Category Archives: Recipes

Food I really enjoy

Chicken and veggie Spring Rolls

I finally made them..
It took me long enough, but I finally made them…
And they were good…

What you’ll need:

For the meat/chicken part:

  • 2 small Chicken breasts or 300 gr of ground chicken
  • 1 tbsp vegetable oil
  • 1 tbsp light Soy sauce (Kikoman)
  • 1 tbsp Chinese five spice

For the veggie part:

  • 4 Chinese dried mushrooms, soaked in hot water for 20 minutes and drained
  • 1 clove garlic, finely chopped
  • 2 cm piece ginger, grated
  • 75g bean sprouts
  • 2 large sping onions, finely sliced
  • 1 medium carrot, finely sliced (or grated)
  • 1 tbsp oyster sauce
  • 1 tbsp Chinese five spice
  • 12-16 spring roll wrappers
  • 1 tbsp cornflour
  • 1 tbsp water
  • 750ml groundnut oil, for deep frying

  1. Fry up the ground chicken or the finely sliced chicken breasts in oil and then add chinese five spice and light soy sauce.  When done put it to the side to cool.
  2. In a large bowl, mix the mushrooms, garlic, ginger, beansprouts, spring onions, and sliced carrot. Add the cooled chicken and stir well to combine everything together. Add the spice and oyster sauce and stir some more.
  3. Place two spring roll wrappers on top of each other, and spoon two tablespoons of the chicken filling in the centre of the layered sheet.
  4. Mix the cornflour with the water and use to brush over the wrapper edges – this helps stop the spring rolls from bursting open while frying. Fold each of the opposite corners in, over the filling, and roll the wrapper into a cigar shape.
  5. Deep fry the spring rolls in hot oil, over a medium heat, until golden brown – about 3-5 minutes. Drain on absorbent paper before serving with sweet chilli sauce.

I served mine with rice, and I thought the were absolutely delicious!!!! They really surpised me.
It’s meant that you’ll get 6 spring rolls out of this recipe, but I ended up with 8… and they were fairly fat ones too 🙂

It takes some time to make them, but they are totally worth it.
And I didn’t really use 750 l of oil to fry them… I used a pan large enough to put two in and had enough oil to cover them half way… worked like a charm… and seeing as you have to turn them over anyway.. might as well… save oil and stuff…

Hope you enjoy…


Orange Cake

Orange Cake.

180 C for about 40 min.

You need:
4 eggs
3 dl sugar
2 dl melted butter
1 dl orange juice
3 dl flour
1 tbs bakingpowder

For decoration:
1 dl powdered sugar
some orange juice…

1. Whisk eggs and sugar till fluffy.
2. Add melted butter, orange juice and flour mixed with baking powder and mix everything well.
3. Put the batter in a buttered tin and bake the cake.

4. Cool cake before putting it on a grate and let it cool further. Then put it on a platter or whatever you want, really and put the icingsugar mix on the cake…

There you go, Annabelle… I hope you are very happy…
I suffered so so so much today beating the eggs and sugar.. *sniffles*
But it was fun too… I didn’t actually expect it to be this nice… but then.. I havne’t tasted it yet, so…

Yeah, it’s delicious… ^_^

Chocolaty marshmallow rice puffies

I do really enjoy food.
There is nothing I enjoy more than to serve up a meal made with love.  And I enjoy eating it.
I’ll try to take a picture of all the things I make and post them… if only my image thingie would work, that is…
But I will get around to it.

So yes; my first recipe is Chocolaty Marshmallow Rice Puffies.
Kinda like Rice Crispy Treats, but made MY way… And it’s really hard to come by Rice Crispies here…

Get started:

Nobs of butter… like a few tablespoons…
4 cups of mini marshmallows
6 cups of puffy rice (here you can use rice crispies, if you want to….)
100 grams of chocolate. I used 27% cocoa in mine, you can use whatever you want to.

Do as follows:

Melt the butter in a saucepan and add the marshmallows. Wait till its all melted before adding the chocolate and wait again till the chocolate is melted before removing from heat and adding the puffy rice. Stir till everything is well coated and put it in a bread tin (I suggest that you put a little oil in the tin, spear it all over and then put some clingfilm over it and push it well into the corners. The oil will make the clingfilm stick better and it’ll be easier to get the puffies out). Let it cool before turning it out and cutting into squares.
If you want you can skip the whole putting the chocolate IN the mix and just coat the squares with the chocolate after you’ve squared them.

I hope you will enjoy them as much as I do.