Eating out is great, but I gain the most pleasure from food when I know it's been made with a little bit of extra tender love & care. Home cooked food is one of the most wonderful yet simple pleasures in my life. And mostly I have my mother to thank for that, for she has been feeding my ever growling stomach for 21 years now. This page is dedicated to home cooked goodness, the kind you can't buy in any 5 star hotel or Michelin star restaurant.
HOMEMADE SUSHI MAKI ROLLS & VEGETABLE TEMPURA
Sushi chefs definitely make the sushi making process look a whole lot easier. It's not rocket science though...pretty much anyone can do it as long as you have the right guidance and a few key tips to help you along the way.
1. Buy all the correct ingredients!
For the maki rolls: japanese rice, salt, sugar, rice vinegar, seaweed wrap, wasabi, cucumber (or alternative), salmon (or alternative) & a sushi mat to help roll everything.
For the tempura: tempura batter mix, flour, lots and lots of vegetable oil for the frying and a selection of vegetables.
2. Read & follow the instructions on the back of the boxes...it's a whole lot easier and will ensure you don't f*ck up!
The rice is fairly easy to make it just takes some time (roughly around 40-45 mins altogether). First wash the rice a few times, like you would a normal batch of rice..then add the water (amount suggested on reverse of the rice box). Make sure you use a pan with a lid. Boil the rice and simmer for 10 minutes. Once it's cooked turn off heat and set aside for 30 minutes...DO NOT TAKE LID OFF YET. After 30 minutes remove the lid and add 2-3 tablespoons of rice vinegar, 2 tablespoons of sugar and a teaspoon of salt to taste.
3. When handling the rice to mould into maki rolls or nigiri pieces make sure that your hands are wet! Wet hands will ensure that the rice doesn't stick too much which will allow you to shape it. I suggest keeping a bowl of water nearby so that you can dip in and out freely whilst making each piece.
4. When making the tempura make sure the vegetable oil is nice & hot before deep frying. The hotter the oil the better the tempura will be!
5. When making the maki rolls make sure you pack everything in tightly! You may need to practice a couple of times before getting it spot on. I still don't have the right technique! Use the rolling mat to help shape and smooth out the large maki roll. Then use a sharp knife to cut it into smaller pieces.
6. Wet the knife before cutting into the maki roll, this will ensure a clean cut!
7. Ask the guy at the fish counter which Salmon to use for sushi...he knows his shit. Also I would recommend using the salmon in one go rather than keeping it for the next day as it doesn't taste so good raw after a night in the fridge!
If all else fails just turn to google...it'll help you out for sure.
Happy sushi making & eating!
Sushi chefs definitely make the sushi making process look a whole lot easier. It's not rocket science though...pretty much anyone can do it as long as you have the right guidance and a few key tips to help you along the way.
1. Buy all the correct ingredients!
For the maki rolls: japanese rice, salt, sugar, rice vinegar, seaweed wrap, wasabi, cucumber (or alternative), salmon (or alternative) & a sushi mat to help roll everything.
For the tempura: tempura batter mix, flour, lots and lots of vegetable oil for the frying and a selection of vegetables.
2. Read & follow the instructions on the back of the boxes...it's a whole lot easier and will ensure you don't f*ck up!
The rice is fairly easy to make it just takes some time (roughly around 40-45 mins altogether). First wash the rice a few times, like you would a normal batch of rice..then add the water (amount suggested on reverse of the rice box). Make sure you use a pan with a lid. Boil the rice and simmer for 10 minutes. Once it's cooked turn off heat and set aside for 30 minutes...DO NOT TAKE LID OFF YET. After 30 minutes remove the lid and add 2-3 tablespoons of rice vinegar, 2 tablespoons of sugar and a teaspoon of salt to taste.
3. When handling the rice to mould into maki rolls or nigiri pieces make sure that your hands are wet! Wet hands will ensure that the rice doesn't stick too much which will allow you to shape it. I suggest keeping a bowl of water nearby so that you can dip in and out freely whilst making each piece.
4. When making the tempura make sure the vegetable oil is nice & hot before deep frying. The hotter the oil the better the tempura will be!
5. When making the maki rolls make sure you pack everything in tightly! You may need to practice a couple of times before getting it spot on. I still don't have the right technique! Use the rolling mat to help shape and smooth out the large maki roll. Then use a sharp knife to cut it into smaller pieces.
6. Wet the knife before cutting into the maki roll, this will ensure a clean cut!
7. Ask the guy at the fish counter which Salmon to use for sushi...he knows his shit. Also I would recommend using the salmon in one go rather than keeping it for the next day as it doesn't taste so good raw after a night in the fridge!
