Sun Dried Tomato and Olive Ciabatta

Enjoy this delicious bread with good olive oil and a glass of crispy chilled white wine.

500g plain flour
1 tsp salt
1 tsp sugar
15g dried yeast
1/2 cup milk
3/4 cup warm water
2 tbsp olive oil
6 chopped calamatta olives
4 chopped sun dried tomatoes.

Arrange mixer with hook attachment and sift flour in bowl. Add sugar salt yeast, warm water milk and oil and start mixing on low speed. Mix for 10 minutes. Add chopped sun-dried tomatoes and chopped olives and mix for further 1 minute. Lift hook and cover bowl with cling film then kitchen cloth. Leave to improve for 3/4 hour or until double in size. Lower down the hook again and knead for further 2 minutes. Divide dough in two shape into two oblongs and place on a lightly oiled tray. Dust a little flour and bake in a hot 220c oven for 1/2 an hour or until sounds hollow when tapped underneath.

Cauliflower and potato Chump

1 medium cauliflower
4 medium potatoes
1/2 lemon
1/2 tsp salt
2 tablespoons mayonnaise
2 tablespoons fresh cream

Cut cauliflower into florets. Peel potatoes and cut into quarters. Put vegetables in pan cover with water add half a lemon and boil for 20 minutes until tender. Drain, remove the lemon, mash and add mayonnaise, cream and salt. Mix well and serve with fish or meat.

Orange and Almond Lamb shanks

This is a truly winter warmer, serve with potato and cauliflower chump.

6 lamb shanks
4 cloves garlic
6 small onions
1 large orange
1 cinnamon stick
1 star anise
Sprig of rosemary
Sprig of Fresh thyme
1/2 glass wine
Salt and fresh ground black pepper
2 tablespoons flamed almonds
1 tablespoon olive oil

Heat olive oil in a large shallow casserole dish. Add lamb shanks and brown slightly. Meanwhile, peel onions and quarter lengthways. Peel garlic and chop roughly. Cut orange into 8 segments. Add rosemary thyme cinnamon stick star anise onions and garlic to dish, squeeze each segment and arrange between the lamb shanks. Add wine season with salt and pepper and cover. Transfer casserole dish to pre heated oven 200c and cook for 2 hours. Baste with own juice each half an hour. Finally remove lid, sprinkle almond flakes and bake for further 5 minutes.

Francesco preserved Aubergines

This recipe was given to me by my Napoletan friend Francesco. It is a wonderful accompaniment to cheese and cured meat platters.

3 Aubergines
1 fresh chilli
2 cloves garlic
3 tablespoons salt
3 cups white wine vinegar
3 cups olive oil
Few pepper corns

Slice the Aubergines and cut into sticks(the thickness of a chopstick). Put in a plastic bowl sprinkle the salt over and mix thoroughly so that ech stick gets some salt. Put everything in a plastic colander put a plate over and some weight(like preserve cans) and stand for 2 hours. Bitter juice will run out from Aubergines. Boil vinegar with 2 cups water, lower heat. Shake Aubergines well and add to boiling vinegar. Leave for just 1 minute. Remove with slotted spoon and dry by putting small batches in salad spinner. Spin off liquids from Aubergines till they are very dry. Arrange in sterilized jars, put some chopped chillies and sliced garlic in each jar and 5 pepper corns. Top with olive oil and seal. Have a large pan of boiling water and carefully immerse jars into boiling water so that 1 inch water tops over jars. Boil for 30 minutes. Switch off heat and lift jars. Seal should pop when cold. Will keep for over 1 year.

Orange Cranberry Conserve

Cranberries are very high in pectin so this jam should be success to everyone!
Recipe makes two by 250ml jars

340g Fresh Cranberries
250g sugar
1 orange
1 cup port
1/2 vanilla pod

Wash cranberries and put in a saucepan over low heat. Grate over the orange rind. Squeeze the orange and add juice to cranberries. Cook slowly for about 5 minutes until some cranberries pop. Split the vanilla pod and scoop out the little seeds add seeds and stick to cranberries. Add sugar and stir once. Keep on low heat until sugar dissolves, taking care that no sugar crystals stick to side of pan(if it does simply brush down with a little water). Turn heat high and bubble mixture for 5 minutes. Transfer to preserving jars and make sure to divide the vanilla pod between both jars for flavor. Seal and turn upside down for 1 minute to sterilize the cap. Will keep in your larder for over 1 year.

