Chicken Alfredo Stuffed Shells

·         INGREDIENTS:

          230 g jumbo pasta shells 
    140 g shredded chicken
    140 g ricotta
     35 g shredded mozzarella 
     35 g. grated Parmesan
     5 g. freshly chopped parsley, plus more for garnish
     Kosher salt
     Freshly ground black pepper
     70 g  butter
     3 cloves garlic, minced 
     60 g cream cheese, softened
     240 ml of milk

   Method:

1.    Preheat oven to 180ºC. In a large pot of salted boiling water, cook jumbo pasta shells according to package directions until al dente. Drain and return to pot.

2.    In a large bowl, combine shredded chicken, ricotta, 35 g mozzarella, 35 g Parmesan, and parsley and season with salt and pepper.

3.    Make sauce: In a skillet over medium heat, melt butter. Add garlic and cook until fragrant, 2 minutes, then add cream cheese and whisk until completely combined. Stir in milk, remaining mozzarella and Parmesan, and bring to a simmer. Season with more salt and pepper. Let thicken over low heat, 3 to 5 minutes.

4.    In a baking dish, spread a layer of sauce. Stuff shells with chicken-ricotta mixture and place in baking dish. Spoon more sauce all over shells.

5.    Bake until warmed through and bubbly, 15 minutes.

6.    Garnish with parsley and serve.

 

Jade Flakes Greean Peas Cookies

Ingredients

• 500 g Green pea powder
• 210 g Icing sugar
• 1 tsp Salt
• 500 g all purpose flour
• about 330 g peanut oil 
• 1 egg  + ½ tsp water for glazing

Instructions

1. Sift flour with the salt and sift in the icing sugar. Add in the pea powder and mix all the ingredients thoroughly. Add oil sparingly and slowly mix till the dough does not stick to the hands.
2. Let dough rest for 15 minutes, covered.
3. Roll dough into small balls (about 10-12 g each) and arrange them on a parchment lined baking tray. Apply egg glaze.
4. Bake in a preheated oven at 180^oC (360^oF)
5. Allow cookies to cool on tray for about 10 minutes before removing them onto a wire rack to cool completely before storing into an airtight container.

Tip:

Use a chopstick or a straw to make an indentation on top of each dough for the iconic mark of the green pea cookies.

Peanut Butter Chocolate Cookies

Ingredients

• 370 g all purpose flour
• 2 tablespoons unsweetened cocoa powder
• ½ teaspoon baking soda
• 200 g cold unsalted butter
• 210 g castor sugar
• 200 g chuncky peanut butter
• 2 eggs
• 200g dark chocolate (chopped)
• 4 tablespoons chopped roasted peanuts

Directions

1. Preheat the oven to 180C. Line a baking sheet with parchment or a nonstick baking sheet.
2. Sift together the flour, cocoa powder, baking soda, and salt into a medium-sized bowl.
3. Melt butter and half of the chocolate over simmering water. Put into a mixing bowl
4. Add the peanut butter and mix to combine.
5. Add the eggs, one at a time, and mix to combine. 
6. Slowly add the flour mixture in (2) until fully incorporated. 
7. Fold in the half the remaining dark chocolate.
8. Add half the amount of roasted peanuts. mix well.
9. Using a spoon, scoop cookie dough into small balls and put on the prepared sheet.
10. Use a spoon to dent the balls, add the remaining dark chocolate and peanuts on top of each dent.
11. Transfer cookies to the oven and bake for 15 minutes.
12. Remove from the oven and allow to cool before serving.

Broccoli in Butter Sauce

Ingredients

• 1 medium size fresh broccoli, cut into bite size pieces
• 75 g butter
• 1 tablespoon brown sugar
• 3 tablespoons soy sauce
• 2 teaspoons white vinegar
• 1/4 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1/3 cup chopped salted cashews

1. Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
2. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

Serikaya Cake

Ingredients :

(A)
230g butter
1/2 tsp vanilla essence
5 eggs

(B) Sieve together :
175g plain flour
1.5 tsp double action baking powder 

(C) Mix :
100g condensed milk (a bit too sweet)
150g kaya
125g Horlicks
100g treacle
200ml evaporated milk

Macadamia nuts (chopped)

Methods :
1.    Grease a 9" round tin.  Preheat oven at 180 C.
2.   Beat butter and vanilla till creamy.  Add in eggs one at a time.
3.   Add in (B) and (C) alternately until well combined.
4.   Pour into tin and sprinkle with chopped macadamia.
5.    Steam bake for 45 - 50 mins untl skewer comes out clean.

Marble Chocolate Cheese Cake

Ingredients :
(A)
180g butter
20g cooca powder
170g castor sugar
3 eggs
120g SR flour

(B)
250g cream cheese
60g castor sugar
1 ts vanilla
1 egg
1/2 cup water (or milk)

Methods:

1.   Melt butter. Add cocoa powder and mix well
2.   Cool slightly. Add in sugar.  Beat in egg one by one.
3.   Mix in flour.  Pour into 8" square tin.
4.   Bake at 170C for 15 minutes ( half cooked)
5.   Mix and beat well all ingredients (B)
6.  Pour over (A).
7.   Swirl thru with small knife for marble effect.
8.   Bake for 30 mins

Nutella Oreo Cheese Cake

(A)  Base :

190 g   Oreo + Julie (remove cream)
60 g    unsalted butter (melted)

(B)
750 g     cream cheese (room temp.)
1/2 c      heavy cream
3/4 c      sugar (165 gm)
3/4 Tb   cornstarch
1.5 tsp    vanilla extract
3             eggs (room temp)

(C)
1/2 c    Nutella
1.5 Tb     heavy cream

Methods:

1.    Pulse oreo in a food processor.  Add melted butter & mix .
2.    Pour out mixture into a 10 in springfoam pan.
3.    Bake 180 C for 13 - 15 min
4.    Mix cream cheese with heavy cream.  Add in ingredients (B)
5.    Reserved 1/3 (B) mixture
6.    Add  (C) to  no. 5
7.    Pour  (B) onto cookie base , even top with spatula.
8.    Pour in no. 6, even the top
9.    Bake at 150 C for 45 - 55 mins
10.  Turn off the heat , leave cake in oven for another 1 hour.
11.   Remove cake and let it cool completely before  unmoulding.
12.   Top with chocolate ganache.  Refrigerate overnight.

Ganache  :
 1.    Boil 1/3 cup of cream . 
 2.    Add in 2/3 cup of nutella.