Mini Nutella Brownie Tarts

Crust
125g unsalted butter ~ melted
3 tbsp granulated sugar
1/4 tsp fine salt
1-1/4 cup All Purpose flour

Nutella Brownie
1-1/2 cup Nutella
125g butter
2 eggs
1/2 cup granulated sugar
3/4 cup AP flour

Directions:

1. Crust: Combine the butter, sugar, and salt in a large bowl and stir until evenly incorporated. Add the AP flour and stir until a soft dough forms.
2. Press a small ball (12g ea) dough into a mini tart mold & trim off the excess dough.  Cover the tart shell with plastic wrap & let it rest in the refrigerator for 30 mins.  Once chilled prick it with fork.
3. Brownie: Place nutella in bain marie & add in butter, melted.
4. In a bowl, beat the eggs with sugar until the mixture is foamy & clear.  Transfer the nutella to the bowl & mix well.
5. Slowly add flour & incorporate until the dough is homogeneous.  Scoop 1-2 tsp in the tart dough.
6. Bake for 22-24 mins or until the top of the brownies crack yet the center is still humid.

Grilled Thai Red Curry Chicken

Ingredients:
1 chicken (1-1.5kg)
1/4 cup coconut milk (I used Tara brand)
2 tbsp dark brown sugar
Salt & pepper ~ to taste

Direction:

1. In a bowl, add Thai red curry paste to the coconut milk with brown sugar.  Whisk together until well combined.
2. rub the sauce all over the chicken, including the bits under the skin.
3. Season both sides with salt & black pepper.  Spray with a little oil or brush olive oil on the chicken.
4. Roast/Grilled the chicken at 200 deg C for about 30-35 mins or until the chicken is cooked through.  If like, broil the chicken (top heat) for an extra 5-10 mins after the chicken has been cooked to further brown & crisp the skin.  Keep an eye on the chicken while doing this.
5. Once the chicken is done, remove from the oven & tent it with aluminium foil for 10 mins to let the meat rest & the juices to redistribute.
6. Cut & serve the chicken.

Marble Nutella Sponge Cake

Ingredients:
280g butter
1 tsp vanilla essence
(Beat butter & vanilla essence till light.  Weight 230g into a separate bowl & remaining in another bowl)

Plain Cake
160g cake flour
1/2 tsp baking powder
14 egg yolks ~ cold
3 egg whites ~ cold
20g sponge cake stabilizer/ovalette
200g caster sugar

Chocolate Cake
25g cake flour
15g cocoa powder
1/2 tsp baking powder
2 egg yolks ~ cold
1 egg whites ~ cold
50g caster sugar
8g sponge cake stabilizer/ovalette

Directions:

1. Preheat oven at 200 deg C (top bottom heat mode).  Prepare 2 cake tin of 9x2" square line the base with parchment paper.
2. Plain cake: Whisk eggs, sugar & ovalette till light & pale double in volume for about 10 mins.
3. Add 160g flour till thick & fluffy.  Fold in 230g butter in 3 portions till well combined.
4. Chocolate cake: Same process as the plain cake & fold in the remaining butter.
5. Scoop 150-200g of plain batter into each baking tings.  Spoon dollops of the chocolate batter & swirl slightly into the plain butter.  Repeat another round of this step, finishing both batters.
6. Bake for 10-13 mins.  When baked the top will look golden brown, dry to the touch & springs back when touch.  Cool cake onto cooling rack.  When cooled, sandwich cake with Nutella.

Fried Fish Fillet Bee Hoon Soup

Ingredients:
2 pcs fish fillet ~ cut sliced
1 packet bee hoon
1/3 cup cornflour
2-liter water
2 fish knorr
1/2 chicken knorr
2 tomato ~ cut wedges
5-6 sliced ginger
1 packet silken tofu ~ cut cubes
Spring onion ~ chopped
Fried shallot

Seasoning
Evaporating milk
1-2 tbsp Shaoxing wine
1/2 tbsp sesame oil

Marinade:
1 egg white
1/4 tsp pepper
1/4 tsp sesame oil
1/2 tsp salt
1 tbsp plain flour

Directions:

1. Marinade the cut-sliced fish for 2 hours or overnight.  Coated with corn flour on both sides & deep fried until golden brown. 
2. Add 1 tbsp oil & fried the sliced ginger until fragrant.  Add the water & stock knorr; bring to boil.
3. Then add in tomato, tofu, seasoning & bring to boil for about 3-4 mins.  Add the veggies & cook for 1 min.
4. Arrange bee hoon in a bowl, & ladle the soup over it with veggies, tomatoes, tofu & fried fish.  Sprinkle the chopped spring onion & fried shallot.  Serve immediate.

