These quick and easy mini chicken pot pies which uses the frozen puff pastry is not only tasty but makes a great snack anytime. You can actually freeze it for up to a month after baked , just warm up before consume. I had two last night to fix my 'hunger pang' just before going to bed. Somehow, these days I can't go to bed with an empty stomach (err..actually not quite empty as I still take my daily dose of dark chocolates before bedtime) and I will be snacking on bread, cakes and cookies etc. My dear hubby is so jealous of me as he commented that no matter how much I eat, regardless of timing, I don't seems to put on weight whereas he has to control his diet, exercise lots but hardly loose any weight! ;p
这迷你鸡肉锅饼 ，使用了冷冻酥皮不仅容易做也很美味。烘好的锅饼冷却后可以放进冰箱冻结长达一个月。想吃时，拿出来烘热就可以享用了。最近不知怎么的，晚上临睡前会有饥饿的感觉，昨晚就热了两个鸡肉锅饼，吃下了才睡得着！其实我一向来的习惯是每晚都要吃黑巧克力，但最近黑巧克力好像没法“安抚”我睡，总是要找些面包，饼干，小吃的。老公超羡慕也很嫉妒我不管怎么吃，都不会发胖，反而他得控制饮食，多多运动，但还是减不了重！ :p
This is my favourite chicken and potato pie recipe which uses yoghurt to make the pastry dough. Yoghurt is one of my favourite baking ingredients as it has probiotics (good bacteria that can crowd out the harmful micro-organisms in our digestive tract which can cause intestinal infections), loaded with vitamins, power boosting proteins, bone-building calcium and many other benefits. Do click here to see my blog recipes which I have used yoghurt as an ingredient in my breads and cakes.
最近介绍大家做的吴宝春金牌吐司面包很受欢迎。许多朋友，网友， FB粉丝和部落格的读者试过了都纷纷赞好，说这是一个极简单又很棒的面包食谱。除了做吐司，这食谱也可以用来做小面包。 今天就和大家分享我昨天做的全麦咖哩马铃薯面包， 加了全麦面粉，吃了更健康。 今早当早餐吃时，还很蓬松柔软，超喜欢！
Ever since I introduced this Wu Pao-Chun's Champion Toast recipe in my blog, many friends, cyber friends, FB fans and my blog readers have tried it and gave thumbs up for this simple and straight forward bread recipe. We love the soft and fluffy bread texture which this recipe yields. Besides making loaf bread, you can also make small buns with or without fillings. I have modified this recipe, added wholemeal flour to it to make it more wholesome. Here's sharing with you the wholemeal curry potato buns which I made yesterday. I ate it for breakfast this morning and the bun texture still remain as soft as it had just came out from the oven! Simply love it!
