Larval fish soup 银鱼苋菜汤

Fuss free, all in one soup for a lazy Sunday lunch.

Ingredients:
Japanese mushroom ~ 20gm (slice) 日本冬菇片 ~ 20 克
Larval Fish ~ 60gm 银鱼 ~ 60 克
Bryan ~ 1/2kg 苋菜 ~ 500 克
Ginger ~ 6slice 姜片 ~ 6 片
Fresh Scallop ~ 10 pieces 鲜干贝~ 10 粒
Broth ~ 2000ml 上汤 ~ 2000 毫升
Qi Zi ~ 10gm 杞子~ 10 克

Method: Bring broth to a boil in Tanyu soup pot. Place all the ingredients and cook in low heat for about 60mins.

做法：用TanYu 汤埚将上汤煮沸后，加入所有材料用文火煮60分钟， 调味既可。

Benefits: High in protein, suitable for children & eldery.

功效：高蛋白质适合小孩骨骼发育及乐龄人士。




Add in Bryan and Qi Zi after broth boils. 加入苋菜 & 杞子


Scallops and the rest of the ingredients.


Lastly, larval fish. Bring to boil for 60mins. 加入所有材料用文火煮60分钟
（i replaced the japanese mushroom with white mushroom)

Recipe from: 土埚厨师，养生菜飘香 Tanyu Claypot Chef recipe book, healthy & Nutritional cooking book 4

Stewed Chicken with Carrots 淮山焖鸡

Always adore Stew.
Gota buy taijin later, go for clay pot at the moment. :)



Original recipe: Stewed Chicken with Huai Shan
from 土埚厨师，养生菜飘香 Tanyu Claypot Chef recipe book, healthy & Nutritional cooking book

I replace Huai Shan with radish, as Huai Shan's not alway available.

Ingredients:
Chicken 1 (cut into pieces) 鸡~ 1只
Carrot 1 (peeled & sliced) 红萝卜~ 1 条（去皮切块）
Ginger 50gm (Shredded) 姜 ~ 50克 （切丝）
Fresh Huai Shan 200 gm( peeled & sliced)/ radish 鲜淮山 ~ 200克 （去皮切块）
Optional: Dried mushroom ( 3-4 pieces, soaked and rinse, halved if prefered) 冬菇 3-4粒（切片）
oil 2 tablespoons 油 ~ 2 汤匙
water 150ml 水 ~ 150 毫升


Marinade: Shao Xing Wine 2 teaspoons, Soya Sauce 3 tablespoons
腌料：绍兴酒 ~ 2 汤匙， 酱油 ~ 3 汤匙

Corn flour solution: 1 tablespoon, water 2 tablespoons
献料：薯粉 ~ 1 汤匙， 水 ~ 2 汤匙

Method
Marinate the chicken for 30 mins. Fry shredded ginger in Tanyu casserole with a little oil till fragrant.
Add carrot, fresh huai shan / carrots/ radish and chicken and stir fry.
Add water and stew for 30 mins, pouring in the corn flour solution at the end.

做法：先将鸡用腌料腌30分钟。 用 Tan yu 炒锅将姜丝加油爆香， 加入红萝卜，鲜淮山和鸡肉略炒后加水。
焖约30分钟后勾芡便可上桌。

Grilling make simple

Ingredients: 1 yellow capsicum, 1/2 pumpkin (diced), 2 portobello mushrooms, a handful of sweet cherrie tomatoes, 5-6 stalks of aparagus, 1/2 Zuchini (diced)



Drizzle with Olive oil and 1 teaspoon of salt.
Marinate the salmon with olive oil and salt.

Placed in preheat oven 200 Deg. C for 10mins.

you may wish to grill pumkin separately.

dizzle lemon juice onto fish and serve.

Image by Samsung omnia II

Russian Cheesecake

Ingredients

For the Crust: 3 tablespoons sugar, 3 tablespoons brown sugar, 1/2teaspoon nutmeg, 3 tablespoons butter, softened, 3/4 cup ground walnuts, 3/4 cup plain flour, 1 teaspoon baking powder.

