Cottage pie Bahan-bahan ( 3-5 orang )

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Utk Filling: 450g minced chicken meat (kalo nk tuko ke daging leh jerr sbb tu sbenonye resipi asal; kalo guna daging kambing, maka jd ler shepperd pie) 1 biji bwg besar, potong dadu & 15g all-purpose flour (kalau x der, rembat je tepung gandum) 2-3 batang karot, potong dadu 1/4 sdk serbuk kayu manis (ground cinnamon) 1 sdk seasoning & 1-2 btg chopped parsley segar (kalo xder, yg flake pun leh, kalo tu pun xder, coriander pun leh, kalo smua xder tak payah ) 1 3/4 cwn air yg dicampur dgn 1 kiub stok ayam (spatutnye guna broth kalo tarak, kiub knorr je la) 1-2 sdb sos tomato garam & serbuk lada sulah secukupnye Utk topping: 4 biji ubi kentang - buang kulit then potong dadu 3-4sdb butter 1 cwn susu segar garam & serbuk lada sulah secukupnye Shredded cheddar cheese (terpulang, kalo nk cheesy, wat lebih sket)

Cara-cara
Utk filling : Panaskn skillet dgn api sederhana. guna cara saute (masak tanpa minyak sbb meat ader lemak) - kacau2 daging & saute dlm seminit gitu. then baru masukkan bwg & karot yg dipotong dadu tu. Teruskan saute smpai nmpk daging masak (dlm lebih kurang 15 min) Lepas tu baru tambah tepung, cinnamon, seasoning & parsley; then kacau2. Sementara tu, kacau air stok ayam/lembu td dgn sos tomato, kemudian campurkan dlm skillet td. Tmbh garam & serbuk lada sulah. Dgn api yg kecil, simmer dlm 15 min atau smpai ia membeku sket, pastu tutup api. Then masukkan dlm bekas pie ukuran 9x9 inci. Utk topping: Rebus kan ubi kentang smpi lembut. kemudian toskan & mash kentang smpai lembut. Kemudian tambah butter & susu. whip smpi fluffy; then tambah garam (sket je, sbb kalu filling dh masin so topping kurang kan ler sket masinnye tu) & sebuk lada sulah. Tuangkan campuran mashed potato ni ke atas filling pie td tu. Pastu sprinkle dgn cheddar parut. Bakar dlm preheated oven, dlm 190 deg C; smpai top tu brown (dlm lebih kurang 25min)

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7. Pie yg baru bwk kuar dr oven..mmm :)...serving suggestion: dgn mixed veggy/green peas & mushroom soup with garlic bread (sbb tekak org melayu ni bknnye cukup mkn pie ni jerr hehe).

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Sweet sour fish Bahan-bahan ( 3-5 orang )

1 ekor ikan kerapu / ikan bawal 1/2 batang timun dibuang biji 4 keping nenas dipotong panjang 2 biji tomato 3 biji bawang putih 5 sudu makan cili kering / cili boh 6 sudu makan sos tomato 2 sudu sos ikan 1/2 batang lobak merah 2 bji bawang besar 1 tangkai Cara-cara

Goreng ikan hingga kering, kemudian tumiskan bawang putih hingga kekuningan Masukkan pula cili, sos tomato, sos ikan, lobak merah, nenas, timun, bawang, air, gula,garam dan serbuk perasa secukupnya Kemudian masukkan pula bawang besar dan kacau hingga rata Biar sehingga masak, padam api dapur Tuangkan kuah di atas ikan dan tabur daun sup dan daun ketumbar diatasnya. Hidangkan

Tom yam paste emongrass - stalks lightly crushed Galangal - fresh is best but if you are unable to find you can replace with fresh root ginger Kaffir lime leaves - 2/3 leaves sliced thinly Nam Prik Plao (Thai roasted chilli paste) - 1-2 tsp (depends on how hot your brand of paste is) Thai bird's eye chillies- 4-5 at least Fish sauce - 2 tbsp Lime juice - 1 medium lime Shallotts - 1 medium sized specimin will suffice Sugar - 1/2 tsp Coriander (cilantro for you Americans) leaves & stalks - 4 tbsp

