Ingredient

16oz (453g) self-raising flour

8oz (227g) butter

8oz sugar

8oz evaporated milk

1 tsp baking powder

1 tsp vanilla essence

Method

1. Preheat oven to 160ºC.

2. Sieve flour together with baking powder.

3. Cream butter and sugar till light and fluffy.

4. Add flour and milk a bit at a time, alternately. Mix well.

5. Add in vanilla essence and mix well.

6. Pour into greased and lined tin. Bake for 45 mins to 1 hour.

Ingredient

250 mililiter susu segar

250 mililiter susu berkrim UHT

100 gram gula

20 gram serbuk gelatin

100 gram dadih

Buah-buahan campuran

Bahagian atas:

50 gram jeli segera

200 mililiter air panas

Method

1. SEDIAKAN bahan...susu segar, susu berkrim, serbuk gelatin, gula, dadih, buah-buahan campuran dan jeli segera.

2. MASAK...campurkan susu segar bersama susu berkrim UHT kemudian didihkan di atas api perlahan.

3. CAMPUR...campurkan gula dan gelatin kemudian kacau (untuk bahagian atas).

4. TAMBAH...masukkan gula ke dalam susu yang sedang dipanaskan kemudian kacau perlahan-lahan.

5. SEJUK...tuangkan ke dalam bekas lain dan biarkan sejuk.

6. DADIH...campurkan dadih di dalam susu yang sudah disejukkan.

7. SEDIAKAN BUAH...masukkan buah-buahan campuran di dalam bekas kaca berkaki.

8. TUANG...bahan campuran yang sudah sejuk dimasukkan di dalam bekas kaca berkaki kemudian biarkan.

9. AIR PANAS...campurkan jeli segera di dalam air panas dan kacau di atas api perlahan.

10. SEDIA...apabila bahan tadi sudah sejuk, masukkan jeli segera di atasnya.

11. BUAH...untuk lebih menarik, hias dengan strawberi dan hirisan coklat. Sedia untuk dihidang.

12. HIAS...hias dengan krim di atasnya.

Ingredient

300g unsalted butter, cubed and still cold

600g plain flour

½ tsp salt

170ml chilled water

2 big onions, each sliced horizontally into 4

6 garlic cloves, crushed

450g golden pumpkin, cut into 1-inch cubes

4 heirloom baby beetroot, leave stems 3-inch long

200g baby carrots

Salt flakes and black pepper

Olive oil

150g baby radishes, thinly sliced

100g feta cheese

50g fresh parsley

50g fresh basil

Method

1. Using a food processor, combine quickly butter with the flour and salt. It need not be thoroughly combined. Remove onto floured tabletop and make a well in the centre of the butter-flour mixture. Slowly add chilled water while mixing in flour.

2. Use fingers to gather the dough together and wrap in plastic wrap to chill for at least two hours.

3. Remove dough onto floured table, without the wrap, at least 15 minutes before rolling. Rub some flour onto rolling pin for easy handling and gently roll pastry away from you.

4. Turn the pastry clockwise to 30 degrees and roll away again. Do the same again till pastry is about 1/4-inch thick. Sprinkle a little more flour to help you roll easier but do not over flour it.

5. Lightly brush a nine-inch square tin with melted butter. Gently place pastry onto tin and use your fingers to push the pastry against the edges of the mould. Cut excess off the edges. Refrigerate for another 30 minutes.

6. Preheat the oven to 175 degrees C. Place a piece of greaseproof paper onto pastry allowing two inches of paper to hang over the edge.

7. Place baking beans onto the paper, making sure there are some at the edges and bake for 15 minutes. Remove the beans and paper. Bake for another 10 minutes till golden. Cool.

8. Meanwhile, toss vegetables separately with olive oil and season with salt flakes and freshly ground black pepper. Place each vegetable on separate small baking trays and roast in the oven till cooked. Test with a skewer to make sure they are just nicely cooked.

9. When the roasted vegetables are ready, place everything in a large mixing bowl. The heirloom baby beetroot must be thickly sliced. Add radishes, 85gm of the feta cheese and oven-dried tomatoes.

10. Place the baked tart onto a nice platter and carefully ladle all the filling into the baked tart. Crumble the remaining feta and garnish with the extra torn fresh parsley and snipped fresh basil.

