(Syrup) 糖浆

(材料：Ingredients)

糖......... 2000 g 柠檬片........7片 水........1400g

(做法：Method)

(1)将所有的配料一起沸煮.煮到20分钟,关中火煮至金黄.

(2) 当它滴在时有珠状即可.
(3)冷却,放它一星期方可用.

* 煮糖浆时不可搅拌,还有糖青放越久越好.

卤肉(Lor Bak)

材料:

碎肉 }
虾 } 剁碎
罗卜 }
Seng kuang }
芹菜 }
芋头切条

调味料：
五香粉
胡椒粉
糖
盐
蚝油
太白粉

Note: If want to keep longer, steam first then keep in freezer, deep fry it before serve.

Khoresh Karafs (Iranian Recipe)

Ingredients: (6 servings)

- lamb or beef, 500 grams

- celery, 2 bunches

- medium onions, 3

- fresh lime juice, one cup

- sugar, 2-3 spoons

- mint and parsley, 500 grams (optional)

- 1/2 cup of cooking oil

- salt

- black pepper

Directions:
1) Peel and thinly slice onions. Fry in oil until slightly golden. Wash and cut meat into small pieces and fry in onions until color changes. Add 2-3 glasses of hot water and bring to boil. Cook over medium heat for about 45 minutes, adding more hot water during cooking if needed.

2) Wash celery and cut into 3 cm pieces. Finely chop mint and parsely and fry slightly in oil. Add celery, mint, parsely, salt and pepper to the meat and continue cooking for about 20 minutes (celery should not become too soft).

Khoresht karafs can be made without mint and parsley. In that case, three bunches of celery should be used.

3) Add lime juice and sugar to taste and cook for another 3-4 minutes. Taste the juice and make adjustments as desired. Serve khoresht karafs with white rice.

自制蛋黄酱

1 粒蛋
½ 茶匙盐
1 汤 匙糖
1 ½ 汤匙柠檬汁
100ml 粟米 油 或太阳花油
黑胡椒（随意）

做法：
1） 把所有材料（除了油）都放入碗里，拌打至奶白色。
2） 慢慢的加入油，不可一下子 全放入。
3） 再拌打成 蛋黄酱。

VOL-AU-VENT RECIPE

Vol-au-vent is a delicious cake. Learn how to make/prepare Vol-au-vent by following this easy recipe.

Ingredients:

• 1/2 Cup puff pastry dough
• 8 x 4 inches Square sheets
• 1 Egg yolk
• 1 tbsp Water
• 2 Round pastry cutters (3-7/8 inches & 2-1/4 inches)
• Parchment paper
• Flour for dusting

How to make Vol-au-vent:

•	Preheat oven to 425ºF. Roll the puff pastry dough to 1/4 inch thick.
•	Divide the dough into 8 squares of 4 inches sides.
•	Place the squares on tray with parchment paper and refrigerate for 30mintues
•	Mixed together egg yolk and1 tbsp water, to make the egg wash.
•	To build Vol au Vent, using a pastry cutters, cut two circles of 3-7/8 inches in diameter in two pastry square. .
•	Brush one with egg wash; cut into the centre of the second one a circle of 2-1/4 inch, to obtain a ring.

Banana Nut Muffin

Ingredients:

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter (melted)
2 eggs
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts

Method:

Preheat oven to 375 degrees F and arrange the baking cups in a muffin pan.

Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.

In a large bowl, combine the flour, butter, eggs, baking soda, the remaining 2 bananas, sugar, and vanilla extract.

Beat the ingredients with an electric mixer for 3 minutes or until all ingredients are mixed together.

Fold in the chopped walnuts and the mashed bananas with a rubber spatula.

Spoon the batter into each of the baking cup and fill about halfway.

Bake for 18-20 minutes or until the muffins turn brown.

Makes 18 regular muffins.

