Honey Sweetened Lemon Curd

Smooth + velvety, LEMON CURD is deliciously tart + sweet! 

When I was little I loved getting to have high tea with my dear grandma or my mom.  Often lemon curd was served with scones and I thought this was so elegant.  It quickly became something that I really loved + it was super special because I only had it on rare occasions. 

I adore LEMON CURD!  But I can't stand when it tastes "eggy" ... yuck!  Over the years I have found that most packaged lemon curds have a very distinct egg taste that overpowers the most important part in my opinion ... LEMON!  When I'm craving it, I want that tart lemon taste, not the flavor of egg yolks.

Most lemon curd recipes call for egg yolks only ... usually creating a more dominant egg yolk flavor.  Not my recipe!  I use the whole egg.  I find that this really helps create a bolder lemon flavor with no hint of egg yolk flavor at all.    


My husband also loves lemon curd.  I've made a special vanilla birthday cake for him with a thick layer of lemon curd in between the cake layers + I made a special Pavlova for him for Father's Day and topped with with lemon curd + berries ... he LOVES Lemon Meringue Pie, so this was my slightly adapted "Pie" version for him, without the crust.  We both love this lemon curd so much that we simply enjoy feeding each other spoonfuls, it really doesn't need anything to go with it because it's so heavenly. 

I hope you enjoy this Lemon Curd as much as my family does!  It's so easy to make + it can be made ahead of time.  

HONEY SWEETENED LEMON CURD

Rich, thick, creamy + perfectly tangy and sweet ... this luscious Lemon Curd is simply divine. 

{Affiliate links helps support this blog.}

Equipment: Microplane Zester/Grater, Fine Mesh Strainer, Measuring Cup, Medium Size Saucepan, Whisk, Medium Size Glass Bowl or several Ramekins  

Ingredients 

• 4 organic or pastured eggs
• 1/3 cup raw or local honey {I prefer lighter honey like this or this} 
• Zest of 3 to 4 organic lemons
• 1/2 cup fresh organic lemon juice {about 4 lemons}
• 7 tablespoons pasture butter {See Resources} 

Instructions

1. Wash + prep lemons, I wash mine in a vinegar-water solution.  Using a microplane zester, zest all lemons - removing just the yellow of the rind, not the white pith {the white pith is very bitter}.  Cut lemons in half.  Place strainer over a measuring cup and squeeze the juice out of the lemons.  Set aside. 

2. In a medium size saucepan, add eggs + honey. Whisk/stir to combine.

3. Add lemon zest, lemon juice + butter cut into tablespoons to the saucepan.  Stir with whisk, to ensure the eggs don't start to scramble {if they do, don't worry, you can strain that out in the end}.

4. Over medium heat whisk until butter melts and the lemon curd begins to thicken, stirring constantly.  This takes about 5-7 minutes ... you will notice little bubbles at the surface, when this happens remove from heat. 

5. Pour lemon curd through a strainer into a medium size glass bowl or small ramekins.  Refrigerate for at least 5 hours or until chilled.       

Yield: Makes about 2 to 3 cups.

Serving Suggestions: Serve with fresh fruit, spread some on a scone, use it for a delicious layer in a cake, add it to a tart or pie, serve with homemade whipped cream, add it to homemade lemon bars, top it on vanilla ice cream or make a lemon cream milkshake by adding it to vanilla ice cream, top Pavlova's with a layer of curd ... or just simply eat it by the spoonful, it's that good!

Storage: Store in an airtight container in the refrigerator for up to 3 days. 

ENJOY HONEY SWEETENED LEMON CURD WITH ...

Strawberry & Cream Muffins from Raising Generation Nourished 
Gluten Free Angel Biscuits from Gluten-Free on a Shoestring 
Vanilla Butter Cookies from Recipes to Nourish 
Blueberry Scones from Gluten-Free Goddess
Almond Flour Lemon Poppy Seed Muffins from Live Simply
Gluten Free Biscuit Donuts from Gluten-Free on a Shoestring
Lemon Poppy Seed Zucchini Bread from With Food + Love 
Fruit Salad w/ Honey-Mint Lime Dressing from Savory Sweet Life
Summer Pavlova w/ Lemon Curd + Strawberries from Recipes to Nourish

WHAT'S YOUR FAVORITE WAY TO EAT LEMON CURD?

