Ingredients

2 3/4 cups (675 ml) Five Roses All Purpose White Flour or Never Bleached, or with Wheat Bran
1 tbsp (15 ml) sugar
1 tsp (5 ml) salt
1 tbsp (15 ml) Instant yeast
1 cup (250 ml) water
1 tbsp (15 ml) olive oil
1 beaten egg

Reserve 1/2 cup (125 ml) flour. Mix remaining flour, sugar, salt and yeast in a bowl.
Heat water with oil until warm to touch (50ºC/125ºF). Stir warm liquid into dry ingredients.
Mix enough reserved flour to make soft dough that does not stick to bowl.

Turn out onto floured surface; knead until smooth and elastic about 8 min. Cover; let rest 10 min. Divide dough into 10 or 12 equal portions.
Shape each portion into small elongated loaves. Place in tight rows onto greased baking sheet.

Cover; let rise in warm draft-free place until doubled in size about 30 min. Brush with beaten egg. Bake at 190ºC (375ºF) for 15 to 20 min.

Ingredients

1/2 c. peanut butter
1/2 c. butter, softened
1/2 c. sugar
1/2 c. light brown sugar
1 egg, slightly beaten
1 c. all purpose flour
1 tsp. pure vanilla extract
1/2 tsp. salt
1/2 tsp. baking soda

Mix peanut butter with butter inside a large mixing bowl. Then add all ingredients gradually and blend.

Preheat oven to 350 degrees. Spoon batter onto greased cookie sheet. Flatten cookies with a crisscross fork print. Bake for 10 minutes, or until golden.

Ingredients:
2 packs All Purpose Cream
2 Eggyolks
1/2 cup sweetened condensed milk

1/2 cup chopped bittersweet chocolate
1/3 cup peanut butter
3 pcs. bananas, sliced

1 pack all purpose cream
cookie sticks (optional)
banana slices (optional)

Procedure

1. Cook all purpose cream, eggyolks and sweetened condensed filled milk in a pan over low heat until slightly thick.

2. Divide into 3 equal portions and blend chocolate on one part, peanut butter on another, and lastly, bananas on the remaining custard mixture.

3. Pour alternately into serving containers starting with the banana mixture, chocolate, then peanut butter. Chill overnight.

> Top with whipped all purpose cream. Garnish cookie sticks and banana slices, if desired.

*Chill for at least 2 hours

A fruity, frosty, and flavorful drink that would definitely entice you especially the kids to drink more milk everyday. This will only take 5 minutes of your time to prepare.

Servings: 2-4

Ingredients:
2 cups Fresh Milk
1/2 cup Pasturized Juice, Orange or Mango
1 tbsp. honey or to taste
2 pieces bananas, peeled and chopped
3 cups crushed ice

How to do it
1. In a blender, combine the fresh milk, juice, honey and bananas.
2. Blend for a few seconds until combined.
3. Add in crushed ice and blend for a few seconds more.
4. Serve in individual glasses with straw.

Ingredients

3 lb (1.5 kg) chicken

1 tsp (5 mL) five-spiced powder

1 tbsp (15 mL) cornstarch

oil, for deep-frying

lemon wedges and green onions, to serve

1. Wash and clean chicken. Dry thoroughly and chop through the bone into 10 or 12 pieces. Combine five-spice powder and cornstarch and toss with chicken.

2. Heat oil in a wok and deep-fry chicken pieces in batches for 5 mins. each batch; drain well. Reheat the oil and deep-fry chicken until golden brown and cooked. Drain on paper towels.

3. Serve hot with rice. lemon wedges and green onions.

Note: if you find five-spice powder very pungent, reduce the quantity to 1/2 tsp the first time you make the dish.

Serves 4

Ingredients

1 tsp (5 mL) grated fresh ginger

1/3 cup (85 mL) soy sauce

2 tsp (10 mL) cornstarch

1 lb (450 g) rump steak, trimmed and thinly sliced across the grain

4 Chinese mushrooms, soaked in warm water for 20 mins.

1/4 cup (60 mL) oil

2 inch (5 cm) piece fresh ginger, shredded

4 oz (110 g) canned bamboo shoots, drained and diced

1. In a large bowl combine grated ginger, soy sauce and cornstarch

2. Add meat and mix well. Allow to marinate for 1 hour, stirring occasionally. Drain mushrooms, remove stems and discard. Slice mushroom caps.

3. Remove meat from marinade and reserve. Heat oil in a wok over moderate heat. Add ginger and stir-fry for 3 mins. Add meat, bamboo shoots and mushrooms and stir-fry until meat is cooked. Add marinade and heat through. Serve with rice or boiled noodles.

Serves 4

Ingredients

2 lbs (1 kg) firm white, unfrozen fish fillet

2 eggs

1 tbsp (15 mL) ginger wine

2 tsp (10 mL) cornstarch

1/2 tsp (2.5 mL) salt

pinch white pepper

fish stock or water

1. Cut fish into 3/4 inch (2 cm) cubes. Blend in a food processor with the remaining ingredients except fish stock or water. Shape mixture into 3/4 inch (2 cm) balls, with wet hands.

2. Add balls to boiling fish stock or water and cover. Cook over medium heat for 4 minutes, drain.

3. Once cooked, fish ball will keep refrigerated for several days. Use in soups, add to stir-fried seafood combinations or deep-fry and serve with various sauces.

Makes approx. 20

I made a sprout salad this morning and thought to share the recipe to you.

Ingredients

1 cup sprouted green gram

½ cup sprouted black chickpeas

½ cup finely chopped onion

1 cup finely chopped tomatoes

1 tbsp freshly grated coconut

2 tbsp lime juice, 1 tbsp honey

1 tsp pepper powder

salt to taste

1. Mix all the ingredients and toss well.

2. Chill and serve.

Pretty simple huh? Enjoy your salad.

For business people who value and really care for their clients, Valentines day is also a great day to say thank you to them and giving them Valentines Day Cookies as a Corporate Gifts will surely be appreciated.

If you don’t have the time to buy them gifts, then a single call to them on Valentines day will be enough to tell them how important they are to you.

Happy Valentines Day Everyone!

¼ lb small zucchini, sliced

4 anchovy fillets, soaked in milk for 45 minutes

2 ½ cups celery, sliced, plus some coarsely torn tender leaves

1 cup cherry tomatoes

1/3 lb bocconcini, cut into small pieces

1 tbsp fresh basil leaves, roughly torn

Dressing

1/3 cup white wine vinegar

¼ cup olive oil

salt and freshly ground black pepper

1. Cook fusilli in boiling salted water until just al dente. Drain, rinse under cold water and drain again. Transfer to a salad bowl and stir a little vegetable oil into the pasta.

2. Sprinkle zucchini with a little salt and let stand in a strainer for 30 minutes. Rinse, drain and add to the pasta.

3. Pat dry the anchovy fillets, reserve two for decoration and cut the other into small pieces. Add to the salad bowl with celery and leaves, tomatoes, bocconcini and basil.

4. To prepare dressing: Combine vinegar, oil, salt and pepper in a jar, shake well. Dress the sala, tossing lightly to coat. Garnish with reserved anchovies, cover with plastic wrap and refrigerate for at least 1 ½ hours before serving.