Thai Noodle Salad

Thai Noodle Salad

Ingredients:
1 punnet of mixed small tomatoes (cherry, yellow, grape etc)
1 Carrot, grated roughly
Baby Spinach leaves
2 Spring Onions sliced on an angle
1/2 red capsicum charred,
1 small packet Vermicelli Noodles
1 wedge from a pkt of thin egg noodles
2 tbsp toasted peanuts
1 tbsp crunchy fried onions (packet as per picture)

Place entire packet of Vermicelli Noodles into a bowl and cover with boiled water.  Leave to soak while you prepare salad.. Half your small tomatoes, grate carrot and slice spring onions.  Combine in a bowl.  Char your capsicum over a gas flame and then chop into large squares and add to salad. Heat up a couple of tablespoons of oil in a frypan.  Drain Vermicelli noodles and using tongs add a couple of lots of noodles to the oil.  Fry until crunchy.  Don't allow to brown too long.  As soon as you take noodles out of pan, then add egg noodles and fry up quickly.  Pour them out into the salad and then add the peanuts to your almost dry pan and toast up briefly before also adding them to the salad. Break up fried vermicelli and add to the salad. Add a tablespoon of crunchy fried onions.


Dressing:

I have fresh chilli's infusing in oil in my kitchen and it's something I often use in recipes like this one.
Combine in a small bowl:
2 chopped chilli's (from the infused oil)
1/2 tsp chilli infused oil
2 dashes Fish Sauce
1 tsp chopped lemongrass (from the jar, and a little of the liquid)
juice of 1 lime
1 tsp dark brown sugar (add to taste)
1 dash of sesame oil
1 dash white wine vinegar

This sauce is punchy, so make sure you add the sugar to taste or it will be too tarte.


Add your dressing to the salad mix and mix thoroughly.  Serve in a bowl on it's own or served as a side.  I have served this with Chicken Satay Skewers.  This salad would also be really lovely with beef strips folded through.

Marshmallow

Ingredients
2 Cups Sugar
3/4 cup water

Method
Boil Sugar and Water together.
Dissolve 2 dessertspoons of gelatine in another 1/4 cup of cold water.
Add gelatine mix to sugar and water mix when boiling and stir until dissolved.
Take off heat and beat with an electric beater for approx. 15 minutes until thick and glossy.
Pour into a greased shallow tin and when set cut into squares and roll in toasted coconut.

For sherbert cones:

Pour a little sherbert into the bottom of a square icecream cone.
(you can buy Wizz Fizz from some supermarkets)
Spoon marshmallow on top of sherbert until the cone is a little over-full.
Sprinkle with Hundreds and Thousands.
Allow to set and serve.

Megs Notes:   This recipe brings back so many memories.  Mum and I used to make the sherbert cones for school fete's.  This recipe is the one that we had in our school recipe book the year my colouring picture was chosen for the front cover.  I made the marshmallow squares some time ago and it feels like it's going to take forever to beat - 15 mins is a long time, but the yummy fresh marshmallow at the end is SO worth it.  Sometimes you just can't beat home-made.

Leek & Enoki Mushroom Wanton Soup

Eat your heart out Masterchef!  Last night I cooked all of this from scratch in less than 60 minutes - my own level of invention test.

I made Leek & Enoki Mushroom Wanton Soup, some chicken and lemongrass steamed gyoza's and lemon and honey chicken.   Leftover Soup for lunch today - YUM!   All inspired by finding the Enoki Mushroom's marked down at the supermarket - 50cents for a packet - what a bargain!  Never cooked with them before, but I will be again.

Eating this soup reminded me of the feeling I get when I eat a good homey Chicken soup - you know that feel that this is yum AND it's good for me.  It's like every mouthful you feel the goodness entering your soul. Well, that's how I feel about it anyway.

I didn't use a recipe, but I have written it out here for you:

Leek & Enoki Wanton Soup

1 Leek

1/2 Carrot - julienned

1 bunch Enoki Mushrooms

1/2 small Red Capsicum - Julienned

1/4 pkt Rice Noodles

1 tsp chopped lemongrass

1/2 tsp Ginger

1 tsp Garlic

2-4 litres water

1 tblsp Rice Wine Vinegar

1 tblsp Soy Sauce

2 tsp chicken stock powder

Salt, Pepper & more Soy to taste

1. Choose a large pot and put the 2 litres of water in it.

2. Chop Dark Green leaves from one end of the Leek and the roots from the other end.  Cut lengthwise and wash thoroughly. Chop the Leek in 1/2cm widths. Add to pot.

