Easy Chicken Stir-fry

This dish you do NOT have to add any extra salt. The soy sauce provides you with that. This recipe didn't have many vegetables in it, so I added some extra ones that I had left in the fridge.

- 1 tablespoon cornflour                                

- 2 teaspoons grated ginger  
- 2 cloves garlic, crushed
- red chilli chopped small (amount to your liking)
- 1 teaspoon sesame oil
- 3 tablespoons soy sauce
- 500g chicken breast, diced
- 1 tablespoon peanut oil
- 1 onion, sliced
- 115g baby corn
- 425g bok choy, sliced
- 2 tablespoons oyster sauce
- 3 tablespoons chicken stock

1. Combine 1/2 the cornflour with the ginger, garlic, chilli, sesame oil, and 2 tablespoons soy sauce in a large bowl. Add the diced chicken, coat well and leave to marinate for 10 minutes.

2. Heat the peanut oil over high heat in a frypan. Stir-fry the onion until soft and golden. Add the chicken until   cooked. Add the corn and bok choy and cook until wilted.

3. Mix the remaining  soy sauce and cornflour with the oyster sauce and chicken stock in a small bowl. Add to the stir-fry for 1-2 minutes or until the sauce has thickened. Serve on rice or noodles.

Vegetarian Noodles

I found there was a lot to do with this recipe, but in the end it's worth it.

- 15g mushrooms

- 400g flat egg noodles                        
- 3 tablespoons peanut oil
- 1 carrot, sliced
- 150g baby corn, cut in chunks
- 150g green beans, sliced
- 1/2 small red capsicum, diced
- 90g bean sprouts
- 40g chinese cabbage shredded
- 2cm piece ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil


1. Prepare the noodles according to the packet directions.

2. Heat the oil in a frypan over high heat. Stir fry carrot and corn, then add the beans and capsicum.

3. Add bean sprouts, cabbage, and mushrooms and stir fry until wilted. Add the ginger and the remaining vegetables. Add the drained noodles.

4. Stir in the soy sauce, vinegar, and oyster sauce. Stir for 1 minute. Upon serving, drizzle with sesame oil. 

Pasta Pronto

If you want a quick and tasty, satisfying meal, this is the way to go.

- 2 tablespoons olive oil                                
- 4 cloves garlic, crushed
- red chilli chopped small (amount to your liking)
- 10 oz canned diced tomatoes
- 1 teaspoon sugar
- 4 tablespoons dry white wine
- 3 tablespoons chopped fresh basil
- 400g vermicelli

1. Heat the oil in a large frypan and cook the garlic and chilli for 1 minute. Add the tomato, sugar, wine, herbs and 1 3/4 cups water. Bring to the boil.

2. Reduce the heat to medium and add the pasta. Cook for 10 minutes or until cooked, stirring often to prevent sticking. Season with salt and pepper.

Tagliatelle with Veal, Wine, and Cream

I always find it hard to cook beef without it going tough. I got so happy when my veal stayed nice and tender.

- 500g veal scaloppine, cut into thin strips
- plain flour, seasoned with salt and pepper
- 60g butter                                                
- 1 onion, sliced
- 1/2 cup dry white wine
- 3 tablespoons beef stock
- 2/3 cup pouring cream
- 600g tagliatelle

1. Coat veal strips with the seasoned flour. Melt the butter in a frypan and add the veal strips. Fry until browned. Remove and set aside. Put the tagliatelle in a large pot and cook in salted water.

2. Add the sliced onion to the pan until soft and golden. Pour in the wine and cook rapidly to reduce the liquid. Add the stock and cream and season to taste. Reduce the sauce again,and add the veal towards the end.

3. Once the pasta is cooked, Drain well and add to the veal mixture. 

My Finished Gingerbread House

Okay, so my decorating might not be the best, but I'm pleased that it stayed upright.  

Stained Glass Cookies

I remember the first time I made these kind of cookies, the recipe I used asked for almond essence. I am not a lover of this essence. I didn't know what to expect when I tasted it because it was when I first started cooking. I was disappointed with the result I got with those cookies, but still decided to hand them around the family at Christmas time. They didn't last long. They were quite a hit, but I found this recipe today and it didn't ask for the essence, so I gave them a go. I will definitely make these again. Oh, and the recipe asks for boiled lollies... I couldn't find any of the normal ones, so I used lollypops instead. They are also easier to crush up.

- 300g boiled lollies        
- 200g butter
- 1/3 cup caster sugar
- 1/3 cup golden syrup
- 2 cups plain flour
- 1 teaspoon vanilla bean paste

1. Separate your lollies into their colour, and crush them as small as you can.

2. Beat the butter, sugar, vanilla, and golden syrup together until creamy.

3. Add the flour, stirring with a knife in a cutting motion. Knead your dough.

4. Divide the dough into 2 lots, wrap in glad wrap and refrigerate for 30 minutes.

5. Preheat your oven to 180 degrees celcius. Roll  the dough out to 4mm thick and cut desired shapes, discarding the centres. Put your shapes on a baking tray lined with baking paper.

5. Fill centres with the broken up lolly and bake for 10-12 minutes.

Gingerbread

I found a recipe for gingerbread as Christmas is fast approaching. Since I can remember I've always eaten gingerbread this time of year. About 6 years ago, I attempted to make a gingerbread house at school. I must say that was a huge fail. The day was hot, so my icing didn't really set, and my house collapsed. As well as little men, birds, and stars, I made the pieces I need to attempt another house. If my house is a success this time, I will post a picture of it. Fingers crossed it works this time.

This recipe has just a nice taste of ginger, it's not too strong.

- 200g butter                        
- 1 cup brown sugar
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 cup plain flour
- 3 1/2 cups self  raising flour
- 2 eggs, lightly beaten
- 1/2 cup golden syrup

1. In a large bowl, beat the butter and sugar together until creamy.

2. Beat in the flours, cinnamon, and ginger.

3. In a jug, mix the eggs and golden syrup. While your electric mixer is still running, slowly pour this mixture into the butter mixture.

4. Knead your dough and divide it into 4 pieces. Glad wrap each piece and refrigerate for 1 hour.

5. Preheat your oven to 180 degrees celcius. Roll dough out to be 5 mm thick and cut desired shapes. Bake for 15-20 minutes.