TWO WAYS WITH CHICKEN, FRUIT SALAD, CUPCAKE & SOUP

CHOCOLATE CUPCAKES

Today these cupcakes were waiting for my kids... And as soon they arrived from school, each of them ate about two of it... And they were finger licking!!! The cupcake recipe is one without egg I posted here before... Very easy, cheap and delicious! When they were cooled, I just spreaded some hazelnut & chocolate cream on top and added some chopped walnuts.

BAKED POTATO & MUSHROOM WITH PAN FRIED CHICKEN

Slice washed potato (with skin)into very thin slices, add just a touch of olive oil, season with salt and pepper. Bake in a 200 degrees oven for about 20 minutes.
In another pan, saute mushrooms and garlic in olive oil and cook for about 5 minutes. Add fresh chopped parsley and juice of 1/2 lemon. Season with salt & pepper.
Mix mushroom with baked potato and return to oven for about 10 minutes.
Meanwhile panfry marinated chicken breast until just cooked. MARINADE: OXO chicken stock cube crumbled, chopped coriander, garlic and olive oil.
ABSOLUTELY SCRUMPTIOUS!!! I JUST WANT TO DO IT AGAIN...

REFRESHING FRUIT SALAD

These one is to please my son "TUA". He just love fruits and when I do fruit salads... He just attack it and I cannot keep it up with the production. In this one I put: ORANGE, WATERMELON, KIWI, GRAPE, PINEAPPLE AND MANGO. I then sprinkled 1 tbs caster sugar on top and let it sit in the fridge for about 1 hour to produce its own juice. SUPER REFRESHING AND YUMMY... HEALTHY AS WELL!

GRILLED CHICKEN WITH PUMPKIN & BROCCOLI STIR FRY SERVED WITH GINGER RICE


RICE: Add fresh grated ginger together with water when cooking rice. It gives a wonderful aroma and taste... Authentic Asian rice!
STIR FRY: chopped butternut pumpkin, garlic, broccoli and Chinese broccoli. Stir fry in wok with oil spray until cooked but still al dente. Add a mixture of 1/2 cup chicken stock made with 1 stock cube crumbled (oxo), 1 tsp soy sauce and 1 tsp cornflour. Mix until sauce thickened. Add 2 tsp sesame oil to give an strong and delightful smell/taste. Serve with grilled chicken breast and rice.

BEANS AND LENTIL SOUP
Olive oil, onion, carrot and celery (all chopped in small pieces). Saute in a pan until translucent. Add 800g canned chopped tomato, 1 LTR chicken stock and 1/2 cup dry brown lentil. Cook for around 40 minutes or until lentils are soft. Add 400g canned canneline beans and cook until heated through. Season to taste and serve sprinkled with parmesan cheese and garlic toast on the side.