Bread
Butter
Cinnamon powder
granulated sugar
- OK to start with toast your bread.
- spread the butter ontop and wait for it to melt
- sprinkle as much sugar as you like
- sprinkle cinnamon on (not too much though otherwise its over powering)
- enjoy!!
Thursday 16 December 2010
Thursday 23 September 2010
Turkey soup
1 shredded chilli
1 small red onion peeled and thinly sliced
2 tbsp of rice wine vinegar
500ml of vegtable or chicken stock
2 tbsp soy sauce
4 spring oinions sliced
4 large sliced cooked turkey chopped or shredded
100g noodles
- put chilli, onion and stock in pan and simmer for 3 minutes
- add vinegar and soy sauce
- add spring onions and cook for 1 minute
- cook noodles and put in bowel with turkey then add soup
1 small red onion peeled and thinly sliced
2 tbsp of rice wine vinegar
500ml of vegtable or chicken stock
2 tbsp soy sauce
4 spring oinions sliced
4 large sliced cooked turkey chopped or shredded
100g noodles
- put chilli, onion and stock in pan and simmer for 3 minutes
- add vinegar and soy sauce
- add spring onions and cook for 1 minute
- cook noodles and put in bowel with turkey then add soup
japanese dumplings
pastry
100g flour
85ml of water
Filling
150g minced pork
2 spring onions
2 cloves of garlic
30g ginger chopped
3 tbsp of rice wine vinegar
2 tbsp sesame oil
4 tbsp of soy sauce
salt & pepper
Sauce
1/2 a very small cup of soy sauce
5 tbsp of rice wine vinnegar
1 tbsp sesame oil
1 tsp chilli powder
- mix pastry ingrediants and make a paste cover with damp cloth and leave to stand for 15 minutes.
- Roll it out thin and cut discs outapprox 10cm
- Finally chop garlic and ginger leave in container with minced pork. Pour in rice wine, sesame oil and soy sauce and season. Leave to stand for an hour.
- Place a tbsp of filling in the middle of the disc fold in half and seal it using a few drops of water around the edge.
- when you've made all your parcels boil water in a pan, add parcels cover with lid and leave for 3 minutes then fry them in a small amount of oil until golden brown.
100g flour
85ml of water
Filling
150g minced pork
2 spring onions
2 cloves of garlic
30g ginger chopped
3 tbsp of rice wine vinegar
2 tbsp sesame oil
4 tbsp of soy sauce
salt & pepper
Sauce
1/2 a very small cup of soy sauce
5 tbsp of rice wine vinnegar
1 tbsp sesame oil
1 tsp chilli powder
- mix pastry ingrediants and make a paste cover with damp cloth and leave to stand for 15 minutes.
- Roll it out thin and cut discs outapprox 10cm
- Finally chop garlic and ginger leave in container with minced pork. Pour in rice wine, sesame oil and soy sauce and season. Leave to stand for an hour.
- Place a tbsp of filling in the middle of the disc fold in half and seal it using a few drops of water around the edge.
- when you've made all your parcels boil water in a pan, add parcels cover with lid and leave for 3 minutes then fry them in a small amount of oil until golden brown.
Tagliatelle carbonara
400g egg tagliatelle
300g prosciutto (for those on a tight budget bacon works well with this meal)
100g butter
200ml white wine
6 egg yolks
50g parmesan
oil
- cook bacon or 2/3 prosciutto and fry for a bit in a big pan.
- Add 1/2 butter, all the wine.
- in a bowel mix egg yolk with cheese season.
- cook tagliatelle in boiling water once cooked drain and save 1 tbsp of the water.
- add pasta to the bacon/prosciutto stir in egg mixture letting the heat from the pasta cook the egg.
- if the sauce seems too thick add the water you saved later and serve
300g prosciutto (for those on a tight budget bacon works well with this meal)
100g butter
200ml white wine
6 egg yolks
50g parmesan
oil
- cook bacon or 2/3 prosciutto and fry for a bit in a big pan.
- Add 1/2 butter, all the wine.
- in a bowel mix egg yolk with cheese season.
- cook tagliatelle in boiling water once cooked drain and save 1 tbsp of the water.
