Compiled Recipe – Creamy Chicken Soup

Creamy Chicken Soup

* ¼ cup butter
* ¼ cup all-purpose flour
* ½ cup whole milk
* 2 to 3 cups chicken stock
* 2 large carrots, boiled until soft
* ½  cup whole corn kernels
* ½ cup chicken, shredded

1) Melt butter in a pot over medium heat. Add flour and stir until dissolved, about 1 minute. Add milk and chicken stock (depending on your preferred consistency) ; mix well. Bring to a boil then lower heat and simmer until thick, about 6 minutes.

2) Once your soup base is thick, add carrots and whole corn kernels. Whiz in a blender (an immersion blender works best) until smooth. Stir in shredded chicken. Simmer again until warmed through, about 2 minutes. Season to taste with salt and pepper.

3) Ladle into soup bowls and top with all-purpose cream and crispy chickpeas (roast chickpeas in the toaster oven with olive oil, salt and pepper for about 20 minutes).



Compiled Recipe – Egg Pie

Egg Pie

* 2 ½ cups all-purpose flour, plus more for kneading
* ¼ tsp. salt
* 2 tbsp. sugar
* 2/3 cup butter, cold, cubed
* 1 large egg yolk (water with ice)
* 2 cups fresh milk, heated
* ¾ cup sugar
* ¼ cup cornstarch
* 7 large eggs
* 1 large egg white

1) Preheat oven to 350°F. Prepare a water bath in a large baking sheet.

2) Make Pie Dough: In a large bowl, mix flour, sugar, and salt. Make a well in the middle. Add egg yolk and butter. Using two forks, cut through the cold butter and yolk until mixture resembles wet sand. Pour in 2 tablespoons ice water. Mix until combined. Add more water by the tablespoon, as needed or if dough looks too dry, to create a dough that comes away from the bowl. When dough begins to separate from the sides, remove and knead very briefly on a lightly floured surface to press dough together. Form into a flat round. Wrap in plastic wrap and chill at least 15 minutes.

3) Meanwhile, make the Pie Filling: In another bowl, mix sugar and cornstarch. Create a well and beat in whole eggs. Pour in hot milk, and stir until well blended. Set aside.

4) Take out the slightly chilled dough. Dough should be firm yet pliable without breaking. Place the dough on a lightly floured surface. Working quickly, roll out dough using a rolling pin until about 1/4 inch in thickness. Gently roll pie crust over the rolling pin. Place over an 8-inch deep-dish pie plate and then press dough down gently to fill in the plate. Trim off any excess using a knife.

5) In a medium bowl, beat remaining egg white until stiff peaks. Gently fold into the egg mixture. Do not over mix. Egg white will float to the top. Pour batter into the pie crust. Place pie in the oven with the water bath. Bake in the center of the oven about 30 minutes or until the top is golden brown. Place foil over the top of the pie if needed to prevent burning, then bake another 30 minutes or until the egg mixture is set. Cool on a wire rack. Chill until cold before slicing and serving.


Compiled Recipe – Red Wine Beef Stew

Red Wine Beef Stew

*1 ½ kilos beef (use boneless shin shank), cut into large cubes
* salt (to season)
* ¼ cup olive oil
* ¼ cup butter, plus extra as needed
* 1 large onion, diced
* 1 stick celery, minced
* 1 whole garlic , minced
* 4 tbsp. all-purpose flour
* 1 cup dry red wine
* 1 cup coffee, use brewed coffee
* 1 ½ cup beef stock, plus extra as needed
* 2 pieces bay leaf
* 1 tbsp. olive oil
* 1 large carrot, peeled and cut into 2-inch pieces
* 2 medium potatoes, peeled and cut into 2-inch pieces
* 2 tbsp. butter (optional)
* ¼ cup all-purpose cream (optional)

1) Season beef with salt and pepper. Heat a heavy-bottomed pot or Dutch oven; add olive oil and butter. Sear beef on all sides. Set aside.

2) In the same pot, sauté onions, celery and garlic. Add flour to make a paste. Add 1 to 2 tablespoons butter if the mixture is too dry. Whisk in red wine and cook until it reduces by half. Add coffee and stock.

3) Return beef to the pot. Add more stock If needed. The beef should be completely covered with liquid. Add bay leaves.

4) Bring mixture to a boil, then reduce heat to a simme. Cook, partially covered, for about 1 ½ hours or until beef is fork tender and sauce has thickened.

