Prep time : About 50 minutes
100g plain flour
80g butter
70g sugar
1 teaspoon baking powder
60g Chocolate Chips
2 tablespoons rainbow rice
5 tablespoons egg
1 teaspoons vanilla essence
End result :
OMU RICE (OMELETTE RICE)
Omelette Rice - Prep time: About 45 minutes
Rice
1 Egg
1 Slice of Cheese
Mixed Vegetables
Onion
Tomato Sauce
Garlic
Rice
- Steam rice
- Fry rice with mixed vegetables and onions with a teaspoon of Extra Virgin Olive Oil
- Add 1 1/2 table spoons of tomato sauce
Egg
- Scramble eggs in a non-stick pan (no oil should be used)
- Place on top of rice
Serve with a piece of cheese melted on top + black pepper and oregano leaves.
End result :
110g Okonomiyaki Flour
120g Water
1 Egg
30g of Cabbage
1/2 an onion
1/2 can of corn kernels
Mix the flour, water and egg together.
Add in the vegetables and mix
Place some of the batter in a non-stick pan + cover the pan.
Flip over the pancake when one side is golden brown.
When both sides are golden brown, place it in a plate and serve with Okonomiyaki sauce + Black Pepper
End result :
PINWHEEL COOKIES
185g butter @ room temperature (Down from 250g)
120g brown sugar (Changed from caster sugar -> Brown sugar ; Down from 275g)
1/2 tablespoon vanilla essence (Down from 2 Tablespoons)
1 egg
375g plain flour
1 1/2 baking powder
1 3/4 tablespoon cocoa powder
Baking Paper
180ºC for 12 minutes
Beat butter and sugar together with an egg beater until fluffy
Mix in egg and vanilla essence
Sift in flour and baking powder + continue beating
Seperate dough into 2 halves. Mix chocolate and peppermint essence into one half.
Roll the both doughs into flat rectangles approx 2mm thick.
Place the chocolate layer ontop of the vanilla layer.
Roll the doughs carefully and wrap them in baking paper + put them in the freezer for about 10 minutes
Wash up during this time
Take out the dough and cut it into slices.
Bake them for 12 minutes at 180ºc.
End result :
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