Asparagus and Oyster Mushroom Linguine

When you are overwhelmed with all the meat you've consumed during the festive period try these Linguine and balance off your week. As all my other recipes this is enough to feed 4 hungry persons.

500g Linguine
300g Oyster Mushrooms
300g Asparagus
1 tsp grated lemon rind
3 tablespoons chopped black olives
3 cloves garlic
1 tbsp butter
2 tbsp olive oil
2 cups chicken stock
Salt and freshly ground black pepper
1/2 tsp chilli flakes
1 tablespoon grated Parmesan cheese
1 tbsp chopped fresh parseley

Boil pasta in plenty salted water until al dente. Drain and set aside. In a large pan heat oil and butter. Chop garlic and fry gently. Add shredded mushrooms and sliced asparagus. Stir fry until slightly brown. Add grated lemon rind, stock, olives salt and pepper. Simmer for 1 minute. Add pasta, and stir until all pasta picks the delicious flavours from pan. Serve and garnish with parsley Parmesan cheese and sprinkles of chilli flakes.

Vietnamese Rolls

These are for the health concsious!

12 rice paper
50g rice noodles or cellophane noodles
bunch fresh coriander leaves
300g fresh tiger prawns shelled and deveined
1 inch ginger
bunch lettuce leaves shredded
1 carrot shredded
crushed cashew nuts

Sauce for Dipping
2 tablelspoons Soy Sauce
1 tablespoon sweet chilli sauce
1 tablespoon water
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 tablespoon crushed peanuts
1 tsp fresh chopped coriander

Place rice noodles in a bowl and cover with hot water.  Leave for 5 minutes then drain. Cook prawns by boiling for 1 minute in water and a piece of ginger.  Fill a round dish slightly bigger than your rice paper with cold water.  Put one rice paper at a time in cold water for 30 seconds until it becomes pliable.  Gently lift to work top.  Start by layer one flat coriander leaf in the middle of rice paper, then arrange 3 cooked prawns,  top with shredded lettuce and carrot and few noodles.  Finally sprinkle some crushed cashew nuts.  Do not over fill. Fold sides over filling and roll towards the end to form a spring roll.  Arrange on a plate and cover with damp cloth until serving time.
Mix all sauce ingredients in a small bowl and garnish with chopped coriander and crushed peanuts.

Mussels in Wine

Fresh mussels loads of crusty bread and chilled white wine, and you will have a great success!!

1 kilo fresh mussels
2 tablespoons olive oil
3 cloves garlic
1 small onion finely chopped
1 small chilli seeds removed and finely chopped
1 teaspoon grated ginger
1 stick celery, leaves removed and chopped finely
4 rashers pancetta finely cubed
1 glass white wine
fresh ground pepper
2 tablespoons fresh herbs (marjoram, mint and parsley)

Wash mussels under cold running water, remove any beard attached, and discard any that remain open when tapped.  Heat olive oil in a heavy based saucepan add pancetta, crushed garlic, onions, celery chilli and grated ginger, fry gently. Add mussels, wine and cover with lid.  After 5 minutes open lid, add fresh pepper and herbs, stir and serve piping hot!

Left-over Frittata

This is a hearty meal and not only please everyone in taste but rest my concience  in a way that I am not wasting food the day after! I know this is simple food but I need to remind my daughter how to use what is left in her fridge!

500g boiled or roast Meat (chicken, turkey, beef or pork)

4 eggs

2 tablespoons parmesan cheese

2 tablespoon fresh chopped Parsley

Salt & Pepper

3 tablespoon olive oil

Chop or shred the meat thinly. In a large bowl put meat, add beaten eggs, parmesan and parsley, season well with salt & pepper and stir until all is combined.  Heat the olive oil in a large frying pan and pour over the mixture.  Flatten out evenly lower heat and cover.  After 10 minutes, turn over to a large plate and cook the other side.  Serve with crusty bread and Coleslaw.

