Pop Corn

Jasmine Apple Cake with Caramel Apple

Happy Birthday BIG LOY!

Mixed Fruits & Peach ShortCake

Happy Birthday Empress Diane!

Pan Fried Trout with Almond & Orange

Ingredients...

- 90g butter
- 2 tbsp olive oil
- 4x200g trout fillet (can replace with grouper, mackerel or sole too!)
- 1/2 cup plain flour, seasoned with a sprinkling of salt
- 1/4 cup chopped macadamia
- 1/4 flaked almonds
- 1 clove garlic, crushed
- juice of 1/2 orange
- finely grated zest of 1 orange



How to...

1. Heat 30g butter and 1 tbsp oil. Toss fish in seasoned flour, shaking off excess.

2. Cook for 4-5mins on each side, or until fish flakes easily.

3. Heat remaining butter and oil in same pan. Add macadamia, almond and garlic. Cook for 1-2mins until golden. Stir in juice and zest and cook for another minute.


Easy Peasy!!

Wasabi Snapper

Ingredients...

- 1/4 cup teriyaki sauce
- 1/4 cup mirin
- 3 stalks spring onions, sliced
- 4cm ginger, chopped finely
- 2 cloves garlic, crushed
- 2 tsp wasabi paste (lessen if you dont like it too strong)
- 2 tsp seasame oil
- 4 snapper fillets
- 1 tbsp oil



How to...

1. Combine teriyaki sauce, mirin, spring onions, ginger, garlic, wasabi and seasame oil. Add snapper, turing to coat. Cover and chill for at least an hour, turning once.

2. Pan fry fillet (reserving the marinate) for 2-3mins each side, or until fish flakes easily.

3. Using the same pan, heat reserved marinate over low fire for about a minute. Add whichever vegetables that u like to have, or just pour the marinate over the fish.


wwwaaazzzzuupppp b!!!!

Tempura Salmon with Honey Soy

Ingredients...

- 500g skinless salmon fillet, cut into 1com strips
- 1 cup oil for deep frying
- 1/2 cup plain flour, plus extra for dusting
- 5 tbsp cornflour
- 1/2 tsp bicarbonate of soda
- 150ml sparkling mineral water
- 2 ice cubes
- 1 egg white, whisk until frothy

Honey & Soy Dipping sauce
- juice of 1 lime
- 1 tbsp seasame oil
- 1 tbsp light soy sauce
- 1 tbsp honey
- 1 tbsp chopped coriander
- 2 tsp toasted seasame seeds



How to...

1. Dust salmon strips in plain flour, dusting off excess, set aside. Heat oil in wok over medium-high fire.

2. Meanwhile sift plain flour, cornflour and bicarb soda into a bowl. Add sparkling water, ice and egg white. Mix gently, but do not over mix as the batter had to be quite lumpy.

3. Dip fillet into batter, draining off excess. When oil is smoking hot, deep fry in batches for 2-3mins until golden crispy. Drain on paper towels. And serve with dipping sauce.


to make it a more substantial meal, serve with rice and veggies!

Roast Pork with Spicy Caramel Apples

Ingredients...
- 2 kg pork belly; the meat will shrink, so don't be intimated by the size.
- 2 tbsp salt; don't cut this down as salt makes the skin dry and crispy.
- 1 tbsp oyster sauce
- 1 tsp five spice powder
- 2 clove garlic minced



Marinating...
1. Score the skin with a pen knife, you can also use a pricking tool if you have one.
2. Rub salt all over the skin. Mix the remaining ingredients together and rub it on the meat side only.
3. Leave it uncovered in the fridge overnight to marinate.



The Next Day...
- 2 tbsp oil; any oil is fine, don't have to use expensive ones
- 2 tbsp salt; salt is important as it makes the skin crispy
- 2 cloves of garlic crushed
- 1 star anise
- 1 quill cinnamon bark
- 1 yellow onion, coarsely chopped
- 1 unskinned carrot, coarsely chopped
- Water

Cooking it...
1. Remove the pork from the fridge and let it sit at room temperature for at least 30mins (fridge very cold). Rub the oil and salt into the skin.

