Delicious Banana Muffins

Ingredients

Serves: 12

• 190 g all-purpose flour
• 3 g baking powder
• 5 g baking soda
• 3 g salt
• 3 large bananas, mashed
• 150 g white sugar
• 1 egg
• 75 g butter, melted

Preparation method

Prep: 10 mins | Cook: 25 mins

1.

Preheat oven 180 degrees C

2.

Place 12 paper baking cases in muffin tin.

3.

Sift together the flour, baking powder, bicarbonate of soda and salt; set aside.

4.

Combine mashed bananas, sugar, egg and melted butter in a large bowl. Fold in flour mixture, and mix until smooth.

5.

Spoon evenly into baking cases in muffin tin.

6.

Bake in preheated oven for 25 to 30 minutes or until muffins spring back when lightly tapped.

Fresh Citrus Salmon

Ingredients

Serves: 4

• 1 tbsp finely chopped fresh dilll
• 2 cloves garlic, crushed
• 2 tbsp olive oil
• 50 ml lime juice
• 100 ml lemon juice
• 100ml orange juice
• freshly ground pepper and sea salt
• 4 x 200g salmon fillets, skin-on
• 2 small lemons
• 2 medium oranges
• 1 lime
• 250g red grape tomatoes
• 2 tbsp balsamic vinegar
• 100g mesclun (mixed lettuce)

Preparation method

Prep: 2 hours | Cook: 10 mins

1.

Combine dill, garlic, half of the oil and lime, lemon and orange juices in a small bowl. Season to taste. Place salmon in a shallow non- metallic container and pour over the dill mixture. Cover and refrigerate for 2 hours.

2.

Meanwhile, segment lemon, orange and lime over a bowl to collect all of the juices. Stir in the tomatoes, balsamic and remaining oil.

3.

Place drained salmon fillets, skin-side down, on a heated barbecue or grill pan. Cook, covered, for 3 minutes each side or until the skin is crisp and salmon is cooked as desired.

4.

Serve salmon on lettuce leaves and topped with citrus and tomato mixture. Drizzle with extra balsamic and serve with crusty bread, if desired.

rendang ayam,malaysia

Ingredients

Serves: 8

• 2 kg chicken, cut into bite size pieces
• 4 cups (1l) thick coconut milk
• 250g grated coconut to make kerisik (see recipe)
• 3 tumeric leaves, slice finely
• 3 kaffir lime leaves, slice finely
• Salt to taste
• Spice Blend:
• 30 dried chillies, soak in hot water and discard seeds
• 300g shallots
• 4 cloves garlic
• 5 cm ginger
• 4 stalks lemongrass
• 2 cm galangal
• 2 cm tumeric root
• Caster sugar to taste

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Preparation method

Prep: 20 mins | Cook: 1 hour

1.

To make the kerisik, toast the grated coconut in a dry pan over low heat. Stir constantly until the coconut becomes golden brown and set aside.

2.

Blend the spice ingredients until fine. Put the chicken, spice blend, and coconut milk in a pot and stir over medium heat and bring to a boil.

3.

Reduce heat and cook until the gravy thickens. Add kerisik, tumeric leaves, kaffir lime leaves, salt and sugar to taste. Cook until the meat becomes tender and the gravy is thick.