Fruit Salad Cheese Cake

I did this pudding for a Christmas eve family get together, and I can assure you it had a wow effect on every one!

1 sponge cake of 8 inch diameter and 1inch height
250ml cream
200g soft cheese
250g mascarpone cheese
1 tbsp gelatin powder
1/2 cup water
1 tbsp sugar
2 tbsp cherry brandy
1 punnet strawberries hulled and halved


For topping decoration
Sliced pineapple
Seedless grapes
Strawberries hulled and halved
Sliced kiwi
Deseeded tangerine segments
Cocktail cherries (stone removed)
1 tablespoon gelatin powder
1/2 cup hot water

Line the base of a springform cake tin 8inch diameter with baking paper. Pace the sponge on top. Heat 1/2 cup water and add sugar stir until dissolved, add cherry brandy and when cold use half of it to moisten the sponge cake. Line the halved strawberries around with cut side touching the side of cake tin. In a medium bowl mix together with a whisk, mascarpone, soft cheese cream and icing sugar until well combined. Dissolve the gelatin in two tablespoons hot water and add to the remaining syrup and cherry brandy mixture and stir well. Add this syrup to the cream cheese mixture and whisk well with hand until combined. Pour over sponge and cover strawberries completely. Tapping the cake tin twice on bench ensuring the mixture fills all gaps between strawberries. Chill for 1/2 hour or until you prepare the topping fruits.

Dissolve the gelatin in 1/2 cup water and set aside. Arrange fruits on top of cheese cake and brush gelatin mixture over fruits to give a nice glaze. Right before serving remove cake tin side and slide the cheesecake on a serving plate.

Vanilla ice cream

This is the base for a very delicious smooth ice cream, you can add flavours such as 1 espresso, or 2 tbsp cocoa for coffee ice cream or chocolate ice cream. Or add chopped nuts and drizzle with chocolate sauce for rocher ripple!

800ml milk
250ml cream
2 tsp gelatin powder dissolved in 2tbsp hot water
1 tsp cornflour
1 vanilla pod
4 egg yolks
3/4 cup sugar

Split vanilla pod in two lengthways and scrape seeds out. In a saucepan add milk and cream, scooped vanilla seeds and the vanilla stick and heat until it nearly boils. I a bowl whisk yolks and sugar until pale and fluffy, add cornflour and continue to whisk. Strain milk through sieve directly on egg mixture stirring continuously, add dissolved gelatin and transfer mixture to sauce pan. On a low heat stir with a wooden spoon until sauce thickens enough to cover the back of the spoon. Allow mixture to cool completely before you pour into your ice cream machine to churn.

Christmas Cake

I usually bake my cakes in September as I strongly believe that fruit cake develop flavor over time. I make three 7inch diameter cakes rather than one big one and I manage to save one to eat later on during the year. As for decoration, I am a bit wild, as you can see!!

For the cake

250g sultana
250g raisins
250g currants
250g glazed cherries
250g mixed peel
1/2 cup brandy
1/4 cup Malibu
2 tsp grated orange rind
250g butter
200g brown sugar
2 tbsp honey
4 eggs
1 1/2 cups plain flour
1/2 cup self raising
1 tsp mixed spice
1 tbsp cocoa powder

Put all fruit and grated orange rind in a large bowl. Add brandy and Malibu stir well and leave to steep covered with cling film for minimum 1 day. I soak fruit for 5 days stirring in the morning and another time in the evening so that all fruit absorb some liquid. I make the cake by first I line 3x 7 inch diameter cake pans(preferably aluminum) 3 times with baking paper fixing well with some butter. Then in a mixer beat butter and sugar on medium speed using the k beater. When light and fluffy add honey then eggs one at a time. Sift flours and cocoa and add to the mixture. Stir on medium for about 1 minute then stop machine and add all fruit and liquor that remains, start machine and stir until well combined. Divide mixture into three pans flatten out tops evenly and bake in slow oven 150c for approx 2 hours or until skewer comes out clean from the centre. Take out from the oven and splash some more brandy on top. When completely cold cover in tin foil and feed in 1 tablespoon brandy every week for 4 weeks.