3. Julienne your Carrot and Capsicum and add to the pot. 

4. Add Chicken Stock powder, Soy and Lemongrass to pot and bring to the boil.

5. Simmer for about 15 mins until leek and carrot are soft. 

6. Turn down heat to a slow simmer and add the Rice Noodles and Enoki Mushrooms.  Leave on heat for another 5-10 mins until noodles are cooked and glassy.

7. Before serving season with Salt, Pepper and more Soy Sauce to taste.

Serve in bowls with or without Wantons.  I serve these wantons both in the soup and seperately with soy drizzles over them.

Chicken & Lemongrass Wantons / Gyoza.

1/2 Chicken Breast

1 tsp Lemongrass (from a jar as it is already softened)

2 tbsp Rice Flour

1 tsp Garlic

Pkt  Round Wanton Wrappers

Dice your chicken up super finely.  Then using a chef's knife chop through the chicken on a chopping board until it resembles chicken mince.  Alternatively you could just use chicken mince from the supermarket.  Personally, I liked this version with it slightly courser.  Chop the lemongrass up so it is quite fine.  In a bowl place all ingredients (minus the wanton wrappers) and stir until blended.

Put your bamboo steamer over a wok with some water in it and put on a medium high heat.  Line your bamboo steamer with baking paper.  I have found that a light spray with cooking oil stops the wantons sticking to the paper.  Brush wantons lightly with water and then put a small amount of the chicken mix on each one.  Gather up the edges of the wrapper into 4 sections and then squeeze together until it resembles a little money bag.  Place into the bamboo steamer and steam for about 15-20 mins, topping up the water in the wok as needed. 

Serve as Wantons in the soup or as Gyoza's with a little Soy Sauce.

I hope you love them as much as we have.

Susan Dorrington  ♥

Cheesy Veg Quinoa & Cous Cous Risotto

Ingredients:

4 pieces of Broccoli, 

1/2 cup Green Beans, 

1/2 cup Peas, 

1 Carrot - grated

Water to cover Vegetables

1/2 cup Quinoa, 

1 cup Cous Cous

1 tbsp Mixed Herbs

1 tbsp Vegetable Stock, 

1 Garlic clove - crushed, 

Sprinkle of Chilli Powder, 

Salt & Pepper to taste

1/2 cup Cheese to stir through at the end and then a few shavings on top (both optional)

Method

In a medium size Pot place all the vegetables and then pour enough water in to cover them.

Add Garlic, Vegetable Stock, Mixed Herbs and a sprinkle of Chilli Powder and salt & pepper to your taste to pot and stir through.

Bring to the boil and then turn stove down to simmer for about 5-7 minutes.  Add Cous Cous and stir through.  Simmer for another 5-7 minutes, keeping an eye on water.  If it is a little dry at this point add a little more, but not too much as it will not be absorbed into the mixture.

When most of the liquid has reduced and the Quinoa and Cous Cous are cooked take off heat and stir in 1/2 cup of cheese.  You can reduce this or leave it out altogether if you wish to reduce the calorie value of the meal.  

Serve up with a few shavings of cheese and a sprinkle of ground pepper on top.

Meal will serve 2 if this is all you are having, or will very easily serve 4 as a side.

Megs Notes:

This creation came about as I was putting the vegetable's on to cook for dinner and placed all the green veg in a pot with water on top.  It looked very green, so I added the grated carrot.  I then put water in it and placed it on the stove to cook.  Looking at it I couldn't help think it looked a little boring. I then added the vegetable stock and mixed herbs.  As I went to get the herbs out of the pantry I spotted the Quinoa and though ooh, that might be nice in it.  Then my creative side took over and added the garlic and chilli.  It wasn't until I thought about adding the Cous Cous that I realised this was going to end up a Risotto style dish rather than vegetables with Cous Cous and Quinoa mixed through.  That is when I decided to add the cheese, a bit of salt n pepper...and there you go....a very yummy creation had come to life!

I hope you enjoy it as much as we did!