2.Use a deep roasting tray or oven proof container that fit the belly almost exactly. Add the onion, garlic, carrots, star anise and cinnamon to the tray. Place the pork on top and add enough water until the meat is covered, be careful not to cover the skin and fat layer.

3. Roast at 200°C for 90 mins. Depending on the size of the meat, it may need another 30 minutes. Let the meat rest for 10 to 15 minutes before carving.



Spicy Caramel Apples:
- 5 green apples, cut into wedges. Green apples are tart which is great with the sweet caramel
- ¼ cup butter
- 1 cup brown sugar

Melt the butter with the sugar, adding a few drops of water if necessary. Add the apple wedges and cook on moderately high fire until the sauce thickens, about 15 miutes. Be sure to stir occasionally otherwise will be overcooked.

Perfect Chocolate Fondants

Ingredients...

- 200g good dark chocolate, between 70%-80% cocoa, chopped into pieces
- 200g butter, cut into small pieces
- 50g melted butter, for brushing
- 6 tbsp cocoa powder, for dusting
- 4 large eggs
- 4 yolks
- 200g golden castor sugar
- 200g sifted plain flour
- 12 (125ml) muffin moulds



How to...

1. Get the chocolate sauce ready. Place a bowl over a pot of simmering water and melt the chocolate and butter together, stirring until smooth and incorporated. Once combined, leave the chocolate aside to cool for at least 10minutes.

2. Prepare the moulds. Start by brushing 6 moulds with melted butter in a upstroke motion before placing them in the freezer. Repeat for the remaining 6. Retrieve the first set of mould when the second set goes in.

3. Brush moulds with a second coat of butter before dusting with cocoa powder. Hold the mould at an angle above the bowl of butter and spoon on cocoa powder as you rotate the tin. Shake off excess cocoa into the bowl.

4. Using an electric whisk, whisk eggs, extra yolks and sugar until thick and pale for about 7minutes.

5. Add flour and beat until incorporated, about 10 seconds.

6. Pour melted chocolate into the batter slowly. Mix batter until it forms a loose consistency, then pour fondant batter into a jug. Divide the batter equally.

7. Preheat oven to 200C and bake on middle rack for 7 mins.

Apple Walnut Cake with Caramel Butter Frosting

Ingredients...

- 3 cups all-purpose flour (can replace 1 cup white flour with wheat flour)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon allspice
- 1/2 teaspoon sea salt
- 1/2 cup vegetable oil
- 1 cup brown sugar, tightly packed
- 1 cup granulated sugar
- 2 eggs, lightly beaten
- 1/2 teaspoon vanilla
- 2 medium baking apples, peeled, cored, and chopped (about 2 cups)
- 1 cup chopped walnuts



How to...

1. Spray two 9" cake pans with nonstick pan spray and set aside. Preheat oven to 350 degrees F.

2. In a medium-size mixing bowl, combine flour, baking soda and baking powder, spices, and salt; set aside.

3. In a large mixing bowl, combine oil, sugars, eggs, vanilla, apples, and walnuts; stir to combine. Add dry ingredients to wet ingredients, stirring with a wooden spoon or large spatula to incorporate all dry ingredients.

4.Transfer batter to prepared pans and bake for approximately 30 minutes or until tops are golden brown and a toothpick inserted in the center tests clean. Remove pans to rack for 10 minutes; de-pan cakes and let cool completely before frosting or freezing.



Caramel Butter Frosting

-1 cup packed light brown sugar
- 1 stick (4 oz) butter
- ¼ cup milk, cream, or half-and-half
- 1 teaspoon pure vanilla extract
- 1 to 1 1/2 cups confectioners’ sugar

1. Combine brown sugar, butter, and milk or cream in a small, heavy-bottomed saucepan over medium heat. Bring to a boil and let cook for 2 minutes or until thickened and bubbly. Remove pan from heat and stir in vanilla. Let cool until the caramel is just slightly warm.

2.Using a hand mixer on medium speed, beat in confectioners’ sugar ½ cup at a time until desired consistency is reached. Frost cake layer(s) with a small offset spatula, swirling frosting in a smooth motion. If frosting hardens too quickly, place over low heat on stove (or in microwave for a few seconds) until it softens.

If desired, add sprinkles or decorations immediately after spreading as this frosting will set up quickly.