Ingredients:
1 small cauliflower (about 250g)
1 small head broccoli (about 250g)
1/2 cup plain low fat yoghurt
75g grated low fat cheddar cheese
2 tsp wholegrain mustard
2 tbsp wholemeal breadcrumbs
Salt and black pepper to taste
Method:
1. Break the cauliflower and broccoli into florets and cook in lightly salted, boiling water for 8-10 minutes, until just tender.
2. Drain well and transfer to a flameproof dish.
3. Mix together the yoghurt, grated cheese and mustard, then season the mixture with pepper.
4. Spoon over the cauliflower and broccoli.
5. Sprinkle the breadcrumbs over the top.
6. Place under a grill until golden brown.
7. Serve hot with rice or pasta.
Recipe source: Today newspaper
Seafood casserole
Perfect dish for Christmas.
Ingredients (serves 2 to 3):
200g Prantalay Seafood Mix (from NTUC, to thaw, follow instructions on the packet)
125g parmesan or cheddar cheese, grated
2 tbsp olive oil
1 onion, peeled and chopped
2 stalks celery, peeled and diced
1 carrot, peeled and diced
2 tbsp breadcrumbs
500ml milk
4 tbsp plain flour
2 tsp butter
Salt and pepper to taste
Method:
1. Heat olive oil in a pan. Fry onions until lightly browned. Add celery and carrots and fry for about 3 to 4 minutes. Add seafood mix and fry for 2 minutes. Set aside.
2. Heat milk in a saucepan over medium heat. Mix in the flour and butter with a whisk until well blended. Gradually blend the cheese into the mixture. Season with salt and pepper.
3. Place celery, carrots and seafood into a medium baking dish. Spoon the cheese sauce into the dish and toss with the rest of the seafood mixture. Sprinkle breadcrumbs over.
4. Without covering the dish, bake it in a preheated oven for 20 minutes or grill under medium heat until the surface is brown. Serve hot with bread.
Recipe source: Today newspaper
Ingredients (serves 2 to 3):
200g Prantalay Seafood Mix (from NTUC, to thaw, follow instructions on the packet)
125g parmesan or cheddar cheese, grated
2 tbsp olive oil
1 onion, peeled and chopped
2 stalks celery, peeled and diced
1 carrot, peeled and diced
2 tbsp breadcrumbs
500ml milk
4 tbsp plain flour
2 tsp butter
Salt and pepper to taste
Method:
1. Heat olive oil in a pan. Fry onions until lightly browned. Add celery and carrots and fry for about 3 to 4 minutes. Add seafood mix and fry for 2 minutes. Set aside.
2. Heat milk in a saucepan over medium heat. Mix in the flour and butter with a whisk until well blended. Gradually blend the cheese into the mixture. Season with salt and pepper.
3. Place celery, carrots and seafood into a medium baking dish. Spoon the cheese sauce into the dish and toss with the rest of the seafood mixture. Sprinkle breadcrumbs over.
4. Without covering the dish, bake it in a preheated oven for 20 minutes or grill under medium heat until the surface is brown. Serve hot with bread.
Recipe source: Today newspaper
Blueberry-buttermilk pancakes with orange sauce
Ingredients (makes 4 to 5 servings, 2 pancakes and 2 tbsp of sauce per serving):
1 cup all purpose flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 slightly beaten egg white
1 cup buttermilk
2 tsp cooking oil
1 tsp vanilla
3/4 cup fresh or frozen blueberries
Orange wedges and/or fresh blueberries (optional)
Method:
Pancakes:
1. In a medium mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt.
2. In another mixing bowl, stir together the egg white, buttermilk, cooking oil and vanilla. Add all at once to the flour mixture. Stir just until combined but still slightly lumpy. Gently add the blueberries.
3. For each pancake, pour about 1/4 cup of the batter onto a non-stick griddle or pan. Cook over medium heat for about 2 minutes on each side or until pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges.
4. Serve with orange sauce. If desired, garnish with orange wedges and/or additional blueberries. Cover and chill any remaining orange sauce.
Orange sauce:
In a small saucepan, stir together 1/4 cup orange juice concentrate, 1 tbsp sugar and 1 tbsp cornstarch. Add 1 cup water. Cook and stir over medium heat until thickened and bubbly. Cook and stir sauce for 2 minutes more. Serve warm.
Recipe source: Health magazine
1 cup all purpose flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 slightly beaten egg white
1 cup buttermilk
2 tsp cooking oil
1 tsp vanilla
3/4 cup fresh or frozen blueberries
Orange wedges and/or fresh blueberries (optional)
Method:
Pancakes:
1. In a medium mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt.
2. In another mixing bowl, stir together the egg white, buttermilk, cooking oil and vanilla. Add all at once to the flour mixture. Stir just until combined but still slightly lumpy. Gently add the blueberries.
