Wednesday, December 17, 2008
I am incredibly grateful that Ginger Rose is such an enthusiastic reader, because The Little Prince has been a little slow to become enthused by books. He's only just starting to take an interest - and gets the most pleasure out of books when he's sharing them with his big sister.
online stir fry recipe, and decided to serve it up alongside the BBQ chops. The quantity of cabbage only just fitted into our electric frypan, which I elected to use instead of the electric wok because of the greater space available.
1 large Chinese cabbage (or use 2-3 cups Asian greens per person including bok choy, tatsoi, Chinese cabbage, Chinese broccoli)
2 tablespoons fresh ginger
1 tablespoon fresh garlic
1 tablespoon vegetable oil
1/2 cup chicken stock
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon potato starch (or cornflour)
2 tablespoons water
sweet chilli sauce, to taste
Wash the cabbage thoroughly, then chop into about 5cm pieces. Finely grate the ginger and garlic.
Put the oil into a hot wok. Add the cabbage; toss for a few seconds until heated. Put a lid on the wok and steam for 1 minute.
Remove the cabbage and set aside.
Add the ginger and garlic to the same pan. Cook on medium heat until fragrant (2 minutes). Add the chicken stock, oyster sauce, soy sauce and sugar.
In another bowl mix the potato starch with cold water, then add to the pan. Add sweet chilli sauce to taste.
Fold in the cooked cabbage, then remove from the heat.
Serve with a sprinkle of sesame seeds over the top.
Tuesday, December 09, 2008
This is my favourite dish from the garden so far this year. I boiled some silverbeet and broccoli, then drained them. Added olive oil to the pot and gently browned up some garlic and spring onion. Then I tossed the silverbeet and broccoli back in, stirred it around and tipped it all into a serving dish.
Saturday, December 06, 2008
I had to dig through my cupboard to find the book containing this recipe, so thought I'd post it here for easy reference. It's such a quick and easy cake to whip up, and we always have the ingredients handy.
Preheat oven to 170C (for my fan forced oven, this works well) and grease and line a cake tin.
Toss into the blender:
250ml vegetable oil
and blend. Add:
225g yoghurt and mix again. Add:
225g self-raising flour
2 tsp vanilla
and blend again, using a spatula to mix in the flour if necessary.
Spoon into the cake tin and bake for 50 - 55 minutes. Cool then sprinkle with icing sugar to serve.
Serves 2 adults and 5 children for afternoon tea with one slice left over :).