Mango & Nata De Coco Konnyaku Jelly

Recipe and picture from http://babeinthecitykl.blogspot.com

1. Follow directions on the pack of konnyaku jelly powder. Substitute some of the water for mango juice that came with the nata de coco. Adjust sweetness by reducing the sugar asked for in the directions.
2. Cube some mangoes and drained nata de coco. Place these into individual jelly moulds.
3. Add in the konnyaku into the moulds.
4. Allow the jellies to cool down before refrigerating them.
5. To serve, use a sharp knife and give it a gentle slide on the side to remove them from the moulds.

Vegan Lemon Cheesecake

Recipe and picture from http://bakingsheet.blogspot.com

Ingredients
1-14 oz package firm silken tofu
1-8 oz package Better than Cream Cheese
2/3 cup sugar
¼ cup lemon juice
½ tsp almond extract
2 tbsp cornstarch
1-9 inch pie crust

Method
1. Preheat oven to 350F.
2. Place silken tofu and vegan cream cheese in the food processor. Process for 1 minute, then add sugar. Process until smooth and no sugar granules remain, 3-5 minutes.
3. In a small bowl, combine lemon juice and almond extract. Whisk in cornstarch. Pour mixture into the food processor and process until very smooth. Pour into prepared crust and bake for 45 minutes.
4. Allow to cool at room temperature for 2 hours, then refrigerate overnight.
Serves 10

Double-Layer Pumpkin Cheesecake

Recipe and picture from http://blog.fatfreevegan.com

Ingredients
8 ounces Tofutti Better Than Cream Cheese
12 ounces light firm silken tofu (or extra-firm)
1/2 cup agave nectar (or sugar)
2 tablespoons cornstarch
1 1/2 tablespoons lemon juice
1/2 teaspoon vanilla

1/2 cup pumpkin puree (canned, not pumpkin pie mix)
2 teaspoons rum (optional)
3 tablespoons brown sugar or natural sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon grated fresh nutmeg (please!)

1 pre-made 8-inch graham cracker crust

Method:
1. Preheat the oven to 350F.
2. Put the first set of ingredients (toffuti through vanilla) in a food processor and puree until completely smooth. It should be silky smooth--not chalky or lumpy.
3. Remove a cup of this mixture from the processor and spread it in the bottom of the crust.
4. Add the next set of ingredients (pumpkin through nutmeg) to the ingredients remaining in the food processor and process until well blended. Smooth it carefully over the white layer in the crust, heaping it slightly in the middle. Bake until the center is almost set, about 45-55 minutes. Remove from the oven and allow to cool. Refrigerate until completely chilled, at least 3 hours.

Agar-Agar Santan

Recipe and picture from http://feedmeimhungry.blogspot.com

Ingredients:
30g agar-agar powder
250ml water
750ml hot water (in a large saucepan)
300g sugar
3 screwpine (pandan) leaves, knotted*
180ml thick coconut milk
1/4 tsp any colour (food colouring)

Combine agar-agar powder with 250ml water. Stir to dissolve, then pour into the hot water. (If the agar-agar does not dissolve well, use a balloon whisk and whisk the mixture in the saucepan until smooth) Add sugar and screwpine leaves and bring to a boil for 10–15 minutes over a medium heat. Stir occasionally while cooking. Divide agar-agar into three portions. Add colouring to the two-thirds portion and pour into individual moulds or a large mould.

Bring the remaining one-thirds liquid to a gentle simmer, then add thick coconut milk. When it begins to boil, remove from the heat at once. Test the firmness of the coloured portion. It should be about set. Gently pour spoonfuls of coconut milk agar-agar mixture over the coloured jelly(take care not to break through the surface of the coloured jelly). Leave to set completely. Chill in the refrigerator before serving.

*Screwpine leaves or pandan leaves can be found in the frozen section of your local asian grocery. Alternatively, you may substitute with 1 tbsp of rose water/rose essence.

Banana Pandan Cake

Recipe and picture from http://www.pastrieslady.blogspot.com

Ingredients:
5 tsp of pandan essence
1 cup of plain flour
1 tsp of baking powder
1 cup of sugar
4 riped banana
2 eggs

Method:
1. Flour circular pan (12 inches diameter). Preheat oven to 350 deg.
2. In a bowl mix flour, baking powder and set aside.
3. Using an electric mixer to beat eggs and add pandan essence. Then add sugar and follow by banana, beat the mixer again.
4. Add flour mixer. Continue beating until well blended. Set aside.
5. Pour cake mixture into the prepare pan. Bake for 20 minute at 350 deg.
6. If it's ready to take it out, remove from the oven and cool for at least about 45 minute. Loosen the sides by tracing a metal spatula or knife

Tropical Coconut Pudding

Recipe from http://webindia123.com

Ingredients:
Coconut Milk - 1 tin
Condensed Milk - 1 tin
Gelatin - 2 tsp (or agar-agar powder – 1 ½ tsp)
Hot water - 1/4 cup
Vanilla essence - 1 drop
Egg White - 1

Method of Preparation:
1. Dissolve gelatin in 1/4 cup of hot water. Add the cook gelatin, condensed milk & try to add thick coconut milk.
2. Beat the egg white stiff, add this to the above mix and chill. Add vanilla essence for flavor.
3. Pour the mixture into a glass tray, has to go into the fridge (freezer) for setting. After 20 min set it with tropical fruits like pineapple, mango or papaya. Nor you can set in individual bowls. So that& you can serve it as individual settings.
4. This pudding won't cook, so without gelatin the pudding will not be set. Get it well melted, combine all the ingredients into the condensed milk.

Coconut Pudding Triangles

Recipe and picture from http://find.myrecipes.com

Coconut pudding, or haupia, is a traditional Hawaiian sweet usually cut into small squares. It shows up at just about every potluck on the islands.

Prep and Cook Time: about 10 minutes, plus 1 hour to chill.

Ingredients
1/2 cup sweetened flaked coconut
Vegetable oil for oiling baking dish
1 can (14 oz.) coconut milk
6 tablespoons cornstarch
1/3 cup sugar
1/2 teaspoon vanilla
1/8 teaspoon salt

Preparation
1. Preheat oven to 325°. Spread flaked coconut on a baking sheet and bake until golden brown, 6 to 8 minutes.
2. Oil an 8-in.-square baking dish. In a small bowl, stir together 1/2 cup coconut milk and cornstarch until smooth.
3. In a medium nonstick saucepan, combine 1 1/2 cups coconut milk (if you don't have enough, augment with water) and sugar. Stir over medium heat until sugar has dissolved. Drizzle cornstarch mixture slowly into saucepan, whisking, and whisk in vanilla and salt. Cook, whisking vigorously (do not allow to boil), until mixture is very thick, pulling away from pan, and no longer tastes floury, 4 to 6 minutes. Pour into prepared dish and spread evenly. Let cool briefly, then cover with plastic wrap and chill until set, at least 1 hour.

