Compiled Recipe – Pomegranate Martini

Pomegranate Martini

* 2 cups (16 ounces) vodka
* 1 cup (8 ounces) orange liqueur such as Cointreau
* 1 cup (8 ounces) pomegranate juice
* 1/3 cup pomegranate seeds
* juice of 1 lemon
* lemon twists from lemon peel
* rosemary sprigs

1) Combine the vodka, orange liqueur, pomegranate juice, and lemon juice in a pitcher and refrigerate until ready to use.

2) Dip rims of the martini glasses in a shallow bowl with ¼ inch of water then roll rims in gold sugar.

3) Fill martini glasses with pomegranate mixture, a tablespoon of pomegranate seeds, lemon twists and garnish with rosemary sprigs.

4) Serve over ice if desired.

Notes: adapted from Oprah magazine





Compiled Recipe – Cheesy Baked Salmon

Cheesy Baked Salmon

* 2 (200 gram) fillets salmon
* 4 cloves garlic
* ½ lemon, juice only
* ¼ cup mayonnaise
* 1 tsp. sugar
* 1 tsp. liquid seasoning
* ¼ cup quick melting cheese, grated

1) Pre-heat a toaster oven. Line baking sheet with foil.

2) Rub salmon fillets with garlic, lemon juice, salt and pepper. Arrange fillets, skin side down, on baking sheet.

3) Mix together mayonnaise, sugar and liquid seasoning in a bowl. Spoon mixture over salmon fillets then top with grated cheese.

4) Bake in the pre-heated toaster oven until cheese is melted and fish flakes easily, about 10 to 12 minutes depending on your preferred doneness. Serve immediately.



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 – Shrimp in Lemon Sauce

Shrimp in Lemon Sauce

* ½ kg shrimp, heads removed, deveined
* 4 tbsp butter
* 2 cloves garlic, peeled, chopped
* ½ cup beer, lager
* 1 medium red onion, peeled, thinly sliced
* ½ lemon, juiced
* salt (to taste)
* ground black pepper (to taste)

1) Bring steamer to a simmer according to the manufacturer’s instructions. Add suahe. Steam for 5 minutes or until shrimps are opaque and bright orange throughout.

2) Melt butter, meanwhile, in a frying pan over medium heat. Add garlic, beer, onion and lemon juice. Bring to a simmer. Season with salt and ground black pepper, to taste. Let reduce until shrimps are done cooking.

3) Transfer shrimps to the pan with the lemon sauce. Baste. Serve immediately.



Compiled Recipe – Beer Boiled Shrimp

Beer-Boiled Shrimp

* 4 tbsp butter, unsalted
* 2 cloves garlic, chopped
* 1 cup beer
* 1 kilo shrimp, medium sized, cleaned
* ½ tsp cayenne pepper
* ½ tsp hot sauce
* ½ tsp Worcestershire sauce
* salt and pepper
* 1 small lemon, sliced into wedges
* 1 tbsp chopped flat-leaf parsley

1) Melt butter in a large pot over medium heat. Sauté garlic. Add beer and bring to a boil.

2) Add shrimps, cayenne pepper, paprika , hot sauce, Worcestershire sauce, salt and pepper. Cook for about 4 to 6 minutes. Stir to make sure shrimps are cooked evenly. Remove shrimps using a slotted spoon.

3) Let sauce reduce to half. Squeeze some lemon juice into the sauce and sprinkle with parsley. Pour over shrimps and serve on the side. Serve with lemon wedges.



Compiled Recipe – Sparkling Lemonade

Sparkling Lemonade

* 3 thin rounds lemon
* 2 sprigs fresh thyme, tarragon or oregano
* 1 tbsp caster sugar
* ½ cup ginger beer (cold), divided
* ¾ cup sparkling white wine, or Prosecco

* Muddle lemon rounds, fresh thyme, tarragon or oregano and caster sugar in a tall glass. Top with cold ginger beer and sparkling white wine.



Compiled Recipe – Lemon Bars

Lemon Bars


(For base)
* 2 cups sifted flour
* ½ cup powdered sugar
* 1 cup butter

(For top)
* 4 large beaten eggs
* 2 cups white sugar
* 1/3 cup lemon juice
* ¼ cup flour
* ½ tsp baking powder
* ½ tsp fresh lemon rind (optional)

1) For the base mix the butter into the flour and sugar.

2) Mix with hands until it clings together.

3) Press into a 13 x 9 x 2-inch pan.

4) Bake at 350°F for 20-25 minutes or until lightly browned.

