MY AWESOME BOOK OF RECIPE! [1]
CONTENTS Entres = P 3-7 Mains = P 8-11 Desserts = P 12-15 [2]
ENTREES Yummy, Yummy!
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MINI HAWAIIAN PIZZAS Serves 4 What you need: 4 Mini pizza bases 200g Tomato paste 200g Ham 200g Pineapple 200g Cheese
Recipe: 1. Pre heat oven to 180 degrees Celsius. 2. Spoon tomato paste onto pizza bases. 3. Slice ham into strips and place on bases. 4. Drain pineapple and place on pizzas. 5. Spread cheese over the top of all ingredients. 6. Place pizzas on tray and put in oven for 20 minutes. If not cooked put in for another 5 minutes
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FRIED RICE Serves 4
What you’ll need: 2 teaspoons vegetable oil 3 rashers shortcut rindless bacon, chopped 4 green onions, finely sliced 1 cup frozen peas, corn and capsicum 1 egg, lightly beaten 450g packet long-grain white rice in 2 1/2 minutes, uncooked 1 tablespoon ABC kecap manis
Recipe: 1. Heat oil in frying and add bacon and onion. Cook until bacon is brown. 2. Add peas, corn and capsicum. Cook for 1 minute. Add egg and cook until egg is cooked. Add rice and kecap manis. Stir fry for 2-3 minutes.
[5]
LAMB SAMOSAS Serves 4 What you’ll need: 1 tablespoon vegetable oil 1 onion, finely chopped 500g trim lamb, diced 2 tablespoons Patak's Mild Curry Paste 2 tablespoons lemon juice 1/3 cup Patak's Premium Mango Chutney 300g desiree potatoes, peeled, cut into 1cm cubes 1/2 cup frozen peas 2 tablespoons fresh coriander leaves, roughly chopped 6 sheets Pampas Shortcrust Pastry 1 egg, lightly beaten
Recipe: 1. Pre heat oven to 200 degrees celsius. Line 2 trays with baking paper. 2. Heat oil in a fry pan on a medium heat. Add onions and cook until to tender. Add lamb, curry paste, juice, 2 tablespoons of chutney and potatoes. Combined and boil. Reduce heat and then simmer for 5 minutes. Add peas and coriander then stir. 3. Cut 12 x 14cm circles from pastry sheets. Brush edges with water. Place lamb mixture, 2 tablespoonfuls at a time, into centre of each circle. Fold in half. Press edges with a fork to seal. Place onto trays. Brush with egg. Bake for 25 to 30 minutes or until golden.
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HONEY SOY CHICKEN Serves 4 What you’ll need: 1 kg chicken wings or wingettes 1/3 cup ketcap manis 2 tablespoons honey 1 garlic clove, crushed
Recipe: 1. Preheat oven to 200°C. Lightly grease a roasting pan. Cut chicken wings into 3 at the joints. Discard wing tips. Combine ketcap manis, honey and garlic in a bowl. Add chicken. Toss to coat. 2.
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Arrange chicken in roasting pan in a single layer. Roast for 25 minutes or until crisp and cooked through.
MAINS Yummy, Yummy!
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CHICKEN BURGERS Serves 4 What you’ll need: 500g chicken mince 2x green onions, trimmed and chopped 1/3 cup coriander leaves, chopped 1/2 cup mild satay sauce 2T vegetable oil 4x hamburger buns 4x oak lettuce leaves 1 lebanese cucumber, in thin ribbons
Recipe: 1. Combined mince, onion and 1/4 cup satay sauce, mix well and place in fridge for 30 mins. 2. Heat oil in large pan and add patties. Cook until golden. 3. Heat remaining satay sauce in fry pan on low. Also toast buns. 4. Serve burger on buns.
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BRUSCHETTA Serves 4 What you’ll need: 1 loaf of turkish bread 200g tomato 1 handful of basil 50g parmesan olive oil
Recipe: 1. Pre heat oven to 180 2.
Cut turkish bread in half and drizzle with oil
3.
Lightly toast in oven
4. Diced tomato into rough cubes. 5.
Shred basil and stir in with tomato
6. Grate parmesan and serve
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SPAGHETTI BOLOGNESE Serves 4 What you’ll need: 6 short-cut bacon rashers, excess fat trimmed 375g dried spaghetti 2 tsp olive oil 400g lean beef mince 1 x 575g jar bolognese pasta sauce 1/3 cup loosely packed shredded fresh basil leaves Shaved parmesan, to serve
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Recipe: 1. Heat fry pan and add 1/2 bacon until brown. Repeat with remaining 1/2. Set aside. 2. Cook spaghetti using package directions. 3. Heat oil and add mince and cook until brown. Add pasta sauce and simmer for 5 minutes. 4. Take off heat and stir in basil and bacon. Use remaining bacon and parmesan to top.
