Dark Chocolate Ganache

Ingredients

250g CADBURY Dark chocolate Melts
250ml pure cream

How to make Dark Chocolate Ganache

Using a Microwave:

1. COMBINE Melts and cream in a dry heatproof bowl and microwave for 1-2 minutes on 50%POWER until chocolate has melted.
2. MIX thoroughly and refrigerate until firm.
3. SPREAD thickly on top of your favourite cake or patty cake
4. STORE any remaining ganache in the refrigerator. 

Stove top:

1. COMBINE the Melts and cream in a dry and heatproof bowl over simmering water. (Do not let the water touch the bowl). 
2. STIR in occasionally until both chocolate and cream are well combined. 
3. REFRIGERATE until firm.
4. SPREAD thickly on top of your favourite cake or patty cake
5. STORE any remaining ganache in the refrigerator.

Blueberry and White Choc Muffins

These little muffins are the perfect fit for any fun occasion. Packed with fresh blueberries and white chocolate, there’s a hint of lemon and coconut thrown in too.

Ingredients

2 cups SR flour
2 teaspoons baking powder
¾ cup caster sugar
1⁄3 cup desiccated coconut
¾ cup milk
125g CADBURY White Baking Chocolate, chopped
125g blueberries
Finely grated rind of 1 lemon
1⁄3 cup vegetable oil
2 eggs
Frosting
250g PHILADELPHIA Frosting Cream Cheese with a hint of Lemon Flavour
Serving Suggestion
60g blueberries, extra, for decoration Lemon zest, for decoration

 

How to make Blueberry & White Choc Muffins

1. COMBINE the sifted flour and baking powder with the sugar, coconut, chocolate, blueberries and lemon rind in a large bowl. Whisk together milk, oil and eggs and fold into the dry ingredients until just combined. Spoon the mixture into 18 x 1⁄3 cup capacity paper lined muffin pans.
2. BAKE in a moderately hot oven 190°C for 15–18 minutes or until golden and cooked when tested. Stand for 10 minutes before turning out onto a wire rack. Cool.
3. SPREAD the PHILLY Frosting over the muffins and decorate with blueberries and lemon zest. Serve immediately.

TIP: These can be individually wrapped and frozen (un-iced) for up to 1 month. They can also be made without chocolate if preferred.

Macaroni Cheese recipe easy

Ingredients:
1 pint (300 ml) milk
4 oz (125 g) small macaroni or pasta shapes
1 oz (30 g) butter 
2 oz (60 g) hard cheese such as cheddar, grated
1 small onion, finely chopped
2 oz (60 g) button mushrooms, finely chopped
2 oz (60 g) frozen peas p
1 oz (30 g) cornflour or plain flour
1/2 garlic clove, crushed
1 tsp finely chopped fresh herbs such as basil, sage or chives

How to make Macaroni Cheese recipe
1. Preheat the oven to 400°F (200°C).
2. Heat the milk in a pan with the bay leaf. Bring to simmering point, then remove from the heat and set aside to cool.
3. Cook the pasta according to the directions on the packet and drain well.
4. In a separate pan, gently heat the butter. Add the flour and stir, using a wooden spoon or hand whisk, until well combined and smooth. Remove the bay leaf from the milk, then gradually add the milk to the pan, stirring continuously.
5. Stir the sauce over a medium heat until it begins to thicken. Simmer for 3 minutes, then stir in half the cheese, all the macaroni and the onion, mushrooms, peas, garlic and herbs.
6. Spoon into an ovenproof dish, sprinkle the remaining cheese over the top and bake for 20 minutes, until the top is bubbling and golden.

