Butterscotch Meringue Pie

1 cup firmly packed brown sugar
1 tablespoon plus 1 teaspoon sugar
1/4 cup all purpose flour
1/8 teaspoon salt
1 1/2 cups milk
1/4 cup butter
2 eggs, separated
1 teaspoon vanilla
1/4 cup sugar
1 8 or 9 inch pie shell

Directions

Combine first 4 ingredients in top of double boiler; add milk and butter, stirring well.
Cook over boiling water , stirring constantly, until thickened (about 30 min)
Beat egg yolks until thick and lemon colored.
Stir ia small amount of hot mixture into yolks; stir yolks into remaining hot mixutre.
Cover; cook 15 minutes over boiling water, stirring frequently.
Remove from water; stir in vanilla.
Cool; pour into pie shell.
Beat egg whites until foamy in a small mixing bowl.
Gradually add remaining 1/4 cup sugar; continue beating until stiff peaks form.
Spread meringue over pie; seal edges good.
Bake for 425 degrees for 6 to 8 minutes or lightly browned.
Cool.
Refrigerate pie until chilled.

Buttemilk Pralines Cajun style

Makes: 20 servings Prep Time: 10 minutes Cook Time: 30 minutes Ready In: 40 minutes	How about a Pecan Picking and Praline Party? You pick the pecans (as my Mom would say) or participate in the pecan picking (as my fancy cousin would say), crack and shell the bucketful of nuts; Take this recipe, invite your friends make up a batchful. Enjoy this old fashioned classic candy. But do try to do this on a dry day as pralines generally turn out better on a dry cool day (that is what my Mommy use to tell me).
Ingredients
3 cups white granulated sugar	1 cup buttermilk
1 stick real butter (8 tablespoon)	1/4 cup white Karo Syrup
1 tsp butter flavoring	1 tsp vanilla
1 tsp baking soda	1 quart or more pecan pieces
Directions
Combine the sugar, buttermilk, butter and Karo Syrup ingredients in a large sauce pan. Testing with a candy thermometer, cook until the soft ball stage. Remove from heat. Add: 1 teaspoon butter flavoring 1 teaspoon vanilla 1 teaspoon baking soda (this will foam up) Then add: 1 quart pecan pieces or more Beat all together until candy becomes tacky. Spoon out onto wax paper. (Editor's Note - Parchment paper works real well also or Release Tin Foil.) Do this fast because it will get hard in the pot. Best to have a helper here (cause you sure gonna not have to look around to have help with the eating!).

New Orleans Pralines evaporated milk

INGREDIENTS

• 1 cup brown sugar
• 1 cup white sugar
• 1/2 cup evaporated milk
• 2 tablespoons butter
• 1 1/4 cups pecan halves
• 1/4 teaspoon vanilla extract

DIRECTIONS

1. Generously grease a large slab or baking sheet.
2. In a saucepan over medium heat, combine brown sugar, white sugar and milk. Bring to a boil. Stir in butter, pecans and vanilla. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and let cool 5 minutes.
3. Beat until thickened, then pour immediately onto prepared surface and let rest until firm and completely cool before cutting.

Texas Chewy Pralines

• nonstick cooking spray
• 2 cups white sugar
• 2 cups light corn syrup
• 1 pound butter
• 2 cups heavy cream
• 2 teaspoons vanilla extract
• 8 cups pecans

DIRECTIONS

1. Line 2 baking sheets with aluminum foil. Coat with nonstick cooking spray.
2. In a large saucepan over medium heat, combine sugar and corn syrup. Heat to 250 degrees F (120 degrees C). Remove from heat, and stir in butter until melted. Gradually stir in cream. Return to heat. Cook, stirring constantly, until temperature reaches 242 degrees F (116 degrees C). Remove from heat, and stir in vanilla and pecans.
3. Drop by spoonful onto prepared pans. Cool completely, then wrap with plastic.

