Crepes or pancake

Ingredients
(make about 15 pcs)

150 g plain flour
250 ml milk
100 ml water
1 egg
60 g sugar

Method

Mixed all ingredients together. Sieve through to get a smooth batter. Heat and oil a 22 cm anti-adhesive pan. Scoop into a soup ladle and spread the batter round the pan. Fry both sides over a medium low heat, making sure not to burn the crepes. Serve hot or cold.

note if you prefer the crepes to go with your favourite nuteller or cheese, do not add sugar into this recipe.

Spinach Olive Congee

Baked Aubergine

Trying out this recette - in this dish i added olive oil, romarin herbs some salt and pepper and put to bake till cooked..need to be improved further :))

Cornflakes & Cranberry Cookies

Ingredients

250g butter
1 egg yolk
310g Self raising flour
150g sugar
1 tsp vanilla essence
Crushed cornflakes (depend how crunchy you want)
1 pkt cranberries (100-120g)

Method

1. Cream sugar and butter. Add vanilla essence and yolk.

2. Sieve flour and blend well. Add crushed cornflakes and cranberries. Mix well.

3. Spoon into about 50 cts coin size (no need to flatten).

4. Put into a preheated oven on the lower half shelf and bake for 20 minutes.

5. Leave to cool before storage.

Vegetable Quiche

Ingredients

potatoes - scrubbed and slice into very thin disks
1 1/2 tbsp olive oil
salt and pepper to taste
1 small red bell pepper, chopped
1/2 cup frozen spinach, thawed and drained of all liquid
1/2 cup sliced mushrooms (canned)
5 or 6 cherry tomatoes, cut into halves
1/2 cup cheese shredded
2 eggs
3/4 cup milk

Method

1. Preheat oven to 220 degrees. Layer the sliced potatoes in an even layer in the bottom of a pie plate or quiche pan, overlapping the edges a bit. Brush with olive oil then sprinkle with salt and pepper. Reduce temperature to 200 degrees.

2. Bake for 20 minutes, or until the potatoes are cooked through and slightly crisp.

3. In a large bowl, combine the red pepper, spinach, mushroom and cheese. Spread mixture in an even layer into the potato crust, then place the tomatoes cut side down on top of the vegetables.

4. In another large bowl, combine eggs milk salt and pepper. Whisk until totally combined. Pour over the vegetables. Top with additional black pepper, if desire. Bake for 30-40 minutes, or until a knife inserted in the center comes out clean.

5. Let cool for at least 10 minutes before slicing.

http://www.singforyoursupperblog.com/wp271/wp-content/uploads/2011/01/potatoquiche2.jpg