Freezing Sausages

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Some of you will know I am a big fan of batch cooking and freezing. Whenever I see reduced sausages (these are BlackFarmer’s) I will purchase them and fry them all up and then freeze them.  These can be heated up in the microwave from frozen for a couple of minutes and they taste as …

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Peanut mochi mady by Susan Lui

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(from Siu kitchen – https://www.youtube.com/watch?list=PLCmcjrU5ESdpw-Z-99YbkEWcHKvD12n60&v=fSD-F2P9dE4)To make the mochi skin you need: • 140g Glutinous rice flour • 12g Rice flour • 10g Instant custard powder • 60g Sugar • 200g Skimmed milk • 200g Coconut milk • 1 tablespoon Vegetable oil (or salad oil)   Sift the glutinous rice flour, rice flour and instant custard powder into …

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Suzanne Chan gyoza skins

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Ingredients The wrapper: 250g of plain flour 150ml of just boiled water and a pinch of salt if needed mix together until combined knead by hand for about 10mins. ..the longer you knead the smoother the dough place in a bowl, cover and let dough rest for 30mins before rolling. Cut with a cookie cutter . …

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