Preheat oil to 180 degrees Celsius. Fry the potato chips for about 8-10 minutes, until soft but not brown. Remove from oil and set aside. In the mean time, mix together the self-raising flour and beer. Aim for the consistency of a thick smooth cream, adding more beer if the mixture is too thick. Continue reading
Place potatoes in a large pot. Boil with water, cover it to 2 inches above the surface of potatoes. Salt the water. Boil to medium heat. Continue cooking until potatoes is soft. Drain water, pierced with fork. Cook bacon in a skillet with medium heat until bacon becomes crispy. Continue reading
Combine eggs, milk, sugar and salt in a bowl. Whisk the mixture. Dip the bread evenly on both sides in egg mixture. Don’t leave the bread in the mixture too long otherwise it will fall apart. Heat the oil in a roasting pan on medium heat. Continue reading
Oil a wok and add the seeds oil. Heat and add leek and ginger finely minced. Let it brown a few minutes. Add vegetables and mushrooms cut into strips, add sesame oil and stir well with a wooden spoon. Simmer with medium heat and add 2 cups of mushrooms water. Continue reading
Combine broth, tomatoes and Italian seasoning in large saucepan. Heat to boiling. Stir in pasta, meatballs, zucchini and pepper. Simmer for 12 minutes until pasta is al dente and meatballs are heated through, stirring occasionally. Continue reading
You can add almost any veggies you want in this dish, you are not really limited but this is how It is served most often, I like to add carrots too. It is so fast and easy, and figure friendly too! Continue reading
Make sure the eggs and milk are at room temperature, otherwise the cake mixture may curdle! Cream the butter, vanilla and sugar together until light and fluffy. Beat in eggs, one at a time until light and creamy. Continue reading
Sprinkle fish with cornstarch. Heat 2 tbsp of oil and fry fish, when it’s golden brown remove from wok. Clean wok, heat 1 tbsp of oil and fry garlic and onion about 1 minute, add celery, dried chili and tomato, stir and fry 4 minutes. Continue reading
Chocolate Earl Grey Pots de Creme Print Recipe Pots de Creme is a thick and rich pudding that’s baked and served chilled. This one uses earl gray tea in addition to chocolate to give it a more fragrant touch. I … Continue reading
This salad is very versatile and tastes good with just about anything – meats, potatoes, pastas, pierogies, even curries! Dice up all the veggies/fruit into small cubes. Add mustard, mayo, salt and pepper and mix together. Continue reading
