Food Recipe Notebook

SERVES Makes 12 large muffins PREPARATION TIME 30 minutes BAKING TIME 15 minutes INGREDIENTS 2 cups all-purpose flour 1 1/2 tsp. baking soda 1/2 tsp. salt  1 1/2 tsp. ground cinamon 4 large eggs 1 cup granulated white sugar 1 cup oil, corn or canola 1 cup finely grated raw carrots 1 cup grated apple (approx. 2 large) 1/2 cup pecans or walnuts, coarsely chopped 1/2 cup dried cranberries CREAM CHEESE FROASTING (Optional) 1/2 cup cream cheese, room. temperature 1 1/2 to 2 cups confectioner's sugar 1/4 cup unsalted butter, room temperature 2 tsp. lemon zest HOW TO COOK 1. Preheat oven to 350F (180C) and place rack in center of the oven. Place paper liners in 12 muffin cups.  2. Whisk together flour, baking soda, salt and ground cinnamon in a mixing bowl. 3. In another large bowl, whisk eggs, sugar and oil until slightly thickened. Fold in the flour mixture until incorporated. Using a large rubbe spatula, fo...

SERVES 4 to 6 INGREDIENTS FOR THE MARINADE: 1 tbsp. each of soy sauce, Chinese rice wine, sesame oil and cornflour 550 g/1 1/4 lb swordfish, cut into 5 cm/2 inch strips 2 tbsp. vegetable oil 2 lemon grass stalks, peeed, bruised and cut into 2.5 cm/1 inch pieces 2.5 cm/1 inch piece fresh root ginger, peeled and thinly sliced 2-3 garlic cloves, peeled and sliced 1 small red pepper, deseeded and thinly sliced 1 small yellow pepper, deseeded and thinly sliced 2 tbsp. soy sauce 2 tbsp. Chinese rice wine or dry sherry  1-2 tsp. sugar 1 tsp. sesame oil 1 tbsp. Thai or Italian basil, shredded salt and freshly ground black pepper 1 tbsp. toasted sesame seeds HOW TO COOK 1. Blend all the marinade ingredients together in a shallow, nonmetallic baking dish. Add the swordfish and spoon the marinade over the fish. Cover and leave to marinate in the refrigerator for at least 30 minutes. 2. Using a slotted spatula or spoon, remove the swor...

SERVES 4 INGREDIENTS 1 celery stalk, trimmed and finely chopped 1 onion, peeled and chopped 1 small leek, trimmed and chopped 10 black peppercorns 1 x 550 g / 1 1/4 lb live lobster 25 g/1 oz. butter 75 g/3 oz. raw prawns, peeled and finely chopped 6 tbsp. fish stock 50 g/2 oz fresh root ginger, peeled and cut into matchsticks 2 shallots, peeled and finely chopped 1 tsp. green peppercorns, drained and crushed 2 tbsp. oyster sauce freshly ground pepper 1/4 tsp. cornflour sprigs fresh coriander, to garnish freshly cooked Thai fragrant rice and mixed shredded leek, celery and red chilli, to serve HOW TO COOK 1. Place the celery, onion and leek in a large saucepan with the black peppercorns. Pour in 2 litres/ 3 1/2 pints of hot water, bring to the boil and boil for 5 minutes, then immerse the lobster and boil for a further 8 minutes. 2. Remove the lobster. When cool enough to handle, sit on its back. Using a sharp knife, halve the lob...

