Teriyaki Sauce

Get This -

 1/2 cup soy sauce
 1/4 cup mirin*
 1/4 cup caster sugar
 1 tablespoon honey
 1 tablespoon sesame oil
 2 teaspoons finely grated ginger
 1 garlic clove, thinly sliced



Do This - 

Place soy sauce, mirin, sugar, honey, sesame oil, ginger and garlic in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer for 5 to 10 minutes. Remove from heat. Cool to room temperature.


*Mirin is a Japanese sweet rice wine that adds a mild acidity. If you don’t have it in your cupboard you can use dry sherry, sweet marsala wine, dry white wine, or rice vinegar and mix in about 1/2 teaspoon sugar per tablespoon. 

Rice Bubble Slice

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4 cups Kellogg's Rice Bubbles
1/2 cup of butter
1/2 cup sugar
1 tbs honey


Do This -

• Melt butter, sugar & honey in saucepan. Bring to boil, stirring over medium heat, for 6 minutes or until it turns a golden brown.
• Mix in rice bubbles & press into slice tin. Cut through while still warm (otherwise you'll never cut it) & put in fridge to set.

Note - add sprinkles to the rice bubbles to make rainbow slice.

Caramel Popcorn

Last week we went to a country show and my boy tried caramel popcorn for the first time. He LOVED it. When I told him I thought I could make it his eyes lit up like the fireworks we watched that night! So tonight, I found this recipe on Taste.com.au and made some. It is soooo good! We've packed some to take to the movies tomorrow.

Makes 14 cups

Get This -

1/4 cup vegetable oil

1/2 cup popping corn

Caramel

125g butter, chopped

3/4 cup white sugar

2 tablespoons honey

Do This -

1. Line a tray with baking paper. Heat oil in a large saucepan over medium heat. Add 2 pieces of popping corn. If corn slowly turns around in a circle then oil is hot enough.
2. Add remaining popping corn. Cover with a tight-fitting lid. When corn starts popping, shake saucepan gently. Remove from heat when corn stops popping. Transfer to a large bowl, discarding any unpopped corn.
3. Make caramel: Combine butter, sugar and honey in a saucepan over medium heat. Cook, stirring, for 5 to 7 minutes or until sugar has dissolved. Bring mixture to the boil. Boil, uncovered, without stirring, for 5 to 8 minutes or until light golden.
4. Remove from heat. Pour caramel mixture over popcorn and stir until popcorn is coated. Spread over prepared tray. Set aside to cool. Break into pieces. Serve.

Honey Soy & Ginger Chicken Noodle Stir Fry

I love a stir-fry!!


Serves 2

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1 chicken breast, trimmed, cut into strips across the grain
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon oil
2 garlic cloves, peeled, finely chopped
4cm piece ginger, finely grated
1 small onion, cut into thin wedges
1 medium carrot, cut into thin sticks
handful of green beans, trimmed, halved diagonally
(Or whatever stir-fry vegetables you have eg capsicum, snow peas, brocolli, baby corn)
enough noodles for 2 (I prefer rice noodles, but you could use hokkien, udon, stick noodles, or even a packet of 2 minute noodles)

Do This - 

• Combine chicken, soy sauce, honey, garlic and ginger in a bowl.  Let stand for at least 5 minutes to marinate. (An hour in the fridge is better)
• Cook noodles according to the instructions on the pack.
• Drain chicken and reserve marinade.  Heat oil in a large wok or fry pan over a high heat.  Add chicken and stir fry for about 2 minutes, until just cooked.  Remove chicken from wok.
• Add vegetables one at a time and stir-fry until cooked through.
• Add chicken, drained noodles and reserved marinade, combine until heated through.
• Serve with chopped herbs or spring onions.

Honey Joys

I made these for a playgroup afternoon tea.  I'd almost forgotten how good they are!

Get this -

90g butter
1/3 cup sugar (I used raw sugar because it was the only sugar I had in the house)
1 tablespoon honey
4 cups corn flakes

Do this -

Preheat oven to 150C.
Put butter, sugar and honey in a saucepan and heat until sugar is melted and mixture bubbles.
Pour over corn flakes and mix until corn flakes are coated.
Spoon into 24 cupcake or 12 muffin papers.
Bake in oven for 12 minutes until golden.
Take out and let sit to cool.