Nutella French Toast by Lilian Liong

Ingredients:
Bread
Nutella
1 egg
2 tbsp milk
Butter for frying
Icing sugar optional

Method:
1) Remove the crusts from bread
2) Flatten the bread by using a rolling pin
3) Spread Nutella on 1 side of each slice of bread
4) Roll up the bread tightly
5) Mix the egg and milk
6) Heat the butter in a pan
7) Dip the rolled bread into the egg+milk mixture and lightly fry them
 Sprinkle icing sugar over them and enjoy!!

Popcorn Chicken by Agnes Tan

Recipe Link : http://food-4tots.com/2012/10/26/popcorn-chicken/2/

Chicken Bites by Su Yi

Meatballs by Jaimy Chan

Method:
1. Marinate the meat with some black pepper, boil potato and carrot for 30 mins, then mix all together.
2. Pop into preheated oven at 200C, lower to 175C fanbake for 20 mins then after cool down. Suitable for freezing.

Scones by Doreen Chin

Ingredients:
Butter 50 gm - cut into small cubes
Salt 2g
Baking powder 2tsp -sifted
Sugar 30g
Milk 70g
Egg 1 pc - mix well
Top flour (Low protein flour/ Cake flour) 200g -sifted and mix with baking powder

Method:
1. Prepare and measure everything and kept in the fridge for 30 mins.
2. Mix all the dry ingredients and add the butter cubes (cold). Blend using food blender for 10 to 15 seconds.
3. Take out from the blender and add egg and milk. quick mix by hand for 30 seconds. Please don't over mix the dough. Wrap the dough with plastic wrap. Keep in fridge for at least 30 mins.
4. After 30 mins, make your favourite shape and brush some milk on the scones.
5. Preheat 200°C  bake for 12-15 mins depending on the size of your scone.

Potato Salmon Nuggets, Fried Mee Hoon & Pumpkin Rice with Salmon by Tracy Tee

Potato Salmon Nuggets:-
Ingredients:
Salmon, steamed and mashed
Potatoes and carrot, boiled and mashed
Some vege e.g spinach. But I replaced it with kuchai/chives, chopped finely
2 tbsp flour
1 egg
some salt & pepper

Method:

Mix the mashed salmon, potatoes, carrot and chives with flour and egg. Mix well with some salt & pepper. Put in fridge for 15 mins for firm texture (but mine still slightly soft maybe not enough flour). Heat pan and fry with small fire. Ready to serve.

Fried Mee Hoon:-
Ingredients:
Mee hoon, soaked
Onion, garlic
Minced meat
Cabbage

Method:

Fry onion & garlic in a heated pan until fragrant. Put minced meat and fry a while. Then put the cabbage, fry again to bring out the aroma. Pour some water depends on how you want your mee hoon texture to be. Too much will make it soft, too little will make it hard. Pour some black soy sauce and soy sauce, a pinch of salt. Let it boil and taste it. Cover the lid and cook in low fire so that the mee hoon will absorb the water. Stir time to time.

Pumpkin Rice with Salmon:-
Ingredients:
Pumpkin, diced
Chicken broth
Garlic
Onion
Salmon
Brown rice

Method:

Fry onion & garlic till fragrant. Put pumpkin & fry again. Pour washed brown rice and chicken stock into electric lunch box and let it cook. Put salmon in when its about to cook as it will become rough if cooked too long. Stir it so that all ingredients are mixed well.

Cheese Popovers with Cranberries by Chin Pei Ng

Ingredients:
Milk - 100g
Egg - 2
Flour - 70g
Salt
Parmesan cheese powder - 1.5 tbsp
Cold water - 1 tbsp
Mix herbs
Dried cranberries
Butter cut into cubes, about 1cm each
Popover tray or muffin tray

Method:
1. In a bowl, whisk together eggs and milk.
2. Add in flour and salt, fold until just blend.
3. Add in mix herbs, Parmesan cheese and dried cranberries, mix well.
4. Let the batter rest for 30mins.
5. After 30mins, add in 1 tbsp of cold water.
6. Place butter cube in each muffin cups.
7. Put into pre-heat oven of 210°C for 30sec to melt the butter.
8. Take out and fill the muffin cups two-thirds to three-quarters full.
9. Bake at 210°C for 15-20mins.
10. Best serve hot.

