Wednesday, August 27, 2014

Halo Halo



10g green rice flakes
4 young coconuts, (optional)
1 bottle saba bananas in syrup
1 bottle jackfruit in syrup
1 bottle coconut gel
6 cups shaved ice, plus extra to serve
500ml evaporated milk
250g condensed milk


mango ice cream, to serve

Lumpia



Peanut oil
4garlic cloves, finely chopped
1cooked chicken breast, diced
250 g(2 cups) diced cooked pork
250 g(2 cups) diced cooked prawn meat
125 g(1 cup) sliced green beans
115 g(1 cup) fresh bean sprouts, trimmed
250 g(3 ⅓ cups) shredded cabbage
140 g(1 cup) finely diced celery
60 g(½ cup) thinly sliced spring onions
2 tspsalt
1 tspfreshly ground black pepper
2 tbsplight soy sauce
cos(romaine) lettuce leaves, to serve
1quantity egg roll wrappers or 20 spring roll wrappers
oil, for deep-frying

Dipping sauce
75 g(⅓ cup) sugar
60 ml(¼ cup) light soy sauce
250 ml(1 cup) clear chicken stock or water
2 tbspcornflour 
1garlic clove, crushed
¼ tspsalt

Monday, July 7, 2014

Rhubarb and Frangipane Tart


Rhubarb Compote

2 cups fresh chopped rhubarb, washed
Juice and zest of one orange
1/4 cup maple sugar or brown sugar
Combine all ingredients in a medium heavy-bottomed saucepan. Bring to a boil over medium heat, stirring occasionally. Cover and simmer gently for about five minutes. Rhubarb will begin to soften.
Uncover and continue to cook another five minutes. Remove from heat, cool.

Saturday, July 5, 2014

Vegan Chocolate Mousse



400 ml coconut cream
2 tblspn cocoa powder
1 cup (tightly packed) soft dried dates, pitted
300g good-quality dairy free dark chocolate, roughly chopped
4 small ramekins, glasses or cups to serve

Friday, June 20, 2014

Friday, June 13, 2014

Saturday, June 7, 2014

Spiced Pear and Almond Tart


Poached Pears 

500ml (2 cups) dry red wine
70g (1/3 cup) caster sugar
2 whole star anise
2 x 7cm cinnamon sticks
1 vanilla bean, split
4 just-ripe pears, peeled