Compiled Recipe – Carrot Cake With Cream Cheese Frosting

Carrot Cake With Cream Cheese Frosting

* 2 cups all purpose flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* ½ tsp salt
* 2 teaspoons ground cinnamon
* 4 large eggs
* 1 ¼ cup vegetable oil
* 2 cups sugar
* 2 teaspoons vanilla extract
* 3 cups carrots, grated
* 1 cup walnuts, chopped
* walnuts, chopped (for garnish)
* ½ cup unsalted butter, softened
* 1 (225 gram) bar cream cheese, softened
* 4 cups confectioners’ sugar
* 1 tsp vanilla extract

1) Pre-heat oven to 350◦F. Grease and flour 2 (6-inch) round cake pans. Line the bottoms with parchment paper.

2) Whisk together flour, baking soda, baking powder, salt and cinnamon in a bowl. Set aside.

3) In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs, oil, sugar and vanilla on medium speed. Slowly add flour mixture. Add carrots and mix until combined. Do not over mix. Gently fold in walnuts using a spatula. Divide batter between evenly prepared pans.

4) Bake for 40 to 50 minutes or until a toothpick inserted in the center of each cake comes out clean (check every 5 minutes after the 40 minute mark until the toothpick comes out clean). Cool in pan for 10 minutes, then turn onto a wire rack and cool completely.

5) Meanwhile, make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese on medium speed. Mix until smooth. Turn speed to low then slowly add confectioners’ sugar and vanilla. Increase speed and beat until smooth and creamy.

6) Once cakes are cooled completely, evenly cut each cake in half horizontally to make 4 layers. Place a layer on a cake plate or cake stand. Spread ¼ of the frosting evenly on top of the cake. Top with another layer and frost again. Repeat layering with remaining layers and frosting. Top cake with edible flowers or walnuts.



Compiled Recipe – Chicken a la King

Chicken a la King

* 2 tbsp butter
* 1 tbsp olive oil
* 2 tbsp white onions, chopped
* 1 tbsp garlic, chopped
* 1 bay leaf
* 2 tbsp all purpose flour
* 1 (250 mL) pack all purpose cream
* 400 grams chicken breast, cut into 1-inch cubes
* ¾ cups button mushrooms, sliced
* ¾ cups bell pepper, red and green, cubed
* ¼ cup water, or as needed
* salt (to taste)
* ground black pepper (to taste)
* lemon juice (optional)

1) Heat butter and olive oil in a saucepan over medium heat. Sauté onions, garlic and bay leaf. Add flour and continue to cook for 2 to 3 minutes. Add cream and mix well.

2) Add chicken, mushrooms and bell peppers. Simmer to 3 to 5 minutes or until chicken is cooked. Water may be added to thin out the sauce, if necessary. Season to taste. Squeeze in lemon juice while off the heat if desired. Garnish with chopped parsley.



Compiled Recipe – Old Bay Seasoned Camaron

Old Bay Seasoned Camaron

* ½ can all purpose flour
* ½ cup cornstarch
* 2 tsp old bay seasoning, divided
* ¾ cup water, old bay seasoning
* 1 kilo tiger prawns, deveined, head and shells removed
* ½ cup mayonnaise
* 1 tbsp milk
* salt (to taste)
* ground black pepper (to taste)
* oil (for frying)

1) Pre-heat a deep sauté pan over medium heat with enough oil to reach about halfway up the sides.

2) Meanwhile, in a large bowl, mix flour, cornstarch , 1 teaspoon Old Bay Seasoning and water with a whisk. Season with salt and pepper to taste.

3) Once oil is hot enough, grab a prawn by the tail and dip in the batter, letting any excess drip off. Gently place in the hot oil and cook until browned and prawns are lighter in weight. Drain on paper towels. Repeat with remaining prawns and batter.

4) Make the dip: In a small bowl, mix mayonnaise, milk and remaining Old Bay. Serve with camaron.




Compiled Recipe – Milo Chocolate Brittle

Milo Chocolate Brittle

* ½ cup all purpose flour
* 1 tbsp cocoa powder
* 1 cup chocolate powder or Milo chocolate milk powder
* ¾ tsp baking soda
* ¼ tsp salt
* ½ cup butter
* 1 tsp vanilla extract
* 1 large egg white
* ½ cup semi-sweet chocolate chips

1) Pre-heat oven to 350◦F. Place parchment paper on a baking tray. Place parchment paper on a baking tray. Set aside. Whisk together flour, cocoa powder, Milo, baking soda and salt in a bowl. Set aside.

