Omelette

We, (My brothers and I) made omelette.
I tasted a bit too salty but can be eaten.
Here is a recipe
Dry seaweed (about 2 to four)
Two eggs

Chicken Soup!

AHCHOO! *sniff* I have a runny nose today, and I manage to dig out the recipe that I printed out a few years ago, nothing but warm chicken soup can cure this nose!

Here's the recipe...

The Classic Soup Recipe

Preparation Time

30 minutes

Cooking Time

70 minutes

Ingredients (serves 6)

• 1 x 1.4kg (size 14) chicken
• 2 large brown onions, finely chopped
• 2 cups loosely packed fresh continental parsley leaves
• 4 garlic cloves, crushed
• 60mls (1/4 cup) fresh lemon juice
• 2 tbs soy sauce
• 5 celery sticks, cut into lcm pieces
• 5 medium carrots, cut into lcm pieces
• 2 medium tomatoes, halved
• Salt & ground black pepper, to taste
• 1.5L (6 cups) water

Method

1. Rinse the inside of the chicken. Remove the tail and neck, and as much skin as possible from the chicken.
2. Combine the onions, parsley, garlic, lemon juice and soy sauce in a large saucepan. Cook over medium heat for 5-8 minutes or until the onions are soft. Add the chicken, celery, carrots and tomatoes and season with pepper. Add the water and bring to the boil.
3. Reduce heat to low and simmer, covered, for 1 hour or until the chicken is tender and comes away from the bones easily.
4. Remove from heat, cool for 10 minutes and place the soup in the fridge to chill overnight. (This allows the fat to rise to the surface and set.)
5. Next day, remove the soup from the fridge and use a large metal spoon to remove the layer of solidified fat from the surface.
6. Remove the chicken from the soup and place in a large bowl. Use your fingers to remove the meat from the bones and shred into pieces. Discard the bones. Return the chicken meat to the soup.
7. Bring the soup to the boil over medium heat and simmer until the chicken and vegetables are heated through. Remove the soup from the heat and skim a piece of paper towel over the surface to absorb any excess fat.
8. Season with salt and ladle the soup into deep soup bowls. Sprinkle with pepper and serve.

Notes & tips

• Preparation: 30 mins (+ overnight chilling time)

Source

Australian Good Taste - July 1998 , Page 103

*sniff* Done, try it out!

Chocolate Chip Cake!

Well, this recipe is quite good, due to the fact of poisoning milk, this is baked without Milk and Eggs...
Sadly i don't have a picture...
So I'm just going to type in the recipe.

2 cups---Flour
1 cup---Sugar
3/4 tsp---Baking soda
1/2 tsp---Sea salt
1 cup---Chocolate chips

1 cup---Club soda
2 Tb---Vinegar
1 tsp---Vanilla

Make sure to preheat oven, grease and sprinkle pan with flour

Oven Temp ~ 375°
Baking Time ~ 30 Min.
Pan Type ~ 8 inch pans

1. Mix the first five ingredients together in a bowl
2. Make a hole in the middle of the dry ingredients
3. Add the next three ingredients to the dry ingredients and mix well
4. Pour Batter into prepared pan. Make sure it is flat
5. Bake it following the bold part on top...
   

Self Sausing Chocolate Cake

Ingredients:

• 200g butter and 200g cooking chocolate
• 6 egg yolk and 45g Castor sugar
• 3 nos egg white and 45g castor sugar
• 50g superfine flour and 20g cocoa powder

1. Chop the cooking chocolate into small pieces, double boil with butter till it melt, set it aside for later.
2. Beat the egg yolk and sugar till it turns fluffy
3. Add the melted chocolate, make sure to stir well.
4. Add sifted flour and cocoa powder to the chocolate mixture.
5. Beat the egg white and sugar till soft peak.
6. Pour meringue into chocolate mixture and mix well
7. Pour the mixture into 8" greased cake tin, bake at the temperature for 10 minutes.

And Voola! Have a try with it...