Choc-nut Snaps

Sliced cookie dough is used to make these tasty peanut and cocoa bites. Recipe makes 38-40 cookies.

Ingredients:

2 cups all-purpose (plain) flour
1/4 cup cocoa
1/2 teaspoon bicarbonate of soda
5 ounces (150 g) unsalted butter, softened
1 cup light brown sugar
1 egg, beaten
3/4 cup shelled peanuts, finely chopped

Method:

1. Sift the flour, cocoa and bicarbonate of soda into a mixing bowl.
2. Put the butter and sugar into a second mixing bowl. Beat with an electric mixer until light and creamy. Gradually beat in the beaten egg until well combined.
3. Stir in the flour mixture and chopped peanuts until evenly combined and the mixture forms a dough.
4. On a lightly floured surface, roll out the dough, with clean cold hands, to form a 8 x 2 inch (20 x 5 cm) large sausage shape. Wrap the dough in clear plastic wrap and chill overnight.
5. Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease 4 baking trays or line with non-stick baking paper. Slice the dough into 38-40 equal rounds and put them on the baking trays. Bake for 10 minutes, or until golden brown.
6. Leave the cookies to firm on the baking trays for 2-3 minutes. Transfer to a wire rack to cool completely.

Tip: If you want to bake the cookies in batches, divide the dough into 2 or 4 portions in Step 4. Slice and bake each portion separately and keep the remainder chilled.

Crackling Rice Paper Fish Rolls

The rice in this dish is in the rice paper wrappers, which manage to hold their shape during cooking, yet almost magically dissolve in your mouth when it comes to eating. Recipe makes 12.

Ingredients:

12 Vietnamese rice paper sheets, each about 8 x 4inches/20 x 10 cm
3 tablespoons all-purpose (plain) flour mixed to a paste with 3 tablespoons water
Vegetable oil, for deep frying
Fresh herbs, to garnish
For the filling:
24 young asparagus spears, trimmed
8 ounces (250 g) raw shrimp (prawns), peeled and vein removed
1 1/2 tablespoons olive oil
6 spring onions, finely chopped
1 garlic clove crushed
3/4 inch (2 cm) piece of fresh root ginger, grated
2 tablespoons chopped fresh coriander
1 teaspoon five-spice powder
1 teaspoon finely grated lime or lemon rind
Salt and freshly ground black pepper

Method:

1. Make the filling. Bring a saucepan of lightly salted water to the boil and cook the asparagus for 3-4 minutes until tender. Drain, refresh under cold water and drain again. Cut the shrimp into 3/4 inch (2 cm) pieces.
2. Heat half of the oil in a small frying pan or wok and stir-fry the spring onions and garlic over a low heat for 2-3 minutes until soft. Using a slotted spoon, transfer the vegetables to a bowl and set aside.
3. Heat the remaining oil in the pan and stir-fry the shrimp over a brisk heat for just a few seconds until they start to go pink. Add to the spring onion mixture with the ginger, coriander, five-spice powder, lime or lemon rind and a little pepper. Stir to mix.
4. To make each roll, brush a sheet of rice paper liberally with water and lay it on a clean surface. Place two asparagus spears and a spoonful of the shrimp mixture just off the center. Fold in the sides and roll up to make a fat cigar. Seal the ends with a little of the flour paste.
5. Heat the oil in a wok or deep-fryer and fry the rolls in batches until pale golden in color. Drain well, garnish with herbs and serve.

Simple Custard Tart

Serve a slice of this rich, creamy tart for dessert or afternoon tea. Recipe serves 6-8.

Ingredients:

2 cups all-purpose (plain) flour
4 ounces (125 g) unsalted butter, chilled and diced
8 teaspoons caster sugar
1 egg, lightly beaten
Extra 1/2 ounce (15 g) unsalted butter, melted
Filling:
3 large eggs
1/4 cup caster sugar
1/2 pint (300 ml) milk
1/4 pint (150 ml) fresh cream
1 teaspoon vanilla flavoring essence
Pinch of ground nutmeg

Method:

1. Sift the flour into a mixing bowl. Add the butter and rub in with fingertips until the mixture resembles fine breadcrumbs.
2. Stir in the sugar, egg and 3-4 teaspoons cold water with a round-bladed knife, until the mixture forms a soft dough. Knead the dough very lightly to compress and form into a disc shape. Wrap the dough in greaseproof paper and chill for 20 minutes.
3. Preheat the oven to 425 degrees F (220 degrees C) and heat a baking tray in the oven. Grease a 9 inch (23 cm) pie dish with melted butter.
4. For the filling, whisk the eggs and sugar together in a bowl, using a balloon whisk. Gently heat the milk, cream, vanilla and nutmeg, then whisk into the egg mixture.
5. Roll out the pastry and line the pie dish. Trim and flute the edge. Brush the pastry all over with the melted butter. Pour the custard filling into the pastry case. Put on the hot baking tray and bake for 10 minutes. Reduce oven temperature to 350 degrees F (180 degrees C). Bake for a further 20 minutes, or until a knife inserted into the center of the tart comes out clean. Serve warm or cold.

