Mexican Pot Pie

1 1/4 c chopped bell pepper
1/4 c chopped onion
2 t oil
2 c cooked pinto beans
1 c tomato puree
2 c corn kernels (cut off the cob)
1 t chili powder
2/3 c yellow cornmeal
1 2/3 c water
1 t Bragg Liquid Aminos

Preheat oven to 350 degrees. Sauté bell pepper and onion in oil until tender. Stir in beans, tomato puree, corn, and chili powder. Cover and cook over low heat for 15 minutes. Pour into 8″ X 8″ baking pan. Set aside. In separate saucepan, mix together cornmeal, water, and Bragg’s. Cook over low heat, stirring constantly until very thick, about 5 minutes. Spread cornmeal mush over bean mixture to form a crust. Sprinkle chili powder over top of crust. Bake for 30 minutes or until crust is bubbly around the edges.

Oats Vegetable Puffs

Ingredients
2 tbsp white quaker oats (or any other brand)
5 french beans - shredded
1/2 carrot - grated
2 potato (boiled and mashed)
2 tbsp cooked rice
1 beaten egg
2 tbsp cornflour
2 sprig spring onions(chopped)
1 large onion-chopped
1 red chilli - chopped
salt to taste
For Coating:
1/2 cup bread crumbs
Method
Together and form into mini balls. Flatten it in your palm like making masala vadai. Coat it
with bread crumbs and fry in hot oil in low fire.
Note:
Stir the mixture each time before pouring into the tin. Test each layer is cooked before
making the next layer.
You can use your fingertips to check if the layer is cooked. It can take more then the
required 8 minutes. It is required to leave the cake to cool down
completely before cutting and serving.
take more then the required 8 minutes. It is required to leave the cake to cool down
completely before cutting and serving.

Serves 8
250g softened unsalted butter
200g (1 cup) caster sugar
2 eggs
1 tbsp coffee essence
250g (2 cups) plain flour
1 tsp baking powder
1 tsp bi-carb of soda
1/2 tsp salt
2 tsp finely ground fresh coffee
200ml buttermilk
Preheat the oven to 180degC. Grease a 23cm round tin – we used a 1.2 litre stainless steel bowl .
Cream the butter and sugar until light, add the eggs one at a time, beating well after each addition.
Stir in the coffee essence. Sift the remaining dry ingredients together and stir through the ground coffee.
Fold the dry ingredients through the mixture, alternating with the buttermilk and finishing with the flour.
Pour into the prepared tin and bake 45 – 55 minutes. Cool in the tin for ten minutes then turn onto a rack
to cool completely. Cover with chocolate ganache and sprinkle with chocolate covered coffee beans.
Chocolate Ganache
250g good quality dark chocolate, chopped in small pieces
65g unsalted butter, diced
200 ml fresh cream
Place the chopped chocolate and butter in a bowl. In a pan, heat the cream just until boiling and pour over
the chocolate. Stir gently until the butter and chocolate have melted and the ganache is glossy. Leave to cool
and thicken slightly before using.

Bahan-bahan

500gm ayam - potong kecil

2 sudu makan ketumbar - dikisar

1 sudu teh jintan manis - dikisar

1 batang serai - dikisar

3cm halia

1 kiub pati ayam - dihancurkan

1) Perap ayam bersama-sama dengan semua bahan selama 30 minit.

2) Kemudian goreng sehingga masak.

3) Sedia dihidangkan.

NyonyaCakes

Ingredients

340 gm wet rice flour or rice flour

225 gm sago flour

1/4 tsp salt

855 ml (11/2 coconut) coconut milk

ingredients b:

425 ml water

450 gm sugar

8 screwpine leaves (if unable to obtain screwpine leaves, use vanilla essence 1 tsp)

red food colouring

Method

Mix A till smooth. Set aside. Boil ingredients B till sugar dissolves.

Leave the syrup to thicken a bit then strain. Pour the hot boiled syrup gradually into the

flour mixture, stirring all the time till it is well blended.

Divide flour mixture into two portions. Set aside one portion (uncoloured) and add red

colouring in another portion.

Grease a round or square tin. Place it in a steamer and pour 140 ml of uncoloured batter

in the tin.

Steam each layer for six or eight minutes. Pour alternatively the red and uncoloured batter

and steam till mixture is used up.

Note:

Stir the mixture each time before pouring into the tin. Test each layer is cooked before

making the next layer. You can use your fingertips to check if the layer is cooked. It can

take more then the required 8 minutes. It is required to leave the cake to cool down

completely before cutting and serving.