For decoration:

150g plain chocolate
200g marzipan
2 tablespoon apricot jam mixed with 1 tbsp brandy
200g sugar pastry
Green food coloring

Melt the chocolate over a baine Marie. Then take 1 teaspoon and spread it on marbled surface in a crescent shape. Make about 20 shapes. When chocolate sets take a metal scraper and scrape the chocolate with care so that you have thin fans of chocolate.(you might need to practice a little first but anything that comes wrong can go back to the melted chocolate to be re worked.

Brush the cake with apricot jam and brandy mixture. Open the marzipan paste to 4mm thickness and cover cake completely. Roll out the sugar paste reserving 1/4th and cut leaves to form white ponsiettas. Place on one side of the cake. Add some green colour to the remaining paste and knead well until colour is evenly distributed then roll out to 3 mm thickness and cut 3 wide leaves. Place carefully underneath the ponsiettas. Using a little melted chocolate fix the chocolate fans aside the cake and arrange some on top. Dust with a little icing sugar for a dramatic effect. Decorated cake keep for weeks in a cool place.(not the fridge)

Chilli con carne

For best results ensure to have some time available as slow long cooking is essential for perfect result.

350g beef mince
100g smoked bacon or panchetta cubed
1 tablespoon butter
1 tablespoon olive oil
1 onion
1 celery stick
1 carrot
2 cloves garlic
2 bay leaves
Sprig of thyme
1 apple
2 teaspoons paprika
1 chilli diced
1 red capsicum pepper
1 can 400g red beans
6 ripe tomatoes peeled
1 tablespoon tomato paste
2 cups water
Salt & Pepper

Peel onion,apple and carrot. Finely chop onion, garlic, celery, carrot, apple, chilli and capsicum. Heat butter and olive oil in a heavy based saucepan add chopped vegetables and apple and fry gently. Add cubes of panchetta then mince, continue to cook until all well browned. Add paprika bay leaves and thyme then chopped tomatoes. Add water and tomato paste and cook slowly for half an hour. Add beans and continue to cook on very slow heat until all liquid evaporates. Season to taste and serve with tortillas.

Trifle Cups

I love individual Trifles as  I beleive everyone gets a bit of everything and enjoy the lovely boozy sauce that comes up with every spoonful.  You can freeze them and take them out on the serving day, simply by transfering them to your fridge in the morning. For genuine results please do take a bit of extra work and make your own sponge and custard!

For the sponge you will need:
4 eggs
1 cup castor surgar
few drops vanilla essence
3/4cup plain flour
 1/3 cup cornflour
1tsp baking powder

For the custard
1 litre milk
250ml fresh cream
2 tablespoons sugar
8 egg yolks (use whites for pavlova)
1 vanilla pod
2 teaspoons gelatin powder dissolved in 2 tablespoons hot water
1 heaped teaspoon cornflour
200g plain chocolate
2 tablespoons icing sugar

Extra for the Trifles,
1 can mixed fruit cocktail
1/4 cup Martini, Vermouth or sweet Sherry
3 tablespoons strawberry jam
lightly wipped fresh cream
hundreds and thousands or cocktail cherries for decoration

Make the sponge by beating eggs and sugar on high speed till stiff peaks form. Add essence.  Sift flour, cornflour and baking powder and gently fold into egg mixture with a metal spoon.  Take care not to overwork. Put mixture into non stick round 20cm pan and bake in medium oven 180c for 20mins until golden and spring back when touched in the centre. Remove and turn to wire rack to cool.

Meanwhile make the custard by heating the milk until nearly boil with the vanilla stick which you open by sliding along a small knife and scoop out the small seeds.  In a medium bowl whisk egg yolks and 2 tablespoons sugar and cornflour until pale and fluffy. Strain milk through fine sieve on top of yolk mixture stirring continuously. Put back on low heat and continue to stir until sauce thickens.  Be careful not to over hear or else the mixture will curdle.  Add the dissolved gelatin, and stir.  Reserve half the mixture in a pouring jug and leave the rest in pan.  Add chopped chocolate and icing sugar and using a whisk stir well till chocolate melts. Do not turn heat on, the custard will be hot enough to melt the chocolate.

