Pea & ricotta penne

Ingredients :

• 30g Frozen peas
• 1 1/4 Cups chicken stock
• 3/4 Tsp black pepper and salt
• 2 Tsp chopped tarragon
• 1/4 cup ricotta

Method :

• Bring to the boil 30g frozen peas, 1 1/4 cups chicken stock. 3/4 tsp black pepper and salt and cook until peas are tender.
• Puree half the mixture in a blender and pour both pea mixes over the cooked pasta with 2 tsp of chopped tarragon.
• Stir through 1/4 cup of room temperature ricotta into each bowl and serve.

Creamy mushroom and bacon pasta

Ingredients :

• 2 Cups penne or other small pasta
• 2 Rasher lean bacon, chopped
• 2 Spring onions, finely chopped
• 3 Cups sliced mushrooms
• 2 Cups spinach
• 1/4 cup light evaporated milk
• 4 tbsp grated tasty cheese

Method :

• Cook pasta following packet directions. Drain and save 1/4 cup cooking water.
• In a non stick pan, cook bacon with onions and mushrooms until softened.
• Add hot pasta and toss well.
• Add evaporated milk and spinach. 
• Heat throught, stirring occasionaly.
• Add cooking water if the mixture is too thick. 
• Sprinkle each serving with cheese

Scone recipe

Basic scone dough :

• 3 Cups flour
• 1 1/2 tbsp baking powder
• 1/4 tsp salt
• 75gr butter
• 1- 1 1/4 cups milk 

Method :

• Preheat the oven to 230C. Grease or line a baking tray with baking paper.
• Sift the dry ingredients into a bowl. Use your fingertips to rub in the butter until mixture looks like dry breadcrumbs. Make a well in the centre.
• Pour the milk into the well and mix quickly with a knife to from a soft dough. Use extra milk if needed to mix in any remaining dry ingredients until you have formed a soft ball of dough.
• Turn the dough on to a lightly floured bench and knead lightly. Shape the dough into a round and roll or use your knuckles rough out to 1 1/2- 2 cm thick. Cut the dough into 14-16 evenly sized pieces-either round or square and place on the prepared tray. Lightly brush the tops with milk to glaze
• Bake in the preheated oven for 10-15 minutes or until cooked and golden

I fu mie recipe

Ingredients:

•      2 packs of instant noodles (200 grams)
•      200 cc oil for frying noodles
•      100 gr squid
•      2 tablespoons cooking oil, for sauteing
•      150 g sea cucumber
•      1 leek, cut into 5 cm, 1 segment (2cm) ginger, crushed,
•      1 teaspoon salt, for cooking sea cucumber
•      2 cloves garlic, thinly sliced
•      2 spring onions, thinly sliced
•      1/4 cm ginger, thinly sliced
•      1 stalk bok choy, sliced ​​5 cm
•      100 g shrimp, discard the skin, leaving its tail
•      100 gr chicken meat, cut - cut
•      2 pieces  mushrooms, soaked, sliced ​​1 cm
•      1/2 carrots, trimmed and sliced
•      1 tomato sliced
•      1 teaspoon salt
•      1/2 tsp sugar
•      1/4 teaspoon pepper
•      1 tablespoon soy sauce
•      1 tablespoon oyster sauce
•      1 leek
•      500 cc chicken broth
•      1 tablespoon corn starch, melted with 2 tablespoons water
•      50 gr peas
•      1/4 tsp sesame oil
•      seasonings, if desired

How to Make:

• Boil the noodles for 2 minutes until cooked. Remove and drain. For the noodles into 2 parts. Flattened spherical shape. Fried noodles until browned. Remove and drain
• Clean sea cucumbers. Cook the onion, ginger, and salt for 5 minutes. Remove and drain. Cut into pieces
• Clean the squid and black toxic waste. Separate body and head. Spread the squid body. Transverse slices (do not get disconnected) on the inside. Cut into 4x5 cm
• Heat oil and saute garlic, onion, and ginger until fragrant aroma. Enter bok choy, sea cucumbers, shrimp, and chicken, stirring until the colour changes. Enter the squid,  mushrooms, carrots, tomatoes, salt, sugar, pepper powder, soy sauce, oyster sauce, and scallions. Stir until blended
• Enter the chicken broth, cook until boiling. Thicken with corn starch liquid. Enter the seasonings, and peas. Cook for 1 minute, stir.
• Pour the sesame oil. Lift. Flush on top of fried noodles in a serving dish

Fried pastel recipe

Ingredients:

• 250 grams of wheat flour
• 1 eggs
• 50 g margarine
• 1/2 tsp salt
• 75 cc of water
• flour as necessary, for sprinkling
• oil, for frying

content:

• 150 g minced chicken meat
• 100 g shrimp, peeled, chopped
• 1 pc carrot, diced (2 cm)
• 50 ounces green beans, thinly sliced ​​round
• 25 gr white rice noodle, cut into pieces, soak until soft, drained
• 3 hard-boiled eggs, cut 6-8
• 2 pcs of garlic, minced
• 5 pcs onion, chopped
• 2 stalk green onion, thinly sliced
• 1/2 teaspoon pepper
• 1 tsp sugar
• 2 tsp plain flour to thicken
• 2 tablespoons margarine, for frying

How to make:

• Skin: Mix flour, salt, eggs, and margarine in a bowl, squeeze, pour water, knead until not attached to the hand. Allow 10 minutes. Trimmed to 3 mm. Print spherical with diameters of ± 7-8 cm. Sprinkle the surface with some flour so do not stick if stacked.
• The contents: saute garlic in margarine until yellow, put onion, saute until wilted. enter the other ingredients and a little water until cooked, except boiled eggs.
• Thicken with 2 tablespoons flour that has been thinned with a little water. Stir well, remove from heat and let cool.
• Take a piece of dough skin, ± 1 tablespoon batter fill and hard-boiled eggs 1 pt, 2 fold into half circle.
• Grease a sheet of water between the skin so tacky. Tap-tap the edges with a fork or a pinched-pinch as a garnish. Fry in hot oil until yellow is brown. Remove and drain.