Lemon apples
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Ingredients

Grated zest and juice of 4 lemons
175g sugar
2 cinnamon sticks
1 tbsp fresh, crushed ginger
1 tbsp honey
125g of unsalted melted butter
4 Fuji apples, peeled, cored and sliced

Method
1. Preheat the oven to about 350 degrees Fahrenheit.

2. Toss together all of the ingredients in a small roasting pan and bake until apples are golden brown and tender, for about half an hour.

3. Serve the warm apples with the ice cream.

Japanese prawn rice
====================

Ingredients
4 cups calrose rice (Japanese short grain)
8 cups water
180ml Mizkan Sushi Seasoning (sushi seasoning vinegar)
2 tbsps roasted white sesame seeds, slightly crushed
1 tbsp roasted black sesame seeds, slightly crushed
2 eggs
500g medium prawns, clean, deveined, with heads removed but shell intact
1 tbsp Mizkan Sushi seasoning (for prawn)
1 tbsp soya sauce (for prawn)
1 1/2 cups frozen green peas, blanched in boiling water
10 fresh shiitake mushrooms, pan-fry with pinch of pepper and salt, then chopped
1/2 cup pickled ginger, chopped
1/2 cup chopped spring onion
4 nori sheets (optional)

Method
1. Cook the calrose rice (as per instructions given on the packet) in the rice cooker. Leave it in the rice cooker for 15 minutes when cooked before dishing it out to a tray to leave it for 10 minutes to cool.

2. Sprinkle the Mizkan Sushi Seasoning all over the cooked rice and mix well. Set aside.

3. Blanch the prawns in boiling water for two minutes (or just cooked), drain the prawns and soak them in cold water for a few minutes (change the cold water twice) to prevent them from being overcooked. Shell and cut the prawns into two and pat them dry. Add one tablespoon of Mizkan Sushi Seasoning and one tablespoon of soya sauce to the prawn. Leave them for 15 minutes.

4. Beat the eggs in a bowl with pinch of salt and pepper. Fry the egg omelette with little oil in a non-stick pan thinly. Cut the omelette in very fine strips. Put aside.

5. Mix prawns, mushroom, green pea and chopped pickled ginger to the sushi rice. Make sure they are well mixed.

6. Sprinkle the omelette strips, roasted black/white sesame seeds and spring onion on top of the prawn rice. Eat the rice with soya sauce, wasabe or even some cili padi!

Tip

You can make sushi rice balls by putting aside some prawns (to be put on top of the sushi).

Cut the nori sheets in small square/round for sushi base and some strips to wrap around at the bottom. Roll the rice ball to size of golf balls, flatten one end and put a small piece of nori as base, then wrap the bottom with nori strips, place a prawn and chopped pickle ginger on top, and sprinkle with sesame seed. Alternatively, a mould can be used.

Vegetarians can try using mango strips, fried tofu cubes, cucumber, carrot and mushroom. It is as pretty as it tastes.

Green curry paste
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Ingredients
1 tbsp coriander seeds
1 tbsp cumin seeds
6 black peppercorns
3 5cm stalks lemongrass, chopped
½ cup coriander leaves
1 5cm piece fresh galangal or ginger, peeled
1 tsp lime zest
8 garlic cloves, peeled
4 shallots, peeled and coarsely chopped
12 green chillies, seeds and stems removed and halved
¼ cup water
1 tsp salt

Method
1. Roast the coriander and cumin seeds for about two minutes in a dry non-stick frying pan. When they have cooled, grind to a fine powder in a spice mill.

2. Combine the roasted ground spices with all the remaining ingredients in a food processor or blender and puree until a fine paste is formed. For better flavour, grind by hand in a mortar and pestle.

3. Pour the paste into an airtight container and refrigerate for up to one month.

Note: This curry paste can be added to any other curry preparation. Just one teaspoon will make other curries more flavourful, zesty and pungent.

Japanese prawn rice
===================

Ingredients
4 cups calrose rice (Japanese short grain)
8 cups water
180ml Mizkan Sushi Seasoning (sushi seasoning vinegar)
2 tbsps roasted white sesame seeds, slightly crushed
1 tbsp roasted black sesame seeds, slightly crushed
2 eggs
500g medium prawns, clean, deveined, with heads removed but shell intact
1 tbsp Mizkan Sushi seasoning (for prawn)
1 tbsp soya sauce (for prawn)
1 1/2 cups frozen green peas, blanched in boiling water
10 fresh shiitake mushrooms, pan-fry with pinch of pepper and salt, then chopped
1/2 cup pickled ginger, chopped
1/2 cup chopped spring onion
4 nori sheets (optional)

Method
1. Cook the calrose rice (as per instructions given on the packet) in the rice cooker. Leave it in the rice cooker for 15 minutes when cooked before dishing it out to a tray to leave it for 10 minutes to cool.

2. Sprinkle the Mizkan Sushi Seasoning all over the cooked rice and mix well. Set aside.

3. Blanch the prawns in boiling water for two minutes (or just cooked), drain the prawns and soak them in cold water for a few minutes (change the cold water twice) to prevent them from being overcooked. Shell and cut the prawns into two and pat them dry. Add one tablespoon of Mizkan Sushi Seasoning and one tablespoon of soya sauce to the prawn. Leave them for 15 minutes.

4. Beat the eggs in a bowl with pinch of salt and pepper. Fry the egg omelette with little oil in a non-stick pan thinly. Cut the omelette in very fine strips. Put aside.

