Thai Green Curry

Thai Green Curry

We’ve been making this for quite a while but I keep forgetting to take pictures (current picture is taken in my work lunchbox with complimentary plastic fork), its super easy and a taste bomb! You can use chicken, beef, seafood or go veggie – anything you like. Also use any vegetables you want.

I know some like using store bought Thai curry paste – I haven’t found a really good brand to use – let me know if you find a punchy ready made paste?

My version goes a li’l something like this:

Ingredients

  • 4 chicken breasts
  • 1 onion
  • 1 thumb sized chunk of ginger
  • 2 garlic cloves
  • 2 green chillies
  • 1 handful coriander
  • 1 handful basil
  • 1 lemongrass stalk
  • 1 cup green beans
  • ½ head of broccoli
  • ½ head of cauliflower
  • 1 tin coconut cream
  • 1 cup chicken stock
  • 2 teaspoons fish sauce
  • Juice of ½ lime – optional (I know limes a crazy expensive OMW!)

Method

Cut the breasts into bite sized pieces and season with salt and pepper. Fry in a bit of oil until almost cooked through – remove from the pan and set aside.

Chop up the onion, garlic, ginger, chillies, coriander, basil and bash the lemongrass stalk (doing this releases its flavour)

The whole process is pretty fast so I suggest that your green beans, cauliflower and broccoli are all chopped and prepped to be added. Also open the tin of coconut cream and prepare the chicken stock. I’ve learned that prepping makes everything go much more smoothly; instead of flapping around the kitchen looking for things as you go along.

Add another dash of oil to the pan, fry the onion, garlic, ginger, chillies, coriander, basil and lemongrass stalk; until fragrant – about 2 minutes. Add the cooked chicken and mix.

Next in is the coconut cream and chicken stock, fish sauce, lime juice as well as the remaining veggies, reduce the mixture on a medium – high heat, stirring occasionally.

After about 8 – 10 minutes reduce the heat and simmer. I like my veggies a bit crunchy so I simmer until it’s the texture I prefer.

Taste the seasoning adding salt if necessary – and voila! Ready to serve!

I served mine with Jasmine rice – follow the packet instructions 🙂

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Easiest Dessert ever!!

Easiest Dessert ever!!

As promised, I have another Nigella inspired recipe and this one is REAL simple to make.

It’s a chocolate cheesecake and requires only 6 ingredients. British folk or I assume it’s only British folk because of all the Come Dine with Me shows I watch use “digestive biscuits” as a base for their cheesecakes but I am unsure what would be the equivalent for us so I used tennis biscuits.

To be honest I would use Oreos or another biscuit next time as I didn’t like the coconut flavour in the tennis biscuits however the topping is still tasty AF… so here goes:

Ingredients

250 grams biscuits

75 grams butter

400 grams Nutella

500 grams plain cream cheese

60 grams icing sugar

100 grams hazelnuts (optional)

Method

You can either go old school and crush all the biscuits in a plastic bag with a rolling pin (a wine bottle works too) or simply put it in the food processor. Melt the butter and add to the crushed biscuits, the texture of the biscuit / butter mixture, as Nigella puts it should be sandy. Press the mixture into your cake tin and refrigerate.

In another bowl mix the cream cheese and icing sugar until smooth, add the Nutella until all is combined.

Remove the biscuit base from the fridge and top with the Nutella mixture. You can toast some hazel nuts, blitz them in the processor and sprinkle over your cheesecake. It looks pretty, adds texture and flavour.

The cake needs to set in the fridge for a minimum of four hours. And Voila! Done and dusted.

I don’t have a picture of a single slice but it looks real good and professional.

Let me know if you give it try, until later!

x

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For the chilli lovers…

For the chilli lovers…

Finally made the time to POST!!! I’m feeling real chuffed about it

This recipe is basically Nigella’s however I adapted it slightly. I love her cooking style;  its simple and has you drooling just watching her.

I have a few more recipes from her collection that I will copy and let you know how it goes.

It’s a chilli sauce that can be used for anything really, chips, eggs, steak etc etc. I was thinking of making a pasta dish with it sometime this week.

Ingredients:

4 x red peppers

2 x red chillies (I added 3 coz we extra like that)

1 x garlic clove

Zest of 1 lime and 1 tablespoon of the lime juice

80 grams fresh coriander

2 – 3 teaspoons of salt

Method

The recipe calls for groundnut oil (125 ml) or any flavourless oil (vegetable, sunflower…) but I used olive oil because it’s all I had

Nigella’s recipe says to use 290 grams of roasted peppers from a jar which I could not find so I used fresh peppers and roasted them in the oven (150 degrees approx.) with olive oil, salt and pepper. As soon as the skin became wrinkly I removed them from the oven. Once the peppers are cooled down, remove the skins – this is pretty easy.

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Once done add the peppers and all the other ingredients to a blender or bowl if you using a hand blender and blitz. I used a blender and while blitzing I added the oil slowly until the texture was almost salsa like but not as chunky. You can decide how you would like it.

The sauce is REALLY good; you can store it in the fridge for up to 1 week. Also a lovely gift idea.

Have a blessed day further!

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Get in my belly!!!!

Get in my belly!!!!

I’M BACK! I really hope I’m back?

Trying to find time to blog has become tough… I recently got a puppy  so my evenings are spent cleaning up, training and tummy rubs. I felt really bad about not posting anything for a while so made it my mission to visit this cake shop which I have been meaning to pop into for a really long time.

Today was the ultimate cheat day which started with a lamb burger special  (a steal at R 45.00!) which totally rocked my world… but we not here for that.

I’m lucky to be working in the CBD so there are tons of great food places to check out and new ones popping up literally every day. I walked past The Velvet Cake Co a couple of months back and was genuinely intrigued by the décor; bright colours popping through the windows and picture perfect cupcakes eyeing you as you pass by.

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inshot_20161028_154119After building the courage to go inside the shop and take pics (I still feel really awkward doing this) I ordered a sweetie pie cupcake for Claud which is a cupcake with marshmallow on the top, coated with chocolate on a chocolate cupcake base – can you say heaven? I ordered a vanilla caramel cupcake for myself which I probably devoured in 60 seconds flat. Eating this cupcake made my year fo sure, it was everything you want in a cupcake, melt-in-your-mouth buttercream, pillowy soft cupcake with caramel on the inside and sprinkles on the top! Wait, What?! DEAD DEAD DEAD – it was real good, you might think I’m over exaggerating but it was REALLY that good. Promise.

I got my colleague a red velvet meringue cupcake which he tore apart in 10 seconds and ended up with meringue on his cheeks, pity I didn’t get a pic of that J

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If you ever looking for THE BEST cake for a birthday party, special event or simply cause YOLO I would give these guys a try… Check their website, these master pieces are worth every cent!

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