Hot chocolate

Chinese omelette

Ingredients Nutrition
50g snow peas, trimmed, thinly sliced
50g beansprouts, trimmed
1 green onion, thinly sliced
1 long red chilli, thinly sliced
1cm piece ginger, finely grated
1 garlic clove, crushed
2 tablespoons oyster sauce
4 eggs
olive oil cooking spray
Method
Step 1
Place snow peas in a heatproof bowl. Cover with boiling water. Stand for 3 minutes. Drain. Rinse under cold water.
Step 2
Combine snow peas, beansprouts, onion and chilli in a bowl.
Step 3
Combine ginger, garlic, oyster sauce and 1 tablespoon hot water in a jug.
Step 4
Beat eggs and 2 tablespoons cold water in a bowl until combined. Season with pepper.
Step 5
Heat a wok over medium-high heat. Spray with oil. Pour half of egg mixture into the wok. Swirl to coat. Cook for 30 seconds or until just set. Slide omelette onto a plate. Cover to keep warm. Repeat with remaining egg mixture.
Step 6
Spread snow pea mixture over one half of each omelette. Fold in half to enclose filling. Drizzle with sauce. Serve.

Pumpkin Chips

Ingredients

Serves: 4

1kg butternut pumpkin, halved and seeded
pinch salt to taste

Directions

Preparation:15min  ›  Cook:20min  ›  Ready in:35min

Preheat the oven to 220 degrees C.
Use a sharp knife to carefully cut away the rind from the pumpkin. Cut the pumpkin into sticks like chips. Arrange pumpkin pieces on a baking tray and season with salt.
Bake for 20 minutes in the preheated oven, turning the fries over halfway through baking. Chips are done when they are starting to brown on the edges and become crispy.

Salty Pistachios

Coconut Cake

recipe
1 pkg.   (2-layer size) yellow cake mix
2-2/3 cups  BAKER'S ANGEL FLAKE Coconut (7-oz. pkg.), divided
1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/4 cup  powdered sugar
1 cup  cold milk
1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed
make it
HEAT oven to 350°F.

PREPARE cake batter and bake as directed on package for 2 (9-inch) round layers, stirring 2/3 cup coconut into batter before pouring into prepared pans. Cool cakes in pans 10 min.; remove from pans to wire racks. Cool completely.

MEANWHILE, beat pudding mix, sugar and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP. Refrigerate until ready to assemble cake.

STACK cake layers on plate, filling layers with 1 cup pudding and 3/4 cup of the remaining coconut. Frost top and side of cake with remaining pudding mixture. Press remaining coconut into pudding mixture. Refrigerate 1 hour.