4. Cut haupia into 22 to 24 triangles and sprinkle each with a pinch of toasted coconut.

Makes 22 to 24 triangles

Yam Cake (Wu Tau Kou)

Recipe and picture from http://chinneeq.files.wordpress.com

Ingredients
1 yam, diced (about 250g)
5 cloves garlic

(A) Mix Well
1 packet blended rice flour (about 125g rice flour)
2 tbsp tapioca flour
1 cup water

Seasoning – salt, 5 spice powder, sugar to taste

Garnishing – shallot crisp, dried prawns crisps

Method
1. Heat oil and sauté shallots and dried prawns (separately) till crisp. Dish out and set aside.
2. Saute garlic with remaining oil, add in yam and stir-fry till fragrant. Mix in water and bring to boil.
3. Add in mixture (A) and seasoning, cook until batter becomes thick. Pour out batter into a greased tray to steam (30minutes).

Once yam cake is cooled, add garnishing and serve with your favourite sauce (I use sweet black sauce from the market).

Coconut Black Rice Pudding

Recipe and picture from http://blog.fatfreevegan.com

Ingredients
2 cups black rice (black glutinous rice or forbidden rice)
3/4 cups sugar
6 1/2 cups water
1/2 tsp. salt
2 cinnamon sticks, broken
5 cardamom pods, lightly crushed
3 cloves
1/2 cup grated fresh coconut (or dried flaked coconut)

Method:
1. Rinse the rice a couple of times, and check it for pebbles or other impurities. Put the water, rice, and salt in the pressure cooker, and begin heating it. Add the sugar and stir until dissolved.
2. Place the cinnamon, cardamom pods, and cloves into a bag formed of cheesecloth, tie it, and place it into the pot.
3. Over high heat, bring the cooker to high pressure; lower heat to maintain high pressure and cook for 35 minutes.
4. Allow the pressure to come down naturally. Open the cooker and stir the rice. Add the coconut, and continue cooking over medium-low heat, stirring regularly, until rice is completely cooked and the liquid has become a thick syrup. How long this takes may depend on your rice. (Mine took a lot longer than I expected, about 45 minutes.) The longer you cook, the thicker this will become, so cook it as long as you can.
5. Remove the spice bag, and spoon the rice into serving dishes. You may serve this warm, at room temperature, or, how I like it, cold. This is particularly good topped with fresh mango. Serves 6-8 (unless the cook is home alone with it all day; then anyone else is lucky to get any!)

According to the original recipe, you can make this without a pressure cooker. Soak the rice for 24 hours before cooking. Simmer in a heavy pot, adding water as needed, for at least 90 minutes or until the rice is done and the pudding is thick.

Time consuming? Yes. Worth it? Absolutely!

Classic White Bread

Recipe and picture from www.bakingbites.com

Ingredients
2 1/2 cups warm water (105-115F)
1 package active dry yeast (.25 oz)
1 tbsp sugar
6-7 cups all purpose flour
1 tbsp salt
4 tbsp butter, softened

Method
1. Combine 1/2 cup water, yeast and sugar in a large bowl and let stand until foamy - about 10 minutes. Add remaining water, flour and salt to yeast mixture and mix with a wooden spoon (or in a mixer) until dough cleanly away from the sides of the bowl. Knead in butter until dough is smooth and not sticky. Turn dough out onto a lightly floured surface and continue kneading for an additional minute or two. Shape dough into a ball and place in a lightly oiled bowl to rise until doubled, about 1- 1 1/2 hours.
2. Butter two 8×4 inch loaf pans and set aside. Place dough on a lightly floured surface and divide in two equal portions. Shape as described above and place seam side down into prepared loaf pans. Cover loaf pans lightly with oiled plastic wrap and allow to rise until doubled in size, about 1 hour. Dough will rise above the lip of the pan.
3. Meanwhile, preheat oven to 375F.
4. Place loaves in oven and bake for 35-40 minutes. After 35 minutes, use an instant read thermometer to check the internal temperature of the bread. It will read 200F when the loaves are done. If you do not have an instant read themometer (meat thermometer), simply cook the loaves for 40 minutes and keep an eye on your oven thermometer to make sure the temperature remains constant.
5. Remove loaves from pans immediately and let cool completely (2-3 hours) before slicing.

Makes 2 loaves

Cinnamon Buns

Recipe and picture from www.bakingbites.com

Dough
1/2 cup water, warmed
2 tsp sugar
2 packets active dry yeast
1 1/2 cups milk, warmed
2 eggs, lightly beaten
1 tbsp salt
1/2 cup sugar
4 tbsp butter, softened
5 1/2-6 cups flour

1. Combine first three ingredients in the bowl of an electric mixer fitted with a dough hook. Let stand for 10 minutes, until yeast is foamy.
2. Add milk, eggs, salt, sugar, butter and 3 cups of flour. Mix until well incorporated and smooth. Add 2 more cups of flour. Mix until smooth. Add any remaining flour in smaller increments until dough comes together and away from the sides of the bowl. Dough will be slightly sticky, but very smooth.
3. Form dough into a ball and place in greased, covered bowl to rise until doubled, about 1 - 1 1/2 hours.

Filling
3-4 tbsp milk
Cinnamon
Brown sugar
1 cup raisins (optional)

1. Preheat oven to 400F.
2. Coat two 9×13 glass baking dishes with cooking spray or butter.
3. Remove dough from bowl onto a lightly floured surface.
4. Divide dough in two and roll each piece out into (roughly) a 10×14 inch rectangle. Brush each rectangle with milk, dust throughly with cinnamon and top with brown sugar. Sprinkle with raisins, if desired. Roll in a jelly-roll fashion beginning at a short end. Pinch seam shut. Repeat for second rectangle.
5. Slice logs at 1 inch intervals and place rounds in the baking dish so they are just touching.
6. Bake 15-20 minutes at 400F, until tops are golden brown.
7. Let cool for 5-10 minutes. Cut apart and drizzle with glaze.
Makes about 20 buns.

Quick and Easy Glaze
1 1/2 cups powdered sugar
1 tsp vanilla extract
1/2 tsp almond extract

Enough milk to form a pourable consistency
Stir ingredients until smooth with a fork. Drizzle over cinnamon buns.

Buttermilk Cornbread

Recipe and picture from www.bakingbites.com

Ingredients
1 cup cornmeal
1 cup all purpose flour
½ tsp salt
1 tbsp baking powder
½ tsp baking soda
2 tbsp sugar
1 ½ cups buttermilk
1 egg
2 tbsp honey
2 tbsp vegetable oil

Method
1. Preheat oven to 400F and lightly grease an 8-inch square pan.
2. Whisk together cornmeal, flour, salt, baking powder, baking soda and sugar in a medium bowl.
3. In a large bowl, beat buttermilk, egg, honey and vegetable oil until well blended. Stir in dry ingredients, mixing until no streaks remain.
4. Pour mixture into prepared pan.
5. Bake at 400F for 23-28 minutes, until a tester comes out clean and the bread pulls away from the side of the dish slightly.
6. Serves 12.

