1 tsp vegetable or sunflower oil
1 tbsp Thai red curry paste (by Thai Kitchen)
1 onion , sliced
1 cup reduced-fat coconut milk 
About 1 lb skinless salmon fillets , cut into chunks
coriander or basil, to serve
2 boiled egg to serve for 4 (optional)

Heat the oil in a large pan, then add the curry paste. Stir in the onion, then cook gently for about 5 mins until softened. Pour in the coconut milk and bring to the boil. Reduce to a simmer, then add the salmon chunks.

Leave to gently simmer for 5 mins until the fish flakes easily. Scatter with the coriander or basil, and serve with plain rice. Add boiled eggs (quartered) if you want.

For filling:

2 lb ripe peaches (about 4 or 5 large), peeled and cut into eighths
1 tbsp lemon juice
1 tsp potato starch
1/4 cup light-brown sugar

1 egg
1 tbsp Swedish pearl sugar

For crust:

1 1/3 cups all-purpose flour
1/4 tsp salt
2 tbsp granulated sugar
1/4 cup butter, chilled and diced
1/2 cup shortening, chilled and diced
4 tbsp iced water

In a large bowl, combine flour, sugar and salt. Cut in butter and shortening until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 1 hour or overnight.

Preheat oven to 375 degrees while you prepare the filling.

Combine lemon juice, potato starch and sugar; pour over peaches. Toss carefully to coat. Let macerate for 10 minutes.

Roll out dough on a sheet to about 14 inches in diameter.

Arrange peach mixture in center of chilled pastry dough, leaving a border of about 2 inches around the outside edge.  Gently fold the pastry up over the fruit, pressing the dough into evenly-spaced pleats to enclose the fruit.  Brush the pastry with beaten egg and sprinkle with sugar.

Bake on center rack of oven until crust is browned and juices are bubbling, about 45-50 minutes.  Leave pie on baking sheet and let rest on wire rack until cooled enough to slide onto a serving platter.  Serve warm or at room temperature.

3 banana (1 cup) mashed
1/4 cup passion fruit pulp (pulps from about 2 fruits) – I used frozen pulp
1 cup sugar (in original recipe – 2 cups, but it’s too sweet for me)
1 tbsp liquid pectin

Place finely mashed bananas, passion fruit pulp, pectin and sugar in a pot or a large saucepan. Mix well.

On medium heat, stirring constantly with a heat-proof spatula or a wooden spoon, bring the mixture to a full rolling boil (where the bubbles do not stop or lessen when you stir it). Once the mixture starts to boil, skim away any excessive foams or bubbles, stirring constantly all the time.

Keep at a rolling boil for another 2 ~ 3 minutes, stirring constantly till the mixture thickens, becomes clearer and transparent (no more foams).

Remove from heat. Let cool.

1 head of broccoli, cut into florets
1/2 sweet pepper, red or yellow, cut into strips
1 medium carrot, cut into strips

Sesame Dressing
1/3 cup canola oil
1 tsp sesame oil
1 tbsp rice vinegar
1 tsp corn syrup
2 teaspoons soy sauce (use gluten-free if you need)
1 tbsp sesame seeds
1/2 tsp granulated garlic

Add all of the salad ingredients to a large mixing bowl. Mix the dressing ingredients in a small bowl with lid, then pour over the salad. Toss to combine and allow to set in the refrigerator for at least 15 minutes.

For sugar cookie I used recipe from AllRecipes.com with my changes:

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1  cup white sugar
1 egg
1 teaspoon vanilla extract

Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.

Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

For plain pastry cream I used

1 cup milk
2 tbsp + 2 tbsp white sugar
1 egg
1 tsp cornstarch
1 tsp vanilla extract

In a heavy saucepan, stir together the milk and 2 tbsp of sugar. Bring to a boil over medium heat.

In a medium bowl, whisk together the egg, the remaining sugar and cornstarch. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly.

When the mixture comes to a boil and thickens, remove from the heat. Cool.

1 beef eye round roast (2 lb), tied
1/2 tsp coarsely ground black pepper
2 tsp vegetable oil
2 beef-flavor bouillon cubes (used 1 tbsp “Better than bouillon food base”
1 garlic clove
1 bay leaf
1/2 tsp dried tarragon (used fresh thyme from my kitchen garden)
1 medium carrot

Pat roast dry with paper towels; rub with pepper. In 5-quart Dutch oven, heat oil over medium-high heat; add roast and cook until browned on all sides.

Add bouillon, garlic, bay leaf, tarragon (thyme), and 2 1/2 cups water; heat to boiling. Reduce heat to low; cover and simmer 20 minutes. Add carrots, heat to boiling over high heat.

Reduce heat to low; cover and simmer 30 minutes longer or until temperature on roast reaches 140F on meat thermometer.

Thinly sliced roast, serve with boiled vegetables.