Home
Recipes

Stir-fried tofu in a fiery sauce

Asian recipes

Stir-fried tofu in a fiery sauce

1 hour

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

Burger recipes

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

15 minutes

Korean bo ssam (Thai larb)

Asian recipes

Korean bo ssam (Thai larb)

6 hours

Cardamom-and-rose almond milk rice pudding

Milk recipes

Cardamom-and-rose almond milk rice pudding

35 minutes

Risotto-stuffed squash with Parmesan and pancetta

Butternut recipes

Risotto-stuffed squash with Parmesan and pancetta

45 minutes

Dutch pear pancake

Brunch recipes

Dutch pear pancake

Black rice with avocado and seared salmon

Asian recipes

Black rice with avocado and seared salmon

45 minutes

Roast duck breast with grapes and Hanepoot sauce

Christmas recipes

Roast duck breast with grapes and Hanepoot sauce

25 minutes

Char siu-style chicken wings

Asian recipes

Char siu-style chicken wings

40 minutes

Iced borscht with hot potatoes and sour cream

Soup recipes

Iced borscht with hot potatoes and sour cream

1 hour

Whole baked pears

Fruity dessert

Whole baked pears

40 minutes

Fortune cookies

Asian recipes

Fortune cookies

20 minutes

Load more

Fortune cookies

By Abigail Donnelly

Serves 16

Difficulty Easy

Prep Time 30 minutes

Cooking Time 20 minutes

Ingredients

115 g butter
3 free-range egg whites
150 g sugar
½ t almond extract
140 g flour
2 T water

Method

Preheat the oven to 190°C.
Melt the butter and cool slightly.
Beat the egg whites until frothy using an electric beater. Reduce the speed to low and add the remaining ingredients, one at a time, beating until combined.
Spoon the mixture onto a silicone baking mat or a well-greased piece of greaseproof paper and spread using the back of a spoon to make thin circles about 10 cm in diameter.
Bake for 7 minutes, or until the edges start to brown. Quickly remove from the baking mat using a knife, place a printed message inside, and fold in half. Pinch the edges together and hold in place until sealed.
Repeat with the remaining batter. Serve with jasmine tea.

Browse more Asian recipes here.