the best of two pie worlds

Pumpkin Pecan Pie

recipe adapted from Sally's Baking Addiction

makes one 9 inch pie

INGREDIENTS

1 unbaked frozen 9-10” pie crust (Martha Stewart's Pate Brisee)
egg wash (1 egg yolk + cream)

Pumpkin Filling:

1 cup brown sugar

1 tbsp cornstarch

1 1/2 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp all spice
1/2 tsp salt

1/8 tsp ground black pepper

2/3 cup heavy cream

1/3 cup milk

2 eggs

1 can 15 oz 100% pure pumpkin puree

Pecan Topping:

1 cup finely chopped pecans

1/2 cup brown sugar

2 tbsp maple syrup or honey

Garnish:

sea salt

freshly whipped cream

METHOD:

1. Preheat oven to 375F (190C or 180C Fan).

2. Pre-bake pie crust with pie weights for 12 minutes. Remove from oven, remove weights and set aside.

3. In a large bowl, combine pumpkin filling ingredients and whisk until smooth. Don’t vigorously beat or over mix. This will create air bubbles which will cause the filling to rise like a soufflé in the oven.

4. Pour filling into pie crust. Brush edges with egg wash. Bake for 50-55 minutes or until the centre is still a little wobbly (to prevent the filling from over baking and cracking). Use a pie shield if the edges brown too quickly.

5. While the pie is baking, make the pecan topping. In a small bowl, add pecans and brown sugar. Use a fork to mix and drizzle in the maple syrup. Remove the hot pie from the oven and gently spread the topping on top.

6. Return the pie to the oven and bake for another 15 minutes. Cover edge of crust with pie shield to prevent over browning.

7. When done remove pie from the oven and cool on wire rack for 3-4 hours. Pie can be stored covered at room temperature for 1 day or in the refrigerator up to 2 days.

8. Serve at room temp with a sprinkle of sea salt and freshly whipped cream.

TIP:
- You can pre-bake the pie crust 3 days ahead of time. Cool and store in an air-tight container in the refrigerator until ready to use.

carrot cupcakes

Carrot Cake
recipe adapted from Grandbaby Cakes
makes one 9 inch round layer cake or 24 cupcakes

INGREDIENTS:
2 1/2 cups self raising flour
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1/4 tsp allspice

1 1/2 cups granulated sugar
1 cup olive oil
1 tbsp vanilla extract
4 large eggs

2 large carrots grated (about 3 cups)
1/2 cup crushed pineapple
1 cup chopped roasted walnuts, pecans or almonds, plus more for decorating

Cream Cheese Frosting

METHOD:
1. Preheat oven to 350F (180C or 170C Fan). Grease and line cake pans or muffin tins with cupcake liners if using.

2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves and all spice. Set aside.

3. In a large mixing bowl of your stand mixer, beat sugar, oil and vanilla together on medium until well mixed. Beat in eggs.

4. On the slowest speed, add dry ingredients in increments.

5. Fold in carrots, pineapple and nuts.

6. Fill cupcake liners with batter half full. Do not overfill. Bake cupcakes for 15-20 minutes (35-40 minutes for a cake) or until a skewer inserted comes out clean. Rotate pans halfway through baking. Let cupcakes cool in pans for 5 minutes before moving to a wire rack to cool completely before frosting (about 30 minutes).

7. Make the frosting. Decorate as desired and top with nuts.

chimichurri

Chimichurri
makes about 1 cup
recipe adapted from Grandbaby Cakes

INGREDIENTS:
1/2 medium onion, diced
3 garlic cloves
1 cup chopped parsley
1 cup chopped cilantro
Juice of 2 limes
1/3 cup olive oil
2 tbsp red wine vinegar
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp red pepper flakes

METHOD:
1. Add all ingredients to a food processor and blitz until smooth.

2. Serve with your favourite meat or fish dishes.

instead of mashed potatoes

Cauliflower Au Gratin
recipe adapted from Delish
serves 6 (recipe can be doubled to serve a crowd)

INGREDIENTS:
1 cauliflower, cut up into pieces
2 tbsp butter
2 cloves garlic, minced
2 tbsp flour
1 1/2 cups milk, heated

2 tsp thyme
1 tsp red pepper flakes (optional)
salt and pepper

2 cups shredded Gruyère and/or white cheddar
1/2 cups grated Parmesan
chopped parsley for garnish (optional)

METHOD:
1. Grease a 9 x 9" baking dish. Set aside.

2. In a medium pot, fill with water and heat to a boil. Add cauliflower and blanch for 3 minutes. Drain and place cauliflower into the greased baking dish. Set aside.

3. Discard water and heat butter in the same pot over medium high. Add garlic and cook until fragrant, about 1-2 minutes. Whisk in flour and cook for 1 minute. 

4. Pour in hot milk and keep whisking until mixture is thick and bubbly. Off heat, stir in thyme and red pepper flakes (if using). Mix in 1 cup of Gruyere. Season with salt and pepper as desired.

5. Pour cheese sauce over cauliflower. Sprinkle remaining Gruyere and parmesan over top. Place in oven on the highest rack and broil/grill for 5-10 minutes until the top is golden brown. Garnish with parsley (if using) and serve as a side dish.