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

Banana Egg Rolls With Salted Caramel Recipe

INGREDIENTS:

Banana egg rolls

• 8 egg roll wrappers
• 4 bananas
• 2 tsp cinnamon
• oil for frying

Salted caramel sauce

• 1/2 cup granulated sugar
• 2 tbsp water
• 3 fl ounces heavy cream
• 1 1/4 tbsp butter
• 1/2 tsp kosher salt or sea salt

INSTRUCTIONS:

1. Peel and mash the bananas. Stir in cinnamon. Unwrap the egg roll wrappers and place one on working counter with a corner facing towards you. Scoop 2 tbsp of filling towards the bottom 2/3 of the wrapper. Fold over the sides towards the center. Dip finger in a bowl of water and moisten the top edges of the wrapper. Roll up the egg roll towards the top. Place seam side down on a tray. Repeat with remaining egg rolls.
2. Freeze egg rolls for 30 minutes or until firmed.
3. Meanwhile, prepare the salted caramel sauce. Heat sugar and water in a heavy bottomed medium sauce pan over medium-low heat. Let sugar dissolve. Increase the heat and bring to a boil, making sure not to stir the sugar mixture. Boil until the syrup becomes a deep caramel color, about 5 minutes.
4. Remove the sugar from heat and whisk in the heavy cream. Add the butter and salt and stir until the butter has melted. Transfer the caramel to a bowl or piping bottle and let cool.
5. Heat frying oil to 350 degrees F.
6. Carefully drop the egg rolls into the hot oil, frying in batches. Cook until golden brown, about 3 minutes. Remove with a slotted spoon or tongs and transfer to a paper-towel lined tray. Repeat with remaining egg rolls.
7. Drizzle salted caramel sauce on the egg rolls and serve with extra sauce on the side. Serve with ice cream if desired.

Source: Cherry on My Sundae

Taiwanese Style 3 Cup Chicken Recipe

Ingredients

• 1½ lb. boneless, skinless chicken thighs, cut in bite-size pieces
• 2 Tbsp. baking soda
• 20 slices ginger
• 20 cloves garlic, smashed
• 1/3 cup rice wine
• 1/3 cup dark soy sauce (regular soy sauce is ok too)
• 1/3 cup sesame oil
• 1½Tbsp. kecap manis (sweet soy sauce)
• 1 tsp. sugar
• 1 large bunch Thai basil
• 4 stalks green onions,  cut in 1” lengths

Directions

1. Mix chicken with baking soda and set aside for 10 minutes.
2. Rinse chicken well under running water, mix with a little salt and oil & set aside.
3. Stir rice wine, soy sauce and kecap manis in a bowl and set aside.
4. In a large skillet, heat sesame oil over medium-high heat.
5. Stir-fry garlic and ginger until fragrant, about 30 seconds. 
6. Add chicken and cook until browned on all sides. 
7. Add remaining ingredients except basil and green onions.
8. Bring to a boil, reduce heat to medium-low and simmer uncovered for 20 minutes. 
9. When sauce reduces to ¼ cup & reaches a syrupy consistency, garnish with basil & green onions.

Source: Chumkie's Kitchen

Thukpa- Nepalese Noodle Soup Recipe

Ingredients

75 g noodles
¼ cup red onion, diced
½ small green chili, minced
2 garlic cloves, minced
1 teaspoon ginger, minced
½ cup cabbage, shredded into ½ inch strips
1 medium tomato, diced
1 small carrot, Julienne
½ tbsp. vegetable oil
½ tsp cumin seeds
½ tsp red chili powder
¼ tsp turmeric powder
1 tsp garam masala
3 cups vegetable stock
1 tablespoon chopped cilantro or scallions (optional)

Directions

1. Bring a large lot of water to boil. Cook noodles according to package instructions. Drain the noodles and set aside.

2. While the noodles cook,  heat the oil on medium-high in a medium saucepan. Add cumin seeds and stir. When they start to pop, add onions and cook 1 to 2 minutes until translucent. Reduce the heat to medium-low and add garlic,ginger and green chili paste, stirring 1 minute.

