Not Quite Anzacs

11/2 cups wholemeal spelt flour
1 1/2 cups of rolled oats
1/4 cup of brown sugar (or coconut sugar)
2/3 cup of shredded coconut
3 tbs of honey (or agave syrup) 
80g unsalted butter (or coconut butter)
1 tsp bicarb soda 
2 tbs boiling water
1/2 cup of peeled (discard the skin) and grated zucchini 

Vit Quay (Roast Duck)

Duck , about 2.25 kg in weight

90g Fresh root ginger, peeled, roughly chopped and lightly crushed

4 cloves Garlic, peeled and crushed

1 stalk Lemon grass, halved and crushed

4 Spring onions (scallions), halved and crushed

80 ml Nuoc mam

30 ml Soy sauce

30 ml Honey

15 ml Five-spice powder

5 ml Ground ginger

Ginger dipping sauce, nuoc mam gung

Pickled vegetables and salad leaves, to serve

Impossible Pumpkin Pie

2 cups of puree pumpkin
1/2 cup brown sugar
4 egg yolks, lightly beaten
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon salt
4 egg whites
2 tablespoons of gluten free flour

Bánh mì

1/4 cup Asian fish sauce

1 tablespoon honey

2 tablespoons sugar

1 teaspoon freshly ground pepper

6 scallions, white and tender green parts only, thinly sliced

2 garlic cloves, thinly sliced

1 1/2 pounds pork tenderloin, thinly sliced

Vegetable oil, for grilling

Six 8-inch-long rolls or 2 baguettes, cut into 8-inch lengths and split

Hoisin sauce and Sriracha chile sauce

1/2 seedless cucumber, cut into 2-by-1/2-inch matchsticks

1 1/2 loosely packed cups cilantro sprigs

Pickled carrot

80 ml(⅓ cup) white vinegar

75 g(⅓ cup) white sugar

1 large carrot, peeled, coarsely shredded 

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

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.

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

Leche Flan

110 g( ½ cup) caster sugar

6 eggs

395g can condensed milk

375ml can evaporated milk

Honey Joys

90g butter or margarine 1 tablespoon honey 4 cups Kellogg's® Corn Flakes

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

Chicken and coconut milk adobo (adobong manok sa gata)

170 ml(5½ fl oz/⅔ cup) coconut or rice vinegar
400 ml(13½ fl oz) coconut milk
60 ml(2 fl oz/¼ cup) soy sauce
6 cloves garlic, smashed
3 cm(1¼ inch) piece turmeric or ginger, peeled and thinly sliced
3 bay leaves
3 red bird’s-eye chillies, plus extra to serve (optional)
1 tsp freshly cracked black pepper
1whole chicken, jointed into 8 pieces with bone in
steamed rice, to serve

Bibimbap

Ingredients

2 cups short-grain rice

400 g beef scotch fillet, finely sliced into strips 5 cm long

1½ tbsp soy sauce

140 ml sesame oil

3 tbsp crushed garlic

pinch of sugar

salt and pepper

1 cup dried shiitake mushrooms, soaked until soft, finely sliced

2 small carrots, cut into matchsticks

1 small daikon, cut into matchsticks

2 small zucchini, cut into matchsticks

1 bunchspinach, leaves picked

1 generous cup bean sprouts

4 egg yolks

4 dolsot stone bowls

Nom Ngo Sen (Lotus Root Salad)

1 cooked chicken breast fillet shredded

250g pickled lotus root, roughly chopped

100g bean sprouts

1 carrot cut into thin strips

3 red Asian shallots cut into thin strips

3 tablespoons of Vietnamese mint sprigs, roughly shredded

1 tablespoon mint springs

4 teaspoons of roasted sesame seeds

2 tablespoons fried shallots

1 long red chilli, seeded and cut into long strips

Chocolate Crackles

4 cups cocoa pops 
(230g) icing sugar, sifted
1 cup (85g) desiccated coconut
3 tbsp cocoa 
250g Copha

Hainanese Chicken Rice

Two Excellent guides with step-by-step pictures can be found at Rasa Malaysia and Steamy Kitchen. 

Hot Cross Bun Pudding

6 hot cross buns

30g unsalted butter, softened

1 vanilla bean, split, seeds scraped

600ml thin cream

600ml thickened cream, plus extra to serve (optional)

Zest of 1 orange

4 eggs

170g caster sugar

Icing sugar, to dust

Nem Thinh

100g firm tofu

oil, for frying

60g cellophane noodles

140g carrot, cut into thin strips

140g kohlrabi, cut into thin strips

1 pinch of sugar

1 tsp salt

¼ tsp freshly ground black pepper

2½ tbsp roasted rice flour

1 small iceberg lettuce, shredded

½ handful holy basil leaves

½ handful coriander leaves

24 rice paper wrappers

Boston Cream Pie

Custard Filling

Place milk in a pan over medium heat. Scrape in vanilla seeds and add bean too. Warm gently, then set aside for 10 minutes. Place cornflour, custard powder and caster sugar in a pan. Strain milk, discarding bean, into pan with cornflour and whisk until smooth. Add cream, then return to heat, stirring constantly, over low heat until the mixture thickens and boils. Add butter, stirring well to combine, then remove from heat and whisk in egg yolks, one at a time, until smooth. Refrigerate overnight.

Rhubarb Quick Bread

Compote 
6 cups fresh chopped rhubarb, washed
1/2 cup fresh orange juice
1/2 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.

