White Wine Vinegar Glazed Strawberries with Vanilla Ice Cream

So simple yet so delicious. Doesn't even take more than 10 minutes to make.

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Ingredients:

• Strawberries
• 1/4 Cup of vinegar (white wine, balsamic, etc)
• 1/4 Cup of brown sugar
• Good quality vanilla ice cream none of that artificial stuff

Instructions:

1. In saucepan add the vinegar and sugar in.
2. Bring to a boil over medium heat, stirring it occasionally.
3. Boil for about 5 minutes until golden and syrup like.
4. Pour over the strawberries and leave to marinate in the fridge.
5. Eat with ice cream.

Note: the syrup after you finish with the strawberries is really nice can be used as sauce on ice cream or added to lemonade/soda water as a drink or anything else you can think of.

Garlic Prawn with Chilli and Basil Pasta

So somewhere along the line i picked up this recipe... can't remember from who or from where or how it should be done, but this is how I cooked it this night and it turned out pretty darn tasty.

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Ingredients:

• 250g of whatever pasta you want
• Some prawns how much you choose
  
• Half a garlic (4 or 5 cloves) peeled. squashed and roughly chopped
  
• 10g of basil chopped finely
• 1 or 2 hot chillies finely chopped as well
• 1 tablespoon or butter
• and some olive oil
  
• few drops of white truffle oil

Instructions:

1. Cook the pasta until al dente then drain into a colander.
2. Put a bit of olive oil into a pan on high heat, add the garlic and fry
3. Add the prawns and fry until half cooked and add the butter, half the basil and the chilli and cook over medium heat
   
4. When prawns look cooked add the pasta and stir through on low heat
   
5. Add the remaining basil, a sprinkle of extra virgin oil and the truffle oil
6. Turn off the heat and mix the pasta through thoroughly
7. Serve with a sprinkle of parmesan cheese.
   

Serves about 2 and takes about 10 mins to prep and 30 mins to cook

Fried Coke

i googled for suggested recipes, but i didnt like the idea of having funnel cake recipe.
it will be hard like churros. and it wasnt wad i really hope it to be textured like. so i came up w something, softer textured. more fragrant.
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heres the funnel recipe
Deep-Fried Coca Cola

Number of Servings: 6 Prep Time: 45 mins

Ingredients:


2 cups flour
1 teaspoon baking powder
2 eggs, lightly beaten
1 1/2 cups Coca Cola
Oil for deep frying

Topping:

1 cup Coca Cola syrup
whipped cream
maraschino cherries

Instructions:

1. In a medium bowl, mix together the flour and baking powder.
2. Mix in eggs and Coca Cola and stir until a smooth batter forms.
3. Preheat oil in a skillet or deep fryer.
4. Pour 1/3 cup of batter into a funnel or turkey baster and in a circular motion pour batter into the hot oil.
5. Fry up for about a minute on each side and drain on paper towels.
6. Serve while still warm and top with Coca Cola syrup, whipped cream and a maraschino cherry.

Helpful Hints:

This is basically a funnel cake recipe, made even more popular at our NC State Fair with the addition of good ol’ Coca Cola. The kids love them because they’re so sweet and gooey. While you’re cooking up a batch, the batter may thicken. If this happens, thin the batter by adding more Coca Cola!Submitted By :

Beverly M

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4cups plain flour
1 1/2 tsp salt
1/2 tsp butter
4 tsp baking powder
2 cups coke (but i used 1 can of 330ml coke)
1 egg

put flour in big bowl add salt, baking powder

rub in butter w finger tips

add the well beaten egg and coca cola, stir throughly (till a bread dough)

toss on floured board

shape ur own doughnut.

fry till golden brown, please make sure its cooked thoroughly

drain.

Jess

Katsu Curry

Fried Pork Chop
4 pork chops, tenderised with millet or back of a cleaver
Salt and pepper, to taste
Suitable amount of low gluten flour
Suitable amount of breadcrumbs
1 egg, beaten
Method
1. Marinate pork chops with salt and pepper and set aside for at least 15 minutes.
2. Heat up oil in a wok for deep frying.
3. Coat the pork chops evenly with low gluten flour, then beaten egg, then breadcrumbs.
4. Slide the pork chops into the wok and fry until golden brown.
5. Drain excess oil and cut into slices.
Japanese Curry
1 pack of S&B golden curry sauce mix, chopped into small pieces
2 carrots, skinned and chopped
2 potatoes, skinned and chopped
1 white onion, diced
2-1/2 cup water
2 tbsp butter

Method

1. Melt butter in a pot and saute the diced onion until fragrant.

2. Add in chopped carrots and potatoes and fry until onions are browned.

3. Add water and bring to a boil.

4. Reduce heat, covered and let simmer until the vegetables are slightly softened.

5. Add in curry sauce mix pieces and stir until completely melted.

6. Let simmer for another 5 minutes, stirring occasionally.

7. Serve hot with rice and pour the curry sauce over the pork chop

Chocolate Hazelnut Truffles

Ingredients:
-150g dark chocolate
-50g white chocolate
-150g cream or milk
-cocoa powder
-hazelnuts

What to Do:
Melt chocolates and in a double boiler adding cream slowly to get a smooth silky mixture. Cool until set (at least 2 hours). Dust hands with cocoa powder, flatten 1 tsp of chocolate in you hands add a hazelnut in the center. Dust with more cocoa powder and place in paper cups.

