Chicken with cashew nuts


12 oz (340g) of Diced chicken
2 Tablespoons of dry sherry
2 Tablespoons of soy sauce
1 Egg white
6 oz (170g) of Corn flour
Pepper (but no salt)
4 Tablespoons of oil
1 Small chilli chopped (or chilli powder)
Garlic crushed
Red pepper diced, and same with a green pepper
4 oz (113g) of Water chestnuts diced
1 Teaspoon of wine vinegar
1 Teaspoon of sugar
1 Tablespoon of black bean sauce
1 Teaspoon of sesame oil
1 Tablespoon of water
6 oz (170g) of Cashew nuts



1. Add chicken to 1 tablespoon of wine, 1 tablespoon of soy sauce, egg white, 1 tablespoon of corn flour and pepper. Leave for 20 mins to mix.

2. Heat oil to hot and add chili and garlic, then chicken and stir fry till chicken changes colour. Remove.

3. Re-heat wok and add extra tablespoon of oil. Add peppers and water cashew nuts. Stir fry 1-2 mins and put on dish with chicken.

4. Wipe wok clean. Add 1 tablespoon of oil and re-heat. Add rest of soy sauce, wine vinegar, sugar, sauce, sesame oil, corn flour and water. Boil stirring. Return chicken and all and add cashews.

Serve with rice and vegetables.


Brownies are a lovely afternoon snack. They can be served with ice cream.


114 g of sifted flour
57g of cocoa
76g lard
227g of sugar
2 eggs
1 teaspoon of vanilla
76g of chopped nuts



Grease a 9 inch square baking pan. Sift together the flour and cocoa. Cream the lard and sugar. Add eggs one at a time to the sugar mix, beating well after each addition. Gradually add sifted dry ingredients. Stir in vanilla and nuts. Bake for 25-30 minutes @ 170C. Take out of the oven when done. Cool slightly and cut the mixture in to squares. Dust with icing sugar. Leave in the tin to cool.

Basic Cookies


113g of butter
226g of sugar
1 egg
1 teaspoon of vanilla
452g of self-raising flour



Cream the butter and blend in the sugar. Add all other ingredients and mix well. Chill in the freezer for 15 minutes. Roll out and cut into shapes. Cook for 8 minutes on an un-greased tray.