Heat some olive oil in a wok. Add peas and shrimp, cook until warm before adding the rice. Cook further until rice is warm then create a well in the center of the rice. Crack eggs into the well and cook whilst scrambling. Mix the cooked eggs through the rice add the soy sauce and serve.
Mix all the ingredients together well. Spoon onto a lightly greased baking tray (about 1 tablespoon each). Bake in a 350F(180C) oven for around 10 minutes or until crispy. Allow to cool on a rack then enjoy!
Pre-heat your oven to 350F (180C). Core the apples and mark the tops using a knife with a small cross to help prevent them from splitting. Soften the butter and mix with the sugar, sultanas and cinnamon. Tightly pack the combined mixture into the empty core holes of the apples. Bake for approx 30mins or until apples are soft.
Wash and dry the snow peas then top and tail. In a saucepan over a medium heat melt the butter and the garlic (crushed). Add the peas and cook for a couple of minutes so the peas soften slightly but still retain their crunch. Place cooked peas in a serving bowl and shave the parmesan cheese over the top.
Peel and quarter the onions, place in a baking dish along with the chicken thighs and garlic. Combine the soup mix with the apricot nectar to make a marinade and pour over the chicken. Cover with foil and bake in a preheated oven at 180C/350F for 1 hour.
Cook rice as per packet instructions. Add the cream and garlic to a saucepan and cook until reduced. Add prawns to the cream and cook until prawns are heated through. Serve up the prawns on a bed of rice.
Slice the oranges thinly, remove the peel and white flesh from the center. Slice the red onions as thin as possible and separate into individual rings. Place oranges, onion and olives into a large bowl, pour over the olive oil and mix together. Leave to marinate for around 3 hours, sprinkle with the chopped mint just before serving.
Slice the chicken breasts and bell peppers into small strips and crush the garlic clove. Heat the oil in a wok and add the chicken, peppers and crushed garlic. Stir-fry for 3 minutes or until chicken is tender. Remove wok from the heat and tear in the basil leaves. Serve with steamed rice or noodles.
Put the silverside into a pot and cover with water, bring to the boil and simmer for 2 hours. Peel the onions, carrots and potatoes, slice the celery and place into the pot to cook for 30 mins. Remove all ingredients from the pot leaving about 1 1/2 cups of liquid. Bring liquid to the boil, whisk in the flour until a sauce is formed. Serve the meat and vegetables with the sauce over the top.
Place a layer of corn chips onto a microwave safe plate. Evenly distribute the salsa and the sour cream over the chips. Sprinkle a generous layer of cheese over the top. Place in microwave and heat until cheese has melted, just keep an eye on it. Cheese will be hot so allow to cool before serving.
Slice the sponge cake and layer into the bottom of a bowl. Prepare Jell-O as per instructions and pour over the sponge cake. Add half the raspberries and place bowl in fridge until jell-o has set. Whip cream until thick and spread evenly to the top of the Jell-O, top with the remaining raspberries. If using small bowls you could repeat the steps to create multiple layers.
Melt chocolate and butter in a saucepan. In one bowl whip the cream and sugar and in another bowl beat the egg whites until they form soft peaks. Fold the cream through the chocolate mixture then gently fold in the egg whites. When combined place mixture into a glass bowl and chill in the fridge for around 3 hours.