Ingredients (serves 4):
Filling:
340g chicken breast, without skin
1 large onion, diced
1 carrot, diced
115g white button mushroom
115g white Japanese mushroon (optional)
55g green peas
1 tbsp chopped pasley (香芹)
1 tbsp plain flour
15g butter
300ml skimmed milk
Pie crust:
185g self-raising flour
20g butter
80ml skimmed milk
1/4 tsp salt
1 egg, lightly beaten
Method:
Filling:
1. Melt butter in a pot and put in 1 tablespoon of plain flour. Mix well. Add milk bit by bit, stirring constantly until mixture is smooth.
2. Put in chicken breast, mushrooms, onion, carrot, green peas and parsley and cook for 5 minutes, stirring occasionally. Transfer to a deep baking dish.
Pie crust:
1. In a large mixing bowl, rub butter into self-raising flour until it resembles breadcrumbs. Add milk bit by bit until it forms a soft dough.
2. Roll out to fit the top of the baking dish, seal edges, and brush on beaten egg. Set oven to 180 deg C with upper/lower function.
3. Bake on lower shelf for 30 minutes until crust is golden brown.
Recipe source: Today newspaper
Brown rice paradise
Ingredients (serves 4):
2 cups brown rice, washed and soaked
50g almonds, blanched and sliced
50g raisins
3 cardamom pods (豆蔻), 1 cinnamon stick (桂皮)
salt and pepper to taste
2 cups chicken or vegetable stock
Method:
1. Brown the cardamom pods and cinnamon in a lightly-oiled pan. Add brown rice and stir fry.
2. Add flavoured stock to rice and spices and start in a rice cooker. Allow to cool slightly.
3. While rice cooks, toast almond slices.
4. Serve cooked brown rice in a platter and top with toasted almonds and raisins.
Recipe source: Today newspaper
2 cups brown rice, washed and soaked
50g almonds, blanched and sliced
50g raisins
3 cardamom pods (豆蔻), 1 cinnamon stick (桂皮)
salt and pepper to taste
2 cups chicken or vegetable stock
Method:
1. Brown the cardamom pods and cinnamon in a lightly-oiled pan. Add brown rice and stir fry.
2. Add flavoured stock to rice and spices and start in a rice cooker. Allow to cool slightly.
3. While rice cooks, toast almond slices.
4. Serve cooked brown rice in a platter and top with toasted almonds and raisins.
Recipe source: Today newspaper
Chicken flavoured rice
Ingredients (serves 4):
1 small chicken, skinned and cut into bite-sizes
1 tbsp oyster sauce
1 water chestnut, peeled and sliced
6 dried mushrooms, soaked and sliced
salt and pepper to taste
2 cups fragrant rice
Method:
1. Mix chopped chicken pieces with all ingredients except the rice. Leave to marinate.
2. Wash rice until water runs clear and drain. Add 2 cups water and start the rice cooker.
3. When the water has reduced to rice level, carefully add chicken pieces on top of rice.
4. Finish cooking the rice and leave covered for at least 10 minutes. Serve hot.
Recipe source: Today newspaper
1 small chicken, skinned and cut into bite-sizes
1 tbsp oyster sauce
1 water chestnut, peeled and sliced
6 dried mushrooms, soaked and sliced
salt and pepper to taste
2 cups fragrant rice
Method:
1. Mix chopped chicken pieces with all ingredients except the rice. Leave to marinate.
2. Wash rice until water runs clear and drain. Add 2 cups water and start the rice cooker.
3. When the water has reduced to rice level, carefully add chicken pieces on top of rice.
4. Finish cooking the rice and leave covered for at least 10 minutes. Serve hot.
Recipe source: Today newspaper
Healthy bread pudding
Ingredients:
4 slices plain or wholemeal bread
1 cup low fat milk
1 egg, beaten
50g raisins or dried cranberries
2 tbsp soft brown sugar
Method:
1. Cut bread slices into cubes, keeping crusts on. Butter or oil a square sandwich tin lightly.
2. Slowly stir beaten egg into low fat milk and whisk gently to combine. Add one tablespoon soft brown sugar and stir till dissolved.
3. Combine milk and egg mixture and bread cubes in a large mixing bowl and leave to soak until bread has soaked up the mixture completely.
4. Mix in raisins or dried cranberries into the bread mixture. Stir lightly to combine but without breaking bread cubes up.
5. Sprinkle remaining spoonful of sugar over bread cubes. Bake in pre-heated oven at 180 deg C for 15 to 20 minutes until golden brown.
