Blueberry Muffin

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

Crumb Topping
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

Bake for 20 to 25 minutes in the preheated oven, or until done.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Simple Banana Bread

3 or 4 ripe bananas, smashed
1/3 cup melted butter
3/4 to 1 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cup of all-purpose flour

Preheat oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour.

Saté chicken roasted on a spit

2 garlic cloves
1 red chilli
2 tbs coriander seets
2 tbs sesame oil
5 tbs soja sauce
500 g chicken
rice

Chop and mix garlic, chilli, coriander, sesame oil and soja sauce together to a marinade. Chop chicken into two centimeter wide stripes and soak in marinade for about 30 minutes. Put chicken stripes corrugated on spit and fry in pan.

Serve with rice (favorably parfumed) and peanut sauce (available at convenience store).

Vietnamese Rice Raps

rice paper
mint leaves
lettuce / salad leaves
cucumber
sambal olec
cooked shrimps and/or chicken and/or beef
water

Moisten rice paper. Put salad, cucumber, pieces of mint leaves, sambal olec and shrimps/chicken/beef on paper. Wrap.

Dimp into oyster, soya or any other sauce that might fit. Enjoy!

Knöpfli

300 g flour
1 tbs salt
2 eggs
1 1/2 cups milk

Mix all ingredients and stear well until thick liquid dough is smooth and builds bubbles. Bring water to boil and pour junks of mixture slightly into the boiling water. Cook until junks float. Serve like pasta...

Tip for serving. Put in pan with butter, add table cream to it chopped onion and spice with provencal herbs. Before taking from stove add cheese. Enjoy!!

Easy Risotto

1 cup rice (preferably risotto rice)
1 onion
1 can champion mushroom
sausages
parmesan (grated)
bouillon dissolved in water
(optionally white wine for better taste)

Chop onion into small pieces. Fry in pan with margerine (or butter) and rice until rice looks glassy. Then deglaze with bouillon water. Boil and keep adding bouillon water (and wine) while stearing. Add mushroom and sausages (chopped in slices). Keep boiling, stearing and adding bouillon water or wine until ready (will take at least 30 minutes till rice is becomes soft). Before taking pan from stove add parmesan cheese. Serve with fresh grated parmesan cheese on top and pepper.

Ingredients can vary!!!

Custard Cornbread

1 1/2 cups cornmeal
1 cup all purpose flour
1/2 cup sugar
2 cups milk
2 eggs
1 tsp. baking soda
1 tsp. salt
2 tbsp. butter

In large mixer bowl, combine all ingredients. Beat until smooth.

Bake at 350 degrees for 30 to 40 minutes. Serve warm.