Adapted from Donna Hay Magazine, Oct-Nov 2011 issue
(serves: 10 Stars | Preparation: 10 minutes | Cooking: 16 - 20 minutes)
Ingredients:
200g Dark Chocolate, chopped
140g Unsalted Butter, cubes
1 Cup(175g) Brown Sugar
3 Large Eggs
1/2 Cup (75g) Plain Flour
Method:-1. Preheat oven to 180°C. Place half chocolate(100g) and butter in a small saucepan over low heat and stir until melted and smooth.
2. All to cool slightly to lukewarm.
3. Place sugar, eggs and flour in a big mixing bowl with the chocolate mixture and mix till well combined.
4. Stir through the remaining chocolate pieces and spoon the mixture into the star shaped foil cases(I bought the star shaped cases from IKEA).
5. Bake for 16 - 20 minutes depending on the size of your mould or until cooked when tested with a skewer.
6. Allow it to cool and dust with extra cocoa powder and icing sugar.
(Makes: about 40 crackers | Preparation: 5 minutes + 30 minutes chilling |
Cooking: 12 minutes each batch)
Ingredients:
210g Plain Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon MasterFoods Paprika
Pinch of Salt
1/2 Teaspoon Freshly Ground Black Pepper
165g Butter, soften
165g Grated Cheddar Cheese
Beaten Egg for glazing
Method:-1.Sift flour, baking powder, paprika, salt and black pepper into a bowl.
2. Mix softened butter using a spoon with Cheddar until they are well blended.
3. Add dry ingredients (flour mixture) into the cheese mixture and mix until it form a soft dough.
4. Slightly flatten the dough between two sheet of baking paper and wrapped it up and place into a zip lock bag before refrigerate it from 30 minutes to firm up.
5. Take out half portion of the dough, floured work surface and roll dough into 0.5cm thick. Cut dough with desired shaped cutters and place them 1cm apart on baking tray.
6. Bake in preheated 180°C oven for about 12 minutes or till golden in colour. Remove and set aside on rack to cool before packing.
These are the 3 types of MasterFoods seasoning and herbs using in this recipe but you could always choice to use your desire brand of similar products.
(serves: 4 | Preparation: 10 minutes | Cooking: 1 Hour 30 minutes)
Ingredients:
1.2 - 1.4kg Whole Chicken
1 Tablespoon MasterFoods Portuguese Seasoning
1/2 Teaspoon of Sea Salt
1/2 Tablespoon Olive Oil
Side Dish:
2 Medium Potato, peeled and cubes
300g Pumpkin, washed and cubes
1/2 Teaspoon MasterFoods Chilli Flakes
1 Teaspoon MasterFoods Italian Herbs
1/2 Teaspoon Olive Oil
1 Teaspoon of Soft Butter
Method:-1. Trim the extra fats, emptied and cleaned the cavity, removed the head, neck and feet. Rinse and pat dry using kitchen paper towel.
2. Place chicken in a big bowl, brush olive oil evenly around the chicken before rubbing the Portuguese Seasoning all over the chicken include the cavity of the chicken and under the skin layers.
3. Sprinkle with salt and set aside in the roasting tray while preparing the side dish.
4. Mixed potato cubes and pumpkin together with the remaining ingredients(except butter) in a bowl and toss till well combined.
5. Stuffed some pumpkin cubes into the cavity and tie both kegs together with unwaxed kitchen string(can be found in Daiso outlets) and arrange the remaining vegetable mix at the side of the baking dish and top with dots of butter.(refer to the 6th photo above)
6. Place the chicken in preheated 180°C fan-forced oven and roast for about 1 hour 30 minutes to 2 hours or until juice run clear when thickest part of chicken is pierced with a skewer.
7. To get an nice even colour for the roast, turn the chicken around after 30 minuets interval during the baking time or basting chicken frequently with pan juice.
8. When done remove chicken from oven, cover it loosely with foil and stand for 10 minutes before serving it with steamed rice, pasta, or salad green.