Chicken Samosa - "Tradition Samosa"

Dough
2 cups AP/Plain flour
1 tbsp ghee
1/2 tsp salt
Warm water as needed

Filling
250g minced chicken
1/2 tsp carom seed
1 tsp chili powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp garam masala
1 tsp salt
2 tsp oil
1/4 cup water

Minced
2 large onion ~ chopped
2 green chilies ~ chopped
1" ginger ~ chopped
4 cloves garlic ~ chopped
1 bunch curry leaves ~ chopped
1 bunch coriander leaves ~ chopped

Directions:

1. Filling: Heat oil in a wok, saute the carom seed & all the ground powder ingredients till fragrant.  Then add all the chopped ingredients until onions are translucent.
2. Add the minced chicken & season with salt.  Let it cook for couple of minutes.
3. Then add chopped curry & coriander leaves; stir & mix well.  Cook again for a minute or two.  Remove from heat, let the filling cool completely.
4. Dough: In a bowl, mix flour, ghee & salt.  Add warm water slowly & mix until a smooth & soft dough.  (Note: adding ghee as it is.  Do not melt that's what make the samosas crispy)
5. Divide the dough about golf ball size, dust work space with enough flour & roll out a circle then oblong.  (Note: Use round cutter to have a prefer circle)  Then cut the oblong in halves.
6. Take one halves with the curved side facing us; fold the left/right side inwards & dab along the edge with water on it.  Seal both sides to get a cone shape.  Make sure to pinch the bottom of the cone well so that oil will not enter the samosa during frying.
7. Fill in the filling.  Do not overfill as it might break while frying.  Dab water on all edges, fold the pointed edge in to complete the "triangle".
8. Once all samosas are ready; heat about 2 cups of oil in a wok or deep bottom pan & fry them in batches until golden on both sides.

Note:

Can chill or freeze uncooked samosas for later.  Chill them if using in couple of days or freeze if not.  Just line the container with baking paper & sprinkle some flour so that it doesn't stick to each other.  When want to fry, just take it out & fry directly; thawing isn't necessary.

Egg White Steamed Oreo Cappucino Cake

Ingredients:
400g egg whites
125g castor sugar
2 tsp ovalette/emulsifier
1/2 tsp salt
200g Plain/AP flour
30g cornflour
1/2 tsp baking powder
150ml evaporated milk
1/2 tsp vanilla extract
2 tbsp cappucino emulco/coffe emulco/mocca emulco
80g oreo ~ ground finely
20 pcs oreo biscuit w/o cream
30g chocolate rice

Directions:

1. Sift flour, cornflour & baking powder together & set aside.
2. Whisk egg white, salt & ovalette till frosty then gradually add sugar & beat on high speed for about 10 mins.
3. Turn the speed to low, add 3 parts flour alternating with 2 parts evaporated milk plus vanilla extract.  Begin & end with flour.
4. Divide the batter into 2 portions (450-500g each).  One portion mix with cappucino emulco and the other portion with ground oreo.
5. Prepare the steamer, steam the greased & lined pan (8x8) for about 2 mins.  Then pour the cappucino batter into the pan & steam for 15 mins on medium-high heat.
6. Remove the pan, arrange the oreo biscuits on top the steam cappucino; then pour the oreo batter over the top.  Sprinkle chocolate rice all over the top completely.  Steam again for about 25 mins.

