Teriyaki Sauce

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 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. 

Ambrosia Salad

serves 4 - 6

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1 cup green grapes, cut in half
1 300g can mandarin segments, drained
1 425g can fruit cocktail, drained
1 cup flaked coconut
1 cup miniature marshmallows
1 cup whipped cream or cool whip
1 250g carton sour cream


Do This -

1. Mix the mandarin and grapes, fruit cocktail, and coconut in a large bowl.
2. Fold in the whipped cream, sour cream and marshmallows.
3. Chill for at least an hour.
4. Stir again before serving.

Gooey Choc/Caramel Banana Muffins

Makes 12

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1 cup self-raising flour
3/4 cup plain flour
1/4 cup caster sugar
60g butter, melted, cooled
1 cup milk
1 egg, lightly beaten
1 teaspoon vanilla essence
pinch of salt
1 cup mashed banana
3 mini Mars Bars, cut into 4 slices

Do This -

1. Preheat oven to 190°C/170°C fan-forced. Line a 12 hole, 1/3 cup-capacity muffin pan with paper cases.
2. Combine flours, salt and sugar in a large bowl. Make a well in the centre. Add butter, milk, egg and vanilla. Mix until just combined. Fold in banana.
3. Spoon mixture evenly between paper cases. Press one Mars Bar slice into the middle of each muffin. 
4. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.

Easy Lo Mein

Image found here

Serves 4 - 6

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250g chicken breast, thinly sliced (optional)
500g fresh lo mein egg noodles
1 tablespoon oil
1 clove garlic, minced
1 - 2 cups mushrooms, sliced
3 - 4 cups cabbage, shredded
1 red capsicum, sliced thinly
1 carrot, sliced thinly
2 spring onions, finely sliced
2 cups bean sprouts
1 - 2 red chillies, finely sliced (optional)

For the sauce:
2 tablespoons soy sauce, or more, to taste
2 teaspoons brown sugar
1 teaspoon sesame oil
1 teaspoon ground ginger
1/2 teaspoon chilli flakes, or more, to taste


Do This -

• In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and chilli flakes; set aside.
• Cook egg noodles according to package instructions; drain well.
• Heat oil in a wok add oil and stir fry chicken until opaque, remove from pan.
• Add garlic, mushrooms, cabbage, capsicum and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in spring onions and sprouts.
• Return chicken, stir in egg noodles and soy sauce mixture, and gently toss to combine.
• Serve immediately.

Chocolate Crackles (without Copha!)

makes 24


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3 cups Rice Bubbles
250g chocolate buttons
1 tablespoon Nutella
1 - 2 tablespoons coconut (to taste)


Do This -

1. Pour the Rice Bubbles into a large mixing bowl. Add the coconut.
2. Melt the chocolate buttons and Nutella in a saucepan over a low heat until it is smooth and silky.
3. Pour the chocolate mixture over the Rice Bubbles.
4. Mix well and spoon into patty papers.
5. Cool in the fridge for around 10 minutes.

The Best Cheesy Muffins

Makes 12

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2 1/2 cups self-raising flour
1 medium carrot, grated
1 small onion, finely diced and lightly fried to take the rawness away
1 cup grated tasty cheese
30g of your favourite Kenilworth flavoured cheese, crumbled
1 tablespoon fresh parsley, chopped
1 cup milk
125g butter, melted and cooled
2 eggs


Do This -

1. Preheat oven to 200°C or 180°C fan-forced. Line 12 large muffin cups with patty papers.
2. Sift flour into a large bowl and add carrot, onion, parsley and cheeses. Stir to combine and make a well in the centre.
3. Whisk eggs and milk a jug. Add egg mixture and melted butter to the bowl and fold together until just combined, do not overbeat.
4. Spoon mixture into prepared tins. Bake for 20 mins until risen and golden brown. Leave in the tin for 5 mins then lift out onto a wire rack to cool.

Cheesecake Brownies

Makes 16

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Melted butter, to grease
150g butter, chopped
300g good-quality dark cooking chocolate, chopped
3 eggs
215g (1 cup) caster sugar
225g (1 1/2 cups) plain flour
65g (1/4 cup) sour cream
1 x 250g pkt cream cheese, at room temperature


Do This -

1. Preheat oven to 180°C. Brush a square 20cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
2. Combine the butter and chocolate in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat. Set aside for 5 minutes to cool.
3. Whisk 2 of the eggs in a small bowl. Add whisked eggs and 140g (2/3 cup) of the sugar to the chocolate mixture, and stir to combine. Add the flour and sour cream and stir until well combined.
4. Use an electric beater to beat the cream cheese and remaining sugar in a bowl until smooth. Add the remaining egg and beat until just combined.
5. Spoon chocolate and cream cheese mixtures, alternately, over base of pan. Use a skewer to swirl to create a marble effect. Bake in oven for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 1 hour to cool. Cut into squares to serve.

Avocado Salsa

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avocado
red onion
cherry tomatoes
capsicum
canned corn
chilli
fresh coriander
lime juice
red wine vinegar
tabasco sauce
salt & pepper


Do This -

1. Chop and mix ingredients together to taste.

Teriyaki Chicken & Hokkien Noodles

Serves 2

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1 chicken breast cut into strips
1 large clove of garlic, crushed
2 chillies, finely chopped
shallots, finely sliced
Teriyaki Sauce (click to go to the link to make your own)
broccolini
capsicum
pak choy or Asian green
hokkien noodles
lime juice
olive oil

Do This -

• Make the Teriyaki sauce and let cool.
• Add chicken, chillies, garlic, shallots to a bowl and cover with Teriyaki sauce. Refrigerate for a few hours.
• Cover noodles with boiling water and let sit for 1 - 3 minutes. Drain and cover.
• Add olive oil to a hot pan cook the chicken (reserve the liquid) for a few minutes or until it turns opaque.
• Remove chicken and place in a bowl.
• Stir fry vegetables for a few minutes.
• Add the marinating liquid, chicken and noodles. Squeeze in half a lime.
• Combine and simmer until chicken is well cooked.

Optional - add cashews on top.

Cornflake Biscuits

Makes 14

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125g butter, at room temperature
 100g (1/2 cup) caster sugar
 1 egg
 150g (1 cup) self-raising flour
 Pinch salt
 60g (2 cups) cornflakes, crushed slightly



Do This -

1. Preheat the oven to 180C/160C fan forced. Line 2 baking trays with baking paper.
2. Use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Beat in the egg. Fold in the flour and salt and mix until well combined.
3. Place the cornflakes in a bowl. Spoon slightly heaped tablespoonfuls of the butter mixture into the cornflakes. Toss the mixture gently in the cornflakes to coat and form balls.
4. Place the balls, 8cm apart to allow room for spreading, on the prepared tray. Bake for 15-18 minutes or until golden. Cool the biscuits for 10 minutes on the trays before transferring to a wire rack to cool completely.