#lowfat #cheesecake experiment.. Very good actually! Recipe up soon 😊 (Taken with Instagram)

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@cooknote-blog-blog
#lowfat #cheesecake experiment.. Very good actually! Recipe up soon 😊 (Taken with Instagram)
Panko crumbed prawns and sweet chilli sauce yum! (Taken with instagram)
(via How to Make Thai Tom Yum Chicken Soup – Cooknote)
buttery dill monkey bread
click here for recipe
strawberry cupcake @ baked and wired, georgetown
Minnie mouse cakes
vanilla cupcakes with strawberry cream frosting
click here for recipe
Delicious Roasted Carrot and Coriander soup!
(via Easy roasted Carrot and Coriander Soup recipe – Cooknote)
Panko Crusted Shrimp with Chive Aioli
Something to do with my Panko breadcrumbs!
Avocado Toast with Poached Egg
Looks amazing!
Best chewy choc chip cookies
Now I am partial to a cookie, and I have to say that my preference does lie with a soft chewy cookie, with a slight crisp. You know, those giant discs of sugar and diabetes that you get from Sainsburgers, 5 for £1 or whatever they cost. They are reeeeaally good. And it just so happened that I was craving cookies just like that last weekend.
The fabulous thing about cookie dough is that it is so versatile. You can add a bit of this or that to make it just how you want it, mostly it's just the ratios you need to get right. What I've discovered is that to get a soft chewy cookie, you need to melt the butter first, which also provides the added bonus of making it easier to cream with the sugar. I used Muscovado sugar for this which is a really strong treacle kind of sugar and very dark, and it has really added to the yummy chewiness!
For a different type of double chocolate chip cookie, I used half milk choc chips and half white choc chips. This makes them look a little different. This recipe makes 36 cookies, which works out perfectly at 9 cookies per tray, two trays in the oven at a time and a total of 36. I like it when recipes work out perfectly like that :) Simple recipes are the best!
Here is the full recipe: Best chewy choc chip cookies
Cinnabon Cinnamon Rolls
I can't lie. Grocery shopping is one of my favorite activities.
Grilled Chipotle-Rubbed Steaks With Lime Butter
Banoffee Pie is my friend Denise’s favourite dessert and seeing as it was her birthday this weekend, I thought I’d make one and bring it into the office on Friday so we could start the celebrations early. This is a great dessert to make as it is so easy, and reasonably quick. It’s essentially...
Chicken gyoza dumplings
My dad very kindly bought me the new Wagamama recipe book for Christmas, simply titled The Wagamama Cookbook (available on Amazon here). My new obsession with Wagamama's began when I was working in Richmond and frequented the Wagamama's there all too often. The first time I went to Wagamamas was about 5 years ago, and I just didn't get it, I couldn't understand the menu, it seemed needlessly complicated and I didn't ever go back. But as I've matured and my cooking and eating style has changed, Asian food features heavily on our weekly menu!My favourite Waga's small dish is the chicken gyoza. They are beautiful delicate little nuggets of fresh, steamed goodness and I can't get enough of them. In fact all types of Asian dumplings I love, dim sum dumplings, won tons and of course these delicious gyoza. So I went straight to work poring through my Waga's cookbook to learn all about it!
This cookbook is hard to say the least. I was inundated with pages of foreign sounding ingredients, and every recipe seemed to take a day to make, referring back repeatedly to the impossible list of ingredients, and I felt disheartened. And then one Saturday coming home from Ikea, I drove past a Chinese Supermarket Mecca (my favourite place, Wing Yip Store in Croydon! They sell their ingredients on Amazon here) and went in to see if I could find some of the ingredients.I bought 2 packs of gyoza skins, amongst many other eastern wares, and really, I recommend that you buy pre-made skins as I wouldn't even know where to begin with an explanation of how to make them! They come in packs of 50 or a hundred and I keep them in the freezer and take 10 or so at a time to make the gyoza.
I did quite a bit of research about gyoza, which is the Japanese name for them and then jiaozi, which is the Chinese name for them. There is also a differentiation in how they are cooked, either boiled ('shuijiao' literally meaning water dumpling), steamed ('zhengjiao') or shallow fried 'guotie' which translates to 'pot stick', hence the American name for them, potstickers! The Wagamama technique involves both gentle frying and steaming, so who knows what that makes them! The basic elements for this dish are super easy: meat (or not, if you are a veggie), vegetables, seasoning and the gyoza skins! I am not one for following rules, so recipes very seldom get adhered to in my kitchen, and rather I go with what I have. I did follow the quantities in the book, which make about 30 because I wanted to have some in the freezer ready for when a craving hit! It does seem a lot, but the mixture freezes well, ready for the next time you want some. 5 or 6 per person as a starter or a snack is sufficient.There are quite a lot of vegetables in the mixture, and obviously they need to blended quite finely. One good tip from the book says to drain the mixture to try and get some of the liquid out. You don't need to be fastidious about this, a quick squeeze will do, as long as the mixture isn't swimming in liquid you'll be ok! I used chicken for these gyoza, and didn't buy minced chicken, I just blended the chicken thighs I had, obviously skinned and boned!
Here is the full post: Chicken Gyoza dumplings
Microwave brownie in a mug
Now don't all skip reading this because it starts with the word microwave. I am not a microwave cook, except for the following scenarios:
Cooking frozen veg (when I am having a NAAFI* cooking day)
Reheating my tea (I know some find this a sin, but I always forget to drink my tea and it reheats really well!)
Melting butter
Popcorn
I can't even think of a 5th use!
So now that we have established that I do not cook meals in the microwave, we can move on to how to make a chocolate brownie in the microwave! (I know, but you *have* to try this!)
I had a bolt of nostalgia a few nights ago, remembering when my childhood friend I were allowed to bake cakes. In the microwave! We were probably about 10 years old, and my friend's mom was an amazing baker and of course, we had to pretend to be moms and bake cakes! We would make the recipes up and surprisingly, as far as my memory serves me, they were mostly not too bad! Some never actually turned into cake, and others ended up being more biscuity but it didn't matter, we were being independent bakers in the kitchen and it was fun :)
Here is the full post: Microwave brownie in a mug