Yummy Breakfast Crumpets

Serves 6

Ingredients:

4 cups plain flour

1 ½ cups granulated sugar
2 tablespoons baking powder
6 eggs
2 cups milk
4 tablespoons butter, melted 

Your favourite toppings :)

Method:

Mix all of the ingredients together.

Grease a flat bottomed frying pan and heat on a medium heat.

Place teaspoons of batter in the pan and cook on a medium heat until you see bubbles in the centre of the crumpet. Flip it over and cook the other side until golden brown

Remove from heat and cover with a clean damp tea towel while you are cooking the rest.

 Some of my favourite toppings for Crumpets include fresh berries, BACON and golden syrup (this may sound weird, but you will so not regret it if you try it), NUTELLA, jam and just plain butter

Peanut Butter Icing

Covers 12 cupcakes

Ingredients:

60g butter

250g superior cream cheese

1 cup icing sugar

1/3 cup crunchy peanut butter

Method:

Using an electric mixer beat the butter until light and fluffy. Add the cream cheese and peanut butter and beat until smooth.

Add the icing sugar and fold together. If the mixture becomes too thick, thin it down with a little milk or hot water.

Use to ice you favorite chocolate cupcakes

Chocolate and Orange Mousse

Ingredients:

160g 70% lindt chocolate, broken into small pieces

40 ml orange liquor or orange juice

10g butter

Pinch of salt

2 egg, separated

Method:

Melt the chocolate with water, butter and salt over a baine marie of hot water.

Remove from the heat and beat in the egg yolks one at a time. Allow to cool and thicken.

 Whisk the egg whites stiffly and stir 1/3 briskly into the chocolate, then fold in the remaining 2/3.

Spoon the mixture into 4 serving ramekins or small glassws and place in the fridge to set.

Garnish with orange zest and a little gold dust.             

Home Made Chocolate 'CRUNCHIES'

Ingredients:

200g caster sugar

60ml golden syrup

60ml water

15 ml bicarbonate of soda

100-200g good quality dark chocolate, melted

Method

Put the sugar and syrup into a saucepan on a low heat and stir together until the sugar has melted.

Turn the heat up and bring to a boil. Cook the mixture until it reaches hard crack stage (about 150°C)

Remove from the heat and whisk in the bicarb. Pour it onto a prepared piece of lightly greased tin foil, and allow it to set and cool before breaking it into splinters and dipping it in the chocolate.

Yummy Pork with Glass Noodles

Delicious Asian Noodle Dish

Ingredients:

2 clove of garlic, crushed

5ml ginger, grated

1-2 red chillies, thinly sliced

45ml soy sauce

45ml ponzu

2 lime, juice and zest

30ml honey

20 ml Sesame oil

1 pork fillet, cut into cubes

2 large carrots, julienned

1 red onion, finely sliced

150g mange tout, julienned

3 spring onions, finely sliced

500g glass noodles, soaked in boiling water until soft

Method:

In a bowl mix the garlic, ginger, chilli, soy sauce, ponzu, lime juice and zest, honey and sesame oil. Marinade the pork in the mixer for at least 1 hour.

Heat a large wok or saucepan, and brown off the marinaded pork. Place the marinade in a small sauce pan and reduce until thick and sticky. Add extra lime juice/honey to taste.

When the pork is nicely browned, add the red onion and the carrots and stir fry until the pork is fully cooked. Add the mange tout and the spring onions, and stir fry for no more than 30 seconds.

Add the noodles to the wok along with a table spoon or 2 of the reduced marinade to taste. You should not need to use it all as it is very strong and salty. It should just lightly coat your noodles not make them saucy.