Peach Praline Pie

INGREDIENTS

• 4 cups sliced peeled ripe peaches
• 1/2 cup sugar
• 2 tablespoons quick-cooking tapioca
• 1 teaspoon lemon juice
• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/2 cup chopped pecans
• 1/4 cup butter or margarine
• 1 (9 inch) deep dish unbaked pie shell

DIRECTIONS

1. In a large bowl, combine peaches, sugar, tapioca and lemon juice; let stand 15 minutes. Meanwhile, combine flour, brown sugar and pecans in a small bowl; cut in butter until crumbly. Sprinkle 1/3 of crumbs over bottom of pie shell; cover with peach mixture. Sprinkle remaining crumbs on top, allowing peaches to show if desired. Bake at 450 degrees F for 10 minutes. Reduce heat to 350 degrees F and bake 20 minutes longer or until peaches are tender and topping is golden brown.

Praline Apple Pie

INGREDIENTS

• 7 cups thinly sliced peeled baking apples
• 1 cup sugar
• 6 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 Pastry for double-crust pie (9 inches)
• 3 tablespoons apple cider
• 2 tablespoons butter, melted
• PRALINE TOPPING:
• 2 tablespoons butter
• 1/4 cup packed brown sugar
• 1 tablespoon light cream
• 2 tablespoons apple cider
• 1/2 cup chopped pecans

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DIRECTIONS

1. In a bowl, mix apples, sugar, flour, cinnamon and nutmeg. Line pie plate with bottom crust; brush well with apple cider. Add apple mixture; pour any remaining cider over all. Drizzle with butter. Top with second crust; flute edges to seal. Cut slits in top. Bake at 350 degrees F for 50 minutes.
2. Meanwhile, for topping, melt butter in a small saucepan. Add brown sugar, cream and cider; slowly bring to a full rolling boil, stirring occasionally. Remove from the heat and stir in pecans.
3. Remove pie from oven and place on a baking sheet; pour topping over pie. Return to the oven for 5-10 minutes or until topping bubbles. Cool at least 1 hour before serving.

Vin d'Orange - Orange Wine

Vin d’Orange

5 quarts of wine [can use, white, rosé, or a dry red]
5 Seville oranges [add one lemon, if not Seville]
Zests of your oranges [and lemon]
1 quart of brandy or Marc
Vanilla bean, optional

Slice oranges [plus optional lemon] after zesting [do not remove pith] and layer with sugar into a large glass jar with a lid. Gently pour in wine. You may add one vanilla bean, if desired. Dry zests for an hour in a slow oven and add to wine along with a quart of brandy or Marc. Cover and place in a dark cool place and macerate for 40 days or so. Every other day, gently shake or roll jar to help dissolve sugar. After 40 days, remove pulp and peels* and pour through a paper filter into clean bottles and cork and seal. Place again in a dark place. Wine will be ready to drink after 60 days. The longer you can resist opening, the better it will be.

*After my wine has macerated, I cook down removed orange solids with a little more sugar to taste, and make a jam that I use to deglaze the pan when cooking game and poultry.

Healthy decadence fried chicken

http://health.discovery.com/fansites/devin-alexander/recipes/fried.html

Ingredients
2 bone-in chicken breasts (approximately 8-10 ounces each)
1 cup low-fat buttermilk
olive oil spray
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
Pinch cayenne pepper
1/2 cup whole wheat Panko (Japanese breadcrumbs)

Remove the skin and all visible fat from the chicken breasts. Transfer them to a re-sealable plastic container that is slightly larger than the breasts. Pour the buttermilk over the breasts, then turn them, to coat them. Marinate them in the buttermilk at least 6 hours or overnight, rotating them once or twice.

Preheat the oven to 450 degrees. Lightly mist a small, non-stick baking pan or sheet with spray.

In a small bowl, mix the onion powder, paprika, salt, black pepper and cayenne. Add the panko to a medium, shallow bowl.