Bubur Lambuk

Recipe from www.mamafami.blogspot.com

Ingredients
Shallots ~ pounded
Garlic ~ pounded
Ginger (just a bit) ~ pounded
Minced meat Kurma powder
fried grated coconut (kerisik)
Salt to taste
Carrots ~ diced
Potato ~ cleaned and diced
Rice
Enough water

To garnish :
Spring onions ~ chopped
Crispy fried onions

Method :

1. Heat oil and add in the pounded ingredients. Fry till fragrant.
2. Add in minced meat and stir.
3. Add in the kurma powder and fried grated coconut (kerisik). Stir well.
4. Wash rice and put enough water like how you prepare porridge.
5. Pour (3) into (4) and stir to mix.
6. Let it boil and add in the diced carrot and potato and leave to cook.
7. Before serving, garnish with spring onions and crisp fried onion.

Note :

1. I added green beans cut to small pieces just for the color.
2. Before removing the pot from heat, I heat up a little bit of oil and add in some sliced onion. Fry till fragrant and golden brown, then pour all of them into the porridge and stir to mix. My mom said, this method is called tumis darat.

Bubur Kacang Hijau

Recipe and picture from www.penangfaces.chanlilian.net

Ingredients
200 gms green bean
100 gms glutinious rice
1 liter water

1 block gula melaka or palm sugar
100 gms sago pearls (soak in water before cooking)
300-400 mls coconut milk
a few pandan leaves
a pinch of salt

Method
1. Ideally, you have a the slow cooker to cook this because it is tricky business to slow boil the green beans without getting a burnt pot. Use very, very low fire.
2. Boil the green bean, glutionious rice, water and gula melaka for several hours. It will cook faster if you have soaked the green beans and glutinous rice overnight. I left the bean, rice and sugar to cook overnight in the slow cooker.
3. When the beans and rice are soft and mushy, add in coconut milk, sago, pandan and pinch of salt.

Be prepared to give away a big portion to friends and neighbours because even with this little quantity, I still end up with a big pot. Note that the husk of the mungbean may cause a gassy tummy to some people, so don’t overeat! It is fattening too.

Black Glutinous Rice Porridge

Recipe from www.kuali.com

also known as Bubur Pulut Hitam
Recipe by Amy Beh

Ingredients
300g black glutinous rice
5 litres water
100g castor sugar
100g palm sugar
75g dried longans, rinsed
2–3 pandan leaves, knotted

Combine:
2 tbsp corn flour
3 tbsp water
thick milk from 1 coconut
1/2 tsp salt

Method
1. Wash glutinous rice thoroughly and soak in water for several hours. Put rice and water into a pot and cook over medium heat until rice is soft and almost creamy. When rice has reached the desired consistency, add dried longans and pandan leaves.
2. Add both types of sugar and simmer for a further 10–15 minutes over gentle heat. (Never add sugar to the glutinous rice at the start or you’ll have difficulty cooking it.)
3. Add thickening to the glutinous rice and bring to a boil, then remove from heat.

To serve: put two to three tablespoons of thick coconut milk into each bowl of glutinous rice porridge.

White Chocolate Fudge Cake

Recipe and picture from www.taste.com.au

This cake is best made 5-14 days ahead as it gets moister with time

Ingredients (serves 20)
400g butter, chopped
500g white chocolate, chopped (see tip)
2 cups caster sugar
2 teaspoons vanilla extract
4 eggs, lightly beaten
2 cups plain flour, sifted
2 cups self-raising flour, sifted
fresh roses, to decorate
White chocolate ganache
600g white chocolate, chopped
3/4 cup thickened cream

Method
1. Preheat oven to 150°C. Grease and line an 8.5cm deep, 22.5cm (base) square cake pan.
2. Combine butter, chocolate and 400ml water in a large heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 3 to 4 minutes, stirring every minute with a metal spoon, or until smooth.
3. Add caster sugar and vanilla to chocolate mixture. Stir to combine. Add egg. Mix well. Sift flours together over chocolate mixture. Stir until well combined.
4. Pour mixture into prepared pan. Bake for 1 hour 50 minutes to 2 hours or until a skewer inserted into the centre has moist crumbs clinging. Allow to cool completely in pan. Carefully turn cake out. Wrap in plastic wrap, then in foil. Store in an airtight container at room temperature for 5 to 14 days.

Make white chocolate ganache:
• One day before serving, combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Refrigerate for 1 hour, stirring occasionally with a metal spoon, or until thickened to a spreadable consistency.
• Using a serrated knife, cut cake in half. Place base on serving platter. Spread one-third of ganache over base. Sandwich together with cake top. Spread remaining ganache over top and sides of cake. Set aside for 24 hours to set. Decorate with fresh roses. To serve, cut cake with a warm knife to prevent ganache from cracking.

Notes & tips
Tip: This cake is best made with Cadbury Dream or Lindt Couverture, as these produce a soft fudgy cake texture.
Note: The cake will keep for 1 week stored in an airtight container at room temperature.
Variation: You can halve the ingredients and bake in a 6cm deep, 20cm round (base) cake pan at 160°C for 55 to 60 minutes. Alternatively, you can double the ingredients and bake in a 7.5cm deep, 30cm square (base) at 160°C oven for 2 1/2 to 3 hours.

Turkish Pizza (Vegetarian)

Recipe and picture from www.taste.com.au

Ingredients (serves 4)
1/4 cup (60ml) olive oil
2 garlic cloves, crushed
300g baby spinach
Grated rind and juice of 1 large lemon, plus lemon wedges to serve
1 round Turkish bread or half a rectangle of Turkish bread, halved sideways through the centre
1 cup grated mozzarella cheese
1 cup crumbled feta cheese

Method
1. Preheat the oven to 190°C.
2. Heat 1 tablespoon of oil in a frypan, then add the garlic, spinach, lemon rind and half the juice. Toss over low heat until the spinach is just wilted. Allow the spinach to cool, then squeeze out excess liquid.
3. Arrange the spinach mixture over bread base, squeeze over remaining lemon juice, then top with cheeses and season with pepper. Top with the other bread half and drizzle with remaining oil. Wrap completely in foil and place on a baking sheet. To flatten, place a heavy baking tray on top and bake for 10 minutes. To serve, unwrap and serve with lemon wedges.

Super Moist Pumpkin Bread

Recipe and picture from www.allrecipes.com

"This is an incredible bread. Its moistness comes from the addition of an unusual ingredient: coconut milk! If sweetened coconut is used, reduce white sugar to 1/2 cup."

Original recipe yield: 2 - 8x4 inch loaves

INGREDIENTS
1 cup (120g) chopped walnuts
3 1/2 cups (440g) all-purpose flour
2 cups (440g) packed dark brown sugar
2/3 cup (135g) white sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2 cups (490g) pumpkin puree
1 cup vegetable oil
2/3 cup (160ml) coconut milk
2/3 cup (50g) flaked coconut

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
2. Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for 8 to 10 minutes, or until lightly browned. Set aside to cool.
3. In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Divide the batter evenly between the prepared pans.
4. Bake for 1 hour and 15 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.

