4 miniature pak choi, halved
1/2 savoy cabbage, sliced thin
2 tbsps vegetable oil
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1 tbsp soy sauce
Heat oil in a wok, then add garlic and ginger. When hot, toss in vegetables and toss till slightly, just SLIGHTLY soft. Sprinkle with soy sauce and serve at once.Print This Post
No comments yet
(Makes about 25)
250g plain flour + extra for dusting
1 tsp baking powder
115 ml cold water
25 ml olive oil
1/2 tsp salt
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp black pepper
coarse sea salt for sprinkling.
1) In a large bowl (or in the mixer using the dough hook) mix together all the ingredients except the sea salt to form a soft dough. You might need to add a little more water. work it until it becomes firmer, wrap in cling film and put to rest in the fridge for an hour.
2) Heat the oven to 220c/gas mk 7.
3) Turn dough out onto clean surface & have bowl of flour ready for dusting ( You’ll use quite a bit!) Cut off walnut size pieces of the dough. Roll out each piece with your NEW rolling pin until they are paper thin and like long wide cat’s tongues, bout 20 cm long
4) place crackers on a baking tray lined with baking parchment or one of those super non stick liners. Brush with plenty of olive oil and sprinkle with sea salt. Bake for about 6 mins until crisp and golden.
I did…read the rest of this recipe