If all else fails just turn to google...it'll help you out for sure.
Happy sushi making & eating!
VERMICELLI NOODLES, MISO BROTH, GREENS, CORIANDER & LIME (BASED ON MUMMY D'S RECIPE & MADE BY ANNIE & I)
This recipe is one of my favorites. It's easy, simple and tastes amazing...especially when you're sick.
What you need:
Miso paste
Vegetable stock cube (or any other stock cube you wish)
Greens/Veg (of your choice...we used beans, tenderstem, baby corn, onion, spring onion and chilli)
Beef/Chicken (not necessary but makes it that bit more satisfying)
Vermicelli noodles or any kind of noodle you wish
Lime
Corriander
Soy Sauce
Cumin powder & Star Anise
Salt & Pepper
1. Mix the miso paste with water and stock cube and bring to a simmer (do not boil as yet)
2. Chop the veg and fry along with the cumin powder and star anise for a minute or so but not any longer
3. Pop the noodles into the broth and turn onto a higher heat
4. Add the fried veg into the broth
5. Season with salt & pepper
6. Whilst the broth is boiling, fry the beef/chicken and once cooked at to the broth also
7. Squeeze a bit of lime into the broth & add a splash of soy sauce for extra taste
8. Serve and add a wedge of lime and some coriander
This recipe is one of my favorites. It's easy, simple and tastes amazing...especially when you're sick.
What you need:
Miso paste
Vegetable stock cube (or any other stock cube you wish)
Greens/Veg (of your choice...we used beans, tenderstem, baby corn, onion, spring onion and chilli)
Beef/Chicken (not necessary but makes it that bit more satisfying)
Vermicelli noodles or any kind of noodle you wish
Lime
Corriander
Soy Sauce
Cumin powder & Star Anise
Salt & Pepper
1. Mix the miso paste with water and stock cube and bring to a simmer (do not boil as yet)
2. Chop the veg and fry along with the cumin powder and star anise for a minute or so but not any longer
3. Pop the noodles into the broth and turn onto a higher heat
4. Add the fried veg into the broth
5. Season with salt & pepper
6. Whilst the broth is boiling, fry the beef/chicken and once cooked at to the broth also
7. Squeeze a bit of lime into the broth & add a splash of soy sauce for extra taste
8. Serve and add a wedge of lime and some coriander
BUTTERNUT SQUASH, COCONUT CREAM & MISO SOUP WITH POPPY SEED BREAD
http://food52.com/recipes/24205-butternut-squash-soup-with-miso-and-coconut
I followed the recipe above as close as I could but I had to improvise at points. Use your common sense and taste regularly throughout and it won't go wrong...trust me. It took me roughly 45 minutes to make.
P.s go easy on the cayenne pepper...mine was pretty explosive (great for a cold or sore throat)
http://food52.com/recipes/24205-butternut-squash-soup-with-miso-and-coconut
I followed the recipe above as close as I could but I had to improvise at points. Use your common sense and taste regularly throughout and it won't go wrong...trust me. It took me roughly 45 minutes to make.
P.s go easy on the cayenne pepper...mine was pretty explosive (great for a cold or sore throat)
CHILLI & CREAM CHEESE SALMON, ROASTED BUTTERNUT SQUASH & BLANCHED ASPARAGUS (MADE BY T WETTS & I)
If we didn't screw it up then you definitely won't either. It was simple enough to be honest. We started on the butternut squash first as it took the longest to roast. After about 20-30 minutes we then took it out and started to grill the salmon. The salmon only takes about 20 minutes on a high heat. Meanwhile we blanched the asparagus and added a couple of dollops of butter to make it nice and creamy.
The meal was super tasty and simple and cost altogether around ten pounds!
If we didn't screw it up then you definitely won't either. It was simple enough to be honest. We started on the butternut squash first as it took the longest to roast. After about 20-30 minutes we then took it out and started to grill the salmon. The salmon only takes about 20 minutes on a high heat. Meanwhile we blanched the asparagus and added a couple of dollops of butter to make it nice and creamy.
The meal was super tasty and simple and cost altogether around ten pounds!
FISH TACOS (RECIPE FROM FOOD52)
Food52.com is probably my best and most favorite find this year (it's only been a month but hey). It's a website that has not only made my life easier but a great deal tastier too! You can enter the main ingredient and it'll come up with 100's of recipes to choose from. And the best part? They all look so lovely! It's a shame I can't achieve the same presentation...I'm usually too eager to eat.