Sour Cream Banana Cake

Recipe and picture from www.taste.com.au

Ingredients (serves 8)
125g butter, softened
3/4 cup caster sugar
1 teaspoon vanilla extract
2 eggs, at room temperature
3/4 cup sour cream
1 cup mashed banana (you will need 2 large, very ripe bananas)
2 1/4 cups self-raising flour
1/4 teaspoon bicarbonate of soda
Icing
180g white chocolate, chopped
1/4 cup sour cream

Method
1. Preheat oven to 180°C. Grease base and sides of a 7cm deep, 19cm square cake pan and line with baking paper.
2. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each. Using a metal spoon, gently fold in sour cream and bananas. Sift flour and bicarbonate of soda over batter and gently fold through.
3. Spoon batter into cake pan. Smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes before turning out onto a wire rack.
4. Make icing Place chocolate and sour cream in a heatproof bowl over a saucepan of simmering water. Heat, stirring constantly with a metal spoon, for 3 minutes or until smooth. Remove from heat. Stand for 10 minutes or until slightly thickened. Pour icing over cake, allowing it to drizzle down sides. Serve warm.

Notes & tips
Sour cream banana cake (without the icing) can be made a day in advance. Store at room temperature in an airtight container. To warm, place un-iced cake on a microwave-safe plate lined with baking paper. Heat, uncovered, on MEDIUM-LOWDEFROST (30%) for 4 to 6 minutes or until warm to the touch. Ice while warm.

Quick-Mix Chocolate Cake

Recipe and picture from www.taste.com.au

Preparation Time 15 minutes

Cooking Time 50 minutes

Ingredients (serves 8)
Melted butter, to grease
270g (1 1/3 cups, firmly packed) brown sugar
185ml (3/4 cup) milk
125g butter, cubed
50g (1/2 cup) cocoa powder
1/4 tsp bicarbonate of soda
150g (1 cup) self-raising flour
2 tbs plain flour
3 eggs, lightly whisked
Chocolate icing
195g (11/4 cups) pure icing sugar
1 tbs cocoa powder
10g (2 tsp) butter, at room temperature
1 tbs boiling water
Method
1. Preheat oven to 160°C. Brush a deep, square, 19cm (base measurement) cake pan (see tip below) with the melted butter to lightly grease. Line the base and sides of the pan with non-stick baking paper.
2. Place the sugar, milk and butter in a large saucepan. Use a fine sieve to sift the cocoa and bicarbonate of soda over the mixture. Place the pan over medium-low heat and use a whisk to stir until the mixture is smooth (don't boil the mixture). (See microwave tip.) Remove the pan from the heat and set aside for 5 minutes to cool slightly.
3. Use a sieve to sift half of each the self-raising and plain flours into the pan. Use the whisk to stir until the mixture is smooth. Repeat with the remaining flours. Add the eggs and continue to stir until well combined.
4. Pour the mixture into the prepared cake pan and gently tap the pan on a bench to release any large air bubbles. Bake in preheated oven for 45-55 minutes or until a skewer inserted in the centre of the cake comes out clean. Set aside for 2 minutes before turning onto a wire rack. Set aside for 1 3/4 hours or until completely cool.

To make the chocolate icing, sift the icing sugar and cocoa into a medium bowl. Add the butter and water, and stir with a wooden spoon until smooth. Use the back of a spoon or palette knife to spread the icing evenly over the top of the cooled cake. Set aside for about 50 minutes or until the icing is firm. microwave tip Place the sugar, milk and butter in a large, heatproof microwave-safe bowl. Use a fine sieve to sift the cocoa and bicarbonate of soda over the mixture. Heat, uncovered, on Medium/500watts/50%, using a whisk to stir every minute, for 2-3 minutes or until smooth.

Notes & tips
Variations:
• Quick-mix hazelnut chocolate cake: Add 75g (1/2 cup) hazelnuts, finely chopped, with the eggs in step 3.
• Quick-mix mocha liqueur cake: Reduce the milk to 125ml (1/2 cup). Add 1 1/2 tbs instant coffee granules with the sugar, milk and butter in step 2. Add 60ml (1/4 cup) coffee liqueur (like Tia Maria or Kahlua) with the eggs in step 3.
Tip: A non-stick cake pan is not suitable to use when making this cake as it will retain too much heat and burn the cake's base and sides.
Storage: This cake will keep in an airtight container for 2-3 days. In warmer weather, keep in an airtight container in the fridge and bring to room temperature before serving.

Quick Pizza Dough

Recipe and picture from www.taste.com.au

Makes 2

Ingredients
2 cups plain flour
8g sachet instant dry yeast
1/2 teaspoon caster sugar
3/4 cup warm water
2 tablespoons olive oil

Method
1. Sift flour into a large bowl. Add yeast, sugar and a pinch of salt. Combine warm water and oil. Add to flour mixture. Mix until dough comes together.
2. Turn onto a lightly-floured surface. Knead for 8 minutes, adding more flour if necessary, or until elastic (when you press the top it should bounce back and leave no indentation). Cut dough in half.
3. Notes & tips
4. The pizza dough can be made to the end of step 2 and frozen. Wrap in plastic wrap and freeze for up to 6 months. Thaw in the fridge then bring to room temperature before rolling out.

Egg-Free Breakfast Scramble

Recipe and picture from www.exploreveg.org

Ingredients
1 14-ounce package extra-firm tofu, drained
2 tablespoons vegetable oil
¼ teaspoon turmeric
1 tablespoon garlic powder
1 teaspoon onion powder
½ cup nutritional yeast
salt and pepper, to taste
½ pound mushrooms, chopped (optional)
1 green onion, finely chopped (optional)
1 bell pepper, finely chopped (optional)

Method
Using a fork or potato masher, crumble the tofu into small pieces and then sauté in oil in a frying pan. After a few minutes, add the remaining ingredients, turmeric through bell pepper, if used. Lightly toss in the pan until well-cooked. Serve warm.

Creamy Potato Salad

Recipe and picture from www.exploreveg.org

Serves 4 to 6

Ingredients
6 medium potatoes
½ cup eggless mayonnaise (try Nayonaise or Veganaise)
4 tablespoon yellow mustard
2 tablespoon distilled white vinegar
½ onion, chopped
½ cup chopped celery
Salt and pepper, to taste
Paprika (optional)

Method
Cut the potatoes into cubes and cook in boiling water for 20 minutes. Drain and let cool completely. In a large bowl, combine the potatoes with the remaining ingredients. Sprinkle paprika on top, if desired.

Classic Tomato Pizza Sauce

Recipe and picture from www.taste.com.au

Makes 1 1/3 cups

Ingredients
1 tablespoon extra-virgin olive oil
1 small brown onion, finely chopped
2 garlic cloves, crushed
400g can whole peeled tomatoes
pinch white sugar
1 teaspoon dried oregano

Method
1. Heat oil in a non-stick frying pan over medium heat. Add onion and garlic. Cook for 5 minutes or until tender. Add tomatoes, sugar, a good pinch of salt, and pepper. Cook, stirring with a wooden spoon to break up tomatoes, for 7 minutes or until sauce comes to the boil.
2. Reduce heat to medium-low. Simmer for 10 minutes or until sauce thickens. Spoon into a food processor and process until smooth. Stir in oregano.

