Potato Chips & Cheese Cookies

 

 

Ingredients:

250 gm. Butter
200 gm. cheddar cheese - grated
1/2 tsp. Salt
50 gm. fine sugar
2 small eggs (lightly beaten)
1 tsp. Emplex (optional - purpose is to make cookies crispy)
300 gm. Self Raising flour
2 Tbsp. Milk powder
120 gm. cornflakes - crushed
1 Can Potato chips (Crushed)

Method:

(1) Cream butter with cheese, salt and sugar and emplex till creamy.
(2) Add in beaten eggs and fold in flour, cornflakes, potato chips and milk powder. Mix well till it becomes a soft dough.
(3) Use a small ice cream scoop to scoop the dough onto the tray.
(4) Bake at 160C for about 25 mins. or till golden brown and crispy.
(5) Remove from oven and leave to cook on wire rack before storing into cookie containers.

 

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Strawberry Chiffon Cake Recipe

 

Ingredients:

4 egg yolks
40 gm. Castor sugar
1/4 tsp. Salt
a drop of pink colouring
1 tsp. Strawberry emulco
150 gm. Fresh Strawberries - puree until fine
80 gm. corn oil
20 gm. Kirsch liqueur
120 gm. Superfine flour
1 tsp. Baking powder
5 Egg white
1/2 tsp. Cream of Tartar
70 gm. Castor sugar

Method:

(1) Mix the egg yolks with sugar and stir until well mixed.
(2) Add in corn oil, strawberry puree and kirsch and stir till well-mixed. Add in flour and baking powder and stir until smooth . Add in pink colouring and strawberry emulco.
(3) Beat egg white with cream of tartar and while egg white is beating, pour in sugar gradually and beat till stiff.
(4) Fold egg white with the egg yolk mixture and pour into a greaseless 23 cm or 25 cm tube pan and bake at 175C for about 50 mins.
(5) When cake is done, remove from oven and overturn the cake onto a wire rack until cool. Remove from pan. Serve.

 

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Roast Potatoes

 

You Will Need

• 8 large floury potatoes
• 100 ml vegetable or olive oil
• salt and pepper
• 1 large saucepan
• 1 large roasting tin
• 1 peeler
• 1 fork

Step 1:

Prepare the potatoes

First, peel the potatoes. It's best to use a proper peeler as you will save a lot of the vegetable in comparison to using a knife.

 

Step 2:

Once you have peeled all of the potatoes cut them into egg-sized pieces.

 

Step 3:

Boil the potatoes

Gently, bring them to the boil and let them cook for about 8 minutes. Don't leave them to cook entirely.

 

Step 4:

Drain the water

Using the lid of the saucepan to stop the potatoes from falling out, drain the water away and let the potatoes cool completely.

 

Step 5:

Prepare the roasting tin

Meanwhile, pour enough oil into the roasting tin so that the bottom is covered and place it onto a high tray in the oven to heat thoroughly.

 

Step 6:

Heat the oven

Set the oven to 250ºC or gas mark 7 and begin to heat the oil.

 

Step 7:

Scratch the potatoes

Once cooled, scratch the surface of the potatoes with a fork.

 

Step 8:

Add the potatoes

When you see that the oil is sizzling hot, place the potatoes into the roasting tin. Turn them over in the oil to make sure they are covered before cooking.

 

Step 9:

Leave the potatoes to cook

Allow the potatoes to cook for 50-60 minutes. About halfway through the time, turn them over to make sure all sides get a crispy finish.

 

Step 10:

Check the potatoes

After the time is up, take a look to see what colour the potatoes are. They should end up a golden-brown, be crispy on the outside and soft on the inside.

 

Step 11:

Drain well and serve up

Remove the roast potatoes from the tin making sure that they don't carry too much oil and you're ready to serve up. Add salt and pepper to taste, and enjoy!

 

Roast Dinners:
How To Make Roast Potatoes

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Coffee Brownie Biscuits

 

Ingredients:

200 gm. Butter
180 gm. Sugar
1 egg
100 gm. Walnuts or Cashew nuts - blended coarsely
1/2 tsp. cinnamon powder
320 gm. Plain flour
1/2 tsp. baking powder
50 gm. corn flour
20 gm. instant coffee powder
Some almond flakes or sunflower seeds for decoration
Some beaten egg for glazing

Method:

(1) Cream butter and sugar till sugar dissolves.
(2) Add in egg and beat till well mixed.
(3) Add in blended walnuts or cashew nuts, flour, instant coffee powder, baking powder and corn flour.
(4) Blend into a dough. Rest for 10 mins.
(5) Roll dough between two sheets of plastic and then cut out using cookie cutters.
(6) Place cookies on tray, glaze with beaten eggs and then sprinkle some almond flakes or sunflower seeds on top.
(7) Bake at 170C for about 15 mins. or till cooked.
(8) Cool cookies before storing into containers.

 

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Baked Tom Yam Fish Recipe

 

1 sheet of tin foil (enough to wrap the whole dish. Remember the reflective side facing out)

1 piece sole fish (deboned and thawed)

1 ripe red tomato (cut in thin wedges)

5 lady's fingers (cut in stars or slanted)

1 leek (cut in 1 inch length - optional)

1 lemongrass (finely sliced)

10 kaffir lime leaves (finely sliced)

3 red bird-eye chilies (sliced)

1 tsp turmeric powder

3 Tbsp fish sauce

2 Tbsp Tae-Pae tom yam paste

1 Tbsp Thai sweet chili sauce

1 lime juice

3 Tbsp filtered water

 

Method:

Heat oven at 200 degree Celsius.

Just pat dry the sole fish fillet and season with turmeric powder. Mix all the paste, fish sauce, lime juice and filtered water together and pour over the fish. Put all the cut vegetable and spices over the fish and seal the tin foil tightly. Bake for 10 minutes. Serve immediately