ABC Soup

Ingredients
5 Potatoes
6-8 Red Tomatoes
4 Onions
3 Carrots
Pork Ribs (Half kg)
Little Salt


Method

a) Cut potatoes into cubes
b) Cut each tomato in 6-8 piece (up to you) -- if you don't like to eat the skin of tomatoes, then boil them and let them soften so that it will be more easier for you to peel the skin away and cut them in 6-8 pieces..
c) Cut onions into cubes
d) Slice carrots
e) Put the pork ribs in the boiling water in small pot for about 3 mins to get rid of smell & grease
f) Drain the water and wash the boiled pork ribs clean with running water
f) Fill the big pot with clean water to boil
g) After boiling, put everything in the big pot and let them brew for 1-2 hours
h) Sprinkle little salt to taste.
g) Get ready to serve!!!

Baked Macaroni with cheese

Ingredients

1 package uncooked macaroni

1 can condensed cream of mushroom soup

1 package shredded cheddar cheese

1 package cheese mozzarella

1 chopped ham

Directions

Preheat the oven to 350 degrees

Lightly grease a large casserole dish

Bring a large pot of lightly salted water to boil

Stir in macaroni and cook for 12 minutes, or until tender but still firm

Drain them and transfer to a large bowl

Cook cream of mushroom soup with cheddar cheese and the pasta

Pour into the prepared casserole dish

Top with cheese mozzarelle and chopped ham

Cover dish and bake for 30 minutes in the preheated oven

Remove cover and continue baking for 15 minutes till cheese is bubbly and mozzarella are lightly browned



Lemon Meringue Pie

Short-crust pastry

125gm plain flour
A pinch of salt
55g butter, cubed
2-3 tablespoons cold water
2 tablespoons sugar

1)  Put the flour and salt in a large bowl and add the cubes of butter.
2) Use your fingertips to rub the butter into the flour untill you have a
     mixture that resembles coarse breadcrumbs with no large lumps of
     butter remaining. Try to work quickly so that it does not become
     greasy.
3)  Using a knife, stir in just enough of the cold water to bind the dough
      together.
4)   Wrap the dough in cling wrap and chill for 10-15 minutes before using.

Meringue

4 eggs whites (separate the egg yolks for the custard)
3 tablespoons castor sugar
1 tablespoon brown sugar

Custard

10g butter
1 cup cream
2 tablespoons castor sugar
4 egg yolks
1/2 cup freshly squeezes lemon juice
1/2 teaspoon vanilla essence

1)  In a heated pot, place in the butter and cream and stir until the cream
     is heated up.
2)  Next, add in the sugar and stir in until the sugar is dissolved.
3)  Remove from the heat and place the egg yolks one at a time and stir
     with your whisk continuously until it becomes a nice custard-like
     texture. (This is the most important step and you need to concentrate)
4)  Stir in the lemon juice and vanilla essence for flavouring,

Place the short-crust pastry in the tin foil/baking dish and pour the lemon custard. Top with the meringue and bake in the oven.

Baked Mushroom Crepes

 Ingredients

1 tablespoon olive oil
30g butter (any brands)
3 cloves garlic, chopped
3 stalks chinese parsely, chopped finely
4 button mushrooms, sliced (can use fresh or canned)
3 white button mushrooms (don't put them in water)
A pinch of salt
A pinch of pepper
1 cup cream (can be purchased from NTUC)
1/4 cup chicken stock
2 sheets pre-made egg crepes
1 cup mozzarella cheese
1 teaspoon parmesan cheese, to sprinkle

Method

In a heated pan, add the oil and butter and saute the garlic and chinese parsely until fragrant then add in the mushrooms and saute for 5 mins, add in the salt and pepper and stir-fry until the liquid evaporates. Add in the cream and chicken stock and let the mixture thicken.

Take a sheet of crepe and spread the mixture evenly and sprinkle some mozzarelle cheese. Roll the crepe and cut into hald then place them on a baking tray. Do the same for the 2nd crepe.

Sprinkle some parmesan cheese and bake in the oven for 10 minutes at 175 degrees until the parmesan cheese turns brown.

Serve immediately with your favourite salad.

Hollander Torte (Strawberry Pie)

Rich Short Crust Pastry

100g butter / margarine
60g icing sugar
1 egg yolk
200g plain flour, sifted
2 tablespoons strawberry jam (or any fruit jam)

Filling

120g butter / margarine
80g castor sugar, 2 eggs
80g plain flour, sifted
100g grounded almond

Decoration

30g flaked almonds

Method

1.   Pastry: Cream butter and icing sugar till light, add egg yolk and cream
     till well-combined. Add flour and mix into a pliable dough. Rest for
     20 minutes.
2.   Roll pastry in between two sheets of plastic till 3mm thick and big
      enough to line a 22cm/9" pie dish.
3.   Remove the top plastic sheet, invert and place the pastry over the pie
      dish. Press neatly and remove the excess pastry from the sides. Brush
      strawberry jam on the base.
4.   Filling: Cream butter and castor sugar till light, add eggs one at a 
      time, beating well after each addition. Fold in sifted four and ground
      almond, mix till well-combined.
5.   Pour filling mixture onto the pie dish and spread neatly. Sprinkle 
      flaked almonds on top as decoration.
6.   Bake in a pre-heated oven at 180 degrees for 35-40 minutes till 
      golden brown. Remove, leave to cool before serving.

Chilli Dip for Any Soups

If the lime juice is insufficient, can use either white vinegar or lime juice to "top-up" and if too spicy for your taste, you can add sugar to mix well...