Coconut Macaroons

I found this recipe at the back of the packet of a dessicated coconut when we were living in the Gold Coast way back in 1993. Well, we were not really living there, we were just having an extended holiday. 6 months is still a holiday, right.?Anyway, I used to bake this a lot back then. I always like macaroons, so when I found this recipe I was so excited I could finally bake some myself. I was just learning to bake at that time too, and this is a very easy recipe.

What triggers me to bake this again after all these years? Well, my sister Lhie who is learning to bake told me she just baked some, and she was quite impressed with herself. My son, Kim saw the pictures she posted on Facebook, and he wanted some, so I baked him some. And here are some of the macaroons I baked just a while ago.






Ingredients:

4 eggs, separated
pinch of salt
1/2 cup caster sugar
4 1/2 cups dessicated coconut

Directions:

1. Beat egg whites and salt until soft peaks form.
2. Beat in egg yolks (onto the egg whites - for the benefit of my sister) one at a time.
3. Gradually add sugar.
4. Stir in coconut, use spatula to mix well.
5. Line muffin trays with patty pan papers
6. Spoon mixture onto the patty pans. Press the mixture slightly.
7. Bake at 170 C for 15 - 20 minutes.

Chicken and Mushroom Curry

This dish is one of our favourites. It's a very simple yet very tasty dish. Whenever I cooked this one, guaranteeed, there won't be any left over. I always like a glass of wine with this one, my favourite accompaniment for this dish is crimson cabernet. I love my wine sweet.

Ingredients

½ kilo of chicken thigh fillets, sliced
3 tbsp of cooking oil
3 cloves of garlic, minced
1 onion, finely chopped
1 tsp of minced ginger (I used the one from the jar)
2 medium carrots, sliced
½ red capsicum, sliced
1 tsp curry powder or to taste
Dash of thai seasoning (optional)
1-2 tsp of fish sauce or to taste
Chillies (optional)
Button Mushrooms, as much or as little as you like, sliced
1 can of coconut milk. If using coconut cream, use only ½ a can. If you like it creamy, use the whole can

Directions

1. Heat oil in a saucepan.
2. Add and brown the garlic. Add the onions and ginger.
3. Add the curry powder and thai seasoning, if using. Stir thoroughly.
4. Add the chicken pieces, stir then season with fish sauce. Cover and cook the chicken for about 2 or 3 minutes.
5. Add the carrots and capsicum. Stir and cook for another minute.
6. Add the mushroom and mix it thoroughly.
7. Add the coconut milk and the chillies. Add the chillies whole, if others don't like it spicy
8. Let it boil. As soon as the mushroom is tender, it’s ready.
9. Serve it with plain rice.