1. 2 tbsp butter
2. 2 tbsp minced garlic
3. 1 cup flaked chicken or pork adobo
4. 1 cup reserved adobo sauce
5. 1/2 cup sliced button mushrooms
6. 1 8g sachet MAGGI MAGIC SARAP
7. 1 250ml NESTLE ALL-PURPOSE CREAM
8. 250g spaghetti, cooked al dente ( I used twirl pasta here).  Grated cheddar cheese

1. Melt butter into saucepan.  Saute garlic until brown.  Add left-over adobo flakes and cook until desired crispiness is achieved.  Reserve some adobo flakes for topping.
2. Add reserved adobo sauce and bring to a boil.  Add mushroom and season with MAGGI MAGIC SARAP.  Pour in NESTLE ALL-PURPOSE CREAM and bring to a simmer.
3. Toss spaghetti into prepared sauce and combine well.  Top with reserved adobo flakes and cheese before serving.
4. Here I put some additional garnishing to make it more palatable.

1. 4 tablespoons oil
2. 1 onion, chopped
3. 2 cloves garlic, crushed
4. 1/4 cup slivered almonds
5. 4 cups chicken stock
6. 1/4 teaspoon cracked black peppercorns
7. 1/4 cup fresh basil, chopped
8. 1 cup broken pieces of spaghetti
9. grated cheese (optional)

1. Heat oil in a large saucepan over medium heat.  Add onion, garlic and almonds, cook until onions is transparent.  Check that the onion does not get brown to avoid the soup from becoming bitter.
2. Stir in stock, pepper and basil, cover and simmer for 10 minutes.
3. Bring a large saucepan of water to the boil, add spaghetti and cook until just tender.  Approximately 8 minutes.  Drain pasta and add to the soup.
4. Serve immediately and top with grated cheese if desired.

1. 3 cups/750 ml/1 1/4 pt fish stock
2. 1 tablespoon chopped fresh lemon grass or 1 teaspoon dried lemon grass.
3. 1/2 teaspoon finely grated lemon rind
4. 2 tablespoons Thai fish sauce
5. 250 g/8 oz button mushrooms,sliced
6. 500 g/1 lb large uncooked prawns, shelled and deveined
7. 1/3 cup/90 ml/3 fl oz cream
8. 125 g/4 oz bean sprouts
9. 2 spring onions, cut into 2 cm/3/4 in lengths
10. 1 teaspoon chili paste 
11. 1/3 cup/ 90 ml/3fl oz lemon juice
12. 3 tablespoons chopped fresh coriander
13. Freshly ground black pepper

1. Place stock in a large saucepan and bring to the boil.  Stir in lemon grass, lemon rind, fish sauce, mushrooms and prawns; cook for 3-4 minutes or until prawns change color.
2. Reduce heat to low, stir in cream and cook for 2-3 minutes or until heated through.
3. Remove pan from heat, add bean sprouts, spring onions, chili paste, lemon juice, coriander and black pepper to taste.  Serve immediately.

1. 60 g/2 oz butter
2. 4 onions, thinly sliced
3. 2 teaspoons plain flour
4. 4 cups chicken stock
5. 1/2 cup white wine
6. 8-12 slices French bread
7. 1/2 cup grated cheese

1. 2 lobster tails
2. 1/4 cup olive oil
3. 1 large onion, chopped
4. 2 cloves garlic, crushed
5. 2 cups canned tomatoes, undrained
6. 1 teaspoon dried thyme
7. 1 teaspoon cracked black peppercorns
8. 4 cups chicken stock
9. 1/4 cup dry white wine
10. 2 white fish fillets, 125 g/4 oz each, cut into pieces
11. 8 uncooked prawns, shelled and deveined, tails left intact
12. 8 mussels, scrubbed and beards removed
13. Fresh basil for garnishing

1. Cup up lobster meat, return flesh to shell.
2. Heat oil in a large saucepan over low heat.  Add onion and garlic and saute for 3 minutes.
3. Add tomatoes, thyme, black pepper, stock, and wine.  Simmer for 5 minutes.  Add fish and simmer for a further 3 minutes.
4. Add prawns, mussels and lobster; simmer until mussels open, about 5 minutes.
5. Serve soup piping hot and garnish with basil.  Good for 8 serving.

