- Cool Ice Pops
- Spring Rolls - Food in a minute
- 2 tsp sesame oil
- 150g pork mince
- 2 spring onions, chopped
- ½ - 1 Tbsp fresh minced ginger
- 1 clove garlic, crushed
- 2 Tbsp Sinsin Dark Soya sauce
- 1 Tbsp Sinsin Sweet Thai Chilli sauce
- 3 cups finely chopped green cabbage
- 1 small carrot, grated
- 1 Tbsp cornflour
- 1 cup mung bean sprouts
- 8 spring roll wrappers
- Chilli Dipping Sauce
- 1/4 cup Sinsin Sweet Thai Chilli sauce
- juice of ½ lime
- 1/2 Tbsp chopped fresh coriander
Method
1. Heat the sesame oil in a frying pan. Add the pork mince and spring onions. Quickly stir-fry until the pork colours. Add the ginger and garlic and continue cooking for a further 2 minutes.2. Add Sinsin Dark Soya sauce, Sinsin Sweet Thai Chilli sauce, cabbage and carrot. Continue cooking until the vegetables soften.
3. Mix cornflour with 2 tablespoons of cold water and stir into the pork and vegetables with the mung bean sprouts. Remove from heat, season to taste and set aside to cool.
4. Preheat oven to 200°C fan bake or 220°C conventional. Line a baking tray with baking paper.
5. Take 1 spring roll wrapper. Place one eighth of the filling in the corner. Fold in the sides to encase the filling and roll up tightly, sealing the end with a little cold water. Place seam side down on the baking tray. Repeat with the remaining wrappers and filling.
6. Brush liberally with oil and bake for 15-20 minutes or until golden and crispy, turning once during cooking.
Chilli Dipping Sauce:
Mix ingredients together and refrigerate until ready to serve.
chocolate cake
http://insidecuisine.com/2010/09/03/the-ultimate-chocolate-cake-from-the-free-range-cook-annabel-langbein/
Cookies
Satay Sauce
Sweat off an onion for about 10 mins
add squahsed garlic and gratered ginger and cook for another couple of mins
add a squirt of soy sauce, about 2 tbsp palm sugar (or brown sugar) + chilli (chopped, sambal or powdered) to your likeing + about 2/3 c (ish) of cruchy peanut butter ( you could use cooked peanuts in the oven and whiz ) , cook through stiring to combine so it goes all bubbly - about 1 min
add tin coconut milk or cream (or water)
turn down the heat, put the lid on and leave it to cook and combine till its the desired consistency. Stir frequently to stop it catching on the bottom.
EBB Mamagirl
DHAL
1 cup dhal (those orange lentils)
3-4 cups water (depends how thick u want it, but it soaks up really quickly & if you leave it standing a while it will thicken quite a bit)
1/2 tsp tumeric
1 onion
garlic (i put 4-5 cloves crushed)
Boil all the above slowly until dhal looks like mush
I use a pressure cooker, so not sure how long in a regular pot, make sure you keep stirring tho so i doesnt stick to the bottom.
in seperate frying pan, get some oil really hot & throw in 6-8 curry leaves, 1-2 tsp cumin seeds & 1 tsp black mustard seeds. Let that "splutter" then put into dhal & boil slowly until flavour goes through the dhal (you will be able to smell it)
then garnish with fried onions & serve with Papad! yum!! (our kids don't like the onions on top) and DH, DD & myself have yoghurt on the side as well....
This recipe is from the June/July 09 Foodtown mag
Sticky Date Cakes with Butterscotch Sauce
1 & 1/2 cups dates roughly chopped (or do 1 cup dates, 1/2cup dried apricots - really good!)
1 teaspoon baking soda
2/3 cup boiling water
125g butter, softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla essence
1 cup self-raising flour
Butterscotch Sauce:
75g butter
1/2 cup cream
1 cup brown sugar
1 tablespoon golden syrup
1/2 teaspoon vanilla essence
Prehat oven to 180C. Spray a 12-hole muffin pan with oil. (or 6 texas size oink!)
Place dates and baking soda in a bowl and pour over the boiling water. Sitr and set aside for 10mins to cool.
Cream the butter and sugar with an electric beater until the mixture is light and fluffy (having this nice and fluffy is the key to the lightness I reckon). Add the eggs, 1 at a time, and beat well. Stir in the vanilla essence. Sift the flour and gently mix together until combined. Fold in the dates with the liquid.
Spoon the mixture into the prepared pans and bake for 15-20mins, or until a skewer inserted into the centre comes out clean. KLeaver for a few minutes before turning out onto a cooking rack.
To make the sauce, place all ingreds in a saucepan. Bring to the boiil, then simmer for 2-3mins. Remove from the heat and leave to cool. Serve slightly warm with a generous spoonful of butterscotch sauce (and icecream or cream hehe)
