CHEESY MUFFIN

A:

250 plain flour

1 tbsp baking powder

½ tsp salt

B:

60 gm castor sugar

90 gm cheddar cheese grated

C:

1 egg lightly beaten

250 ml fresh milk

60 ml corn oil

DECORATION:

50 gm cheddar cheese grated

METHOD:

Sift A into a mixing bowl &

stir in B.

beat C in a bowl for 1 minute

till well mixed.

Pour into the flour mixture &

mix till just combine.

Spoon into muffin moulds lined

with paper cups, till ¾ full.

Sprinkle top with cheddar cheese.

Bake in pre-heated oven at 200°C

for about 20 minutes till golden brown.

SPIRAL CURRY PUFFS

FILLINGS:

1 onion chopped

1 tsp ginger & garlic paste

½ tsp turmeric powder

½ tbsp chilly powder

1 tbsp meat curry powder

¼ tsp garam masala powder

300 gm minced meat

2 potatoes boiled, peeled &

diced into small cubes

2 tbsp green peas cooked

1 stalk curry leaves

Coriander leaves chopped

Salt to taste

Oil for cooking

METHOD:

Heat up oil, sauté onion till light

brown, add in ginger & garlic paste

stir fry for few minutes.

Add chilly powder, curry powder &

turmeric powder sauté until fragrant.

Add mince meat, potatoes, green peas,

curry leaves, coriander leaves, salt,

garam masala & stir-fry until dry.

Dish up & leave it to cool.

SKIN: A

 200 gm plain floor

100 gm shortening

SKIN: B

300 gm plain flour

1 tsp salt

60 gm margarine

120 ml cold water

METHOD:

Skin A:  Put ingredients into a mixing

bowl & mix into a dough.

Skin B: Mix & knead all the ingredients

until smooth, rest for 10 minutes.

Warp skin B in skin A & roll into rectangular

shape, roll up neatly like Swiss roll.

Roll again into a rectangular shape &

roll up tightly Swiss roll.

Rest for 20 minutes.

Divide skin into portions (50 gm each)

Roll into round shape & warp up filling.

Seal & pinch the edge like curry puff.

Heat up oil & deep fry curry puffs at

medium heat until golden brown.

Dish & drain, serve hot.

NOTE:

When roll up skin like Swiss roll, try

not to use too much flour for dusting.

The layers might not stick well & the

curry puff will open up during deep-frying.

SWEET CORN WITH MARGARINE / MAYONNAISE

SWEET CORN WITH MARGARINE:

1 cup frozen sweet corn

(Steamed until cooked)

1-     1 ½  tbsp margarine

Salt & sugar to taste

METHOD:

Mix salt, sugar & margarine with

steamed corn & serve hot.

SWEET CORN WITH MAYONNAISE:

1 cup frozen sweet corn

(Steamed until cooked)

1-1½  tbsp mayonnaise

1 tbsp raisins

Sugar to taste

Method:

Mix mayonnaise, sugar & raisins

with steamed sweet corn & serve hot.

PIZZA

BASE A:

1 tsp instant yeast

60 ml warm water

45 ml milk

1 tsp castor sugar

BASE B:

180 gm plain flour

½ tsp salt

BASE C:

½ tbsp butter

FILLING:

3 tbsp tomato paste

2 sausages sliced

2 tbsp cooked minced chicken

5 mushroom canned sliced

2 tbsp pineapple canned cut

1 bell pepper sliced

1 onion slices

300 gm Mozzarella cheese

5 pips garlic + with

2 tbsp oil

METHOD:

Mix A & leave aside for 15 minutes

 till frothy.

Sift B into a mixing bowl, add A, C &

 need till smooth.

Leave to prove till double in bulk.

Punch down & leave to prove for

another 15 minutes.

Roll out, pull gently into 3 mm thick

round sheet about 22 cm.

Place into greased baking tray.

Brush tomato paste into the base.

Sprinkle sausage slice, minced chicken

meat, mushroom sliced, pineapples,

green pepper, onion slices, mozzarella

cheese & garlic oil on top.

Bake in pre-heated oven at 180°C

 for 15 minutes till golden brown.

Remove & serve hot.

NOTE:

Filling can be adjusted according to taste.