Brownies keju Lapisan Coklat 110g coklat masakan 90g mentega 2 biji telur 100g gula castor 60g tepung naik sendiri 1 cmct Vanila esen 40g gajus/badam panggang dicincang Lapisan atas 30g mentega 80g krim keju 30g gula castor 1biji telur 40g tepung gandum 2 cmcb susu segar Cara-cara

Alas tin dnegan kertas kalis minyak. gris gan marjerin. cairkan coklat dan mentega secara double boil. biar sejuk. Pukul telur hingga kembang. masukkan gula hingga sebati. Campurkan tepung berserbuk penaik. Masukkan coklat,Vanila, dan gajus. Ketepikan sebanyak 2 camca untuk corak. Untuk lapisan biasa pukul mentega dan krim keju hingga sebati. masukkan gula dan pukul. Campurkan telur, tepung, dan vanila. Ratakan adunan coklat dlm tin dan rata kan lapisan atas. lebihan bancuhan coklat tadi dijadikan corak marble k..

Bakar 170C selama 45 minute atau sehingga masak. maklumat lanjut- chefkecik.blogspot.com :) selamat mencuba.

Pudding caramel pandan

Bahan-bahan ( 10 org makan )

5 biji telur 1/2 tin susu pekat manis 1 cawan air perahan daun pandan 1 sudu besar tepung jagung beberapa titik pewarna hijau 1 penutup botol esen vanila 3 sudu makan gula-untuk buat karemel- hanguskan dalam loyang Cara-cara

didihkan air terlebih dahulu blend semua bahan dan tapis ke dalam loyang karemel tadi.. bila air dah mendidih,kukus puding selama 20 minit.Bila dah masak,tunggu hingga sejuk baru terbalikkan

Vietnamese meatball 1 1/2 lbs ground beef or 1 1/2 lbs pork 2 garlic cloves 1 tablespoon rice wine 1 tablespoon fish sauce 1 tablespoon soy sauce 1/2 teaspoon sugar 1 egg white 1 tablespoon sesame oil 2 tablespoons cornstarch Directions:

1 Combine all ingredients until well blended. 2 Make 1" meatballs. 3 Put them on wooden skewers (about 4 per skewer--you kind of have to mold them on to the skewer). 4 Broil (or grill) until thoroughly cooked.

Read more: <a href="http://www.food.com/recipe/vietnamese-meatballs70235?oc=linkback">http://www.food.com/recipe/vietnamese-meatballs-70235?oc=linkback</a>

Chewy Brownies DAIRY-FREE GLUTEN-FREE

This is one of those recipes that working without gluten actually proves advantageous. The texture of these brownies is dense and chewy, with that nice, shiny top to them.

Makes one 8-inch square pan

Cuts into 25 brownies

1 14 cup sugar 34 cup Dutch process (alkalized) cocoa powder, sifted 12 cup vegetable oil 3 eggs 1 tsp vanilla extract 12 cup brown rice flour 2 tbsp cornstarch 12 tsp salt 12 cup walnut pieces Preheat the oven to 350F. Grease and line an 8-inch square pan with parchment so that the paper comes up the sides of the pan.

Stir the sugar, cocoa and oil together until moistened.

Add the eggs and vanilla and whisk to blend.

Add the rice flour, cornstarch and salt and stir until incorporated. Stir in the walnut pieces. Scrape the batter into the prepared pan and spread evenly.

Bake the brownies for about 25 minutes, until they lose their shine and when a tester inserted in the centre comes out clean. Cool the brownies to room temperature before slicing.

The brownies will keep in an airtight container for up to 2 days.

Rich Chocolate Brownies Makes 1 9x13 (3.5L) pan, cuts into 24 squares

Ingredients: 4 oz unsweetened chocolate, chopped 23 cup boiling water 2 cups sugar 23 cup mayonnaise 3 large eggs, room temperature 1 tsp vanilla extract 1 cup all-purpose flour 12 cup cocoa powder, sifted 12 tsp salt 1 cup chocolate chips Preheat oven to 350 F (180 C). Grease and line a 9x13 inch (3.5L) baking pan with parchment paper.