Lemon Curd with Almond Shortbread

Ingredients:
125g butter
1/2 cup powdered sugar
1 cup AP flour
3/4 cup Almond powder (or more flour)
1/2 tsp salt

Lemon Curd
2 large eggs
8 egg yolks (Leftover from recipe "Egg White Steamed Rainbow Cake")
1 cup granulated sugar
2-3 lemon zest
3/4 cup lemon juice
1/4 tsp salt
125g butter

Powdered sugar for dusting

Direction:

1. Shortbread: Beat together the butter & sugar till turn pale yellow.   Add the dry ingredients & beat on low till the flour is incorporated together to form a soft dough.
2. Press the dough into the mold/baking dish.  Use the bottom glass to make sure the layer even.  Prick with fork all over.
3. Preheated oven at 170 deg C & bake for about 20-25 mins.
4. Lemon Curd: Whisk egg yolk & sugar in a small saucepan.  Then whisk in the lemon zest, juice & salt to form a smooth liquid mixture on medium heat.
5. Stir gently & continuously until the mixture thicken enough to coat the back of a spoon (About 8-10 mins)
6. Strain the lemon curd into the bowl, removing the zest & any clumps from the curd.
7. While the curd is still warm, stir in the butter until completely melted.  Pour the curd into the baked crust & return to the oven & bake again for another 10-15 mins.
8. Remove from oven, cool completely on the counter.  Cover & refrigerate for at least 4 hours or best overnight.
9. Before serve, dust powdered sugar on top the custard.

Oreo Cookies Balls

Ingredients:
16oz Oreo cookies
8oz cream cheese
24oz white chocolate chips
12oz semi-sweet chocolate chips

Directions:

1. Crush cookies in food processor until fine.  Add in cream cheese & blend until mixture holds together.
2. Roll into 1" balls & arrange on baking sheet lined with wax or parchment paper.  Chill for 1 hr.
3. Melt white chocolate chips in a double boiler.  Dip balls in melted chocolate & place in a single layer on baking sheet.  Melt semi-sweet chocolate & drizzle on top of each balls.
4. Refrigerate for an additional hour or until chocolate is firm.

Egg White Steamed Rainbow Cake

Ingredients:
500g egg white
325g castor sugar
1 tbsp cake emulsifier (ovalette)
1/2 tsp salt
100ml evaporated milk
50g melted butter or oil
1 tsp vanilla
1 tsp baking powder
200g AP flour
50g cornflour
25 milk powder

Rainbow Paste
1 tsp pandan
1 tsp mocca
1 tsp lemon
1 tsp strawberry

Direction

1. Whisk egg white, sugar, salt & cake emulsifier/ovalette till light & fluffy (about 10 mins on medium high speed)
2. Sift dry ingredients & set aside.  Mix melted butter/oil & evaporated milk & set aside
3. Add melted butter mixture into egg white mixture & mix till well combined.
4. Then add in dry ingredients a little at a time.
5. Divide the batter into 4 portions (weight 320g each) & add each portion with the paste
6. Prepare steamer, greased 20x20 square pan (8"x8") 
7. Steam 7 mins for each layer on medium high heat.  Start with 1st layer pandan, 2nd layer mocca, 3rd layer lemon & last layer strawberry.
8. Steam further 15 mins.  Remove pan from steamer & let it cool completely.  Unmould, slice & serve.

Magic Concoction - Garlic/Ginger/Lemon/Apple Cider & Honey

Ingredients:
1 cup garlic juice (China old - 500g)
1 cup ginger juice (Boon Tong - 600g)
1 cup lemon juice
1 cup Apple Cider (Heinz/Bragg brand)
1-2 cup honey (your preference taste)

Directions:

1. Use Melanie/porcelain pot to boil the juices & apple cider till left 3 cups for an hour or more.
2. Once cool, add honey depends on individual taste.
3. Take 1 tbsp daily on an empty stomach.

