Mango and Yoghurt Lollipops

Ingredients
350g fresh mangoes, peeled and sliced
300g thick organic or natural yoghurt
3 tbsp honey

Method
1. Place all ingredients in a blender and process until pureed.
2. Pour mixture into ice-lolly moulds and freeze until solid.

Note: You can substitute any fruits for the mango or try different combinations.



Extracted from Family:May 2005

Healthy Brownies

Ingredients
150g butter
200g brown sugar
2 eggs
75g plain white flour, sifted
50g cocoa
60g chopped pecans or walnuts

Method
1. Grease a deep 19cm-square baking pan. Line base and sides with baking paper.
2. Beat butter and sugar in small bowl with electric mixer until light and fluffy.
3. Add eggs 1 at a time, beating until just combined between additions.
4. Stir in flour and cocoa, then nuts. Spread mixture into baking tin.
5. Bake in slow oven (150 deg.C) for about 30 minutes.
6. Let cool in the pan. Turn and cut into squares.



Extracted from Family:May 2005

Protein Shake

Ingredients
2 young coconuts with the water
1 avocado
4 oz cashew nuts (soaked for 5 hours)

Method
Blend all ingredients in a processor and chill before serving.


Extracted from Family:May 2005

Oriental Salad with Plum Dressing

Dry Ingredients
2 carrots
1 quarter cabbage
1 medium-sized turnip
1 piece cos lettuce
50gm mung bean sprout
Half red capsicum
Half yellow capsicum
Quarter pineapple or 1 green mango
1 piece ginger flower

Dressing
300gm plum sauce
5 tbsp extra virgin olive oil
5 tbsp balsamic vinegar
2 tbsp Braggs Liquid Aminos (available from Bee Natural)
Blend all the ingredients and set aside.

Topping
2 tbsp sesame seeds
50gm crushed roasted almonds

Method
1. Blend all the dressing ingredients together. Set aside.
2. Shred all the dry ingredients and put in a salad bowl.
3. Toss with dressing. Top with a sprinkling of sesame seeds and almond bits.



Extracted from Family:May 2005

Power Salad (Serves 1)

Ingredients
50g avocado
20g carrot
10g squash
5g raisins
5g sunflower seeds
25g butterhead lettuce
20g orange juice
10g button mushroom
5g red apple
6g zucchini
5g cauliflower
5g broccoli
5g Mozzarella cheese
2g oliveoil
1/2g olive oil
1/4g pepper
10g soya sauce dressing

Method
1. Chop all the ingredients finely (about 1/2cm by 1/2cm). Put in a bowl and toss with soya sauce dressing and olive oil.
2. Heap the tossed salad onto a piece of lettuce on a plate. Serve.



Extracted from Family:May 2005

Banana-Milk Chocolate Loaf

20mins

1 packet Betty Crocker Banana Nut Premium Muffin Mix with Pouch of Walnuts
1/2 cup fresh bananas, chopped
1/2 cup milk chocolate, diced
whipped cream or your choice of ice-cream

1. Combine the muffin mix as instructed.
2. Fold in the bananas and chocolate, then pour into a bread tin.
3. Bake at recommended temperature.
4. Serve with whipped cream or ice-cream.

Extracted from Family:March 2005

Fried Chicken in Thai Spice

30mins

1 packet Asian Home Gourmet Thai Pineapple Rice Paste
20g pineapple, diced
30ml lime juice
1/2 onion, chopped
7 chicken wings
1 tsp chilli powder
1/2 tsp curry powder
1 tsp turmeric powder
1 tsp salt
1/2 tsp fish sauce

• Saute the rice paste as instructed, then add 1/3 cup of water or stock. Put aside.
• Marinate the chicken with chilli powder, curry powder, tumeric and salt.
• Deep fry the chicken wings until they are half-cooked.
• Saute the chopped onions, add in the wings, pineapple, lime juice and fish sauce.
• Add the pineapple paste and braise for five minutes, then serve.

Extracted from Family:March 2005

Assam Lobster Noodles

20mins

1 pack Chilli Partners Assam Fish Pre-mix
2 stalks lemongrass
3 lime leaves
2 tbsps fish sauce
1 cup coconut milk
2 lobsters or prawns, whole
120g egg noodles, soaked in water

Garnish
sprig of mint leaf
coriander leaves
1/2 lime
shredded green cabbage

1. Cook the fish paste according to the instructions.
2. Add in the lemon grass, lime leaves, fish sauce and coconut milk.
3. Then add the lobsters or prawns.
4. Place the cooked noodles in a bowl, pour the sauce over and garnish.

Dark Chocolate Tarte & Vanilla Ice Cream

Sable Dough
600g butter
400g icing sugar
4g salt
4g liquid vanilla
250g egg
100g white almond powder
1kg flour
20g baking powder

Dark Chocolate Filling
400g liquid cream
75g butter
150g honey
500g dark chocolate
100g milk chocolate

1. Mix all ingredients for the sable dough. Let it rest in the fridge for an hour.
   
2. Roll dough to a 3mm thickness.
3. Place on a baking tray (or a tarte mould) and bake in a pre-heated oven of 170 degree C until golden brown.
4. Leave to cool completely.
5. Put liquid cream, butter and honey into a pot and bring to boil.
6. Cut chocolates into small portions.
7. Pour the cream mixture over the chocolate and mix till you obtain a nice paste.
8. Pour the chocolate filling into the tarte crust.
9. Allow to cool completely in the fridge.
10. Serve with a scoop of vanilla ice cream.
    

Text: Maureen Koh
Extracted from Family:March 2005

Raspberry Chocolate Cake

185g butter
185g dark chocolate
3 eggs
1/2 tsp vanilla essence
1 1/2 cups castor sugar
1 cup flour
2/3 cup self-raising flour
1/2 cup almond powder
1 cup raspberries

1. Mix butter and chocolate in a bowl and melt over a warm water bath.
   
2. Beat eggs, sugar and vanilla essence together until thick.
3. Mix flour, self-raising flour and almond powder together.
4. Pour chocolate mixture into the egg mixture, then stir in the flour mixture.
5. Add raspberries last.
6. Pour mix onto a baking tray and back at 180 degree C for about 40min.
7. Allow cake to cool.
8. Serve with strong coffee, fresh raspberries and whipped fresh cream.

Text: Maureen Koh
Extracted from Family:March 2005

Almond Chocolate Rocks

250g almond sticks
100g chocolate (milk, dark or white, depending on personal preference)

1. Roast almond sticks.
2. Place almond sticks on a baking tray and roast them in a pre-heated oven of 180 degree C till they are golden brown.
3. Allow to cool before storing them in an airtight container.
4. Melt chocolate over a bowl of warm water or in a microwave oven at low temperature. You can also leave the chocolate to melt at room temperature. Note: Never heat chocolate at warmer than body temperature as the taste will become bitter.
5. When ready, mix almond sticks and chocolate together.
6. Using two teaspoons, scoop little rock-like heaps onto a tray lined with baking paper.
7. Allow these 'rocks' to cool till chocolates solidifies.
8. Store in an airtight container.

Text: Maureen Koh
Extracted from Family:March 2005