Category: #helenscchinrecipes
Cranberry Scotch fillet with salads in Thai style dressing
Mustard Scotch fillet, roasted pumpkin served with Tuscan kale
Double cream pound cake
Pumpkin chiffon cake with cream and tropical fruits
Salads with Thai style dressing
Chorizo sour cream scones
Spinach pancetta carbonara pasta
Strawberries croissant pudding
Blueberries, pears and saffron clafoutis
Asian style marinated chicken pieces
Croissant pudding with ouzo and yoghurt
Chocolate Croissant pudding
Bee hoon chicken pea and mushroom soup
Mustard rack of lambs
Upside down figs cake
Agnolotti ricotta spinach, asparagus in mushroom sauce
Scotch fillets roasted vegetables and boiled broccoli
Butter cake in loaf pan
Craisin olive oil cake
Cabbage minced pork
Orange zest chiffon cake
Broccolini, eggplant and red capsicum filo pie
Filo vegetables pie
Blueberries and cranberries sour cream cake
Strawberries chocolate cake
Smoky BBQ pull apart beef ribs serve with salads
Pan mee with soup
Clay pot chicken with mushrooms
Clementine cake
Helen’s minestrone soup
Tuna and capers pasta, green beans with crunched kale
Sweet chilli salmon pasta, red cabbage served with kale chips
Souffle Paella Tau Chee Bak
Tagliatelle Tau chee bak (minced pork, dried shrimp in salted black beans) with red cabbage
Kim Chi Paella with hard boiled egg
Mini chorizo and vegetables paella
Tagliatelle achar, spinach, chorizo and truffle oil sauce served with deviled egg chorizo mousse
Winter vegetables soup with asparagus
Carrots and orange soup serve with croissants and asparagus
Achar risoni pasta
Oat berries breadcrumb bites blue shredded coconut and strawberry cream
Rump pumpkin mushroom kale chip and hard-boiled egg in chocolate chilli sauce
Dark chocolate, beetroot and dates cake
Roast beef fillet, and vegetables serve with corn and broccolini
Roast beef fillet in mushroom garlic black bean soy chili oil, potatoes, cherries, prune with broccolini
Grilled porterhouse, carrots serve with pumpkin two ways
Chocolate chiffon cake
Orange chiffon cake
Porterhouse steak pumpkin carrot roast with tomato medley serves in white chocolate sauce
Stuffed chicken breast, fennel & potatoes puree with Worcester honey jus
Chorizo stuffed squid, fresh vegetables serve with potatoes and fennel puree
Chee cheong fun
Chocolate beetroot cake
White chocolate sour cream cake
Ceylon tea salmon roasted vegetables served with garlic poppy seed frittata
Duck red curry with cheat koay teow (rice noodles)
Duck red curry with lychees
Thai chicken salad (Larb gai)
Shin ram yun miso vegetables and black sesame seeds noodles soup
Craisin muffins and craisin muffins with custard
Sticky dates rhubarb pudding
Helen’s sweet chilli sauce
Drumette nuggets, vegetables serve with sweet chilli sauce
Mixed berries yoghurt cheesecake
Steamed honey pudding
Lamb leg steak with vegetables
Malaysian style fried rice with yong tau foo
Malaysian Hakka yong tofu
Scotch fillets with rainbow carrots figs and potatoes
Bourbon cranberries lamb leg steak with vegetables
Helen’s cookies N cream cheesecake
Green beans, ham, preserve olive leaves in kumquat jam sauce
Green beans kumquat jam baked figs porterhouse sliced steak macaroni
Porterhouse steak with salads and vegetables in chocolate sauce
Butter cake
Rhubarb yoghurt cake
Fish and minced pork congee with kim chi
Spring onion pancake
Spam meat and rocket pane di casa
Grilled steak serves with chocolate sauce and figs in blueberries glazed
Indonesian layer cake (lapis legit)
Shin ram yun noodle soup hairy gourd carrot and tofu pok
Upside down bottom up green figs cake
Roasted pumpkin green tomato salad
Helen’s Achar (Malaysian nyonya mixed vegetables pickled)
Blueberries lemon mango sour cream cake
Pickling spiced chicken and vegetables consomme – using JQ Nutri Double Boiler
Quick smoked trout dip based vegetables pizza
Kale bacon mushroom in apricot amaretto and kumquat sauce
Green egg grapes and tomatoes
Pork, chorizo and vegetables red lentil soup
Banana and coconut cake
Green eggs and strawberries with toast
Cranberries bourbon lamb with vegetables in black currants sauce
Blackberries, lemon, rhubarb, yoghurt cake
Green tea rump, carrots mix in burnt orange sauce serve with salads
Helen’s tiramifle
Poached eggs, kale, cabbage, bacon mustard in truffle blanched oil
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