Tapioca Pudding


3 oz tapioca
2/3 cup sugar
2 oz butter (or margarine)
2 tbsp corn starch
1-1/2 tbsp custard powder
3 egg yolks


  1. Boil tapioca in boiling water under medium heat for about 10 minutes until semi-transparent. Keep stirring. Turn off heat and with lid covered, allow the tapioca to soak for 15 to 20 minutes until fully transparent. Rinse under cold running water and drain.
  2. Mix cornstarch and custard powder with 1/4 cup of water. Add beaten egg yolks and mix well.
  3. Put sugar, butter and 2/3 cup of water in a saucepan and bring to boil. Add tapioca and stir well. Pour in cornstarch mixture slowly and stir until it boils and thickens.
  4. Spoon the curd to individual ramekins.
  5. Bake the pudding in the oven at 450°F for about 15 minutes or until the surface turns brown.

Makes 6 servings.

Source: Hong Kong magazine


Japanese Butter Roll


400 g bread Flour
30 g sugar
1 tsp salt
40 g unsalted butter
2 tsp dry yeast
260 mL milk
1 egg
1/2 egg and 1/2 tbsp water for egg wash


  1. In a large mixing bowl, first add in milk, yeast, butter, and egg.
  2. Add the sugar, flour and salt.
  3. Using the dough attachment of your mixer, mix everything together until it forms into dough.
  4. Continue to knead at medium speed for about 10 minutes or until the dough has become smooth and elastic.
  5. Let the dough proof in a large greased bowl for an hour or until its size triples.
  6. Punch out the air and transfer the dough onto a floured surface. Roll the dough to about 20 inch round shape.
  7. Use a pizza roller to cut out 12 triangles.
  8. Roll each of the triangle up to form the rolled shape. Pinch the end to make sure it is secured.
  9. Transfer the rolls to two greased pans.
  10. Let them proof for the second time for one and half hour or until double in size.
  11. Preheat oven to 200ºC.
  12. Mix together egg and water for the egg wash. Gently brush the rolls with the egg wash and bake it in the oven for 12 to 13 minutes.
  13. Remove to cool on rack before serving.

Makes 12 rolls.

Source: Japanese Breads

Italian Omelette with Salmon, Potatoes and Asparagus


250 g fresh asparagus, trimmed
175 g small new potatoes
6 free range organic eggs
50 g freshly grated Parmesan cheese
3 tablespoons chopped fresh mixed herbs
40 g butter
250 g fresh salmon, skinned and diced into large chunks
salt and freshly ground black pepper


  1. Steam the asparagus for 12 minutes, or until tender, plunge into cold water to set the colour and cool completely.
  2. Cook the potatoes in boiling salted water for 15-20 minutes until tender. Cool and thickly slice.
  3. Drain and dry the asparagus and cut into short lengths.
  4. Beat the eggs in a bowl with a pinch of salt, lots of pepper and half the Parmesan cheese.
  5. Stir in the asparagus and herbs.
  6. Melt the butter in a 22 cm heavy-based nonstick frying pan. When foaming, pour in the egg mixture then scatter the salmon all over. Turn down the heat as low as possible. Cook for about 15 minutes until set, but with the top still a little runny.
  7. Arrange the cooked sliced potato on top and sprinkle with the remaining Parmesan. Cook under a hot grill until the cheese is lightly browned and the top is just set – it should not brown too much or it will dry out.
  8. Slide onto a warm dish, cut into 4 wedges, then serve.

Makes 2 to 4 servings.

Source: Salmon

Deviled Eggs with Guacamole


9 large eggs
1 medium avocado (halved, pitted)
2 Tbsp fat-free sour cream
1 1/2 teaspoons lime juice
1/3 cup seeded and finely chopped Roma tomato (1 to 2 Roma tomatoes)
1/4 cup finely chopped scallions
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 to 2 teaspoons finely chopped jalapeño
dried or fresh cilantro, to garnish (optional)


  1. Make the hard-boiled eggs: Fill a large pot with water, add all the eggs, and bring mixture to a boil over high heat. As soon as the water begins to boil, cover with a lid, remove pot from the heat, and let eggs sit for 10 minutes. Drain water and transfer eggs to a bowl of cold water to cool.
  2. When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks, adding just 2 whole egg yolks into a medium bowl and discarding the remaining 7 egg yolks. Place the egg white halves onto a platter.
  3. Slice the avocado in half and remove the pit. Use a spoon to scoop the avocado’s flesh into a bowl. Use a fork to mash the egg yolks and the avocado together. Stir in the sour cream and lime juice.
  4. Remove the seeds from the tomatoes with a spoon and discard; finely chop the tomato, along with finely chopping the scallions. Add both to the mashed avocado, along with salt, pepper, and optional jalapeno. Stir together to combine.
  5. Spoon the guacamole into each egg white half, dividing the mixture between all 18. Garnish with a sprinkle of dried or fresh chopped cilantro, if desired. Serve.

Makes 9 servings.

Source: American Heart Association

Toasted English Muffin with Egg Whites and Tomato


2 whole-grain English muffins, split
1 teaspoon olive oil
8 egg whites, whisked
4 scallions, finely chopped
Kosher salt, to taste
black pepper, to taste
2 ounce (about 1/2 cup) reduced-fat Swiss cheese, shredded
1/2 cup grape or cherry heirloom tomatoes, quartered


  1. Preheat the broiler on high.
  2. Place muffins, cut side up, on a baking sheet and broil for 2 minutes or until beginning to lightly brown on edges. (Or you can do this in your toaster oven)
  3. Heat a medium skillet on medium heat. Add oil and sauté 3 of the scallions about 2 to 3 minutes.
  4. Add the egg whites, season with salt and pepper and cook, mixing with a wooden spoon until cooked through.
  5. Divide on toasted muffins and top with tomatoes, cheese and remaining scallions.
  6. Broil for 1 to 1-1/2 minutes or until cheese has melted, careful not to burn.

Makes 4 servings.

Source: Dash Diet Manual