Note:
Body less pain.  Feel not so tired especially after a long day standing & walking around.
Being ANTI-INFLAMMATORY, it has been found helpful in dealing with the following health & well-being issues:

• High cholesterol levels
• High blood pressure levels
• Stroke recovery
• Artery blockage & cleansing
• Other heart issues
• Breathlessness
• Bodyweight issues
• Thyroid
• Tonsillitis
• Lethargy
• Bodily numbness
• Renal or kidney issues
• Flu & fever
• Phlegm, running nose & sore throat
• Belching & bloating (Gassy stomach)
• Prickly pains on the heels & other areas

Contains:

Honey

- Potential of lowering cholesterol

- Slows oxidation of cholesterol

- Natural Anti-oxidant

Apple Cider

- Effective cholesterol controller

- Increase HDL cholesterol (good cholesterol)

- Keeps blood pressure in control

- Increase stamina

Lemon Juice

- Reduce cholesterol formation

- Stops oxidation of cholesterol

Garlic

- Prevents blood vessels from blockage

- Slows hardening of arteries

- Rich in Anti-oxidation

Ginger

- Burns cholesterol in the body

- Improves blood circulation

- Thins blood

Snow Globe Cupcakes with Gelatin Bubbles

Ingredients:
12 sheets gelatin / 230g ~ bloom
Ice water
8 water balloons
Wooden skewers
Tape
Styrofoam
Nonstick cooking spray

Directions:

1. Fill a bowl with ice water.  Add the gelatin sheets one at a time & submerge them in the cold water.  Let it sit & soften for 10 mins.
2. Remove the sheets from the water & gently squeeze out all the excess water.  Place the wrung-out gelatin sheets + 3 tbsp of ice water into a small saucepan.
3. Heat the gelatin over low heat, swirling the pan occasionally until the gelatin is melted.
4. Blow up water balloons to the desired size, and tie & secure tape along with wooden skewers.  Spray nonstick cooking spray on hands & rub together until most of the oil is absorbed.  Gently rub on the hand and transfer a little on the balloon.  (Note: They should not be shiny/greasy at all.  Or the gelatin won't stick)
5. Transfer the melted gelatin to a small cup or bowl, narrow enough to be fairly deep when dipping the balloons.  Dip the balloon entirely into the gelatin until it is nearly covered.  Let the excess gelatin drip back into the bowl & once it has stopped dripping, stick the skewer in the Styrofoam board.  Repeat the process until all the balloons have an initial gelatin layer.
6. Let the balloons set for about 10 mins, and re-dip the balloons a second time.  Let the gelatin balloons sit at room temperature for about 24 hours.
7. When tapping with a fingernail, the balloons are done when they feel hard, like plastic or eggshells.  To release, cut a hole in the balloon near the stem; it will shrivel up & release quickly, pulling itself away from the sides of the gelatin.  Naturally, shrink on its own & gradually pull away from the sides.
8. Gelatin balloons can be stored indefinitely in an airtight container at room temp.

Notes:

Gelatin powder: 1 part unflavored powdered + 2 parts cold water (1/4 cup gelatin + 1/2 cup water = 8 balloons)

Whisk gelatin & water together, let it set & soften the gelatin.  Once the water is absorbed, gently heat it in the microwave quickly.  Swirl the gelatin rather than stirring it.  Once fully melted, let it cool to barely warm before dipping the balloons as described above.  Reheat the gelatin as necessary to get a dippable consistency.

Ingredients:

6 tbsp unflavoured gelatin

12 tbsp water

Gel food color (Optional)

3 tbsp shortening

Directions/Instructions:

1. In a medium bowl, add water and gelatin.  Gently swirl to fully incorporate the gelatin in the water.  Let the mixture sit until it blooms.
2. Once the mixture firms pop the bowl into the microwave for about 20 seconds (the time varies depending on your microwave). The gelatin should be warm and very fluid but not too hot.
3. Gently stir in a few drops of gel food coloring or luster dust; being sure the gelatin is fully dissolved.
4. Partially inflate water balloons, tying a knot high up at the neck to make them spherical.
5. Cover each balloon with a thin coat of shortening.  This will make it so much easier to remove the balloon later in the process.
6. Dip the balloon in the gelatin entirely until it is nearly covered. Let the excess gelatin drip back into the bowl, and once it stops dripping, stick the skewer in the Styrofoam board. Repeat the process until all the balloons have an initial gelatin layer.
7. Let the balloons set for about 10 mins, and re-dip the balloons a second time.  Let the gelatin balloons sit at room temperature for about 24 hours.
8. When tapping with a fingernail, the balloons are done when they feel hard, like plastic or eggshells.  To release, cut a hole in the balloon near the stem; it will shrivel up & release quickly, pulling itself away from the sides of the gelatin.  Naturally, shrink on its own & gradually pull away from the sides.
9. Gelatin balloons can be stored indefinitely in an airtight container at room temp.

