Roast chicken

Marinate:

2 strings fresh rosemary chopped
Salt
Black pepper
2 cloves chopped garlic
1tbs olive oil
2tsp lee & perin sauce

Ingredients (to stuck inside chicken):
1 strings rosemary
1 lemon (boiled with water and stab 10 times)
7-8 clove garlic
1 onion

Method:

1. Bake chicken at 180degree for 20mins, turn it around for another 15mins.


2. Turn to 200degree (with fan) for 10mins, to allow the skin to crisp.


3. Below the grilling tray and place some vegetables (carrot, celery, potatoes, onion etc...). the fats from the chicken will drip to the vegetables.

Almond- Bacon Cheese Crostini

Ingredients:

1 French bread baguette (1 pound), cut into 36 slices
2 cups (8 ounces) shredded cheddar cheese
2/3 cup mayonnaise
1/2 cup sliced almonds, toasted
6 bacon strips, cooked and crumbled
1 green onion, chopped
Dash salt
Additional toasted almonds, optional

Method:

1. Place bread slices on an ungreased baking sheet. Bake at 400° for 8-9 minutes or until lightly browned.
2. Meanwhile, in a large bowl, combine the cheese, mayonnaise, almonds, bacon, onion and salt. Spread over bread. Bake for 7 minutes or until cheese is melted. Sprinkle with additional almonds if desired. Serve warm.

Yield: 3 dozen.

Crepe Quiche Cups

Ingredients:
2 eggs
1 cup plus 2 tablespoons milk
2 tablespoons butter, melted
1 cup all-purpose flour
1/8 teaspoon salt

FILLING :
1/2 pound bulk pork sausage
1/4 cup chopped onion
3 eggs
1/2 cup milk
1/2 cup mayonnaise
2 cups (8 ounces) shredded cheddar cheese

Directions:

1. For crepe batter, in a small bowl, beat the eggs, milk and butter. Combine flour and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour.
2. In a small skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. In a large bowl, whisk the eggs, milk and mayonnaise. Stir in sausage mixture and cheese; set aside.
3. Heat a lightly greased 8-in. nonstick skillet. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer.
4. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
5. Line greased muffin cups with crepes; fill two-thirds full with sausage mixture. Bake at 200° (with fan) for 8 minutes. Cover loosely with foil; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.

Yield: 16 crepe cups.

Almond frozen Cream

Ingredients
3/4 cup ground almonds
1 tablespoon butter, melted
7g unflavored gelatin
1/4 cup cold water
225g Kraft Philadelphia® - Cream Cheese – Light
1/3 cup sugar
3/4 cup fat-free milk
1/4 teaspoon almond extract

KIWI SAUCE:
2 Kiwi peeled
2 tablespoons sugar
1/8 teaspoon salt

Method:

1. In a small bowl, combine almonds and butter. Press onto the bottom of 10 paper- or foil-lined muffin cups. Cover and freeze for 10 minutes.
2. Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.
3. Cook over low heat, stirring until gelatin is completely dissolved; set aside.
4. In a small bowl, beat cream cheese and sugar until smooth. Gradually beat in milk and extract. Stir in gelatin mixture. Spoon into muffin cups; freeze until firm.
5. Remove desserts from the freezer 10 minutes before serving. Place the sauce ingredients in a blender; cover and process until pureed. Spoon onto dessert plates. Peel liners off desserts; invert onto kiwi sauce.

Yield: 10 servings.

Ah Ma Soy Suace Minced meat

Ingredients:

300g minced meat

2 tbs dark soy sauce

1tbs light soy sauce

1 tbs sugar

Oil

1/2 cup water

Method:

1. Heat up oil.
2. Pour in minced meat, add in all other ingredients.
3. Add in water.
4. Dish up after boiled. Adjust taste accordingly.

Sze chuan veg with sliced meat

Ingredient:

1 sze chuan vegetable
100g lean meat, sliced
2 chopped garlic
Oil
2 tbs water


Method:

1. Soak sze chuan veg in water for 30mins.
2. Peel out the thick outer layer, and sliced.
3. Heat up oil.
4. Fried Sze chuan veg till slight brown.
5. Add in lean meat.
6. Add in water.
7. Till boil, dish up.

Almond Pear

Ingredients:
2tbs 南北杏
1tbs Rock sugar
1 whole Pear (without seeds and skin)
7 red dates

Method:

• Add all ingredients and double boiled for 2 hours.

Kiwi Jelly

Waffles

Ingredients:
4 eggs
200g sugar
250g coconut milk
¼ tsp vanilla oil
300g self-raising flour
50g melted butter

Method:
1. Mix eggs and sugar, stir till sugar dissolves

2. Add coconut milk and vanilla oil and mix well

3. Add self-raising flour mix well

4. Add melted butter mix well

5. Grease and heat the waffle iron. Pour in a suitable amount of batter. Close the iron and bake until both sides are golden brown

Almond crunch cookies

Ingredients:
1 cup butter (2 sticks= 250g), softened
1 cup sugar
2 cups all purpose flour
1 teaspoon cream of tartar
1.5 teaspoon baking soda
1/4 teaspoon salt
2 cups cornflakes, lightly crushed
1/2 cup chopped almonds

Method:

• In a large bowl, cream the butter and sugar until light and fluffy.
• Combine the flour, cream of tartar, baking soda and salt; gradually add to the creamed mixture and mix well.
• Stir in the cornflakes and pecans.
• Roll into 1 cm balls. Place 1 inch apart on ungreased baking sheets.
• Bake at 180degree 12 minutes or until lightly browned.
• Cool for 2 minutes before removing to wire racks.