Blueberry Banana Nut Bread

Ingredients

1 c. sugar
1/2 c. unsalted butter, soft
2 eggs
1 tsp. lemon juice or rind of 1 lemon, finely ground
3 ripe bananas, mashed
1/2 c. finely chopped pecans or walnuts
2 c. flour
1 c. fresh or frozen blueberries
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. salt

Directions

Cream sugar and butter until light. Add eggs one at a time; mix in lemon juice and vanilla.

Stir in mashed bananas (do not beat).

Toss blueberries in 1 tablespoon flour to coat. Stir into mixture also adding soda, powder and salt. Fold in flour, the coated blueberries, and nuts.

Pour into greased and floured 9x5 loaf pan or muffin pan lined with foil baking cups.

Bake in 350°F oven: Bread 55-60 minutes; Muffins 35-40 minutes. Test if done as all ovens vary.

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Thai Chicken Curry

Ingredients

2 large chicken breasts, thinly sliced
2 small to medium carrots
1 large bell pepper (any color), sliced
1 medium onion, halved and sliced
approximately 450ml. fresh chicken stock or coconut milk

For Curry Paste:

1 stalk fresh lemongrass, smashed and thinly sliced
2-3 cloves fresh garlic, thinly sliced (to taste)
1 tablespoon fresh ginger, thinly sliced
1 red and 1 green long chillies, thinly sliced with seeds
1 teaspoon coriander root or handful of coriander leaf
1 small teaspoon lime or lemon zest
1 tablespoon palm sugar
2-3 tablespoons fish sauce
good pinch of rock salt

Directions:

First prepare curry paste. Place all ingredients except fish sauce in a mortar and pestle then pound until you have a smooth paste. Add 2 tbs. fish sauce, mix well and taste. You should have an even balance of hot, sweet, sour and salty. Adjust seasonings until this is achieved. Set aside.

Into a very hot wok, place a little peanut oil and swirl to coat sides. When wok is smoking, add vegetables and stir-fry until just wilting, without allowing to gain any color.

Add curry paste and quickly stir fry for approximately 30 seconds, then add stock or coconut milk (coconut cream may also be used). Bring to boil, add chicken and reduce to a simmer.

Allow to cook for approximately 7-8 minutes if chicken is thinly sliced, or a little longer if it is a bit chunky.

Serve with steamed jasmine rice or steamed long grain rice in which a few pieces of lime or lemon peel have been embedded.

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Brunch Scramble

Ingredients

• 1 medium red onion, chopped
• 1 medium green pepper, chopped
• 1 (4.5 ounce) jar sliced mushrooms, drained
• 3 tablespoons butter or margarine
• 12 eggs
• 3/4 cup half-and-half cream
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1 1/2 cups shredded Cheddar cheese
• 1 tablespoon minced chives

Directions

In a skillet, saute the onion, green pepper and mushrooms in butter until crisp-tender. In a mixing bowl, beat the eggs, cream, salt and pepper; add to skillet. Cook over medium heat until eggs are almost set, stirring occasionally. sprinkle with cheese and chives. Cover and cook until eggs are completely set and cheese is melted.

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Tuna Pot Pie

Ingredients:

• 1/4 cup butter
• 1/2 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 to 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic and herb seasoning blend or dash garlic and dried parsley
• 1/4 teaspoon paprika
• dash dried thyme, crumbled
• 2 cups milk
• 1 large can (12 ounces) tuna, drained and flaked, or 2 small (6 to 7 ounce) cans
• 2 cups frozen mixed vegetables, thawed
• 2 teaspoons Worcestershire sauce
• 1 cup shredded Cheddar cheese
• pastry for single 9-inch pie

Preparation:

In a large saucepan melt butter; add onion and cook over medium-low heat until tender. Blend in flour. Add 1/2 teaspoon salt, the pepper, herb seasoning blend, paprika, and thyme. Gradually add the milk, stirring constantly. Cook, stirring constantly, until mixture is bubbling and thickened. Fold in the tuna, vegetables, Worcestershire sauce, and cheese. Taste and add more salt and seasoning if necessary. Pour mixture into a 2-quart baking dish. Preheat oven to 425°. Roll out pastry to fit top of baking dish. With a sharp knife, cut several slits in the top crust. Place pastry on the baking dish; flute edges. Place the baking dish on a baking sheet in the oven. Bake for 35 to 40 minutes, until crust is browned and mixture is bubbly. Serves 4 to 6.

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Ginger Lemon Cake

Preheat oven to 160 C and grease and line two 8in sponge tins. Put into a large bowl, 4oz soft margarine, 4oz caster sugar, 2 eggs, 4oz golden syrup, 8oz self raising flour, 1 teaspoon baking powder, 2 teaspoon ground ginger and 2 tablespoons of milk.

Beat the mixture well, put into the tins and even out the tops. Bake for about 25 minutes until well risen and springy to touch. Leave in tins for 5 minutes and then turn out onto rack to cool.

To make the filling, beat 2oz softened butter until creamy, sift in 6oz icing sugar and add 2 tablespoons lemon curd (lemon cheese) and 2 teaspoons lemon juice. Beat well. Spread over one of the cooled sponges and sandwich together.

For the icing , sift 6oz icing sugar into a bowl, beat in the finely grated zest of 1 lemon and 1 tablespoon lemon juice. Add enough warm water ( 3/4 teaspoons) to make a smooth icing. Spread over cake and leave to set.

