Large bunch of spinach

1 bunch of green onions. Chopped

3 cloves of garlic. Minced

4 tsp soy sauce

1 tsp sesame oil

1 tsp sesame seeds

1/2 tsp sugar

Salt and pepper 

Wash thoroughly and trim off the roots of spinach.  Blanch in salt water for 20 seconds until wilted and quickly put in ice water to stop cooking. Drain and squeeze out all excess water then cut in finger length bunch.

Combine dressing ingredients, pour on top and gently mix well.

Add additional sesame on top to serve.

Serve as a side dish to both asian or western courses.

100g/ 3.5oz vermicelli noodles. Cook, drain, dry and cool

Bean sprouts, Generous handful.

Cilantro and spring onion. Chopped.

Carrots and lettuce.  Julienned.

 

300g/ 10oz minced pork 

1 tbsp fish sauce

2 tsp white sugar

⅓ cup green onion. Chopped.

1 clove garlic. Minced

Salt and pepper

 

Dressing- mix well and set aside

3 cloves garlic, finely chopped

3 tbsp white sugar

3 tbsp fish sauce

2 tbsp rice wine vinegar

2 tbsp lime juice

⅓ cup water

Layer all on a plate to your likings: noodles first then lettuce, carrots and bean sprouts. Meatballs on top and spoon generous amounts of dressing until it soaks!

2 roasted chicken thighs, hand pull slivered 

1 1/2 cups shredded iceberg lettuce

1/2 cup cup shredded carrot

1/2 cup slivered green onion

1 cups deep fried wanton skin strips

 

1 tsp. minced fresh ginger

2 T minced green onion

2 T sesame oil

6 T red wine vinegar

4 T light soy sauce

1/2 tsp. chili paste [optional]

1/2 tsp sugar

Serving Combine salad right before serving.

 

Combine all dressing ingredients in a jar, shake well.

Combine salad ingredients except wanton and toss well. 

Pour just enough dressing gradually over the salad.

Add wanton last and toss.

3 cups of all purpose flour, sieved

½ cup white sugar

5 teaspoon baking powder

½ teaspoon salt

¾ cup butter [1½ sticks, 170g, 6 oz]

1 egg beaten [save a bit for brushing]

1 cup milk [240ml]

Preheat oven 200c/ 400 F. Lightly grease a flat baking pan.

Mix all dry ingredients in a large bowl.

Add butter, cut with a knife in flour, until small, then use fingertips to break butter into flour. Mix well.

Whisk egg and mix with milk.

Put into dry mixture slowly and mix with a fork.

Put moist dough onto generously flour surface.

Add flour and knead. Repeat, until it forms a soft dough.

Pressed dough out into ½ inch/ 1.5cm thick.

Cut with a round cookie cutter, do not twist when lifted.

Brush top with remaining egg, do not drip on side.

Put in the oven for 15 min or until the top is golden.

Serve fresh out of the oven with English Clotted Cream, Whipped Cream, Butter and Strawberry jam

2 medium ripe tomatoes. Chopped

½ medium white onion. Chopped

2 bunch of Cilantro. Chopped

1 lime. Juiced

Salt

 

4 flour tortillas

4 eggs

1 can refried beans

½ Monterey Jack cheese- Shredded

 

Combine all ingredients in Pico de gallo, set salsa aside.

Heat can of refried beans.

Heat Tortilla in a small skillet.

In a skillet, pour in a generous amount of olive oil with high heat.  Crack and put the egg in hot oil, fried egg until edges are golden brown.  Spoon hot oil over the egg occasionally.  Cook until yolk is half done.

Layer on plate: warm tortilla, then refried beans, cheese, fried egg and top with pico de gallo.

 

2 packs each minced pork and beef [1 pack 500g/ 1 lb]

1 large or 2 small yellow onion, diced

Generous cloves of garlic, diced

1 cup white wine

4 tbsp Tomato paste

1 can crushed tomato [800g/ 28 oz]

3-4 tbsp Worcestershire sauce

2 dry bay leaves

3 tbsp sugar + Salt and pepper + chicken broth if needed

Saute garlic and onion until soft- about 3 min

Brown minced meat and mix well- about 2 min

Stir tomato paste with white wine and add, cook for 1 min

Add everything else and give it a good stir

Turn down heat and simmer for 1.5 hr!!

[add a bit of chicken broth to your desired sauce consistency]

Mix cooked al dente capellini with enough meat sauce to coat. Add extra meat sauce and parmigiano reggiano shavings to serve. 

Serving enough for a party of 8 or can freeze.

1 cup butter. softened

3/4 cup white sugar

3/4 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

3 cups quick cooking oats

options:

toasted walnuts

raisins

Directions:

In a mixer, cream together butter and both brown and white sugar.

add vanilla extract to eggs, gently mix and add to cream mixture gradually

Mix all dry ingredients together and slowly add to the mixture

lastly mix in oats with a wooden spoon, and optional ingredients if desired.

cover and put in fridge for 30 minutes.

preheat oven to 190 c

spoon to grease baking tin.

Bake for 8-10 minutes

let cool before moving cookies.