Monthly Archives: April 2012

Hokkien Noodles with Vegetables and Tofu

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Ingredients

  • 1 packet of Hokkien Noodles
  • Handful of Broccoli florets
  • 1 red onion (roughly chopped)
  • 1 red capsicum (sliced into strips)
  • 1 carrot (sliced into strips)
  • 1 tablespoon sesame seeds
  • 1 packet fried tofu (cut into 2cm cubes)
  • 1 teaspoon chili paste
  • 1 teaspoon crushed garlic
  • 1 teaspoon crushed ginger
  • 1/4 cup soy sauce
  • 1 tablespoon hoi sin sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons olive oil

Directions

  1. Firstly prepare the hokkien noodles by immersing in boiling water for a few mins to separate, then drain
  2. Heat oil in a hot pan (220 C) and toss in red onion, fry for 2 mins
  3. Then toss in the remaining vegetables, fry for 1 min
  4. Then toss in the garlic, ginger, chili (to taste), soy sauce, hoi sin and oyster sauce and stir in.

http://www.recipelover.com.au/recipe.aspx?id=282

  1. Continue to stir-fry these for another 6 mins
  2. Now throw in the hokkien noodles and mix through and cook for another 3-5 mins.
  3. Serve in bowls and sprinkle sesame seeds on the top to serve

Oatmeal-Buttermilk Pancakes

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  • 2 cups old-fashioned oats or quick-cooking oats
  • 1/2 cup all purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/2 cups buttermilk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Additional melted butter (for brushing skillet)
  • Lingonberry preserves
  • Fresh blueberries (optional)
  • Whipped cream (optional)

Preparation

Combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl. Add to dry ingredients; whisk until blended but some small lumps still remain. Let batter stand to thicken, about 2 hours. (Can be prepared up to 1 day ahead. Cover batter and refrigerate.)

Preheat oven to 250°F. Heat heavy large skillet over medium heat. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with lingonberry preserves and fresh blueberries and whipped cream, if desired.

Read Morehttp://www.epicurious.com/recipes/food/views/Oatmeal-Buttermilk-Pancakes-101971

Slow Cooker Chicken with Cram of Mushroom Sauce

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http://allrecipes.com/recipe/slow-cooker-chicken-with-mushroom-wine-sauce/

Ingredients

  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 g dried minced onion
  • 0.5 g dried parsley
  • 60 ml white wine
  • 0.7 g garlic powder
  • 15 ml milk
  • 1 (4 ounce) can mushroom pieces, drained
  • salt and pepper to taste
  • 4 boneless, skinless chicken breast halves

 Directions

  1. In a slow cooker, mix together the soup, onion, parsley, wine, garlic powder, milk, and mushroom pieces. Season with salt and pepper. Place chicken in the slow cooker, covering with the soup mixture.
  2. Cook on Low setting for 5 to 6 hours, or on High setting for 3 to 4 hours.