Melt-and-Mix Chocolate Chunk Mud Cake

Recipe and picture from www.taste.com.au

Ingredients (serves 8)
200g butter, chopped
300g good-quality dark chocolate
1/4 cup hot water
1/4 cup cocoa powder
1 teaspoon vanilla extract
1 cup caster sugar
3 eggs, lightly beaten
3/4 cup self-raising flour
pure icing sugar, to serve

Method
1. Preheat oven to 160°C. Grease a 6cm deep, 20cm (base) round cake pan. Line with baking paper.
2. Place butter, 200g chopped chocolate and hot water in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until smooth. Add cocoa to warm chocolate mixture. Stir until smooth. Stir in vanilla, caster sugar and egg. Sift flour over chocolate mixture. Stir gently to combine.
3. Pour half the batter into cake pan. Chop remaining chocolate and sprinkle half over batter. Top with remaining batter and chopped chocolate. Bake cake for 55 to 60 minutes or until a skewer inserted into the centre has moist crumbs clinging.
4. Allow cake to cool completely in pan. Remove and dust with icing sugar. Serve.

Notes & tips
Variation: You could ice the cake with rich chocolate icing or spread with ganache (see related recipe), if you prefer.
Note: This cake keeps well for up to 1 week stored in an airtight container lined with baking paper.

"Impossible" Coconut Pie

Recipe and picture from www.taste.com.au

"Impossible" because it's just not possible to go wrong with this recipe. It's so easy!

Ingredients (serves 4)
4 eggs
225g (1 cup) caster sugar
100g unsalted butter, softened
100g slivered almonds
1 cup desiccated coconut
2 tbs grated lemon rind
2 tbs grated orange rind
125ml (1/2 cup) lemon juice
125ml (1/2 cup) orange juice
250ml (1 cup) coconut milk
1/2 cup plain flour, sifted
Lightly whipped cream and fresh passionfruit pulp, to serve

Method
1. Preheat oven to 180°C.
2. Place the eggs, sugar, butter, almonds, coconut, lemon and orange rind and juice, coconut milk and flour in a food processor and blend until well combined. Pour into a buttered 28cm pie plate. Bake for 1 hour until lightly browned. Set aside to cool, then refrigerate for 1 hour to chill.
3. Slice and serve with a little whipped cream and passionfruit.

Freckle Sandwiches

Recipe and picture from www.taste.com.au

Makes 32

Ingredients
2 loaves thick-sliced white bread
125g unsalted butter, softened
Strawberry jam, to spread
Nutella, to spread
1 cup 100s and 1000s
1 cup chocolate sprinkles

Method
1. Butter 1 loaf of bread. Spread half the slices with strawberry jam, then top each slice with remaining slices to make sandwiches.
2. Butter the remaining loaf of bread.
3. Spread half the slices with Nutella, then top with remaining slices.
4. Remove the crusts from all the sandwiches, then cut each into 4 triangles. Lay the sandwiches on two separate platters long-edge down to form 2 long pyramids.
5. Spread the remaining butter along one side of each pyramid. Sprinkle the buttered-side of the jam sandwiches with the 100s and 1000s and the chocolate sandwiches with the chocolate sprinkles.

Classic Cupcakes

Recipe and picture from www.taste.com.au

Makes 12

Ingredients
2 cups self-raising flour, sifted
3/4 cup caster sugar
3/4 cup milk
125g butter, melted, cooled
2 x 59g eggs, beaten
1 teaspoon vanilla essence
Sprinkles and lollies, to decorate

Icing
1 1/2 cups pure icing sugar
Pink food colouring, optional
1 to 1 1/2 tablespoons water

Method
1. Preheat oven to 200°C. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Combine flour and caster sugar in a bowl. Make a well in the centre.
2. Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.
3. Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
4. Make icing: Sift icing sugar into a bowl. Add food colouring and water. Stir until smooth and well combined. Spoon icing over cupcakes. Decorate with sprinkles and lollies.

Chocolate Tofu Pie

Recipe and picture from www.exploreveg.org

Ingredients
1 12-ounce bag non-dairy chocolate chips (about 2 cups)
1 8- or 10-ounce package of soft silken tofu
1 tablespoon vanilla extract
1 vegan graham cracker crust, such as Keebler’s Graham Cracker Ready Crust
1 cup sliced strawberries or whole berries (optional topping)

Method
1. Melt the chocolate chips in a double boiler, saucepan, or microwave.
2. Blend the silken tofu in a food processor or high-powered blender until creamy. Add the melted chocolate chips and vanilla extract, blending well.
3. Pour the filling into a graham cracker crust, top with fresh fruit (if desired), and refrigerate for 2 hours.

Choc Chip Banana Muffins

Recipe and picture from www.taste.com.au

Scrumptious treats which combine the goodness of banana and joy of chocolate.

Ingredients (serves 12)
60g butter
2 cups self-raising flour
1/2 cup caster sugar
1/2 cup milk
2 eggs
2 ripe bananas, mashed
1 cup (200g) Nestle Dark Choc Bits

Method
1. Preheat oven to 200°C. Line a medium muffin tray (12 sections) with paper cases. Melt butter in a small saucepan or heat-proof bowl in the microwave. Set aside to cool slightly.
2. Sift flour into a mixing bowl. Stir in sugar. Make a well in the centre of dry ingredients.
3. Using a whisk, lightly beat milk, eggs and butter in a jug. Add to dry ingredients, along with mashed banana. Using a wooden spoon, gently mix ingredients until just combined. Stir in choc bits. Don't beat the mixture or the muffins will be tough.
4. Spoon the mixture evenly into the muffin cases. Bake for 20 minutes or until firm on top when lightly touched (get an adult to help with this). Leave in the tray for 3 minutes. Transfer the muffins to a rack to cool.

Chewy Chocolate Chip Cookies

Recipe and picture from www.exploreveg.org

Makes 25 to 30 cookies

Ingredients
1 cup of softened soy margarine
1/2 cup brown sugar
1/2 cup sugar
1/4 cup soy milk
1 teaspoon vanilla
2 1/4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
12 ounces chocolate chips

Method:
1. Preheat the oven to 350oF.
2. In a large bowl, mix the margarine, sugar, and brown sugar until it's light and fluffy. Slowly stir in the soy milk then add the vanilla to make a creamy mixture.
3. In a separate bowl, combine the flour, salt, and baking soda. Add this dry mixture to the creamy mixture and stir well. Then fold in the chocolate chips.
4. Drop small spoonfuls onto non-stick cookie sheets and bake for 8 to 10 minutes.

