Stir Fried Beef with Onion

Ingredients:

    1 lb flank steak
    1 tbsp dry sherry
    ½ tsp slat
    Freshly ground black pepper
    2 tbsps soy sauce
    1 tsp sugar
    ¼ cup oil
    2-3 slices ginger root, shredded
    1 large onion, thinly sliced
    3 garlic cloves, minced
    1 ½ tsps cornstarch, dissolved in 3 tbsps stock


Directions:

Cut the steak, against the grain, into thin shred. Mix together the sherry, salt, pepper, soy sauce, sugar and 1 ½ tsps of the oil in a shallow dish. Add the steak shreds and leave to marinate for 15 minutes.
    

Heat the 2 ½ tbsps of the remaining oil in a wok or pan over high heat. Add the ginger and onion and stir fry for 1 ½ minutes. Push them to one side and add the remaining oil to the other side of the pan. When it is very hot, add the steak and garlic.

Stir fry the steak shred and garlic in the oil for a few seconds until brown. Mix in the onion and ginger and stir fry for a further 1 minute. Stir in the cornstarch mixture and cook, stirring for about 30 seconds or until thickened.

Chocolate Biscuit Pudding

Ingredients

• 1 1/2 kilos Marie Biscuits

• 500 gms Icing Sugar

• 250 gms Butter / Margarine at room temperature

• Cocoa Powder (as desired for colour & taste)

• Vanilla

• Milk to soak Biscuits

• Cashew (Roasted slightly)

• Cherries

• Rum or Brandy

Directions

Make the Chocolate Icing: Mix butter and Icing Sugar to a cream. Add vanilla, Rum / Brandy. Leave aside.

Dip the biscuits in milk. Next place them in a glass dish in a single layer. Add layer of Icing on top of the biscuits. Sprinkle a little Roasted Cashew and little Cherries on top. Repeat layering. Make sure to finish the top with icing, Roasted Cashew and Cherries. Chill it before serving.

Aluwa

INGREDIENTS:

1 1/2 lbs. Rice flour
4 cups Coconut Treacle (available in Sri Lankan Grocery Stores)
25 raw Cashews chopped


METHOD:

Boil the treacle in a saucepan. Add the rice flour and Cashews. Stir until all three are mixed well. When the mixture thickens transfer on to a well floured board, spread and form into a 1 inch thick block. Cut into pieces of any shape you prefer

Ala Dosi

INGREDIENTS.

1 1/2 cups Sugar
1 1/2 cups Milk
1 x 410g can sweetened condensed Milk
125g butter
1 cup cooked mashed Potato
1 cup finely chopped Cashew nuts
2 tbs. rose water
1 tsp. ground Cardamom

METHOD:

Put sugar, milk, condensed milk and butter into a large heavy saucepan. Cook over medium heat, stirring constantly until mixture reaches soft-ball stage (To test for soft-ball stage, drop a little into a cup of ice cold water. If it is firm enough to be molded into a soft ball then it has reached the required temp. of 116 degrees Celsius). Remove from heat, add smoothly mashed potato and beat with a rotary beater until all lumps are beaten out. Return to heat and cook to soft-ball stage once more. Remove from heat, stir in nuts, rose water and cardamom & mix well. Pour into a well buttered shallow dish or baking tin. Press lightly with a piece of buttered banana leaf or aluminum foil to smoothen and flatten the surface. Allow to cool and set, then cut into diamond shape.

White Chocolate & Macadamia Cake

Apricots give a modern twist to this classic white chocolate and macadamia nut combo.

Preparation Time 20 minutes

Cooking Time 150 minutes

Ingredients (serves 20)

4 x 225g pkts Angas Park Soft & Juicy Apricots, coarsely chopped

250ml (1 cup) brandy

200g butter, at room temperature

200g (1 cup, firmly packed) brown sugar

4 eggs, at room temperature

225g (1 1/2 cups) plain flour

115g (3/4 cup) self-raising flour

1 tsp ground nutmeg

1 x 240g pkt white chocolate, broken into squares

1 x 110g pkt macadamia nuts, coarsely chopped Shredded coconut, to serve

Frosting

1 x 240g pkt Cadbury Dream white chocolate, finely chopped

125ml (1/2 cup) thickened cream

Method:

Combine the apricots and brandy in a large glass or ceramic bowl. Set aside, covered, stirring occasionally, for 6 hours to macerate.

Preheat oven to 150°C. Line the base and side of a round 22cm (base measurement) cake pan with 2 layers of non-stick baking paper, allowing the side to reach 5cm above the pan. Use an electric beater to beat the butter and sugar in a large bowl.

Add the eggs, 1 at a time, beating well after each addition until combined. Fold in the combined flour and nutmeg until just combined. Stir in the apricot mixture, white chocolate and macadamia nuts. Spoon into the prepared pan and use the back of a spoon to smooth the surface. Wrap the outside of the pan with 3 layers of newspaper to reach above the baking paper and secure with kitchen string. Bake in oven for 21/2 hours. Set aside in the pan to cool completely.