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Sweet and Hot Pepper Chicken

Ingredients

• 1 tablespoon soy sauce
• 1 1/2 teaspoons dark soy sauce
• 1 1/2 teaspoons cornstarch
• 1 1/2 pounds boneless, skinless chicken breast, diced into 1-inch cubes
• 1/2 cup ketchup
• 1/4 cup chicken stock
• 1 tablespoon chili garlic sauce
• 2 teaspoons sugar
• 4 teaspoons vegetable oil
• 2 teaspoons minced ginger
• 2 teaspoons minced garlic
• 2 teaspoons minced green onion bottoms
• 10 dried red chiles
• 1 jalapeno, stemmed, seeded and thinly sliced
• 1 red bell pepper, stemmed, seeded and thinly sliced
• 1 cup sliced yellow onion
• 2 teaspoons toasted sesame seeds
• 1 teaspoon sesame oil
• 1 tablespoon chopped fresh cilantro leaves

Directions

In a medium bowl, combine the soy sauce, dark soy and cornstarch. Whisk to blend well, and add the chicken to the sauce. Toss to evenly coat the chicken and set aside for 15 to 20 minutes.

In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir to combine and set aside until ready to use. Place a wok over high heat and add the vegetable oil to the pan. Swirl the wok to be sure to coat well with the oil. Add the ginger, garlic, green onions, dried chilies and jalapenos to the wok. Cook, stirring often until the garlic is fragrant and the chilies begin to brown, about 20 to 30 seconds. Add the chicken, bell peppers and onions to the pan and stir-fry until the chicken is no longer pink, about 4 to 5 minutes. Add the sauce to the pan and bring to a boil, being sure to toss well in order to coat all the chicken and vegetables evenly, about 1 to 2 minutes. Sprinkle the sesame seeds, sesame oil and cilantro into the pan and toss to combine. Remove from the heat and serve on a platter with steamed white rice.

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Vegetable Pie

Ingredients

2 cups plain flour (maida)
100 gms. chilled butter
1/2 tsp. salt
chilled water
For Filling
2 cups Chopped vegetables of choice (eg. potatoes, peas, beans, carrot, spinach, cauliflower etc, All or any)
2 onions
1 tomato
2 green chillies
1/2" piece ginger
1 tbsp. oil
1/2 tsp. red chilli powder
1/2 tsp. curry masala (or garam masala)
1 tbsp. cream
1 tsp. corn flour
salt to taste

Method

Sieve together flour and salt.
Add chilled butter. Mix with fork till mixture is crumbly.
Sprinkle chilled water over it.
Quickly, with light hand mix the dough into a lump.
Do not over knead.
Chill dough for 15 mins. in a plastic bag.
Roll dough into 4" thick round.
Place over a greased pie plate.
Prick with a fork all over.
Bake in a pre-heated oven for 12 mins., or till light brown. Keep aside.

Filling

Grate tomato, onion, ginger.
Finely chop green chillies.
Chop and boil other vegetables.
Heat oil in a skillet, add the grated vegetables and chillies.
Cook for 4-5 mins. Stirring occasionally.
Add all other ingredients except cream.
Cook till the water evaporates and curry is thick.
Sprinkle a little cornflour over the crust.
Pour and spread the filling in the shell.
Pour cream all over.
Bake for 8-10 mins. in pre-heated oven.
Slice and serve warm.

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Prawns in Garlic Sauce

Ingredients

250 gm big prawns, shelled
1 egg white
1 tsp cornflour
1 tbsp brandy
10 flakes garlic
4 green onions, thinly sliced
1/3 tsp ajino motto
1 tsp soya sauce
2 tbsp tomato sauce
2 tsp cornflour mixed with ½ cup water
Salt and pepper to taste

Method

1. Grind garlic to a paste and mix with 1 cup water.
2. Strain through a fine sieve.
3. Mix egg white, cornflour and brandy.
4. Dip the prawns in the mixture and deep fry to a golden color.
5. Drain. Heat 2 tbsp oil and fry onions for 1 minute, add prawns along with the remaining ingredients and cook till thick.
6. Serve hot.

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Strawberry Cheesecake

Graham Cracker Crust

1 1/2 c. fine graham cracker crumbs
1/2 c. chopped pecans
1/2 c. melted butter
3/4 c. cinnamon

Mix well, press firmly on bottom and sides of a 9" buttered pan.

Cream Cheese Filling

1 lb. Philadelphia cream cheese, at room temperature
2 eggs, plus 1 egg yolk, well beaten
3/4 c. sugar
1/4 tsp. salt
1/2 tsp. vanilla
1 1/2 tbsp. flour
1 tsp. lemon juice

Cream cheese until soft. Beat in sugar, flour; then eggs. Beat well after each addition. Add salt, vanilla and lemon juice. Beat again, pour into crust, bake in slow oven, 250 degrees, 1 hour. Cool.

Strawberry Glaze:

1 pkg. frozen strawberries 3/4 c. sugar 3 tbsp. cornstarch 1 tsp. butter Pinch of salt Boil 2 minutes, stirring constantly. Cook until clear and thick. Cool slightly and spread on cooled cheesecake. Decorate edge with whipped cream when ready to serve.

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Grilled Mushroom Roast

Ingredients

5 or 6 lb. roast
3 cans mushroom soup
6 oz. sour cream
1 c. milk
1/8 c. salt
1/8 c. pepper
1 lg. onion

Preparation

Cut roast in large chunks. Grill on all sides until slightly chard. Put in baking pan, slice onion over meat. Mix soup and cream with milk and seasonings, then cover meat. Bake at 350 degrees 2 1/2 to 3 hours. Will make own gravy. Thin with milk.

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