SATAY CHICKEN
Serves 4
What you’ll need: 1 lemongrass stem, trimmed, outer layers removed, chopped 2 tsp ground cumin 1 tbs ground coriander 1 tsp ground turmeric 1 tbs finely grated palm sugar (see note) 2 tbs peanut oil, plus extra for basting 600g chicken breast, cut into 2cm cubes
Recipe: 1. Pound lemongrass to a paste with a mortar and pestle. Mix well with spices sugar and oil. Place chicken in a glass or ceramic dish, rub with paste, cover and refrigerate for 3 hours or overnight. 2.
Meanwhile, soak about 18 wooden skewers in boiling water for 10 minutes.
3.
Thread 5 chicken pieces onto each one.
4. Heat a barbecue or large chargrill on medium-high heat and cook skewers, in batches, turning and constantly basting with extra oil, for 8-10 minutes until the chicken is cooked and slightly charred. [12]
DESSERT Yummy, Yummy!
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CHOCOLATE CAKE
Serves 4
What you’ll need: 200g good-quality dark chocolate, roughly chopped 175g unsalted butter 175g caster sugar 4 eggs 1 cup (150g) self-raising flour, sifted 100g almond meal 1 tsp baking powder, sifted 1/2 cup (125ml) milk
1.
Recipe: Preheat oven to 160°C. Grease and line a 20cm cake pan.
2.
placing in bowl above boiling water. 3.
Stir until smooth and set aside to cool.
4. Place butter and sugar in a bowl and beat with an electric mixer for about 5 minutes or until pale. Add eggs one at a time, beating well after each. Fold in flour, almond meal, baking powder, milk and melted chocolate. 5.
Pour mixture into cake pan and bake for 45 minutes, or until a skewer inserted in the centre
Melt chocolate. You can do this by heating in the microwave of
comes out clean. Cool slightly, then turn out onto a rack to cool completely.
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CHOCOLATE BROWNIES
Serves 4
What you’ll need: 250g butter 430g (2 cups) caster sugar 4 eggs 225g (1 1/2 cups) plain flour 80g (3/4 cup) cocoa powder 1 tsp vanilla essence
3.
over the egg mixture and stir until well combined. Stir in the vanilla. Spread over the base of the prepared pan. 4. Bake for 30 minutes or until a skewer inserted into the centre
Recipe: 1. Preheat oven to 180ÂşC. Line a 20 x 30cm baking tray with nonstick baking paper. 2.
Sift the flour and cocoa powder
comes out clean. Set aside in the pan to cool completely. Cut into pieces and dust with cocoa powder.
Melt the butter in a saucepan over medium heat. Remove from heat. Stir in the sugar. Add the eggs, 1 at a time, and stir until mixture is thick and glossy.
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CHOCOLATE PUDDING
Serves 4
What you’ll need: Melted butter, to grease 150g (1 cup) self-raising flour 100g (1/2 cup) caster sugar 2 tbs cocoa powder 125ml (1/2 cup) milk 50g butter, melted 1 egg, lightly whisked Thickened cream, to serve
2.
Combine the flour, sugar and cocoa powder in a medium bowl. Make a well in the centre. Combine the milk, butter and egg in a large jug. Gradually pour the egg mixture into the flour mixture and stir until well combined. Pour into the prepared dish and use the back
Chocolate sauce:
of a spoon to smooth the surface.
155g (3/4 cup, firmly packed) brown sugar 2 tbs cocoa powder 375ml (1 1/2 cups) boiling water
3.
To make the chocolate sauce, sift the sugar and cocoa powder into a bowl. Sprinkle over the pudding mixture in the dish.
Recipe: 1. Preheat oven to 180°C. Brush a 1.5L (6-cup) ovenproof dish with melted butter to lightly grease.
Gently pour the boiling water over the cocoa mixture. 4. Bake in oven for 40-45 minutes or until a cake-like top forms and a skewer inserted halfway into the centre comes out clean.
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Set aside for 5 minutes to cool slightly
CHOCOLATE CREAM CAKE Serves 4
What you’ll need: 125g unsalted butter 1/2 cup (110g) caster sugar 2 eggs 2 tsp vanilla essence 1 cup (150g) self-raising flour 1 1/2 tbs cocoa powder 1/4 cup (60ml) full-fat milk Vanilla cream topping 125g cream cheese 1 egg 1/2 cup (110g) caster sugar 1/4 cup (60ml) full-fat milk 1 tsp vanilla essence
large bowl until pale. Add eggs one at a time, beating after each one, then add vanilla. Sift in combined flour and cocoa, add the milk and stir until ingredients are well combined. Pour into the prepared pan and set aside. 3.
a bowl and beat until smooth, add the sugar and beat until combine. Beat in remaining ingredients then spread over
Recipe: 1. Preheat the oven to 180°C. Grease and line the base of a 20cm cake pan. 2.
To make the vanilla cream topping, place cream cheese in
the cake mixture in the pan. Bake for 40 minutes or until a skewer inserted into centre comes out clean. Cool
Cream together butter and sugar with electric beaters in a
completely in pan, slice into squares and serve.
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