Golden Canapes

Ingredients

1/2 cup light mayonnaise
3 tbsp chives, chopped
1 tsp Dijon mustard
1/4 – 1/2 tsp red chili flakes
6 hard-cooked eggs, chopped
1/2 cup shredded Cheddar cheese
1/4 cup toasted, roughly chopped pecans
24 slices multi-grain baguette

Method

  1. Preheat broiler oven.
  2. In a medium bowl, stir together mayonnaise, chives, mustard and chili flakes until well blended.
  3. Gently stir in eggs, cheese and pecans.
  4. Dollop each bread slice with 1 rounded tablespoon of the egg mixture.
  5. Broil about 6 inches from heat until lightly browned and bubbly, about 1 to 2 minutes. Serve immediately

Makes 24 pieces.

Source: Manitoba Egg Farmers

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Nyonya-style Coconut Golden Cake

Ingredients

15 g yeast
110 ml warm water
80 g plain flour
1 tsp sugar
4 pandan leaves
350 ml thick coconut milk
30 g butter
260 g sugar
120 g tapioca flour
6 eggs, lightly beaten
1/2 tsp vanilla essence
a pinch of salt

Method

  1. Mix yeast, warm water, 1 tsp of sugar and plain flour in a bowl. Stir till batter is smooth. Cover with a piece of cloth and leave it in a warm place for 50 minutes.
  2. Cook pandan leaves, coconut milk, salt and vanilla essence over low heat. Stir in butter and leave it to cool.
  3. Line a 8″ round baking tray with baking paper. Grease the baking paper with coconut oil on the bottom and sides of the tray.
  4. In a mixing bowl, pour in the batter from step (1) and sugar. Beat briefly. Add tapioca flour and eggs. Beat at low speed for a while and lastly add coconut milk mixture from step (2). Pour into tray and prove for 2-1/2 hours.
  5. Bake in a preheat oven at 170°C for 15 minutes. Then switch to 150°C and bake further till the cake is cooked.

Makes one 8-inch round cake.

Source: Delicious Nyonya Kueh and Dessert

Baked Eggs Extraordinaire

Ingredients

2 tbsp canola oil
2 small onions, diced
4 cloves garlic, chopped
1/2 tsp red pepper flakes
4 medium tomatoes, diced
1/2 tsp oregano
dash of pepper
2 tbsp chopped fresh dill
2 tbsp chopped fresh parsley
1 cup crumbled light Feta cheese
4 eggs

Method

  1. Preheat oven to 425°F (220°C).
  2. In a medium saucepan, heat the oil on medium heat. Add onion and saute until tender, about 5-7 minutes.
  3. Add garlic and red pepper flakes and saute until fragrant, about 1 minute.
  4. Add the tomato, oregano and pepper and simmer until the sauce thickens, about 5-10 minutes.
  5. Remove from heat and mix in the fresh herbs and Feta cheese.
  6. Place mixture in an 8 x 8-inch pan or flan baking dish. Indent four areas of the dish with a spoon and crack the eggs into the indentations.
  7. Bake in preheated oven until the sauce is bubbly and the eggs have just set, about 12-15 minutes.

Makes 4 servings.

Source: Manitoba Egg Farmers

A Light Version of Fettuccine Alfredo

Ingredients

5 ounces grated Parmigiano Reggiano cheese, plus more for sprinkling
2 tablespoons heavy cream
1 large egg
1 teaspoon cornstarch
2 tablespoons extra-virgin olive oil, plus more for serving
1/2 teaspoon grated lemon zest (optional)
Kosher salt and freshly ground black pepper
1 pound fresh fettuccine, or 12 ounces dried fettuccine
1 teaspoon minced garlic (about 1 medium clove)
2 tablespoons unsalted butter
minced fresh parsley or chives

Method

  1. Combine cheese, heavy cream, egg, cornstarch, olive oil, and lemon zest (if using) in a large bowl. Season lightly with salt and heavily with black pepper and whisk to combine. Set aside.
  2. Bring a large pot of salted water to a boil over high heat. Add pasta and cook, stirring frequently to prevent sticking, until cooked but still very firm (not quite al dente), about 45 seconds for fresh pasta or 1 minute less than package directions indicate for dried pasta. Drain pasta into a colander set over a large bowl. Transfer 2 cups of cooking water to a liquid measuring cup and discard the rest.
  3. Transfer pasta to the now-empty bowl. Add garlic and butter and toss to coat.
  4. Whisking constantly, slowly add 1-1/2 cups of pasta cooking water to bowl with cheese mixture. Transfer cheese mixture to the now-empty pasta cooking pot, scraping the bottom to make sure you get everything. Cook over medium-high heat, stirring constantly with a rubber spatula, until mixture comes to a boil and thickens, about 45 seconds. Season sauce to taste with more salt and pepper as desired.
  5. Transfer pasta to sauce mixture and turn to coat. Just before serving, stir in more pasta water to thin sauce out as necessary.
  6. Serve immediately, sprinkled with minced herbs, black pepper, and cheese, and drizzled with additional olive oil.

Makes 4 servings.

Source: Serious Eats

Bread Pudding with Coconut and Mango

Ingredients

4 large eggs, beaten
1 can (13.66 ounces) coconut milk
1/3 cup packed brown sugar
1 teaspoon rum extract
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
4 cups torn French bread
1/3 cup chopped dried mangoes
1/4 cup unsweetened coconut flakes, toasted

Rum Sauce

1/4 cup butter
1/2 cup packed brown sugar
2 tablespoons water
1 large egg yolk, beaten
1/2 teaspoon rum extract
tasted unsweetened coconut flakes, optional

Method

  1. In a large bowl, whisk the first six ingredients until blended.
  2. Gently stir in bread, mango and coconut flakes. Transfer to a greased 3-quart slow cooker. Cook, covered, on low until puffed and edges are dark golden, about 3 hours.
  3. To make the sauce, in a small heavy saucepan, heat butter and brown sugar over medium-low heat until blended.
  4. Whisk in water and yolk. Cook and stir until mixture is slightly thickened and a thermometer reads 175°, about 10 minutes. Do not allow to boil.
  5. Immediately transfer to a bowl and stir in rum extract.
  6. Serve warm bread pudding with rum sauce. If desired, top with additional coconut.

Makes 6 servings.

Source: Taste of Home magazine