The fish tacos were surprisingly easy to make and only required a few staple ingredients.
Sea bass fillets
Lime
Avocado
One green pepper
One onion
Wraps
Salsa (or improvise like I did...thousand island doesn't work for everyone but it hella worked for me)
It turned out great and I can't wait to make it again with homemade salsa
Food52.com is probably my best and most favorite find this year (it's only been a month but hey). It's a website that has not only made my life easier but a great deal tastier too! You can enter the main ingredient and it'll come up with 100's of recipes to choose from. And the best part? They all look so lovely! It's a shame I can't achieve the same presentation...I'm usually too eager to eat.
The fish tacos were surprisingly easy to make and only required a few staple ingredients.
Sea bass fillets
Lime
Avocado
One green pepper
One onion
Wraps
Salsa (or improvise like I did...thousand island doesn't work for everyone but it hella worked for me)
It turned out great and I can't wait to make it again with homemade salsa
SUNDAY DESSERT BY TAMMY & MUMMY D: STRAWBERRY & CREAM TORTE
A nutty torte definitely goes well with some whipped cream and strawberries!
I'm still waiting for the recipe for this to post up! Hang tight.
A nutty torte definitely goes well with some whipped cream and strawberries!
I'm still waiting for the recipe for this to post up! Hang tight.
SUNDAY LUNCH BY TAMMY & MUMMY D: CREAM SPINACH, BREADCRUMB CHICKEN, ROAST POTATOES, AUSTRALIAN LAMB & ROASTED PUMPKIN
The last Sunday before I left Sri Lanka my mum and sister decided to go all out and cook a meal for the cousins. The menu was pretty crazy with two different types of meat and baked fish (not in the photo)! Plus some much needed veg to go alongside it.
The lamb pictured against the potatoes in the bottom left corner is the same lamb as pictured below...from Keels and very pricey but totally worth it! If you buy a huge lamb rack you can cook it in one shot and then save the rest in the freezer for another day. It also means that you can do other things with it such as a stir fry or deviled lamb.
The last Sunday before I left Sri Lanka my mum and sister decided to go all out and cook a meal for the cousins. The menu was pretty crazy with two different types of meat and baked fish (not in the photo)! Plus some much needed veg to go alongside it.
The lamb pictured against the potatoes in the bottom left corner is the same lamb as pictured below...from Keels and very pricey but totally worth it! If you buy a huge lamb rack you can cook it in one shot and then save the rest in the freezer for another day. It also means that you can do other things with it such as a stir fry or deviled lamb.
CHRISTMAS EVE DINNER: CARROTS & BEANS, COUS COUS, POTATO SALAD & LAMB RACK BY MUMMY D
Since I've been away at uni, I've not had the pleasure of my mothers cooking. So during December I decided to make the most of it and gain some winter fat before returning to the cold. The one thing I was craving so bad was my mum's potato salad. In my opinion it's the best potato salad in the world.
So for Christmas Eve Dinner the four of us decided to wear Santa hats & indulge in a good home cooked meal. My mum usually cooks the vegetables in Worcestershire sauce which I am a huge fan of! It can make anything taste good. The cous cous was moist and easy to make as it was from a packet (just add water).
Finally...the lamb was absolutely incredible. It literally fell off the bone, so soft and moist and exactly the way lamb should be cooked. The lamb was bought from Keels in Crescat (Sri Lanka), it's such good quality but be prepared to pay a lot for it!
Since I've been away at uni, I've not had the pleasure of my mothers cooking. So during December I decided to make the most of it and gain some winter fat before returning to the cold. The one thing I was craving so bad was my mum's potato salad. In my opinion it's the best potato salad in the world.
So for Christmas Eve Dinner the four of us decided to wear Santa hats & indulge in a good home cooked meal. My mum usually cooks the vegetables in Worcestershire sauce which I am a huge fan of! It can make anything taste good. The cous cous was moist and easy to make as it was from a packet (just add water).
Finally...the lamb was absolutely incredible. It literally fell off the bone, so soft and moist and exactly the way lamb should be cooked. The lamb was bought from Keels in Crescat (Sri Lanka), it's such good quality but be prepared to pay a lot for it!
BAKED CHEESECAKE BROWNIES MADE BY MUMMY D FOR CHRISTMAS
Recipe taken from Rachel Allen!
These brownies were so moist and yummy and they went down perfectly with a dollop of vanilla ice cream.
Here's the recipe:
Ingredients
- 100g butter, cut into cubes
- 100g dark chocolate, in drops or broken into pieces
- 125g caster sugar
- 3 eggs, beaten
- 75g self-raising flour
- 1 tbsp cocoa powder
- 100g dark chocolate, in chips or chopped into pieces
For the cheesecake mixture
- 200 g cream cheese
- 2 egg yolks
- 75 g caster sugar
Method
1. Preheat the oven to 180C/160C fan/gas 4. Butter a 20cm cake tin - if it has a removable base, butter the sides and line the base with a square of baking parchment, otherwise line the base and sides of the tin.
2. Place the butter and chocolate in a saucepan and melt over a low heat. Stir just until smooth, then remove from the heat and beat in the sugar and a pinch of salt, followed by the eggs.
3. Sift in the flour and cocoa powder, add the chocolate chips and stir in. Tip the batter into the prepared tin and spread out using a spatula.
4. In a clean bowl, beat all the ingredients for the cheesecake mixture together until smooth. Dot heaped teaspoonfuls of this mixture across the top of the brownie batter in the tin, then use a skewer or knife to swirl the two mixtures together, right across the tin and up to the edges.
5. Bake for 30-35 minutes, or until the middle of the cake still wobbles slightly when you gently shake the tin – a skewer inserted into the centre should come out with a little moisture on it.
6. Remove from the oven, place on a wire rack and allow to cool completely in the tin before carefully removing the cake and cutting into squares to serve.
Recipe taken from Rachel Allen!
These brownies were so moist and yummy and they went down perfectly with a dollop of vanilla ice cream.
Here's the recipe:
Ingredients
- 100g butter, cut into cubes
- 100g dark chocolate, in drops or broken into pieces
- 125g caster sugar
- 3 eggs, beaten
- 75g self-raising flour
- 1 tbsp cocoa powder
- 100g dark chocolate, in chips or chopped into pieces
For the cheesecake mixture
- 200 g cream cheese
- 2 egg yolks
- 75 g caster sugar
Method
1. Preheat the oven to 180C/160C fan/gas 4. Butter a 20cm cake tin - if it has a removable base, butter the sides and line the base with a square of baking parchment, otherwise line the base and sides of the tin.
2. Place the butter and chocolate in a saucepan and melt over a low heat. Stir just until smooth, then remove from the heat and beat in the sugar and a pinch of salt, followed by the eggs.
3. Sift in the flour and cocoa powder, add the chocolate chips and stir in. Tip the batter into the prepared tin and spread out using a spatula.
4. In a clean bowl, beat all the ingredients for the cheesecake mixture together until smooth. Dot heaped teaspoonfuls of this mixture across the top of the brownie batter in the tin, then use a skewer or knife to swirl the two mixtures together, right across the tin and up to the edges.
5. Bake for 30-35 minutes, or until the middle of the cake still wobbles slightly when you gently shake the tin – a skewer inserted into the centre should come out with a little moisture on it.
6. Remove from the oven, place on a wire rack and allow to cool completely in the tin before carefully removing the cake and cutting into squares to serve.
MERINGUE NESTS WITH DARK CHERRY, CHOCOLATE MOUSSE & BUTTERSCOTCH SAUCE (MADE BY TAMMY @ KOLUU'S COOKING CLASS, COLOMBO, SRI LANKA)
It's pretty terrible that all the women in my family are exceptional cooks except for me. But i'm an exceptional eater so I guess it ain't too bad. Tammy made a beautiful meringue dessert at her most recent cooking class, and it was so damn good that I just had to put the recipe up for you all.
Meringue:
4 egg whites
120g sugar
1 tsp vinegar
2 tsp corn flour
a splash of vanilla essence
1. Whisk the whites till frothy, add sugar and beat till stiff
2. Add vinegar, corn flour and essence and pipe out nests
3. Bake in the oven on a very low heat for 1 hour 15 minutes
Mousse:
8 egg yolks
1 tablespoon sugar
400g dark chocolate
1/2 liter cream
Vanilla essence
Pitted Cherries:
Soak cherries in cognac or rum
Butterscotch Sauce:
1 cup brown sugar
1/2 bottle golden syrup
100g butter
400ml cream
BAKED HERB CHICKEN & MUSTARD AND YOGHURT BAKED CHICKEN (MADE BY TAMMY @ KOLUU'S COOKING CLASS, COLOMBO, SRI LANKA)
I was uber happy when tammy came back home with these delish chicken breasts that she made during her cooking class!
