Ingredients

• Ribs, parboiled.

Sauce:

• 2 cups brown sugar
• 0.5 teaspoon paprika
• 0.5 teaspoon pepper
• 1 cinnamon stick
• 1 cup Apple sauce
• 1 cup lemon juice
• crushed/chopped garlic

How to make Bar-B-Barn ribs

Mix all sauce ingredients in sauce pan. Bring to boil (about 5min).

Place ribs in tray. Brush and pour sauce over. Cover with aluminum paper and place in oven at 350F for 45min. Remove aluminum paper, turn over ribs and brush underside. Replace in oven for another 45min without cover.

This is the Montreal famous Bar-B-Barn ribs. Favourite of mine since childhood! Love the apple sauce on the ribs.

Biscuit base

•     Digestive biscuits / Crushed to roughly the size of bread crumbs.
•     Ground cinnamon
•     Butter / melted

Basic Cheese Topping

•     Double cream / whipped
•     Mascarpone cheese

For every unit of double cream used, add double the units of mascarpone cheese. e.g. when using 1tbsp of whipped double cream, add 2tbsp of mascarpone.

•     Caster sugar to taste

Different flavours for the topping

•     Melted dark chocolate
•     Chocolate shavings and nuts.
•     Lemon or Orange grated zest.
•     Vanilla pods and Vanilla essence.

Garnish

•     Fresh berries
•     Tinned berries or cherries, served with melted sugar syrup mixed with little fruit syrup from the tin.

How to make Easy Cheesecake

Lovely summer dessert that’s easy to make. I don’t actually have own any chefs rings, so I couldn’t make a proper looking cheesecake. But actually, if you are in a rush then by using a soufflé dish or even a wine glass (as seen on an episode of The F Word, I think.) can save you time and will taste just as delicious!

1.     Mix together the melted butter, digestive biscuits and cinnamon.
2.     Spoon the mixture into a chefs ring and press down with the back of a spoon to make the base. Place into the freezer for a short period of time.
3.     In a bowl, combine the whipped cream, mascarpone cheese, sugar and any other extras for the topping.
4.     Spoon into the chefs ring, on top of the biscuit base. Remove the chefs ring using a hot towel or blow torch quickly. If the mixture is too runny, then refrigerate before removing the chefs ring.
5.     Garnish and serve!

Ingredients

6 hard boiled eggs
miracle whip
Mini pickle (fine chopped)
1 stack celery (fine chopped)
1/2 small red onion (fine chopped)
1 tbsp dijon mustard
pinch of black pepper
1 loaf of sandwich wheat bread

# In a big bowl, chopped eggs, add all the ingredients, Mix well.
# Take a piece of bread, put a spoon of eggs mixture , spread it evenly. Cover with another piece of bread on top .
# Cut half triangle and serve.

Ingredients

3 strip of pork loin
salt and pepper
panko crumbs
cabbage ( slice )
carrots
potato (make fries)
green bean

Sauce

1 tsp curry powder
sugar
soy sauce
salt
corn starch
water

* Marinated pork with salt and pepper, dippin egg, rolled on panko batter and fried till golden brown.
* Boiled carrots, green beans, separately, set a side.
* soak potato in salt water,and fried it
* In serving plate, arrange cabbage on the bottom,green bean,carrots and potato on the side.
* Cut the pork and put it on top of cabbage.
* For the sauce, in a sauce pan, add water, curry powder, soy sauce,sugar,salt. Boil and thicken with corn starch
* Serve with rice

Ingredients

1 can coconut milk
pinch of salt
regular sugar(depends how sweet u like)
2 package of agar-agar (non flavor)
1/4 cup shaves palm sugar ( add more if like sweet)
1 young coconut (meat, slice)
water

# In a pot, cook 1 package of agar-agar, follow the instruction of cooking and water measurement.
# after boiled add shaves palm sugar.
# Prepare a square 5″ height glass pan, pour in the palm sugar agar-agar, add coconut meat.
# Let it cool down and almost set.
# In another pot, cook another package of agar-agar. Please note that if the instruction said need 3 cups of water, make sure measure coconut milk 3 cups, if its not enough add water to make it 3 cups.
# Add sugar depends on your taste, let it boiled and add pinch of salt.
# Remember every time cooking with coconut milk, put a pinch of salt to make it taste richer.
# After boiled, remove from heat, make sure the palm sugar agar is almost set, so you can pour in the coconut agar on top of palm sugar agar, so you have 2 layers of agar.
# Cool it down before put it in refrigerator for 1-2 hours till it chill.
# serve cold.

Ingredients

1 Medium sized potato
1 Hard boiled egg
1 thick Cucumber slice (peeled and seeded)
1/2 tsp Brown sugar
Lime juice
mayo
green onion

Peel and dice potato, then bring to a boil in salted water.

Once cooked, drain and cool.

In a bowl combine cooked potato,diced hard bolied egg, diced cucumber, green onion and mayo. Add in the juice (about 1/4 of a whole) lime and brown sugar. Mix thoroughly.

Enjoy a cool sweet potato salad!

Ingredients

* ¼ cup water
* 3 ½ tsp powdered gelatine
* 3 ¼ cups single cream
* ¾ cup icing sugar
* 1 vanilla bean
* 1 piece lemon rind
* 100g (or about 72) raspberries
* 2 tbsp extra icing sugar

How to make Vanilla Bean Panna Cotta

Panna cotta’s one of the easiest desserts to make, and also very impressive. The only part I don’t like about it is the plating (which can get a bit messy), so I like serving them in little shot glasses like these. It’s an excellent dessert to serve when you’ve got a fancy dinner to do since it can be prepared the night before and kept in the refrigerator until you’re ready to serve it. (makes 18 shot glasses)

1. Place the water in a small bowl and sprinkle the powdered gelatine in. Give it a stir and set aside for 5 minutes.
2. Using a small, sharp knife, split the vanilla bean down the middle (but not all the way through so it should still be connected at one end), and scrape out the seeds. Place both the seeds and the rest of the bean into a saucepan with the cream, sugar, and lemon rind.
3. Simmer for about 5 minutes, stirring gently. Add in the gelatine mixture and heat through, stirring, for another 2-3 minutes. The gelatine should be completely dissolved by this stage.
4. Strain the liquid into a small jug, and discard the lemon rind and vanilla bean. Pour into 18 shot glasses and refrigerate for at least 4 hours.
5. About 1 hour before serving, toss the raspberries in the extra icing sugar and leave it in the fridge. This will help the juices come out so they become glossy, shiny, and extra yummy.
6. To serve, top each shot glass with about 4 raspberries.