Pasta Salad with Shrimps

In this salad, the hot pasta will wane the spinach and soften the squash. Firm tofu, cut into cubes and cooked in a nonstick pan, can be used in place of shrimp.

Ingredients
  Mixed salt and ground pepper
  200g short pasta, such as fusilli
  1 medium yellow squash, thinly sliced crosswise
  1/3 cup roughly chopped pitted olives
  4 lightly packed cups baby spinach 
  1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
  2 tablespoons extra-virgin olive oil
  400g large shrimp, peeled and deveined

Method
1. In a large pot of boiling salted water, cook pasta according to package instructions. 
2. Drain pasta, transfer to a large bowl, and toss with squash, olives, spinach, lemon zest and juice, and 1 tablespoon plus 1 teaspoon of the oil. 
3. Season with salt and pepper
4. In a large skillet, heat remaining 2 teaspoons oil over medium-high. 
5. Add shrimp and cook, stirring occasionally, until opaque throughout, about 3 minutes. 
6. Season with salt and pepper. 
7. Top pasta with shrimp.

Sugar Cookies with Royal Icing

Sugar Cookies are a sweet and tender cookie with wonderfully crisp edges. Sugar Cookies are once made primarily during the Christmas season, they are now a year round favorite. They are delicious whether dressed simply with a sprinkling of colored sugar or frosted with royal icing.

Ingredients
Sugar Cookies:
  3 cups all purpose flour 
  1/2 teaspoon salt
  1 teaspoon baking soda
  1 cup unsalted butter, room temperature
  1 cup granulated white sugar
  2 large eggs
  2 teaspoons pure vanilla extract
  
Royal Icing Using Egg Whites:
  2 large egg whites
  2 teaspoons fresh lemon juice
  3 cups confectioners (powdered or icing) sugar, sifted

Method
Sugar Cookies:
1. whisk together the flour, salt, and baking soda in a seperate bowl. 
2. Beat the butter and sugar until light and fluffy (about 3 minutes). 
3. Add the eggs and vanilla extract and beat until combined. 
4. Add the flour mixture and beat until you have a smooth dough. 
5. Divide the dough in half and wrap each half in plastic wrap. 
5. Refrigerate for about one hour or until firm enough to roll.
6. Preheat oven to 175 degrees C and place rack in center of oven. Line two baking sheets with parchment paper.  
7. Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.)  
8. Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar.  
9. Bake cookies for about 8-10 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours or overnight.)
10. Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.
Makes about 36 cookies.

Royal Icing with Egg Whites:
11. In the bowl beat the egg whites with the lemon juice. 
12. Add the sifted sugar and beat on low speed until smooth. If necessary, to get the right consistency, add more sugar or water. 
13. Add food coloring, if desired. 
14. The icing needs to be used immediately or put in an airtight container as it hardens when exposed to air. 

Enjoy!

Spaghetti and Parmesan Meatballs

Ingredients  
1/2 kg ground beef 
7 tbsp parmesan
1 tbsp coarse mustard
1 tbsp Tomato ketchup
1 medium egg
1/2 tsp nutmeg
2 (400 grms) cans diced tomatoes
small can tomato paste
2 tsp brown sugar
1 tbsp dried basil
1 tbsp dried parsley
2 large garlic cloves
1/2 red bell pepper
1 large onion
butter or oil
Salt & Black Pepper to taste

Method
1. Add an egg, salt, pepper, coarse mustard and ketchup to 1/2 kg ground beef.
2. Top with the parmesan. Don’t use the expensive stuff for this, just grab the Kraft type of parmesan.
3. Mix it all up and form into small balls with your hands.
4. Heat butter or oil and brown the meatballs. Then remove them from the pan.
5. Add the onion, bell pepper and garlic to the pan and cook over low heat for about 4 minutes.
6. Add a small can of tomato paste to the vegetables and cook for a minute to sweeten the paste.  
7. Add the two cans diced tomatoes, 1/3 can of water, a good pinch of black pepper, a tsp salt (you can add more later), 1 tbsp dried basil and 1 tbsp dried parsley. Or use oregano or sage if that’s what you prefer.  
8. Add the meatballs to the sauce. I really curse the yellowish light over my stove.
9. Add 2 tsp brown sugar. 
10. Pop the lid on and simmer the sauce, over low heat, for 20 minutes. Take the lid off and simmer the sauce for another 20 minutes giving it a chance to cook down a little. Check the seasoning.
11. Boil the pasta in salted water to the directions on your package.  
12. Stir in two tbsp sour cream. 

