Spinach/ Artichoke Dip

This is a great recipe for any occasion. Whether you're watching the big game, invited to your in-laws, or pot luck, spinach/artichoke dip is always a winner. It can be served with crackers or baguette slices. It’s versatile enough to be made ahead and refrigerated for 2 days before the party. All you have to do is warm it up in the oven or microwave oven.

Ingredients:

1 packet (8 ounce) cream cheese - softened (I used low fat cream cheese)
1/4 cup low fat mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
3 tbsp of milk (optional)
1/2 tsp dried basil
1/4 tsp garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped (optional)
1/2 cup frozen chopped spinach, thawed and drained

1. Preheat oven to 350 degrees F. Lightly grease a small baking dish.
2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach. If the mixture is too stiff or thick mix a few tbsp of milk.
3. Transfer the mixture to the prepared baking dish. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

Pulut Inti/ Glutinous Rice Packet

I made these when Zue came to visit me last week. She did most of the wrapping. Aren’t they cute? Pulut inti is steamed glutinous rice topped with grated coconut flesh cooked in palm sugar and then wrapped in banana leaf to resemble a square pyramid. It is a Nyonya and Malay traditional kuih (cakes) normally eaten at breakfast, tea time and as dessert. This popular kuih can be found at the food stalls, or sold at the road side stall in Malaysia.

Ingredients:

1 1/2 cups glutinous rice – wash and soaked for at least 4 hours or overnight
1/2 tsp salt
150 ml coconut milk
1 pandan leaf, tied into a knot

Coconut filling:

120g palm sugar or gula Melaka
4 tbsp water
1 pandan leaf, knotted
1 1/2 cup grated coconut

Banana leaves – 10-12 pieces - cut into 4 x 6 inch, blanched in hot water to soften for folding.


1. Drain the rice in a strainer. Place the rice in a heatproof dish. Mix in the salt and coconut milk to the rice. Add pandan leaf in the rice and steam over high heat till it is cooked for about 20-25 minutes. Check from time to time and stir. Remove from heat.
2. For the coconut filling, in a heavy saucepan dissolve sugars in the 4 tbsp of water. Simmer until liquid starts to thicken and become syrupy. Add grated coconut and pandan leaf. Cook till the mixture is soft and dry about 10 to 15 minutes. Most of the liquid should have evaporated. Remove from heat and let it cool.
3. To assemble, place about 1 1/2 tablespoon cooked glutinous rice on the center of the banana leaf. Flatten it slightly in the middle. Add a generous teaspoon of filling on top of the rice.
4. Fold both ends of the leaf over the kuih; ensure that the top is slightly open to show a bit of the filling. Tuck both ends under the packet. When all the mixture is used up, serve on a plate. Enjoy with a cup of hot tea!

Almond Biscotti

This twice baked Italian specialty has become very popular here. Unlike other sweet cookies we are used to, biscotti are crisp and crunchy and taste really great when dunking it in coffee or sweet wine. These traditional biscotti do not contain any butter or oil. It uses eggs to bind all the ingredients together. You can add any types of nuts, dry fruits and flavor that you like to it.

Ingredients:

2 cups of flour
1/4 tsp baking soda
1 cup sugar
1/8 tsp salt
2 eggs
1 tsp pure vanilla extract or ½ tsp almond extract
1 cup whole almonds - toasted

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Combined flour, salt and baking soda together. In your mixer whisk eggs and sugar until well combined. Add in flavoring.
3. Gradually add in the flour into the egg mixture until dough is form. Add in almonds. With floured hands divide dough into half. On a lightly floured surface roll each half of dough into a log.
4. Transfer the logs to the prepared baking sheet, spacing the logs about 3 inches apart, and bake for 35-40 minutes, or until firm to the touch and lightly brown.
5. Remove from oven and let cool on a wire rack for about 10 minutes. Transfer logs to a cutting board and using a serrated knife slice log into 1/2 inch thick. Arrange evenly on baking sheet. Bake for 10 minutes, turn slices over, and bake another 10 minutes or until lightly brown and crispy. Remove from oven and let cool and store in an airtight container.

Note: I added some dry cranberries to the second log.

Crispy Baked Shrimp

Most of us love fried food. Who doesn't? Unfortunately, I am trying to cut down on that. So the next best thing to do is to bake them. Sure baking might not give you the exact crispiness but this shrimp is still a crowd pleaser. Lightly breaded with panko bread crumbs and baked within minutes in the oven. This baked crispy shrimp is one dish that everyone will love. Serve it alone or add your favorite sauce to make this a perfect appetizer or entrée.

Ingredients:

20 large shrimp – peeled, deveined with tails intact
½ tsp salt
½ tsp pepper
1 egg white
1 cup of panko bread crumbs

1. Preheat oven to 450 degree F. Line a baking sheet with aluminum foil. Drizzle it with some olive oil.
2. Marinate the shrimp with salt and pepper. Beat the egg white and pour it into the shrimp. Mix well.
3. In a plate combined the bread crumbs with ½ tsp of salt. Mix well. Coat the shrimp with the bread crumb. Lay the shrimp on the baking sheet, drizzle a bit of olive oil over the shrimp and bake for 6-8 minutes until golden brown.

Note: If you like coconut you can add ¼ cup of it to the bread crumb.