Oreo Cupcake

Ingredients:
250g salted butter
1 cup sugar
2 cup self-rising flour
1 tsp baking powder
4 eggs
1 tsp vanilla extract
1/2 cup milk
10 pcs oreo cookies ~ grind coarsely

Directions:

1. In a bowl, sift flour & baking powder
2. Cream butter & sugar in an electric mixer on medium speed until mixture is light & fluffy
3. Reduce the speed to low & add eggs one at a time; mixing well
4. Add flour alternately with milk
5. Then add grind oreos, mixing until batter is smooth
6. Fill cupcakes liners 2/3 full & bake for 20-25 mins or until cupcakes are springy to the touch or toothpick comes out clean.
7. Remove from oven & cool on wire rack for 10 mins.

Salmon Skewers

Ingredients:
Skinless salmon fillet ~ cut 1" pce
2 tbsp olive oil
2 tbsp honey
2 tbsp unsalted butter

Directions:

1. Cover the baking rack with aluminum foil.  Thread 4 pieces of salmon on skewers & place on the rack
2. Mix oil, salt & pepper in a small bowl; brush it over the salmon.  Turning the skewers so all sides are coated.  Pour melted butter on the coated salmons & wrap the foil around them.
3. Grill for 15 mins at 200-250 deg C (Grill mode).  Open the foil & flip the skewers; wrap again & grill for another 5 mins.
4. Remove from oven & drizzle with honey.

Steamed Chocolate Pearl Lapis

6" square pan, greased & lined

Ingredients:
(A) 280g butter
     100g sugar

(B) 5 yolks (86g)
      7 eggs (334g)

(C) 1 tbsp chocolate emulco
      126g kaya

(D) 105g cake flour
      21g dark cocoa powder
      70g Horlicks
      1/2 tsp baking powder

1 packet finger biscuits

Directions:

1. Cream (A) together till light & fluffy
2. Add (B) into (A) in few addition, mix well before pouring in the next addition.
3. Stir in (C) & mix well
4. Then add in (D), 3 parts & mix well to combine
5. Bring water in steamer to boil, then place baking pan (6" greased & lined) into the steamer to heat for 2 mins.
6. Remove pan, pour 100g of batter & line finger biscuits.  Leave a 1cm gap in between each biscuit.
7. Turn heat to medium, place in pan & steam each layer for 8 mins or till surface no longer stick to finger.  Repeat the above process till all batter is used.
8. Once cooked invert on a cooling rack & remove pan immediately.  Allow cooling completely before slicing. 

Neapolitan Cake

Ingredients:
90g AP flour
12g corn flour
1/4 tsp baking soda
1/4 tsp salt
6 egg yolks
1 tsp vanilla extract
70g canola oil
50g milk
50g coconut milk

6 egg whites
1/4 tsp cream of tartar
100g castor sugar

A drops pink food+1 tsp strawberry paste
2 tbsp Nutella or 1/2 tbsp cocoa powder ~ sifted

Whipped Cream
2 cup heavy whipped cream
1 cup powder sugar
1/4 tsp vanilla extract

Directions:

1. Sieve all the dry ingredients & set aside.   Preheat the oven at 150 deg C with steam bake method.
2. Mix egg yolk together with vanilla extract, oil & milks until well blended.  Sift in flour mixture & well combined.
3. Beat egg whites until frosty, add cream of tartar & beat until soft peak form.  Gradually add in sugar & beat to firm peaks.
4. Lighten the batter with 1/3 portion of meringue using hand whisk.  Then add another 1/3 portion & gently fold.  Repeat the other 1/3 until fully incorporated.
5. Divide batter into 3 parts (225g ea).  Add in pink+strawberry paste in one portion.  Add Nutella into 2nd portion, fold gently to combine.  Leave 3rd portion plain.
6. Pour each batter into the cake pan (see picture).  Bang the pan on the surface counter couple times till bubble release.
7. Bake for 70-80 mins (steam bake method) or until cake is done.  After removing from the oven, wait for cake to pull away from the side before unmould.  Let it cool completely.
8. Whipped cream: Put mixing bowl & whisk attachment in freezer for abt 10 mins.  Remove bowl & whisk from freezer & whip cream on high until it begins to thicken.  Add vanilla extract & powdered sugar & whip on high until thick & creamy.
9. To assemble the cake, ice the cake with the whipped icing.  Separate remaining icing into three bowls & color (1st - brown 2nd - pink & 3rd - plain/pale yellow.  Pipe the three different colors onto the side of the cake (see picture) in a pattern.  Refrigerate until ready to serve.

