Bee’s Kitchen

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So cute! i love taking photos of her when ever i go to my parents place

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This is one of our favourite instant desserts, it comes frozen in a two pack all you need to do is take it out of the freezer, heat up a non stick fry pan and gently cook till both sides are golden. You can also reheat it in the oven at 180 deg C. for 15 minutes.

Inside is a delicious sweet red bean paste which goes really well with vanilla ice cream, great eaten on its on as well.

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I love the taste of wholeseed mustard, so thought it would be nice to try making wholeseed mustard lemon chicken. I really like the combination of flavours, a taste similar to home made nando’s without the greasiness of having take away.

Preparation Time – 1 hour
Cooking Time – 15 minutes

Serves – 2

Ingredients

4 chicken thigh fillets
2 tbsp wholeseed mustard
2 tbsp lemon juice
2 tsp chopped parsley
salt & pepper

Method

1. Combine wholeseed mustard, lemon juice, parsley and marinate chicken, cover with glad wrap and place in fridge for 1 hour.
2. Using grill pan or non stick fry pan cook for 15 minutes on each side, or until cooked through.
3. Serve with steamed vegetables

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A few years ago Mum taught me this popular yum cha dessert, it’s so simple and easy to make compared to other Chinese desserts. It’s great when fresh mangoes are in season, frozen or canned are alternatives although not as sweet or juicy.

Preparation Time – 10 minutes
Cooking Time – NIL

Serves – 4

Ingredients

1 packet mango jelly
1 cup water, hot
½ cup evaporated milk
1 cup mango nectar
1 mango, cubed

Method

1. In a measuring jug (at least 750ml) pour in hot water and sprinkle in mango jelly crystals, stir well with fork till dissolved.
   
2. Allow to cool then add in evaporated milk, mango nectar and mango pieces.
   
3. Pour into four dessert bowls and place in fridge until set. Serve chilled with evaporated milk.

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Preparation Time – 5 minutes
Cooking Time – 5 minutes

Makes – 24

Ingredients

1 cup icing sugar, sifted
15 g butter, melted, cooled
2 tbsp passionfruit, pulp

Method

1. Sift icing sugar into a bowl. mix through butter and passionfruit pulp.
2. If too runny add more icing sugar, if too stiff, place bowl over a pot of boiling water and stir, icing should be smooth and glossy in appearance.

Another addition to my scanpan collection with the Scanpan classic griddle grill pan, with a ceramic titanium non stick surface, welcome home my lovely

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Having already broken two ice cream scoops in the past 3 months, i thought it was time to spend a little extra on getting something that would last longer than the intial first scoop of ice cream.

Considering on average our home can devour a whole tub of vanilla ice cream in less than 2 weeks, it was worth the $14.95 i paid at the counter of Victoria’s Basement at Auburn. Now i can make those perfect rounded balls with ease, even with the hardest of ice creams, it fits snuggly in my hand, and its happy to go into the dishwasher for a clean after we’ve had our dessert fix. Grins all around after we bought this little beauty.

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Preparation Time – 15 minutes
Cooking Time – 15 minutes

Makes – 6

Ingredients

2 skinless chicken thigh fillets, cubed
1/2 cup mushrooms, cubed
1/2 green capsicum, cubed
6 bamboo skewers, soaked
1 tbsp light soy sauce
pinch of sugar
1 tbsp corn flour
1 tbsp water
1/2 tsbp salt
1/2 tbsp pepper

Method

1. Mix together the soy sauce, sugar, cornflour, water, salt and pepper and chicken in a bowl, set aside to be skewered.
2. Cut all ingredients into even bite sized pieces. Place the chicken and vegetable pieces on skewers, alternating the chicken with the vegetables.
3. Cook under grill, rotating every 5 minutes to evenly cook the chicken kebabs. Serve with a side salad or in a wrap with Lebanese bread.