HOME COOKING using SIX MIX TRICKS

Egg Fried Rice

Feb
01

This is  a staple dish in our house. I just love rice. If I had to choose between pasta, potatoes and rice…. rice it would be.  Although this recipe is for egg fried rice, you would use the same recipe to make ordinary rice, just leave out the egg and peas.

I usually make egg fried rice as a side dish but it’s also a great recipe to know for a quick simple dinner too. It’s a balanced meal in 15 minutes.

This is not strictly egg fried rice, it’s more like rice with fried egg in it but I prefer it this way because then the rice stays soft and fluffy.

It was my dad who taught me how to cook rice using the absorption method i.e. you end up with no water left in the pan…. just lovely cooked rice. He used to go all out putting a damp tea-towel over to the top of the pan to help it to steam…. I don’t. This is a very simple method using a very simple pan.

Rice can go horribly wrong but it won’t as long as you use the right rice.  Cheap rice = broken kernels = stodge. Good rice is a bit more expensive but it’s worth the extra money to avoid having to wash the rice a hundred times to remove all the excess starch and still ending up with your rice all stuck together. To get fluffy separated grains of rice, you need to use good rice, it’s as simple as that. Tilda is a good make, Amira is another.

What you need:

3 eggs
75ml milk
300ml basmati rice
600ml boiling water
a handful of frozen peas (&/or sweetcorn)
butter

What to do:

Coat the bottom of a large pan (with a lid) with oil

Measure out the rice

Add it to the pan and stir to coat in the oil

Measure out the water

And add it to the pan

Bring the water to the boil, then turn down the heat to the lowest setting, put on the lid (if your lid doesn’t have a steam hole in it – put it three quarters over and leave a gap for the steam to escape and simmer for 15 minutes.

Then add a few knobs of butter

While that cooks:

Heat a knob of butter in non stick frying pan until melted

Mix the eggs and milk together in a bowl until combined

and pour into the pan.

Let it cook for a minute and then start pulling the egg in from the edges to the centre

until it’s all set. It should take about 2 minutes in all.

Microwave the peas and sweetcorn for 3 minutes

and add to the pan.

Stir to combine and serve.

Let me know what you think via the comments and if you make it tag a photo #sixmixtricks on instagram

Love Livs

x

If you like this recipe, please share it with your friends.

Fortune cookies

Jan
27

Fortune cookies are always one of the best things about going for a Chinese meal. Everyone always loves cracking open the little biscuits to reveal their future. They are easy to make, you just have to be work quickly to get the fortune inside, fold them and hang them off the spoon handles before they start to go hard, but that’s part of the fun of it. We have been on the floor laughing some years when people were not quick enough and their cookie set into a weird shape with the fortune hanging out.

Get the kids to write the fortunes before hand so you’re all ready to go. The cookies only take a few minutes in the oven and then you go into mach speed.  It’s easier if you cook a few at a time. They might look a bit more rustic than a shop bought ones but I like rustic and everyone enjoys eating them far more because we made them ourselves.

What you need:

2oz plain flour
2oz icing sugar
2oz butter
1 egg

What to do:

Preheat the oven to 200 degrees and get a non stick baking tray ready.

Soften the butter in the microwave for 30 secs on high. Then, beat the sugar & butter together in a bowl.

Beat (mix like mad) in the egg until combined.

Fold (mix gently) in the flour until combined.

Spread spoonfuls of the mixture onto a non stick baking tray into rough rounds using a palette knife or the back of a spoon.

Bake for 5 minutes until just golden.

Working super quickly, take out of the oven, remove the biscuits from the tray with a palette knife, put in the fortune inside, fold over into a crescent shape and bend over a wooden spoon handle. Leave to cool & harden.

Let me know what you think via the comments and if you make it tag a photo #sixmixtricks on instagram

Love Livs

x

If you like this recipe, please share it with your friends.

Simple Chinese Noodle Pots

Jan
26

I’ve been making these noodle pots for years for quick lunches, easy dinners and simple suppers.  My family all love super noodles and not being a lover of processed food, I had to come up with an alternative or give in.

I love that I can use wholewheat noodles and good chicken stock, add some homemade sweet chilli sauce (see separate post) and sneak in a few vegetables as well.

I’m not giving exact amounts because it’s not that sort of recipe. If you added more noodles and less veg it wouldn’t matter (the kids do no veg if they make it themselves!), if you don’t like coriander you can use another herb or leave it out altogether, and if you wanted to add something else to the pot you could.  All you need to know is that the noodles need 3 minutes to cook in the microwave.

What you need:

Wholewheat noodles
Stir fry vegetables
Coriander
Chicken/vegetable stock
Frozen peas
Sweet chilli sauce
Chopped nuts

What you need:

Break up a nest of noodles and put in the bottom of a jar.

Put some stir fry vegetables on top

Add some chopped coriander

Pour in enough chicken stock to cover

Microwave for 2 minutes on high

Add a handful of frozen peas

Microwave for 1 minute on high

Add a spoonful of sweet chilli sauce and stir everything together

Top with chopped nuts and eat with a fork or chopsticks

Let me know what you think via the comments and if you make it tag a photo #sixmixtricks on instagram

Love Livs

x

If you like this recipe, please share it with your friends.

5 min Sweet Chilli Sauce

Jan
26

If you’ve ever wanted to have a go at making your own preserves, this is a great recipe to start you off. It only takes 5 minutes, uses simple store cupboard ingredients and you can keep it in the fridge for ages to use in Chinese Noodle Pots, Egg fried Rice or Thai beef Salad. It also makes a great dip that you can pull out at the weekend, for a movie night, to serve with some prawn crackers or crispy potato wedges.

I’m using frozen chilli cubes for this recipe. You can use fresh chillies, it will just take a bit longer to make. Finely chop them and de-seed or leave seeded depending on how hot you want the sauce to be. You can find frozen chilli in the supermarket as well as garlic, ginger and herbs, and they are very useful to keep in the freezer for throwing into curries and chillies and casseroles.

What you need:

2 tbsp rapeseed oil
2 tbsp cornflour
300ml water
150ml white wine vinegar
4oz sugar
4 tsp chilli (4 frozen cubes or 2 red chillies finely chopped)

What to do:

Put the oil, water, chilli and sugar in a pan.

 

Bring to the boil, then turn down the heat and let it simmer for a few minutes to dissolve the sugar.

Mix the cornflour with a bit of water to make it pourable.

Stir it into the pan.

Simmer for a few more minutes until thickened enough to stick onto the back of a spoon.

Pour into a clean jar or bottle and keep in the fridge.

Let me know what you think via the comments and if you make it tag a photo #sixmixtricks on instagram

Love Livs

x

If you like this recipe, please share it with your friends.