Recipe source: Today newspaper
4 slices plain or wholemeal bread
1 cup low fat milk
1 egg, beaten
50g raisins or dried cranberries
2 tbsp soft brown sugar
Method:
1. Cut bread slices into cubes, keeping crusts on. Butter or oil a square sandwich tin lightly.
2. Slowly stir beaten egg into low fat milk and whisk gently to combine. Add one tablespoon soft brown sugar and stir till dissolved.
3. Combine milk and egg mixture and bread cubes in a large mixing bowl and leave to soak until bread has soaked up the mixture completely.
4. Mix in raisins or dried cranberries into the bread mixture. Stir lightly to combine but without breaking bread cubes up.
5. Sprinkle remaining spoonful of sugar over bread cubes. Bake in pre-heated oven at 180 deg C for 15 to 20 minutes until golden brown.
Recipe source: Today newspaper
Sugarcane prawn kebabs
Ingredients (serves 6):
12 sticks of sugarcane, each 15cm long
750g prawns, peeled
1 clove of garlic
1 1/2cm piece of ginger, peeled
2 tsp fish sauce
2 tsp sugar
1/4 tsp pepper
1 egg white
1 tbsp cornflour
oil for basting
Method:
1. Pare away the skin of the sugarcane.
2. Trim the middle section a little thinner.
3. Place prawns, garlic, ginger, fish sauce, sugar and pepper into the food processor and pulse into a smooth paste.
4. Add egg white and cornflour to paste. Mix well.
5. With wet hands, mould the prawn paste around the thin section of each sugarcane skewer and smooth into a sausage shape.
6 Brush with oil and grill in a pre-heated oven at 200 deg C for 20 minutes until prawn mixture turns pink.
Tips:
No sugarcane? Just pat the prawn mixture into round or sausage-shaped patties, grill and serve wrapped in fresh lettuce leaves.
Recipe source: Simply Her magazine (Mar 2007)
Chocolate chips and walnut cookies
Ingredients (makes 18):
110g unsalted butter, softened
70g soft brown sugar
70g caster sugar
1 egg, lightly beaten
1/2 tsp vanilla essence
140g plain flour
1/4 tsp salt
1/2 tsp bicarbonate of soda
120g chopped walnut
180g chocolate chips
Method:
1. Beat butter with both types of sugar in a mixing bowl until creamy. Add egg and beat until smooth. Then add vanilla essence and mix thoroughly.
2. Add flour, salt and bicarbonate of soda to the mixture, a little at a time, and stir everything together well.
3. Stir in chopped walnuts and chocolate chips.
4. Spoon small mounds of cookie mixture onto greased baking trays, leaving wide spaces between the mounds.
5. Bake in a preheated oven at 190 deg C for 10-12 minutes, until they are evenly brown.
6. Remove cookies with a palette knife and leave to cool completely on a wire rack. Store in an airtight container.
Recipe source: Lifestyle magazine
110g unsalted butter, softened
70g soft brown sugar
70g caster sugar
1 egg, lightly beaten
1/2 tsp vanilla essence
140g plain flour
1/4 tsp salt
1/2 tsp bicarbonate of soda
120g chopped walnut
180g chocolate chips
Method:
1. Beat butter with both types of sugar in a mixing bowl until creamy. Add egg and beat until smooth. Then add vanilla essence and mix thoroughly.
2. Add flour, salt and bicarbonate of soda to the mixture, a little at a time, and stir everything together well.
3. Stir in chopped walnuts and chocolate chips.
4. Spoon small mounds of cookie mixture onto greased baking trays, leaving wide spaces between the mounds.
5. Bake in a preheated oven at 190 deg C for 10-12 minutes, until they are evenly brown.
6. Remove cookies with a palette knife and leave to cool completely on a wire rack. Store in an airtight container.
Recipe source: Lifestyle magazine
Pineapple & almond mini cupcakes
Ingredients (serves 12 to 15):
60g butter, softened
75g sugar
1 egg, beaten
1/2 tsp vanilla essence
2 tbsp milk
100g self raising flour, sifted
2 rings canned pineapple, finely chopped
1 tbsp almonds, broken into small bits
Method:
1. Combine butter and sugar and blend with a mixer until it's creamy and light.
2. Add egg, vanilla essence and milk, and blend again briefly.
3. Put in the flour and combine well with the mixture. Then stir in the pineapples and almonds.
4. Line the cupcake moulds with muffin liners and fill half with the mixture.
5. Bake at 180 deg C for 20 minutes.
Tips:
To make a large cake, pour the batter in a round 21cm cake pan and bake for 30-35 minutes.
Recipe source: Simply Her magazine (Mar 2007)
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