Thursday, September 29, 2016

Best Pancakes



  1. Beat egg until fluffy.
  2. Add milk and melted margarine.
  3. Add dry ingredients and mix well.
  4. Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel.
  5. The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan.
  6. Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.
  7. When bubbles appear on surface and begin to break, turn over and cook the other side.

Thursday, September 15, 2016

BOMB Coconut Curry!!


  • 1 large onion, cut into 10 wedges

  • 1 red bell pepper, cored and cut into squares

  • 2 tablespoons (30 ml) olive oil

  • 1 1/2 lb (675 g) skinless, boneless chicken breast, cut into cubes

  • 2 cloves garlic, finely chopped

  • 2 teaspoons (10 ml) chili powder

  • 2 teaspoons (10 ml) curry powder

  • 1/2 teaspoon (2.5 ml) ground turmeric

  • 1 can (398 ml/14 oz) coconut milk

  • 1 tablespoon (15 ml) honey

  • Salt and pepper


  1. In a large skillet over high heat, sauté the onion and bell pepper in the oil until soft and gold-coloured. Add the chicken, garlic and spices. Sauté for about 2 minutes. Season with salt and pepper.
  2. Add the coconut milk and honey. Bring to a boil, reduce the heat and simmer gently until the chicken is cooked through, about 8 minutes. Adjust the seasoning.
  3. Serve with basmati rice.