Salmon Cakes by Adeline Khoo

Method:
1. Blend 2 slices of wholemeal bread in a blender / food processor until you get crumbs. 
2. Separately, chop salmon (raw) finely. Add some fresh lemon juice to the salmon, chopped Italian parsley (recipe originally said spring onions but didn't have that) and one egg. 
3. Mix all together including the breadcrumbs. 
4. Separate the mixture into about 8 portions and shape into parties. 
5. Keep in the fridge covered with shrink wrap for about ten minutes. 
6. Then heat up about one teaspoon of oil on a frying pan and pan fry lightly until golden brown on both sides.

Salmon Fishcake by Frances Yee

Method:
1) Boil potatoes and mash it. 
2) Steam the salmon and flake it. 
3) Season with bit salt, pepper.
4) Feel free to add chopped parsley and onions. 
5) Mix it into the mash, break an egg into the mixture and pan fry! 

Salmon Potato Cake by Jaimy Chan

Method:
1. Boil 3 potatoes, steam salmon (15 mins) & dice carrot.
2. Bake whole meal bread before grinding them (using blender/food processor) to make fresh breadcrumbs.
3. Chop chives and mix all together with 2 free range turkey egg then scoop/shape with 2 spoons drop in a pan fry till golden.

Salmon Fishcake by Kelley L F Mancer

Ingredients:
100g fresh salmon (poached and flaked)
3 floury potatoes
1 egg
1 cup of panko breadcrumb
2 spring onions (finely chopped)
Salt and pepper

Method:
Mix all ingredients together. Roll them into a small ball and press it flat. Shallow fry until they are cooked.

Salmon Potato Cakes by Karishma Tiwari

Recipe link : http://thebabystepsoflife.blogspot.com/2013/06/salmon-potato-cakes.html

Veggie Fishball by Ivy Lim

Ingredients:
Fish paste, wood ear (mok yi) mushroom, pumpkin, broccoli, french beans, sweet potato leaves and fresh basil. 

Method:
Steam all the vege and let cool. Once cool mix all the vege with fish paste and steam. 

Salmon Potatoes Fritters by Jenny Puah

Ingredients: 
Salmon flakes (cooked), cream crackers (cap ping pong), spring onions, egg, potatoes (cooked), mixed herbs and pepper

Salmon, Potato and Spinach Patties by Jacqueline Foo

Ingredients:
- Salmon fillet, chopped / minced
- 1 big russet potato, boiled & mashed it
- a handful of spinach, blanch & chop finely
- 1 egg, beat well

Method:
Put all into a big mixing bowl, add in the egg & mix well. Add in 2 tbsp self raising flour, 2 tbsp normal flour, dash some salt & pepper, mix again. Set aside / put inside fridge for 15 mins. Add some oil, scoop with spoon & pan fry it. ( in this pic i use heart shape pancake mould :)). Fry each side for about 1-2 mins then dish out. 

Mashed Potatoes with Salmon & Carrot by Cynthia Chai

Mashed potatoes with salmon and carrot coated with bread crumbs

Salmon Fish Cakes by Leanne Low

Method:
Boil the salmon, carrot and potato. Mash the carrot and potato. Then add raw egg, I use 2x kampung eggs. Mix well and then fry with slow fire. Add Parmesan when almost ready. 

Salmon Vege Cake by Ivy Lim

Ingredients:
A
Salmon
Vegs and fresh herbs that I use: broccoli, yellow zucchini, mushroom, leek, spinach, basil, mint, oregano and celery.

B
1 egg
Spices: Ginger powder, grind black pepper, all spice and dried coriander leaves

Orgran Rice O's cereal, crushed (you can use breadcrumbs)
VCO for light pan frying

Method:
1. Steam A and drain as much you can leaving the ingredients as dry as possible. Once steamed, flake salmon and mix it with the vegs and herbs.
2. Add crushed cereal/breadcrumbs to A and mix.
3. Beat B till well combined.
4. Pour A into B and mix well.
5. Light pan fry with VCO.