Eggplant Omelette

This is one simple dish ideal for Oriental Breakfast served with fresh boiled rice. Also as a side dish either for lunch or supper. It suits all meal times.

Ingredients:

Eggplant
Egg
Salt to taste
Cooking Oil

Method:

1. Prick the skin and grill till cook.

2. Peel and flatten

3. Crack the egg on the bowl

4. Beat and add salt to taste

5. Place flattened grilled eggplants turning over on equal side

6. Fry

7. Flip to fry the other side 

8. Add the remainder of the beaten eggs and serve hot.

Humour of the Day

 "The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found." ~Calvin Trillin

Of course, nothing like that had happened to us. We did eat leftovers when there's something left but our own dear mother never served us leftovers all our lives.

Bon appetit!

Polenta, Capsicum and Sweet-potato Muffins

16th Sep 2011

These healthy muffins make a great daytime snack, and they’re easy to take with you when you’re on the go.

Ingredients
 
1/2 cup wholemeal self-raising flour
1/2 cup self-raising flour
2/3 cup polenta
2 tablespoons fresh chives
2 tablespoons fresh parsley
1/2 cup chopped red capsicum
250 grams sweet potato, peeled and grated
1 egg
1 cup low-fat milk

Method
 
Preheat oven to 200°C. Beat the egg and milk together in a bowl, then set aside. Combine all the other ingredients in a bowl, then mix the egg and milk mixture through the dry ingredients. When everything is combined, spoon the mixture into a greased muffin tray. Cook for 15-20 minutes, or until golden.

Source: Your Life's Choice 


My Own Tip: Adjust the seasoning if you feel the taste is not to your liking. The secret is in the tastebuds.

Feather Light Scone

Ingredients for 2

1 egg
2 Tablespoon sugar
30 grams butter
3/4 cup milk
2 cups Self-Raising Flour
pinch of salt

Method:

1. Beat and egg and sugar together until thick in a small bowl
2. Sift together flour and salt in large bowl
3. Melt butter
4. Make well in flour
5. Stir in the egg mixture and butter
6. Add enough milk to make a soft-non-sticky dough
7. Turn onto a lightly floured board
8. Knead lightly to make a smooth dough
9.  Pat out to about 3cm depth
10. Cut using plain scone cutters
11.  Place onto papered tray touching each other
12.  Brush tops with milk
13.  Bake in hot oven for 1-12 minutes at 270 degrees centigrade
14.  Allow to cool.

Source: Lily's School Note

Perfect Roast Potatoes

Ingredients

* 2kg medium desiree potatoes
* 1 / 3 cup vegetable oil
* Salt and pepper, to taste
* Sour cream, to serve

Method

1. Peel and cut in half desiree potatoes. Place in a large saucepan of cold water. Bring to boil. Boil until almost tender. Drain. Return potatoes to hot saucepan. Shake pan, over low heat, to give potatoes a rough surface. Add oil. Shake well to coat.
2. Transfer potatoes to a large, preheated baking dish. Season with salt and pepper to taste.
3. Cook in a very hot oven (240C) for about 40 minutes, turning occasionally, or until potatoes are golden and crisp.
4. Serve potatoes with sour cream.

Serves: 6

Source: Internet

Golden Syrup Dumplings

 

Ingredients
1 cup self raising flour
Pinch salt
1 dessertspoon butter
1 egg
little milk
SYRUP ingredients
2 cups water
1 cup sugar
2 dessertspoons butter
2 tablespoons golden syrup

Method
Sift flour and salt into basin. Rub in butter.
Beat egg and add to flour to make a dry dough.
Roll dough into small dumplings (size of a small walnut) between your hands.
Place all ingredients for syrup into 4 pint saucepan, and heat until boiling.
Add dumplings all at once.
Cook gently 15-20 minutes (put them on as you serve the first course of your meal).
Serve with vanilla icecream (NOT low fat) and cream.

Source: Your Life Choices