Monday, February 29, 2016

Chinese Chicken and Corn Soup

This delicious Chinese style soup is quick and easy enough to be on the table in less than 30 minutes.

1 litre low sodium chicken stock (homemade or bought)
spring onions (small bunch) chopped
1 can creamed corn
approx 1 cup corn kernels  (fresh, frozen, canned, it is your call)
finely chopped parsley
1 small cup shredded cooked chicken
1 beaten egg
small piece ginger
dash soy sauce

heat some oil & butter in saucepan and gently fry spring onion and ginger add corn kernels and cream corn and stir until fragrant. put in stock and slowly bring to boil adding cooked chicken & soy sauce continue to simmer until hot. beat egg in small dish and while on low simmer add mixture to soup, remember to stir soup while you add egg,  mix  until small ribbons form. turn off heat, add parsley and serve!

Friday, February 5, 2016

Homemade Muesli

I'm not really a cereal person as I find it often too soggy. muesli or toasted muesli is another matter. this is my first attempt at making my own. hopefully you will find it a good base recipe adding or taking out ingredients as you like.

all measures are a guide only

2 cups rolled oats (not instant)
1/4 cup pumpkin seeds
2 tablespoons flax seeds
1 cup sultana's (packed loose)
1/2 cup shredded coconut
1/2 cup dried cranberries
1/4 cup dried pineapple
2 tablespoons pistachio nuts
honey to sweeten (about 5 tablespoons)

line a baking sheet with non stick paper, heat oven to moderate. mix all ingredients except honey in a bowl until combined. add enough honey to moisten. spread out on tray and bake until golden (approx 20 minutes to half an hour (it's important to keep an eye on it) when cooled pack into a jar or container.