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 – Mini Chicken Burgers with Cream Sauce

Mini Chicken Burgers with Cream Sauce

* ½ kilo ground chicken
* 5 teaspoons prepared pesto, divided
* ¼ cup dry breadcrumbs
* ¼ cup parmesan cheese, grated
* ½ cup all purpose cream
* 1/3 cup fresh milk
* salt (to taste)
* ground black pepper (to taste)
* oil (for frying)

1) In a large bowl, mix ground chicken, 3 tsp pesto, breadcrumbs, Parmesan and ¼ tsp each salt and pepper. Cook a small portion of the meat to test for seasoning. Adjust seasoning as needed.

2) Using an ice cream scoop, divide meat into 8 portions. Press each mound with your palm into a thin patty. Press your thumb into the center of each to make an indentation.

3) Heat about 2 tbsp oil in a large frying pan over medium heat. Add enough patties to not crowd the pan and cook until browned on both sides and cooked through. Drain on a rack over paper towels.

4) Meanwhile, mix remaining pesto, cream and milk together. Serve chicken patties with pesto cream and rice.




Compiled Recipe – White Chocolate Coffee Loaf

White Chocolate Coffee Loaf

* 4 ½ to 5 cups all-purpose flour
* ¾ tsp salt
* ½ cup sugar
* 2 ¾ tsp instant dry yeast
* ¾ cup unsalted butter, softened
* ¾ cup fresh milk
* 2 pieces egg
* vegetable oil

1) Prepare Basic Sweet Dough Recipe: Using a whisk of fork, mix 4 ½ cups flour, salt and sugar in a large bowl. Add instant yeast and mix again. Rub or cut into butter into the dry ingredients until incorporated. Mix milk and eggs in another bowl. Pour into flour mixture. Mix until the dough mixture becomes together. If the mixture is sticky, add a little more flour. Transfer dough to a clean, floured work surface and knead for 10 to 12 minutes or until dough becomes smooth and elastic.

Perform the windowpane test: Gently stretch a small piece of dough; if it breaks, continue kneading. The dough is ready when you can stretch it into a thin film without breaking.

2) Tuck the edges underneath to form a ball and smoothen the top. Rub dough with vegetable oil and place in an oiled bowl. Cover bowl with a damp kitchen towel. Let dough until rest until it doubles in size, about 30 minutes to 1 hour.

Once double in size, make an indention in the dough with your finger; dough should not spring back. Punch down dough. Transfer to a clean, floured work surface and shape into desired form.

3) Make the white chocolate coffee filling: Heat cream in a heavy-bottomed pot until boiling. Add white chocolate and milk. Stir in coffee powder and flour. Set aside.

4) Make the walnut paste: Combine walnuts and sugar in a food processor. Process until very fine. Add egg white and vanilla. Mix well and set aside.

5) Make the streusel topping: Mix all ingredients together in a bowl. Using your hands, rub in butter until mixture resembles coarse crumbs. Refrigerate until ready to use.

6) Meanwhile, grease 2 (8-x5-inch) loaf pans with shortening.

7) With a bench scraper or knife, slice a log lengthwise in half. Pinch the tops of each half together. Twist the 2 halves together, crossing 1 half over the other a couple of times. Pinch the two ends together and tuck edge in the bottom securely. Transfer to prepared loaf pan. Repeat with remaining log.

8) Brush tops of loaves with oil or butter. Sprinkle with streusel topping and let rest until loaves double in size.

9) Pre-heat oven to 350◦F.

10) Bake for 30 to 35 minutes. Let loaves cool in pans for 10 minutes. Remove from pans and let cool on a wire rack.


Compiled Recipe – Burger Steak with Gravy

Burger Steak With Gravy

* 500 grams ground beef
* ½  medium white onion, chopped
* 1 large egg
* 2 tbsp fresh milk
* 3 tbsp soy sauce
* 2 tsp brown sugar
* ½ tsp salt
* 1 tsp ground black pepper
* 1 tbsp vegetable oil
* 1 tbsp butter
* ½ medium white onion, chopped
* 125 grams fresh white button mushrooms, sliced
* 1 (411 gram) can beef broth, about 1 ¾ cups
* 1 tbsp soy sauce
* 3 tbsp whole milk
* 1 tbsp cornstarch, dissolved in 1 tablespoon water
* salt (to taste)
* ground black pepper (to taste)
* vegetable oil (for frying)
* 4 cups white rice, cooked
* 4 eggs, cooked sunny side up (to serve)

1) Make the burgers: Combine all the ingredients in a bowl. Cover and refrigerate for 30 minutes or until ready to cook.

