Ingredients:
200 g feta cheese
12 cherry tomatoes (best with vine still attached0
50 ml olive oil
Pinch of sea salt and black pepper
Pinch of sugar
4 tsps balsamic vinegar
12 g pine nuts, toasted
Marinade
60 ml extra virgin olive oil
Pinch of black pepper
Rosemary sprigs, chopped roughly (optional)
1. Marinate feta cheese with extra virgin and rosemary. Leave overnight in the fridge.
2. Drizzle olive oil over tomatoes and season with salt, pepper, sugar and balsamic vinegar. Roast in a slow oven at 160 C for 10 mins. Remove and reserve leftover tomato (more…)
Ingredients:
1 bulb garlic, roasted & removed from skin
2 egg yolks
2.5 T lemon juice
2 tsp dijon mustard
Salt & pepper
300 ml olive oil
Put garlic, yolks, lemon juice and mustard in a food processor bowl and process until smooth. Slowly add oil, ensuring each addition has emulsified before adding more. Taste to check how much salt and pepper is needed and add more lemon juice if flavour is not sharp enough. If desired, thin the mixture with a small amount of boiling water. Serve as an accompaniment to vegetables, spoon some over fish or chicken, or float a spoonful in seafood soup.
Ingredients:
2 tbsps olive oil
1 tbsps butter
1 clove garlic
1 kg small onions, peeled
1 tsp brown sugar
2 rib-eyes on the bone, aged
Cracked black
Pepper
Olive oil
4 potatoes
2 tbsps butter
1/2 cup hot milk
Salt and pepper
Heat olive oil, butter and garlic in a heavy-bottomed frypan. Add onions and toss well. Sprinkle with sugar and cook for an hour, shaking the pan occasionally, until golden-brown, sweet and soft.
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Ingredients:
500 g plain flour
2 tsp baking powder
500 g unsalted butter
375 g castor sugar
3 tsp rum
10 egg whites
300 g raisins
Method:
Beat the butter and sugar till pale and creamy. Add the rum. Whisk the egg whites with one tablespoon fine sugar until stiff. Add a quarter of the egg white to the creamed butter. Sift the flour together with the baking powder at least 3 times. Fold in the flour in three batches, followed by the remaining egg white. Add the raisins and mix evenly.
Using spread the batter on a floured and greased baking sheet in the shape of cat’s tongue. You may use a piping bag for this. Bake in a preheated oven of moderate heat until light brown. Cool and store in an airtight bottle.
Ingredients:
50 g red curry paste
300 g fresh prawns, shelled and minced
3-4 Kaffir lime leaves, shredded finely
2 long beans, sliced finely
1 small egg, beaten
2 tbsp flour
1.5 tbsp fish sauce
Pinch of sugar
2 cups oil
1. Combine all ingredients to form a soft, sticky batter.
2. Heat oil over a medium fire till hot. Shape 1 heaped tbsp of batter into a flat patty and deep-fry until golden brown, about 2 to 3 mins per patty.
3. Remove from oil, drain and serve with Thai chilli sauce.
Ingredients:
250 g urad dhai, soaked in water for 4 hours (buy from Seragoon Road market)
100 ml water
2 tbsps rice flour (buy from the supermarket)
1 tsp salt
1 green chilli, sliced finely
1 onion, chopped finely
2 cups oil
250 g medium prawns, trimmed, shell left intact
1. Drain the dhai. Put into a blender with water. Bland till you get a fluffy batter.
2. Put the batter into a bowl. Add the rice flour, salt, chilli and onion. Mix well.
3. Heat oil in a wok over a medium fire. Meanwhile, lightly moisten a wooden spatula, then place 2 tbsps of batter on it. Using a moist hand, flatten batter into a round shape about 3 to 4 cm in diameter. Press one or two prawns on spatula into the hot oil and deep-fry until golden brown. Drain on absorbent paper.
Ingredients:
4 potatoes, chopped
4 bacon rashers, chopped finely
4 spring onions, chopped finely
1 x 125 g canned corn kernels, drained
1 x 24 mixed vegetable soup powder
8 eggs
1/2 cup milk
1/3 cup grated cheese (cheddar, parmesan or mozzarella)
1. Boil potatoes until tender, about 10 mins. Drain.
2. Heat a large 26 cm diameter non-stick pan. Add the bacon and cook, stirring until slightly crisp. Add spring onions, corn and soup powder. Cook, stirring for 1 min. Add the potatoes, spreading evenly over the base of pan.
3. Whisk eggs and milk. Pour mixture into a medium fire until the egg mixture is almost set and lightly browned underneath. Sprinkle cheese over.
4. Place the pan under a heated grill. Cook until the surface of egg mixture is lightly browned, 2 to 3 mins. Cut into wedges and serve.
Ingredients:
1/4 cup pine nuts (available at supermarkets), toasted
2.5 cups fresh basil leaves (available at major supermarkets0
2 cloves garlic, halved
1/3 cup light olive oil
1/3 cup grated Parmesan cheese
Salt and black pepper to taste
1. Blend pine nuts, basil and garlic until just combined. With blender motor still operating, gradually add oil in a thin stream. Process until combined.
2. Transfer mixture to a large bowl. Stir in cheese. Season with salt and pepper.
Ingredients:
