Chocolate Chip Cookies

Makes approx. 14

150g soft unsalted butter
125g soft light brown sugar
100g caster sugar
2 teaspoons vanilla extract
1 egg, fridge-cold
1 egg yolk, fridge-cold
300g flour
1/2 teaspoon bicarbonate of soda
1 x 350g packet of milk chocolate morsels or choc chips

1 x large baking sheet

Preheat the oven to 170C. Line a baking sheet with baking parchment.

Melt the butter and let it cool a bit. Put the brown and white sugars into a bowl, pour the slightly cooled, melted butter over them and beat together.

Beat in the vanilla, the cold egg and cold egg yolk until your mixture is light and creamy.

Slowly mix in the flour and the bicarb. until just blended, then fold in the chocolate chips.

Scoop the cookie dough into an American quarter-cup measure or a 60ml round ice-cream scoop and drop onto the prepared baking sheet, plopping the cookies down about 8cm apart. You will need to make these 2 batches, keeping the bowl of cookie dough in the fridge between batches.

Bake for 15-17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on the baking sheet for 5 minutes before transferring to wire racks.

Make Ahead Note: The cookies can be made up to three days ahead and stored in an airtight container. Cookies will keep for a total of five days.

Chili con Carne III: LBJ's

1 kg ground meat
2 cloves garlic
1 tsp oregano
1 tsp cumin seed
6 tsp chilli powder (more if needed)
1 ½ cups canned tomatoes
2 - 6 dashes of hot sauce
2 cups hot water
salt

Directions

1. Cook meat, onion and garlic in large pan, until brown.
2. Add other ingredients and simmer for 1 hour.

Chili con Carne II: Flatlander

1 kg lean ground beef
1 can tomato juice
1 can tomato puree
1 ½ cups chopped onion
½ cup chopped celery
¼ cup chopped green bell pepper
¼ cup chili powder
2 tsp ground cumin
1 ½ tspgarlic powder
1 tsp salt
½ tsp ground black pepper
½ tsp dried oregano
½ tsp white sugar
⅛ tsp ground cayenne pepper
2 cups canned red beans, drained and rinsed

Directions

1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 ½ hours, stirring occasionally.

Comeback Sauce

1 cup mayonnaise
¼ cup Heinz ketchup
¼ cup chili sauce (DO NOT substitute Thai chili sauce)
1 heaping teaspoon Dijon mustard
1 teaspoon onion powder
½ teaspoon garlic powder
2 teaspoons Worcestershire sauce
1 teaspoon ground black pepper
¼ teaspoon Tabasco sauce
¼ cup light olive oil
juice of one lemon

Salted Beef

1.5 kg beef brisket
Water
Salt
Brown sugar
Bay leaf
Anise
Clove
Allspice
Coriander
Peppercorn

1. Cook everything (except the meat) for long enough to dissolve the salt and sugar.
2. Let brine cool completely.
3. Add meat in brine and refrigerate for 5-7 days.
4. Take the meat out of the brine, rinse and place into a pot.
5. Add some onion, celery and carrot.
6. Gently simmer for about 2½ hours.

Serve on rye/caraway bread with English mustard and a side of sliced dill pickle.

Sweet Potato Casserole

4 cups sweet potato, cubed
½ cup white sugar
2 eggs, beaten
½ teaspoon salt
4 tablespoons butter, softened
½ cup condensed milk (Carnation)
½ teaspoon vanilla extract
½ cup packed brown sugar
⅓ cup all-purpose flour
3 tablespoons butter, softened
½ cup chopped pecans

1. Preheat oven to 325 °F (165 °C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Ayam Rempah

1 ekor ayam
2 Tbsp serbuk kunyit
2 Tbsp tepung gogi
2 Tbsp serbuk jintan manis
1 Tbsp serbuk jintan putih
1 Tbsp serbuk kari
1 Tbsp serbuk cili
Daun kari

1. Tabur garam atas ayam bagi rata.
2. Tabur serbuk kunyit (supaya tak nak kuning sgt).
3. Tabur tepung gogi, tambah sedikit air supaya selaput rata (tepung apa-apa pun boleh; guna je tepung cucur adabi).
4. Tambah sedikit serbuk jintan manis, serbuk jintan putih dan serbuk kari.
5. Tambah serbuk cili kalau nak pedas.
6. Gaul beberapa helai daun kari.
7. Biarkan paling sekejap 3 jam (lagi baik semalaman).
8. Goreng.