ES Cook Recipes

Ingredients: *25 egg yolks *5 egg whites *500 gm butter *200 gm sugar *1 tin condensed milk *170 gm plain flour *2 tbsp golden syrup *1 tsp vanilla essence *1 tsp mixed spices Method: 01.  Cream butter with condensed milk, vanilla essence, golden syrup & mixed spices till well mixed and set aside. 02.  Beat egg yolks with sugar until thick and creamy. 03.  Add beaten egg yolk mixture to the creamed butter mixture and mix well.  Fold in sieved flour. 04.  Beat egg whites with a pinch of cream of tartar till stiff and fold in the mixture. 05.  Grease and line an 8″ square tin and preheat tin. 06.  For first layer, spread 2 tbsps of mixture in tin and bake in oven 180 degree C for 10-15 mins. 07.  For subsequent layers, grill each layer for about 3 mins. 08.  When top most layer is completed, cover with a metal tray or a piece of foil and bake for a further 5 mins.  It will take longer if the sides are still wet. 09.  Turn cake out onto a metal grid and let cool completely before cutt...

Ingredients: *1 cup unsalted butter, at room temperature *1 cup powdered sugar *1 teaspoon pure vanilla extract *1 cup nonalkalized cocoa powder *1 egg white *3/4 teaspoon fine-grain sea salt *1 1/2 cups whole-wheat pastry flour Peppermint cream filling: 2+ cups powdered sugar, sifted 10 - 15 drops peppermint extract (to taste) 1/4 cup half and half (or water if you are going to keep the cookies around unrefrigerated for a while) Methods: 01.Pre-heat the oven to 350F degrees, position the racks in the middle of the oven, and line two baking sheets with parchment paper or a Silpat. 02.Using a stand mixer or handheld mixer, cream the butter until light and fluffy. Add the powdered sugar and cream some more, scraping the sides of the bowl a time or two. Stir in the vanilla extract, cocoa powder, egg white, and salt and mix until the cocoa powder is integrated and the batter is smooth and creamy and the consistency of a thick frosting. Add the flour and mix just until the batter is no long...

Ingredients: * 600g currants , sultanas and raisins * 100g glacé cherries * 50g mixed peel (chop a couple of whole ones if you can) * 50g glacé ginger or crystallised ginger , roughly chopped * 100g glacé or diced pineapple , roughly chopped * 60ml Cointreau or Grand Marnier * 60ml ginger wine * 2 tbsp Angostura bitters (the orange version is good) * 225g light muscovado sugar * 250g butter , softened * 225g plain flour * 1 tsp ground ginger * ¼ of a whole nutmeg , grated * 1 tsp cinnamon * 1 tbsp vanilla extract * 100g whole blanched almonds * 4 eggs * 1 orange , zested Decoration: * 2 tbsp apricot jam , mixed with 1 tbsp water and sieved * 500g marzipan * cornflour for rolling * 4 tbsp vodka * 500g ready-rolled fondant icing Methods: 01.  Soak the dried and glacé fruit in the alcohol and Angostura bitters for up to 2 days. 02. Heat the oven to 140C/fan 120C/gas 1. Line an 18cm square or 20cm round cake tin with 2 layers of baking parchment. Beat the sugar and butter together then si...

Ingredients: * Crust: * 1/2  cup  sugar * 1/3  cup  unsweetened cocoa * 40  chocolate graham cracker sticks (about 3 ounces) * 1  tablespoon  butter, melted * 1  large egg white * Cooking spray Topping: * 1 1/2  cups  sugar * 1/2  cup  orange juice * 1/4  cup  fresh lemon juice * 1  (12-ounce) package fresh cranberries * 2  teaspoons  grated lemon rind * 1  teaspoon  grated orange rind * 1  large egg white Filling: * 1  cup  sugar * 2  (8-ounce) packages 1/3-less-fat cream cheese, softened * 1  (3-ounce) package cream cheese, softened * 3/4  cup  fat-free milk * 5  large egg whites Methods: 01.Preheat oven to 400°. 02.To prepare crust, combine first 3 ingredients in a food processor; process until finely ground. Add butter and 1 egg white; pulse just until combined (do not form a ball). Firmly press crust mixture into the bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes; cool on a wire rack. 03.Reduce oven temperature to 350°. 04.To prepare toppi...

Ingredients: *Butter , for greasing *1 quantity Easy apple fruit cake, uncooked (see link below) *2 tbsp apricot jam *500g pack natural marzipan *500g pack ready-to-roll white icing *16 fresh cranberries *Bunch rosemary , broken into small fronds *50g caster sugar 1 egg white *50g icing sugar *approx 1m gold ribbon Methods: 01.Heat oven to 180C/fan 160C/gas 4. Butter eight 150ml ramekins and line the bottoms with circles of non-stick baking paper. Divide the cake mix between the ramekins, transfer to a baking sheet and slide into the oven. Bake for 30 mins until springy and dark golden brown. Leave until cool enough to handle, then run a round-edged knife around the edge of the each cake. Turn out and cool completely on a rack. 02.If the cakes have risen into peaks, make flat by slicing the tops off with a serrated knife. Melt the jam with 1 tbsp water and brush over the top of the cakes. Lightly knead the marzipan and shape eight golf ball-sized balls. (You will have some left over - ...