Savoury Noodle One Pan Dinner

Elbow or Maccaroni Noodles
Carrots, Onion, Capsicum & 1/2 Potato finely diced or chopped
Peas
Sliced Mushrooms
Chopped shallots
1/2 cup red wine
500g Mince
3 1/2 cups water
Oil & Sugar
Tomato Paste
Garlic Powder
Parsley
Herbs & Spices (I like using chilli powder & cumin)
Salt
Oxo cubes (or beef stock powder)


Brown mince.  Add all ingredients.  Cover and simmer stirring occasionally until pasta is cooked.

Cranzac Biscuits

CRANZACS (A Festive version of the traditional Anzac Biscuit)
Ingredients:

125g butter
2 tablespoon golden syrup
1/2 tsp bicard soda
2 tablespoons boiling water
1 cup rolled oats
1 cup plain flour
1 cup caster sugar
3/4 cup coconut
1/2 pkt Craisins (dried cranberries)
Melted Chocolate (milk or white) for drizzling

Method:

1. Combine butter and golden syrup in a medium pan. Stir over heat until butter is melted.
2. Stir in combined soda and water, then add to remaining ingredients. Mix well.
3. Drop rounded teaspoons of mixture about 4cm apart on greased oven trays & flatten slightly.
4. Bake in Slow Oven about 20 minutes or until lightly browned.
5. Cool on Trays
6. When cold drizzle with melted chocolate


Meg's Notes:

I was looking for something nice to give away as a gift, and Anzac biscuit have been one of my most baked and shared biscuits, so I thought about altering the recipe slightly and making Anzac biscuits into Cranzac biscuits! (Well, just adding cranberries to anzac biscuits...of course you are going to get Cranzacs! What I didn't do is check online to see if anyone else has made these before me...and guess what? - I'm not going to either! Mine were made on 15 Dec 2011. I like my version, they taste very special, and put into a lovely little biscuit tin, along with the recipe, made the perfect personalised gift.

Healthy Honey Muesli Slice

Ingredients:

1/4 cup sesame seeds
1 cup toasted muesli
3 cups Rice Bubbles
1/2 cup coconut
1/4 cup sunflower seeds
125g Butter
1/3 cup honey
1/3 cup peanut butter
1/2 cup raw sugar

Method:

1. Grease a 19cm x 29cm lamington pan
2. Toast sesame seeds on oven tray in moderate oven for about 5 minutes, cool to room temperature.
3.Combine muesli, rice bubbles, coconut, sunflower seeds and sesame seeds in a bowl.
4. Combine butter, honey, peanut butter and sugar in a saucepan, stir constantly over heat without boiling until butter is melted and sugar is dissolved.
5. Bring to the boil, reduce heat, simmer uncovered without stirring for 5 minutes.
6. Stir butter mixture into dry ingredients, mixing thoroughly.
7. Press into prepared pan.
8. Refridgerate until set before cuting
9. Cut into whatever size you like.
10. Store in airtight container.

Megs tips:

* Do NOT go anywhere while toasting the sesame seeds. They turn from perfectly toasted to nasty burnt up, bitter little things in the blink of an eye. Keep close watch on them!
* If you do not have toasted muesli, you can make your own using rolled oats (which you can toast briefly in the oven), sultanas, and any other kinds of dried fruits you like.
* Store in an airtight container - it will keep for some time (if you can resist eating it too quickly)!

Ginger Nuts

Ingredients:

4oz SR Flour
1/2 tsp bicarb soda
2 tsp ground ginger
2 tsp castor sugar
1 tsp cinnamon
3 tblsp golden syrup
2 oz butter

Method:

1. Sift together flour, bicarb soda, ginger, cinnamon and sugar
2. Melt butter and stir in golden syrup.
3. Stir into the dry ingredients and mix well.
4. Roll dough into small balls and place well apart on baking tray
5. Flatten slightly with a floured fork
6. Bake 15-20 minutes at 375 degrees F
7. Let cool on tray and store in an airtight container

Megs tips:

Make more than one batch of these at a time - they are so yummy you will go through this batch way to quick and be wanting more!

Lemon Slice

Ingredients:

1/2 cup condensed milk
1 pkt Marie biscuits crushed
1 cup Coconut
125 Butter
1 tsp finely grated lemon rind

Method:

1. Place condensed milk and butter in saucepan.
2. Stir over gentle heat until melted
3. Stir in crushed biscuit, lemon rind and coconut
4. Mix thoroughly
5. Press into lightly greased and lined slice tin
6. Refridgerate for 1 hour
7. Spread Icing (recipe below) over slice, then sprinkle with coconut
8. Refridgerate until firm
9. Cut into slices
10. Serve and enjoy!