Cheesecake Brownie

Recipe and picture from www.taste.com.au

Makes 16

Ingredients
Melted butter, to grease
150g butter, chopped
300g good-quality dark cooking chocolate, chopped
3 eggs
215g (1 cup) caster sugar
225g (1 1/2 cups) plain flour
65g (1/4 cup) sour cream
1 x 250g pkt cream cheese, at room temperature

Method
1. Preheat oven to 180°C. Brush a square 20cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
2. Combine the butter and chocolate in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat. Set aside for 5 minutes to cool.
3. Whisk 2 of the eggs in a small bowl. Add whisked eggs and 140g (2/3 cup) of the sugar to the chocolate mixture, and stir to combine. Add the flour and sour cream and stir until well combined.
4. Use an electric beater to beat the cream cheese and remaining sugar in a bowl until smooth. Add the remaining egg and beat until just combined.
5. Spoon chocolate and cream cheese mixtures, alternately, over base of pan. Use a skewer to swirl to create a marble effect. Bake in oven for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 1 hour to cool. Cut into squares to serve.

Bubur Cha-Cha

Recipe and picture from www.petertan.com

Ingredients:
300g yam, diced
300g sweet potato, diced
80g black-eyed beans, soaked in hot water for 2 hours
100g sago pearls
100g tapioca starch
boiling water
3 cups thick coconut milk
100g sugar, or to taste
3 pandan leaves, knotted

Method
1. Steam yam and sweet potato separately until soft (about 20 minutes) and set aside.
2. Remove the beans from the water it had been soaking in and cook in boiling water until soft. Remove and set aside.
3. Cook sago pearls in a pot of boiling until they become translucent (about one half hour). Remove and set aside.
4. Using a spatula, add boiling water to the tapioca starch in a mixing bowl, bit by bit until it becomes doughy. Mix well. When it can be handled with bare hands, roll into 1cm thickness and cut into strips. Cook in boiling water until they become translucent (about one half hour). Remove and soak in iced water until needed.
5. Put coconut milk, sugar and knotted pandan leaves into a pot and bring to a gentle boil, stirring continuously. Add yam, sweet potato, black-eyed beans, tapioca jelly and sago pearls and mix well. Serve hot or cold.

Banana Muffins

Recipe and picture from www.taste.com.au

Makes 12

Ingredients
2 cups self-raising flour
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1/2 cup caster sugar
1 cup mashed banana
1 egg, beaten
3/4 cup buttermilk
140g can diced apple

Method
1. Preheat oven to 200°C. Lightly grease a 12 x 1/3-cup capacity muffin pan or line with paper cases. Sift flour, cinnamon, baking powder and bicarbonate of soda into a large bowl. Add sugar and stir until well combined.
2. Place banana, egg and buttermilk into a jug. Whisk with a fork to combine.
3. Add banana mixture and apple to dry ingredients. Gently fold all ingredients together until just combined.
4. Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes. Allow to stand for 5 minutes before turning onto a wire rack. Serve warm.

Apple & Cinnamon Slice

Recipe and picture from www.taste.com.au

Ingredients (serves 8)
340g pkt golden buttercake mix
1 cup (90g) desiccated coconut
125g butter, melted
400g can apple pieces
300g sour cream
1 tsp cinnamon sugar

Method
1. Preheat the oven to 180°C. Grease a 20cm square cake pan. Line base and the two opposite sides with baking paper, extending the paper 5cm over edge of pan.
2. Combine cake mix, coconut and butter in a medium bowl. Press mixture evenly over base of prepared pan. Cook for 15 mins, or until lightly browned. Cool slightly.
3. Spread apple evenly over base, then spread sour cream evenly over apple and sprinkle with cinnamon sugar. Cook for further 20 mins, or until sour cream has set.
4. Cool in pan. Cut the slice into fingers to serve.

Absolutely No Cheese Mac'N'Cheese

Recipe and picture from www.exploreveg.org

Ingredients
3 cups macaroni
½ cup margarine
½ cup flour
2 teaspoon salt
2 teaspoon garlic powder
a pinch of turmeric
2 tablespoon soy sauce
1 cup nutritional yeast flakes
¼ cup oil
1 or 2 peppers, chopped (optional)
Paprika to taste

Method
1. Preheat oven to 350F.
2. Start boiling water in a pot for macaroni. Also, boil 3 cups of water in a teapot for making the sauce. When water boils, cook macaroni, stirring occasionally.
3. In a medium saucepan, melt margarine over medium heat. Stir in flour. When it has reached an even, bubbly consistency, stir in boiling water from teapot. Reduce heat to low. Stir until smooth again and add garlic, salt, turmeric, and soy sauce. Then slowly fold in nutritional yeast flakes and oil and stir until smooth. Mix the peppers in.
4. When finished, drain the macaroni. In a casserole dish (or other dish that can go into the oven), mix the sauce into the macaroni. Sprinkle paprika on top
5. Cook for 15 minutes at 350F and then for 5 minutes on "broil".

Cinnamon Rolls

Recipe and picture from www.allrecipes.com

"I serve these yummy frosted rolls warm from the oven as a Christmas morning treat at our house. Even if you are not accustomed to working with yeast dough, you'll find this dough is easy to handle." -Julie Sterchi, Harrisburg, Illinois

Original recipe yield: 24 servings

INGREDIENTS
5 cups (625g) all-purpose flour
1 (18.25 ounce) package (517g) yellow cake mix
2 (.25 ounce ) packages (14g) quick-rise yeast
2 1/2 cups (590ml) warm water (120 to 130 degrees F/50 degrees C)
1/4 cup (55g) butter, melted
1/2 cup (100g) sugar
1 teaspoon ground cinnamon

FROSTING:
6 tablespoons (85g) butter, softened
3 cups (360g) confectioners' sugar
1 1/2 teaspoons vanilla extract
2 tablespoons milk

DIRECTIONS
1. In a mixing bowl, combine 4 cups flour, dry cake mix, yeast and warm water until smooth. Add enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 45 minutes.
2. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14-in. x 10-in. rectangle. Brush with butter; sprinkle with sugar and cinnamon. Roll up jelly-roll style, starting with a long side. Cut each roll into 12 slices; place cut side down in two greased 13-in. x 9-in. x 2-in. baking pans. Cover and let rise until almost doubled, about 20 minutes.
3. Bake at 400 degrees F for 10-15 minutes or until golden brown. Cool for 20 minutes. For frosting, in a mixing bowl, cream butter, confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Frost warm rolls.

Ice-Cream Cake

Recipe and picture from www.taste.com.au

Ingredients (serves 10)
1L each of vanilla, chocolate and strawberry ice-cream
2 x 30g bars Flake, crushed
2 x 45g packets Maltesers, crushed
2 x 50g bars Violet Crumble, crushed
75g white marshmallows, chopped
Hundreds & thousands, to decorate

Method
1. Place chocolate ice-cream and Flake in a large bowl and set aside to soften. Once soft, beat with a wooden spoon until the Flake is well combined. Spoon into a 23cm round spring-form pan and smooth with a spatula. Cover with foil and freeze until firm.
2. Clean the bowl. When chocolate ice-cream layer is firm, place vanilla ice-cream and Maltesers in the bowl. Set aside to soften, then beat until combined.
3. Remove pan from freezer, sprinkle with Violet Crumble, then spoon vanilla ice-cream over top and smooth. Freeze until firm.
4. Repeat with strawberry ice-cream and marshmallows.
5. When ready to serve, carefully remove collar and decorate with hundreds and thousands.

