Peach & Jam Pie

From The Malaysian Women's Weekly

Preparation: 15 mins
Cook: 20 mins
Serves: 4 - 6

2 medium (300 gm) peaches
6 sheets filo pastry
60 gm butter, melted
3 tbsps sugar
1 tbsp apricot jam, warmed, put through a sieve so it's very smooth

Method:
1. Cut peaches in half and remove the seeds, then slice the peaches thinly
2. Have a damp tea towel ready when working with filo pastry to prevent it from drying out
3. Lay 2 pastry sheets on a board, brush with some of the butter, place another 2 pastry sheets on top and continue brushing and layering with the remaining butter and pastry sheets
4. Fold the pastry in half to form a square. Cut out a 22 cm circle from the pastry and place it on a baking paper-lined oven tray
5. Arrange peach slices on the pastry and sprinkle with sugar
6. Bake in a moderately hot oven at 200'C for about 20 mins or until well browned. Then brush peaches with the apricot jam while it is still warm. Serve pie warm with ice cream or even whipped cream

Tip:
Nectarines, apricots, apples and pears are all good substitutes for the peaches. This pie is best made close to serving. Not suitable to freeze

Custard Trifle

From The Malaysian Women's Weekly

Preparation: 20 mins

1 butter pound cake
1 pkt ready-made custard
8 strawberries, sliced
1 can sliced peaches
bitter or milk chocolate, shaved or grated for garnishing

Method:
1. Fill the base of a serving glass with 1.5 cm thick pcs of cake. Spoon ready-made custard over until it forms another layer that's 1.5 cm thick
2. Add a layer of sliced strawberries, followed by a layer of sliced peaches
3. Top with another 1.5 cm layer of ready-made custard. Do this gently to prevent unnecessary spills. Garnish with chocolate shavings. Chill in the fridge for at least 30 mins before serving

Mandarin-mango Sip

From The Malaysian Women's Weekly

Preparation: 5 mins

1 ripe mango, diced
1 can mandarin in light syrup
1 can tonic water
1/4 cup orange juice

1. Combine diced mango, mandarin slices with syrup and orange juice in a jug. Add tonic water. Stir well. To serve, place ice cubes in tall glasses. Pour mixture in

Berry Puff Pastry by Caroline Marson & Lydia Brownlow

Preparation: 1 hr 15 mins
Bake: 25 mins
Serves: 8

2 x 375 gm blocks puff pastry, thawed
2 tbsps caster sugar
1/3 cup (50 gm) almonds or hazelnuts, toasted, coarsely chopped
3/4 cup (120 gm) icing sugar mixture
1 1/2 tbsps water
600 ml thickened cream
1/3 cup (55 gm) icing sugar mixture
2 1/2 tbsps fresh orange juice, strained
200 gm fresh raspberries or strawberries
Mixed fresh berries to decorate (optional)

Method:
1. Cut pastry blocks in half, lengthways; reserve one half for another use. Roll each piece on lightly floured surface to an 18 x 36 cm rectangle. Place each rectangle on an oven tray. Prick lightly with a fork and then refrigerate for at least 30 mins
2. Bake pastry sheets, one at a time, in a hot oven (220'C) for 10 mins or until browned lightly. Turn pastry sheets over, bake a further 3 mins. Sprinkle pastry sheets with caster sugar and nuts; then bake for a further 8 mins or until sugar melts. Transfer pastry sheets to wire racks to cool
3. Sift icing sugar into bowl, add water and stir until smooth. Using a sharp knife, trim pastry sheets to 15 x 30 cm. Drizzle pastry with icing; stand 15 mins or until set. Beat cream, extra icing sugar and juice for 5 - 8 mins until firm peaks form; fold or gently stir into berries
4. Place one pastry sheet on board, top with half the cream mixture; repeat layers, finishing with a pastry sheet. Press down lightly. Stand for at least 30 mins before slicing crossways into 8 pcs. Decorate with mixed berries, if desired

Tip:
Pastry sheets can be made a day ahead. Store in an airtight container in the fridge

Cabbage with Prawns by me

A simple Chinese dish ;-)

1 - 2 cloves of garlic
Some prawns
1 small cabbage
1 tbsp oyster sauce
Salt and pepper to taste

Method:
1. Heat oil, add a pinch of salt and garlic. Cook garlic until fragrant
2. Add prawns, cook for a few mins
3. Then add cabbage, cook for 1 - 2 mins then cover with hood for a few mins
4. Mix oyster sauce with some water then pour it in. Cook for another 1 - 2 mins and cover with hood again until cabbage is cooked.
5. Add a dash of pepper and it is ready to be served

Banana Breakfast Shake

By Samantha Thiessen, a consultant dietician; from The Malaysian Women's Weekly

Preparation: 5 mins
Makes: 2 servings

1 banana, chopped
3/4 cup cooked oatmeal
1 cup low-fat milk or calcium-fortified soymilk
Cinnamon powder to taste

Method:
Blend all ingredients together in blender or food processor until smooth. Enjoy as it is or chilled for about 30 mins.

