Scotch Eggs.

Scotch Eggs.

Makes 12.

What a lovely surprise to be gifted these beautiful eggs early this morning. They're hen eggs but barely bigger than quail eggs, weighing between 25-30g.

I hope I have done them justice in this recipe, they were almost too cute to cook with. Thank you very much Jennifer.

Preparation:

Boil the eggs, cooled and shelled.

In a large bow, put in

-2 whisked eggs.

A large platter with 120g breadcrumbs, seasoned with salt/pepper.

In a large bowl, put in 

-650g sausage meat, with

-2tbsp tomato sauce, 

-2tbsp chopped parsley,

Mix well to combine.

Divide into 12 equal portions.

Flatten to around 10cm round discs.

Encase the cooked eggs in the sausage meat.

Roll into a round shape with the palms of your hands.

Drop into the egg bowl.

Coat in the breadcrumbs.

Deep fry in 400ml vegetable oil, in batches of 4.

Drain well.

Make sure the oil is not too hot, the eggs should take around 10-12 minutes to cook through.

Lasagne Rollups.

Lasagne Rollups.

Serves 2-3.

Equipment:

1.5litre capacity oven proof dish.

Lasagne without béchamel sauce but still delicious and creamy from the cottage cheese.

In a large frying pan, brown

-500g mince beef, with salt/pepper, drain well through a sieve.

Put the pan back on the heat, fry

-1 sliced onion, with

-2 cloves chopped garlic,

Cook, stirring until the vegetables have softened, add

-mince beef, 

-1tbsp chopped parsley,

Cook, stirring for a couple of minutes, add

-1tbsp tomato paste,

-1tsp paprika,

-salt/pepper, add

-200ml chicken stock,

-400g tinned plum tomatoes.

Leave to simmer for 15-20 minutes.

Taste and adjust seasoning. I normally add soy sauce to my meat sauces.

You need to pre cook 5 lasagne sheets for this recipe. They don't need to be completely cooked through but soft enough to roll.

      To assemble.

Spoon 1/2 meat sauce the oven dish.

Spoon 2tbsp cottage cheese on the lasagne sheet, on the end nearest to you, roll up like a sausage. Place on top of the meat sauce. Repeat with the rest.

Spoon over the rest of the 400ml cottage cheese.

Spoon on the rest of the meat sauce.

Top with 150g grated cheese.

Bake, in 180c fan forced oven, for 30 minutes or until golden brown.

Raspberry and White Chocolate Crunch Muffins.

 

Raspberry and White Chocolate Crunch Muffins.

Treat yourself this lovely Monday Afternoon. Yum!

Equipment:

12 hole muffin tin lined with 12 muffin cups.

        Crunchy topping.

In a small saucepan put in,

-50g butter, with

-30g caster sugar,

-25g flaked almonds,

-25g rolled oats,

-1tbsp desiccated coconut.

         Dry ingredients.

In a large bowl, put in, 

-250g self raising flour,

-200g caster sugar,

-2tsp baking powder,

-pinch salt,

Stir to combine, leave aside.

In a small heatproof bowl over gentle simmering water,

Melt 150g white chocolate.

Leave aside.

Oven 180c fan forced.

         Wet ingredients:

-200ml milk.

-3 eggs.

-3bsp vegetable oil.

-1tsp vanilla bean paste.

Whisk the above ingredients together, add to

-dry ingredients, add

-melted chocolate, stir well, add

-150g frozen raspberries.

Stir to combine.

Spoon into the muffin cases

Top with crunchy topping.

Bake 25-30 minutes, skewer should come out clean.

Leave to cool on a cooling rack for 5-10 minutes.

Serve with a large cup of tea.

Spicy Stir Fried Basil with Beef ผัดกะเพรา.

Spicy Stir Fried Basil with Beef ผัดกะเพรา.

Thai food best kept secret. This is probably the most consumed dish within Thailand but barely known outside. It's classified as a 'one plate dish', where all your meal is served on the one plate, it comes with deep fried egg (Thai meals normally contain many different dishes). It has a 'bad" reputation among Thais, that we only order it when we can't think of anything to eat, but it's actually very delicious.

Get ready for some serious sneezing and coughing (have some tissues handy, open ALL windows, don't have neighbours etc. 😄)

In a wok on high heat, fry

-2-3 cloves crushed garlic, with

-sliced chillies (as many as you dare, this is meant to be extremely spicy, the reason why it comes with deep fried egg)

Stir frying until the mixture is fragrant and you are sneezing and coughing (it's worth it, I promise)

Add 400g thinly sliced beef (normally mince pork in Thailand),

Add seasoning of soy sauce, oyster sauce, fish sauce.

Add 150g basil leaves.

Stir fry until the meat is cooked though.

Add sliced spring onions.

Serve on rice with a deep fried egg for lunch or have it as part of a larger meal for dinner.

Pineapple Fried Rice ข้าวผัดสัปปะรด.

Pineapple Fried Rice ข้าวผัดสัปปะรด.

Serves 2-3.

A bit of sunshine on this very cold Sunday. It's completely vegetarian and totally delicious.

In a large wok, on high heat, fry

-80g chopped carrots,

-80g chopped onions,

-2 cloves chopped garlic,

-1/2tsp sea salt.

Cook, stirring until the vegetables have softened, add

-2 whisked eggs,

-2tbsp soy sauce.

