1/2 Cup mashed and boiled (or steamed) sweet potato
10g shedded coconut
10g peanuts (can be substituted with almonds)
40g baked rolled oats
1 tsp honey (optional)
1. Process the walnuts, peanuts and rolled oats in a food processor until like fine powder.
2. Add the nuts and oats powder, shedded coconut and honey (optional) into the sweet potatoes.
3. Mix until well combined.
4. Use your hands to form the mixture into a ball of 3cm in diameter.
5. Add 1 or 2 drops of water if too dry.
6. Continue to make balls until all finished.
7. Place in the fridge for 1 hour or until set.
120ml thickened cream
2 teaspoon Cornstarch
2 tablespoon milk
1 tablespoon olive oil
21g sliced cheese, chopped
1 garlic clove, chopped
1 teaspoon mixed herbs
1/2 teaspoon ground cinnamon
15 sprigs basil leaves, chopped
1. Put cornstarch into milk. Keep stirring until the cornstarch dissolve.
2. Heat saucepan with olive oil with very low heat.
3. Add in garlic and stir fried for a few seconds.
4. Pour in cream. Keep stirring for a minute or so.
5. Add in milk.
6. Keep stirring for at least 5 minutes or until the cream become thick.
7. Add in cheese. Keep stirring until the cheese is dissolved.
8. Keep stirring over very low heat until the sauce become thickened to the right consistency.
9. Add in basil leaves, mixed herbs and cinnamon.
10. Turn off heat.
2 ripe mangos, peeled and de-seeded
90ml thickened cream
1. Cut the mango flesh into pieces.
2. Put the mangos and cream into blender and blend.
3. Pour the mixture into the iceblock moulds.
4. Freeze overnight.
5. Sit the moulds into a bowl of water for 5 minutes to make it easier to take the iceblock out from the moulds.
375g plain flour
2 tablespoon ground ginger
2 teaspoon cinnamon
100g Brown Sugar
1 egg yolk
125g butter (at room temperature)
1/2 cup Icing Sugar
2 teaspoon milk
1. Preheat the oven at 180C.
2. Mix flour, ground ginger and cinnamon together.
3. Beat butter with sugar until smooth. Add beaten egg yolk and honey together.
4. Combine the flour with butter mixture.
5. Form a dough and knead for a few minutes.
6. Wrap the dough with cling wrap. Put in the refrigerator for 30 minutes.
7. Roll the dough to 4mm thick.
8. Use cookie cutter to cut out the cookies.
9. Use cookie stamp to stamp the cookies if desired.
10. Bake the cookies for 13 minutes or until brown.
1. Mix the icing sugar with milk. If too thick, add more milk. If too runny, add more icing sugar.
2. Spoon the icing mixture into a plastic bag. Cut a small hole on the bottom left or right hand side of the plastic bag.
3. Pipe the icing on the cookies.
4. Leave the icing to set for 1 hour.
Makes 19 balls
1/2 cup self raising flour
1/3 cup sugar
Pinch of salt
1. Preheat oven to 180C.
2. Beat eggs with electric beater until the egg is of pale colour and thick in texture, or about 5 mins.
3. Add 1 tbsp of sugar at one time. Beat to mix well.
4. Add the sifted flour and salt.
5. Combine well.
6. Bake in a 12cm x 25cm baking tin lined with baking paper for 20 minutes, or until cooked. The cake should spring back when touched.
7. Keep in tin for 5 more mins before cool on a wire rack.
Chocolate Cake Balls
90g sponge cake, crumbled
200g dark chocolate
40g desiccated coconut
30g desiccated coconut for coating
1. Mix crumbled sponge cake and desiccated coconut together.
2. Melt chocolate and butter in a bowl sitting inside a pan with boiling water over low heat.
3. Pour the melted chocolate and butter over the cake and coconut. Combine well.
4. Use the mixture to form a 2cm balls.
5. Coat the ball with coconut.
6. Continue with all the mixture.
7. Put into fridge to set for 2 hours.
Makes 26 farfalle
Makes 23 fusilli
2 tbsp cocoa powder
Pinch of salt
Small amount of warm water
1. Add salt into the flour.
2. Beat eggs one at a time into the flour.
3. Add cocoa powder.
4. Add water slowly to form the flour into a smooth dough.
5. Knead the dough for 5 minutes.
6. Cover with cloth and put it into the refrigerator for 30 minutes.
7. Cut the dough into half. Half for Farfalle and the other half for Fusilli.
8. Roll each dough out to about 1mm thick. Cut the pasta into squares of 6cm x 6cm.
9. Farfalle: Cut the squares into half (6cm x 3cm). Pinch the centre of dough.
10. Fusilli: Cut the squares into 4 strips. Wrap the strip of pasta around a knitting needle to form a spiral. Push the needle out.
11. Dry the pasta in room temperature for 30 minutes.
12. Boil the pasta for 20 minutes or until cooked.
Crustless Eggplant and Zucchini Quiche
Preparation Time: 30 minutes
Cooking Time: 55 minutes
200g minced Beef
2/3 zucchini, stranded
2 eggs, beaten
20g desiccated coconut
4 bunches of parsley, chopped
1/2 onion, chopped
1 clove of garlic, chopped
Pinch of salt
1/4 tsp coriander seeds
5 drops of lemon juice
1 bunch of parsley (for decoration)
1. Preheat oven to 190C.
2. Cut the eggplant on the long side sideway into about 3mm thick slices.
3. Line a 24.5cm round baking pan with baking paper.
4. Cover the base and side of the baking pan with eggplant slices.
5. Mix all the other ingredients together.
6. Pour the mixture over the eggplant.
7. Bake for 25 minutes.
8. Then bake at 180C for 30 minutes or until cooked.
9. Decorate on top of the quiche with a few parsley leaves.