Sago Pearls Dessert

Recipe and picture from www.audreycooks.com

Recipe serves 5

Ingredients
120 gm dried sago pearls
1 litre of filtered water
Cream of 1 coconut
Pinch of salt
150 gm chopped gula melaka
2 pandan leaves (bruised and knotted)
20 ml hot boiling water

1. Bring the litre of water to boil. Pour in the dried sago pearls slowly, stir well with a spoon.
2. Boil sago over low heat and cover with a lid. Stir constantly until sago pearls turn transparent approximately 10 minutes.
3. Pour sago into a huge small-holed sieve and run cold water through. The purpose of this method is to wash away all the unwanted starch generated while boiling in order to get beautiful individual tiny pearls.
4. Scoop into serving glasses and refrigerate.

Gula Melaka
Next, combine the chopped gula melaka with the hot boiling water and pandan leaves. Bring to boil for 3 - 5 minutes on low heat until all the gula melaka turns to liquid syrup. Remove from heat, discard pandan leaves and set aside to cool in a jug.

Coconut Cream
Add a little salt to the coconut cream and keep refrigerated in a small jug.

When ready to serve, just take out the sago glasses, pour in gula melaka syrup and topped with santan. (I usually let my guests do this themselves so that it will be according to their own preference of sweetness.)

Japanese Souffle Cheesecake

Recipe and picture from www.dapur.blogspot.com

This Japanese Cheesecake is denser in texture compared to the one I tried before, and less eggy. It is more 'cheesecakey' than 'chiffony'. Personally I prefer this one, although the cake is pretty low. I might have to scale it up a bit next time. The amount of lemon juice in the recipe is just nice, not sour at all. And the apricot glaze is a definite must! This is the second time I baked this cheesecake. After trying out other recipe that calls for 6 eggs on 8 inch tin, I was a bit disappointed to see a low cake on the first occasion I tried this recipe. I thought it could have been my fault. But now after baking it another time, I was pretty sure this recipe yields a low cake on 7 inch pan.

Ingredients:
200g full fat cream cheese (room temperature)
50ml milk
3 eggs (separated)
100g caster sugar
30g cornflour (cornstarch)
2 tbsp lemon juice
1/2 tsp cream of tartar

Glazing:
2 tbsp apricot jam (or whatever you like)
1/2 tbsp water

Method:
1. Pre-heat the oven to 175C (350F) or gas mark 4. Line a 7 inch (18cm) cake tin with greaseproof paper.
2. Soften the cream cheese with milk in a bowl. Add half of the caster sugar, egg yolks, cornflour, lemon juice and cream of tartar and combine together.
3. Place the egg whites in a large bowl, whisking them until they form stiff peaks and then keep whisking, adding the remaining sugar in 2 - 3 batches until the mixture stands in stiff peaks.
4. Fold the half of the egg white mixture into the cream cheese mixture as gently as possible, then fold in the remaining egg white mixture gently but thoroughly.
5. Transfer the mixture to the prepared tin and level the surface. Put the tin into a larger roasting tin and create a bain-marie by pouring boiling water in the roasting tin. Bake on the lower shelf in the oven for 35 to 40 minutes. Leave in the tin until cool enough to handle.
6. Put the jam in a sauce pan on a low heat with the water and warm up until it's melted. If necessary, thicken this glaze by simmering a bit and then spread the glaze on top of the cake.

Cook's tip: If the surface of the cake becomes too dark while baking, cover with a piece of tin foil but be careful not to open the oven door until it has been in the oven for at least 20 minutes. It's easier to remove the cake from the tin if you insert a knife around the cake whilst it is still hot, however don't remove the cake yet - it will collapse if not left to cool

Egg Free Chocolate Chip Pumpkin Cookies

Recipe and picture from www.allrecipes.com

Original recipe yield: 8 -10 dozen

INGREDIENTS
2 cups (400g) white sugar
1 cup (205g) shortening / margarine
1 (15 ounce) can pumpkin puree
2 teaspoons vanilla extract
4 cups (500g) all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
12 ounces (340g) semisweet chocolate chips

DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. Cream the sugar, shortening, pumpkin and vanilla together. Mix until light and well combined.
3. Mix the flour, baking soda and ground cinnamon. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips.
4. Drop by teaspoons onto an ungreased baking sheet. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until set. Let cookies cool on a rack.

Yogurt Chocolate Chip Cookies

Recipe and picture from www.allrecipes.com

Original recipe yield: 3 dozen

INGREDIENTS
1/2 cup (110g) packed brown sugar
1/2 cup (100g) white sugar
1/4 cup (55g) margarine or butter
1/4 cup (50g) shortening
1/2 cup (115g) plain nonfat yogurt
2 teaspoons vanilla extract
1 3/4 cups (220g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups (335g) semisweet chocolate chips

DIRECTIONS
1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together the brown sugar, white sugar, margarine and shortening until light and fluffy. Stir in yogurt and vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until incorporated, then mix in chocolate chips. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown. Cool for a minute on the cookie sheets before removing to wire racks to cool completely.

Oatmeal Chocolate Chip Cookies III

Recipe and picture from www.allrecipes.com

Original recipe yield: 3 dozen

INGREDIENTS
1 cup (225g) butter
3/4 cup (165g) packed brown sugar
1/4 cup (50g) white sugar
1 teaspoon vanilla extract
1 1/2 cups (190g) all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup (60ml) boiling water
2 cups (160g) quick cooking oats
1/2 cup (80g) raisins (optional)
1 1/2 cups (250g) semisweet chocolate chips

DIRECTIONS
1. Beat butter or margarine, sugars and vanilla until light and fluffy. Add flour and salt, mix well.
2. Dissolve baking soda in boiling water and add to mixture. Stir in rolled oats, raisins and chocolate chips.
3. Drop by teaspoonful onto ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10-12 minutes. Don't over cook.

Tofu Cheesecake

Ingredients

Crust:
1 cup ground walnuts
1 cup oat flakes
1 cup almond meal
4 tbsp tahini
3 tbsp maple syrup, salt

Filling:
2 lbs tofu (firm)
1 1/2 cup maple syrup
1 cup corn oil
1/2 cup lemon juice
1 tbsp vanilla
2 tbsp arrowroot
2 tsp salt

1. Blend filling.
2. Press the mixed well base into an oiled springform pan. Pour in tofu mixture. Bake 1 1/2 hours at 375 degrees or until golden and firm. Let cool overnight. Top with fruit preserve or fresh fruit.

Nuttella Cheesecake

Recipe and picture from www.eggfreebaking.com

Base:
70g pkt hazelnuts, toasted
125g chocolate biscuits
100g butter, melted

Process the hazelnuts until resembling fine breadcrumbs. Add the chocolate biscuits and process to crumbs. Add the butter and whiz to mix in.
Tip into a 20cm springform tin and press the crumbs over the base and up the walls for 3 - 4cm. Chill while making the filling.

