Monday, 10 May 2010
Giant Jaffa Cake
The giant jaffa cake is made of no-added fat sponge (eggs, sugar, flour), spread with marmalade and topped with chocolate. It looks more like a digestive biscuit.
Lamb Chops and Pepper
5 lamb chops
1 onion, chopped
2 cloves garlic, minced
1cm ginger, minced
2 peppers, chopped
2 tbsp vegetable oil
2 tbsp yellow bean paste
2 tbsp soya sauce
1 tsp cornflour mixed with water
Heat the oil in a frying pan, add the lamb chops and brown on both sides, push to the edge of the pan. Add the onions, garlic and ginger, cook until softened, add the peppers and continue to cook. Add the yellow bean paste and soya sauce, continue to cook for a few minutes more. Add the cornflour and water mixture and cook until thickened and the chops are cooked through.
1 onion, chopped
2 cloves garlic, minced
1cm ginger, minced
2 peppers, chopped
2 tbsp vegetable oil
2 tbsp yellow bean paste
2 tbsp soya sauce
1 tsp cornflour mixed with water
Heat the oil in a frying pan, add the lamb chops and brown on both sides, push to the edge of the pan. Add the onions, garlic and ginger, cook until softened, add the peppers and continue to cook. Add the yellow bean paste and soya sauce, continue to cook for a few minutes more. Add the cornflour and water mixture and cook until thickened and the chops are cooked through.
Spicy Roast Lamb
1/2 rolled lamb shoulder
1 onion, chopped
2 cloves garlic, minced
1 chilli, deseeded and minced
1 can chopped tomatoes
250ml white wine
1 tsp thyme
2 bay leaves
2 tbsp vegetable oil
Salt and pepper
Put the lamb in a heatproof dish and bake for 20 minutes at 220 degree centigrade. Meanwhile, heat the oil in a frying pan and cook the onions and garlic until softened, add the chilli and continue to cook. Add the thyme, bay leaf and wine. Bring to the boil and add the tomatoes. Season with salt and pepper. Pour over the lamb and tightly cover with foil. Bake for 2 hours at 160 degrees centigrade.
1 onion, chopped
2 cloves garlic, minced
1 chilli, deseeded and minced
1 can chopped tomatoes
250ml white wine
1 tsp thyme
2 bay leaves
2 tbsp vegetable oil
Salt and pepper
Put the lamb in a heatproof dish and bake for 20 minutes at 220 degree centigrade. Meanwhile, heat the oil in a frying pan and cook the onions and garlic until softened, add the chilli and continue to cook. Add the thyme, bay leaf and wine. Bring to the boil and add the tomatoes. Season with salt and pepper. Pour over the lamb and tightly cover with foil. Bake for 2 hours at 160 degrees centigrade.
Friday, 7 May 2010
Peking 'Ja Jiang' Noodles
1 onion, chopped
2 cloves garlic, minced
4 slices ginger, minced
400g beef mince
2 tbsp vegetable oil
2 tbsp yellow bean sauce
2 tbsp soya sauce
1 tsp cornflour
Heat the oil in a frying pan, add the onion, garlic and ginger, fry until softened. Add the beef mince and continue cooking until brown, stirring to break up lumps. Add the yellow bean and soya sauce, mix well. Mix the cornflour with some water and add to the pan, cook until thickened. Serve over boiled wheat noodles.
2 cloves garlic, minced
4 slices ginger, minced
400g beef mince
2 tbsp vegetable oil
2 tbsp yellow bean sauce
2 tbsp soya sauce
1 tsp cornflour
Heat the oil in a frying pan, add the onion, garlic and ginger, fry until softened. Add the beef mince and continue cooking until brown, stirring to break up lumps. Add the yellow bean and soya sauce, mix well. Mix the cornflour with some water and add to the pan, cook until thickened. Serve over boiled wheat noodles.
Carrot Cake
I made carrot cake by following the pumpkin cake recipe but substituting carrots for pumpkin and omitting the orange juice and zest.
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