After the great success of my ginger noodles, I decided to make chicken noodles. They added a nice boost of flavour to my chicken noodle soup.
South Africa used to have an airline one could be proud of. It ran at a profit, and flew all over the world. Given how I feel about supporting local, this was our airline of choice for many years. The bank I have my credit cards with decided to co-brand with the airline. This meant we could earn miles for our spend, as well as our flights. And the premium credit card came with a whole slew of perks. These include priority check-in and access to the business class lounge, no matter which class you are flying. Personally I love being able to spend less time queueing to drop my luggage off. And more often than not it is marked priority which means it comes off the carousel first. The business class lounge access means being able to relax before a flight.
Today’s inspirational recipe from Lavender and Lime ♥ Chicken Noodles ♥ #LavenderAndLime Click To Tweet
And if we are travelling a long distance, we can shower. Now however, the airline is not our first, or even our second choice. And Dave asked me if it would be worth changing to the ordinary credit card offered by the bank, rather than pay the high annual fees for airmiles we don’t use. I then started my research. First I looked at the cost of getting an equivalent MasterCard with no added benefits. And then I went to look at what an American Express card would set us back each year. Once I had picked myself up off the floor I decided to rather retain the current cards we have. Our airline might just start flying again as it has been bailed out by our Government. And who knows, it may even start flying from Cape Town to a European destination. There is always hope!
Click on the links for conversions and notes.
- 150 g 00 flour
- 1 egg
- 1 egg yolk
- 20 g liquid chicken stock concentrate
- Place the flour into a stand mixer bowl
- Crack the egg into a bowl and add the egg yolk and stock
- Whisk to combine then add to the flour
- Use a dough hook and mix until a dough forms
- Knead for 5 minutes then turn out onto cling film
- Shape into a ball, wrap in the cling film and refrigerate for 30 minutes
- Take out of the fridge and divide in half
- Laminate each piece until nice and silky
- Then roll out to the thinnest setting on your machine
- Once rolled, cut into noodle lengths and dry slightly
- Cook in a pot of boiling, well salted water for 2 minutes before adding to your chicken soup or serve with a sauce of your choice
Inspiration published on Lavender and Lime October 30:
Do you have a credit card that is part of an airline reward programme? If so, which one?