Chocolate Cake Ball

Makes 19 balls

Sponge Cake

1/2 cup self raising flour
2 eggs
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
25g butter
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.


Chocolate Farfalle and Fusilli



Makes 26 farfalle
Makes 23 fusilli


200g flour
2 eggs
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

Crustless Eggplant and Zucchini Quiche

Preparation Time: 30 minutes
Cooking Time: 55 minutes

200g minced Beef
1 eggplant
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.

Ricotta and Spinach Triangles

Ricotta and Spinach Triangles

Makes 16

Preparation Time: 1 hour
Cooking Time: 40 minutes

120g spinach, chopped
480g ricotta
4 puff pastry
85g grated cheese
1/2 onion, chopped
1/2 tsp all spice
1/4 nutmeg
1 egg, beaten

1. Preheat oven to 180C.
2. Mix all the ingredients together.
3. Cut the puff pastry into 4 squares.
4. Put 2 tablespoons of mixture onto each square.
5. Fold it into a triangle.
6. Line the baking tray with baking paper.
7. Put the triangles onto the baking tray.
8. Brush the pastry with egg.
9. Bake for 30 mins.
10. Then bake for 10 more minutes on 190C, or until golden.

Banana Cake

Banana Cake

1 cup self-raising flour
1/2 cup mashed banana
1 cup sugar
50g butter, melted
1 egg, lightly beaten

1. Preheat oven to 180C.
2. Line a 25cm x 12cm baking pan with baking paper.
3. Put the flour into a big bowl.
4. Make a well in the centre.
5. Add butter, egg and mashed banana.
6. Stir until just combined.
7. Pour the mixture into the baking pan.
8. Bake for 30-35 minutes or until a skewer inserted into the centre comes out clean.
9. After 10 minutes set inside the pan, transfer the cake to wire rack to cool completely.

Pork Meatloaf

Pork Meatloaf

Serves: 4

Preparation time: 30 minutes
Cooking time: 90 minutes

520g pork mince
2 cup dried breadcrumb
2 egg, beaten
1 onion, chopped
2 garlic cloves, chopped
1/2 tsp mustard
1/2 tsp all spice
1 tsp coriander powder
1/2 tsp salt

1. Preheat oven to 180C.
2. Mix all the ingredients together.
3. Press into a 24cm x 13cm baking tray.
4. Bake for 1.5 hours or until cooked.
5. Pour sauce over the meatloaf.

5 tbsp milk
1 tsp cornflour
80g cheese, chopped

1. Put the cornflour into milk and stir well.
2. Boil the milk over very low heat.
3. Put the cheese into the milk until melted.
4. Keep stirring the sauce over very low heat until the sauce is creamy.

Chocolate Mousse

Chocolate Mousse

Serves: 2

240ml thickened cream
120g dark chocolate melts
10g chocolate block

1. Melt dark chocolate melts in a double boiler bowl over low heat.
2. Pour half of the cream into the bowl and mix well.
3. Beat the remaining cream with an electric mixer until it forms soft peak.
4. Fold the beaten cream into chocolate mixture.
5. Pour the mixture into 2 glasses.
6. Put the glasses in the fridge for 2 hours or until set.
7. Run a peeler along the edge of the chocolate block to make some chocolate shavings. Sprinkle the chocolate shavings onto the mousse.