Cook, stirring until the eggs are cooked through.

Add around 550g cooked rice.

Cook stirring to coat the rice in the vegetables and the eggs.

Add 50g each of sweet corn and peas.

Add around 250g fresh pineapple pieces (tinned is fine).

Stir to combine. Adjust the seasoning.

Serve in the pineapple shell if you had the patience to prepare it.

Ginger and Garlic Stir Fried Pork Liver ตับผัดขิง.

Ginger and Garlic Stir Fried Pork Liver.

For the more adventurous foodies. This is grandad's favourite Thai dish but he doesn't get it very often as nobody else is keen.

In a large wok, on low heat, fry

-2 cloves garlic, with

-4-5cm ginger sliced into matchsticks,

Cook, until the vegetables have softened. Turn the heat up high.

Add 500g thickly sliced pork liver,

Leave alone for 20-30 seconds before stirring.

Add 

-1/2 sliced pepper,

-1/2 sliced onion,

-1tbsp soy sauce,

-1tbsp oyster sauce,

-1 sliced chilli (grandad doesn't love chillies as much as I do),

-a few twists of black pepper.

Cook, stirring until the liver is cooked through.

Adjust the seasoning. You may also need 1/2tsp sugar. (A lot of people add sugar to stir fries, I normally don't, purely personal preference)

Serve with rice.

A Full(ish) English.

Happy Sunday.

Banana and Pineapple Fritters with Caramel Sauce.

Banana and Pineapple Fritters with Caramel Sauce.

Serves 6-8.

If you like fritters in Chinese restaurants, try making these easy homemade ones. A perfect treat after a burning hot Tom Yum soup.

    For the fritters.

In a large bowl, put in

-200g plain flour,

-2tsp baking powder,

-80g caster sugar,

-1tsp vanilla bean paste,

-pinch of salt.

Mix well to combine, add

-200ml milk,

-2 whisked eggs.

Whisk well to combine.

Divide into 2 equal portions.

Add 150g bananas (2cm chunks) into one bowl.

Add 150g pineapple (2cm chunks) into the other bowl. Stir to combine.

In a large saucepan or wok, on medium-low heat,

Add 300ml vegetable oil.

Drop a small amount of batter in to test the oil temperature. If the oil is ready the batter will instantly puff up.

Fry tablespoonfuls of batter in batches.

Drain well.

       Caramel Sauce.

In a small saucepan, put in

-80g butter,

-5tbsp soft brown sugar,

-5tbsp golden syrup.

Cook, stirring on low heat until the butter and sugar have melted.

Carry on cooking for another minute or so until the caramel turns golden brown.

Serve with the fritters.

Tom Yum Goong ต้มยำกุ้ง

Tom Yum Goong ต้มยำกุ้ง

Perhaps Thailand's most well known soup. It's spicy, extremely hot and sour. It's definitely too strong to be eaten on its own and is a dish to share. The soup is normally served in a hot pot with small individual serving bowls for you to help yourself. It's certainly not a starter.

In a large saucepan, put in

-1.2litres water (with 1 chicken stock cube) or 1.2litres chicken stock,

-2tsp tamarind purée,

-10-12 whole cherry tomatoes,

-2 sliced shallots,

-4-5cm sliced galangal,

-2 stalks lemongrass, thickly sliced,

-5 chillies (adjust according to your taste),

-a small bunch coriander,

-4-5 kaffir lime leaves,

-2 cloves crushed garlic,

-1tbsp chilli oil.

Bring up to the boil and leave to simmer for around 15 minutes. 

Add 250g thickly sliced mushrooms.

Leave to simmer for around 5 minutes or until the mushrooms are cooked through.

Add 350g prawns ( I used cooked prawns so they only needed to be warmed through but use raw prawns if you can)

As soon as the prawns are cooked. Turn the heat off.

Taste and adjust the seasoning. You will probably need lime juice and fish sauce.

Sprinkle over sliced spring onions and fresh coriander leaves.

Green Eggs and Ham.

Green Eggs and Ham.

Serves 2.

I like green eggs and ham.

I do! I like them, Sam-I-Am.

And I would eat them in a boat.

And I would eat them with a goat.

And I will eat them in the rain.

And in the dark. And on a train.

And in the car. And in a tree.

They are so good, so good you see.

So I will eat them in a box. And I will eat them with a fox.

And I will eat them in a house. And I will eat them with a mouse.

I will eat them here and there.

Say! I will eat them anywhere.

I do so like green eggs and ham.

2x250ml capacity ramekins lined with 2 slices of ham.

Oven 200c fan forced.

In a frying pan, fry

-80g sliced mushrooms, with

-1/2 clove garlic,

-salt/pepper.

-1tbsp chopped parsley.

Cook, stirring until the mushrooms are cooked through and golden brown.

Spoon into the prepared ramekins.

Crack 1 egg in each ramekin.

A twist of salt/pepper.

Top with parsley.

Bake 10-15 minutes.

You do not like them. So you say.

Try them! Try Them! And You May!

Try Them! They are easy! I say.

Lager Mussel Fritter.

Lager Mussel Fritter หอยทอด.

Serves 2.

A popular Thai street food, usually sold by the same street stall as, the more well known, 'Pad Thai'. The Thai way is to use water to bind the dry ingredients together but I am using lager (after raiding Grandad's drink cupboard, I would have used cider if I had any left).