Icing:

1 3/4 cup icing sugar sifted
15g softened butter
3 tblsp lemon juice


Megs tips:

After service, put remainder into airtight container and back into the fridge so you are not tempted to eat it all in one go :)

Beef Slow Cooker Chow Mein

Ingredients:

1 nice cut of steak
1 onion diced
1 carrot diced
2 stalks celery diced
4 cloves garlic
1 tsp tumeric
1 tsp coriander
1 tsp cumin
1 tsp chilli flakes
4 cups shredded wombok or cabbage
soy sauce to taste
4-5 cups chicken stock
2 cups of your favourite kind of rice (I used white long grain this time)

Method:

1. Put a good 2-3 tblsp of good quality olive oil in a frypan and bring to a nice sizzling heat. Reduce heat a little and lightly brown your steak on both sides, remove & set aside.
2. In same pan add chopped garlic gloves, tumeric, coriander, cumin & chilli flakes & stir around in olive oil (do not allow to burn at all).
3. Quickly add the onion and stir constantly for a minute or two.
4. Then add carrots & celery and stir again for 3-4 minutes.
5. Remove from stove and tip into your slow cooker.
6. Slice all of your steak into strips.
7. Pour about 1 tblsp oil into pan and bring to heat.
8. Brown steak strips, picking up all the lovely flavour from the spices previously in the pan.
9. Add steak to slow cooker & stir into vegies.
10. Place shredded wombok over the top of the meat & vegies.
11. Pour about 1-2 tblsp soy sauce and 3 cups of chicken stock over everything in the slow cooker.
12. Set slow cooker to High for about 4 hours. (check after 2 hours and give it a stir).
13. After 4 hours, add the Rice and about 2 more cups of stock (if needed).
14. Let cook for another 1-2 hours, checking on regularly and stirring when necessary.
15. Serve when liquid has been absorbed into rice and rice is cooked.
16. Serve in a bowl with a little drizzle of soy sauce to taste


Megs Notes:

Use 1 nice piece of steak - ask your local butcher for something that would be nice in a slow cooker. Can't remember the exact cut my butcher gave me, but it was a lovely marbled piece and was so tender after being cooked for so long.

Cake - Eggless Apple Torte

Ingredients

Cake Ingredients:
1 1/2 cups Plain Flour
1/2 cup Oil
1 cup Sugar
1 tsp baking powder
1 tsp bi-carb soda
1/4 tsp salt
1 cup water (1/4 cup of this water can be substituted for lemon juice

1 cored apple cut in fine slices with apple skin left on.

Sprinkle ingredients:
1/4 cup Sugar (white or raw)
1 tsp Cinnamon
1 tsp Mixed Spice
1 tsp Allspice

Method:

1. Place all dry cake ingredients into a bowl
2. Add water and mix in, then add oil and mix well.
3. Get cake tin ready - Take half of your thinly sliced apple pieces and arrange around the bottom of the tin forming a circle. Place 2 pieces of apple in the centre to cover the hole left.
4. Pour cake batter over the apple
5. Take the remainding half of apple and arrange on the top of the cake in a circle, including the hole in the middle.
6. Make up your sprinkle mix with sugar & spices together and sprinkle all of this mix over the top of the apple.
7. Bake in Oven at 200 degrees for 30 minutes, then take out and place a couple of shave pieces of butter on top of the cake.
8. Reduce oven to 180 degrees and bake for a further 20-30 minutes.
9. Take out of oven and serve.

Megs Notes:

This is the first Eggless cake I've made (that I can remember! lol) and to be quite honest, I really didn't think it would turn out well. I was fully expecting a disaster! But I was pleasantly suprised. I have to be honest and say that the base recipe is one I found online, but I have made a few changes, including adding the apple and sugar 'n spice sprinkle on top, which I think really made this cake!

This Apple Torte is perfect served as soon as it comes out of the oven, hot with Vanilla Icecream on the top.

Is also lovely cold the next day with a nice cup of tea!

Yorkshire Pudding

Ingredients:

3/4 cup Plain Flour
1 Egg
pinch of salt
1/2 cup Milk
1/2 cup Warm Water

Method:

1. Sift flour and salt into a mixing bowl.
2. Make a well in the centre of the flour and break egg into it.
3. Gradually beat the egg into the flour, adding a little liquid as the mixture thickens.
4. Add remainding liquid and mix well into a smooth batter.
5. Pour into pie plate.
6. Cook for 45-50 minutes or until golden.

