Bee’s Kitchen

Preparation Time – 15 minutes
Cooking Time – 60 minutes

Serves – 4

Ingredients

1kg chicken wings
225g can pineapple pieces in natural juice
1 tsp paprika
2 tsp pepper
1 tsp salt
2 tbsp soy sauce
1 cup chicken stock
1 large brown onion, roughly chopped
6 cloves garlic, flattened

Method

1. Preheat oven to 220 degrees Celsius. Spray casserole dish with spray oil. Add onions and garlic to the bottom of the dish.
2. Mix together chicken wings, paprika, pepper, salt and soy sauce, place into dish, adding pineapple pieces on top of chicken, then pour over stock and pineapple juice.
3. Bake covered for 45 minutes, then base with juices and continue cooking for further 15 minutes uncovered at 200 degrees Celsius. Serve with steamed rice.

Happy Birthday to my big brother Anson!!

Preparation Time – 30 minutes
Cooking Time – 20 minutes

Makes – 24

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 cup cocoa powder
1/2 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup unsalted butter
3/4 cup sugar
2 large eggs

Method

1. Preheat oven to 180 degrees Celscius line 12 cup muffin tin. In a small bowl, whisk together flour, baking powder, cocoa powder and salt; set aside. Mix milk and vanilla; set aside.
2. In a large bowl beat butter and sugar until light and fluffy for 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Divide batter evenly among prepared muffin cups.
3. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack.

Melt in your mouth Viennese Fingers are a perfect accompaniment for an afternoon tea break.

Preparation Time – 20 minutes
Cooking Time -15 minutes

Makes – 15

Ingredients

100 grams unsalted butter (softened)
20 grams icing sugar (sifted)
100 grams plain flour (sifted)
¼ tsp baking powder
1 tsp vanilla essence
50 grams chocolate

Method

1. Preheat oven to 190 degrees C, line baking paper on two trays and set aside.
2. Cream together butter and icing sugar till pale, light and fluffy, then mix thoroughly flour, baking powder and vanilla essense. Spoon mixture into piping bag with medium nozzle, pipe out 15 fingers each being 4cm long.
3. Bake for 10-15 minutes until pale golden brown, set aside to cool.
4. Half fill saucepan with water, bring to boil, remove from heat and place bowl with chocolate over the saucepan, and stir until chocolate is smooth and melted. Dip a quarter of the finger into the chocolate and leave to set.

Did you know prawns are an excellent source of ……….. You probably would know the answer if you love reading the trashy gossip magazines near the check out counter while waiting in line like me! I remember reading about it a few years ago, a famous celebrity called Victoria Beckham, who ate them obsessively like a mad woman possessed by a demon. Maybe not in those exact words, but anyways …

She was onto a good thing, cause prawns are an excellent source of protein and they also contain iron, zinc and vitamin E.

Preparation Time – 5 minutes
Cooking Time – 5 minutes

Serves – 4

Ingredients

250 g prawns (shelled, deveined)
2 tbsp corn flour
1 tsp salt
1 tsp black pepper
1 tsp five spice powder
1 tbsp oil
2 tsp garlic (crushed)
1 tbsp flat leaf parsley (roughly chopped)
2 shallots (finely sliced)

Method

1. Mix together prawns, flour, salt, pepper and five spice. Fully coat prawns, shake off excess powder.
2. Heat oil in fry pan on medium heat, add prawns, cook 2 minutes on each side, or until prawns turn pink, toss through garlic, parsley and shallots.