5) Heat oil in a frying pan. Cook carrots and potatoes until browned. Add to the stew and cook until vegetables are tender. Turn off heat. Add 2 tablespoons butter and cream, if using.


Compiled Recipe – Soy Glazed Crispy Shrimp

Soy Glazed Crispy Shrimp

* 1 cup chicken stock (or ¼ chicken bouillon cube dissolved in 1 cup hot water)
* 2 tbsp oyster sauce
* 2 tbsp dark soy sauce
* ½ cup brown sugar
* ¼ cup sweet chili sauce
* 4 cloves garlic, smashed
* 1 tsp sesame oil
* salt
* ground black pepper
* ¾ tbsp cornstarch, dissolved in 1 tbsp water
* 1 tsp sesame seeds, toasted
* vegetable oil (to deep fry)
* 2 cups cornstarch
* ½ cup all-purpose flour
* 1 tsp salt
* ½ tsp ground black pepper
* 1 kilo shrimp (large), peeled and de-veined with tails left on
* 2 large eggs, beaten
* steamed white rice (to serve)
* chopped green onions (to garnish)

1) Make the soy and chili glaze: Combine chicken stock, oyster sauce, soy sauce, sugar , sweet chili sauce and garlic in a saucepan over medium heat. Bring to a boil then lower heat and simmer for 2 to 3 minutes.

2) Add sesame oil. Season to taste with salt and pepper. Cook for 30 seconds.

3) Add dissolved cornstarch and cook for 1 minute or until thick. Add sesame seeds. Set aside and keep warm.

4) Heat oil in a deep, heavy bottomed pot over medium heat.

5) Combine cornstarch, flour, salt and pepper in a shallow bowl . Dip a shrimp in beaten egg, letting the excess drip off. Dredge in cornstarch mixture.

6) Gently add shrimp to hot oil. Repeat with remaining shrimp, cooking in batches to avoid overcrowding the pot. Cook for about 1 minute or until coating is crisp and golden. Drain on paper towels.

7) Pack rice in containers, top with shrimp, drizzle with glaze and garnish with green onions.


Compiled Recipe – Banana Chocolate Coffeecake

Banana Chocolate Coffeecake

* ¾ cup brown sugar
* 2 tsp. cinnamon powder
* ground cloves
* 1 cup walnuts
* ¼ cup butter
* ½ cup all-purpose flour
* ¾ cup Dutch-processed cocoa powder
* ½ tsp. baking powder
* 1 ½ tsp baking soda
* ½ cup milk
* 1 ½ tsp. vinegar
* 1 cup butter
* ¾ cup sugar substitute
* 2 eggs
* 2 cups banana (ripe, smashed), 6 to 7 pieces

1) Pre-heat oven to 350◦F. Grease a 12-cup Bundt pan with shortening and dust with flour. Set aside.

2) Make the streusel; In a bowl, combine brown sugar, cinnamon, cloves and walnuts. Mix well. Using a fork, cut the butter into the mixture until it resembles wet sand. Refrigerate this while making the cake batter.

3) Sift together the dry ingredients: flour, cocoa powder, baking powder, baking soda and salt. Set aside.

4) Make sour milk by combining milk and vinegar. Set aside.

5) Using an electric mixer, cream together butter and Splenda until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition.

6) Add the dry ingredients alternately with the mashed bananas and sour milk, starting and ending with the dry ingredients.

7) Pour half of the batter into the prepared Bundt pan. Using an offset spatula, spread the batter evenly.

8) Spread the streusel on the cake batter (the streusel becomes the middle layer) then pour in the remaining batter. Spread evenly. Bake for 55 to 65 minutes or until done. Let stand on the pan for 10 minutes. Loosen the sides then invert on a cooling rack to cool completely.




Compiled Recipe – Shrimp Tempura

Shrimp Tempura

* 8 pieces shrimp or prawns (sugpo), shelled and deveined with tails left intact
* 1 cup tempura flour (available in Asian/international aisle of most groceries)
* salt (to season)
* pepper (to season)
* 1 piece egg
* 1 cup water, ice cold
* canola oil (for deep frying)
* 3 tbsp all-purpose flour

1) Make the tempura: Lay the prawns flat on a chopping board, belly side down. Make shallow slits along the back to prevent the prawns from curling when fried. Set aside.

2) Season tempura flour with salt and pepper; set aside. Place egg in a bowl, beat lightly, then add cold water. add tempura flour mixture and mix lightly, being careful not to overmix the batter. Set aside and keep cold.

