1 egg
1 cup of flour
5 tbsp sugar
juice of 3 tangerines
5 tbsp of vegtable oil
3 tsp of baking powder
1/4 tub (500g) of morrisons own brand orange & appricot yogurt
1/4 200g bag of white chocolate chips
1/2 cup of goats milk
- Preheat oven 200 degrees celcius
- Combine egg, tanerine juice, yogurt, milk, vegtable oil, sugar and mix.
- Add baking powder and flour and chocolate chips to a LARGE bowl (I had to use a cassarole bowl) then add the liquid ingrediants and mix till ingredinats have combined.
- spoon into fairy cake cups (I use silicone re-usable ones) until three quaters full and then place on tray and cook for 20 minutes
- please note I use a fan assisted oven so if you don't you may need to cook them for longer
Monday 9 November 2009
Thursday 5 November 2009
wonton soup
30 wonton wraps
1 egg white - lightly beaten
2 tbsp finely chopped spring onion
FILLING
175g pork/beef mince
225g peeled & chopped prawns (pre cooked)
1/2 tsp ginger
1 tbsp soy sauce
1 tbsp rice wine
2 tsp chopped spring onion
pinch of sugar
pinch of white pepper
dash of sesame oil
SOUP
2 lites of chicken stock
2 tsp salt
1/2 tsp of white pepper
-Mix filling ingrediants together and stir well until texture is thick, leave to rest for 20 minutes.
-place a tsp of filling in each wrap. Brush the edge of wrap with a small amount of egg white.
-bring opposite edges together making a flower shape.
- Bring stock to the boil in large saucepan, add salt, prawns and pepper.
- boil wontons in stock for 5 minutes, skin should begin to wrinkle around filling when cooked.
- to serve dish out wontons add soup and sprinkle spring onions ontop.
1 egg white - lightly beaten
2 tbsp finely chopped spring onion
FILLING
175g pork/beef mince
225g peeled & chopped prawns (pre cooked)
1/2 tsp ginger
1 tbsp soy sauce
1 tbsp rice wine
2 tsp chopped spring onion
pinch of sugar
pinch of white pepper
dash of sesame oil
SOUP
2 lites of chicken stock
2 tsp salt
1/2 tsp of white pepper
-Mix filling ingrediants together and stir well until texture is thick, leave to rest for 20 minutes.
-place a tsp of filling in each wrap. Brush the edge of wrap with a small amount of egg white.
-bring opposite edges together making a flower shape.
- Bring stock to the boil in large saucepan, add salt, prawns and pepper.
- boil wontons in stock for 5 minutes, skin should begin to wrinkle around filling when cooked.
- to serve dish out wontons add soup and sprinkle spring onions ontop.
Wonton wrappers
1 egg
3/4 tsp salt
2 cups of flour
1/2 cup of water
extra flour
extra salt
- Lightly beat egg whilst adding salt
- then add 1/4 cup of water
- sift flour into large bowel and make a well in the middle. (make a hole in the centre of the flour)
- pour egg misture in the centreand mix well until you make dough.
- if the dough is too dry add water.
- if the dough is too sticky add flour
- knead on floured surface for 5 minutes until dough is smooth
- then place back in bowel and cover with tea towel for 30 minutes
- Flour surface (this prevents the dough sticking to the surface) and roll out dough.
- ensure its rolled thin and cut into 1/2inchx1/2inch squares.
- can be stored in freezer bag in fridge or freezer.
3/4 tsp salt
2 cups of flour
1/2 cup of water
extra flour
extra salt
- Lightly beat egg whilst adding salt
- then add 1/4 cup of water
- sift flour into large bowel and make a well in the middle. (make a hole in the centre of the flour)
- pour egg misture in the centreand mix well until you make dough.
- if the dough is too dry add water.
- if the dough is too sticky add flour
- knead on floured surface for 5 minutes until dough is smooth
- then place back in bowel and cover with tea towel for 30 minutes
- Flour surface (this prevents the dough sticking to the surface) and roll out dough.
- ensure its rolled thin and cut into 1/2inchx1/2inch squares.
- can be stored in freezer bag in fridge or freezer.
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