Heat 2 table spoons oil in a wok over high heat
add 4 sliced garlic cloves, 2 pieces sliced ginger, 4 cups cooked rice 1/3 cup oyster sauce
Toss until well combined
Sprinkle with chopped green onion, or chopped coriander, add chilli (optional)

Heat a large saucepan over high heat add 1kg mussels, one crushed clove of garlic and half cup white wine.
Cover with the lid and cook until mussels open.
Stir through chopped green onion, serve with crusty bread.

250g spaghetti
1 cup vegatable oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tablespoon dark soy oil
1 tablespoon honey
2 garlic crushed
splash fish sauce
splash lime
1 teaspoon grated fresh ginger
3 tablespoons roasted sesame seed
1/2 cup smooth peanut butter

extras red peppers spring onions parsley
Bring pot of water to the boil and cook spaghetti
For the dressing whisk together the pol rice vinegar soy sauce and sesame oil
honey, ginger and 2 tablespoon sesame seed, lime juice fish sauce and peanut butter in a bowl
Pour over coked spaghetti
Add extras if you want it for a salad.

600g fine green beans
half cup pecan nuts
125 ml fresh cream
2 tsp Dijon mustard
juice of 1 lemon
salt and milled pepper
Top and tail green beans, boil in salted water until tender.
Drain, run cold water over to stop cooking
Keep aside till ready to serve
Mix cream mustard and lemon juice,season with salt and black pepper
Store covered in the fridge till needed
Pour over green beans, also some pecan nuts

5 sweet patatoes washed
30ml olive oil
100 ml honey
2ml ground cloves and cinnamon and chilli flakes 5ml all spice
Preheat oven to 200 C
Slice sweet potatoe into thick round, place on baking sheet
Drizzle with olive oil, close with foil and bake untill soft about 20 minutes
Put honey over sweet potatoes and add spices
Bake uncovered for about another 20 min till sticky and caramelised

1 Roll puff pastry
500ml cream
8 egg yolks
200 g sugar
2 teaspoons flour
Roll pastry thinner
Line small (cupcake size) silver foil containers with pastry
Beat egg yolks add sugar and cream and flour
Bring to the just under boil point, stirring careful not to burn mixture
Let it cool, fill tart cases transfer to oven bake at 180 for 20-30 minutes
When cool dust with icing sugar

This make at least 12 large scones
560g Flour
30ml Baking powder
5ml Salt
250g Butter, softened
3 free-range eggs
200ml Buttermilk

Preheat oven 200 C
Sift together the flour, baking powder and salt
Rub in the butter with your finger tips (make sure not to get the butter warm)
until it resembles coarse breadcrumbs.
Beat together egg and buttermilk
Add to flour mixture, using a butter knive cut in the liquid to form a soft dough
Place dough on lighly flowered surface, gently pat to 2cm thick.
Cut out rounds using a cooky cutter
Place the scones on a greased baking tray
Bake for 10-15 minutes until puffed up and golden.

2 Cups flour
Pinch of salt
50 g butter
185 ml milk
Heat butter and mik in microwave
Add to flour and salt
Mix , roll, bake in flat p

2 Thinly sliced red onion
2 Tbs olive oil
half cup sugar
half cup dry red wine
quarter cup red wine vinegar or balsamic vinegar
half tsp salt
In saucepan , heat olive oil add onions and cook for 10-15 minutes until translucent
Add sugar and cook until sugar has dissolve, careful add vinegar and wine.
Bring to the boil, reduce heat and simmer till onions are completely soft between 30-60 min
Keep stirring and check that onions dont burn.
Serve warm or cool, store in fridge.

SAUCE
2 garlic cloves crushed
1 chilli chopped
4 Tbs light soya sauce
4 Tbs lemon juice
4 pinches salt and sugar
Mix all together
Chop chicken breast into small cubes
dry fry
Chop red onion or spring onion also mint and raw peanuts crushed
Assemble in lettuce leaves, add sauce