tag:blogger.com,1999:blog-79349322641407411742024-03-05T04:05:07.562-08:00Liz's RecipesLizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-7934932264140741174.post-45664109996230337952014-12-10T10:35:00.000-08:002014-12-23T14:10:01.344-08:00Honey chipotle chicken bowls<div style="margin-bottom: 0.05cm; margin-top: 0.05cm;">
<span style="background-color: white; color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: xx-small; line-height: 0.18cm;">SERVES 4</span><br />
<span style="background-color: white; color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 18.4799995422363px;"><span style="font-size: xx-small;"><br /></span><span style="font-size: xx-small;">INGREDIENTS: </span></span><br />
<span style="background-color: white; color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: xx-small; line-height: 0.18cm;">FOR THE CHICKEN:</span><br />
<span style="color: #666666; font-family: Georgia, Times New Roman, serif; font-size: x-small;"><span style="background-color: white; line-height: 18.4799995422363px;">450g chicken breasts</span></span><br />
<span style="color: #666666; font-family: Georgia, Times New Roman, serif; font-size: x-small;"><span style="background-color: white; line-height: 18.4799995422363px;">salt and pepper</span></span><br />
<span style="color: #666666; font-family: Georgia, Times New Roman, serif; font-size: x-small;"><span style="background-color: white; line-height: 18.4799995422363px;">3 tbsp adobo sauce</span></span><br />
<span style="color: #666666; font-family: Georgia, Times New Roman, serif; font-size: x-small;"><span style="background-color: white; line-height: 18.4799995422363px;">2 tbsp honey</span></span><br />
<span style="color: #666666; font-family: Georgia, Times New Roman, serif; font-size: x-small;"><span style="background-color: white; line-height: 18.4799995422363px;">2 tbsp dijon mustard</span></span><br />
<span style="color: #666666; font-family: Georgia, Times New Roman, serif; font-size: x-small;"><span style="background-color: white; line-height: 18.4799995422363px;">2 tbsp coriander, finely chopped</span></span><br />
<span style="color: #666666; font-family: Georgia, Times New Roman, serif; font-size: x-small;"><span style="background-color: white; line-height: 18.4799995422363px;">4 cloves garlic, minced</span></span><br />
<span style="background-color: white; color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: xx-small; line-height: 0.18cm;">FOR THE SALAD:</span><br />
<span style="background-color: white; color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 18.4799995422363px;">juice of 1 lime</span><br />
<span style="background-color: white; color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 18.4799995422363px;">1 tbsp extra virgin olive oil</span><br />
<span style="background-color: white; color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 18.4799995422363px;">1/2 tbsp honey</span><br />
<span style="background-color: white; color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 18.4799995422363px;">lettuce</span><br />
<span style="background-color: white; color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 18.4799995422363px;">cherry tomatoes, halved</span><br />
<span style="background-color: white; color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 18.4799995422363px;">1 avocado, sliced<br />4tbsp coriander, torn</span><br />
<span style="background-color: white; color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 18.4799995422363px;">4 cloves spring onions, sliced</span><br />
<span style="background-color: white; color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: xx-small; line-height: 0.18cm;">FOR THE LIME QUINOA:</span><br />
<span style="background-color: white; color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 18.4799995422363px;">1/2 cup uncooked quinoa</span><br />
<span style="background-color: white; color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 18.4799995422363px;">1 cup water or vegetable stock<br />juice of 1 lime</span><br />
<span style="background-color: white; color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 18.4799995422363px;"><span style="font-size: xx-small;"><br /></span><span style="font-size: xx-small;">METHOD:</span></span><br />
<span style="background-color: white; color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 18.4799995422363px;">1. Season the chicken with salt and pepper, then whisk together the adobo, honey, mustard, coriander and garlic and pour evenly over the chicken. Refrigerate for at least 2 hours.</span><br />
<span style="background-color: white; color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 18.4799995422363px;"><br />2. Grill or fry the chicken until cooked through, then set aside for a couple of minutes before slicing into little pieced.</span><br />
<span style="background-color: white; color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 18.4799995422363px;"><br />3. Combine the quinoa and water/stock in a saucepan and bring to a boil</span><span style="background-color: white; color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 18.4799995422363px;">. Reduce the heat and simmer gently for 15 minutes, or until all the water has been absorbed. Stir in the lime juice.</span><br />
<span style="background-color: white; color: #666666; font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 18.4799995422363px;"><br />4. Serve the chicken and quinoa with the lettuce, tomatoes, spring onions and avocado. Drizzle the lime juice, olive oil and honey over the top.</span></div>
Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-7934932264140741174.post-47775114186126838982014-10-23T12:07:00.000-07:002014-12-10T10:36:32.972-08:00Falafel wraps with grilled vegetables & salsa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPQywN7InrvpP6tXNUg33BkBbEuezpeElzJetKPE2FxImP4V2OmCyuS_-oxV2omrOz-c56BnFbotOkC0MN445meljeGBcn_3uXIwnasJjGFYo3hX8GXA0NVnTRAjpr_l82pkCxSTn1Yqmn/s1600/Falafel+wraps+and+chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPQywN7InrvpP6tXNUg33BkBbEuezpeElzJetKPE2FxImP4V2OmCyuS_-oxV2omrOz-c56BnFbotOkC0MN445meljeGBcn_3uXIwnasJjGFYo3hX8GXA0NVnTRAjpr_l82pkCxSTn1Yqmn/s1600/Falafel+wraps+and+chicken.JPG" height="480" width="640" /></a></div>
<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 22px; font-weight: normal; margin: 0.75em 0px 0px; position: relative;">
<a href="http://lizs-recipes.blogspot.co.uk/2014/08/green-crispy-chicken-curry.html" style="color: #888888; text-decoration: none;">F</a>alafel wraps with grilled vegetables & salsa</h3>
<div class="post-header" style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 11px; line-height: 1.6; margin: 0px 0px 1.5em;">
<div class="post-header-line-1">
</div>
</div>
<div class="post-body entry-content" id="post-body-275461767779657531" itemprop="description articleBody" style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 1.4; position: relative; width: 546px;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: xx-small;">SERVES 4</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: xx-small;"><br /></span><span style="font-size: xx-small;">INGREDIENTS: </span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: xx-small;">FOR THE FALAFEL:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1x 400g tin mixed beans</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1x 4oog chickpeas</span></div>
<div class="post-body entry-content" id="post-body-275461767779657531" itemprop="description articleBody" style="background-color: white; color: #666666; font-size: 13px; line-height: 1.4; position: relative; width: 546px;">
<span style="font-family: Georgia, Times New Roman, serif;">1 lemon</span></div>
<div class="post-body entry-content" id="post-body-275461767779657531" itemprop="description articleBody" style="background-color: white; color: #666666; position: relative; width: 546px;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: 13px; line-height: 1.4;">1 tbsp harissa<br />1 tsp allspice<br />1 tbsp plain flour<br />1 bunch fresh coriander<br />olive oil</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: xx-small; line-height: 1.4;">FOR THE VEGETABLES:</span><br />
<div style="font-size: 13px; line-height: 1.4;">
<span style="font-family: Georgia, 'Times New Roman', serif;">2 peppers</span></div>
<div style="font-size: 13px; line-height: 1.4;">
<span style="font-family: Georgia, 'Times New Roman', serif;">4 spring onions</span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: xx-small; line-height: 1.4;">FOR THE SALSA:</span><br /><span style="font-size: x-small;"><span style="line-height: 18.2000007629395px;">1 handful tomatoes<br />1/2- 1 red chilli<br />1/2 clove garlic<br />1 lime</span></span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 18.2000007629395px;"><span style="font-size: xx-small;">TO SERVE:</span></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><span style="line-height: 18.2000007629395px;">tortillas<br />1 tbsp chilli sauce<br />250g cottage cheese</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><span style="line-height: 18.2000007629395px;"><br /></span></span>
<br />
<div class="post-body entry-content" id="post-body-275461767779657531" itemprop="description articleBody" style="position: relative; width: 546px;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: xx-small;"><span style="line-height: 14px;">METHOD:</span></span><br />
<div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 1.4;">
<span style="font-family: Georgia, 'Times New Roman', serif;">1. Drain the beans and chickpeas and put them into a food processor with zest of the lemon, a pinch of salt and pepper, the harissa, allspice, flour and coriander stalks. Process until smooth and shape the mixture, using wet hands, into 8 patties of about 1.5cm thickness.</span></div>
<div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 1.4;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 1.4;">
<span style="font-family: Georgia, 'Times New Roman', serif;">2. Heat a tablespoon of oil in a frying pan and fry the falafels, turning them over once golden and crisp.</span></div>
<div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 1.4;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 1.4;">
<span style="font-family: Georgia, 'Times New Roman', serif;">3. Slice or chop the peppers and trim and half the spring onions and cook them in a griddle pan until charred.</span></div>
<div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 1.4;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 1.4;">
<span style="font-family: Georgia, 'Times New Roman', serif;">4. For the salsa, combine the tomatoes, chilli, garlic</span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18.2000007629395px;">,</span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 1.4;"> lime juice </span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18.2000007629395px;">and</span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18.2000007629395px;"> </span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18.2000007629395px;">half the coriander leaves the</span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18.2000007629395px;"> </span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 1.4;">in the food processor and pulse until finely chopped. Season to taste and transfer to a serving dish.</span></div>
<div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 1.4;">
<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 1.4;"><br /></span></div>
<div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 1.4;">
<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 1.4;">5. Heat the tortillas and drizzle the chilli sauce over the cottage cheese. Squeeze the juice of half a lemon over the vegetables and serve with the falafels and a sprinkling of the remaining coriander leaves.</span></div>
</div>
</div>
Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-7934932264140741174.post-2754617677796575312014-08-26T10:44:00.000-07:002014-12-10T10:36:22.102-08:00Green Crispy Chicken Curry<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">SERVES 4</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">INGREDIENTS: </span></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">FOR THE CHICKEN:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">8 chicken thighs</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">salt and pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2tbsp sesame seeds</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2tbsp runny honey</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">FOR THE CURRY SAUCE:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2cm fresh ginger</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 limes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 red chillies, deseeded</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 bunch fresh coriander</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 cloves garlic</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 stick lemongrass, outer leaves discarded</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 small bunch spring onions</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">sesame oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">300ml chicken stock</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">200g fine green beans/sugar snap peas</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">400ml coconut milk</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">soy sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">FOR THE NOODLES:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">250g rice noodles</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 lime</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">TO SERVE:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Sweet chilli sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">lettuce, shredded</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">soy sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">a few sprigs of coriander</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">METHOD:</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1. Place one large and one slightly smaller frying pan over a high heat.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
2. Place the chicken thighs, skin side down, into the larger frying pan. Drizzle with olive oil and season with salt and pepper. The chicken will take about 20 minutes to cook through- turn the thighs every minute or so throughout the cooking time.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
3. Put a sheet of greaseproof paper over the chicken and position the smaller frying on top. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Place something heavy into the smaller pan to weight it down, such as a pestle and mortar.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
4. Place the ginger, chillies, coriander, garlic, lemongrass and spring onions in a food processor. Blend to a paste, adding a drizzle of sesame and olive oil as required.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
5. Remove the smaller pan and greaseproof paper from the larger pan. Place the smaller pan over a medium heat. Drain away the fat from the large pan and turn the thighs over so they are skin side up. Add the sesame seeds to the smaller pan and toast until golden brown. Transfer the seeds to a small bowl.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
6. Drain the fat away from the chicken again, wipe the pan with kitchen paper and reduce the heat. Add two tablespoons of the curry paste and toss to glaze the chicken. Turn the chicken over.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
7. Heat the remaining curry paste a saucepan and stir in the chicken stock and green beans or peas. Add the coconut milk and bring to the boil.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
8. Put the noodles in a heat proof bowl and cover with freshly boiled water. Once they are soft enough to eat, drain the noodles, rinse under cold water and drizzle with sesame oil, lime juice and a pinch of salt.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
9. Once the chicken has cooked through, add the honey and toss, flipping the chicken over so that it is skin side down again.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
10. Serve the chicken, noodles and curry sauce with the shredded lettuce, coriander, sesame seeds and chilli sauce and soy sauce.</span>Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-7934932264140741174.post-58792024526915492312014-08-26T10:40:00.000-07:002014-10-23T12:01:30.574-07:00Duck Legs with Plums and Star Anise<div class="western" style="line-height: 115%; margin-bottom: 0.35cm;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">SERVES 4</span></div>
<div class="western" style="line-height: 115%; margin-bottom: 0.35cm;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-small;">INGREDIENTS</span><span style="font-size: 10pt;">:</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4
duck legs<br />4tbsp soy sauce<br />3tsp Chinese five spice<br />1 handful
star anise<br />½ cinnamon stick<br />1tbsp olive oil<br />1-2 red
chillies, deseeded and sliced<br />12 plums, halved and destoned<br />2tbsp
demerara sugar</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small; line-height: 115%;">TO SERVE:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">Rice,
noodles or pancakes</span></div>
<div class="western" style="line-height: 115%; margin-bottom: 0.35cm;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: 10pt;">METHOD:</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.
Place the duck legs in a sandwich bag with the soy sauce, five spice,
star anise, cinnamon and olive oil and leave to marinate for 2 hours,
or up to 2 days.<br /><br />2. Preheat the oven to 170C/325F/mark 3.</span></div>
<div class="western" style="line-height: 115%; margin-bottom: 0.35cm;">
<span style="font-family: Georgia, Times New Roman, serif;">3.
Place the legs in a casserole dish or deep roasting pan. Place the
plums, chillies and sugar at the bottom of the pan and pour the
marinade over the top. Mix it all up and arrange it so that the duck
legs rest on the top.</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />
<div class="western" style="line-height: 115%; margin-bottom: 0.35cm;">
<span style="font-family: Georgia, Times New Roman, serif;">4.
Place the pan in the oven and leave to cook for 2-2 ½ hours, until
the meat falls away from the bone.</span></div>
Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-7934932264140741174.post-86707203030009620932014-08-26T10:37:00.000-07:002014-09-15T14:04:15.525-07:00Asian Cucumber Salad<span style="font-family: Georgia, Times New Roman, serif;">Serve with curries, tandooris etc.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">SERVES 4</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">INGREDIENTS:</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2cm fresh ginger</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1tbsp soy sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1tsp sesame oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">juice of 1 lime</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cucumber</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">small handful coriander, stalks only</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">½ red chilli</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">METHOD:</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1. Peel and grate the ginger onto a serving platter and add the soy sauce, sesame oil and lime juice. Peel the cucumber in long ribbons over the platter, discarding the watery core.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
2. Finely chop the coriander stalks and sprinkle over the cucumber. Finely chop the chilli and sprinkle over the top, then toss to dress.</span>Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-7934932264140741174.post-28566613807649500572014-08-26T10:34:00.000-07:002014-09-15T14:04:09.040-07:00Cold Noodles with Peanut-Lime Chicken<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">SERVES 4-6</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">INGREDIENTS:</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">FOR THE DIPPING SAUCE:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4tbsp fish sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4tbsp brown sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6tbsp lime juice</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 garlic gloves, crushed</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1-2 chillies, finely sliced</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">FOR THE PEANUT DRESSING:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2tbsp fish sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2tbsp white wine vinegar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 tbsp lime juice</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2tbsp soy sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.5 inch chunk ginger</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4tbsp peanut butter</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2tsp sesame oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">FOR THE CHICKEN NOODLE SALAD:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6 chicken thighs</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">rice noodles</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cucumber, finely sliced into quarter-moons</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 carrots, julienned</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">small handful mint/coriander</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">small bunch spring onions, finely sliced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">small handful peanuts, crushed</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
<br />
<span style="font-size: x-small;">METHOD:</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1. For the dipping sauce, whisk the ingredients together in a small bowl. Set aside for 15 minutes.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
2. For the peanut dressing, puree all the ingredients together into a smooth sauce. Transfer to a serving bowl.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
3. To marinate the chicken, stir together half the dipping sauce and a third of the peanut dressing in a bowl or dish. Add the chicken, toss to coat and leave to marinate for at least 15 minutes.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
4. Cook the noodles according to packet instructions, drain once al dente and cool under running water.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
5. Grill or fry the chicken until browned and cooked through. Allow to cool a little before chopping into ¾-inch pieces.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
6. Dress the vegetables with some of the remaining dipping sauce. Serve the chicken with the noodles and vegetables and garnish with the peanuts, herbs and remaining sauce.</span><br />
<div>
<br /></div>
Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-7934932264140741174.post-30291075202787670992014-08-26T09:40:00.000-07:002014-09-15T14:04:01.904-07:00Cod Korma<span style="font-family: Georgia, Times New Roman, serif;">SERVES 4</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
INGREDIENTS:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsp korma paste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 x 280g cod fillets, skin on</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 spring onions, trimmed and finely sliced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">200ml coconut milk</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">a few sprigs fresh coriander, leaves picked and stalks finely chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">½ – 1 red chilli, finely sliced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 lemon, cut into wedges</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
<br />
METHOD:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1. Spread a tablespoon of korma paste all over the flesh side of the fish fillets. Add a little olive oil to a large frying pan over a medium heat and add the fish, flesh-side down. Cook for 10 minutes, turning halfway once it has coloured.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
2. Turn up the heat and add the greener half of the sliced spring onions to the pan with the fish. Stir in the remaining korma paste, coconut milk, coriander stalks and most of the chilli. Let it simmer for a couple of minutes, until the fish starts to flake apart. Add a little lemon juice to the sauce to taste.</span><br />
<div>
<br /></div>
Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-7934932264140741174.post-78335600746333198812014-08-26T09:30:00.000-07:002014-09-15T14:03:54.247-07:00Chinese Sticky Scallops with Fluffy Sweet Chilli Rice and Steamed Vegetables<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">SERVES 4</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">INGREDIENTS:</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">FOR THE SCALLOPS:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">400g scallops</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tsp chinese five spice</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp sesame oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp extra virgin olive oil </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 chilli, finely chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 cloves of garlic, crushed</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">small knob of butter</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp runny honey</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">½ lemon’s juice</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">FOR THE RICE:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">300ml basmati rice</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 eggs</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Small bunch spring onions</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 Tbsp soy sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp sesame oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">½ lemon’s juice</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">small bunch coriander</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 Tbsp sweet chilli sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">VEGETABLES:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 pak choi, halved</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">200g asparagus</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">200g purple sprouting broccoli</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 Tbsp olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 Tbsp soy sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">½ lemon’s juice</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
<span style="font-size: x-small;">METHOD:</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1. Pour rice and 600ml water into a pan with a pinch of salt and a drizzle of olive oil. The rice will take around 10 minutes to cook; when it is done, the water will have evaporated to leave fluffy rice- do not allow it to fry.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
2. Score the scallops with a sharp knife, making shallow criss-cross grids on one face of each scallop.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
3. Put the scallops onto a piece of greaseproof paper. Sprinkle the five spice and drizzle the oils over the scallops. Toss the scallops in the paper to ensure an even coating; set aside while the rice and vegetables are prepared.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
4. Chop any hard ends off the vegetables and discard; place the vegetables, soft ends up into a steamer or colander sitting on a saucepan of simmering water. Cover the vegetables with a couple of layers of foil crimped around the colander rim. The vegetables will take about 8 minutes to cook.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
5. In a small bowl, whisk the eggs, finely sliced spring onions, soy sauce, sesame oil and lemon juice. Turn the heat off the rice and spread pour the egg mixture over the top of the mixture before placing the lid back on the rice</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
6. To dress the vegetables, pour the olive oil, soy sauce and lemon juice over them while shaking the colander to dress evenly. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
7. Put the scallops into a hot, oiled pan. Add the chilli and after about a minute, add the garlic and butter followed by the honey. Finally pour the lemon juice- the scallops should take a total of about 3 minutes to cook, depending on their size. Continually toss from the beginning to ensure even cooking and coating.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
8. Tear some fresh coriander over the rice and serve immediately with the vegetables and scallops.</span><br />
<br />Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-7934932264140741174.post-10347768400067852412014-08-26T09:23:00.001-07:002014-09-15T14:03:47.052-07:00Chinese Chicken with Rice & Chilli Ginger Dressing<div class="western" style="line-height: 115%; margin-bottom: 0.35cm;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">SERVES 4</span></div>
<div class="western" style="line-height: 115%; margin-bottom: 0.35cm;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">INGREDIENTS:</span></div>
<div class="western" style="line-height: 115%; margin-bottom: 0.35cm;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">FOR THE CHICKEN:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">chicken
thighs<br />2tbsp Chinese five spice</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">FOR THE DRESSING:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2cm
fresh ginger, grated<br />½ red chilli, finely chopped<br />3 spring
onions, finely sliced<br />2tbsp mirin<br />1-2 tbsp light soy
sauce<br />2tbsp water or more, to taste<br />2tbsp fresh coriander,
chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">FOR THE RICE:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">basmati
rice<br />3 eggs<span style="font-size: x-small;">TO SERVE:</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">coriander,
chopped<br />spring onions, finely sliced<br />soy sauce<br /><br />
</span></div>
<div class="western" style="line-height: 115%; margin-bottom: 0.35cm;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-small;">METHOD:</span><br />1.
