During school holidays, the boys are always hungry. This afternoon, I tried to whip up some ingredients in the pantry and made these white chocolate, pistachios and oat cookies.
The original recipe is from Better Home and Garden. It is called white chocolate, walnut and oat biscuits. But I swapped the walnut with pistachios and it tasted delicious!
Here I share the recipe :
White Chocolate, Pistachios and Oat Cookies
Adapted from Better Home and Garden
Ingredients :
- 1/3 cup rolled oats
- 50ml hot milk
- 225g butter, chopped
- ¾ cup caster sugar
- 1 egg
- 1¼ cups plain flour
- 1 tsp baking powder
- 100g pistachios, finely chopped
- 175g white cooking chocolate, finely chopped
Method :
1. Preheat oven to 160°C. Line 3 oven trays with baking paper.
2. Put oats and milk in a small bowl and stir to combine. Set aside for 15 minutes.
3. Meanwhile, put butter and sugar in the bowl of an electric mixer and beat on medium, using paddle attachment, until pale and fluffy, then beat in egg.
4. Add flour, baking powder, pistachios, chocolate and oat mixture. Stir until combined.
5. Roll tablespoons of the mixture into balls.
6. Arrange on prepared trays, 4cm apart.
7. Bake for 20 minutes or until golden brown.
8. Cool on trays for 5 minutes, then transfer to a wire rack to cool completely.
9. Serve.
The boys are still in their school holiday, and I can't wait to start bentoing again. To get my mojo back, I prepared this lunch for my hubby at work today.
His lunch consists of :
1. White steamed rice with fried onion on top
2. Pork and tofu cooked in sweet soy sauce (kecap manis)
3. Halves hard boiled egg
4. Chicken and vegetable curry with chili oil on top
5. Kiwi fruit
This lunch was packed in Easy Lunchbox, you may find it here :
Happy New Year! This is my first post in 2016 and I'm so excited to share you this recipe. I made the Prawn, Mango, and Avocado Salad for our Christmas gathering, and it became a hit. The flavour combination of prawn and mango was so incredibly delicious!
Here I share you the recipe :
Prawn, Mango, and Avocado Salad
Ingredients :
400g cooked tiger prawns
2 mangoes, cut into 2cm cubes
2 avocados, cut into 2cm cubes
1 organic baby cos lettuce, leaves separated
1 lemon
1 garlic, finely chopped
1 tbs extra virgin olive oil
1/3 cup finely chopped coriander leaves
1 long red chilli, seeds removed, finely chopped
Salt and black pepper to taste
Method :
1. Peel and devein the prawns. Place in a bowl with mango, avocado and baby cos lettuce leaves.
2. Grate the zest of half a lemon, then juice the rest of the lemon.
3. Place the lemon zest and juice in a small bottle with lid, together with the coriander, chilli, garlic, salt, and olive oil.
4. Shake the bottle until the ingredients mixed well.
5. Pour over prawn mixture and toss to combine.
6. Sprinkle black pepper on top.
7. Enjoy!
