WESTERNBREAKFASTCranberry Almond Caramel Pancakes

(10 servings) IngredientsFor The Pancakes: 5 cups all-purpose flour 1/2 cup sugar 1/4 cup baking powder 1 teaspoon salt 1/2 cup canola oil 4 large eggs 1 tablespoon vanilla 3 to 4 cups milk 2 cups dried cranberries (soaked in 1/2 cup orange juice to reconstitute) 1/2 cup slivered almondsFor The Caramel Sauce: 1 and 1/2 sticks butter 1 and 1/2 cups brown sugar 1 and 1/2 cups heavy creamMethods of making :1. Mix all dry pancake ingredients together. Add eggs, oil vanilla and milk to dry ingredients. Stir to combine. Fold in drained cranberries and slivered almonds.

2. Spray a medium-hot griddle with cooking spray and place 1/2 cup of of batter on griddle. Flip when bubbles appear on surface and cook the other side to a golden brown. Keep in warm oven until serving time.

Caramel Drizzle1. Melt butter in a saucepan and then add brown sugar and continue to cook until mixture comes to a boil. Add heavy cream while stirring. Reduce heat to a low simmer. Stir and cook until mixture comes together and thickens slightly. As mixture cools down it will thicken.2. Plate pancakes, drizzle caramel sauce, garnish with dried cranberries and almonds and dust with confectionary sugar if desired.

Parfaits

(2 servings) Ingredients 2 single-serve (6 ounce) cups of vanilla or plain yogurt 4 strawberries - sliced 1/2 cup blueberries 1/3 cup raspberries whipped cream - if desired

Methods of making

In a parfait glass or champagne flute, layer in a heaping tablespoon of yogurt and a small handful of blueberries. Follow that with more yogurt and a handful of raspberries. Repeat layers of yogurt and blueberries until you're alters are 1/2 inch from the top of the glass. Finish off the parfait with a layer of sliced strawberries, a dab of whipped cream and a single blueberry to garnish.

LUNCH SETChicken Pocket With Mango And Cheese

(2 servings) Ingredients4 Pieces Of Chicken Breasts3 Slices Of Cheese1 Fresh Mango(cut into thin strips)2 Egg(lightly beaten)1 Cup of Bread CrumbsSome Cornflour for dustingMethods:1. Divide the chicken breasts into 2 each if you prepare to make both grill and deep fry.2. First, wash and pat dry the chicken breast then cut a pocket on the side of of it to slot in the mango and cheese.3. Next coat the chicken breast with cornflour then dip it into egg mixture and lastly coat it with bread crumbs and deep-fry it in hot oil for 2-3 minutes on each side until golden brown.4. Repeat the rest until all are done then sever it with fries and fruit salad.Falafel pittas

(10 servings) Ingredients

2 x 400g cans chickpeas, drained and rinsed 2 garlic cloves, crushed 1 tsp ground cumin 1 tsp ground coriander 1 green chilli, deseeded and finely chopped 2 tbsp chopped fresh coriander 1 small egg, beaten 2 tbsp plain flour 2 tbsp vegetable oil

SALAD 100g red cabbage, finely shredded 1 carrot, coarsely grated 1/3 cucumber, cut into fine matchsticks 1 small red onion, thinly sliced To serve 4 wholemeal pitta breads, 4 tbsp reduced-fat hummus, juice of lemon

Method1. Put the chickpeas in a blender or food processor and process until smooth. Add the garlic, cumin and ground coriander and process again until well mixed. Add the chilli, fresh coriander, egg and 1 tbsp of the flour and process again briefly. Season to taste. Transfer to a bowl and chill for about 30 minutes to firm the mixture.2. Meanwhile, prepare the salad: put the cabbage, carrot, cucumber and onion in a bowl and mix together.3. Flour your hands with the remaining flour and shape the chickpea mixture into 8 patties. Heat the oil in a frying pan and fry the patties, in batches if necessary, for about 3 minutes on each side until crisp and golden. Drain on kitchen paper.4. Meanwhile, warm the pitta breads in a toaster or under the grill and stir the lemon juice into the hummus to thin it slightly. Cut a slit lengthways in the side of each bread to form a pocket. Spread 1 tbsp of hummus inside each pocket, then stuff in 2 falafel with some salad. Serve immediately.

