and olive oil over the fish, then add salt and pepper. Seal in a loose parcel and bake for 25 minutes. Leave to cool.
4. To make the mayonnaise, stir the egg yolks in a bowl. Add some olive oil, drop by drop, blending constantly with an electric mixer until the yolks and oil form a smooth mixture. Add the rest of the oil in a slow, steady stream, then the lemon juice, herbs, salt and pepper.
5. Remove the fish from the foil and cut into two portions. Serve with mayonnaise on a bed of grilled asparagus.

Tips:
Substitute the white wine with a mixture of 1 tbsp each of lemon juice and water.

Recipe source: Simply Her magazine (Apr 2008)

Salmon teriyaki skewers

Salmon - Part 2.

Satay with a Japanese twist.

Ingredients (serves 2):
1 piece fresh salmon fillet
1/4 cup soya sauce
2 tbsp mirin
1 tbsp sugar
bamboo skewers

Method:
1. Preheat oven to 180 deg C and line a baking tray with greaseproof paper.
2. Marinate the fillet in the mixture of soya sauce, mirin and sugar. Chill for 15-20 minutes.
3. Remove the salmon from the bowl and keep the marinade. Cut the salmon into 5cm cubes and skewer them in threes.
4. Place the salmon skewers on the baking tray and brush with the marinade.
5. Bake for 10 minutes and serve hot.

Tips:
Marinate the salmon for less than 20 minutes so it won't be too salty.

Recipe source: Simply Her magazine (Apr 2008)

Salmon and cream cheese balls

Use leftover salmon as topping for a green salad, in an omelette or as mash for salmon cakes.

Buy only salmon that looks moist, has shiny, bright skin and firm flesh. Avoid any fish with a pungent, fishy aroma.

The orange flesh of wild salmon comes from krill, a marine animal they eat, while farmed salmon get their colour from an orange dye.

Fresh salmon here is chilled and air-flown. It can last for up to two days if stored in the chiller, and for six months in the freezer.


Salmon - Part 1.

A rich and nutty snack.

Ingredients (makes 20):
350-400g salmon fillet
1 block Philadelphia cream cheese, softened at room temperature
1/2 medium-sized red onion, finely chopped
1 tsp horseradish sauce
1 tbsp lemon juice
1/2 tsp salt
A small bunch of fresh parsley, finely chopped
1/4 cup pistachios, finely chopped

Method:
1. Preheat oven to 180 deg C. Bake the salmon for 25 minutes.
2. When the salmon has cooled, flake it with a fork and discard the skin.
3. In a large bowl, mix the salmon and the cream cheese until it forms a smooth paste. Add the onion, horseradish sauce, lemon juice and salt, and mix well. Chill for 1 hour.
4. Mix the parsley and pistachios and spread on a plate. Remove the salmon mixture from the fridge and shape into balls. Roll the balls in the parsley and pistachio spread to coat evenly. Serve immediately.

Tips:
Use pecans or walnuts in place of pistachios.

Recipe source: Simply Her magazine (Apr 2008)

Wonder omelette

Ingredients:
3 small eggs
Salt, to taste
Pepper, to taste
1 tbsp olive oil
2 small asparagus, cut into 0.5cm shreds
1/2 tomato, cubed
Grated cheddar cheese

Method:
1. Beat eggs in a small bowl with salt and pepper. Set aside.
2. Heat up the olive oil and stir-fry the asparagus.
3. To make the omelette, spread the asparagus evenly over one side of the frying pan. Pour the egg in and fry over low heat.
4. Add the tomato and spread cheddar cheese evenly over it.
5. Flip half the egg to cover the ingredients and press the edges down. Tur up the heat for a while. Remove and serve immediately.

Recipe source: Simply Her magazine (Apr 2008)

Braised lamb shank

This warm, aromatic dish, given a twist with Viet flavours, is food for the soul.

Ingredients (serves 2):
1 lamb shank
Salt and pepper, to season
3 tbsp vegetable oil
2 carrots, halved lengthwise and sliced
2 spring onions, cut into 4cm strips

For the braising stock:
5 cups chicken stock
4 cloves garlic
1 medium onion, quartered
2 lemongrass stems, bruised
1 thumb-sized piece of fresh ginger, sliced
3 star anise
1 tbsp fermented bean paste (tau cheo)
3 tbsp tomato puree
1 1/2 tbsp sugar

Method:
1. Preheat oven to 150 deg C. Season the lamb shank with salt and pepper. Heat oil in a frying pan till very hot and brown the shank on both sides. Set aside.
2. Put all the braising stock ingredients into a small pot and bring to a boil.
3. Place the lamb shank into a casserole pot and pour the braising stock over it. Cover and braise in a 150 deg C oven for 3 hours.
4. Remove the shank from the stock.
5. Strain the stock, then return the shank and stock to the pot.
6. Add the carrots and spring onions. Cook over low fire for 15 minutes or till the carrots are soft. Serve hot with rice or baguette.

Tips:
Debone the lamb shank before serving. Serve the bone on the side and slurp up the yummy marrow.

Recipe source: Simply Her magazine (Apr 2008)

Lasagne crepe stack

Try this meatless, no-pasta version that is as creamy and satisfying as the real thing.

Ingredients (serves 2):
1 packet Delices crepes
1 bottle Leggo's Pasta Bake Creamy Tomato & Mozzarella sauce
1 cup grated mozzarella cheese
30g grated parmesan cheese

Method:
1. Preheat oven to 180 deg C. Line a baking sheet with greaseproof paper. Lay one crepe on the sheet; trim with a knife if it's too big.
2. Spread 2 tbsp of pasta sauce evenly over the crepe and sprinkle a handful of mozzarella cheese on top. Lay another crepe over it and repeat.
3. After laying the last crepe, do not top with pasta sauce; sprinkle the remaining mozzarella cheese over it and top with parmesan cheese.
4. Bake for 10 minutes or until the top starts to bubble and turns golden. Serve hot.

Tips:
For a change, use bottled pesto in place of pasta sauce.

Recipe source: Simply Her magazine (Apr 2008)

Stir-fried beef with spring onion

Ingredients (serves 4):
300g beef fillet, sliced thinly
1 tsp corn flour
4-5cm ginger bulb
1 tsp sesame oil
2 tbsp olive oil
1 1/2 tbsp oyster sauce
2 tsp black sauce
1/2 tsp brown sugar
5 spring onion bulbs, discard roots and cut 6cm from the end

Method:
1. Coat the beef fillet evenly with corn flour.
2. Skin the ginger and cut 2 slices, then slice the rest into thin strips.
3. In a pan, fry the ginger strips in sesame oil over medium heat till crispy and brown. Remove and set aside.
4. Add olive oil and saute the 2 ginger slices. Add the oyster sauce, black sauce and brown sugar. Fry over medium heat for 1 minute, until fragrant.
5. Add the sliced beef and fry for 5 minutes over medium heat.
6. Add the spring onion bulbs and cook for another minute. Garnish with sliced ginger and serve immediately.

Recipe source: Simply Her magazine (Apr 2008)