The photo is a bit misleading but there are actually two separately prepared breasts in the same box. Both were incredible and apparently not so difficult to make...think i'll be trying this sometime soon!
Recipe for Baked Herb Chicken (on the right side of the photo):
3 tablespoons olive oil
1 tsp chopped fresh rosemary leaves
1 tsp chopped fresh thyme leaves
1 tsp chopped fresh parsley leaves
Salt & freshly ground black pepper
Chicken breast
1 1/2 cups Tomato sauce, recipe follows
1/2 cup shredded Mozzarella
16 tsp grated Parmesan
2 tablespoons butter, cut into pieces
Preheat the oven. 180 should be sufficient!
1. Stir the oil and herbs in a small bowl to blend
2. Season chicken with salt & pepper
3. Brush both sides of the cutlets with the herb oil
4. Heat a heavy large oven proof skillet over high heat
5. Spoon the tomato sauce over and around the cutlets
6. Sprinkle 1 tsp of mozzarella over each cutlet
7. Sprinkle 2 tsp of Parmesan over each cutlet
8. Sprinkle the butter pieces atop the chicken
9. Bake until the cheese melts and the chicken is cooked through, about 3-5 minutes
10. EAT IT
Recipe for Mustard & Yoghurt Baked Chicken (on the left side of the photo):
1 1/3 cups crispy rice cereal
2 1/4 fresh bread crumbs
5 tsp extra virgin olive oil
3/4 tsp chilli
Kosher salt & freshly ground pepper
1 1/2 cups plain yoghurt
1 tsp mustard
4 skinless, bone in chicken thighs or halved-bone breasts
A bunch of spring onion leaves
Chilli paste of ketchup for the sauce
Preheat the oven & oil the baking tray well. 180 should be sufficient!
1. Finely grind the cereal and bread in a food processor and transfer to a large re-seal able plastic bag
2. Add 3 tsp olive oil, the chilli, 2 tsp salt, and pepper to taste and toss
3. Whisk 1/2 cup yoghurt and mustard in a shallow bowl
4. Add the chicken and turn to coat, then transfer to the bag; seal and shake to coat
5. Place the chicken on the rack
6. Toss the onions with the remaining 2 tsp olive oil and place alongside the chicken
7. Bake until the chicken is crisp for about 30 minutes
8. Make the dipping sauce by mixing the remaining 1 cup yoghurt and chilli paste to taste in a bowl
9. Serve the chicken and scallions with the sauce
10. EAT IT
HOMEMADE BURGER PATTIES
Don't get me wrong...eating out in Colombo is great but it can get a little expensive and majority of the time the food really isn't too healthy. With that in mind, I decided to make bun-less burger's at home!
I bought 300g of beef mince meat, sliced two small onions and one clove of garlic, added some basic seasoning and a splash of soy sauce and then fried the patties. I topped off the patties with a fried egg and a couple of slices of tomato. Voila!
Don't get me wrong...eating out in Colombo is great but it can get a little expensive and majority of the time the food really isn't too healthy. With that in mind, I decided to make bun-less burger's at home!
I bought 300g of beef mince meat, sliced two small onions and one clove of garlic, added some basic seasoning and a splash of soy sauce and then fried the patties. I topped off the patties with a fried egg and a couple of slices of tomato. Voila!
FISH CURRY, BEANS, PARIPPU & RICE (MADE BY MY GRANDMOTHER)
I love my grandmother for many reasons...most of which are not food related...but I love her all the more for her incredible cooking.
One of the great perks of being a student is having your grandmother feel sorry for you that you don't eat properly whilst away from home. Sympathy turns to guilt which eventually turns into a full blown Sri Lankan rice & curry feed. YE BOI.
So...if you are a uni student, a friend of mine, with 30 pounds to spare...hop on a train with me to Bristol and let my grandmother do the rest.
Love you archie!
I love my grandmother for many reasons...most of which are not food related...but I love her all the more for her incredible cooking.
One of the great perks of being a student is having your grandmother feel sorry for you that you don't eat properly whilst away from home. Sympathy turns to guilt which eventually turns into a full blown Sri Lankan rice & curry feed. YE BOI.
So...if you are a uni student, a friend of mine, with 30 pounds to spare...hop on a train with me to Bristol and let my grandmother do the rest.
Love you archie!
GRATED CARROT SALAD
Saw my housemate making this one day and decided to go ahead and try it myself. It's the simplest of recipes but don't let that fool you...grating carrots is bloody hard work.
This salad is perfect for a quick bite at work or uni, it doesn't need to be heated and it literally takes less than 20 minutes to make.
