Soto Ayam - Malaysian Recipe Recipes

Ingredients:

• 1 chicken, jointed
• 1 large onion
• 1 liter water
• 1 tbs. salt
• 2 tsp. minced ginger
• 3 tbsp oil
• 3 hard-boiled eggs, sliced
• 1 cup bean sprouts, scalded
• 11/2 cups thinly sliced shallots
• 1 lemon, sliced

Instructions:

1. Combine the chicken, onion, water and salt in a pan. Bring to boil, cover and cook over low heat for 1½ hours until chicken is tender.
2. Remove chicken, strain and add ginger. Cut the chicken into thin strips.
3. Heat oil and sauté onions until golden brown. Stir in the bean sprouts and cook over low heat for 5 minutes.
4. To serve, arrange the chicken, vegetables and eggs on a platter.
5. Each individual will make his selection and pour the soup over the ingredients.
6. Serve also with potato cakes and thick soy sauce.

Soto Ayam – Malaysian Recipe • Yield: 6 servings
Ingredients:

• 1 chicken, jointed
• 1 large onion
• 1 liter water
• 1 tbs. salt
• 2 tsp. minced ginger
• 3 tbsp oil
• 3 hard-boiled eggs, sliced
• 1 cup bean sprouts, scalded
• 11/2 cups thinly sliced shallots
• 1 lemon, sliced

Soto Ayam – Malaysian Recipe Nutrition Facts:
• Diet: Low-Carb
• Calories: 194.11
• Fat: 236.87
• Carbs: 58.50
• Protein: 265.82
• Cholesterol: 449.20
• Calcium: 61.57
• Sodium: 338.53

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Greengage & Vanilla Tart Recipes

Greengages have the perfect combination of sweetness and acidity that you need for a fruit tart, plus a great dramatic colour

Ingredients:

• 375 g pack dessert pastry
• 142.0ml pot single cream
• 3.0 tbsp caster sugar
• 450.0g greengage , halved and stoned
• 2 medium eggs
• 1.0 tsp vanilla extract
• icing sugar , for dusting

Instructions:

1. Heat oven to 200C/fan 180C/gas 6. Roll out the pastry and use to line a shallow, loose-bottomed flan tin, about 24cm across. Trim the edges of the pastry and line with baking paper and baking beans. Sit it on a baking sheet, bake for 15 mins, remove the paper and beans, then cook for 5 mins more until pale golden and biscuity. While the pastry cooks, put the greengages into a roasting tin, sprinkle with 1 tbsp sugar, then roast until just softened. Drain off any juices, then cool.
2. Arrange the greengages in the pastry case, cut-sides up. Now reduce the oven to 160C/ fan 140C/gas 3. Lightly whisk the eggs, then whisk in the vanilla, remaining sugar and cream. Carefully pour the egg mix around the greengages, then bake for 30 mins until the custard is set.
3. Cool the tart in the tin for 10 mins, then remove onto a plate and dust with icing sugar.

Greengage & Vanilla Tart • Yield: 8 servings
Ingredients:

• 375 g pack dessert pastry
• 142.0ml pot single cream
• 3.0 tbsp caster sugar
• 450.0g greengage , halved and stoned
• 2 medium eggs
• 1.0 tsp vanilla extract
• icing sugar , for dusting

Greengage & Vanilla Tart Nutrition Facts:
• Diet:
• Calories: 139.51
• Fat: 169.18
• Carbs: 92.35
• Protein: 45.87
• Cholesterol: 127.00
• Calcium: 26.70
• Sodium: 46.63

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Sunrise Smoothie Recipes

Ingredients:

• 4 cubed peeled kiwifruit (about 3/4 pound)
• 2 medium ripe bananas, cut into 1-inch pieces
• 4 fruit-flavored green tea bags
• 1 1/2 cups boiling reduced-fat soy milk
• 1 tablespoon honey

Sunrise Smoothie • Yield: 5 servings
Ingredients:

• 4 cubed peeled kiwifruit (about 3/4 pound)
• 2 medium ripe bananas, cut into 1-inch pieces
• 4 fruit-flavored green tea bags
• 1 1/2 cups boiling reduced-fat soy milk
• 1 tablespoon honey

Sunrise Smoothie Nutrition Facts:
• Diet:
• Calories: 32.75
• Fat: 14.02
• Carbs: 42.24
• Protein: 17.11
• Cholesterol: 12.20
• Calcium: 51.45
• Sodium: 7.03

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Chicken Scaloppini Recipes

Ingredients:

