Recipes

Zucchini Noodles With Pesto- make 6 servings

(Noodle)
6 medium zucchini cut into thirds
Transform the zucchini into noodles using a spiral slicer or vegetable peeler

(Pesto Sauce)
1/2 cup basil leaves, tightly packed
1/2 cup parsley, tightly packed
1-3 teaspoons lemon juice
3-5 cloves garlic
1/2 teaspoon salt
1/4 cup olive oil
1/2 cup walnuts or pine nuts (any nut or seeds works)

(Method)
1.  Blend all pesto sauce ingredients in a vita mix blender for a smooth sauce or use a food processor for a rougher texture. Add more olive oil if the sauce is too thick.

2.  Toss the sauce with the zucchini noodles and add some baby tomatoes cut into 1/2.




Skippy Streusel Muffins
- make 12 to 15 muffins

(Streusel Topping)
100g plain flour
20g castor sugar
50g soft butter
30g finely chopped toasted walnut
3/4 teaspoon coffee oil

(Muffin cream)
200g butter
150g sugar
2 eggs
1 teaspoon vanilla extract
1 large banana mashed
1/2 teaspoon baking soda
170g pure dairy whipping cream

(Muffin Dry)
300g self raising flour
40g plain flour
20g custard powder
30g instant creamy cereal mix
100g skippy chunky peanut butter filling
Skippy chocolate stripe peanut butter

(Method)
1.  Prepare muffin cream mixture by beating butter and sugar till light and fluffy. Gradually add eggs, followed by banana and baking soda. Beat at high speed for 1 minute. Add whipping cream and beat briskly at high speed. Set aside.

2.  Fold all ingredients of muffin dry mixture into muffin cream mixture. Do not over mix.

3.  Scoop a tablespoon of muffin mixture into greased muffin cup or foil muffin case. Place a tablespoon of skippy chocolate stripe peanut butter on muffin mixture. Cover with 2 tablespoons of muffin mixture. Sprinkle with Streusel Topping.

4.  Bake in pre-heated oven at 180c for 20-25 minutes till golden brown. Serve and enjoy




5 ways to slip in the vegetables

1.  Blitz fruits and freeze into ice lollies, or turn them into smoothies.

2.  Blend cooked vegetables like capsicums, broccoli and pumpkin with some cream.  Stir mixture into a stock and serve it up as a creamy soup.  Use less stock and turn it into a thick pasta sauce.

3.  Make a salad of chopped lettuce and diced fruits like mangoes, apples or canned peaches.  Sprinkle in some raisins and nuts, and dress salad with olive oil and some salt.

4.  Finely shred carrots or squash into stews and braises.

5.  Make lasagne and include chopped eggplant, mushrooms or spinach.  Top with lots of mozzarella and cheddar cheese.




Corn Flakes Crusted Prawns with savoury Mayo Dip

(Ingredients)
- 8 medium-sized prawns, shelled with heads and tails intact
- 1 Egg white, lightly beaten
- Salt and pepper
- Rice flour
- Kellogg's corn flakes lightly crushed
- Oil for deep frying

(Method)
1.  Marinate the prawns with salt and pepper for a few minutes
2.  Dip each prawn in egg white, coat with rice flour.
3.  Dip again in egg white and then coat with Kellogg's corn flakes.
4.  Deep-fry the prawns until cooked and golden.  Serve hot with Savoury Mayo Dip.

(Savoury Mayo Dip)
- 1/4 cup Mayonnaise
- 1/4 tsp Chopped red chilli
- 1 3/4 tsp lemon juice
- 1 tsp water
- 1/2 tsp Chopped coriander
- 1 tsp Garlic, finely chopped
- salt and sugar to taste
- Pinch of turmeric powder

(Method)
1.  Mix all the ingredients together.




Bubor Cha Cha

(Ingredients)
- 1 medium-sized yam, diced
- 3 small sweet potatoes, diced (buy different coloured varieties if you can)
- 50g large sago pearls, cooked and drained
- 3-4 pandan leaves, bruised and knotted
- 150g tapioca flour
- 1/2 cup hot water
- 100g sugar
- 250ml coconut cream
- 2 litres water
- 3 ripe bananas

(Method)
1.  Skin and dice yam and sweet potatoes into 1-2cm cubes
2.  Steam for 10-15 mins until cooked but not mushy.  Set aside.
3.  Make tapioca flour jelly.  Place flour in a mixing bowl and slowly add hot water until just enough to form a dough.
4  You may not need all 1/2 cup of it.  Add a few drops of food colouring to the dough if you like.
5. Mix into a smooth dough and roll out on a floured board.  Cut into 1cm pieces.
6. Bring a pot of water to the boil, and drop in the tapioca dough pieces.  Bring to a boil again.
7. When the dough pieces turn translucent and float, it's cooked. 
8.  Drain and set aside in a bowl of cold water.
9.  Place coconut cream, water, sugar, and pandan leaves into another pot, and bring to a boil over low heat.
10. Add in yam, sweet potatoes, sago, tapioca jelly and bananas.  Heat through and serve either hot or cold.


- Don't toss away coriander roots, vegetable peelings and prawn shells.  Make them into soup stock with some chicken or pork bones.




Fried Red Heng Cai (Red Spinach) steps :

(Ingredients)
- mushroom stem, minced
- salt
- red spinach leaves & stems
- oyster sauce

(Method)
1. Fry mushroom stem over heated oil
2. Sprinkle salt
3. Add red spinach stem
4. Add oyster sauce
5. Add red spinach leaves




Fried Bee Hoon steps :

(Ingredients)
- bee hoon, soak in water to soften
- mushroom, sliced
- mushroom stem, minced
- black fungus, sliced
- oyster sauce
- cabbage, sliced
- carrot, sliced
- light soya sauce, sesame sauce, pepper
- bean sprout

(Method)
1. Fry mushroom stem
2. Fry mushroom
3. Fry black fungus
4. Add oyster sauce
5. Fry cabbage
6. Fry carrot
7. Add light soya sauce, sesame sauce, pepper
8. Add bee hoon
9. Add bean sprout