SERVES Makes 12-14 rolls INGREDIENTS FOR THE FILLING 1 tbsp. vegetable oil 2 slices streaky bacon, diced 225 g/8 oz. skinless chicken breast fillets, thinly sliced 1 small red pepper, deseeded and finely chopped 4 spring onions, trimmed and chopped 2.5 cm/1 inch piece fresh root ginger, peeled and finely chopped 75 g/3 oz. mangetout peas, thinly sliced 75 g/3 oz. beansprouts 1 tbsp. soy sauce 2 tsp. hoisin or plum sauce FOR THE WRAPPERS: 3 tbsp. plain flour 12-14 spring roll wrappers 300 ml/ 1/2 pint vegetable oil for deep frying shredded spring onions, to garnish dipping sauce, to serve HOW TO COOK 1. Heat a large wok, add the oil and when hot add the diced bacon and stir-fry for 2-3 minutes, or until golden. Add the chicken and pepper and stir-fry for a further 2-3 minutes. Add the remaining filling ingredients and stir-fry 3-4 minutes until all the vegetables are tender. Turn into a colander and leave to drain as the mixtu...

SERVES 15 PREPARATION TIME 2 to 3 hours marinating time COOKING TIME 2 hours INGREDIENTS 3 kilos roast porkloin 3 cloves garlic, sliced salt and pepper, to taste 2 tbsp. Knorr liquid seasoning 2 tbsp. smashed garlic 1/2 cup Dijon mustard 2 tbsp. thyme (fresh or dried) 2 tbsp. rosemary (fresh or dried) roast potatoes, to serve GRAVY reserved drippings from the roasting pan 5 cups water 2 Knorr chicken cubes 1 tbsp. Knorr liquid seasoning 1/4 cup butter 1/4 cup all-purpose flour salt and pepper, to taste MUSTARD HERBED BREADCRUMBS 1 1/2 tbsp. Dijon mustard 1/2 tsp. thyme leaves (fresh or dried) 2 tsp. chopped flat-leaf parsley 2 cups panko breadcrumbs HOW TO COOK 1. Using a knife, pierce the porkloin with 1-inch cuts. Insert the garlic slices inside the cuts of pork. Season with salt and pepper and rub with liquid seasoning all over; set aside. 2. Combine smash garlic, mustard, thyme and rosemary i...

SERVES 6 to 8 INGREDIENTS *250 g/9 oz. self-raising flour *3 tbsp. Thai red curry paste *2 tbsp. light soy sauce *2 tsp sugar *2 kaffir lime leaves, finely shredded *12 fine French beans, trimmed, finely chopped and blanched *340 g can sweetcorn, drained salt and freshly ground black pepper *2 medium eggs *50g/2 oz. fresh white breadcrumbs *vegetable oil for deep-frying FOR THE DIPPING SAUCE: *2 tbsp. hoisin sauce *1 tbsp. soft light brown sugar *1 tbsp. sesame oil TO SERVE : *halved cucumber slices *spring onions, sliced diagonally HOW TO COOK 1. Place the flour in a bowl, make a well in the centre, then add the curry paste, soy sauce and the sugar together with the shredded kaffir lime leaves, French beans and sweetcorn. Season to taste with salt and pepper, then beat 1 of the eggs and add to the mixture. Stir in with a fork adding 1-2 tablespoons of cold water to form a stiff dough. Knead lightly on a floured surface and for...

SERVES 4 to 6 PREPARATION TIME 20 minutes COOKING TIME 15 minutes INGREDIENTS 2 eggs, beaten 3 tbsp. tomato ketchup 2 tbsp. oyster sauce 1/2 tsp. ground black pepper 1 tbsp. and 1 tsp. sugar 2 tsp. chicken powder 2 1/2 tsp. curry powder, plus more for serving 300 grams sotanghon noodles, cook according to cooking instructions cooking oil for sautèing 50 grams pork kasim, thinly sliced 200 grams white shrimp, shelled and heads removed salt & pepper, to taste 1/2 cup leeks (green & white part), thinly sliced 1/4 cup shiitake mushrooms, thinly sliced (if using dried mushrooms, soak in warm water) 1/2 cup red bell pepper, thinly sliced 200 grams rice noodles, soaked in warm water until soft 200 grams beansprout (toge) HOW TO COOK 1. Heat a nonstick pan amd cook eggs as you would an omelet. Slice thinly and set aside. 2. Combine ketchup, oyster sauce, pepper, sugar, chicken powder, and curry powder in a mixing bo...