Cup cakes for dessert. Yum! Grandmothers birthday party.
Go check out the video i just uploaded.
Its just a concept that i have for a future video, and i really have grown to like the idea! :) Excuse my white guy dancing! ;)
I am a firm believer that with a few key ingredients you can get some Asian flavours happening. Those key ingredients are Chinese Five Spice, Sesame Oil, Garlic and Ginger. I just made this recipe up as I went along and it turned out FANTASTIC!
Put more vegetables, different vegetables. More meat less meat its up to you this is just what happened to have in the fridge. Enjoy.
3 Chicken Breasts cup up
4-5 cups of Chicken Stock
1/4 tsp Chili flakes
1/2 tsp Onion Flakes
1/4 tsp Chinese Five Spice
1/2 tsp Grated Ginger
2 Cloves Garlic thinly sliced
1/4 tsp Coriander powder
1/2 tsp Sesame Oil
Udon Noodles 600 Grams
Spring Onions chopped
Put stock in wok or large saucepan to boil. Chop up Chicken (I prefer large chunks). Then chop up vegetables. I keep the carrot and asparagus separated as they take a little longer to cook.
Once stock begins to boil add Chicken, Chili, Onion Flakes, Chinese Five Spice, Ginger, Garlic, Coriander Sesame Oil. Then reduce down to a simmer for 30 minutes.
Bring back to boil again and add Carrots and Asparagus (they take a little longer to heat through) boil for 5 minutes. Add Broccoli, Spring Onions and Udon Noodles (the Noodles come in a airtight package they are soft and already cooked they just need to be heated and separated.
Serve in a bowl with a ladle of the stock. A little taste of Asia.
Why is sushi so expensive? It is mainly raw fish and rice. I don’t have the best knife skills in the kitchen so if I can do it I am sure anyone can! Here is my home made sushi.
Sometimes eating fish can be expensive. Well here is a cheap alternative to get some fish in your diet and hey even the kids will love it and they will eat their vegetables as well. After all it has pasta and cheese in it :)
425 gram tin Tuna chunks
500 gram box of spiral pasta
1 can of corn
1 cup of peas
3 cups of milk
1 1/2 cups of grated cheese
1/4 cup parmesan cheese
2 Tbsp corn flour
2 Tbsp butter
Salt, pepper, chives, thyme, to taste
dash of lemon juice
Put pasta on to cook rinse and drain when ready.
While pasta is cooking put butter in sauce pan and melt on medium heat. Mix corn flour into butter until you have a smooth paste. Pour in milk then using a whisk stir until well mixed with the milk. Add cheese’s, salt, pepper, chives, thyme, to taste. Take off stove when desired consistency is reach (you can always add some more milk if it is too thick).
Pour cooked pasta into baking dish, then tuna, corn, peas. Cover with the sauce and slowly mix ingredients trying not to break up the tuna too much. Put dish into over for 15 minutes on 180c.
Serve with come crusty bread.
Well I decided to post the recipe for my mums pavlova. It’s absolutely wonderful!
4 large egg whites room temperature
1 cup of Castor sugar
1 tsp of white vinegar
1/2 Tbsp of cornstarch
1/2 tsp of pure vanilla extract
1 1/2 cups of whipping cream
strawberries, raspberries, passionfruit, blueberries
1 Tbsp fresh lemon juice
Preheat the oven to 140c place rack in middle of oven. Line a baking tray with foil.
Beat the egg whites in a metal bowl with electric mixer on medium speed. Beat until the whites form soft peaks.
Gently sprinkle in the sugar into the egg whites, a little at a time while still using the mixer. Egg whites should now be glossy stiff peaks.
Sprinkle the cornstarch and vinegar on the mixture and fold in gently with a spatula. Add the vanilla and gently fold in the mixture again.Gently spread the meringue mixture in a circle on the foil about 7” in diameter.
Bake the meringue for about 1 hour and 15 minutes or until it goes a very pale, pink color.Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.
Just before serving, take the meringue out of the oven and remove it gently from the foil and place on a plate. If the middle is slightly higher that the edges crack down gently with the back of a spoon.
Whip the cream with the vanilla extract until it stiff.
Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top.
I love the outback. So many stories to be told.