Foccacia

​Ingredients 

1/2 cup (120 ml) extra-virgin olive oil

2 garlic cloves, finely minced

1 tablespoon chopped fresh thyme or 1 teaspoon dried

1 tablespoon chopped fresh rosemary or 1 teaspoon dried

1/4 teaspoon fresh ground black pepper

1 cup (235 ml) warm water

2 1/4 teaspoons active dry yeast (1 packet)

1/4 teaspoon honey or maple syrup

2 1/2 cups (325 grams) all-purpose flour

1/2 teaspoon fine sea salt

DIRECTIONS

• MAKE DOUGH

In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside and allow to cool.

In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.

Add 1 cup of flour and a 1/4 cup of infused garlic-olive oil mixture to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.

Stir in the remaining 1 ½ cups of flour and salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.

Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).

• BAKE BREAD

After 1 hour, heat the oven to 450 degrees Fahrenheit.

Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet. (See above if you do not have this pan size).

Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly.

Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.

Seri Muka

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Ingredients

For Bottom Layer:

•  300 g glutinous ricesoak for 30 minutes in water
•  200 ml thin coconut milk 100 ml coconut milk plus 100 ml water
•  2 pandan leavesoptional
•  1 teaspoon salt

For Top Layer:

•  200 ml thick coconut milk or coconut cream
•  2 large eggs plus 2 egg yolks
•  170 g sugar
•  100 ml pandan juicefrom 8-10 pandan leaves
•  5 tablespoon all-purpose flour
•  2 tbsp corn starch

Directions

1. 1

   Mix all the ingredients for the bottom layer and steam on high heat for 20 minutes.

2. 2

   In the meantime, prepare the top layer. Mix the eggs, coconut milk, sugar, pandan juice and flour together. Stir until smooth. Cook over boiling water (using double boil method) until the mixture thickens slightly, but still runny enough to pour.

   1. 
      
      3

      After 20 minutes, take out the glutinous rice mixture, stir and flatten it with a spoon or hands. Make sure it is compact. Use a sieve to pour the egg mixture onto the rice mixture.

   2. 4

      Steam on medium heat for 30 minutes. Let cool before cutting the Seri Muka into diamond-shaped or rectangle-shaped pieces.

Itik Golek

​1 duck

1kg santan

Spices:-

1tbs fennel (jintan manis)

2tbs jintan putih (cumin)

1tbs ketumbar (coriander)

1tbs lada hitam (bl pepper)

1” halia

15 garlic

7 red onions 

3” Cinnamon, 5-6 cloves, 2 star anise, 5-6 cardamom and 3 asam keping 

1 1/2 tbs salt

Clean duck thoroughly. Fry the breast skin side to render the fat. Grind all spices.  Tumis cinnamon etc, then add in the neck pieces, rempah and asam and santan pekat. Bring to boil sampai pecah minyak and stuff into duck/ add in duck. Seal the cavity with lidi or see. Place duck in big pot immerse in santan cair.  Masak over medium low flame until tender. Remove duck and reduce gravy till very thick. Baste duck with gravy. Then put duck under broiler.

Bailey’s Irish Cream Tiramisu

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INGREDIENTS

Serves: 12

METRICCUPS

• 9 teaspoons instant espresso powder dissolved in 350ml / 1½ cups water (cooled)
• 250 millilitres baileys
• 400 grams savoiardi biscuits
• 2 large eggs
• 75 grams caster sugar
• 500 grams mascarpone cheese
• 2½ teaspoons cocoa powder

METHOD

1. Mix the coffee with 175ml / ¾ cup of the Baileys in a shallow bowl. Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of a 22cm / 8½ inch square glass dish with a layer of biscuits.
2. Separate the eggs, but keep only one of the whites. Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining 75ml / ¼ cup of Baileys, and the mascarpone to make a moussy mixture.
3. Whisk the single egg white until thick and frothy; you can do this by hand with such a little amount. Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits.
4. Repeat with another layer of soaked Savoiardi, and then top with the remaining mascarpone mixture.
5. Cover the dish with clingfilm and leave in the fridge overnight. When you are ready to serve, push the cocoa powder through a small tea strainer to dust the top of the tiramisu.

ADDITIONAL INFORMATION

MAKE AHEAD:
The tiramisu should be stored in the fridge, covered with clingfilm (plastic wrap) and consumed within 3 days of making.

FREEZE:
The tiramisu can be frozen, providing a full fat mascarpone is used. As soon as the tiramisu has been assembled, wrap the dish tightly in a double layer of clingfilm and a layer of foil and freeze for up to 3 months. Thaw the tiramisu in the fridge overnight and consume within 3 days.

NOTE: this recipe contains raw or lightly cooked eggs, and is not suitable for people with compromised or weak immune systems, such as younger children, the elderly or pregnant women.