The cayenne, paprika, onion granules and dried garlic are not used in the authentic Thai version. I just like these flavours.

In a large bowl put in,

-4tbsp cornflour, 

-4tbsp rice flour (plain flour should be ok),

-salt/pepper.

-1tsp cayenne pepper,

-1tsp paprika,

-1tsp onion granules,

-1tsp dried garlic,

-1 sliced shallot,

-1 sliced spring onion,

-200g cooked mussels. Add

-200ml cold lager.

Stir to combine. The batter should be extremely runny.

In a large frying pan on medium heat,

Add around 4tbsp vegetable oil, leave to heat for a couple of minutes or so.

Add the fritter mixture. Leave to cook for 30 seconds or so.

Add 2 whisked eggs. Swirl the pan to evenly distribute the eggs.

Once the underside is cooked,

With a metal spatula, cut the fritter in 1/2. Makes it easy to flip this way.

Cook the fritter on both sides for around 5 minutes in total.

Add a handful of bean sprouts (I used sugar snap peas).

Spoon on to a serving plate.

Serve.

Note: Most Thais eat round the clock so this dish is more of an afternoon snack than an actual meal.

Omelette Roll ใข่ม้วน

Omelette Roll ใข่ม้วน

Serves 1.

If you fancy something a little different this lunchtime plus it's super easy. Choose your choice of fillings from

-tuna mayo,

-cheese,

-mixed salad,

-fried mushrooms,

-smoked salmon,

-sausages.

-rocket,

-watercress.

Feel free to add to the list

In a large bowl, put in

-3 eggs, with

-1 clove chopped garlic,

-1tbsp fish sauce.

Whisk well with a balloon whisk.

Leave aside.

Put your largest saucepan on high heat, add

-very generous amount of vegetable oil.

The oil need to be pipping hot before you add your eggs, we are almost deep frying.

Add the egg mixture, swirl the egg around the pan, you need to make the omelette was big as possible. Turning once.

Drain well.

Place the slightly cooled omelette on grease proof paper.

Add around 25g carrot, 25g fine beans, 2 slices of ham.

Use the grease proof paper to help roll the omelette into a sausage like shape.

Cut into 2-3cm chunks.

Stem Ginger Ice Cream.

Stem Ginger Ice Cream.

Equipment:

2litre capacity loaf tin lined with baking paper.

The ginger flavour comes through very well but still very subtle. I think even if you are not that keen on ginger, you'd still like this delicious and aromatic ice cream.

I was asked if I knew how to make stem ginger ice cream, I said "I would probably be able to figure it out". I am very happy with the way this has turned out, the person who raised the question said he preferred it to the artisan stem ginger ice cream he had at the seaside.

       Ice-cream.

In a large heatproof bowl, put in,

-6 egg yolks,

-180g caster sugar,

-vanilla bean paste,

-pinch of salt.

Whisk to combine. Leave aside.

In a large saucepan, put in

-350g stem ginger with syrup (put in both syrup and ginger pieces),

-400ml double cream,

-300ml full fat milk.

Leave to infuse for 30 minutes or so.

Bring to almost boiling on gentle heat.

Fish out the ginger pieces with a slotted spoon. Leave aside.

Add

-1/2 cup of hot milk to 

-egg yolk mixture.

You need to be whisking all the time. Continue to add hot milk this way until at least 2 cups of milk have been used. This is to stop the egg mixture curdling. Then add the liquid, all at once.

Return the mixture to the saucepan, cook on low heat for 10 minutes or until the mixture has thickened.

Leave the custard to cool down in the sink filled with cold water.

Chop 100g stem ginger and add to the custard.

Then transfer into the prepared dish. 

Freeze for 2 hours.

      Cream mixture.

 In a bowl, put in 

-250g mascarpone, with

-200ml double cream.

Stir together. Refrigerate until needed.

       After 2 hours. 

Use an electric mixer to beat,

-ice cream to get rid of ice crystals, add

-cream mixture, beat  to combine.

Spoon into the tin.

Freeze overnight.

Spicy Canned Fish Salad ยำปลากระป๋อง.

Spicy Canned Fish Salad.

Thai version of egg and chips. It's a money saving menu among students and low paid labourers.

One of my husband's colleagues, at Deloitte in Melbourne, was Thai and came to dinner. I had made this salad along with other dishes. He'd asked what it was. I was a little embarrassed, thinking I must have made it so badly that he didn't recognise it. It turned out he had never heard of, let alone tasted it. We must have grown up in a very different Thailand from each other. 

In a bowl, put in

-400g tinned Pilchards, with

-1-2tbsp fish sauce,

-juice of 1/2 lime,

-1 sliced shallots,

-1 sliced spring onion,

-10-12 sprigs coriander 

-1tbsp mint leaves,

-1/2 a cucumber sliced,

-4-5 cherry tomatoes, quartered,

-10-12 deep fried dried chillies,

-2-3 fresh chillies.

Serve with steaming hot rice. Delicious.

Egg White Pear Crumble Cake.

Egg White Pear Crumble Cake.

Equipment:

2x20cm springform cake tins.

I've used the egg yolks in another recipe and needed to come up with a recipe to use the whites. Hiding in the fridge was a bag of very ripe pears and the result is a delicious, rich and moist cake. Turned out much better than I had thought.

    For the cake.