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Potatoes Au Gratin
recipe adapted from Delish
serves 8-10

INGREDIENTS:
6 baking starchy potatoes (russet or yukon gold), peeled and sliced thinly 1/4"
2 tbsp butter, plus more for pan
2 cloves garlic, minced

1 1/2 cups heavy cream
1/4 cups milk
1 tbsp thyme
1 tbsp Kosher salt
1 tsp red pepper flakes (optional)

1 1/2 cups shredded Gruyère and/or white cheddar
1/2 cups grated Parmesan

METHOD:
1. Preheat oven to 375F (190C or 180C Fan). Butter a 13 x 9" baking dish. Set aside.

2. In a small pot, heat butter over medium high. Add garlic and cook until fragrant, about 1-2 minutes. Stir in cream, milk, thyme, salt and red pepper flakes (if using). Bring to a boil, lower heat and let simmer for 10 minutes. Set aside.

3. Layer a third of the potato slices into the prepared baking dish. Ladle a third of the cream sauce on top. Repeat to make 2 more layers. Sprinkle Gruyere and/or cheddar over top. Cover with aluminum foil and bake for 45 minutes until potatoes are tender.

4. Remove foil and sprinkle parmesan on top. Bake for another 15-20 minutes uncovered until the top is golden brown. Rest for 10 minutes before serving.

homestyle steamed chicken

Cantonese Style Steamed Chicken with Mushrooms
serves 4-6 as part of a main dish

INGREDIENTS:
1 lbs (500g) boneless chicken thighs, cut into bite-sized pieces
10 medium dried shitake mushrooms
1/4 cup dried cloud ear mushrooms
1/3 cup dried lily buds (optional)
1 inch piece fresh ginger, finely sliced into thin slivers
1 green onion, chopped

1 tbsp cornstarch
1 tbsp rice wine
1 tbsp oyster sauce
1 tsp salt
1/4 tsp ground white pepper

METHOD:
1. Under running water, rinse mushrooms and lily buds (if using) separately to remove any grit. Lily buds will need the tough ends trimmed off after rinsing. Place each in 3 separate bowls. Cover with water and soak until rehydrated, about 30 mins to 1 hour. Once softened, you can cut off the shitake mushroom stems to speed up the process.

2. When mushrooms and lily buds are fully hydrated, slice the shitake mushrooms into 1/4 inch slices. Reserve the water and set aside. Squeeze out any remaining water from the other mushrooms and lily buds. Set aside.

3. In a large shallow dish, add chicken, ginger and 1/4 of the chopped green onion. Add marinade ingredients and some of the reserved shitake soaking liquid, about 2-3 tbsp. Mix well until most of the liquid is absorbed into the chicken. Toss in mushrooms and lily buds. Cover and chill in the fridge for 2 hours or overnight.

4. Let chicken mixture come to room temperature before cooking. Give the dish a quick mix to make sure there is very little to no liquid.

5. Over medium high heat, steam chicken for 10 minutes. Turn off heat and let rest for 2 minutes in the steamer. Sprinkle with remaining green onions and serve immediately.

oyster and eggs

Chinese Oyster Omelette (煎蠔餠)

serves 4-6 as part of a main dish

INGREDIENTS:

300g baby oysters

1 tbsp cornstarch

3 tbsp tapioca starch

5 eggs

2 tsp fish sauce

1 tsp oyster sauce

1 tsp sesame oil

salt and white pepper

1/2 cup chopped green onions

avocado oil for cooking

chopped cilantro for garnish

METHOD:

1. Combine cornstarch and oysters together. Under running water, mix gently by hand to remove any grit or shells. Repeat until oysters are cleaned. Drain in a colander. Sprinkle tapioca starch over oysters and season with salt and pepper. Set aside.

2. In a large bowl, beat eggs, fish sauce, oyster sauce, sesame oil and a few dashes of white pepper.

4. In a large non-stick frying pan, add cooking oil and heat over medium high. When the pan is hot, gently spread oysters in a single layer. Leave to brown for 1 minute and then sprinkle green onions over and cook for another 30 seconds undisturbed.

5. Pour egg mixture over the oysters and swirl your pan around to distribute evenly. Cook until the bottom is golden brown and the eggs are almost set. Flip the omelette over and turn off the stove, letting the residual heat in the pan finish cooking the dish for another minute or so.

6. Transfer to a platter and garnish with cilantro before serving.

vietnamese chicken

Grilled Lemongrass Chicken

serves 6-8

INGREDIENTS:
12-14 boneless chicken thighs
1 lbs (500g) thin rice noodles

Butter or romaine lettuce
2 carrots, shredded
2 cucumbers, halved and thinly sliced

1 cup chopped cilantro
1 cup mint leaves
1 cup Thai Basil leaves
1 cup chopped peanuts (optional)

Rice or prawn chips

Chicken Marinade:
3/4 cup fish sauce
1/4 sugar
4 lemongrass stalks (juicy lower stem, about 3 inches), crushed and finely minced
1/2 head of garlic, minced
4 green onions, chopped
1 tsp ground pepper

Nuoc Cham (dipping sauce):
1/2 cup warm water
1/4 cup sugar
1/2 cup fish sauce
1/4 cup lime juice
1/2 head garlic, minced
1-2 Thai red chillies, minced

METHOD

Marinate the Chicken:
1. In a large shallow dish, place chicken in a single layer.
2. Make the marinade by mixing ingredients together and pour over chicken. Cover and chill for 3-4 hours.

