Choc chip cookies
Ingredients:
125g butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla essence
1/4 tsp salt
1 3/4 cups self-raising flour
150g milk choc chips
Method:
Preheat oven to 180°C. Line three trays with baking paper and set aside.
In a mixing bowl, cream the butter, sugar and vanilla.
Add the egg and then flour and salt and combine.
Stir in the chocolate chips.
Roll into teaspoon-sized balls and place on prepared trays, leaving enough room for mixture to spread as it cooks.
Bake for 8-12 minutes. Leave on the tray for a few minutes before continuing the cooling on wire racks.
Sushi Rolls
1 cup sushi rice, rinsed
1 tablespoon seasoned rice vinegar
4 nori sheets (dried, roasted seaweed)
1/2 avocado, sliced lengthways
125 gram cooked chicken (or tuna)
1/2 Lebanese cucumber, cut into thin strips
1 small carrot, grated
soy sauce, to serve
Place rice and 1 1/2 cups cold water in a saucepan over
high heat. Cover and bring to the boil. Reduce heat to low
and cook for 15 minutes or until rice is tender and liquid
absorbed. Remove from heat. Stand for 5 minutes.
Use your thumbs and forefingers to pick up the edge of
the mat closest to you. Use your other fingers to hold the
filling while rolling the mat over to enclose. Gently pull the
mat as you go to create a firm roll.
Place rice and vinegar in a bowl. Stir to combine. Allow to
cool completely, stirring regularly to prevent rice becoming
gluggy.
Place 1 nori sheet, shiny-side down, on a sushi mat. Using
moist hands, spread one-quarter of the rice mixture over
the nori sheet, leaving a 3cm-wide border around the
edges. Place one-quarter of the avocado along the edge
facing you. Top with one quarter each of the chicken,
cucumber and carrot. Using the sushi mat, roll up firmly to
enclose filling. Repeat with remaining nori, rice mixture,
chicken and vegetables.
Slice each roll into 4 pieces. Wrap in plastic wrap until
needed.
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