Simple Cheese Cake Recipe

Yields 

6 inches, serves 5-6 pax

Ingredients

• 250g cream cheese
• 200ml plain yogurt
• 90g sugar
• 3 tsp flour (I'm using self-rising flour)
• 2 eggs
• 2 tsp lemon juice (if you do not like it too sour then 1 tsp)

Steps

Put all ingredients into the mixer. Play up to be cream.

Put into baking dish and bake for 40-45 minutes at 170 degree.

After baked can be stored in a refrigerator for a few days.

Chicken With Cranberries and Orange Sauce Recipe

This is an easy orange chicken recipe using boneless chicken breasts. Replace the Cointreau or Grand Marnier with chicken broth or more orange juice, if you like. Serve this chicken over rice or pasta for a fabulous meal.

Ingredients:

• 4 boneless chicken breast halves
• 1/2 cup flour
• 1 teaspoon salt
• dash pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3/4 cup orange juice
• 1/4 cup Cointreau or Grand Marnier
• 1/2 cup chopped dried cranberries
• 1/2 cup sliced green onion
• hot cooked rice or pasta

Preparation:

Wash chicken and pat dry. Put chicken breast halves between sheets of plastic wrap, pound to even thickeness. Combine flour, salt, and pepper in a large food storange bag. 

Add chicken pieces and coat well with the seasoned flour. In a skillet, melt butter and oil over medium-low heat; brown chicken lightly then remove and set aside. 

Combine orange juice, Cointreau, and chopped dried cranberries; pour over browned chicken. Cover and cook over low heat for about 15 to 20 minutes, until chicken is tender and cooked through. 

Stir in green onions; heat through. Serve chicken with the sauce and hot cooked rice or pasta. Serves 4.

Skillet Lemon Chicken With Mushrooms Recipe

This skillet lemon chicken is a snap to fix and cook, and it's delicious with hot buttered noodles or rice. Feel free to use a dry white wine to replace the Marsala wine.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Serves 4

Ingredients:

• 4 boneless chicken breast halves, skin removed
• 1/3 cup flour
• 1/8 tsp. freshly ground pepper
• 1/4 teaspoon garlic powder
• 1/8 teaspoon paprika
• 2 tablespoons olive oil
• 1 tablespoon butter
• salt
• 4 ounces fresh sliced mushrooms
• 4 green onions sliced
• 2 tablespoons dry Marsala wine or a dry Chardonnay
• 2 tablespoons fresh lemon juice
• freshly chopped parsley, for garnish

Preparation:

Place chicken breast halves between sheets of plastic wrap; gently pound to thin to an even thickness. Combine flour, pepper, garlic powder, and paprika in a plastic food storage bag. Add chicken and coat well; shake excess flour mixture off.

In large skillet, heat olive oil and butter over medium heat. Sauté chicken breasts for 3 to 4 minutes per side, turn and sprinkle with a little salt. Place on platter and cover with foil to keep warm.

Add mushrooms to the skillet with a little more butter, if needed. Sauté for 3 minutes, until browned and tender. Add green onions and sauté 1 minute longer. Add Marsala wine and lemon juice; simmer for 1 minute. Put chicken back in skillet; simmer for 1 minute longer.

Arrange chicken on platter; pour sauce and mushrooms over the chicken and garnish with a little chopped parsley.

Serves 4.

Bavarian Pot Roast Recipe

Ingredients:

• 1 beef pot roast, about 3 to 4 pounds
• 1 tsp. vegetable oil
• 1 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/2 tsp. ground ginger
• 3 whole cloves
• 4 med. apples, cored and quartered (leave skin on)
• 1 sm. onion, sliced
• 1/2 c. apple juice or cider
• 3 tbsp. flour
• 3 tbsp. water

Preparation:

Trim all excess fat from roast. Lightly rub top of meat with vegetable oil. Sprinkle meat with the salt, pepper and ginger. Insert the whole cloves in meat.

Place apples and onions in the bottom of the Crock Pot and put the roast on top of the apples and onions. Pour in the apple juice. Cover and cook on a LOW for 9 to 12 hours, until tender. Remove the roast and apples to a warm platter when fully cooked.