Make the Nuoc Cham:
1. Combine dipping sauce ingredients and set aside until ready to use.

Ready to Serve:
1. Place rice noodles in a large bowl and cover with boiling water for 1-2 minutes until soft. Drain and set aside.

2. Remove chicken from the refrigerator 30 minutes prior to cooking. Grill or broil chicken until cooked through and lightly charred, about 5-6 minutes per side. Remove to a cutting board and let rest for 5 minutes.

3. Place lettuce, carrots, cucumbers, herbs and nuts (if using) in serving bowls on the table. Slice chicken on a bias 1/2 inch thick. Serve with noodles, vegetable toppings, nuoc cham and chips.

parm it

Eggplant and Chicken Parmigiana

serves 8-10

INGREDIENTS

For the eggplant parm:

1 large eggplant, sliced lengthwise 1/4" thick
kosher salt

1/4 cup chopped basil and parsley

1 cup shredded mozzarella (or 4 oz thinly sliced buffalo mozzarella)
extra basil for garnish

For the chicken parm:

1 1/2 lbs chicken cutlets (12-16 pieces)
kosher salt and ground pepper

1 cup shredded mozzarella
chopped parsley for garnish

For the breading station:

1 cup flour
3 eggs beaten with 1 tsp of water
2 1/2 cups panko bread crumbs
1 tsp garlic powder
1 tsp dried oregano
1 cup freshly grated parmesan, plus more for serving

For frying and assembly: 

grapeseed or canola oil for frying

4 cups marinara, heated

METHOD:
1. Season eggplant with salt and place in a single layer on a baking sheet lined with paper towels. Top with another layer of paper towels and eggplant. Repeat as needed. Top with paper towel and another baking sheet, weighing it down with a heavy pot. Let eggplant sit for 45-60 minutes to release its liquid.

2. Preheat oven to 350F (180C).

3. Prepare 3 large shallow bowls for the breading station:
    - flour   
    - beaten eggs, water
    - panko, garlic, oregano, parmesan
     
4. Coat eggplant in flour, shaking off excess. Dip into egg mixture and then panko mixture. Set aside on a plate.

5. In a wide deep pan over medium high heat, add 1/4 inch oil. When pan is hot, but not smoking add eggplant. Careful not to crowd the pan and work in batches. Cook until golden brown, about 2 minutes per side. Transfer to a paper lined plate to drain. Press immediately with more paper towel to absorb extra oil.

6. Combine basil, parsley and 1 cup of mozzarella, set aside. In a small square baking dish, add 1/2 cup of marinara, place 1 layer of eggplant (you may have to cut eggplant to fit) and top with 1/3 cup of cheese mixture. Repeat layers like a lasagne. Cover with foil and bake for 40-45 minutes until eggplant is custardy.

7. While eggplant is baking, make the chicken parm. Season chicken and coat each piece in flour, shaking off excess. Dip into egg mixture and then panko mixture. Set aside on a plate.

8. Wipe clean any eggplant residue from the frying pan. Heat another 1/4" oil over medium high heat. When pan is hot, but not smoking add chicken. Careful not to crowd the pan and work in batches. Cook until golden brown, about 2-3 minutes per side. Transfer to a paper lined plate to drain.

9. Once the eggplant is done baking, remove from oven and let rest 20-30 minutes before serving. Garnish with basil and extra parmesan.

10. In a large baking dish, add remaining marinara sauce and place chicken on top. Sprinkle remaining 1 cup of mozzarella over chicken and bake for 10-12 minutes until melty.

11. Garnish with parsley and serve with additional parmesan on the side.

best lemon cake

Lemon Drizzle Traybake (glazed lemon cake)

recipe adapted from Mary Berry

makes one 9 x 9" cake

INGREDIENTS

For the cake:

2 cups self raising flour

2 tsp baking powder

2 sticks (1 cup or 225g) unsalted butter, room temperature

1/2 cup sugar

4 eggs

1/4 cup milk

Zest of 2 lemons

1 tbsp finely chopped lemon verbena/lemon thyme leaves/earl grey tea leaves (optional)

For the glaze:

1/2 cup granulated sugar

Juice of 2 lemons

METHOD:

1. Preheat oven to 350F (180C or 160C fan). Grease your baking pan and line with parchment paper along the bottom and up the sides. Set aside.

2. In a small bowl, whisk together your dry ingredients. Set aside.

3. In the mixing bowl of your stand mixer, cream sugar and butter together on medium for 2 minutes until light and fluffy, scraping down the sides in-between. Add eggs in one time, fully incorporating each one and scraping down the sides.

4. On low speed, add half the flour mixture and mix until just combined. Pour in milk and remaining flower. Mix until just combined, scrapping down the sides. Do not overmix. Use a spatula and pour batter into prepared pan. Tap out any air bubbles and gently level.

4. Bake for 35-40 minutes until the cake has shrunk a little from the sides of the tin and springs back when lightly touched in the centre of the cake. While the cake is baking, make the glaze by mixing together sugar and lemon juice. Set aside.

5. Let cake cool in pan for 5 minutes. Lift out the cake with the parchment paper still attached and place on a wire rack set over a tray (to catch any drips).