3) When ready to fry, heat oil in a deep wok or casserole. Dredge prawns in all-purpose flour and dust off excess. Dip in tempura batter and deep-fry in batches until golden, about 3 minutes over medium heat. Drain on paper towels.


Compiled Recipe – Madeleines


* 4 eggs
* 1 cup + 2 tbsp sugar
* 1 tsp vanilla extract
* 1 lemon zest, grated
* salt
* 2 cups all purpose flour, sifted
* 1 cup unsalted butter, melted and cooled

1) Pre-heat oven to 375◦F to 400◦F. Grease and flour 2 to 3 madeleine mold pans. Set aside.

2) Beat eggs, sugar, vanilla extract, lemon zest and salt until light. Fold in flour and melted butter alternately.

3) Pipe the batter into prepared madeleine molds. Bake for 10 to 15 minutes or until done.



Compiled Recipe – Red Velvet Pancakes

Red Velvet Pancakes

* 1 cup all purpose flour
* 3 tsp baking powder
* 1 tbsp unsweetened cocoa powder
* salt (to taste)
* 1 ½ tbsp sugar
* 1 large egg, beaten
* ¾ cup buttermilk
* 2 tbsp butter, melted, plus more to cook
* 2 tbsp red food coloring
* semi-sweet chocolate chips (to top)
* toasted almonds (to serve)
* 1 (8 ounce) pack cream cheese, at room temperature
* 1 cup powdered sugar, plus extra, to dust
* 1 tsp vanilla extract
* ¼ cup whole milk

1) Sift together flour, baking powder, cocoa powder, salt and sugar into a bowl.

2) Add egg, buttermilk and food coloring; mix until just combined.

3) Melt butter in a pan over medium low heat. Pour ¼ cup batter onto the center and swirl pan to form a circle. Cook for 30 seconds then top with chocolate chips, if using. Cook until bubbles appear on the surface, about 30 seconds more. Flip and cook for 1 minute. Set aside. Repeat with remaining batter.

4) Make the cream cheese frosting: Whisk cream cheese in a bowl. Whisk in sugar, vanilla and milk until smooth.

5) Top pancakes with cream cheese frosting. Sprinkle with almonds and dust with confectioners’ sugar, if desired.



Compiled Recipe – Corn Chip Crusted Fried Chicken

Corn Chip Crusted Fried Chicken

* 1 (200 gram) bag corn chips
* 1 cup all purpose flour
* ½ lemon
* 2 large eggs
* 2 quarters chicken legs, quartered
* 2 fillets chicken breasts, halved
* oil (for frying)

1) In a deep sauté pan over medium heat, heat enough oil for pan frying.

2) Place corn chips in a blender. Process until finely ground. Transfer to a plate. Stir in flour and salt and pepper to taste.

3) Squeeze juice from lemon onto a shallow plate. Beat in eggs. Season with salt and pepper.

4) Season chicken with salt and pepper. Dip into egg, then into corn chip flour mixture. Set aside. Repeat with remaining chicken pieces.

5) Fry chicken in hot oil in batches until cooked through. Drain on a rack with paper towels. Serve with ketchup and rice.



Compiled Recipe – Bizcochos Borrachos

Bizcochos Borrachos

* 4 pieces egg, separated
* ½ cup sugar
* ¾ cup all purpose flour
* 1 tsp baking powder
* sweetened whipped cream
* almonds, sliced
* ground cinnamon
* 1/3 cup sugar
* 1 cup water
* 1 ½ tbsp honey
* ½ tsp ground cinnamon
* orange zest
* 3 tbsp brandy

1) Pre-heat oven to 350◦F. Grease and flour the bottom of an 8×2-inch square or round pan.

2) In a bowl, beat the egg yolks with sugar until thick and light yellow in color. Set aside.

3) In another bowl, beat the egg whites until stiff but not dry. Fold in the yolk mixture.

4) Combine flour and baking powder then sift over the batter. Carefully fold into the beaten egg mixture.

5) Pour into the pan and bake until cake springs back when lightly touched, about 20 minutes.

6) To make the syrup, combine the sugar, water, honey, cinnamon and orange peel in a saucepan. Bring to a boil then let boil for a minute.

7) Remove from heat and take out the orange peel. Stir in brandy, rum or liqueur. Cool.

8) Prick the baked cake with a toothpick all over. Pour the syrup over the cake and let stand so cake gets to absorb the syrup.

9) Cut into portions and plate. Before serving, top with whipped cream and almonds then dust with some ground cinnamon.