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Recipes from Millwater Residents Enjoy! Chika Deane, writer for fresh.co.nz
Gluten-Free Peanut Butter Cookies You need only 3 ingredients to make these delicious Peanut Butter Cookies. For different nut flavour variation, you can substitute peanut butter with almond butter, cashew butter, hazelnut butter or tahini. Ingredients (make about 40 cookies) 250g peanut butter (unsweetened – I used crunchy, but the smooth one works well too) 200g caster sugar (white or golden) 1 egg How to make gluten free peanut butter cookies 1. Pre-heat oven to 180°C. Line a baking tray with baking paper. 2. Mix well peanut butter, sugar and egg. 3. Scoop about 1 teaspoon of peanut mixture onto your palm and roll it into a tiny ball, then flatten to make a small disc-shaped cookie. Place the cookie on lined baking tray. Continue until you use up all the mixture. This amount should make about 40-50 cookies. 4. Bake in the pre heated oven for 12-15 minutes. 5. Leave to cool on the baking tray. The cookies are very soft when you take them out of the oven, but become solid and light as they cool down.
Steamed Fish I have modified this recipe from the traditional one by adding tofu at the bottom. Tofu will soak up the juice from the fish while steaming, which tastes delicious and it is also a very healthy food. Ingredients Whole cleaned snapper around 700-800g (other fish like gurnard, mullet and flounder are all good for steaming) Tofu 1 pack Sauce Shredded Spring Onion Shredded Ginger Sesame oil 1 table spoon Olive oil 2 table spoon Soy sauce 1-2 table spoon To Make Drain tofu, cut into small pieces and lay on a plate, wait for about 10-15 mins to allow it to release excess water, drain again. Check if all the scales on the fish are removed, have