6. Spoon the glaze evenly over the cake and leave to set. Do this while the cake is still warm so that the glaze soaks in properly.

7. Let cool completely before transferring cake to a cutting board to cut into squares or slices. Cake can be stored in an airtight container for 3-4 days or frozen for up to a month.

potatoes and cauliflower

Aloo Gobi

serves 4-6 as a side dish

INGREDIENTS:

2-3 tbsp grapeseed oil

1 cauliflower, cut into chunky florets

3-4 potatoes, cut into large cubes

1 onion, chopped

4 garlic cloves, crushed

1 piece of ginger (1-2 inches), finely chopped

1 tbsp cumin

2 tsp ground coriander

2 tsp ground tumeric

1 tsp chili powder

1 tbsp tomato paste

2 tsp garam masala

1-2 cups vegetable stock

coarse salt and pepper

chopped cilantro

METHOD:

1. In a large non-stick pan, heat 1 tbsp grapeseed oil over medium high. Add cauliflower and leave undisturbed for 2-3 minutes. Add the potatoes, sprinkle with some salt and continue to stir-fry until everything is lightly charred, about 3-4 minutes longer. Transfer cauliflower and potatoes to 2 separate plates and set aside.

2. Lower heat to medium and add the rest of the oil and onions. Cook for 5 minutes until golden brown.

3. Add garlic and ginger and continue stirring for 1 minute. Add cumin, coriander, tumeric and chili powder and stir-fry for another minute until fragrant. Add tomato paste and continue stirring for 2 minutes.

4. Add potatoes, garam masala and 1 cup of vegetable stock. Lower heat, cover and let simmer for 10 minutes. Add cauliflower and cook for another 2-3 minutes until vegetables are just tender. Add more stock if the mixture becomes too dry.

5. Season to taste and sprinkle with chopped cilantro before serving.

summer protein salad

Chicken Shrimp Halloumi Salad

serves 4

INGREDIENTS:

2 cooked chicken breasts, sliced

1 tbsp olive oil

12 large raw shrimp marinated with 1 tsp mix of smoked paprika, cumin, salt and pepper

1 brick of halloumi cheese

1/2 kabocha pumpkin, 1/4 inch sliced

3 cups baby spinach

2 cups chopped romaine

1 cucumber, peeled and sliced into 1/2 inch chunks

1/2 cup cooked farro, quinoa or brown rice

1/4 cup pesto 

4 tbsp sunflower seeds

METHOD:
1. In a large non-stick pan, heat olive oil over medium high and cook marinated shrimp for 1-2 minutes per side until done. Remove from pan and set aside.

2. In the same pan, add the brick of halloumi. Leave undisturbed for 1-2 minutes until golden. Gently flip and repeat on the other side. Transfer to a cutting board and once cool, slice the cheese in to 1/2 inch wide pieces.

3. Steam or grill the pumpkin slices until tender. Set aside.

4. In a large serving bowl, add spinach, romaine, cucumber and farro or other grain of your choice.

5. Top with chicken breast, shrimp, halloumi and pumpkin slices.

6. Drizzle pesto over top, sprinkle with sunflower seeds and serve!

classic hong kong noodle dish not from singapore

Singapore Noodles (星洲炒米)
serves 6-8

INGREDIENTS
For the noodles:
200g rice vermicelli
2 eggs, for an omelette

1 onion, halved and thinly sliced

1 carrot, julienned
1 bell pepper, julienned
2 green onions, chopped
cilantro sprigs for garnish
1 cup of thinly sliced char siu, cooked pork or chicken
1 cup of shrimp, squid or sliced fish balls
3-4 tbsp vegetable oil

For the sauce:
45 ml fish sauce
1 1/2 tsp curry powder
1/2 tsp red chili flakes
2 tsp sugar
1/2 tsp salt
15 ml water

METHOD:
1. In a large bowl, soak rice vermicelli in some warm water until soft and pliable, about 15-20 minutes. Drain and set aside.

2. In a glass measure, make the sauce by mixing the ingredients together. Set aside.

3. In a large non stick pan or wok, heat 1 tbsp vegetable oil over medium high heat and make a thin omelette. Lift onto a cutting board and let cool. Slice finely into strips and set aside.

4. In the same pan, heat another 1 tbsp vegetable oil. Add onions, carrots and stir-fry until tender crisp, about 3-4 minutes. Add bell peppers and a pinch of salt. Stir-fry for 2 minutes longer. Remove from pan and set aside.

5. In the same pan, add another 2 tbsp vegetable oil. Add meat, seafood and stir-fry for 2-3 minutes until golden. Add rice vermicelli and slowly drizzle the sauce over the noodles. Keep tossing the noodles until the sauce is completely incorporated. Add the vegetables, shredded omelette, green onions and toss well. Pour onto a serving platter, garnish with cilantro and serve.

butter chicken

Chicken Tikka Masala
recipe adapted from bon appetit
serves 6-8

INGREDIENTS
2 lbs skinless, boneless chicken breasts, halved lengthwise (can do a mix of breasts and thighs)

For the marinade:
1/2 head of garlic, finely minced
4 inch piece of ginger, finely grated
4 tsp ground turmeric
2 tsp garam masala
2 tsp ground coriander
2 tsp ground cumin

1 1/2 cups plain full fat yogurt (not Greek)
2 tbsp kosher salt

For the sauce:
3 tbsp ghee or vegetable oil
1/4 cup tomato paste
1 onion, thinly sliced
6 cardamom pods, crushed
1/2 tsp crushed red pepper flakes

2 15oz cans whole peeled tomatoes
2 cups heavy cream
3/4 cup chopped cilantro, plus sprigs for garnish

METHOD:
1. In a small glass bowl, combine garlic, ginger, turmeric, garam masala, coriander and cumin. Set aside.