Use an electric mixer beat,

-250g softened butter,

-300g self raising flour,

-300g caster sugar,

-2tsp baking powder,

-6 egg whites (or 4 whole eggs),

-3tbsp milk,

-1tsp vanilla bean paste,

-pinch of salt.

Beat to combine the ingredients, stir through 

-(roughly) 500g very ripe pears, chopped.

Oven 180c fan forced.

Spoon into the prepared tins.

Bake 30-35 minutes, skewer should come out clean.

Leave to cool completely in the cooking tins on a cooling rack.

    For the crumble.

In a saucepan put in,

-50g butter,

-50g caster sugar,

-80g plain flour,

-25g flaked almonds,

-25g desiccated coconut.

Cook stirring until the butter and sugar have melted.

Bake in 180c fan forced oven for 10-12 minutes until golden brown.

Leave aside to cool.

     For the cream.

Use an electric mixer, beat

-300ml double cream, with

-250g mascarpone cheese,

-2tbsp icing sugar,

-1tsp vanilla bean paste.

Beat until the cream just holds its shape.

Refrigerate until needed.

     To assemble.

Place the first layer of cake on a serving dish.

Spoon on 1/4 cream filling, spread evenly.

Scatter over 1/2 crumble mixture.

Top with second layer of cake.

Encase the case with the remaining cream mixture.

Drizzle over 50g melted chocolate (optional),

Top with the remaining crumble.

Chorizo and Olive Baked Chicken.

Chorizo and Olive Baked Chicken.

Serves 4-5.

Big beautiful flavours with minimal effort. A perfect dinner after hours of fun, eating cakes, chatting and horse watching. 

In a large roasting tin, put in

-1 large onion, thickly sliced,

-2 cloves, roughly crushed garlic,

-100g sliced Chorizo,

-100g olives,

-200g button mushrooms (leave whole),

-3tbsp chopped parsley,

-500ml cider,

-400g tinned plum tomatoes,

-salt/pepper.

Stir well to combine.

Top with 1.5kg free range chicken pieces, seasoned with salt and pepper.

Bake in 180c fan forced oven for 1 1/4 -1 1/2 hours until the chicken pieces are cooked through and the sauce reduced.

Serve with pasta.

Chicken and Mushroom in Spicy Coconut Broth ต้มข่าไก่.

Chicken and Mushroom in Spicy Coconut Broth ต้มข่าไก่

Serves 2-3.

The literal translation is galangal chicken soup but it's eaten more as a curry than a soup.

The broth is wonderfully fragrant, the floral flavours are unmistakably Thai. The dish is incredibly rich, sour and creamy and should be eaten with rice as part of a larger meal.

       For the broth.

In a large saucepan, put in

-350ml water(with a stock cube) or 350ml chicken stock,

-400ml coconut milk (please use full fat),

-6-8cm galangal, cut into thick chunks,

-2 lemongrass, bruised and thickly sliced,

-4-5 chillies,

-4-5 sprigs coriander,

-4-5 kaffir lime leaves,

-2tsp tamarind purée.

Leave to simmer for around 10-15 minutes until the broth is beautifully infused by the herbs. Add

-500g free range chicken thigh, cut into 2-3 cm chunks.

-200g sliced mushrooms.

Leave to simmer for another 15-20 minutes. 

To taste.

-fish sauce.

-lime juice.

This is delicious but don't be tempted to eat the whole thing yourself.

Almonds and Strawberry Flower Cake.

    

Almonds and Strawberry Flower Cake.

Equipment:

2x20cm springform cake tins lined with baking paper.

I hope you can see why this cake is so named. If not, I'll (with great embarrassment) tell you, the strawberry arrangement is meant to look like a flower.

The cake is incredibly YUM!!!! Even if I did not achieve the desired flower effect, I am very happy with the flavour.

      For the cake.

Use an electric mixer to beat,

-250g softened butter, with

-300g caster sugar,

-100g self raising flour,

-200g ground almonds,

-2tsp baking powder,

-4 eggs,

-3tbsp milk,

-1tsp vanilla bean paste,

-pinch of salt.

Beat to combine the ingredients.

Oven 180c fan forced.

Spoon into the prepared tins.

Bake 20-25 minutes, skewer should come out clean.

Leave to cool completely in the cooking tins.

     For the cream.

Use an electric mixer, beat

-300ml double cream, with

-250g mascarpone cheese,

-2tbsp icing sugar,

-1tsp vanilla bean paste.

Beat until the cream just holds its shape.

Refrigerate until needed.

      To assemble.

Place the first layer of cake on a serving dish.

Spoon on 100g strawberry jam. Spread evenly.

Top with the second layer of cake.

Encase the cake with the cream.

Attempt flower shape with 400-450g strawberries.

Duck with Cherry Jam and Cider.

Duck with Cherry and Cider.

Serves 2-3.

Beautiful and delicious crispy skin duck with sweet and sour sauce, the cider worked really well yet again.

    For the duck.

In a roast tin, put in

-1kg duck crown, with

-1/2 thickly sliced onion,

-2 cloves crushed garlic,

-1 stick cinnamon,

-2 star anise,

-plenty of salt/pepper.

Roast in 200c fan forced oven for 1 hour. Leave to cool.

     For the sauce.

In a saucepan, fry

-1 large onion, finely sliced,

-2 cloves chopped garlic,

-salt/pepper.

Cook, stirring until the onions have softened, add

-whole dried chillies (optional),

-2tbsp cherry jam, 

-250ml cider.

