21⁄2 tsp active dry yeast
1⁄4 cup warm water (105 ̊ to 110 ̊)
1 cup warm milk (105 ̊ to 110 ̊)
1 tbsp sugar
2 tsp vegetable oil
11⁄2 tsp salt
21⁄2 to 31⁄2 cups all-purpose flour

1 tbsp active dry yeast
1⁄2 cup warm water (105 ̊ to 110 ̊)
1 tbsp sugar
1 tbsp vegetable oil
1⁄4 tsp salt
3⁄4 cup white rice flour

In mixer bowl, combine yeast, water milk and sugar; stir to dissolve.  Let stand for 5 minutes. Add vegetable oil, salt and approximately 2 cups of the flour and mix until the dough comes together. Add remaining flour, a tablespoon or two at a time until the dough pulls away from the sides of the bowl.

Turn out onto a lightly floured surface and knead for about four minutes, until elastic and smooth. Place in a lightly greased bowl and cover with plastic wrap. Allow to rise for approximately 1 hour, or until dough doubles in size. Once risen, place dough on a parchment-lined baking sheet. Let rise for 15 minutes while preparing the topping

In a medium bowl, combine all topping ingredients and mix well. Let stand for 15 minutes. Spread a generous layer of topping over the top and sides of the loaf. Let rise for another 20 minutes.

Bake at 375º for 25-30 minutes, until well browned. Cool completely on a wire rack.

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Vanilla Poached Pears

Vanilla poached pears are a simple, yet visually impressive desert.  I can’t think of a more beautiful end to an elegant meal.

1 bottle (750 ml) Pinot Gris
1 cup water
3⁄4 cup sugar
1-2 vanilla beans, split and seeded
1⁄4 tsp cinnamon
6 Bosc pears, peeled with stems intact

1 1⁄2 tsp unflavored gelatin
1 tbsp sugar
1⁄2 cup milk
1 cup whipping cream
1 tsp vanilla

In a large saucepan, combine Pinot Gris, water, sugar, vanilla seeds and cinnamon. Bring to a boil over medium-high heat. Core pears from the bottom and place into liquid. Reduce heat to medium-low to maintain a medium simmer; cook covered for 30 minutes or until pears are tender. Remove pears and place on serving dish; refrigerate until cool. Increase the heat to high and reduce liquid to approximately 1 cup (20-25 minutes). Place in a small container; refrigerate until cool.

In a small saucepan combine gelatin, sugar and milk over low heat. Stir until gelatin in completely dissolved. Do not allow the mixture to boil. Gradually add whipping cream and mix well. Refrigerate until thickened. Just prior to serving, fluff with fork until smooth.

Fill pear cores with cream mixture and place on individual serving plates. Drizzle with 2-3 tbsp of the sauce and serve. Crème Fraiche can be substituted for the filling.

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Thai Sticky Rice (Khao Niew / Gao Nep)

Khao Niew (ข้าวเหนียว) is somewhat of an addiction for our family.  The long-grain sticky rice served in Thai restaurants, this rice is an excellent accompaniment to many asian dishes.  Traditionally, diners hand roll this rice into balls and then dip them into curries.  In our area this rice is usually sold in packages bearing its Vietnamese name: gȧo nêp.  Look for packages of “scented” rice.  This term refers to the natural aroma of high-grade rice.

khao niew/ gȧo nêp (long grain Thai “sticky”, “sweet”, or “glutinous” rice)

Soak rice for a minimum of 4 hours and a maximum of 12 hours. Place rice in a Thai bamboo rice steamer. Place bamboo steamer over boiling water and steam for 10 minutes. Flip rice in steamer and place over boiling water for an additional 5 minutes. Flip rice again and steam for a final 5 minutes.

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Tomato Egg Drop Soup

+/- 20 slices dried sliced shiitake mushrooms
2 tomatoes
3 cans chicken broth
1 tbsp vegetable oil
1 small onion, sliced
3 eggs
3 tbsp corn starch
1 tsp salt
1⁄2 tsp white pepper
cilantro (optional garnish)

Soak mushrooms in hot water for 10 minutes; drain and rinse. Soak again for 10 to 15 minutes or until soft; drain and rinse. Squeeze out excess liquid. Place tomato in boiling water; boil +/-10 seconds. Immediately place in cold water. Peel; cut into wedges.