Passion Fruit Icing

Ingredients:

1 tablespoon butter
2 tablespoons icing sugar
1 passion fruit, juice and pulp only

Method:

1. Cream all of the ingredients together and spread over cake with warm knife.

Sun-dried Tomato Tartlets

A delicious blend of flavors makes these tarts perfect for al fresco entertaining. Recipe makes 8.

Ingredients:

4 sheets frozen ready-rolled short crust pastry, thawed
Filling:
2 large eggs
1/2 pint (300 ml) carton fresh cream
1 cup spring onions, thinly sliced
1/4 cup sun-dried tomatoes in oil, well-drained and sliced
4 ounce (125 g) packet goat's cheese, crumbled
1/4 cup shredded fresh basil leaves
8 grinds black pepper

Method:

1. Preheat the oven to 400 degrees F (200 degrees C).
2. For the filling, combine eggs and cream in a mixing bowl and beat well with a balloon whisk. Add the spring onions, sun-dried tomatoes, goat's cheese, basil and pepper to the mixture. Stir until ingredients are evenly combined.
3. Place the pastry sheets on a cold, lightly floured surface. Cut each sheet in half diagonally, to make 8 pieces of pastry.
4. Line eight 4 inch (10 cm) fluted tartlet tins with the pastry; trim edges. Prick the bottom of each pastry case, then line with greaseproof paper and a layer of baking beans.
5. Place tartlet tins on a large baking tray and bake 'blind' for 10 minutes. Remove paper and beans. Reduce oven temperature to 375 degrees F (190 degrees C).
6. Spoon filling carefully into the pastry cases, dividing equally. Bake for a further 20 minutes, or until filling is set and puffed. Serve hot.

Tip: To thoroughly drain sun-dried tomatoes in oil, firstly drain in a sieve, then transfer onto kitchen paper towels which will absorb the excess oil.

Satay Glaze

Brush over kabobs for an added flavor boost. Or use as a sauce for stir-fry beef or lamb with onions. Stir in glaze just before serving.

Ingredients:

2 teaspoons brown sugar
1 teaspoon soy sauce
1 tablespoon oyster sauce
1 tablespoon dry sherry
1 tablespoon satay sauce
3 tablespoons water

Method:

1. Place sugar, soy sauce, oyster sauce, sherry, satay sauce and water in a bowl and mix to combine.
2. Brush meat, poultry or fish with glaze and grill, barbecue, pan cook or bake.

Chinese Jewelled Rice

Another fried rice medley, this time with crab meat and water chestnuts, providing contrasting textures and flavors. Recipe serves 4.

Ingredients:

1 3/4 cup white long grain rice
3 tablespoons vegetable oil
1 onion, roughly chopped
4 dried black Chinese mushrooms, soaked for 10 minutes in warm water to cover
4 ounces (125 g) cooked ham, diced
6 ounces (185 g) drained canned white crab meat
1/2 cup drained canned water chestnuts
1 cup peas, thawed if frozen
2 tablespoons oyster sauce
1 teaspoon granulated sugar
Salt

Method:

1. Rinse the rice, then cook for about 10-12 minutes in a saucepan of lightly salted boiling water. Drain, refresh under cold water, drain again and allow to cool. Heat half the oil in a wok. When very hot, stir-fry the rice for 3 minutes. Transfer the cooked rice to a bowl and set aside.
2. Heat the remaining oil in the wok and cook the onion until softened but not colored. Drain the mushrooms, cut off and discard the stems, then chop the caps.
3. Add the chopped mushrooms to the wok, with all the remaining ingredients except the rice. Stir-fry for 2 minutes, then add the rice and stir-fry for about 3 minutes more. Serve at once.

Tip: When adding the oil to the hot wok, drizzle it in a "necklace" just below the rim. As it runs down, it will coat the inner surface as it heats.