Serve with roast dinner with lots of Gravy.

Meg's Tips:

* you can make this in advance and let it sit for up to an hour while you do other things. Just give it another beat with a fork or whisk just before pouring it into the baking dish.
* try something different and pour batter into muffin pans for mini-puddings. Make sure you cook for less time though - try 20 mins or so.




Pictured here are Hasselback Potatoes and Mini Yorkshire Pudding's

Susan's Spicy Tuna Mornay

Ingredients

3 tablespoons Butter / margarine
1 diced Onion
3 tablespoons Plain Flour
1 ½ cups Milk
½ cup grated Cheese
1 tin 425g Tuna in Springwater
1-2tsp chilli flakes
Salt & Pepper to taste
Spring Onions, Parsley or Chives for garnish

Method

1. Melt Butter/Margarine in a saucepan.
2. Add diced Onion to pan & stir until onion goes clear
3. Tip Plain Flour over onion & stir occasionally for 1 minute
4. Add Milk gradually while stirring constantly until sauce thickens
5. Combine Grated Cheese with sauce & stir until melted
6. Add Drained Tuna and mix thoroughly – break up any chunks to blend well.
7. Add 1-2tsp Chilli Flakes to taste
8. Add a little Salt & Freshly Ground Pepper to taste
9. Serve over a bowl of rice.
10. Add garnish if you wish

Tips:
• If onion mix seems a little dry add a little more butter
• Watch mix carefully after you add the flour – don’t let it burn
• If sauce seems a bit thick, add a little more Milk to the mix
• Add Chilli Flakes to taste - 1/2–1 tsp = mild / 2 tsp = very spicy

Honey Comb

ingredients:

2 tablespoons Golden Syrup
4 tablespoons Sugar
1 teaspoon Bicarb Soda

Method:

1. Boil Sugar & Golden Syrup slowly for 7 minutes.
2. Take off stove.
3. Add Bicarb Soda & stir quickly
4. Pour into a well greased dish

When set break into smaller bits and coat with chocolate if desired.


Meg's Notes:

This is such an easy recipe to make. It is straight out of my primary school - circa 1979/80 from the old 'fete' days. It was the time when home made toffee's, marshmallows, coconut ice and honeycomb ruled the fete stalls!

Anzac Biscuits

Ingredients:

125g butter
2 tablespoon golden syrup
1/2 tsp bicard soda
2 tablespoons boiling water
1 cup rolled oats
1 cup plain flour
1 cup caster sugar
3/4 cup coconut

Method:

1. Combine butter and golden syrup in a medium pan. Stir over heat until butter is melted.
2. Stir in combined soda and water, then remaining ingredients. Mix well.
3. Drop rounded teaspoons of mixture about 4cm apart on greased oven trays & flatten slightly.
4. Bake in Slow Oven about 20 minutes or until lightly browned.
5. Cool on Trays


Meg's Notes:

If you're gonna eat bikkies you may as well eat ones full of yummy goodness and I've always loved anzacs as they taste great, and make you feel like you're still being somewhat healthy. Who cares if they are or aren't - they are so good!

When flattening rolled balls slightly I've always found that dipping the fork in flour helps it not to stick.

Slow oven = 150C / 300F

Silverbeet & Rissoni Soup

Ingredients

30g butter
1 clove garlic
1 large onion finely chopped
2 litres chicken stock
3/4 cup Rissoni
500g Silverbeet, central stalk removed, shredded
1 cup firmly packed fresh basil leaves, torn

Method

1. Heat butter in soup pot, add onion, garlic, cook 2-3 minutes.
2. Place chicken stock in seperate pot & boil.
3. Add the stock to the onion mix & boil.
4. Add Rissoni, reduce heat & simmer 8 minutes, stirring occasionally
5. Add the Silverbeet & basil to the Rissoni mix & simmer 1 minute or until Rissoni is al dente and the silverbeet is cooked.
6. Season with pepper


Meg's Notes:
This is the perfect winter warmer - comfort food. I rate this alongside the likes of chicken soup when you are feeling under the weather. Each spoonful is a sip of goodness!

