2013-08-12

Custard Pastry Cream as Filling for Strawberries Tarts

INGREDIENTS

300ml unsweetened soya milk

3 large egg yolks

30g sugar

20g all purpose flour

20g corn starch

pinch of salt

1tsp vanilla extract


1. Heat soya milk in saucepan over medium heat until it foams up.

2. Meanwhile, in a bowl, mix egg yolks, sugar, flour, corn starch, and salt.

3. Gradually whisk soya milk into the egg mixture (do not pour hot soya milk into the mixture all at once).

4. Pour the mixture back into the saucepan. Heat and whisk constantly for a few minutes until it thickens.

5. Pour custard cream into a bowl. Stir in vanilla extract. Cover the surface of the cream with plastic wrap. Cool to room temperature before use. The custard cream can be kept refrigerated for up to three days.


***Enough for filling 2 fruits tarts, each for 6 servings.

***STRAWBERRIES TART:
- 1 sweet pastry case
- ½ custard pastry cream of the above recipe
- 300g strawberries
- 60g raspberries sauce
-- Spread a layer of custard pastry cream on the pastry case. Cut each strawberry into half, and coat all pieces with raspberries sauce. Arrange strawberries over custard pastry cream. Chill for hours before serving.

Steamed Courgettes with Garlic

Garlic is one of the most valuable and versatile foods that is widely recognized as health enhancing supplement. The chemical called allicin, which is produced when garlic is chopped, chewed, or bruised, is quite powerful as an antibiotic and a potent agent that helps the body to inhibit the ability of germs to grow and reproduce. Allicin may be of practical value for weight control as well. More importantly, it is said that one milligram of allicin has a potency of fifteen standard units of penicillin. 

Not only is it an anti-oxidant, anti-fungal, anti-viral, and anti-bacterial, it is also rich in manganese, vitamin B6, vitamin C, and selenium. Garlic helps lower cholesterol and blood pressure, improves poor circulation, detoxifies the body, and boosts immune system to help fight infections. Besides, it can be added to almost any savory dish for the most delicious flavor and aroma. If bad garlic breath is a concern, drinking lemon juice or eating a few slices of lemon will get the problem solved.

Garlic can be easily included as part of healthy life, especially when it is used for cooking vegetables that are everyday necessities. Here comes a simple recipe of zucchini, also known as courgette, which is low in calories and rich in water content: cut two courgettes into 2 or 3-cm slices and place them evenly in the steamer basket or on a plate; mix 1/4 teaspoon of salt and 1 teaspoon of olive oil with enough chopped garlic; spoon the garlic mixture onto each surface of courgette pieces; cook in a steamer for around 6 minutes, depending on the thickness of courgette slices. This is definitely a delicious dish for good of both general health and weight loss.

Chicken & Mango, plus Courgettes

Number of Servings: 4


INGREDIENTS
- 425g chicken breasts, diced
- 500g zucchinis, sliced and then quartered
- 1 can (410g) of mango slices in juice, drained, cut into smaller pieces
- 1 hot chilli, chopped
- 1 tbsp olive oil
- 2 tbsp soy sauce
- 2 tsp corn flour
- piece of ginger in thumb size, minced

Coat chicken breasts with a mixture of soy sauce, corn flour, and minced ginger. Add oil to the pan and pan-fry chicken for 6 minutes, and then have the golden brown chicken transferred to a plate. Add a few more drops of oil to the pan and stir-fry courgettes for 4 minutes. Add chicken back to the pan, together with chilli, and cook for 2 minutes. Add 1 tbsp of water and cook covered over small fire for 2 more minutes. Stir in mango pieces, before switching off the fire.

Chicken & Peach, plus Bell Peppers & Onions

Number of Servings: 4




INGREDIENTS

- 425g chicken breasts, diced
- 2 bell peppers, seeded and triangulated
- 2 brown onions, sliced
- 1 can (410g) of sliced peaches in juice, drained
- 1 hot chilli, chopped
- 1 tbsp olive oil
- 2 tbsp soy sauce
- 2 tsp corn flour
- piece of ginger in thumb size, minced


Coat chicken breasts with a mixture of soy sauce, corn flour, and minced ginger. Add oil to the pan and pan-fry chicken for 6 minutes, and then have the golden brown chicken transferred to a plate. Add a few more drops of oil to the pan and stir-fry onions for 2 minutes. Add bell peppers and stir-fry for another 4 minutes. Add chicken back to the pan, together with chilli, and cook for 2 minutes. Add 3 tbsp of water and cook covered over small fire for 2 more minutes. Stir in sliced peaches, before switching off the fire.

Honey Cake

Yield: One 23cm Round Cake



INGREDIENTS:
- 4 eggs at room temperature
- 80g granulated sugar
- zest of 1 lemon
- 100ml honey
- 200g all-purpose flour
- 1tsp ground cinnamon
- 1tsp baking powder


1. Using an electric mixer beat eggs with sugar and lemon zest on high speed until pale and thick.

2. Add in honey. Continue to beat the mixture until everything is well combined.

3. In 4 batches, sift over and then patiently fold in flour mixed with ground cinnamon and baking powder using a spatula.

4. Pour batter into a round cake pan with a parchment paper lined on the bottom only. 

5. Bake in preheated oven set at 180c for 25 minutes.

6. Remove the cake from oven and let it cool completely before serving and storage.

Vegetables Stir-fry: Iceberg Lettuce with Garlic and Fermented Beancurd

Number of Servings: 4


INGREDIENTS

- 1 iceberg lettuce, chopped

- 1 garlic head, finely chopped

- 3 cubes of fermented beancurd

- 1 tbsp olive oil

Add oil to the pan and sauté garlic and bean curd until aroma. Add lettuce and cook for 5 minutes.