Bread and Butter Pudding

INGREDIENTS:

6 slices day-old bread

2 tablespoons butter, melted

1/2 cup raisins

4 eggs, beaten

2 cups milk

3/4 cup white sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

METHOD:

Preheat oven to 175 degrees C.Cut bread into triangles and arrange in an 8 inch square baking pan. Drizzle melted butter or margarine over bread. Sprinkle with raisins, lifting the slices here and there to get some of it inside.In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Serimuka

Ingredients:

For bottom layer;
1 cup glutinous rice, some coconut milk, salt to taste
For top layer;
1 cup coconut milk
1 cup of eggs (4-5 eggs depending on size)
3/4 to 1 cup of sugar
2-3 leaves pandan (screwpine) leaves, blended with a little water and sieved to get the coloured and fragrant essence
3 Tbs plain flour

Method:
Wash rice and leave submerged in clean water for 2-3 hours. Line a loose bottom cake tin (8")with some aluminium foil. Drain rice and pour into cake tin and spread evenly. Add some salt to the coconut milk and pour into the pan - just up to the level of the rice. Steam for 15 to 20 minutes.

Wrap your hand with a towel (because the rice is hot!) before inserting hand into a clean sandwhich bag/ plastic bag. Press hard with palm on the glutinous rice, all around the pan until rice is flat and level. Drizzle a little plain flour on top of surface and spread evenly with hand (still wrapped in bag).

Mix all ingredients for the top layer and sieve twice to get a smooth and thick mixture. Heat briefly on a low fire just until you can see a little steam coming from it and the mixture gets thicker, stirring constantly.

Pour mixture onto cooked and flattened rice. Steam for 30-45 minutes. Cool before cutting and serving.

Cream Puffs

INGREDIENTS:

2 (196g) packages instant vanilla/white choclate pudding mix

2 cups heavy cream

1 cup milk (or a little less)

1/2 cup butter

1 cup water

1/4 teaspoon salt

1 cup all-purpose flour

4 eggs

DIRECTIONS:

Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.Preheat oven to 425 degrees F (220 degrees C).In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.Bake for 20 to 25 minutes in the preheated oven, until golden brown.

Poke a small hole in each and leave the oven door a little ajar for a few minutes before taking them out. Centers should be dry.When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells. (If you want recipes for other fillings for the cream puff, you can go to my friend's recipe blog and also this blog.)

Cinnamon Rolls

INGREDIENTS:

1/4 cup warm water

1/4 cup butter, melted

1/2 (47g) package instant vanilla pudding mix

1 cup warm milk

1 egg, room temperature

1 tablespoon white sugar

1/2 teaspoon salt

4 cups bread flour

1 (7g) package active dry yeast

1/4 cup butter, softened

1 cup brown sugar

4 teaspoons ground cinnamon

3/4 cup chopped pecans/ raisins

1/2 (8 ounce) package cream cheese, softened

1/4 cup butter, softened

1 cup confectioners' sugar

1/2 teaspoon vanilla extract

1 1/2 teaspoons milk

DIRECTIONS:

In a large bowl, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Mix together and knead for 8-10 minutes and leave covered in a warm place for 1 hour.

After 1 hour, the size of the dough will have doubled. Turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9x13 buttered pan - but I used a normal 9" round cake tin. Let rise in a warm place for about 15 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.

Chicken Milano

INGREDIENTS:
1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
300 gm skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
225 gm dry fettuccini pasta

DIRECTIONS:
Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.

In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon. In the same skillet used for the chicken, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.

Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or according to instructions on package; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.

Cut each chicken breast into small pieces. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.