2) Melt butter in a large microwaveable bowl on High for 30 seconds. Let cool. Stir in vanilla extract and egg white.

3) Dump flour mixture into the egg white mixture and stir just until combined. Reserve about 2 tablespoons chocolate chips and the rest of the chips into the batter. Mixture will look like brownie batter.

4) Pour batter onto the parchment paper. Using an offset spatula, spread the batter until just as thick as the chocolate chips. Sprinkle reserved chocolate chips on top. Bake in the oven for about 25 minutes or until firm all over and crisp on all the edges. Set aside to cool completely on a cooling rack. Break into pieces once cool.


Compiled Recipe – Carrot Bars

Carrot Bars

* 1 cup all purpose flour
* 1 tsp ground cinnamon
* ¼ tsp ground nutmeg
* ½ tsp baking soda
* ¼ tsp salt
* ¾ cup sugar
* ½ cup vegetable oil
* ½ tsp vanilla extract
* 2 small eggs
* 1 cup carrots, peeled and grated
* ½ cup zucchini, grated
* ¼ cup cream cheese, softened
* 1 tbsp butter, at room temperature
* ¾ cup confectioners’ sugar, plus extra, to dust
* 1/8 cup cocoa powder, unsweetened

1) Pre-heat oven to 350◦F. Line an 8×5-inch baking pan with parchment.

2) Mix flour, cinnamon, nutmeg, baking soda and salt in a bowl.

3) Mix sugar, oil and vanilla in another bowl. Mix in eggs one at a time.

4) Gradually add flour mixture to egg mixture and mix just until combined.

5) Fold in carrots and zucchini.

6) Pour batter into pan. Bake until a toothpick inserted in the center comes out with a few moist crumbs, about 30 to 35 minutes. Let cool before slicing into squares.

7) Make the frosting: Mix cream cheese and butter until combined. Add sugar and cocoa; mix until smooth. Spread on top of bars. Dust with confectioners’ sugar.




Compiled Recipe – Pork Tonkatsu

Pork Tonkatsu

* 4 pork chops, butterflied, skin and fat removed
* 2 tsp sesame oil
* ½ cup all purpose flour
* 1 large egg, beaten
* 1 cup Japanese breadcrumbs
* tonkatsu sauce (to serve)
* salt (to taste)
* ground black pepper (to taste)
* oil (for pan frying)

1) Flatten pork chops then pound until thin, using the flat side of a meat mallet. Rub sesame oil into pork chops, then season with salt and ground black pepper on both sides.

2) Prepare the breading station: Lightly dredge pork chops in flour, dunk in egg, then into panko breadcrumbs. Press breadcrumbs on the surface if needed. Repeat with remaining pork chops.

3) Heat a frying pan with enough oil for pan-frying over medium heat. Pan fry pork chops in hot oil until browned on both sides and pork is cooked through. Drain on a rack over paper towels. Set aside.

4) To serve, fill 4 bowls with steamed rice. Cut each pork chop into strips on a cutting board. Place on top of rice and drizzle with tonkatsu sauce. Serve with more sauce on the side.


Compiled Recipe – Butternut Squash Cupcakes

Butternut Squash Cupcakes

* ½ cup unsalted butter, softened at room temperature
* 1 cup cream cheese , softened at room temperature
* 1 tsp vanilla extract
* 3 to 3 ½ cups confectioner’s sugar, sifted
* 3 medium eggs
* 1 cup squash, butternut variety, pureed
* 1 ½ cup brown sugar, packed
* 1 to 2 tsp ground cinnamon or to taste
* 1 ½ tsp nutmeg, freshly grated
* 2 ¾ tsp baking powder
* ½ tsp sea salt, coarse
* ¾ cup vegetable oil
* 2 cups all purpose flour, sifted
* ¾ cup milk

1) Pre-heat oven to 350◦F. Line 24 muffin cups with cupcake liners.

2) Make the cream cheese frosting: In the bowl of an electric mixer fitted with the whisk attachment, whip butter, cream cheese and vanilla until light and completely combined. Add 3 cups sugar and whip until fluffy. If the frosting is too loose, add remaining sugar, 1 tablespoon at a time, until you reach your desired consistency. Set aside.