3. Add cabbage, tomato, and carrots to the saucepan with salt to taste, stirring for 1 minute. Add red chili powder,garam masala, and turmeric. Stir for an extra minute. This will cook the spices and allow them to release their flavors.

4. Add vegetable stock to the saucepan and stir. Bring to a boil and then simmer for 10 minutes. To serve, ladle the soup on top of a bowl of noodles and garnish with chopped cilantro or scallion. Enjoy!

Source: Pretty Polymath

Grilled Salmon In Foil Aka Gourmet Salmon Recipe

INGREDIENTS

1 large piece of salmon, preferably wild caught
1 lemon, sliced
1 small onion, sliced
Favorite seasoning Rub ( I used Trader Joe's BBQ Rub and Seasonings with Coffee and Garlic...link below)

INSTRUCTIONS

1. Heat Grill.
2. Place onion and lemon slices in the center of a rectangle of heavy duty foil wrap.
3. Rub salmon generously with favorite seasoning rub.
4. Place salmon on top of onion and lemon slices.
5. Cover all with additional rectangle of foil and seal up tightly.
6. Add a second layer of heavy duty foil wrap if preferred.
7. Place fish on grill for 7 -10 minutes (depending on thickness of fish. Turning once during cook time.
8. Remove from heat. Carefully cut foil to expose fish. Juices will be extremely hot and the steam can burn so take precautions to prevent a burn.

Source: Pure Grace Farms

Smoked Beef Ribs With Cherry Jalapeno BBQ Sauce Recipe

INGREDIENTS

2 racks of beef back ribs
1 cup orange juice
2/3 cup fresh cherries, chopped
1/3 cup fresh pineapple, chopped
1/2 jalapeno, chopped
2 tablespoons brown sugar
1 tablespoon red wine vinegar
1 teaspoon soy sauce
1 teaspoon Worcestershire
1 handful cilantro
Salt and pepper, to taste

DIRECTIONS:

1. To make the BBQ sauce: In a pot over medium heat, add orange juice and remaining ingredients (excluding ribs). Bring to a boil; reduce heat and let simmer for 15 minutes. 
2. Pour sauce into a blender and blend; return to pot and continue to simmer until it reaches the thick consistency of BBQ sauce, 10-20 minutes. 
3. To cook the ribs: Preheat Big Green Egg smoker (or equivalent) to 300F. 
4. Season ribs with salt and pepper. Smoke on the Big Green Egg smoker (or equivalent) at 300F for 4 hours. 
5. Lather ribs with 1/2 cup of the BBQ sauce; let smoke for another 5-10 minutes. 
6. Serve immediately with remaining sauce. 

Source: Droolworthy

Grilled Salmon With Cucumber Date Salad Recipe

Ingredients

One 2½-pound center-cut skin-on salmon fillet, cut into 6 equal pieces
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 English (hothouse) seedless cucumbers, peeled and cut into 8 pieces
¾ cup finely sliced fennel, feathery fronds reserved for the garnish
6 dates, pitted and cut in slivers
⅓ cup coarsely chopped walnuts
2 tablespoons minced fresh chives
2 tablespoons fresh lemon juice (½ a large lemon)
6 tablespoons fruity olive oil
Medium-coarse sea salt
Fresh ground black pepper

Instructions

Prepare the salmon:

1. Prepare a charcoal fire in an outdoor grill (alternatively, cook the salmon indoors on a grill pan); the coals should be medium-hot and the rack should be positioned about 6 inches from the fire. 
2. Place the salmon fillets on a cutting board, skin-side down. Cut down the center of each fillet lengthwise along the center seam. Cut through the flesh but not the skin. 
3. Draw the salmon flesh apart at the incision, flattening the fillets, leaving them skin-side down. 
4. Fold each fillet into a horseshoe shape, bending it back onto itself, so it resembles a boneless salmon steak. 
5. Brush each piece of fish lightly on both sides with extra-virgin olive oil and sprinkle with kosher salt and pepper.
6. Grill the salmon just until the flesh firms and grill marks appear, about 2½ minutes on the first side and about 1½ minutes on the second side. 
7. Rotate each fillet one quarter-turn (90 degrees) and grill just long enough to mark the fillets, completing a cross-hatch pattern, less than 1 minute. 
8. Turn the fillets over and repeat the grilling and rotating procedure until the other sides show the cross-hatch grill markings. Remove the fish from the grill and reserve. (The salmon can be grilled up to 1 hour in advance of the meal.)

Prepare the salad:

1. Roll the cucumber pieces up in a clean linen napkin or towel, and then smash them, pressing down hard with the heels of your hands while ensuring the towel doesn't unroll, to release the juices. 
2. Transfer the crushed cucumbers to a cutting board, and then coarsely chop. Combine the cucumbers, sliced fennel, dates, walnuts, chives and some of the fennel fronds in a salad bowl and mix gently.
3. Finish cooking the salmon and dress the salad:
4. Preheat the oven to 350 degrees F. Arrange the salmon fillets in a baking dish, brush each one lightly with extra-virgin olive oil and roast about 3½ minutes for medium-rare.
5. Meanwhile, dress the cucumber salad with the lemon juice and 4 tablespoons of fruity olive oil. 
6. Then season with sea salt and pepper. Toss the salad lightly, and then arrange equal portions on each of six plates. Top each portion of salad with a grilled salmon fillet. 
7. Drizzle a little fruity olive oil on top of each portion, garnish each plate with fennel fronds and serve.

Source: Marilyn's Treats

Chicken Spring Roll Recipe

Ingredients

• Spring Roll Wrappers:5
• All purpose flour/Maida paste:2 tsp
• Oil for frying
• For Chicken Masala
• Chicken:4-5 Medium Pieces.
• Onion:2 medium,chopped
• Ginger Garlic paste: 1 1/2 tsp
• Turmeric powder:1/2 tsp
• Pepper powder: 1 tsp
• Chilly powder: 1/3 tsp
• Chopped Coriander leaves:few
• Salt to taste

Preparation Method

1.Cook chicken along with salt, turmeric powder and half of pepper powder. 
2.Once cool shred the chicken using hand.
3.Heat oil in a pan add chopped ginger followed by chopped garlic and green chilli ,saute for few seconds and add chopped onion and saute till golden brown. 
4.Add all powders and salt and saute until the raw smell disappears.Add shredded chicken and cook until everything is well mixed.Add coriander leaves and stop fire.Keep aside.
5.Make a thick paste with maida and warm water.(To seal the edges of spring roll sheets)
4.Place the wrapper on a dry surface (One corner pointing towards you)and apply maida paste on the four edges.
5. Now place the filling in the corner of wrapper (facing you) and start rolling from that corner and once reaches the center fold from the two sides(now you get a letter box shape) and again roll it and close.
6.Deep fry in oil and serve with some sauce.

Source: Tasty Dining

Middle Eastern Style Chicken Recipe

Ingredients 

Two 8.5-to-8.8-ounce packages 90-second, microwave-ready whole grain brown rice, or 4 cups cooked brown rice 
1 tablespoon canola oil 
8 ounces fresh green beans, trimmed and halved on the diagonal 
1 large white onion, thinly sliced 
1 large red bell pepper, thinly sliced 
Kosher salt 
3/4 cup low-sodium chicken broth 
10 ounces shredded rotisserie chicken breast meat, about 2 cups (from 1 rotisserie chicken) 
3/4 teaspoon  ground cinnamon(I used1/2 tsp.)
1/4 cup fresh flat-leaf parsley leaves 
3 tablespoons toasted pine nuts

Directions: 

Prepare the rice according to package directions. Set aside. 

