By her: Plain Sweet Waffles

Ingredients
3/4 cup plain flour
1/4 cup self raising flour
1/2 tsp baking powder
1/8 cup castor sugar
1 egg, separated
3/4 cup milk
50g butter, melted
 
Instruction
1. Preheat waffle maker for 10 minutes.
2. Sift the flours and baking powder into a large bowl. Stir in sugar and combine well.
3. Combine egg yolk with milk and whisk until smooth.
4. Make a well in the centre of the dry ingredients and pour in the combined egg and milk mixture. Add melted butter and stir, using a wooden spoon, stir until batter is smooth.
5. Place egg whites in a clean, glass bowl, and beat until stiff peaks form. Gently fold into the mixture in two batches.
6. When waffle maker is ready, pour 1/3 cup mixture into the centre of the lower plate. Close the lid and gently press handles together to distribute mixture evenly over the cooking plate.
7. Cook waffles for 2.5 – 3 minutes, or until golden and crisp.
8. Repeat with remaining batter.
9. Serve, warm or cool with cream or ice cream and fruit, if desired.
 
Variation: add 1 mashed banana to the batter
 

By him: mussels with blue cheese & white wine

Recipe from Citrus and Candy
Ingredients
1/2 Tbsp / 7.5ml olive oil
7.5g unsalted butter
1/2 small leek, halved lengthways and sliced thinly
1 cloves garlic, finely chopped
90ml dry white wine
60g creamy blue cheese, rind removed (Australian Shadows of Blue from Gippsland)
90ml cream
750g mussels, washed, scrubbed, beards removed and left to strain in a colander
Handful of chives or parsley, chopped
 
Instructions
  1. Heat up the oil and butter in a wok or large pan over medium heat. Sauté leek and garlic for about 5 minutes or until vegetables have softened.
  2. Deglaze with the wine, cook for a minute then add the blue cheese and stir until completely melted. Stir through the cream, bring to a boil then toss the mussels through. Stick on the lid and cook for about 5 minutes, shaking the pan occasionally until the mussels have opened up.
  3. Remove mussels with a slotted spoon into serving bowls (discard any unopened mussels). Cook sauce until reduced by a third and check for seasonings (though it should be salty enough from the cheese and brine). Spoon sauce over mussels, garnish with herbs and serve hot with crusty bread.

Serves 2.

 

By her: green bean soup with barley

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Ingredients
1/2 cup green bean
1/4 cup barley
1 litre water
2 pandan leaves, washed and cut off dead edges
1 big lump of crystal rock sugar (about 35g)
 
Instructions
1. Wash green beans in running tap water.
2. Place beans in a pot of water. Bring beans and water to a boil over medium heat. Cover with lid.
3. Briefly was pearl barley, and place in the pot, when water boiled.
4. Tie pandan leaves together into a knot. Add in pandan leaves and rock sugar into boiling water.
5. Reduce heat to low fire, simmer for about 45 minutes to 1 hour, or until beans have slightly expanded out of their skins. Texture of beans and barley should be soft and fluffy.
 
Serves 2.

 

By him: tim philip’s rhubarb fizz

Recipe from The Definitive Drinking Guide by Tim Philip
 
Ingredients
40 ml Tanqueray No. Ten
10ml Pedro Ximenez Sherry
20ml Rhubarb compote
15ml Fresh Lemon juice
10ml Sugar syrup
Dash of egg white
Soda to fill
Contains 17 grams of alcohol per serve
 
Instruction
1. Add all ingredients, minus the soda, to a shaker and dry shake.
2. Add ice and shake for 10 seconds as hard as you can.
3. Strain into a chilled 300ml fizz glass.
4. Top up slowly with soda.
 

By her: honey soy sauce chicken

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Recipe from just one cookbook

Ingredients

12 chicken mid joints (or other chicken parts; for drumsticks, marinade overnight for more flavour)

salt

freshly ground black pepper

Seasonings

4 tbsp (1/4 cup) honey

4 tbsp (1/4 cup) soy sauce

2 tbsp sake

Instructions

1. Rinse the mid joints under cold water and pat dry.

2. Combine the seasonings in a ziploc bag.

Tip: Keep the measuring cup upside down to get the last drop of honey while you do the next step.

3. Prick the mid joints all over with a fork and season with salt and pepper.

4. Add the mid joints in the ziploc bag and squeeze the air out, zip up the bag. Coat the mid joints with marinade all around by rubbing them. Marinate for at least 30 to 60 minutes and of course you can marinate overnight.

5. Preheat oven to 220 degrees C. Place the mid joints in a baking pan. Make sure the mid joints are not overlapping each other and the skin side is up. Pour the marinade liquid over the top. Bake for 20-30 minutes.

6. Baste the mid joints a couple of times during the baking. If the mid joints are done and the top is not browned, you can change the oven setting to broil until the top is nicely browned. If the top is browning too fast while baking, cover with a sheet of aluminium foil to stop the chicken from burring. Serve immediately

Serves 2-3

 

By him: rhubarb compote

Recipe by Tim Philip
Ingredients
1 bunch of rhubarb
1/2 water
1/2 cup sugar
1 vanilla pod or 2 star anise
 
Instructions
1.  Take fresh rhubarb stalks, discard any leaves and wash stalks thoroughly
2. Chop stalks into 5cm pieces and put in a saucepan
3. Add half a cup of water, half a cup of sugar and some spice (a split vanilla pod or two star anise work best)
4. Cover and cook on a medium heat until the mix softens and steams (usually around 10 minutes)
5. Remove spices and hand blend until smooth
6. Chill before use

 

By her: marinated chicken & cucumber

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Recipe adapted from Just One Cookbook

Ingredients

1 cucumber

3 chicken thigh with/without skin

For seasoning A

1/4 cup water

2 tbsp sake

1 tsp salt

For seasoning B

1/4 cup soy sauce

4 1/2 tbsp sugar

2 tbsp mirin

2 tbsp sesame oil

1 tsp sake

Instructions

1. Discard both ends of the cucumbers and peel the skin, leaving some part unpeeled for the look.

2. Cut the cucumbers in “rangiri style”, making long, thin diagonal cuts while rotating one-quarter between every cut.

3. Cut the chicken into bite-sized pieces.

4. Place the chicken in a frying pan skin side down and add Seasoning A.

5. Cover and start cooking over medium heat. Simmer for 2 minutes, then turn the chicken over and continue simmering covered for 2 minutes. Turn off the heat.

6. Continue cooking with the remaining heat and make sure the chicken is cooked through.

7. Combine Seasoning B in a large air tight container.

8. Remove the warm chicken from the pan and add in the container.

9. Add the cucumber and mix well. Let marinate for at least 10 minutes. You can keep it in the refrigerator for up to 2-3 days. Serve cool or at room temperature.

Serves 2.