Toss the chicken in the five spice and place under a hot grill. Grill
until cooked through, turning over half-way through.</span></div>
<div class="western" style="line-height: 115%; margin-bottom: 0.35cm;">
<span style="font-family: Georgia, Times New Roman, serif;">2.
Rinse the rice and add to a pan with 2 parts water and a pinch of
salt. Bring to a simmer, reduce the heat, cover and leave to cook for
10-15 minutes, until cooked through. Turn off the heat and fluff up
the rice with a fork, then pour the eggs over the top and spread
around into an even layer. Replace the lid and leave to steam.</span></div>
<div class="western" style="line-height: 115%; margin-bottom: 0.35cm;">
<span style="font-family: Georgia, Times New Roman, serif;">3.
For the dressing, combine the ingredients in a small bowl and set
aside.</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="western" style="line-height: 115%; margin-bottom: 0.35cm; orphans: 2; widows: 2;">
<span style="font-family: Georgia, Times New Roman, serif;">4.
Serve the rice and chicken with the dressing and sprinkle over the
coriander and spring onions.</span></div>
Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-7934932264140741174.post-37145124665257835492014-08-26T09:04:00.000-07:002014-09-15T14:03:37.839-07:00Soba Noodles with Brussels Sprouts & Ginger Honey Sauce<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">SERVES 2</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">INGREDIENTS:</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">½ lb Brussels Sprouts</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 medium shallot</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tablespoons olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 oz soba noodles</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">FOR THE SAUCE:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 inch chunk ginger, peeled</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoons sesame oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1-2 tablespoon rice wine vinegar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1-2 tablespoon honey</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">pinch of salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">sesame seeds</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
<br />
<span style="font-size: x-small;">METHOD:</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1. Add the Brussels sprouts to a food processor with a slicing attachment. Add the shallot and continue to slice. Heat the olive oil in a pan over a medium heat, add the shallot and sprouts and cook until tender.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
2. Add the ginger to a food processor and pulse until the ginger is finely chopped. Add the oil, one tablespoon of vinegar, one tablespoon of honey and salt, pulsing until combined. Add more vinegar or honey to taste. Add the Brussels sprouts and cook for 1-2 minutes.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
3. Cook the soba noodles according to packet instructions. Drain and add the Brussels sprouts. Serve with sesame seeds.</span><br />
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br />
Recipe from <a href="http://naturallyella.com/2012/12/12/shaved-brussels-sprouts-and-soba-noodles-with-ginger-honey-sauce/" target="_blank">Naturally Ella</a></span></div>
Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-7934932264140741174.post-7912922110662323882014-08-24T14:01:00.001-07:002014-12-10T09:41:12.921-08:00Cornflake-Crusted Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTR1R0A7GyiCh6LXzb0alnBhogscG5Cx7axnC6YEAZPHfLrjNoH9w7wdVlElUhjkjsPTEkL0GVF30EEuZxhkxMAX8X12oTAya_ZjvSueOsPHrl-3G1cn9U4-gtTPsDmB-VCVhyphenhyphenD70eiy0s/s1600/Cornflake+crusted+chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTR1R0A7GyiCh6LXzb0alnBhogscG5Cx7axnC6YEAZPHfLrjNoH9w7wdVlElUhjkjsPTEkL0GVF30EEuZxhkxMAX8X12oTAya_ZjvSueOsPHrl-3G1cn9U4-gtTPsDmB-VCVhyphenhyphenD70eiy0s/s1600/Cornflake+crusted+chicken.JPG" height="480" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">SERVES 4</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">INGREDIENTS:</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cooking spray</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">600g chicken breasts, cut into 1-inch pieces</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 tbsp plain flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 egg whites</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5 cups (140g corn flakes, finely crushed)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">METHOD:</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />
<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 475F/mark 9 and line a baking tray with foil and top with a wire rack, then spray the rack with cooking spray.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Pat the chicken dry with paper towels and dredge in flour.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Whisk the egg whites until foamy and dip the floured chicken in the egg whites, then in the crushed corn flakes and transfer the chicken to the prepared wire rack.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Spray the chicken with some cooking spray and bake on a rack at a medium-high position in the preheated oven for 12-15 minutes, or until cooked through.</span></li>
</ol>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Recipe from <a href="http://pinchofyum.com/healthier-general-tsos-chicken-giveaway" target="_blank">Pinch of Yum</a></span></div>
Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-7934932264140741174.post-59111727392401238122014-08-24T13:16:00.002-07:002014-09-17T07:38:56.669-07:00Cashew Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ZRazRxoA6lVP2co0wQ-vaA39LwcgZ96cdCygic7VirOmWMwI_cH-pMhZ3N5fzr2_nGhzwg_HZw_q93Ct2gt0x8OdVSqO6R_wl7mN9LC9UZ5cn75bbPiDgJvOiH4avEFTFZdskErxYv8i/s1600/Cashew+chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ZRazRxoA6lVP2co0wQ-vaA39LwcgZ96cdCygic7VirOmWMwI_cH-pMhZ3N5fzr2_nGhzwg_HZw_q93Ct2gt0x8OdVSqO6R_wl7mN9LC9UZ5cn75bbPiDgJvOiH4avEFTFZdskErxYv8i/s1600/Cashew+chicken.JPG" height="480" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">SERVES 4</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br />
INGREDIENTS:</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">FOR THE CHICKEN:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">600g chicken breast, cut into small cubes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 tbsp oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">10 slices ginger, peeled</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 green peppers, cubed</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 onion, cubed<br />1 cup cashews</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">FOR THE MARINADE:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tsp bicarbonate of soda</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tsp cornflour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp rice wine</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">FOR THE SAUCE:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp oyster sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 tsp soy sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6 tbsp water</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp rice wine</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp sesame oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
<span style="font-size: x-small;">METHOD:</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />
<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">Marinate the chicken in the bicarbonate of soda and leave for 15 minutes.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Rinse the chicken thoroughly, pat dry with paper towels and marinate with the rice wine and cornflour and leave for another 15 minutes.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Mix together the ingredients for the sauce in a small bowl and set aside.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Heat 2 tablespoons of oil in a wok, add the chicken and stir-fry until it is half-cooked, then remove from the wok and set aside.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add another tablespoon of oil to the wok and cook add the ginger, pepper and onion. Cook for a few minutes and return the chicken to the pan. Add the sauce and stir continuously, until the chicken has cooked all the way through.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the cashews to the pan and serve.</span></li>
</ol>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Recipe from <a href="http://rasamalaysia.com/cashew-chicken/2/" target="_blank">Rasa Malaysia</a></span></div>
Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-7934932264140741174.post-4683083126650815292014-08-24T09:06:00.000-07:002014-09-15T14:03:05.548-07:00Chinese Braised Chicken with Chestnuts<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"> SERVES 4</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">INGREDIENTS:</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">600g chicken thighs/breasts, cut into 1 1/2 inch pieces</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 tbsp soy sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 tbsp olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2-3 spring onions, cut into 2 inch long pieces</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5 slices ginger, peeled (size of pennies)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup chestnuts</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup mushrooms, halved</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 tbsp dry sherry</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 tbsp honey</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 star anise</span><br />
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">METHOD:</span></div>
<div>
<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">Toss the chicken with 1 1/2 tablespoons of soy sauce and leave to marinate for 10-15 minutes.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Heat the oil in a large deep pan, add the spring onions and ginger and cook for a few minutes.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Place the chicken in the pan, ensuring they are arranged in a single layer. Once browned on one side, turn the chicken and brown the other side.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the remaining soy sauce, sherry, honey, star anise, mushrooms and 3/4 cup water. Mix well and bring to a boil then reduce to a simmer, cover and and cook for 20 minutes.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the chestnuts to the pan, mix, cover and simmer for another 15-20 minutes.</span></li>
</ol>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Recipe from <a href="http://jeanetteshealthyliving.com/2013/02/chinese-braised-chicken-with-chestnuts.html" target="_blank">Jeanette's Healthy Living</a></span></div>
</div>
Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-7934932264140741174.post-53395732839521659532014-08-23T03:16:00.000-07:002014-09-15T14:02:57.572-07:00Asian Inspired Crispy Chicken Salad with Pancakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM-317tCWKgcBwGdjTO7Q63WGyW1fB2VUbhvwLMDXQU8NLT8hUMK7FUyuS1srLG6bZMd4FwbwiJ4r9BkBFEVjZ6qALUB9Jjki-9LSyJXVYlfR2ATxKrmiVvDJ1qUGbzC7hRpTI7IOHk4Wr/s1600/Asian-+Inspired+Chicken+Salad+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM-317tCWKgcBwGdjTO7Q63WGyW1fB2VUbhvwLMDXQU8NLT8hUMK7FUyuS1srLG6bZMd4FwbwiJ4r9BkBFEVjZ6qALUB9Jjki-9LSyJXVYlfR2ATxKrmiVvDJ1qUGbzC7hRpTI7IOHk4Wr/s1600/Asian-+Inspired+Chicken+Salad+(2).JPG" height="480" width="640" /></span></a></div>
<div style="line-height: 115%; margin-bottom: 0.35cm;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="line-height: 115%; margin-bottom: 0.35cm;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">SERVES 4</span></div>
<div style="line-height: 115%; margin-bottom: 0.35cm;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">INGREDIENTS:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4
handfuls brown cooked chicken meat<br />1 large handful cashew nuts<br />1
large handful dried cranberries<br />2tsp five spice<br />1 bunch fresh
mint leaves<br />1 bunch fresh coriander leaves<br />mixed salad
leaves<br />1tbsp runny honey<br />1 red chilli, deseeded and finely
sliced</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">FOR THE DRESSING:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1
clementine’s juice<br />1 lime’s juice<br />1 pomegranate<br />½ red
onion, peeled and coarsely grated<br />extra virgin olive oil<br />1tbsp
soy sauce<br />1tsp sesame oil<br />1-2 inches fresh ginger, peeled and
coarsely grated</span></div>
<div style="line-height: 115%; margin-bottom: 0.35cm;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-small;">METHOD:</span>1.
For the dressing squeeze the clementine and lime juice and the juice
of half the pomegranate into a bowl. Add the onion and extra virgin
olive oil to taste- the ratio should be about 1:3 acid to oil. Stir
in the soy sauce and sesame oil and the juice from the ginger-
discard the pulp.<br /><br />2. Shred the chicken meat and add to a dry
frying pan over a medium heat, then add the cashew nuts, cranberries
and five spice. Shake the pan occasionally as it cooks.<br /><br />3. Put
the salad leaves, mint and most of the coriander into a salad bowl
and dress with enough of the dressing to lightly coat.<br /><br />4. Once
the chicken has heated through, add the honey and increase the heat.
Continue cooking for a couple of minutes to crispen- up.</span></div>
<div style="line-height: 115%; margin-bottom: 0.35cm;">
<span style="font-family: Georgia, Times New Roman, serif;">5.
Toss about half the chicken through the salad and sprinkle the
pomegranate seeds from the other half and the chilli over the salad.
Serve the rest of the chicken, coriander and some of the dressing
individually, alongside the salad with the pancakes.</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br />
</span><br />
<div style="line-height: 115%; margin-bottom: 0.35cm;">
<span style="font-family: Georgia, Times New Roman, serif;">Recipe from Jamie Oliver</span></div>
Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-7934932264140741174.post-63254199032916979332014-08-22T13:36:00.002-07:002014-09-15T14:02:47.184-07:00Vietnamese Beef Bowl with Hoisin-Peanut Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUxWcFf-bKEO0spmoRIuBsiDbmJ28hmTwg7x6MAMsBpW8-8XzbzrFUn-UgNYVwtm_fRMZmfxWhUrc4YyZ2areefLjVQJjNzB-kTpP9CoZIwJheqE3zYCcWpMj1mEA52SdlKawfe3twzhG/s1600/Beef+Peanut+Hoisin+Salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUxWcFf-bKEO0spmoRIuBsiDbmJ28hmTwg7x6MAMsBpW8-8XzbzrFUn-UgNYVwtm_fRMZmfxWhUrc4YyZ2areefLjVQJjNzB-kTpP9CoZIwJheqE3zYCcWpMj1mEA52SdlKawfe3twzhG/s1600/Beef+Peanut+Hoisin+Salad.JPG" height="480" width="640" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">SERVES 4</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">INGREDIENTS:</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-small;">FOR THE BEEF:</span><br />450g steak, cubed<br />3 cloves garlic, minced<br />3 tbsp brown sugar<br />4 tbsp soy sauce<br />4 tbsp fish sauce<br />3 tbsp rice vinegar<br />juice of 1 lime</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6 spring onions, finely chopped<br />2 red peppers, sliced<br /><span style="font-size: x-small;">FOR THE BOWLS:</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 carrots, cut into matchsticks<br />1 cucumber, cut into matchsticks<br />1/2 head green cabbage, roughly chopped<br />1 cup coriander, roughly chopped<br />1/2 cup fresh mint, roughly chopped<br />1/3 cup peanuts, chopped<br />steamed white rice</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">FOR THE SAUCE:</span><br />
<div>
<span style="font-family: Georgia, Times New Roman, serif;">4 tbsp hoisin sauce</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsp peanut butter<br />2 tbsp sweet chilli sauce<br />1 tsp sesame oil<br />
<span style="font-size: x-small;">METHOD:</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">Combine the meat with the garlic, a tablespoon of sugar, salt and pepper and leave at room temperature for an hour.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">In a small bowl, whisk together 2 tablespoons of sugar, soy sauce, fish sauce and rice vinegar and set aside.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">For the sauce, mix together all the ingredients in a small bowl, adding a little water as necessary to reach desired consistency, and set aside.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Heat a large frying pan over a high heat and cook the beef for a minute, or until browned. Turn the meat and cook for another minute, until browned. Add the peppers, cook for a minute and add the spring onions. Cook for a further 30 seconds before adding the soy sauce mixture and tossing to coat the beef.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Divide the rice amongst 4 bowls, then add the vegetables and beef. Sprinkle with the chopped peanuts and serve with the sauce.</span></li>
</ol>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Recipe from <a href="http://www.halfbakedharvest.com/vietnamese-shaken-beef-bowl-hoisin-sauce/" target="_blank">Half Baked Harvest</a></span></div>
Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-7934932264140741174.post-17810465610002256822014-08-22T13:06:00.000-07:002014-09-15T14:02:40.057-07:00Chilli Cashew Prawn Noodles<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">SERVES 4</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">INGREDIENTS:</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">rice noodles</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsp honey</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsp fish sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 tbsp soy sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 tbsp hoisin sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsp lime juice</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsp sesame oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">450g prawns</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 clove garlic, minced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 red chillies, chopped<br />1 red pepper, finely sliced<br />1 cup roasted cashews<br />4 spring onions, finely chopped<br />4 tbsp coriander, chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">METHOD:</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cook the rice noodles according to package directions and drain.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Combine the honey, fish sauce, soy sauce, hoisin sauce and lime juice in a small bowl and set aside.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cook the prawns with a tablespoon of oil in a wok or frying pan over a medium-high heat until cooked through, then remove from the pan and add another tablespoon of oil, the garlic, red chillies and red pepper and cook for 3-5 minutes, until softened. Add the cashews and cook for another minute.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the sauce and prawns to the pan, toss and cook for another minute, then add the noodles and toss again. Serve with the spring onions and coriander.</span></li>
</ol>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Recipe from <a href="http://www.halfbakedharvest.com/chilli-cashew-shrimp-noodles/" target="_blank">Half Baked Harvest</a></span></div>
Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-7934932264140741174.post-52603652340009898332014-08-22T12:53:00.000-07:002014-09-15T14:02:30.331-07:00Salmon Fajita Salad with Coriander Lime Dressing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1l3h1IjI0ZeFKyerkdqZUdY2AfMxPn_Y7f6a5g_qpBAebDn4OfL8ghBKLaCfi56oqOvX5xaxRUwLO_od4oUIqNrz6EhF4388e2K5RCmm_0h5xLwcNmeCqCYl4fo4LaR-hLQSplq2ixdfz/s1600/Salmon+fajita+salad+bowl.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1l3h1IjI0ZeFKyerkdqZUdY2AfMxPn_Y7f6a5g_qpBAebDn4OfL8ghBKLaCfi56oqOvX5xaxRUwLO_od4oUIqNrz6EhF4388e2K5RCmm_0h5xLwcNmeCqCYl4fo4LaR-hLQSplq2ixdfz/s1600/Salmon+fajita+salad+bowl.JPG" height="480" width="640" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br />
<span style="font-size: x-small;">SERVES 4</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">INGREDIENTS:</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">FOR THE SALMON:</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">600g salmon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 tbsp olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp chilli powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp smoked paprika</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp cumin</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp brown sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">FOR THE SALAD:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">round/butter lettuce</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 small mango, peeled and chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 chilli, finely chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/3 cup black beans<br />1 red pepper, sliced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 avocado, sliced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">small handful cheddar cheese, grated<br /><span style="font-size: x-small;">FOR THE DRESING:</span><br />4 tbsp extra virgin olive oil<br />4 tbsp lime juice<br />2 tbsp coriander, chopped<br />1/2 tsp chilli powder<br />1-2 tbsp honey</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
METHOD:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<ol>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">For the dressing, whisk together all the ingredients and adjust any of the quantities according to taste.</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">For the salad, combine the lettuce, mango, chilli and beans, then toss.</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">For the salmon, combine the chilli powder, paprika, cumin, sugar and salt and pepper in a small bowl and rub the mixture into the salmon.</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cook the red pepper in a frying pan over a medium-high heat for 4-5 minutes, until softened and a little charred. Remove the pepper from the pan and reduce the heat to medium.</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Add the salmon, skin side up, to the hot pan and cook for a couple of minutes on each side.</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">To assemble, add the pepper to the salad and toss again, then divide the salad amongst bowls or plates and top with avocado, cheese, salmon and a little dressing.</span></li>
</ol>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Recipe from <a href="http://www.halfbakedharvest.com/chile-lime-salmon-fajita-salad-cilantro-lime-vinaigrette/" target="_blank">Half Baked Harvest</a></span></div>
Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-7934932264140741174.post-62628507056673644222014-08-16T05:23:00.000-07:002014-08-16T05:23:32.439-07:00Chickpea Curry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKxo2UnWwAGM-nG-MeBnRcLT_FerOiXd3wcwj1aaqHut-ZeYozy0B7bWMFFER83vmxdRyK5dsOdYMyLQF1NvgaJzyKyiRP8ZnEqzKkAQv3Znmn4Qy7XRHMzUmakNjp7U8yjunHFTrmoIG3/s1600/Chickpea+Red+Thai+Curry.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKxo2UnWwAGM-nG-MeBnRcLT_FerOiXd3wcwj1aaqHut-ZeYozy0B7bWMFFER83vmxdRyK5dsOdYMyLQF1NvgaJzyKyiRP8ZnEqzKkAQv3Znmn4Qy7XRHMzUmakNjp7U8yjunHFTrmoIG3/s1600/Chickpea+Red+Thai+Curry.JPG" height="480" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">SERVES 4</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">INGREDIENTS:</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 1/2 tbsp coconut oil</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 spring onions, finely chopped</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 red pepper, chopped</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1-2 leeks or courgettes, sliced</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp salt</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 garlic cloves, minced</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp ginger, grated</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tbsp red or green thai curry paste</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/3 cup peas</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 can coconut milk</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 1/2 cups chickpeas<br />handful mushrooms, chopped</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 tbsp coriander</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">METHOD:</span></div>
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</div>
<ol>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Heat the coconut oil in a pan over a medium heat, then stir in the spring onions, leeks/courgettes, red peppers and salt. Cover and cook for about 5 minutes, or until the vegetables have softened a little.</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Add the garlic, ginger and curry paste and stir to coat. Cook for another 5 minutes, then add the peas and coconut milk.</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Turn up the heat to bring the mixture to a boil, then reduce the heat, cover and cook for 5 minutes. Stir in the chickpeas, mushrooms and coriander and cook for a final 5 minutes. Serve with coconut rice.</span></li>
</ol>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Recipe from <a href="http://www.howsweeteats.com/2013/07/easy-chickpea-curry-with-coconut-rice/" target="_blank">How Sweet Eats</a></span></div>
<br />
<br />Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-7934932264140741174.post-26728159848859699802014-08-16T05:11:00.001-07:002014-09-15T14:02:22.513-07:00Ginger Egg Drop Courgette Noodles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjApSrowgNtOtljjWoLs9cTCjP_uAqnmtgLXWocuep5KNnbeTk0bqEPChqLUrFwKK1oZ6AzBN3dr5SemrfDr7lJwwSM7sORNHnUGjNQovEixaN-652FcMlohToZgPPAFRlr5-y4sR1n0rCF/s1600/Ginger+Egg+Drop+Courgette+Noodles.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjApSrowgNtOtljjWoLs9cTCjP_uAqnmtgLXWocuep5KNnbeTk0bqEPChqLUrFwKK1oZ6AzBN3dr5SemrfDr7lJwwSM7sORNHnUGjNQovEixaN-652FcMlohToZgPPAFRlr5-y4sR1n0rCF/s1600/Ginger+Egg+Drop+Courgette+Noodles.JPG" height="480" width="640" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">SERVES 1</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">INGREDIENTS:</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-small;"><br /></span>
1/2 large courgette, sliced very thinly into noodles</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tsp oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp ginger, minced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 tbsp dried seaweed</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup spring onions, finely chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tsp sherry vinegar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp soy sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 cups vegetable stock</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup water</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 egg, beaten</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">black pepper, to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
