Champ

1kg of potatoes, left unpeeled
150ml milk
4-5 spring onion, finely chopped
50-125g of butter
salt and pepper

method
1) Cook potatoes in a large saucepan
2) put milk and chopped spring onions into a saucepan. Bring to boil and simmer for a few min, Keep warm.
3) When potatos are cooked, drain then and return to the pan, Dry them over a low heat, covered with a pc of kitchen paper. Then, holding the warm potatoes in the tea towle, peel them carefully and mash well using a fork.
4) gradually beat the spring onion flavoured milk into the mashed potatoes to form a soft but not sloppy mixture. Beat in half the butter and season with salt and pepper.

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Mashed Potatoes w Garlic, Parley and Olive Oil

1kg potatoes, left unpeeled
4 tbsp extra virgin olive oil
4 tbsp milk
3 karge cloves, crushed
4 tbsp chopped flat leafy parley
salt & pepper

Method:
1) Cook the potaties ub a large saucepan of boiling water for abt 20 mins or until tender. Drain well. Once cool to handle, peel the potatoes, then allow them to dry out in a clean pan, stirring for a few moments, over a gentle heat.
2) Push the potatoes through a medium food mill back into the clean pan and stir over a very low heat to dry out further still.
3) Warm the olive oil and milk together in a small saucepan, then stir in the crushesd garlic. Beat into the potatoes puree, adding salt and peper. When potatoes is smooth and well seasoned, stir in the chopped parsley and serve.

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Mussels in White Wine

Mussels - 30 pcs bacon - 3 slices cut into small pcs Garlic - chopped Onion - diced Chinese Celery Whipped cream Olive Oil White Wine Method 1) Heat up pan, add olive oil and fry the bacon till crispy. 2) Add in onion then garlic, stir fry then add in mussle. 3) Add in White wine, bring it boil then add in whipped cream. 4) Add in celery and serve with bread.

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Pineapple Cookies / Tarts

100gm Butter Salted
125g Flour
1nos egg yolk
1tbsp Skim Milk powder
20gm caster sugar
1/2tsp Vanilla Flavour
1 pack pineapple filling

Method
1) Mix the butter, vanilla & sugar together then add in the egg yolk and mix well
2) Add in the flour and milk powder, mix to a dough
3) divide the dough to 10gm each
4) Flatten the dough and wrap in the pineapple filling (8gm) each
5) Use a pattern plastic to make the design and roll over
6) Put on a baking tray and brush egg wash on the cookies and bake at 170 deg for 20mins
7) Take out and let it cool down and keep in a container.

Afternote:
Egg wash - crack one egg yolk to brush on the cookies
This recipe can yield 27 pc of tarts

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Muffin using Pinnacle Muffin mix

Pinnacle Muffin Mix

Ingredients
500g Pinnacle Muffin Mix
185g eggs
140g Water
185g Oil

Method
1) Place the muffin mix in a mixing bowl, add eggs then water till a smooth batter. Lastly add oil.
2) Mix at low speed using whisk for 1 min
3) Scrape and mix at medium speed for 3 mins.
4) Pour into muffin tins or cups and bake at 210 degree for 18-20 mins

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Italian Focaccia Bread

Ingredient (for 6)

300g bread flour
4g yeast
2g fine sugar
5g salt
190 - 210g water
Olive oil - 1 tbsp
4g Spices (Oregano, Thyme & rosemary)

Garnish
Olive Oil
Coarse Salt

Method
1) Mix 150g of flour, yeast, salt, sugar and water in a mixing bowl.
2) Add in Olive oil into the mixture, mix well.
3) Add the rest of 150g flour and mixed spices into the mixture and mix well to form a dough.
4) Knead the dough for 15 min till it does not stick to the hand.
5) Set it to prove in the mixing bowl for 1hr
6) After 1st hr of proving, divide the dough into 6 portion.
7) Roll into 6 balls and set to prove for another 15 mins
8) After 15 mins, roll each dough flat onto the baking pan and prove for another 1hr.
9) After the final 1 hr proving, apply some olive oil on top of the dough.
10) Sprinkle/spray some water on top of the dough before sending it to bake for 14 - 15min in pre-heat over of 210 degree.

Note: This bread be kept for 2 weeks if stored in the freezer after baking. To eat, just taw and reheat in the oven.

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Sambal Kacang

Sambel Kacang (Peanut sauce)

Ingredient
225g raw peanut
4 shallots
2 cloves garli
1 tsp crumpled shrimp paste
1/4 salt
125ml vegetable oil
1/2 tsp chilli power
1/2 tsp brown sugar
1 tbsp dark soya sauce
1 tbsp tamarind water

Method
Shell the peanuts. Chop the shallots and garlic and pound in a mortar together with the shrimp paste, salt and 1 tablespoon of water, to produce a smooth paste.
2) Heat the oil in a wok and fry the peanuts for 4 mintues, stirring continueously. Remove with a slotted spoon and leave in a colander to cool, then grind, or pound, to a fine powder.
3) Discard all but 1 tbsp of oil from the wok, re-heat, and fry the spice-paste for 1 minutes. Then add the chillis powderm sugar, soya sauce and 450ml of water.
4) Bring to boil and stir in the ground peanuts.
6) Cook over a moderate heat, stirring occassionally, for 8 - 10 minutes unitl the sauce becomes thick, then add the tamarind water and stir to mix thoroughly.

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