McDonald's Rainbow Sponge Cake

Ingredients:
6 large eggs ~ separated
100g sifted cake flour
1/4 tsp baking powder
1/4 tsp salt
200g granulated sugar ~ divided (135g/65g)
1 tsp vanilla extract
2 tbsp water
Zest of Lemon
3/4 tsp cream of tartar

3 cups Heavy whipping cream
1 tbsp sugar

Food color ~ Pink/Orange/Yellow/Green/Blue/Indigo/Purple

Directions:

1. Preheat oven 180 deg C.  Prepare lined parchment paper for 10" & 8" round pan.
2. Place the egg yolks & 135g of sugar in the bowl of an electric mixer, fitted with the paddle attachment.  Beat on high speed until it turns thick, fluffy & light-colored.  Then beat in the vanilla extract, water & lemon zest.  Set aside.
3. In a clean bowl, with the whisk attachment, whip the egg whites until foamy, add the cream of tartar & continue beating until soft peaks form
4. Gradually add 65g sugar & continue beating until the egg whites are shiny & just form stiff peaks.
5. Sift the flour mixture over the beaten egg yolks & gently but quickly fold into the egg yolk batter.  Then fold 1/3 of egg whites into the batter until incorporated.
6. Scoop a couple of spoon for the base of 2 10" round pan.  Add pink color & mix well.  Then pour into 2 10" round pan & bake for 15 mins.  Remove & immediately invert the pan.  allow the cake to cool completely & set aside.
7. Divide the balance batter (see below picture) & bake for 25-28 mins or until a toothpick inserted comes out clean.  Remove from oven & immediately invert the pan.
8. Whip heavy cream & iced the cake (see below picture).

1st outer layer: Bottom (yellow) Top (orange)
2nd inner layer: Bottom (green) Top (blue)
3rd middle layer: Bottom (indigo) Top (violet)

 

Fluffy Chocolate Sponge Cake

Ingredients:
10g cocoa powder
25g corn oil ~ hot
10g fresh milk ~ cold
1/8 tsp salt
1/2 tsp vanilla extract
10g glucose
2 whole eggs + 1 egg yolk
80g caster sugar
50g cake flour
1/8 tsp baking soda

Directions:

1. Preheat oven to 170 deg C.  Grease cake pan with butter & line pan with parchment paper.
2. Heat oil till very hot (almost smoking).  Add into cocoa powder & mix thoroughly.  Let mixture cool down slightly (bowl doesn't feel hot but quite warm), then add milk & stir thoroughly.  Add vanilla & salt, stir well & set aside to cool down completely.
3. Whisk glucose, eggs & yolk till starting to thicken.  Gradually add castor sugar whilst still whisking.  Continue whisk till mixture is thick & pals, reducing speed towards the end to remove big air bubbles.
4. Add cocoa paste in 2 batches.  Whisk till you don't see any streaks of cocoa after each addition.  Scrape bottom of bowl with spatula & fold till evenly mixed.
5. Sift cake flour & baking soda into bowl in 2 batches.  Mix with whisk after each addition, stirring just top part of egg mixture.  Scrape down & fold with spatula till just mixed.  Banging mixing bowl against worktop 2-3 times.
6. Pour batter into cake pan.  Tap pan against worktop 2-3 times.
7. Bake on bottom rack of the oven till batter doesn't move when gently jiggled for about 20 mins.  Rotating pan as necessary so that cake rises evenly.  Transfer to middle of oven & continue baking till skewer inserted into center of cake comes out clean, another 5 mins.
8. Remove cake to wire rack.  Wait a few moments when top of cake starts to wrinkle, then unmould.  Peel paper from sides of cake.   Leave cake on wire rack to cool down.

