Bee’s Kitchen

A perfect dessert for those with a sweet tooth, this recipe only takes 15 minutes to prepare, then its straight into the oven. We love to serve this with vanilla ice cream!

Serves 2

Ingredients

2 granny smith apples (cored, peeled, sliced)
2 tbsp butter
1/2 cup plain flour
1/4 cup instant rolled oats
1/4 cup brown sugar
1 tsp ground cinnamon

Method

Preheat oven to 180 degrees C.

Prepare the apples then place in baking dish.

Place flour, oats, sugar and cinnamon in bowl, rub in the butter using your fingertips till the mixture resembles breadcrumbs. Then sprinkle on top of the apples.

Bake for 45 minutes in oven or till lightly browned on top and apples are cooked through.

Serve with vanilla ice cream.

The good thing about Chinese dishes is that you can estimated the quantities used and this is what i’ve done here with this fried chicken.

The healthy rating on this dish wont win any stars but this is a favourite that we have once in a while. A more healthier alternative is pan frying the chicken instead of deep frying, it still turns out well. And if you like having it more lighter in flavour cut down on the salt and chicken powder.

Ingredients

500 g chicken pieces
vegetable oil for frying
1 tbsp soy sauce
1 tbsp dry sherry/cooking wine
1 tsp sugar
1 tsp salt
1/2 tsp pepper
1/2 cup corn flour
2 tbsp five spice powder
1 tbsp chicken stock powder

Method

Mix together soy sauce, dry sherry, sugar, salt and pepper. Then marinate chicken pieces for 30 minutes.

Combine the cornflour, five spice and chicken stock powder, then coat marinated chicken pieces in mix.

Heat oil then deep fry chicken pieces for 4-5 minutes or until golden brown and cooked inside. Serve hot with sweet chilli sauce.

Going home to visit my family is great, i get to catch up with everyone and play with little doggy ~ Yuki ~

In Japanese Yuki means Snow or Lucky which is really appropriate for this little doggy as she’s both, snowy colour and a happy go lucky little doggy. She’s always ready to do neat tricks and begs for your attention to play fetch or for a cuddle.

Her favourite food is chicken, and she loves My Dog brand seafood, when it comes time for a treat she will do anything for a smacko! Saying that word in a park is like a universal language for doggies, they all stop in their tracks!!!

And to celebrate this joyous occassion of Mother’s Day we had Steam boat also know as hot pot. With a flavoursome steaming hot chicken soup base with wong bok (chinese cabbage) and tofu, we sat around the table adding in and cooking what we liked.

We had a selection of, thinly sliced marbled beef, fish, chicken, fish balls, dumplings, rice noodles, prawns, and some things for the adventerous, KIDNEY and TRIPE!

To all those Mother’s out there, hope you had a great one. And to my Mumzie a big HAPPY MOTHER’S DAY!! i’m glad you liked the flowers, love you heaps and heaps

I love waking up late on Sunday’s and having lots of big warm cuddles, followed by a tasty brunch. This morning scones were the pick, very basic with only 4 ingredients, they’re so yummy served warm with jam and whipped cream.

Preparation Time – 15 minutes
Cooking Time – 15 minutes

Makes – 12

Ingredients

2 cups self raising flour, sifted
2 tbsp caster sugar
50 g butter (chopped)
2/3 cup milk
jam & whipped cream to serve

Method

1. Preheat oven to 200 degrees C. And a little bit of flour over a baking tray.
2. Sift self raising flour into a bowl, then add sugar. Using your fingertips rub chopped up butter into the flour until it looks like fine breadcrumbs.
3. Slowly incorporate the milk, using a knife to mix. Once it comes together, turn onto a lightly floured bench and gently knead dough.
4. Using your palm flatten the dough to 2 1/2cm thickness. Cut out the scones into 5cm rounds.
5. Place on baking tray and bake for 15 minutes or until golden and cooked through.
6. Serve warm with jam and whipped cream.

Saturday brunch at home consisted of delicious bacon and egg on english muffin, with tasty cheese and mushrooms. Together with a side salad drizzled with a simple yet mouth watering dijon mustard dressing. This dressing also works well with wholeseed mustard.

Dijon Mustard Dressing

Ingredients

4 tbsp Olive Oil
2 tbsp Lemon Juice
1 tsp Dijon Mustard
1 tsp Garlic paste
Salt & Pepper

Method

Mix together olive oil, lemon juice, dijon mustard, garlic paste and freshly ground salt and pepper in bowl.

Drizzle over salad and serve.

When going through the isle at the grocery store I came across Cadbury’s Dark Cooking Chocolate, and there on the back was the recipe for Macadamia Brownies, The Man commented last time I made brownies that I didn’t have the bits he likes in it, but couldn’t tell me what type of bits they were. So finally found out they were Macadamia nuts!

Ingredients

150 g unsalted butter (chopped)
250 g Cadbury Dark Cooking Chocolate (chopped)
11/2 cups caster sugar
4 eggs (lightly beaten)
1 teaspoon vanilla essence
1 cup plain flour (sifted)
1/2 cup sour cream
1 cup macadamia nuts (cut in half)

Method

Preheat oven to 140 degrees C. Line a 20cm x 30cm slice pan with baking paper.

Combine butter and chocolate and melt in a bowl over a medium saucepan; stir over low heat until chocolate is just melted.

Add sugar, egg, vanilla, flour, sour cream and nuts.

Stir until well combined. Spread mixture into prepared pan.

Bake for 35 minutes or until brownie forms a crust on the outside. Allow to cool and slice.

My ET friend asked me today if i knew how to make this, I never thought making creme brulee would be so easy, i love having this when going out, and i always thought it would be complicated to do at home. So off i went to the shops to buy all the ingredients and hunt down ramekins, translation: little dishes used for baking and serving. This recipe i’m using is from Fresh Tv, hosted by Geoff Jansz and Lyndey Milan. Have a look at mine they turned out really well!! YUMMY!! and it was a ‘blast’ blow torching the tops to create a delicious crunchy layer.

Ingredients

600ml cream
vanilla pod, split, scraped
6 egg yolks
1/4 cup (55g) caster sugar
caster sugar, for brulee topping

Method

Preheat oven to 140 degrees C; fan-forced. Put kettle on to boil.

Combine cream and vanilla pod in a medium saucepan. Bring just to a boil, before removing from the heat.

Meanwhile, beat yolks and sugar together in large bowl until well combined. Pour warm milk over yolk mixture, stirring continuously.

Strain mixture into a medium jug; remove any bubbles from the surface.

Pour into four ramekins. Place in deep baking dish. Gently transfer to preheated oven, before pouring boiling water into the baking dish to come half way up the sides of the ramekins.

Bake 20-25 minutes or until desserts are lightly set with a distinct wobble in the centre.
Remove from baking dish and refrigerate, covered, 4 hours or until very cold.

To brulee the desserts: evenly sprinkle each dessert with approximately 2 teaspoons caster sugar. Light blow torch, and gently caramelise sugar to create a hard caramel layer. Watch carefully to ensure the sugar does not burn.