Remove one chicken breast from the buttermilk and let any excess buttermilk drip off. Sprinkle both sides of the breast evenly with half of the seasoning mixture. Then transfer it to the bowl of panko and cover it completely with the crumbs. Place the breaded chicken breast down (ribs up) on the prepared pan. Repeat with the remaining chicken breast.

Lightly spray the top of both breasts with spray. Bake the chicken for 10 minutes, then carefully, being sure not the remove the breading, flip the breast. Lightly mist the tops with spray and continue to bake them for another 10-15 minutes or until the breading is crispy and the chicken is no longer pink inside. Serve it immediately or refrigerate it for up to 2 days to eat it cold. Makes 2 servings.

Each (1 chicken breast) serving has: 238 calories, 36 g protein, 16 g carbohydrates, 3 g fat, less than 1 g satu

Healthy Decadence Fries

Potaotes sliced with skin on about 1/3 inch thick

Plunge into boiling water for 4 mins

Take out drain and dry

Spray a sheet pan with Pam (I use butter flav Crisco) put the potatoes in the pan and sprinkle 1 teaspoon olive oil per potato. Sprinkle with salt and pepper and I used Creole spice too.

Bake 400 degrees for 20 to 30 mins.

Kumquats in Brandy Syrup

Method :

• Prick each kumquat a couple of times with a pin.
• Put the sugar into a pan with 500ml water the cinnamon stick and cloves.
• Stir over a medium heat until the sugar has dissolved.
• Bring up to the boil.
• Add the kumquats and simmer until tender Start checking after 15 minutes taking out kumquats as they are ready.
• Put them straight into sterilised jars fitting them in as snugly as you can without squashing them.
• Pour in enough brandy to fill about two thirds full.
• Remove the cinnamon stick and tuck it down decoratively into one of the jars (you can add fresh cinnamon sticks to the others for effect).
• Top up the jars with the syrup making sure the kumquats are covered add more brandy if necessary.
• Seal and leave in a cool dark place for at least two weeks.
• Makes three small jars
• A boozy after dinner treat for the adults approx serve the brandied kumquats in small glasses with a little of their syrup along with coffee or spoon them over vanilla ice cream.

500	gm	kumquats
300	gm	Caster or granulated sugar
1	x	Cinnamon stick
2	x	cloves
		Brandy

Candied Kumquats

Candied Kumquats

Makes about 4 cups

Kumquats look like little oblong oranges. They have an intensely bitter flavor, and are usually relegated to use as a garnish for the holiday turkey. Nevertheless, candied kumquats are a gourmet delight that can be eaten alone or as an accompaniment to roasted game birds. M 4 cups kumquats 1 cup water Water ¼ tsp. cream of tartar 2 ½ cups granulated sugar Granulated sugar M Using a toothpick, prick a small hole in the bottom of each kumquat. Place the kumquats in a heavy stockpot and cover with water. Bring the stockpot to a boil, then reduce the heat to a simmer and cook the kumquats until tender, about 15 minutes. Drain the kumquats. In a separate stockpot, add the sugar, water and cream of tartar. Heat the mixture over medium heat, stirring to dissolve the sugar. When the syrup reaches the soft ball stage, 238º on a candy thermometer, add the drained kumquats. Reduce the heat to medium-low and cook the kumquats in the syrup for 10 minutes. Remove the kumquats from the syrup and let them cool on a baking sheet lined with waxed paper. When cooled, roll the kumquats in additional granulated sugar to coat. Store in an airtight container.