Heat the oil in a wok or large deep skillet over high heat. Add the green beans and onions and cook, stirring frequently, until the onions are lightly browned, about 5 minutes. 

Add the peppers and 1/2 teaspoon salt and stir-fry until the green beans and peppers are crisp-tender, about 3 minutes. Add the broth, scraping up any browned bits. Stir in the shredded chicken, rice, spice blend and 1/2 teaspoon salt and simmer until no excess liquid remains, about 1 minute. Season with salt. 

Transfer to a platter, sprinkle with the parsley and pine nuts and serve. 

Source: I Like to Bake and Cook

Grilled Whole Rainbow Trout Recipe

Steps to Making Grilled Trout Successfully:

1. Start with a clean grilling surface. Clean the grate with a scraper and wire brush, commonly sold as one utensil, to remove all dirt and particles.

2. Arrange the coals in the grill as if there were three chambers. Fill the two side chambers well, and leave the middle chamber empty, kind of like a dry river bed.

3. Oil up your fish. Not that it is competing in a body building competition, but you want to do everything you can to keep it from sticking. Brush olive or coconut oil on the surface of the skin. Line the opening with three pats of butter. You can also add lemon juice, parsley, dill, or other herbs and spices to the inside of the fish. It doesn’t matter if you use a whole filleted fish or a split fish with the spine still in,  both will grill in a matter of minutes on each side.

4. Make sure your coals are no longer flaming when you add the fish. Nice, white coals are what you are looking for. They need to be radiating heat, not torching the fish.

5. Here’s my trick: Place the fish in a large grill basket and set the basket on the grill grate. The basket provides an added layer of protection from the fish falling apart and dropping into the coals. If you oiled your fish well, it should flip over easily in the basket using a metal turner or spatula.

6.  Grill it quickly, about 7 minutes in each side. Don’t ever overcook fish. Just don’t.

7. If the skin isn’t crispy enough, toward the end of the cooking time, you can adjust the basket so it is positioned more directly over the flame.  Leave it over the direct heat source for no more than one minute on each side.

I served my grilled trout with a Brazilian style salad and a sweet potato, black bean and nopales salad. Not only was the fish tasty, but the bounty of colors and flavors made the plate look like a work of art.

Source: Corazon en Platillo

Spud Salad: Caramelized Onion Parsley Potato Salad Recipe

Ingredients

6 small red skin potatoes
2 small white onions (or 1 medium onion), sliced into thin half-moons
¼ cup flat-leaf parsley, chopped
1 TB fresh dill, chopped
Salt and pepper to taste
½ TB bacon fat (or olive oil, or butter. Any fat you choose.)

Directions

1.  Chop each potato into quarters so they are roughly the same size.  Add to a pot of salted water and set to boil until the potatoes are fork tender, but not falling apart.

2.  While the potatoes are doing their thing, heat a large saute pan over medium heat with the bacon fat. Add the onions and let them cook to a lovely golden color, about 15 minutes, stirring occasionally. If they start to get crispy, reduce the heat a bit.

3.  Once the onions are done, add the cooked potatoes to the pan to let them loose their liquid and brown a bit, about 10 minutes.  Add the parsley and season to taste with salt and pepper.

Source: The Hungry Buddha

Fruit Cocktail Cupcakes Recipe

Ingredients

(A)
150g caster sugar
150g butter
(B)
3 eggs
(C)
1/2 tsp vanilla extract
(D)
220g Top Flour
2tsp baking powder
1/4 tsp salt
(E)
1 can fruit cocktail, drained (Ayam Brand)

Method

1. Cream (A) until light and pale yellow.
2. Add (B) one at a time until fully incorporated, then add (C).
3. Stir in (D) three times, mix well to form a smooth batter.
4. Line the cup moulds on the baking tray. Fill batter in the molds about 3/4 full. Top each cups with chunks of fruit cocktail.
5. Bake at 170C for about 20mins or until a toothpick comes out clean when inserted.

