Eats/Reads

Meat:         3-4   pounds   boneless pork loin, or pork shoulder/pork butt Marinade: 1/2  cup   granulated white sugar ▢ 4  teaspoons   salt ▢ 1  teaspoon   five spice powder ▢ 1/2  teaspoon   white pepper ▢ 1 teaspoon   sesame oil ▢ 2  tablespoon   Shaoxing rice wine ▢ 4  tablespoon   soy sauce ▢ 2  tablespoon   hoisin sauce ▢ 4  teaspoons   molasses ▢ ▢ 3-6   cloves   finely minced  garlic For sauce:        2-4 tbsp honey        2 tbsp hot water Original recipe calls for red food colouring for that Chinese restaurant look. I never use that.  Mix all marinade ingredients in a big bowl or ziplock bag. Add meat, and cover  in plastic or seal tightly. Place in the fridge for several hours, even overnight.  For pork loin: Remove meat from marinade and let drain on a plate.  Preheat oven to 200C (f...

1500g bread flour 3 sachets fast yeast 3 tbsp brown sugar 3 tsp salt approx 900ml warm water Mix ingredients. Knead for 5-10 mins. Let rise until double (1 hr). Form bagels into balls (100g each), poke a hole in the middle and stretch and mold until it looks like a bagel. Center hole should be a bit larger than you think, as it will get smaller as they rise.  Place bagel on tray covered in parchment paper. Let rise until puffy (approx. 20 mins).  Boil 3 litres of water (we fill our large Dutch oven to half full). Add 1 tbsp baking soda and 1 tbsp molasses.  Boil bagels 30 secs on each side. Place them on trays covered in parchment paper. Add toppings (poppy seed, sesame seed, garlic powder, onion flakes, salt etc). Bake for about 18-10 mins total in 180C fan oven (200C conventional).  Makes a lot of bagels. You can half or third the recipe if you don't like leftovers. 

113 g butter or margarine 1 cup sugar 1 tsp vanilla extract 3/4 cup milk 1 1/4 cup flour 1 tsp baking powder 1/2 cup cocoa pinch of salt Preheat oven (fan) to 175 C Beat butter/marg in large bowl with mixer. Add sugar. Add eggs, vanilla, and milk. Mix well. Sift in dry ingredients. Fold wet and dry ingredients together with rubber spatula. Grease a loaf tin. Bake for 45-60 mins.

180g self-raising flour (or flour plus 1 tsp baking powder and 1/4 tsp salt) 180g caster sugar (or half/half with brown sugar) 60g cocoa powder 1 tsp to 1 Tbsp instant coffee dissolved in small amount of water (optional) 1 tsp cinnamon (optional) 100ml vegetable oil 200ml soya milk 1 tsp vanilla extract 50g chopped nuts (optional) Pre-heat the oven to 200°C/ 180°C (fan) Grease an 18x24cm tray or similar and line with greaseproof paper Sieve flour, cocoa, cinnamon, and sugar and salt into a large mixing bowl Measure soya milk, vegetable oil, coffee, and vanilla extract into a jug Pour the liquid into the dry ingredients in a steady stream and mix together Scrape out the gooey mix into your prepared tin Chop up the nuts or other topping and sprinkle them over the top Bake for 15 minutes until the edges are firm but the centre is still molten Leave to cool completely in the tray and then cut into 6 or 8 pieces, depending on how generous you are feeling. (recipe fro...

FROM 9/19/3 1/4 cup (113 g) butter 2 Tbsp oil 1/2 c light brown sugar 1 Tbsp maple syrup 1 egg 1 tsp vanilla 1/2 cup wholewheat flour 1/4 tsp baking soda 1/4 tsp baking powder 1/4 tsp cinnamon pinch salt 2 cups quick porridge oats 3/4 cup raisins bake at 375  FROM 9/14/2023: Mix:  1/2 c oil 3/4 c white sugar 1 egg 1/2 c buttermilk Mix: 1.5c white flour 1 tsp baking soda 1 tsp cinnamon Add wet to dry and then add: 2 2/3 c rolled oats 1 c raisins Bake 350 for 17-20 mins FROM 2015: 1/2 cup (113 g) butter 1/2 c brown sugar 1/2 c white sugar 1 Tbsp maple syrup 1 egg 1 tsp vanilla 1 cup wholewheat flour 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp salt 2 cups quick porridge oats 1 cup raisins Beat wet ingredients til smooth and fluffy. Sift dry ingredients, mix with wet. Fold in oats an raisins. Bake at 180c/375F for about 10-12 mins on greased baking trays. Cool on rack

500g flour 1 packet quick yeast 1 tsp salt 1 tsp sugar 1 egg, beaten 250ml warm milk 1 tsp oil or butter Mix all ingredients and knead for a few minutes by hand or in food processor. Let rise for about 1 hour, til doubled in bulk. Punch down dough and divide into four portions. Place in steamer. Let rise for about 20 mins. Boil water in steamer and steam for 20 minutes.

A nice change from plain grilled chicken. From here . I used some dried herbs (parsley, basil) because I didn't have fresh. 4 skinless chicken breasts 1 tbsp plain flour 2 eggs 2 tbsp double cream 1 tsp fresh parsley, chopped 1 tsp grated parmesan 1 tbsp vegetable oil 1 tsp salt 1 tsp ground black pepper Lay the chicken breasts between sheets of greaseproof paper. Flatten with a rolling pin until they are about 1/2in thick. Season the flour. Dip the chicken escalopes into the flour to coat them, and then shake off the excess. Beat the eggs in a bowl and add the cream. Stir in the parsley and the parmesan. Heat the oil in a large frying pan. Dip the escalopes into the egg mixture and then into the frying pan. Cook on one side for about 4-5 minutes until the egg is set and golden brown, then turn over and turn the heat down. Cook for a further 5-6 minutes until the chicken is cooked through. Drain on kitchen paper...