Black Forest Angel Bites meringues splenda

ngredients Convert to Metric Convert to U.S. Standard Angel Bites: 5 egg whites 1/3 cup SPLENDA® No Calorie Sweetener, Granulated 1 1/2 teaspoons vanilla 1 pinch salt Filling: 1 (15 ounce) can unsweetened tart cherries 1 tablespoon SPLENDA® No Calorie Sweetener, Granulated 1 tablespoon cornstarch 3 tablespoons sugar free chocolate chips, melted

Directions Preheat oven to 350 degrees F. Lightly oil a 13x11-inch baking sheet. Set aside. Make Angel Bites: Place egg whites in a medium mixing bowl. Whip on high speed using an electric mixer or wire whisk until frothy. Add SPLENDA® Granulated Sweetener, vanilla and salt. Mix on high speed until medium-stiff peaks form (approx. 20-30 seconds with an electric mixer). Spoon rounded tablespoons of egg whites onto prepared baking sheet. Bake in preheated 350 degrees F oven 10-15 minutes or until golden brown. Remove from pan. Cool. Make filling. Drain cherries and save juice. Pour juice into a small saucepan. Add cornstarch and SPLENDA® Granulated Sweetener. Stir well. Cook over medium heat until simmering and thick (approx. 2 minutes). Toss thickened juice with cherries. Chill until ready to use. Assemble Angel Bites: Just before serving, sandwich Angel Bites with filling. Place filling on the bottom of one Angel Bite and top with another so that the bottoms of the Angel Bites are facing each other and the filling is sandwiched between them. Repeat with remaining Angel Bites. Garnish Angel Bites with a drizzle of melted chocolate and a dollop of whipped cream. Note If egg whites start to separate, whisk them back together using a wire whisk. Exchanges per Serving: 1 Fruit, 1/2 Lean Meat

Angel Bites Splend Meringues

Ingredients
Convert to Metric
Convert to U.S. Standard 5 egg whites
1/3 cup SPLENDA® No Calorie Sweetener, Granulated
1 1/2 teaspoons vanilla
1 pinch salt

Directions

1. Preheat oven to 350 degrees F. Lightly oil a 13x11-inch baking sheet. Set aside.
2. Make Angel Bites. Place egg whites in a medium mixing bowl. Whip on high speed using an electric mixer or wire whisk until frothy.
3. Add SPLENDA® Granulated Sweetener, vanilla and salt. Mix on high speed until medium-stiff peaks form (approx. 20-30 seconds with an electric mixer).
4. Spoon rounded tablespoons of egg whites onto prepared baking sheet. Bake in preheated oven 10-15 minutes or until golden brown. Remove from pan. Cool.
5. Assemble Angel Bites. Just before serving, sandwich Angel Bites with filling of choice. Place filling on the bottom of one Angel Bite and top with another so that the bottoms of the Angel Bites are facing each other and the filling is sandwiched between them. Repeat with remaining Angel Bites.

Note

Exchanges per Serving: 1/2 Very Lean Meat

I put chopped pecans on top of some of these and also on some of them I put coconut extract and grated coconut. In my oven I only had to cook them 10 mins.

Almond Kirsch Cake

Yield: 6

Ingredients:

Cake

• 1 cup marzipan (about 9 ounces)
• 1 cup butter, room temperature
• 1 cup sugar
• 6 large large eggs, room temperature
• 1 tbsp Kirsch
• 1 tsp vanilla extract
• 1 cup cake and pastry flour

Almond

• 2/3 cup sugar
• 1/2 cup blanched whole almonds
• 1 tbsp cornstarch
• 4 large egg whites
• dash cream of tartar

Kirsch Cream

• 1 1/2 cups whipping cream
• 1/2 cup icing sugar, sifted
• 1/4 cup Kirsch
• 1 1/2 cups pitted sweet cherries