Recipe by Wendy Kwan

Balsamic Herbs Lamb Chop Recipe

Ingredients
2 lamb chops
2 onion, diced
2 tbsp olive oil

Marinate
1/2 tbsp olive oil
1 tsp Garlic Salt (MasterFoods)
1 tsp Italian herbs (MasterFoods)
1 tbps balsamic vinegar
            
Gravy Sauce
Thyme
100ml chicken stock
11/2 tbps balsamic vinegar
1 tsp Italian herbs (MasterFoods)
Cornstarch for thickening (Your Choice)
            
Vegetable 
1 potato, cut (Parboil with salt and oil)
1/2 carrot, cut (Parboil with salt and oil)
8 baby french beans, cut (Parboil with salt and oil)
1 tbsp balsamic vinegar
150ml chicken stock

Method
1. Rinse the lamb chops and pat dry with kitchen papers. Brush on the lamb chops with marinate and put into a plastic bag. Refrigerate for 2 hours or best overnight.
2. Remove the lamb chops from the fridge and leave it at room temperature for about 20mins before cooking.
3. Heat pan with olive oil and brown the lamb chops for about 2mins per side.
4. Heat pan with olive oil again, fry and cook onion until soft, add gravy sauce. Thicken with cornstarch, add lamb chops to simmer for 2mins before serve on plate.
5. Add olive oil to pan, fry onion until soft then add parboil vegetable to fry until soft then add chicken stock and 1tbsp balsamic vinegar to simmer about 5mins on medium heat, stirring regularly.
6. Ready to serve lamb chops with vegetable .

Recipe by Wendy Kwan

Cola Hoisin Pork Roll Recipe

Ingredients

• 16 thin slices pork (Shabu Shabu)
• 3/4 can coca cola
• 1 tbsp Hoisin sauce (Lee Kum Kee)
• 1/2 tbsp light sauce
• 1/4 tsp dark sauce

Fillings

• 1 cucumber, shredded
• 1 carrot, shredded

Method
1. Mix all the ingredients (except the pork slices)  into a swallow plate.
2. Roll the thin slice pork with some shredded cucumber & carrot.
3. Marinate pork rolls into the cola sauce mixture for 1-2 hrs.
4. Preheat the oven to 220C.
5. Place the pork roll on a oven grill tray, brush the roll with the cola sauce mixture and grill for 4-6 mins.
6. Flip to the next side and brush with cola sauce mixture again, grill for another 4-6mins.
7. Ready to serve on plate.

Recipe by Wendy Kwan

Polka Dot Noodle Omelette Recipe

Ingredients

3 Eggs
1pkt Egg noodles
1/2 Tsp salt
11/2 Tbsp oil
1/2 Tsp Chicken powder
11/2 Hot dog, cut sliced
1/2 Japan cucumber, cut sliced
4 Cherry tomatoes, cut sliced

Method

1. Drop noodles into boiling water. Cook for 4 mins.
2. Drain the water and toss with chicken powder, noodles mix well with a fork.
3. Whisk the egg, salt with fork and set aside.
4. Heat the oil in a pan, arrange the Japan cucumber, hot dog, cherry tomatoes and pour in half the egg mixture. 
5. When the egg mixture is about 3/4 done, spread cooked noodles on the omelette evenly.
6. Lower the heat and pour the remaining egg mixture to cover the noodles.
7. Slide a flat spatula under the omelette and quickly flip over and cook till both sides are browned.
8. Cook for another 2-3 mins and turn off the stove.
9. Ready to serve hot.

Recipe by Wendy Kwan

Nasi Lemak - Coconut Rice In Rice Cooker Recipe

Ingredients

• 2 cup rice
• 380ml water
• 150ml fresh natural coconut milk (Heng Guan Brand)
• 1 stick lemongrass, bruised
• 4 pandan leaves, knotted
• salt to taste
• sugar to taste

1) Directions Nasi Lemak
-Rinse the rice and drain well. Put the rice into the cooking rice pot. Add water, coconut milk, salt, sugar and stir well. Add pandan leaves and lemongrass and ready to cook.
-Rice is cooked, loosen the rice and mix well before serving.
  
