Singapore Noodles

singapore.jpg

2 packets wholegrain chicken noodles

3 Tablespoons olive oil

250gm bacon

1 onion, chopped

1 red capsicum, sliced thinly

1 Cup broccoli florets

2 eggs, lightly beaten

1 Tablespoon curry powder

2 Cups carrots, thinly sliced

3 Tablespoons soy sauce

Coriander and lemon juice (to taste)

Cook noodles, stir through flavoring, then drain and set aside.

Heat one tablespoon of oil then cook bacon in a large frypan. Remove from heat and slice thinly. Cook eggs, then remove from heat and slice thinly. Cook onion, capsicum and carrots until soft.

Add remaining oil, mix curry powder with 3 teaspoons of water and add to pan.

Add noodles and remaining ingredients to pan and stir well.

Advertisements

Victoria Sponge Bites

sponge

I adapted a recipe for a large Victoria Sponge to make 24 muffin-sized cakes. Once they cooled down I split them in half to serve them with raspberry jam and cream.

The plate in the picture is one of Nanna J’s. (Notice the chip? She was known for breaking dishes…)

1 Cup caster sugar

200gm butter, softened

4 large eggs

1 1/2 Cups self-raising flour

1 teaspoon baking powder

2 Tablespoons milk

Raspberry jam and whipped cream

Heat oven to 170 degrees Celsius.

Mix all ingredients using an electric mixer, then drop the batter into paper muffin pans.

Bake for 12 to 15 minutes. The cakes are cooked when they spring back when touched gently on top.

Cool the cakes for a minute, then move to a rack to cool.

Once cooled, cut them in half and serve with jam and cream.

The recipe said these would keep for two days, but ours didn’t last that long!

 

Fried Beef Noodles

noodles

2 Packets of wholegrain Beef Two Minute Noodles

2 Teaspoons olive oil

1 egg, lightly beaten

200gm beef rump, thinly sliced

1 onion

2 teaspoons garlic

1 carrot, peeled and cut into thin rounds (I cut these into matches when I made the recipe, but found that too time-consuming and wouldn’t do it again).

2 Cups frozen peas

1 Tablespoon Maggi original seasoning sauce

3 spring onions, chopped

Cook the noodles, add the flavour sachet, then drain and set aside.

Heat the oil and cook the egg, remove from heat and slice thinly.

Cook beef, then add the onion, garlic and cook until soft, then add the peas, carrots and seasoning and cook until soft.

Stir in the noodles and egg, serve once heated through.