Macaroni & Cheese (Mac & Cheese)

Ingredients:

Sauce

• 2 cloves garlic (minced)
• 3 tablespoons butter
• 1 onion (thinly sliced)
• 1 tablespoon Garlic powder
• 2 tablespoon cornstarch flour
• 2 cups milk (HL milk, use baking cup, 250ml = 1 cup)
• Salt and grounded black pepper (½ teaspoon, to taste)2 cups shredded Cheddar cheese (use baking cup, 250ml = 1 cup)

Toppings

• 6 pieces honey baked ham (thinly sliced)
• 2 tomatoes (thinly diced)
• ½ tablespoon butter
• 2 cups shredded Cheddar cheese (use baking cup, 250ml = 1 cup)4 ounces soft bread crumbs (use baking cup)
  

Macaroni

• 5 ounces elbow macaroni (use baking cup)

Directions:

Macaroni

1. Cook macaroni following package directions
2. Drain in a colander, rinse with hot water, and set aside
   

Sauce

1. In a medium saucepan over medium heat, melt butter
2. Add the onions, garlic and garlic powder, cook, stirring, for about 1 minute
3. Add the flour and stir until well blended and smooth
4. Add the milk and cook, stirring, until thickened
5. Stir in salt and pepper, to taste
6. Stir the cup of cheese into the sauce and continue cooking until cheese is melted
   

Macaroni, Sauce & Toppings

1. Combine the sauce with the drained macaroni and spoon into the prepared baking dish
2. Mix the ham & tomatoes evenly with the casserole
3. Top the mixture with the 2 cups of melted cheese
4. Pour ½ tablespoon of melted butter and sprinkle the bread crumbs over the casserole
5. Bake for 25 to 30 minutes at 180C, until lightly browned and bubbly
   

(Serves 4 guests)

Prawn & Mushroom Pasta (Penne)

Ingredients:

Sauce

• 3 cloves garlic (minced)
• 2 cups half and half (½ milk & ½ single cream)
• ½ tablespoon extra virgin olive oil
• 1 teaspoon each, salt and white pepper
• 1 cup grated parmesan cheese (fresh or refrigerated)
  

Prawns

• 1 pound tiger prawns
• 1 cup shiitake mushrooms (sliced)
• 1 tablespoon extra virgin olive oil
• 3 mixed peppers (red, yellow & green, deseeded & sliced)
• 1 teaspoon ground black pepper (fresh or bottled)
• 1 tablespoon Chianti
  

Pasta & Garnishing

• 8 ounces penne pasta (2 cups)
• ¼ cup basil leaves (fresh or dried)
• 1 tablespoon red pepper flakes
  

Directions:

Sauce

1. Sauté garlic in ½ tablespoon olive oil until lightly browned
2. Add half and half and simmer until mixture comes to a slight boil
3. Whisk in Parmesan, salt and white pepper
4. Let cook until reduced to sauce consistency
   

Prawns

1. In separate pan, sauté tiger prawns in remaining olive oil with shitake mushrooms and green peppers for 3 minutes
2. Sprinkle the black pepper and add Chianti to skillet, scraping bits from bottom and sides of skillet
   

Pasta, Prawns & Sauce

1. Cooked penne pasta till al dente according to package directions (add some olive oil in water)
2. In serving bowl, toss pasta with cream sauce, top with prawns mushroom mixture
3. Sprinkle fresh basil and red pepper flakes on top (as needed)
   

(Serves 4 guests)

Shrimp Toast

Ingredients:

Shrimp Mixture

• 450g fresh shrimp (shelled, deveined and chopped)
• 2 – 3 water chestnuts (diced)
• ½ medium onion (diced)
• 1 scallion/spring onion (chopped fine)
• 1 egg (lightly beaten)
• 1 tablespoon cornstarch (corn flour)
• Sesame oil (a few drops)
• Salt (to taste)
• White pepper (to taste)
  

Bread, Oil & Condiments

• 8 slices of white bread with the crusts removed (1 loaf )
• 2 - 4 cups oil (for deep-frying)
• Thai sweet chilli sauce (as needed)

Directions:

Shrimp Mixture

1. Combine the diced water chestnuts, onion, shrimp and mince until fine
2. Add the scallion, cornstarch, egg, white pepper, and sesame oil. Mix well together
   

Bread

1. Cut each slice of bread into 4 squares (32 squares total)
2. Place a heaping teaspoon of the shrimp mixture on bread square
3. Continue with each of the bread squares
   

Deep Frying Toast

1. Heat wok and add 2 - 4 cups oil. Heat the oil till boiling. Lower temperature
2. Carefully slide the bread pieces into the wok, a few slices at a time, shrimp mixture down
3. Deep-fry until golden, about 1 – 2 minutes, then turn and deep-fry on other side
4. Drain on paper towels
5. Garnish with remaining scallion and serve hot with Thai sweet chill sauce
   

(Serves 32 pieces, roughly 4 guests)