Place corn starch in a bowl and pour in enough broth to dissolve. In saucepan, heat broth to boiling; add broth/cornstarch mixture and heat until thickened

Heat wok until hot. Add vegetable oil; tilt wok to coat sides. Add onion; stir-fry 1 minute. Add mushrooms and tomato; stir-fry 2 minutes.

Pour 1⁄2 of the broth mixture into the tomato mixture; reduce heat to medium. Cover and simmer 5 minutes. Heat remaining broth to boiling. Mix eggs, salt and pepper. Slowly stir mixture clockwise. Slowly pour egg mixture into broth allowing threads to form. Combine, garnish with cilantro and serve.

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Knoflooksaus (Garlic Sauce for Shawarma)

1 jar (+/-2 cups) Dutch mayonnaise (or olive oil mayonnaise)
4 tbsp parsley, finely chopped
1 cup plain yoghurt
1 tbsp ketjap manis
5 tbsp garlic

Combine all ingredients. Refrigerate for at least 4 hours before using.

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Satay Babi

1 lb pork tenderloin (500 g)
1/2 inch fresh ginger (about 1 cm), finely grated
2 garlic cloves, finely grated
6 tbsp ketjap manis (or soy sauce)
2 tbsp sunflower oil
1 onion, finely chopped
1/2 cup chunky peanut butter (90 g)
1/4 cup candle nuts (30 g), ground finely in a food processor (optional)
1/2 cup coconut milk (120 ml)
1 stalk of lemongrass, bruised
2 kaffir lime leaves
1 tbsp sambal oelek

Cut the pork into bite sized squares and place in a freezer bag, along with half of the ginger and garlic, 3 tbsp of the ketjap manis and 1 tbsp of the oil. Seal the bag; massage the marinade into the meat, and leave to marinade in the fridge overnight or for a few hours.

For the satay sauce: Fry the onion in the remaining tablespoon of oil in a saucepan. Once the onion has caramelized, add the rest of the ginger and garlic, the peanut butter and the ground candle nuts. Add the rest of the ketjap manis, the coconut milk, the lemongrass and the lime leaves, and bring to a simmer for 10 minutes. Add the sambal and taste for seasoning. If the sauce has thickened too much at this point, add some warm water. Remove the lemongrass and lime leaves; quickly whisk before serving.

Thread the marinated pork onto satay sticks and grill, turning regularly. Top the meat skewers with the satay sauce and serve with white rice, cucumber salad and kroepoek.

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Thai Chicken Noodle Stir Fry

180g dried rice noodles
700g chicken breast, thinly sliced
2 tbsp fresh ginger, grated
2 tbsp peanut oil
11⁄2 cups (120g) bean sprouts
300g baby bok choy, coarsely chopped
1⁄3 cup (80ml) lime juice
1⁄4 cup (60ml) sweet chili sauce
2 tsp fish sauce
11⁄2 tbsp sugar
2 tbsp cilantro, chopped
1⁄3 cup mint leaves, torn
4 green onions, thinly sliced

Place noodles in a large heatproof bowl; cover with boiling water. Let stand for 5 minutes or until noodles are tender; drain. Meanwhile, combine chicken and ginger in a medium bowl. Heat oil in wok; stir-fry chicken mixture, in bunches, until thoroughly cooked. Return chicken to wok with sprouts, bok choy and lime juice, chili sauce, fish sauce, sugar, cilantro and mint; stir until hot. Add onion and noodles. Stir-fry until hot.

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Blueberry Cheesecake Ice Cream

1⁄2 cup sugar
1 tbsp cornstarch
1⁄2 cup water
1 1⁄4 cups blueberries (fresh or frozen)
1 tbsp lemon juice
2 1⁄4 cups graham cracker crumbs
2 tbsp sugar
1⁄2 tsp ground cinnamon
1⁄2 cup butter, melted
1 1⁄2 cups sugar
1 pkg (3.4 oz) instant cheesecake or vanilla
pudding mix
1 qt heavy whipping cream
2 cups milk
2 tsp vanilla extract

In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring mixture to a boil. Reduce heat; simmer, uncovered for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.

