Spicy cheesy pork scone balls

Makes about 25-30 balls

320g minced pork

1/2 teaspoon Lawry's salt free 17 seasoning

1/4 teaspoon Chili powder (or more depending on how spicy you like it)

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

A few pinches of salt

Dash of finely ground white pepper

1/4 cup finely sliced spring onions

1.5 cups grated cheddar cheese

1 cup self rising flour

2 tablespoons milk (plus more if your mixture is too dry)

1. Mix the Lawry's seasoning, chili powder, garlic and onion powder, salt and pepper with the mince pork. 

2. Add the spring onions, cheese, flour and milk. If your mixture is too dry and there's still flour left, add a bit more milk till it comes together. 

3. Chill in the fridge for about an hour. 

4. Preheat oven to 230 degrees Celsius.

5. Roll the pork mixture into 1.5 - 2 inch balls. Bake for 15-20 minutes or until it turns brown. 

6. Serve with garlic mayonnaise. 

This recipe was adapted from foodwishes.com

Quick & easy bacon and broccoli quiche

Serves 4 - 6

For the filling:

4 rashers bacon

1 cup broccoli

1 cup grated cheddar cheese

3/4 cup milk

1/2 cup heavy cream

pinch of salt

freshly ground black pepper

pinch of ground nutmeg

pinch of cayenne pepper

For the crust:

1 cup plain flour

1/2 teaspoon salt

1/4 cup olive oil

1/4 ice water

1) Cut the broccoli into florets and steam or boil them for about 5 minutes till it's tender but not fully cooked.

2) While it's steaming, fry the bacon till it's just cooked but not crispy.

3) In a bowl, combine the bacon, broccoli, cheese, milk, cream, salt, pepper, nutmeg and cayenne pepper.

4) Preheat the oven to 200 degrees Celsius.

5) In a separate bowl, measure one cup of flour and mix in 1/2 teaspoon of salt with a fork.

6) Pour 1/4 cup of olive oil in a measuring cup and another 1/4 cup of ice water into the same measuring cup. Beat with a whisk till it's thick. 

7) Pour in the oil and water mixture into the flour and mix till it forms a dough.

8) Press it out onto a 9 inch pie pan and pour in the filling.

9) Bake for 30 - 35 minutes or until the egg mixture is cooked (skewer or knife should come out clean)

10) Serve hot or cold. 

Home made paneer

Makes about 450g of paneer

3 litres of full fat milk
300ml of cooking cream
120ml white vinegar (plus a bit more, depending on the acidity of your vinegar)
ice cubes
salt and water (for storage)

Equipment:
kitchen thermometer
Cheese or muslin cloth
A colander with a flat base
Some weights

1. Combine the milk and cream in a big pot and boil, stirring occasionally till the temperature reaches 85 - 87 degrees celsius.

2. Get ready the ice cubes next to you.

3. Line another pot with a wet cheesecloth.

4. Once the milk and cream reach the right temperature, slowly pour in the vinegar, stirring slowly. If you can't see the yellow/green liquid (the whey), you probably need a bit more vinegar.

5. Quickly add in the ice cubes to bring the temperature down.

6. Pour the curdled milk into the pot lined with the cheesecloth.

7. It's hot, but try to squeeze as much liquid out as you can, and twist the cloth into a ball.

8. Keep the cloth twisted and place in the colander with a bowl underneath to catch any remaining water. Place about 2kg weight on top of the cheese. You can use a pot or a plate to make the top flat so as to distribute the weight evenly. (I used pebbles from my garden in a pot)

9. After 2 hours, your paneer is ready! Slice and or cube as you like.

10. You must store it in water, completely submerged. This will last you about a week. I added salt in my water so the paneer tastes slightly salty. I believe you can add the salt at the beginning when the milk is boiling too.

This recipe is from Chef Harpal Singh. Check out the video here!

Breakfast pancakes

Makes 10 -12

I used to make these American pancakes using Nigella Lawson's recipe for a really long time, until I found another recipe on Everyday Food. I tested this out on an American and he preferred the latter!

So I'm switching up my pancake recipe to this one, but I've altered the Everyday Food recipe a little. Only because you can't always find buttermilk in Singapore.

Also, having the eggs, milk and everything at room temperature makes a difference! In Singapore we keep our eggs in the fridge because of the heat and humidity so you do need to take them out of beforehand.

The Everyday Food recipe called for extra 3 beaten egg whites. Forget it!! It's extra time whisking that you don't need. When you want pancakes, you want them NOW!

1 1/2 cup milk
1 1/2 tablespoons lemon juice
1 teaspoon vanilla e
1 tablespoon melted butter, cooled
2 tablespoon oil (use a very neutral one, like canola)
2 eggs
1 3/4 cup of plain flour
1 tablespoon double acting baking powder
1/2 teaspoon salt
3 1/2 tablespoon sugar

1. Take the eggs and milk out of the fridge first to get them to room temperature.

2. Melt the butter and set aside to cool.

3. In a bowl or measuring cup, add the lemon juice to the milk and stir slightly. Leave aside to curdle.

4. In a big mixing bowl, place your flour, double acting baking powder, salt and sugar. Use a whisk and whisk it up, give it a good mix.

5. Add the vanilla, cooled melted butter, oil and eggs to the milk and lemon juice. Mix using a whisk.

6. Pour the milk mixture over the dry ingredients - don't whisk too hard! Just slowly combine.

7. Add a bit of butter and oil to a non-stick pan, and pour in one ladle full. You can usually fit in 3 at a time.

8. When bubbles or craters start to appear, it's time to flip.

9. Serve with butter and maple syrup. For us there's no other way!