chocolate chips cookies

First cookie attempt. The outlook of the cookies aren't very good. The cookies spread out so much that it becomes one big cookie. I think its due to not enough flour. Nevertheless, it is crispy and crunchy. I call it ugly but delicious cookies.


makes 9
1/3 cup of self raising flour
pinch of bicarbonate soda
50g unsalted butter, soft
125g dark chocolate bits
3 table spoon of caster sugar
3 table spoon of brown sugar
1 medium egg
1/2 teaspoon of vanilla extract

Preheat the oven to 190deg C, bake for 10 mins.

Put all ingredients in a large bowl and mix thoroughly with a wooden spoon
Drop heaped teaspoon of the mixture onto baking tray, space them apart
bake in preheated oven for 8 - 10mins until lightly coloured and just firm. Let cool on the tray, then transfer to wire rack to cool completely.

Store in airtight container and eat within 5 days or freeze up to a month

^^mushroom on toast^^

This makes good breakfast.

Serve2
Ingredients:
1 tablespoon of vegetable oil
1 shallots, finely sliced
1 garlic clove, finely chopped
150g button mushrooms, chopped
60ml white wine
thyme or other herbs
2 thick slices of wholemeal bread
butter for speading
sea salt and freshly ground black pepper


Heat oil in the pan, add the shallots and fry gently for 2 mintues over medium fire, then add the garlic and cook for a further min.

Add mushrooms, toss to coat in the garlicky oil, then add the white wine, thyme and a pinch of salt. Increase the heat to bring to boil then bubble gently for about 10 mins until mushrooms are tender and the juices have been absorbed.

When mushrooms are nearly cooked, toast bread on both sides and spread with butter. Season the mushrooms with pepper, check if they need more salt, then pile onto the toast. Top with fresh thyme and serve.

chicken saute w leek and carrot n mash potato

Serve 4
Ingredients:
1 tsp of vegetable oil
4 chicken thighs
300g carrots, thickly sliced at an angle
300g leeks, white part only, cut into 2.5cm slices
parsley, chopped
3 garlic cloves, sliced
250ml dry white wine
2 tsp double cream
1 tsp Dijon mustard


Heat oil in a wide shallow saute pan, add chicken in a single layer and brown all over. Transfer the browned chicken to a plate, season well with salt.

Add carrot, leeks to the pan n cook over high heat for 2 mins. Add garlic and some salt and cook for 1-2 mins, stirring, do not let the garlic burn. Add wine and stir.

Return the chicken pieces to the pan ans bury under the vegetables. Add the parsley, cover and simmer gently for 20 mins.

Remove the chicken with tongs. Raise the heat n cook the sauce to reduce slightly, about 8-10 mins. Stir in the cream n mustard, with salt and pepper to taste. Ready to serve