Champignons de Paris Aperitif

Ingredients

1 canned canned button mushroom (small)
some provence de herbs
1 tsp paprika
1/2 tsp salt
1/2 tsp cumin powder
1 small ginger slice
a few twigs of coriander leaves
1 tbsp olive oil
200 ml apple cider
1 tsp of white or black peppercorns(opt)

Method

1. Empty the liquid from the canned, and pour into a bowl.

2. Pour boiling water to the mushroom and soaked for 2 minutes. Sterilised a glass bot with cap in a pot of boiling water for 2-3 minutes. Dish up and leave to cool.

3. Drain completely the mushroom and put all into the glass bottle, with all the ingredients mentioned above.

4. Closed tight with cap, tilt the bottle upside down a few times to get all mixed well.

5. Keep in the fridge for preservation until 3-7 days later.

Radish Pickled

Ingredients

1 bunch of radish (fresh)
1 tsp salt
1 tbsp sesame oil

Method

1. Cut the leaves stalks and set aside.

2. Rinse the radish, and sliced it round in shape.

3. Sprinkled salt and add in the sesame oil. Mix well with spoon and allow marinate for at least 30 minutes.

4. Drain away excess liquid and serve for porridge or rice with other dishes.


(note: For the leaves, rinse thoroughly incase of sand. Bring a pot of water to boil, put in the leaves and add seasoning. Dash with pepper and serve hot.)

Long Beans scrambled eggs

Ingredients

100 g long beans

2 eggs

2 tbsp light soya sauce

pepper

Method

1. Discard the end stalks of the long beans, rinse and cut into smaller stalks as shown in the pic.

2. Prepared 2 beaten eggs with light soya sauce.

3. Heat the pan with oil, and stir fry the long beans for about 5 minutes.

4. Pour in the beaten eggs, spreading around coating the long beans. Add pepper.

5. Allow to set alittle before cutting the eggs into pieces mixing with the long beans.

6. Off fire, dish up and serve hot or cold.