Note:
Because the ratio of chocolate to liquid (cream) is high, the mixture will take a while to set don’t be surprised if it takes too long. Use high quality chocolate for better texture and flavor.

Chocolate Mud Cake

250g chocolate (we used 125g dark chocolate and 125g milk chocolate)
250g butter
1 teaspoon instant coffee granules
188mL (3/4 cup) water
155g (1 cup) self-raising flour
170g (1 cup plus 1 tablespoon) plain flour
30g (1/4 cup plus 2 teaspoons) cocoa powder
1/2 teaspoon bicarbonate of soda
550g caster sugar
4 large eggs (we use eggs with a minimum weight of 59g)
2 tablespoons (40ml) oil (we use peanut oil, but any mild-flavoured oil could be used)
125mL (1/2 cup) buttermilk

1. Preheat oven to 160 degrees Celsius (not fan-forced).
   


2. Grease the sides and base of a deep 23cm or 24cm diameter springform pan. Line base and sides of tin with baking paper, extending the paper a few centimetres above the top rim of the pan.
   


3. In a large saucepan, stir chocolate, butter, coffee powder and water together over low heat until smooth. Set aside to cool to room temperature.
   


4. Sift the flours, cocoa powder and soda into a large bowl and stir in caster sugar.
   


5. In a medium bowl, whisk together eggs, oil and buttermilk. Add egg mixture to dry ingredients and stir until well combined.
   


6. Add the chocolate mixture to the other ingredients in a three batches, stirring well after each addition. Stir until mixture is smooth and well combined.
   


7. Pour mixture into prepared pan and bake for about 1 hour and 15 minutes (24cm pan) or 1 hour and 30 minutes (23cm pan). Insert a knife or skewer into the centre of the cake to test whether it is cooked through. If the knife/skewer comes out clean, the cake is ready. If not, return the cake to the oven and bake for a further 5-10 minutes before testing the cake again.
   


8. When cooked through, remove cake from oven, cover with a clean tea towel and allow to cool in the pan.


9. When the cake has cooled to room temperature, remove from the pan and turn it upside down to give a flat surface for icing.

Ganache Recipe
300g chocolate (we used 150g milk chocolate and 150g dark chocolate)
60g butter
62ml (1/4 cup) thickened cream

1. Place chocolate, butter and cream in a medium saucepan. Stir over low heat until chocolate and butter are melted and mixture is smooth. Remove from heat and allow to cool to a spreadable consistency.
   


2. Spread ganache over cake using a palette knife or flat bladed knife.
   


3. Store the cake in an airtight container in the refrigerator and bring it to room temperature before serving.

credits to exclusivelyfood

Butterfly Cakes

115g butter or margarine
112g (1/2 cup) caster sugar
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
2 large eggs, lightly beaten (we use eggs with a minimum weight of 59g)
225g (1 1/2 cups) self-raising flour, sifted
145ml (1/2 cup + 1 tablespoon) milk

Filling
190ml (3/4 cup) thickened cream
1 teaspoon icing sugar
About 2 - 2 1/2 tablespoons jam
Extra icing sugar, for dusting

1. Preheat oven to 200 degrees Celsius (180 degrees Celsius fan forced).
   
   
2. Line muffin pan (1/3 cup capacity holes) with 15 patty/muffin cases that measure 5cm across the base.
   
   
3. Beat butter, sugar and vanilla in an electric mixer until light and creamy.
   
   
4. Gradually beat in eggs.
   
   
5. Add half the flour and stir in by hand. Stir in half the milk. Repeat with remaining flour and milk. Beat with an electric mixer for just a few seconds, to thoroughly combine the ingredients.
   
   
6. Divide mixture evenly between cases.
   
   
7. Bake for about 13-15 minutes. The cupcakes are ready when a knife or skewer inserted into the centre of a cake comes out clean. Also, the cakes will bounce back when lightly pressed in the middle.
   
   
8. Allow cakes to cool completely before cutting and filling.
   
   
9. Hold a sharp, pointed knife at a downward angle and cut a round from the top of each cupcake.
   
   
10. Cut the round in half to create the 'wings'.
    
    
11. Whip cream with icing sugar until thick.
    
    
12. Place about 1/2 teaspoon of jam in each cake.
    
    
13. Top with a heaped teaspoon of whipped cream. Position the 'wings' in the cream. Place a small dollop of jam between the wings and dust with icing sugar.
    
    
14. Store butterfly cakes in an airtight container in the refrigerator.

Dead Good Chocolate Cake

Ingredients
250g butter
300g light muscovado sugar
100g plain flour
100g self-raising flour
5 eggs
300g dark chocolate

FOR THE ICING
200g dark chocolate
200ml double cream

1. Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm cake tin.
2. Using an electric whisk, beat together butter and light muscovado sugar in a large bowl until fluffy. Measure out plain flour and self-raising flour. Beat in 5 eggs one at a time, adding 1 or 2 tbsp flour if the mixture starts to split. Pour 300g melted and slightly cooled dark chocolate into the mixture, beating as you do so. Fold in the rest of the flour.
3. Spoon into the tin and bake for 1 hour 30 minutes; the cake should be risen with a crust on top.
4. Cool and then take out of the tin. Split the cake horizontally.
5. To make the icing, gently melt together dark chocolate with double cream. Cool until thickened slightly. Fill the cake with icing, then spread the rest over the outside.