Ingredient

For chocolate sponge cake, you will need:

100g egg white

100g sugar

20g plain flour

10g cocoa powder

1tsp soda bicarbonate

1tsp baking powder

15g melted butter

For topping cream, you will need:

250g mascarpone cheese

90g icing sugar

2 egg yolks

250ml single cream

6g melted gelatine

Method

For sponge cake:

Whip egg white and sugar to reach meringue-like consistency. Add flour, cocoa powder, soda bicarbonate and baking powder. Add melted butter and bake at 180ºC for 12 minutes.

For topping cream:

Whip mascarpone cheese with icing sugar and egg yolks together until they form soft peaks. Add single cream and melted gelatin. Just like a sandwich cake, layer one slice of cake and top it off with topping cream until you reach about five layers. Sieve cocoa powder over the top layer (cream). Refrigerate and serve with chocolate syrup on the sides or enjoy it on its own. Ideal for seven.

Ingredient

500g cooked plain porridge

80g salmon fillet, sliced

100g quick cooking oats

20g chopped ginger

50g leek, thinly sliced

50g carrot, cut into small cubes

50g snow peas, cut into small pieces

½ tsp salt

½ tsp pepper powder

½ tsp light soya sauce

Method

1. Boil plain porridge with ginger. Add salmon and oats.

2. Add leek, carrots, snow peas, pepper powder and soya sauce.

3. Serve immediately.

Tip: Salmon can be replaced with other fish such as dory, red snapper or sea bass.

Nutritonal value per serving:

Calorie 280 kcal, fat 2g, carbohydrate 55g, cholesterol 10mg, protein 10g, fibre 5g, sodium 290mg

Ingredient

For lemon curd

3 large eggs

80ml fresh lemon juice (2-3 lemons)

150g caster sugar

56g unsalted butter, room temperature and cut into small pieces

4g lemon zest

Method

1. In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar and lemon juice until blended.

2. Continue whisking or stirring constantly (to prevent it from curdling) until the mixture becomes pale and thick (71 degrees Celcius on a thermometer). This takes about 10 minutes.

3. Remove from heat and immediately pour through a fine strainer to remove lumps.

4. Cut the butter into small pieces and whisk into the mixture until the butter has melted.

5. Add the lemon zest, cover, and let cool to room temperature before filling the pastry crust.

For tart case

1. Preheat oven to 200 degrees Celcius and place rack in the centre of the oven.

2. Line a tart case with short crust pastry.

3. Line unbaked pastry shell with parchment paper or aluminum foil. Fill with pie weights, rice or beans, evenly distributed over the entire surface and to the top of the pan.

4. Bake for 20-25 mins or until the crust is dry and lightly golden brown. Remove weights and cool crust on wire rack.

5. Fill with cooled lemon curd and adorn with seasonal berries.

Ingredient

400g salmon fillet, deboned

½ lemon or 1 lime, zest (yellow and green skin, minus the white pith)

Salt to taste

1 tsp olive oil (optional, for flavour)

1 Orved cooking bag (it's important to use the right bag to avoid toxicity)

Method

1. Season salmon with zest, salt and olive oil.

2. Cook in water bath at a controlled temperature of 43ºC for one hour.

3. Open the bag and slice. Arrange on plate and drizzle red curry sauce over.

Tips: Salmon can be replaced with seabass or any other fish.

Ingredient

1 ripe mango, chopped into small cubes

1 slice papaya, chopped into small cubes

1 passion fruit

2 stalks lemongrass

1/4 cup powdered artificial sweetener

1 tsp konnyaku powder

400ml water

Method

1. Put lemongrass in water and bring to the boil. Simmer for two minutes on low heat.

2. Add konnyaku jelly powder and stir until dissolved. Turn off flame.

3. Stir in artificial sweetener.

4. Pour jelly into a tray. Let cool at room temperature before refrigerating.

5. Cut jelly into irregular shapes and place in martini glasses. Serve with chopped mango, papaya and passion fruit pulp.

Ingredient

125g unsalted butter

125g caster sugar

1 egg, slightly whisked

220g plain flour, sifted

60g fresh raspberry

1tbsp cream

Whole raspberries for decoration

Method

1. Heat oven to 177°C. Cream butter and sugar till light. Add half an egg, flour and lightly finish by folding in the raspberries.