Banana Streusel Cake

FOR THE STREUSEL TOPPING AND CENTER

1 3/4 cups all-purpose flour

1 cup packed light-brown sugar

1 1/4 teaspoons ground cinnamon

Coarse salt

1 1/2 sticks cold unsalted butter, cut into small pieces

1 1/2 cups coarsely chopped toasted pecans

FOR THE CAKE

1 stick unsalted butter, room temperature, plus more for pan

2 cups all-purpose flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

Coarse salt

1 cup granulated sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

1 cup coconut cream

Squeeze of Lemon

1 1/2 cups mashed ripe bananas (about 3)

3/4 cup unsweetened shredded coconut

Jelly Slice - Gluten and Dairy Free

1 Packet plain GF Biscuits, crushed

170g coconut butter melted

400g coconut milk

Juice of 2 lemons

3 level teaspoons gelatine

1 tablespoon vanilla

1/4 cup boiling water

1 packet jelly crystals

Cool Water

Mix crushed biscuits with melted butter. Press firmly into a lined slab tin. Place in the fridge until cold and set.

Bun Cha Style Pork Belly

3 garlic cloves, peeled

Grated zest and juice of 1 lime
500g pork belly 
1 tblsp Thai fish sauce (Nam Pla)
1 tblsp dark soy sauce
2 tsp sesame oil
Marinate pork for two hours. Cut into two inch slices and grill for 3 -5 minutes. Pour the rest of the marinade into a pan and simmer until thick. Serve on the side. 

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Fish Cakes

500g firm white fish fillets (such as ling), coarsely chopped

1 garlic clove, quartered

3 kaffir lime leaves, centre veins removed, finely shredded

2 tablespoons coarsely chopped fresh coriander

1 tablespoon fish sauce

3 teaspoons red curry paste

Pinch of salt

5 (about 30g) green beans, thinly sliced

Peanut oil, to shallow-fry

60g (1/4 cup) white sugar

60ml (1/4 cup) fresh lime juice

1 tablespoon fish sauce, extra

1/2 Lebanese cucumber, deseeded, finely chopped

1 small fresh red birdseye chilli, deseeded, thinly sliced

Kaffir lime leaves, extra, to garnish

Labnah Baklava Cheesecake - Lactose Intolerant Friendly

Crust

500g Turkish Semolina Biscuits or other dry plain biscuit

100g of Butter

50g Caster Sugar

1 teaspoon Cinnamon

1/2 teaspoon each nutmeg and allspice

Crush biscuits until a fine crumb and then combine with other ingredients. Press into a lined springform tin and bake at 180c for 5 minutes. Set aside to cool completely. 

Cheesecake

600g Labneh 

11/2 teaspoon rosewater

2/3 cup of caster sugar

2 teaspoon of gelatin dissolved in 2 tablespoons of water

Whip ingredients together until smooth. Pour over biscuit base. Place in fridge until needed.

Flapjacks: Sugar and Gluten Free

6 tbsp / 1/3 cup honey
200g / 3/4 cup unsalted butter or coconut butter
330g / 2 cups traditional gluten free oats
½ cup cranberries

Bugatti Veyron Cake

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• 250g plain flour

• 400g caster sugar

• 75g cocoa

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 2 eggs

• 1 cup cold coffee (instant, filter or espresso)

• 1 cup milk

• 100ml vegetable oil

• 2 teaspoons vinegar

Chilli con Carne & Cornbread

Chilli con Carne 

2 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, chopped

2 tsp chilli powder

1 tsp ground cumin

1 tsp ground coriander

1 bay leaf

2 tbsp plain flour

500 g chuck steak, cut into 1cm cubes

500 g ripe tomatoes, peeled, chopped

2 tbsp tomato paste

400 g can red kidney beans, drained, rinsed

1 bunch coriander, leaves and stems chopped, plus extra leaves to serve

chopped avocado and tomato, to serve.

Chocolate Mousse Cake

Recipe adapted from Serious Eats

Cocoa to dust pan and over top of cake

200 grams unsalted butter

500 grams bittersweet chocolate, finely chopped

1/8 teaspoon salt

10 large eggs, separated

1/4 teaspoon cream of tartar

1/2 cup caster sugar

1 cup of ground hazelnut meal

Smoked Chicken and Split Pea Soup

1 tablespoon olive oil

1 brown onion, chopped

2 garlic cloves, crushed

1 medium zucchini, chopped

1 medium carrot, peeled, chopped

3 celery stalks, trimmed, chopped

1/2 (600g) cauliflower, cut into small florets

1 cup of split peas

1 litre salt-reduced chicken stock

1 small smoked chicken, quartered

Salt and Pepper to taste

One bouquet garni

Adventure Time Cake

Lamb Adobo

This lamb adobo recipe comes from Yasmin Newman’s cookbook 7000 Islands – A Food Portrait of the Philippines. "Adobo is both the national dish and the country’s most popular. In my humble opinion, its simplicity, versatility and distinctive use of vinegar deserve all the attention. I would happily eat it every day and proudly serve it when entertaining. This recipe was kindly shared by the renowned LJC Restaurant group where goat, a traditional Filipino meat, is used for its signature adobo. For accessibility, this version slow braises lamb shoulder. Lamb is a similarly strong-flavoured meat widely available elsewhere and works beautifully in this dish."

Christmas Pudding