Meanwhile, to make the frosting, place the white chocolate and cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth. Place in the fridge for 1-2 hours to chill. Use an electric beater to beat the chocolate mixture until light and fluffy.

Place the cake on a cake stand or serving plate. Spread the frosting evenly over the top of the cake. Sprinkle with the coconut. Cut into slices and serve.

Notes & tips
Freezing tip: At the end of step 3, wrap in a double layer of plastic wrap and then a layer of foil. Label, date and freeze for up to six months. Thaw overnight at room temperature. Continue from step 4.

Allow 6 hours macerating and 2 hours chilling time.

Traditional Fruit Cake

From the brandy-soaked fruit to the touch of spice, this classic Christmas cake has it all.

Preparation Time 30 minutes

Cooking Time 210 minutes

Ingredients (serves 30)

500g sultanas
1 x 375g pkt raisins, coarsely chopped
3 x 100g pkts mixed glace cherries, coarsely chopped
1 x 300g pkt currants
250ml (1 cup) brandy
Melted butter, to grease 2
50g butter, at room temperature
155g (3/4 cup, firmly packed) brown sugar
4 eggs, at room temperature
115g (1/3 cup) breakfast marmalade
300g (2 cups) plain flour 75g (1/2 cup) self-raising flour
1 tsp mixed spice Blanched almonds, to decorate
80ml (1/3 cup) brandy, extra

Method:

Combine the sultanas, raisins, cherries, currants and brandy in a large glass or ceramic bowl. Cover with plastic wrap and set aside, stirring occasionally, for 6 hours to macerate.

Preheat oven to 150°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides with 2 layers of non-stick baking paper to reach 6cm above the edge of the pan.

Use an electric beater to beat the butter and sugar in a bowl. Add the eggs, 1 at a time, beating well after each addition until combined (the mixture may curdle at this stage - this is due to the high proportion of eggs to butter and doesn't affect the result). Add the marmalade and beat until well combined. Add the combined flour and mixed spice, and fold until just combined. Stir in the sultana mixture. Spoon into prepared pan and smooth the surface. Tap the pan on the benchtop to settle the mixture. Arrange the almonds over the top.

Wrap the outside of the pan with 3 layers of newspaper, rising slightly higher than the baking paper. Secure with kitchen string. Bake, covering with foil if necessary to prevent overbrowning, for 3 1/2 hours or until a skewer inserted into the centre comes out clean.

Pour the extra brandy over the hot cake. Wrap the pan in a clean tea towel and set aside overnight to cool completely. Serve.

Milk Pudding

Easy Tasty Milk Pudding - video powered by Metacafe

DUTCH APPLE PIE

INGREDIENTS:

1 1/2 c. flour
1/2 tsp. salt
1/2 c. shortening
4-5 tbsp. water, cold

PIE:
7 apples, peeled, cored and sliced thin
1/2 c. sugar
3/4 tsp. cinnamon

TOPPING:

1/3 c. sugar
3/4 c. flour
6 tbsp. butter

To make crust:

mix flour and salt. Cut in shortening. Sprinkle with water and toss with a fork until the dough balls up. Turn onto floured surface. With the side of your hand, make 3 "karate chops" in one direction; then 3 more at a right angle.

Sprinkle with flour; roll with rolling pin to fit 9 inch pie plate. Flute edges. Mix sugar and cinnamon with apples, pour into pie plate. Cut butter into flour and sugar. Sprinkle over apples. Pat with a spoon. Bake at 400 degrees for 35-40 minutes.

NOTE: Golden Delicious apples are especially nice.

Pre-Baked Apple Pie

Crust

2 1/2 cups all-purpose flour

4 tsp. sugar

1/4 tsp. salt

14 Tbsp. (1 stick & 6 Tbsp.) cold butter, cubed

1 large egg, lightly beaten with 2 Tbsp. cold waterFilling

2 Tbsp. freshly squeezed lemon juice

3 lbs baking apples

2/3 cup sugar, plus more for sprinkling on top

1/4 cup unsalted butter

1/4 tsp. cinnamon

1/2 tsp. nutmeg

1 large egg, lightly beaten

The Crust

Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.

Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand. Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.

The Filling

Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.

In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.

Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes. In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)

Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.

Place a rack in the lower third of the oven and preheat the oven to 375˚ F.

Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.

Bake the pie on a baking sheet until the crust is golden, about 50 minutes.

Cheese Cake

Cheese Cake

INGREDIENTS:

hilladelpia cheese 300g

double cream 300ml

3/4 of a small can of condensed milk

6 table spoons of lemon juice.

for the base:

225g digestive biscuits crushed

110g of butter melted

Method:

Mix the crushed biscuits with butter , pressed it into a base of a pie dish (12 inches diameter), and leave it in the fridge to set. Now u beat the double cream to thick. Mix the cheese and condensed milk together with a electric wishk, and FOLD in the cheese mixture.

