Vegetarian Chinese Egg Fried Rice

Vegetarian Chinese Egg Fried Rice

Happy Meatless Monday everyone! Can you believe that it is time for another Meatless Monday? I do hope you had a lovely weekend. If it involved a lot of feasting, do not fret, have more vegetables and fruits today to bring some balance back into your body.

I have some leftover rice so once again it is time for fried rice. I am sure I have mentioned that I am not a fan of washing the rice cooker so I always cook up a big batch of rice to save on washing up. I know that the leftovers can be quickly microwaved when needed (just add some water to keep it fluffy and soft) or turn it into a favourite dish – fried rice!

This time it is a vegetarian egg fried rice, an excellent way of using up any leftover vegetables. In this version, I use chestnut mushrooms, sugar snap peas and baby corn. The sugar snap peas and baby corn add a lovely crisp texture to the fried rice – much better than any frozen vegetables. If you need to use up any leftover rice – give this a go, you will have a meal on the table in less than 30 minutes.

Peanut Butter Cookies

Peanut Butter Cookies

Hello and happy Wednesday! 

Do you know of a domestic goddess who has jar after jar of neatly arranged home baked cookies in her home? Well I always have a dream to be a domestic goddess such as that. I am a long way off but seeing that it is nearly the end of 2013, it is time to buck up and make those resolutions I made earlier this year come true.

Cranberries, Sultanas & Walnut Bread

Freshly Baked Cranberries, Sultanas and Walnut Bread

Let me start off by saying that this bread recipe is something well worth having in your recipe index. I have made this many a time and it is a firm favourite in my house. Each bite of soft bread is accompanied by juicy fruits and nuts. It tastes lovely as it is, but it tastes even better if you warm it up.

It is not at all difficult to make. The baking process is very similar to that of cinnamon buns except that instead of cutting the rolled up dough into pieces, you have to cut down the length it and twist it to form a "couronne" or crown. This recipe was adapted from Paul Hollywood's book "How to Bake", originally made using apricots, I found that I personally preferred using cranberries. In addition, I have also removed marzipan from the recipe. It is a matter of personal preference but you can of course stick to the original recipe and use apricots and marzipan.