Special Potato Salad with generous helping of greens

Ingredients for Potato Salad

4 medium sized potatoes
1 brown onion : peeled and chopped finely
Green Shallots (1 or 2 stalks) - sliced finely
Mustard powder : ½ tsp
Mayonnaise : 2 TBS
Vinegar or lemon juice (2 tsp)
Chives (English) - cut into 2 mm length
Parsley – chopped finely (can be substituted with dried parsley flakes)
Salt and pepper to taste
Optional : 2 pieces of ham or bacon



1. Bring potatoes to the boil gradually in a saucepan of water. Do not overcook the spuds. Drain, cool slightly, peel and cut into cubes.
2. Fry onion in olive oil till fragrant.
3. If using ham and bacon, fry till cooked and lightly brown.
4. Mix mayonnaise, vinegar (or lemon juice), salt and pepper.
5. Add potato to fried onion, then mix with the creamed salad dressing.
6. Sprinkle ham/bacon, parsley, green shallots. Toss and mix well.

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Homemade Wholesome Yummy Florentine Slice - Quick and Easy

Tea time - I made these delicious Florentine Slices for my group of mates from diversity of backgrounds (over 5 different countries of origin). They loved it. I can't imagine anyone who won't save for those who are watching their weight and have serious medical concerns.  

Ingredients

Mixed dried fruit : 2 cups. Soak in water for 5 minutes and drain.
100 g almond
100 g corn flakes and /or muesli mix
¼ cup plain flour
125 g butter (soften in room temperature)
½ cup honey
2 TBS brown castor sugar
1 egg
200 g coverture cooking chocolate


1. Combine fruit, nuts and flour in a mixing bowl.
2. Cream butter, sugar and honey till smooth. Add beaten egg.
3. Combine cornflake, muesli, fruit with the butter mixture.
4. Prepare a baking tray and line with baking paper. Put mixture into tray and press till an even surface is formed.
5. Bake at 150 degree Centigrade in preheated oven for 20 –minutes till set. Leave to cool.
6. Double boil chocolate in a bain marie with 2 TBS of full cream. Keep stirring but ensure the oil does not separate and water does not get in.
7. When chocolate is smooth and shows a sheen, pour the melted chocolate evenly over the mixture slice. Set aside for an hour to set.
8. Using a sharp knife, cut into square or rectangular pieces.
9. Cover and refrigerate for 2 hours.
10.The slice can keep for two days at room temperate.


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Squid Ink Pasta with Spicy Garlic Scallop

Squid ink pasta is a delicacy highly appreciated by gourmet diners. Though some may be put off by the look of the dark pasta, it can be garnished with other colours while the taste is unique yet pleasant.

Boil water with salt and olive oil and cook pasta till el dante.

Saute chopped onions and garlic in a heavy saucepan with pure olive oil or rice bran oil. Add diced scallops and fry till fragrant. Add a dash each of sea salt and pepper, followed by wine wine.

Throw in some slice green shallot and red chilli.

Toss pasta briefly in the pan. Remove from heat and it is ready to be served. Garnish with chopped parsley.

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Winter Warmer : Russian Borscht Soup

It is winter Down Under and a good way to warm the family's heart and gut is a warm bowl of Borscht. Beetroot is an essential ingredient of this Russian staple. This is a vegetarian recipe that serves four.

Bring plump tomatoes (skin and seeds removed or use canned) and 3 1/2 cups of water to the boil.

Add julienned carrot, beetroot, cabbage and parsnip (optional). When the vegetables are almost cooked, add sliced celery and onion.

Then add a teaspoon of herbal stock granules. Simmer for another 10 minutes. Mix 1 teaspoon of flour with sour cream or use directly into the soup, adding a little at a time and combine well.

Serve with warmed or toasted bread.

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Easy and Delicious Cassava / Tapioca Pudding

Cassava or tapioca is a root vegetable, an unlikely ingredient for making dessert, you may think? But cassava pudding is a very popular Southeast Asian dessert and snack.

I love two styles of cassava pudding - Kueh Bingka (baked Malaysian cake) and Kueh Getuk (steamed Indonesian pudding). I was delighted when a friend shared with us a recipe that fuses the two cakes into one. I have added comments and more ingredients based on my past experimentation and experience with baking similar cakes.

Ingredients :

1/2 kg grated cassava

(thaw frozen pack from Asian grocer in the fridge for 12 hours

OR

grate from freshly peeled tapioca root that has been soaked in water for at least 1 hour)

1 cup of good quality light coconut cream (e.g., ayam or kara)
1 cup brown sugar
1/2 cup chilled grated coconut or dessicated coconut (not rancid)
2 medium sized eggs (lightly beaten)
50 g unsalted dairy butter (softened at room temperature)
1/2 tsp salt (omit if using salted butter)

Method:

Mix all the ingredients, starting with butter and cassava, then add sugar, coconut and egg.

Mix everything together (but save a little bit of egg for glazing later).

When well combined, pour mixture into greased baking tray.
Use a broad base or large surface tray so that the cake will be evenly baked.

Bake in a preheated oven at 180 degrees C for 45 minutes.

Turn the tray around 2 times during baking to ensure even distribution of heat.

Check with skewer if the cake comes clean. If not, bake for another 10 minutes.

Leave the cake in the oven to brown for a while after turning off the heat. Slice the cake when cooled.

This cake can keep at room temperature for 30 hours during spring and autumn seasons.

- Acknowledgement : Mrs SYW for her inputs