Carrot cake with Cream Cheese Frosting

​1 cup all purpose flour

1 cup whole wheat flour

2 tsp baking soda

1 tsp baking powder

2 tsp cinnamon

1 tsp salt

1/2 tsp nutmeg 

Pinch ground cloves

1/2 tsp ground ginger

4 large eggs

1 cup granulated sugar 

3/4 cup packed dark brown sugar 

1 tsp vanilla extract 

1 cup canola oil

3 cups shredded carrots

3/4 chopped walnuts 

Cream cheese frosting

8 oz cream cheese

1/4 cup unsalted butter 

1 tsp vanilla extract 

1/2 tsp grated orange zest

3 cups confectioners sugar

Grated coconut garnish

Directions

Mix dry ingredients. Beat eggs, sugar and vanilla until smooth. While mixing, slowly add oil. Add mixed dry ingredients. Mix in carrots and walnuts. 

Spoon into 2 greased and floured 9” pans. Bake at 350 for 40 minutes. Cool for 10 minutes before inverting onto plates. Frost and garnish. 

stokes purple® sweet potato biscuits with maple butter glaze

​

• 2 medium-sized Stokes Purple® Sweet Potatoes, peeled & cut into 1/2-inch pieces (about 3 cups)

• 2 tablespoons olive oil

• 1 teaspoon sea salt

• 2 tablespoons all-purpose flour + 2 1/4 cups for the dough

• 1 1/4 tablespoons baking powder

• 1/2 teaspoon baking soda

• 1 1/2 teaspoons sea salt

• 1 1/2 tablespoons finely chopped fresh rosemary

• 1 stick very cold, unsalted butter + 1 tablespoon, melted, for the glaze

• 1 cup very cold, full-fat sour cream

• 1/4 cup maple syrup + 1 tablespoon for the glaze

• 2 tablespoons very cold water

• 1 1/2 teaspoons flake salt, like Maldon

  
  

  
  

  cooking steps

  1. 1

     Position rack in center of oven. Preheat to 400°F.

  2. 2

     Place sweet potatoes in a medium-sized mixing bowl. Pour olive oil over top and toss with your fingers or a wooden spoon to fully coat. Transfer to a rimmed baking sheet and scatter; make sure potato pieces do not touch. Sprinkle evenly with salt. 

  3. 3

     Position baking sheet in oven and roast for 30 to 35 minutes until sweet potatoes are tender when inserting a knife. Remove from oven, place on a wire rack, and let cool on baking sheet for 10 minutes. Then, roughly chop potatoes on a cutting board into chunks. 

  4. 4

     Place roasted sweet potato pieces in a small bowl. Add the 2 tablespoons of flour and toss with your fingers to combine. Set aside.

  5. 5

     In a wide, shallow mixing bowl, add the remaining 2 1/4 cups flour plus baking powder, baking soda, salt and rosemary. Briskly whisk for 10 seconds to aerate and fully incorporate all ingredients.  

  6. 6

     Drop the stick of butter into large mixing bowl and roll it in the flour to coat. Pick up the coated butter; place a box grater in the bowl and grate the butter into the flour. Gently lift the grater out of the bowl and let the butter pieces fall into the flour. Using your fingers, cup the flour from the bottom of the bowl over the butter, then shake to disperse the pieces into the flour. Add the sweet potatoes and shake again with your fingers to fully incorporate. 

  7. 7

     In another small bowl, whisk the sour cream, 1/4 cup maple syrup and the water until just blended. Pour into the dry ingredients. Using a sturdy rubber spatula, bring the dough together. If the dough is still a bit too dry, mix in more cold water one tablespoon at a time. The dough should be a little tacky to the touch when ready.

  8. 8

     Cover the bowl with plastic wrap and place in the refrigerator to chill for 20 minutes. 

  9. 9

     Turn the oven up to 450°F. Line a rimmed baking sheet with parchment.

  10. 10

      Lightly dust a clean, flat surface and a rolling pin with flour. Turn dough out onto the surface and roll it out into a circle to about 1-inch thick. With a well-floured 2-inch biscuit cutter, press straight down into the dough (do not twist). Transfer biscuits to baking sheet. Bring dough scraps gently together with your hands, turn dough on its side and roll out to 1-inch thick. Cut again and place them on the baking sheet.

  11. 11

      Bake the biscuits for 14-16 minutes or until the tops are golden brown. Remove from oven and let sit on baking sheet to cool.

  12. 12

      Mix 1 tablespoon melted butter and 1 tablespoon maple syrup in a coffee cup or small bowl. Brush over biscuits. Sprinkle with flake salt.

  13. 13

      Serve immediately or at room temperature.

  
  

chickpea and quinoa salad

​1 can chickpea (garbanzo)

1 cucumber 

1 red pepper 

1/2 red onion

1 avocado

Feta

Dressing 

1/4 cup tahini

1/4 cup lemon juice 

2 tsp honey/maple syrup

1 tbsp olive oil

2 tsp Dijon mustard 

Pepper 

Salt

Garlic