Two-tone Biscuits Recipe

How everyone’s celebrated the Valentine’s Day?  As for me, hubby invited me to a date night and I’m appreciated that he took his time to make it special for us. Nice dinner indeed! So today, am going to post two-tone biscuits as I made it yesterday for the V-day. This biscuits is not for V-day only but you can do it any other days. As long as you have the same cutter with different sizes; you’re fine.

Ingredients:

4 ½ oz / 125 g unsalted butter

¾ cup / 90 g icing sugar (confectioners)

1 egg

1 2/3 cup / 200 g plain flour (all-purpose)

1 tablespoon cornflour (cornstarch)

2 tablespoons unsweetened  cocoa powder

1 ¾ oz / 50 g dark cooking chocolate, melted

Method:

1)   Preheat the over to 180c / 350F. Line two baking trays with baking paper. Using electric beater, beat the butter and icing sugar in a large mixing bowl until light and creamy. Add the egg and beat until smooth. Add the sifted plain flour and cornflour and mix with a flat-bladed knife until well combined.

2)   Divide the mixture evenly between two bowls. Only add the cocoa powder and melted chocolate to one portion, then mix both until well combined. Wrap the dough portions separately in plastic wrap and refrigerate for 20 minutes, or until firm.

3)   Roll the dough portions separately between sheets of baking paper until ¼ inch (5mm) thick. Use two sizes of cookie cutter of the same shape. Cut large shapes from each sheet of dough, then take the smaller cutter and cut a shape from inside the larger dough shape; swap inner shapes and assemble to make two-tone biscuits. Place on the prepared trays and bake for 10-12 minutes, or until just golden. Cool on the tray.

Note: These biscuits may be stored in an airtight container for up to 4 days.

Chicken Noodle Soup Recipe

  

When I was in an elementary school, I used to order beef noodle soup all the time during recess. It’s cheap and good! But these days, it’s hard so hard to find a delicious noodle soup especially I moved to the states 6 years ago. The first few years when I was here living in the States; I always craving for the noodle soup that I always had.  It’s really hard for me to adjust the life style when I’m so used to the old time when I usually gets what I’m craving for. But since I can’t now, I learned to make my very own noodle soup. If you’re a beginner in the kitchen, don’t worry! We all had been through the tough situation. It’s okay if you don’t get the flavor right because we all learn from our mistake. 

Today’s recipe I got it from a recipe book and love to share it with all my beloved friends. Hey! Sharing is caring right?! I personally loved this recipe is not because it’s delicious but because it’s so simple that I can just do it easily. And ingredients are so reasonable price for everyone to afford it and get to enjoy it as well. Not only you can cook it one time, but also you can cook it two times if you have the same ingredients. Besides, you don’t have to have the same ingredients. You can always add or remove things that you like and dislike. Most importantly in a noodle soup is the broth.  

I’m enjoying this recipe and I’m hoping you feel the same way too. Enjoy!

Ingredients:

2 skinless chicken breasts

8 cups water

1 onion, with skin left on, cut in half

1 large garlic clove, cut in half

½ inch / 1cm piece of fresh ginger, peeled and sliced

4 black peppercorns, lightly crushed

4 cloves

2 star anise

1 celery stalk, chopped

3 ½ oz/ 100g baby corn cobs, sliced

2 scallions, finely shredded

4 oz/ 115g dried rice vermicelli noodles

1 carrot, peeled and coarsely grated

Salt and pepper

Method:

1)   Put the chicken breasts and water in a saucepan and bring to a boil. Reduce the heat and simmer, skimming the surface until no more foam rises.

2)   Add the onion, garlic, ginger, peppercorns, cloves, star anise, and a pinch of salt.

3)   Continue to simmer for 20 minutes, or until the chicken is tender and cooked through.

4)   Remove the chicken and set aside about 5 cups of stock. Add the celery, baby cobs, and scallions.

5)   Bring the stock to a boil and boil until the baby corncobs are almost tender, then add the noodles and continue boiling for 2 minutes.

6)   Meanwhile, chop the chicken, add to the pan with the grated carrot, and continue cooking for about 1 minute, until the chicken is reheated and the noodles are soft. Add seasoning to taste.