Servings for 4 persons

Preparation time: 20 mins

Ingredients

3 leaves of Iceberg Cabbage

1 carrot grated

2 tomatoes cut into cubes

2 sticks of celery chopped

1 orange cut into cubes

1 green apple cut into cubes

150 g Non-fat Strawberry Yogurt

Method

Mix the vegetables and fruits in a bowl and chill it for 20 mins.

Add yogurt when serving.

Servings for 10 persons

Cooking and baking time: 2 – 3 hours

For Plum

7 plums, removed the seed

Approximately 6 – 7 cups of water

1 tbsp chocolate powder

1 freshly squeezed orange juice

Approximately half a tsp of orange rind

1 orange sliced peels

6 tbsp red wine

For crumble

200 g plain flour

100 g butter

1 tsp sugar

Method

1. Add water and plum and bring it to boil.

2. Bring it to low heat and let the mixture simmer. Add orange juice.

3. Add 3 tbsp red wine. Cook till the plums softened.

4. Remove the plums and put them aside. Continue to heat the juice till it is caramelized. Add 3 tbsp of red wine and a pinch of orange rind.

5. Lay the plums on the baking tin and dust chocolate powder on top.

6. In a bowl add plain flour and butter (softened) with sugar.

7. Rub the butter in the flour. (Do not knead it into a dough).

8. Lay the crumble on top of the plums and bake at 170 degrees celsius for 40 mins.

9. Serve with vanilla ice cream and the sauce with added orange peels (little strips).

Lately I have been trying out steam fish with various ingredients and I personally like this one….

Serving for 2 persons

Cooking time 5 mins

Preparation time 2 mins

Ingredients

300g codfish or catfish

1 tsp mixed herbs

10 g grated cheddar cheese

1 tsp lemon juice

Method

1. Thaw and wash the fish.

2. Add mixed herbs, lemon juice and lay grated cheese on fish

3. Steam in microwave for 5 mins

Preparation Time: 30 mins

Serving for 3 persons

Ingredients

¼ Iceberg Lettuce (cut into shred)

1 large carrot (slice about 2 mm thick and cut into quarters)

1½ peaches (use canned which is half peaches)

2 g cheddar cheese (grated)

1 Tbsp sesame seed (toasted)

½ tsp of mixed herbs

a dash of All Season

Boil 2 chicken drum stick and diced the meat

Dressing:

4 – 5 Tbsp freshly squeezed lemon juice

a dash of sesame oil for flavouring

Method

1. Mixed chicken meat, lettuce and carrot. Toss with lemon juice.

2. Add Sesame oil, All Seasons and Mixed Herbs and toss.

3. Add cheddar cheese and mix it well.

4. Add toased sesame seed when serve.

Taste best when serve chilled.

Baking Time: 20 mins

Preparation Time: 30 mins

Serving for 2 to 4 persons

Ingredients

Scone dough:

250g Self Raising Flour

100g butter

8 tbsp milk

Method:

1. Sieve the flour in a bowl. Add butter and knead. Slowly add milk and knead into a dough.

2. Lay the dough on a pizza pan.

Toppings:

300g minced beef

2 pcs pineapple ring

1 green pepper

1 large onion

2 tbs tomato paste

50g cheddar cheese

50g mozarella cheese

1 dash of oregano leaves

Method

1. Cut the onion and green pepper in cubes.

2. Grate the cheddar cheese.

3.  Spread the tomato paste on the dough and add the toppings on top.

4. Bake at 200 degrees celsius for 20 mins.

Preparation Time: 40 mins

Baking Time: 40 mins

Serving for 6 – 8 persons

Ingredients

For Pastry:

4 oz butter

4 oz cream cheese

4 oz plain flour

For Filling:

6 oz cheddar cheese

8 Mid size Portobello Mushroom

3 mid size onion (sliced)

3 whole eggs

2 oz milk

2 oz fried shallot (optional)

Method

For Pastry:

Cream butter and cream cheese till smooth. Add flour to it, mix well and roll out to fit 9 inch pie tin

For Filling:

1. Grate the cheese.

2. Cut the mushroom into cubes and stry fry till soft.

3. Saute onion till golden brown.

4. Place the onions, mushroom and cheese (in order of bottom to top) in layers in the pie tin.

5. Beat the eggs and milk lightly.

6. Pour egg mixture and add shallot (optional) on top.

7. Bake at 200 degrees for 40 mins.

Preparation Time: 5 mins

Servings for 5 persons

Ingredients

1 Avocado

Butter

Salt

Pepper

Method

1. Spread butter over bread and toast it for 4 mins.

2. Spread avocado over the toasted bread.

3. Sprinkle salt and pepper according to taste.

Optional: You may like to add lettuce and tomato slices for healthier diet.

You may like to check out these sites for benefits of Avocado:

http://www.healthdiaries.com/eatthis/10-health-benefits-of-avocados.html

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=5

Preparation Time: 30 mins

Cooking Time: 40 mins

Serving for 2 – 4 persons

Ingredients

20 g shredded Cheddar cheese

20 g shredded Parmesan cheese

20 g shredded Mozzarella cheese

2 – 3 cups of cooked rice

2 Italian sausages (cut into slices)

salt and pepper to taste

2 cloves garlic (finely chopped)

1 tsp of Italian Herbs

150 g sliced chicken thigh

Method

1. Marinate chicken thigh with 1 tsp of light soy sauce, pepper to taste, 1 tsp corn starch and garlic for 20 mins.

2. Spread the cooked rice on the baking casserole dish.

3. Add toppings, chicken mixture, sausages. Add the cheese on top of the toppings. Beat an egg and glaze on top of the cheese.

4. Heat the oven and bake for 30 – 40 mins. Cover the top with the aluminium foil if the cheese turns too dark during baking.

Preparation Time: 30 mins

Ingredients

½ Iceberg Lettuce

½ carrot

½ cucumber

10 g sunflower seeds

120 g cheddar cheese (shredded)

10 grapes (cut into half)

1 small tangerine (peel in slices)

4 Tbsp Italian Dressing

Method

1. Shred the carrot, cucumber and wash with ice cold water. Drain dry.

2. Wash the cabbage and remove the core. Keep the entire leaves and tear them into pieces of approximately 5 – 6 cm X 5 – 6 cm. Drain dry.

3. Wash the grapes, tangerines and drain dry.

4. Grate the cheese.

5. Mix the vegetables and fruits in a salad bowl. Toss with the Italian dressings. Remove and serve with sunflower seed and cheese on top of the salad.

Preparation Time: 40 mins

Serving for 4 – 6 persons

Cooking Time: 20 mins

Ingredients

250 ml sour cream

300g boneless chicken thighs

1 tsp cooking wine

2 tsp salt

pepper to taste

2 tsp mixed herbs or Italian herbs

2 large onions

5 cloves garlic

2 Tbsp butter

1 Tbsp cooking oil

Method

1 Diced chicken and marinate with cooking wine, salt and pepper for 5 mins.

2. Chopped the onions and minced the garlic and saute with butter and oil for 15 mins till soft and slightly brown.

2. Add diced chicken and stir fry for 15 mins with the onion and garlic.

3. Add 2 Tbsp of water and cook for 2 mins.

4. Add sour cream and stir for 10 mins.

5. Add herbs and cook at low heat and simmer for another 15 mins.