Filling:
250g cream cheese, softened
250g Nuttella or other hazelnut spread
200g dark milk chocolate, melted
¼ tsp salt
1 - 2 tsp hazelnut essence (optional)

1. Process the cream cheese until smooth. Add the Nuttella, salt and hazelnut essence if using and process until smooth. Add the melted chocolate a few spoonfuls at a time and whiz until smooth, scraping down the walls as necessary. Put into prepared biscuit base and chill until set.
2. Pipe the top with chocolate (see grid topping below) and leave it to set.

Serves 8 - 10.

Chocolate Grid Topping:
Melt 50g dark chocolate over hot water or in the microwave. Meanwhile tuck a small plastic bag into a drinking glass and fold the surplus down the outside of the glass. Spoon the melted chocolate into the plastic bag and twist the top to seal in the chocolate. Remove the bag from the glass and cut a tiny corner off the base of the bag to form a nozzle (it’s better to cut too little the first time). Place the bag in your hand and gently squeeze fine drizzle lines in one direction over the cheesecake using your other hand to steady your piping hand. Give the cheesecake a quarter turn and drizzle lines in the opposite direction. Chill until serving time.

Note: If you’re out of chocolate biscuits substitute plain biscuits and add 1-2 Tbsp cocoa powder.
2-3 tablespoons of hazelnut coffee flavouring can be substituted for the hazelnut essence.

Kuih Talam

Recipe and picture from www.lilyng2000.blogspot.com
Ingredients:

For bottom green layer:
(A):
70g rice flour
30g green bean flour
300ml water

(B):
250g sugar
250ml water
1 tsp pandan paste
A few drops of green colouring
3/4 tsp potassium carbonate & sodium bi-carbonate solution.

For top white layer:
(C):
40g rice flour
1 1/2 tbsp green bean flour
1/2 tsp salt
300ml coconut milk

Method:
1. Mix (A) and leave aside to soak for about 10 to 15 minutes.
2. Cook sugar and water until sugar dissolves. Mix in the pandan paste,green coloring and potassium carbonate & sodium bi-carbonate solution(kan sui).
3. Pour syrup into (A). Cook in microwave for 1 minute on high , stir continuously with a whick, keep cooking for 1 minute at a time on high until batter becomes fairly thick and translucent but still runny.
4. Pour the hot batter into a greased 7 inch cake tin. If batter has turned too thick, you would have to smooth and level the surface with a plastic spatula.
5. Steam over rapidly boiling water for 15 to 20 minutes.

To prepare the white layer
1. Mix ingredients (C) together and soak for 10 minutes.
2. Cook in the microwave for 1 minute on high, stir and then another more minute. Batter must be runny.
3. Scratch the surface of the green layer before pouring in the top layer.
4. Pour the topping layer over the cooked green layer. Steam for about 10 minutes.

Cool the kuih well. Slice into small diamond-shaped pieces.

Lime and Buttermilk Cake

Recipe and picture from www.taste.com.au

Ingredients (serves 8)
250g butter, softened
2 limes, rind finely grated, juiced
1 cup caster sugar
3 eggs, separated
2 cups self-raising flour, sifted
210ml buttermilk

Lime icing
1 cup pure icing sugar, sifted
1 teaspoon milk
1 to 1 1/2 tablespoons lime juice

Method
1. Preheat oven to 170°C. Grease and line a 20cm (base) round cake pan.
2. Using an electric mixer on high speed, cream butter, 1 tablespoon lime rind and sugar in a small bowl until light and fluffy. Add egg yolks, 1 at a time, mixing well after each addition.
3. Transfer to a large bowl. Stir in half the flour. Add half the buttermilk and 1 tablespoon lime juice. Stir to combine. Fold in remaining flour and buttermilk and 1 tablespoon lime juice. Using an electric mixer, beat eggwhites in a clean bowl until soft peaks form. Fold into batter.
4. Spread batter into cake pan and smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Cool for 5 minutes in pan. Turn onto a wire rack to cool completely.
5. Make lime icing: Combine icing sugar, milk and enough lime juice to form a thick icing. Spread icing over top of cake. Allow to set before serving.

Cinnamon Tea Cake

Recipe and picture from www.taste.com.au

Ingredients (serves 8)

Cake
180g cubed butter, at room temperature
3/4 cup caster sugar
1 tsp vanilla extract
2 eggs
1 1/4 cups (185g) self-raising flour
1/4 cup (40g) plain flour
2 tsp ground cinnamon
1/2 cup (125ml) milk

Icing:
1 tbs caster sugar, extra
1 tsp ground cinnamon
1 tbs melted butter

Method
1. Preheat oven to 170°C. Grease and line a 20cm-round cake pan with baking paper. Beat butter, sugar and vanilla together until pale and creamy. Add eggs, one at a time, beating well after each addition.
2. Sift flours and cinnamon together. Fold in alternately with milk in 2 batches. Spoon into pan and smooth surface. Bake for 1 hour or until skewer inserted into the centre comes out clean.
3. Cool in pan for 15 minutes. Carefully turn out onto a wire rack. Mix extra sugar, cinnamon and melted butter together. Pour over cake and set aside to cool. Serve.

Chocolate Sponge Cake

Recipe and picture from www.taste.com.au

Ingredients (serves 6)
4 eggs, at room temperature
3/4 cup caster sugar
1 cup plain flour
2 tablespoons cocoa powder
1 teaspoon cream of tartar
1/2 teaspoon bicarbonate of soda
1/2 cup milk
1 teaspoon butter
raspberry jam, thickened cream and icing sugar, to serve

Method
1. Preheat oven to 200°C. Brush two 18cm (base) sandwich cake pans with melted butter. Sprinkle 1 teaspoon cornflour over each (see note). Shake pans well to coat and tap out excess. Line bases with baking paper.
2. Using an electric mixer, beat eggs on high speed until thick. Add caster sugar, 1 tablespoon at a time, beating constantly until pale and thick. Meanwhile, discard 2 tablespoons of the flour. Sift remaining flour, cocoa powder, cream of tartar and bicarbonate of soda together 3 times (this will result in a very light batter). Sift flour mixture again over egg mixture. Using a large metal spoon, gently fold together until almost combined.
3. Heat milk and butter in a small saucepan over medium-high heat until milk is warm and butter has melted. Pour mixture down the side of bowl and fold into sponge mixture until combined. Spread batter evenly between pans. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. Stand cakes in pans for 5 minutes. Turn onto a wire rack to cool completely.
4. Place 1 sponge on a plate. Spread with jam and cream. Top with remaining sponge. Dust with icing sugar. Serve.

Notes & tips
Note: Lining the cake pans with butter and cornflour will give the sponge a crisp crust.
Hint: If you prefer a plain sponge, omit the cocoa powder. Use 1 full cup of plain flour.
Winner's tip: I like to use the freshest eggs possible for a light, fluffy sponge.

Banana Loaf Cake I

Recipe and picture from www.allrecipes.com

Recipe yields: 1 loaf pan

INGREDIENTS
1 1/2 cups (190g) all-purpose flour
1 cup (200g) white sugar
1/4 cup (55g) butter, softened
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
3 very ripe bananas

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 5x9 inch loaf pan
2. Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. Mix well. Pour into loaf pan.
3. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean.