Quick Bake Macaroni Cheese

I believe this is an all-time favourite of many families especially when it comes to feeding their children. Well, for one I am one of the very lucky mummies in the world who has a daughter who is not a picky eater. That's one of the reason she is so round. Hahahahahahhaha......

I have had this very easy recipe for a while now but never came to trying it. This is what I call a simple single dish with all basic nutrients from vege to chicken, cheese and pasta......

Ingredients: -

- 250g macaroni, cooked according to the packet instructions

- 150g broccoli florets boil or steam till tender

- 200g chicken, sliced thinly or into biteable cubes
- 6 crabsticks, cut small
- 60g butter
- 50g plain flour
- 350ml Evaporated Filled Milk
- 400ml water
- 250g pizza cheese mix
- Salt and pepper to taste (I didn't put any and it still tasted good)

1. Melt butter and add in flour. Cook stirring until mixture bubbles. Stir in Evaporated Filled Milk, water and cook until sauce boils and thickens. (Use a whisk to do this)
2. Stir in cooked macaroni, broccoli, crabsticks and half of the cheese. Spoon it onto a casserole dish (2 litres) and sprinkle the remaining cheese.
3. Put under grill in an oven until cheese melts and turns light gold in colour for about 15 mins.

As I'm updating this blog, Caitlin's attacking her lunch with relish. So, I guess it's a good recipe. So, do give it a shot. Another simple single dish. Probably the next ti,e round, I may try it with Chedar Cheese instead. Of course, you can always replace the vege, chicken and crabstick with any other ingredients that you would prefer.

Here is the macaroni mix.....

Here it is with the cheese topping.....

Hope you will like this recipe as much as I do.............

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Teriyaki Chicken with Noodles

I seem to be getting these 'single' dishes but honestly, it just so convenient if you're always in a rush or in one of those days you are not just in the mood to cook but somehow, you need to....this is also another dish!

Ingredients: -

- 2 tbsps cooking oil
- 1 sliced or diced onion
- 500g sliced chicken
- 40g halved French Beans
- 40g sliced zucchini
- 1/4 cup Teriyaki sauce
- 1 tbsp honey
- 2 or 3 packets Maggi Mee (cooked and drained without adding the flavouring)
- some sliced pring onion

1. Heat oil and stir-fry onion for 2 mins.
2. Add chicken, French Beans and zucchini and stir-fry for 3 mins
3. Mix honey into Teriyaki sauce and mix well. Then, add into the vege mixture and cook for about a min or so.
4. Take drained Maggi Mee and toss through the stir-fry until well mixed.
5. Serve, topped with spring onion.

Easy, isn't it? Cooked this last night and it was yummy!

Chicken, Carrot, Cucumber & Capsicum in Plum Sauce

This is a dish that you can always have on its own because of the varieties in one dish. All you need is some steam rice.......

Ingredients: -

- oil for frying
- 500g chicken breast, sliced thinly
- 2 cloves garlic, crushed or diced
- 1 tsp chopped ginger
- 1/2 a carrot, peeled and sliced thinly
- 1 red capsicum, seeded and sliced
- 1/2 a cucumber, sliced
- 230g water chestnuts, peeled and halved (optional; I didn't use this in this cooking)
- 2 tbsps light sauce
- 1 tsp cornflour
- 1/4 cup plum sauce
- 1 cup bean sprouts, trimmed
- Some roasted cashew nuts

1. Heat some oil over high fire and fry the chicken for about 2 to 3 mins and transfer it out of the wok onto a clean plate.
2. Heat a little oil using the same wok and stir0fry garlic and ginger for about 10 seconds.
3. Add the capsicum, carrots and cucumber and cook for 2 mins.
4. If you are using water chestnuts, add them and continue to stir-fry for another minute but if not, move to the next point.
5. Once veges are tender, turn fire to low and quickly mix the soy sauce with the cornflour and add on to the cup of plum sauce.
6. Return the chicken with bean sprouts and add the mixed sauce and stir-fry for 2 mins.
7. Add a 1/4 cup water as the sauce may be too thick and stir-fry for another 30 seconds with the roasted cashew nuts.
8. Serve with wam rice.

Ta da!!!!! A simple meal. .................

Chicken Noodles

A very simple recipe which I absolutely LOVED!!! Tasty and easy to cook. You can cook another vege dish to complement this dish so that you and your family can have a balanced meal.

Ingredients:-

- 100g glass noodles (soaked in water till soft)
- oil for frying
- 300g-500g of minced chicken (depending how many people you want to cook for)
- 1 chopped onion
- 2 crushed garlice cloves (you may dice it as well)
- 2 chopped red chillies
- 1/4 cupHoi Sin Sauce (you can get it from the supermarkets)
- 2 tbsps oyster sauce

1. Heat oil and cook the mince chicken together with the garlic, onion and chillies for about 3 mins or until the chicken is cooked.
2. Add the glass noodles.
3. Add the Hoi Sin sauce and the oyster sauce.
4. Toss all the ingredients for about 2 mins and serve.

**For better presentation, you may always serve it in a big lettuce leaf or smaller lettuce leaves.

Have fun with this dish! I trully say it is yummy!!!! This is what I had it with......steam broccoli with diced garlic...

By the way, I saved some for Caitlin's lunch the following day and she absolutely loved it! She even refused to have it with rice but just wanted to eat like that. So in future I will add more glass noodle.

Teriyaki Chicken & Tofu Noodles

Another easy meal to prepare. For those who would prefer a vegetarian version, just remove the chicken from the recipe.

Ingredients:-

- Oil for frying
- 400g taukwa, sliced (it's the hard white tofu which can be sliced)
- 2 cups broccoli florets
- 115g baby corn, halved lengthwise (you can use those from the tins)
- 1/4 cup teriyaki sauce
-  2 tbsps light soy sauce
- 2 tbsps sweet chilli sauce

- 400g packet yellow noodles

- 3 stalks spring onions, chopped

1. Heat oil in a wok over high fire. Use more cooking oil to fry the taukwa so that it will not stick to the base of the wok. Pat dry the slice taukwa and fry in 2 batches until golden. Remove and set aside.

2. Pour off the excess oil but leave about 1 tbsp in the wok, stir-fry chicken for about 1 minute. Add the broccoli and corn and stir-fry for another 1-2 minutes over medium fire until just tender. Add teriyaki sauce, light soy sauce and chilli sauce. Mix well.

3. Add noodles and spring onions. Sitr-fry for about 1-2 minutes until heated through.

4. Return taukwa to wok and toss ingredients together for another minute until well combined. Serve hot.

**Note**

- When rinsing the noodles, just running through cold water and DO NOT soak.

- Ensure you have enough cooking oil for frying the taukwa and ensure that oil is hot before deep frying the taukwa.

- For the teriyaki sauce, soy sauce and chilli sauce, I would recommend for you to pre-mix the sauces first before adding in so that it is already well mixed.

I just had this meal for lunch just now and it tasted good!!! Have fun cooking!

Stir-Fried Beef & Broccoli

Hmmm....it's really been a while since I've tried any new recipes. Well, I have been cooking but it's just that I've been cooking my regular and familiar recipes which I have already shared on this blog. So, I got hold of this easy recipe and here is the recipe...........

Ingredients: -

- 2 tbsps oil
- 500g beef rump or topside, sliced thinly (you may also buy the pre-sliced ones from supermarkets)
- 1 onion, diced or sliced thinly
- 2 tsp finely grated ginger or thinly sliced
- 1 bunch of broccoli, cut into florets
- 1/4 cup oyster sauce
- 2 tbsps light soy sauce
- 2 tbsps sherry (I used hua tiao wine)
- 2 tsps brown sugar
- hot rice to serve

1. Heat 1 tbsps oil in a wok over high fire. When hot, stir-fry beef in 2 batches for 2 to 3 minutes, until brown. Remove and set aside.
2. Heat remaining oil in the same wok over medium fire. When hot, stir-fry onion and ginger for 1 to 2 minutes until soft and fragrant. Add broccoli and stir-fry for another 1 to 2 minutes until just tender.
3. In a bowl, combine oyster sauce, soysauce, sherry (hua tiao wine) and sugar. Return beef to wok with sauce mixture. Stir-fry for 1 to 2 minutes or until heated through.
4. Serve hot with rice.

See!!! A healthy meal and simple to prepare and cook. You won't even need to prepared additional dishes if you're pressed for time. This dis itself already have its meat and vege. A balanced meal if you ask me.

Durian Butter Cake

CakeI have been having these durian cravings for over 2 weeks now. And until Friday after throwing a huge tantrum did hubby go get me my durians. Hahhahahahah....I know...I know...I am been an utter bitch. I'm sorry, dear for been such an utter pain.

Anyway, back to the durians, since I had lots of durians in the fridge.....I decided to make Durian Butter Cake and came across this simple recipe which will not drive anyone insane. It's pretty idiot proof.

Here's the cake right from the oven.

Caitlin who was just too anxious to have the cake. She loves cake just like her mummy.

So, since it looks like it's the durian season and if you are into anything besides just plain durian, do give this recipe a shot! Here goes the recipe.....

Ingredients: - 

- 250g butter
- 170g caster sugar
- 4 eggs
- 250g durian flesh
- 230g self raising flour
- 1/8 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda

1. Grease a baking mould. Preheat oven to 170C.
2. Beat butter and sugar until light and fluffy. Add in eggs, one at a time, beating thoroughly after each addition.
3. Stir in durian flesh. Fold in sifted flour, baking powder and soda. Mix until well blended.
4. Spoon batter into prepared mould. Bake in the preheated oven for 45 minutes or until cooked.

See???!!! It isn't that difficult, isn't it??? For those of you who has baked butter cakes before, all you need to do is use the same butter cake recipe but add an additional 250g to 300g of durian flesh into your flour mixture.

Here's a slice. Looks like any ordinary Butter Cake but it's yummilicious with durian.

Here's Caitlin telling you all that the Durian Butter Cake is AWESOME!! Kids don't lie.......

Have fun!!!!

Tomato Seafood Rice

An easy, easy recipe and yummy too! Hope you will like this recipe....Feel free to add additional seafood ingredients of your preference.

Ingredients: -

- 5 tbsps oil
- 2 large eggs, lightly beaten
- 4 tbsps tomato paste
- 500g cooked rice
- 2 tsps salt
- 1 tsp black pepper
- 6 cloves garlic, chopped
- 200g-300g prawns, deveined
- 200g-300g fish fillet, cut into cubes
- 200g-300g of crabstick, cut into cubes
- 4 stalks spring onions, sliced finely

1. Heat 3 tbsps oil and scramble egg and move to the side.
2. Add another 1 tbsp of oil and fry tomato paste. Then, mix with egg. Add rice, salt and pepper. Mix well and remove from frying pan.
3. Using the same pan, heat 1 tbsp oil and stir-fry garlic, prawns, fish and crabsticks for about 1 min.
4. Add back the rice and spring onions. Serve.

Voila!!! A simple and quick dish. Pretty hassle free....

Curry Kapitan

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I made this dish once and it was a turn off because I added too much lime...hehhehehehe....My darling hubby wanted to eat curry today for dinner and you can imagine my utter panic rising from the pit of my tummy! Hubby is the expert for making curry, not me!!! Anyway, I still gave it a shot and it turned out well!

Even my beloved Caitlin had it for dinner despite its spiciness....hahahahhaha....she is one tough little cookie.

Here's the recipe. I hope you have as much fun cooking this as much as I did!

Ingredients: -
- 1.2kg chicken cut into bite-sized pieces.
- 3-4 medium sized potatoes, cut into reasonable bite-size
- 2tsps salt
- 4-5 tbsps cooking oil
- 4 stalk lemongrass, bruised
- 200ml thick coconut milk
- 400ml water
- 1/4 cup lime or lemon juice (juice and not the purely squeezed ones or else you will need to use lesser)
- salt to taste

Blended Ingredients: - (Blend all these ingredients together)
- 12 dried chillies (please empty the chilli seeds)
- 4 fresh red chillies (please empty the chilli seeds)
- 12 shallots
- 6 cloves garlic
- 3cm knob ginger
- 2cm piece shrimp paste or belacan


1. Season chicken with salt and set aside.
2. Meanwhile, heat oil in a large pot. Stir-fry the blended ingredients for 1min, add lemongrass and 2 tbsps thick coconut milk and cook for another 2 mins.
3. Add chicken and stir-fry for 4mins until chicken is coated with the blended ingredients.
4. Add water and potatoes, stirring to mix well.
5. Cover the pot and turn the fire low to simmer for about 25mins. Stir every now and then.
6. Once the potatoes are soft, add remaining coconut milk and bring to boil.
7. Once boiling, stir in lime juice and salt to taste. Turn off fire and allow to rest before serving.

Voila!!! Curry Kapitan for you!

Fragrant Rice with Barbeque Chicken

Ok...I've not really been cooking lately. Just been enjoying my life and busy with everything and everyone around me. But, I came across this recipe and decided to give it a shot! Turned out awesome and it's simple to boot to cook!

Ingredients (Fragrant Rice): -
- 2 cups fragrant rice, washed
- 3 cups water

- 2 tbsps chicken stock concentrate or 2 chicken stock cubes

- 1 tbsp sesame oil

- 3 cm ginger, crushed

Ingredients: -

- 1/2 cup chopped spring onions

- 1 tsp salt

- 6 pieces of chicken (drumsticks, chicken ribs, chicken wings or chicken breast)

- 4 tbsps barbeque sauce

1. Preheat oven to 200 degrees Celsius. Line baking tray with foil and grease with some oil.

2. Put rice ingredients in a rice cooker to cook. Add chopped spring onions to rice and mix well. Cook as normal.

3. Rub salt over chicken, then coat with barbeque sauce.

4. Place the chickens onto prepared baking tray and bake for 40 mins or until sauce is sticky and chicken is cooked through.

5. Spoon rice into serving bowls or plates. Top each bowl/plate with chicken and some vegetables.

Doesn't it look absolutely delightful??? A healthy meal for the family......

Hot Fried Prawns

It's been a while since I made this dish and gave it a shot tonight. Another easy recipe and pretty fuss free with an exception of having to devein the prawns which I absolutely hate doing. Hehehehehheheh....

Ingredients:-

- 625g large prawns (cleansed, trimmed & deveined without shelling the body)
- 4 tbsps cooking oil
- 2 cloves garlic, chopped
- 2 tsps chopped ginger
- 2 spring onion stalks, chopped
- parsley for garnishing (optional)
- 1 tbsp cooking wine / rice wine

Seasonings:- (Mixed)

- 3 tsps chilli sauce
- 2 tbsps tomato sauce
- 1 tsp sugar
- pinch of salt
- 3 tbsps water

1. Heat 3 tbsps oil in pan. Pan-fry prawns on both sides till colour changes.
2. Remove prawns and leave aside.
3. Heat remaining oil in pan. Saute garlic, ginger and spring onion till fragrant.
4. Add seasoning mixture and allow to simmer for 1 minute.
5. Return prawns and stir-fry till quite dry.
6. Mix in cooking wine and dish up. Garnish with parsley and serve.

Looks and sounds yummy, right???

Loh Shee Fun with Mince Meat

My all-time favourite. I have been making this dish for yongs now but never seem to get to blogging about it. Either I had no camera with me to photograph the food or by the time I started eating; I would then only remember of wanting to take a picture. Sigh......

Anyway, here it is. Literally an idiot proof recipe and so very, very easy to make and one of Caitlin's favourite meals.

Ingredients: -

- 2 tbsps cooking oil
- 2 packets of Loh Shee Fun (you can get it from wet markets or Chinese sundry shops)
- 300-500g of mince meat (depending on how many people you want to feed)
- 1/2 onion, diced
- 2-3 cloves of garlic, diced
- 1 1/2 tbsps soy sauce
- 1-2 tbsps thick soy sauce (depends how dark/black you want your sauce to be)
- 300-500ml hot water
- 2 tsps sugar
- salt & pepper to taste
- some green leafy vegetable of your choice
- spring onion for garnishing

1. Heat oil in a pot.
2. Add onion and garlic and fry for 1 minute.
3. Add mince meat and continue to fry until cooked.
4. Add soy sauce and thick sauce sauce and stir fry for 30 seconds.
5. Add hot water and simmer for about 5 mins, whilst adding sugar, salt and pepper.
6. Remove from fire after the meat mixture thickens slightly.
7. Meanwhile, with boiling water; blanch the Loh Shee Fun and then the vegetables.
8. Garnish with spring onions and serve as shown.

Voila!!!!

Japanese Curry Rice or Chicken Curry Katsu Don

This is an All-Time Favourite of the household; even my my little precious Caitlin. A simple do which even Yuli my helper has mastered!!!

Ingredients:-

- 300g Chicken or Pork (cut into cubes)
- 1 large onion (cut into pieces)
- 1 carrot (cut into about 2x2 cm cube)
- 3 medium potatoes (cut into 2x2 cm cube)
- 750ml hot water
- 2 sticks of celery (cut into cubes)
- oil for frying
- Kokumaro Curry Sauce Mix (sold at Japanese stores or Cold Storage)

1. Use a medium-size pot.
2. Heat oil in pot and fry the meat for about 1 minute.
3. Pour int the onions, carrot and potatoes; and stir fry for about 2-3 minutes.
4. Add hot water and boil.
5. Then, simmer for about 10 minutes or until potatoes and carrots are soft.
6. Add the Kokumaro Curry Sauce Mix. The box comes in 2 separate packets. 1 packet serve for 5 people.
7. Cook until sauce thickens. But if you do find it a bit too thick for your liking; please add another 100-200ml of hot water.
8. Add the celery last and simmer for a while so that celery will still be crunchy.

If you prefer the Chicken Curry Katsu Don style whereby the chicken is fried with breadcrumbs; please go to my Breaded Chicken Chop in Mushroom Sauce recipe to get the recipe on breaded chicken chop. Once deep fried; slice the chicken chop and serve on a plate of hot rice and pour the curry sauce over.

Of course, whilst cooking using breaded chicken chop; you can omit the meat in the curry sauce mix.

Hope you will like this recipe as much as my family do.

Tuna Bake

I have made this dish a couple of times but not for a year now. So, since it's a public holiday today and I have time on my hands; decided to venture into this recipe. Hehehehehehe....and I must say; it tasted good.

Here's the recipe.....

Ingredients:-

- 200g short curly pasta
- 4 hard boiled eggs, roughly chopped
- 4 spring onions, finely chopped
- 1 tbsp chopped fresh dill (you may use the bottled ones)
- 1 tbsp lemon juice
- 110g butter
- 3 tsps madras curry powder (any curry powder may do)
- 50g plain flour
- 1 1/2 cups (375ml) milk
- 1 1/2 cups (375ml) cream
- 170g mayonaise
- 3 x 210g cans tuna, drained
- 2 cup (160g) fresh white breadcrumbs
- 1 clove garlic, crushed
- 1 tbsp finely chopped fresh flat-leaf parsley
- 2 tbsps grated Parmesan

1. Preheat the oven to moderate 180 degree Celsius.
2. Cook the pasta in a large saucepan of rapidly boiling water until al dente. Drain well. Lightly grease the ovenproof dish.
3. Combine the egg, spring onion, dill and lemon juice and season in a separate bowl.
4. Melt 60g butter in a saucepan, add the curry powder and cook for 30 seconds. Stirr in the plain flour and cook for 1 min, or until foaming.
5. Remove from the heat, gradually stir in the milk and cream, then return to low heat and stir constantly until the sauce boils and thickens. Reduce to a simmer for 1-2 mins, then stir in the mayonaise.
6. Combine the sauce, cooked pasta, tuna and egg mixture and spoon in the prepared dish.
7. Melt the remianing butter in a frying oan, add the breadcrumbs and garlic, and cook stirring for 1 min or until the crumbs are golden and coated in butter.
8. Stir in the parsley and grated Parmesan, and sprinkle over the tuna mixture.
9. Bake for 15-20 mins, or until golden and heated through.

The recipe may look complicated but it actually isn't. You just need to work on one thing at a time. First sort out the eggs, then work on making the cream and then making the breadcrumbs.....

Here's the side of the tuna bake.....


Let me know how you like it!!

Curried Chicken and Rice

Here's a recipe which I found pretty easy to tackle. It's been a while since I've updated any recipe because I've just been so darn busy and whatever I've been cooking are the ones that I'm already pretty familiar with. Anyway, this is not spicy and it's ok for kids to eat it because Caitlin had this for dinner.

Ingredients:-
- 60ml/4 tbsps vegetable oil
- 4 garlic cloves, finely chopped
- 1 chicken (about 1.5kg/3-3.5 lbs) or chicken pieces, skinned and boned and cut into bitesize pieces
- 1 tsp garam masala
- 450g jasmine rice, rinsed and drained
- 2 tsps salt
- 1 litre/ 4 cups chicken stock
- small bunch of fresh coriander, chopped to garnish

1. Heat the oil in a wok or flameproof casserole, which has a lid. Add garlic and cook over a low to medium heat until golden brown. Add the chicken, increase the heat and brown the pieces on all sides. (You may want to cook in batches)
2. Add the garam masala, stir well to coat the chicken all over in the spice, then tip in the drained rice. Add the salt and stir to mix.
3. Pour in the stock. stir well, then cover the wok or casserole and bring to the boil . Reduce the heat to low and simmer for 10 minutes until the rice is cooked and tender.
4. Lift the wok or casserole of the heat, leaving the lid on and leave for another 10 minutes. Fluff up the rice grains with a fork and spoon on to a platter. Sprinkle with the coriander and serve immediately.

Try this recipe. It tasted pretty good in my opinion.....

Corn Flake Cookie

A very simple recipe and who can resist Corn Flake Cookies.

Ingredients A:-
- 100 g butter
- 80g caster sugar

Ingrdients B:-
- 1 egg (Grade A)
- 1/2 tsp vanilla essence

Ingredients C:-
- 150g plain flour
- 15g custard powder
- 30g cereals
- 50g almond nibs

***You will need about 80 to 100 small paper cups and 150g corn flakes for decorations***

1. Place ingredients (A) in a mixer. Beat until fluffy, add in ingredients (B). Mix well, fold in ingredients (C) to form a dough.
2. Divide dough and roll into small balls and coat with the cornflakes. Leave in the paper cup. Repeat process and arrange the cups on lined baking trays like below.

3. Bake in a preheated oven at 170 degrees for about 15-20 mins. Cool and store in airtight containers.

An easy recipe and a healthy snack.....

Sunflower Seed Crisp Cookie

This recipe is very similar in terms of looks and taste to my Macadamia Chocolate Chip Cookie except that this recipe has cereals and sunflower seeds added on. For those of you who don't want it to be too sweet, my advice is to lessen the sugar in the recipe.

Ingredients A:-
- 200g butter
- 80g caster sugar
- 140g brown sugar

Ingredients B:-
- 1 tsp vanilla essence
- 2 eggs (grade A)

Ingredients C:-
- 270g plain flour
- 50g cereals
- 200g chocolate chips
- 200g sunflower seeds
- 1/4 tsp baking soda

1. Beat ingredients (A) in a mixer until fluffy. Add in ingrdients (B) and mix well. Fold in ingredients (C) and combine to form a dough,
2. Divide into small rounds and arrange on line baking trays.
3. Bake in preheated oven at 180 degrees for 10-15 mins. Cool and store in airtight containers.

Ghee & Almond Cookies

An all-time favourite especially for hubby. Since I first made this some 4 years back, hubby has always loved it and it's been 2 years since I've bothered to make any cookies to begin with. Time never seemed to be on my side and since my decision to make some cookies this festive season; my as well make hubby's favourite cookies.

Also, it's quite simple to bake as well.

Ingredients A:-
- 150g ghee
- 130 icing sugar

Ingrdients B:-
- 150g almond powder (toasted)
- 230g plain flour
- 1 tsp baking powder

Glazing:-
1 egg yolk

1. Stir ingredients (A) together until well mixed. Fold in ingredients (B) and stir together to form a dough
2. Make it small round balls and arrange on lined baking tray. Glaze surfaces.
3. Bake in a preheated oven at 170 degrees for about 10-15 mins. Leave to cool and then store into airtight containers.

I told you it was an easy recipe.....

Macadamia Chocolate Chip Cookie

An all time favourite for people of all ages. Well, following the recipe, you may want to lessen your sugar if you're not all that into sweet stuffs. I followed the recipe to the T and felt it was a bit sweet for me but hubby seems to love it.

So, it's entirely up to you.....

Ingredients A:-
- 160g butter
- 80g caster sugar
- 110g brown sugar


Ingredients B:-
- 1 egg (grade A)
- 1/2 tsp vanilla essence

Ingredients C:-
- 200g plain flour
- 1/2 tsp baking soda
- 100g Macadamia nuts (diced)
- 100g chocolate chips

1. Place ingredients (a) in a mixer. Beat until fluffy and add ingredients (B) and mix well. Fold in ingredients (C), Mix till paste-like.
2. Use a teaspoon to scoop out the dough and use a second teaspoon to aid in shaping the dough on lined baking trays.

3. Bake in a preheated over at 180 degrees for about 10-15 mins or until golden.

4. Cool well on wire racks and store in airtight containers.

See??? An easy recipe...

German Crunch

Well, due to my very, very busy work and social life, I've hardly had much of a time to experiment new cooking recipes. In fact, whenever I've got the time, I will just cook the usual recipes which I'm already familiar with which you can see here in this recipe blog.

In conjunction with the upcoming Chinese New Year festivities, I had decided to make a couple of cookies for hubby's workplace, mine and some for home; and some for my ex-office where I still have very dear ex-colleagues who I'm still close with.

Here's the first of the cookies I have made and this is one of my personal favourites. An easy recipe.

Ingredients A:-
- 250g butter
- 100g icing sugar

Ingredients B:-
- 250g potato starch
- 100g plain flour

1. Place ingredient (A) in a big mixing bowl. Cream well, add in ingredient (B) and mix to form a dough.

2. Shape into round balls and arrange on lined baking trays.
3. Press flat with a fork to create a pattern.
4. Bake in a pre-heated oven at 170 degrees for about 10-15 mins until well baked through.
5. It should be pale in colour and not golden brown. Cool well on wire racks and keep in ait tight containers.