In a small bowl mix the jam and martini as well as 2 tablespoons from the fruit cocktail syrup.

Assemble cups by first layer sponge cake, then moisten with 2 tablespoon jam mixture, top with 1 tablespoon fruit and cover with vanilla custard, repeat and top with chocolate custard, repeat if necessary leaving enough space to top with whipped fresh cream.  Decorate with cherries, or hundreds and thousands.

Pavlova

3 egg whites
3/4 cup castor sugar
1tbsp corn flour
1 tsp lemon juice
Few drops vanilla essence

Beat egg whites till soft peaks form. Gradually add sugar and continue to beat till sugar dissolves add essence. Using a metal spoon gently fold in the sifted corn flour and lemon juice. Pipe into rounds on a paper lined baking tray, bake in a very low oven (140c)for 1 hour then switch off oven and leave inside to cool and crisp. Fill with fruit, ice cream or custard.

Biskuttini

These are traditional Maltese almond cookies, I gave them a slight twist by adding some pistachio nuts. They freeze well, after cooked and completely cold put them in plastic bag and take out just half an hour before needed.

3 egg whites

1 cup castor sugar

1 tablespoon rice flour

Few drops almond essence

250g ground almonds

200g ground pistachios

Candied cherries and pecan nuts to decorate

4 sheets of rice paper.

In a food mixer beat the egg whites till soft peaks form, add essence then gradually add sugar and continue beating till sugar dissolves. Remove the whisk and with a large metal spoon fold in the ground nuts and rice flour till thick paste forms. Transfer mixture to piping bag with plain nozzle of about 1.5cm width. Place rice paper on baking sheets and pipe cookies on top leave enough room to expand. Decorate with half candied cherries or pecans and leave to set for minimum 3 hours. Heat oven 160c and bake for about 1/2 hour until slightly golden.

Veal rolls with fluffy fragrant rice

For the Veal Rolls you need

400g sliced fresh veal
250g beef mince
1 egg
Salt &pepper
3 sprigs fresh thyme
2 tablespoons grated cheddar cheese
1 teaspoon worchester sauce

for the sauce
2 cloves garlic crushed
1 cup red wine
2 teaspoon Dijon mustard
1 tsp worchester sauce
1/2 cup water
1 tablespoon cranberry sauce or plum sauce
1 tablespoon butter
1 tablespoon olive oil
salt and pepper

For the rice
2 cups basmati rice
3 1/2 cups water
4 cloves

Cook the rice by putting all ingredients in a medium pan cover with lid and cook on high heat till it boils. As soon as it boils reduce heat to low and Cook for 10mins. Turn off heat, remove lid cover pan with kitchen towel and put back on the lid closing tight so that the air do not escape. You can prepare this up to 30mins before serving as it stays nicely hot. Just before serving remove cloves and rind and fluff with a fork

Cut the veal slices into approx 3inches by 4 inches and set aside. In a medium bowl put mince salt and pepper, cheese, egg, worchester sauce and mix till well combined. Put approx 1 tsp filling in the centre of each veal slice, roll to enclose inside and secure with tooth pick.

Pre heat the oven to 160c.
Gently fry in a large pan with 1 tbsp olive oil add the sprigs of thyme and remove when golden brown. transfer to oven proof serving dish and continue to cook in the oven for further 10 minutes. Leave the frying pan on medium heat and add the garlic, deglaze with wine and reduce by half. Add water, mustard cranberry sauce, worchester sauce and simmer for 2 mins. Add butter stir welland season. Remove veal rolls from the oven and pour sauce over. Serve with rice.


Rind of half a lemon

Imqaret (Date pastries)

These are popular Maltese street food Pastries, follow my easy steps and enjoy with a good cup of coffee.