Leave to simmer for 10-15 minutes or until the sauce has thickened.

Carve the duck breasts.

Pan fry the breasts, skin side down, for a couple of minutes until the skin is crispy.

Serve with the reduced sauce and rice.

Raspberry and Pistachio Slice.

Raspberry and Pistachio Slice.

Equipment:

30x15cm cake tin.

   or

23cm springform cake tin, lined with baking paper.

I love cooking with fruits especially raspberries, I have done a few different versions of this cake, the rectangle cake tin is just for fun. The cooking time, using a more regular cake tin, should still take roughly the same time .

Love this cake, delicious, moist and sharp from the raspberries.

      For the cake.

Use an electric mixer, beat

-250g butter, at room temperature, with

-300g caster sugar,

-300g self raising flour,

-2tsp baking powder,

-4 eggs,

-1tsp vanilla bean paste,

-pinch of salt.

Beat to combine the ingredients, stir through 

-150g frozen raspberries.

Oven 180c fan forced.

Spoon into the prepared tin.

Sprinkle over 30g shelled, roughly chopped pistachios.

Bake 40-45 minutes, skewer should come out clean.

      Cream Topping.

Use an electric mixer, beat

-300ml double cream, with

-2tbsp icing sugar,

-1tsp vanilla bean paste.

Beat until the cream just holds its shape.

Refrigerate until needed.

       Raspberry Coulis.

In a small saucepan, put in

-150g frozen raspberries, with

-1tsp arrowroot,

-2tbsp water,

-1tbsp icing sugar.

Cook on low heat until the fruits have broken down.

Pass through a sieve.

    To assemble.

Place the cake onto a serving dish.

Spoon over the cream.

Sprinkle over 20g chopped pistachios.

Drizzle over raspberry coulis.

Vegetarian Chow Mein.

Vegetarian Chow Mein.

Serves 2-3.

This is delicious, nutritious and tastes very healthy.

In a large wok, on high heat, stir fry

-1/2 sliced onion, with

-1 clove chopped garlic.

Stir fry until the onions have softened, add

-1 carrot, cut into matchsticks,

-100g sliced sugar snap peas,

-1/2 sliced pepper,

-2 sliced spring onions.

Cook, stirring for 20 seconds or so, add

-500g cooked egg noodles,

-1tbsp dark soy sauce,

-1-2tbsp light soy sauce.

Stir well to mix the noodles and vegetables together, around 30 seconds.

Serve.

Handheld Mince Beef and Onion Pies.

Handheld Mince Beef and Onion Pie.

These would be great for summer picnics and they are easy to make. The pies do take a bit of time to put together but the pastry is very forgiving and you don't need to be precious with them.

It's freezing cold so I am serving the pies with cider baked beans for now.

        For the beef filling.

In a large wok, brown

-1kg mince beef, with

-1tsp sea salt.

Drain well through a sieve. Leave aside.

Put the wok back on the heat, fry 

-1 large onion, roughly chopped, with

-3 cloves garlic.

Cook, stirring until the onions have softened, add

-mince beef, add

-1tsp black pepper,

-1tsp cornflour,

-200ml chicken stock (I happened to have some around but if you haven't any, use a beef stock cube with 200ml water)

Leave to simmer for about 10 minutes or until the liquid has reduced down. You need the mince quite dry. Leave to cool. Then divide into 10 equal portions.

        For the pastry.

In a large bowl, put in

-650g plain flour,

-1tsp salt,

-150g butter, cubed,

-100g suet.

Rub the fats into the flour until breadcrumbs form, add

-350ml cold water.

Bring to a rough dough with your hand,if it's too dry add a couple more tablespoonfuls of cold water.

Don't knead. 

Place in the fridge to chill for 20 minutes.

Oven 220c fan forced.

         When the pastry is ready.

Divide into 10 equal portions.

Roll out to 16cm round discs.

Spoon on the beef mixture.

Brush the edges with milk.

Fold one half of the disc over the other to seal in the mixture.

Crimp the edges with a folk.

Put on the prepared trays (2 large baking trays lined with baking paper)

Score the top.

Brush with milk.

Bake 15 minutes.

Turn the oven down to 180c fan forced.

Bake 15 minutes.

Turn off the oven and leave the pasties to continue to cook in the residual heat for 10-15 minutes.

Cool on rack.

Cider Baked Beans.

Cider Baked Beans.

Serves 4.

We got given a crate of cider at Christmas and now I am down to 1 bottle. It's been fun coming up with recipes to use them up. These beans are delicious, they don't take long and taste so different to the tinned varieties.

In a large sauce pan, fry

-2 rashes of bacon, with

-1 small chopped onion,

-2 cloves of garlic.

Cook, stirring until the onions are cooked through, add

-1tsp salt/pepper, 

-1tsp paprika,

-1/2tsp cayenne pepper,

-2tbsp tomato paste, add

-2x400g Cannellini beans,

-1tbsp chopped parsley.

Cook, stirring for about 5 minutes. The beans will take on a slightly smoky flavour this way. Then add,

-400g tinned plum tomatoes,

-250ml cider,

-1tbsp light soy sauce.

Leave to simmer for around 30 minutes or until the sauce is well reduced, add

-1tbsp black treacle.

Taste and adjust seasoning.

Chicken Larb Pasta พาสต้าลาบไก่.

