CRAYFISH SCALLOPS WITH FUSILLI

250gm Borges Fusilli
4 Crayfish
8 Pieces of Fresh Scallops
200ml Fresh Tomato Paste
5 Cloves of chopped garlics
2tbsp Borges Extra Light Olive Oil
Salt andPepper to taste

Method:

1. Scrub the clayfish clean and chopped in half.
2. Steam the clayfish until slightly cooked, set aside.
3. Boil half a pot of water, cook borges fusilli for 7 to 8mins till soften, drain and set aside.
4. Heat up 2tbsp of borges extra light olive oil, pan sear the scallops for 2 to 3 mins on both sides, dish up.
5. With the same oil in the pan, add in the  chopped garlics and saute together with the crayfish for a few minutes.
6. Add in the fresh tomato paste
and toss it through.
7. Combine the cooked fusilli and scallops with the sauce and mix well.
8. Lastly, add in salt, pepper and parsley flakes, combine all well.
9. Serve immediately and enjoy.

DOUBLE CHOCOLATE MUFFINS

Ingredients:

258gm Cake Flour
160gm Fine Sugar
60gm Cocoa Powder
1tsp Baking Soda
1/2tsp Salt
250gm Plain Yogurt
175gm Chocolate Chips
150ml Chocolate Milk
1 Egg - beaten
120ml Corn Oil
1tsp Vanilla Extract
Chocolate Chip for topping

Method:

1. Preheat oven temp at 175deg.
2. Line muffins pan with muffin liners.
3. Combine flour, sugar, cocoa powder, baking soda, salt in a clean bowl. Add in chocolate chips and mix well.
4. In a clean bowl, add yoghurt, chocolate milk, egg, oil and vanilla extract, whisk to combine.
4. Add wet ingredients into dry ingredients.
5. Whisk all well to combine.
6. Fill the muffins liners with batter 3/4 full and top with chocolate chips.
7. Bake for 20mins.
8. Remove from oven and leave to cool completely.

CHRISTMAS FRUITY BUTTER CAKE IN MUFFIN CUP

Ingredients:

125gm Salted Butter
100gm Fine Sugar
2 Large Eggs
140gm Self Raising Flour
1tbsp Peach/Apricot Yoghurt
4tsp Lemon Juice
Fruits of your choice 
Icing sugar for dusting


Method:
1. Preheat oven at 160deg.
2. Cream butter and fine sugar together until creamy.
3. Slowly add in one egg at a time. Continue to whisk until mixture is light and fluffy.
4. Add in lemon juice and yoghurt, mix to combined.
5. Sieve in flour. Mix until combined.
6. Scoop mixture 3/4 full into the muffin cup.
7. Arrange the fruit lightly on top of the batter mixture, do not press hard on the fruit.
8. Bake in the reheated oven for 25mins or slightly golden brown at the top.
9. Once baked, remove from oven, let it cool on wire rack.
10. Dust icing sugar before serve.