Cookies And Cream Truffles Recipe

Recipe: Cookies And Cream Truffles

1 cup finely ground Oreo® Cookies
12 T melted butter
6 oz. white chocolate, broken into small pieces
5 egg yolks
1 1/4 cup confectioner's sugar
1 tsp. vanilla extract
#Makes about 40 truffles

Note: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.

Methods:
Chop cookies in a blender or food processor until finely chopped.
Slowly drizzle in 6 tablespoons of melted butter and process till well mixed. Set aside.
Heat remaining 6 tablespoons of butter in a small saucepan until very hot and bubbly (be careful not to let it burn).
Remove from heat and add the white chocolate.
Stir constantly until smooth and melted. Set aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add vanilla and continue to beat until thick . With mixer on slow to medium speed, gradually beat in the cookie mixture,then gradually beat in the melted chocolate mixture. Beat until smooth and well mixed.
Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.
Place your choice of coating in a bowl. If you're going to have more than one, use separate bowls.
Some possible coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered
chocolate, crushed Oreo® Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl.
Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper.
Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.

RENDANG KAMBING RECIPE

RENDANG KAMBING RECIPE

You'll need

5kg lamb shoulder, trim excess fat and cut into cubes
750ml coconut milk
50g dried chilli
300g kerisik
35g palm sugar
25g sugar
30g salt
25g kaffir lime leaves
2 pcs turmeric leaves
25g kurma powder

Blend together:

250 g shallot
250g red onion
75g garlic
50g ginger
50g galangal
50g turmeric
150g lemongrass
25g candle nut

Method

1. In a wok, boil coconut milk and blended dried chilli until cooked.

2. Add blended ingredients, cooked for half an hour, until fragrant.

3. Add in kurma powder and lamb shoulder. Cook until lamb is tender.

4. Add kerisik, palm sugar, sugar and salt. Cook till gravy thickens.

5. Add in julienne kaffir lime leaves and turmeric leaves and cook for another 10 minutes.

Yield: 10 portions

Recipe: Cream Caramel

Cream Caramel Recipe

You'll need:

5 tsp granulated sugar
1/2 cup low fat milk
1 egg
1/2 tsp vanilla essence

Method:

1. Preheat oven to 140 Degrees Celsius. To make the caramel, heat 5 teaspoons of sugar in a small saucepan on medium heat. (Shake pan occasionally to dissolve the sugar, but don't stir!) The syrup will slowly boil and turn brown. Remove from heat and immediately pour into ramekin dish.

2. In another saucepan, heat milk with ½ cup sugar and bring to the boil. Stir in vanilla. In a sturdy bowl, whisk the eggs for a minute or two. Whisk in the hot milk, slowly at first to avoid cooking the eggs. Whisk to mix completely.

3. Pour (or ladle if that works better for you) the milk mixture on top of the caramel into the ramekins. Place the ramekins in the oven.

4. Bake for 40 minutes to an hour (baking time depends on the size of ramekin). The custard is done when it has set (you can check by inserting a stick).

5. Remove and allow to cool completely. Then cover with plastic wrap and refrigerate.

6. To serve, run a spatula along the rim of the ramekin and turn over onto a dessert plate.

Nutritional content per serving: calorie: 105 kcal, protein: 4.5g, carbohydrate: 15.4g, fat: 2.8g, cholesterol: 70mg, dietary fibre: 0g

Grilled Fish With Lemon Sauce Recipe

Recipe: Grilled Fish With Lemon Sauce

You'll need:

2 portions white fish (150g)
2 tbsp olive oil
12 asparagus shoots
2 cauliflower florets
1/2 cup capsicum (red and green), chopped
1 small onion, chopped
Salt and pepper to taste

Method:

1. Drizzle olive oil on fish. Marinate with salt and pepper and grill.
2. Heat oil in pan. Saute the cauliflower, red and green capsicum and onion. Blanch the asparagus.
3. Arrange fish and vegetables on a plate.
4. Drizzle lemon sauce on the grilled fish or at the side of the plate.
5. Garnish with a slice of lemon and spring onions.

For Lemon Sauce

2 lemons, juiced
1 tbsp custard powder
1 tsp sugar
1/4 tsp salt

Method:

1. In a saucepan, heat the lemon juice with sugar and salt.
2. Dissolve the custard powder with 2 tablespoons of water and add to pan.
3. Stir continuously until mixed thoroughly.

Nutrition content per serving: energy: 438 kcal, carbohydrates: 19.5g, protein: 29.2g, fat: 27g, cholesterol: 97mg, dietary fibre: 3.3g

Vinegar Ripened Tomato Salad Recipe

Vinegar Ripened Tomato Salad Recipe

You'll need

2 heads red and green coral lettuce
6 cherry tomatoes
1 tomato, sliced
1/4 green capsicum, sliced
1/4 red capsicum, sliced
2 tbsp carrot, grated
1 stalk spring onion (optional, for garnishing)

For dressing

1/2 tbsp vinegar
1 small lemon, juice
2 tbsp olive oil
Salt and pepper to taste

Method:

1. Arrange the lettuce on a plate and place the sliced tomatoes and cherry tomatoes at one side.

2. Add sliced red and green capsicum and grated carrot on top of the lettuce.

3. Mix well dressing ingredients and drizzle over the salad.

Nutritional content per serving: Calorie: 84 kcal, protein: 2.4 kcal, carbohydrate: 7.1g, fat: 5.1g,cholesterol: Nil, dietary fibre: 1.4g

All recipes serve two. Bon appetit!

Resepi Ayam Kukus Halia

RESEPI AYAM KUKUS HALIA

BAHAN-BAHAN

500 gm ayam (bahagian paha )
4 sudu teh lada putih
1 sudu besar minyak bijan
2 sudu besar madu
150 gm halia (dikisar halus )
100 gm bawang putih (dikisar halus )
100 gm bawang merah (dikisar halus )
50 gm daun sup (dihiris halus )
50 gm daun bawang (dihiris halus )
garam secukup rasa

CARA MEMBUATNYA

1. Bersihkan ayam dan gaul bersama bahan-bahan yang telah dikisar
2. Masukkan dan gaul dengan lada putih ,minyak bijan dan madu
3. Biarkan seketika selama sejam
4. kemudian kukus ayam tersebut sehingga masak