For the pastry
400g plain flour
1 tbsp sugar
40g butter
1 tbsp olive oil
1/4 tsp cream of tartar
1/4 tsp lemon juice
1 tbsp orange blossom water(optional)
2 tbsp anisette or ouzo or sambuca
100ml water

For the filling
450g pitted dates
4 tbsp aniseed liqueur (anisette,sambuca or ouzo)
Juice and grated rind of 1 orange
2 tbsp cocoa powder
1 tbsp orange flower water (optional)

Make the pastry by putting flour butter cream of tartar in a food processor and pulse till mixture resembles fine bread crumbs. Add liquids and orange rind and pulse till mixture forms a ball. Wrap in cling film and chill for 1/2 an hour.
Meanwhile prepare the filling by transfer all ingredients to food processor, mix till thick paste forms. Put mixture in a piping bag,( I use disposable ones) with 1cm plain nozzle and set aside.

Divide the dough into 5 equal portions and roll each into 1.5cms thickness as shown in the diagram. With a rolling pin pull dough to approx 5cm width and pipe filling along. Close over filling pinch securely so that no filling escapes. Flatten out with rolling pin without using any pressure. Cut diagonal slices 3cm apart place on a baking tray and deep fry, preferably in olive oil. They freeze well after fried and allowed to cool completely. Thaw and reheat in medium oven.

Maltese Sausage

Maltese sausage is the very best sausage I ever tasted. We even eat it 'raw' spread on Maltese crusty bread, however I do not suggest you give it to children.

2kg pork mince
100g bacon minced
15g coriander seeds
85g sea salt
3 tbsp chopped fresh parsley
1 tbsp ground black pepper

Put all ingredients in a plastic bowl and mix using very clean hands until well mixed. Fill into sausage casing, then prick each sausage with tooth pick 10 times. Leave on a wire rack in refrigerator for 1 day before eating. You can leave it on grid in refrigerator or hang it in a very cool place to dry or freeze it fresh for later use.

Wholemeal Focaccia

This is one of the very best focaccia I ever made. So good with butter or oil and balsamic vinegar.


225g wholemeal flour
425g plain flour
17g dried yeast
2tbsp olive oil
1 tbsp brandy
1 tsp salt
2 tsp sugar
1 cup Luke warm milk
1 cup Luke warm water
Tsp chopped fresh rosemary
1 tbsp olive oil extra
2 tbsp grated Parmesan cheese

Put flours yeast 2 tbsp oil slat sugar milk water and brandy in a mixing bowl and mix with hook attachment for 10 minutes on low speed. Remove hook, cover with kitchen cloth and leave to prove for 3/4 hour. Put back hook and knead for further 10 minutes. Lightly oil a baking tray of approx 30x45cm . Transfer dough to tray and drizzle the remaining oil on top. With your fingers open the dough to cover baking sheet completely and evenly. Indent the dough with the back of a wooden spoon making holes one next to another 2 cm apart. Sprinkle with cheese and chopped fresh rosemary. Put the Focaccia in cold oven and switch on light. Close oven door and leave to prove for 1 hour. Turn oven on to 220c leaving Focaccia inside. Bake for 35mins until a light brown crust forms on top and sounds hollow when tapped underneath. Focaccia can be cut into chunky slices and freeze well when completely cold wrapped in plastic bag.

Best Ever Spare Ribs

1kg spare ribs
1 tbsp oyster sauce
1 tbsp teriyaki sauce
1 tbsp hoi sin sauce
1 inch grated ginger
1 tbsp orange marmalade
1 tsp chicken powder
1 tbsp soy
1 tsp olive oil
2 tbsp chopped fresh marjoram
Freshly ground black pepper

Mix marinating ingredients in a small bowl till well combined. Transfer ribs to a sealable bag, pour marinade, close the bag and shake. Refrigerate for 1 hour. Heat oven to 220c, transfer ribs to baking tray and chuck in the oven for 35-40 minutes till well cooked.

Peanutty Chicken wings

1kg chicken wings cut in two and tips removed
1 heaped tbsp smooth peanut butter
2 tbsp soy sauce
1 inch grated ginger
2 tsp paprika
2 cloves garlic crushed
1 tsp chicken powder

In a small bowl mix all marinading ingredients to a smooth paste. Puttee wings in a sealable bag and pour marinade on top. Seal bag and shake to distribute marinade evenly. Leave in fridge to marinade for 1 hour. Heat the oven to 220c transfer wings to baking tray and bake for 35 minutes. Garnish with chopped fresh coriander.

