I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Wednesday, 27 January 2016

Courgette and Egg Pâté.



Courgette and Egg Pâté.

Serves 2

Equipment:
2x200ml capacity ramekins.

Couldn't be more happy with this vegetarian recipe. It's easy, delicious and you don't have to be a vegetarian to enjoy it.

Preparation:
Oven 180c.

1. Roast 500g sliced courgettes for 15 minutes. Leave aside.
2. Hard boil 3 eggs. Leave aside until cooled enough to handle, peel and chop into rough chunks.

In a bowl, put in,
-150g cream cheese,
-1tsp horseradish sauce,
-salt/pepper.
-paprika,
-1tbsp chopped dill.
Stir well to combine. Add
-chopped eggs.
Stir to combine. Leave aside.

Line the ramekin with cooked, cooled, courgette slices. Spoon the egg mixture into the ramekins. Encase the egg mixture with the courgette slices.
Invert on to a serving plate.

Serve with toast or vegetables.

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