For the Cheesecake: 700g creamed cheese, softened. 200g soft white cheese such as ricotta, 1 1/2 cups of sugar, 6 large eggs, separated, juice & zest of 1 large lemon, 3tablespoons plain flour, 1 cup thick cream

Preheat the oven to 200 C & butter a 28cm non-stick springform cake tin. Remove the base of the cake tin from the side from the sides & lay a piece baking paper over the base. Replace the sides to hold the paper in place.

First, prepare the crust, Using a food processor or blender, pulse together all the 'crust' ingredients until a sniff dough forms. Roll out the dough & press over the base of the cake tin. Bake at 200C for 10 mins thenremove from the oven & cool.

Meanwhilw, in a large bowl of an electric mixer, combine the creamed cheese, white cheese & 1 cup of sugar & beat for 3 mins or until the mixture is smooth. Add the egg yolks one at a time, beating well after each addition. Add the juice & zest of the lemon & the plain flour, & mix until combined.



In separate bowl, beat the egg whites until foaming, then add the remaining half cup of sugar, sprinkling the sugar into the egg whites while the motor is running. When all the sugar has been added, raise the speed of the mixer to the fastest, then allow the egg whites to beat until they are thick & glossy.

In a separate bowl, beat the cream until soft peaks form.

Fold the beaten cream & egg whites into the cheese mixture & combine thoroughly. Pour the batter into the cooled crust.



Bake at 200C for 10mins, then reduce heat to 150C for an hour. Turn off the oven heat & leave cake in the oven undisturbed. When cake is cooled, remove from the oven & chill overnight.

Sprinkle with icing sugar & serve.




Image taken Samsung Omnia

Sticky Macadamia Cake with Toffee Sauce

Ingredients
For the cake:
170g large dates, pitted & chopped
1 teaspoon bicarbonate of soda
300ml boiling water
60g butter
1 cup brown sugar
2 large eggs
170g self raising flour
1 teaspoon vanilla essence
100g macadamia

For the Toffee Sauce:

150g brown sugar

150g double cream

1 teaspoon vanilla sauce

50g butter

1. Preheat the oven to 180 C & butteran 18cm square tin or individual "dariole"mould & dust with flour.

2. Mix the dates with the bicarbonate of soda & cover with the boiling water. Cream the butter & sugar until creamy, then add eggs, one at the time. Fold in the flour, date mixture & vanilla essence. Mix well, lastly adding the chopped nuts.

3. Bake at 180 C for 35mins ( individual moulds 20-25minutes). The cake should be well puffed & deep brown.

4. Meanwhile mix the brown sugar, cream, vanilla essence & butter in a saucepan.

Heat until boiling & simmer for 5mins, then cool.

5.To serve, pour the sauce over the warm cake, or, if you prefer, pour the sauce onto inidividual plates & place the cake on top.

images taken Canon ixus

Lemon Cheesecake

Finally!! Crave for this for years, Peng finally pass her recipe to me..
yummy! After very exhausting week,i manage to bake this on Sunday to pamper myself..

Crust
125g Flour
40g sugar
60g butter
1 pinch of salt

Cream cheese filling

500g Philadelphia cream cheese (2 blocks) softened at room temp
2 large eggs
200g Condense milk (half can)
60g Sugar
juice 3 lemons zest

Mix flour, salt & sugar in a bowl.

Add butter & rub in till fine crumbs formed.

Then tranfers flour mixture to a cake tin(lined with foil).

Pressed into base of a cake tin.

Bake for golden on the edges. Remove from oven to cool.

Beat cream cheese till smooth.

Then add eggs, beat well after each addition.

Then add sugar & beat till well mixed.

Add condensed milk & beat till well mixed.

Add Juice & zest of lemons.

Mix well.

Pour into crust in cake tin.

Bake at 200 Deg Cels for 10 mins.

Then, bake at 170 Deg Cels for 40mins.

Turn off oven & leave cake to cool in oven.

When cooled, transfer to fridge till cold.

Recipe courtesy from Peng