3. For each pancake, pour about 1/4 cup of the batter onto a non-stick griddle or pan. Cook over medium heat for about 2 minutes on each side or until pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges.
4. Serve with orange sauce. If desired, garnish with orange wedges and/or additional blueberries. Cover and chill any remaining orange sauce.
Orange sauce:
In a small saucepan, stir together 1/4 cup orange juice concentrate, 1 tbsp sugar and 1 tbsp cornstarch. Add 1 cup water. Cook and stir over medium heat until thickened and bubbly. Cook and stir sauce for 2 minutes more. Serve warm.
Recipe source: Health magazine
Cheesy vegetable pie
An eggless recipe.
Ingredients (makes 12.5cm pie):
Filling:
60g butter
40g plain flour
500ml milk
800g mixed vegetables, diced and steamed
180g frozen peas
100g grated cheddar cheese
Salt and pepper
Pie crust:
300g plain flour
1.5 tsp ground cumin (阿拉伯茴香)
1/2 tsp ground chilli
2 tbsp sesame seeds
1 tsp cumin seeds
160g butter
Enough cold water to knead dough
Method:
Filling:
1. Heat butter. Add flour. Stir over heat until bubbling. Remove from heat and add the milk gradually.
2. Return to heat and boil until the mixture thickens. Add in the rest of the ingredients and mix well.
Pie crust:
1. Preheat oven to 180 deg C. Put all the dry ingredients into a bowl. Rub in butter till mixture resembles fine breadcrumbs. Add enough water to make the ingredients cling together.
2. Wrap pastry in cling wrap and refrigerate for 1/2 hour. Divide dough into portions. Roll out 1 portion on floured surface to fit the greased pie dish. Prick all over with a fork and bake in preheated oven for 15 minutes or until lightly browned.
3. Spoon in the prepared filling. Roll out the remaining pastry to cover the pie dish. Trim and seal the edges. Bake until golden brown.
Recipe source: Lifestyle magazine
Ingredients (makes 12.5cm pie):
Filling:
60g butter
40g plain flour
500ml milk
800g mixed vegetables, diced and steamed
180g frozen peas
100g grated cheddar cheese
Salt and pepper
Pie crust:
300g plain flour
1.5 tsp ground cumin (阿拉伯茴香)
1/2 tsp ground chilli
2 tbsp sesame seeds
1 tsp cumin seeds
160g butter
Enough cold water to knead dough
Method:
Filling:
1. Heat butter. Add flour. Stir over heat until bubbling. Remove from heat and add the milk gradually.
2. Return to heat and boil until the mixture thickens. Add in the rest of the ingredients and mix well.
Pie crust:
1. Preheat oven to 180 deg C. Put all the dry ingredients into a bowl. Rub in butter till mixture resembles fine breadcrumbs. Add enough water to make the ingredients cling together.
2. Wrap pastry in cling wrap and refrigerate for 1/2 hour. Divide dough into portions. Roll out 1 portion on floured surface to fit the greased pie dish. Prick all over with a fork and bake in preheated oven for 15 minutes or until lightly browned.
3. Spoon in the prepared filling. Roll out the remaining pastry to cover the pie dish. Trim and seal the edges. Bake until golden brown.
Recipe source: Lifestyle magazine
Finger buns
An eggless recipe.
Ingredients (makes 14 to 16):
600g plain flour
4 tsp instant yeast
2 tbsp caster sugar
2 tbsp honey
1 tbsp vanilla essence
100g sultanas or raisins
80g mixed peel
50g shredded coconut or mixed nuts
400ml milk or water
80g butter
50ml extra milk, for glazing
Icing sugar for dusting
Method:
1. Preheat oven to 200 deg C. Put all ingredients, except the extra milk and icing sugar into a mixing bowl.
2. Mix and knead to form a smooth pliable dough. Cover bowl and leave aside for about 45 minutes, or until dough doubles in size. Knead dough for about 5 minutes. Divide into 14 to 16 portions. Roll and shape each portion into a 12cm long piece.
3. Place the buns on prepared baking trays, leaving space for the dough to rise. Leave aside for 10 minutes or until the dough has risen. Bake buns in preheated oven for 10 minutes. Brush with milk immediately and leave to cool on wire rack. Sprinkle with icing sugar when cool.