Enjoy!

Black Bottom Cupcakes

Black Bottom Cupcakes has a dark and dense chocolate sponge, baked with a cheesecake centre, and frosted with cream cheese frosting.

Cream Cheese Mixture
225 g cream cheese, softened
1/2 cup sugar
1 small banana, pureed
1 egg
1 teaspoon vanilla
225 g semisweet chocolate chips

Chocolate Mixture
1 1/2 cups all purpose flour
1/3 cup cocoa
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large bananas, pureed
1/3 cup oil
1 teaspoon vanilla

Method
- Preheat oven to 175 degrees.

For the cream cheese mixture:
1. Beat cream cheese and sugar until nice and fluffy.
2. Add banana, egg and vanilla and mix together until combined.
3. Stir in chocolate chips and set aside.

For the chocolate mixture:
4.Sift together flour, cocoa, sugar, soda and salt using a wire whisk.
5. Add bananas, oil and vanilla and mix together on low until combined.
6. Use a large scoop to fill cupcake liners with batter.
7. Repeat topping the cupcake batter with the cream cheese mixture.

- Bake for about 30 minutes or until done.
- Makes about 18 cupcakes.

BBQ Chicken with Cabbage & Pear Slaw

Ingredients 
  3 tbls light mayonnaise
  2 tbls cider vinegar
  2 tbls low-fat milk
  1 tsp sugar
  1/8 tsp celery seeds
  1/4 cup bottled barbecue sauce
  4 cup shredded red cabbage 
  3 cup shredded carrots 
  2 large pears, cored and cut in thin strips
  4 boneless skinless chicken breast halves (1 pounds)
  Salt & black pepper to taste

Method
1. Blend mayonnaise, milk, vinegar, sugar, 1/2 teaspoon of the salt, celery seeds and 1 tablespoon of the barbecue sauce.
2. In a bowl, mix cabbage, carrots and pears. Top with mayonnaise mixture
3. Toss to coat. Cover and refrigerate for at least 2 hours.
4. Heat oven to 450 degrees F. Place chicken breasts on a rack over a baking sheet. 
5. Remove 2 tablespoons barbecue sauce to a small bowl; brush each breast lightly with remaining barbecue sauce, then sprinkle with remaining 1/2 teaspoon salt and black pepper. 
6. Bake at 450 degrees F for 30 minutes or until internal temperature of chicken registers 155 degrees F on an instant-read thermometer. 
7. Remove from oven and spoon reserved barbecue sauce over chicken breasts. Serve with 1-1/2 cups slaw per person.

Mediterranean Chicken Salad Pitas

Ingredients
  1 cup plain whole-milk Greek yogurt 
  1/2 tsp ground cumin 
  1/4 tsp crushed red pepper 
  3 cups chopped cooked chicken 
  2 tbls lemon juice  
  1 cup chopped red bell pepper 
  1/2 cup chopped pitted green olives
  1/2 cup diced red onion 
  1/4 cup chopped fresh cilantro 
  15-ounce chickpeas (garbanzo beans), rinsed and drained (without Salt) 
  6 (6-inch) whole wheat pitas, cut in half 
  6 (1/8-inch-thick) slices tomato, cut in half 
  12 Bibb lettuce leaves 

Method
1. Combine first 4 ingredients in a small bowl
2. Set aside. Combine chicken and next 5 ingredients (through chickpeas) in a large bowl. 
3. Add yogurt mixture to chicken mixture
4. Toss gently to coat. 
5. Line each pita half with 1 lettuce leaf and 1 tomato piece
6. Add 1/2 cup chicken mixture to each pita half.