2. Roll dough into ½-inch thick and cut into desired shapes. Brush cookies with the remaining egg mixed with cream. Bake for 12-15 minutes and remove to wire rack. Let them cool. Drizzle with melted white chocolate if desired.

Ingredient

100g ground almond

75g plain flour

½ tsp baking powder

3 eggs

100ml honey

60g caster sugar

70ml fresh yoghurt

125g unsalted butter, melted

100g cherry, seeded and quartered

6 fresh cherries, for decoration (optional)

8 tbsp whipped cream, which has been added with 1tsp lemon zest

Method

1. In a bowl, combine ground almond, flour and baking powder. In a mixing bowl, using the paddle, mix eggs, honey, sugar and yoghurt till just combined. Continue mixing and slowly add melted butter.

2. In three stages, add dry ingredients till thoroughly combined. Gently fold cut cherries into mixture. Transfer to a new bowl and refrigerate overnight.

3. Preheat oven to 177°C. Grease desired shaped moulds or a round baking tin and place mixture into greased baking tins. Place in oven and bake till top is golden brown. Cool for at least 30 minutes.

4. Remove from tin onto a serving plate and decorate with whipped cream or fresh cherries. Dust with icing sugar before serving.

Ingredient

1 cup milk

2 egg yolks

100g sugar

450g dark chocolate, roughly chopped

450g unsalted butter, softened

2tsp vanilla

Cocoa powder for dusting

Method

1. Heat milk with all the sugar (except a spoonful) till tiny bubbles form at the edge. Whisk yolks with the remaining tablespoon of sugar.

2. Slowly add half the hot milk while continuing whisking till fully combined. Pour this mixture onto the saucepan and cook till it thickens slightly.

3. Heat chocolate and butter in the microwave on low till melted.

4. Pour thickened mixture onto chocolate-butter mix. Whisk in vanilla and scrape batter into a 5-inch round cake tin. Cover with plastic wrap and place in the freezer for at least six hours or overnight.

5. To remove from mould, place tin into a bowl of hot water for a few seconds and turn over onto a serving plate. Dust top with sifted cocoa powder and decorate with fruit. Leave at room temperature for at least an hour before serving.

Ingredient

1. 2 epal Washington, dipotong dadu

2. 1/2 roti Perancis

3. 450 mililiter susu segar

4. 2 biji telur

5. 20 gram kismis

6. 200 gram gula pasir

7. 1 sudu teh esen vanila

8. 4 senduk aiskrim vanila

9. 50 gram mentega

10. 300 mililiter krim

11. 2 gram serbuk kayu manis

12. 50 gram gula perang

13. 40 gram strawberi

14. 40 gram blueberry

15. 40 gram rasberi hitam

16. 10 mililiter air

17. 30 gram gula

Method

Tumiskan epal hijau yang dipotong dadu bersama mentega, gula perang dan serbuk kayu manis sehingga epal menjadi lembut dan keemasan. Biarkan sejuk. Masukkan telur, gula, susu, krim, esen vanila, kismis dan mentega ke dalam sebuah mangkuk dan kacau. Apabila sebati, masukkan roti dan epal tadi. Sapu sedikit mentega di tepi acuan dan tuang adunan tadi. Tutup acuan dengan kerajang aluminium dan bakar sehingga 3/4 masak pada suhu 180° Celsius.

Ingredient

800g dark fruit cake, crumbled 200g dark chocolate, chopped

125g butter

2 tbsp orange juice

250g white chocolate Glaced cherries, diced

Method

1. Melt chopped dark chocolate and butter together in a heavy based pot.

2. Crumble the cake into a large mixing bowl.

3. Pour in orange juice and add melted chocolate-butter mixture.

4. Mix well and roll into mini balls of 20g each. Wrap with plastic wrap or foil and refrigerate till set.

5. Melt white chocolate and pour over the balls. Top with a piece of diced cherry. Keep chilled till served.

Ingredient

You'll need:
1/2 cup low-fat plain yogurt
1 medium banana, quartered
2 tbsp peanut butter
11/2 tbsp honey
1/4 cup ice cubes
1/2 cup low fat milk