In a large mixing bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 10x15x1 baking pan. Bake at 350 for 10-15 minutes, or until lightly browned. Cool completely on a wire rack.

In a large bowl, whisk together the ice cream ingredients. Pour into ice cream freezer and freeze according to instructions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).

Combine the graham cracker mixture. In a large container layer the ice cream, graham cracker mixture and blueberry sauce three times. Swirl; place in freezer to harden.

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Buttermilk Ice Cream

3 eggs
2 cups sugar
2 cups milk
2 cups whipping cream
2 cups buttermilk
Vanilla or 2 cups fruit

Beat eggs well, add sugar and milk, cook over medium heat, stirring constantly until mixture coats a metal spoon completely (like a custard). Quickly place in refrigerator. Cool completely. Add whipping cream, buttermilk and vanilla (or fruit). Freeze in an ice cream freezer.

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Chocolate Almond Buttermilk Ice Cream

3 eggs
2 cups sugar
2 cups milk
1⁄2 pkg semisweet chocolate chips
2 cups whipping cream
2 cups buttermilk
Almond extract (to taste [1⁄4 tsp])

Beat eggs well, add sugar and milk, cook over medium heat, stirring constantly, until mixture coats a metal spoon completely (like a custard). Stir in chocolate chips and quickly place in refrigerator. Cool completely. Add whipping cream, buttermilk and almond extract. Freeze in an ice cream freezer.

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Chocolate Hazle Nut Ice Cream

2 cups whole milk
1 cup heavy cream
3⁄4 cup sugar, divided
4 egg yolks
1⁄2 tsp vanilla
1⁄2 cup Nutella
1⁄2 cup hazelnuts, crushed and toasted (optional)

In a saucepan combine the milk, cream, and 1⁄2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

In a medium bowl whip the egg yolks and remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1⁄2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and Nutella until it dissolves. Chill mixture completely then freeze an ice cream freezer. Top with hazelnuts and serve.

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Coconut Milk Ice Cream

2 cans (14 oz each) coconut milk
1 tsp vanilla
1⁄4 tsp xanthan gum
3⁄4 cup sugar

In a blender, combine above ingredients; blend thoroughly.  Add desired add-ins and blend again (except coconut or chocolate chips).  Chill for one hour.  Freeze in ice cream freezer.

Optional Add Ins:
Chocolate – 1⁄4 cup cocoa
Fruit – 1⁄2 to 1 cup fruit
Coconut – 1⁄4 cup coconut (add after freezing)
Chocolate Chip – 1⁄2 cup chocolate chips (add after freezing)

In a blender, combine above ingredients; blend thoroughly. Add desired add ins and blend again (except coconut or chocolate chips) Chill for one hour. Freeze in ice cream freezer.

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Star Anise Ice Cream

2 cups milk
1 quart heavy cream
1⁄4 cup whole star anise pods, toasted and cracked
1 vanilla bean, split
8 egg yolks
1 1⁄2 cups sugar pinch salt

In a heavy saucepan, bring the milk, heavy cream, star anise, and vanilla bean to a simmer for a few minutes. Turn off, and allow to steep for 10 minutes. Whisk the egg yolks, sugar, and salt together, long enough to dissolve the sugar. Temper hot liquid into egg mixture. Return all to saucepan. Over low heat stirring continually until mixture starts to thicken, strain through chinois. Chill immediately over ice bath. Churn in an ice cream maker.

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Uncle Roy’s Ice Cream

2 quarts half and half
3 1⁄2 cups sugar
1 can evaporated milk
1 tbsp vanilla
1⁄2 tsp lemon extract
1 quart milk

Mix ingredients and freeze in ice cream freezer. If necessary, add milk to fill freezer 3⁄4 full. Makes 6 quarts.

Optional Add Ins:
Peppermint – add crushed peppermint candy and decrease sugar slightly
Chocolate – add 1 can Hersheyʼs syrup (plus marshmallows and nuts for Rocky Road)
Strawberry – add crushed berries to taste
Peach – add 3-4 cups crushed fresh peaches
Banana Nut – add 3 ripe mashed bananas and 1 cup nuts

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