So simple yet absolutely delicious.
Here is another quickie that tastes great. Now now, don’t be rude, it’s a recipe for dessert. I got it from a friend of mine who had picked it up in a posh supermarket in the UK. This will explain the simplicity of it and the undertones of cheating……
Now I know some of you get the horrors when it comes to cooking over a naked flame, but worry not. Here’s the trick, do NOT leave it’s side. Whoever is doing the grilling must commit.
So grab a drink and stay put.
Caprese Salad, otherwise known as Tomato, Mozzarella and Basil
This salad has become a staple on the Irish bbq spread. It’s tasty, attractive and so easy to make. But you can make a complete ham of it by using cheap and nasty ingredients.
So take my word for it, use only the best. more »
You hear it every week in this country, ‘I make the best thigh curry…..’ First and foremost the word is pronounced ‘Tai’. So for all of you who finally learnt to enunciate your TH’s properly on this word, get with the program. Lose the H and stick with what you do best…… dis, dat, dese and dose and of course Tai. Rant over, moving on.
Thai curry has to be one of the easiest dishes in the world to make as long as you can buy a decent paste. And I highly recommend a brand called Maesri. They do the whole spectrum from Red to Panang. I am going to give you the basic recipe for any one of the types and then refine each one with herbs, vegetables, meat etc. The sugar and fish sauce are the salt and pepper of Thai cooking i.e. your seasoning. Add extra sparingly to bring out the flavour.
Easy tiger, this one satisfies even the biggest anti-fruit-dessert monster of them all – me.
It’s a simple and delicious version of the sun-filled staple and the beauty is you probably have the ingredients in your freezer, cupboard and bread bin 90% of the time. Read on….. more »
So, it’s ‘blank’ thirty and you’ve just read your diary.
Horror of horrors, it’s your turn to have the girls over for coffee/afternoon tea/supper, and it gets worse……. it’s a birthday celebration! more »
I came across these ones on a sheet from the National Dairy Council many years ago.
If you have decided that you really want to cook Thai food but are a little nervous, here is one of the easiest recipes to master. Yeah, yeah, I hear you complaining already that there are weird ingredients in it and you’ll only use them once, and what a waste and whinge, whine, moan…… more »
Well so much for yet another New Year’s resolution. Sugar and butter producers worldwide are breathing a sigh of relief as February dawns and all us poor eejits fall off the wagon. The health kick wagon that is. Bring on the cake I say. So in my rush to get you all to join me in my road to perdition, here is a slight repeat, if fact a total cog of the Chocolate Cake in my first blog. But this dear reader is the sticky edged coffee version. I am not going to make you trawl back through the blogs to find said choccy recipe so I’ll re-write the basics and changes here in full. This one calls for two 9” cake tins or two loaf tins as the cake, in my opinion, requires two types of icing. And two smaller cakes are perfect for a yummy layer in the middle.