Ingredients: 4 medium russet potatoes 8 ounces 90%-lean ground beef 1 cup broccoli florets, finely chopped 1 cup water 1 cup reduced-fat Cheddar cheese, divided 1/2 cup reduced-fat sour cream 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 3 scallions, sliced Methods: 01.Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. (Or, use the “potato setting” on your microwave and cook according to the manufacturer’s instructions.) 02.Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the skillet, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat. 03.Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup...

Ingredients: 170ml thick coconut milk 125ml corn oil 2 tbsp pandan juice a little green colouring 8 egg yolks 9 egg whites 300g caster sugar 225g softasilk flour 2 tsp baking powder 1/2 tsp salt 1 tsp cream of tartar Methods: 1.  Blend 12 pandan leaves with a little water and extract the pandan juice. 2.  Sift flour, salt and baking powder together. 3.  Cream egg yolks with 150g sugar, add in the coconut milk, corn oil, pandan juice and green colouring.  Add in the sifted flour and mix well until smooth. 4. Beat egg whites with cream of tartar until soft peaks form.  Gradually add in the remaining 150g of sugar and beat until stiff. 5.  Pour egg yolk mixture slowly into the stiffly beaten egg whites and mix lightly till well mixed. 6.  Pour mixture into an ungreased 25cm x 10cm chiffon cake tin.  Bake in  a preheated oven at 180 deg C for 45-50 minutes.  Cake is done when an inserted skewer comes out clean. 7.  Invert cake onto a wire rack and leave to cool in the tin before turning ou...

Ingredients: 1 1/2 cups all-purpose flour 1/2 cup whole wheat flour 1 1/4 cups white sugar 1 tablespoon ground cinnamon 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cups grated carrots 1 apple – peeled, cored, and chopped 1 cup raisins 1 egg 2 egg whites 1/2 cup apple butter 1/4 cup vegetable oil 1 tablespoon vanilla extract 2 tablespoons chopped walnuts 2 tablespoons toasted wheat germ Methods: 01.Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray. 02.In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla. 03.In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full. 04.In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops. 05.Bake at 375 degrees F (190 d...

Ingredients: 2 regular size dark chocolate bars with 75% cocoa 2 eggs 2 tsp suar 2 tbsp butter 2 cupcake sized baking tins Raspberries ( optional for serving) Orange Slice ( optional for serving) Methods: 01.Take a large pot and boil the water. 02In this pot lay another small pot and melt your butter and chocolate, leaving 4 cube pieces aside ( Italian word = Bango Maria) 03.When melted add your sugar and stir. 04.When a little warm beat your eggs in throughly. 05.Butter your cupcake sized baking tins and pour in the mixture equally. 06.( make sure to lick the pan dry, its too good to waste). 07.Insert 2 cube pieces of chocolate into the center and let it cool for about 15 mins. Preheat your oven to about 400 degrees and put your mix in. 08.Let it bake no more than 10 mins ( you will see it rise a little). 09.Remove from oven and let it cook for about 3 mins. 10.Hold a plate on the open end of the tin and invert it. 11.You should get a perfect shaped individual cake. 12.Serve immed...

Ingredients: 1 block butter = 250 gm (best brand SCS or Golden Churn) 230 (g ) castor sugar 4(pcs) eggs 250(g) self-raising flour 2 tsp vanilla essence about 6 tbsp UHT milk Methods: 01.Heat oven to 180 deg C. Line cake tin, size about 8 inches in diameter. 02.In a mixer, beat butter and sugar till white and fluffy. Add in eggs one at a time, alternating with flour. Add vanilla essence to milk and mix in. 03.Check the consistency of the batter. It should be of dropping consistency. If it stands peaking and hard, add more milk. Pour into baking tin and bake for about 50 mins.

Ingredients: Sugar 250(g) Water 230(g) Flour 150(g) Soda bicarbonate 2(tsp) Condensed milk 90(g) Butter 80(g) Eggs 5(pcs) Methods: 01.Sieve flour and soda bocarbonate. 02.Cook half of the sugar over low heat till brown.Pour in water , braise till sugar dissolves.Add in remaining sugar and boil till sugar dissolves. 03.Beat butter and milk rapidly(speed 3) till creamy. 04.Beat egg till it foams , add into butter mixture gradually and mix well. 05.Add in flour and beat softly(speed 1) until even.Pour in syrup and mix well. 06.Pour batter into a 9 x 6 x 3 inch baking pan.Bake at 180°C  for 1 1/2 hours.

Ingredients: Butter 1(cup) -softened White sugar 1(cup) Packed brown sugar 1(cup) Egg 2(pcs) Vanilla extract 1(tsp) All-purpose flour 2(cup) Baking soda 1(tsp) Salt 1(tsp) Ground cinnamon 1 1/2(tsp) Quick cooking oats 3 (cup) Methods: 01. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour. 02. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar. 03. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.