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.