<span style="font-size: x-small;">METHOD:</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-small;"><br /></span>
</span><br />
<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">Heat the oil over a medium heat then add the ginger and cook for a minute.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the vinegar, soy sauce, vegetable stock and water and bring to a boil.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the seaweed followed by the egg, while stirring the broth.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the courgette noodles and spring onions and season with pepper, cook for about 2 minutes and serve.</span></li>
</ol>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Recipe from <a href="http://www.inspiralized.com/2013/10/14/ginger-scallion-egg-drop-zucchini-noodle-bowl/" target="_blank">Inspiralized</a></span></div>
Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-7934932264140741174.post-61537250757545464822014-08-16T05:01:00.000-07:002014-09-15T14:02:02.484-07:00Courgette Coconut Noodles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi47TJUUrxaDTxMGmaIrDx2VGfrZqdbiBqH3fEbaiPgl5Nw6gdtGnFJeRS2TE7GzwwkTaItoeaYgfw5flPMcTW_l6PMCQWnViIcBAgRgFBZVrpppclqE8D5addbDuQfLDvhCc2ZTg-Elk-3/s1600/Zucchini+Coconut+Noodles+&+Chicken+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi47TJUUrxaDTxMGmaIrDx2VGfrZqdbiBqH3fEbaiPgl5Nw6gdtGnFJeRS2TE7GzwwkTaItoeaYgfw5flPMcTW_l6PMCQWnViIcBAgRgFBZVrpppclqE8D5addbDuQfLDvhCc2ZTg-Elk-3/s1600/Zucchini+Coconut+Noodles+&+Chicken+-+Copy.JPG" height="480" width="640" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">SERVES 2</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">INGREDIENTS:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp coconut oil</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2-3 spring onions, finely chopped</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp fresh ginger, grated</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup coconut milk</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 inch piece of lemongrass</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp fish sauce/tamari</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">juice of a lime</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 tomatoes, diced and deseeded</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 courgettes, sliced very thinly</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">small handful basil leaves</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">small handful coriander leaves</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">crushed peanuts</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">METHOD:</span></div>
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<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">Heat the coconut oil in a pan over a low heat, add most of the spring onions, the ginger and the lemongrass. Add the coconut milk and fish sauce and simmer for about 20 minutes, then add the lime juice and a pinch of sugar or honey, to taste, and a little water if it thickens too much.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the tomatoes to the pan, along with the basil and stir until the leaves wilt.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Turn off the heat, remove the lemongrass and add the courgette noodles. Serve before the courgette cooks and top some coriander, peanuts and the remaining spring onion.</span></li>
</ol>
Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-7934932264140741174.post-76575322127682677252014-08-11T10:59:00.000-07:002014-09-15T14:01:38.820-07:00Miso Noodle Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgypw_rNNLgOmPIMa1mw3iimJ0iu5KjZm3aUcO2xV5wlnFS32OJQoKO7DSjZnU_xmWc9PhFJCyCJZ5o1xlU4vmnSsVZowPZMlaJDIAGCZbLRnUbwFIlD_lW5ldeQSAcyDoXjSBTMwX9Ua7V/s1600/Vegetable+noodle+soup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgypw_rNNLgOmPIMa1mw3iimJ0iu5KjZm3aUcO2xV5wlnFS32OJQoKO7DSjZnU_xmWc9PhFJCyCJZ5o1xlU4vmnSsVZowPZMlaJDIAGCZbLRnUbwFIlD_lW5ldeQSAcyDoXjSBTMwX9Ua7V/s1600/Vegetable+noodle+soup.JPG" height="480" width="640" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">SERVES 2</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">INGREDIENTS:</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
150g noodles</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 tsp miso paste<br />thumb-sized piece of ginger, grated</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 cloves garlic, minced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 red onion, finely sliced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 carrot, peeled into ribbons</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">large handful broccoli florets</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6 mushrooms, quartered</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 chilli, deseeded and finely chopped<br />2 spring onions, finely chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
<span style="font-size: x-small;">METHOD:</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cook the noodles according to packet instructions and set aside.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cook the miso paste over a low heat with the ginger, garlic and red onion for a couple of minutes. Add 4 cups of water and turn the heat down just before it begins to boil.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the carrot, broccoli and mushrooms and simmer until cooked, then stir in the noodles and serve topped with the chilli and spring onions.</span></li>
</ol>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Recipe from <a href="http://goodnessgreen.com/super-quick-healing-miso-noodle-soup-gluten-free-vegan/" target="_blank">Goodness Green</a></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-7934932264140741174.post-38231305154237658412014-08-09T09:53:00.000-07:002014-09-15T14:01:22.485-07:00Sesame Flaxseed Chicken<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">INGREDIENTS:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
<span style="background-color: white; color: #333333; line-height: 20.799999237060547px;">600g Chicken breasts, cut into 2 inch cubes</span></span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">Broccoli, cut into medium florets</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">2 large Carrots, peeled, and cut into small strips</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">3 spring onions, finely sliced</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">2 tablespoons olive oil<br /><span style="font-size: x-small;">FOR THE RICE:</span></span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">brown rice</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">2 tbsp soy sauce </span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">2 cloves garlic, minced</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">1 tbsp honey</span><br />
<span style="color: #333333;"><span style="background-color: white; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">2 tbsp flax seeds</span></span><br />
<span style="color: #333333;"><span style="background-color: white; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">2 tbsp sesame seeds</span></span><br />
<span style="color: #333333;"><span style="background-color: white; font-family: Georgia, Times New Roman, serif; font-size: x-small; line-height: 20.799999237060547px;">FOR THE SAUCE:</span></span><br />
<span style="color: #333333;"><span style="background-color: white; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">3 tbsp honey</span></span><br />
<span style="color: #333333;"><span style="background-color: white; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">2 tbsp flax seeds</span></span><br />
<span style="color: #333333;"><span style="background-color: white; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">2 tbsp sesame seeds</span></span><br />
<span style="color: #333333;"><span style="background-color: white; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">3 tbsp soy sauce</span></span><br />
<span style="color: #333333;"><span style="background-color: white; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">1 clove garlic, minced</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #333333; line-height: 20.799999237060547px;"><br /></span><span style="font-size: x-small;">
METHOD:</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
</span><br />
<ol>
<li><span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">Rinse and drain the rice and transfer to in a saucepan with double its volume in water, the soy sauce, garlic and honey. Bring to a boil, then reduce the heat and simmer, covered, for 40-45 minutes until tender.</span></li>
<li><span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">For the sauce. Combine the honey, flax and sesame seeds, soy sauce, and garlic. Set aside.</span></li>
<li><span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">Whisk together egg whites and cornstarch in a large bowl, add the chicken and season with salt and pepper, then toss to coat.</span></li>