Szechuan cucumber relish Recipe

Ingredients
1 ¼ lbs. cucumbers
15 slices garlic
1 teaspoon hot bean paste
1 teaspoon Szechuan peppercorn
2 teaspoon sugar 2 Tablespoons hot chili oil
1 Tablespoon salt
1 Tablespoon brown vinegar
2 Tablespoons sesame oil

How to make Szechuan cucumber relish

1. Cut off and discard both tips of the cucumber. Cut the cucumber in half by making one cut from end to end. Repeat this step for each half to yield 4 long quarter strips. Discard the seeds. Then cut each strip into 2" long pieces in any shape you'd like. Put the cucumbers in a bowl, mix with salt, and let it marinate for 2 to 3 hours.
2. Wash the cucumbers with cold water, and put in a strainer to drain off some moisture. Then put them back in a bowl.
3. Add the garlic slices, Szechuan peppercorns, hot bean paste, hot chili oil, sugar, vinegar, and sesame oil. Mix well, let it marinate for about 3 hours, and it's ready to serve.                                     source

Ma Po Tofu Recipe

Ingredients
20 oz. tofu
4 oz. ground pork
1 slice ginger minced
1 teaspoon garlic chopped 
1 teaspoon sesame oil
1 Tablespoon green onions chopped
1 Tablespoon hot bean paste 
2 teaspoons sugar
1 teaspoon Szechuan peppercorn powder
¼ cup green peas
2 Tablespoons soy sauce
1 teaspoon salt
1 cup soup stock or cold water
3 Tablespoons cooking oil


Cornstarch paste
2 teaspoons cornstarch
2 teaspoons cold water

How to make Ma Po Tofu :

1. Cut the tofu into ½" cubes.
2. Using high heat, pour 3 Tablespoons of cooking oil in a wok, and stir fry the ground pork, then add the ginger, garlic, hot bean paste, soy sauce, salt, sugar, soup stock, and tofu. Boil for 3 minutes.
3. Thicken with the cornstarch paste (remember to pre-mix) while stirring to avoid lumps, then put in the chopped green onion, green peas, and sesame oil. Place on a serving platter (or a bowl), and sprinkle with Szechuan peppercorn powder to serve.                                                                                source

Tomato with Sweet Corn Soup

Ingredients
½ can golden sweet corn
1 cup diced tomatoes ( ½" x ½")
6 cups soup stock or water
¼ cup green peas
1 egg white
2 Tablespoons oil
2 teaspoons salt




Soup paste:
4 Tablespoons cornstarch
4 Tablespoons water

 

How to cook Tomato with Sweet Corn Soup :

1. Heat 2 Tablespoons of cooking oil in a wok. Pour in the rice wine and then 6 cups of soup stock immediately. Then add the sweet corn and mix well. Cook until the soup boils.
2. Season with 2 teaspoons of salt. Then add the tomatoes. When it boils again, add the green peas, reduce the heat to low and pour in the cornstarch paste (remember to pre-mix the paste) slowly. Stir well until the soup thickens.
3. Beat the egg white and slowly pour it into the soup while carefully stirring the soup. Turn off the heat immediately. Pour in a soup bowl and serve.                                                                                     source

Kung Pow Pork Recipe

1 lb. pork tenderloin
½ cup unsalted roasted peanuts
1 teaspoon chopped ginger
3 cups cooking oil 8 dry red peppers
2 Tablespoons cooking oil 

Marinade
1 Tablespoon soy sauce
1 ½ Tablespoons cornstarch
1 ½ Tablespoons water Seasoning sauce
1 Tablespoon rice wine
1 ½ Tablespoon soy sauce
½ Tablespoon brown vinegar
1 teaspoon cornstarch
1 teaspoon sesame oil 
1 Tablespoon sugar ½ teaspoon salt

How to make Kung Pow Pork

1. Pound the pork with the back of the cleaver to tenderize it. Then dice it into ½" cubes. Marinate with the marinade for 20 minutes (remember to pre-mix the marinade first).
2. While marinating the pork, prepare the seasoning sauce, chop the ginger, and cut the dry red peppers into 1" long pieces.
3. Heat up the wok on high, then pour in 3 cups of cooking oil. Deep fry the pork cubes for 20 seconds. Remove the pork, and drain off the oil.
4. Heat up the wok on high again, and pour in 2 Tablespoons of cooking oil. Fry the dry red peppers for a few seconds, or until dark brown.
5. Immediately add the ginger and the pork. Quickly stir fry for a few seconds. Then pour in the seasoning sauce. Mix thoroughly until the sauce thickens.
6. Transfer the content onto a serving plate. Add the roasted peanuts on top, and it is ready to serve.    source