Baking Time: 8 – 10 mins

Serving for 10 persons

Ingredients

10 oz (280 g) semi-sweet chocolate (Use Hershey Baking Chocolate Chips)
180 g butter
8 eggs
200 g sugar
140 g self-raising flour

Method

1. Preheat oven to 180 deg C.
2. Grease 10 large muffin tins or cups or use paper muffin bake cups can also be used.
3. Melt chocolate chips with butter over hot water.
4. Beat the eggs with sugar and mix with flour.
5. Slowly fold in the melted butter and chocolate.
6. Bake at 180 degrees for only 8-12 minutes; the outer part should be cooked and the inner part liquid.

Baking Time: 30 minutes

Ingredients

Crust

125 gm salted butter

250 gm flour (plain) – [ Rub butter into flour ]

Fillings

15 red plums  (or if desired half red, half black skinned plums)

2 cups of brown sugar

Chocolate powder or 150 g chocolate chips

Method

1.      Place plums in pot with sufficient water to cover plums

2.      Boil until plum skin tears, remove plus from pot, remove pits and drain plums until dry

3.      Leave plum skins in water, add 2 cups of brown sugar and simmer over low heat for   2hrs until water is reduced to less than half the amount  (fairly thick consistency)

4.      Add in 125 ml of red wine and continue to boil for another half hour

5.      Scoop half of this syrup and drizzle it over the plums and leave it to soak over night

6.      Keep other half of syrup

7.      When ready to bake, pour remaining syrup over the plums

8.      Prepare the crumble mixture and lay it over the plums

9.      Bake at 180^o C  for 30mins until fairly golden brown  (top/bottom heat)

(after 25mins, switch to top heat for 5 mins)

Baking Time: 30 – 40 mins

Ingredients

125 g Butter

100 g White Sugar

110g Brown Sugar

1 cup of fresh Milk

1 tsp Baking Powder

2 Eggs

50 g Chopped Pecan

3 – 4 Chopped Green Apples

130 g Top Flour

200 g Plain Flour

Method:

1. Cream butter with brown and white sugar.

2. Add eggs and cream it.

3. Add Top Flour, Plain Flour, Baking Powder, Pecan and Apples mix with the mixer

4. Add milk and mix it

5. Pour mixture in an 8 inch tin to bake at 180 degrees for 30 to 40 minutes

Baking Time: 40 mins

Ingredients

3 large potatoes (Russet Burbank or Holland)

2 tsp mixed herbs

20g bread crumbs (see chicken roll recipe for direction)

8 button mushroom

150g chicken thigh cut in cubes

2 sticks of celery chopped

2 garlic chopped finely

1 carrot cut in cubes

1/2 onion chopped finely

1/2 tsp All Seasoning

Method

1. Marinate the chicken with All Seasoning for 10 mins.

2. Heat up wok with cooking oil and stir fry garlic and onions for 10 mins.

3. Add carrot and celery to fry for 10 mins. Add 1 cup of water to simmer for 10 mins.

4. Add mushroom to cook for another 5 mins.

5. Add chicken and mixed herbs. Cover the mixture and let it cook for another 10 mins.

6. Add half a cup of water or chicken stock. Add bread crumbs to thicken the mixture.

7. Boil potatoes and meshed it. Add 2 tbsp of butter to mix the meshed potatoes.

8. Put the cooked mixture into a 7 inch baking tin. Lay the meshed potatoes on the top of the mixture. Use a fork to create lines on top of the potatoes.

9. Heat up oven and bake the potatoes for 30 mins. Grill the top for about 5 mins and change to lower rack heat for another 5 mins.

Baking Time: 10 mins for crust

Ingredient

For Crust:

180g butter

64g fine sugar

2 tbsp fresh milk

192g plain flour

64g self raising flour

Fruits:

1 large mango sliced

3 kiwi fruit sliced

125g strawberries halved

Custard Cream

40 tbsp milk

2 eggs

4 egg yolks

2 tbsp plain flour

2 tbsp cornflour

64g fine sugar

4 tsp Cointreau

Glaze:

2 tsp gelatine or 5 tsp agar agar powder

2/3 cup clear apple juice

2 tsp Cointreau

Method

Flan pastry

1. Cream butter with sugar until light and fluffy. Add 2 egg yolks and milk and beat the mixture. Sifted flours.

2. Knead the pastry until smooth. Put in the refrigerator for 30 mins.

3. Roll out pastry to line a 24 cm flat tin.

4. Bade in moderately hot oven at 150 degrees for about 10 mins until it turns lightly brown. Let it cool until room temperature.

Custard Cream

1. Combine 10 tbsp of milk with egg, egg yolks, sifted flour and sugar, use a whisk to mix the mixture until it combined.

2. Bring the remaining milk to the boil in a pan and gently pour the hot milk into the mixture and whisk until smooth.

3. Pour the mixture into a pan and heat it at medium heat for about 4 mins until mixture is smooth. Constantly stir the mixture to avoid burnt.

Glaze

1. Sprinkle gelatine or agar agar over apple juice in a bowl and simmer in over a pan of hot water. Stir until the gelatine or agar agar dissolved. Let it cool and add Cointreau.

Finale

1. Spread the crust with the custard cream, arrange the fruits on top of the cream and brush the glaze evenly over the flan and refrigerate for at least 3 hours.

Note: You can keep the flan pastry in the refrigerator if you have left overs.

Cooking Time: 40 mins

Ingredients

2 Kg Large chicken legs (about 7 pieces in a pack)

4 – 5 Cheddar cheese singles or Swiss (sliced about 2 cm in width)

2 Korean Oyster Mushroom use only the stem (sliced about 2 mm in thickness)

4 – 5 breakfast ham (sliced abut 2 cm in width)

1 – 2 tsp Mixed herbs

1 – 2 eggs

1 – 2 tbsp brandy

Dressing

1 can of cream of chicken

1 cup of sour cream

1 tsp lemon juice

For Coating

2 tbsp Mixed Herbs

Wholemeal Bread crumbs

Method

1. Wash and dry the chicken legs using a paper towel. Remove the skin.

2. Marinate chicken with herbs and brandy for about 10 mins.

3. Lay the strips of cheese, ham and mushroom in sequence side-by-side.

4. Roll the chicken and use toothpick to secure the ends.

5. Dip in egg mixture and coat it with breadcrumbs.

6. Leave it in the refrigerator overnight before baking it for 40 mins at 180 degrees celcius.

7. Mixed the cream of chicken with sour cream and lemon juice.  Cook the sauce at low heat till boil. Turn off once it starts to boil. Alternatively cook it in microwave oven at low heat.

8. Serve chicken roll with the sauce.

2 cups of plain flour

125 g butter

5 tbsp milk

½ an egg beaten

Method

1. Mix the flour with the butter.

2. Add milk and egg to the mixture.

3. Roll it into a dough.

4. If you like to use it for ur apple pie, separate the dough into two portions and roll it with a rolling pin.

It is suitable for all pies …. chicken, beef, vegetable too.

Preparation Time: 10 mins

Marinating Time: 6 – 8 hours

Ingredients

300 – 400 g Chicken Thighs

1 tsp salt

2 tsp brandy

1 onion chopped

5 garlic chopped

1 tsp mixed herbs

2 tsp sesame oil

Method

1. Wash and drip dry the chicken thighs.

2. Add the salt, brandy, sesame oil, onion, garlic and mixed herbs to marinate in a bag. Leave the bag in the refrigerator.

3. Bake at 180 degrees celcius for 45 minutes.

4. Best serve with pasta or rice.

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.

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).