Sausage Palmier

1/2 quantity of short crust pastry
2 Maltese Sausages
1 egg

Roll out short pastry to approx 30x40cm.  Cut open sausages and distribute meat evenly on the pastry. Fold the top quarter of the pastry towards the centre, then do the same with the bottom quarter. fold the pastry in two encasing the sausage meat inside, then roll slightly.  Freeze roll for 10minutes.  Cut roll into 5mm rounds, place on an oven tray, press a little.  Brush with little egg and bake for 20minutes until golden.  Makes approx 24.  You can also freeze after cooked and use later by simply re heating (make sure they are completely cold before you freeze).

Dim Sum

If you buy ready made wonton/spring roll wrappers then the rest is very easy, however later on I will include the home made skins as they are simple to make and yet delicious.

For the filling:

200g fresh tiger prawns peeled and finely chopped
1 tsp cornflour
1 tsp fish sauce
1 tsp fresh grated ginger
1 tsp chicken powder
1 egg white

Sauce for dipping:
2 tbsp soy sauce
2 tbsp water
1 tbsp sweet chilli sauce
Chopped fresh coriander
Mix ingredients well and combine with beaten egg white. Fill each wrapper with 1/2 tsp mixture gather to form a small parcel. Or you can gather four points of square wonton wrapper to box in the filling. Always use a little water to wet the sides so that filling seals in. An other shape is by using round wrappers and fold in 1/2 tsp filling to form a crescent. You can use finely chopped pork instead of prawns to vary. Steam or deep fry and serve with soy sauce dip.

Sushi

Simple and delicious, low fat and truly entertaining.  Follow my easy steps to a successful Japanese delicacy!

2cups rice

3 tbsp rice vinegar

1 tbsp sugar

6 nori sheets

1 tsp wasabi

1 Steamed squid cut into slices

Few slices smoked salmon

6-8 Cooked king prawns

1 avocado

1 small carrot sliced into long match sticks

Nigella seed

Lumpfish caviar

For the dipping sauce

2 tablespoons soy

1 tablespoon water

1 tablespoon rice vinegar

1 tsp sugar

Chopped fresh chillies

Prepare the rice by washing thoroughly under cold running water. Cover in cold water and let it stand for 20mins. Drain well, add to 3 cups water in a pan and bring to boil. Reduce heat and cover. Simmer for 10mins until water has been absorbed. Remove from heat and transfer rice to shallow dish cool to room temperature as quick as possible. Mix rice vinegar and sugar and pour over rice mix with fork.(You can use a ready made mixture called Sushi Su, which is basically rice vinegar and sugar!)

Place 1 nori shiny side down on sushi mat. Take two heaped tablespoons rice and with wet hands distribute evenly over nori, leaving 1 inch clear from bottom and 2 inch clear from top. Take a pea size amount of wasabi on your forefinger and smudge it in the centre across the rice. Place evenly cut avocado slice and squid strips.

Run your finger with water across the top end and roll sushi with sushi mat. Press so that it is securely tight.

Cut into eight slices and decorate with nigella seeds or caviar. Serve with dipping sauce, pickled ginger and wasabi.

You can also fill with prawns, smoked salmon, crab sticks, just make sure that you cut everything evenly in a long sticks approx the width of a chop stick.

Croissants

750g Strong  flour
10g dried active yeast
150ml water
2 teaspoon sugar
1 teaspoon salt
450ml  milk
250g chilled butter

1 egg for glazing

In a mixer put flour, yeast, warm water, warm milk, sugar and salt and mix on low speed for 3 minutes until dough is smooth and elastic. Remove dough from bowl on to a working surface. Roll out dough into an oblong approx 40cm x 60cm dot the butter all over then fold the dough into three enclosing the butter. Turn dough quarter turn and rollout again. Fold into three again and put on a plate. Cover with cling film and chill for 20 minutes. Repeat the folding process two more times resting 20 minutes between each time.

