Chicken Salpicao Noodle Stir-Fry

Ingredients

  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Maggi Original Seasoning
  • 600g chicken thigh fillets, cut into 2-3cm pieces
  • 200g dried rice stick noodles
  • 2 tablespoons olive oil
  • 1 garlic bulb, cloves peeled, very thinly sliced
  • 2 teaspoons butter
  • 1 tablespoon brown sugar
  • 2 green shallots, trimmed, finely sliced
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Marshmallow Flower Cookies

Ingredients

  • 1 tube refrigerated cookie dough
  • Assorted sanding sugar
  • 1 bag marshmallows
  • 1 can vanilla frosting
  • Green food coloring
  • Pastel M&M’s

Directions

  1. Preheat oven to 350° and line two large baking sheets with parchment paper. Slice cookie dough into 1/4” rounds. Spread cookies about 1” apart on baking sheet and bake according to package instructions. Let cool completely.
  2. Pour each color sanding sugar into a separate shallow bowl. Using scissors, cut marshmallows in half diagonally and divide halved marshmallows between bags. Dip the cut marshmallow ends in sugar.
  3. Dye the frosting green with a couple drops of food coloring. Place a small amount of frosting on the center of each cookie and place an M&M in the center. Arrange marshmallows around the M&M to look like flower petals.

Baked Honey Mustard Chicken

Ingredients

  • 6 skinless, boneless chicken breast halvessalt and pepper to taste
  • 1/2 cup honey
  • 1/2 cup prepared mustard
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • 1/2 teaspoon dried parsley

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9×13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
  3. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Lemony Yogurt Cake

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 2 cups sugar
  • 1 cup plain whole-milk yogurt
  • 3 large eggs, lightly beaten
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon pure vanilla extract Confectioners’ sugar, for dusting

Directions

  1. Preheat the oven to 350°. Butter and flour a 9-inch-square cake pan. In a bowl, whisk the flour with the baking soda and salt. In a bowl, beat the butter with the sugar until smooth. Beat in the yogurt, followed by the eggs, lemon zest, lemon juice and vanilla. Gradually beat in the dry ingredients until blended.
  2. Scrape the batter into the prepared pan and bake for about 45 minutes, or until golden brown and a cake tester inserted in the center of the cake comes out clean. Transfer the cake to a rack to cool for 10 minutes, then invert the cake onto the rack and let cool completely. Dust with confectioners’ sugar before serving.

Quick Rise Buns

Ingredients

  • 2 ½ C warm water
  • 6 Tbsp sugar
  • 3 Tbsp yeast
  • 2 Tbsp oil
  • 6 C flour (can use white or wholemeal)
  • 2 tsp salt
  • 1 tsp baking powder

Directions

  1. Stir water, yeast, sugar and oil together. Leave for 5 minutes until it becomes frothy on top. Add flour, salt and baking powder. Mix well. Knead. Roll out if making a pizza base or shape for use as buns / bread / loaf. Paint with oil or milk (if you can be bothered). Bake at 200 degrees Celcius for 10-15 minutes.

Pineapple Lemonade

Ingredients

  • 1/2 cup sugar
  • 1 cup lemon juice
  • 1 cup pineapple juice
  • 2 tablespoons lime juice

Directions

  1. To make the simple syrup, combine sugar and 1 cup water in a medium saucepan over medium heat, stirring until the sugar has dissolved; let cool.
  2. In a large pitcher, whisk together simple syrup, lemon juice, pineapple juice, lime juice and 5 cups water. Place in the refrigerator until chilled.
    Serve over ice.

Chocolate Chip Pumpkin Bread

Ingredients

  • 3 cups white sugar
  • 1 (15 ounce) can pumpkin puree
  • 1 cup vegetable oil
  • 2/3 cup water
  • 4 eggs
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground nutmeg
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 cup miniature semisweet chocolate chips
  • 1/2 cup chopped walnuts (optional)