5. Mix prawns, mushroom, green pea and chopped pickled ginger to the sushi rice. Make sure they are well mixed.

6. Sprinkle the omelette strips, roasted black/white sesame seeds and spring onion on top of the prawn rice. Eat the rice with soya sauce, wasabe or even some cili padi!

Tip

You can make sushi rice balls by putting aside some prawns (to be put on top of the sushi).

Cut the nori sheets in small square/round for sushi base and some strips to wrap around at the bottom. Roll the rice ball to size of golf balls, flatten one end and put a small piece of nori as base, then wrap the bottom with nori strips, place a prawn and chopped pickle ginger on top, and sprinkle with sesame seed. Alternatively, a mould can be used.

Vegetarians can try using mango strips, fried tofu cubes, cucumber, carrot and mushroom. It is as pretty as it taste

Stir-fried Thai flat noodle (Phad Thai)
========================================

Ingredients
250g rice noodles
3 tbsp oil
3 cloves garlic, minced
¼ cup dried prawns
¼ cup fish sauce
¼ cup sugar
2 tbsp tamarind juice
1 tbsp paprika
½ cup fried tofu
2 tbsp dried, unsalted turnip, cut into small pieces
1 egg, beaten
¼ cup chives, chopped
¼ cup roasted peanuts, ground
1 cup bean sprouts

Garnish:
½ cup bean sprouts
½ cup chives, chopped
¼ small banana blossom, cut into strips
½ lime, cut into wedges

Method
1. Soak the rice noodles in cold water for 30 minutes. Drain, and set aside.

2. Heat a large skillet, then add the oil. Stir-fry the garlic and dried shrimp.

3. Add the noodles and stir-fry over medium heat until they are translucent.

4. Add the fish sauce, sugar, tamarind juice and paprika and stir-fry the mixture until thoroughly combined.

5. Stir in the tofu and turnip.

6. While stirring gently, turn the heat to high, break the egg over it, and cook until the egg sets.

7. Thoroughly combine the mixture over medium heat for about two minutes until most of the liquid is reduced.

8. Mix in the chives, peanuts and bean sprouts.

9. Place on a serving dish, arrange the beansprouts, chives, banana blossom and lime attractively and serve.

Debel curry
=============

Ingredients

1 chicken, cut into 12-16 pieces
1kg potatoes, cut into wedges
2 tbsp vinegar
Salt to taste
3 tbsp cooking oil

Seasoning:
Half cup of diced large onions
Minced garlic
Sliced ginger
Two red chilies, slit lengthwise

Blend together:
100g dried chili
50g candlenuts
100g onions
50g garlic
3 stalks lemongrass
50g galangal
1cm piece turmeric
5-8cm piece ginger
1 tbsp mustard seeds

Method
1. Saute seasoning in oil. When fragrant, add blended mixture.

2. When aroma rises, add chicken and potatoes. Cook till tender.

3. Add vinegar and salt to taste.

(Serves six)

Nordic adventure smoked salmon sandwich
==========================================

Ingredients

One ripe avocado
Two tbsp light sour cream or plain yogurt
half a tablespoon of lemon juice

Two slices of your favourite bread, preferably wheat or wholemeal
Three to four slices of smoked salmon
slices of tomatoes, cucumber, alfalfa sprouts, iceberg lettuce

Method
1. Mix the first three ingredients up to make the creamy avocado spread for the sandwich.

2. Toast the bread, apply the home-made avocado spread onto the toast.

3. Lay out the selected and sliced vegetables, salmon and alfalfa.

4. Then sandwich it all up with the other slice of toasted bread and cut in half for easy consumption.

Detox wonder juice
===================

Ingredients

Two pieces of raw beetroot, peeled and cut into wedges
One medium-sized carrot, cut into wedges
Two red apples, cut into wedges

Method
Juice and drink immediately.

Note: This drink will help calm digestion, cleanse the system and invigorate sluggish energy levels with its generous dose of vitamin C and antioxidants. The magic of the juice comes from the vibrant-coloured beetroot, reputed to be one of the best liver-cleansing foods around.

Preparation time is 15 minutes.

Pickled eggs, potato and carrot sandwiches
===========================================

Ingredients
2 pickled eggs
1 large potato, boiled and mashed
1 small carrot, grated
1 tbsp butter
1 tbsp cream cheese
1 tbsp mayonnaise
1 tbsp Thai chilli sauce
salt and pepper to taste
8 slices of buttered bread
some lettuce leaves

Method
1. Chop the whites of the eggs very fine. Mash the egg yolks separately.

2. Combine the egg whites, yolks, potato, carrots, butter, cream cheese, mayonnaise and chilli sauce and season with salt.

3. Spread on the bread, cover, press lightly together and add a layer of lettuce. Finish with a slice of bread on top.

Note: You can also use vegetables such as carrots, cucumber, French beans, celery and aubergine along with the eggs.

Honey lemon aloe vera
=======================

Ingredients
1 stalk of fresh organic aloe vera (approx. 800g)
150ml pure organic honey
Wedges of ½ organic lemon

Method
1. Skin the aloe vera, cut the flesh into small cubes.

2. Add honey to the aloe vera cubes, mix well.

3. Add lemon wedges to the mixture, mix well.

4. Refrigerate the mixture for at least one hour (before serving) for the slimy mixture to settle and become watery.

5. When the slimy mixture has become watery and ready to be served, other fruits like peaches, strawberries or oranges can be added too.

Tips:

1. Fresh aloe vera is available in organic shops and some wet markets. Buy the US species.

3. The Honey Lemon Aloe Vera is a cooling drink. Do not have too much of it.