- add pasta to the bacon/prosciutto stir in egg mixture letting the heat from the pasta cook the egg.
- if the sauce seems too thick add the water you saved later and serve
Raspberry soup & vanilla cream
100ml water
25g caster sugar
4 tbsp icing sugar
1 lemon juice
500g raspberries
200ml double cream
1 lemon grass stick
thumb size of root ginger
vanilla pod or 4 tsp of vanilla essance
- bring water and sugar to the boil in a pan.
- roughly chop ginger (remove skin) remove outter layer from lemongrass and chop and add it, add vanilla pod/ 2 tsp of essance if you use a pod then remove the seeds and keep them for later, Remove pan from the heat.
- Whip the double cream with icing sugar and vanilla seeds or 2 tsp of essance.
- Crush 350g of raspberries with 2 tbsp of icing sugar and lemon juice.
- using the cool liquid stir it through and after 10 minutes and sieve it onto a bowel then put in the fridge to chill.
- divide 200g of raspberries in 4 large glasses add soup then some cream
25g caster sugar
4 tbsp icing sugar
1 lemon juice
500g raspberries
200ml double cream
1 lemon grass stick
thumb size of root ginger
vanilla pod or 4 tsp of vanilla essance
- bring water and sugar to the boil in a pan.
- roughly chop ginger (remove skin) remove outter layer from lemongrass and chop and add it, add vanilla pod/ 2 tsp of essance if you use a pod then remove the seeds and keep them for later, Remove pan from the heat.
- Whip the double cream with icing sugar and vanilla seeds or 2 tsp of essance.
- Crush 350g of raspberries with 2 tbsp of icing sugar and lemon juice.
- using the cool liquid stir it through and after 10 minutes and sieve it onto a bowel then put in the fridge to chill.
- divide 200g of raspberries in 4 large glasses add soup then some cream
oriental fish soup
200g prawns
2.5cm ginger root sliced
1 lemongrass sliced
1 zest and juice of a lime
2 large red chilli chopped
4 spring onions sliced
1 tbsp fish sauce
2 tbsp soy sauce
2 tsp sugar
75g mangetout
350g of fish of your choice (white is recomended)
375g rice noodles
some chopped mint
- put prawns, ginger, lemongrass, lime, 1/2 chillies, 1/2 spring onions, fish sauce, soy sauce and 1 1/2 litres of water. Simmer for 20 minutes once it begins to boil with the lid on.
- strain the contents and put to one side and bring back the liquid to a simmeradding the mangetout and fish and simmer for 2 minutes.
- Add the strained contents back in except for the ginger and lemongrass. Add the noodles and heat through until the noodles are ready then serve add mint if you like.
2.5cm ginger root sliced
1 lemongrass sliced
1 zest and juice of a lime
2 large red chilli chopped
4 spring onions sliced
1 tbsp fish sauce
2 tbsp soy sauce
2 tsp sugar
75g mangetout
350g of fish of your choice (white is recomended)
375g rice noodles
some chopped mint
- put prawns, ginger, lemongrass, lime, 1/2 chillies, 1/2 spring onions, fish sauce, soy sauce and 1 1/2 litres of water. Simmer for 20 minutes once it begins to boil with the lid on.
- strain the contents and put to one side and bring back the liquid to a simmeradding the mangetout and fish and simmer for 2 minutes.
- Add the strained contents back in except for the ginger and lemongrass. Add the noodles and heat through until the noodles are ready then serve add mint if you like.
Pork Chow mein
for the sauce
1 tbsp dark soy sauce
1 tbsp corn flour
1 tbsp light soy sauce
1 tsp five spice powder (or chilli powder)
1 tbsp sesame oil (this is expensive however it will last a long time you don't need much)
The rest
250g egg noodles
6 pork chops
4 spring onions
100g mangetout
1 red chilli
(you can add any vegtables you want its up to you!)
- cut the pork into bite size chunks and stir fry for 5 minutes (Personally I do not cook meat with any oil this is prefrance however if you want to use oil feel free to do so.)
- Push the pork to one side and add the vegtables and stir fry for 4 minutes.
- take off the heat and mix together the sauce ingrediants make sure they are well mixed.