Turn the slow cooker to HIGH. Make a smooth paste with the flour and water and stir the paste into the liquid. Cover and cook until thickened. Pour gravy over roast when serving.

Makes about 6 to 8 good sized servings.

Grilled, Stuffed Portabella Mushrooms Recipe

Ingredients

• 4 medium to large, portabello mushrooms, stems removed and washed
• 1 large bunched, swiss chard, stemmed and cut into large pieces
• 4 medium to large, scallions, chopped
• 8 oz, goat cheese
• 4 large cloves, garlic, chopped
• 3 tbsp, olive oil
• to taste, salt and pepper

Method

Boil water in a large pot or sauce pan. Keep a small pot or pan of ice water handy. Blanch all the leaves of swiss chard by dipping them in to the boiling water for a minute or two. When they are bright green and limp switch them over to the ice water bath, squeeze the water from them and set them aside.

Place the goat cheese into a medium to large size bowl. Chop the blanched chard into smaller pieces and then mix it into the goat cheese until it is evenly mixed.

Chop the scallions and the garlic. The ratio is 1 large garlic clove and 1 medium to large scallion per mushroom. Place the oil in a pan over high heat. When the oil is warm, add the scallions and garlic together. Cook until the garlic is just turning golden (about 2 minutes). Then add garlic, oil and scallions to the cheese and chard. Mix evenly.

Wash, dry and destem the mushrooms. Place about a 4th of the cheese and chard mixture on top of each mushroom and spread evenly over its top. Grind a little pepper and salt over the top of each mushroom.

When your grill is hot add the mushrooms and allow to cook. I checked them every 5 minutes or so and they took 15 minutes to cook for me. I was using a gas grill and kept it on high for the first 5 minutes and low thereafter. They are done when the tops are nice and browned. Cook them to taste. Enjoy!

Avocado & Bacon Grilled Cheese Sandwich Recipe

To make a grilled cheese sandwich you need a griddle pan ideally but a frying pan will work too.

Ingredients:

• 2 slices of bread
• 3/4 rashers of cooked dry cured
• smoked pancetta bacon
• 1/2 avocado sliced
• mature cheddar
• chilli sauce

Heat your pan on a high heat then either butter or brush oil onto the outsides (not the sides the fillings go in) Build up your sandwich and then place onto the pan. Cook for a few minutes on each side or until the cheese starts to ooze. Placing the butter or oil on your bread ensures you get that lovely golden & crispy outside.

Ratatouille Pasta Recipe

Ingredients

• 2 cups diced peeled eggplant
• 2 cups sliced zucchini
• 1/2 teaspoon salt
• 1 1/3 cups uncooked spiral pasta
• 1 cup sliced onion
• 1 tablespoon olive oil
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• Dash pepper
• 1 cup shredded part-skim mozzarella cheese
• 
  
• Directions

1. Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.
2. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the eggplant, zucchini and onion in oil until tender. Add the tomatoes, tomato paste, oregano, garlic powder, basil and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally.
3. Drain pasta; place on an ovenproof platter. Top with vegetable mixture. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat until cheese is melted.

Red Prawn Curry Recipe

Ingredients
1/3 cup (90g) honey
100ml light soy sauce
1 long red chilli, seeds removed, finely chopped
4 x 180g salmon fillets, pin-boned
1 tbs olive oil
2 tsp sesame oil
200g baby spinach leaves
2 tsp grated ginger
300g fresh Singapore (wok-ready) or thin hokkien noodles
Lime wedges, to serve

Method

Step 1. Combine honey, soy sauce and chilli in a small bowl, then set sauce aside.

Step 2. Season the fish with sea salt. Heat a frypan over medium heat. Add 2 tsp olive oil and 1 tsp sesame oil to the pan, then cook fish, skin-side down, for 5 minutes or until skin is crisp. Turn and cook the fish for a further 2 minutes or until just cooked but still pink in the centre.

Step 3. Meanwhile, heat remaining 2 tsp olive oil and 1 tsp sesame oil in a wok over high heat. Add the spinach and ginger, and stir-fry for 1 minute. Add the noodles, tossing to combine and heat through.

Step 4. Pour half the chilli soy sauce over the salmon, then pour remaining sauce over the noodles and toss to combine. Serve salmon with the noodles and lime wedges to squeeze over.