奇异果汁

材料：
●奇异果两颗●蜂蜜少许●冷开水半杯。

做法：
1.将奇异果以刨刀削去果皮，连同水、蜂蜜放入果汁机中。
2.启动果汁机约一分钟，将奇异果打成小颗粒状，即可装入杯中饮用。

功效：
超高量维他命C，不仅可以变美美，还有润喉护嗓及保肝窈窕功效喔！
做这道果汁的时候，我通常不要把奇异果打得太碎、吃不出果粒，保留一点口感之外，营养不至于流失、也不会打到籽释放出苦味来。加一些蜂蜜可以让果汁口感滑顺. 早上喝一杯，真是活力妙方。

黑巧克力蛋糕做法

准备时间：20 分钟
烧烤时间：30 分钟(四到六人的量)

准备：
50 克面粉
150 克糖
150 克带咸味黄油，为模子准备20 克黄油
4 个鸡蛋
200 克黑巧克力
一小撮盐
一个蛋糕模子

步骤：
将烤箱预加热到180 度
在模子里倒上黄油
将水倒在一个大平底锅中，水至锅的一半，烧水至沸腾
将巧克力弄碎，将其放在一个碗中，将碗放在锅中
将鸡蛋打碎，把蛋黄和蛋白分开
把盐放入蛋白中，充分搅动
把黄油和糖在一起搅拌，加上已经熔化的巧克力，继续搅动
一个一个地加入4 个蛋黄，再加上面粉，最后倒入蛋白
在模子里倒上面团
将烤箱温度调节到150 度，烤上约30 分钟。
只需一个小时一个香喷喷的黑巧克力蛋糕就在你的面前了.

芒果虾仁

很清爽的一道菜

虾仁半斤
芒果一个
芦荀两根
红椒一个
盐少许
米酒适量

作法：
1） 虾仁洗净去肠，虾背轻切一刀（不要切断）， 加盐，米酒，用手向同一个方向用手抓匀。放入冰箱冷藏20 分钟。
2） 烧滚一锅水，把虾仁烫至八分熟，捞起备用。
3） 芒果，芦荀，红椒 切成和虾仁同样大小。
4） 锅内放入少许油，芦荀和红椒快炒， 加入虾仁。
5） 加少许盐，起锅前加入芒果快炒，就可盛起。

** 芒果不能炒太久，以免太烂。
**不必爆香料，用新鲜材料就可。
** 如怕虾有腥味，可加嫩姜。

Teriyaki Chicken 照烧鸡

4 个 鸡腿，去骨， 洗净

做法：
1） 鸡皮朝下，煎至香，翻面，煎至金黄色。把多余的鸡油沥出。
2） 加入照烧酱，烧滚。
3） 盛盘，低下铺生菜丝。淋上照烧酱。

小小贴示：
1） 如买来的鸡腿很多油，建议煎时不用加油，先把皮面朝下即可。用鸡本身的油来煎。还可把鸡油逼出，比较健康。
2） 鸡腿不必腌，才能吃 到鸡本身的味道。加上略 咸的照烧酱，味道就刚好。

Teriyaki Sauce 照烧酱

3 个 鸡架子
3 碗 酱油
1 – 1 ½ 碗冰糖
少许水（随意，也可不加）

做法：
1） 鸡架子洗净，200 度火候烤香。（如没烤箱，可以不烤）
2） 放入锅子， 加入酱油，冰糖和水大火烧滚，转小火。
3） 加入少许麦芽糖 和两汤匙味霖 调味。就成了照烧酱。

Tomato Sauce

Ingredients:

6 1/4 pounds tomatoes, crushed
1/2 cup extra virgin olive oil
1 1/2 tablespoons freshly ground black pepper
1 teaspoon chili seasoning mix
1 teaspoon salt
1 tablespoon minced onion
1 tablespoon dried oregano
1 tablespoon garlic powder
1 teaspoon finely minced fresh parsley
1 teaspoon white sugar

Directions:

In large saucepan over low heat, combine tomatoes, olive oil, pepper, chili seasoning, salt, onion, oregano, garlic powder, parsley and sugar. Simmer 1 hour. Serve.

Lemon Pound Cake

Ingredients:
1 2/3 cups cake flour
1/2 tsp salt
1 cup unsalted butter softened, but a little cooler temperature (it should not be shiny)
1 1/2 cups sugar
5 large eggs, at room temperature
1 1/2 tsp vanilla extract
1 tbsp finely grated lemon zest
Glaze
1/3 cup fresh lemon juice
1/2 cup sugar
zest of 1 lemon, removed in thin strips

Directions:
1. Preheat oven to 325 degrees F., grease a 9 x 5 x 3-inch loaf tin and dust with flour, shaking out excess.
2. Sift flour and salt twice and set aside.
3. With electric beaters, beat butter until creamy and light-coloured. While beating, gradually pour in sugar, then increase speed and beat until light and fluffy.
4. In a separate bowl, whisk together eggs to blend but do not add air. Add beaten eggs in 3 additions, beating for 20 seconds after each addition. If batter looks like it is starting to curdle, wrap a warm, damp tea towel around the bowl and continue beating. Add in vanilla and lemon zest.
5. Fold in flour by hand in 2 additions, spread batter into prepared pan and bake for 65 to 70 minutes, until a tester inserted in the center of the cake comes out clean. Allow cake to cool for 15 minutes, then turn out onto a rack to cool completely.