2. In a large glass casserole dish, make the marinade by mixing yogurt, salt and half of spice mixture. Add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.

3. In a large heavy pot or Dutch oven, heat ghee over medium heat. Add onions, tomato paste, cardamom and crushed red pepper flakes. Cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

4. Add tomatoes and crush them into the sauce, scraping up any fond that has developed. Bring to a boil, reduce heat, and simmer until sauce thickens, about 10 minutes.

5. Add cream and chopped cilantro. Simmer, stirring occasionally until sauce thickens, about 30-40 minutes.

6. Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots, about 10 minutes.

7. Remove chicken to a cutting board and cut into 1-2 inch pieces. Add to sauce, and simmer, stirring occasionally, until chicken is cooked through, about 10 minutes.

8. Garnish with cilantro sprigs and serve with basmati rice, naan, a crisp green salad and Cucumber Raita.

indian cuisine essentials

Garam Masala
recipe adapted from The Spruce
makes about a 1/2 cup

INGREDIENTS:
1 whole cinnamon stick, crushed
2 tbsp cardamon seeds
2 tbsp black peppercorns

3 tbsp ground coriander

2 tbsp ground cumin
1 tsp ground cloves
1 tsp freshly grated nutmeg

METHOD:
1. In a small dry skillet over medium high heat, add crushed cinnamon, cardamon seeds and peppercorns. Toast for about 10 minutes until the ingredients have darkened slightly and give off a rich aroma. Shake and stir to toast the spices evenly.

2. Pour into a spice grinder and let cool. Set aside.

3. Add remaining spices to the same skillet and toast the same way, but only about 3-4 minutes. Pour into a small bowl. Set aside.

4. Grind cooled spices and add to the bowl. Mix well. Use immediately or store in an airtight container in a cool dry place.

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Cucumber Raita
makes about 1 cup

INGREDIENTS:
1/2 English cucumber, peeled, cut lengthwise and thinly sliced
1 tbsp cilantro, chopped
1 tbsp mint leaves, chopped
1/2 clove garlic, minced

1 cup plain full fat yogurt (not Greek)

1 tsp cumin
dash of paprika and a mint leaf to garnish

METHOD:
1. In a bowl, combine all ingredients and mix well. Cover and chill until ready to serve.

2. Garnish with a dash of paprika and a mint leaf before serving.

lotus root 2 ways

Fried Lotus Root Cake
makes about 12-14 patties

INGREDIENTS:
1/2 lbs (500g) minced pork
4-5 cups grated lotus root, about 3 sections
1/2 cup cilantro, chopped
1/4 cup green onion, finely sliced
1 tbsp minced ginger (optional)
3 tbsp corn starch
2 tbsp soy sauce
1 tbsp rice wine
1 tsp sesame oil
2 tsp salt
a few dashes of white pepper

METHOD:
1. In a large bowl, combine all ingredients and mix well.

2. Using a large spoon, form patties that are about 1 inch thick and 2 inches wide. Place in a single layer on a tray or plate. Chill patties for at least 30 minutes before cooking or do ahead and chill overnight.

3. In a large non-stick skillet, heat 2-3 tbsp of grape seed or canola oil. Using a spatula, gently place each patty in the skillet and press down to flatten to less than 1/4 inch thick. Cook 3-4 minutes per side until crispy golden brown.

4. Drain patties on some paper towels. Garnish with extra cilantro and serve with Worcestershire sauce or sriracha on the side.

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Cantonese Lotus Root Soup
serves 8-10

INGREDIENTS:
1 lbs pork shank, cut into 1 inch pieces
4-6 sections of lotus root, peeled and cut in 1/2 inch rounds
6-8 dried red dates, rinsed
1 tbsp dried apricot kernals, rinsed
3 tbsp dried goji berries (wolfberries)
salt

METHOD:
1. In a large stock pot, bring 4 litres (16 cups) water to a boil. Season pork and add to the pot.

2. Boil for 2-3 minutes and skim the surface with a ladle to remove the scum.

3. Add lotus root and remaining dried ingredients. Lower heat and simmer for 3 hours. Taste and adjust seasoning if desired. Serve hot.

homemade pesto

Pesto
makes about 2 cups

INGREDIENTS:
1 cup pine nuts
1 cup freshly grated Parmesan cheese
3-4 garlic cloves
10-12 cups fresh basil leaves (about 3 bunches)
2 tsp kosher salt
1 cup extra-virgin olive oil

METHOD:
1. Add pine nuts, Parmesan and garlic to a food processor. Pulse until finely ground, about 1 minute.

2. Add basil and salt. Slowly drizzle olive oil while pulsing until almost smooth, about 1-2 minutes. Adjust seasoning as desired.