3) Portion batter among prepared cups. Bake for 15 to 18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool in pans for 10 minutes. Transfer to wire racks to cool completely.

4) Frost cooled cupcakes with cream cheese frosting. Refrigerate to set. Cupcakes will keep in the refrigerator for 2 to 3 days.




Compiled Recipe – Pork Chops with Corn

Pork Chops with Corn

* 4 pork chops, butterflied
* 1 tsp ground sage
* ¼ cup butter, divided
* 1 cup sweet kernel corn, drained
* ¼ cup pimiento, chopped finely
* 1 tsp orange zest
* 1 tsp rosemary leaves
* ¾ cup pork stock, divided
* 1 tbsp mustard
* 1 tsp all purpose flour
* ½ tsp salt (to taste)
* ½ tsp ground black pepper (to taste)

1) Season pork chops with sage, salt and pepper on all sides. Melt half of the butter in a frying pan over medium heat. Brown pork chops on both sides. Pour in ½ cup of stock in the pan, cover and let simmer for 7 minutes until pork chops are cooked through, flipping halfway through. Remove from pan and transfer to a tray. Set aside.

2) Meanwhile, in a small sauté pan over medium heat, melt half of the remaining butter. Sauté corn until heated through. Stir in orange zest and pimiento. Season with salt and ground black pepper. Remove from heat and divide equally among 4 plates.

3) Make gravy by melting remaining butter in the same pan as the corn. Stir in rosemary and mustard. Sprinkle in flour and cook, stirring. Whisk in remaining stock and cook until thickened.

4) Top corn mixture with a pork chop and serve while hot with the gravy on the side.



Compiled Recipe – Fried Chicken a la Pobre

Fried Chicken a la Pobre

* 3 cloves garlic, peeled, smashed
* ¾ cup soy sauce
* 1 tsp ground black pepper
* 12 ½ kilo chicken , cut into 8 pieces
* 2 tbsp canola oil, or more (for deep frying)
* 3 cloves garlic, peeled, sliced thinly
* 1 cup all purpose flour
* 3 tbsp adobo flavored mix
* ¾ cup water
* 1 tsp vinegar
* salt (to taste)
* ground black pepper (to taste)

1) In a large bowl , combine garlic, soy sauce and ground black pepper. Season chicken pieces with salt and ground black pepper. Place chicken in soy sauce mixture, turning to coat. Cover and let marinate for at least 30 minutes or overnight.

2) Meanwhile, make garlic chips: Heat oil in a frying pan over low heat. Add garlic chips and fry until golden brown. Remove with slotted spoon and transfer onto paper towels. Set aside until ready to serve.

3) Make gravy: Whisk flour and adobo mix together. In the pan using the oil used to cook the garlic, add 2 tablespoons of the flour mixture; set aside remaining mixture for chicken. Stir to mix. Pour in water, whisking to prevent lumps. Bring to a simmer and let mixture thicken. Season with vinegar, salt and more ground black pepper to taste. Keep warm.

4) When ready to cook the chicken, heat enough oil in a deep sauté pan to deep fry chicken on medium heat. Drain marinade from chicken. Dredge chicken pieces in the seasoned flour mixture. Add chicken to the pan in batches to avoid crowding. Drain on a rack over paper towels. Sprinkle with garlic chips and serve with gravy.


Compiled Recipe – Cheesy Chicken Nuggets

Cheesy Chicken Nuggets

* ½ kilo chicken breast fillets, chopped small
* 2 cups mozzarella cheese, finely grated
* 1 cup sweet kernel corn
* 2 large eggs
* ½ cup all purpose flour
* 1 ½ L canola oil (for deep frying)
* 1 cup mayonnaise (for serving)
* salt (to serve)
* ground black pepper (to taste)

1) In a large bowl, combine chicken, cheese, corn , eggs and flour. Season to taste with salt and ground black pepper. Set aside.

2) In a deep saute pan over medium heat, heat enough oil for deep frying. Test seasoning of fritter batter and adjust.

3) Drop the chicken mixture by the heaping tablespoon into the hot oil. Avoid crowding the pan. Use a slotted spoon to remove fritters as each floats to the top. Drain on a rack over paper towels.

4) Meanwhile, mix the mayonnaise and mustard together. Serve fritters immediately with the mayo-mustard dip or pack together with steamed rice.