2) Make the mushroom gravy: Heat oil and melt butter in a saucepan over medium heat. Add onions and sauté until lightly browned. Add mushrooms and cook for 1 minute. Add broth, soy sauce and milk. Bring to a boil then lower heat and simmer for 2 to 3 minutes. Add cornstarch mixture and simmer until slightly thick, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Set aside and keep warm.

3) Heat oil in a frying pan over medium heat. Divide burger mixture into 4 portions and form into oval patties. Pan-fry until cooked and brown, about 3 to 4 minutes per side. Drain on paper towels.

4) Place 1 cup rice each on 4 plates. Top with burger patties, mushroom gravy and sunny side up eggs. Serve hot.



Compiled Recipe – Spaghetti and Meatballs

Spaghetti and Meatballs

* 3 slices bread, made into breadcrumbs
* 1/3 cup fresh milk, or as needed
* 1 (500 gram) pack spaghetti noodles
* 3 tbsp olive oil
* 1 medium white onion, peeled, chopped
* 2 tbsp tomato paste
* 1 (800 gram) can whole peeled tomatoes
* ¼ kilo ground pork
* ¼ kilo ground beef
* 4 slices bacon, chopped
* 1/3 cup parsley leaves, chopped
* 1 large egg
* 1 cup parmesan cheese, grated
* salt (to taste)
* ground black pepper (to taste)
* oil (for deep frying)

1) In a large wet breadcrumbs with milk. Set aside. Cook spaghetti according to package directions. Drain. Keep warm.

2) Meanwhile, heat olive oil in a sauté pan over medium heat. Sauté onion until translucent. Transfer half the onions to the bread mixture. Stir tomato paste into the pan. Add tomatoes, breaking up the fruit. Stir tomato paste into the pan. Season with salt and ground black pepper to taste. Set aside.

3) Prepare pot for deep frying. Then, mix wet breadcrumbs (will look like paste) , onions, ground meats, bacon, parsley, egg and Parmesan cheese. Test for seasoning by cooking a small portion; adjust as needed. Using an ice cream scoop, make 20 2-inch round meatballs. Deep fry meatballs until browned. Drain on a rack over paper towels.

4) Toss cooked spaghetti with tomato sauce. Serve with meatballs.



Compiled Recipe – Creamy Spinach Pasta

Creamy Spinach Pasta

* 340 grams linguine
* 2 tbsp butter
* 3 cloves garlic, peeled, chopped
* ½ cup spinach, canned, drained, squeezed of water
* ½ cup asparagus, canned spears, drained, cut into 1-inch lengths
* 1 (225 gram) block cream cheese, softened , cubed
* ¼ cup fresh milk
* ¼ cup sour cream
* ½ cup parmesan, freshly grated
* salt (to taste)
* ground black pepper (to taste)

1) Bring a pot of salted water to a boil. Cook linguine according to package directions. Drain and keep warm.

2) Meanwhile, in a large sauté pan over medium heat, melt butter then sauté garlic until fragrant. Add spinach, asparagus and stir to mix.

3) Add cream cheese and stir. Cook until cream cheese has melted into the spinach mix. Stir in milk and sour cream. Cook, stirring only until heated through.

4) Toss in pasta. Top with parmesan cheese and parsley. Serve hot.



Compiled Recipe – Chunky Crab Soup

Chunky Crab Soup

* 1 tbsp oil
* 2 tbsp butter
* 1 medium red onion, finely chopped
* 12 crab sticks, chopped, plus more for garnish
* 1 cube shrimp bouillon
* ¼ cup all purpose flour
* 2 cups fresh milk
* 1 cup water
* salt (to taste)
* ground black pepper (to taste)

1) In a pot over medium heat, heat oil and melt butter. Add onion and cook until translucent.

2) Stir in crab sticks and cook until softened. Add bouillon cube and let dissolve in the oil. Sprinkle in flour over crab mixture. Stir to mix and absorb the oil.