Cream of Portobello Mushroom Soup

INGREDIENTS 25g butter 1 onionchopped finely 2 garlic clovespeeled and crushed 1 tbsp plain flour 850ml vegetable/chicken/mushroom stock 650g portobello mushroomschopped to large chunks 5 fresh sage leaveschopped finely 100ml white wine 100ml double cream/thickened cream salt and freshly cracked black pepperto taste chopped fresh parsleyfor garnishing

Method1. Melt butter in large and deep saucepan. And the onions and garlic, and cook over gentle flame until the onions have just started to caramelised (soft, translucent, shrunken), about 4 minutes.2. Stir in the flour and cook for one minute more, then gradually stir in the stock.3. Add the mushrooms and bring to the boil. 4. Reduce heat, cover and simmer gently for about 15 minutes, until the mushrooms are tender. Stir in the sage.5. Remove a couple of ladlefuls of the mushrooms, chop them to small pieces and set aside.6. Process the remaining soup in a food processor or blender until smooth.7. Return the soup to the saucepan and stir in the wine & cream and season with salt and pepper.8. Warm through, without boiling. Ladle into bowls and garnish with chopped mushrooms, parsley and a few drops (or swirls) of cream. Serve with toast.

DINNERCanadian Apple Fritters

(8 servings) Ingredients 2 largeeggs 2 tablespoonssugar 34cupdry white wine 1 cup apple juice 1 pinchsalt 2 teaspoons gratedlemon zest 2 teaspoons gratedorange zest 3 cupsall-purpose flour, sifted 2 lbstart apples, peeled, cored and cut into eighths (such as Granny Smith or MacIntosh) vegetable oil, for deep-frying 14 cupconfectioners' sugar(to garnish) 1cupheavy cream, whipped to soft peaks, for garnish

Method1. Whisk the egg and the sugar in a mixing bowl until foamy and slightly thickened, about 5 minutes. Add the wine, apple juice, salt, lemon and orange zests and mix thoroughly. Add the flour and blend until the batter is smooth. Allow the batter to rest, covered, for 1 hour. Combine the apple wedges and the batter. Coat the fruit gently but thoroughly with batter.2. Pour oil to a depth of 5 inches in a deep pot. Heat over medium heat until it registers to 350 F on a deep-frying thermometer.3. To make the fritters, use a large spoon to scoop up about four apple wedges and use another spoon to push the mixture gently into the oil. Continue adding fritters to the hot oil, but do not overcrowd.4. Deep fry until light golden brown, about 5 minutes. Drain the fritters on absorbent towels. Repeat with the remaining fruit and batter. It is best to serve fritters immediately, but if necessary, they may be kept warm in a 200 F oven while finishing the remaining fritters; leave uncovered to keep fritters crisp. Dust lightly with confectioner's sugar and serve with whipped cream.

EASTERNSARAPAN PAGISamosa

Bahan-bahan 1 biji labu kuning (potong dadu) 1 biji bawan besar * 2 ulas bawang putih * 1 sudu makan serbuk ketumbar 1 sudu makan serbuk jintan manis 1 kiub pati ayam Minyak untuk menumis dan menggoreng 1 paket besar kulit popiah Sedikit tepung gandum dibancuh dengan sedikit air untuk dibuat gam.Cara-cara untuk membuat1. Kisar bahan yang bertanda*dan tumis bahan-bahan itu hingga pecah minyak.2. Selepas itu masukkan semua bahan-bahan kecuali labu dan daging cincang, tumislah sehingga wangi, barulah masukkan labu dan daging cincang, kacau sebati dan tambah sedikit air.Masak sehingga labu empuk.3. Angkat dan tapiskan inti yang telah masak tadi dalam tapisan.4. Ambil sehelai kulit popiah dilipat dua menjadi 3 segi.5. Letakkan 1 sudu inti ke dalam bahagian tengah kulit popiah tadi, ambil bahagian hujung kanan kulit lipat sebelah kiri dan digam. Ambil pula hujung bahagian kiri kulit dan lipat ke bahagian kanan dan digam lagi.6. Selepas itu gamkan pula bahagian kulit atas lalu lipatkan ke bawah menutupi keseluruhan samosa itu. Ulangi lagi cara itu sehingga habis.7. Panaskan minyak dalam kuali, goreng samosa sehingga kuning keemasan lalu angkat.