Pablo Gooey Cheese Tart/Pie

Crust:
200g AP flour
25g cake flour
125g butter
55g icing sugar
1 egg ~ whisked
1 tsp vanilla extract/essence

(A) 200g Mascarpone Cheese/Cream Cheese (I use Tatura brand @ Phoon Huat)
     100g fresh milk
     150g heavy whipping cream (I use Millac Dairy - Blue pk)
     1/8 tsp salt
     100g sugar

(B) 250g Philadephia cheese
     2 egg yolks
     1 tbsp sugar
     1 tsp lemon juice
     1 tbsp cornstarch

Egg wash
1 egg yolk
1 tbsp milk

Glazed
1/4 cup apricot jam
1 tbsp water

Directions:

1. Crust: Cream butter & sugar with an electric mixer over medium speed until the mixture is smooth, fluffy & light in color.
2. Add in the whisked egg, half at a time beat over low speed.  Add vanilla extract & mix well.
3. Sift in flour, scraping down the sides of the bowl between additions with a spatula & make sure all ingredients combine well.  Knead into dough.
4. Divide the dough (100g ea) press the dough in the middle of the tart mold.  Lightly press the dough with your thumbs, starting from the bottom then up to the sides.  Then chill the tart dough for about 10 mins & bake for 10 mins in preheated 180 deg C.  Remove & let it cool completely.
5. Filling: Add all the ingredients (A) to a bowl & bring to boil using the double-boiled method, till the cream cheese melted into smooth.
6. In another bowl, cream Philadephia cheese, sugar, lemon juice & cornstarch with an electric mixer over medium speed until the mixture is smooth, fluffy.  Then add egg yolks one at a time to mix well.
7. Pour the mixture (B) into the mixture (A), stir to combine well.  Then bring to boil using a double-boiled method again.  Whisk the mixture until it turns thick & smooth cream cheese.  Remove from the heat & let it cool completely.
8. Scoop the filling cheese into the crust & smooth the top.  Set aside for about 5 mins; brush an egg wash evenly.
9. Preheat oven to 200 deg. C & bake for 15-20 mins with a tray of water to generate steam.  Remove from oven & let it cool completely.
10. While cheese tart cooling, heat 1/4 cup of apricot jam.  Sieve & brush on the cool tart.

Double Boiled

Lightly brush with egg wash

Mac & Cheese Muffins

Ingredients:
2 cups uncooked elbow macaroni
1 tbsp butter
1 egg ~ beaten
1 cup milk
1-1/2 cups shredded sharp cheddar cheese
1-1/2 cups shredded mozzarella cheese
1/2 cup seasoned dry bread crumbs
2 tsp olive oil
1 tsp salt

Directions:

1. Preheat the oven to 175 deg C.  Grease a muffin tin with non-stick cooking spray.  In a small bowl, stir together the bread crumbs, olive oil & salt.  Set aside.
2. Bring a large pot of lightly salted water to a boil.  Add the macaroni & cook for about 8 mins.  It should still be a little bit firm.  Remove from the heat, drain & return to the pan, stir in the butter & egg until pasta is evenly coated.
3. Reserve 1/2 cup of sharp Cheddar cheese & stir in the remaining cheddar cheese, milk & mozzarella cheese in the pasta.
4. Spoon into the prepared muffin tin.  sprinkle the reserved cheese & the bread crumb mixture over the tops.
5. Bake for 30 mins or until the topping is nicely browned.  Allow the muffins to cool for a few minute before removing from the pan.  This will allow the cheese to set & they will hold their muffin shape.

Orange Witches Brew Punch

Ingredients:
1 (14oz) can of sweetened condensed milk
1 (46oz) can pineapple juice ~ chilled
1 2-liter orange soda ~ chilled
Orange Sherbet/Vanilla Ice-cream

Directions:

1. In a large bowl, stir together the milk & pineapple juice.
2. Add the orange soda & top with sherbet/vanilla ice-cream.  Refrigerate leftovers.