1. 2 tablespoons stale breadcrumbs
2. 2 cloves garlic, crushed
3. 1 tablespoon wine vinegar
4. 1 tablespoon olive oil
5. 1/4 cup tomato puree
6. 1 green pepper, seeded and chopped
7. 1 onion, chopped
8. 5 ripe tomatoes, seeded and chopped
9. 1 cucumber, chopped
10. 2 tablespoons ground almonds
11. 1 tablespoon chopped fresh parsley

1. In a small bowl, soak breadcrumbs and garlic in vinegar and olive oil for 2 hours.
2. Place tomato puree, pepper, onion, tomatoes, cucumber, almonds, and breadcrumbs in a blender or food processor, blend until vegetables are just chopped, about 30 seconds.
3. Dilute with chilled water to the desired consistency.  Chill before serving and sprinkle with chopped parsley.
4. Serves 4 

1. 1/4 cup olive oil
2. 1 clove garlic, crushed
3. 1 tablespoon chopped parsley
4. 1 1/2 cups chopped tomatoes
5. 2 1/2 cups tomato puree
6. 1/4 cup dry white wine
7. 24 mussels (tahong), scrubbed and beards removed
8. 1 tablespoon light cream

AVOCADO with MILK & BROWN SUGAR

It has a nice soft texture of the avocado...Happy Eating

1. 360g/12 oz shortcrust pastry

1. 30g/1 oz butter
2. 1 clove garlic, crushed
3. 1 onion, finely chopped
4. 250g/8 oz asparagus, cut into 4 cm/1 1/2 in pieces
5. 3 eggs, lightly beaten
6. 1/2 cups/125 ml/4 fl oz double cream
7. 3 tablespoons grated Parmesan cheese

1. To make filling, melt butter in a frying pan over a medium heat, add garlic and onion; cook, stirring, for 3 minutes or until golden.
2. Add Asparagus to pan and cook, stirring, for 5 minutes or until bright green.  Remove pan from heat and set aside to cool slightly.
3. Place eggs, cream and Parmesan cheese in a bowl and whisk to combine.  Mix in asparagus mixture.
4. Divide pastry into 6 portions.  Roll out each portion of 5 mm/1/4 in thick and large enough to line a 10 cm/4 in flan tin.  Rest pastry for 10 minutes, then line tins and chill for 10 minutes.
5. Line pastry cases with nonstick baking paper, fill with uncooked rice and bake at 180°C/350°F/Gas 4 for 10 minutes.  Remove rice and paper and bake for 5 minutes longer or until pastry is golden.  Set aside to cool.
6. Divide filling between pastry cases and bake for 15 minutes or until filling is set.
7. Makes 6 tarts.

1. 6 tablespoons ready-made pesto
2. 1 red pepper, chopped
3. 60 g/1 oz black or green olives, pitted and quartered
4. 155 g/5 oz feta cheese, crumbled

1. 125 g/4 oz tiny pasta shapes, cooked
2. 2/3 cup/170 ml/ 5 1/2 fl oz milk
3. 1 teaspoon vinegar
4. 1 egg, lightly beaten
5. 1 cup/155g/5oz whole-meal flour
6. 1/4 teaspoon bicarbonate of soda
7. pinch sugar
8. pinch salt
9. 15 g/1/2 oz butter

1. To make pancakes, place milk, vinegar and egg in a jug and mix to combine.  Sift flour, bicarbonate of soda, sugar, and salt together into a bowl.  Make a well in center of flour mixture, pour in milk and mix until smooth.  Stir in pasta.
2. Melt butter in a frying pan over a low heat, pour in one-sixth of the pancake mixture and cook for 2-3 minutes or until bubbles appear on surface of pancake and base is golden.  Turn and cook for 2-3 minutes longer.  Remove pancake from pan, set aside and keep warm.  Repeat with remaining pancake mixture to make 6 pancakes.
3. Spread each pancake with 1 tablespoon pesto, then top with red pepper and olives; scatter with feta cheese.  Place pancakes under a preheated hot grill and cook for 3-4 minutes or until cheese softens and starts to brown.
4. It makes 6 serving.

Ingredients