Chicken Larb Pasta. พาสต้าลาบไก่

Serves 2-3.

Larb or Laab is the national dish of Laos. Traditionally made with mince chicken, duck, beef, buffalo or pork.

This is my twist on another classic. I usually make salads to use up leftovers.

This salad is delicious, fresh and very filling.

      For the salad.

In a frying pan, dry roast

-2tbsp of rice until golden brown. Finely grind using a pestle and mortar. Leave aside.

In a large bowl, put in,

-2 spring onions, finely sliced,

-3 chillies, finely sliced,

-2 shallots, finely sliced,

-1tbsp chopped mint,

-2tbsp chopped coriander,

-2tsp dried chilli flakes.

Leave aside.

In a saucepan, put in

-200 chicken stock, with

-roughly 200g cooked chicken pieces, add

-1tbsp fish sauce.

Bring up to the simmer.

       To assemble.

Add (roughly)450g cooked pasta to the salad bowl, add

-chicken and chicken stock, add

-juice of 1/2 lime,

-ground roasted rice.

Mix well to combine.

Taste and adjust the seasoning.

Serve with vegetables.

Soy Sauce Braised Pork Belly สามชั้นต้มซีอิ้ว.

Soy Sauce Braised Pork Belly สามชั้นต้มซีอิ้ว.

Serves 4-6

Another Chinese influenced Thai dish, originating in China's Fujian Province. This is a rich and calorific concoction so should only be eaten as part of a larger meal. It's delicious so it's quite difficult restricting yourself to a couple of pieces.

In a large saucepan, put in

-1.5litres waster, with

-2tbsp dark soy,

-2tbsp light soy,

-1tsp sea salt.

-1tsp peppercorns,

-2 star anise,

-1 stick cinnamon,

-5 cloves,

-4-5 sprigs coriander,

-3cm thickly sliced ginger,

-3 cloves crushed garlic,

-2 shallots, halved.

Leave to come up to the simmer.

In a frying pan, brown

-600g pork belly slices.

Once done, add to the saucepan.

Leave to simmer for about 1 1/2 hour or until the meat is flaking and falling apart.

Add 1tbsp Palm or brown sugar.

Turn the heat up high and reduce the cooking liquid down to around 200ml.

Slice into bite sized pieces to serve.

Garnish with sliced ginger, coriander, chillies (optional)

Serve with rice and other dishes.

I served my with chilli jam sea bass and salad.

Thai Chilli Jam Sea Bass en Papillote ปลากระพงสามรส.

Thai Chilli Jam Sea Bass en Papillote. 

Serves 2.

Sounds better than fish in a bag doesn't it? Whatever name is given, it doesn't detract from the fact that the flavours are unmistakably Thai, sweet, sour, salty, spicy and all round yumminess.

In a wok or saucepan, fry

-2 cloves chopped garlic, with

-2 sliced shallots, 

-2tbsp finely chopped ginger,

-1 stalk lemongrass, thickly sliced (about 2cm chunks),

-3-4 kaffir lime leaves,

-a good pinch of salt

Cook, stirring until the vegetables have softened, add

-10 cherry tomatoes, halved,

-3-4 chopped red chillies,

-3-4 sprigs coriander, roughly chopped,

-1tsp tamarind purée,

-150ml chicken stock or water,

-1tbsp oyster sauce,

-1tbsp soy sauce,

-1/2tbsp fish sauce,

-1/2tbsp palm or brown sugar.

Leave to simmer until the tomatoes have broken down and become a sauce, around 10 minutes.

Taste and adjust the seasoning.

Oven 200c fan forced.

Place 45x35cm piece baking paper in a deep oven tray.

Spoon on the chilli jam.

Top with 2x200g sea bass fillets, seasoned with salt/pepper.

Encase the fish and sauce in the baking paper.

Bake 15 minutes.

Serve with Jasmine Thai rice.

Frozen Eton Mess Slice.

Frozen Eton Mess Slice.

This is a joint effort with my older daughter. I've asked her to help come up with an egg white recipe, she came up with cabbage and snail ice cream. Unfortunately, we couldn't find any snails but found strawberries instead. So here it is, perhaps not as adventurous as cabbage and snail ice cream, we think this may taste better.

      For the meringue.

Equipment:

2 large oven trays.

Draw 30x15cm rectangle on 2 pieces of baking paper.

Invert the paper onto the trays.

Leave aside.

Use an electric mixer, beat

-7 egg whites, until soft peaks form, add

-350g caster sugar, mixed with 

-good pinch of salt,

-1tsp cream of tartar.

Add the sugar mixture a tablespoon at a time.

Stop beating when the egg white mixture is stiff enough that you can, or want to, hold it over your head.

150c fan forced.

Divide the egg white mixture into, roughly, 2 equal portions and spoon into the prepared tins.

Spread evenly inside the drawn rectangles.

Bake 35-40 minutes until just firm to touch and the top is crispy.

Turn off the oven and leave the meringues to cool completely in the oven.

     Cream and strawberry filling.

Use an electric mixer, beat

-2x250g mascarpone cheese, with

-300ml double cream,

-2tbsp icing sugar,

-1tsp vanilla bean paste.

Beat to combine the ingredients.

Stir through 250g strawberries, hulled, sliced.

      Berry Coulis,

In a small saucepan, put in

-200g mixed frozen berries, with

-1tsp arrowroot,

-2tbsp water,

-1tbsp icing sugar.