3) Pour in milk and water and stir to dissolve flour into water mixture. Bring to a boil and then simmer until thickened. Season to taste with salt and ground pepper.

4) To serve, ladle into bowls and top with more chopped crab sticks. Serve with crackers on the side.


Compiled Recipe – Ham and Corn Croquettes

Ham and Corn Croquettes

* ½ kilo potatoes, peeled
* 3 tbsp unsalted butter
* ¼ cup fresh milk
* 1 cup ham, finely chopped
* ½ cup queso de bola, grated
* ½ cup sweet kernel corn
* 1 large egg , beaten
* 1 cup panko breadcrumbs
* salt (to taste)
* ground black pepper (to taste)
* lemons (for serving)
* canola oil (for deep frying)

1) Pour enough water in a medium pot to cover potatoes about 1 inch. Place over medium high heat and bring to a boil. Simmer until potatoes are tender. Transfer to a large bowl and mash with butter and milk. Season with salt and black pepper to taste. Let cool enough to touch.

2) Mix ham, cheese, corn and egg into the potato mixture. Roll about ½ cup mixture into a thick log and roll into panko breadcrumbs. Transfer to a baking sheet. Repeat with remaining potato mixture. Chill until firm.

3) Heat enough oil in a deep sauté pan over medium heat to cover croquettes. Gently add croquettes to the hot oil and fry until browned on all sides. Drain on paper towels. Serve while warm with lemon wedges.


Compiled Recipe – French Toast Rolls

French Toast Rolls

* 1 tbsp ground cinnamon
* ¼ cup brown sugar
* 1 large egg
* 1 cup fresh milk, divided
* ½ cup butter, softened, divided
* 12 bread slices, crusts removed if desired
* ½ cup cream cheese, softened
* ¼ cup sugar

1) In a small bowl, combine ground cinnamon and sugar. Set aside. In another bowl, beat egg, ½ cup milk and 1 tablespoon of the cinnamon mixture.

2) On a cutting board, flatten bread slightly with a rolling pin. Brush with softened butter then sprinkle with cinnamon mixture. Roll into a log then set aside. Repeat with remaining bread.

3) Heat a frying pan over medium heat. Brush surface with butter. Dunk just enough rolls to fill the pan into the egg mixture, then quickly add to the pan. Fry until browned on all sides. Remove from pan and keep warm.

4) Meanwhile, whisk cream cheese and sugar in a saucepan. Stir in milk. Bring to a simmer over medium heat, until sugar has melted and mixture is heated through. Drizzle over cinnamon rolls. Serve.


Compiled Recipe – Steamed Chocolate Cake

Steamed Chocolate Cake

* ½ cup plus 2 tbsp cake flour
* 1 tbsp dutch-processed cocoa powder
* ½ tsp salt
* ½ cup unsalted butter, softened
* ¾ cup sugar
* 1 large egg
* ½ tsp salt
* ½ cup unsalted butter, softened
* ¾ cup sugar
* 1 large egg
* ½ tsp vanilla extract
* 1 tbsp fresh milk
* 2 tbsp semi-sweet chocolate, chopped
* ice cream (to top)
* ½ cup dark chocolate, chopped
* ½ cup all purpose cream

1) Grease 2 (4-inch) heatproof bowls or mugs. Set aside.

2) Sift cake flour, cocoa powder and salt into a bowl.

3) Cream butter and sugar in another bowl using a wooden spoon until smooth. Add egg and vanilla extract; mix until well combined. Add flour mixture and mix; mix until well combined.

4) Divide batter between prepared bowls. Top each with 1 tablespoon chopped chocolate. Cover with parchment paper and foil.

5) Place bowls inside a large lidden pan over high heat. Fill pan with water until halfway up the bowls. Cover and steam for 18 to 20 minutes or until firm. Remove bowls from the pan and place on a wire rack to cool slightly.

6) Make the chocolate ganache: Mix chocolate and cream in a microwaveable bowl. Microwave on low at 30-second intervals until chocolate is melted. Let cool.

7) Pour ganache over bowls. Serve warm, topped with whipped cream or ice cream. Garnish with nuts and chocolate shavings, if using.