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Chicken Chow Mein with Sweet & Sour Chilli Sauce
A great recipe for Chicken Chow Mein with the addition of a sweet and sour chilli sauce to give it a little extra kick.
If you don’t want to use chicken, or would like to make it a “house special” chow mein, you could add extra meats like beef, pork, or maybe even prawns!
Valentine Pavlova
A recipe for Valentine Pavlova – a heart shaped pavlova topped with strawberries, raspberries and blueberries. You could experiment with different shapes. Perfect for celebrating any occasion!
Eggs Benedict with soldiers
If it’s a been a long week an extra special treat is necessary, and that has to be Eggs Benedict. If you haven’t had this before, you’ve been missing out. It’s one of my all time favourite breakfasts when eating out, but is also easy to make at home.
This recipe will run you through an easy way to make Hollandaise sauce, and how to poach that perfect egg to pop on top of the ham and toasted English muffin. Delicious.
Poached eggs
Poached eggs are one of the simplest and satisfying breakfasts you can have. I’ve been surprised by the amount of people who are unsure how to cook them, or even scared too!
The most important thing, above everything else, is to use the freshest eggs you can get your hands on. These will not only give you the best tasting and looking poached eggs (lovely yellow yolks), but they tend to stay together more when you cook them.
Pulled Pork Sandwiches
I had not heard of pulled pork until earlier this year. Typically, once you are acquainted with something, you see & hear of it all the time. So, I decided to look into this as it appears to be so popular. I read lots of recipes on the net and there are so many variations and stories about where and how it originated, I got completely confused at first and put it to the bottom of the list of dishes to try.
It kept playing on my mind though and I finally decided to give it a go…
Sweet & Sour Chicken Cantonese Style
This recipe uses my basic sweet and sour sauce which you could use for many other Chinese dishes, or just as a dip. You should try the whole recipe first though, as it’s one of my best yet. It’s Cantonese style as the chicken is battered and, although this means more work for you, it pays off in the end. The battered chicken gives the sauce something to stick to and leaves the inside moist and tender.