Kirsch Cream

1. For cake, preheat oven to 325 °F. Grease and line a 10-inch cake pan with parchment paper. Grease again and dust with flour, tapping out excess.
2. Pulse marzipan, butter and sugar in a food processor until smooth. Add eggs, kirsch and vanilla and purée on high until smooth (scraping into the bottom of the bowl, if needed). Scrape batter into a bowl and stir in flour in two additions. Scrape into prepared pan and bake for 65 minutes, until a tester inserted in the center of the cake comes out clean. Cool completely in the pan.
3. For meringue layer, reduce oven temperature to 250 °F and line bottom of a 10-inch spring form pan with parchment. Pulse 1/3 cup sugar and almonds in food processor until ground. Toss with cornstarch and set aside. Whip egg whites with cream of tartar until foamy, then add remaining 1/3 cup sugar and whip until a stiff peak forms. Quickly but gently fold in ground nuts and spread evenly into prepared pan. Bake for 1 ½ to 2 hours until dry (baking time may vary depending on air humidity). Run a spatula around edge of pan to loosen meringue, then cool completely.
4. For Kirsch cream, whip cream to medium peaks, and whip in icing sugar and Kirsch.
5. To assemble, slice marzipan cake in half. Spread 1 cup of Kirsch cream over cake and sprinkle with ½ cup of cherries. Place meringue disk on top and spread with another cup of cream and ½ cup of cherries. Top with other half of marzipan cake and spread remaining cream, topped with cherries. Chill until ready to serve.
6. Cake can be assembled up to 4 hours in advance.

Almond Nougat Divinity

Ingredients:

Almond Nougat

• 1 cup blanched hazelnuts
• 2 x 4 1/2 oz packages blanched whole almonds
• 1/2 cup ground almonds
• 2 cups sugar
• 1 cup light corn syrup
• 1/2 cup honey
• 1/4 tsp salt
• 1/4 cup water
• 2 egg whites
• 2 tsp vanilla extract
• 1 tsp almond extract
• 1/4 cup butter, softened

Directions:

Almond Nougat

1. Preheat oven to 350 degrees F.
2. Add hazelnuts and whole almonds to cookie sheet. Toast until golden, about 10 minutes.
3. Add sugar, corn syrup, honey, salt and water in a heavy bottomed saucepot (3 quart). Over medium heat, stir mixture until sugar dissolves. Continue cooking, without stirring until syrup reaches the hard ball stage, reading 252 degrees F. on a candy thermometer.
4. Meanwhile, in a stand mixer fitted with the whisk attachment, beat egg whites at high speed until stiff peaks form.
5. While mixer is on, in a thin steady stream, pour ¼ cup of hot syrup over egg whites, beating at high speed until mixture is stiff enough to hold its shape, about 5 minutes.
6. Continue to cook the remaining syrup to brittle threads, reading 315 to 318 degrees F. on a candy thermometer.
7. While mixer is on, in a thin steady stream, pour remaining hot syrup over egg whites, beating at high speed until mixture is stiff enough to hold its shape. Add vanilla extract, almond extract and butter, beating again for about 5 minutes. Stir in toasted nuts and ground almonds with a wooden spoon. Transfer mixture to a buttered 11 x 7 x 1 ¼-inch pan. Smooth the mixture evenly with a spatula. If it is a particularly humid day, refrigerate until firm.
8. Loosen edges of candy with a knife. Invert nougat on cutting board. Cut into pieces. Store in airtight container.

Kylie Kwong Recipes

http://www.foodtv.ca/recipes/browse/browse_result.aspx?PageNumber=1&3&2&DropShow=97054

Sweet Sour Port Kylie Kwong

Sweet and Sour Pork

• 2 x 300 g (10 oz) pork neck fillets, cut in half lengthways and then into bite-sized pieces on the diagonal
• 1 1/2 tablespoons cornflour (cornstarch)
• 1 tablespoon cold water
• 2 egg yolks, lightly beaten
• 3 teaspoons light soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon sea salt
• 1/4 cup plain (all-purpose) flour
• 1/4 cup cornflour (cornstarch), extra
• vegetable oil for deep-frying