Recipe source: Lifestyle magazine
Ingredients (makes 14 to 16):
600g plain flour
4 tsp instant yeast
2 tbsp caster sugar
2 tbsp honey
1 tbsp vanilla essence
100g sultanas or raisins
80g mixed peel
50g shredded coconut or mixed nuts
400ml milk or water
80g butter
50ml extra milk, for glazing
Icing sugar for dusting
Method:
1. Preheat oven to 200 deg C. Put all ingredients, except the extra milk and icing sugar into a mixing bowl.
2. Mix and knead to form a smooth pliable dough. Cover bowl and leave aside for about 45 minutes, or until dough doubles in size. Knead dough for about 5 minutes. Divide into 14 to 16 portions. Roll and shape each portion into a 12cm long piece.
3. Place the buns on prepared baking trays, leaving space for the dough to rise. Leave aside for 10 minutes or until the dough has risen. Bake buns in preheated oven for 10 minutes. Brush with milk immediately and leave to cool on wire rack. Sprinkle with icing sugar when cool.
Recipe source: Lifestyle magazine
Strawberry tart
An eggless recipe.
Ingredients (26cm flan tin):
250g butter
Grated rind of 1 lemon
1 tbsp lemon juice
125g caster sugar
60g rice flour
140g self-raising flour
190g plain flour
250g strawberries, halved
125g strawberry jam
Method:
1. Preheat oven to 180 deg C. Beat butter, lemond rind and juice and sugar until creamy. Sift rice, self-raising and plain flours together. Stir into lemon mixture in 2 batches.
2. Press together gently and knead lightly until smooth. Press evenly into greased tin.
3. Bake in preheated oven for 25 minutes or until lightly browned. Cool in the tin. Turn the shortcake onto a serving plate. Arrange strawberries. Warm jam in a pan, strain and brush over strawberries.
Recipe source: Lifestyle magazine
Ingredients (26cm flan tin):
250g butter
Grated rind of 1 lemon
1 tbsp lemon juice
125g caster sugar
60g rice flour
140g self-raising flour
190g plain flour
250g strawberries, halved
125g strawberry jam
Method:
1. Preheat oven to 180 deg C. Beat butter, lemond rind and juice and sugar until creamy. Sift rice, self-raising and plain flours together. Stir into lemon mixture in 2 batches.
2. Press together gently and knead lightly until smooth. Press evenly into greased tin.
3. Bake in preheated oven for 25 minutes or until lightly browned. Cool in the tin. Turn the shortcake onto a serving plate. Arrange strawberries. Warm jam in a pan, strain and brush over strawberries.
Recipe source: Lifestyle magazine
Sweet potato dumplings
Ingredients (serves 8):
600g sweet potato
1 cup glutinous rice flour
1-2 tbsp sugar
2-3 tbsp palm sugar
5 pandan leaves, knotted
1 coconut, grated
Method:
1. Skin and cut sweet potatoes into pieces. Add enough water to just cover the sweet potatoes. Boil until soft. Mash hot sweet potatoes until smooth.
2. Mix a half portion of mashed sweet potato with glutinous rice flour. Mix slowly to form a smooth dough. Pinch dough and roll in between palms to form small balls. Drop dumplings into boiling water. Remove dumplings when they float and leave in a bowl of water.
3. Squeeze grated coconut for first milk. Add a pinch of salt and simmer until almost thickened. Set aside.
4. Add about 3 cups of water to grated coconut and squeeze for second milk.
5. In a pot, combine both sugars, knotted pandan leaves, coconut milk and remaining half portion of mashed sweet potato. Bring to simmer over moderate heat, stirring occasionally.
6. Add the cooked dumplings. Turn off heat when it boils again. Serve sweet potato dumplings, either hot or warm, with the coconut cream.
Recipe source: Lifestyle magazine
600g sweet potato
1 cup glutinous rice flour
1-2 tbsp sugar
2-3 tbsp palm sugar
5 pandan leaves, knotted
1 coconut, grated
Method:
1. Skin and cut sweet potatoes into pieces. Add enough water to just cover the sweet potatoes. Boil until soft. Mash hot sweet potatoes until smooth.
2. Mix a half portion of mashed sweet potato with glutinous rice flour. Mix slowly to form a smooth dough. Pinch dough and roll in between palms to form small balls. Drop dumplings into boiling water. Remove dumplings when they float and leave in a bowl of water.
3. Squeeze grated coconut for first milk. Add a pinch of salt and simmer until almost thickened. Set aside.
4. Add about 3 cups of water to grated coconut and squeeze for second milk.
5. In a pot, combine both sugars, knotted pandan leaves, coconut milk and remaining half portion of mashed sweet potato. Bring to simmer over moderate heat, stirring occasionally.
6. Add the cooked dumplings. Turn off heat when it boils again. Serve sweet potato dumplings, either hot or warm, with the coconut cream.
Recipe source: Lifestyle magazine
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