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1 large egg white
• 2 teaspoons water
• 1/2 cup Italian-seasoned breadcrumbs
• 2 teaspoons olive oil, divided
• 1/2 cup fat-free, less-sodium chicken broth
• 1 tablespoon fresh lemon juice

Chicken Scaloppini • Yield: 4 servings
Ingredients:

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1 large egg white
• 2 teaspoons water
• 1/2 cup Italian-seasoned breadcrumbs
• 2 teaspoons olive oil, divided
• 1/2 cup fat-free, less-sodium chicken broth
• 1 tablespoon fresh lemon juice

Chicken Scaloppini Nutrition Facts:
• Diet: High-Protein,Low-Carb
• Calories: 58.65
• Fat: 31.22
• Carbs: 14.80
• Protein: 166.97
• Cholesterol: 166.76
• Calcium: 14.01
• Sodium: 38.69

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Vegan Sausage, Kale and Cauliflower Potpie Recipes

Easy vegan potpie the whole family will enjoy!

Ingredients:

• 2 t. olive oil
• 1 lb. italian style vegan sausage, cut in ¾ in. pieces
• 2 medium sweet onions, chopped
• 1 t. chopped fresh rosemary
• Kosher salt and black pepper, to taste
• ⅓ c. all-purpose flour
• 3 c. vegetable broth
• 1 bunch kale, cut into small bite size pieces
• 1 t. white vinegar
• 1 t. dry cooking sherry
• 1 small head cauliflower (about 2 pounds), cut into florets
• 1 package of crescent rolls or 2 sheets of puff pastry.

Instructions:

1. Heat oven to 400° F.
2. Heat the oil in a large skillet over medium-high heat.
3. Add the sausage and cook, turning occasionally, until browned, 4 to 6 minutes.
4. Remove the sausage from the pan and put in a large bowl.
5. Add the chopped onions, rosemary, ¼ teaspoon salt, and ¼ teaspoon pepper to the skillet and cook, stirring, until softened, 3 to 5 minutes. Add the flour and cook, stir for 1 min. Add the veggie broth and cook at a simmer for another 3 minutes.
6. Add the kale, vinegar, sherry, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until the kale is wilted.
7. Remove pan from heat and add mixture and cauliflower in the large bowl with sausage.
8. Toss everything together to combine.
9. Pour everything from bowl into a 9×13 pan or 3 Qt. baking dish. Top with desired pastry dough.
10. You can overlap the rectangles or triangles slightly.
11. Bake until the pastry is golden and the filling is bubbling, 25 to 30 minutes.
12. Let cool for 5 minutes before serving.

Vegan Sausage, Kale and Cauliflower Potpie • Yield: 4 servings
Ingredients:

• 2 t. olive oil
• 1 lb. italian style vegan sausage, cut in ¾ in. pieces
• 2 medium sweet onions, chopped
• 1 t. chopped fresh rosemary
• Kosher salt and black pepper, to taste
• ⅓ c. all-purpose flour
• 3 c. vegetable broth
• 1 bunch kale, cut into small bite size pieces
• 1 t. white vinegar
• 1 t. dry cooking sherry
• 1 small head cauliflower (about 2 pounds), cut into florets
• 1 package of crescent rolls or 2 sheets of puff pastry.

Vegan Sausage, Kale and Cauliflower Potpie Nutrition Facts:
• Diet: Balanced
• Calories: 167.35
• Fat: 150.42
• Carbs: 131.97
• Protein: 149.81
• Cholesterol: 0.00
• Calcium: 110.83
• Sodium: 397.08

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Lemon Cakes with Basil Lemon Syrup Recipes

Ingredients:

• 1 stick (1/2 cup) unsalted butter, softened, plus 1 1/2 tablespoons, melted
• 3/4 cup matzo cake flour plus additional for dusting
• 2/3 cup plus 1/4 cup sugar
• 1/4 teaspoon salt
• 3 large eggs, separated, at room temperature for 30 minutes
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely grated lemon zest
• 1 1/4 cups sugar
• 1 1/2 cups water
• 1 (4- by 1-inch) strip fresh lemon zest
• 1/2 cup fresh lemon juice
• 8 large fresh basil sprigs
• 1 cup chilled heavy cream
• Garnish: small fresh basil leaves
• a muffin pan with 12 (1/2-cup) muffin cups

Instructions:

1. Put oven rack in middle position and preheat oven to 350°F. Lightly brush 8 muffin cups with some of melted butter and chill 2 minutes, then butter again and chill 1 minute more. Dust cups with matzo cake flour, knocking out excess.
2. Beat together softened butter, 2/3 cup sugar, and 1/8 teaspoon salt in a large bowl with an electric mixer at medium-high speed until pale and fluffy, then add egg yolks, 1 at a time, beating until well blended. Beat in lemon juice and 2 teaspoons zest until combined. Add flour and mix at low speed until just combined.
3. Beat whites with remaining 1/8 teaspoon salt in another bowl with cleaned beaters until they hold soft peaks. Add 2 tablespoons sugar, a little at a time, beating, then beat until whites just hold stiff peaks. Stir one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon batter into 8 prepared muffin cups.
4. Blend remaining 2 tablespoons sugar and 1 teaspoon zest with your fingertips and sprinkle over batter, then bake until cakes are puffed, edges are golden, and a wooden pick or skewer inserted in center of cake comes out clean, 20 to 25 minutes. Cool cakes in pan on a rack 15 minutes, then lift out cakes carefully (tops will break easily) and cool completely on rack.
5. Bring all syrup ingredients to a boil, covered, in a 3-quart heavy saucepan over moderate heat, stirring occasionally, then remove lid and boil 10 minutes. Pour syrup through a sieve into a bowl, pressing on and then discarding solids. Cool to room temperature.
6. Beat cream in a bowl with cleaned beaters until it just holds stiff peaks.
7. Spoon 1/4 cup syrup into each of 8 shallow bowls and top with cakes. Spoon whipped cream on top of cakes.

Lemon Cakes with Basil Lemon Syrup • Yield: 8 servings
Ingredients:

• 1 stick (1/2 cup) unsalted butter, softened, plus 1 1/2 tablespoons, melted
• 3/4 cup matzo cake flour plus additional for dusting
• 2/3 cup plus 1/4 cup sugar
• 1/4 teaspoon salt
• 3 large eggs, separated, at room temperature for 30 minutes
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely grated lemon zest
• 1 1/4 cups sugar
• 1 1/2 cups water
• 1 (4- by 1-inch) strip fresh lemon zest
• 1/2 cup fresh lemon juice
• 8 large fresh basil sprigs
• 1 cup chilled heavy cream
• Garnish: small fresh basil leaves
• a muffin pan with 12 (1/2-cup) muffin cups

Lemon Cakes with Basil Lemon Syrup Nutrition Facts:
• Diet:
• Calories: 213.09
• Fat: 219.56
• Carbs: 185.72
• Protein: 38.52
• Cholesterol: 398.70
• Calcium: 47.07
• Sodium: 49.55

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Cold Cucumber Yogurt Soup Recipes

Ingredients:

• FOR THE ICE CUBES:
• 3 tbsp. mint leaves, cut into chiffonade
• 1 tbsp. lemon juice
• ⅛ tsp. salt
• FOR THE SOUP:
• 3 medium cucumbers, peeled, seeded, and diced (about 3 ½ cups or 1 lb.)
• 1 ¼ cup plain Greek-style strained yogurt
• ¼ cup lemon juice
• ¼ cup mint leaves
• 2 tbsp. chives, roughly chopped
• 2 tbsp. extra virgin olive oil
• ¼ tsp. salt

Instructions:

1. Make the ice cubes: Divide the mint, lemon juice, and salt among 4 cubes of an ice cube tray. Top off with cold water and freeze.
2. Make the soup: In a blender, combine the cucumber, yogurt, lemon juice, mint, chives, olive oil, and salt. Blend until completely smooth. Adjust seasonings if necessary. Portion soup into individual bowls and top each with a lemon-mint ice cube.

Cold Cucumber Yogurt Soup • Yield: 4 servings
Ingredients:

• FOR THE ICE CUBES:
• 3 tbsp. mint leaves, cut into chiffonade
• 1 tbsp. lemon juice
• ⅛ tsp. salt
• FOR THE SOUP:
• 3 medium cucumbers, peeled, seeded, and diced (about 3 ½ cups or 1 lb.)
• 1 ¼ cup plain Greek-style strained yogurt
• ¼ cup lemon juice
• ¼ cup mint leaves
• 2 tbsp. chives, roughly chopped
• 2 tbsp. extra virgin olive oil
• ¼ tsp. salt

Cold Cucumber Yogurt Soup Nutrition Facts:
• Diet:
• Calories: 40.95
• Fat: 48.29
• Carbs: 25.55
• Protein: 38.07
• Cholesterol: 15.96
• Calcium: 57.67
• Sodium: 45.18

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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