Place the chopped chocolate in a large bowl and pour boiling water overtop. Let the chocolate mixture sit for one minute, then whisk to melt.

Whisk in the sugar, then add the mayonnaise and then the eggs, one at a time. Stir in the vanilla.

With a wooden spoon or spatula, stir in the flour, cocoa powder and salt until evenly blended. Stir in the chocolate chips.

Scrape the batter into the prepared pan and spread evenly. Bake for about 30 minutes, or until a tester inserted in the centre of the brownies comes out clean. Cool to room temperature.

The brownies slicer better when chilled, but taste best at room temperature. Once sliced, you can store the brownies in an airtight container for up to 5 days.

Anna's Tips: You can use whole wheat flour in place of the all-purpose flour the brownies will still be nice and dense. You can use dark chocolate, milk or white chocolate chips, but the dark adds the richest flavour. You can use regular, low-fat, or homemade mayonnaise. The mayonnaise replaces the need for butter or oil (a typical brownie recipe this size would use a cup of butter!), and if you omit the chocolate chips, makes this recipe dairy-free, since unsweetened chocolate has no dairy in it. It doesnt matter if you use regular or Dutch process cocoa powder.

Pumpkin Carrot Cupcakes with Vanilla Frosting Makes 24 cupcakes

Muffins: 12 cup (125 mL) unsalted butter, room temperature 12 cup (125 mL) sugar 12 cup (125 mL) golden yellow sugar, packed 2 large eggs, rooms temperature 1 cup (250mL) pure pumpkin pure 12 cup (125 mL) sour cream 1 tsp (5mL) pure vanilla extract 2 cups (500mL) all-purpose flour 1 tsp (5mL) baking powder 1 tsp (5mL) baking soda 1 tsp (5mL) salt 12 tsp (2.5 mL) ground cinnamon 12 tsp (2.5 mL) ground ginger 1 cup (250mL) finely grated carrot Frosting: 14 cup (60 mL) + 1 Tbsp (15mL) 2% milk 12 cup (125 mL) unsalted butter, room temperature 3-4 cups (750-1000mL) icing sugar, sifted 1 tsp (5 mL) vanilla bean paste or pure vanilla extract Preheat oven to 350F and grease or line with paper cups 24 muffin cups.

Cream butter and sugars until evenly combined. Add eggs, one at a time, beating well after each addition. Stir in pumpkin, sour cream and vanilla. In a separate bowl, sift flour, baking powder,

baking soda, salt and spices. Stir into pumpkin mixture, then stir in grated carrots. Spoon into prepared tins and bake for about 25 minutes, until a tester inserted in the centre of the cupcake comes out clean. Cool for 15 minutes in the tin before removing to cool completely.

For frosting, beat butter with electric beaters until fluffy. Add 2 cups (500 mL) of icing sugar, milk and vanilla and beat for 3 minutes on high speed until fluffy. Add remaining 1 to 2 cups (250-500 mL) icing sugar until frosting is a fluffy, spreadable consistency. Spread frosting generously onto each cupcake.

Pumpkin Pie Everyone needs a tasty pumpkin pie recipe for Thanksgiving!

Makes one 9 inch pie

recipe Double Crust Pie Dough (recipe follows) 2 cups plain pumpkin pure 1 tin (300 mL) sweetened condensed milk 1 tsp ground cinnamon tsp ground ginger tsp ground allspice tsp ground cloves tsp ground nutmeg cup whipping cream 3 eggs

1. Preheat the oven to 375F. Pull the prepared pie dough from the fridge 30 minutes before rolling.

2. On a lightly floured surface, knead the pie dough slightly to soften, and then roll out the dough to a circle just under a inch thick. Dust a nine inch pie plate with flour and place the rolled pastry into the shell, crimping the edges to create a pretty design. Chill the pie shell while preparing the filling.