Grilled Chicken Pasta Salad

Ingredients

  1 kg thin-sliced chicken cutlets

  400 grm rotini

  2 tablespoons lemon juice

  1 medium-size red onion, halved and thinly sliced

  1 large sweet red pepper, cored, seeded and diced

  1 large green pepper, cored, seeded and diced

  2 scallions, trimmed and thinly sliced

  2 tablespoons minced fresh dill

  1 cup mayonnaise

  1/2 cup vinegar

  1/2 cup honey

  1 teaspoon prepared mustard

  1 teaspoon sugar

  1 teaspoon onion powder

  1 teaspoon dried parsley flakes

  1/2 cup canola oil

  Salt and Black Pepper to taste

Method

1. Cook pasta following package directions and make it drain.2. While pasta is cooking, heat grill pan or broiler. Sprinkle chicken with the lemon juice and grill or broil for about 2 minutes per side at 160 degrees F. Set aside and let cool.3. When cool, cut chicken into bite-size pieces and mix with cooled pasta in a large bowl. Add diced peppers, onion, scallions and dill.4. In a medium-size bowl, whisk mayonnaise, vinegar, honey, mustard, sugar, onion powder, parsley flakes, salt and black pepper. Gradually whisk in the oil.5. Pour mayonnaise mixture over the pasta and chicken and toss. Refrigerate until ready to serve.

Chocolate Malt Cake

Ingredients
  1-1/4 cup oil
  3/4 cup milk
  3/4 cup plain yogurt
  2 large eggs
  1 tablespoon vanilla extract
  3 cups sugar
  3 cups flour
  3/4 cup unsweetened cocoa powder
  1-1/2 tablespoons baking soda
  1/4 teaspoon salt
  1-1/4 cups boiling water
  Chocolate Malt Frosting (see recipe)

Method
1. Pre cook Malt Frosting before the cake so that it can chill for at least 2 hours.
2. Preheat oven to 300 degrees. Prepare 3 round 9-inch cake pans with butter and flour and line with parchment or wax paper. Set aside.
3. Beat oil, milk, yogurt, eggs and vanilla with electric mixer until well blended, about 2 minutes. 
4. Sift together sugar, flour, cocoa powder, baking soda and salt in separate bowl. 
5. Slowly add 1/3 of dry ingredients to milk mixture and beat until well blended. Beat in 1/3 of boiling water. 
6. Add another 1/3 of dry ingredients and beat until well mixed; then beat in another 1/3 of water. 
7. Add remaining dry ingredients, beating well, then add remaining water and beat until well mixed. Scrape mixing bowl often.

8. Pour equal amounts of batter into prepared pans. Bake until toothpick inserted in center comes out clean, 45 to 55 minutes. 
9. Do not open oven while cake is baking. Cool pans on rack for 15 minutes, the remove from pan, take off paper, and continue to cool completely. 
10. Frost top of one layer with Malt Frosting, then place second layer on top and frost; top with third layer and frost tops and sides. 
11. Refrigerate 2 hours before cutting.

Chocolate Malt Frosting

Ingredients
  1 cup unsweetened butter, store in room temperature
  ½ cup unsweetened cocoa powder
  ½ cup malted milk powder
  ¾ cup whipping (heavy) cream
  5 cups Icing sugar (powdered) 
  
Method
1. In a large bowl, beat butter and cocoa powder until creamy. 
2. In a small bowl, combine whipping cream and malted milk powder, stirring to dissolve. 
3. Add cream mixture to butter mixture, use an electric hand mixer or wooden spoon and beat until combined. 
4. Gradually beat in confectioner’s sugar until smooth. 
5. Use an offset spatula to spread frosting between layers and over top and sides of cake.

For Garnish: (Optional)
6. Garnish with malted milk balls 

Thai fried rice

Ingredients
  500 Grm rice, boiled
  ¼ cup oil
  ½ cup onion, finely chopped
  1 tsp sugar
  1 tbsp chilli garlic sauce
  1 heaped tsp garlic, crushed
  1 cup prawns, boiled (Preferably use fresh prawns)
  1 chicken breast, boiled and shredded
  2 eggs, lightly beaten
  1 capsicum, sliced
  1 carrot, sliced
  1 tomato, remove seeds and cut in small cubes
  2 tbsp fish sauce
  ½ cup spring onion leaves, chopped
  1 tsp each of salt, white pepper, Chinese salt

Method
1. Heat oil and stir fry onion and garlic till golden. 
2. Add sugar, all the seasonings and boiled chicken and prawns. 
3. Add a little more oil if required. 
4. Now add in the beaten eggs and stir quickly to scramble them. 
5. Now add rice with all the vegetables, stir fry and remove. 
5. Serves four.