Cook on low heat until the fruits have broken down.

Pass through a sieve.

     To assemble.

Place the first layer of meringue onto a large piece of baking paper.

Spoon on the cream filling.

Spoon 3/4 of the berry coulis over the cream.

Top with the second layer of meringue.

Drizzle over remaining coulis.

Freeze for at least 4 hours.

Cut into slices to serve.

So proud and happy with the way this has turned out, it's been a good day at the office.

Spicy Egg Salad ยำใข่ดาว.

Spicy Egg Salad ยำใข่ดาว

Serves 1.

This is a fresh, tangy and healthy salad. If you don't like eggs, substitute with prawns for a healthier lunchtime treat.

In a heatproof bowl, put in

-50g dry vermicelli noodles, with

-boiling water.

Leave aside.

In a bowl put in

-1 sliced tomato,

-1 sliced shallot,

-80g chopped Romaine Lettuce, add

-drained vermicelli noodles, add

-5-6 tbsp spicy lime sauce.

Mix well to combine.

Spoon on to a serving dish.

Top with fried eggs.

Spoon over a tablespoon of sauce.

         Spicy lime sauce.

(Makes around 100ml. It keeps for weeks in the fridge. I normally have it instead of tomato sauce)

In a food processor, put in

-4 cloves garlic,

-3cm roughly sliced ginger,

-3 shallots,

-a small bunch of coriander,

-chillies (I put in 15 but adjust according to your taste),

-1 stalk lemongrass, cut into chunks.

Pulse to combine.

Spoon into a bowl, add

-1/4 cup fish sauce,

-1/4 cup water,

-juice of 1 lime.

-2tsp of sugar.

Mix well to combine. Taste and adjust the seasoning, you should be able to taste, spicy, sweet and sour.

Pork Katsu Curry.

Pork Katsu Curry.

Serves 4.

Did you know the British introduced curry to Japan back in the days of the British Raj?

      For the curry sauce.

In a large saucepan or wok, fry

-2 onions, cut into chunks, with

-2 cloves chopped garlic, 

-2tbsp chopped ginger,

-1tsp sea salt.

Cook, stirring until the vegetables have softened, add

-450g potatoes, cut into 2cm chunks,

-2 stalks celery, cut into 2-3cm chunks,

-3 carrots, cut into 2-3cm chunks,

-1 pepper, cut into 2-3cm chunks, add

-2tbsp curry powder,

-1tsp turmeric powder,

-3 red chillies (optional or adjust according to your taste),

-2tsp cornflour.

Stir well to combine, add

-2tbsp soy sauce,

-650ml water.

Stir well. Cover with a lid and leave to simmer for around 35-45 minutes or until the potatoes are cooked through.

Taste and adjust the seasoning.

     For the pork.

Bring a large pot of salted water up to the boil, add

-600g pork steaks.

Leave to cook for 5-10 minutes until the pork pieces are almost cooked through.

Drain through a sieve and pat dry.

Season with salt and pepper.

Leave aside.

In a large bowl, add

-2 eggs, whisk.

Spread 80g Panko breadcrumbs on a large platter, season with salt and pepper.

Dip the pork steaks in the whisked egg and then drop them in the breadcrumbs, coat well.

Shallow fry in 200ml vegetable oil.

(I pre-cooked the pork so I don't need to worry about burning the breadcrumbs and still having raw pork. If you prefer not pre cook the steaks that's ok too).

Drain well and leave to rest for 5-10 minutes or so before slicing.

Serve with the curry sauce, vegetables and Japanese sushi rice.

Thai Herb Roasted Chicken Wings ปีกไก่อบสมุนไพร.

Thai Herb Roasted Chicken Wings.

My daughters' favourite dinner and when I cook it, which is at least once a week, my big girl will almost always say 'it smells like Thailand in here'.

Quick, easy, delicious and hopefully it will make your houses smell like Thailand.

In a large oven tray, put in

-1kg chicken wings, with

-1 stalk bruised and sliced lemongrass,

-3 cloves crushed garlic,

-3cm sliced ginger,

-4-5 kaffir lime leaves,

-3-4 sprigs coriander,

-1tbsp fish sauce,

-1tbsp soy sauce,

-1tbsp oyster sauce,

-1tsp sesame oil.

Mix well to combine. Leave to marinade for an hour or so.

Oven 180c fan forced.

Bake 40 minutes.

Turn the oven up 200c fan forced.

Bake another 20 minutes or until golden brown.

Sprinkle over some black and white sesame seeds to serve (optional)

Vietnamese Pan Eggs.

Vietnamese Pan Eggs.

I don't know how long this dish has been popular or has come to be breakfast in Northeastern Thailand but I only started noticing it a couple of years ago. I was asked if my husband and father-in-law would fancy 'Kai Krata' for breakfast. I didn't know what the dish was and it was described to me. We did order Kai Krata for 1 and when it came, I still thought it was a Thai version of an English breakfast. Turned out it was French in origin and a legacy of French Indochina. Thailand was not a colony of France so the dish is thought to have been bought to Thailand by Vietnamese immigrants.

This is my Kai Krata as it is known in Thailand, you can make it as elaborate or as basic as you want. I have gone down the middle path.

In a frying pan, fry

-1 clove chopped garlic, with

-50g chopped carrots,

-50g mince pork,

-salt/pepper.