- Cut up the chilli (up to you to add the seeds) and add to the meat and veg put back on the heat if the meat hasn't cooked.
- Add the sauce and mix whilst cooking the noodles.
1 tbsp dark soy sauce
1 tbsp corn flour
1 tbsp light soy sauce
1 tsp five spice powder (or chilli powder)
1 tbsp sesame oil (this is expensive however it will last a long time you don't need much)
The rest
250g egg noodles
6 pork chops
4 spring onions
100g mangetout
1 red chilli
(you can add any vegtables you want its up to you!)
- cut the pork into bite size chunks and stir fry for 5 minutes (Personally I do not cook meat with any oil this is prefrance however if you want to use oil feel free to do so.)
- Push the pork to one side and add the vegtables and stir fry for 4 minutes.
- take off the heat and mix together the sauce ingrediants make sure they are well mixed.
- Cut up the chilli (up to you to add the seeds) and add to the meat and veg put back on the heat if the meat hasn't cooked.
- Add the sauce and mix whilst cooking the noodles.
Wednesday 22 September 2010
chocolate chilli muffins (nicer than it sounds lol)
1 egg
1 cup of self raising flour
5 tbsp sugar
5 tbsp of vegatable oil
1/4 bag of milk chocolate chips
1 tbsp of red chilli powder
1 tbsp of cinnamon
1/2 cup of coco powder
1/2 cup of milk
- preheat oven to 200 degrees celcius.
- combine milk, egg, sugar and vegatable oil and mix together until they combine.
- using a large bowel add flour, cinnamon, chilli powder, coco powder and chocolate chips and mix together.
- Then add the liquid mixture to the large bowel and mix. (it shouldn't be really thick if it is then add more milk, if its like water then add more flour)
- you can use fairy cake holders or muffin holders (please note I haven't cooked them with muffin holders so I am not aware if it takes longer to cook)
- cook for 20 minutes and they should be cooked.
- a recommended topping for this is caramel.
1 cup of self raising flour
5 tbsp sugar
5 tbsp of vegatable oil
1/4 bag of milk chocolate chips
1 tbsp of red chilli powder
1 tbsp of cinnamon
1/2 cup of coco powder
1/2 cup of milk
- preheat oven to 200 degrees celcius.
- combine milk, egg, sugar and vegatable oil and mix together until they combine.
- using a large bowel add flour, cinnamon, chilli powder, coco powder and chocolate chips and mix together.
- Then add the liquid mixture to the large bowel and mix. (it shouldn't be really thick if it is then add more milk, if its like water then add more flour)
- you can use fairy cake holders or muffin holders (please note I haven't cooked them with muffin holders so I am not aware if it takes longer to cook)
- cook for 20 minutes and they should be cooked.
- a recommended topping for this is caramel.
Saturday 27 February 2010
Cawl (welsh stew)
3 tbsp oil
2 potatoes
1 large Leek
1 large carrot
1 small swede
1 small brocolli
3 pork chops
4 sausages
1 turkey breast
2 litres of vegtable stock
- heat oil in pan Dice vegtables into 2cm bits. Then add them to the pan and brown off the vegtables. Then place in a separate container.
- cut meat into chunks and brown the meat in the pan that cooked the vegtables. Once the meat is browned off add the stock and reduce the stock with the pan covered with the lid for 45 minutes.
- Add the vegatables; make sure theres enough stock in there to cook your vegatbles (add more if needed). Put the lid back on and leave to simmer until the vegtables are cooked through.
- To thicken it add cornflour water mixture as you like.
2 potatoes
1 large Leek
1 large carrot
1 small swede
1 small brocolli
3 pork chops
4 sausages
1 turkey breast
2 litres of vegtable stock
- heat oil in pan Dice vegtables into 2cm bits. Then add them to the pan and brown off the vegtables. Then place in a separate container.
- cut meat into chunks and brown the meat in the pan that cooked the vegtables. Once the meat is browned off add the stock and reduce the stock with the pan covered with the lid for 45 minutes.
- Add the vegatables; make sure theres enough stock in there to cook your vegatbles (add more if needed). Put the lid back on and leave to simmer until the vegtables are cooked through.
- To thicken it add cornflour water mixture as you like.
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