3. For the filling, whisk the pumpkin pure, condensed milk, spices, cream and eggs until evenly blended. Place the chilled pie plate onto a baking tray and pour in the pumpkin filling.

4. Bake the pie for 20 minutes, then reduce the oven temperature to 350F and bake the pie for about 40 minutes more, until the crust is nicely browned and the filling set, but with still a jiggle to it in the centre. Cool the pie to room temperature, then chill for at least three hours before serving.

The pie can be served chilled or warmed in a 300F for 15 minutes.

Double Crust Pie Dough

This pie pastry recipe has all the taste and texture elements it should. The butter makes it tender and melt-in-your-mouth tasty, the egg gives it structure so that it wont become soggy and that little bit of acidity promotes tenderness.

2 13 cups all-purpose flour 4 tsp granulated sugar 1 tsp salt 1 cup cool unsalted butter, cut into small pieces 1 large egg, directly from the fridge 2 tbsp cold water 2 tsp white vinegar or lemon juice

1. Combine the flour, sugar and salt. Cut butter into small pieces (you can pull the butter from the fridge 30 minutes before adding) and add to the flour, mixing it in until the dough is a rough, crumbly texture.

2. Whisk the egg, water and vinegar or lemon juice and add it all at once, mixing until dough comes together. Shape dough into two logs or discs, wrap them in plastic and chill for at least one hour before rolling.

The pie dough can be frozen for up to six months and thawed in the refrigerator.

From Back to Baking, Whitecap Books 2011.

chocolate cream pie One word: YUM!

Makes one 9-inch pie Serves 8 to 10

Crust:

1 12 cups graham cracker crumbs 1 tbsp sugar 14 cup unsalted butter, melted

Chocolate Cream:

12 cup sugar 14 cup cornstarch 12 tsp salt 2 cups 2% milk 8 oz semisweet chocolate, chopped 3 large egg yolks 1 tsp vanilla extract

Topping:

1 cup whipping cream 2 tbsp icing sugar, sifted 14 tsp vanilla extract

1. For the crust, preheat the oven to 350F. Stir the graham crumbs, sugar and melted butter together until evenly combined and press this into a lightly greased 9-inch pie plate. Bake the crust for 10 minutes, then cool while preparing the filling.

2. For the filling, whisk the sugar, cornstarch and salt in a medium saucepot. Whisk in the milk and place this over medium heat, whisking until it reaches a full simmer and becomes thick and glossy. Remove the pot from the heat and pour this over the chopped chocolate, stirring until smooth. Have the egg yolks in a separate, smaller bowl and whisk about a cup of the chocolate cream into the yolks, then add this and the chocolate mixture back to the pot, whisking over low heat for one minute and stir in the vanilla. Pour this into the cooled pie crust and immediately cover the filling with plastic wrap directly on the surface. Cool for 15 minutes, then chill for at least 4 hours to set.

Pumpkin Cheesecake & Chocolate Tart Pumpkin and chocolate make a great combination, if unexpected. This tart is filled with a pumpkin cheesecake and topped with a rich chocolate ganache.

A chocolate ganache layer hides a silky pumpkin cheesecake filling within. The combination of pumpkin and chocolate may seem unexpected, but is really a divine and well-matched duo, especially when traditional pumpkin pie spices are mixed in.

Makes one 9-inch tart Serves 8 to 10

Chocolate Crust: 1 cup all-purpose flour 14 cup regular or Dutch process cocoa powder 4 tbsp packed light brown sugar 14 tsp salt 6 tbsp cool unsalted butter, cut into pieces 1 egg yolk 2 tbsp milk 1 tsp vanilla extract Pumpkin Filling: 1 8-oz package cream cheese at room temperature 12 cup packed dark brown sugar 1 cup plain pumpkin pure 1 tbsp cornstarch 12 tsp ground cinnamon 12 tsp ground cardamom 12 tsp ground ginger

1 whole egg 2 egg yolks Ganache Topping: 2 oz bittersweet chocolate, chopped 3 tbsp unsalted butter 1 tbsp corn syrup Using a food processor or standup mixer fitted with the paddle attachment, blend the flour, cocoa powder, brown sugar and salt. Add the butter until the mixture is an even crumbly texture. In a small dish, whisk the egg yolk, milk and vanilla and pour it into the flour mixture, blending until the dough fully comes together. Shape the dough into a disc, wrap and chill it until firm, at least 1 hour.