Cook, stirring until the mince is almost cooked through, add

-1 sliced spring onion,

-1tbsp chopped coriander.

Spoon into a dish and leave aside.

Wipe the pan clean. Put it back on the heat.

Add 50g butter, leave to melt,

Add 2 eggs.

Add the mince pork.

Add 2 cooked sliced sausages.

Cover with a lid.

Cook the eggs to your liking.

Serve with toast and coffee.

Note: other ingredients that I've seen in this dish.

-tofu.

-Chinese Lap Cheong sausage,

-ham,

-prawns.

Vanilla Custard.

Vanilla Custard.

My dear friend, Mrs. Spikings, came over with eggs from her hens and I needed to make something extra special, hence apple crumble tart with fresh custard.

Thank you Rosie and Mrs. Hens for the best eggs.

In a large heatproof bowl, put in,

-6 egg yolks,

-150g caster sugar,

-1 tsp vanilla bean paste,

-2tsp cornflour, (I like thick custard but if you don't put in 1tsp),

Whisk to combine. Leave aside.

In a large saucepan, put in

-600ml double cream,

-300ml full fat milk.

Bring to almost boiling on gentle heat.

Add

-1/2 cup of hot milk to 

-egg yolk mixture.

You need to be whisking all the time. Continue to add hot milk this way until at least 2 cups of milk have been used. This is to stop the egg mixture curdling. Then add the rest of the liquid, all at once.

Return the mixture to the saucepan, cook on low heat for 10 minutes or until the mixture has thickened.

Serve with the apple crumble tart.

Oxtail Stew with Dumplings.

Oxtail Stew with Dumplings.

Serves 6.

A secondary cut of meat but if you have time and fancy something different the flavour you'll be rewarded with is out of this world. The depth of flavour is unbelievable. Although not cheap, oxtail is still very economical.

I've bulked this meal up with some light and delicious but filling dumplings. Perfect for this time of year, especially this week when you and the children are home. You can really just leave the stew alone to look after itself and get on with some fun baking.

         For the stew.

In a large frying pan, brown

-1.2kg oxtail pieces, seasoned with salt/ pepper.

In a large stock pot, fry

-3 onions thickly sliced,

-3 carrots, thickly sliced,

-2 stalks celery, cut into chunks,

-4-5 bay leaves,

-springs of rosemary,

-salt/pepper.

Cook stirring until the vegetables have softened slightly, add

-2tbsp plain flour, mix well, add

-1tsp paprika,

-1tsp cayenne pepper,

-2tbsp tomato paste, add

-oxtail pieces.

Stir to combine, add

-2x400g tin plum tomatoes,

-1 preserved lemon (I had one left and just wanted to use it up)

-400ml water,

-500ml cider,

-1 beef stock cube,

-2tbsp soy sauce,

-a small bunch of parsley.

Stir to combine. Leave to simmer for 3 1/2 hours or until the meat is flaking.

Fish out the oxtail pieces.

Flake the meat from the bones.

Return the meat to the stock pot. 

Add 150ml water to loosen the stew.

Bring it up to the simmer.

Add dumplings.

Cook with the lid on for 20 minutes.

      Dumplings.

Makes 10.

In a bowl, put in

-150g self raising flour,

-1tsp baking powder,

-65g suet,

-1tsp salt,

-1tbsp chopped parsley.

Mix the ingredient together, add

-5-6tbsp cold water, enough to make a sticky dough.

Divide the mixture into 10 equal balls.

Serve with mashed potatoes or rice.

Apple and Caramel Crumble Tart.

Apple and Caramel Crumble Tart.

I wish you could smell this delicious tart. It does take a bit of time and effort but I had help from my daughters. We had a lot of fun making it together.

Equipment:

25cm loose bottomed tart tin.

          Pastry.

In a food processor, put in,

-250g plain flour,

-125g chilled butter,

-2tbsp icing sugar,

-1 egg yolk, reserve the white.

Process well to combine. If there are too many dry crumbs left add 

-cold water, a tablespoon at a time.

Tip on to a floured surface, knead briefly to bring the dough together.

Roll out to fit the tart tin, about 1/2cm in thickness. Prick the base with a fork. Refrigerate for 20 minutes.

Oven 180c fan forced.

Bake the chilled pastry for 15 minutes (there's no need to blind bake).

Take the pastry out of the oven, brush with the reserved egg white.

Bake 5 more minutes.

          Apple Filling.

In a large saucepan, put in,

-50g butter,

-750g Bramley Apple, peeled, cored and  sliced into 1cm thick,

-100g soft brown sugar,

-1tsp vanilla bean paste,

-1tsp cinnamon,

-pinch of salt.

Cook, stirring, for around 10-15 minutes or until the apples have softened and broken down. Leave aside.

          Crumble.

In a saucepan, put in,

-150g plain flour,

-80g butter,

-80g soft brown sugar,

-25g desiccated coconut,

-25g rolled oats.

Cook, stirring on low heat until the butter and sugar have melted. Leave aside.

          Caramel.

In a small saucepan, put in 

-50g butter,

-30g brown sugar,

-3tbsp golden syrup.

Cook, stirring until the butter and sugar have melted. 

         To assemble.

Spoon the apple filling into the tart case.

Spoon over the caramel sauce.

Top with the crumble.

Bake 35-40 minutes or until the crumble is golden brown.

Cool on a cooling rack for at least an hour to firm up.