Eggplant Parmesan

• 1.5 eggplant, peeled and thinly sliced
• 1 eggs, beaten
• 2 cups Italian seasoned bread crumbs
• 3 cups spaghetti sauce, divided
• 1 (8 ounce) package mozzarella cheese, shredded and divided
• 1/4 cup grated Parmesan cheese, divided
• 1/4 teaspoon dried basil

1. Preheat oven to 350 degrees F (175 degrees C).

2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. 

3. Bake in preheated oven for 5 minutes on each side.

4. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.

5. Bake in preheated oven for 35 minutes, or until golden brown.

Tuna Pasta

• 225g pasta
• 150g tin of tuna
• 1-2 clove garlic
• 2tbsp dry white wine/vermouth
• 3-4 tbsp extra virgin olive oil
• freshly grated Parmesan for serving

1. Boil a large pot of water for the pasta and get it cooking.

2. Drain the tuna well.

3. Heat 1 tbsp of the oil in a frying pan and fry the garlic with some salt and pepper till it colours very lightly (around 2 mins).

4. Add the tuna, flaking in lightly with a fork or spatula, and the wine. Cook just to heat through thoroughly and evaporate the wine.

5. Turn off the hear, add the remaining oil, and leave till the pasta is done.

6. Toss the drained cooked pasta with the sauce, and serve with grated Parmesan.

Bread Pudding

• 6 slices day-old bread
• 2 tablespoons butter, melted
• 1/2 cup raisins (optional)
• 4 eggs, beaten
• 2 cups milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Toasted Rice Tea

• Rice

1. Toasts the rice by heating it on a frying pan over medium-low heat until the rice turns golden.

2. Take a full teaspoon of toasted rice and boils it with 1 cup of water for 2-3 minutes.

Chicken Soup

• 1/2 stew chicken (~ 2lb)
• 20 dried jujube (~20g)
• 3-4 dried "wood ear"

1. Washes all ingredients.

2. Soaks the dried jujube and wood ear in a bowl of water.

3. Blanches the chicken for 2 minutes.

4. Boils 2 litres of water, put all ingredients in and boils the soup on medium heat for 1 hour.