On a lightly floured work surface gently knead the chilled chocolate dough to soften slightly. Roll out the dough into a circle about 12-inches across and about 14 -inch thick. Line an ungreased 9-inch removable-bottom tart pan with the pastry and trim away any excess dough. Chill the tart shell for 30 minutes.

Preheat the oven to 350F. Place the chilled tart shell on a baking tray and dock the bottom of the pastry with a fork. Bake the tart shell for about 25 minutes, until the pastry has an even dull appearance. Cool the shell while preparing the filling.

Using electric beaters of a food processor, or even by hand, combine the cream cheese and brown sugar until the brown sugar dissolves. Stir in the pumpkin, cornstarch, cinnamon, cardamom and ginger, then add the egg and egg yolks.

Pour this into the cooked, cooled chocolate crust and bake the tart for about 20 minutes until, like a cheesecake, it is set around the outside with just a touch of a jiggle in the centre. Cool the tart to room temperature.

For the ganache, melt the chocolate, butter and corn syrup in a bowl set over a pot of barely simmering water, stirring with a spatula until smooth. Pour this gently on the centre of the pumpkin cheesecake and spread it gently toward the outside, leaving an inch of the pumpkin visible at the edge. Chill the tart for at least 2 hours before slicing to serve.

The tart can be stored refrigerated for up to 3 days.

Warm Apple & Hazelnut Crpes This is an autumn take on Crpes Suzette.

Serves 6

For Crpes (Makes 12):

cup + 2 tbsp all-purpose flour 1 tbsp sugar 2 large eggs 6 tbsp water cup + 2 tbsp 2% milk cup unsalted butter, melted

For topping and assembly:

2 tbsp unsalted butter 1/4 cup hazelnuts, roughly chopped dash fine salt 2 tbsp dark brown sugar, packed 2 tbsp pure maple syrup 3 tbsp hazelnut liqueur dash cinnamon 4 sweet apples, such as Honey Crisp or Royal Gala, peeled and sliced

vanilla ice cream, optional 1. For the crpes, blend all ingredients with a hand blender (or in a food processor) and let batter rest for 20 minutes.If you are whisking by hand, strain the batter before resting.

2. To make the crpes, heat a large non-stick pan over medium heat. Spray with food release, or lightly coat with oil (repeat only as needed while you cook the crpes). Pour cup of the batter into the centre of the pan and lift the pan off the heat, swirling the batter around to coat the pan evenly. Return the pan to heat and cook the crpes for three minutes, until edges turn light brown. Gently loosen edges of crpe with a spatula and flip crpe over in pan (they are fragile). If this presents a challenge, simply turn burner down to medium low heat and cook crpe longer on one side, until the crpe is completely dry looking (crpe will cook without flipping). Loosen edges of the crpe and slide onto a plate to cool. Repeat this with the remaining batter. (After crpes have cooled, be sure to wrap well until ready to saut. Do not store in fridge if not using right away, freeze and thaw when ready to fill.)

3. For serving, fold crpes into quarters and set aside. Melt butter in a large saut pan over mediumhigh heat and add the hazelnuts and salt. Stir until the hazelnuts are lightly toasted. Stir in the brown sugar and maple syrup and cook, stirring often until the sauce is bubbling. Add the folded crepes (two per person) and coat with sugar mixture. Turn off heat and remove the pan from burner. Pour in hazelnut liqueur (be cautious even with the heat off, there is a small risk of flames). Return the pan to heat and stir in cinnamon. Remove the crpes from the pan and place onto serving plates or platter. Return the pan to medium-high heat and stir in the apples. Simmer, stirring often until the apples are tender, about four minutes. Spoon the apples over the crepes and serve with vanilla ice cream if you wish.

From Michael & Anna Olson Cook at Home, Whitecap Books, 2005.