FoodieChat

A brilliant way to use excess carrots, these mini bit sized cupcakes will be a perfect addition to a high tea party or to surprise supper guests or even as part of a petit four! Good for the cholesterol conscious as it uses oil not butter.

To make the icing just mix sugar, margarine and milk until almost sti ff but still mixable. Then pipe stars on top.

Here’s the recipe:  http://www.marthastewart.com/recipe/carrot-cake-mini-cupcakes?autonomy_kw=carrot%20cupcake&rsc=header_9

This is a favourite dish of chinese and non-chinese alike. It’s so versatile. This recipe uses chicken mince, however you can substitute it with diced barbeque duck, pork mince, add in some prawns and omit the bamboo or water chestnuts. It’s great to cook for groups as you can make the filling ahead of time and prepare the lettuce - your food processor is your best friend. I made it as part of a 3 course meal for 90 people, as well as part of an 8 course chinese banquet for 8.

 Ingredients (serves 8 as an entree) (more…)

 This recipe came from a Women’s Weekly cookbook. Warning – it is very time consuming, as you need to make and cook the filling first, then wrap the parcels and then tie the chive around it, then deep frying it! Also it is best to eat straight away after cooking as they become soggy after a short time. Serve with Sweet chilli sauce.  Not low fat!

Here’s the link to the recipe:

http://aww.ninemsn.com.au/ARTICLE.aspx?id=151411&_cobr=optus