(serves: 4 | Preparation: 15 minutes | Cooking: 10 minutes)
Ingredients for Salsa:
2 Fresh Sweetcorn Cobs, trimmed and halved
400g Can Chickpeas(garbanzo bean), drained and rinsed
1 Ripe Avocado, peeled and diced
1/2 Small Red Onion, finely chopped
1 Small Red Capsicum, diced
1 Long Green Chilli, thinly sliced
1 - 2 stalks of Fresh Coriander Leaves, finely chopped
50ml of Lime Juice
50ml of Extra Virgin Olive Oil
4(150g each) Salmon/Snapper Fish Fillets, halved
Fresh Coriander Leaves, to serve
Method:-1. Place corn in a pot of boiling water for about 3 minutes, remove and set aside to cool before using a sharp knife to remove the kernels.
2. Combine chickpeas, avocado, onion, capsicum, chilli and chopped coriander in a large bowl.
3. Mix 2 tablespoons lime juice and 2 tablespoons olive oil in a bowl, season with salt and pepper before pouring it into the chickpea and corn kernels mixture. Toss to combine.
4. Heat remaining oil in a large frying pan over medium high heat.
5. Season fish with salt and pepper. Cook in batches for 2 minutes each side or until cooked through.
6. Transfer to plate and drizzle with remaining lime juice.
7. Arrange fish between plates and top with salsa and coriander. Serve plain or with some crusty bread at side.
(serves: 4 | Preparation: 10 minutes | Cooking: 15 minutes)
Ingredients:
1 Bottle 350g Prego Cheesy Alfredo
20 Round Dumpling Wrappers
150g Mince Chicken Meat
20g Carrot, finely chopped/grated
2 Shallots, finely chopped
3 Fresh Water Chestnut, finely chopped
1/2 Tablespoon Chopped Parsley
Marinade:
1/2 Tablespoon Light Soy Sauce
1 Teaspoon Sesame Oil
1 Teaspoon Cooking Wine
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Cornflour
2 Cloves Garlic, slice thinly
Garnish:
Freshly Grind Black Pepper
Dried Chili Flakes, optional
Method:-1. Marinate mince chicken, carrot, shallot, water chestnut and parsley together with marinade for at least 10 minutes.
2. Wrap each dumpling wrapper with 1/2 tablespoon of mince meat mixture by wetting the edge of the wrapper with some water and fold it into half.
3. Cook the dumplings in a medium pot filled with boiling water and 1/2 teaspoon of oil.
4. Once the dumplings float on the surface, lower the heat and continue to simmer for another 1 minute. Remove, rinse with tap water and drain well.
5. Heat up 1/2 tablespoon olive oil in a pan, sauté garlic slices until golden brown remove and set aside. Pour in Prego Cheesy Alfredo, toss in cooked dumplings and simmer for 1 minute. Top with garnish and fried garlic slices. Serve immediately.
(serves: 4 | Preparation: 20 minutes | Cooking: 10 minutes)
Ingredients:
1 Bottle( 680g) Prego Traditional Sauce
2 Chicken Breast Meat/ 4 Chicken Fillets
1.5 Cup Dried Bread Crumbs
Oil For Shallow Frying
2 Tablespoon of Olive Oil
2 Medium Onion, cut into wedges
150g Green Peas
2 Medium Tomato, cut into wedges
2 Slices Pineapple, cut into cubes
1 Cup Shredded Tasty Cheese
Marinade:
2 Teaspoons Sesame Oil
2 Teaspoons Cooking Wine
1 Tablespoon Light Soy Sauce
½ Teaspoon Ground Pepper
1 Tablespoon Cornflour
1 Large Egg
Method:-1. Tenderise the chicken by flatten it with a meat mallet or the back of the knife for easy cooking before marinate it for least 10 minutes.
2. Pour cooking oil into a frying pan till about 1cm in depth and heat it up. At the meantime roll the marinated chicken fillet in breadcrumbs, pressing firmly.
3. Cooked chicken fillet for 2 - 3 minutes on each side until golden brown or cooked through on medium low heat. (do not use high heat or it will burnt the breadcrumbs)
4. Drain on absorbent paper, cut into 1cm thick slices and set aside.
5. Sauté onion till soft add in green peas and cook for 30 seconds before stirring in Prego Traditional Sauce, tomato and pineapple, simmer for 2 minutes.
6. Arrange chicken schnitzel on top of the cooked pasta or rice in a baking dish, top with pasta sauce mixture and shredded tasty cheese.
7. Bake in pre-heated 200 degree oven for 5 minutes until cheese turns golden brown. Serve.
