Friday, September 21, 2007

Egg Fried Rice

A tasty snack or light meal.

Serves 4

150g long grain rice
3 eggs, beaten
2 tbsp vegetable oil
2 garlic cloves, crushed
4 spring onions, chopped
125g cooked peas
1 tbsp light soy sauce
pinch of salt
shredded spring onions, to garnish

Cook rice as directed on the pack.
Place beaten eggs in small non-stick frypan & cook over gentle heat, stirring until softly scrambled.
Heat oil in preheated wok or large frypan, swirling oil around base of wok until really hot.
Add crushed garlic, spring onions & peas & sauté, stirring occasionally, for 1-2 min.
Stir rice into wok, mixing to combine.
Add eggs, soy sauce & salt to wok & stir to mix in egg thoroughly.
Transfer to serving dishes & garnish with extra spring onions.

Pistachio & Lemon Bites

Like shortbread, with a twist!

Makes ~30

300g butter, softened
3 tbsp caster sugar
150g pistachio nuts, roughly chopped
2 1/2 cups plain flour
1 tbsp lemon rind
icing sugar for dusting

Preheat oven to 180°C.
Place butter & sugar in bowl of electric mixer & beat for 4 min or until light & creamy.
Add pistachios & beat for 2 min.
Fold through flour & lemon rind & mix until well combined.
Roll tablespoonfuls of mixture into balls, place on baking tray lined with baking paper, flatten slightly & bake for 15-20 min.
Cool on wire rack & dust with icing sugar.

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