Nutrient check per serving:
Calories 174
Carbohydrates 323 g
Total fat 24 g
Cholesterol 0 mg
Protein 72 g
Fibre 35 g

Apple Bran Muffins

By Samantha Thiessen, a consultant dietician; from The Malaysian Women's Weekly

Preparation: 15 mins
Bake: 25 mins
Makes: 10 muffins

1 1/2 cups all-purpose flour
1/2 cup natural bran
1 tsp baking powder
1/4 cup brown sugar
1/4 tsp salt
2 tsps cinnamon powder
1/4 cup chopped nuts
1 cup low-fat milk
2 tbsps oil
1 egg, beaten
1 cup finely chopped, peeled apple

Method:
1. Preheat oven at 190'C. Meanwhile, combine flour, bran, baking powder, sugar, salt, cinnamon and nuts. Add milk, oil and egg; stir until ingredients are blended
2. Fold in apples. Fill greased muffin cups 2/3 full with mixture. Bake for 20 to 25 mins. Sprinkle extra cinnamon powder over for more flavour

Nutrient check per serving:
Calories 140
Carbohydrates 23 g
Total fat 38 g
Cholesterol 0 mg
Protein 39 g
Fibre 22 g

Salmon Roll with Egg & Mayonnaise Filling

Recipe by Vincent Teng of My Dining Place on Club Street, Singapore

Preparation: 25 mins
Serves: 1 - 2

Rice paper for rolling salmon
4 slices smoked salmon
1 egg, boiled and shelled
1 1/2 tsps mayonnaise
2 stalks French dill, cut into 2 cm strips
1 tsp caviar

Garnish:
Handful of mixed salad leaves
Hollandaise sauce

Method:
1. Soak a sheet of rice paper in warm water for 30 secs. Remove and put in cold water to refresh, then place on a sheet of plastic clingwrap. Overlap salmon slices on the rice paper. Set aside
2. Cut egg into small cubes using an egg slicer. This is more effective than chopping the egg with a knife which may mash up the yolk. With the egg slicer, the egg cubes remain intact - ideal for the recipe
3. Add mayonnaise to the egg cubes. Using a small spoon, gently mix well, taking care not to mash the egg too much or the filling will end up too gooey
4. Place egg mixture in the centre if the smoked salmon. Top with dill and line sparingly with caviar
5. Using the clingwrap as you would a sushi mat, roll up the salmon firmly but without squeezing too hard
6. Tighten the roll to get a sausage-like wrap. Secure the ends of the clingwrap and place the roll in the fridge for 2 mins to allow the mayonnaise to bind. Slice into 3 portions and serve with salad leaves and Hollandaise sauce

Spicy Mixed Nuts by Devagi Sanmugum

Preparation: 10 mins
Cook: 20 mins

1 tbsp meat curry powder
1 tsp garam masala
1/2 tsp salt
3 tbsps caster sugar
1 egg white
1 clove garlic, pounded
1 tbsp water
60 gm roasted green beans
100 gm roasted peanuts
200 gm roasted cashew nuts
100 gm roasted chickpeas

Method:
1. Preheat the oven to 160'C. Line a swiss roll pan with non-stick paper
2. Combine curry powder and garam masala, salt and sugar in bowl. Set aside
3. Beat egg white till foamy. Add garlic, water and curry powder mixture. Mix well
4. Stir in the nuts until evenly coated. Using a slotted spoon, remove the nuts, draining the excess mixture
5. Spread nuts on prepared pan. Bake, stirring occasionally, for a bout 20 mins or till dry. Allow to cool
6. If using a microwave oven, put nuts in a bowl, cover and cook on high for 2 mins. After 1 min, remove cover and stir. Replace cover and continue cooking. Stand for 5 mins before removing

Preserved Ginger in Syrup

Preparation: 10 mins
Cook: 1 hr 30 mins
Makes abt 2 cups (500ml)
Taken from The Malaysian Women's Weekly (September 2004 issue)

500 gm fresh young ginger, peeled, sliced thinly
440 gm castor sugar
125 ml water

Method:
1. Place ginger in a microwave-proof pot with enough water to cover it. Microwave on high for 3 mins. Allow to cool and drain
2. Return ginger to a pan. Add fresh water to cover, bring to the boil over a stove. Reduce the fire, simmer, covered, for abt 45 mins or until ginger is tender. Drain and set aside
3. Place 1 cup (220 gm) sugar and measured water in a pan. Stir over low fire, without boiling, until sugar dissolves. Bring to a boil, then turn fire to low and simmer, uncovered, for 5 mins. Add ginger, bring to boil again, then reduce heat and simmer,uncovered for 10 mins. Pour ginger mixture into a bowl
4. Strain syrup into a small saucepan; add remaining sugar and stir over a low fire, withoug boiling, until sugar has dissolved. Bring to the boil, then simmer, uncovered, for 5 mins. Pour syrup over ginger and allow to stand overnight

Chef's tip: If you bottle this sweet ginger, it can be refrigerated for 3 mths. It makes a refreshing accompaniment to ice cream