3. Use immediately or store in a clean air tight glass container in the fridge up to 7 days. If storing, top pesto with a 1/2 inch of olive oil to prevent browning before securing the container with a lid.

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Linguine Pesto
serves 4-6

INGREDIENTS:
1 cup homemade pesto
2 tbsp butter, cut into small pieces
1 500g (1 lbs) package of dried linguine
1/2 cup pasta cooking liquid
coarse salt and pepper
grated Parmesan cheese for serving

METHOD:
1. In a large serving bowl, add pesto and butter. Set aside.

2. Cook linguine according to package directions until al dente.

3. Transfer pasta to serving bowl and add pasta cooking liquid. Toss vigorously with tongs, adding more liquid if needed. Taste and season as desired. Serve immediately with extra Parmesan on the side.

chocolaty rich not sugary sweet

Chocolate Cake
recipe adapted from Add a Pinch
makes one 6 inch layer cake and 12 cupcakes
(also makes one 9 inch layer cake or 36 cupcakes)

INGREDIENTS:
2 cups all-purpose flour
1 cup sugar
1 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt

1 cup buttermilk
1/2 cup olive oil
2 large eggs
2 tsp vanilla extract

1/4 cup strong espresso
3/4 cup boiling water

Dark Chocolate Frosting x 2

METHOD:
1. Preheat oven to 350F (180C or 170C Fan). Grease and line cake pans and/or a muffin tin with cupcake liners if using.

2. In the large mixing bowl, whisk together flour, sugar, cocoa, baking powder, baking soda and salt.

3. Add buttermilk, olive oil, eggs, vanilla and mix together on medium speed. Reduce speed and carefully add espresso and boiling water until well combined. You can do this by hand if desired. And please note that the batter is suppose to be thin.

4. Pour batter evenly into the cake pans and/or muffin tins. Bake for 20-25 minutes (8-10 minutes for cupcakes) or until a toothpick inserted into the cake comes out clean.

5. Let cakes cool in pans for 5 minutes before turning out on a wire rack to cool completely before frosting (about 30 minutes). Once the cakes are cool enough, trim them with a serrated knife so that the tops are flat.

6. Make the frosting. Place one cake layer on a serving plate and cover with frosting. Repeat with remaining layers. Spread remaining frosting on top and decorate as desired.

lebanese chicken stew

Braised Chicken with Spinach

serves 6-8

INGREDIENTS:

4 tbsp olive oil

4 tbsp butter

2 large onions, thinly sliced

1/2 head of garlic, minced

16 green cardamom pods, lightly crushed

2 tsp ground coriander

1/2 tsp crushed red pepper flakes

2 cups chicken broth

2 cups water

2 lbs skinless, boneless chicken thighs

2 large bunch mature spinach, trimmed
coarse salt and pepper

Pickled red onions

METHOD:
1. In a medium pot, heat olive oil and butter over medium. Add onions and cook for 10 minutes until soft. Season chicken and set aside.

2. Add garlic, cardamon, coriander and red pepper flakes and cook for another 3-4 minutes until fragrant.

3. Increase heat and add chicken broth and water. Scrape up any fond to make sure sure nothing is sticking to the bottom of the pot. Bring to a boil and add chicken.

4. Cover and reduce heat to simmer for 35-40 minutes, stirring occasionally, until the chicken is very tender. Remove chicken and place in a deep serving dish on one side.

6. Bring remaining stewing liquid to a boil and add the spinach. Cook until just wilted, about 1-2 minutes. Transfer spinach to the other side of the serving dish. Gently pour remaining stewing liquid over the chicken. Top with pickled red onions and serve with rice.

an underrated cut of beef

Marinated Skirt Steak
serves 6-8

INGREDIENTS
3 lbs skirt steak, trimmed

Citrus Cilantro Marinade:
1 can coke
1 orange, juiced
4-6 ginger slices
a small bunch of cilantro stems
coarse salt and pepper

Citrus Garlic Marinade:

1 cup olive oil

1 orange, juiced

3 limes, juiced

1/4 cup soy sauce

1/4 cup Worcestershire sauce

1/4 cup apple cider or red wine vinegar

1/2 head of garlic, minced

coarse salt and pepper

METHOD:
1. In a wide dish or zip-lock bag, season skirt steak and combine all ingredients together. You can add the citrus peel to the marinade as well.

2. Let steak marinade for 3-4 hours in the fridge. Let steak come to room temperature before grilling.

3. Grill steak to desired doneness. Rest for 5-10 minutes before carving.

TIP: skirt steak can also be made with Kalbi marinade.

saffron cauliflower

Saffron Cauliflower
recipe adapted from Yotam Ottolenghi
serves 4

INGREDIENTS:
1 cauliflower, sectioned into florets
1/2 cup green olives, pitted and cut in half lengthwise
1/2 tsp saffron strands, infused in 3 tbsp of boiling water
3 tbsp olive oil
2 bay leaves
coarse salt and pepper

4 tbsp flat-leaf parsley, chopped
tahini
pickled red onions

METHOD:
1. Preheat oven to 400F (200C).

2. In an oven proof dish, combine all ingredients except together for parsley, tahini and pickled red onions.

3. Cover with foil and bake for 30 minutes. Remove foil and continue baking until cauliflower is tender but not too soft, about 10-15 minutes longer.