QUICK MIX CARROT CAKE

Ingredients

1 1/2 cups grated carrot
3 eggs
1 cup oil
1 cup firmly packed brown sugar
1/2 cup coconut OR 1/2 cup walnuts
1/2 cup sultanas
2 cups SR Flour
1 tsp mixed spice

Method

1. Mix everything in a bowl until combined & pour into pan.
2. Cook in Moderate Slow Oven for 50 minutes.
3. Leave for 10 mins to stand & then turn out on cooling rack.

CREAM CHEESE FROSTING
90g Cream Cheese
1 cup icing sugar
90g butter

Cream all together

CARAMEL ICING
60g butter
2 tablespoon Milk
1/2 cup firmly packed brown sugar
3/4 cup icing sugar

Melt butter in saucepan, add brown sugar & milk.
Bring to boil & stir for 2 minutes.
Leave to cool for a few minutes & stir in icing sugar.

Megs's Notes:
I use a 23cm square pan for this recipe.
Moderate Slow Oven = 160C / 325F
Cream Cheese Frosting is a MUST HAVE for Carrot Cakes.
The Caramel Icing is perfect for Banana Cakes, but thought I'd throw it in here.

SCONES

Basic, 'must have' recipe for every cook, and every kitchen!

Ingredients:

2 cups SR Flour
1/4 teaspoon salt
1 tablespoon butter
3/4 cup to 1 cup Milk

Method:

1. Rub Butter into flour & salt mixture
2. Make well in centre & pour in the Milk
3. Using a Knife, very lightly mix the milk in, making a soft dough.
4. Tip dough out onto a lightly floured bench or pastry sheet
5. Without handling much, slightly flatten out.
6. Cut out rounds using Scone Cutter & place on tray
7. Brush top of each scone with Milk
8. Bake 10-15 minutes at 220 degrees Celsius until Golden on top


Variations:

Cheese Bacon & Chives Scones
Add about 1/2 cup grated cheese, 1/4 cup chopped bacon pieces and 1-2 tablespoons of finely chopped chives to the flour & butter mix just before you add the milk.

Cheese & Corn Scones
Add 1/2 cup grated cheese and 1/2 cup corn before you add milk.

Sweet Scones
Add 1/2 cup sultana's and 1/4 cup sugar before milk.


Meg's notes:

Do NOT over handle scones as you are mixing them as it will make them tough.
Good rule of thumb with scones is barely touch the mix. Mix it quick & get them in the oven quick. I use a chefs tool to rub butter into flour, and then use a wide blade knife with a round end (one of the old style ivory handle butter knives) to chop through the dough as I'm mixing the Milk in. I do this very quickly, and barely touch the dough after that other than to cut and brush before putting in the over. Do NOT under any circumstances think that it is a good idea to knead the dough! Leave that for the bread-makers! If you do this I can almost guarantee that your scones will come out like hard little rocks, and you might as well give them to the kids to play soccer with!

Lisa's Chicken Thing!

Meg's notes:
This is dedicated to a house-mate of mine from many years ago - she used to cook this 'chicken thing' and it was so yummy! It's the simplest dish, and to this day in my recipe book I still have it listed as "Lisa's Chicken Thing!"

There are no specific measures to this dish - alter the amounts to suit how many people you are cooking for. It can just as easily be a dish for 1 as it could be a dish for 4....or more!

Ingredients:
Bacon
Onion
Garlic
Cream
Chicken Stockcube


Method:
1. Saute Onion, garlic & cut up pieces of bacon.
2. Add Chicken Stock Cube & Cream
3. Add thinly sliced pieces of chicken (cut as for a stir-fry)
4. Simmer until chicken is cooked.
5. Serve over Rice.

Chocolate Biscuits

Ingredients:

200g Butter
1 cup White Sugar
1/4 Cup Cocoa
2 Cups Plain Flour
2 tsp Baking Powder
1 egg
1/4 cup Chocolate Bits

Method:

1. Melt butter, sugar & cocoa in saucepan. Cool Slightly
2. Beat in egg with wooden spoon until combined.
3. Sift flour & baking powder into saucepan. Mix until combined.
4. Add chocolate bits and mix through.
5. Measure tablespoon of mix & roll into balls.
6. Place on tray & flatten slightly with a fork
7. Bake at 180 degrees Celcius for 10-15 minutes or until lightly browned
8. Cool on a cooling Rack


Megs Notes:

These are SO yummy, SO simple to make, and SO moorish!!
Make slightly larger "Man Size" versions of these for the Man in your life - he will love them!