Choclate & Coconut Cookies

125g soft margarine + 1 tsp vanilla flavouring extract+ 90g icing sugar --> 1) Light grease a baking try or baking sheet. Beat together in a bowl until light and fluffy.

125g sifted Flour+ 3 tbsp sifted cocoa powder --> 2) Add it, mix well.

50g desiccated (shredded) coconut --> 3) Add it into mixture, beat it well.

5) Roll rounded teaspoons of the mixture into balls and place on the baking tray, spacing them well apart.

6) Flatten the doughballs slightly or with a fork. Bake it in PREHEATED Oven, 180°C, 12-15mins until just firm.

7) Leave to cool on the baking tray for few mins. before transferring to a wire rack to cool completely.

*You can decorate the biscuits with a little melted dark/white chocolate or with icing and leave to set before serving.

*To make the icing: 175g sifted icing sugar+ 3 tbsp lemon juice --> Stir in enough lemon juice to form a thin icing that will coat the back to a spoon. Drizzle icing over the biscuits.

125g软的菜油+1大匙的vanilla精油+90g 糖粉+-->打到发和轻。
125g 过滤过的面粉+3小匙的可可粉+50g干得椰子碎-->打混，搅拌好。

取一小粒汤匙形大的面团，揉成一粒粒的小球。放在考盘上，要有一定的距离。在把球粒轻压扁或用叉子轻压划带过条纹。

预烤得炉，在180°C ，12-15 mins 下烤。不要烤得太硬。烤好了，连同烤盘冷却几分钟，再把饼干移到条形的金属架上待凉。

要装饰得漂亮，可以溶化百或黑巧克力或者糖粉糖衣覆盖在饼干上。

糖衣制法，175g糖粉+ 3小匙柠檬汁 -->充分搅拌成浓的液体状态，就可以洒在饼干上，或一丝丝的条状作装饰。

Green Bean & Carrot Salad

Ingredients:
300g green French beans + 1 Red Onion --> 1)Trim ends of French beans. Onion cut it into thin slices. Blanch them in boiling salted water ~5mins, until tender but still crunchy. Drain and rinse under cold water to stop the cooking process, drain again, place into a serving bowl.

200g Carrot --> 2) Peel the carrots and cut them into matchsticks or Julienne.
1 red Bell Pepper --> 3) Halve and deseed, cut into thin strips.
--> 4) Add all vegetables in a serving bowl and mix it.

Dressing:
1 tbsp Red Wine Vinegar/ Normal vinegar
2 tbsp Sun-dried Tomato Paste/ Tomato Purée
1/4 tsp Superfine Castor Sugar/ Brown Sugar

--> 1) In a separate bowl, mix all together and whisk in oil slowly.
Salt & Pepper --> Pour the dressing to vegetables and season to taste. Serve immediately or chill in the refrigerator.


*Julienne: Food is cut into strips about 1 to 2 inches long and 1/8 in. by 1/8 in.

*Blanch: To plunge food into boiling water briefly, then into cold or ice water to halt the cooking process.

*Tomato Purée: Tomato sauce (This has salt, pepper, and other seasonings added, while tomato puree is unseasoned) OR 3 parts tomato paste + 5 parts water (tomato paste has salt added, while tomato puree is unseasoned) Notes: tomato puree (in Britain) = tomato paste (in the US)

*Red onion: These are sweet enough to eat raw, and they're often used to add color to salads. They're also excellent grilled or lightly cooked. Varieties include the sweet red Italian onion, Italian red onion, creole onion, and red torpedo onion. Substitutes: Spanish onion OR green onions (in salads) OR sweet onion OR white onion.

Special posted forlife_adventurer, she intending to start her "experiment" with salads for breakfast and supper. So I was looking for her some "Do it in 20mins" recipes. So Girl moved on hoop hoop! :-)

Sources:
hormel , foodsub