4. Top with parsley, drizzle some tahini and dot with pickled red onions. Serve warm or at room temperature.

pickled red onions

Pickled Red Onions
makes about 1 cup

INGREDIENTS:
1 red onion, sliced thinly
1/2 cup apple cider vinegar
1 tbsp sugar
1 1/2 tsp kosher salt

METHOD:
1. Ensure you have a dry sanitized mason/pickling jar. Either wash in your dishwasher or rinse with boiling water before using.

2. Place onions into the jar. Set aside.

3. In a glass measuring cup, whisk remaining ingredients together until the sugar and salt are dissolved. Pour over onions.

4. Cover jar and let sit at room temperature for 2 hours before using. Pickled onions will keep in the fridge for up to 2 weeks.

american comfort food

Macaroni and Cheese

recipe adapted from Martha Stewart
serves 12

INGREDIENTS:

1 pound (500g) elbow macaroni

6 tbsp unsalted butter
1/2 cup flour
6 cups milk, heated

2 tsp kosher salt
1/4 tsp nutmeg
1/4 tsp pepper
1/4 tsp cayenne pepper

4 1/2 cups (18 oz) sharp white cheddar cheese, grated
2 cups (8 oz) Gruyere cheese, grated

1/2 cup panko bread crumbs (optional)

METHOD:
1. In a large wide mouth pot, cook macaroni 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone (very al dente, slightly crunchy). Rinse under cold running water to wash off extra starch so that your mac and cheese won't have a mealy texture. Drain well and set aside.

2. Butter a 3-quart casserole dish. Set aside.

3. In the same large pot, melt butter over medium heat. Whisk in flour to make a roux and cook for 1 minute, careful not to burn it.

4. Make a bechamel sauce by whisking in hot milk and continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

5. Lower heat and stir in salt, spices, 3 cups cheddar cheese, and 1 1/2 cups Gruyere. Adjust salt to taste.

6. Stir macaroni into cheese sauce, making sure to coat every noodle. You can add some milk if the mixture is too thick and your prefer the dish to be more on the saucy side.

7. Pour mixture into prepared dish. Sprinkle remaining cheeses and then breadcrumbs over top if using. Place in oven and broil on high until golden brown, about 5-10 minutes. Remove from oven and let rest 5 minutes before serving. 

fluffy coffee

Since everyone's been staying at home and social distancing, here's a fun way to "whip up" your morning cup of joe. This delicious concoction came out of South Korea and has since become a viral foodie internet sensation.

Dalgona Coffee

makes 4 cups

INGREDIENTS:

4 cups milk or other substitute like soy, oat, coconut, almond

4 tbsp instant coffee

4 tbsp sugar

4 tbsp hot water

METHOD:

1. Heat milk and divide equally into 4 glasses. You can also serve this over ice if desired. Set aside.

2.  In a small bowl, add remaining ingredients and whisk until frothy. You can whisk manually or use a hand mixer (works faster).

 

3. Using a spoon, gently top each glass with the frothy coffee mixture. Serve immediately.

4. To make fluffy mocha coffee, add a 1-2 tsp cocoa powder to step 2.

vodka sauce

Olivia's Penne alla Vodka
serves 4-6

INGREDIENTS:
1 tbsp olive oil
1 onion, diced
1 lbs ground beef
1/2 cup of cream
1/2 cup of vodka
1 28 oz can crushed tomatoes
1 tsp crushed chili flakes

4 cups of penne, cooked
chopped parsley for garnish

METHOD:
1. In a medium pot, heat olive oil over medium. Add onions and cook for 5-10 minutes until soft.

2. Add ground beef and season well with salt and pepper. Keep stirring until meat is fully brown and cooked.

3. Add cream and let the meat mixture fully absorb it before then adding the vodka. Mix in tomatoes, chili flakes and let simmer for 10-15 minutes. Taste and adjust seasoning as desired.

4. When the sauce is done, add penne and mix to combine. Serve immediately and garnish with parsley.

cajun night

Jambalaya

serves 6-8

INGREDIENTS:
2 tbsp olive oil

2 cups andouille sausage, chopped

1 onion, diced
2 celery stalks, diced

1 green, yellow or red bell pepper, diced
3-4 garlic cloves, minced

4 cups white or brown rice, rinsed and drained

1 tbsp Cajun seasoning
1 tsp chili powder
1 tsp chili flakes
1 bay leaf

1 can 15 oz diced tomatoes

2 cups water + 2 cups chicken broth

1/4 cup Italian parsley, minced

2 chicken breasts, diced and seasoned 

1 lbs shrimp, peeled, deveined and seasoned 

1 jalapeño, chopped
1/4 cup cilantro, chopped

METHOD:
1. In a large wide mouth pot, heat oil over medium heat. Add onions, celery, sausage and cook for 5 minutes until softened. Add bell peppers and garlic, cook for another 2 minutes.

2. Add rice, seasoning, spices and continue stirring until mixture looks dry and starting to just brown.

3. Increase heat and add tomatoes, parsley, water and chicken broth. Cover and bring to a boil. Lower heat and simmer for 30-35 minutes or until rice is almost tender. There should some liquid left in the rice, but add more water or broth if mixture dries out in-between.