Buy a few carrots, wash and peel them and then grate until you feel you have enough for a portion. Then simply add 3 tablespoons of olive oil, one or two tablespoons of vinegar, a little bit of mustard, salt, pepper and chilli powder if you're looking for that extra spice.
Pop it in the fridge and it's ready for a lunch on the go.
Saw my housemate making this one day and decided to go ahead and try it myself. It's the simplest of recipes but don't let that fool you...grating carrots is bloody hard work.
This salad is perfect for a quick bite at work or uni, it doesn't need to be heated and it literally takes less than 20 minutes to make.
Buy a few carrots, wash and peel them and then grate until you feel you have enough for a portion. Then simply add 3 tablespoons of olive oil, one or two tablespoons of vinegar, a little bit of mustard, salt, pepper and chilli powder if you're looking for that extra spice.
Pop it in the fridge and it's ready for a lunch on the go.
PRAWN CURRY BASED ON A RECIPE OUT OF WOMEN'S HEALTH MAGAZINE (NOVEMBER ISSUE)
The title may not be that attention grabbing but Women's Health magazine is one of the best I've read in a while. It gives you tips and tricks for healthy living and it genuinely teaches you about your body and what's good for it.
In the November Issue there are a few recipes that have been suggested. So I decided to try out one...for a prawn curry.
What You Need:
2 tsp cumin seeds
3 tbsp vegetable oil
1 medium to large onion, finely chopped
Sea salt
1 tsp garlic, crushed
1 tsp ginger, finely grated
1 medium red chilli, deseeded and finely chopped
2 tbsp medium curry powder
1 handful fresh curry leaves (available from spice shops)
400g tin cherry tomatoes
½ tsp sticky brown sugar
15 vannamei prawns, cleaned
1 handful coriander
Method 1/ Heat a medium pot over medium heat and add the cumin seeds. Toast until they start to smell fragrant, then tip out and set aside.
2/ Add two tablespoons oil to the pot, along with the onion and a generous sprinkling of sea salt, and sweat until soft but without colour.
3/ Add the garlic, ginger, chilli, curry powder, cumin seeds and half the curry leaves and cook over medium heat, stirring, until the garlic and ginger have softened.
4/ Add the tomatoes and sugar and simmer for three to five minutes. Add the balance of the curry leaves and turn off the heat.
5/ In a non-stick frying pan, heat one tablespoon oil over medium-high heat and quickly fry the prawns for a minute on each side or until they turn pink. Fry in batches if necessary.
6/ Toss the prawns through the tomato mixture and, if necessary, simmer briefly to heat through. Season to taste and serve immediately with fresh coriander and rice.
The title may not be that attention grabbing but Women's Health magazine is one of the best I've read in a while. It gives you tips and tricks for healthy living and it genuinely teaches you about your body and what's good for it.
In the November Issue there are a few recipes that have been suggested. So I decided to try out one...for a prawn curry.
What You Need:
2 tsp cumin seeds
3 tbsp vegetable oil
1 medium to large onion, finely chopped
Sea salt
1 tsp garlic, crushed
1 tsp ginger, finely grated
1 medium red chilli, deseeded and finely chopped
2 tbsp medium curry powder
1 handful fresh curry leaves (available from spice shops)
400g tin cherry tomatoes
½ tsp sticky brown sugar
15 vannamei prawns, cleaned
1 handful coriander
Method 1/ Heat a medium pot over medium heat and add the cumin seeds. Toast until they start to smell fragrant, then tip out and set aside.
2/ Add two tablespoons oil to the pot, along with the onion and a generous sprinkling of sea salt, and sweat until soft but without colour.
3/ Add the garlic, ginger, chilli, curry powder, cumin seeds and half the curry leaves and cook over medium heat, stirring, until the garlic and ginger have softened.
4/ Add the tomatoes and sugar and simmer for three to five minutes. Add the balance of the curry leaves and turn off the heat.
5/ In a non-stick frying pan, heat one tablespoon oil over medium-high heat and quickly fry the prawns for a minute on each side or until they turn pink. Fry in batches if necessary.
6/ Toss the prawns through the tomato mixture and, if necessary, simmer briefly to heat through. Season to taste and serve immediately with fresh coriander and rice.
KIRI THEE (MILK TEA)
Okay so everyone knows how to make a cuppa. However, there is something distinctively different about a cup of Sri Lankan milk tea. It could be the quality of the tea bag (swap your PG tips for some Dilmah or Lipton bags), it could be the milk used (I find Sri Lankan milk completely different tasting to that in the UK), or it could even be down to the sugar (sugar granules in the UK seem to be a lot more refined than in SL).
