Ginger-flavored Creme Brulee - Serves 4

From: Vietnamese Cooking made easy

Difficult: 3 (medium)

INGREDIENTS

• 2 cups Cream
• 2 1/2 in fresh ginger root, peeled, then sliced into quarter discs and bruised
• 3 egg yolks
• 1/4 cup superfine caster sugar
• 4 tbsp sugar

DIRECTIONS

1. Heat the cream and ginger in a saucepan over low heat, stirring from time to time, until the mixture comes to a boil. Remove from heat, cover the pan and set aside for 15 minutes. Remove and discard the ginger pieces.
2. Preheat the oven to 350
3. Mix the egg yolks and caster sugar in a large bowl until the sugar is dissolved, then gradually pour in the ginger-flavored cream, whisking to mix well. Do not beat the cream as this will cause air bubbles in the custard.
4. Pour the custard mixture into 4 ovenproof bowls and place them in a deep baking dish. Carefully fill the baking pan with boiling water up to half the height of the bowls, then bake in the oven until the cream just sets in the middle, 30 to 35 minutes.
5. Remove and set aside to cool. When the custard is cool enough, chill in the refrigerator for at least 1 hour.
6. Sprinkle the top of each custard with 1 tablespoon of the sugar and grill under a preheated broiler for about 1 minute, until the sugar blisters and turns golden brown. (Recommend using a torch)
7. Return the custard to the refrigerator and chill for at least 1 hour before serving.

Lychee Muffins - 12 muffins

From: Lycheesonline.com
Difficult: 1 (easy)

INGREDIENTS

• 3/4 cup whole wheat flour
• 3/4 cup unbleached flour
• 1/2 cup sugar
• 1/2 tsp baking soda
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 cup low-fat buttermilk
• 1/4 cup fat-free egg substitute (or about 1 large egg)
• 3 tbsp Lychee jam or puree
• 1/3 cup chopped fresh or canned Lychees

DIRECTIONS

1. Line 12 muffin cups with paper baking cups or spray them with non-stick spray
2. In a medium bowl, whisk the flours, sugar, baking soda, cinnamon, and nutmeg
3. In small bowl, combine the buttermilk, egg substitute and fruit spread. Add the liquid ingredients to the dry ingredients and stir just until moistened. Fold in the chopped berries.
4. Divide the batter among the muffin cups. Bake at 350ºF until the muffins are lightly browned and a toothpick inserted in the center of one comes out clean, 20 to 25 minutes.

Pico de Gallo - serves 4 - 6

Difficulty: 1 (easy)

INGREDIENTS

• 1 Onion (red or yellow)
• 3 Jalapeno (for less heat heat try only 1 or 2)
• 2 tbsp Lime Juice (fresh squeezed)
• 2.5 cups Plum/Roma Tomatoes (slightly under ripe)
• 1 cup Cilantro (diced)
• 1 clove Garlic (optional)
• 1 tsp Salt

DIRECTIONS

1. Diced Onion, Jalapeno, Tomatoes, and Cilantro.
2. Mix Onion, Jalapeno, Lime Juice and let stand for 5 minutes.
3. Mix in tomatoes, cilantro, and salt and let stand in refrigerator for 15-20 minutes then serve.