<li><span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">Steam the broccoli and carrots for 3-5 minutes, or until tender but crisp.</span></li>
<li><span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">Heat a large pan over medium-high heat and add the olive oil and chicken. Cook until the chicken is fully cooked, turning every now and then to ensure even browning. Add the sauce and spring onions and toss to coat. Add broccoli and carrots and toss again. Serve with the rice.</span></li>
</ol>
<div>
<span style="color: #333333;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 20.7999992370605px;">Recipe from <a href="http://afarmerscookingjourney.blogspot.co.uk/2010/07/sesame-and-flax-seed-chicken-with-wheat.html" target="_blank">Love At First Bite</a></span></span></div>
Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-7934932264140741174.post-72346522086679534982014-08-08T07:48:00.000-07:002014-09-15T14:01:13.684-07:00Simple Peanut Noodles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY6B6_NawzBrhcDj0JBqk9BVJljoBnFg1NWvWTuvA7HRtYLBsFwFoiK_xgdGmvRlsAsHbs7lAX_35inTnx5vgP77aChyphenhyphenI4CVU1YeJv1O78sxERm8JziXwEe8dumra4qsyF-ffl5rlUxW9Y/s1600/Sesame+noodles+with+aubergine+&+chicken+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY6B6_NawzBrhcDj0JBqk9BVJljoBnFg1NWvWTuvA7HRtYLBsFwFoiK_xgdGmvRlsAsHbs7lAX_35inTnx5vgP77aChyphenhyphenI4CVU1YeJv1O78sxERm8JziXwEe8dumra4qsyF-ffl5rlUxW9Y/s1600/Sesame+noodles+with+aubergine+&+chicken+(1).JPG" height="480" width="640" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">SERVES 3</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">INGRERDIENTS:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-small;">FOR THE SAUCE:</span><br />4 tbsp smooth peanut butter</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp sesame oil</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp soy sauce/tamari</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 1/2 tsp rice vinegar/lime juice</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp ginger, grated</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp tabasco</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: x-small;">FOR THE NOODLES:</span><br />220g soba noodles/rice noodles/spaghetti</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">shiitake mushrooms</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">aubergine</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">red peppers</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">spring onions, finely sliced<br />sesame seeds<br />peanuts, crushed</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">METHOD:</span></div>
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<ol>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Combine all the ingredients for the sauce in a small bowl and whisk to combine. Add a little hot water, as necessary, to thin the sauce to desired consistency.</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cook the noodles according to package instructions.</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cook the mushrooms and aubergine in a pan over a medium heat until the mushrooms soften, then add the pepper and spring onions and cook for a few more minutes (or substitute other vegetables).</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Toss the noodles in the peanut sauce, add the vegetables and serve warm or cold with a sprinkle of sesame seeds and peanuts.</span></li>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Recipe from <a href="http://www.loveandlemons.com/2013/10/06/easy-peanut-noodles/" target="_blank">Love and Lemons</a></span></div>
Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-7934932264140741174.post-69992260417036520282014-08-07T14:06:00.000-07:002014-09-15T14:00:58.414-07:00Pesto Pasta with Sun Dried Tomatoes, Roasted Asparagus and Poached Eggs<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">SERVES 4</span><br />
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<span style="font-size: x-small;">INGREDIENTS:</span></span><br />
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250g conchiglie (shell pasta)<br />400g asparagus, trimmed<br />2 tbsp extra virgin olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup basil pesto<br />1/3 cup sundried tomatoes, chopped<br />1/3 cup mozzarella, diced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 eggs</span><br />
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<span style="font-size: x-small;">METHOD:</span></span><br />
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<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 220C/425F/mark 7.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cook the pasta according to package instructions, then drain.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Place the asparagus on a baking tray in a single layer and roast for 8-12 minutes, until softened inside but a little crisp outside.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Combine the drained pasta, asparagus, oil, pesto, sundried tomatoes and mozzarella and toss well.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Poach or fry the eggs and serve with the pasta.</span></li>
</ol>
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<span style="font-family: Georgia, Times New Roman, serif;">Recipe from <a href="http://damndelicious.net/2012/07/21/pesto-pasta-with-sun-dried-tomatoes-and-roasted/" target="_blank">Damn Delicious</a></span></div>
Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-7934932264140741174.post-46401632789833026402014-08-07T10:44:00.000-07:002014-09-15T14:00:49.045-07:00Summer Veggie Chicken Stir Fry with Caramelised Cashews and Honey Ginger Pineapple<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">SERVES 4</span><br />
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<span style="font-size: x-small;">INGREDIENTS:</span></span><br />
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<span style="font-size: x-small;">FOR THE STIR FRY SAUCE:</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 tbsp soy sauce<br />4 tbsp hoisin sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 tbsp pineapple juice<br />2 tbsp rice wine vinegar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp smooth peanut butter, melted</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp sesame oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsp honey (to taste)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsp sesame seeds, toasted<br />2 tbsp ginger, grated<br />1-2 cloves garlic, minced<br />1/2 cup raw cashews</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">FOR THE STIR FRY:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsp sesame oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">450 chicken, cut into 1 inch cubes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 baby bok choi, halved</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 red peppers, sliced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 carrots, shredded</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 courgettes, chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup pineapple, diced</span><br />
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2 spring onions, finely sliced</span><br />
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<span style="font-size: x-small;">METHOD:</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">Combine the ingredients for the sauce in a bowl and whisk together until combined.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Heat a large pan or wok over a high heat, add 1 tablespoon of sesame oil and then add the cashews and 3 tablespoons of the sauce. Cook for 1-2 minutes, or until the cashews are lightly toasted and caramelised. Transfer the cashews to a plate and set aside.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Return the pan to the heat and add another tablespoon of sesame oil. Add the chicken and stir fry for 5-8 minutes, or until cooked through. Add a little of the stir fry sauce, toss and cook until the sauce thickens and coats the chicken. Transfer the chicken to a plate and set aside.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Sear the bok choi in the pan on one side for 2-3 minutes and transfer to the plate with the chicken.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the peppers and broccoli to the pan, stir fry for 5 minutes and then add the carrots, courgette and pineapple. Add a little of the sauce, toss and cook until the sauce thickens and coats the vegetables and the pineapple is beginning to caramelise (about 3 minutes).</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Serve the chicken and vegetables with rice, drizzle with more sauce and sprinkle over the cashews and spring onions.</span></li>
</ol>
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<span style="font-family: Georgia, Times New Roman, serif;">Recipe from <a href="http://www.halfbakedharvest.com/quick-honey-ginger-pineapple-summer-veggie-chicken-stir-fry-caramelized-cashews/" target="_blank">Half Baked Harvest</a></span></div>
Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0