Whatever it is, and it could well be a combo of all three...nothing pleases me more than a cup of milk tea. It's the perfect addition to an early morning start or even a late night laze about.
Okay so everyone knows how to make a cuppa. However, there is something distinctively different about a cup of Sri Lankan milk tea. It could be the quality of the tea bag (swap your PG tips for some Dilmah or Lipton bags), it could be the milk used (I find Sri Lankan milk completely different tasting to that in the UK), or it could even be down to the sugar (sugar granules in the UK seem to be a lot more refined than in SL).
Whatever it is, and it could well be a combo of all three...nothing pleases me more than a cup of milk tea. It's the perfect addition to an early morning start or even a late night laze about.
CHILLI CON CARNI, BUTTER RICE, PARSLEY SOUR CREAM & A BOTTLE OF VINO
Tuesday nights are now dedicated to cooking for my lovely housemates.
I wanted to cook something easy and cheap, as I was cooking for 5-6 people. The meal was pretty well received...although I cannot be entirely sure!
Chilli:
Mince Beef (I used one and a half packets)
Worcester Sauce
Seasoning
Onion (2)
Garlic (2 cloves)
Kidney Beans strained (1 can)
Tin of chopped tomatoes (1)
El Paso Chilli Mix (2)
All the above ingredients were fried together to create the chilli.
Butter Rice:
I put enough rice for 5-6 people in the rice cooker, washed it thoroughly and then added a pinch of salt and a few tablespoons of butter to taste.
Sour Cream:
One pot of sour cream with finely chopped parsley
Tuesday nights are now dedicated to cooking for my lovely housemates.
I wanted to cook something easy and cheap, as I was cooking for 5-6 people. The meal was pretty well received...although I cannot be entirely sure!
Chilli:
Mince Beef (I used one and a half packets)
Worcester Sauce
Seasoning
Onion (2)
Garlic (2 cloves)
Kidney Beans strained (1 can)
Tin of chopped tomatoes (1)
El Paso Chilli Mix (2)
All the above ingredients were fried together to create the chilli.
Butter Rice:
I put enough rice for 5-6 people in the rice cooker, washed it thoroughly and then added a pinch of salt and a few tablespoons of butter to taste.
Sour Cream:
One pot of sour cream with finely chopped parsley
PANCAKES WITH BANANA, HERSHEY'S CHOCOLATE SYRUP AND MAPLE SYRUP
Mummy D where ya at when I need ya?!
When it comes to home-cooked food I truly am spoilt. My ma can create a big something out of a whole lotta nothing.
For these pancakes she used an ready-made batter which she shook up with a bit of milk. The trick to making crazy American style pancakes is to get the pan super hot before adding the batter. After flipping them both sides here and there she then drizzled them with some lovely Hersheys chocolate syrup, maple syrup and sliced bananas. Simples.
Mummy D where ya at when I need ya?!
When it comes to home-cooked food I truly am spoilt. My ma can create a big something out of a whole lotta nothing.
For these pancakes she used an ready-made batter which she shook up with a bit of milk. The trick to making crazy American style pancakes is to get the pan super hot before adding the batter. After flipping them both sides here and there she then drizzled them with some lovely Hersheys chocolate syrup, maple syrup and sliced bananas. Simples.
LITTLE'S BOURBON VANILLA INSTANT COFFEE
I don't know about you but I simply cannot afford to buy a coffee or tea from a coffee shop everyday. My coffee life was pretty non existent until I visited Guatemala a year back and came back with some fresh coffee beans which were insanely delicious.
So when I finished what I had brought back, I set out searching for the next best thing. I found it in the form of a little jar from Waitrose! I'm not sure if you can find it in other supermarkets but it's worth the trek to your nearest Waitrose.
You'll understand what I mean when you unscrew the lid...the smell is so good it could drive a man insane. I usually make mine with a small teaspoon of the coffee, a splash of milk, hot water & I throw in a cinnamon stick for good measure.
I don't know about you but I simply cannot afford to buy a coffee or tea from a coffee shop everyday. My coffee life was pretty non existent until I visited Guatemala a year back and came back with some fresh coffee beans which were insanely delicious.
So when I finished what I had brought back, I set out searching for the next best thing. I found it in the form of a little jar from Waitrose! I'm not sure if you can find it in other supermarkets but it's worth the trek to your nearest Waitrose.