2)Chicken Drumstick
Ingredients A
8 pieces chicken drumsticks
Some salt to marinate drumsticks
Soy Bean oil (Excellent choice for deep frying)

2) Ingredients B
3 eggs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon turmeric powder
3 tablespoon corn flour
7 tablespoon rice flour

2) Directions Chicken Drumstick
-Wash drumsticks, pat dry with kitchen towels. Apply salt on the drumstick evenly and marinate for 1/2 hours.
-Mix ingredients B well together to form marinate and batter, set aside for 15 minutes.
-Heat oil in the pan (amount of oil enough for deep frying of drumstick).
-Dip the drumsticks into the mixture and coat them evenly to fry until golden brown.

3) Sambal Prawn
Ingredients
15 prawns
1 red onion, halved and sliced
1/2 cup water
Salt to taste
Sugar to taste
Soy Bean Oil
1 tablespoon tamarind pulp (soaked with 60ml warm water and extract the juice)

3) Spice Paste
Ingredients
2 fresh red chilies
8 dried chilies
3 cloves garlic
10 cloves shallots
1 piece belacan (Shrimp paste)

3) Directions Sambal Prawn
-Remove prawn shells, leaving the tails intact, cut a slit at the back and remove
the veins. Rinse and drain well. Marinate the prawns with salt and set aside.
-Remove skin from shallots and garlic. Remove seeds from chilies and soak dried chilies till soft.  Combine all ingredients for spices together and blend well to form a paste.
-Heat oil in a pan and stir fry red onion till soft.
-Add spice paste and stir fry till fragrant.
-Add prawns, stir fry until the prawns are well mixed with spice paste.
-Add in the water, tamarind juice and continue simmer.
-Add salt and sugar to taste, stir well and turn off heat.

4) Anchovies and Peanuts
Ingredients
2 cup raw peanuts
2 cup dried anchovies
Soy Bean Oil

4) Directions Anchovies and Peanuts
-Rinse raw peanuts and anchovies, drain well completely.
-Heat oil in a pan. Add raw peanuts, stir fry till golden brown. 
-Scoop the fried peanuts and place them on kitchen towel and drain well. 
-Fry the dried anchovies till golden brown and crispy.

5) Garnish
Ingredients
4 banana leaves
4 hard boiled eggs (Cut into half)
1 cucumber (peeled and sliced)

Recipe by Sandra Kwan

Apple Cheesecake Recipe

Ingredients:

Base
160g crushed digestive biscuits
80g melted butter

Filing
10g butter
2 tbsp brown sugar
2 fresh green apples cut into cubes

Cheese Filling
500g cream cheese 
70g brown sugar
100ml milk 
3 eggs
2 tbsp cornstarch

Topping and Decoration
1 apples cut slices
6 strawberries cut slices
Some blueberries for decoration
Some strawberries for decoration

Method:

-To make the base, mix digestive biscuits and melted butter until combined. Press onto bottom of 6 inches square cake tin.
-To make the filling, heat up wok, melt butter, add in brown sugar and green apples. Stir fry apples until tender. Dish up and keep aside.
-Beat cream cheese and brown sugar until smooth.  Add in the eggs, one at a time, beating well after each addition, then stir in the milk and cornstarch until blended.
-Arrange cooked cubes apples into the prepare tin and pour in the cheese filling. 
-Bake in preheated oven at 160 degrees for 40-50minutes.
-Remove from oven and leave to cool. Chill in fridge.
-Place topping and decoration to serve. Enjoy your Apple Cheesecake!

