Yogurt Coconut Rounds

A simple, delicious and moist sweet coconut treat!

#Bottom:	#Topping:
300 g German #405 flour 10 g Baking powder 280 g 3. 5% Plain yoghurt 70 g Dulce de leche 70 ml Sunflower oil	100 g Kerrygold butter, melted 100 g Dried coconut shreds ©angiesrecipes 50 g Sugar

1. Preheat the oven to 180C/350F. Line a 30x40cm baking tray with paper. Sift the flour and baking powder into a mixing bowl. Add in yogurt, dulce de leche, and oil. Mix all the ingredients with a hand mixer fitted with dough hooks for 1 minute on high speed. Don’t over stir the dough or it will become sticky.
   


2. Place the dough onto the prepared tray and roll it out. Brush with melted butter all over the surface of the dough. Combine the coconut shreds and sugar. Scatter the mixture evenly onto the dough. Bake on the upper rack of the hot oven for about 20 minutes until golden crispy. Remove and cool slightly. Use a cookie cutter to cut out the rounds.

Chinese Cold Sesame Noodles

This is a　cold noodle dish consisting of vegetables (usually bean sprouts or cucumber) and pasta (I love to use spaghetti) topped with sesame sauce. It is unbelievably easy to prepare and tastes very good.

#Dressing:

#Ingredients:

20 g Sesame paste angiesrecipes 30 g Smooth peanut paste angiesrecipes 20 g Sesame seeds, roasted 30 g Maggi sauce angiesrecipes 15 g Caster sugar 10 g Rice vinegar 5 g Salt 5 g Szechuan pepper, ground 50 g Chilli flakes in oil angiesrecipes 20 g Sesame oil 2 g Chicken bouillon angiesrecipes 10 g Minced ginger 10 g Garlic paste 25 g Hot bean paste 1 tbsp Spring onion, chopped 2-3 tbsp Portable water, cool

150 g Spaghetti or egg noodles 1 tsp Salt Water 1 tbsp Cooked oil 80 g Cucumber 80 g Carrot 50 g Arugula 1/2 Crisp apple 1 stalk Spring onion 1 handful Peanuts

1. Add enough water to fill 3/4 of a pot and bring to a rapid boil. Add in salt. Put in the noddles and cook until al dente, about 7 minutes. Rinse under the running cold water quickly and drain. Put the noodles and cooked oil in a large mixing bowl and toss until the noodles are well coated. Combine all the ingredients for the dressing in a bowl.
   
   
   
   
2. Thinly shred the cucumber, carrot, apple and spring onion. Rinse the arugula, drain and pat them dry. Crush the peanuts lightly. Spoon the dressing over and toss to mix. To serve, arrange the shredded vegetables over the noodles and garnish with crushed peanuts.

Potato Tomato Pizza

This super easy tray pizza is made with very thinly sliced potatoes and tomatoes. Try to slice the potatoes with consistent thickness, to do so is to ensure they cook evenly.

Recipe source: Dr. Oetker A-Z Backen



350 g Potatoes

1 tbsp Olive oil

70 g Beer sausage

250 g Tomatoes

1/5 tsp Oregano, dried

1/2 tbsp Parsley, dried

Garlic salt and black pepper

80 g Emmentaler grated cheese

1. Preheat the oven to 220C/440F. Peel, rinse and thinly slice the potatoes. Pat the potato slices dry with kitchen papers. Rinse and pat dry the tomatoes.
   
   
2. Dice the beer sausage into 1cm pieces. Heat a skillet with olive oil, and stir in diced beer sausage. Add in sliced potatoes and stir for 5 minutes. Slice the tomatoes and add into the potatoes.
   
   
3. Spread the mixture onto a greased baking tray, and sprinkle the top with oregano, parsley, garlic salt and black pepper. Finally scatter the grated cheese all over the top. Bake for about 25 minutes.

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Chinese Sweet Roasted Chestnuts

Chestnuts offer high fiber, mineral and cholesterol-free benefits of tree nuts, without the calories and fat content. And they are gluten free! They also are the only nut that contains a significant amount of vitamin C. Like all plant foods, chestnuts contain no cholesterol. So why not "go nuts"?

And I also want to thank PEARLYN @ A Full-Timed Housefly sharing a wonderful Friendship Award with me!

500 g Chestnuts

500 g Salt (or coarse sand)

1 tbsp Sugar syrup

1. Using a small sharp knife, carefully score chestnuts by making a single, 1/8-inch deep slit across the center on the rounded side of the nut, to keep them from exploding during cooking. Rinse and soak in the water for 10 minutes. Drain.
   
   
   
   
2. Place the pan filled with salt and drained chestnuts on medium heat. Stir fry the chestnuts until the salt has turn lightly browned, drizzle the sugar syrup over while keep stirring. Continue stirring until the shells open up and look dark brown.