Glaze
While cake is cooling prepare glaze. Heat lemon juice, sugar and zest until sugar dissolves. While glaze and cake are still warm, poke holes in cake with a skewer and spoon glaze over cake. The syrup will soak in and set with a crunchy exterior, and the zest will rest on top.

Pistachio Sponge Cake

Ingredients:
1/2 cup shelled pistachios, (approximately)
1/2 cup cake flour
6 tbsp sugar
1/2 tbsp baking powder
1/4 tsp salt
1/4 cup vegetable oil
4 egg, separated
2 tbsp lemon juice
3 tbsp water
2 tsp vanilla extract
1/4 tsp cream of tartar
icing sugar, for garnish

Directions:
1. Preheat oven to 350 F.
2. Grind pistachios finely and measure 1/3 cup.
3. Sift together pastry flour, sugar, baking powder and salt. Stir in ground pistachios. Add oil, egg yolks, lemon juice, water and vanilla and beat mixture in a mixer or with electric beaters until thick, about 4 minutes.
4. Whip egg whites with cream of tartar to stiff peaks. Fold one-third of whites into batter, then remaining two-thirds. Pour batter into ungreased 10-inch springform pan (or an ungreased bundt pan) and bake for 45-55 minutes, until springy when touched.

Lasagna

Recipe

a) Meat sauce

• 300 gms grounded beef
• Half a bottle of basic tomato and basil sauce
• 1 onion
• 3 pips garlic
• 1 tablespoon olive oil or butter

b) Cheese sauce

• 2 tablespoons flour
• 1 box whipped cream (about 200ml) and 200ml water OR if using milk, use 400ml considerable amount of cheese, either hard cheddar or mozarella
• 1 tablespoon olive oil

c) Pasta

• 8 pieces (usually lasagna is of standard size). Follow cooking instructions on the box.

To cook meat sauce :Heat oil or butter, stir fry onion and garlic till fragrant. Add meat and leave to simmer. Season with black pepper and salt.

To cook cheese sauce:Heat oil, add flour and mix. When they turn transparent, add 400ml of milk or whipped cream (200ml + 200ml water). Mix well and add cheese.

To assemble:Oil a heat proof caserole. Lay one layer of meat sauce. Cover with some cheese sauce, top with pasta. Alternate the meat, cheese and pasta and make sure top layer is covered with cheese sauce. Sprinkled some parmesan and mozarella on top for that golden effect.

Bake in 180deg. celcius oven for 30 minutes. Once cooked, leave to cool down for about 5 minutes before attempting to cut them. This way, the cheese will harden a bit and less messy when served.

Japanese Cotton Cheese Cake

Ingredients:
(A)
1 block 225g (8oz) Philadelphia cream cheese
1/4 cup butter
100ml fresh milk

(B)
1/2 cup cake flour
1/8 cup cornflour
6 egg yolks
1 Tbp. lemon juice
1/4 tsp. salt

(C)
6 egg whites
1/4 tsp. cream of tartar
2/3 cup sugar

Method:
1. Melt (A) in a double boiler, cool.
2. Fold in (B) & mix well.
3. Whisk (C) until foamy. Add sugar and whisk until soft peaks form. Fold in 1/2 of the mixture into 2, and then add the remaining egg white mixture and fold to mix.
4. Pour into the tube pan (lightly grease and line the bottom and sides of the pan with greaseproof paper).
5. Bake in a water bath (hot) for 1 hr 10 mins or until set or golden brown at 320'F.

Bánh Bò Nướng (Vietnamese Honey Comb Cake)

Ingredients:
200ml thick coconut milk/cream (200ml = 1/2 can)
1 cup sugar
6 eggs
2 cups tapioca starch
2 1/2 tsp baking powder (single acting, NEVER use double acting)
pandan leaves or extract (optional)

Method:
1) Boil together coconut milk and sugar (add pandan leaves to 'syrup' if you want) until sugar dissolves, cool completely.
2) Mix together baking powder and tapioca.
3) Beat eggs and add syrup (1) then add to tapioca mix (3). Mix everything together until smooth.
4) bake at 350'F for about 45-50 mins, until golden.