You'll understand what I mean when you unscrew the lid...the smell is so good it could drive a man insane. I usually make mine with a small teaspoon of the coffee, a splash of milk, hot water & I throw in a cinnamon stick for good measure.
WONTON NOODLE SOUP WITH CORIANDER LEAVES,LIME AND CHILLI & SINGHA BEER
This may look like a fancy meal that takes a while to make...but that would be incorrect. This meal took my mum around 30 minutes to make and holy sh*t was it good. So good that whenever I'm sick now I ask her to make it for me as it's usually the only thing I can stomach.
The wonton's were bought frozen from a Chinese shop in Bristol (locate your nearest one...it's worth it for the beer selection and pak choi). The broth was made from a mixture of stock cube, water and various greens and spices. The Singha beer made it all the more special.
This may look like a fancy meal that takes a while to make...but that would be incorrect. This meal took my mum around 30 minutes to make and holy sh*t was it good. So good that whenever I'm sick now I ask her to make it for me as it's usually the only thing I can stomach.
The wonton's were bought frozen from a Chinese shop in Bristol (locate your nearest one...it's worth it for the beer selection and pak choi). The broth was made from a mixture of stock cube, water and various greens and spices. The Singha beer made it all the more special.
TOOTH FAIRY'S PIZZA IN GUATEMALA
Whilst I was in Guatemala I had the pleasure of meeting and getting to know a lovely lady who legally changed her name to Tooth Fairy. The perfect name for her, as she was forever smiling, missing one tooth and making the people around her incredibly happy.
We stayed with her for a couple of nights down at her house in San Marcos, a small village situated on Lake Atitlan (which if you haven't ever heard of before, you must google immediately...for it is single-handedly the most incredible lake i've ever seen in my time).
She cooked up some wonderful, simple meals that looked great and tasted real good too.
The pizza in the picture was made with fine flour, a ready made tomato sauce and small chunks of meat. So simple yet so effective.
Whilst I was in Guatemala I had the pleasure of meeting and getting to know a lovely lady who legally changed her name to Tooth Fairy. The perfect name for her, as she was forever smiling, missing one tooth and making the people around her incredibly happy.
We stayed with her for a couple of nights down at her house in San Marcos, a small village situated on Lake Atitlan (which if you haven't ever heard of before, you must google immediately...for it is single-handedly the most incredible lake i've ever seen in my time).
She cooked up some wonderful, simple meals that looked great and tasted real good too.
The pizza in the picture was made with fine flour, a ready made tomato sauce and small chunks of meat. So simple yet so effective.
STRAWBERRY CHEESECAKE CUPCAKE BASED ON THE HUMMINGBIRD BAKERY RECIPE
Very occasionally (emphasis on the very), I catch a bout of the baking bug. I am no Martha Stewart, and so baking for me can often turn into a bit of a disaster.
However, I did manage to bake a beautiful batch of strawberry cheesecake cupcakes! The recipe can be found in the Hummingbird Bakery book (which I totally recommend buying). For someone like me who's not that great in the kitchen, its good to have a book that is simple and incredibly easy to use.
These cupcakes were made in around half an hour (25-30 mins baking time) and tasted sooooo good, if I do say so myself.
You will need:
120g plain flour
140g caster sugar
1½ tsp baking powder
A pinch of salt
40g unsalted butter, at room temperature
120ml whole milk
½ tsp vanilla extract
1 egg
12 large strawberries, chopped into small pieces
200g digestive biscuits
12-hole cupcake tray, lined with paper cases
For the frosting:
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold
P.s forgive the yellow icing in my photo...it's rather misleading. I only used yellow because I was out of red.
Very occasionally (emphasis on the very), I catch a bout of the baking bug. I am no Martha Stewart, and so baking for me can often turn into a bit of a disaster.
However, I did manage to bake a beautiful batch of strawberry cheesecake cupcakes! The recipe can be found in the Hummingbird Bakery book (which I totally recommend buying). For someone like me who's not that great in the kitchen, its good to have a book that is simple and incredibly easy to use.
These cupcakes were made in around half an hour (25-30 mins baking time) and tasted sooooo good, if I do say so myself.
You will need:
120g plain flour
140g caster sugar
1½ tsp baking powder
A pinch of salt
40g unsalted butter, at room temperature
120ml whole milk
½ tsp vanilla extract
1 egg
12 large strawberries, chopped into small pieces
200g digestive biscuits
12-hole cupcake tray, lined with paper cases
For the frosting:
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold
P.s forgive the yellow icing in my photo...it's rather misleading. I only used yellow because I was out of red.