Sweet and Sour Sauce

• 1/4 small ripe pineapple, peeled
• 1 small carrot, peeled
• 1 small cucumber, peeled
• 3/4 cup malt vinegar
• 5 tablespoons shao hsing wine or dry sherry
• 1 1/2 cup white sugar
• 1 teaspoon sea salt, extra
• 4 garlic cloves, crushed
• 2 tablespoons ginger julienne
• 1/2 medium-sized yellow pepper, julienned
• 2 small tomatoes, finely sliced
• 2 tablespoons light soy sauce

Directions:

Sweet and Sour Pork

1. Blend cornflour with water in a medium-sized bowl until dissolved. Add pork, egg yolks, soy sauce, sesame oil and salt and mix well. Cover and leave to marinate in the refrigerator overnight.
2. Combine plain flour and extra cornflour. Add to the marinated pork and mix well.
3. Heat vegetable oil in a hot wok until surface seems to shimmer slightly.
4. Deep-fry pork in batches over high heat for 1 minute, then reduce heat to medium and fry for another 2 minutes, or until pork is almost cooked through.
5. Remove from wok, using a slotted spoon, and drain on kitchen paper.
6. Gently reheat Sweet and Sour Sauce.
7. Finally, return all pork to the hot wok and deep-fry for a further 3 minutes, or until lightly browned, crispy and cooked through. Remove from wok and drain well on kitchen paper.
8. Arrange pork on a platter and serve immediately with a bowl of warm Sweet and Sour Sauce.

Sweet and Sour Sauce

1. To make the Sweet and Sour Sauce, remove core from pineapple and finely slice into pieces.
2. Cut cucumber in half lengthways, slice on the diagonal and set aside, together with the pineapple and carrot.
3. Place vinegar, wine or sherry, sugar and extra salt in a medium-sized heavy-based saucepan and stir over high heat until sugar dissolves.
4. Bring to the boil, add garlic and ginger, reduce heat and simmer, uncovered, for 10 minutes.
5. Add reserved pineapple, carrot, cucumber, pepper and tomato and simmer for a further 3 minutes or until pineapple is tender and tomato has broken down slightly.
6. Stir in soy sauce, remove from stove and set aside.

Steamed Eggplant Salad

ngredients:

Steamed Eggplant Salad

• 1 large eggplant (aubergine), peeled
• 2 teaspoons sea salt
• 1 tablespoon finely sliced spring onions (scallions)
• pinch ground white pepper

Dressing

• 1/4 cup malt vinegar
• 2 tablespoon shao hsing wine or dry sherry
• 3 garlic cloves, finely diced
• 1 tablespoon brown sugar
• 1 tablespoon light soy sauce
• 1/2 teaspoon sesame oil

Directions:

Steamed Eggplant Salad

1. Cut eggplant lengthways into 1.5 cm (3/4 in) slices, then cut each slice into 1.5 cm (3/4 in) strips.
2. Sprinkle eggplant with salt on both sides and lay on a tray in one layer. Set aside for 10 minutes.
3. Place eggplant in a colander and rinse well under cold running water. Drain and pat dry with kitchen paper.
4. Arrange eggplant in one layer on a heatproof plate that will fit inside a steamer basket.
5. Place plate inside steamer and position over a deep saucepan or wok of boiling water and steam, covered, for 6 minutes or until eggplant is just tender when pierced with a knife.
6. Carefully remove plate from steamer and allow eggplant to cool slightly.
7. To serve, arrange eggplant on a platter and spoon over reserved dressing.
8. Sprinkle with spring onions and pepper.

Dressing

1. Meanwhile, To make the dressing, place all ingredients in a small heavy-based saucepan and bring to the boil.
2. Reduce heat and simmer, uncovered, for 2 minutes or until slightly reduced, then set aside.