MAKANAN TENGAHARIAyam Goreng Mumbai

Bahan- bahan200g isi ayam2 batang serai dihiris halus1 sudu besar serbuk kunyitSetangkai daun kariGaram dan lada sulah secukup rasa1 labu bawang besar dihiris bulat5 biji cili padi dibelah dua

Cara-cara1. Ayam dipotong kecil dan dicuci dengan tepung gandum kemudian dibilas dengan air.2. Gaul ayam bersama serai serbuk kunyit, garam, lada sulah.3. Panasakan kuali dan masukkan minyak. Goreng ayam tadi. Setelah hampir garing masukkan daun kari, bawang besar dan cili padi.4. Setelah garing bolehlah diangkat dan ditoskan. Sedia untuk dihidang dengan nasi.

Sup ayam

Bahan-Bahan: 500g AyamBahan untuk rempah tumis: kayu manis buah pelaga bunga lawang 2-3 tangkai cengkihBahan untuk dikisar: 3 ulas bawang putih 3 ulas bawang merah 3 biji buah keras 1 sudu kecil jintan manis 1 sudu besar lada hitam 1 sudu kecil serbuk ketumbar 1 sudu kecil jintan putih

Bahan-bahan untuk dipotong dadu besar: 1/2 batang lobak merah 2 biji kentang sederhana besar tomato (potong 4)Cara Penyediaan:1. Panaskan 3 sudu besar minyak dalam periuk2. Tumiskan rempah tumis bersama bahan kisar. Biarkan sehingga naik bau dan pecah minyak3. Masukkan ayam,kacau dan biar sebentar4. Masukkan air, lebih kurang 3 cawan.5. Bila sup sudah mula mendidih,masukkan lobak merah dan kentang. Masak sehingga empuk.6. Masukkan tomato beserta garam dan gula secukup rasa7. Taburkan daun sup dan bawang goreng apabila hendak dihidang.

Banoffee Pie

Bahan -bahan 30 keping biskut cream cracker/ biskut marie/ biskut digestive 1 ketul butter 1/3 tin susu pekat manis 1/4 cawan susu segar 3 biji pisang berangan 400 ml whipping cream ( Anchor UHT )1 tbs gula

Cara Penyediaan

1. Hancurkan biskut cream cracker. 2. Cairkan butter (tinggalkan 1tbs butter untuk membuat karamel, yang lain semuanya dicairkan). 3. Curahkan butter cair tadi ke atas biskut hancur. Gaul sebati. Tekan dan ratakan dengan sudu hingga menjadi padat. Simpan dalam peti sejuk selama 30 minit. 4. Sambil menunggu, kita sediakan pula karamel. Masukkan susu pekat dan 1 tbs butter ke dalam kuali dan masak dalam api perlahan hingga warnanya bertukar sedikit keperangan. Tuangkan susu segar sambil mengacau lagi. Matikan api.

5. Potong pisang menjadi kepingan. 6. Curahkan bahan karamel tadi ke atas lapisan biskut. Susun kepingan pisang. Ketepikan. 7. Putar whipping cream dan 1 tbs gula hingga menjadi kental. 8. Masukkan whipping cream ke dalam piping beg dan paipkan ke atas kepingan pisang. 9. Susun lagi kepingan pisang di atasnya. Hias mengikut kreativiti anda. 10. Sejukkan dan sedia dihidang.

Makan malamChar Kew Teaw Berapi.

Bahan-bahannya :1/2 paket Kew Teaw5 ekor udang30 ketul kerang 1/2 Inci belacan3 biji bawang putih (diketuk @ ditumbuk)7 ketul cili padi (diketuk)daun kucai (dihiris halus )sedikit tauge1/2 sudu sos tiram1/2 sudu gulasedikit serbuk perasagaram secukup rasaCara PenyediaanCara 1 1. Bersihkan udang,2. Bilas kew teaw dengan air bersih.3. Rebus kerang & kopek.Cara 21. Tumbuk bawang bersama belacan dan masukkan sedikit air sambil kacau.2. Panaskan kuali dengan minyak lebih kurang 3 sudu. 3. Selepas minyak betul-betul panas campakkan bawang putih dan belacan yang ditumbuk bercampur air.4. Kemudian, masukkan cili dan sos tiram.5. Selepas itu, masukkan udang dan kerang yang telah dibersihkan tadi. Kacau sambil memasukkan daun kucai dan sesenduk air jangan biar ia kering.6. Kemudian masukkan kew teaw, garam, gula, serbuk perasa secukup rasa.7. Bagi yang sukakan kew teaw basah boleh memasukkan 1/2 cawan air sebelum masukkan kew teaw.