Method

1. Blend the banana with milk. Mix yogurt, honey and peanut butter and add to the blender.

2. Puree all ingredients in the blender until smooth.

Nutritional analysis:

Calories: 229 Kcal
Carbohydrate: 30g
Protein: 10g
Fat: 9.4g
Dietary fibre: 1.7g
Sodium: 151mg
Cholesterol: 4.9mg

Ingredient

You'll need:
2 bananas, chilled
2/3 cup mango slices
1 can of 354ml grape juice chilled
1 236ml fat-free yoghurt
1 tbsp honey
2 tbsp pistachio nuts

Method

1. Combine bananas, strawberries or mango slices, grape juice or fruit nectar, yoghurt and honey in the blender and blend till smooth.

2. Pour into six tall chilled glasses. Sprinkle with pistachio nuts.

Nutrition: Each serving contains 152 calories, 47g carbohydrates, 6g protein and 2g fat

Ingredient

300g gooseberries, husks removed

1 orange, juice only

6 eggs

250ml double cream

150g caster sugar

90g plain flour, sieved

Icing sugar, to dust

Method

1. Pre-heat oven to 204 degrees Celcius.

2. Grease a large round dish or 4 small bowls with butter and dust with a coating of caster sugar.

3. Divide the gooseberries evenly into the bowls or place all in the dish. Drizzle with orange juice.

4. Whisk eggs, cream and sugar till light and fluffy. Fold in flour and pour mixture over the gooseberries, taking care not to move them too much.

5. Bake for 25-30 minutes till puffed up or set. Dust with icing sugar and serve warm with vanilla ice-cream or serve at room temperature with hot custard.

Ingredient

400g bittersweet chocolate

200g unsalted butter

250g sugar

3 eggs

1 tsp vanilla

150g flour

150g chopped walnuts

Method

1. In a large microwave-able bowl, place chocolate and butter and cook on high until butter is melted. Stir until chocolate is completely melted. Stir sugar into chocolate.

2. Mix in eggs and vanilla till well blended. Stir in flour and nuts. Pour into greased and lined 33cm by 23cm baking tray. Bake at 176 degrees Celcius for 35-40 minutes till set. Cool in pan before cutting into squares. Makes about 24 brownies.

Ingredient

4 eggs

100g sugar

50g palm sugar, grated

165g self-raising flour

3 tbsp angel-flaked coconut, plus extra for topping

For caramel butterscotch:

3 tbsp sugar

1/2 cup cream, warmed

1 tbsp butter

Method

1. Place sugar in small pan and cook over high heat till sugar caramelises to a golden brown. Pour warm cream and butter into pan and stir till thick and well combined.

2. Combine palm sugar with 1 tbsp hot boiling water and stir till sugar is dissolved.

3. Add to the eggs and sugar in a mixing bowl. Whisk egg mixture until light and thick. Gently fold in sifted flour and lastly, the coconut.

4. Spoon mixture into eight Chinese teacups or small rice bowls. Place cups in a steamer over a wok of boiling water and steam for 20 minutes till cakes are firm and puffed. Turn them out and serve with caramel butterscotch or with slightly salted desiccated coconut.

Ingredient

You'll need:
70g sugarless mango coulis
4 sheets rice paper (50g each}
40g fresh strawberry
10 mint leaves
30g poppy seeds
10g apricot jellfix

For mango coulis:
5 ripe mangoes
2 cups water
Cornstarch to thicken

Method

1. Peel mangoes and dice flesh into small cubes. Add water and simmer till mango is soft.

2. Remove from heat and blend. Thicken with cornflour if necessary.

3. Cut the strawberries into pieces, slice five mint leaves thinly and mix together with the poppy seeds for the filling.

4. Assemble the rice rolls. Spread some mango puree on a sheet of rice paper. Place a whole mint leaf at the base, then spoon some strawberry mixture on top. Roll and seal it closed with jellfix. Repeat with the remaining sheets of rice paper.

Ingredient

You'll need:
1 litre skim milk
400g dark chocolate, melted
220g egg whites, whisked until stiff peaks form

Method

1. Boil the milk, then add the melted chocolate.

2. Fold in the egg whites until smooth, then put in the freezer to harden.