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.