To make croissants, roll out dough to 5mm thick cut triangles of approx 10cmx10cmx10cm. Roll each triangle from base to point shape into crescents. Place in cold oven to prove. Leave door closed and turn light on. The heat of the bulb will help croissants prove. After tripled in volume, remove from oven, heat the oven to 220c give croissants an egg wash (egg mixed with little water)  and bake for approx 20 mins.

Qassatat (ricotta cheese pastries)

1 quantity short pastry ( 400g flour)
250g ricotta cheese
1 egg
2 tablespoons Parmesan cheese
1 tablespoon semolina flour
1/4 cup milk

Mix all ingredients in a food processor until mixture resembles thick paste. Transfer mixture to piping bag fitted with plain nozzle 1 cm wide.

Roll pastry into a log approx 30cmx4cm. Cut into 1cm slices. Open each slice into 10th rounds, pipe approx two teaspoons mixture in the centre and gather sides crimping into rosettes as you go. Place on a non stick baking tray, brush with an egg wash and bake in a 200c oven for 25 minutes or until golden.

Short crust Pastry

400g Plain Flour
125g unsalted butter
Few drops lemon juice
1 egg yolk
2 tablespoons cold water
1/4 tsp cream of tartar
Pinch salt

For the method I always use food processor so that I do not heat dough with my hands. Put flour cream of tartar salt and diced butter into a food processor and pulse until mixture resembles fine bread crumbs. Add lemon drops yell and water and pulse until dough forms into little balls. Gather everything and give a light knead to form a ball. Wrap in cling film and chill for half an hour before use.

Lamb Meat Balls in Coconut curry

600g Lamb mince
2 onions finely chopped
2 tablespoons ground almonds
1 tablespoon chopped fresh coriander
1 egg
1 tablespoon oil
1teaspoon ground paprika
1 pinch saffron
500ml coconut cream
100ml chicken stock
6 dried apricots finely chopped
salt & pepper

For the Rice
500g basmati rice
4 cups water
4 cardamom pods

4 cloves

3inch piece lemon rind

In a bowl put lamb mince, 1 chopped onion, almonds, egg, coriander paprika salt & pepper.  Mix thoroughly and shape into 1 inch balls, place on an oven tray and bake in hot oven for 20 minutes. Gently fry the onions in a frying pan add saffron then add chicken stock and reduce by half.  Add coconut cream and dried apricots, season and simmer for 15 minutes until sauce thickens.  Add meatballs and cook further 5 minutes.  Serve hot with steamed basmati rice.

For a perfect rice, bring water to boil, add rice and stir just once. Add spices and lemon rind and cover.  cook for 15 minutes.  Turn off heat, remove lid, place kitchen cloth over pan and put back lid.  This will help to absorb excess moisture and steam the rice perfectly. Before serving remove spices and lemon rind.

Stewed Pinapple

This is an ideal barbeque food.  I am blessed with a wood oven and this recipe is a winner!

1 large pineapple
2 tablespoons sugar
1 vanilla pod
4 tablespoons brandy
fresh cream

Clean and cut pineapple into cubes and put in an ovenware dish or foil dish for bbq.  In a small bowl put sugar brandy. Cut the vanilla pod lengthways and slit open, scrape out the seed and mix with the brandy and sugar mixture.  Pour over pineapple put the vanilla pod on top and cover with foil completely.  Put on low coals or in a wood oven in a slow area.  Enjoy with luscious cream or ice cream.

Frangelico espresso Cup Cakes

No fancy techniques yet the results are simply scrumptious

250g butter
3 1/2 cups self raising flour
2 cups castor sugar
1 teaspoon bicarbonate of soda
5 large eggs
1 1/4 cup milk
1 short espresso
2 tablespoons frangelico
1/2 cup chocolate chips

Preheat oven to 180c. Cut butter in small cubes, sift flour and cocoa together and add to butter in a mixing bowl. Add remaining ingredients reserving two tablespoons chocolate chips. Mix on low speed for one minute then high speed for three minutes. Prepare cup cake tin with paper linings fill with two tablespoons or two thirds of each case with mixture sprinkle with remaining chocolate chips and bake for 25 minutes or until skewer comes clean when tested. Enjoy with a warm cuppa!!