Shrimp Toast Chinese Kylie Kwong

Ingredients:

King Prawn Toasts

• 16 uncooked king prawns (jumbo shrimp) – about 800 g (1 lb 10 oz)
• 1/4 cup spring onion (scallion) julienne
• 1/4 cup finely chopped coriander (cilantro) leaves
• 1 tablespoon ginger julienne
• 2 teaspoons shao hsing wine or dry sherry
• 1 teaspoon soy sauce
• 1 egg white, lightly beaten
• 1/2 teaspoon sea salt
• 6 slices thick white bread
• 1/4 cup sesame seeds
• vegetable oil for deep-frying

Sweet Chilli and Carrot Dipping Sauce

• 1/2 small carrot, peeled
• 1/2 teaspoon white sugar
• 1/2 teaspoon sea salt
• 2 cups rice wine vinegar
• 1 1/2 cups white sugar, extra
• 5 tablespoons fish sauce
• 2 large red chillies, finely sliced on the diagonal

Directions:

King Prawn Toasts

1. Peel and de-vein prawns, then cut prawn meat into 1.5 cm (3/4 in) dice.
2. In a bowl, combine prawn meat with remaining ingredients except bread, sesame seeds and vegetable oil, and mix well.
3. Remove and discard crusts from bread and cut each slice in half.
4. Place a tablespoon of prawn mixture onto each piece of bread, lightly pressing mixture onto bread to cover well.
5. Gently roll each piece of prawn bread in sesame seeds to lightly coat.
6. Heat oil in a hot wok until surface seems to shimmer slightly.
7. Working in batches, carefully lower prawn toasts, prawn-side down, into hot oil.
8. Deep-fry on medium heat for 1 minute.
9. Turn toasts over and cook other side for a further minute, or until lightly browned all over and just cooked through.
10. Remove from wok using a slotted spoon and drain on kitchen paper.
11. Serve immediately with a bowl of Sweet Chilli and Carrot Dipping Sauce.

Sweet Chilli and Carrot Dipping Sauce

1. To make the sauce, finely slice carrots lengthways into ribbons using a vegetable peeler. Cut ribbons into a fine julienne.
2. Combine carrots in a bowl with sugar and salt, mix well and leave to stand for 10 minutes.
3. Drain carrots and using your hands, gently squeeze away any excess liquid.Meanwhile,
4. Place vinegar and extra sugar in a medium-sized heavy-based saucepan and bring to the boil.
5. Reduce heat and simmer, uncovered, for about 15 minutes or until reduced by almost half and slightly syrupy.
6. Remove from stove, ladle into bowl of pickled carrots, fish sauce and chilli and set aside.

Serve as a starter for 4 (makes about 12 prawn toasts) This recipe is so cool! What is wacky about this dish is that you think to yourself, ‘How does the prawn mixture stay on the bread slices once it is lowered into the hot oil?’ Well, all I can say is follow the recipe, roll the toasts in sesame seeds on both sides, and see for yourself – it is like MAGIC!!! As children we always felt it was a bit of a treat when Mum served King Prawn Toasts, as they were usually reserved for special occasions only. They are definitely a crowd pleaser, and most impressive. I like to serve them with a pungent, sweet and spicy dipping sauce.

Mrs. Jang's Egg Foo Young

Ingredients

• 1 1/2 cups vegetable oil
• 4 large free-range eggs
• 1 tablespoon oyster sauce
• small pinch ground white pepper
• 2 spring onions (scallions), finely sliced
• 1-2 red bird's eye chillies, finely sliced

Method

Heat oil in a hot wok until the surface seems to shimmer slightly. Crack the eggs into a small bowl, then pour into the hot oil. After 2 minutes, reduce heat to allow the bottom of the eggs to become firm and crisp; the yolks should still be runny at this point.

Carefully slide a fish slice under the eggs, lift out of wok and pour off oil. Return eggs to wok and place back over the heat for another 1-2 minutes to crisp further.

Gently remove eggs from wok and drain off any excess oil before easing onto a plate. Drizzle eggs with oyster sauce and garnish with pepper, spring onions and chillies.