As you go add the lemon juice. And pour in to the prepared base and level it with a spoon. Decorate with thin lemon slice. Back in the fridge to set 4 few hours.

CHICKEN PUFF

INGREDIENTS:

60g butter
½ cup water
½ cup plain flour
2 eggs
1x200g minced chicken meat
¼ cup finely chopped mushrooms (if reqd.)
1 teaspoon ground ginger
1 tablespoon mayonnaise
1 tablespoon slivered almonds, toasted
2 teaspoons chopped chives
1 ½ cups vegetable oil .

Sauce:
½ cup teriyaki sauce
2 tablespoons vinegar
1 teaspoon sesame oil.

1. Place butter and water in a small pan. Bring to the boil slowly; ensuring butter has melted before boiling point is reached. Do not allow to boil.

2. Remove from heat. Add flour all at once. Return to heat. Beat constantly with a wooden spoon until mixture forms a smooth paste which leaves sides of pan. Cool slightly.

3. Add eggs one at a time, beating well after each addition. The batter should be thick, smooth and shiny. Stir in chicken, mushrooms, ginger, mayonnaise, almonds and chives.

4. Heat oil in saucepan. When it is moderately hot, drop in level tablespoonsful of batter mixture. Cook until golden. Remove with a slotted spoon. Drain on absorbent paper. Serve with Sauce.

5. To prepare Sauce: Place all ingredients in a screw-top jar. Shake well until combined.

Note:
These puffs are very versatile. The basic recipe can be adapted to include, crab meat, or an ingredient of your choice in place

Yogurt Cheese Parfait

Ingredients :

1. 11/2 qts plain non fat yogurt
generously measeurd
2. 1 cup sugar
3. 1 tbs finely gratted lemon rind
4. 2 cups fresh sliced strawberries

Method:

Four hours or day before serving , stir
the yogurt and sugar together. To make
yogurt cheese, line a colander with
several layers of cheesecloth and place
it over a bowl.Measure yogurt mixture
into cheesecloth, cover and refrigerate.
Let mixture drain for 4 hours or over
night.

The next day, add the grated lemon
rind to the yogurt cheese and mix well.
If the yogurt cheese is to thick,it can be
thinned slightly with additional yogurt.
Spoon the yogurt cheese into parfait glasses,
alternating with layers of fresh
starwberries.

Caramel Custard

INGREDIENTS:

1 1/4 cups granulated sugar
6 eggs
2 1/2 cups milk
1 tsp. vanilla extract
1/4 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. grated ginger
Sprigs of fresh mint (optional)

METHOD:

1. Preheat oven to 350 degrees. Grease a 2 quart shallow round casserole dish.

2. Over low heat, in a 10 inch skillet, heat 1/2 cup sugar, stirring constantly until sugar is melted and a golden colour. Immediately pour the sugar syrup into the casserole dish.

3. Using a whisk or a fork, beat the eggs and 3/4 cup sugar in a large bowl, until well blended. Slowly beat in milk, vanilla extract, nutmeg, ginger and salt. Then pour the egg mixture into the caserole dish.

4. Place the casserole into a water bath - ( a large dish filled with enough water to reach half way up the side of the caserole).

5. Bake 1 1/2 hours or until a knife inserted into the center of the custard comes out clean.

6. Remove from the water bath and let cool. Cover with a plate and place in a refrigerator for about 3 hours.

7. To unmold, loosen the edges with a knife, and turn onto a plate. Let the caramel drip onto the flan.

8. OPTIONAL - Garnish with sprigs of fresh mint.

KOKIS

Ingredients:

1 Egg
250 g Rice flour
1/2 ts Turmeric
1/4 ts Salt
1 Litre oil


Method:

Beat the egg. Sieve flour into a bowl and add the egg, turmeric, salt and sufficient coconut milk to make a thick batter. Heat the oil and when bubbling hold the kokis mould in the oil until the mould is hot. Carefully dip the mould into the batter, taking care not to submerge it completely.

Remove from the batter and place in the hot oil where the batter should separate from the mould but still retain its
shape as it deep fries.

If the batter sticks it may need to be eased from the mould with a wooden toothpick. Repeat the process until all the batter is used.

WATTILAPPAM (JAGGERY PUDDING)

INGREDIENTS

• 10 Eggs
• 2 ½ Cups thick Coconut milk
• 1 lb Jaggery
• Pinch of Cinnamon, Nutmeg & Salt
• ½ tsp Cardamom

METHOD:

• Beat the eggs well.
• Grate the jaggery and mix with the egg batter.
• Add all the other ingredients and mix well.
• Pour the mix into a greased bowl.
• Cover with oil paper & steam for 1 1/4 hrs.
• Let it cool in the container before serving.
• Sprinkle some chopped cashews for added taste and decoration.