5) For the filling, beat together eggs, sugar and lemon juice.

6) Sift together flour and baking powder.

7) Stir into egg mixture.

8) Pour over baked, cooled crust.

9) Bake at 350°F for 25 minutes.

10) Cool and sprinkle with powdered sugar.

11) Cut into bars.


Compiled Recipe – Spicy Beef Noodle Stir Fry

Spicy Beef Noodle Stir Fry

* 2 tbsp oyster sauce
* 1 tbsp soy sauce
* juice of half a lemon
* 1 tbsp ground black pepper, plus extra
* 1 tsp sugar
* 1 tbsp cornstarch
* salt (to taste)
* 1 (200 gram) strip loin steak, slice thinly against the grain
* 2 tbsp sesame oil
* 2 cloves garlic, chopped
* 1 large onion, sliced into half moons
* 1 medium red bell pepper, sliced thinly
* 1 tbsp ginger, minced
* 2 pcs bird’s eye chili (siling labuyo), chopped
*  150 grams flat rice noodles, 3 mm thick, cooked according to package directions
* cilantro (to serve)
* lemon, cut into wedges (to serve)

1) Combine oyster sauce, soy sauce, lemon juice, ¼ cup water, 1 tablespoon pepper and sugar in a bowl. Set aside.

2) Season cornstarch with salt and pepper. Pat beef dry with paper towels then dredge in seasoned cornstarch.

3) Heat oil in a wok or large pan over high heat. Sauté garlic until golden. Add beef and cook until brown. Set beef aside.

4) Add onions and red bell peppers to the same pan; cook until softened. Lower heat to medium. Add ginger, chilies and oyster sauce mixture. Simmer for 3 minutes.  Add rice noodles and toss to coat. Add beef and mix. Serve with cilantro and lemon wedges.




Compiled Recipe – Homemade Chicken Nuggets

Homemade Chicken Nuggets

* ½ cup milk
* juice from half a lemon
* ½ tsp garlic powder
* ¼ cup parmesan cheese
* 1 tsp paprika powder (to taste)
* salt and pepper (to taste)
* 250 grams skinless chicken breast fillets, sliced into 1 ½-inch squares
* oil (for frying)

(for the breading)
* ½ cup all purpose flour
* ¼ tsp garlic powder
* Japanese breading
* 1 egg, beaten
* salt (to taste)
* pepper (to taste)

1) Combine milk, lemon juice, garlic powder, salt, and pepper in a bowl. Add skinless chicken breast fillets. Marinate, covered, in the refrigerator for 1 hour or overnight.

2) Prepare the breading: Combine all-purpose flour, garlic powder, and salt on a plate. Place 1 egg in a bowl and breading seasoned with paprika and Parmesan cheese on another plate.

3) Dredge the chicken fillet with flour, dip in the egg, coat with breading. Fry until golden brown.

4) Drain on paper towels and serve with preferred dipping sauce.



Compiled Recipe – Lemon Meringue Tart

Lemon Meringue Tart

* 2 cups graham cracker crumbs
* ½ cup unsalted butter, melted
* 8 large egg yolks, whisked slightly
* 2 (300 mL) cans condensed milk
* ½ cup fresh milk
* ½ cup lemon juice
* candied lemons
* 1 cup plus 1 tbsp sugar
* ½ tbsp corn syrup
* ¼ cup egg whites
* ¼ tsp cream of tartar
* ½ tsp vanilla extract

1) Pre-heat oven to 350˚F. Line and grease a 9-inch pan.

2) Mix crumbs and butter well. Press onto the bottom and up the sides of the prepared pan. Bake for 15 minutes. Cool.

3) Place egg yolks in a bowl. Combine condensed milk and fresh milk in a saucepot over low heat. Pour and mix 1/3 of the hot milk mixture in yolks. Add yolk mixture back to the saucepot. Stir in lemon juice.

4) Pour filling into crust and bake for 20 to 25 minutes or until set. Let tart cool and chill overnight.

5) Make the meringue: Combine sugar, corn syrup and ¼ cup water in a pot over medium heat. Cover and boil for 7 minutes. Uncover and clip a candy thermometer on the side. Boil until temperature reads 240˚F.

6) In an electric mixer, whip egg whites and cream of tartar on medium speed. Once syrup reaches 240˚F, pour it into the egg whites in a slow, steady stream. Turn speed to high and beat until fluffy. Fold in vanilla.

7) Pipe meringue eventually on top of tart. Brown meringue with a blowtorch, if desired. Garnish with candied lemons.