1 lb chicken breast or thigh – cut into small pieces
1/4 teaspoon salt
1/4 tsp black pepper powder
1 tablebspoon soy sauce
1 egg (to help coating stick to chicken)
3 tbsp cornflour
3-4 tbsp ketchup
1.5 tbsp soy sauce
1 tbsp chilli sauce
2 tsp sugar
1 tsp chicken stock powder OR 1/2 cube of chicken boullion (dissolve cube in 1 tbsp of hot water before adding to sauce mixture)
2 tbsp oil
1 tbsp garlic – roughly chopped
1/2 medium bell pepper
1/4 medium onion
2-3 green onion – chopped
green chillies – for garnish
These Christmas Tree Brownies are SO EASY and don’t they look adorable?! Just cut the brownies into triangles, add a candy cane trunk, squeeze on some icing, and sprinkle on your favourite toppings! Seal them in an air tight container, and the icing will harden overnight. They travel well and make a great treat for a Christmas party!
Ingredients for 2:
- 2 crisp apples
- 2 tablespoon butter
- 3 tbsp brown sugar, packed
- 1 tablespoon flour
- 1 teaspoon cinnamon
- 4 caramels
- Preheat the oven to 375 degrees.
- To get the blooming apple look, you need to cut the apples. Slice off the top ¼ of the apples. Scoop out the core. Then, use a thin knife to make two deep circular cuts around the center of the apple. Next, turn the apple over and make narrow cuts all the way around the apple. Flip it back over and you can see all of the cuts.
- Place the apples in an oven safe dish and put two caramels into the center of each apple.
- Heat butter and brown sugar in the microwave for 30 second, stir and continue heating for an additional 30 seconds. Remove from the microwave and stir in flour and cinnamon. Divide the mixture over the top of the two sliced apples.
- Bake at 375°F (180°C, Thermostat 6) for 25-30 minutes. (Check apples after 25 minutes and continue cooking until tender. Some big apples can take 45 min to 1 hour to soften.)
- Remove from the oven and use a large spoon to move the apples into bowls.
If you don’t have self-raising flour, add a packet of baking powder.
If you have ordinary flour, add a pinch of baking powder.
What you’ll need:
2 cups all-purpose flour (plus a bit extra for coating the hotdogs before dipping in batter)
3/4 cup ground yellow cornmeal
1/2 cup white sugar
2 tsp salt
1 tsp baking soda
1-1/2 cups milk
2 packages hot dogs (beef, chicken or pork, your choice!)
In a large bowl, combine the flour, cornmeal, sugar, salt and baking soda. Add in the milk and eggs and mix well until no lumps are remaining.
Cut hotdogs into 1/3 (thirds). Coat in flour and shake to remove excess.
In a saucepan, heat oil to 350°F. Dip the hot dogs into the batter and carefully put into the hot oil. Fry for 2-3 minutes or until golden brown. When done, place onto a paper towel lined plate or wire rack. Serve with ketchup, mustard, cheese or whatever dipping sauce you prefer. Makes 48 mini corn dogs. Enjoy!
- 1 cup frozen raspberries or strawberries (or a mix of both)
- 1 medium banana
- 1/3 cup raw coconut meat, chopped (optional)
- 1 cup coconut milk
- 1 cup frozen mango chunks
- 1 – 1 1/2 cups fresh pineapple juice
- 1 vanilla bean, seeds scraped
- 1/2 a pineapple, cubed (optional)
- 1 kiwi, sliced (optional)
In a blender put the raspberries (or a mix of raspberries and strawberries), banana, coconut meat and coconut milk. Blend the mixture until smooth. Pour the smoothie into two glasses.
Wash the blender out and add the mango chunks, 1 cup pineapple juice and vanilla bean seeds. Blend the mixture until smooth. If desired add more pineapple juice to thin the smoothie out. Pour the mango smoothie over the the raspberry smoothie and use a long spoon to mix them together just a little.
If desired thread some pineapple cubes on wooden skewers and place in each drink. Add a kiwi slice to the rim. Use a spoon or straw to drink/eat this!