Recipe by Sandra Kwan

Bhokua Maasor Jool fulkobi aru aalur soite...( Catla fish cooked with cauliflower and potatoes)

ফুলকবি  আরু  আলুর  লগত  মাছর  আঞ্জা 

Ingredients:

• 4-5 pieces of shallow Fried fishes ( Here I have used Bhokua fish (catla).you can use any type of fishes ) 
• Few medium pieces of cauliflower (Boil 5 minutes before cook adding a pinch of salt)
• Few pieces of potato cubes (you can boil the potatoes to reduce cooking time)
• 1-2 tomatoes, ( Cut into medium pieces)
• 1 medium onion, sliced
• 1tsp Ginger garlic paste
• 1 tsp cumin powder
• 1 tsp turmeric powder 
• 1-2 green chilly
• 2tsp mustard oil
• salt to taste
• Few chopped leaves of coriander

Method:

• Heat a pan with mustard oil. Add the ginger garlic paste, green chilly and onion and fry them for 1 min
• Add the tomatoes and cook till pulpy.
• Add turmeric, cumin powders and salt and mix well.
• Now its time to add the potatoes and cauliflower pieces slices (along with the boiled water) to the pan. Stir and cook for 10 minutes.
• Add the fish pieces and cook with lid on at low flame for 10-15 minutes. 
• Sprinkle the chopped coriander leaves and serve with rice.....

Pata Tim (Chinese-Flavored Stewed Pig's Front Hock Processed The Western Way Recipe)

INGREDIENTS:

• 1 piece fully cleaned pig’s front hock - with still a little of trotters attached but hooves cut off

ANTI-FOUL SMELL BOILING SOLUTION:

• Enough tap water to cover entire hock in a casserole.
• 20 ml. any red wine
• 3 grams salt dissolved well

PRESSURE COOKER SOLUTION:

• Enough tap water to cover pre-boiled hock.
• 40 ml. soy sauce
• 3 grams salt
• 20 grams brown sugar
• 3 grams crushed black pepper  
• 6 cloves crushed garlic
• 5 pieces star anise
• 2 pieces sliced “labuyo” (bird’s eye chilies)

OVEN TOASTER’S SEARING MIX:

• 15 ml. palm oil (or palm olein)
• 6 cloves crushed garlic, finely chopped

FINAL SAUCE MIX:

• 200 ml. of left over Pressure Cooker Solution
• 1 medium carrot sliced
• 5 pieces sliced shiitake mushrooms soaked in water for 30 minutes
• 10 grams corn starch dissolved in 30 ml. water (slurry-thickener)
• 3 grams chili powder
• (NOT chili pepper powder. Chili powder contains 5 or more
• spice-herb combination plus salt while Chili Pepper Powder
• is just the powder presentation of that particular chili pepper).
• 20 ml. soy sauce
• 15 grams brown sugar

PROCEDURES:

1.   Bring to boil your well blended anti-foul smell boiling solution
2.   Once boiling starts, set timer and boil for 20 minutes.
Discard water. Set aside hock.
3.   In pressure cooker, add in ALL ingredients
tumble thoroughly until no lumps are evident.
4.   Lay pre-boiled hock, cover, attach nozzle
and start under medium heat.
When whistling starts, pressure cook for 30 minutes.
5.   Done…subject pressure cooker to running tap water,
when whistling stops slowly remove nozzle-open cooker.
6.   Remove hock set aside including pressure cooker solution.
7.   Rub palm oil of the oven toaster’s searing mix unto all sides of hock.
Rub crushed garlic as well. Lay unto toaster pan.
8.   Set toaster to high temp, ensuring top heating rod
is in fiery-red state, wedge toaster pan
in topmost slot for quick searing. Toast for 10 minutes each side.
9.   While you are on this searing stage, in a pan, heat the 200 ml.
leftover pressure cooker solution.
10. Add in sliced carrots, drained shiitake mushrooms, chili powder,
soy sauce and brown sugar. Boil for 2 minutes.
11. While boiling pour in slurry and stirring constantly, continue for few seconds until sauce thickens.
Make your desired adjustments on saltiness & sweetness level, should you wish.
12. Lay seared hock unto plate and pour in your sauce.
Garnish. Serve. Watch your family’s happy smiles.

Recipe by J. Dante S. Morados