4. Mix in chicken and simmer for 5 minutes.

5. Stir in shrimp and cook for 2 minutes until shrimp is just pink and there is very little liquid left in the rice. Top with jalapeños and cover with lid. Turn off heat and rest for 3 minutes to finish cooking, letting the rice absorb remaining liquid. Adjust seasoning to taste and garnish with cilantro to serve.

homemade hummus

Uncle Whit's Spicy Hummus
makes about 1 1/2 cups

INGREDIENTS:
1 can 15 oz chickpeas
1 jalapeno, serrano or Thai chili pepper
1-2 garlic cloves
1/4 cup tahini
1/4 cup fresh lemon juice
1/2 tsp cumin
2 tbsp olive oil
2-3 tbsp water
salt

METHOD:
1. Combine all ingredients in a food processor and blend until smooth. Thin with additional water if  consistency becomes too thick. Add salt to taste and increase the amount of chili peppers if more heat is desired.

2. Use a spatula to scoop out hummus into a serving dish. Drizzle with a splash of olive oil and a dash of paprika (optional). Serve with your favourite vegetable crudites, chips or warmed pita bread.

smothering technique

Étouffée
serves 4-6

INGREDIENTS:
1 stick butter
7 tbsp flour

1 large onion, chopped
2 celery stalks, diced
1 green bell pepper, diced
1 red bell pepper, diced
4 cloves garlic, minced
1/4 cup parsley, chopped
1-2 tbsp Cajun seasoning
salt and pepper

1/2 cup white wine
8 oz clam juice or shrimp stock
15 oz can diced tomatoes
1-2 bay leaves
2 tsp crushed chili flakes
chicken broth

2 lbs shrimp, peeled and deveined (substitute: crawfish or scampi meat)
green onion slivers for garnish
3-4 cups of cooked white and brown rice

METHOD:
1. In a wide mouth pot or Dutch oven, melt butter over medium heat. Make a roux by whisking in flour. Continue whisking until the roux is golden brown or the colour of peanut butter.

2. Add onions, celery, bell peppers and cook until soft about 10 minutes. Add garlic, parsley, Cajun seasoning, salt and pepper to taste.

3. Deglaze with wine, scraping up any fond from the bottom of the pot. Add clam juice, tomatoes, bay leaves and bring to a boil. Lower heat and let simmer for 30-45 minutes. If the sauce gets too thick, add some chicken broth. Adjust seasoning to taste and desired spiciness.

4. Add shrimp and cook until just done, careful not to overcook. Serve with rice and garnish with green onion slivers.

TIP: sauce can be made ahead of time and shrimp added when ready to serve.

the best oatmeal cookie you'll ever have

Aunt Joan's Crispy Oatmeal Cookies
makes about 3 dozen

INGREDIENTS:
1 cup all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1 3/4 sticks (198g) unsalted butter, room temperature
1 cup sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla

2 1/2 cups old fashioned rolled oats
1/2 tsp kosher salt
sea salt for finishing

METHOD:
1. Preheat oven to 350F (180C) or 325F for convection. Prepare baking sheets lined with parchment paper.

2. In a small bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

3. In a large bowl, beat butter and sugars until fluffy. Beat in egg and vanilla until well combined.

4. On low speed stir in the dry ingredients until well-blended and smooth. Add oats, kosher salt and mix by hand.

5. Scoop dough in 1-2 tbsp portions onto baking sheets, evenly spacing them out at least 1.5” apart. Chill for 10-15 minutes.

6. After chilling, with your palm gently press each dough ball to 1/8-1/4" thickness.

7. Bake for 15-17 minutes until the cookies are set in the middle and the edges are brown. Remove from oven and sprinkle with sea salt.

8. Let cookies cool in pan for 10 minutes before serving or transfer to a wire rack to cool completely. Cookies will stay fresh in an air tight container up to 3-4 days.

cooking badge

Brownie Sixer Sophie and newly minted Brownie Emily, attempt to complete the requirements for their Cooking badge.

BROWNIES COOKING BADGE MENU
serves 6 adults + 6 kids

• Roasted Butternut Squash and Carrot Soup
• Terriyaki Chicken Drumsticks
• Broccoli
• Chicken Fried Rice
• Green Tea

INGREDIENTS & COST:

1 butternut squash - $3.99

3 carrots - $.50

1/2 head garlic - $.50

2 tbsp olive oil

4 cups of chicken broth - $1.99

2 cups of milk - $.99

3.5 lbs chicken drumsticks - $9.99

1 tbsp vegetable oil

2 tbsp flour

2 tbsp sugar

2 tsp salt

1/2 cup soy sauce

2 tbsp mirin

3-5 dashes of sesame oil

3-5 cloves garlic, minced - $.50

2 broccoli crowns, chopped - $2.99

6 cups cooked white and brown rice, cold - $1.99

3 eggs - $.75

2 cups chicken breast, diced - $2.99

1 cup broccoli stems, trimmed and diced

2 green tea bags - $.10

TOTAL COST = $27.28 USD ($218 HKD)
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HOW TO USE STOVES SAFELY:

- always operate under adult supervision

- no loose clothing or hair

- use protective gear such as pot holders and oven mitts

- gas stove - must be ventilated (eg. fan on) and have baking soda handy to put out any grease fires

- do not leave stove or oven unattended