Shrimp Udon

 This one is Trinity's favorite:

2 x 200g (7 oz) packets pre-cooked udon noodles

1 tsp sesame oil

2 tbsp vegetable oil

2 heaped cups sliced cabbage

½ tsp sugar, plus ½ tsp extra

½ tbsp soy sauce, plus 1½ tbsp extra

4 garlic cloves, finely chopped

200g (7 oz) peeled and deveined prawns

½ tsp chilli flakes

3 tbsp oyster sauce

½ cup finely sliced spring onion (scallions)

Place the cakes of udon noodles into a pot of boiling water. Use tongs to gently separate the noodles and as soon as they have come apart, transfer the noodles to a large bowl. Toss with sesame oil. 

Heat the vegetable oil in a wok or frying pan over high heat. Add the cabbage and stir-fry until just starting to char. Then add the ½ tsp of sugar and the ½ tbsp of soy sauce. Stir-fry for another minute or until the cabbage is nicely coloured. Add the garlic and stir-fry for 20 seconds. Then add the prawns and chilli powder and stir-fry until the prawns are just cooked. Add the noodles, remaining soy sauce, remaining sugar and oyster sauce. Stir-fry for another half a minute until the sauce has thickened. Toss through the spring onion and serve.

Butter Swim Biscuits

 I have aways struggled with biscuits, but this one is winner in taste texture and simplicity.

2 1/2 cups flour (all purpose)

4 Tsp baking powder

1 Tbsp sugar

2 Tsp salt 2 cups buttermilk or whole milk

1 stick butter, melted (I usually melt it in 8 x8pan in microwave

Preheat oven to 450. melt butter in 8 x8 pan. mix all ingredients, adding milk last, stir till combined, making sure not to overmix the batter.  Using large spoon, drop lumpy batter into butter (in 8x8 pan) Cut into 9 square grid pattern letting butter seep in between cuts/biscuits. bake 20-28 min. let butter soak into biscuits before serving

Chocolate cake

 

CHOCOLATE CAKE

• 1 3/4 cups all purpose flour, or (plain flour), (8 oz | 227 g) 
• 3/4 cup unsweetened cocoa powder,(2.6 oz | 75 g) or regular Hershey's cocoa powder
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon baking soda, (or bi-carb soda)
• 1 teaspoon salt
• 2 cups white granulated sugar, (14 oz | 410 g)
• 2 large eggs
• 1 cup milk, (250 ml)
• 1/2 cup vegetable oil, (125 ml)
• 2 teaspoons pure vanilla extract
• 1 cup boiling water (250 ml)

CHOCOLATE BUTTERCREAM FROSTING

• 4 oz butter, (120 g | 1/2 cup)
• 2/3 cup unsweetened cocoa powder, or regular HERSHEY'S (2.4 oz | 65 g)
• 3 cups powdered sugar, (confectioners or icing sugar)
• 1/3 cup milk
• 1 teaspoon pure vanilla extract 

Butter and parchment 2 9x9 rounds. Preheat oven to 350. Mix all ingredients for cake mix till smooth. add boiling water last. Pour into pans. Bake 30 min. Let cool. 

For frosting melt butter first and all chocolate, add milk and sugar in stages. Add vanilla last. Frost cake

Chicken Fricasse with Dumplings

5 pound chicken cut up or 8/10 chicken pieces

1 cup flour

2 teaspoons salt

1 teaspoon pepper

2 teaspoons paprika

rosemary or thyme leaves

oil for frying

onion (Chopped)

1 cup water

3 tablespoons flour 

milk

Dumplings: 

1.5 cups flour

2 teaspoons baking powder

1/2 tsp salt

3 tablespoons shortening

1/4 cup milk

chives?

mix dry ingredients, cut in shortening, stir in milk

Directions:

wash chicken pieces and pat dry. Mix 1 cup flour, salt, pepper, paprika. Coat chicken with flour mixture. Heat thin layer of oil in skillet, brown chicken on all sides.  drain off fat reserve. Take out chicken,  to skillet add onions and thyme leaves. cook down, add back chicken and water. cover tightly and cook slowly. 2 hours till fork tender. remove chicken and reserve liquid.

For gravy:  heat 3 tablespoons  reserve fat in skillet, blend in 3T flour, make a rue, stir till warm an bubbly, add milk, reserved liquid, heat to boiling.  return chicken to gravy. prepare dough for dumplings/ drop by spoonfuls into hot chicken. cook uncovered 10 min. cover and cook 20 min longer.

2 ingredient biscuits

 2 cups self rising flour

1 1/4 cup crem

1 tsp salt.

Mix in bowl till dough forms 

Roll out and cut into biscuits. Brush with cream

bake 10 min@450

Banana Cream Pie

 2/3 cup sugar

1/4 cup corn starch

1/2 tsp salt

3 cups milk

4 egg yolks (slightly beaten)

2 tablespoons butter (softened)

1 tablespoon plus 1 teaspoon  vanilla

2 large bananas

whipped cream

pie shell

Bake pie shell. stir together sugar, cornstarch and salt in saucepan. blend milk eggs. stir gradually into sugar mixture, cook over med heat stirring constantly, until mixture thickens and boils. boil and stir one minute. take off heat, blend in butter and vanilla. pres plastic wrap onto filling in saucepan.  and cool to room temperature.

peel and slice bananas. arrange in layer in pie shell. pour in cooled filling. chill pie thoroughly. at least 2 hours. top with whipped cream and enjoy.

Empanada Sauce Avocado

 

• 1/2 cup Greek yogurt
• 1 lime, juice and zest
• 2 tablespoons extra virgin olive oil
• 1/4 cup water, more if you prefer a thinner consistency
• 1/2 avocado
• 3/4 cup fresh cilantro
• 1 garlic clove
• 1/4 cup green onion, white parts removed
• 1 teaspoon kosher salt

Instructions

• In a food processor, add the Greek yogurt, lime juice and half the zest, olive oil, water, avocado, cilantro, garlic, green onion, and salt. Pulse on high until fully combined. You can add more water if needed to thin out the sauce.
• Serve with homemade Chicken Empanadas!